酸水解麦麸蛋白质及氨基酸分析

探讨小麦麸蛋白的酸水解工艺。研究了盐酸浓度、料液质量体积比、水解时间对小麦麸蛋白水解度的影响，并对麦麸蛋白水解液的氨基酸组成进行了分析。在100 ℃，盐酸浓度4 mol/L，料液质量体积比1∶6，水解时间18 h的条件下麦麸蛋白的水解度为59.22%。氨基酸分析结果表明，呈甜味和鲜味的氨基酸总和达到53.77%。通过酸水解麦麸蛋白，可获得呈鲜味和甜味氨基酸含量较高的蛋白水解液，为麦麸蛋白水解液的生产提供理论参数。
The aim of the research was to discuss the parameters for hydrochloric acid hydrolysis of wheat bran protein.This paper studies the hydrolysis process of wheat bran protein by acid, analyzed the impact of the concentration of hydrochloric acid, liquid ratio and hydrolysis time on the hydrolysis degree of hydrolysis of wheat protein extracted from wheat bran, and also analyzed amino acid composition of the protein hydrolyzate. The hydrolytic conditions for wheat bran protein were as follows：hydrolysis temperature of 100 ℃, hydrochloric acid density of 4 mol/L, solid-liquid ratio of l∶6, time of 18 h, the hydrolysis degree could reach 59.22%.The result of amino acid analysis of the hydrolyzate showed that the sum of the sweet and umami amino acids reached 53.77%. High levels content of sweet and umami amino acids of protein hydrolyzate could be obtained by hydrochloric acid hydrolysis, which provided the theoretical basis for the production of wheat bran protein hydrolysis