Study on the suitable small MW of peptides hydrolyzed from wheat gluten catalysed by protease
-
摘要: 为制备合适分子量分布的小肽(<1000u),以小麦面筋蛋白为原料,利用蛋白酶对小麦面筋蛋白进行酶解,通过分析酶解物中的蛋白质水解度与多肽含量之间的关系,酶解物中多肽分子量分布以及氨基酸含量来比较碱性蛋白酶、胰蛋白酶、中性蛋白酶、胃蛋白酶对小麦面筋蛋白的酶解作用,同时结合动物实验来探究多肽分子量分布与酶解物的功能性关系。结果表明,不同的蛋白酶对小麦面筋蛋白的酶解效果存在差异,其中胃蛋白酶处理组中总多肽含量最高,其次是碱性蛋白酶处理组;当四种蛋白酶酶解物的蛋白质水解度保持在12%左右时,碱性蛋白酶处理组中小肽(<1000u)的得率超过80%,胰蛋白酶处理组中小肽的得率在65%左右,且这两组蛋白酶酶解物可以显著地促进实验动物的消化能力和免疫功能,同时四种蛋白酶的酶解物中氨基酸总量与没有酶解的对照组相比均有提高,但游离氨基酸含量差异不大,说明四种蛋白酶酶解小麦面筋蛋白的酶解程度适中,没有被过度水解。Abstract: Wheat gluten was enzymatically hydrolyzed by several commercially available proteases (Alcalase, Pepsin, Pancreatin, Neutrase) for the preparation of small peptides (<1000u) .The hydrolytic efficiency, the relationship between the hydrolysates hydrolysis degree and the polypeptide content, the molecular weight distribution and the amino acid content of hydrolysates, of these proteases on wheat gluten was compared.Subsequently, the relationships between the molecular weight distribution of hydrolysates and the polypeptide hydrolysates were further determined by animal experiments.The results showed that the four proteases had different enzymolysis effects on wheat gluten.In terms of total peptides content, the pepsin treatment group was the highest, followed by alkaline group.When the hydrolysates hydrolysis degree remained at a level of 12% of all four different proteases hydrolysates, the yield of small peptides (<1000u) was more than 80% for alkaline treatment group, around 65% for Pancreatin treatment group.Enzymatic hydrolyzates for both of the two groups could significantly promote digestive capability and immune function of experimental animals.Simultaneously, the total amino acid content of the four different enzymatic hydrolyzates was increased compared with the control group (without enzymolysis) , while the content of free amino acid had little difference, which demonstrated that wheat gluten was hydrolyzed moderately and no excessive enzymolysis existed.
-
Keywords:
- wheat-gluten /
- protease /
- peptide /
- molecular weight /
- amino acid
-
[1] Hughes J.Isolation of an endogenous compound from the brain with pharmacological properties imilar to morphine[J].Brain Res, 1975, 88 (2) :295-308.
[2] 苏海玲, 韩涛.多肽生物活性与其结构的关系[J].中国食物与营养, 2012, 18 (6) :21-25. [3] 杨得胜, 张袁淑, 邹思湘.水解面筋蛋白高效制备谷氨酰胺结合肽的研究[J].食品科学, 2006, 27 (9) :181-185. [4] 孔祥珍, 周惠明, 钱海峰.小麦面筋蛋白短肽的镇痛作用研究[J].食品与生物技术学报, 2007, 26 (2) :26-29. [5] 张亚飞, 乐国伟.小麦蛋白Alcalase水解物免疫活性肽的研究[J].食品与机械, 2006, 22 (3) :44-46. [6] 孔祥珍, 钱海峰.小麦面筋蛋白功能短肽的阿片活性及其相对分子质量分布的研究[J].中国粮油学报, 2007, 22 (4) :24-27. [7] 孔祥珍, 周惠明, 王洪燕.碱性蛋白酶水解小麦面筋蛋白的研究[J].食品工业科技, 2006, 27 (9) :104-105. [8] 赵准淮, 冯志彪.蛋白质水解物水解度的测定[J].食品科学, 1994 (11) :65-67. [9] 孔祥珍, 周惠明, 钱海峰.小麦面筋蛋白酶解物的制备及其功能性质研究[J].中国农业科学, 2006, 39 (3) :593-598. [10] 刘聃, 曾凡坤.花生蛋白多肽饮料肽含量测定重复性差原因研究[J].粮食与油脂, 2012, 25 (6) :24-27. [11] 中国食品发酵工业研究院中国国家发展和改革委员会.QB/T 2653-2004, 大豆肽粉[S].北京:中国轻工业出版社, 2005. [12] 朱兆玲, 周红, 李美玉.吞噬细胞吞噬作用实验方法的改进[J].临床医学工程, 2012, 19 (4) :524-526. [13] 王艳, 王金水, 李振华.小麦面筋蛋白酶解特性研究[J].食品工业科技, 2006, 27 (5) :90-93. [14] 谷中华, 钱海峰.酶解谷朊粉制备多肽饲料添加剂的研究[J].粮食与饲料工业, 2013 (4) :52-55. [15] Kyung-Koh B, Ah-Song K.Effects of trypsin-hydrolyzed wheat gluten peptide on wheat flour dough[J].Journal of the Science of Food and Agriculture, 2008, 88 (14) :2445-2450.
[16] Bietz J A, Rothfus J A.Comparison of peptides from wheat gliadin and glutenin[J].Cereal Chemistry, 1970, 47:381-392.
[17] Cornell H J, Mothes T.Further studies of the in vitro activity of synthetic gliadin peptides in coeliac disease[J].Biochimica et Biophysica Acta, 1995, 1270:168-172.
计量
- 文章访问数: 100
- HTML全文浏览量: 6
- PDF下载量: 375
下载:
