【摘要】 选取食品级胰蛋白酶、胃蛋白酶、ProtamexTM复合蛋白酶、Alcalase碱性蛋白酶3.0T、Neutrase中性蛋白酶1.5 MG和FlavourzymeTM复合风味蛋白酶1000 MG以确定蛋白酶对酰氨基的水解能力。单酶在适宜的条件下水解面筋蛋白4 h后取样。试验采用双(1,1-三氟乙酸基)碘苯(BTI)保护肽中结合Gln,通过高效液相色谱测定肽中Glu含量间接测定Gln,分析水解液中氨基氮的含量,并计算平均肽链长度。结果发现胰蛋白酶、胃蛋白酶和Pro-tamexTM复合蛋白酶对酰氨基的水解能力较小,对酰氨基的破坏率分别为2.79%,1.90%和5.80%;而Alcalase碱性蛋白酶3.0T、Neutrase中性蛋白酶1.5MG和FlavourzymeTM复合风味蛋白酶1000 MG分别是32.25%,26.55%和16.38%。胰蛋白酶、胃蛋白酶和ProtamexTM复合蛋白酶水解面筋蛋白8 h后Gln的得率分别是77.86%,69.58%和87.70%。试验结果表明胰蛋白酶、胃蛋白酶和ProtamexTM复合蛋白酶为制备Gln结合肽的合适蛋白酶。更多还原

【Abstract】 The food grade proteases such as Pepsin,Trypsin,Protamex^TM,Alcalase3.0T,Neutrase 1.5MG and Flavourzyme^TM 1000 MG were used to measure the hydrolytic capability of glutamine amide group.After the enzymes were used in proper condition to hydrolyze wheat gluten for 4 hours,Gln bounded peptides in the hydrolysates were measured under the protection of [Bis（trifluoroacetoxy）iodo]benzen（BTI） by HPLC（λ=340 nm）.The degree of hydrolysis（DH） and the amino groups were determined in hydrolysates.Then we calculated the average amino acid number of peptides.We found Trypsin,Pepsin,and Protamex^TM had less hydrolytic capacity to amide group than the others.The hydrolytic capacity to amide group of Trypsin,Pepsin and Protamex^TM was 2.79%,1.90% and 5.80% respectively,but Alcalase 3.0T,Neutrase 1.5 MG and Flavourzyme^TM（1000） MG were 32.25%,26.55% and 16.38% respectively.The harvest of Gln to wheat gluten hydrolyzed by Trypsin,Pepsin and Protamex^TM was 77.86%,69.58% and 87.70%.The study showed that Trypsin,Pepsin and Protamex^TM could be used to prepare the Gln-bound peptides.更多还原