本文研究了胰酶（Pancreatin）、碱性蛋白酶（Alcalase）、中性蛋白酶（Neutrase）、胃蛋白酶（Pepsin）、酸性蛋白酶（Acidic protease）、复合蛋白酶（Protamex）和风味蛋白酶（Flavourzyme）等8种蛋白酶对小麦蛋白的水解作用。以获得高谷氨酰胺低聚小麦肽为目标，通过分析水解过程中谷氨酰胺肽释放规律变化，筛选出Alcalase和Protamex为最佳水解酶。与其余蛋白酶制剂相比，Alcalase和Protamex可实现对小麦蛋白的有效降解、并最大限度减少蛋白酶对酰胺基团的破坏作用，产物有效谷氨酰胺含量可达20%以上，其中分子量低于3000 Da的水解产物高达95%，尤其是Alcalase酶解产物中分子量小于1000 Da的水解产物含量达到75%。与以往研究相比，本试验以分子量分布替代DH作为蛋白酶筛选的重要依据，从而更加准确反映蛋白酶解特性和难易程度，避免了游离氨基酸的干扰。

To obtain high-glutamine oligopeptide, eight kinds of proteases including Pancreatin, Alcalase, Neutrase, Pepsin, Acidic protease, Protamex and Flavourzyme were used during gluten hydrolysis process. The releasing characteristic of glutamine peptide was analyzed. Alcalase and Protamex were screened as the best hydrolytic enzyme. Compared with other enzymes, Alcalase and Protamex gave the effective hydrolysis and minimized protease damaging effects of amide groups, with the effective product of glutamine content up to 20%, and molecular weight below 3000 Da was up to 95%. In particularly, 75% of Alcalase hydrolysates had molecular weight less than 1000 Da. Compared with previous studies, the molecular weight distribution was used as an important basis to choose protease instead of DH, which can accurately reflect the features of enzymatic hydrolysis and avoid interference with free amino acid.

公益性行业（农业）科研专项经费项目（201303071）；中国农业科学院创新工程资助项目