Use of an enzymatic method for obtaining protein extracts from wheat flour

Quimica nova

Lopes Junior, Carlos de Oliveira¹  Silva, Mauro Ramalho¹  Ramos, Camila Salles¹  Carreira, Raquel Linhares¹  Silvestre, Marialice Pinto Coelho¹  Pirozi, Mônica Ribeiro² 

[1] Universidade Federal de Minas Gerais, Belo Horizonte, Brasil;Universidade Federal de Viçosa, Viçosa, Brasil

关键词: cereal;    wheat flour;    protein extraction.;   

DOI  :  10.1590/S0100-40422009000400017

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

An enzymatic methodwas used for obtaining protein extracts from wheat flour using an alkaline protease.Some parameters were evaluated aiming the optimization of this method: temperature(40-50 ºC); time (2-5 h); physical treatment of the sample (no treatment, ultra-turrax/16,000rpm/5 min and ultrasound/120 W/10 min); enzyme:substrate ratio (E:S) of 5:100- 10:100 and concentration of wheat flour (1:3, 1:5 and 1:10 w/v). The resultsshowed that the best condition for protein extraction was that using the sampleconcentration of 1:3 (w/v), ultra-turrax, E:S of 10:100, at 40 ºC, 2 h,having reached an extraction yield of 88.53%.

【 授权许可】

CC BY