BR102013003688A2 - Process for Obtaining Powdered Wheat Flour Enhancers That Incorporate Liquid Enzymes and Emulsifiers Previously Treated into Food Grade Adsorbents - Google Patents

Abstract

PROCESS FOR OBTAINING WHEAT FLOUR IMPROVEMENTS IN THE FORM OF POWDER WHICH INCORPORATE LIQUID ENZYMS AND EMULSIFICANTS PREVENTLY ENZYMATICLY ADDED IN THE ADVANTAGES OF FOOD WHEAT PRODUCTS REFERENCES incorporate liquid enzymes and previously emulsified liquid emulsifiers in food grade adsorbents. More specifically, it reports the incorporation of liquid enzymes and liquid emulsifiers previously treated with enzymes by spraying and simultaneous mechanical mixing on food silica. The main object of this invention is to obtain flour improvers by adsorption of liquid enzymes and previously emulsified liquid emulsifiers in silicas, which provide greater functionality, chemical stability, shelf life (without cooling) and ease of use. handling for application in wheat mills and manufacturers of pasta conditioners and wheat derivatives.

Description

Process for Obtaining Powdered Wheat Flour Enhancers that Incorporate Liquid Enzymes and Emulsifiers Previously Treated in Food Grade Adsorbents Field of the Invention

The present invention report relates to the production of powdered wheat flour improvers incorporating liquid enzymes and previously emulsified liquid emulsifiers in food grade adsorbents. More specifically, it reports the incorporation of liquid enzymes and liquid emulsifiers previously treated with enzymes by spraying and simultaneous mechanical mixing on food silica. Background of the Invention

Enzymes are proteins; long chain polymers with amino acids successively linked to each other via peptide bonds, the sequence of which is genetically determined, and has catalytic activity.

The catalytic activity of enzymes has been used by humans for thousands of years in various processes, such as the fermentation of grape juice to obtain wine, and the manufacture of cheese and bread.

Enzymes can be obtained from sources such as animals, plants and microorganisms and are widely used for food processing, and in many other branches of the manufacturing industry.

Today, almost all enzymes prepared on an industrial scale are extracellular because their isolation from culture media or broths is generally simpler, although they are in very dilute form in these media, which can make their isolation very expensive. Some proteases may be obtained in liquid form from plant sources such as papain, bromelain and ficin. Papain is obtained from papaya (Carica papaya) from the milky liquid of green fruit, or from the stem or leaves. Bromelain is obtained from the stalks left at the feet of pineapple or common pineapple after the fruit has been harvested, although the leaves and the fruit itself also contain, but to a lesser extent. The ficina is contained in the exuded latex, resulting from incisions made in the barks of tropical figs, such as Ficus glabrata, Ficus carica and other species.

Already malt, which can be considered as crude amylolytic enzyme is certainly the most widespread plant enzyme.

Enzymes of animal glands and organs also have limited production, as they are obtained from by-products of the industrialization of meat, which, being a noble and expensive food resource, has generally scarce supply. An example is bovine pancreas, which simply frozen and ground, can act as a protease in the "purge" of fur.

Microbial enzymes, produced through the directed cultivation of microorganisms on appropriate substrates, do not present the pointed limitations.

Where substrate or culture medium inputs are available and the most appropriate microbial agent is available and known for the method and conduct of the cultivation, production is potentially unlimited, depending on the economics of the respective process.

Enzymes are very potent and effective catalysts and can be classified according to various criteria, the most important being the International Biochemical Union (IUB) which establishes six classes.

Oxidoreductases: These are enzymes that catalyze electron transfer reactions, that is, oxidoreduction reactions (dehydrogenases and oxidases). Transferases: These are enzymes that catalyze transfer reactions of functional groups such as amine, phosphate, acyl, carboxyl and others such as kinases and transaminases.

Hydrolases: These are enzymes that catalyze covalent bond hydrolysis reactions, one example being peptidases.

Lyases: These are enzymes that catalyze the breakdown of covalent bonds and the removal of water, ammonia and carbon dioxide molecules, for example dehydrates and decarboxylases.

Isomerases: These are enzymes that catalyze interconversion reactions between optical or geometric isomers, for example epimerases.

Ligases: These are enzymes that catalyze reactions of formation of new molecules from the link between two existing ones, always at the expense of energy (ATP) being an example synthetases.

Enzymes, being globular proteins of various sizes, are defined by primary, secondary, tertiary and quaternary structures.

The primary structure refers to the type of amino acid sequence in the protein molecule.

The secondary structure represents the three-dimensional spatial structure that the molecule assumes, formed by the association of the close members of the polypeptide chain, and maintained mainly by hydrogen bridges, also called the helical structure.

Tertiary structure is the form in which the secondary structure arranges, folds and folds, forming rigid globular structures, and is stabilized by bonds of various types, such as hydrogen bridges, hydrophobic, ionic, electrostatic and covalent, the latter being represented by disulfide bridges between cysteine residues.

Quaternary structure is the way in which various tertiary structures or subunits associate. The enzyme, being a protein that catalyzes or accelerates a biological reaction, can be defined as a biocatalyst whose protein nature determines the presence of certain properties such as substrate specificity, temperature dependence and pH dependence.

Bread is one of the most common and cost-effective staple foods worldwide, and due to changes in the bakery sector and the growing demand for natural products, enzymes have gained in importance in product formulation. of baking.

Bread dough is usually made up of flour, water, yeast, salt and some other ingredient such as sugar and / or fat. Flour is composed of gluten, starch, non-starch polysaccharides, lipids and trace minerals.

As soon as the mixture of these ingredients forms the dough, the yeast begins to act on the fermentable sugars, turning them into alcohol and carbon dioxide, and the dough begins to grow.

Starch is the largest component of wheat flour, and gluten is a combination of proteins that form a large intertwined chain during dough formation, and it is this intertwining of chains that holds gases within the dough during its growth and roasting. in the oven.

The strength of this interlaced chain is therefore very important for the final quality of any bread whose dough grows by yeast.

Enzymes such as hemicellulases or xylanases, lipases and oxidases can improve, directly or indirectly, the resistance of the gluten mesh, and thus improve the quality of the final product, bread.

Alpha-amylases turn wheat flour starches into small dextrins, allowing yeast to act more steadily during dough fermentation; during its growth, and during the first moments in the oven. The result is a higher volume end product and better crumb texture, and the small oligosaccharides and sugars such as glucose and maltose produced by these enzymes increase the reactions of Maillard, which are responsible for crust gold, and by the aroma of "warm bread".

When bread is no longer fresh, it loses crispness and crumbs hardens, and this phenomenon of "moldy bread" is responsible for significant losses for both consumers and bakers.

The hardening of the crust and loss of elasticity of the bread crumb are believed to be due to a change in the structure of starches.

Nowadays enzymes are produced that prolong the time and the preservation of bread.

Flour with 2.5% to 3.5% non-starch polysaccharides, which are polymers (mostly pentosans), plays an important role in the quality of bread due to its ability to absorb water and interact with gluten.

The addition of certain types of pentosanases or xylanases, in correct dosages, improves the malleability of the dough, giving it greater flexibility, more stability, greater elasticity during baking, resulting in a larger volume and better crumb texture.

Ordinary wheat flour contains 1% to 1.5% lipids, some of them, especially non-polar ones, such as triglycerides, are linked to gluten, preventing its functionality, and the addition of functional lipases modifies triglycerides, consequently altering their function. interaction with gluten.

This results in a more resistant intertwined gluten chain, providing a more stable dough, larger bread volume and better crumb structure. Chemical oxidants, such as bromates, azodicarbonamide and ascorbic acid, are widely used to enhance gluten, and oxidative enzymes such as glucose oxidase can replace the use of these chemical oxidants, improving the quality of the end product.

Each of the above mentioned enzymes has its own specific substrate in the wheat flour mass, for example lipases, lipids, xylanases, pentosans, amylases and starches; However, as the interaction of these substrates in dough and bread is quite complex, the use of enzyme combinations must be judicious as overdosing on an enzyme can have a detrimental effect on dough or bread, thus For example, too much fungal alpha-amylase or hemicellulase / xylanase may result in too much sticky dough to be handled by the baker or the masseur.

Therefore, it would be beneficial for certain formulation types to use a combination of lower alpha-amylase and xylanase enzymes, and lower dosage of lipases or glucose oxidases, to achieve an optimal, stable, bread-quality consistency dough, or use Maltogenic alpha-amylase in combination with fungal alpha-amylase and xylanase or lipase, to ensure a soft crumb and optimum bread in terms of crumb structure, volume, etc.

Emulsifiers

An emulsion is the mixture between two immiscible liquids in which one of them (the dispersed phase) is in the form of fine globules within the other liquid (the continuous phase), and is used to maintain a uniform dispersion of one liquid in another. , such as oil and water, being among the most widely used types of additives.

Typical examples of emulsions are milk, egg yolks, butter, margarine, mayonnaise and salad dressings. Synthetic emulsifiers only began to be used in the second half of the twentieth century.

Surfactant, which derives from the contraction of surface active agent or surface activity agent, is suitable for use in industrial applications involving emulsification, stabilization, lubrication, foaming, solubilizing and dispersing agents.

In this report, the terms emulsifiers and surfactants are used synonymously.

There are several emulsifiers recognized as GRAS: Lecithin (CFR 184.1400), Monoglycerides (184.1505), Monoglyceride Diacetyl Tartaric Acid (184.1101), Phosphate Monoglyceride Monosodium Salt (184.1521), Lactylated Monoglycerides (172.850), Acetylated Monoglycerides (172.850), Succinylated (172,830), Ethoxylated Monoglycerides (172,834), Sorbitan Monostearate (172,842), Polysorbates (172,836, 172,838, 172,840), Polyglycerol Esters (172,854), Fatty Acid Sucrose Esters (172,859), Calcium Lactated Sodium 172,844, 172,846), Propylene glycol esters (172,858).

On the other hand, various animal compounds (pancreatic enzymes) and microbial enzymes (phospholipases) are recognized as agents which exhibit in situ emulsifying activity and are used as natural bioemulsifiers or biosurfactants as an alternative to existing products.

Emulsifiers are generally esters with a polar hydrophilic (water-soluble) head and lipophilic supporting (oil-soluble) end.

Fatty acids present in an emulsifier may be obtained from fat, oil or a fatty acid source. All fats and oils are triglycerides and fatty acids can be obtained by hydrolysis processes followed by fractional distillation as shown below.

H 2 Cl-OH-HC-C-R H 2 (p-O-C-H 2 C-O-C 2

HC-OH HC-OH H-O-C — R H-O-C% R

I I I T s?

H2C-OH HC-O-H H2C-OH H2C-O-C-R

Glycerin Monoglyceride Diglyceride Triglyceride

Adsorbents

The use of solid adsorbents (activated carbon) for water cleaning and filtration has long been recognized.

Adsorption is a process of transferring surfactant molecules from a liquid solution to a surface / interface.

Adsorption to the solid-liquid interface performs important industrial applications in detergency, mineral flotation, corrosion inhibition, solids dispersion, oil recovery, herbicide dispersion, pigment removal in cellulose production, ultrafine particle filtration, among others. .

The behavior of surfactants at the interface is determined by a large number of forces, and includes electrostatic attraction, covalent bonds, hydrogen bonding, London-van der Waals strength, hydrophobic interactions, and solvation of various types.

Among the support materials capable of adsorbing liquids, silica has interesting properties, especially on its surface, due to its large surface area and the presence of very reactive silanol groups on its surface.

These silanol groups allow the silica to be chemically modified by immobilization of organic functional groups containing oxygen, sulfur and nitrogen atoms, thus increasing the sorption and / or ion exchange capacity, as well as their specificity in terms of their properties. relation to a given adsorbate.

Various silicas with desirable characteristics such as size, hardness, chemical stability, pore volume and surface area may be used.

The process of adsorption of enzymatic preparations generates protein immobilization (adsorbate) of the solution on a solid surface (adsorbent).

The interactions between adsorbent and adsorbate strongly depend on factors such as the nature of the attraction between the adsorbate molecules and the adsorbent surface, which may exist in the two main types attractive effects; the physical and the chemical.

In chemical (chemoreaction) interactions occur between the adsorbate and the adsorbent forming strong chemical bonds (ionic or covalent), and also by the ion exchange, in which the exchange of ions between the adsorbent surface and the solution containing the adsorbates occurs.

In physics (physical sorption), less intense bonds occur between adsorbate and adsorbent.

Solution adsorption is influenced by solvent dielectric constants, where solvents with lower dielectric constants solvate less and interact more weakly with the surface of the adsorbent.

It is already known from the prior art patent document BRPI-9905463-9, which describes a process for obtaining polysorbate powder and product obtained, however, the object of the present invention differs from the prior art document, essentially, by the fact that products with more advanced functional characteristics are obtained through the present invention, since, as it is a biotechnological process that uses enzymes in the bioconversion of lipid byproducts, it is not limited to the incorporation of a single product and chemical adsorbed on silica. Moreover, in the process of the present invention, in addition to silica, in isolated form, other adsorbents such as carbonates and starches may be incorporated in synergy, allowing less use of silica.

The process of the present invention also allows the incorporation of enzymatic inhibitors, pH stabilizers and starch complexing in the Falling Number flours, and yeast cryoprotectants can be used together with the adsorbent, allowing the use of improver in frozen pasta.

In the process of the present invention, the addition of fungal, bacterial and amyloglycosidase alpha-amylases provide sugar to the yeast and improve the color of bread; the addition of maltogenic amylases slow the aging process (retrogradation) and increase softness during storage; the addition of proteases increases the extensibility of masses; the addition of glycotransferases, cellulases, pullulanase, furanosidase, arabinofuranosidase, esterases, beta-glucanase, and hemicellulases (pentosanases, xylanases) improve mass water absorption and control; the addition of lipoxygenases that aid in flour clarification; the addition of flour oxidizing enzymes such as glucose oxidase, glutathione oxidase, hexose oxidase, laccase, polyphenol oxidases, peroxidase, sulfhydryl transferase and sulfhydryl oxidases improve dough volume and texture; the addition of laccase and transglutaminases as gluten enhancers promotes volume gain in breads; The addition of enzymes with lipolytic characteristics (glycolipase, phospholipases, galactolipase) incorporated in the improver enables the obtaining of in situ emulsifiers and their use as an improver for egg products (pasta and cakes), and finally. the addition of microbial inhibitors (bioconservatives) that improve the shelf life of baked goods. Summary of the Invention

The main object of this invention is to obtain flour improvers by adsorption of liquid enzymes and previously emulsified liquid emulsifiers in silicas, which provide greater functionality, chemical stability, shelf life (without cooling) and ease of use. handling for application in wheat mills and manufacturers of pasta conditioners and wheat derivatives. Detailed Description of the Invention

The process of adsorption of the liquid enzyme begins by removing it from the cold chamber where they are previously stored and coded, which will be weighed, according to the breeder to be manufactured, and then loaded in a stainless steel tank of 1000 liters. , with controlled agitation and temperature, connected to a pumping and spray system (pressurization), which converts the liquid into droplets (sprinkling).

In parallel, they are loaded in a 500 kg stainless steel mixer, type IIHbbon blend and food silica and / or other adsorbents and / or adjuvants.

The stirring of the mixer is then connected concomitantly with the liquid enzyme spray process on the powder base in a closed system until sufficient amount of enzyme is incorporated into the solid matrix, which ranges from 30 to 120 minutes. .

After the mixing period, the powder will be discharged and packed in 25 kg fiber barrels protected with a plastic bag (polyethylene).

The process of enzymatic hydrolysis of the emulsifier and adsorption on silica occurs with 1000 liters stainless steel jacketed tank, with mechanical stirring and controlled temperature, the emulsifier (s) will be added, in amount described by the formulation. The tank, under agitation, is heated to the optimum enzyme temperature (from 30 ° C to 100 ° C). At this stage, a sample is taken for pH reading and adjustment with acids or hydroxides until the optimum pH of the enzyme is reached. .

After stabilization of temperature and pH, the enzyme (s) will be added under stirring and the hydrolysis process which may last from 1 to 48 hours begins depending on the product to be obtained.

After hydrolysis, assessed by final viscosity and other analysis parameters, it is transferred to the lung tank and sprayed onto a solid silica matrix obtained by the liquid enzyme adsorption process described above.

Claims (2)

1. PROCESS FOR OBTAINING WHEAT IMPROVEMENTS IN THE FORM OF POWDER INCLUDING LIQUID ENZYMS AND PRE-ENZYMATIC EMULSIFICANTS IN FOOD GRADE ADSORBENTS, wherein the process of adsorption of the liquid enzyme-withdrawal has its onset. are previously stored and coded, which will be weighed according to the breeder to be manufactured, and then loaded into a stainless steel tank with controlled agitation and temperature, connected to a pumping and spray system (pressurization), which It converts the liquid into droplets (sprinkling) and, in parallel, are loaded in: stainless steel mixer, food silica and / or other adsorbents and / or adjuvants, and the stirring of the mixer is then switched on concomitantly with the process. spraying the liquid enzyme onto the powder base in a closed system until sufficient enzyme is solid matrix, which varies from 30 to 120 minutes, and, after the mixing period, the powder will be discharged and packed in 25 kg fiber barrels protected with a plastic bag (polyethylene). 2. PROCESS FOR OBTAINING WHEAT IMPROVEMENTS IN THE FORM OF POWDER WHICH INCORPORATE LIQUID ENZYMETIC AND EMULSIFICANT ENZYMETICS IN FOOD GRADE ADSORVENTS, characterized by the fact that the adsorption process of the enzymatic hydrolytic emulsion tank takes place stainless steel, with mechanical stirring and controlled temperature, the emulsifier (s) will be added in the amount described by the formulation and the stirred tank heated to the optimum enzyme temperature (from 30 ° C to 100 ° C). At this stage, the sample is taken to read pH and adjusted with acids or hydroxides until the optimum pH of the enzyme is reached, and after stabilization of temperature and pH, the enzyme (s) will be added. under stirring, the hydrolysis process starts from 1 to 48 hours, depending on the product to be obtained, and after hydrolysis, evaluated by the final viscosity. and other analytical parameters, is transferred to the lung tank and sprayed onto a solid silica matrix obtained by the liquid enzyme adsorption process of claim 1.