CN101366443A - Method for preparing wheat separation protein - Google Patents
Method for preparing wheat separation protein Download PDFInfo
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- CN101366443A CN101366443A CNA2008101971712A CN200810197171A CN101366443A CN 101366443 A CN101366443 A CN 101366443A CN A2008101971712 A CNA2008101971712 A CN A2008101971712A CN 200810197171 A CN200810197171 A CN 200810197171A CN 101366443 A CN101366443 A CN 101366443A
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Abstract
The invention relates to a method for preparing a wheat separation protein, in particular to purification and modification of a wheat separation protein with high purity. The method comprises the following steps: gluten powder which is a byproduct of starch prepared by wheat is subjected to acid-alkali extraction, separation purification, high-temperature bactericidal treatment and spray drying to obtain the powdery vegetable protein with the purity of more than 90 percent used for food additives. The wheat separation protein with high purity is light yellow, and has fine and uniform particles, and unique wheat flavor rather than natural fishy smell of the soybean separation protein; moreover, the dry based crude protein content of the wheat separation protein is as high as more than 90 percent.
Description
Technical field
The present invention relates to a kind of production method of food additives, be specifically related to the method for the purification and the modification of high-purity wheat separation protein.
Background technology
Along with the raising of people's living standard, low albumen, high fat kind food consumption amount are reducing gradually, and be more and more many to high protein, low fat plant food demand.The main in the market protein of selling mainly extracts from milk, soybean.And the output of present Chinese milk and soybean far can not satisfy consumption demand, greatly need be from external import, and the pricing right of these two kinds of products is controlled at foreign country firmly, the annual a large amount of foreign exchange of cost China that needs.Technologically speaking simultaneously, the lactose that contains in the milk is for restriction of the anaphylactoid people Lai Shuoshi of Chinese part lactose intolerance, and the intrinsic fishy smell of soybean also makes the displeased use soybean protein isolate of some people.Therefore, develop a kind of novel economical and practical and can widely accepted protein isolate extremely urgent.In the face of this situation, seeking second kind of crops that can substitute soybean has been the work with long-range strategy meaning for countries in the world protein production producer as the raw materials for production of vegetable protein.Wheat enters scientific research expert's sight line in the nature of things as the crops of plant protein content in the crops second.And plant protein content occupies first place in the world in the Chinese wheat, can compare favourably with good quality wheat supply country Canada, in the research and development of wheat gluten with to produce be to have advantageous advantage naturally.
Wheat is the southern and northern extensively grain class crop of plantation of China, is broad masses of the people's main raw-food material, but also few to the batch production deep processing of wheat, majority rests on the primary stage of obtain flour.Owing to the rise of corn price, the starch of a part of former cause corn preparation changes into by wheat to be produced in recent years, and Gluten is the byproduct of its processing.Contain certain albumen in the Gluten, but because the imperfection of process technology, a lot of Glutens just simply are processed into the pet food of feed grade, have reduced added value.A variety of so-called wheat glutens are arranged at present on the market, but the overwhelming majority all is Glutens of low percentages of protein, be not carrying out truly the wheat separation protein of deep processing.Some bad producer is in order to increase percent protein, in addition in Gluten, add urea, material such as melamine, caused extremely ill effect in the world.Therefore developing a kind of butt crude protein content of producing is extremely important at the wheat separation protein truly more than 90%.
Summary of the invention
The production method that the purpose of this invention is to provide a kind of wheat separation protein, be that raw material carries out deep processing and purifies and produce a kind of high protein, low sugar, nutritious, economical and practical functional high-purity wheat separation protein with the wheat gluten flour, and the shape and the taste of wheat gluten flour have thoroughly been changed, improve the using value and the nutritive value of wheat, enlarged its scope of application.
Technical scheme of the present invention is: a kind of is the method that raw material is produced a kind of functional high-purity wheat separation protein with the wheat gluten flour.It comprises adopts the optimization extraction process of acid solution extraction to carry out the extraction of wheat gluten; Adopt the horizontal spiral centrifugal separator to carry out the Separation of Solid and Liquid of higher separating effect; Adopt time too high content of ashes of washing separation scheme control; Concentrating the back through the modified and sterilization of liquid phase packs after by the high concentration high-pressure spray-drying and makes finished product.
A kind of production method of wheat separation protein is characterized in that: wheat gluten flour is added in the acid solution of 90～95 ℃ of temperature and pH value 1.0～1.5, and separate to be broken into by physical method and be uniform emulsion, 2～4 hours extraction time; Be transported to behind adjusting pH value to 4.0～4.5 and separate the removal sugar in the centrifuge; The centrifuge separation and purification second time is carried out in the water dilution that adds 90～95 ℃ in the solid phase of separating, and obtains purity up to 90% wheat separation protein solution; Adjusting the solid quality percent concentration is 12%～15%, regulates pH value to 7.0～7.5, after the high-temperature inactivation sterilization by being packaged to be the butt protein content after the spray-drying 90% wheat separation protein.
The production method of aforesaid wheat separation protein is characterized in that: Gluten and acid solution weight ratio are 1:4～6; Add aqueous slkali adjusting pH value and precipitate to wheat gluten isoelectric point 4.2～4.3, twice centrifugation removed sugar, fiber and salinity and purified.
Principle of the present invention is: produce in the byproduct Gluten of starch by the soda acid extraction at wheat, separate purify after through high-temperature sterilization treatment, the purity that spray-drying obtains is up to the powdery vegetable protein that is used for the food interpolation 90% or more.The high-purity wheat separation protein, the uniform particles exquisiteness, color and luster is yellowish, is different from the intrinsic fishy smell of soybean protein isolate, has the wheat unique perfume; The high DBP of protein content is up to more than 90%.
By blender and homogeneous emulsifying machine Gluten is fully dissolved in departing from the high-temperature acid solution of wheat gluten isoelectric point, regulate the isoelectric point 4.2～4.3 of pH value by adding aqueous slkali then to wheat gluten, make the wheat gluten in the Gluten solution precipitate, remove sugar and salinity obtains the butt protein content by twice separation of centrifuge obtain the wheat separation protein powder behind the high-pressure spray-drying behind 90% the wheat gluten solution.
Good effect of the present invention is: produced a kind of high protein, low sugar, nutritious, economical and practical functional high-purity wheat separation protein, and the shape and the taste of wheat gluten flour have thoroughly been changed, improve the using value and the nutritive value of wheat, enlarged its scope of application.Its novelty is to utilize acid extraction method, has obtained the new product wheat protein isolate product by heating-up temperature, pH value and the extraction time of control in the production process; Separate broken, chemical method dissolution method by mechanical means and reduced the colloidality of wheat gluten in the Gluten, thereby be suitable for carrying and processing; Obtained to have the product structure of stronger dissolution dispersity energy than common Gluten.
Description of drawings
Fig. 1 is the wheat separation protein technological process of production figure of the embodiment of the invention.
The specific embodiment
1. adding temperature and be 90～95 ℃ of water (playing process acts) back in reactor, to add mass concentration be behind 30% salt acid for adjusting pH value to 1.0～1.5, and according to Gluten: the mass ratio of acid solution is that the ratio of 1:4～6 uses batch mixer to add Gluten.
2, use stirring fast to keep isothermal reaction to make emulsion evenly not have clustering phenomena in 2～4 hours.
3, add after NaOH or potassium hydroxide alkali lye regulates pH value to 4.0～4.5, emulsion is pumped in the horizontal spiral centrifuge separate, reclaim the solid content mass percent and be 35%～40% solid phase.
4, in the solid phase of centrifugal recovery, add the concentration of fresh water (FW) adjusting solid concentration mass percent to 15～25% of 90～95 ℃, pump into then and carry out the separation second time in the screw centrifuge, reclaim solid phase.
5, add NaOH or potassium hydroxide alkali lye adjusting pH value to 7.0～7.5 in solid phase, the solid concentration mass percent is that 12%～15% back uses at least 130 ℃ of UHTSs more than 9 seconds.
6, to use and to obtain butt crude protein DBP content behind high-pressure pump 13～17Mpa pressure spray dryer be wheat separation protein powder more than 90% to the emulsion after the sterilization.
7, the wheat separation protein powder sieved, obtain finished product after the deironing, packing.
The leading indicator table of comparisons
| Index | Wheat separation protein | Gluten |
| Moisture | <6.0％ | <10.0％ |
| Protein content DBP | >90.0％ | <80.0％ |
| Density | 0.42g/cm 3 | 0.38g/cm 3 |
| Ash content | >4.0％ | <1.0％ |
| Total plate count TPC | <10000cfu/g | Can't count |
| Pathogenic bacteria | Do not detect | Can't guarantee |
| Dissolubility | Can dissolve dispersion | Extremely strong colloidality can't be dissolved |
Claims (2)
1. the production method of a wheat separation protein: wheat gluten flour is added in the acid solution of 90～95 ℃ of temperature and pH value 1.0～1.5, and separate to be broken into by physical method and be uniform emulsion, 2～4 hours extraction time; Be transported to behind adjusting pH value to 4.0～4.5 and separate the removal sugar in the centrifuge; The centrifuge separation and purification second time is carried out in the water dilution that adds 90～95 ℃ in the solid phase of separating, and obtains purity up to 90% wheat separation protein solution; Adjusting the solid quality specific concentration is 12%～15%, regulates pH value to 7.0～7.5, after the high-temperature inactivation sterilization by being packaged to be the butt protein content after the spray-drying 90% wheat separation protein.
2. the production method of wheat separation protein as claimed in claim 1, it is characterized in that: Gluten and acid solution weight ratio are 1:4～6; Add aqueous slkali adjusting pH value and precipitate to wheat gluten isoelectric point 4.2～4.3, twice centrifugation removed sugar, fiber and salinity and purified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101971712A CN101366443B (en) | 2008-10-07 | 2008-10-07 | Method for preparing wheat separation protein |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101971712A CN101366443B (en) | 2008-10-07 | 2008-10-07 | Method for preparing wheat separation protein |
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| Publication Number | Publication Date |
|---|---|
| CN101366443A true CN101366443A (en) | 2009-02-18 |
| CN101366443B CN101366443B (en) | 2010-12-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2008101971712A Expired - Fee Related CN101366443B (en) | 2008-10-07 | 2008-10-07 | Method for preparing wheat separation protein |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889626A (en) * | 2010-07-06 | 2010-11-24 | 江南大学 | Preparation method of low-fat and high-protein modified wheat gluten |
| CN102138626A (en) * | 2010-12-03 | 2011-08-03 | 李惠民 | Deep processing method for wheat |
| CN105126961A (en) * | 2015-09-21 | 2015-12-09 | 河南天冠企业集团有限公司 | Wheat for extracting gluten flour and selecting method thereof and method for preparing gluten flour |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4219469A (en) * | 1978-09-19 | 1980-08-26 | The United States Of America As Represented By The Secretary Of Agriculture | Extraction of cottonseed and concentrates to improve the color of protein isolate |
| US5610277A (en) * | 1995-09-11 | 1997-03-11 | Midwest Grain Products | Alcohol-free wet extraction of gluten dough into gliadin and glutenin |
| RU2281656C2 (en) * | 2003-11-19 | 2006-08-20 | Центр "Биоинженерия" Ран | Method for protein production |
| CN100384339C (en) * | 2006-03-07 | 2008-04-30 | 山西大学 | Extraction of buckwheat protein from buckwheat bran |
| CN100425151C (en) * | 2006-06-30 | 2008-10-15 | 上海天之冠可再生能源有限公司 | Method for preparing high emulsibility wheat mucedin |
-
2008
- 2008-10-07 CN CN2008101971712A patent/CN101366443B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889626A (en) * | 2010-07-06 | 2010-11-24 | 江南大学 | Preparation method of low-fat and high-protein modified wheat gluten |
| CN101889626B (en) * | 2010-07-06 | 2012-05-23 | 江南大学 | Preparation method of low-fat and high-protein modified wheat gluten |
| CN102138626A (en) * | 2010-12-03 | 2011-08-03 | 李惠民 | Deep processing method for wheat |
| CN102138626B (en) * | 2010-12-03 | 2013-03-27 | 李惠民 | Deep processing method for wheat |
| CN105126961A (en) * | 2015-09-21 | 2015-12-09 | 河南天冠企业集团有限公司 | Wheat for extracting gluten flour and selecting method thereof and method for preparing gluten flour |
| CN105126961B (en) * | 2015-09-21 | 2018-01-05 | 河南天冠企业集团有限公司 | A kind of wheat for being used to extract Gluten and its selection method and the method for preparing Gluten |
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| Publication number | Publication date |
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| CN101366443B (en) | 2010-12-15 |
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