CN101889626B - Preparation method of low-fat and high-protein modified wheat gluten - Google Patents
Preparation method of low-fat and high-protein modified wheat gluten Download PDFInfo
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Abstract
The invention relates to a preparation method of low-fat and high-protein modified wheat gluten, belonging to the field of food processing technology. The preparation method comprises the steps of: using acidized alcohol to treat the wheat gluten, and then modifying the wheat gluten by steam under the acidic condition; then, precipitating at protein isoelectric point, and carrying out centrifugal separation; and finally, obtaining the modified wheat gluten product with high protein purity and excellent functional characteristics. By adopting the acidized alcohol for treatment, the fat content of the wheat gluten can be reduced to less than 1.0%, and the acidized alcohol can be used for removing pigment, so that the color of the product is good; after acidized alcohol treatment, the fat content of the wheat gluten is reduced, and the unpleasant odor of the modified wheat gluten product is greatly reduced; furthermore, after the steam heating treatment under the acidic condition, the dissolubility is greatly improved; as precipitation and the centrifugal separation are carried out at the protein isoelectric point, the protein content in the wheat gluten is increased; and meanwhile, due to deamidation modified treatment, the modified product has good functional characteristics. The preparation method expands the application range of the wheat gluten.
Description
Technical field
The present invention relates to the preparation method of the modified wheat gluten of a kind of low fat, high protein.Definite says, relates to adopting the pure and mild steam heating of acidifying that Gluten is carried out modification, thereby prepares the protein content height, has the method for the modified wheat gluten of excellent functional properties and organoleptic attribute.Belong to food processing technology field.
Background technology
Gluten has another name called wheat gluten protein, active face strength flour, is the byproduct of wheat starch production.Gluten mainly is made up of protein (70%～80%), starch (15%～20%) and fat (4%～7%).Two kinds of main protein are glutenin and gliadin in the Gluten.Gliadin is a monomeric protein, and its relative molecular mass is approximately 30000～80000, and molecule does not have subunit structure, and no peptide interchain disulfide bond relies on hydrogen bond, hydrophobic bond and intramolecular disulfide bond to connect between single chain polypeptide, constitute three-dimensional structure more closely, and is spherical in shape.And glutenin is a kind of heterogeneous big condensate, and its relative molecular mass is about 40000～300000, and more Gao Keda is up to a million.Gliadin is many to be made up of nonpolar amino acid, gives dough stickiness and dilatancy through the interaction of hydrophobic effect, hydrogen bond and intramolecular disulfide bond, makes dough be ductile.Mostly its amino acid composition of glutenin is aggtegation to take place polar amino acid easily, and several subunits are crosslinked through intermolecular-SS-, and the disulfide bond of peptide interchain and polar amino acid are the principal elements of decision dough strength, and it gives dough with elasticity.Glutenin and the gliadin common gluten that forms that combines in certain proportion gives dough distinctive character.
Form and complicated molecular structure just because of the unique amino acid of wheat gluten protein, make it water-soluble very poor under condition of neutral pH, functional character such as emulsibility etc. are very poor.These have greatly limited the extensive use of Gluten.Therefore hope with the Gluten to be that raw material is purified and modification, produce a kind of high protein, economical and practical, widely used functional modification albumen, and the shape and the taste of improvement Gluten, the using value of raising wheat gluten flour enlarges its scope of application.
The researcher adopts diverse ways that the modification of mucedin is studied.There is the researcher to adopt enzymatic hydrolysis to improve Gluten dissolubility and functional.But enzyme hydrolysis usually is accompanied by the reduction of molecular weight of albumen, and often contains low-molecular-weight peptide in the product and hydrophobic amino acid of bitter taste etc. is arranged.The researcher also prepares wheat separation protein through removing starch, makes the protein contents on dry basis reach 87%～89%.Some researcher improves gluten dissolubility etc. through going acid amides to react; Remove acid amides like alkaline process; Improve functional property with protein, but produced some short-chain peptides simultaneously, made the modification gluten produce bitter taste etc.; And alkaline process is handled and to be made and remaining fat generation saponification in the gluten cause the generation of bad smells such as soapy flavor; Acid system goes acid amides can improve dissolubility, emulsibility of albumen etc., but this technology also possibly cause product to have offending taste and bitter taste etc.Simultaneously, acid system removes the acid amides wheaten starch in can the hydrolysis Gluten that also is in the news, thereby makes protein content bring up to 86%～87% (butt) at least.Yet acid system goes acid amides to make the fat in the gluten expose, and has quickened fatty oxidative rancidity.
Although can improve some functional character of Gluten through above these method of modifying, also brought bad organoleptic attribute simultaneously to modified product, these make that all above-mentioned technology can not be by industrial applications in food processing.To the problems referred to above; This patent at first reduces the content of fat in the Gluten through the method that adopts acidifying alcohol; Combine under the acid condition steam-heated method to come modified wheat gluten simultaneously; In the isoelectric points of proteins deposition, centrifugation finally obtains high protein purity, has the modified wheat gluten product of good functional characteristic then, thus the range of application of expansion Gluten.
Summary of the invention
The invention provides the preparation method of the modified wheat gluten of a kind of low fat, high protein, in the hope of the range of application of expansion Gluten.
Technical scheme of the present invention: the preparation method of the modified wheat gluten of a kind of low fat, high protein; At first through adopting acidifying alcohol to handle Gluten; Steam Heating is come modified wheat gluten under acid condition again; In the isoelectric points of proteins deposition, centrifugation finally obtains high protein purity, has the modified wheat gluten product of good functional characteristic then; Technology is:
(1) handle Gluten with acidifying alcohol: than mixing, 70～90 ℃ were heated 50～70min with 1: 3～1: 5 g/mL for Gluten and acidifying alcohol, and the filtered and recycled Gluten is removed ethanol, obtains flaxen low-fat protein concentrate;
Being formulated as of used acidifying alcohol: acid: pure volume ratio is 2.0: 100～5.0: 100, and pH is 1.0～4.0;
(2) Steam Heating modification: the gained protein concentrate is mixed with the mass ratio of water with 20: 100, and using acid for adjusting pH is 1.0～3.0, and the acidifying protein milk is carried out 105～120 ℃ of Steam Heating, keeps 10～20min;
(3) isoelectric precipitation: above-mentioned dispersion liquid through cools down to 50～55 ℃, is added NaOH solution and regulates pH to isoelectric point 4.4～4.6, and (4000r/min 20min), reclaims deposition in centrifugation;
(4) deposition being added water adjustment solid quality concentration is 10%～15%, regulates pH to 7.0～7.5 simultaneously, and spray-drying obtains the modified wheat gluten product behind the high temperature sterilization, and the fat content of product is not higher than 0.80%, and the butt protein content is not less than 90%.
The used acid of preparation acidifying alcohol is hydrochloric acid, sulfuric acid, phosphoric acid, acetic acid, lactic acid or citric acid etc.
Go the mensuration of acid amides degree to adopt micro-disperse ware method, concrete grammar is following:
Get 15～20mg sample, with the 10molL of 0.25mL
-1HCl mixes, and adds the water of 0.2mL again, is encapsulated in the horminess glass tube, at 125 ℃ of following hydrolysis 3h.Hydrolysis finishes, and taking-up is treated cold, opens glass-tube.Get 0.2mL sample hydrolyzate, measure amide nitrogen content as follows, twice of parallel determination.Central authorities at micro-disperse ware add the 0.5mL absorbent, add the sample solution of 5～8mg in the periphery, and around lid, coat vacuum grease; Left hand is held lid then, and the right hand adds 40% NaOH solution 0.5mL in peripheral sample, covers immediately; Swing gently; Peripheral sample is mixed with NaOH solution, keep flat on the table, spend the night.The effect treated finishes, and removes lid, has a little little redly with standard salt acid solution titration to the grey of 0.0103N, writes down the hydrochloric acid volume of consumption.
Amide nitrogen content (W
N, mg/g protein) computing formula be: W
N=N
HCl* V
HCl* 14/W
T
In the formula: N
HCl: the equivalent concentration of standard salt acid solution (mol/L); V
HCl: the volume of quota of expenditure hydrochloric acid solution (mL); W
T: the quality of protein (g) in the sample.
Go the computing formula of acid amides degree (DD) to be:
In the formula: W
N, W
0Be respectively the amide nitrogen content (mg/g protein) of Gluten modified product and raw material Gluten.
Beneficial effect of the present invention: early-stage Study is found, only handles Gluten with alcohol, can not remove the whole fat with protein bound, generally can make fat content drop to 1.5%～2.5% from 5%～6% with pure processing; And adopt acidifying alcohol to handle, and fat content is reduced to below 1.0%, and acidifying alcohol can remove pigment, make product color good.Gluten after acidified alcohol is handled is because the reduction of fat content can significantly reduce the bad smell that the modified wheat gluten product exists.
The Steam Heating processing under acid condition again of Gluten after acidifying alcohol is handled, in this process, starch issues unboiled water in acid hot conditions and separates; Gluten goes the acid amides modification simultaneously, makes the dissolubility of the two improve greatly, after disposing; PH to 4.4～4.6 are regulated in cooling; This moment, protein can precipitate, and removed starch through centrifugation, thereby improved the protein content in the Gluten; Owing to go the acid amides modification to handle, make modified product have good functional characteristics simultaneously.
Adopt the product of this inventive method preparation in food processing, to can be used as a kind of valuable soluble protein resource.As can be used as the part substitute of expensive casein product, the substitute that also can be used as skim milk prepares milk in bags, also can be used as some protein beverages of preparation, does artificial cheese etc.In addition, can also be used for cosmetics industry, like shampoo etc.
The specific embodiment
Embodiment 1
Only adopt acidifying alcohol to handle.
With the hydrochloric acid of mass concentration 32% and absolute ethyl alcohol by hydrochloric acid: the mixed of ethanol volume ratio=3.0: 100 obtains acidifying alcohol.With the preheating in 80 ℃ of water-baths of 450mL acidifying alcohol.Stir on the limit, and the limit slowly adds the 100g Gluten, and 75 ℃ are stirred 60min.With the sample vacuum filtration after handling, remove ethanol, obtain solid sample.After the solid sample pulverizing, remove residual ethanol.The Gluten of gained acidifying alcohol modification, its protein content (butt) brings up to 82.74% by 75.61% of raw material Gluten, and fat content reduces to 0.59%, and solubility is 12.56%.
Embodiment 2
Gluten and acidifying alcohol (hydrochloric acid: ethanol=3.0: 100) with 1: 3 g/mL than mixing 75 ℃ of agitating heating 60min.The filtered and recycled Gluten is removed ethanol, obtains flaxen low-fat protein concentrate.The gained protein concentrate is mixed with the mass ratio of water with 20: 100, stir, regulating pH is 2.0.The acidifying protein milk is carried out Steam Heating, 105 ℃ of heating 15min.Then through cools down to 50～55 ℃.Add NaOH solution and regulate pH to isoelectric point 4.4, (4000r/min 20min), reclaims deposition in centrifugation.It is 11% that deposition is added water adjustment solid quality concentration, regulates pH to 7.0 simultaneously, and spray-drying obtains the modified wheat gluten product behind the high temperature sterilization.Gained modified wheat gluten product protein goes the acid amides degree to reach 42.85%, and protein content is increased to 90.37%, and fat content reduces to 0.61%, and the solubility of product is 86.97%.
Embodiment 3
Gluten and acidifying alcohol (acetic acid: ethanol=5.0: 100) with 1: 5 g/mL than mixing, 80 ℃ are heated 70min.The filtered and recycled Gluten is removed ethanol, obtains flaxen low-fat protein concentrate.With gained protein concentrate and water mixed with 20: 100, stir, regulating pH is 1.3.The acidifying protein milk is carried out Steam Heating, 110 ℃ of heating 15min.Then through cools down to 50～55 ℃.Add NaOH solution and regulate pH to isoelectric point 4.5, (4000r/min 20min), reclaims deposition in centrifugation.It is 12% that deposition is added water adjustment solid quality concentration, regulates pH to 7.0 simultaneously, and spray-drying obtains the modified wheat gluten product behind the high temperature sterilization.Gained modified wheat gluten product protein goes the acid amides degree to reach 46.27%, and protein content is increased to 90.12%, and fat content reduces to 0.65%, and the solubility of product is 88.93%.
Embodiment 4
Gluten and acidifying alcohol (phosphoric acid: ethanol=4.0: 100) with 1: 4 g/mL than mixing, 80 ℃ are heated 60min.The filtered and recycled Gluten is removed ethanol, obtains yellow low-fat protein concentrate.With gained protein concentrate and water mixed with 20: 100, stir, regulating pH is 2.5.The acidifying protein milk is carried out Steam Heating, 120 ℃ of heating 20min.Then through cools down to 50～55 ℃.Add NaOH solution and regulate pH to isoelectric point 4.5, (4000r/min 20min), reclaims deposition in centrifugation.It is 13% that deposition is added water adjustment solid quality concentration, regulates pH to 7.2 simultaneously, and spray-drying obtains the modified wheat gluten product behind the high temperature sterilization.Gained modified wheat gluten product protein goes the acid amides degree to reach 43.74%, and protein content is increased to 91.21%, and fat content reduces to 0.56%, and solubility is 88.42%.
Embodiment 5
Gluten and acidifying alcohol (sulfuric acid: ethanol=3.0: 100) with 1: 4 g/mL than mixing, 85 ℃ are heated 60min.The filtered and recycled Gluten is removed ethanol, obtains yellow low-fat protein concentrate.With gained protein concentrate and water mixed with 20: 100, stir, regulating pH is 1.2.The acidifying protein milk is carried out Steam Heating, keep 120 ℃ of heating 10min.Then through cools down to 50～55 ℃.Add NaOH solution and regulate pH to isoelectric point 4.5, (4000r/min 20min), reclaims deposition in centrifugation.It is 13% that deposition is added water adjustment solid quality concentration, regulates pH to 7.0 simultaneously, and spray-drying obtains the modified wheat gluten product behind the high temperature sterilization.Gained modified wheat gluten product protein goes the acid amides degree to reach 54.99%, and protein content is increased to 92.12%, and fat content reduces to 0.48%, and the solubility of product improves greatly, reaches 91.88%.Product has good foaming characteristic and emulsibility.
Claims (2)
1. the preparation method of the modified wheat gluten of a low fat, high protein; It is characterized in that at first through adopting acidifying alcohol to handle Gluten; Steam Heating is come modified wheat gluten under acid condition again, then in the isoelectric points of proteins deposition, and the final modified wheat gluten product that obtains of centrifugation; Technology is:
(1) handle Gluten with acidifying alcohol: than mixing, 70～90 ℃ were heated 50～70min with 1: 3～1: 5 g/mL for Gluten and acidifying alcohol, and the filtered and recycled Gluten is removed ethanol, obtains flaxen low-fat protein concentrate;
Being formulated as of used acidifying alcohol: acid: pure volume ratio is 2.0: 100～5.0: 100, and pH is 1.0～4.0;
(2) Steam Heating modification: the gained protein concentrate is mixed with the mass ratio of water with 20: 100, and using acid for adjusting pH is 1.0～3.0, and the acidifying protein milk is carried out 105～120 ℃ of Steam Heating, keeps 10～20min;
(3) isoelectric precipitation: above-mentioned steps (2) gained feed liquid through cools down to 50～55 ℃, is added NaOH solution and regulates pH to isoelectric point 4.4～4.6, and deposition is reclaimed in centrifugation;
(4) deposition being added water adjustment solid quality concentration is 10%～15%, regulates pH to 7.0～7.5 simultaneously, and spray-drying obtains the modified wheat gluten product behind the high temperature sterilization, and the fat content of product is not higher than 0.80%, and the butt protein content is not less than 90%.
2. method according to claim 1, it is characterized in that preparing the used acid of acidifying alcohol is hydrochloric acid, sulfuric acid, phosphoric acid, acetic acid, lactic acid or citric acid.
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| CN109007240A (en) * | 2018-07-12 | 2018-12-18 | 安徽省碧绿春生物科技有限公司 | A method of improving emulsibility of wheat gluten |
| DE102020113747A1 (en) * | 2020-05-20 | 2021-11-25 | Gea Mechanical Equipment Gmbh | Process for obtaining proteins from a native substance mixture from soy or from soy milk |
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| US6113975A (en) * | 1995-07-06 | 2000-09-05 | Shoalhave Starches Pty Ltd | Processes for the modification of wheat gluten |
| CN1547940A (en) * | 2003-05-13 | 2004-11-24 | 河南莲花集团技术开发公司 | Albumen powder wet and hot modifying process |
| CN1593184A (en) * | 2004-07-06 | 2005-03-16 | 江南大学 | Preparation method and uses of denaturalized gluten powder arising from heat and humidity and acidylation |
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| CN101480217A (en) * | 2009-01-23 | 2009-07-15 | 华南理工大学 | Method for deamidation and modification of wheat flour gluten protein using organic acid |
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| US6113975A (en) * | 1995-07-06 | 2000-09-05 | Shoalhave Starches Pty Ltd | Processes for the modification of wheat gluten |
| CN1547940A (en) * | 2003-05-13 | 2004-11-24 | 河南莲花集团技术开发公司 | Albumen powder wet and hot modifying process |
| CN1593184A (en) * | 2004-07-06 | 2005-03-16 | 江南大学 | Preparation method and uses of denaturalized gluten powder arising from heat and humidity and acidylation |
| CN101366443A (en) * | 2008-10-07 | 2009-02-18 | 湖北省云梦龙云蛋白食品有限公司 | Method for preparing wheat separation protein |
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Non-Patent Citations (4)
| Title |
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| JP特表平11-508773A 1999.08.03 |
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