CN102326664B - Preparation method of wheat gluten hydrolyzate - Google Patents
Preparation method of wheat gluten hydrolyzate Download PDFInfo
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- CN102326664B CN102326664B CN 201110216644 CN201110216644A CN102326664B CN 102326664 B CN102326664 B CN 102326664B CN 201110216644 CN201110216644 CN 201110216644 CN 201110216644 A CN201110216644 A CN 201110216644A CN 102326664 B CN102326664 B CN 102326664B
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Abstract
The invention relates to a preparation method of wheat gluten hydrolyzate. The preparation method comprises the following steps of: (1) preprocessing; (2) performing acid treatment; (3) performing first-step hydrolysis; and (4) performing second-step hydrolysis. The wheat gluten hydrolyzate prepared by using the preparation method is natural and rich in amino acid, and small molecule peptide and high hydrolysis degree which can generally reach 30-60 percent.
Description
Technical field
The present invention relates to a kind of essence preparation method of raw material, particularly a kind of preparation method of wheat gluten hydrolyzate.
Background technology
Meat flavor is a kind of food additives that are widely used in the products such as instant noodles, meat products, flavouring and chickens' extract, has obtained rapidly development since nineteen nineties.The conventional production methods of meat flavor is as follows: the first step is the various raw materials such as amino acid, reduced sugar to be joined by a certain percentage carry out Maillard reaction (reaction that occurs between amino acid and the reduced sugar) in the reactor, obtains reaction flavor through spray-drying again.Second step be with various natural and (or) natural equivalent spices and solvent (as: ethanol, propane diols, salad wet goods) join in the material-compound tank by a certain percentage and mix, and obtains allocating spices.The 3rd step was reaction flavor, allotment spices and other raw materials (such as carrier, drier etc.) to be joined in the positive mixer by a certain percentage mix, and obtained meat flavor.Said method is referring to USP4604290, USP4094997, USP4081565, EP160794 etc.
In the meat flavor production technology, using Maillard reaction production reaction flavor is the key technology of meat flavor.Reaction flavor provides mellow local flavor for meat flavor.And raw material be not both the key factor that affects the reaction flavor local flavor.Hydrolyzed vegetable protein (being called for short HVP) is one of important source material of preparation feedback spices.Have flavor characteristic strong, mellow, supply the advantages such as stable, cheap.At present, hydrolyzed vegetable protein (HVP) generally adopts the acid system hydrolysis to produce.The method hydrolysis has thoroughly destroyed original local flavor of vegetable protein, can not satisfy the needs of product development.Limit the exploitation of new product, easily lost client and market.
Gluten claims again the active face strength flour, is direct isolated high protein polymer from wheat, is comprised of gliadin and glutenin, is the vegetable protein source of high-quality, wide material sources.
Different wheat gluten hydrolyzates can produce on the local flavor of reaction flavor greatly impact, the wheat gluten hydrolyzate of selling in the market is to adopt the acid system complete hydrolysis to produce substantially, because the method hydrolysis thoroughly, can destroy original local flavor of vegetable protein, substantially do not contain micromolecular peptide, can not satisfy the needs of product development.The inventor provides a kind of method for preparing wheat gluten hydrolyzate for this reason, has greatly improved the quality of Gluten as the reaction flavor raw materials, for the production of reaction flavor provides novel material.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, a kind of preparation method of wheat gluten hydrolyzate is provided.
The technical solution used in the present invention is:
A kind of preparation method of wheat gluten hydrolyzate comprises the steps:
(1). preliminary treatment
NaOH and water are mixed in proportion, make sodium hydrate aqueous solution, for subsequent use;
(2). acid treatment
Gluten is mixed in proportion with water, phosphoric acid, stir, heat to 100-120 ℃, be incubated 0.5-2 hour, then cool to 60-70 ℃, add the sodium hydrate aqueous solution that step (1) makes, stirred 5-10 minute, temperature keeps 60-70 ℃, obtains Gluten solution;
(3). first step hydrolysis
In the Gluten solution that step (2) makes, add papain, pancreatin, 60-65 ℃ of lower hydrolysis 0.5-1 hour, then be warmed up to 90 ℃, be incubated 5-10 minute, cool to 50-55 ℃, get the thick hydrolyzate of Gluten.
(4). the second step hydrolysis
In the thick hydrolyzate of Gluten that step (3) makes, add flavor protease, 50-55 ℃ is hydrolyzed 1-8 hour down, then is warmed up to 90 ℃, is incubated 5-10 minute, cools to 50-60 ℃, gets wheat gluten hydrolyzate.
Preferably, the parts by weight of above-mentioned raw materials are:
NaOH is 1-12 part, Gluten 5-30 part, and phosphatase 11-10 part, papain 0.05-0.5 part, pancreatin 0.05-0.5 part, flavor protease 0.05-0.5 part, water consumption is 3-28 part in the step (1), water consumption is 45-270 part in the step (2).
More preferably, the parts by weight of above-mentioned raw materials are:
NaOH is 3-10 part, Gluten 10-20 part, and phosphoric acid 3-8 part, papain 0.1-0.3 part, pancreatin 0.1-0.3 part, flavor protease 0.1-0.3 part, water consumption is 7-22 part in the step (1), water consumption is 90-180 part in the step (2).
Above-mentioned raw materials is the commercially available prod, all can buy from the market to obtain.Wherein used NaOH, phosphoric acid are food-grade, and wherein NaOH is solid, and phosphoric acid is preferably 85% phosphoric acid (the quality percentage composition is 85%), and flavor protease is preferably Novi's trade wind flavor protease, buys from Novozymes Company.
The beneficial effect that the present invention has:
Natural by the wheat gluten hydrolyzate that preparation method of the present invention obtains, degree of hydrolysis is high, and degree of hydrolysis is generally 30-60%, amino acid and small-molecular peptides rich content.The auxiliary material that can be used as flavoring essence adds the preparation of (adding proportion is at 5-40%), especially hot reaction essence in arbitrary flavoring essence to, promotes the competitiveness of salt taste essence.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, but do not limit protection scope of the present invention.
Embodiment 1
A kind of preparation method of wheat gluten hydrolyzate comprises the steps:
3 parts of solid sodium hydroxides and 7 parts of water are mixed, obtain 10 parts of sodium hydrate aqueous solutions, for subsequent use;
10 parts of Glutens are mixed in proportion with 76 parts of water, 3 part of 85% phosphoric acid, stir, heat to 115 ℃, be incubated 0.5 hour, then cool to 60 ℃, add above-mentioned 10 parts of sodium hydrate aqueous solutions, stirred 5 minutes, temperature keeps 60 ℃, obtains Gluten solution;
In above-mentioned Gluten solution, add 0.4 part of papain, 0.4 part of pancreatin, 65 ℃ of lower hydrolysis 1 hour, then be warmed up to 90 ℃, be incubated 10 minutes, cool to 50 ℃, get the thick hydrolyzate of Gluten.
In the thick hydrolyzate of Gluten, add 0.2 part of Novi's trade wind flavor protease (Flavourzyme 500MG), 50 ℃ are hydrolyzed 6 hours down, then are warmed up to 90 ℃, are incubated 10 minutes, cool to 60 ℃, get wheat gluten hydrolyzate.
Embodiment 2
A kind of preparation method of wheat gluten hydrolyzate comprises the steps:
5 parts of solid sodium hydroxides and 12 parts of water are mixed, obtain 17 parts of sodium hydrate aqueous solutions, for subsequent use;
10 parts of Glutens are mixed in proportion with 76 parts of water, 5.6 part of 85% phosphoric acid, stir, heat to 120 ℃, be incubated 1 hour, then cool to 60 ℃, add above-mentioned 17 parts of sodium hydrate aqueous solutions, stirred 5 minutes, temperature keeps 60 ℃, obtains Gluten solution;
In above-mentioned Gluten solution, add 0.2 part of papain, 0.2 part of pancreatin, 65 ℃ of lower hydrolysis 1 hour, then be warmed up to 90 ℃, be incubated 10 minutes, cool to 50 ℃, get the thick hydrolyzate of Gluten.
In the thick hydrolyzate of Gluten, add 0.2 part of Novi's trade wind flavor protease (Flavourzyme 500MG), 50 ℃ are hydrolyzed 6 hours down, then are warmed up to 90 ℃, are incubated 10 minutes, cool to 60 ℃, get wheat gluten hydrolyzate.
The umber that embodiment partly mentions is parts by weight.
The above only is preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment does.
Claims (2)
1. the preparation method of a wheat gluten hydrolyzate is characterized in that: comprise the steps:
(1). preliminary treatment
NaOH and water are mixed in proportion, make sodium hydrate aqueous solution, for subsequent use;
(2). acid treatment
Gluten is mixed in proportion with water, phosphoric acid, stir, heat to 100-120 ℃, be incubated 0.5-2 hour, then cool to 60-70 ℃, add the sodium hydrate aqueous solution that step (1) makes, stirred 5-10 minute, temperature keeps 60-70 ℃, obtains Gluten solution;
(3). first step hydrolysis
In the Gluten solution that step (2) makes, add papain, pancreatin, 60-65 ℃ of lower hydrolysis 0.5-1 hour; Then be warmed up to 90 ℃, be incubated 5-10 minute, cool to 50-55 ℃, get the thick hydrolyzate of Gluten;
(4). the second step hydrolysis
In the thick hydrolyzate of Gluten that step (3) makes, add flavor protease, 50-55 ℃ is hydrolyzed 1-8 hour down, then is warmed up to 90 ℃, is incubated 5-10 minute, cools to 50-60 ℃, gets wheat gluten hydrolyzate;
The parts by weight of described raw material are:
NaOH 1-12 part, Gluten 5-30 part, phosphatase 11-10 part, papain 0.05-0.5 part, pancreatin 0.05-0.5 part, flavor protease 0.05-0.5 part, water consumption is 3-28 part in the step (1), water consumption is 45-270 part in the step (2).
2. the preparation method of a kind of wheat gluten hydrolyzate according to claim 1, it is characterized in that: the parts by weight of described raw material are:
NaOH is 3-10 part, Gluten 10-20 part, phosphoric acid 3-8 part, papain 0.1-0.3 part, pancreatin 0.1-0.3 part, flavor protease is 0.1-0.3 part, water consumption is 7-22 part in the step (1), and water consumption is 90-180 part in the step (2).
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| CN102326664B true CN102326664B (en) | 2013-02-20 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104745650B (en) * | 2015-04-13 | 2018-02-02 | 郑州新威营养技术有限公司 | For the preparation method for the reference state glutamine for improving nutrients in intestine of young pigs |
| CN106010848B (en) * | 2016-07-30 | 2019-03-15 | 山东农业大学 | A kind of low degree of fermentation muddiness wheat dry beer and its brewing method |
| CN108125015B (en) * | 2016-12-01 | 2022-12-09 | 丰益(上海)生物技术研发中心有限公司 | Method for efficiently preparing wheat oligopeptide |
| CN107853450A (en) * | 2017-11-15 | 2018-03-30 | 扬州大学 | A kind of modified wheat gluten and its application in milk tea is formulated |
| CN113881744B (en) * | 2021-10-12 | 2024-04-26 | 河南省农业科学院农副产品加工研究中心 | Method for preparing salty peptide by subcritical water assisted enzymolysis of gluten protein |
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| CN1858226A (en) * | 2006-03-21 | 2006-11-08 | 上海天之冠可再生能源有限公司 | Method for preparing water soluble wheat protein by composite modifying |
| CN101168764A (en) * | 2007-11-05 | 2008-04-30 | 中华全国供销合作总社南京野生植物综合利用研究院 | Method for producing anti-oxidation active peptide by glutelin powder biological enzyme method |
| CN101717805A (en) * | 2009-12-01 | 2010-06-02 | 江南大学 | Method for preparing wheat protein source opioid peptide by enzymolysis of wheat protein |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1858226A (en) * | 2006-03-21 | 2006-11-08 | 上海天之冠可再生能源有限公司 | Method for preparing water soluble wheat protein by composite modifying |
| CN101168764A (en) * | 2007-11-05 | 2008-04-30 | 中华全国供销合作总社南京野生植物综合利用研究院 | Method for producing anti-oxidation active peptide by glutelin powder biological enzyme method |
| CN101717805A (en) * | 2009-12-01 | 2010-06-02 | 江南大学 | Method for preparing wheat protein source opioid peptide by enzymolysis of wheat protein |
Non-Patent Citations (4)
| Title |
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| 小麦面筋蛋白的改性技术;马兴胜等;《哈尔滨商业大学学报(自然科学版)》;20010630(第02期);21-22 * |
| 朱永胜等.柠檬酸处理对小麦面筋蛋白酶解特性的影响.《现代食品科技》.2011,(第03期),291-295. |
| 柠檬酸处理对小麦面筋蛋白酶解特性的影响;朱永胜等;《现代食品科技》;20110331(第03期);291-295 * |
| 马兴胜等.小麦面筋蛋白的改性技术.《哈尔滨商业大学学报(自然科学版)》.2001,(第02期),21-22. |
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