CN103518945A - Method for improving emulsibility of wheat gluten - Google Patents
Method for improving emulsibility of wheat gluten Download PDFInfo
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- CN103518945A CN103518945A CN201310509743.7A CN201310509743A CN103518945A CN 103518945 A CN103518945 A CN 103518945A CN 201310509743 A CN201310509743 A CN 201310509743A CN 103518945 A CN103518945 A CN 103518945A
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Abstract
The invention relates to a method for improving the emulsibility of wheat gluten, and belongs to the technical field of processing of agricultural products. The method comprises the following steps: simultaneously getting wheat gluten powder and xanthan gum through a colloid mill and then homogenizing, wherein protein macro molecules can be thinned into small molecules, and the thinned small molecules can be effectively prevented from being newly condensed into macro molecules; meanwhile uninterruptedly performing high-speed stirring and low-speed stirring, wherein weak bonds in the protein space structure of the wheat gluten are broken by high-speed stirring, and the specific structure of a peptide bond is damaged, so that a complex enzyme and the wheat gluten are fully contacted, and the complex enzyme is reacted fully without damaging the performance of the enzyme; the complex enzyme is added under low-speed stirring, is not damaged by the low-speed stirring, can be fully contacted with the wheat gluten powder and can fully enzymatically hydrolyze the protein of the wheat gluten; the EAI (Emulsifying Active Index) and the ESI (Emulsifying Stability Index) of the wheat gluten after enzymolysis are 94.5 ml/g and 30.42 min respectively, and the EAI of the wheat gluten is improved by 100 percent and the ESI is improved by 170 percent compared with those of a comparative enzymolysis method.
Description
Technical field
The present invention relates to a kind of method that improves Gluten emulsibility, belong to technical field of agricultural product process.
Background technology
Gluten has another name called active gluten, be to take wheat as raw material, wash remaining powdery product after desizing and other water-soluble substanceses with water, its protein content is up to 75%～85%, containing 15 necessary seed amino acids of human body, is a kind of nutritious, inexpensive plant protein source.The viscoplasticity having due to himself, extensibility, film forming, liposuction and good mechanical performance, Gluten is widely used in the actual production of the food industry such as noodles, instant noodles and bread.But because its some functional characteristic can not meet the condition of food applications, as poor in emulsibility, thus make to a certain extent its extensive use be restricted.
Enzyme modification is processed Gluten, can improve the correlation function characteristics such as degree of hydrolysis, emulsibility of Gluten.In catalyzing hydrolysis process, the peptide bond fission amount in protein increases, thereby improves its emulsibility and foaming characteristic.Single protease has the selectivity of height, a kind of enzyme can only catalysis be a kind of or a class formation is similar substrate, and compound protease is the complex of the bacillus protease of hydrolysis food protein, compound protease, when enzymolysis protein matter, exists cooperative effect between protease.Because amino acid content in Gluten protein structure is various, therefore do not cause protease hydrolyzed site quantity not etc., therefore, complex enzyme, aspect hydrolysis Gluten, occupies more restriction enzyme sites than single enzyme of planting.But, adopt complex enzyme zymohydrolysis Gluten, still there is the problem that emulsifiability is low.
Summary of the invention
The present invention, for improving emulsibility, minimizing accessory substance and the generation of toxin of Gluten, the object reducing costs, provides a kind of method that improves Gluten emulsibility.
Technical scheme of the present invention:
A method that improves Gluten emulsibility, step is as follows:
(1) will after Gluten and broken 800 orders of xanthans, add deionized water mix, cross colloid mill 2～3 times, then homogeneous 2～3 times under 25 Mpa～35 Mpa pressure, obtains pretreatment fluid; Every 100g Gluten adds xanthans 0.3-0.5g, adds deionized water 1200ml;
(2) in pretreatment fluid, add compound protease, enzymolysis 1-2h under 50 rpm rotating speeds stir, obtains and just separates liquid;
(3) will just separate liquid to add compound protease after 800-1000 rpm rotating speed stirring 10-20min, enzymolysis 1-2h under 50 rpm rotating speeds stir; This step repeats 2-3 time, obtains mixed liquor;
(4) mixed liquor is placed in to 98 ℃ of water enzyme that goes out, is then cooled to room temperature; Regulate pH of mixed to 7, refrigerated centrifuge under 4 ℃, 4000 rpm speed conditions, gets supernatant;
(5) supernatant is sprayed and be dried; Collect powdery product;
In step (2) and (3), every 100g Gluten adds compound protease 0.03-0.05g at every turn; The activity of protease is 120U/mg.
In step (2) and (3), enzymatic hydrolysis condition is 50 ℃, pH5.5～6.0.
Step (5) EAT: 200 ℃～210 ℃, go out 85 ℃～90 ℃ of wind-warm syndrome.
Step (1) is crossed then homogeneous of colloid mill by Gluten and xanthans simultaneously, on the one hand, protein macromolecule can be refined as to little molecule; On the other hand, the existence of xanthans can effectively prevent from again being condensed for large molecule by the little molecule of refinement.
Step (2), can make enzyme fully contact with Gluten solution compared with the slow-speed of revolution, improves preliminary hydrolysis efficiency.
Adopt step (3), high-speed stirred and stirring at low speed interruption are carried out; High-speed stirred is destroyed the weak bond fracture in the protein steric structure of Gluten, has destroyed the ad hoc structure of peptide bond, and complex enzyme is fully contacted with Gluten, and now complex enzyme fully reacts, performance that can destructive enzyme; Under stirring at low speed, add complex enzyme, complex enzyme can not destroyed by stirring at low speed and can fully contact with Gluten, fully the protein of enzymolysis Gluten.
Step (4) refrigerated centrifuge can maintain the temperature at 4 ℃ of left and right, reduces the impact of temperature difference on protein structure.
The dry opaque moisture obtaining compared with other drying modes of step (5) spraying is low, is difficult for moisture absorption caking, and the holding time is longer, redissolution better effects if.
From Fig. 1 and Fig. 2, contrasted, after adopting method of the present invention to process, Gluten cell granulations obviously reduces, and tissue becomes loose, makes lipophilicity substance stripping cell, easy and oily in conjunction with improving emulsibility.Adopt method of the present invention to carry out enzymolysis to Gluten, make the EAI of the Gluten after enzymolysis and ESI be respectively 94.5 ml/g and 30.42min, the EAI of the Gluten obtaining compared with comparative example enzymatic isolation method has improved 100%, ESI and has improved 170%.
Method of the present invention, nontoxic, accessory substance produces; Simple to operation.
Accompanying drawing explanation
Fig. 1 is the Gluten interior molecules structure Electronic Speculum figure of comparative example;
Fig. 2 be embodiment 1 Gluten interior molecules structure Electronic Speculum figure.
The specific embodiment
Comparative example
Take Gluten 100g and add deionized water 1200 ml, mixing, then put into triangular flask, be placed in shaking table, keep temperature 50 C, adjust pH 5.5, add compound protease 0.15 g, react 6 h; Centrifugation under normal temperature condition, adjusts centrifugal 20 min of rotating speed 4000 rpm; Get 20 mL centrifuged supernatant, add 20 mL soybean oils, with refiner (rotating speed 10000～12000 rpm/min), stir 2 min, make white emulsion; With micropipettor, from bottom, get afterwards 100 μ L emulsion, join in the SDS cushioning liquid of 10 mL0.1% and mix, with 100 μ L ultra-pure waters, join in 10 mL0.1% SDS solution and mix and make blank, at wavelength, 500 nm places record light absorption value A1.By following formula, calculate emulsifying activity index (EAI):
EAI=A1×100
After 10 minutes, take out from bottom 100 μ L emulsion, same dilution, colorimetric, record absorbance A 2 again.By following formula, calculate stable emulsifying index (ESI):
ESI=A1 * t/ (A1-A2), wherein, t is emulsion min standing times 10.
The EAI and the ESI that finally obtain enzymolysis Gluten are respectively 47.25 ml/g and 11.84 min.
embodiment 1
Take Gluten 100g, xanthans 0.3g, after the two is mixed, carry out ultramicro grinding, pulverizing order number is 800 orders; In Gluten after processing to ultramicro grinding and xanthans, add deionized water 1200 ml, mixing, then cross colloid mill 2 times; Then homogeneous 2 times under pressure 25 Mpa, obtains pretreatment fluid;
By pretreatment fluid, put into triangular flask, be placed in shaking table, keep temperature 50 C, rotating speed 50 rpm, adjust pH 5.5, add compound protease 0.03 g, react 2 h; Then after stirring 10min with 800 rpm rotating speeds, again add hop protein enzyme 0.03g, at temperature 50 C, rotating speed 50 rpm, pH 6.0 reaction 2 h; Then after stirring 10min with 800 rpm rotating speeds, again add hop protein enzyme 0.03g, at temperature 50 C, rotating speed 50 rpm, pH 6.0 reaction 2 h, obtain mixed liquor;
Mixed liquor is placed in to 98 ℃ of water, heats enzyme 10 min that go out; Be cooled to after room temperature, regulator solution pH to 7, puts into refrigerated centrifuge, adjusts rotating speed 4000 rpm, and temperature keeps 4 ℃, and centrifugal 20 min, get supernatant;
Supernatant after centrifugal is sprayed dry, EAT: 200 ℃, go out 85 ℃ of wind-warm syndrome; Collect powdery product.
The mensuration of emulsifiability
Emulsifiability comprises emulsifying activity and emulsion stability.Get the supernatant after 20 mL centrifugations, add 20 mL soybean oils, with refiner (rotating speed 10000～12000 rpm/min), stir 2 min, make white emulsion; With micropipettor, from bottom, get afterwards 100 μ L emulsion, join in the SDS cushioning liquid of 10 mL0.1% and mix, with 100 μ L ultra-pure waters, join in 10 mL0.1% SDS solution and mix and make blank, at wavelength, 500 nm places record light absorption value A1.By following formula, calculate emulsifying activity index (EAI):
EAI=A1×100
After 10 minutes, take out from bottom 100 μ L emulsion, same dilution, colorimetric, record absorbance A 2 again.By following formula, calculate stable emulsifying index (ESI):
ESI=A1 * t/ (A1-A2), wherein, t is emulsion min standing times 10.
Gluten adopts after the method enzymolysis of embodiment 3, molecular weight of albumen becomes little molecule from large molecule, and protein micromolecular be evenly distributed (specifically seeing Fig. 2), emulsibility is largely increased, the EAI and the ESI that finally obtain enzymolysis Gluten are respectively 94.5 ml/g and 30.42 min, compared with the EAI of comparative example, improve 100%, ESI and improved 170%.
embodiment 2
Take Gluten 100g, xanthans 0.5g, after the two is mixed, carry out ultramicro grinding, pulverizing order number is 800 orders; In Gluten after processing to ultramicro grinding and xanthans, add deionized water 1200 ml, mixing, then cross colloid mill 3 times; Then homogeneous 3 times under pressure 35 Mpa, obtains pretreatment fluid;
By pretreatment fluid, put into triangular flask, be placed in shaking table, keep temperature 50 C, rotating speed 50 rpm, adjust pH 6, add compound protease 0.05 g, react 1 h; Then after stirring 20min with 800 rpm rotating speeds, again add hop protein enzyme 0.03 g, at temperature 50 C, rotating speed 50 rpm, pH 5.5 reaction 1h; Then after stirring 20min with 800 rpm rotating speeds, again add hop protein enzyme 0.03 g, at temperature 50 C, rotating speed 50 rpm, pH 5.5 reaction 2 h, obtain mixed liquor;
Mixed liquor is placed in to 98 ℃ of water, heats enzyme 10 min that go out; Be cooled to after room temperature, regulator solution pH to 7, puts into refrigerated centrifuge, adjusts rotating speed 4000 rpm, and temperature keeps 4 ℃, and centrifugal 20 min, get supernatant;
Supernatant after centrifugal is sprayed dry, EAT: 210 ℃, go out 90 ℃ of wind-warm syndrome; Collect powdery product.
The mensuration of emulsifiability
Emulsifiability comprises emulsifying activity and emulsion stability.Get the supernatant after 20 mL centrifugations, add 20 mL soybean oils, with refiner (rotating speed 10000～12000 rpm/min), stir 2 min, make white emulsion; With micropipettor, from bottom, get afterwards 100 μ L emulsion, join in the SDS cushioning liquid of 10 mL0.1% and mix, with 100 μ L ultra-pure waters, join in 10 mL0.1% SDS solution and mix and make blank, at wavelength, 500 nm places record light absorption value A1.By following formula, calculate emulsifying activity index (EAI):
EAI=A1×100
After 10 minutes, take out from bottom 100 μ L emulsion, same dilution, colorimetric, record absorbance A 2 again.By following formula, calculate stable emulsifying index (ESI):
ESI=A1 * t/ (A1-A2), wherein, t is emulsion min standing times 10.
Gluten adopts after the method enzymolysis of embodiment 3, molecular weight of albumen becomes little molecule from large molecule, and protein micromolecular is evenly distributed, emulsibility is largely increased, the EAI and the ESI that finally obtain enzymolysis Gluten are respectively 97.5 ml/g and 31.24 min, compared with the EAI of comparative example, improve 106%, ESI and improved 177%.
embodiment 3
Take Gluten 100g, xanthans 0.3g, after the two is mixed, carry out ultramicro grinding, pulverizing order number is 800 orders; In Gluten after processing to ultramicro grinding and xanthans, add deionized water 1200 ml, mixing, then cross colloid mill 3 times; Then homogeneous 2 times under pressure 25 Mpa, obtains pretreatment fluid;
By pretreatment fluid, put into triangular flask, be placed in shaking table, keep temperature 50 C, rotating speed 50 rpm, adjust pH 5.8, add compound protease 0.04 g, reaction 1h; Then after stirring 10min with 800 rpm rotating speeds, again add hop protein enzyme 0.03 g, at temperature 50 C, rotating speed 50 rpm, pH 5.8 reaction 2 h; Then after stirring 20min with 800 rpm rotating speeds, again add hop protein enzyme 0.05 g, at temperature 50 C, rotating speed 50 rpm, pH 5.5 reaction 1h, obtain mixed liquor;
Mixed liquor is placed in to 98 ℃ of water, heats enzyme 10 min that go out; Be cooled to after room temperature, regulator solution pH to 7, puts into refrigerated centrifuge, adjusts rotating speed 4000 rpm, and temperature keeps 4 ℃, and centrifugal 20 min, get supernatant;
Supernatant after centrifugal is sprayed dry, EAT: 200 ℃, go out 90 ℃ of wind-warm syndrome; Collect powdery product.
The mensuration of emulsifiability
Emulsifiability comprises emulsifying activity and emulsion stability.Get the supernatant after 20 mL centrifugations, add 20 mL soybean oils, with refiner (rotating speed 10000～12000 rpm/min), stir 2 min, make white emulsion; With micropipettor, from bottom, get afterwards 100 μ L emulsion, join in the SDS cushioning liquid of 10 mL0.1% and mix, with 100 μ L ultra-pure waters, join in 10 mL0.1% SDS solution and mix and make blank, at wavelength, 500 nm places record light absorption value A1.By following formula, calculate emulsifying activity index (EAI):
EAI=A1×100
After 10 minutes, take out from bottom 100 μ L emulsion, same dilution, colorimetric, record absorbance A 2 again.By following formula, calculate stable emulsifying index (ESI):
ESI=A1 * t/ (A1-A2), wherein, t is emulsion min standing times 10.
Gluten adopts after the method enzymolysis of embodiment 3, molecular weight of albumen becomes little molecule from large molecule, and protein micromolecular is evenly distributed, emulsibility is largely increased, the EAI and the ESI that finally obtain enzymolysis Gluten are respectively 96.9 ml/g and 31.97 min, compared with the EAI of comparative example, improve 105%, ESI and improved 183%.
Claims (3)
1. a method that improves Gluten emulsibility, is characterized in that, step is as follows:
(1) Gluten and xanthans are broken to and add deionized water after 800 orders and mix, cross colloid mill 2～3 times, then homogeneous 2～3 times under 25 Mpa～35 Mpa pressure, obtains pretreatment fluid; Every 100g Gluten adds xanthans 0.3-0.5g, adds deionized water 1200ml;
(2) in pretreatment fluid, add compound protease, enzymolysis 1-2h under 50 rpm rotating speeds stir, obtains and just separates liquid;
(3) will just separate liquid to add compound protease after 800-1000 rpm rotating speed stirring 10-20min, enzymolysis 1-2h under 50 rpm rotating speeds stir; This step repeats 2-3 time, obtains mixed liquor;
(4) mixed liquor is placed in to 98 ℃ of water enzyme that goes out, is then cooled to room temperature; Regulate pH of mixed to 7, refrigerated centrifuge under 4 ℃, 4000 rpm speed conditions, gets supernatant;
(5) supernatant is sprayed and be dried; Collect powdery product;
In step (2) and (3), every 100g Gluten adds compound protease 0.03-0.05g at every turn; The activity of protease is 120U/mg.
2. according to the method for claim 1, it is characterized in that, in step (2) and (3), enzymatic hydrolysis condition is 50 ℃, pH5.5～6.0.
3. according to the method for claim 1, it is characterized in that step (5) EAT: 200 ℃～210 ℃, go out 85 ℃～90 ℃ of wind-warm syndrome.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103875886A (en) * | 2014-02-24 | 2014-06-25 | 江苏智荟生物科技有限公司 | Production process for producing wheat hydrolyzed protein by wet gluten |
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| CN114680226B (en) * | 2022-01-07 | 2023-10-24 | 西北农林科技大学 | Gluten protein treatment method and application |
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