CN103518945B - Method for improving emulsibility of wheat gluten - Google Patents

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

A kind of method improving emulsibility of wheat gluten

Technical field

The present invention relates to a kind of method improving emulsibility of wheat gluten, belong to technical field of agricultural product process.

Background technology

Gluten has another name called active gluten, be raw material with wheat, powdery product remaining after washing desizing and other water-soluble substanceses with water, its protein content is up to 75% ~ 85%, containing 15 seed amino acids that human body is necessary, it is a kind of nutritious, inexpensive plant protein source.The viscoplasticity had 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 emulsibility is poor, thus make its extensive use be restricted to a certain extent.

Enzyme modification process Gluten, can improve the correlation function characteristics such as the degree of hydrolysis of Gluten, emulsibility.In catalyzing hydrolysis process, the peptide bond fission amount in protein increases, thus improves its emulsibility and foaming characteristic.Single protease has the selectivity of height, a kind of enzyme can only catalysis is 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, also exists cooperative effect between protease.Because in Gluten protein structure, amino acid content is various, therefore cause protease hydrolyzed site quantity not, therefore, complex enzyme, in hydrolysis Gluten, occupies more restriction enzyme sites than single enzyme.But, adopt complex enzyme zymohydrolysis Gluten, still there is the problem that emulsifiability is low.

Summary of the invention

The present invention, for improving the emulsibility of Gluten, the generation reducing accessory substance and toxin, the object that reduces costs, provides a kind of method improving emulsibility of wheat gluten.

Technical scheme of the present invention:

Improve a method for emulsibility of wheat gluten, step is as follows:

(1) will add deionized water mixing after Gluten and broken 800 orders of xanthans, and 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, obtain and just separate liquid;

(3) liquid will just be separated to add compound protease, enzymolysis 1-2h under 50 rpm rotating speeds stir after 800-1000 rpm rotating speed stirring 10-20min; This step repeats 2-3 time, obtains mixed liquor;

(4) mixed liquor is placed in 98 DEG C of water to go out enzyme, is then cooled to room temperature; Regulate pH of mixed to 7, at 4 DEG C, refrigerated centrifuge under 4000 rpm speed conditions, get supernatant;

(5) supernatant is carried out spraying dry; 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 DEG C, pH5.5 ~ 6.0.

Step (5) EAT: 200 DEG C ~ 210 DEG C, goes out wind-warm syndrome 85 DEG C ~ 90 DEG C.

Gluten and xanthans are crossed colloid mill then homogeneous by step (1) simultaneously, on the one hand, protein macromolecule can be refined as Small molecular; On the other hand, the existence of xanthans can effectively prevent from again being condensed for large molecule by the Small molecular of refinement.

Step (2), comparatively the slow-speed of revolution can make enzyme fully contact with Gluten solution, improves initial hydrolysis efficiency.

Adopt step (3), high-speed stirred and stirring at low speed interruption are carried out; High-speed stirred destroys the weak bond fracture in the protein steric structure of Gluten, and destroy the ad hoc structure of peptide bond, complex enzyme is fully contacted with Gluten, and now complex enzyme fully reacts, can not the performance of destructive enzyme; Add complex enzyme under stirring at low speed, complex enzyme can not be destroyed by stirring at low speed and fully can contact with Gluten, the protein of the abundant enzymolysis Gluten of energy.

Step (4) refrigerated centrifuge can maintain the temperature at about 4 DEG C, reduces temperature difference to the impact of protein structure.

The opaque moisture that step (5) spraying dry obtains compared with other drying modes is low, not easily moisture absorption caking, and the holding time is longer, redissolution better effects if.

Contrasted from Fig. 1 and Fig. 2, after adopting method process of the present invention, Gluten cell granulations obviously reduces, and tissue becomes loose, makes lipophilicity substance stripping cell, easily combines with oil and improves emulsibility.Adopt method of the present invention to carry out enzymolysis to Gluten, make EAI and ESI of the Gluten after enzymolysis be respectively 94.5 ml/g and 30.42min, the EAI of the Gluten obtained compared with comparative example enzymatic isolation method improves 100%, ESI and improves 170%.

Method of the present invention, nontoxic, accessory substance produces; Simple to operation.

Accompanying drawing explanation

Fig. 1 is the Gluten inner molecular structure Electronic Speculum figure of comparative example;

Fig. 2 be embodiment 1 Gluten inner molecular structure Electronic Speculum figure.

Detailed description of the invention

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, adjustment solution ph 5.5, adds compound protease 0.15 g, reacts 6 h; Centrifugation under normal temperature condition, centrifugal 20 min of adjustment rotating speed 4000 rpm; Get 20 mL centrifuged supernatant, add 20 mL soybean oils, stir 2 min with refiner (rotating speed 10000 ~ 12000 rpm/min), make white " milky " liquid; Get 100 μ L emulsion with micropipettor from bottom afterwards, join in the SDS cushioning liquid of 10 mL0.1% and mix, join mixing in 10 mL0.1% SDS solution with 100 μ L ultra-pure waters and make blank, record light absorption value A1 at wavelength 500 nm place.Emulsifying activity index (EAI) is gone out by following formulae discovery:

EAI=A1×100

Take out 100 μ L emulsion again from bottom after 10 minutes, same dilution, colorimetric, record absorbance A 2.Stable emulsifying index (ESI) is gone out by following formulae discovery:

ESI=A1 × t/ (A1-A2), wherein, t is emulsion min standing time 10.

EAI and ESI finally obtaining enzymolysis Gluten is respectively 47.25 ml/g and 11.84 min.

embodiment 1

Take Gluten 100g, xanthans 0.3g, carry out ultramicro grinding after the two being mixed, pulverizing order number is 800 orders; In the Gluten after ultramicro grinding process 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, adjustment solution ph 5.5, adds compound protease 0.03 g, reacts 2 h; Then again add hop protein enzyme 0.03g after stirring 10min with 800 rpm rotating speeds, react 2 h at temperature 50 C, rotating speed 50 rpm, pH 6.0; Then again add hop protein enzyme 0.03g after stirring 10min with 800 rpm rotating speeds, react 2 h at temperature 50 C, rotating speed 50 rpm, pH 6.0, obtain mixed liquor;

Mixed liquor is placed in 98 DEG C of water, heats enzyme 10 min that goes out; After being cooled to room temperature, regulating pH value of solution to 7, put into refrigerated centrifuge, adjustment rotating speed 4000 rpm, temperature keeps 4 DEG C, and centrifugal 20 min, get supernatant;

Supernatant after centrifugal is carried out spraying dry, EAT: 200 DEG C, go out wind-warm syndrome 85 DEG C; 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, stir 2 min with refiner (rotating speed 10000 ~ 12000 rpm/min), make white " milky " liquid; Get 100 μ L emulsion with micropipettor from bottom afterwards, join in the SDS cushioning liquid of 10 mL0.1% and mix, join mixing in 10 mL0.1% SDS solution with 100 μ L ultra-pure waters and make blank, record light absorption value A1 at wavelength 500 nm place.Emulsifying activity index (EAI) is gone out by following formulae discovery:

EAI=A1×100

Take out 100 μ L emulsion again from bottom after 10 minutes, same dilution, colorimetric, record absorbance A 2.Stable emulsifying index (ESI) is gone out by following formulae discovery:

ESI=A1 × t/ (A1-A2), wherein, t is emulsion min standing time 10.

After Gluten adopts the method enzymolysis of embodiment 3, molecular weight of albumen becomes Small molecular from large molecule, and protein micromolecular is evenly distributed (specifically seeing Fig. 2), emulsibility is largely increased, EAI and ESI finally obtaining enzymolysis Gluten is respectively 94.5 ml/g and 30.42 min, improve 100%, ESI compared with the EAI of comparative example and improve 170%.

embodiment 2

Take Gluten 100g, xanthans 0.5g, carry out ultramicro grinding after the two being mixed, pulverizing order number is 800 orders; In the Gluten after ultramicro grinding process 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, adjustment solution ph 6, adds compound protease 0.05 g, reacts 1 h; Then again add hop protein enzyme 0.03 g after stirring 20min with 800 rpm rotating speeds, react 1h at temperature 50 C, rotating speed 50 rpm, pH 5.5; Then again add hop protein enzyme 0.03 g after stirring 20min with 800 rpm rotating speeds, react 2 h at temperature 50 C, rotating speed 50 rpm, pH 5.5, obtain mixed liquor;

Mixed liquor is placed in 98 DEG C of water, heats enzyme 10 min that goes out; After being cooled to room temperature, regulating pH value of solution to 7, put into refrigerated centrifuge, adjustment rotating speed 4000 rpm, temperature keeps 4 DEG C, and centrifugal 20 min, get supernatant;

Supernatant after centrifugal is carried out spraying dry, EAT: 210 DEG C, go out wind-warm syndrome 90 DEG C; 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, stir 2 min with refiner (rotating speed 10000 ~ 12000 rpm/min), make white " milky " liquid; Get 100 μ L emulsion with micropipettor from bottom afterwards, join in the SDS cushioning liquid of 10 mL0.1% and mix, join mixing in 10 mL0.1% SDS solution with 100 μ L ultra-pure waters and make blank, record light absorption value A1 at wavelength 500 nm place.Emulsifying activity index (EAI) is gone out by following formulae discovery:

EAI=A1×100

Take out 100 μ L emulsion again from bottom after 10 minutes, same dilution, colorimetric, record absorbance A 2.Stable emulsifying index (ESI) is gone out by following formulae discovery:

ESI=A1 × t/ (A1-A2), wherein, t is emulsion min standing time 10.

After Gluten adopts the method enzymolysis of embodiment 3, molecular weight of albumen becomes Small molecular from large molecule, and protein micromolecular is evenly distributed, emulsibility is largely increased, EAI and ESI finally obtaining enzymolysis Gluten is respectively 97.5 ml/g and 31.24 min, improve 106%, ESI compared with the EAI of comparative example and improve 177%.

embodiment 3

Take Gluten 100g, xanthans 0.3g, carry out ultramicro grinding after the two being mixed, pulverizing order number is 800 orders; In the Gluten after ultramicro grinding process 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, adjustment solution ph 5.8, adds compound protease 0.04 g, reaction 1h; Then again add hop protein enzyme 0.03 g after stirring 10min with 800 rpm rotating speeds, react 2 h at temperature 50 C, rotating speed 50 rpm, pH 5.8; Then again add hop protein enzyme 0.05 g after stirring 20min with 800 rpm rotating speeds, react 1h at temperature 50 C, rotating speed 50 rpm, pH 5.5, obtain mixed liquor;

Mixed liquor is placed in 98 DEG C of water, heats enzyme 10 min that goes out; After being cooled to room temperature, regulating pH value of solution to 7, put into refrigerated centrifuge, adjustment rotating speed 4000 rpm, temperature keeps 4 DEG C, and centrifugal 20 min, get supernatant;

Supernatant after centrifugal is carried out spraying dry, EAT: 200 DEG C, go out wind-warm syndrome 90 DEG C; 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, stir 2 min with refiner (rotating speed 10000 ~ 12000 rpm/min), make white " milky " liquid; Get 100 μ L emulsion with micropipettor from bottom afterwards, join in the SDS cushioning liquid of 10 mL0.1% and mix, join mixing in 10 mL0.1% SDS solution with 100 μ L ultra-pure waters and make blank, record light absorption value A1 at wavelength 500 nm place.Emulsifying activity index (EAI) is gone out by following formulae discovery:

EAI=A1×100

Take out 100 μ L emulsion again from bottom after 10 minutes, same dilution, colorimetric, record absorbance A 2.Stable emulsifying index (ESI) is gone out by following formulae discovery:

ESI=A1 × t/ (A1-A2), wherein, t is emulsion min standing time 10.

After Gluten adopts the method enzymolysis of embodiment 3, molecular weight of albumen becomes Small molecular from large molecule, and protein micromolecular is evenly distributed, emulsibility is largely increased, EAI and ESI finally obtaining enzymolysis Gluten is respectively 96.9 ml/g and 31.97 min, improve 105%, ESI compared with the EAI of comparative example and improve 183%.

Claims (1)

1. improve a method for emulsibility of wheat gluten, it is characterized in that, step is as follows:

(1) add deionized water mixing after Gluten and xanthans being broken to 800 orders, 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, obtain and just separate liquid;

(3) liquid will just be separated to add compound protease, enzymolysis 1-2h under 50 rpm rotating speeds stir after 800-1000 rpm rotating speed stirring 10-20min; This step repeats 2-3 time, obtains mixed liquor;

(4) mixed liquor is placed in 98 DEG C of water to go out enzyme, is then cooled to room temperature; Regulate pH of mixed to 7, at 4 DEG C, refrigerated centrifuge under 4000 rpm speed conditions, get supernatant;

(5) supernatant is carried out spraying dry; 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; Enzymatic hydrolysis condition is 50 DEG C, pH5.5 ~ 6.0;

Step (5) EAT: 200 DEG C ~ 210 DEG C, goes out wind-warm syndrome 85 DEG C ~ 90 DEG C.