CN104161161A - Method for processing and preparing instant wheat germ isolated protein through microwaves - Google Patents
Method for processing and preparing instant wheat germ isolated protein through microwaves Download PDFInfo
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- CN104161161A CN104161161A CN201410235502.2A CN201410235502A CN104161161A CN 104161161 A CN104161161 A CN 104161161A CN 201410235502 A CN201410235502 A CN 201410235502A CN 104161161 A CN104161161 A CN 104161161A
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Abstract
The invention relates to a method for processing and preparing instant wheat germ isolated proteins through microwaves. The method disclosed by the invention comprises the following steps: using a microwave technology for performing enzyme deactivation treatment on wheat germs, after oil extraction, extracting wheat germ isolated proteins through dissolution with alkali and separating with acids, and then preparing the instant wheat germ isolated proteins through a spray drying technology. The wheat germs are processed through the microwaves in the method disclosed by the invention, the processing time is short, the operation is simple and convenient, the specific power consumption is low, and additives are not used, so that a protein modifying technology is ideal. In the method disclosed by the invention, a spray drying manner is used, compared with a refrigerating and drying manner, the production cost is greatly reduced, a general phenomenon that the solubility is reduced in the process of spray drying due to heat aggregation of proteins is avoided, functional proteins obtained in the spray drying technology, which are comparable to the functional proteins obtained in the refrigerating and drying manner are obtained, and especially the solubility which has a decisive effect on the application value of the proteins is obtained. The solubility of the wheat germ isolated proteins prepared in the method disclosed by the invention is as high as more than 90%, and the turbidity of a wheat germ isolated protein solution is only 7.82% of the turbidity of the wheat germ isolated protein solution which is not processed by the microwaves.
Description
Technical field
The present invention relates to a kind of method of preparing instant wheat germ protein isolate by microwave treatment, belong to grain intensive processing field.
Background technology
Wheat is to plant in the world cereal crops the most widely, and approximately there are 35～40% populations in the whole world using wheat as staple food crop.In the wheat yield of annual 6.74 hundred million t in the whole world, approximately there are 1,300 ten thousand t wheat germs, the heat of the protein of nearly 3,700,000 t and approximately 46,000,000,000 kilocalories can be provided.Wheat embryo is the source of life of wheat seed, has special composition and nutritive value, though its quality only accounts for 3% of wheat seed gross weight, contains rich in protein, grease, carbohydrate, and V
e, the several physiological active substances such as lectin, n-octacosanol, flavones.According to document, in wheat embryo, the content of various nutritional labelings is in table 1.Current domestic wheat-germ oil is realized and being commercially produced, and in defatted wheat germ, approximately contain 30% left and right albumen, containing 8 kinds of essential amino acids of human body, substantially approaching with the Amino acid profile ratio that FAO/WHO promulgates, and total amount is higher than FAO/WHO pattern, is a kind of high-quality protein.
The trophic component of table 1 wheat embryo
Protein is very important in food industries, be on the one hand because protein is the nutrient of needed by human, the functional characteristic of another side protein, as dissolubility, foaming characteristic, emulsibility, gelation etc., can give food better quality as food additives, as improve the viscosity, elasticity, toughness, hardness etc. of food, thereby be widely used in bread, cake, biscuit and meat products processing.Solubility is one of important functional characteristic of wheat germ protein isolate, other functional characteristic positive correlation as certain in emulsibility, foaming characteristic etc. exist of it and wheat germ protein isolate.
But after all having found to be dried through spraying according to research, the hydrophobic grouping of protein molecular inside exposes, surface hydrophobic increases, and forms a large amount of aggregations, and dissolubility and emulsibility all decrease.The research of this seminar finds that spraying is dried rear wheat germ protein isolate (purity of protein >=80%) solubility (pH7.0) and is down to 21.98%.Due to cryodesiccated expensive equipment and operating cost, industrial general employing spraying is dry, and many research has all shown to spray and dryly can bring negative effect to the functional character of albumen, especially its dissolution characteristics.Therefore be necessary to take certain technological means overcome spraying dry in hot building-up effect adverse effect that wheat germ protein isolate is caused.
Microwave is one of mode of heating that efficiency is the highest, is also a kind of quick heating of food means simultaneously.Physical environment when heating using microwave material has two kinds: temperature field and electromagnetic field, the synergy of two kinds of fields makes microwave treatment become a kind of effectively grain germ stabilisation means, its stabilization effect is better than prior heat treatment, and heat fast, easy and simple to handle, grain germ quality is destroyed little, thereby industrial applications prospect is very wide.The large quantity research of forefathers the stabilization processes of microwave technology to wheat germ, to reach the object that extends wheat germ shelf life, but do not relate to the further comprehensive development and utilization technology of follow-up wheat germ; Also there is research to take functional component in microwave treatment assisted extraction wheat germ, but also all do not relate to the impact on wheat germ protein functional characteristic.In recent years, along with the extensive use of microwave technology, many reports utilize micro-wave oven to process cereal protein isolate solution, improve its functional character, all not mentioned microwave treatment is sprayed and is dried the impact of the middle hot building-up effect of albumen protein isolate on the one hand, is mainly the dry rear deliquescent variation of protein isolate powder of spraying; On the other hand because reaction is all carried out in water, after microwave treatment, also need further concentrated, dryly to obtain dry powder, therefore increase production cost.
To sum up, although have at present about the fresh wheat germ passivation of the microwave treatment document and the patent that cause the enzyme system of becoming sour wherein a lot both at home and abroad, but when inactive enzyme, can improve the solubility of the dry middle wheat germ protein isolate of spraying, the document and the patent report that reduce wheat germ protein solution turbidity have no report.
Summary of the invention
The object of this invention is to provide a kind of method of preparing instant wheat germ protein isolate by microwave treatment.Technical scheme of the present invention is:
A method of preparing instant wheat germ protein isolate by microwave treatment, comprises the following steps,
A is laid in fresh wheat germ in microwave deactivating enzyme device, 400-900W microwave treatment 1-5min, and pulverizer adds solvent extraction grease after pulverizing, then drying obtains defatted wheat germ powder;
B is heavy by the molten acid of defatted wheat germ powder alkali, extracts wheat germ protein isolate, obtains wheat germ protein solution;
Spray-dried dry wheat germ protein powder, the 4 DEG C of storages of obtaining of C wheat germ protein solution.
In described steps A, pulverizer is pulverized 5-20s to the wheat germ through microwave treatment, adds extraction degreasing according to solid-liquid ratio 1:1-8.
In described steps A, solvent is preferably n-hexane.
More than described steps A microwave treatment 3min, lipase activity reduces more than 50%.
In described step B, the heavy condition of the molten acid of alkali is, solid-liquid ratio 1:1-20,1mol/LNaOH adjusts pH to 10, and the molten mixing time 60-120min of alkali, subsequently in the centrifugal 10-30min of 8000-15000 × g, supernatant is adjusted to 4.0 with 1mol/LHCl solution by its pH, the centrifugal 10-20min of 4000-8000 × g after acid is heavy, collecting precipitation, dissolves precipitation and adjusts pH to 7.0.
In described step C, spraying drying condition be, EAT 140-200 DEG C, leaving air temp 60-100 DEG C, feed rate 400-800ml/L.
A kind of instant wheat germ protein isolate, adopts above-mentioned method to be prepared from.
A kind of instant wheat germ protein isolate, a kind of instant wheat germ protein isolate, adopts above-mentioned method to be prepared from, and the dissolubility of wheat germ protein reaches more than 90%, and solution turbidity is without below 8% of microwave treatment.
Beneficial effect of the present invention:
(1) fresh wheat embryo is through effectively lipase and the lipoxidase in passivation wheat germ of microwave treatment, and more than microwave treatment 3min, lipase activity reduces more than 50%, has effectively controlled the problem of becoming sour of wheat embryo.
(2) microwave treatment technology has significantly improved the dissolubility of wheat germ protein isolate, provides opportunity for further developing wheat germ protein food; The present invention uses the fresh wheat germ of microwave treatment, and the processing time is short, easy and simple to handle, and specific energy consumption is low, does not introduce additive, is a kind of desirable protein modified technology.
(3) the present invention adopts spraying drying mode, compared with freeze drying mode, equipment requirement and running cost reduce greatly, also there is the functional property with protein comparing favourably with freeze drying mode simultaneously, especially the turbidity of its dissolubility and protein solution, has expanded its range of application in food service industry greatly.
Detailed description of the invention
Further illustrate technology contents of the present invention and effect below by example.
A preparation method for instant wheat germ protein isolate, comprises the following steps,
A is laid in fresh wheat germ in microwave deactivating enzyme device, 100-900W microwave treatment 1-5min, and pulverizer adds solvent extraction grease after pulverizing, then drying obtains defatted wheat germ powder;
B is heavy by the molten acid of defatted wheat germ powder alkali, extracts wheat germ protein isolate, obtains wheat germ protein solution;
Spray-dried the obtaining of C wheat germ protein solution is dried wheat germ protein powder, and 4 DEG C are in store for.
In described steps A, fresh wheat germ, enters microwave deactivating enzyme device, carries out inactive enzyme processing, microwave power 100-900W, microwave time 1-5min; Pulverizer is pulverized 5-20s to the wheat germ through microwave treatment, adds extraction degreasing according to solid-liquid ratio 1:1-8, then the dry defatted wheat germ powder that obtains;
In described step B, the heavy condition of the molten acid of alkali is, solid-liquid ratio 1:1-20,1mol/LNaOH adjusts pH to 10, and the molten mixing time 60-120min of alkali, subsequently in the centrifugal 10-30min of 8000-15000 × g, supernatant is adjusted to 4.0 with 1mol/LHCl solution by its pH, the heavy centrifugal 10-20min of 4000-8000 × g of acid, collecting precipitation, dissolves precipitation and adjusts pH to 7.0;
In described step C, spraying drying condition be, EAT 140-200 DEG C, leaving air temp 60-100 DEG C, feed rate 400-800ml/L, preserves under 4 DEG C of conditions of gained wheat germ separated protein powder.
A kind of instant wheat germ protein isolate, adopts said method to be prepared from.
Described wheat germ protein isolate, its dissolubility reaches more than 90%, and turbidity is only without 7.82% of microwave treatment.
Embodiment 1
Fresh wheat germ is put into microwave equipment, with the power microwave 3min of 100W.After being cooled to room temperature, pulverizer is pulverized 10s, and wheat germ and n-hexane, in 1:5 ratio mix and blend 1h, extract grease, repeat 2 times, obtain the defatted wheat germ dregs of rice.
The defatted wheat germ dregs of rice mix by 1:10 with deionized water, and 1mol/LNaOH adjusts pH to 10.0, stirs 90min under room temperature, centrifugal under 10000r/min4 DEG C of condition, supernatant is adjusted pH to 4.0 with 1mol/LHCl, centrifugal must precipitation under 5000r/min4 DEG C of condition, and it is modified to pH7.0 that precipitation adds deionized water.Spraying drying condition is that EAT is 170 DEG C, and leaving air temp is 80 DEG C, and flow velocity is 500ml/L.
Result shows, the solubility of wheat germ protein isolate is 24.58%, and turbidity is 2.244.
Embodiment 2
Fresh wheat germ is put into microwave equipment, with the power microwave 3min of 900W.After being cooled to room temperature, pulverizer is pulverized 10s, and wheat germ and n-hexane, in 1:5 ratio mix and blend 1h, extract grease, repeat 2 times, obtain the defatted wheat germ dregs of rice.
The defatted wheat germ dregs of rice mix by 1:10 with deionized water, and 1mol/LNaOH adjusts pH to 10.0, stirs 90min under room temperature, centrifugal under 10000r/min4 DEG C of condition, supernatant is adjusted pH to 4.0 with 1mol/LHCl, centrifugal must precipitation under 5000r/min4 DEG C of condition, and it is modified to pH7.0 that precipitation adds deionized water.Spraying drying condition is that EAT is 170 DEG C, and leaving air temp is 80 DEG C, and flow velocity is 500ml/L.
Result shows, the solubility of wheat germ protein isolate is 96.99%, and turbidity is 0.576.
Embodiment 3
Fresh wheat germ is put into microwave equipment, with the power microwave 2min of 600W.After being cooled to room temperature, pulverizer is pulverized 10s, and wheat germ and n-hexane, in 1:5 ratio mix and blend 1h, extract grease, repeat 2 times, obtain the defatted wheat germ dregs of rice.
The defatted wheat germ dregs of rice mix by 1:10 with deionized water, and 1mol/LNaOH adjusts pH to 10.0, stirs 90min under room temperature, centrifugal under 10000r/min4 DEG C of condition, supernatant is adjusted pH to 4.0 with 1mol/LHCl, centrifugal must precipitation under 5000r/min4 DEG C of condition, and it is modified to pH7.0 that precipitation adds deionized water.Spraying drying condition is that EAT is 170 DEG C, and leaving air temp is 80 DEG C, and flow velocity is 500ml/L.
Result shows, the solubility of wheat germ protein isolate is 95.48%, and turbidity is 0.181.
Embodiment 4
Solubility test
Adopt biuret method to measure protein concentration.First use the bovine serum albumin (BSA) of standard to make calibration curve.With the crystallization bovine serum albumin (BSA) of standard, the standard protein solution that is mixed with 10mg/mL, is quantitatively diluted to 0,1.0,2.5,5.0,7.5,10.0mg/mL, get respectively 1mL and then add 4mL biuret reagent, after fully shaking up, at room temperature place 30min, measure light absorption value in 540nm place.With do not add protein solution as blank liquid, taking the content of protein as abscissa, absorbance value is ordinate drawing standard curve.
The mensuration of solubility.Protein liquid is diluted to 10mg/mL by deionized water, pipettes 1.3mL protein liquid in 1.5mL centrifuge tube, the centrifugal 10min of 12000r/min, draw 1mL supernatant in test tube, add 4mL biuret reagent, after fully shaking up, at room temperature place 30min, measure light absorption value in 540nm place.Draw 1mL without centrifugal protein liquid, use the same method and detect total protein concentration.Solubility is defined as the ratio of protein concentration and total protein concentration in supernatant.
Turbidimetric analysis turbidimetry
Protein liquid is diluted to suitable concn (this experiment is 10mg/mL) by deionized water, measure light absorption value in 600nm place.
The present invention has significantly improved the dissolubility of wheat germ protein isolate by microwave treatment technology, reduced the turbidity of protein solution.Experimental study shows, fresh wheat germ protein isolate powder solubility 60% left and right under pH7.0, after spraying is dry, wheat germ protein isolate powder is down to 21.98%, and wheat germ after microwave treatment, its protein isolate powder solubility under pH7.0 can reach more than 90% (in table 2), and turbidity is only 7.82% (in table 3) without microwave treatment.
The different microwave treatment of table 2 are on the deliquescent impact of different drying mode gained wheat germ protein
The impact of the different microwave treatment conditions of table 3 on wheat germ protein solution turbidity
Claims (8)
1. a method of preparing instant wheat germ protein isolate by microwave treatment, is characterized in that, comprises the following steps,
A is laid in fresh wheat germ in microwave deactivating enzyme device, 400-900W microwave treatment 1-5min, and pulverizer adds solvent extraction grease after pulverizing, then drying obtains defatted wheat germ powder;
B is heavy by the molten acid of defatted wheat germ powder alkali, extracts wheat germ protein isolate, obtains wheat germ protein solution;
Spray-dried dry wheat germ protein powder, the 4 DEG C of storages of obtaining of C wheat germ protein solution.
2. method according to claim 1, is characterized in that, in described steps A, pulverizer is pulverized 5-20s to the wheat germ through microwave treatment, adds extraction degreasing according to solid-liquid ratio 1:1-8.
3. according to the method described in claim 1 or 2 any one, it is characterized in that, in described steps A, solvent is preferably n-hexane.
4. according to the method described in claim 1-3 any one, it is characterized in that, more than described steps A microwave treatment 3min, lipase activity reduces more than 50%.
5. method according to claim 1, it is characterized in that, in described step B, the heavy condition of the molten acid of alkali is, solid-liquid ratio 1:1-20,1mol/LNaOH adjusts pH to 10, and the molten mixing time 60-120min of alkali, subsequently in the centrifugal 10-30min of 8000-15000 × g, supernatant is adjusted to 4.0 with 1mol/LHCl solution by its pH, the centrifugal 10-20min of 4000-8000 × g after acid is heavy, collecting precipitation, dissolves precipitation and adjusts pH to 7.0.
6. method according to claim 1, is characterized in that, in described step C, spraying drying condition be, EAT 140-200 DEG C, leaving air temp 60-100 DEG C, feed rate 400-800ml/L.
7. an instant wheat germ protein isolate, is characterized in that, adopts the method described in claim 1-6 any one to be prepared from.
8. the instant wheat germ protein isolate of one according to claim 7, is characterized in that, the dissolubility of wheat germ protein reaches more than 90%, and solution turbidity is without below 8% of microwave treatment.
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