CN104642714A - Method for producing wheat protein hydrolysate from wheat flour - Google Patents
Method for producing wheat protein hydrolysate from wheat flour Download PDFInfo
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- CN104642714A CN104642714A CN201510063048.1A CN201510063048A CN104642714A CN 104642714 A CN104642714 A CN 104642714A CN 201510063048 A CN201510063048 A CN 201510063048A CN 104642714 A CN104642714 A CN 104642714A
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Abstract
The invention discloses a method for producing wheat protein hydrolysate from wheat flour. The method comprises the following steps: a, separating out wet gluten from the wheat flour; b, adding the wet gluten to water containing low-temperature protease at 10-35 DEG C, and controlling the adding weight of the wet gluten to be 40%-60% of weight of the water; c, controlling the pH value of a system to be 5.5-7.5 under the condition of keeping the water temperature at 10-35 DEG C, carrying out enzymolysis for 1.5-4 hours, heating to 65-70 DEG C, maintaining for 10-15 minutes, and carrying out enzyme deactivation to obtain enzymatic hydrolysate; and d, carrying out spray drying on the enzymatic hydrolysate and then filtering by adopting an 80-100-mesh sieve, so as to obtain a wheat protein hydrolysate product. The wheat protein hydrolysate produced by adopting the method is easy to dissolve, and good in palatability, has the good emulsifying property, foamability and attractant effect, and has a good application prospect in the fields such as feeds, healthcare foods and daily cosmetics.
Description
Technical field
The invention belongs to processing of agriculture product and utilize field, particularly a kind of method utilizing wheat flour to produce hydrolyzed wheat protein.
Background technology
Protein generally containing 9 ~ 14% in wheat flour, the accessory substance of Chang Zuowei wheaten starch processing is a kind of natural quality plant albumen, containing a large amount of glutamic acid and proline, its Glutamic Acid mainly exists with amido link, and account for 1/3 of total amino acid content, proline accounts for 1/7 of total amino acid content.According to the dissolution characteristics of wheat gluten, wheat gluten can be divided into wheat globulin, leucosin, glutenin and alcohol soluble protein.Because the carboxyl in wheat gluten protein is all exist with the form of amido link, non-polar amino acid residue is more, in molecule, hydrophobic effect region is larger, make the dissolubility of wheat gluten very poor, have impact on other functional characters such as the emulsibility of albumen, foaming characteristic, greatly limit its application in the liquid food such as beverage, dairy products.
Summary of the invention
The object of the present invention is to provide a kind of method utilizing wheat flour to produce hydrolyzed wheat protein, the denaturation degrees of not only low wheat gluten and nutritive loss, reduce energy and water content consumption simultaneously, reduce the cost producing hydrolyzed wheat protein, there is good social benefit and overall economic efficiency.
Utilize wheat flour to produce a method for hydrolyzed wheat protein, it comprises the steps:
A, from wheat flour, isolate wet gluten;
B, add described wet gluten containing low-temperature protease the water of 10 ~ 35 DEG C, controlling wet gluten dosage is 40 ~ 60% of the weight of described water;
C, under in maintenance, water temperature is the condition of 10 ~ 35 DEG C, the pH value of the hierarchy of control is 5.5 ~ 7.5, after carrying out enzymolysis 1.5 ~ 4h, is warming up to 65 ~ 70 DEG C, maintains 10 ~ 15 min and to go out enzyme, obtain enzymolysis liquid;
D, described enzymolysis liquid carried out spraying dry after cross 80 ~ 100 mesh sieves, obtain hydrolyzed wheat protein product.
Preferably, described step a comprises following operation:
A1, by wheat flour and water by 1:(0.8 ~ 0.95) weight ratio mix, obtain uniform batter;
B2, by described batter under the pressure of 1 ~ 10MPa, homogeneous 5 ~ 30min;
The water of batter weight 25 ~ 60% is added in c3, batter after homogeneous, carry out centrifugation, obtain light phase constituent, middle phase constituent and heavy phase composition, described gently coordinating is divided into pentosan, in coordinate and be divided into the mixture of wet gluten and B-Starch from Wheat, heavy phase composition is the mixture of wheat A starch and wheat bran fibre;
D4, add in the composition of described middle phase in the pentosanase of phase constituent weight 0.01 ~ 0.08 ‰, carry out slaking at 25 ~ 45 DEG C after, carry out being separated of wet gluten and B-Starch from Wheat.
Preferably, the coolant-temperature gage described in steps A 1 40 ~ 50 DEG C, pH value 6 ~ 7.
Preferably, described pentosanase enzyme 50,000 U/g alive.
Preferably, the moisture in described wet gluten is 60 ~ 80%.
Preferably, described low-temperature protease is low-temperature neutral protease, and enzyme is lived as 6000-8000 U/g.
Preferably, described spraying dry selects centrifugal drier class, controls spraying dry inlet temperature 120 ~ 160 DEG C, outlet temperature 60 ~ 90 DEG C.
The present invention is a kind of method utilizing wheat flour to produce hydrolyzed wheat protein, (1) be that starch produced by raw material with wheat flour, 9 ~ 14% protein byproducts can be produced, in muscle process of washing one's face, albumen and hydrone combine, form wet gluten, lot of energy in dry production Gluten process, adds the cost of wheat gluten deep processing and utilization.The present invention directly produces hydrolyzed wheat protein with wet gluten, not only reduces energy consumption, it also avoid the waste to water in Gluten oven dry and redissolution process; (2) before muscle of washing one's face, use the pentosan that pentosanase enzymolysis is remaining, the polymerization of Gluten in the muscle process that is conducive to washing one's face, make gluten purity and quality higher, in final hydrolyzed wheat protein, the content of albumen is also higher.(3) inquire into the application of low-temperature protease in vegetable protein hydrolysis, test shows to adopt low-temperature protease enzymolysis wheat gluten, not only reduces energy consumption, also maintains the nutrition of wheat gluten as much as possible.The hydrolyzed wheat protein that the method is produced, be easy to dissolve, good palatability, has good emulsibility, foaming characteristic and phagostimulating effect, and at feed, the field such as health food and daily cosmetics, has broad application prospects.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention;
Fig. 2 is the hydrolyzed wheat protein peptide distribution that the present invention obtains.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, but protection scope of the present invention is not only confined to embodiment.
Embodiment 1:
After in a mixer flour and water (water temperature 50 DEG C, pH 6.5) being mixed 20 min according to the weight ratio of 1:0.85, obtain uniform batter.Batter is squeezed in homogenizer, under 5 MPa pressure, homogeneous 15 min.In the batter after homogeneous, add the water of 30% of batter weight, be transported in Three-phase decanter centrifuge under 0.3 MPa pressure condition, centrifuge speed is 2500 rpm, be separated each composition, heavy phase is A starch and wheat bran fibre, is gently pentosan mutually, and middle is wet gluten and B starch mutually.
Wet gluten and B starch are input in slaking tank, pentosanase is added in 0.03 ‰ ratio of mixture weight, temperature 30 DEG C, time 20 min, starch adhesive after slaking is by being pumped into rotary screen, under the rolling of sieve nest and the flushing of water, realize being separated of wet gluten and B starch, now the moisture of wet gluten is 60-80%.
In enzymatic vessel, add a certain amount of water, water temperature 15 DEG C, adds low-temperature protease in 4 ‰ ratios; Wetted surface rib is cut into the wet gluten block that 30-40 cm is long, drops in enzymatic vessel, wet gluten be heavily in enzymatic vessel water heavy 55%.Controlling water temperature is 15 DEG C, and limit is stirred (rotating speed 1200 rpm) limit in system, dripped 3 mol/L NaOH solution, and regulation system pH value is 6.5, and enzymolysis 4 h, is warming up to 65 DEG C after terminating, and maintains 10 min and to go out enzyme.Enzymolysis liquid is carried out spraying dry, inlet temperature 140-145 DEG C, after product being crossed 80 mesh sieves after outlet temperature 70-73 DEG C of spraying dry, packaging, system is to hydrolyzed wheat protein product.The hydrolyzed wheat protein emulsifying capacity of this explained hereafter is 93.4 mL oil/g albumen, and foaming characteristic is 68 mL, and dissolubility is 87%, and dispersiveness is 98%, and glutamine-bound peptides is 31%, protein content 82%(conversion coefficient, 6.25).
Described pentosanase enzyme 50,000 U/g alive.
Described low-temperature protease belongs to low-temperature neutral protease, enzyme 6000-8000 U/g alive.
Embodiment 2:
After in a mixer flour and water (water temperature 50 DEG C, pH 6.5) being mixed 30 min according to the weight ratio of 1:0.95, obtain uniform batter.Batter is squeezed in homogenizer, under 6 MPa pressure, homogeneous 12 min.In the batter after homogeneous, add the water of 40% of batter weight, be transported in Three-phase decanter centrifuge under 0.2 MPa pressure condition, centrifuge speed is 3000 rpm, be separated each composition, heavy phase is A starch and wheat bran fibre, is gently pentosan mutually, and middle is wet gluten and B starch mutually.
Wet gluten and B starch are input in slaking tank, pentosanase is added in 0.05 ‰ ratio of mixture weight, temperature 35 DEG C, time 18 min, starch adhesive after slaking is by being pumped into rotary screen, under the rolling of sieve nest and the flushing of water, realize being separated of wet gluten and B starch, now the moisture of wet gluten is 60-80%.
In enzymatic vessel, add a certain amount of water, water temperature 20 DEG C, adds low-temperature protease in 6 ‰ ratios.Wetted surface rib is cut into the wet gluten block that 30-40 cm is long, drops in enzymatic vessel, wet gluten be heavily in enzymatic vessel water heavy 50%.Controlling water temperature is 20 DEG C, and limit is stirred (rotating speed 1000 rpm) limit in system, dripped 4 mol/L NaOH solution, and regulation system pH value is 7.0, and enzymolysis time 2.5 h, is warming up to 70 DEG C after enzymolysis terminates, and maintains 10 min and to go out enzyme.Enzymolysis liquid is carried out spraying dry, inlet temperature 150-155 DEG C, after product being crossed 80 mesh sieves after outlet temperature 75-80 DEG C of spraying dry, packaging, system is to hydrolyzed wheat protein product.The hydrolyzed wheat protein emulsifying capacity of this explained hereafter is 92.2 mL oil/g albumen, and foaming characteristic is 65 mL, and dissolubility is 88%, and dispersiveness is 99%, and glutamine-bound peptides is 32%, protein content 85%(conversion coefficient, 6.25).
Described pentosanase enzyme 50,000 U/g alive.
Described low-temperature protease belongs to low-temperature neutral protease, enzyme 6000-8000 U/g alive.。
Embodiment 3:
After in a mixer flour and water (water temperature 50 DEG C, pH 6.5) being mixed 20 min according to the weight ratio of 1:0.9, obtain uniform batter.Batter is squeezed in homogenizer, under 3 MPa pressure, homogeneous 20 min.In the batter after homogeneous slaking, add the water of 35% of batter weight, be transported in Three-phase decanter centrifuge under 0.4 MPa pressure condition, centrifuge speed is 4000 rpm, be separated each composition, heavy phase is A starch and wheat bran fibre, is gently pentosan mutually, and middle is wet gluten and B starch mutually.
Wet gluten and B starch are input in slaking tank, pentosanase is added in 0.04 ‰ ratio of mixture weight, temperature 25 DEG C, time 25 min, starch adhesive after slaking is by being pumped into rotary screen, under the rolling of sieve nest and the flushing of water, realize being separated of wet gluten and B starch, now the moisture of wet gluten is 60-80%.
In enzymatic vessel, add a certain amount of water, water temperature 15 DEG C, adds low-temperature protease in 5 ‰ ratios.Wetted surface rib is cut into the wet gluten block that 30-40 cm is long, drops in enzymatic vessel, wet gluten be heavily in enzymatic vessel water heavy 55%.Controlling water temperature is 15 DEG C, and limit is stirred (rotating speed 800 rpm) limit and in system, dripped 3 mol/L NaOH solution, enzymolysis, and time 3 h, is warming up to 65 DEG C after enzymolysis terminates, and maintains 10 min and to go out enzyme.Enzymolysis liquid is carried out spraying dry, inlet temperature 155-160 DEG C, after product being crossed 80 mesh sieves after outlet temperature 82-88 DEG C of spraying dry, packaging, obtained hydrolyzed wheat protein product.The hydrolyzed wheat protein emulsifying capacity of this explained hereafter is 94.1 mL oil/g albumen, and foaming characteristic is 71 mL, and dissolubility is 88%, and dispersiveness is 96%, and glutamine-bound peptides is 30.5%, protein content 83%(conversion coefficient, 6.25).
Described pentosanase enzyme 50,000 U/g alive.
Described low-temperature protease belongs to low-temperature neutral protease, enzyme 6000-8000 U/g alive.
The amino acid composition of product prepared by the present invention is as shown in table 1:
Table 1 product amino acid composition (%)
| Glutamic acid | 35.05 |
| Methionine | 1.80 |
| Cysteine | 1.50 |
| Lysine | 1.32 |
| Isoleucine | 3.50 |
| Leucine | 5.90 |
| Arginine | 3.60 |
| Phenylalanine | 8.50 |
| Tyrosine | 2.78 |
| Proline | 8.56 |
| Serine | 3.78 |
| Threonine | 2.30 |
| Histidine | 1.80 |
| Valine | 3.40 |
| Alanine | 2.50 |
In sum, be only preferred embodiment of the present invention, not be used for limiting scope of the invention process, all equalizations of doing according to shape, structure, feature and the spirit described in the claims in the present invention scope change and modify, and all should be included in right of the present invention.
Claims (7)
1. utilize wheat flour to produce a method for hydrolyzed wheat protein, it is characterized in that, comprise the steps:
A, from wheat flour, isolate wet gluten;
B, add described wet gluten containing low-temperature protease the water of 10 ~ 35 DEG C, controlling wet gluten dosage is 40 ~ 60% of the weight of described water;
C, under in maintenance, water temperature is the condition of 10 ~ 35 DEG C, the pH value of the hierarchy of control is 5.5 ~ 7.5, after carrying out enzymolysis 1.5 ~ 4h, is warming up to 65 ~ 70 DEG C, maintains 10 ~ 15 min and to go out enzyme, obtain enzymolysis liquid;
D, described enzymolysis liquid carried out spraying dry after cross 80 ~ 100 mesh sieves, obtain hydrolyzed wheat protein product.
2. production method as claimed in claim 1, it is characterized in that, described step a comprises following operation:
A1, by wheat flour and water by 1:(0.8 ~ 0.95) weight ratio mix, obtain uniform batter;
B2, by described batter under the pressure of 1 ~ 10MPa, homogeneous 5 ~ 30min;
The water of batter weight 25 ~ 60% is added in c3, batter after homogeneous, carry out centrifugation, obtain light phase constituent, middle phase constituent and heavy phase composition, described gently coordinating is divided into pentosan, in coordinate and be divided into the mixture of wet gluten and B-Starch from Wheat, heavy phase composition is the mixture of wheat A starch and wheat bran fibre;
D4, add in the composition of described middle phase in the pentosanase of phase constituent weight 0.01 ~ 0.08 ‰, carry out slaking at 25 ~ 45 DEG C after, carry out being separated of wet gluten and B-Starch from Wheat.
3. production method as claimed in claim 2, is characterized in that, the coolant-temperature gage described in steps A 1 40 ~ 50 DEG C, pH value 6 ~ 7.
4. production method as claimed in claim 2, is characterized in that, described pentosanase enzyme 50,000 U/g alive.
5. production method as claimed in claim 1 or 2, it is characterized in that, the moisture in described wet gluten is 60 ~ 80%.
6. production method as claimed in claim 1, it is characterized in that, described low-temperature protease is low-temperature neutral protease, and enzyme is lived as 6000-8000 U/g.
7. production method as claimed in claim 1, it is characterized in that, described spraying dry selects centrifugal drier class, controls spraying dry inlet temperature 120 ~ 160 DEG C, outlet temperature 60 ~ 90 DEG C.
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Cited By (3)
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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 |
| CN114514953A (en) * | 2021-12-28 | 2022-05-20 | 滨州中裕食品有限公司 | Method for preparing wheat peptide by taking wet gluten as raw material and application thereof |
| US11730179B2 (en) | 2015-06-25 | 2023-08-22 | Manildra Milling Corporation | Gluten-free starch and methods of producing the same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11730179B2 (en) | 2015-06-25 | 2023-08-22 | Manildra Milling Corporation | Gluten-free starch and methods of producing the same |
| 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 |
| CN114514953A (en) * | 2021-12-28 | 2022-05-20 | 滨州中裕食品有限公司 | Method for preparing wheat peptide by taking wet gluten as raw material and application thereof |
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Application publication date: 20150527 |