CN105124369A - Method of reducing content of gluten allergenic protein in wheat flour on the basis of single-screw extrusion - Google Patents
Method of reducing content of gluten allergenic protein in wheat flour on the basis of single-screw extrusion Download PDFInfo
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- CN105124369A CN105124369A CN201510440216.4A CN201510440216A CN105124369A CN 105124369 A CN105124369 A CN 105124369A CN 201510440216 A CN201510440216 A CN 201510440216A CN 105124369 A CN105124369 A CN 105124369A
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Abstract
A method of reducing the content of gluten allergenic protein in wheat flour on the basis of single-screw extrusion includes following steps: (1) regulating water content of flour to be 20-35% and mixing the flour uniformly; (2) adding the mixed flour into a spiral feeding apparatus at the feeding speed being 25-35 r/min; (3) performing extrusion to the regulated flour through a single-screw extruder, wherein the length-diameter (L/D) ratio of a screw rod is 195:1, the compression ratio of the screw rod is 2.84:1, revolution of the screw rod is 10-70 r/min, and the temperatures in a first sleeve section, a second sleeve section, a third sleeve section, a fourth sleeve section and a fifth sleeve section in the extruder are respectively 20-50 DEG C, 50-80 DEG C, 80-130 DEG C, 130-200 DEG C and 90-100 DEG C; and (4) sun-drying and smashing the flour and sieving the flour to obtain low-allergenic flour. The method is simple in operation, is easy to control and is safe and economical. The flour is low in allergenic property, and is hopeful to be a safe and reliable low-allergenic food for celiac disease patients, thereby reducing safety risk of the celiac disease patients.
Description
Technical field
Field belonging to the present invention is mainly food extrusion processing technique field, relates to a kind of method reducing gluten allergic protein content based on singe screw extruding.
Background technology
Wheat is one of three kinds of main cereal crops, and annual output is up to 600,000,000 tons, but one of wheat allergenic foods that to be also eight classes in FAO report common.Gluten protein mainly comprises gliadin (α/β, the molten albumen of γ, ω-ol) and the polymeric glutenin (high molecular weight glutenin and low molecular weight glutenin) of monomer, and the absorption of gluten protein is the Etiological causing chylous diarrhea.Chylous diarrhea is the chronic enteritis disease that a kind of inheritance susceptible person does not tolerate wheat, rye and barley gluten protein and causes.It reaches 1-2% at the American-European incidence of disease, and the whole world is in rising trend.This disease is at present without effective therapy, and strict GFD is the unique therapeutic modality of patient.But wheat is one of staple food of a lot of crowd, and gluten protein has used in numerous food production as batching, therefore, avoids the diet without gluten protein to be difficult to perform completely.In addition, gliadin and glutenin possess good processing characteristics, are the principal elements affecting dough rheological characteristics and flour baking quality.Without seitan product because lacking this two albuminoid, cause the quality of product and mouthfeel not good.And for celiac patients, strict GFD also easily causes malnutrition, need the nutriments such as supplementary enough albumen, vitamin.Therefore, prepare the wheat products of low irritability, both ensured celiac patients safe diet, nutritional quality and the mouthfeel of product can be ensured again, there is huge market value.
Food processing is the effective way preparing low sensitization product.At present, the processing reducing wheat flour sensitization comprises hot-working and the large class of non-thermal technology process two.Wherein, heat treatment has autoclaving and cures process; Non-thermal technology process comprises static ultrahigh pressure, pulsed ultraviolet light, enzyme modification, gradient polishing, acidolysis and γ radiation treatment.In all kinds of processing method, autoclaving, pulsed ultraviolet light, enzyme modification, gradient polishing, acidolysis and γ radiation all can reduce the sensitization of wheat well, show wide application prospect.But the technology preparing low irritability wheat products is still deficient, is worth showing great attention to.
Summary of the invention
Main purpose of the present invention is to provide a kind of method reducing gluten allergic protein content based on singe screw extruding, extrude after the process of HTHP Strong shear is carried out to wheat flour, suddenly normal temperature and pressure is released into, make albuminous degeneration, polymerization or degraded and with other component generation chemical reaction, change the inherent function character of albumen, destroy gluten protein structure, reduce its sensitization.The method is applicable to reducing the seitan such as barley, rye allergic protein content equally.
The present invention is achieved by the following technical solutions.
A kind of method reducing gluten allergic protein content based on singe screw extruding of the present invention, comprises the steps.
(1) flour is modified: according to the original water content of flour, and the moisture regulating final flour that adds water is 20-35%, stirs 15-25min, moisture is mixed with mixer.
(2) screw feed: join in spiral feeder apparatus by the uniform flour of step (1) gained Moisture condition, rate of feeding is 25 ~ 35 revs/min.
(3) extrusion process: adopt single-screw extrusion machine to carry out extrusion process to the flour after modified, the running parameter of single-screw extrusion machine is: screw slenderness ratio (L/D) is 195:1, screw compression is than being 2.84:1, and screw rod revolution is 10-70 rev/min, adjustable.Extruder first segment sleeve, second section sleeve, Section of three sleeve, Section of four sleeve and Section of five jacket temperature be respectively 20-50 DEG C, 50-80 DEG C, 80-130 DEG C, 130-200 DEG C, 90-100 DEG C, the self controllable adjustment of temperature.
(4) dry grinding is shone in sampling, sieves and obtains the wheat flour of low allergic protein content.
In extrusion process, high temperature, high pressure and high shear force can by protein dispersibility, then make it form new institutional framework.From physical viewpoint, extruding makes protein molecule rearrange and is formed to have equidirectional filamentary structure; Chemically viewpoint, high temperature, high pressure, high shear and high rubbing action make the molecular structure of protein change (stretch, recombinate), the electric charge redistribution of molecular surface, and intermolecular disulfide bond restructuring and hydrogen bonding moieties fracture, cause protein denaturation.In extrusion process, also there are some slight chemical reactions with other compound in protein; In addition, also can there is the bonding of intermolecular disulfide bond and some hydrophobic bonds each other in the protein molecule of sex change, thus change the intrinsic functional character of albumen in extruding machine cavity.
Advantage of the present invention is: 1, the present invention adopt singe screw extrusion process to reduce the content of gluten allergic protein, simple to operate, be easy to control, and safety, economy.2, the product sensitization adopting patent of the present invention to obtain is low, is expected to for celiac patients provides safe and reliable low sensitization food, reduces the security risk of celiac patients.
Detailed description of the invention
The present invention will be described further by following specific embodiment.
Embodiment 1.
1, the wheat flour processing technology that allergic protein content is low.
(1) take the commercial flour of certain mass, measure the original water content of flour with plum Teller fast tester for water content.Add water and regulate flour moisture to be 30%, and stir 15min with mixer, moisture is mixed.
(2) the uniform flour of step (1) gained Moisture condition is joined in spiral feeder apparatus, and regulate rate of feeding to be 25 revs/min.
(3) arrange squeezing parameter as follows: screw rod revolution is 18 revs/min, extruder first segment sleeve, second section sleeve, Section of three sleeve, Section of four sleeve and Section of five jacket temperature are respectively 50 DEG C, 65 DEG C, 90 DEG C, 130 DEG C, 95 DEG C.
(4) after machine working stability to be extruded, take fully enough samples, dry, and pulverize with pulverizer, cross 40 mesh sieve, sealing preservation.
2, product allergic protein content detection.
(1) gluten protein extracts: the sample of gained after the above-mentioned extruding of precise 50mg, pours in centrifuge tube, for extracting gluten protein.First time extracting, with 50%(v/v) isopropyl alcohol extracting, after ultrasonic vibration 10min, vortex mixing 30min, 10000rpm centrifugal 10min, collects supernatant (supernatant 1), retains precipitation.Second time extracting, often pipe precipitation adds 0.5ml50% isopropyl alcohol/1%DTT/50mMTrispH7.5, ultrasonic vibration 10min, 60 DEG C of heating 30min, every 5-10min mixing once, the centrifugal 10min of 10000rpm, collects supernatant (supernatant 2), abandons precipitation, supernatant 1, supernatant is also 2-in-1, the centrifugal 1min of 14000rpm, obtains supernatant, is total gluten protein.
(2) will extract the content of the total gluten protein R5 sandwich ELISA kit detection allergic protein obtained, allergic protein content is 5.29 × 10
6ppm.
Embodiment 2.
1, the wheat flour processing technology that allergic protein content is low.
(1) take the commercial flour of certain mass, measure the original water content of flour with plum Teller fast tester for water content.Add water and regulate flour moisture to be 30%, and stir 20min with mixer, moisture is mixed.
(2) the uniform flour of step (1) gained Moisture condition is joined in spiral feeder apparatus, and regulate rate of feeding to be 30 revs/min.
(3) arrange squeezing parameter as follows: screw rod revolution is 18 revs/min, extruder first segment sleeve, second section sleeve, Section of three sleeve, Section of four sleeve and Section of five jacket temperature are respectively 50 DEG C, 65 DEG C, 90 DEG C, 150 DEG C, 95 DEG C.
(4) after machine working stability to be extruded, take fully enough samples, dry, and pulverize with pulverizer, cross 40 mesh sieve, sealing preservation.
2, product allergic protein content detection.
In the present invention, in wheaten starch, the detection method of content of gluten protein extraction and allergic protein is shown in example 1, and allergic protein content is 4.47 × 10
6ppm.
Embodiment 3.
1, the wheat flour processing technology that allergic protein content is low.
(1) take the commercial flour of certain mass, measure the original water content of flour with plum Teller fast tester for water content.Add water and regulate flour moisture to be 30%, and stir 25min with mixer, moisture is mixed.
(2) the uniform flour of step (1) gained Moisture condition is joined in spiral feeder apparatus, and regulate rate of feeding to be 35 revs/min.
(3) arrange squeezing parameter as follows: screw rod revolution is 18 revs/min, extruder first segment sleeve, second section sleeve, Section of three sleeve, Section of four sleeve and Section of five jacket temperature are respectively 50 DEG C, 65 DEG C, 90 DEG C, 170 DEG C, 95 DEG C.
(4) after machine working stability to be extruded, take fully enough samples, dry, and pulverize with pulverizer, cross 40 mesh sieve, sealing preservation.
2, product allergic protein content detection.
In the present invention, in wheaten starch, the detection method of content of gluten protein extraction and allergic protein is shown in example 1.Allergic protein content is 3.11 × 10
6ppm.
Claims (1)
1. reduce a method for seitan allergic protein content in wheat flour based on singe screw extruding, its feature comprises the steps:
(1) flour is modified: according to the original water content of flour, and the moisture regulating final flour that adds water is 20-35%, stirs 15-25min, moisture is mixed with mixer;
(2) screw feed: join in spiral feeder apparatus by the uniform flour of step (1) gained Moisture condition, rate of feeding is 25 ~ 35 revs/min;
(3) extrusion process: adopt single-screw extrusion machine to carry out extrusion process to the flour after modified, the running parameter of single-screw extrusion machine is: screw slenderness ratio (L/D) is 195:1, screw compression is than being 2.84:1, and screw rod revolution is 10-70 rev/min; Extruder first segment sleeve, second section sleeve, Section of three sleeve, Section of four sleeve and Section of five jacket temperature be respectively 20-50 DEG C, 50-80 DEG C, 80-130 DEG C, 130-200 DEG C, 90-100 DEG C;
(4) shine dry grinding, sieve and obtain the wheat flour of low allergic protein content.
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| CN201510440216.4A CN105124369A (en) | 2015-07-24 | 2015-07-24 | Method of reducing content of gluten allergenic protein in wheat flour on the basis of single-screw extrusion |
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| CN201510440216.4A CN105124369A (en) | 2015-07-24 | 2015-07-24 | Method of reducing content of gluten allergenic protein in wheat flour on the basis of single-screw extrusion |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887321A (en) * | 2018-07-09 | 2018-11-27 | 郭睿 | A kind of no seitan low-allergen biscuit and its processing method |
| CN113424907A (en) * | 2020-03-07 | 2021-09-24 | 廊坊承泰能食品有限责任公司 | Solid beverage rich in cereal dietary fibers and capable of improving constipation and preparation method of solid beverage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366364A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Potato dreg mucedin-free dumpling wrapper and processing method thereof |
| CN104381856A (en) * | 2014-11-28 | 2015-03-04 | 江南大学 | Method for preparing pasta by taking fructus gardeniae seeds and unpolished rice as raw materials |
-
2015
- 2015-07-24 CN CN201510440216.4A patent/CN105124369A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366364A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Potato dreg mucedin-free dumpling wrapper and processing method thereof |
| CN104381856A (en) * | 2014-11-28 | 2015-03-04 | 江南大学 | Method for preparing pasta by taking fructus gardeniae seeds and unpolished rice as raw materials |
Non-Patent Citations (3)
| Title |
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| 崔建云: "《食品加工机械与设备》", 30 June 2008 * |
| 顾瑞金: "《临床变态反应学名词解释》", 31 May 1987 * |
| 魏益民等: "《食品积压理论与技术.下卷》", 31 March 2011 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887321A (en) * | 2018-07-09 | 2018-11-27 | 郭睿 | A kind of no seitan low-allergen biscuit and its processing method |
| CN113424907A (en) * | 2020-03-07 | 2021-09-24 | 廊坊承泰能食品有限责任公司 | Solid beverage rich in cereal dietary fibers and capable of improving constipation and preparation method of solid beverage |
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Application publication date: 20151209 |