CN106615598A - Method for improving functional properties of wheat germ protein by means of electron beam irradiation combined enzyme method - Google Patents
Method for improving functional properties of wheat germ protein by means of electron beam irradiation combined enzyme method Download PDFInfo
- Publication number
- CN106615598A CN106615598A CN201611186598.3A CN201611186598A CN106615598A CN 106615598 A CN106615598 A CN 106615598A CN 201611186598 A CN201611186598 A CN 201611186598A CN 106615598 A CN106615598 A CN 106615598A
- Authority
- CN
- China
- Prior art keywords
- electron beam
- protein
- beam irradiation
- wheat germ
- suspension
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
Abstract
The invention relates to a method for improving the functional properties of wheat germ protein by means of an electron beam irradiation combined enzyme method, belonging to the technical fields of vegetable protein modification and agricultural product deep-processing. According to the method, albumin, globulin, glutelin and protein isolate are extracted by taking defatted wheat germ as a raw material; after the albumin, the globulin, the glutelin and the protein isolate are respectively prepared into turbid liquid, the obtained protein turbid liquids are tuned to be weakly alkaline and are irradiated by using an electron beam irradiation technology; after irradiation, bio-enzyme is added into the irradiated protein turbid liquids for carrying out appropriate hydrolysis, and the hydrolyzed samples are tuned to be neutral, frozen and dried. After the method is adopted, the functional properties such as water absorption, oil absorption, emulsifying property and foaming property are improved. Compared with chemical modification methods such as alkylation, phosphorylation and deamidization, the electron beam irradiation combined enzyme method is simple in technology, safe and environmentally-friendly, effectively realizes the intensive utilization of wheat germ resource, and broadens the application field of the wheat germ resource.
Description
Technical field
The present invention relates to vegetable protein is modified and technical field of agricultural product intensive processing, more particularly, to a kind of electronics
The method that beam irradiation joint enzyme process improves protein function property.
Background technology
Wheat embryo is the byproduct of Machining Flour, containing abundant starch, protein, unsaturated fat, vitamin
And mineral element, it is described as " the natural nutrition treasure-house of the mankind " by nutritionist.In wheat embryo component, protein content is accounted for
30% or so, wheat germ protein is a kind of adequate proteins, containing 8 kinds of human body institute essential amino acids, is especially enriched in other cereal and lacks
Lysine, methionine, threonine.And, it is necessary to the mode value that amino acid ligand ratio is recommended with WHO/FAO is substantially close to battalion
Foster value can match in excellence or beauty with Chicken Albumin.Although wheat germ protein is of high nutritive value, its functional character less than soybean protein and
Casein, limits its application in the food industry.At present, the reserves of wheat germ are at 200～3,000,000 tons, and quantity is very considerable,
There is very big development space.The wheat germ wasting of resources how is reduced, increases its added value, play the advantage of wheat germ protein, with weight
The economy wanted and theory significance.
Traditional protein-modified method has chemical method (alkylation, phosphorylation, desamidization, soda acid modified etc.) and thing
Logos (ultrasound, high pressure, irradiation etc.), chemical method has that security is poor, protein quality is reduced, and physics
Method is comparatively safe, process is simple.Wherein, irradiation technique is at aspects such as fresh-keeping, blunt enzyme, deinsectization sterilization and destruction ANFs
Play an important role, corresponding research is there has also been in other respects in recent years, so the treatment technology of electron beam is increasingly received
To the concern of Chinese scholars.But, with regard to electron beam to albumen alkaline solution irradiation after, joint biology enzyme suitably hydrolyze, come
The method for producing the albumen that water imbibition, oil absorption, emulsibility, foaming characteristic are improved rarely has research.
The content of the invention
For the problems referred to above that prior art is present, the applicant provides a kind of electron beam irradiation joint enzyme process improves wheat
The method of embryo protein functional character.Relative to the chemical modification methods such as alkylation, phosphorylation, desamidization, electron beam irradiation connection
Synthase law technology is process is simple, safety and environmental protection, and its application neck has been widened in the profound utilization of the wheat germ resource effectively realized
Domain.
Technical scheme is as follows：
A kind of method that electron beam irradiation joint enzyme process improves wheat germ protein functional character, with defatted wheat germ as original
Material, extracts albumin, globulin, glutelin and separates albumen with reference to the method that osborne and alkali soluble acid are carried, by 4 kinds of albumen point
It is not made into suspension and is tuned into after alkalescent loaded in transparent sealing bag, is laid flat, then using electronic beam irradiation technology to the above
Albumen suspension is processed, and the protein sample after irradiation is hydrolyzed using biology enzyme, and product boiling water goes out enzyme, freeze-drying.
The 4 kinds of albumen for extracting are thoroughly mixed respectively by the solid-liquid ratio and deionized water that w/v is 10～40%, are formed suspended
Liquid.The pH of suspension is controlled 7.5～8.5.
The suspension is sealed in hermetic bag, after hermetic bag is laid flat, suspension thickness is 1～2cm, and hermetic bag is food
Grade, radiotolerant material.0～the 10kGy of irradiation dose of electron beam irradiation process, 1.5～5.0MeV/20 of radiation parameter～
40mA。
The biology enzyme is included in alkali protease, neutral proteinase, trypsase, compound protease, flavor protease
Any one.The hydrolysising condition of described biology enzyme is the optimum hydrolysising condition of each enzyme, and hydrolysis time is 2～15min.Will
The pH of the product after hydrolysis is adjusted to after neutrality, and freeze-drying obtains product.
The present invention is beneficial to be had technical effect that：
Present invention, avoiding high irradiation dose cause nutrient content loss and high irradiation dose not by food service industry institute
The situation of acceptance；Improve the situation having no significant effect to protein dry powder structural property to irradiation under the conditions of low dosage；Realize
Under relatively low irradiation dose, by irradiation, weakly alkaline suspension produces HO, e-aq, H isoreactivity group, utilizes these
Active group indirectly-acting unfolds albumen qualitative change in protein, internal active group exposure, is conducive to the combination of biology enzyme,
So as to improve water imbibition, oil absorption, emulsibility, the foaming characteristic etc. of albumen under the further effect of biology enzyme.Present invention process
Simply, the time cycle is short, easy to control, safety non-pollution.
Specific embodiment
With reference to embodiment, the present invention is specifically described.
Embodiment 1
Albumin and deionized water are pressed into solid-liquid ratio (40%, w/v) to be well mixed, weakly alkaline (pH 8.5) is formed suspended
After liquid, in being sub-packed in transparent valve bag, the THICKNESS CONTROL of the valve bag after liquid is filled in 1～2cm.By containing albumen suspension
Valve bag is laid on conveyer belt, is placed in radiation treatment under electron accelerator, and radiation parameter is irradiation dose 5,10kGy,
5.0Mev/20mA.Albumin suspension after irradiation and flavor protease mixed hydrolysis.Hydrolysising condition：(the w/ of enzyme concentration 0.5%
W), temperature 50 C, pH 7.0 hydrolyzes 7min.Sample boiling water after process goes out enzyme, after recalling to neutrality, and freeze-drying.Most
Afterwards, the detection of water imbibition, oil absorption, emulsibility, foaming characteristic is carried out.
(1) water imbibition and oil absorption are tested：Take 0.5g albumen to be scattered in respectively in 10mL deionized waters (or peanut oil), whirlpool
Rotation concussion 30min, centrifugation removes unadsorbed water or oil, and water imbibition WA and oil absorption OA are calculated by following computing formula：
W0It is the weight (g) of dry-eye disease, W1It is the weight (g) of dry-eye disease plus centrifuge tube, W2It is the sample that water is drawn through after centrifugation
Weight adds the weight (g) of centrifuge tube；
O0It is the weight (g) of dry-eye disease, O1It is the weight (g) of dry-eye disease plus centrifuge tube, O2It is the sample that oil is drawn through after centrifugation
Weight adds the weight (g) of centrifuge tube；
(2) emulsification property test：The soybean oil of 5mL and 0.1% (w/v) protein solution (0.01M phosphate buffers,
PH7.0 the 30000r/min homogeneous 1min under homogenizer of mixture) forms emulsion, from examination when 0min and 10min
Bottom of the tube takes 50uL emulsions and mixes with 5mL 0.1% (w/v) SDS, and the light absorption value of mixture is surveyed at 500nm.During 0min
Light absorption value is defined as emulsibility, and emulsion stability is calculated by equation below：
A0It is the light absorption value in 0min, △ t=10, △ A are the difference of the time interval light absorption value of 10min
(3) bubbling character detection：The protein solution (0.01M phosphate buffers, pH7.0) of 40mL 1.0% (w/v) is in equal
30000r/min homogeneous 1min under matter machine, foaming characteristic and foaming stability are calculated by equation below：
V0It is original protein liquor capacity (ml), V1Protein liquid volume after homogeneous during 0min, V2After homogeneous during 30min
Protein liquid volume.Test result is as shown in table 1.
Impact of the electron beam irradiation of table 1 to wheat germ albumin functional character
Embodiment 2
Globulin and deionized water are pressed into solid-liquid ratio (40%, w/v) to be well mixed, weakly alkaline (pH 8.5) is formed suspended
After liquid, in being sub-packed in transparent valve bag, the THICKNESS CONTROL of the valve bag after liquid is filled in 1～2cm.By containing albumen suspension
Valve bag is laid on conveyer belt, is placed in radiation treatment under electron accelerator, and radiation parameter is irradiation dose 5,10kGy,
5.0Mev/20mA.Globulin suspension after irradiation and alkali protease mixed hydrolysis.Hydrolysising condition：(the w/ of enzyme concentration 0.5%
W), temperature 50 C, pH 8.0 hydrolyzes 7min.Sample boiling water after process goes out enzyme, and after recalling to neutrality, freeze-drying is most laggard
Row water imbibition, oil absorption, emulsibility, the detection of foaming characteristic.Method of testing is with embodiment 1, and test result is as shown in table 2.
The electron beam irradiation of table 2 combines impact of the enzyme process to wheat germ globulin functional character
Embodiment 3
Glutelin and deionized water are pressed into solid-liquid ratio (40%, w/v) to be well mixed, weakly alkaline (pH 7.5) is formed suspended
After liquid, in being sub-packed in transparent valve bag, the THICKNESS CONTROL of the valve bag after liquid is filled in 1～2cm.By containing albumen suspension
Valve bag is laid on conveyer belt, is placed in radiation treatment under electron accelerator, and radiation parameter is irradiation dose 5kGy, 5.0Mev/
20mA.Glutelin suspension after irradiation and compound protease mixed hydrolysis.Hydrolysising condition：Enzyme concentration 0.5% (w/w), temperature
50 DEG C, pH 6.5, hydrolysis 7,15min.Sample boiling water after process goes out enzyme, and after recalling to neutrality, freeze-drying is finally inhaled
Aqueous, oil absorption, emulsibility, the detection of foaming characteristic.Test result is as shown in table 3.
The electron beam irradiation of table 3 combines impact of the enzyme process to wheat germ glutelin functional character
Embodiment 4
Albumen will be separated and deionized water will be pressed solid-liquid ratio (20%, 40%, w/v) and is well mixed, form weakly alkaline (pH
7.5) after suspension, in being sub-packed in transparent valve bag, the THICKNESS CONTROL of the valve bag after liquid is filled in 1～2cm.Albumen will be contained
The valve bag of suspension is laid on conveyer belt, is placed in radiation treatment under electron accelerator, and radiation parameter is irradiation dose 5kGy,
5.0Mev/20mA.Separation albumen suspension after irradiation and compound protease mixed hydrolysis.Hydrolysising condition：Enzyme concentration 0.5%
(w/w), temperature 50 C, pH 6.5 hydrolyzes 7min.Sample boiling water after process goes out enzyme, after recalling to neutrality, freeze-drying, most
The detection of water imbibition, oil absorption, emulsibility, foaming characteristic is carried out afterwards.Test result is as shown in table 4.
The electron beam irradiation of table 4 combines the impact that enzyme process separates functional property with protein to wheat germ
Electron beam irradiation joint enzymatic treatment condition appropriate as can be seen from the above results, can improve the suction of wheat germ protein
Aqueous, oil absorption, foaming characteristic, emulsibility.
Claims (8)
1. a kind of method that electron beam irradiation joint enzyme process improves wheat germ protein functional character, it is characterised in that：With defatted wheat
Plumule is raw material, extracts albumin, globulin, glutelin with reference to the method that osborne and alkali soluble acid are carried and separates albumen, by 4
Plant albumen to be made into suspension respectively and be tuned into after alkalescent loaded in transparent sealing bag, be laid flat, then using electron beam irradiation skill
Art is processed above albumen suspension, and the protein sample after irradiation is hydrolyzed using biology enzyme, and product boiling water goes out enzyme, cold
It is lyophilized dry.
2. method according to claim 1, it is characterised in that：The 4 kinds of albumen for extracting are respectively by the material that w/v is 10～40%
Liquor ratio is thoroughly mixed with deionized water, forms suspension.
3. method according to claim 1, it is characterised in that：The pH of suspension is controlled 7.5～8.5.
4. method according to claim 1, it is characterised in that：The suspension is sealed in hermetic bag, hermetic bag is put
After flat, suspension thickness is 1～2cm, and hermetic bag is food-grade, radiotolerant material.
5. method according to claim 1, it is characterised in that：0～the 10kGy of irradiation dose of electron beam irradiation process, spoke
According to 1.5～5.0MeV/20 of condition～40mA.
6. method according to claim 1, it is characterised in that：The biology enzyme include alkali protease, neutral proteinase,
Any one in trypsase, compound protease, flavor protease.
7. method according to claim 1, it is characterised in that：The hydrolysising condition of described biology enzyme is the optimal of each enzyme
Hydrolysising condition, hydrolysis time is 2～15min.
8. method according to claim 1, it is characterised in that：The pH of the product after hydrolysis is adjusted to after neutrality, freezing is dry
It is dry to obtain product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611186598.3A CN106615598A (en) | 2016-12-20 | 2016-12-20 | Method for improving functional properties of wheat germ protein by means of electron beam irradiation combined enzyme method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611186598.3A CN106615598A (en) | 2016-12-20 | 2016-12-20 | Method for improving functional properties of wheat germ protein by means of electron beam irradiation combined enzyme method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615598A true CN106615598A (en) | 2017-05-10 |
Family
ID=58834222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611186598.3A Pending CN106615598A (en) | 2016-12-20 | 2016-12-20 | Method for improving functional properties of wheat germ protein by means of electron beam irradiation combined enzyme method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106615598A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109182431A (en) * | 2018-09-17 | 2019-01-11 | 东北农业大学 | A kind of method that soybean protein isolate is modified |
| WO2019238941A1 (en) * | 2018-06-15 | 2019-12-19 | Roquette Freres | Non-vital wheat protein and its production process |
| CN113615839A (en) * | 2021-07-13 | 2021-11-09 | 安徽金源药业有限公司 | Composite probiotic high-calcium protein powder capable of enhancing immunity |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103898185A (en) * | 2014-04-17 | 2014-07-02 | 吉林大学 | Method for improving antioxidant activity of corn peptides by aid of irradiation aided enzymolysis technology |
| CN105580976A (en) * | 2016-01-06 | 2016-05-18 | 江南大学 | Method for improving rice protein solubility through combined use of alkaline method and electron beam irradiation |
-
2016
- 2016-12-20 CN CN201611186598.3A patent/CN106615598A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103898185A (en) * | 2014-04-17 | 2014-07-02 | 吉林大学 | Method for improving antioxidant activity of corn peptides by aid of irradiation aided enzymolysis technology |
| CN105580976A (en) * | 2016-01-06 | 2016-05-18 | 江南大学 | Method for improving rice protein solubility through combined use of alkaline method and electron beam irradiation |
Non-Patent Citations (4)
| Title |
|---|
| 周东丽，等: "酶法改性大豆分离蛋白研究进展及发展前景", 《粮食加工》 * |
| 唐文婷，等: "麦胚蛋白酶解物的溶解性研究", 《粮油食品科技》 * |
| 朱科学，等: ""小麦胚芽球蛋白的酶法改性研究"", 《中国粮油学报》 * |
| 林松毅，等: "电子束辐照技术提高玉米蛋白粉酶解效果", 《农业工程学报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019238941A1 (en) * | 2018-06-15 | 2019-12-19 | Roquette Freres | Non-vital wheat protein and its production process |
| CN112334010A (en) * | 2018-06-15 | 2021-02-05 | 罗盖特公司 | Non-active wheat protein and its production method |
| CN109182431A (en) * | 2018-09-17 | 2019-01-11 | 东北农业大学 | A kind of method that soybean protein isolate is modified |
| CN109182431B (en) * | 2018-09-17 | 2022-01-04 | 东北农业大学 | Method for modifying soybean protein isolate |
| CN113615839A (en) * | 2021-07-13 | 2021-11-09 | 安徽金源药业有限公司 | Composite probiotic high-calcium protein powder capable of enhancing immunity |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP3451856B1 (en) | Methods for the production and use of myceliated high protein food compositions | |
| US6753008B2 (en) | Dietary supplements beneficial for the liver | |
| Naik et al. | Pulsed ultrasound assisted extraction of protein from defatted Bitter melon seeds (Momardica charantia L.) meal: Kinetics and quality measurements | |
| CN106615598A (en) | Method for improving functional properties of wheat germ protein by means of electron beam irradiation combined enzyme method | |
| CN106798072A (en) | A kind of protein preparation method for improving soybean protein isolate dispersiveness | |
| CN103725742B (en) | A kind of enzymatic isolation method prepares the method for queen bee embryo peptide | |
| CN101427728B (en) | Method for improving wheat plantule protein capability with supersonic wave | |
| CN104782877B (en) | A kind of low full powder of sensitization Soybean Peptide and its preparation method and application | |
| CN106722260A (en) | A kind of processing method of bone | |
| CN107298863A (en) | The supersonically preparation method of peanut protein polysaccharide composite particle and functional food application | |
| CN105852135A (en) | Preparation method of edible and medicinal fungus protein peptide-ferrous chelate | |
| CN105821104A (en) | Preparation method of edible fungus protein peptide and calcium chelate | |
| CN107217082A (en) | A kind of deer hemalbumin polypeptide and application | |
| CN105925651A (en) | Preparation method of cannabis sativa seed meal polypeptide | |
| CN103229883A (en) | Method for manufacturing rose honey-containing collagen polypeptide tea | |
| CN106720917A (en) | A kind of method that selenoprotein is extracted in the chaff from selenium-rich rice | |
| CN104431282A (en) | Method for preparing rice protein powder | |
| CN108341891A (en) | A kind of extracting method of hericium erinaceum polysaccharide | |
| CN106148468A (en) | The method that the double enzyme enzymolysis grain germ of a kind of irradiation auxiliary prepares anti-oxidation peptide | |
| CN105768086A (en) | Edible fungus protein peptide-selenium chelate preparation method | |
| CN103952456B (en) | A kind of extracting method of chicken embryo phosvitin phosphoeptide | |
| CN104789622A (en) | Low-sensitization low-fishy-smell fish protein peptide whole powder, and industrialized preparation method and application thereof | |
| CN103966292A (en) | Industrial manufacturing method and use of allergen-eliminated partly appropriately-hydrolyzed casein peptide | |
| CN106148467A (en) | A kind of preparation method of mussel active peptide | |
| CN108967650A (en) | A kind of production method of high-gel strength soybean protein isolate |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |