CN107151333A - A kind of glucan graft modification technique of wheat gluten protein - Google Patents
A kind of glucan graft modification technique of wheat gluten protein Download PDFInfo
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- CN107151333A CN107151333A CN201710345857.0A CN201710345857A CN107151333A CN 107151333 A CN107151333 A CN 107151333A CN 201710345857 A CN201710345857 A CN 201710345857A CN 107151333 A CN107151333 A CN 107151333A
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- wheat gluten
- gluten protein
- glucan
- protein
- trehalose
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08H—DERIVATIVES OF NATURAL MACROMOLECULAR COMPOUNDS
- C08H1/00—Macromolecular products derived from proteins
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- Engineering & Computer Science (AREA)
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- Materials Engineering (AREA)
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- Chemical Kinetics & Catalysis (AREA)
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- Peptides Or Proteins (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of glucan graft modification technique of wheat gluten protein：Step（1）：A certain amount of wheat gluten protein is weighed, is dissolved in the PBS solution that pH is 8.0, the concentration for making protein is 12mg/L;Step（2）：Mixed according to wheat gluten protein/glucan (W/W) for 230 250% ratio addition glucan, concussion is until dissolving is complete, trehalose, concussion are added until dissolving is complete for 600 800% ratio according to wheat gluten protein/trehalose (W/W)；Step (3)：Mixed liquor is freeze-dried, then lyophilized sample is placed in the hermetically drying device that bottom is saturation KBr solution, 5 10min of reaction in 58 DEG C of insulating box are placed on, is then transferred in 50 52 DEG C of insulating box and continues to react 90 102h, terminating reaction.
Description
Technical field
Change the present invention relates to the glucan grafting of a kind of modified technique of protein, more particularly to a kind of wheat gluten protein
Property technique.
Background technology
Wheat gluten protein（It is commonly called as Gluten）Accessory substance when being production wheaten starch, its amino acid composition is more complete, is
Plant nutritious, quality-high and inexpensive vegetable protein source.Wheat be distributed in the world most wide, cultivated area maximum, total output highest,
Total trade is maximum, nutritive value also one of highest cereal crops.And during wheat gluten protein is wheat starch production
A kind of important byproduct, its content accounts for the 10%~15% of wheat, and its protein component is up to 72%~85%.Wheat gluten
The amino acid composition of albumen is more complete, is nutritious, quality-high and inexpensive Purely natural vegetality protein raw materials.
Wheat gluten protein（Also known as Gluten, hereinafter referred to as Gluten）With unique functional characteristic, it is mainly used in
The fields such as flour, feed, food.Due to its unique amino acid composition side so that solubility, emulsibility, foaming characteristic etc. some
Functional characteristic is not good.The need for often food industry can not be met in direct use, so as to limit it in food processing
Application and depth.Therefore, it is necessary to make up this defect of wheat gluten protein by using some improving technologies, come
Improve its functional characteristic, widen the field of its application.
Prior art finds that the glucan grafting of wheat gluten protein is extremely difficult, and grafting rate is very low.
The present invention is intended to provide a kind of glucan graft modification technique of wheat gluten protein, its grafting rate is high, it is modified
The thermally-stabilised and solubility property of wheat gluten protein be improved.
The content of the invention
The invention aims to solve the deficiencies in the prior art, there is provided a kind of grafting of the glucan of wheat gluten protein
Modified technique, its grafting rate is high, and the thermally-stabilised and solubility property of modified wheat gluten protein is improved.
The technical solution adopted by the present invention is as follows：
A kind of glucan graft modification technique of wheat gluten protein, its preparation process is as follows：
Step（1）：A certain amount of wheat gluten protein is weighed, is dissolved in the PBS solution that pH is 8.0, makes the concentration of protein
For 12mg/L;
Step（2）：Glucan is added for 230-250% ratio to be mixed, shake according to wheat gluten protein/glucan (W/W)
Swing until dissolving is complete, according to ratio addition trehalose of the wheat gluten protein/trehalose (W/W) for 500-600%, concussion is straight
It is complete to dissolving；
Step (3)：Mixed liquor is freeze-dried, then it is the close of saturation KBr solution that lyophilized sample is placed on into bottom
Seal in drier, be placed on reaction 5-10min in 58 DEG C of insulating box, be then transferred in 50-52 DEG C of insulating box and continue anti-
Answer 90-102h, terminating reaction.
Compared with prior art, its advantage is the present invention：
（1）Of the invention innovative adds part trehalose, and the optimization to technique, and glucan can be promoted by having been surprisingly found that
Grafting rate.
（2）Reaction condition is optimized the present invention, finds first to be placed on reaction 5-10min in 58 DEG C of insulating box,
It is then transferred in 50-52 DEG C of insulating box and continues to react 90-102h, can further effectively improves the heat of wheat gluten protein
Stable and solubility property.
Embodiment 1：
A kind of glucan graft modification technique of wheat gluten protein, its preparation process is as follows：
Step（1）：A certain amount of wheat gluten protein is weighed, is dissolved in the PBS solution that pH is 8.0, makes the concentration of protein
For 12mg/L;
Step（2）：Mixed according to wheat gluten protein/glucan (W/W) for 230% ratio addition glucan, concussion is straight
It is complete to dissolving, trehalose is added for 600% ratio according to wheat gluten protein/trehalose (W/W), concussion is until dissolved
Entirely；
Step (3)：Mixed liquor is freeze-dried, then it is the close of saturation KBr solution that lyophilized sample is placed on into bottom
Seal in drier, be placed on reaction 5min in 58 DEG C of insulating box, be then transferred in 50 DEG C of insulating box and continue to react 90h,
Terminating reaction.
Embodiment 2:
A kind of glucan graft modification technique of wheat gluten protein, its preparation process is as follows：
Step（1）：A certain amount of wheat gluten protein is weighed, is dissolved in the PBS solution that pH is 8.0, makes the concentration of protein
For 12mg/L;
Step（2）：Mixed according to wheat gluten protein/glucan (W/W) for 250% ratio addition glucan, concussion is straight
It is complete to dissolving, trehalose is added for 500% ratio according to wheat gluten protein/trehalose (W/W), concussion is until dissolved
Entirely；
Step (3)：Mixed liquor is freeze-dried, then it is the close of saturation KBr solution that lyophilized sample is placed on into bottom
Seal in drier, be placed on reaction 10min in 58 DEG C of insulating box, be then transferred in 52 DEG C of insulating box and continue to react
102h, terminating reaction.
Embodiment 3:
A kind of glucan graft modification technique of wheat gluten protein, its preparation process is as follows：
Step（1）：A certain amount of wheat gluten protein is weighed, is dissolved in the PBS solution that pH is 8.0, makes the concentration of protein
For 12mg/L;
Step（2）：Mixed according to wheat gluten protein/glucan (W/W) for 240% ratio addition glucan, concussion is straight
It is complete to dissolving, trehalose is added for 550% ratio according to wheat gluten protein/trehalose (W/W), concussion is until dissolved
Entirely；
Step (3)：Mixed liquor is freeze-dried, then it is the close of saturation KBr solution that lyophilized sample is placed on into bottom
Seal in drier, be placed on reaction 8min in 58 DEG C of insulating box, be then transferred in 50 DEG C of insulating box and continue to react 95h,
Terminating reaction.
Embodiment 4:
A kind of glucan graft modification technique of wheat gluten protein, its preparation process is as follows：
Step（1）：A certain amount of wheat gluten protein is weighed, is dissolved in the PBS solution that pH is 8.0, makes the concentration of protein
For 12mg/L;
Step（2）：Mixed according to wheat gluten protein/glucan (W/W) for 230% ratio addition glucan, concussion is straight
It is complete to dissolving, trehalose is added for 580% ratio according to wheat gluten protein/trehalose (W/W), concussion is until dissolved
Entirely；
Step (3)：Mixed liquor is freeze-dried, then it is the close of saturation KBr solution that lyophilized sample is placed on into bottom
Seal in drier, be placed on reaction 9min in 58 DEG C of insulating box, be then transferred in 51 DEG C of insulating box and continue to react 100h,
Terminating reaction.
Embodiment 5:
Control experiment 1：
A kind of glucan graft modification technique of wheat gluten protein, its preparation process is as follows：
Step（1）：A certain amount of wheat gluten protein is weighed, is dissolved in the PBS solution that pH is 8.0, makes the concentration of protein
For 12mg/L;
Step（2）：Mixed according to wheat gluten protein/glucan (W/W) for 230% ratio addition glucan, concussion is straight
It is complete to dissolving；
Step (3)：Mixed liquor is freeze-dried, then it is the close of saturation KBr solution that lyophilized sample is placed on into bottom
Seal in drier, be placed in 50 DEG C of insulating box and continue to react 98h, terminating reaction.
Embodiment 6:
1. heat stability testing：
Using differential scanning calorimetry（DSC）Determine the denaturation temperature and denaturation enthalpy of albumen.Using empty aluminium dish as control, 5- is taken
10 mg are in aluminium dish, platen, and temperature scanning scope is 30 DEG C -130 DEG C, and 10 DEG C/min of heating rate protects N2 flow velocitys
For 30 mL/min.The denaturation temperature of protein is calculated using the softwares of The Universal Analyzer 2000.
2. the measure of grafting rate and solubility is according to prior art conventional method.
As a result it is as shown in the table：
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 1 | |
| Solubility（mg/m L） | 2.32 | 1.81 | 1.85 | 1.72 | 1.18 |
| Denaturation temperature (DEG C） | 103.2 | 102.5 | 102.3 | 102.9 | 100.3 |
| Glucan grafting rate（%） | 37.8 | 32.1 | 33.5 | 32.3 | 21.2 |
It can be seen that, the present invention it is innovative add part trehalose, and the optimization to technique, having been surprisingly found that can promote Portugal to gather
The grafting rate of sugar.Reaction condition is optimized the present invention, finds first to be placed on reaction 5-10min in 58 DEG C of insulating box,
It is then transferred in 50-52 DEG C of insulating box and continues to react 90-102h, can further effectively improves the heat of wheat gluten protein
Stability.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (5)
1. a kind of glucan graft-modification method of wheat gluten protein, its step is as follows：
Step（1）：A certain amount of wheat gluten protein is weighed, is dissolved in the PBS solution that pH is 8.0；
Step（2）：Add glucan to be mixed, concussion is complete up to dissolving, add trehalose, concussion is complete up to dissolving；
Step (3)：Mixed liquor is freeze-dried, then it is the close of saturation KBr solution that lyophilized sample is placed on into bottom
Seal in drier, be placed on reaction 5-10min in 58 DEG C of insulating box, be then transferred in 50-52 DEG C of insulating box and continue anti-
Answer 90-102h, terminating reaction.
2. the method for modifying described in claim 1, it is characterised in that：
The step（1）In, the concentration for making protein is 12mg/L.
3. the method for modifying described in claim 1 or 2, it is characterised in that：
The step（2）In, add glucan for 230-250% ratio according to wheat gluten protein/glucan (W/W) and carry out
Mixing.
4. the method for modifying described in claim 1 or 2, it is characterised in that：
The step（2）In, add trehalose, concussion according to wheat gluten protein/trehalose (W/W) for 500-600% ratio
Until dissolving is complete.
5. with modification of wheat flour gluten protein made from the method for modifying described in claim 1-4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710345857.0A CN107151333B (en) | 2017-05-17 | 2017-05-17 | Glucan grafting modification process of wheat gluten protein |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710345857.0A CN107151333B (en) | 2017-05-17 | 2017-05-17 | Glucan grafting modification process of wheat gluten protein |
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| CN107151333A true CN107151333A (en) | 2017-09-12 |
| CN107151333B CN107151333B (en) | 2020-03-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710345857.0A Expired - Fee Related CN107151333B (en) | 2017-05-17 | 2017-05-17 | Glucan grafting modification process of wheat gluten protein |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101654478A (en) * | 2009-08-25 | 2010-02-24 | 华南理工大学 | Soyabean protein glycosylation graft modification method |
| CN101785522A (en) * | 2010-03-26 | 2010-07-28 | 华南理工大学 | Graft polymerization method of vegetable protein and polysaccharide |
| CN101906213A (en) * | 2010-07-23 | 2010-12-08 | 华南理工大学 | Novel protein glycosylation grafting method |
-
2017
- 2017-05-17 CN CN201710345857.0A patent/CN107151333B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101654478A (en) * | 2009-08-25 | 2010-02-24 | 华南理工大学 | Soyabean protein glycosylation graft modification method |
| CN101785522A (en) * | 2010-03-26 | 2010-07-28 | 华南理工大学 | Graft polymerization method of vegetable protein and polysaccharide |
| CN101906213A (en) * | 2010-07-23 | 2010-12-08 | 华南理工大学 | Novel protein glycosylation grafting method |
Non-Patent Citations (2)
| Title |
|---|
| 姚文兵等: "《生物技术制药改良（第3版）》", 31 August 2015, 中国医药科技出版社 * |
| 潘道东等: "《功能性食品添加剂》", 31 January 2006, 中国轻工业出版社 * |
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