CN108060152A - Food grade wheat proteolytic enzyme and Gluten hydrolysis process for treating and application - Google Patents
Food grade wheat proteolytic enzyme and Gluten hydrolysis process for treating and application Download PDFInfo
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- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2434—Glucanases acting on beta-1,4-glucosidic bonds
- C12N9/2437—Cellulases (3.2.1.4; 3.2.1.74; 3.2.1.91; 3.2.1.150)
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Abstract
The present invention provides a kind of food grade wheat proteolytic enzyme and Gluten hydrolysis process for treating and applications, are related to wheat technology for hydrolyzing field.The wheat gluten hydrolase mainly includes the primary raw materials such as alkali protease, papain, acid protease, cellulase and carrier, the wheat gluten hydrolase is compounded according to Gluten protein structure science, Gluten can be hydrolyzed, it can be good at decomposing glutelin amyloid proteins, with higher protein utilization, and enzymolysis product, without bitter taste, astringent taste, with rich flavor, mouthfeel protrudes, and improving existing enzymolysis product has the problem of bitter taste and general mouthfeel；The present invention also provides Gluten hydrolysis process for treating, Gluten is hydrolyzed in processing using above-mentioned food grade wheat proteolytic enzyme, the processing method mild condition, low energy consumption, comprehensive enzymolysis to Gluten protein can be achieved, obtained enzymolysis product is without bitter taste, astringent taste, and with rich flavor, mouthfeel protrudes, the molten protein content of acid is high.
Description
Technical field
The present invention relates to wheat hydrolysis process technical field, in particular to a kind of food grade wheat proteolytic enzyme
With Gluten hydrolysis process for treating and application.
Background technology
Gluten, also known as wheat gluten, active wheat gluten, are the native proteins extracted from wheat, protein
Content is up to 75%~85%, is the effective ways for increasing vegetable protein content in food in food processing.Due to glutelin
Amyloid proteins contains more hydrophobic amino acid and uncharged amino acid, and intramolecular hydrophobic effect region is larger, solubility
It is relatively low, the needs for meeting processing are tended not to, using being restricted.
Mainly there are Physical, chemical method for Gluten hydrolysis process for treating at present.Physical mainly includes Gluten
Stirring, ultrasonic wave, heat treatment and extruding etc., Physical protein losses are larger, and purity is not high, and equipment is complicated, and cost of investment is high；
Chemical method is while desired effect is generated, and protein generates denaturation, it is impossible to manufacture activated protein, purity is not also high, contains
There are more sugared part and starch, easy residual harmful composition, therefore, the application of Physical, chemical method is subject to certain restrictions.
And enzyme process the defects of Physical, chemical method can be effectively improved to Gluten proteolysis.But use at present
When single enzyme digests, protein utilization is low, and obtains enzymolysis product and often have that bitter taste, flavour be flat, flavor does not protrude.
In view of this, it is special to propose the present invention.
The content of the invention
First of the present invention is designed to provide a kind of food grade wheat proteolytic enzyme, mainly using different enzymes
Compound, obtained wheat gluten hydrolase for wheat (Gluten) have higher percent hydrolysis, enzymolysis product without
Bitter taste, and with rich flavor, meat flavour protrudes, it is low to improve protein utilization in existing enzymolysis process, and enzymolysis product has hardship
The problem of taste and general mouthfeel.
Second object of the present invention is to provide a kind of Gluten hydrolysis process for treating, small by using above-mentioned food-grade
Gluten is hydrolyzed processing in aleuronat hydrolase, and processing procedure mild condition, low energy consumption, and protein utilization is high, and water
Product is solved without bitter taste, astringent taste, flavor is mellow, flavour foot.
Third object of the present invention is to provide above-mentioned food grade wheat proteolytic enzyme or Gluten hydrolysis process side
Application of the method in Gluten hydrolytic process.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
The present invention provides a kind of food grade wheat proteolytic enzyme, includes the raw material of following parts by weight：Alkali protease
150-200 parts, 120-160 parts of papain, 80-120 parts of acid protease, 10-40 parts of cellulase and carrier 480-640
Part.
Further, the food grade wheat proteolytic enzyme includes the raw material of following parts by weight：Alkali protease
155-200 parts, 125-160 parts of papain, 85-120 parts of acid protease, 15-40 parts of cellulase and carrier 500-640
Part.
Further, the food grade wheat proteolytic enzyme includes the raw material of following parts by weight：Alkali protease
160-195 parts, 130-155 parts of papain, 85-115 parts of acid protease, 15-35 parts of cellulase and carrier 500-620
Part.
Further, the enzyme activity of the alkali protease is ten thousand U/g of 20-50, and the enzyme activity of the papain is
Ten thousand U/g of 20-60, the enzyme activity of the acid protease is ten thousand U/g of 20-80, and the enzyme activity of the cellulase is ten thousand U/ of 0.5-1
g；
Preferably, the enzyme activity of the alkali protease is 500,000 U/g, and the enzyme activity of the papain is 600,000 U/
G, the enzyme activity of the acid protease is 800,000 U/g, and the enzyme activity of the cellulase is 10,000 U/g.
Further, the carrier includes salt or water soluble starch；
Preferably, the food grade wheat proteolytic enzyme be by by the alkali protease of formula ratio, papain,
Acid protease, cellulase and carrier are mixed with.
The present invention also provides a kind of Gluten hydrolysis process for treating, using food grade wheat proteolysis described above
Gluten is hydrolyzed processing in enzyme.
Further, the Gluten hydrolysis process for treating, comprises the following steps：
Gluten and water, wheat gluten hydrolase are mixed, heating hydrolysis, until Gluten all decomposes.
Further, the hydrolysis temperature is 45-65 DEG C, is preferably 50-60 DEG C；
Preferably, the hydrolysis time is 1-6h, further preferably 2-5h.
Further, the wheat gluten hydrolase accounts for the 0.2-1.0% of Gluten weight, is preferably 0.3-0.8%；
Preferably, the weight ratio of the Gluten and water is 1：(1-3), further preferably 1：(1.5-2.5).
The present invention also provides a kind of above-mentioned food grade wheat proteolytic enzyme or Gluten hydrolysis process for treating in glutelin
Application in powder hydrolytic process.
Compared with prior art, food grade wheat proteolytic enzyme and Gluten hydrolysis process for treating tool provided by the invention
There is following advantageous effect：
(1) the present invention provides a kind of food grade wheat proteolytic enzyme, mainly including alkali protease, Papain
The primary raw materials such as enzyme, acid protease, cellulase and carrier, the wheat gluten hydrolase is according to Gluten protein structure science
It compounds, Gluten can be hydrolyzed, can be good at decomposing glutelin amyloid proteins, there is higher hydrolysis yield, and
Enzymolysis product is without bitter taste, astringent taste, and with rich flavor, mouthfeel protrudes, and improves that existing enzymolysis product has bitter taste and mouthfeel is general
The problem of.
(2) the present invention provides a kind of Gluten hydrolysis process for treating, using above-mentioned food grade wheat proteolytic enzyme pair
Processing is hydrolyzed in Gluten, and the processing method mild condition, low energy consumption, it can be achieved that comprehensive enzymolysis to Gluten protein,
Obtained enzymolysis product is without bitter taste, astringent taste, and with rich flavor, mouthfeel protrudes, and the molten protein content of acid is high.
(3) the present invention provides above-mentioned food grade wheat proteolytic enzyme or Gluten hydrolysis process for treating in above-mentioned glutelin
Application in powder hydrolytic process, in view of excellent possessed by food grade wheat proteolytic enzyme or Gluten hydrolysis process for treating
Gesture can realize comprehensive decomposition for Gluten, improve the utilization rate of protein, while can also ensure that good flavor
And mouthfeel.
Description of the drawings
Fig. 1 is the product after the enzymolysis product of the embodiment of the present invention 16 is spray-dried.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person, the condition suggested according to normal condition or manufacturer carry out.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
According to an aspect of the invention, there is provided a kind of food grade wheat proteolytic enzyme, including following parts by weight
Raw material：150-200 parts of alkali protease, 120-160 parts of papain, 80-120 parts of acid protease, cellulase 10-
40 parts and 480-640 parts of carrier.
The present invention provides a kind of food grade wheat proteolytic enzyme, mainly including alkali protease, papain, acid
Property the primary raw materials such as protease, cellulase and carrier, which compounds according to Gluten protein structure science
It forms, wheat (Gluten) can be hydrolyzed, can be good at decomposing glutelin amyloid proteins, there is higher hydrolysis yield,
And enzymolysis product is without bitter taste, astringent taste, and with rich flavor, mouthfeel protrudes, improving existing enzymolysis product has bitter taste and mouthfeel one
As the problem of.
The starch of remnants 15% or so in glutelin powder raw material, by wheat gluten hydrolase provided by the invention by above-mentioned shallow lake
Powder is degraded, and is improved the digestibility and utilization effect of carbohydrate, can more be generated sweet taste, improves the mouthfeel of enzymolysis product, reduces bitter taste, astringent taste
Generation.
The enzymolysis product obtained has the small-molecular peptides of certain physiological activity, such as allergy peptide, flavor peptides, rich in paddy ammonia phthalein
The bioactivity peptides substance such as amine active peptides substantially increases the utility value of protein.
Specifically, alkali protease is the general name of the class of enzymes of aminosal peptide chain.Alkali protease, to hydrophobicity
Amino acid has special catalysis, can hydrolyze and obtain the product of no bitter taste.The parts by weight of alkali protease are 150-200 parts,
Preferably 155-200 parts, further preferably 160-195 parts.The parts by weight numerical example of typical but non-limiting alkali protease
Such as it is 150 parts, 155 parts, 160 parts, 165 parts, 170 parts, 175 parts, 180 parts, 185 parts, 190 parts, 195 parts or 200 parts.
Papain is a kind of low specificity proteolytic enzyme contained in papaya (Carieapapaya), activity
Center contains cysteine, belongs to thiol protease, has the characteristics that enzyme activity is high, thermal stability is good, natural safe and healthy.Pawpaw egg
The parts by weight of white enzyme are 120-160 parts, are preferably 125-160 parts, further preferably 130-155 parts.It is typical but unrestricted
The parts by weight of the alkali protease of property are, for example, 120 parts, 125 parts, 130 parts, 135 parts, 140 parts, 145 parts, 150 parts, 155 parts
Or 160 parts.
Acid protease be it is a kind of can be in the enzyme of aminosal under sour environment.Acid protease in the present invention
Parts by weight are 80-120 parts, are preferably 85-120 parts, further preferably 85-115 parts.Typical but non-limiting acidity egg
The parts by weight of white enzyme are, for example, 80 parts, 85 parts, 90 parts, 95 parts, 100 parts, 105 parts, 110 parts, 115 parts or 120 parts.
Cellulase is the general name of the glucogenic one group of enzyme of degraded cellulose.The parts by weight of cellulase are 10-
40 parts, be preferably 15-40 parts, further preferably 15-35 parts.The parts by weight of typical but non-limiting cellulase are for example
10 parts, 15 parts, 20 parts, 25 parts, 30 parts, 35 parts or 40 parts.
Carrier can be salt or water soluble starch.The parts by weight of carrier are 480-640 parts, are preferably 500-640 parts, into
One step is preferably 500-620 parts.The typical but non-limiting parts by weight of carrier for 480 parts, 490 parts, 500 parts, 510 parts, 520
Part, 530 parts, 540 parts, 550 parts, 560 parts, 570 parts, 580 parts, 590 parts, 600 parts, 610 parts, 620 parts, 630 parts or 640 parts.
As a kind of preferred embodiment of the present invention, the food grade wheat proteolytic enzyme, including following parts by weight
Several raw materials：155-200 parts of alkali protease, 125-160 parts of papain, 85-120 parts of acid protease, cellulase
15-40 parts and 500-640 parts of carrier.
Preferably, the food grade wheat proteolytic enzyme includes the raw material of following parts by weight：Alkali protease 160-
195 parts, 130-155 parts of papain, 85-115 parts of acid protease, 500-620 parts of 15-35 parts of cellulase and carrier.
Pass through the further restriction to each raw material dosage in food grade wheat proteolytic enzyme so that the association between each enzyme
Same-action is more notable, and stronger for the hydrolysis process ability of Gluten, obtained enzymolysis product is without bitter taste, astringent taste, and mouth
Feel.
" comprising " of the present invention, it is intended that it can also include other components in addition to the component.These other components
Assign the proteolytic enzyme different characteristics.In addition, " comprising " of the present invention may be replaced by closed
" for " or " by ... form ".
As a kind of preferred embodiment of the present invention, the enzyme activity of the alkali protease is ten thousand U/g of 20-50, described
The enzyme activity of papain is ten thousand U/g of 20-60, and the enzyme activity of the acid protease is ten thousand U/g of 20-80, the cellulose
The enzyme activity of enzyme is ten thousand U/g of 0.5-1；
The typical but non-limiting enzyme activity of alkali protease is 200,000 U/g, 250,000 U/g, 300,000 U/g, 350,000 U/g, 40
Ten thousand U/g, 450,000 U/g or 500,000 U/g；
The typical but non-limiting enzyme activity of papain is 200,000 U/g, 250,000 U/g, 300,000 U/g, 350,000 U/g, 40
Ten thousand U/g, 450,000 U/g, 500,000 U/g, 550,000 U/g or 600,000 U/g；
The typical but non-limiting enzyme activity of acid protease is 200,000 U/g, 250,000 U/g, 300,000 U/g, 350,000 U/g, 40
Ten thousand U/g, 450,000 U/g, 500,000 U/g, 550,000 U/g, 600,000 U/g, 650,000 U/g or 700,000 U/g；
The typical but non-limiting enzyme activity of cellulase for 0.5 ten thousand U/g, 0.6 ten thousand U/g, 0.7 ten thousand U/g, 0.8 ten thousand U/g,
0.9 ten thousand U/g or 1.0 ten thousand U/g.
Preferably, the enzyme activity of the alkali protease is 500,000 U/g, and the enzyme activity of the papain is 600,000 U/
G, the enzyme activity of the acid protease is 800,000 U/g, and the enzyme activity of the cellulase is 10,000 U/g.
By the further restriction to each enzyme enzyme activity, the reasonable utilization to animal protein can be improved, by its complete water
Solution is into free amino acid to improve its bioavailability.
The preparation method of the food grade wheat proteolytic enzyme, comprises the following steps：
The alkali protease of formula ratio, papain, acid protease, cellulase and carrier are mixed with and
Into.The preparation method of the food grade wheat proteolytic enzyme is simple, easy, suitable for mass production.
The present invention also provides a kind of Gluten hydrolysis process for treating, using food grade wheat proteolysis described above
Enzyme handles Gluten.
Processing is hydrolyzed using proteolytic enzyme, enzymatic reaction speed is fast, and specificity is strong, and mild condition, energy consumption is very low,
And reaction efficiency is higher, and remarkable result can be also generated under low enzyme concentration, and special equipment is not required, and will not generally cause nutrition
The loss of aspect, in terms of toxicity will not be led to the problem of.
Using above-mentioned food grade wheat proteolytic enzyme Gluten is hydrolyzed processing in the Gluten hydrolysis process for treating,
Comprehensive degradation of Gluten protein can be achieved, improve the utilization rate of protein.
As a kind of preferred embodiment of the present invention, the Gluten hydrolysis process for treating comprises the following steps：
Gluten and water, wheat gluten hydrolase are mixed, heating hydrolysis, until Gluten all decomposes.
The Gluten hydrolysis process for treating digests glutelin amyloid proteins using above-mentioned food grade wheat proteolytic enzyme,
The processing method mild condition, low energy consumption, it can be achieved that comprehensive enzymolysis to Gluten, protein utilization is high, obtained enzyme
Solution product product is with rich flavor, meat flavour protrudes, and without bitter taste, astringent taste.
As a kind of preferred embodiment of the present invention, the hydrolysis temperature is 45-65 DEG C, is preferably 50-60 DEG C；
Preferably, the hydrolysis time is 1-6h, further preferably 2-5h.
Typical but non-limiting hydrolysis temperature is 45 DEG C, 48 DEG C, 50 DEG C, 52 DEG C, 55 DEG C, 58 DEG C, 60 DEG C, 62 DEG C or 65
℃.Typical but non-limiting hydrolysis time is 1h, 1.5h, 2.0h, 2.5h, 3.0h, 3.5h, 4.0h, 4.5h, 5.0h, 5.5h
Or 6h.
Hydrolysis temperature and hydrolysis time have a direct impact for enzymolysis process.During protein digestion, in certain model
Interior rise temperature is enclosed, the speed that substrate is transformed into product is accelerated, and enzymolysis efficiency also accordingly improves, and temperature is excessively high, proteolytic enzyme
Denaturation, the stability of enzyme decline, and enzymolysis efficiency decreases.Enzymolysis time is also unsuitable long, causes when enzymolysis time is long
During degree enzymolysis, it can make enzymolysis product that there is strong bitter taste.
As a kind of preferred embodiment of the present invention, the food grade wheat proteolytic enzyme accounts for Gluten weight
0.2-1.0% is preferably 0.3-0.8%；
Preferably, the weight ratio of the Gluten and water is 1：(1-3), further preferably 1：(1.5-2.5).
Food grade wheat proteolytic enzyme account for the typical but non-limiting weight fraction of Gluten weight for 0.20%,
0.25%th, 0.30%, 0.35%, 0.40%, 0.45%, 0.50%, 0.55%, 0.6%, 0.65%, 0.70%, 0.75%,
0.8%th, 0.85%, 0.9% or 0.95%；Gluten is 1 with the typical but non-limiting weight ratio of water:1、1:1.5、1:2、1:
2.5 or 1:3.
According to the third aspect of the present invention, the present invention also provides above-mentioned food grade wheat proteolytic enzyme or Glutens
Application of the hydrolysis process for treating in Gluten hydrolytic process.
In view of advantage possessed by food grade wheat proteolytic enzyme or Gluten hydrolysis process for treating, is applied to
In Gluten hydrolytic process, it can ensure the higher protein utilization of enzymolysis process, the enzymolysis product obtained after enzymolysis has
Good flavor and taste.
With reference to specific embodiment and comparative example, the invention will be further described.
Embodiment 1
A kind of food grade wheat proteolytic enzyme provided in this embodiment includes the raw material of following parts by weight：Alkaline egg
580 parts of white 150 parts of enzyme, 160 parts of papain, 90 parts of acid protease, 20 parts of cellulase and carrier.
Embodiment 2
A kind of food grade wheat proteolytic enzyme provided in this embodiment includes the raw material of following parts by weight：Alkaline egg
590 parts of white 180 parts of enzyme, 140 parts of papain, 80 parts of acid protease, 10 parts of cellulase and carrier.
Embodiment 3
A kind of food grade wheat proteolytic enzyme provided in this embodiment includes the raw material of following parts by weight：Alkaline egg
550 parts of white 200 parts of enzyme, 120 parts of papain, 100 parts of acid protease, 30 parts of cellulase and carrier.
Embodiment 4
A kind of food grade wheat proteolytic enzyme provided in this embodiment includes the raw material of following parts by weight：Alkaline egg
530 parts of white 160 parts of enzyme, 150 parts of papain, 120 parts of acid protease, 40 parts of cellulase and carrier.
Embodiment 5
A kind of food grade wheat proteolytic enzyme provided in this embodiment includes the raw material of following parts by weight：Alkaline egg
530 parts of white 200 parts of enzyme, 160 parts of papain, 90 parts of acid protease, 20 parts of cellulase and carrier.
Embodiment 6
A kind of Gluten hydrolysis process for treating provided in this embodiment, using the food grade wheat proteolysis of embodiment 1
Enzyme comprises the following steps：
(1) weigh a certain amount of food grade wheat proteolytic enzyme and pour into the 1000mL beakers for filling 400mL deionized waters
In, it is stirred evenly with stainless steel stirring rod；
(2) 200g Glutens are weighed to pour into above-mentioned beaker, after being stirred evenly with stainless steel stirring rod, is positioned over and has warmed up
Into 55 DEG C of water-baths, stirring, rotating speed is about that 200-300 turns/min, and the reaction time is 1h to get to enzymolysis product.
Wherein, the weight of food grade wheat proteolytic enzyme accounts for the 0.5% of Gluten weight.
Embodiment 7
A kind of Gluten hydrolysis process for treating provided in this embodiment, except the reaction time in step (2) is 2h, remaining
Processing step is same as Example 6.
Embodiment 8
A kind of Gluten hydrolysis process for treating provided in this embodiment, except the reaction time in step (2) is 5h, remaining
Processing step is same as Example 6.
Embodiment 9
A kind of Gluten hydrolysis process for treating provided in this embodiment, using the food grade wheat proteolysis of embodiment 2
Enzyme comprises the following steps：
(1) weigh a certain amount of food grade wheat proteolytic enzyme and pour into the 1000mL beakers for filling 500mL deionized waters
In, it is stirred evenly with stainless steel stirring rod；
(2) 200g Glutens are weighed to pour into above-mentioned beaker, after being stirred evenly with stainless steel stirring rod, is positioned over and has warmed up
Into 50 DEG C of water-baths, stirring, rotating speed turns/min for 200-300, and the reaction time is 1h to get to enzymolysis product.
Wherein, the weight of food grade wheat proteolytic enzyme accounts for the 0.5% of Gluten weight.
Embodiment 10
A kind of Gluten hydrolysis process for treating provided in this embodiment, except the reaction time in step (2) is 2h, remaining
Processing step is same as Example 9.
Embodiment 11
A kind of Gluten hydrolysis process for treating provided in this embodiment, except the reaction time in step (2) is 5h, remaining
Processing step is same as Example 9.
Embodiment 12
A kind of Gluten hydrolysis process for treating provided in this embodiment, except the food grade wheat proteolytic enzyme of use
Weight is accounted for beyond the 0.2% of Gluten weight, remaining remaining processing step is same as Example 9.
Embodiment 13
A kind of Gluten hydrolysis process for treating provided in this embodiment, except the food grade wheat proteolytic enzyme of use
Weight is accounted for beyond the 0.7% of Gluten weight, remaining processing step is same as Example 9.
Embodiment 14
A kind of Gluten hydrolysis process for treating provided in this embodiment, using the food grade wheat proteolysis of embodiment 3
Enzyme, the weight of food grade wheat proteolytic enzyme are accounted for beyond the 0.7% of Gluten weight, remaining processing step and 6 phase of embodiment
Together.
Embodiment 15
A kind of Gluten hydrolysis process for treating provided in this embodiment, except the reaction time in step (2) is 2h, remaining
Processing step is identical with embodiment 14.
Embodiment 16
A kind of Gluten hydrolysis process for treating provided in this embodiment, except the reaction time in step (2) is 5h, remaining
Processing step is identical with embodiment 14.
Embodiment 17
A kind of Gluten hydrolysis process for treating provided in this embodiment, using the food grade wheat proteolysis of embodiment 4
Enzyme comprises the following steps：
(1) weigh a certain amount of food grade wheat proteolytic enzyme and pour into the 1000mL beakers for filling 450mL deionized waters
In, it is stirred evenly with stainless steel stirring rod；
(2) 200g Glutens are weighed to pour into above-mentioned beaker, after being stirred evenly with stainless steel stirring rod, is positioned over and has warmed up
Into 45 DEG C of water-baths, stirring, rotating speed turns/min for 200-300, and the reaction time is 3h to get to enzymolysis product.
Wherein, the weight of food grade wheat proteolytic enzyme accounts for the 0.2% of Gluten weight.
Embodiment 18
A kind of Gluten hydrolysis process for treating provided in this embodiment, using the food grade wheat proteolysis of embodiment 4
Enzyme comprises the following steps：
(1) weigh a certain amount of food grade wheat proteolytic enzyme and pour into the 1000mL beakers for filling 450mL deionized waters
In, it is stirred evenly with stainless steel stirring rod；
(2) 200g Glutens are weighed to pour into above-mentioned beaker, after being stirred evenly with stainless steel stirring rod, is positioned over and has warmed up
Into 60 DEG C of water-baths, stirring, rotating speed turns/min for 200-300, and the reaction time is 4h to get to enzymolysis product.
Wherein, the weight of food grade wheat proteolytic enzyme accounts for the 1.0% of Gluten weight.
Comparative example 1
A kind of Gluten hydrolysis process for treating that this comparative example provides, in addition to used proteolytic enzyme difference,
Remaining is same as Example 6.
A kind of food grade wheat proteolytic enzyme that this comparative example provides, is prepared from the following raw materials in parts by weight：Alkalescence
150 parts of protease, 580 parts of carrier.
Comparative example 2
A kind of Gluten hydrolysis process for treating that this comparative example provides, in addition to used proteolytic enzyme difference,
Remaining is same as Example 6.
A kind of food grade wheat proteolytic enzyme that this comparative example provides includes the raw material of following parts by weight：Pawpaw egg
580 parts of white 160 parts of enzyme, 90 parts of acid protease, 20 parts of cellulase and carrier.
Comparative example 3
A kind of Gluten hydrolysis process for treating that this comparative example provides, in addition to used proteolytic enzyme difference,
Remaining is same as Example 7.
A kind of food grade wheat proteolytic enzyme that this comparative example provides includes the raw material of following parts by weight：Pawpaw egg
590 parts of 140 parts of enzyme and carrier in vain.
Comparative example 4
A kind of Gluten hydrolysis process for treating that this comparative example provides, in addition to used proteolytic enzyme difference,
Remaining is same as Example 7.
A kind of food grade wheat proteolytic enzyme that this comparative example provides includes the raw material of following parts by weight：Alkaline egg
590 parts of white 180 parts of enzyme, 80 parts of acid protease, 10 parts of cellulase and carrier.
Comparative example 5
A kind of Gluten hydrolysis process for treating that this comparative example provides, in addition to used proteolytic enzyme difference,
Remaining is identical with embodiment 14.
A kind of food grade wheat proteolytic enzyme that this comparative example provides includes the raw material of following parts by weight：Acid egg
580 parts of 100 parts of enzyme and carrier in vain.
Comparative example 6
A kind of Gluten hydrolysis process for treating that this comparative example provides, in addition to used proteolytic enzyme difference,
Remaining is identical with embodiment 14.
A kind of food grade wheat proteolytic enzyme that this comparative example provides includes the raw material of following parts by weight：Alkaline egg
580 parts of white 200 parts of enzyme, 120 parts of papain, 30 parts of cellulase and carrier.
It should be noted that each original in the food grade wheat proteolytic enzyme that embodiment 1-18 and comparative example 1-6 is provided
The specification of material is as follows：The enzyme activity of alkali protease is 500,000 U/g, and the enzyme activity of papain is 600,000 U/g, acidic protein
The enzyme activity of enzyme is 800,000 U/g, and the enzyme activity of cellulase is 200,000 U/g.
Gluten, egg Bai Hanliang≤80%, gluten content 25%-28%.
Further to verify the effect of above-described embodiment and comparative example, ad hoc following experimental example.
Experimental example 1
First, relevant information is tested
Experimental period：2017.08.18-2017.08.19
Test place：Face upward splendid Biochemical Engineering laboratory in Henan
Laboratory apparatus：Electric-heated thermostatic water bath, powerful motor mixer/JB series mixers governor two, experimental method
The enzymolysis product that embodiment 6-18 and comparative example 1-6 are obtained carries out sense of taste evaluation and the molten protein content inspection of acid
It surveys.Wherein, whether main investigate of sense of taste evaluation there is bitter taste or astringent taste, and sense of taste evaluation examination criteria is shown in Table 1；The molten albumen of acid
Detection method of content is for dry-base products, is specially：After enzymolysis product is spray-dried, product is dried at 103 DEG C
Dry 4~5h, then using the molten protein content of Kjeldahl nitrogen determination acid.The sense of taste evaluation result of each embodiment and comparative example with
And the molten protein content testing result of acid is specifically shown in Table 2.
1 sense of taste examination criteria of table
Note：* object of reference is mineral water
* objects of reference are power-product
2 experiment statistics result of table
As can be seen that the processing effect for the Gluten hydrolysis process for treating that 6-18 of the embodiment of the present invention is provided from table 2 and Fig. 1
Fruit will be substantially better than the Gluten hydrolysis process for treating of comparative example 1-6 offers, the glutelin provided using 6-18 of the embodiment of the present invention
Powder hydrolysis process for treating can effectively degrade to glutelin amylaceous substance.
Specifically, embodiment 7 and 8 is the control experiment of embodiment 6, embodiment 10 and 11 is the control experiment of embodiment 9,
Every group of control experiment is the difference is that enzymolysis time is different.The prolonging with enzymolysis time it can be seen from data in table 2
Long, the bitter taste of finished product (product after enzymolysis product, spray dried products, drying) fades away, and the molten protein content of acid is gradual
Rise.For this explanation in the range of the enzymolysis time that limits of the present invention, enzymolysis time is longer, is more conducive to the complete of albumen in Gluten
It decomposes in face.
Embodiment 12 and 13 is the control experiment of embodiment 9, and three is the difference is that food grade wheat proteolytic enzyme
Weight account for Gluten weight fraction it is different.As seen from Table 2, the dosage of food grade wheat proteolytic enzyme is for final products
The sense of taste and the molten protein content of acid have a direct impact.
Comparative example 1 and 2 is the contrast experiment of embodiment 6, and compared with Example 6, proteolytic enzyme is by alkali in comparative example 1
Property protease and carrier form, the proteolytic enzyme in comparative example 2 is by papain, acid protease, cellulase and load
Body is formed.It can be seen from the data in Table 2 that the enzymolysis product mouthfeel of embodiment 7 will be much better than to use comparative example 1 or comparative example 2
Mouthfeel, and the molten protein content of acid in the enzymolysis product of embodiment 7 is higher than the molten egg of acid in comparative example 1 and comparative example 2
The sum of Bai Hanliang.Comparative example 3 and 4 is the contrast experiment of embodiment 7, compared with Example 7, proteolytic enzyme in comparative example 3
It is made of papain and carrier, the proteolytic enzyme in comparative example 4 is by alkali protease, acid protease, cellulase
It is formed with carrier.It can be seen from the data in Table 2 that the enzymolysis product mouthfeel of embodiment 7 will be much better than using comparative example 3 or comparison
The mouthfeel of example 4, and the acid that the molten protein content of acid in the enzymolysis product of embodiment 7 is higher than in comparative example 3 and comparative example 4 is molten
The sum of protein content.Comparative example 5 and 6 is the contrast experiment of embodiment 8, compared with Example 8, proteolysis in comparative example 5
Enzyme is made of acid protease and carrier, and the proteolytic enzyme in comparative example 6 is by alkali protease, papain, cellulose
Enzyme and carrier are formed.It can be seen from the data in Table 2 that the enzymolysis product mouthfeel of embodiment 8 will be much better than to use comparative example 5 or right
The mouthfeel of ratio 6, and the molten protein content of acid in the enzymolysis product of embodiment 8 is higher than the acid in comparative example 5 and comparative example 6
The sum of molten protein content.It can be seen that alkali protease, pawpaw egg in food grade wheat proteolytic enzyme provided by the invention
In vain there is synergy between enzyme, acid protease, cellulase, the proteolytic enzyme after compounding is for Gluten
In protein have good capacity of decomposition.
In conclusion using food grade wheat proteolytic enzyme provided by the invention to Gluten being hydrolyzed processing,
The processing method mild condition, low energy consumption, it can be achieved that comprehensive enzymolysis to Gluten protein, obtained enzymolysis product is without hardship
Taste, astringent taste, and with rich flavor, mouthfeel protrudes, the molten protein content of acid is high.
Finally it should be noted that：The above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe is described in detail the present invention with reference to foregoing embodiments, it will be understood by those of ordinary skill in the art that：Its according to
Can so modify to the technical solution recorded in foregoing embodiments either to which part or all technical characteristic into
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is not made to depart from various embodiments of the present invention technology
The scope of scheme.
Claims (10)
1. a kind of food grade wheat proteolytic enzyme, which is characterized in that include the raw material of following parts by weight：Alkali protease
150-200 parts, 120-160 parts of papain, 80-120 parts of acid protease, 10-40 parts of cellulase and carrier 480-640
Part.
2. wheat gluten hydrolase according to claim 1, which is characterized in that include the raw material of following parts by weight：Alkali
Property 155-200 parts of protease, 125-160 parts of papain, 85-120 parts of acid protease, 15-40 parts of cellulase and carry
500-640 parts of body.
3. wheat gluten hydrolase according to claim 1, which is characterized in that include the raw material of following parts by weight：Alkali
Property 160-195 parts of protease, 130-155 parts of papain, 85-115 parts of acid protease, 15-35 parts of cellulase and carry
500-620 parts of body.
4. according to the wheat gluten hydrolase described in claim 1-3 any one, which is characterized in that the alkali protease
Enzyme activity is ten thousand U/g of 20-50, and the enzyme activity of the papain is ten thousand U/g of 20-60, the enzyme activity of the acid protease
For ten thousand U/g of 20-80, the enzyme activity of the cellulase is ten thousand U/g of 0.5-1；
Preferably, the enzyme activity of the alkali protease is 500,000 U/g, and the enzyme activity of the papain is 600,000 U/g, institute
The enzyme activity of acid protease is stated as 800,000 U/g, the enzyme activity of the cellulase is 10,000 U/g.
5. according to the wheat gluten hydrolase described in claim 1-3 any one, which is characterized in that the carrier includes salt
Or water soluble starch；
Preferably, the food grade wheat proteolytic enzyme is by by the alkali protease, papain, acidity of formula ratio
Protease, cellulase and carrier are mixed with.
6. a kind of Gluten hydrolysis process for treating, which is characterized in that small using the food-grade described in claim 1-5 any one
Gluten is hydrolyzed processing in aleuronat hydrolase.
7. Gluten hydrolysis process for treating according to claim 6, which is characterized in that comprise the following steps：
Gluten and water, wheat gluten hydrolase are mixed, heating hydrolysis, until Gluten all decomposes.
8. Gluten hydrolysis process for treating according to claim 7, which is characterized in that the hydrolysis temperature is 45-65 DEG C,
Preferably 50-60 DEG C；
Preferably, the hydrolysis time is 1-6h, further preferably 2-5h.
9. the Gluten hydrolysis process for treating according to claim 7 or 8, which is characterized in that the wheat gluten hydrolase
The 0.2-1.0% of Gluten weight is accounted for, is preferably 0.3-0.8%；
Preferably, the weight ratio of the Gluten and water is 1：(1-3), further preferably 1：(1.5-2.5).
10. described in the food grade wheat proteolytic enzyme or claim 6-9 any one described in claim 1-5 any one
Application of the Gluten hydrolysis process for treating in Gluten hydrolytic process.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114317501A (en) * | 2021-12-29 | 2022-04-12 | 宁夏夏盛实业集团有限公司 | Complex enzyme and preparation method and application thereof |
| CN114990180A (en) * | 2022-05-13 | 2022-09-02 | 山东天久生物技术有限公司 | Wheat peptide with auxiliary hypoglycemic effect and preparation method and application thereof |
| CN115521963A (en) * | 2022-10-28 | 2022-12-27 | 华南理工大学 | Glutamine peptide and preparation method and application thereof |
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2018
- 2018-02-23 CN CN201810154880.6A patent/CN108060152A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114317501A (en) * | 2021-12-29 | 2022-04-12 | 宁夏夏盛实业集团有限公司 | Complex enzyme and preparation method and application thereof |
| CN114990180A (en) * | 2022-05-13 | 2022-09-02 | 山东天久生物技术有限公司 | Wheat peptide with auxiliary hypoglycemic effect and preparation method and application thereof |
| CN114990180B (en) * | 2022-05-13 | 2023-09-12 | 中食都庆（山东）生物技术有限公司 | Wheat peptide with auxiliary blood sugar reducing effect and preparation method and application thereof |
| CN115521963A (en) * | 2022-10-28 | 2022-12-27 | 华南理工大学 | Glutamine peptide and preparation method and application thereof |
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