CN109007240A - A method of improving emulsibility of wheat gluten - Google Patents
A method of improving emulsibility of wheat gluten Download PDFInfo
- Publication number
- CN109007240A CN109007240A CN201810761488.8A CN201810761488A CN109007240A CN 109007240 A CN109007240 A CN 109007240A CN 201810761488 A CN201810761488 A CN 201810761488A CN 109007240 A CN109007240 A CN 109007240A
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- Prior art keywords
- gluten
- emulsibility
- wheat gluten
- improving
- alcohol solution
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- 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
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The present invention relates to Gluten technical fields, specifically disclose a kind of method for improving emulsibility of wheat gluten, and after including the following steps: S1, being pulverized Gluten, flavane alcohol solution is added, carries out condensation reaction, obtains substance a；S2, compound protease is added into substance a, is digested, destroy the enzyme treatment obtains enzymolysis liquid；S3, enzymolysis liquid is subjected to refrigerated centrifuge, takes supernatant；Supernatant is spray-dried, powdery product is collected.The present invention can effectively improve the emulsifiability of Gluten.
Description
Technical field
The present invention relates to Gluten technical fields, and in particular to a method of improve emulsibility of wheat gluten.
Background technique
Gluten is that a kind of good plant protein products also known as active gluten albumen, protein content are up to 70-
80%, it is the important source material in food processing.Protein molecule and water in Gluten form the wet gluten with network structure,
With characteristics such as excellent extensibility, viscoelasticity, water imbibition, film formings, the needs of food multiple functions can be met.But due to
Its certain functional characteristic is not able to satisfy the condition of food applications, if emulsibility is poor, can not be added to well as emulsifier
In the food such as cream, ice cream, can not preferably be coated with oily matter, thus make to a certain extent its be widely applied by
To limitation.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of methods for improving emulsibility of wheat gluten.This
Invention can effectively improve the emulsifiability of Gluten.
A kind of method improving emulsibility of wheat gluten proposed by the present invention, includes the following steps:
S1, after being pulverized Gluten, flavane alcohol solution is added, carries out condensation reaction, obtains substance a；
S2, compound protease is added into substance a, is digested, destroy the enzyme treatment obtains enzymolysis liquid；
S3, enzymolysis liquid is subjected to refrigerated centrifuge, takes supernatant；Supernatant is spray-dried, powdery product is collected.
Preferably, in S1, Gluten is pulverized to the granularity of 900-1600 mesh.
Preferably, in S1, the pH of condensation reaction is 5-8, and temperature is 50-80 DEG C, time 8-12d.
Preferably, in S1, the mass volume ratio (g/ml) of Gluten and flavane alcohol solution is 1:30-60.
Preferably, in S1, the mass fraction of flavane alcohol solution is 10-30wt%.
Preferably, in S2, the condition of enzymatic hydrolysis are as follows: revolving speed 60-80rpm；pH 5-7；40-60 DEG C of temperature；Time 2-5h.
Preferably, in S2, enzyme-removal temperature is 80-95 DEG C, and the enzyme deactivation time is 5-15min.
Preferably, in S3, the condition of refrigerated centrifuge are as follows: revolving speed 3000-5000rpm, 3-6 DEG C of temperature, time 20-30min.
The present invention first pulverizes Gluten, on the one hand, during improving emulsibility of wheat gluten with paddy
The reduction of protein Powder Particle Size, big stroma protein fragment groups are destroyed more serious in glutelin powder particles, form smaller egg
White matter unit, segment flexibility increase, and Harmonic Protein Molecular Chains are fully extended, promote to be shown especially out by the amino acid residue being wrapped in originally
Come, on the other hand, the exposure at more hydrophobic positions and-SH group, promotes hydrophobic interaction and-SH after ultramicronising processing
Group leads to the enhancing to interact between protein molecule to the exchange reaction of-S-S- group, therefore, carries out at ultramicro grinding
After reason, segment increase flexible and the abundant exposure of polar group and hydrophobic grouping make Gluten have bigger surface living
Property, the surface tension of water can be reduced when contacting with water, and foam abundant is formed when being vigorously stirred；It then will be after ultramicro grinding
Gluten is reacted with flavane alcohol solution, due to the amino that is exposed in Gluten protein molecular can in flavanols
The condensation reaction of carbonyl ammonia occurs for existing carbonyl, is formed for valence compound, can effectively improve the emulsifiability of Gluten, finally plus
Enter compound protease to be digested, can further expose hydrophobic grouping and interfacial tension is reduced, improve the cream of Gluten
Change performance.Through testing, compared to Gluten on the market, the emulsifiability for the Gluten that the present invention obtains improves 20-28%.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A method of emulsibility of wheat gluten is improved, is included the following steps:
S1, after being pulverized Gluten, flavane alcohol solution is added, carries out condensation reaction, obtains substance a；
S2, compound protease is added into substance a, is digested, destroy the enzyme treatment obtains enzymolysis liquid；
S3, enzymolysis liquid is subjected to refrigerated centrifuge, takes supernatant；Supernatant is spray-dried, powdery product is collected.
Embodiment 2
A method of emulsibility of wheat gluten is improved, is included the following steps:
S1, after being pulverized Gluten, flavane alcohol solution is added, carries out condensation reaction, obtains substance a；
S2, compound protease is added into substance a, is digested, destroy the enzyme treatment obtains enzymolysis liquid；
S3, enzymolysis liquid is subjected to refrigerated centrifuge, takes supernatant；Supernatant is spray-dried, powdery product is collected；
Wherein, in S1, Gluten is pulverized to the granularity of 1000 mesh.
Embodiment 3
A method of emulsibility of wheat gluten is improved, is included the following steps:
S1, after being pulverized Gluten, flavane alcohol solution is added, carries out condensation reaction, obtains substance a；
S2, compound protease is added into substance a, is digested, destroy the enzyme treatment obtains enzymolysis liquid；
S3, enzymolysis liquid is subjected to refrigerated centrifuge, takes supernatant；Supernatant is spray-dried, powdery product is collected；
Wherein, in S1, Gluten is pulverized to the granularity of 1200 mesh；
In S1, the pH of condensation reaction is 7, and temperature is 70 DEG C, time 10d；
In S1, the mass volume ratio (g/ml) of Gluten and flavane alcohol solution is 1:50；
In S1, the mass fraction of flavane alcohol solution is 20wt%；
In S2, the condition of enzymatic hydrolysis are as follows: revolving speed 70rpm；pH 6；Temperature 50 C；Time 4h；
In S2, enzyme-removal temperature is 90 DEG C, and the enzyme deactivation time is 10min；
In S3, the condition of refrigerated centrifuge are as follows: revolving speed 4000rpm, 5 DEG C of temperature, time 25min.
Embodiment 4
A method of emulsibility of wheat gluten is improved, is included the following steps:
S1, after being pulverized Gluten, flavane alcohol solution is added, carries out condensation reaction, obtains substance a；
S2, compound protease is added into substance a, is digested, destroy the enzyme treatment obtains enzymolysis liquid；
S3, enzymolysis liquid is subjected to refrigerated centrifuge, takes supernatant；Supernatant is spray-dried, powdery product is collected；
Wherein, in S1, Gluten is pulverized to the granularity of 900 mesh；
In S1, the pH of condensation reaction is 8, and temperature is 50 DEG C, time 12d；
In S1, the mass volume ratio (g/ml) of Gluten and flavane alcohol solution is 1:30；
In S1, the mass fraction of flavane alcohol solution is 30wt%；
In S2, the condition of enzymatic hydrolysis are as follows: revolving speed 60rpm；pH 7；40 DEG C of temperature；Time 5h；
In S2, enzyme-removal temperature is 80 DEG C, and the enzyme deactivation time is 15min；
In S3, the condition of refrigerated centrifuge are as follows: revolving speed 3000rpm, 6 DEG C of temperature, time 20min.
Embodiment 5
A method of emulsibility of wheat gluten is improved, is included the following steps:
S1, after being pulverized Gluten, flavane alcohol solution is added, carries out condensation reaction, obtains substance a；
S2, compound protease is added into substance a, is digested, destroy the enzyme treatment obtains enzymolysis liquid；
S3, enzymolysis liquid is subjected to refrigerated centrifuge, takes supernatant；Supernatant is spray-dried, powdery product is collected；
Wherein, in S1, Gluten is pulverized to the granularity of 1600 mesh；
In S1, the pH of condensation reaction is 5, and temperature is 80 DEG C, time 8d；
In S1, the mass volume ratio (g/ml) of Gluten and flavane alcohol solution is 1:60；
In S1, the mass fraction of flavane alcohol solution is 10wt%；
In S2, the condition of enzymatic hydrolysis are as follows: revolving speed 80rpm；pH 5；Temperature 60 C；Time 2h；
In S2, enzyme-removal temperature is 95 DEG C, and the enzyme deactivation time is 5min；
In S3, the condition of refrigerated centrifuge are as follows: revolving speed 5000rpm, 3 DEG C of temperature, time 30min.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of method for improving emulsibility of wheat gluten, which is characterized in that include the following steps:
S1, after being pulverized Gluten, flavane alcohol solution is added, carries out condensation reaction, obtains substance a；
S2, compound protease is added into substance a, is digested, destroy the enzyme treatment obtains enzymolysis liquid；
S3, enzymolysis liquid is subjected to refrigerated centrifuge, takes supernatant；Supernatant is spray-dried, powdery product is collected.
2. improving the method for emulsibility of wheat gluten according to claim 1, which is characterized in that in S1, Gluten is surpassed
Micro mist is broken to the granularity of 900-1600 mesh.
3. the method according to claim 1 or claim 2 for improving emulsibility of wheat gluten, which is characterized in that in S1, the pH of condensation reaction
For 5-8, temperature is 50-80 DEG C, time 8-12d.
4. the method according to claim 1 or claim 2 for improving emulsibility of wheat gluten, which is characterized in that in S1, Gluten and flavane
The mass volume ratio (g/ml) of alcohol solution is 1:30-60.
5. the method according to claim 1 or claim 2 for improving emulsibility of wheat gluten, which is characterized in that in S1, flavane alcohol solution
Mass fraction be 10-30wt%.
6. the method according to claim 1 or claim 2 for improving emulsibility of wheat gluten, which is characterized in that in S2, the condition of enzymatic hydrolysis
Are as follows: revolving speed 60-80rpm；pH 5-7；40-60 DEG C of temperature；Time 2-5h.
7. the method according to claim 1 or claim 2 for improving emulsibility of wheat gluten, which is characterized in that in S2, enzyme-removal temperature is
80-95 DEG C, the enzyme deactivation time is 5-15min.
8. the method according to claim 1 or claim 2 for improving emulsibility of wheat gluten, which is characterized in that in S3, the item of refrigerated centrifuge
Part are as follows: revolving speed 3000-5000rpm, 3-6 DEG C of temperature, time 20-30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810761488.8A CN109007240A (en) | 2018-07-12 | 2018-07-12 | A method of improving emulsibility of wheat gluten |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810761488.8A CN109007240A (en) | 2018-07-12 | 2018-07-12 | A method of improving emulsibility of wheat gluten |
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| CN109007240A true CN109007240A (en) | 2018-12-18 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889626A (en) * | 2010-07-06 | 2010-11-24 | 江南大学 | Preparation method of low-fat and high-protein modified wheat gluten |
| CN103271221A (en) * | 2013-05-22 | 2013-09-04 | 江苏联海生物科技有限公司 | Method for producing hydrolyzed wheat protein |
| CN103518945A (en) * | 2013-10-25 | 2014-01-22 | 山东省农业科学院农产品研究所 | Method for improving emulsibility of wheat gluten |
| CN104642714A (en) * | 2015-02-08 | 2015-05-27 | 南通联海维景生物有限公司 | Method for producing wheat protein hydrolysate from wheat flour |
| WO2015131226A1 (en) * | 2014-03-05 | 2015-09-11 | Shoalhaven Starches Pty Ltd | Functional ingredients from enzyme-modified wheat proteins |
-
2018
- 2018-07-12 CN CN201810761488.8A patent/CN109007240A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889626A (en) * | 2010-07-06 | 2010-11-24 | 江南大学 | Preparation method of low-fat and high-protein modified wheat gluten |
| CN103271221A (en) * | 2013-05-22 | 2013-09-04 | 江苏联海生物科技有限公司 | Method for producing hydrolyzed wheat protein |
| CN103518945A (en) * | 2013-10-25 | 2014-01-22 | 山东省农业科学院农产品研究所 | Method for improving emulsibility of wheat gluten |
| WO2015131226A1 (en) * | 2014-03-05 | 2015-09-11 | Shoalhaven Starches Pty Ltd | Functional ingredients from enzyme-modified wheat proteins |
| CN104642714A (en) * | 2015-02-08 | 2015-05-27 | 南通联海维景生物有限公司 | Method for producing wheat protein hydrolysate from wheat flour |
Non-Patent Citations (2)
| Title |
|---|
| 张慧等: "超微粉碎对谷朊粉理化特性及功能特性的影响", 《食品科学》 * |
| 段久芳: "《天然高分子材料》", 30 September 2016, 华中科技大学出版社 * |
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Application publication date: 20181218 |