CN110679724A - Preparation method of easy-to-absorb glycated glutenin - Google Patents
Preparation method of easy-to-absorb glycated glutenin Download PDFInfo
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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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Peptides Or Proteins (AREA)
Abstract
The invention provides a preparation method of easily absorbed saccharified glutenin, and relates to the technical field of glutenin processing. The saccharified glutenin is prepared by the following method: crushing and sieving wheat, removing starch, freeze-drying, removing fat, removing albumin and globulin, removing salt, removing alcohol soluble protein, freeze-drying, grinding, homogenizing, preparing methylglyoxal glycated glutenin under different reaction proportions, preparing methylglyoxal glycated glutenin under different heating temperatures, and preparing glyoxal glycated glutenin under different heating temperatures. The invention overcomes the defect that the glutenin has low absorptivity in human body due to low digestibility, reduces the molecular weight of the polypeptide after the glutenin digestion through glycosylation, the molecular weight of a natural glutenin digestion product is 1000-3000Da, and the molecular weight of the glycosylated glutenin is less than 1000 Da. The glycosylated glutenin has reduced molecular weight after digestion, and improved absorption rate of glutenin.
Description
Technical Field
Glutenin, a food with high nutritive value, needs to be digested and absorbed by gastrointestinal tract to exert its physiological function in vivo. According to the traditional theory of protein digestion and absorption, the protein is subjected to enzymolysis by enzyme in the digestive tract to generate small peptide and free amino acid, the small peptide is completely subjected to enzymolysis by peptidase to form the free amino acid, and the free amino acid is finally absorbed by the small intestine to enter blood circulation. Then, through the continuous and intensive research on the digestion, absorption and metabolism of protein, the following findings are found: the small peptides eventually digested by the proteins can be absorbed by the small intestine as free amino acids and eventually enter the blood circulation. The research shows that the small peptide can be completely absorbed by the small intestine, absorbed into the body through a certain transport mode, and directly absorbed by the body without being hydrolyzed.
However, glutenins are a mixture of proteins rich in proline and glutamine residues, highly resistant to enzymes in the digestive tract and therefore tend to be poorly digested, and this incomplete digestion produces high molecular weight oligopeptides in vitro that are capable of activating T cell responses associated with celiac disease when bound to Antigen Presenting Cells (APCs). In addition, these large peptides constitute an attractive energy substrate by the bacteria colonizing the gastrointestinal tract, thereby altering the intestinal flora and adversely affecting the human body.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide a preparation method of easily absorbed saccharified glutenin.
The invention provides a preparation method of glycosylated glutenin, which can obtain the glycosylated glutenin easy to absorb. After the glutenin is subjected to gastrointestinal simulated digestion, the molecular weight of the polypeptide is less than 1000 Da. The molecular weight is much lower than that of native glutenin after digestion (1000-3000 Da).
The purpose of the invention is realized by at least one of the following technical solutions.
The preparation method of the easily absorbed glycosylated glutenin comprises the processes of homogenizing glutenin, glycosylation modification, ultrafiltration, freeze drying and the like to obtain glycosylated glutenin. After the glutenin is subjected to gastrointestinal simulated digestion, the molecular weight of the polypeptide is less than 1000 Da.
The invention provides a preparation method of easy-to-absorb glycated glutenin, which comprises the following steps:
(1) crushing and sieving: crushing wheat, and sieving to obtain wheat flour; sieving with 120 mesh sieve;
(2) removing starch: washing off starch in the wheat flour by a Martin method, and performing vacuum freeze drying to obtain gluten protein;
(3) fat removal: adding n-hexane for degreasing, and standing overnight in a fume hood to remove n-hexane to obtain defatted gluten protein;
(4) removing albumin and globulin: uniformly mixing the degreased gluten protein with a NaCl solution, stirring at room temperature, centrifuging, removing supernatant, and repeating for three times to obtain a precipitate 1;
(5) desalting: uniformly mixing the precipitate 1 with the aqueous solution, stirring at room temperature, centrifuging, removing supernatant, and repeating for three times to obtain a precipitate 2;
(6) removing alcohol soluble protein: uniformly mixing the precipitate 2 with an ethanol solution, stirring at room temperature, centrifuging, removing supernatant, repeating for three times, freeze-drying in vacuum to obtain glutenin, and grinding into powder for later use;
(7) homogenizing: accurately weighing a certain amount of the glutenin powder obtained in the step 6, mixing the glutenin powder with the ultrapure water solution, and dispersing by using a high-speed homogenizer to obtain a suspension 1;
(8) and (3) glycosylation modification: uniformly mixing the suspension 1 with Methylglyoxal (MGO) or Glyoxal (GO) to obtain a suspension 2, subpackaging the suspension 2 into 12mL hash tubes, each hash tube being 5mL, and heating to obtain a suspension 3; the mass concentration of the suspension 1 is 1-2mg/mL, the dispersion time of the homogenizer is 10-20s, the material-liquid ratio of glutenin to methylglyoxal or glyoxal is 1:0.5-1:5(w/v), the heating temperature is 100-.
(9) And (3) ultrafiltration: taking the suspension 3, cooling to room temperature, and performing ultrafiltration and centrifugation to obtain a suspension 4;
(10) and (3) freeze drying: and (3) freeze-drying the suspension 4 to obtain glycosylated glutenin, wherein the molecular weight of the polypeptide is less than 1000Da after the glutenin is subjected to gastrointestinal simulated digestion.
Further, the number of times of washing the starch in the step (2) is 50-60 times.
Further, the feed-liquid ratio of the mucedin to the n-hexane in the step (3) is 1:30-1:40(w/v), and the degreasing time is 18-24 h.
Further, the NaCl solution in the step (4) is 0.4-0.6mol/L, the feed-liquid ratio of the mucedin to the NaCl solution is 1:10-1:20(w/v), the stirring time is 1-3h, the centrifugal rotation speed is 9000-.
Further, the material-liquid ratio of the sediment 1 to the water in the step (5) is 1:10-1:20(w/v), the stirring time is 1-3h, the centrifugal rotation speed is 9000-10000g, and the centrifugal time is 35-40 min.
Further, the volume fraction of the ethanol solution in the step (6) is 70-90%, the material-liquid ratio of the precipitate 2 to the ethanol solution is 1:15-1:20(w/v), the stirring time is 1-3h, the centrifugal rotation speed is 9000-10000g, and the centrifugal time is 35-45 min.
Further, the mass concentration of the suspension 1 in the step (7) is 1-2mg/mL, and the dispersion time of the homogenizer is 10-20 s.
Further, the ultrafiltration centrifugation rotating speed in the step (9) is 3000-.
Further, after the glycosylated glutenin obtained in the step (10) is subjected to gastrointestinal simulated digestion, the molecular weight of the polypeptide is less than 1000 Da.
The invention requires sieving with 120 mesh, so that the wheat flour is finer, the molecular weight of the glutenin obtained by later modification is smaller, and the absorption rate is improved. In the invention, the glycosylated glutenin is obtained by a glycosylation modification mode, so that the defects of the prior art are overcome, the absorption rate of the traditional glutenin is improved, and the absorption of a human body is enhanced.
The glycosylated glutenin obtained by the method changes the molecular structure and the spatial structure of the glutenin due to the action of MGO and GO, and compared with other glycosylated products, the glycosylated glutenin has a special molecular structure after being acted with MGO in a proper proportion, and the molecular weight of the polypeptide released after gastrointestinal digestion is less than 1000Da, so that the polypeptide is easier to absorb.
The invention provides the glycosylated glutenin which is easy to absorb and is obtained by the preparation method.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the molecular weight of the polypeptide released by the saccharified glutenin after gastrointestinal digestion is less than 1000Da, and is far less than the molecular weight (1000-3000Da) of a natural glutenin simulated gastrointestinal digestion product.
(2) The glycosylated glutenin has small molecular weight after simulated gastrointestinal digestion, which indicates that most of products are amino acid and small peptide, and free amino acid and small peptide can enter blood circulation, thereby being beneficial to absorption of human body.
Drawings
FIG. 1 is a graph showing the molecular weight distribution of the glutenin of the comparative example after heating at 100 deg.C for 6-48min and intestinal digestion
FIG. 2 is the molecular weight distribution of the products of the intestinal digestion of MGO modified glutenin obtained in examples 1-4 in different ratios
FIG. 3 is the molecular weight distribution of GO modified glutenin intestinal digestion products of different heating temperatures obtained in examples 5-8
Detailed Description
The following description of the embodiments of the present invention is provided in connection with the accompanying drawings and examples, but the invention is not limited thereto. It is noted that the processes described below, if not specifically described in detail, are all realizable or understandable by those skilled in the art with reference to the prior art. The reagents or apparatus used are not indicated to the manufacturer, and are considered to be conventional products available by commercial purchase. The following examples are merely illustrative of the present invention and should not be construed as limiting the scope of the invention.
Example 1
And (3) preparing the wheat into dry powder by using an ultrafine grinder, and sieving the dry powder by using a 120-mesh sieve to obtain the coarse wheat flour. Washing with Martin method for 60 times to remove starch in wheat flour, and lyophilizing to obtain gluten protein. Adding n-hexane according to a feed-liquid ratio of 1:30(w/v), stirring uniformly to obtain a suspension, and placing in a fume hood for 24h to remove fat. Adding 0.6mol/L NaCl solution into the obtained defatted gluten protein according to the feed-to-liquid ratio of 1:10(w/v), stirring for 1h at room temperature, centrifuging the suspension at 10000g for 35min, collecting precipitate, and repeating the steps for three times to obtain precipitate 1. Adding distilled water into the precipitate 1 according to the feed-liquid ratio of 1:15(w/v), stirring at room temperature for 1h to remove NaCl, centrifuging the suspension at 10000g for 35min, collecting the precipitate, and repeating the steps for three times to obtain a precipitate 2. Adding 90% ethanol to the precipitate at a ratio of 1:20(w/v) and centrifuging at 10000g for 40min to remove prolamin, collecting the precipitate, repeating three times, lyophilizing and grinding into powder to obtain native glutenin. Accurately weighing a certain amount of glutenin, and adding the glutenin into ultrapure water to form a suspension 1 with the mass concentration of 2 mg/mL. Dispersing for 20s by a high-speed homogenizer, and adding 40% methylglyoxal water solution according to the ratio of glutenin to methylglyoxal of 1:0.5(w/w) to obtain a suspension 2. And (3) subpackaging the suspension 2 into 12mL Hash tubes, wherein each tube contains 5mL, and reacting at 100 ℃ for 15min to obtain a suspension 3. And (3) cooling the suspension 3 to room temperature, and performing ultrafiltration centrifugation at 3000rpm/min for 15min to obtain a suspension 4. And (4) freeze-drying the suspension 4 to obtain glycosylated glutenin.
Example 2
And (3) preparing the wheat into dry powder by using an ultrafine grinder, and sieving the dry powder by using a 120-mesh sieve to obtain the coarse wheat flour. Washing with Martin method for 60 times to remove starch in wheat flour, and lyophilizing to obtain gluten protein. Adding n-hexane according to a feed-liquid ratio of 1:30(w/v), stirring uniformly to obtain a suspension, and placing in a fume hood for 24h to remove fat. Adding 0.6mol/L NaCl solution into the obtained defatted gluten protein according to the feed-to-liquid ratio of 1:10(w/v), stirring for 1h at room temperature, centrifuging the suspension at 10000g for 35min, collecting precipitate, and repeating the steps for three times to obtain precipitate 1. Adding distilled water into the precipitate 1 at a ratio of 1:20(w/v), stirring at room temperature for 1h to remove NaCl, centrifuging the suspension at 10000g for 35min, collecting the precipitate, and repeating the steps for three times to obtain precipitate 2. Adding 90% ethanol to the precipitate at a ratio of 1:20(w/v) and centrifuging at 10000g for 35min to remove prolamin, collecting the precipitate, repeating three times, lyophilizing and grinding into powder to obtain native glutenin. Accurately weighing a certain amount of glutenin, and adding the glutenin into ultrapure water to form a suspension 1 with the mass concentration of 2 mg/mL. Dispersing for 20s by a high-speed homogenizer, and adding 40% of methylglyoxal aqueous solution according to the ratio of glutenin to methylglyoxal of 1:1 to obtain a suspension 2. And (3) subpackaging the suspension 2 into 12mL Hash tubes, wherein each tube contains 5mL, and reacting at 100 ℃ for 15min to obtain a suspension 3. And (3) cooling the suspension 3 to room temperature, and performing ultrafiltration centrifugation at 3000rpm/min for 15min to obtain a suspension 4. And (4) freeze-drying the suspension 4 to obtain glycosylated glutenin.
Example 3
And (3) preparing the wheat into dry powder by using an ultrafine grinder, and sieving the dry powder by using a 120-mesh sieve to obtain the coarse wheat flour. Washing with Martin method for 60 times to remove starch in wheat flour, and lyophilizing to obtain gluten protein. Adding n-hexane according to a feed-liquid ratio of 1:30(w/v), stirring uniformly to obtain a suspension, and placing in a fume hood for 24h to remove fat. The obtained defatted gluten protein is added with 0.6mol/L NaCl solution according to the feed-to-liquid ratio of 1:10(w/v), stirred for 1h at room temperature, then the suspension is centrifuged for 20min at 10000g, and the precipitate is collected and repeated for three times to obtain precipitate 1. Adding distilled water into the precipitate 1 at a ratio of 1:20(w/v), stirring at room temperature for 1h to remove NaCl, centrifuging the suspension at 10000g for 35min, collecting the precipitate, and repeating the steps for three times to obtain precipitate 2. Adding 90% ethanol to the precipitate at a ratio of 1:20(w/v) and centrifuging at 10000g for 35min to remove prolamin, collecting the precipitate, repeating three times, lyophilizing and grinding into powder to obtain native glutenin. Accurately weighing a certain amount of glutenin, and adding the glutenin into ultrapure water to form a suspension 1 with the mass concentration of 2 mg/mL. Dispersing for 20s by a high-speed homogenizer, and adding a glyoxal aqueous solution according to the ratio of glutenin to methylglyoxal of 1:2 to obtain a suspension 2. And (3) subpackaging the suspension 2 into 12mL Hash tubes, wherein each tube contains 5mL, and reacting at 100 ℃ for 15min to obtain a suspension 3. And (3) cooling the suspension 3 to room temperature, and performing ultrafiltration centrifugation at 3000rpm/min for 15min to obtain a suspension 4. And (4) freeze-drying the suspension 4 to obtain glycosylated glutenin.
Example 4
And (3) preparing the wheat into dry powder by using an ultrafine grinder, and sieving the dry powder by using a 120-mesh sieve to obtain the coarse wheat flour. Washing with Martin method for 60 times to remove starch in wheat flour, and lyophilizing to obtain gluten protein. Adding n-hexane according to a feed-liquid ratio of 1:30(w/v), stirring uniformly to obtain a suspension, and placing in a fume hood for 24h to remove fat. Adding 0.6mol/L NaCl solution into the obtained defatted gluten protein according to the feed-to-liquid ratio of 1:20(w/v), stirring for 1h at room temperature, centrifuging the suspension at 10000g for 35min, collecting precipitate, and repeating the steps for three times to obtain precipitate 1. Adding distilled water into the precipitate 1 at a ratio of 1:20(w/v), stirring at room temperature for 1h to remove NaCl, centrifuging the suspension at 10000g for 35min, collecting the precipitate, and repeating the steps for three times to obtain precipitate 2. Adding 90% ethanol to the precipitate at a ratio of 1:15(w/v) and centrifuging at 10000g for 35min to remove prolamin, collecting the precipitate, repeating for three times, lyophilizing and grinding into powder to obtain native glutenin. Accurately weighing a certain amount of glutenin, and adding the glutenin into ultrapure water to form a suspension 1 with the mass concentration of 2 mg/mL. Dispersing for 20s by a high-speed homogenizer, and adding a methylglyoxal aqueous solution according to the ratio of the glutenin to the methylglyoxal of 1:5 to obtain a suspension 2. And (3) subpackaging the suspension 2 into 12mL Hash tubes, wherein each tube contains 5mL, and reacting at 100 ℃ for 15min to obtain a suspension 3. And (3) cooling the suspension 3 to room temperature, and performing ultrafiltration centrifugation at 3000rpm/min for 15min to obtain a suspension 4. And (4) freeze-drying the suspension 4 to obtain glycosylated glutenin.
Example 5
And (3) preparing the wheat into dry powder by using an ultrafine grinder, and sieving the dry powder by using a 120-mesh sieve to obtain the coarse wheat flour. Washing with Martin method for 50 times to remove starch from wheat flour, and lyophilizing to obtain gluten protein. Adding n-hexane according to a feed-liquid ratio of 1:30(w/v), stirring uniformly to obtain a suspension, and placing in a fume hood for 24h to remove fat. Adding 0.6mol/L NaCl solution into the obtained defatted gluten protein according to the feed-to-liquid ratio of 1:20(w/v), stirring for 1h at room temperature, centrifuging the suspension at 10000g for 35min, collecting precipitate, and repeating the steps for three times to obtain precipitate 1. Adding distilled water into the precipitate 1 at a ratio of 1:20(w/v), stirring at room temperature for 1h to remove NaCl, centrifuging the suspension at 10000g for 35min, collecting the precipitate, and repeating the steps for three times to obtain precipitate 2. Adding 90% ethanol to the precipitate at a ratio of 1:15(w/v) and centrifuging at 10000g for 20min to remove prolamin, collecting the precipitate, repeating three times, lyophilizing and grinding into powder to obtain native glutenin. Accurately weighing a certain amount of glutenin, and adding the glutenin into ultrapure water to form a suspension 1 with the mass concentration of 2 mg/mL. Dispersing for 20s by a high-speed homogenizer, and adding a glyoxal water solution according to the ratio of glutenin to glyoxal of 1:5 to obtain a suspension 2. And (3) subpackaging the suspension 2 into 12mL Hash tubes, wherein each tube contains 5mL, and reacting at 80 ℃ for 15min to obtain a suspension 3. And (3) cooling the suspension 3 to room temperature, and performing ultrafiltration centrifugation at 3000rpm/min for 15min to obtain a suspension 4. And (4) freeze-drying the suspension 4 to obtain glycosylated glutenin.
Example 6
And (3) preparing the wheat into dry powder by using an ultrafine grinder, and sieving the dry powder by using a 120-mesh sieve to obtain the coarse wheat flour. Washing with Martin method for 50 times to remove starch from wheat flour, and lyophilizing to obtain gluten protein. Adding n-hexane according to a feed-liquid ratio of 1:30(w/v), stirring uniformly to obtain a suspension, and placing in a fume hood for 24h to remove fat. Adding 0.6mol/L NaCl solution into the obtained defatted gluten protein according to the feed-to-liquid ratio of 1:20(w/v), stirring for 1h at room temperature, centrifuging the suspension at 10000g for 20min, collecting the precipitate, and repeating the steps for three times to obtain precipitate 1. Adding distilled water into the precipitate 1 at a ratio of 1:20(w/v), stirring at room temperature for 1h to remove NaCl, centrifuging the suspension at 10000g for 35min, collecting the precipitate, and repeating the steps for three times to obtain precipitate 2. Adding 90% ethanol to the precipitate at a ratio of 1:15(w/v) and centrifuging at 10000g for 20min to remove prolamin, collecting the precipitate, repeating three times, lyophilizing and grinding into powder to obtain native glutenin. Accurately weighing a certain amount of glutenin, and adding the glutenin into ultrapure water to form a suspension 1 with the mass concentration of 2 mg/mL. Dispersing for 20s by a high-speed homogenizer, and adding a glyoxal water solution according to the ratio of glutenin to glyoxal of 1:5 to obtain a suspension 2. And (3) subpackaging the suspension 2 into 12mL Hash tubes, wherein each tube contains 5mL, and reacting at 100 ℃ for 15min to obtain a suspension 3. And (3) cooling the suspension 3 to room temperature, and performing ultrafiltration centrifugation at 3000rpm/min for 15min to obtain a suspension 4. And (4) freeze-drying the suspension 4 to obtain glycosylated glutenin.
Example 7
And (3) preparing the wheat into dry powder by using an ultrafine grinder, and sieving the dry powder by using a 120-mesh sieve to obtain the coarse wheat flour. Washing with Martin method for 50 times to remove starch from wheat flour, and lyophilizing to obtain gluten protein. Adding n-hexane according to a feed-liquid ratio of 1:30(w/v), stirring uniformly to obtain a suspension, and placing in a fume hood for 24h to remove fat. Adding 0.6mol/L NaCl solution into the obtained defatted gluten protein according to the feed-to-liquid ratio of 1:20(w/v), stirring for 1h at room temperature, centrifuging the suspension at 10000g for 20min, collecting the precipitate, and repeating the steps for three times to obtain precipitate 1. Adding distilled water into the precipitate 1 at a ratio of 1:20(w/v), stirring at room temperature for 1h to remove NaCl, centrifuging the suspension at 10000g for 20min, collecting the precipitate, and repeating the steps for three times to obtain precipitate 2. Adding 90% ethanol to the precipitate at a ratio of 1:15(w/v) and centrifuging at 10000g for 20min to remove prolamin, collecting the precipitate, repeating three times, lyophilizing and grinding into powder to obtain native glutenin. Accurately weighing a certain amount of glutenin, and adding the glutenin into ultrapure water to form a suspension 1 with the mass concentration of 2 mg/mL. Dispersing for 20s by a high-speed homogenizer, and adding a glyoxal water solution according to the ratio of glutenin to glyoxal of 1:5 to obtain a suspension 2. And (3) subpackaging the suspension 2 into 12mL Hash tubes, wherein each tube contains 5mL, and reacting at 120 ℃ for 15min to obtain a suspension 3. And (3) cooling the suspension 3 to room temperature, and performing ultrafiltration centrifugation at 3000rpm/min for 15min to obtain a suspension 4. And (4) freeze-drying the suspension 4 to obtain glycosylated glutenin.
Comparative example
And (3) preparing the wheat into dry powder by using an ultrafine grinder, and sieving the dry powder by using a 120-mesh sieve to obtain the coarse wheat flour. Washing with Martin method for 1 time to remove starch in wheat flour, and lyophilizing to obtain gluten protein. Adding n-hexane according to a feed-liquid ratio of 1:30(w/v), stirring uniformly to obtain a suspension, and placing in a fume hood for 24h to remove fat. Adding 0.6mol/L NaCl solution into the obtained defatted gluten protein according to the feed-to-liquid ratio of 1:20(w/v), stirring for 1h at room temperature, centrifuging the suspension at 10000g for 35min, collecting precipitate, and repeating the steps for three times to obtain precipitate 1. Adding distilled water into the precipitate 1 according to the feed-liquid ratio of 1:15(w/v), stirring at room temperature for 1h to remove NaCl, centrifuging the suspension at 10000g for 20min, collecting the precipitate, and repeating the steps for three times to obtain a precipitate 2. Adding 90% ethanol to the precipitate at a ratio of 1:20(w/v) and centrifuging at 10000g for 35min to remove prolamin, collecting the precipitate, repeating three times, lyophilizing and grinding into powder to obtain native glutenin. Accurately weighing a certain amount of glutenin, and adding the glutenin into ultrapure water to form a suspension 1 with the mass concentration of 2 mg/mL. Dispersing for 20s by a high-speed homogenizer, subpackaging the suspension 1 into 12mL hash tubes, each tube containing 5mL, and reacting at 100 deg.C for 15min to obtain suspension 2. And (3) cooling the suspension 2 to room temperature, and performing ultrafiltration centrifugation at 3000rpm/min for 15min to obtain a suspension 3. And (3) freeze-drying the suspension 3 to obtain glycosylated glutenin.
And (3) carrying out an effect test:
and (3) testing: the molecular weights of the glycosylated glutenin digestion products prepared in examples 1 to 4 were determined.
(1) Detection method
Simulating a gastric digestion reaction: respectively weighing 5mg of natural glutenin, glutenin heated independently at each temperature and a sample heated by mixing methylglyoxal and glutenin at each temperature, placing into a centrifuge tube, adding 3.5ml of simulated gastric juice, mixing by vortex, placing into a constant temperature incubator at 37 deg.C, shaking, incubating for 60min, and adding 15 μ L of 1M NaHCO after incubation is finished3The digestion reaction was terminated.
Simulating intestinal digestion reaction: respectively weighing 5mg of natural glutenin, glutenin heated independently at each temperature and a sample heated by mixing MGO and glutenin at each temperature, adding 3.5mL of simulated gastric juice into each tube, mixing, placing in a constant-temperature incubator at 37 ℃ for shaking, and incubating for 60 min. Add 15. mu.L of 1M NaHCO to each tube3The reaction was terminated. mu.L of Bis-Tris, 148. mu.L of bile salt, 38. mu.L of NaCl was added to each tube21mL of pancreatin solution, shaking the solution in a constant-temperature incubator at 37 ℃, and incubating each group for 120 min. After the incubation of each group was completed, the reaction was terminated by a water bath at 100 ℃ for 5 min. Centrifuging at 4 deg.C for 5min at 9,000g to collect supernatant, and storing at-20 deg.C.
MALDI-TOF-MS (matrix-assisted laser Desorption-time of flight-Mass Spectrometry) detection of molecular weight of digested polypeptide
The gastrointestinal two-step digested sample should first be pre-treated: (1) and (3) activation: 100% acetonitrile was used at a dose of 10. mu.L, repeated twice. (2) Cleaning: 0.1% TFA (trifluoroacetic acid) was used in a dose of 10. mu.L, and this was repeated twice. (3) Loading: set the scale 10 μ L and blow and beat repeatedly ten times. (4) Impurity washing: 0.1% TFA (trifluoroacetic acid) was used in a dose of 10. mu.L, in triplicate. (5) And (3) elution: elution was performed with 20% acetonitrile, setting the dose to 10 μ L, and repeatedly whipping ten times. Then putting the mixture into a mass spectrometer to observe the molecular weight of the peptide fragment.
Analysis of Experimental results
1. Molecular weight analysis of wheat gluten simulated digestion products heated at different times
As shown in fig. 1: when glutenin is heated alone, the molecular weight of the digestion product ranges from 1000 to 4000Da, and as the heating temperature increases, the large molecular weight polypeptides partially disappear but the overall change is not significant. This means that the heating favors the absorption of glutenin, but the promoting effect is not significant.
2. Molecular weight analysis of Methylglyoxal (MGO) glycated glutenin digestion products at different reaction ratios
As shown in FIG. 2, the molecular weight distribution of digestion products of MGO-modified glutenin was varied in proportion to the heating temperature and heating time. The molecular weight of the digestion product ranges from 500 to 3000Da when the ratio of glutenin to MGO is 1:0, the molecular weight of the digestion product becomes 2000 or less when MGO is introduced into the heating system, and specifically, ranges from 500 to 2000Da when the ratio of glutenin to MGO is 1:0.5, 500 to 1400Da when the ratio of glutenin to MGO is 1:1, 500 to 700Da when the ratio of glutenin to MGO is 1:2, and 500 to 700Da when the ratio of glutenin to MGO is 1: 5. The method shows that the glutenin is modified by carbonylation, but most digestion products are oligopeptides with smaller molecular weight. This means that this MGO modified glutenin may be easily absorbed. The molecular weight of the glutenin digest decreases with increasing proportion of MGO. However, as shown in the results of FIG. 1, when the ratio of glutenin to methylglyoxal is 1:2 and 1:5, there is no difference in molecular weight of the digestion products, so that the ratio of glutenin to methylglyoxal is 1:2 for saccharification in the present patent from the viewpoint of practical cost.
3. Molecular weight analysis of digestion products of glyoxalated glycated glutenin at different temperatures
The effect of Glyoxal (GO) modification of glutenin at different heating times is shown in figure 3. The molecular weight of the digestion product gradually decreases with increasing heating temperature. However, comparing fig. 1 and 3, it can be seen that GO has less effect on the molecular weight of the glutenin glycosylation product than MGO, compared to the same ratio of MGO modifying the molecular weight of the glutenin digestion product. Therefore, in this experiment we chose MGO as the glycosylation agent.
The embodiment of the invention shows that the whole preparation process is simple in flow, each link can meet the requirement of food grade, and the preparation cost is low.
The above examples are only preferred embodiments of the present invention, which are intended to be illustrative and not limiting, and those skilled in the art should understand that they can make various changes, substitutions and alterations without departing from the spirit and scope of the invention.
Claims (9)
1. A method for preparing glycated glutenin which is easy to absorb, comprising the steps of:
(1) crushing and sieving: crushing wheat, and sieving to obtain wheat flour; sieving with 120 mesh sieve;
(2) removing starch: washing off starch in the wheat flour by a Martin method, and performing vacuum freeze drying to obtain gluten protein;
(3) fat removal: adding n-hexane for degreasing, and standing overnight in a fume hood to remove n-hexane to obtain defatted gluten protein;
(4) removing albumin and globulin: uniformly mixing the degreased gluten protein with a NaCl solution, stirring at room temperature, centrifuging, removing supernatant, and repeating for three times to obtain a precipitate 1;
(5) desalting: uniformly mixing the precipitate 1 with the aqueous solution, stirring at room temperature, centrifuging, removing supernatant, and repeating for three times to obtain a precipitate 2;
(6) removing alcohol soluble protein: uniformly mixing the precipitate 2 with an ethanol solution, stirring at room temperature, centrifuging, removing supernatant, repeating for three times, freeze-drying in vacuum to obtain glutenin, and grinding into powder for later use;
(7) homogenizing: accurately weighing a certain amount of the glutenin powder obtained in the step 6, mixing the glutenin powder with the ultrapure water solution, and dispersing by using a high-speed homogenizer to obtain a suspension 1;
(8) and (3) glycosylation modification: uniformly mixing the suspension 1 with methylglyoxal or glyoxal to obtain a suspension 2, subpackaging the suspension 2 in 12mL hash tubes, each hash tube being 5mL, and heating to obtain a suspension 3; the mass concentration of the suspension 1 is 1-2mg/mL, the dispersion time of the homogenizer is 10-20s, the material-liquid ratio of glutenin to glyoxal or methylglyoxal is 1:0.5-1:5(w/v), the heating temperature is 100-;
(9) and (3) ultrafiltration: taking the suspension 3, cooling to room temperature, and performing ultrafiltration and centrifugation to obtain a suspension 4;
(10) and (3) freeze drying: and (3) freeze-drying the suspension 4 to obtain glycosylated glutenin, wherein the molecular weight of the polypeptide is less than 1000Da after the glutenin is subjected to gastrointestinal simulated digestion.
2. The method according to claim 1, wherein the number of washing of the starch in the step (2) is 50 to 60.
3. The preparation method according to claim 1, wherein the ratio of the glutenin to n-hexane in the step (3) is 1:30-1:40(w/v), and the degreasing time is 18-24 h.
4. The preparation method according to claim 1, wherein the NaCl solution in the step (4) is 0.4-0.6mol/L, the feed-to-liquid ratio of the mucedin to the NaCl solution is 1:10-1:20(w/v), the stirring time is 1-3h, the centrifugal rotation speed is 9000-10000g, and the centrifugal time is 35-40 min.
5. The preparation method according to claim 1, wherein the ratio of the precipitate 1 to water in step (5) is 1:10-1:20(w/v), the stirring time is 1-3h, the centrifugal rotation speed is 9000-10000g, and the centrifugal time is 35-40 min.
6. The preparation method according to claim 1, wherein the volume fraction of the ethanol solution in the step (6) is 70-90%, the material-to-liquid ratio of the precipitate 2 to the ethanol solution is 1:15-1:20(w/v), the stirring time is 1-3h, the centrifugation speed is 9000-10000g, and the centrifugation time is 35-45 min.
7. The preparation method according to claim 1, wherein the mass concentration of the suspension 1 in the step (7) is 1-2mg/mL, and the dispersion time of the homogenizer is 10-20 s.
8. The method as claimed in claim 1, wherein the ultrafiltration centrifugation speed in step (9) is 3000-5000rpm/min, and the centrifugation time is 5-15 min.
9. An easily absorbable glycated glutenin obtained by the production method according to any one of claims 1 to 8.
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