CN1858226A - Method for preparing water soluble wheat protein by composite modifying - Google Patents
Method for preparing water soluble wheat protein by composite modifying Download PDFInfo
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- CN1858226A CN1858226A CN 200610024907 CN200610024907A CN1858226A CN 1858226 A CN1858226 A CN 1858226A CN 200610024907 CN200610024907 CN 200610024907 CN 200610024907 A CN200610024907 A CN 200610024907A CN 1858226 A CN1858226 A CN 1858226A
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Abstract
The present invention discloses composite modification process of preparing water soluble wheat protein. Water soluble wheat protein is prepared with wheat mucedin as material and through adding 2-10 times of water, stirring mechanically at 200-3000 rpm rotation speed for 5-60 min, regulating pH value to 2-12, adding substrate proteinase in 100-13500 U/g to react at 20-75 for 10-150 min, and drying. The prepared water soluble wheat protein has high water solubility and excellent emulsibility, and is used mainly in food industry, grain industry and feed industry.
Description
Technical field
The present invention relates to a kind of preparation method of water soluble wheat protein, particularly a kind of method of preparing water soluble wheat protein by composite modifying.
Background technology
Wheat-gluten also claims gluten powder, becomes wet gluten after the rehydration.Because wheat-gluten intramolecularly hydrophobic interaction zone is bigger, can not satisfy the needs of food-processing, need to adopt modified methods such as physics, chemistry, biology and gene engineering research to improve some physicochemical property of wheat-gluten, to adapt to needs as the different foods additive.Resulting wheat protein has characteristics such as good water-solubility, emulsifying property after the modification.Be applied to vegetable fat powder, milk-product, meat product, flour, and other multiplely need to use in the product of vegetable-protein or vegetable-protein emulsification agent, for relevant derived product manufacturer provides a kind of excellent property, proteins additive or vegetable-protein emulsification agent that price is suitable.Such as American-European as the feed grade microcapsule product outlet of wall material,, and might meet with the transgenosis barrier for the wall material with the soybean protein if having the fear of mad cow disease for the wall material with the casein with protein.Water soluble wheat protein is to be that material modification forms with natural vegetable-protein, does not have above-mentioned application limitations.
Modification to wheat-gluten at present has physics method, chemical method, enzyme process and gene engineering research.The chemical method modification may produce injurious effects aspect nutrition and the toxicity, and the genetically engineered law technology cycle is long when attaining the results expected, it is slow to take effect, and still is in the preliminary study stage at present.Enzyme modification has characteristics such as controllability is strong, reaction conditions is gentle, energy consumption is low, specificity is strong, has incomparable advantage aspect the reservation nutritive ingredient.But the problem that single employing enzyme modification exists is the inside that zymin can't act on the bulk mucedin, thereby has influenced hydrolysis effect and product quality.
Summary of the invention
Technical problem to be solved by this invention is: at the defective that above-mentioned prior art exists, provide the method for the good preparing water soluble wheat protein by composite modifying of a kind of water-soluble height, emulsifying property.
The present invention is achieved in that
A kind of method of preparing water soluble wheat protein by composite modifying comprises the steps:
1) with the wheat-gluten is raw material, adds the water of 2～10 times of wheat-gluten weight, change at 200～3000rpm
Speed is mechanical stirring 5～60min down;
2) regulate pH value to 2～12, add the proteolytic enzyme of 100～13500U/g substrate, temperature of reaction is 20～75 ℃, reaction times 10～150min;
3) carry out drying, get water soluble wheat protein.
The used proteolytic enzyme of enzymic hydrolysis can be commercially available neutral protease, papoid, Sumizyme MP or aspartic protease etc.
The mechanical stirring treating processes can Jia Shui, add water and alkali or add water and acid condition under carry out.
Under adding the condition of water: wheat-gluten is placed in the stirrer, adds the water of 2～10 times of wheat-gluten weight, mechanical stirring 5～60min under 200～3000rpm rotating speed; Material after the mechanical stirring changes enzyme reactor over to, regulates pH value to 7～9 with alkali then, adds neutral protease, the papoid of 100～13500U/g substrate, temperature of reaction is 20～75 ℃, reaction times 10～150min, reaction finishes the back material is carried out drying, gets water soluble wheat protein.
Under the condition that adds water and alkali: wheat-gluten is placed in the stirrer, the water that adds 2～10 times of wheat-gluten weight, the sodium hydroxide or the potassium hydroxide that add 5～25mmol/100g wheat-gluten again, mechanical stirring 5～60min under 200～3000rpm rotating speed.Add sodium hydroxide or potassium hydroxide in the material after mechanical stirring, material pH value is adjusted to 8～12, add the Sumizyme MP of 100～13500U/g substrate then, temperature of reaction is 20～75 ℃, reaction times 10～150min.Reaction finishes the back material is carried out drying, gets water soluble wheat protein.
Under the condition that adds water and acid: wheat-gluten is placed in the stirrer, the water that adds 2～10 times of wheat-gluten weight, the hydrochloric acid, sulfuric acid, phosphoric acid or the citric acid that add 2～25mmol/100g wheat-gluten again, mechanical stirring 5～60min under 200～3000rpm rotating speed.Add hydrochloric acid, sulfuric acid, phosphoric acid or citric acid in the material after mechanical stirring, material pH value is adjusted to 2～5, add the aspartic protease of 100～13500U/g substrate then, temperature of reaction is 20～75 ℃, reaction times 10～150min.Reaction finishes the back material is carried out drying, gets water soluble wheat protein.
The technology that the present invention adopts mechanical stirring and enzymatic hydrolysis to combine, features simple and practical process, controllability is strong, energy consumption is low, except having highly water-soluble, also have good emulsifying and dispersiveness, expanded the Application Areas of wheat-gluten, can be used as bread improver, flour-dough improver, protein emulsifier, be widely used in the production of products such as meat product, flour products.
Beneficial effect of the present invention can detect by the following method and draw:
The measuring method of nitrogen solubilized index (NSI):
Take by weighing 1g (being accurate to 0.0001g) powdered sample in the 50ml beaker, measure the 40ml deionized water, under room temperature, stir 120min, be settled to 50ml then, leave standstill several minutes, get the centrifugal 10min of upper strata liquid 1500rpm, get the supernatant liquor 10ml after centrifugal then.Measure centrifugal supernatant liquor that obtains and the nitrogen content in the sample with micro-Kjeldahl determination, by the nitrogen solubilized index (NSI) of following formula calculation sample.
The measuring method of emulsifying property:
Get 9ml0.1% (w/v) testing sample solution, add the 3ml soybean salad oil, disperse 1min in the 10000rpm room temperature, respectively 0, take a sample behind the 30min, with 0.1% (w/v) sodium laurylsulfonate (SDS, pH7.0) dilution is 100 times, measures the light absorption value A500 at 500nm place, is blank with SDS solution.The sample turbidity is that T is defined as:
Wherein, L is an optical path length, is 1cm herein.With 0min turbidity (T) expression emulsifying capacity (EC) constantly, emulsifying stability (ES) is with the turbidity (T that measures behind the 30min
2) intensity of variation represent:
Following table as a result.
The dissolving power of surface-modified front and back wheat-gluten and emulsifying property are relatively
| Sample | Nitrogen soluble index (%) | Emulsifying capacity | Emulsifying stability (%) |
| The basic protein enzyme-modified | 95.1 | 1.73 | 84.6 |
| The neutral protein enzyme-modified | 60.7 | 0.92 | 74.2 |
| The acidic protein enzyme-modified | 71.7 | 0.40 | 52.3 |
| The materials of wheat mucedin | 12.9 | 0.22 | 11.6 |
Embodiment
The present invention is further illustrated for the following examples, but the present invention is not limited only to content related among the embodiment.
Embodiment 1
Take by weighing 100 gram wet glutens, add 500ml water, mechanical stirring 45min under the 1500rpm rotating speed, material changes reactor over to, regulates pH to 7.0 with 2M sodium hydroxide while stirring, adds neutral protease 2100U/g substrate when stirring, in temperature is to react 90min under 50 ℃ of conditions, stop hydrolysis, drying makes product.
Embodiment 2
Take by weighing 100 gram gluten powders, add 700ml water, mechanical stirring 35min under the 2000rpm rotating speed, material changes reactor over to, regulates pH to 7.0 with 2M sodium hydroxide while stirring, adds papoid 7000U/g substrate when stirring, in temperature is to react 90min under 50 ℃ of conditions, stop hydrolysis, drying makes product.
Embodiment 3
Take by weighing 100 gram wet glutens, add 600ml water, add 2M sodium hydroxide 3.3ml then, mechanical stirring 50min under the 500rpm rotating speed, material changes reactor over to, adds 2M sodium hydroxide 2.6ml while stirring in order to regulate pH; Then, adding Sumizyme MP 1000U/g substrate when stirring, is to react 40min under 55 ℃ of conditions in temperature, and this moment, pH was reduced to approximately 7.0, stopped hydrolysis, and drying makes product.
Embodiment 4
Take by weighing 100 gram wet glutens, add 450ml water, add 2M potassium hydroxide 3.3ml then, mechanical stirring 35min under the 1000rpm rotating speed, material changes reactor over to, adds 2M potassium hydroxide 2.6ml while stirring in order to regulate pH; Then, adding Sumizyme MP 2000U/g substrate when stirring, is to react 40min under 55 ℃ of conditions in temperature, and this moment, pH was reduced to approximately 7.0, stopped hydrolysis, and drying makes product.
Embodiment 5
Take by weighing 100 gram wet glutens, add 650ml water, add 2M sodium hydroxide 3.3ml then, mechanical stirring 25min under the 1500rpm rotating speed, material changes reactor over to, adds 2M sodium hydroxide 2.6ml while stirring in order to regulate pH; Then, adding Sumizyme MP 2500U/g substrate when stirring, is to react 40min under 55 ℃ of conditions in temperature, and this moment, pH was reduced to approximately 7.0, stopped hydrolysis, and drying makes product.
Embodiment 6
Take by weighing 100 gram gluten powders, add 750ml water, add 2M hydrochloric acid 4.0ml then, mechanical stirring 35min under the 1000rpm rotating speed, material changes reactor over to, adds 2M hydrochloric acid 2.8ml while stirring in order to regulate pH; Then, when stirring, add aspartic protease 4000U/g substrate.In temperature is hydrolysis reaction 120min under 48 ℃ of conditions, and the pH value is 4.0, stops hydrolysis, and drying makes product.
Embodiment 7
Take by weighing 100 gram gluten powders, add 750ml water, add 2M sulfuric acid 4.0ml then, mechanical stirring 25min under the 1500rpm rotating speed, material changes reactor over to, adds 2M sulfuric acid 2.8ml while stirring in order to regulate pH; Then, when stirring, add aspartic protease 5500U/g substrate.In temperature is hydrolysis reaction 120min under 48 ℃ of conditions, and the pH value is 3.9, stops hydrolysis, and drying makes product.
Embodiment 8
Take by weighing 100 gram gluten powders, add 800ml water, add 2M phosphatase 24 .0ml then, mechanical stirring 15min under the 3000rpm rotating speed, material changes reactor over to, adds 2M phosphoric acid 2.8ml while stirring in order to regulate pH; Then, when stirring, add aspartic protease 6000U/g substrate.In temperature is hydrolysis reaction 120min under 48 ℃ of conditions, and the pH value is 3.6, stops hydrolysis, and drying makes product.
Embodiment 9
Take by weighing 100 gram gluten powders, add 800ml water, add 2M citric acid 4.0ml then, mechanical stirring 15min under the 3000rpm rotating speed, material changes reactor over to, adds 2M citric acid 2.8ml while stirring in order to regulate pH; Then, when stirring, add aspartic protease 7000U/g substrate.In temperature is hydrolysis reaction 120min under 48 ℃ of conditions, and the pH value is 4.2, stops hydrolysis, and drying makes product.
Claims (6)
1, a kind of method of preparing water soluble wheat protein by composite modifying comprises the steps:
1) with the wheat-gluten is raw material, adds the water of 2～10 times of wheat-gluten weight, mechanical stirring 5～60min under 200～3000rpm rotating speed;
2) regulate pH value to 2～12, add the proteolytic enzyme of 100～13500U/g substrate, temperature of reaction is 20～75 ℃, reaction times 10～150min;
3) carry out drying, get water soluble wheat protein.
2, according to the method for the described preparing water soluble wheat protein by composite modifying of claim 1, it is characterized in that: when described proteolytic enzyme was neutral protease, papoid, the pH value was adjusted to 7～9.
3, according to the method for the described preparing water soluble wheat protein by composite modifying of claim 1, it is characterized in that: when described proteolytic enzyme is Sumizyme MP, add the alkali that adds 5～25mmol/100g wheat-gluten behind the water again, regulate pH value to 8～12 after the mechanical stirring.
4, according to the method for the described preparing water soluble wheat protein by composite modifying of claim 1, it is characterized in that: when described proteolytic enzyme is aspartic protease, add the acid that adds 2～25mmol/100g wheat-gluten behind the water again, regulate pH value to 2～5 after the mechanical stirring.
5, according to the method for the described preparing water soluble wheat protein by composite modifying of claim 3, it is characterized in that: described alkali is sodium hydroxide or potassium hydroxide.
6, according to the method for the described preparing water soluble wheat protein by composite modifying of claim 4, it is characterized in that: described acid is hydrochloric acid, sulfuric acid, phosphoric acid or citric acid.
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| CNB2006100249077A CN100497652C (en) | 2006-03-21 | 2006-03-21 | Method for preparing water soluble wheat protein by composite modification |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100559959C (en) * | 2007-10-16 | 2009-11-18 | 厦门大学 | A kind of composite modifying method of natural wheat protein and the application in starch food products |
| CN101297675B (en) * | 2008-05-05 | 2010-09-15 | 山东天久生物技术有限公司 | Industrial process for producing wheat peptide from glutelin powder by enzyme method |
| CN101347175B (en) * | 2008-09-08 | 2010-12-01 | 华东师范大学 | Method for preparing high-performance wheat flour gluten protein |
| CN101632408B (en) * | 2009-08-18 | 2011-10-05 | 河南工业大学 | Method for preparing modified wheat gluten with reducing agent |
| CN102326664A (en) * | 2011-07-29 | 2012-01-25 | 天津春发生物科技集团有限公司 | Preparation method of wheat gluten hydrolyzate |
| 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 |
| CN109258915A (en) * | 2018-08-06 | 2019-01-25 | 安徽皖山食品有限公司 | Resistance to chewing nutrious rice noodle of one kind and preparation method thereof |
| CN109287940A (en) * | 2018-08-06 | 2019-02-01 | 安徽皖山食品有限公司 | A kind of smooth resistant to cook nutrious rice noodle and preparation method thereof |
-
2006
- 2006-03-21 CN CNB2006100249077A patent/CN100497652C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100559959C (en) * | 2007-10-16 | 2009-11-18 | 厦门大学 | A kind of composite modifying method of natural wheat protein and the application in starch food products |
| CN101297675B (en) * | 2008-05-05 | 2010-09-15 | 山东天久生物技术有限公司 | Industrial process for producing wheat peptide from glutelin powder by enzyme method |
| CN101347175B (en) * | 2008-09-08 | 2010-12-01 | 华东师范大学 | Method for preparing high-performance wheat flour gluten protein |
| CN101632408B (en) * | 2009-08-18 | 2011-10-05 | 河南工业大学 | Method for preparing modified wheat gluten with reducing agent |
| CN102326664A (en) * | 2011-07-29 | 2012-01-25 | 天津春发生物科技集团有限公司 | Preparation method of wheat gluten hydrolyzate |
| CN102326664B (en) * | 2011-07-29 | 2013-02-20 | 天津春发生物科技集团有限公司 | Preparation method of wheat gluten hydrolyzate |
| 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 |
| CN103518945B (en) * | 2013-10-25 | 2015-04-22 | 山东省农业科学院农产品研究所 | Method for improving emulsibility of wheat gluten |
| CN109258915A (en) * | 2018-08-06 | 2019-01-25 | 安徽皖山食品有限公司 | Resistance to chewing nutrious rice noodle of one kind and preparation method thereof |
| CN109287940A (en) * | 2018-08-06 | 2019-02-01 | 安徽皖山食品有限公司 | A kind of smooth resistant to cook nutrious rice noodle and preparation method thereof |
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