WO1996003890A1

WO1996003890A1 - Method of producing novel cereal gluten fractions and a product obtainable by this method

Info

Publication number: WO1996003890A1
Application number: PCT/DE1995/001021
Authority: WO
Inventors: Jürgen SCHALLENBERG; Klaus LÖSCHE; Axel Gloe
Original assignee: Bremer Sonderabfall-Beratungsgesellschaft Mbh
Priority date: 1994-08-04
Filing date: 1995-08-04
Publication date: 1996-02-15
Also published as: DE4427668A1

Abstract

A method is proposed of producing novel cereal gluten fractions from cereal gluten: the cereal gluten is first submitted to an extraction using alcohol and the extract is then centrifuged and divided into a residue and a first sediment; the residue from the centrifugation is allowed to sediment out and the separated second sediment and second residue are separated and, where appropriate, undergo further processing separately.

Description

Process for producing novel cereal glue fractions and product which can be produced by this process

The invention relates to a process for the production of novel cereal glue fractions, the cereal glue first being subjected to an extraction with alcohol and the extract then being centrifuged and separated into a supernatant and a first sediment, and producible with the process according to the invention Products.

Grain glue fractionation is usually carried out on the basis of solubility properties of the ingredients. In accordance with the so-called "Osborne extraction", wheat gluten is extracted using 70% ethanol, for example. A distinction is made between at least two fractions, which are referred to as gliadin and glutenin, gliadin being alcohol-soluble and accounting for 30-40% by mass, while glutenin is alcohol-insoluble and accounting for 60-70% by mass.

Detailed studies on the gliadin fraction show that at least gliadin subunits are lipoproteids and may have a high affinity for galactolipids (Bushuk, W; Bέkes, F., * McMaster, GJ and Zawistkowska, LT .: "Carbohydrates and lipid complexes with proteins in the glue", cereals, flour and bread; 2, 1985, pp. 35-37).

In this context, there are also speculations about three main fractions: in addition to the known fractions gliadin and glutenin, there is another ethanol-less fraction which is found as a "CM protein" (Redman, DG and Edwart, JAD: "Characterization of three wheat proteins found in chloroform-methanol extracts of flour ", J. Sei. Food Agric., * 24, 1973, pp. 629-636) or as" Ligolin "(Bushuk et al., loc. cit., * Frazier, P.- J., Shearing, KM, Daniels, NWR and Rüssel Eggitt, PW: "The Ligolin-Protein Complex in Gluten", Proc. Of 2nd Intern. Workshop on Gluten Proteins, Wageningen 1984 ed. By A. Graveland and JHE Moonen , Pp. 91-100) is known in the literature. This fraction is speculatively regarded as one of the critical factors for the quality of the glue or baking (Bushuk et al., Loc. Cit.; Frazier et al., Loc. Cit.). There are no further regulations for effective isolation and characterization of this third speculative wheat gluten fraction.

The invention is based on the object of providing a process for the production of further cereal glue fractions which have particularly advantageous properties.

According to the invention, this object is achieved in a generic method in that the supernatant from the centrifugation is allowed to sediment while cooling to 4 ° C. or below, and the separated second sediment and the second supernatant are separated and, if necessary, processed further separately.

It is preferably provided according to the invention that the sedimentation takes place while cooling to a temperature of 4 ° C. or below. The invention further proposes that the first sediment from the centrifugation of the alcohol extract of the cereal glue is subjected to at least one further extraction with alcohol and centrifugation and the supernatant from this centrifugation is combined with the supernatant from the first centrifugation.

In the process according to the invention, ethanol, in particular ethanol in a final concentration of 70 to 80%, particularly preferably in a final concentration of 70 ± 2%, is particularly preferably used in the process according to the invention.

In a preferred embodiment it is provided that the supernatant from the centrifugation or the combined supernatant from the centrifugation is allowed to sediment for at least 10 hours essentially without movement.

Alternatively, the supernatant or the combined supernatants can be sedimented continuously under the action of cold.

For the further processing of the second sediment deposited under cooling, the invention provides in a special embodiment that the second sediment from the sedimentation step is dried in a suitable manner, for example by centrifugation.

The predried sediment can then advantageously be subjected to lyophilization.

A particularly preferred starting product for the process according to the invention is wheat glue, in particular wheat vital glue. The invention further relates to novel grain glue fractions which can be produced using the method according to the invention.

Such a grain glue fraction is characterized, in the event that wheat vital glue is used as the starting material, by a protein content of at least 80% i.d.r., a fat content of at least 2% i.Tr. and a starch content of at least 7% in dry matter.

The invention is based on the surprising discovery that (ethanol-soluble) gliadin or a corresponding cereal glue fraction can be fractionated further into an ethanol-soluble and ethanol-insoluble fraction using simple means and methods. The fractions obtained according to the invention are hereinafter referred to as "soluble gliadin" or "gliadin sediment".

The new fraction "gliadin sediment", which makes up about 55% by mass of the gliadin, is characterized above all by ethanol insolubility and can therefore not be used with the above-mentioned (ethanol-soluble) known fractions (CM protein or Ligolin) be identical. This makes a new type of raw material accessible in good yield, the various advantageous properties and wide range of possible uses of which will be outlined in more detail below.

The newly introduced thermal process step (cooling, preferably to + 4 ° C. or below) also further enriches the lipid fraction in gliadin (“soluble gliadin”), so that a second novel raw material is accessible with the process according to the invention, which is characterized by its high lipid content (major components) and can be addressed as a lipoproteid. Further features and advantages of the invention result from the following detailed description of the production and further use of the novel grain glue fractions, which are to be explained in more detail with the aid of the attached drawings. It shows

1 schematically shows a particular embodiment of the production method according to the invention for the various adhesive fractions based on wheat vital glue, *

2 shows diagrams of the analysis of the ingredients of the adhesive fractions produced by these methods; and

3 shows a diagram of the sedimentation behavior of gliadin.

In the experiments carried out to optimize the method according to the invention, it was found that a preferred liquor ratio for the initial ethanol extraction of the adhesive is 1: 6. Satisfactory results are also achieved with fleet ratios in a range from 1: 2 to 1:10.

Alcohols, and especially ethanol, have proven to be a particularly suitable extraction agent. Systems of similar polarity are less suitable. Alcohols other than ethanol, such as methanol, propanol, etc., do not give as good results as ethanol.

Although the concentration of the ethanol is not particularly critical, a concentration of 70 to 80%, in particular 70 ± 2%, has proven to be particularly advantageous. The pH in the corresponding extraction step is approximately 7 to 7, 5

The cooling step which is decisive according to the invention and which leads to sedimentation of the novel gliadin sediment according to the invention can, on the one hand, be carried out as a batch process, i.e. essentially without movement, the supernatant from the ethanol extraction or the combined supernatant from several extractions being allowed to stand for at least 10 h. It has been shown that the more cooling takes place, the sooner precipitation occurs (see also FIG. 3).

Alternatively, the method can also be carried out continuously with movement, for example stirring, and simultaneous exposure to cold, for example by means of a cooling finger. Such measures can usually be used to precipitate the sediment more quickly.

It is also worth mentioning in this connection that, as a starting product for the process according to the invention, it is of course not only possible to use glue from wheat, but also from other types of cereals, such as, for example, maize, rice, sorghum, etc. .

The novel cereal glue fraction "gliadin sediment" shows a variety of advantageous properties that open up new or improved applications. For example, gliadinsediment is hydrophobic (not water-soluble), insoluble in ethanol, insoluble in weak acids and alkalis, oil-repellent, viscous, adhesive and not only has plastic material properties, but also shows positive properties in terms of baking technology, such as improving the properties of the dough and improving it Volume yield of bread and pastries.

On the one hand, this results in the use as biological adhesive adhesive as particularly preferred possible applications. Fabric or as a new type of extrusion, on the other hand general use in the bakery sector.

Manufacturing example (Fig. 1)

Wheat vital glue with a dry matter content of 93.2% was chosen as the starting material. 1000 g of the starting material were subjected to a first extraction with 70% ethanol

(5000 ml). The suspension was homogenized in 3 steps each for 5 minutes (ULTRATURRAX) and then centrifuged with a centrifuge at 10,000 rpm and after centrifugation in the supernatant (gliadin) and the sediment

(Glutenin) separated. The yield was 3,820 ml of gliadin with a dry matter content of 6.35% and 1,116 g of glutenin with a dry matter content of 40%.

The sediment (glutenin) from the first centrifugation was extracted a second time with 5,000 ml of 70% ethanol under the same conditions and centrifuged. The supernatant from the second centrifugation (4,250 ml, * dry matter content: 2.12%) was combined with the supernatant from the first centrifugation and left to stand at 4 ° C. for 10 h.

Overall, this sedimentation resulted in a supernatant ("soluble gliadin") of 7,300 ml and a sediment ("gliadin sediment") of 387 g.

The yields, based on the vital glue used, were as follows:

soluble gliadin: 13.89% gliadin sediment: 16.67% glutenin: 69.44%

100.00%. The cooling limit temperature was determined in several sedimentation experiments.

500 g of wheat vital glue (not degreased) were extracted with 2,500 ml of 70% ethanol (10 min ULTRATURRAX). The gliadin fraction was then centrifuged off, divided into 200 ml samples and stored in the cold room at 4 ° C., -18 ° C. or 0 ° C. A sample was taken every hour, the supernatant poured off and the amount of sediment weighed. The initial temperature of the gliadin fraction was 21 ° C. The results of the sedimentation tests are shown in Tables 1, 2 and 3 below. The results of these sedimentation tests are also shown in FIG. 3. From the experiments it follows that cooling at 4 ° C. leads to satisfactory results, but cooling at lower temperatures either increases the yields or reduces the necessary storage time; acceptable results are also achieved at temperatures slightly above 4 ° C.

Table 1

Time Sed.-Menσe% TemD. Description lh 5.6g 2.8 11.5 ° C yellow

2h 9, lg 4.5 7.9 ° C yellow / slightly cloudy

3h 10, lg 5.0 5.0 ° C yellow / slightly cloudy

3.5h 10.0g 5.0 4.5 ° C yellow / slightly cloudy

4h 9.9g 5.0 4.5 ° C yellow / cloudy

4.5h 10.2g 5.1 4.5 ° C yellow / cloudy

5h 10.8g 5.4 4.5 ° C yellow / cloudy ^•

19h 9.6g 4.8 4.5 ° C yellow / cloudy

Table 2

Time sed, amount% temo. Description lh 15, lg 7.5 -10 ° C white / cloudy

2h 17.8g 8.9 -12 ° C white / cloudy

3h 20.6g 10.3 -13.5 ° C white / cloudy

3.5h 21.5g 10.8 -15 ° C white / cloudy

4h 23, lg 11.6 -15.4 ° C white / cloudy

4.5h 24.4g 12.2 -15.4 ° C white / cloudy

5h 26.5g 13.3 -17 ° C white / cloudy

19h 37.6g 18.8 -18.5 ° C white / cloudy

43h 35.6g 17.8 -18.5 ° C white / cloudy Table 3

Time Sed. -Menσe% TemD. Description lh 9.5g 4.8 5.0 ° C yellow

2h 9.4g 4.7 2.2 ° C yellow

3h 13.9g 7.0 0 ° C white / cloudy

3.5h 14.0g 7.0 0 ° C white / cloudy

4h 15.0g 7.5 0 ° C white / cloudy

4.5h 15.7g 7.8 0 ° C white / cloudy

5h 15.9g 7.9 0 ° C white / cloudy

19h 15.2g 7.6 0 ° C white / cloudy

Application example 1

Baking tests using the cereal glue fractions according to the invention

Basic recipe

- 100.0 parts of wheat flour type 550

55.2 parts water 5.0 parts yeast 1.5 parts salt 1.0 part fat 1.0 part sugar

- corresponding proportion of the adhesive fraction.

Manufacturing parameters and processes

- Type of dough guidance: direct dough guidance Kneading dough slowly 2 minutes + 5 minutes quickly

Kneading machine Hobart

Dough temperature 27 ° C

Dough rest time 10 minutes

Dough insert 250 g

Relaxation time 5 minutes

Fermentation temperature: 32 ° C

- r. Humidity: 80%

- time 30 minutes

- Baking - top heat 250 ° C

- bottom heat 220 ° C

- Time 30 minutes of swaths at the beginning

Assessment of the baking tests

1st zero test (comparison)

The dough has a dry, smooth surface, it is easy to process and shape.

The pastries are pored relatively unevenly (normal for white bread). The crumb is still elastic and of low volume.

2. Gliadin sediment (invention):

With increasing use of the substance (50% dry substance) the dough becomes more stretchable. At 3% DM, based on flour, the dough sticks easily to the hands (punctiform gluing, i.e. somewhat "thready" behavior of the dough surface, by increasing the surface adhesion).

The use of the gliadin sediment according to the invention results in a good, uniform appearance. The poring is even finely pronounced. Compared to the zero test and the use of vital glue, significantly improved volume yields result. The larger the volume, the coarser the pores. The elasticity of the crumb is better compared to the zero test. These quality characteristics increase the more gliadin sediment is added.

3. Soluble Gliadin (Invention):

With increasing use of the gliadin (50% dry substance) the dough becomes softer without any surface adhesion being noticeable. The stretchability or softness of the dough increases with the amount used. Particularly noticeable is a slight yellowing of the dough, which increases with the amount of gliadin used. The volume yields that can be achieved are significantly cheaper than with vital glue dosing.

The yellowing of the dough also affects the finished pastry. By adding the gliadin, an egg yolk addition can be suggested. The crumb is also soft and very loose, but nevertheless stable and is characterized by a long freshness effect.

4. Soluble gliadin (degreased) (invention): (made from degreased vital glue)

In the tests using gliadin (50% dry substance) there is a similar appearance with regard to the dough and also the pastries. The strength of the crumb is comparable to that of the zero test at 1.5 and 2% TS. The poring also gives a similar appearance. At 3% TS and more, coarser pores result and, in connection with this, very loose pastries compared to the other tests. The extreme volume is particularly striking and surprising. yield of pastries.

5. Gliadin (soluble gliadin + gliadin sediment):

In contrast to experiments 3 and 4, the use of conventional gliadin does not result in yellowing of the dough and, as a result, also no yellowing of the pastries. With high additions of 3 or 4% dry matter, based on flour, the dough becomes very soft (flowing), * spreading of the knives is therefore not to be avoided. The processability is then still satisfactory.

The volume yields which can be achieved (use 0.5-2%) are approximately 380-395 ml / 100 g of pastry and are therefore higher than can be achieved by means of vinyl glue. Similar to the gliadin fractions, favorable stretching properties and dry dough with high fermentation tolerance are obtained.

The resulting biscuits are characterized by good pores and pore function, which is accompanied by high elasticity.

6. Vital glue:

In deviation from the other baking tests, the vital glue has been added with approx. 100% TS in powder form. The dough has a normal consistency when 1.5% DM is used. As the amount used increases, the dough becomes drier and firmer until the dough becomes very tough and plastic when used at 4% DM. It is not advisable to use a larger amount because the processability suffers. Depending on the firmer consistency, the crumb becomes firmer and the pores become denser.

The volume yields that can be achieved can only be optimized to a limited extent. Table 4

Volume yields medium [ml / 100 g pastries]

% TS related a. Gliadin soluble soluble vital

Flour sed. Gliadin Gliadin glue (fat free)

0 356.8

1.5 378.9 394.1 401.5 361.4

2,385.8 372.5 432.8 363

3,379.4 428.6 434.5 364.3

4,389.3 391.4 365.8

Overall, the novel adhesive fractions can improve dough processing and processing, increase volume yields and optimize quality features.

On the basis of essentially identical recipes, frozen dough pieces with improved properties can also be produced using the adhesive fractions according to the invention. Although it is possible to freeze both pre-cooked and non-pre-cooked dough pieces, there are the greatest advantages in freezing pre-cooked dough pieces. In this case, the previous procedure (presumably due to damage to the adhesive portion by the freezing process) led to the volume development of the frozen dough pieces being impaired after a short time. The disadvantages could be completely eliminated or minimized using the adhesive fractions according to the invention.

The use of the adhesive fractions according to the invention is also well suited for the field of fine baked goods or rye flour-containing pastries. Example of use 2

Gliadin sediment-based label adhesive

Specification:

Dry matter

Gliadin sediment 35%

Color: yellowish

Consistency:

Viscosity at 20 ° C: 707 Viscosity at 4 ° C: 1985

pH: 7.20

Water solubility none after 24 hours

The adhesive produced on the basis of gliadin sediment according to the invention can be processed between 5 ° C. and 20 ° C. It can be used diluted and can be painted or rolled for processing. Label glue based on gliadin sediment can also be used with moist (wet) glass and can be removed with household detergents and bottle cleaners in continuous operation.

Label adhesive based on gliadin sediment can be provided as a processable finished solution with good flow properties. The solution that can be used is pH-neutral and can be diluted as required. It can be kept for long periods without preservatives. The label adhesive is quick drying and stable in water. The features of the invention disclosed in the above description and in the claims can be essential both individually and in any combination for realizing the invention in its various embodiments.

Claims

Expectations

1. A process for the preparation of novel cereal glue fractions from cereal glue, the cereal glue first being subjected to extraction with alcohol and the extract then being centrifuged and separated into a supernatant and a first sediment, characterized in that the supernatant from the centrifugation can be sedimented while cooling and the separated second sediment and the second supernatant are separated and, if necessary, further processed separately.

2. The method according to claim 1, characterized in that the sedimentation takes place with cooling to a temperature of 4 ° C or below.

3. The method according to claim 1 or 2, characterized in that the first sediment from the centrifugation of the alcohol extract of the cereal glue is again subjected to at least one further extraction with alcohol and a centrifugation and the supernatant from this centrifugation with the supernatant is pooled from the first centrifugation.

4. The method according to any one of claims 1 to 3, characterized gekenn¬ characterized in that ethanol is used as the extractant.

5. The method according to claim 4, characterized in that ethanol is used as the extractant in a final concentration of 70 to 80%.

6. The method according to claim 5, characterized in that ethanol is used as the extracting agent in a final concentration of 70 ± 2%.

7. The method according to any one of claims 1 to 6, characterized gekenn¬ characterized in that the supernatant from the centrifugation or the combined supernatants from the centrifugation is sedimented for at least 10 hours substantially without movement.

8. The method according to any one of claims 1 to 7, characterized gekenn¬ characterized in that the sedimentation of the supernatant or the united supernatants is carried out continuously under the action of cold and.

9. The method according to any one of claims 1 to 8, characterized gekenn¬ characterized in that the second sediment from the sedimentation step in a suitable manner, for example. By centrifugation, separated and then dried.

10. The method according to claim 9, characterized in that the pre-dried sediment is subjected to lyophilization.

11. The method according to any one of the preceding claims, characterized in that wheat glue is used as the starting product.

12. The method according to claim 11, characterized in that wheat vital glue is used as the starting product.

13. Grain glue fractions, producible with a method according to one of the preceding claims.

14. Grain glue fraction according to claim 13, wherein wheat vital glue is used as the starting material, characterized by a protein content of at least 80% i.d., a fat content of at least 2% i.d. and a starch content of at least 7% i.Tr ..