WO1996003890A1 - Procede de production de nouvelles fractions de gluten de cereales, et produit pouvant etre obtenu selon ce procede - Google Patents

Procede de production de nouvelles fractions de gluten de cereales, et produit pouvant etre obtenu selon ce procede Download PDF

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Publication number
WO1996003890A1
WO1996003890A1 PCT/DE1995/001021 DE9501021W WO9603890A1 WO 1996003890 A1 WO1996003890 A1 WO 1996003890A1 DE 9501021 W DE9501021 W DE 9501021W WO 9603890 A1 WO9603890 A1 WO 9603890A1
Authority
WO
WIPO (PCT)
Prior art keywords
glue
sediment
centrifugation
supernatant
gliadin
Prior art date
Application number
PCT/DE1995/001021
Other languages
German (de)
English (en)
Inventor
Jürgen SCHALLENBERG
Klaus LÖSCHE
Axel Gloe
Original Assignee
Bremer Sonderabfall-Beratungsgesellschaft Mbh
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bremer Sonderabfall-Beratungsgesellschaft Mbh filed Critical Bremer Sonderabfall-Beratungsgesellschaft Mbh
Publication of WO1996003890A1 publication Critical patent/WO1996003890A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09J—ADHESIVES; NON-MECHANICAL ASPECTS OF ADHESIVE PROCESSES IN GENERAL; ADHESIVE PROCESSES NOT PROVIDED FOR ELSEWHERE; USE OF MATERIALS AS ADHESIVES
    • C09J189/00—Adhesives based on proteins; Adhesives based on derivatives thereof

Definitions

  • 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.
  • wheat gluten is extracted using 70% ethanol, for example.
  • gliadin and glutenin are 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.
  • gliadin fraction shows that at least gliadin subunits are lipoproteids and may have a high affinity for galactolipids (Bushuk, W; B ⁇ kes, F., * McMaster, GJ and Zawistkowska, LT .: "Carbohydrates and lipid complexes with proteins in the glue", cereals, flour and bread; 2, 1985, pp. 35-37).
  • the invention is based on the object of providing a process for the production of further cereal glue fractions which have particularly advantageous properties.
  • 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.
  • 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.
  • 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.
  • the supernatant from the centrifugation or the combined supernatant from the centrifugation is allowed to sediment for at least 10 hours essentially without movement.
  • the supernatant or the combined supernatants can be sedimented continuously under the action of cold.
  • 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”.
  • 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.
  • CM protein or Ligolin ethanol-soluble fractions
  • 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.
  • FIG. 3 shows a diagram of the sedimentation behavior of gliadin.
  • 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).
  • 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.
  • movement for example stirring
  • simultaneous exposure to cold for example by means of a cooling finger.
  • Such measures can usually be used to precipitate the sediment more quickly.
  • gliadin sediment shows a variety of advantageous properties that open up new or improved applications.
  • 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.
  • 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
  • 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.
  • soluble gliadin 13.89% gliadin sediment: 16.67% glutenin: 69.44%
  • the cooling limit temperature was determined in several sedimentation experiments.
  • 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.
  • the dough 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.
  • 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.
  • the dough 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.
  • 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.
  • Soluble gliadin (degreased) (invention): (made from degreased vital glue)
  • Gliadin soluble gliadin + gliadin sediment
  • the volume yields which can be achieved 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.
  • 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.
  • novel adhesive fractions can improve dough processing and processing, increase volume yields and optimize quality features.
  • frozen dough pieces with improved properties can also be produced using the adhesive fractions according to the invention.
  • 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.
  • the previous procedure presumably due to damage to the adhesive portion by the freezing process
  • the disadvantages could be completely eliminated or minimized using the adhesive fractions according to the invention.
  • 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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Adhesives Or Adhesive Processes (AREA)
  • Peptides Or Proteins (AREA)

Abstract

L'invention concerne un procédé de production de nouvelles fractions de gluten de céréales, consistant à soumettre tout d'abord le gluten de céréales à une extraction par alcool puis à centrifuger l'extrait obtenu qui est ensuite séparé en un premier sédiment et en un excédent. On fait ensuite sédimenter l'excédent obtenu par centrifugation, puis on sépare le second sédiment séparé et le second excédent, et on effectue éventuellement un traitement ultérieur séparé.
PCT/DE1995/001021 1994-08-04 1995-08-04 Procede de production de nouvelles fractions de gluten de cereales, et produit pouvant etre obtenu selon ce procede WO1996003890A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DEP4427668.0 1994-08-04
DE19944427668 DE4427668A1 (de) 1994-08-04 1994-08-04 Verfahren zur Herstellung neuartiger Getreidekleber-Fraktionen und nach diesem Verfahren herstellbares Produkt

Publications (1)

Publication Number Publication Date
WO1996003890A1 true WO1996003890A1 (fr) 1996-02-15

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DE1995/001021 WO1996003890A1 (fr) 1994-08-04 1995-08-04 Procede de production de nouvelles fractions de gluten de cereales, et produit pouvant etre obtenu selon ce procede

Country Status (2)

Country Link
DE (1) DE4427668A1 (fr)
WO (1) WO1996003890A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997001965A1 (fr) * 1995-07-06 1997-01-23 Shoalhaven Starches Pty. Ltd. Procedes de modification de gluten de ble

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4171521B2 (ja) * 1998-10-06 2008-10-22 アサマ化成株式会社 パンの製造方法
DE102019203217A1 (de) * 2019-03-08 2020-09-10 Krones Ag Etikettiermaschine zum Aufbringen von Etiketten auf Gefäße unter Verwendung von Kaltleim

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2002377A1 (de) * 1970-01-20 1971-07-29 Nutrilite Products Verfahren zur Extraktion von Zein aus Getreide-Gluten
US3840515A (en) * 1972-02-07 1974-10-08 Cpc International Inc Method of treating gluten
JPS591497A (ja) * 1982-06-28 1984-01-06 House Food Ind Co Ltd 小麦蛋白中のグリアジンの分画方法
JPH0592998A (ja) * 1991-08-07 1993-04-16 Tsuji Seiyu Kk 着色並びに臭気の少ないゼインの調製方法
JPH05222097A (ja) * 1991-08-07 1993-08-31 Tsuji Seiyu Kk 色素含有量並びに臭気の少ないゼインの調製方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2002377A1 (de) * 1970-01-20 1971-07-29 Nutrilite Products Verfahren zur Extraktion von Zein aus Getreide-Gluten
US3840515A (en) * 1972-02-07 1974-10-08 Cpc International Inc Method of treating gluten
JPS591497A (ja) * 1982-06-28 1984-01-06 House Food Ind Co Ltd 小麦蛋白中のグリアジンの分画方法
JPH0592998A (ja) * 1991-08-07 1993-04-16 Tsuji Seiyu Kk 着色並びに臭気の少ないゼインの調製方法
JPH05222097A (ja) * 1991-08-07 1993-08-31 Tsuji Seiyu Kk 色素含有量並びに臭気の少ないゼインの調製方法

Non-Patent Citations (10)

* Cited by examiner, † Cited by third party
Title
A. ESEN: "SEPARATION OF ALCOHOL-SOLUBLE PROTEINS (ZEINS) FROM MAIZE INTO THREE FRACTIONS BY DIFFERENTIAL SOLUBILITY", PLANT PHYSIOL., vol. 80, pages 623 - 627 *
DATABASE FSTA INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; A.B. VAKAR, V.V. KOLPAKOVA: "[SOLUBILITY OF THE GLUTEIN FRACTION OF GLUTEN]" *
DATABASE WPI Week 8407, Derwent World Patents Index; AN 84-039643 *
DATABASE WPI Week 9320, Derwent World Patents Index; AN 93-162127 *
DATABASE WPI Week 9339, Derwent World Patents Index; AN 93-309195 *
J. LANDRY, J.W. PAULIS, D.A. FEY: "RELATIONSHIP BETWEEN ALCOHOL-SOLUBLE PROTEINS EXTRACTED FROM MAIZE ENDOSPERM BY DIFFERENT METHODS", J. AGRIC. FOOD CHEM., vol. 31, pages 1317 - 1322, XP055296201, DOI: doi:10.1021/jf00120a042 *
J.W. PAULIS, J.S. WALL: "FRACTIONATION AND CHARACTERISATION OF ALCOHOL-SOLUBLE REDUCED CORN ENDOSPERM GLUTELIN PROTEINS", CEREAL CHEMISTRY, vol. 54, pages 1223 - 1228 *
PATENT ABSTRACTS OF JAPAN vol. 008, no. 077 (C - 218) 10 April 1984 (1984-04-10) *
U. MELCHER, B. FRAIJ: "METHIONINE-RICH PROTEIN FRACTION PREPARED BY CRYOPRECIPITATION FROM EXTRACTS OF CORM MEAL", J. AGRIC. FOOD CHEM., vol. 28, pages 1334 - 1336 *
VAKAR A.B.: "solubility of the glutein fraction of gluten", VESTNIK SEL'SKOKHOZYAISTVENNOI NAUKI, no. 7, MOSCOW, pages 45 - 50 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997001965A1 (fr) * 1995-07-06 1997-01-23 Shoalhaven Starches Pty. Ltd. Procedes de modification de gluten de ble
US6113975A (en) * 1995-07-06 2000-09-05 Shoalhave Starches Pty Ltd Processes for the modification of wheat gluten

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