Industrial process for producing wheat peptide from glutelin powder by enzyme method

A technology of gluten and wheat peptides, applied in food preparation, protein food processing, vegetable protein processing and other directions, can solve the problems of amino acid destruction, difficult final product, difficult to filter, etc., to achieve a short production cycle, complete enzymatic hydrolysis, easy filter effect
CN101297675BActive Publication Date: 2010-09-15中食都庆(山东)生物技术有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
中食都庆(山东)生物技术有限公司
Publication Date
2010-09-15

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Abstract

The invention discloses an industrial production method for enzymatic preparing wheat peptide from wheat gluten. The production method is characterized by comprising the following steps: (1) putting wheat gluten of 1kg, adding deionized water, and reflowing to a pot; (2) heating up to 50 to 55 DEG C, pH of feed fluid is 7.5 to 8.0, then adding protamex of 1 to 2g, and carrying out enzymolysis for8 hours; (3) heating up to 80 DEG C, and extinguishing enzyme for 10min; and (4) carrying out filtration by a ceramic membrane and vacuum concentration, treating the feed fluid with spray drying, sieving by a sieve with 60 meshes, and packing by compound bags. The wheat peptide prepared by the method of the invention has the protein content of above 50 percent, molecular weight of wheat peptide of 90 percent is below 1000Dalton. The method of the invention has simple technique and short production cycle, the wheat peptide product produced by the method is white and has good mouthfeel.
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Description

(1) Technical field

[0001] The invention relates to a production method of wheat peptide, in particular to an industrial production method of enzymatically preparing wheat peptide from gluten. (2) Background technology

[0002] Wheat gluten contains a certain amount of protein, but it is difficult to be absorbed by organisms. Peptides are absorbed by organisms faster than the same amount of free amino acids, and far faster than the same amount of protein. Making gluten into wheat peptide can better digest and absorb. At present, the methods for preparing wheat peptides from gluten mainly include acid hydrolysis and enzymatic hydrolysis. The acid hydrolysis reaction is violent, the reaction process and the final product are difficult to control, and will cause the destruction of a large amount of amino acids. Direct enzymatic hydrolysis with gluten is very difficult. , long time, difficult to filter, and low peptide yield. (3) Contents of the invention

[0003] In order t...

Claims

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