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Method for deamidation and modification of wheat flour gluten protein using organic acid

A technology for deamidation of wheat gluten protein and organic acid, which is applied in plant protein processing and other directions, can solve the problems of uncontrollable hydrolysis degree, production of chloropropanol, and impact on safety, etc., and achieves strong implementability, high safety, and safety sex high effect

Inactive Publication Date: 2009-07-15
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problems related to the existence of acid deamidation modified protein are: (1) hydrochloric acid modified protein, protein degradation occurs in different degrees, and the degree of hydrolysis cannot be controlled; (2) some amino acids (such as tryptophan, serine, threonine) are caused and some sulfur-containing amino acids) isomerization or destruction; (3) hydrochloric acid modified protein produces chloropropanol under high temperature conditions, which affects its safety

Method used

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  • Method for deamidation and modification of wheat flour gluten protein using organic acid
  • Method for deamidation and modification of wheat flour gluten protein using organic acid
  • Method for deamidation and modification of wheat flour gluten protein using organic acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043]Dissolve acetic acid in 10% (w / w) wheat gluten suspension, the mass concentration of acetic acid in wheat gluten suspension is 0.5%, react at 110°C for 30min, cool, centrifuge at 8000rpm / min for 10min, dilute After 5 times, pass through an ultrafiltration membrane with a molecular weight of 5000Da to remove small molecule acid residues, concentrate and spray dry to obtain the final product. The foaming property of the product is 270%, the foaming stability is 25.93%, the degree of deamidation is 62.67%, and the protein recovery rate is 93.88%.

Embodiment 2

[0045] Dissolve acetic acid in 10% (w / w) wheat gluten protein suspension, the mass concentration of acetic acid in wheat gluten protein suspension is 0.2%, carry out reaction 10min under 121 ℃, cool, 8000rpm / min centrifugal 20min, dilute 6 After doubling, pass through an ultrafiltration membrane with a molecular weight of 5000Da to remove small molecule acid residues, concentrate and spray dry to obtain the final product. The foaming property of the product is 335%, the foaming stability is 41.49%, the degree of deamidation is 40.2%, and the protein recovery rate is 88.12%.

Embodiment 3

[0047] Dissolve citric acid in 10% (w / w) wheat gluten protein suspension, the mass concentration of citric acid in wheat gluten protein suspension is 1.5%, carry out reaction 5min under 126 ℃, cooling, 9500rpm / min centrifugal 10min, After being diluted 7 times, the small molecular acid residues were removed through an ultrafiltration membrane with a molecular weight of 10,000 Da, concentrated, and spray-dried to obtain the final product. The foamability of the product is 175%, the foam stability is 21.49%, the degree of deamidation is 64.29%, and the protein recovery rate is 95.6%.

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Abstract

The invention discloses a method for preparing modified wheat gluten protein by decarboxamidation and organic acid. The method comprises the steps: the organic acid is dissolved in 5 to 15 percent (w / w) of wheat gluten protein suspension, the mass concentration of the organic acid in the wheat gluten protein suspension is 0.2 to 1.5 percent; the solution reacts at a temperature of 110 DEG C to 126 DEG C for 5 to 30 minutes and is cooled and diluted for 5 to 10 times before small molecular acid residue is removed by ultrafiltration, and the solution is condensed, sprayed and dried to obtain the modified wheat gluten protein. The method has simple production technology, low protein hydrolysis degree, high safety and strong feasibility of implementation, and the final product has high foamability and can be used for baking and swelling food.

Description

technical field [0001] The invention relates to the technical field of wheat gluten modification, in particular to a method for modifying wheat gluten by organic acid deamidation. Background technique [0002] Wheat gluten (commonly known as gluten) is a by-product of wheat starch production, with a protein content as high as 72% to 85%. Wheat gluten contains a large number of uncharged polar amino acid residues (such as glutamine and asparagine, accounting for 1 / 3 of the total amino acids) and few charged amino acid residues (such as Lys, Arg , Glu, Asp), thus causing its poor water solubility, which limits the application of other functional properties, making it unable to meet the requirements of food processing and other industries. The modification of the amide group is mainly to convert the amide group in the amino acid side chain group into a carboxylic acid group, which increases the negative charge of the protein, increases the electrostatic repulsion, reduces the ...

Claims

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Application Information

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IPC IPC(8): A23J3/18
Inventor 赵谋明廖兰赵海锋崔春任娇艳赵强忠
Owner SOUTH CHINA UNIV OF TECH
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