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Industrial production method of hydrolyzed wheat protein for feeding

A technology of wheat hydrolyzed protein and production method, which is applied in the industrialized production field of forage wheat hydrolyzed protein, can solve the problems of failing to realize industrialized production, many single components of enzyme preparations, and no amplification test research, etc. Improvement and improvement of performance indicators, scientific and reasonable effect of production process

Inactive Publication Date: 2010-01-20
郑州新威营养技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] From the above reports, it can be seen that the current research on the enzymatic hydrolysis of wheat protein is still in the laboratory stage, no further scale-up test research has been carried out, and industrial production has not been realized, and most enzyme preparations use a single component
The industrial scale production of feed wheat hydrolyzed protein products through enzymatic modification has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Weigh 1000kg of wheat gluten protein powder, mix it with 6000kg of 40°C warm water in a reaction kettle, add alkaline protease to dissolve, and the addition amount is 20U / g wheat gluten protein powder; then adjust the pH value to 7.5 with sodium hydroxide, add compound Enzyme preparation, so that the mass percentage concentration in the solution is 0.3%, hydrolyzed at a temperature of 40°C for 8 hours; and then carry out enzyme inactivation and filtration decolorization treatment, using an inlet air temperature of 160°C, an outlet air temperature of 85°C, and a homogeneous pressure 30MPa for spray drying to obtain the product. The compound enzyme preparation used for hydrolysis is: alkaline protease, neutral protease, papain and flavor protease compounded in 1:1:0.2:0.2 parts by weight. Activated carbon is used for filtration and decolorization, and its addition amount is 2% of the weight of wheat gluten protein powder, and the decolorization treatment is carried out at...

Embodiment 2

[0030] Weigh 1000kg of wheat gluten protein powder, mix it with 7000kg of 35°C warm water in a reaction kettle, add alkaline protease to dissolve, and the addition amount is 40U / g wheat gluten protein powder; then adjust the pH value to 7.0 with potassium hydroxide, add Composite enzyme preparation, so that the mass percentage concentration in the solution is 0.2%, hydrolyzed at a temperature of 45°C for 6 hours; then carry out enzyme inactivation and filter decolorization treatment, using an inlet air temperature of 150°C, an outlet air temperature of 75°C, and a homogeneous pressure 25MPa for spray drying to obtain the product. The compound enzyme preparation used for hydrolysis is: alkaline protease, neutral protease, papain and flavor protease compounded in 1:1.5:0.3:0.1 parts by weight. Activated carbon is used for filtration and decolorization, and its addition amount is 3% of the weight of wheat gluten protein powder, and the decolorization treatment is carried out at 5...

Embodiment 3

[0032] Weigh 1000kg of wheat gluten protein powder, mix it with 5000kg of 40°C warm water in a reaction kettle, add alkaline protease to dissolve, and the addition amount is 25U / g wheat gluten protein powder; then adjust the pH value to 6.5 with phosphoric acid, and add the compound enzyme preparation , so that the mass percentage concentration in the solution is 0.6%, hydrolyzed at a temperature of 40°C for 4h; then carry out enzyme inactivation and filter decolorization treatment, using an inlet air temperature of 160°C, an outlet air temperature of 80°C, and a homogeneous pressure of 20MPa for spraying Dry to obtain the product. The compound enzyme preparation used for hydrolysis is: alkaline protease, neutral protease, papain and flavor protease compounded in 1:1.3:0.5:0.1 parts by weight. Activated carbon is used for filtration and decolorization, and its addition amount is 4% of the weight of wheat gluten protein powder, and the decolorization treatment is carried out at...

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Abstract

The invention discloses an industrial production method of hydrolyzed wheat protein for feeding, belonging to the technical field of feed additive production. In the method, through the method of synergy of multiple enzymes and combined treatment of multiple steps, the hydrolyzed wheat protein for feeding is prepared by taking wheat gluten meal and water with weight ratio of 1:10-1:2 and adding compound enzyme, ensuring the mass percent concentration of the compound enzyme in the solution is 0.2-1.4%, hydrolyzing the mixture for 1-13h under the conditions that the temperature is 30-70 DEG C and pH value is 5.0-10.0, then carrying out such processes as filtering, decoloring and drying, etc. Compared with the traditional methods, the method of the invention features mild hydrolysis conditions, sanitation and safety and maintains the original nutritive composition of amino acid free of loss; the hydrolysate is low in salt content, mellow in mouth feel and high in yield which is up to 98%. The tests that the hydrolyzed wheat protein is added in the feed for suckling pigs, chicks, calves, aquaculture and the like to be used show that the hydrolyzed wheat protein has the advantages and evident effects of improving daily feed intake, reducing diarrhea rate, enhancing immunity, slowing weanling stress, improving growth performance and the like.

Description

technical field [0001] The invention relates to the field of comprehensive development and application of plant protein, in particular to an industrial production method of wheat hydrolyzed protein for feed, belonging to the technical field of feed additive production. Background technique [0002] Wheat gluten, commonly known as gluten, is a pure natural grain protein extracted from wheat as raw material through washing, separation and drying processes. It contains 15 kinds of amino acids necessary for the human body. It is a nutrient-rich plant protein resource. The wet gluten after absorbing water can maintain the original natural activity and natural physical state. It has viscosity, elasticity, extensibility, film forming and liposuction emulsification. , and has a variety of unique physical characteristics such as light and mellow or slightly grainy taste. Wheat protein is mainly composed of gliadin, glutenin, gliadin, and wheat albumin. Gliadin (accounting for about...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/00A23K20/147A23K20/189A23K40/10
Inventor 张新武张子峰
Owner 郑州新威营养技术有限公司
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