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Extraction method of wheat gluten peptide

An extraction method and technology of gluten powder, applied in the field of extraction of gluten peptides and gluten peptides, can solve the problems of destroying protein components, not using membrane separation technology, reducing the economic benefits of enterprises, etc., and reaching the production cycle Short, guaranteed natural whiteness, low cost effect

Inactive Publication Date: 2011-02-16
湖北远成赛创科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A large amount of alkali and organic solvents are used for treatment, which not only brings serious environmental pollution and potential safety hazards, but also destroys the protein components; moreover, no membrane separation technology is used in the prior art, which reduces the economic benefits of the enterprise

Method used

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  • Extraction method of wheat gluten peptide
  • Extraction method of wheat gluten peptide
  • Extraction method of wheat gluten peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of extracting method of gluten peptide, its step is as follows:

[0025] Take commercially available gluten powder (protein content ≥ 75%) 1kg, add 7kg distilled water, 50g 95wt% ethanol and 16g anhydrous sodium sulfite, after stirring, be warming up to 90 ℃ of reflux 5h, filter while hot then; Cool filtrate to 55°C, use 0.1M food-grade sodium hydroxide solution to adjust the pH to 7-8, then add 20g of alkaline protease, stir at 55°C for 6 hours, and use the above-mentioned 0.1M sodium hydroxide solution to maintain the enzymolysis process The pH value of the reaction system is 7-8; then add 10g of flavor protease, and perform enzymatic hydrolysis at 55°C for 7 hours. During the enzymolysis process, use the above-mentioned 0.1M sodium hydroxide solution to keep the pH value of the reaction system at 7-8; then raise the temperature to 90°C , keep warm for 10min to inactivate the enzyme; then filter the enzymolysis solution to obtain a supernatant; add 20g of powde...

Embodiment 2

[0030] A kind of extracting method of gluten peptide, its step is as follows:

[0031] Take by weighing commercially available gluten powder (protein content ≥ 75%) 2kg, add 16kg distilled water, 120g 95wt% ethanol and 30g anhydrous sodium sulfite, after stirring evenly, be warming up to 95 ℃ of reflux 4h, filter while hot then; Cool filtrate to Adjust the pH to 7-8 with 0.1M food-grade sodium hydroxide solution at 52°C, then add 60g of alkaline protease, stir at 55°C for 5 hours, and use the above-mentioned 0.1M sodium hydroxide solution during the enzymolysis process to maintain The pH value of the reaction system is 7-8; then add 30g of flavor protease, and perform enzymatic hydrolysis at 55°C for 7 hours. During the enzymolysis process, use the above-mentioned 0.1M sodium hydroxide solution to keep the pH value of the reaction system at 7-8; then raise the temperature to 95°C, Incubate the enzyme for 16 minutes; then filter the enzymatic hydrolysis solution to obtain a sup...

Embodiment 3

[0036] A kind of extracting method of gluten peptide, its step is as follows:

[0037] Weigh 10kg of commercially available gluten (protein content ≥ 75%), add 90kg of distilled water, 560g of 95wt% ethanol and 200g of anhydrous sodium sulfite, stir evenly, heat up to 93°C and reflux for 4h, then filter while it is hot; then cool the filtrate to 50°C, adjust the pH to 7-8 with 0.1M food-grade sodium hydroxide solution, then add 400g of alkaline protease, stir at 55°C for 5 hours, and use the above-mentioned 0.1M sodium hydroxide solution during the enzymolysis Keep the pH value of the reaction system at 7-8; then add 200g flavor protease, and perform enzymatic hydrolysis at 55°C for 6 hours. During the enzymolysis process, use the above-mentioned 0.1M sodium hydroxide solution to keep the pH value of the reaction system at 7-8; then raise the temperature to 96°C , keep warm for 20min to inactivate the enzyme; then filter the enzymolysis solution to obtain the supernatant; add ...

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Abstract

The invention discloses an extraction method of gluten peptide. The method adopts the commercial gluten flour as the main raw material; and the method comprises the following steps: proportioning with water, adding alcohol and sodium sulfite to heat and cook, filtering to obtain filtrate, adding protease in the filtrate for enzymolysis, killing enzyme, decoloring, performing membrane separation to obtain filtrate, and drying the filtrate to obtain the gluten peptide. The method of the invention has short production period and low cost and can not generate any poisonous or harmful substance; and the obtained product has high safety and can be widely used in the fields such as food, medicines, health products and biosynthesis.

Description

technical field [0001] The method of the invention relates to the technical field of gluten deep processing, in particular to a method for extracting gluten peptides, which uses commercially available gluten as raw material, uses biological enzymes to enzymatically hydrolyze the gluten powder and utilizes biological enzyme modification technology to extract A method for extracting gluten peptides by modifying protein peptides. Background technique [0002] Wheat gluten is a light yellow powdery natural grain protein extracted from wheat through deep processing. It contains 15 kinds of amino acids necessary for the human body. The protein content is as high as 75-85%. It has strong water absorption, viscoelasticity, and extensibility. , film formability, adhesion heat coagulation, liposuction emulsification and other characteristics. It has wide application value in noodle products, meat products, aquatic products and beverage industries. [0003] Gluten peptide is refined ...

Claims

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Application Information

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IPC IPC(8): C07K1/34C07K1/14C12P21/06
Inventor 叶传发张小东胡承四叶思
Owner 湖北远成赛创科技有限公司
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