Method for improving dissolubility of wheat gluten by ultrasonic treatment

A technology of ultrasonic treatment and gluten powder, which is applied in the field of gluten powder processing, can solve the problems of large hydrophobic area, low solubility, and limited application range, etc., and achieve short modification time, low temperature requirements, and low energy consumption Effect

Inactive Publication Date: 2011-05-18
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because it contains more hydrophobic amino acids and uncharged amino acids, the hydrophobic interaction area in the molecule is larger and the solubility is lower.
In addition, it still contains more non-polar residues such as leucine and proline, which exist in the form of hydrophobic interactions, which further limits its utilization in food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Step 1, get 12g gluten powder (domestic), add 200ml deionized water, stir and hydrate at 25°C for 10 minutes to obtain gluten powder suspension.

[0024] Step 2, under the action of magnetic stirring, adjust the pH value of the gluten suspension to 4.5 with hydrochloric acid.

[0025] Step 3. Ultrasonic treatment is carried out on the suspension after adjusting the pH value. The ultrasonic equipment is a probe type, and the pulse amplitude is set to 50%. The ultrasonic treatment adopts intermittent operation. 10s, the ultrasonic process was carried out in an ice bath environment, and the ultrasonic time was 80s.

[0026] Step 4. Spray-dry the ultrasonically treated gluten powder dispersion, control the inlet temperature to 160° C., and the outlet temperature to 55° C., and pass the dried powder through a 100-200 mesh sieve to obtain modified gluten powder. The gluten powder after ultrasonic modification is light yellow powder with loose structure, uniform particles and...

Embodiment 2

[0028] Step 1, get 9g gluten powder (domestic), add 200ml deionized water, stir and hydrate at 25°C for 5 minutes to obtain gluten powder suspension.

[0029] Step 2, under the action of magnetic stirring, adjust the pH value of the gluten suspension to 3.5 with hydrochloric acid.

[0030] Step 3. Ultrasonic treatment is carried out on the suspension after adjusting the pH value. The ultrasonic equipment is a probe type, and the pulse amplitude is set to 40%. The ultrasonic treatment adopts intermittent operation. 1 s, the ultrasonic process was carried out in an ice bath environment, and the ultrasonic time was 60 s.

[0031] Step 4, spray-drying the ultrasonically treated gluten powder dispersion, controlling the inlet temperature to 180°C and the outlet temperature to 60°C, and passing the dried powder through a 100-200 mesh sieve to obtain modified gluten powder. The gluten powder after ultrasonic modification is light yellow powder with loose structure, uniform particles...

Embodiment 3

[0033] Step 1, get 20g gluten powder (domestic), add 200ml deionized water, stir and hydrate at 25°C for 30 minutes to obtain gluten powder suspension.

[0034] Step 2, under the action of magnetic stirring, adjust the pH value of the gluten suspension to 3 with hydrochloric acid.

[0035] Step 3. Ultrasonic treatment is carried out on the suspension after adjusting the pH value. The ultrasonic equipment is a probe type, and the pulse amplitude is set to 80%. The ultrasonic treatment adopts intermittent operation. 15s, the ultrasonic process was carried out in an ice bath environment, and the ultrasonic time was 120s.

[0036] Step 4, freeze-drying the gluten powder dispersion after ultrasonic treatment at a temperature of -45° C. for 24 hours, and passing the dried powder through a 100-200 mesh sieve to obtain modified gluten powder. The gluten powder after ultrasonic modification is light yellow powder with loose structure, uniform particles and no agglomeration.

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Abstract

The invention relates to the technical field of processing of wheat gluten, in particular to a method for improving dissolubility of wheat gluten by ultrasonic treatment. The method comprises the following steps of: performing stirring hydration treatment on the wheat gluten for 1 to 30 minutes; adjusting the pH value to be between 3 and 5; performing intermittent ultrasonic treatment on the wheat gluten dispersion, and setting the pulse amplitude at 40 to 100 percent, wherein the on value of the continuous pulse working time is 1 to 60 seconds, the off value of the intermittent pulse time is 1 to 30 seconds and the ultrasonic time is 40 to 160 seconds; and spray-drying or freeze-drying the finally obtained product, and crushing and sieving the product to obtain a powdery modified wheat gluten product. The method has simple operation flow and low temperature requirement, and no other additives or impurities are added in the modification process; and compared with the wheat gluten without ultrasonic treatment, the dissolubility is obviously improved, the additional value of a wheat product is improved, and theoretical basis is provided for deep processing and high value generation of the wheat product.

Description

technical field [0001] The invention relates to the technical field of gluten processing, in particular to a method for improving the solubility of gluten by ultrasonic treatment. Background technique [0002] my country is a big wheat producing country. Since the output exceeded 200 billion catties in 2006, the domestic supply capacity has exceeded the demand, and the stock of grain has increased. Deep processing and development must be carried out to improve the comprehensive utilization value of wheat. With the continuous improvement of wheat deep processing technology, wheat deep processing Product development and utilization technology needs further improvement. [0003] Gluten powder claims active gluten powder again, is the natural protein that extracts through washing, separating, drying from wheat flour, forms by the instant drying of the fresh wet gluten that obtains in the production process of wheat starch. It is divided into four types of proteins: albumin, glob...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/18
Inventor 王文俊包海蓉许慧
Owner SHANGHAI OCEAN UNIV
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