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Method for increasing wheat gluten solubility by heat-moisture treatment

A wet heat treatment and gluten technology, which is applied in the processing field of gluten, can solve the problems of low solubility, large hydrophobic interaction area, limited utilization range, etc., and achieves the effects of wide source, short modification time and low energy consumption.

Inactive Publication Date: 2011-07-06
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

[0022] 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.

[0023] Step 2, under the action of magnetic stirring, adjust the pH value of the gluten suspension to 4.5 with hydrochloric acid.

[0024] Step 3: Perform wet heat treatment on the suspension after adjusting the pH value, and heat for 40 minutes at a water bath temperature of 75° C. under the action of magnetic stirring.

[0025] Step 4. Spray-dry the gluten powder dispersion after heat treatment in a water bath, control the inlet temperature to 180° C., and the outlet temperature to 110° C., and pass the dried powder through a 100-200 mesh sieve to obtain modified gluten powder. The gluten powder modified by heat and humidity is a khaki powder with loose structure, uniform particles and no agglomeration.

Embodiment 2

[0027] 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.

[0028] Step 2, under the action of magnetic stirring, adjust the pH value of the gluten suspension to 3.5 with hydrochloric acid.

[0029] Step 3: Perform wet heat treatment on the suspension after adjusting the pH value, and heat for 60 minutes at a water bath temperature of 80° C. under the action of magnetic stirring.

[0030] Step 4. Spray-dry the gluten powder dispersion after heat treatment in a water bath, control the inlet temperature to 190° C., and the outlet temperature to 120° C., and pass the dried powder through a 100-200 mesh sieve to obtain modified gluten powder. The gluten powder modified by heat and humidity is a khaki powder with loose structure, uniform particles and no agglomeration.

Embodiment 3

[0032] 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.

[0033] Step 2, under the action of magnetic stirring, adjust the pH value of the gluten suspension to 3 with hydrochloric acid.

[0034] Step 3: Perform wet heat treatment on the suspension after adjusting the pH value, and heat for 15 minutes at a water bath temperature of 95° C. under the action of magnetic stirring.

[0035] Step 4, freeze-drying the gluten powder dispersion after the water-bath heat treatment at a temperature of -45°C for 12 hours, and passing the dried powder through a 100-200 mesh sieve to obtain modified gluten powder. The gluten powder modified by heat and humidity is a khaki powder with loose structure, uniform particles and no agglomeration.

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PUM

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Abstract

The invention relates to the processing technical field of wheat gluten, in particular to a method for increasing wheat gluten solubility by heat-moisture treatment. Wheat gluten is stirred and processed by hydration for 1-30 min; the pH is adjusted to 3-5; the dispersed solution of wheat gluten is heated in a water bathe under stirring, wherein the temperature of the water bathe is 60-100 DEG C and the heating time is 10-100 min; the product finally obtained is dried by spray drying or freeze drying, pulverized and sieved to obtain a powdery modified wheat gluten product. The invention has a simple operation flow, and no additional additives or impurities are added during the modification process; compared with wheat gluten that is not treated by heat and moisture, the wheat gluten prepared by the invention has significantly improved solubility; the added value of wheat products is increased, and a theoretical basis is provided for the deep processing and the value increase of wheat products.

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 wet heat 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, globul...

Claims

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Application Information

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IPC IPC(8): A23J3/18
Inventor 王文俊包海蓉许慧
Owner SHANGHAI OCEAN UNIV
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