Separation method of bran protein
A separation method and bran technology, which is applied in the separation of bran protein and the processing of agricultural and sideline products, can solve the problems of few deep processing and reuse, and achieve the effect of improving food texture, simple process and increasing protein content
Inactive Publication Date: 2012-05-30
张晓雷
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Problems solved by technology
At present, most flour manufacturers directly sell bran to feed mills, and seldom use it for further processing and reuse.
Method used
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Experimental program
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Effect test
Embodiment
[0010] A method for separating bran protein, characterized in that: the main technological process of the separation method is: bran-crushing-soaking-homogenizing-readjusting pH value-constant temperature water bath (stirring)-centrifugation-drying-heating to 100 ℃ - get bran protein.
[0011] Add water and adjust the pH value before soaking in the described process;
[0012] The constant temperature water bath time is 3-16h;
[0013] The ratio of the bran and water is 1:10.
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Belonging to the technical field of agricultural by-product processing, the invention relates to an agricultural byproduct, especially to a separation method of bran protein. The separation method has a simple process, which comprises: subjecting bran to crushing, immersion and homogeneous water-bath, then conducting centrifugation, drying and heating, thus obtain the bran protein. The highly concentrated bran protein can be directly used in food industry as a protein resource for enhancing protein content, raising food nutritive value, and improving certain food texture, etc.
Description
technical field [0001] The invention relates to an agricultural by-product, in particular to a method for separating bran protein, and belongs to the technical field of agricultural by-product processing. Background technique [0002] Wheat bran accounts for about 1 / 3 of the wheat grain, and its protein content is about 16%. At present, most flour manufacturers sell bran directly to feed mills, and seldom use it for further processing and reuse. Under the condition that protein resources are relatively scarce at present, bran, as a plant protein resource, should be valued by people. Due to the characteristics of bran itself, bran protein is closely combined with fiber and is not easy to separate. It contains albumin, globulin, and gliadin. At present, there are many studies on the deep processing and reuse of bran protein. It can be directly added to food as a highly concentrated protein additive, or it can be used as a new type of food additive through partial hydrolysis ...
Claims
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IPC IPC(8): A23J1/12
Inventor 张晓雷
Owner 张晓雷