Separation method of bran protein

Abstract

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 ...

AI Technical Summary

Problems solved by technology

At present, most flour manufacturers directly sell bran to feed mills, and seldom use it for further processing and reuse.