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Method for preparing corn protein foaming powder by enzymatic hydrolysis of com gluten meal

A technology of corn yellow powder and corn gluten, applied in the direction of vegetable protein processing, etc., can solve the problems of poor water solubility and inability to make full use of corn yellow powder, so as to improve the technological content and quality, improve the ability of emulsifying and foaming, and improve the solubility. Effect

Active Publication Date: 2013-08-14
山东盛泰生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a method for preparing corn protein foaming powder by enzymatically hydrolyzing corn yellow powder to further expand the application range of corn yellow powder , improve the added value of corn yellow powder deep processing products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Crush the corn yellow powder with a high-speed pulverizer, pass through a 60-mesh sieve, take 100g of the crushed and sieved corn yellow powder, add 250g of water to dissolve and stir evenly, heat in a water bath and keep the temperature at 45°C, add 1.5g of fiber Supplement, adjust the pH to 4.5, stir at 800r / min for 3.5h, centrifuge the resulting solution for 5 minutes, place the centrifuged liquid separately, and then wash the solids twice with water.

[0029] (2) Dissolve the above solids in 250g of water, heat in a water bath and keep the temperature at 60℃, add 1.5g of α-amylase, adjust the pH to 6.0, stir for 1.5h at 800r / min, and centrifuge the resulting solution For 5 minutes, the centrifugal liquid obtained by centrifugation was placed alone, and the solid matter obtained by centrifugation was washed twice with water to obtain corn protein concentrate.

[0030] (3) Add the obtained corn protein concentrate to 250g of water to dissolve and stir evenly, heat in a...

Embodiment 2

[0033] (1) Crush the corn yellow powder with a high-speed pulverizer, pass through a 60-mesh sieve, take 100g of the crushed and sieved corn yellow powder, add 350g of water to dissolve and stir evenly, heat in a water bath and keep the temperature at 55°C, add 0.8g of fiber Supplement, adjust the pH to 5.5, stir the reaction at 1000r / min for 2.5h, centrifuge the obtained solution for 15min, place the centrifuged liquid separately, and then wash the solids twice with water.

[0034] (2) Dissolve the above solids in 350g of water, heat in a water bath and keep the temperature at 70℃, add 0.8g of α-amylase, adjust the pH to 7.0, stir for 0.5h at 1000r / min, and centrifuge the resulting solution For 15 minutes, the centrifugal liquid obtained by centrifugation was placed alone, and the solid matter obtained by centrifugation was washed twice with water to obtain corn protein concentrate.

[0035] (3) Add the obtained corn protein concentrate to 350g of water to dissolve and stir evenly...

Embodiment 3

[0038] (1) Crush the corn yellow powder with a high-speed pulverizer, pass through a 60-mesh sieve, take 100g of the crushed and sieved corn yellow powder, add 300g of water to dissolve and stir evenly, heat in a water bath and keep the temperature at 50°C, add 1.0g of fiber Adjust the pH to 5.0, stir the reaction at 900r / min for 3.2h, centrifuge the resulting solution for 10 minutes, place the centrifuged liquid separately, and then wash the solids twice with water.

[0039] (2) Dissolve the above solids in 300g of water, heat in a water bath and keep the temperature at 65℃, add 1.0g of α-amylase, adjust the pH to 6.5, stir and react at 900r / min for 1.0h, and centrifuge the resulting solution For 12 minutes, the centrifugal liquid obtained by centrifugation was placed alone, and the solid matter obtained by centrifugation was washed twice with water to obtain corn protein concentrate.

[0040] (3) Add the obtained corn protein concentrate to 300g of water to dissolve and stir even...

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Abstract

The invention discloses a method for preparing corn protein foaming powder by enzymatic hydrolysis of com gluten meal. The method comprises the following steps of: pre-treating the com gluten meal by adopting enzymolysis of double enzymes, namely cellulase and alpha-amylase, centrifuging and washing to obtain corn protein concentrate; dissolving the corn protein concentrate into water, and performing thermal denaturation treatment at the temperature between 80 and 90 DEG C; adding sulfite or meta-disulfite for chemical modification; and adding neutral protease or alkali protease for hydrolysis, filtering, drying the clear solution, and thus obtaining a corn foaming protein product. The corn protein foaming powder prepared by pre-treating the com gluten meal by adopting enzymolysis of the double enzymes has high protein content, good foaming effect and high foaming stability; and the application range of the com gluten meal is further widened, the additional value of the deep processing products of the com gluten meal is improved, and the technological content and the quality of the deep processing products of the com gluten meal are greatly improved.

Description

Technical field [0001] The invention relates to the technical field of deep processing of corn yellow powder, in particular to a method for preparing corn gluten foam powder after pretreatment with double enzyme enzymolysis on corn yellow powder. Background technique [0002] Corn syrup is a product in the deep processing of corn, specifically refers to a kind of leftovers after wet-processed corn starch, which mainly contains zein, gluten, a small amount of starch, fat, fiber, and trace amounts Of globulin, albumin and carotenoids. Corn ox meal has a special smell and color, and the zein in it is not soluble in water, which limits the application of corn ox meal in industry. It is currently mainly used in the feed industry or naturally discharged, and has low utilization value. [0003] At present, the methods for further processing of corn yellow powder include extracting natural food coloring, alcohol-soluble protein and glutamic acid, etc., and can also enzymatically prepare c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/12A23J3/14
Inventor 刘伟杰付刚蔡俊刘德林丛伟国王明生赵清风李春阳
Owner 山东盛泰生物科技有限公司
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