Extraction method of defatted wheat germ protein

A technology of wheat germ protein and extraction method, which is applied in the fields of application, food preparation, food science, etc., can solve the difference between powder diameter-thickness ratio and shape coefficient, increase the flour content of coarse-grade products, and increase the coarse-grained product content of fine-grained products and other issues, to achieve the effect of improving the purity and yield, improving the comprehensive utilization rate, and facilitating the promotion of industrialization

Active Publication Date: 2012-09-19
JIANGNAN UNIV
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AI Technical Summary

Problems solved by technology

The existing technology mostly adopts dry screening, but for fine materials less than 100 mesh, when the water content reaches a certain level, they will adsorb each other and unite to block the screen holes, and the screening ability will drop sharply. There are differences in the peeling properties of the powder, resulting in differences in the diameter-thickness ratio and shape coefficient

Method used

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  • Extraction method of defatted wheat germ protein
  • Extraction method of defatted wheat germ protein
  • Extraction method of defatted wheat germ protein

Examples

Experimental program
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Effect test

Embodiment 1

[0025] Using 1000g of commercially available low-temperature defatted wheat germ as a raw material, pulverize it with a traditional Chinese medicine grinder for 20 seconds, stir the powder into a uniform wheat germ slurry according to the mass ratio of the obtained defatted wheat germ powder to water 1:30, adjust the pH to 9.5, Stir for 20 minutes, pass through 100 mesh, 200 mesh, and 325 mesh ultrasonic vibrating sieves for wet sieving, and spray evenly on the vibrating sieve with water with a flow rate of 2.0 L / min, and the sieving time is 20 minutes. Test and calculate with conventional method, the defatted wheat germ protein content is 40.35 ± 1.54% (on a dry basis) in the final sieve that obtains, and the balance is carbohydrate and ash, and the defatted wheat germ protein loss in the sieve is about Accounting for 5%-10% of the total protein of defatted wheat germ as raw material, the sieve can be used to prepare wheat germ dietary fiber.

Embodiment 2

[0027] Using 1000g of commercially available low-temperature defatted wheat germ as a raw material, pulverize it with a traditional Chinese medicine grinder for 15 seconds, stir the powder into a uniform wheat germ slurry according to the mass ratio of the obtained defatted wheat germ powder to water 1:10, adjust the pH to 10.0, Stir for 30 minutes, then pass through 100 mesh, 200 mesh, and 325 mesh ultrasonic vibrating sieves for wet sieving, and spray evenly in the vibrating sieve with water with a flow rate of 1.5L / min. The sieving time is 30 minutes, and the final sieved The lower matter was centrifuged in a refrigerated centrifuge for 20 minutes at a speed of 5000rmp, and the resulting supernatant was adjusted to a pH of 4.0 with 1mol / L HCl to obtain a protein precipitate, which was then treated with soft water at a mass ratio of 1.5:1 between water and protein precipitate. Wash and adjust the pH to 7.0 with 1.0mol / L NaOH, heat the obtained protein curd to 85°C, and steril...

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Abstract

The invention discloses an extraction method of defatted wheat germ protein. The extraction method includes crushing low-temperature defatted wheat germs to make even wheat germ slurry, using an ultrasonic vibration classifying screen for wet screening, subjecting screening product to centrifugal settling separation and acid precipitation to obtain protein precipitate, and subjecting the protein precipitate to washing, modifying, sterilizing and drying to obtain the finished wheat germ protein. Compared with the prior art, the extraction method has the advantages that screening efficiency is high, meshes are less easy to block, power consumption is low and the like. By the extraction method, protein dissolution quantity can be increased, protein purity and yield can be increased, the protein is fine in dispersiblity, emulsibility, foamability, water retention and oil retention, the primary concentration of the protein can be achieved, and wheat germ dietary fiber, high-added-value product, can further be obtained from oversize product, and accordingly comprehensive utilization rate of the wheat germs is increased. In addition, the extraction method has low requirement for production equipment, is simple in process sequence and is convenient for industrial popularization.

Description

technical field [0001] The invention relates to the field of development and utilization of plant protein, in particular to a method for extracting protein from defatted wheat germ. Background technique [0002] Wheat germ accounts for about 2% to 3% of the weight of wheat grains. It is the source of life of wheat grains. It not only has rich and high-quality protein, fat, multivitamins, minerals and other nutrients necessary for life activities, but also contains grains. Glutathione, flavonoids, wheat germ agglutinin, octacosanol, sterols and other physiologically active substances are known as "the treasure house of natural nutrition for human beings". According to measurements, the protein content of defatted wheat germ is about 30% on a dry basis, which is 83% of the protein content of soybeans. Wheat germ protein is a complete protein, containing 8 kinds of amino acids necessary for the human body. The proportion of essential amino acids is close to that of soybeans, e...

Claims

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Application Information

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IPC IPC(8): A23J1/12A23L1/308
Inventor 陈正行刘凤茹王莉王韧
Owner JIANGNAN UNIV
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