Method for modifying wheat protein by using compound enzyme method

A technology of wheat protein and compound enzyme method, which is applied in the direction of protein food processing, plant protein processing, protein food ingredients, etc., can solve the problems of not being able to fully improve the functional properties of wheat protein and reduce solubility, and achieve mild conditions and improved solubility , Improve the effect of dispersion

Inactive Publication Date: 2014-02-12
ANHUI RUIFUXIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, there are still many deficiencies in the research on wheat protein modified by transglutaminase. While improving the gel properties and water holding capacity of wheat protein modified by transglutaminase, the solubility of wheat protein will be relatively reduced, and it cannot comprehensively improve the quality of wheat protein. Functional Properties of Proteins

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of concrete operation step of compound enzymatic modification wheat protein is as follows:

[0030] 1) Prepare wheat protein slurry: take wheat protein as raw material, add distilled water to adjust the concentration of wheat protein to 20%, and obtain wheat protein slurry;

[0031] 2) Composite enzymatic hydrolysis: move the wheat protein slurry into the stirrer, and add 0.1% neutral protease and 0.28% glutamine to the wheat protein slurry successively during stirring at a constant speed at 1000rpm For transaminase, stir for 2 minutes to dissolve the enzyme evenly, adjust the pH of the wheat protein slurry to 7 with 0.1% sodium hydroxide (NaOH), put the wheat protein slurry in a constant temperature water bath shaker, and under the condition of 30°C, After reacting for 0.5h, after the enzymatic hydrolysis is completed, take out the wheat protein slurry and quickly place it in a 90°C constant temperature water bath to inactivate the enzyme for 20 minutes to obtai...

Embodiment 2

[0040] A kind of concrete operation step of compound enzymatic modification wheat protein is as follows:

[0041] 1) Prepare wheat protein slurry: take wheat protein as raw material, add distilled water to adjust the concentration of wheat protein to 20%, and obtain wheat protein slurry;

[0042]2) Composite enzymatic hydrolysis: move the wheat protein slurry into the stirrer, and add 0.05% neutral protease and 0.28% glutamine to the wheat protein slurry successively during stirring at a constant speed of 1000rpm For transaminase, stir for 2 minutes to dissolve the enzyme evenly, adjust the pH of the wheat protein slurry to 6.5 with 0.1% sodium hydroxide (NaOH), put the wheat protein slurry in a constant temperature water bath shaker, and under the condition of 30°C, After reacting for 2 hours, after the enzymatic hydrolysis is completed, take out the wheat protein slurry and quickly place it in a 90°C constant temperature water bath to inactivate the enzyme for 30 minutes to ...

Embodiment 3

[0048] A kind of concrete operation step of compound enzymatic modification wheat protein is as follows:

[0049] 1) Prepare wheat protein slurry: take wheat protein as raw material, add distilled water to adjust the concentration of wheat protein to 20%, and obtain wheat protein slurry;

[0050] 2) Composite enzymatic hydrolysis: move the wheat protein slurry into the stirrer, and add 0.15% neutral protease and 0.28% glutamine to the wheat protein slurry successively during stirring at a constant speed of 1000rpm For transaminase, stir for 2 minutes to dissolve the enzyme evenly, adjust the pH of the wheat protein slurry to 7 with 0.1% sodium hydroxide (NaOH), put the wheat protein slurry in a constant temperature water bath shaker, and under the condition of 30°C, After reacting for 1 hour, after the enzymatic hydrolysis is completed, take out the wheat protein slurry and quickly place it in a 95°C constant temperature water bath to inactivate the enzyme for 20 minutes to ob...

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Abstract

The invention relates to a method for modifying a wheat protein by using a compound enzyme method. The method comprises the steps: adding water in the wheat protein as a raw material to blend wheat protein slurry, then adding neutral protease and glutamine transaminase, carrying out enzymolysis and enzyme deactivation under the conditions of a certain pH and certain temperature to obtain enzymolysis wheat protein slurry, freeze-drying, crushing, and sieving to obtain modified wheat protein powder. The gel property, the solubility and the viscosity of the modified wheat protein powder are respectively increased by 108.03 percent, 111.56 percent and 422.07 percent in comparison with those before modification. According to the method, the wheat protein is modified by adopting the compound enzyme method, the gel characteristic of the wheat protein is improved, the functional characters of the solubility, the emulsifying property, the foaming characteristic and the like are completely improved, the modified wheat protein with a relatively good processing property is obtained, and the comprehensive utilization of the wheat protein is promoted.

Description

technical field [0001] The invention belongs to the technical field of wheat protein deep processing, and in particular relates to a method for modifying wheat protein by using a compound enzyme method to improve its functional properties. Background technique [0002] Wheat protein (commonly known as gluten) is a by-product of wheat starch processing. Its protein content is as high as 72-85%. It is mainly composed of gliadin and glutenin. The amino acid composition is relatively complete. Plant-based protein source. Wheat protein is a biological macromolecule with a spatial structure composed of various amino acids linked to each other. Its physical and chemical properties (especially molecular weight, amino acid composition, electrostatic charge and surface hydrophobicity, etc.) are directly related to functional properties. However, due to the unique amino acid composition of wheat protein itself, which contains more hydrophobic amino acids and uncharged amino acids, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34A23J3/18
Inventor 董建云罗水忠姜绍通钟昔阳蔡克周赵妍嫣孙撬撬
Owner ANHUI RUIFUXIANG FOOD
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