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A kind of wheat prolamin and glutenin and its preparation method and application

A wheat prolamin and glutenin technology, which is applied in the field of cereal active protein processing, can solve the problems of high cost and complicated production process, and achieve the effect of convenient compounding

Active Publication Date: 2017-10-17
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to strengthen the efficacy of gluten, wheat gluten can be modified, such as improving the water solubility, emulsification (CN1868300A), foaming, extensibility and viscosity of gluten by physical, chemical, enzymatic and genetic engineering methods. Elasticity (CN101347175A) etc., but production process is complicated, and cost is high, and once the structure of protein is destroyed, part is irreversible
Moreover, the current extraction, preparation and application research of wheat gluten are all taking gluten as a whole, which is not suitable for products that focus on improving elasticity or enhancing extensibility. Therefore, a wheat prolamin and gluten The preparation method of protein, and then add the high-activity gliadin and glutenin in different proportions according to the requirements of product quality, which is exactly what is needed for products that need to moderately enhance gluten strength and extensibility

Method used

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  • A kind of wheat prolamin and glutenin and its preparation method and application
  • A kind of wheat prolamin and glutenin and its preparation method and application
  • A kind of wheat prolamin and glutenin and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1: basic preparation method example

[0043] A preparation method of wheat prolamin and gluten, comprising the following steps:

[0044] (1) Weigh 1000g raw wheat flour, add alkaline alcohol solution (85% ethanol + 0.4% NaOH, mixed by volume ratio 55:45) according to 12:1 liquid-to-material ratio, extract at 45°C for 2h, settle and separate, Obtain supernatant 1;

[0045] (2) Concentrate the supernatant 1 at 50°C and an absolute pressure of 5.3 Kpa for 20 minutes until the volume is 1 / 3 of the original volume to obtain the concentrated solution 1;

[0046] (3) Adjust the pH value of the concentrated solution 1 to 6.8 with 2mol / L HCl, settle and separate, wash with water 3-5 times until neutral, and obtain the precipitate 1;

[0047] (4) Add 70% ethanol to the precipitate 1 according to the ratio of liquid to material of 10:1, stir and soak at room temperature for 2 hours, settle and separate to obtain the supernatant 2 and precipitate 2, wash the precipitat...

Embodiment 2

[0053] Embodiment 2: The influence of extraction solvent on wheat prolamin and glutenin yield

[0054] Wheat prolamin and glutenin were prepared by the method of Example 1, but the alkaline alcohol solution in step (1) was designed into six combinations as shown in Table 2. It can be known from Table 2 that when 0.4% NaOH solution and 85% ethanol are mixed as the extraction solution in a volume ratio of 45:55, the yield of wheat prolamin and glutenin is relatively highest, and the yield of gliadin is 36.5%. The yield of glutenin is 35.3%. If 0.4% NaOH solution and 85% isopropanol are mixed at a volume ratio of 45:55 as the extraction solution, the extraction efficiency is second only to the former. Comprehensive comparison shows that the composition and ratio of alkaline alcohol solution have a great influence on the yield of wheat prolamin and glutenin, but the yield is not high, which may be related to the interaction between gluten protein and sugar and other substances.

...

Embodiment 3

[0057] Example 3: Effect of Concentration Conditions on the Elasticity and Extensibility of Wheat Prolamins and Glutenins

[0058] Wheat prolamin and gluten were prepared by the method of Example 1, but the concentration conditions in step (2) were designed as six schemes as shown in Table 3. It can be seen from Table 3 that with the increase of the concentration temperature and the extension of the concentration time, the elasticity and extensibility of the extracted gliadin and glutenin are reduced, and short-term concentration at a lower temperature is beneficial to keep the glutenin as much as possible. The extensibility and elasticity of gliadin and glutenin, but the purpose of concentration is not well achieved when concentrated at low temperature for a short time, and the volume of the concentrated solution is still large, which is not conducive to subsequent further extraction operations. Considering comprehensively, the optimal concentration conditions are concentrati...

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Abstract

The invention belongs to the technical field of grain active protein processing, and in particular relates to a wheat prolamin and gluten, a preparation method and an application. The invention uses wheat flour as raw material, extracts with alkaline alcohol solution, settles and separates, concentrates, separates and purifies, and dries to prepare gliadin and glutenin. The wheat gliadin and glutenin prepared by the invention have high activity, good viscoelasticity and extensibility, and are especially suitable for rice and flour products such as steamed buns, noodles, bread, rice flour, soft candy, etc. or gels made from rice and flour products in food production.

Description

technical field [0001] The invention belongs to the technical field of grain active protein processing, and in particular relates to a wheat prolamin and gluten, a preparation method and an application. Background technique [0002] Wheat contains about 6.3% gliadin and 5.6% glutenin. Gliadin has the function of providing adhesion and extensibility, and glutenin has the function of providing elasticity. The two can be used as auxiliary materials or food additives. In various rice and flour products, it is used to make up for the defect of insufficient gluten protein content, so as to meet the production requirements. [0003] Commonly used gliadins and glutenins are prepared by washing the dough with water, which is to add water to wheat flour and stir to form a gluten-centered network structure dough, and then wash off the starch with a sufficient amount of water. During the above water washing process, the protein is softened or even completely destroyed due to excessive ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/12A23L7/10
Inventor 赵思明赵阿丹熊善柏豁银强牛猛刘友明
Owner HUAZHONG AGRI UNIV
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