Gluten protein colloid granules and preparation method and application of gluten protein colloid granules

A technology of gluten protein and colloidal particles, which is applied in food preparation, vegetable protein processing, application and other directions, can solve the problems of insufficient primary amine, large particle size difference, insufficient modification of gluten protein colloidal particles, etc., to prevent damage. , the effect of the best stability

Active Publication Date: 2015-06-03
ZHEJIANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The invention provides a preparation method of gluten protein colloidal particles, to solve the shortage of primary amines in the existing method, causing transglutaminase to catalyze glutamine or asparagine for deamidation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) put 6% (W / V) gluten powder and L-glutamic acid that is 1:100 with gluten powder mass ratio into 350mL ethanol aqueous solution and extract target protein by magnetic stirring, the volume ratio of ethanol and water The ratio is 2.5:1; after extraction for 1 hour, centrifuge at 2000 rpm for 5 minutes, and collect the supernatant.

[0027] (2) Put the collected supernatant into a 500mL round-bottomed flask, place it in a water bath at 45°C for rotary steaming, the vacuum pressure is 0.1MPa, and stop the rotary steaming until the second boiling occurs for 3 minutes; collect the rotary steaming residual liquid, Centrifuge at 8000rpm for 5 minutes, take the precipitate and dissolve it in 40mL water, and add L-glutamic acid with a mass ratio of 1:100 to gluten powder; put the reconstituted aqueous solution into a 500mL round-bottomed flask, and place it in a water bath at 30°C. Rotary evaporation, the vacuum pressure is 0.1MPa, and rotary evaporation until no more bubbles ...

Embodiment 2

[0032] (1) Put 6% (W / V) gluten powder into 350mL ethanol aqueous solution to extract the target protein by magnetic stirring, the volume ratio of ethanol to redistilled water is 2.5:1, and the pH is 4.0; after extracting for 1h, centrifuge at 2000rpm 5min, collect the supernatant.

[0033](2) Put the collected supernatant into a 500mL round-bottomed flask, place it in a water bath at 45°C for rotary steaming, the vacuum pressure is 0.1MPa, and stop the rotary steaming until the second boiling occurs for 3 minutes; collect the rotary steaming residual liquid, Centrifuge at 8000rpm for 5min, take the precipitate and dissolve it in 80mL double-distilled water, and add L-lysine with a mass ratio of 1:100 to gluten, the pH is 4.0; put the reconstituted aqueous solution into a 500mL round bottom flask, place in Rotary steaming was carried out in a water bath at 30° C., and the vacuum pressure was 0.1 MPa, and rotary steaming was performed until no bubbles were generated.

[0034] (...

Embodiment 3

[0037] (1) put 6% (W / V) gluten powder and L-glutamic acid that is 1:100 with gluten powder mass ratio into 350mL ethanol aqueous solution and extract target protein by magnetic stirring, the volume ratio of ethanol and water The ratio is 2.5:1; after 24 hours of extraction, centrifuge at 2000 rpm for 5 minutes, and collect the supernatant.

[0038] (2) Put the collected supernatant into a 500mL round-bottomed flask, place it in a water bath at 45°C for rotary steaming, the vacuum pressure is 0.1MPa, and stop the rotary steaming until the second boiling occurs for 3 minutes; collect the rotary steaming residual liquid, Centrifuge at 8000rpm for 5min, take the precipitate and dissolve it in 40mL redistilled water, and add L-glutamic acid and glucosamine with a mass ratio of 1:100 to gluten; ℃ water bath for rotary steaming, the vacuum pressure is 0.1MPa, rotary steaming until no more bubbles are generated.

[0039] (3) Add transglutaminase (purchased from Taixing Dongsheng Food...

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PUM

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Abstract

The invention discloses gluten protein colloid granules and a preparation method and application of the gluten protein colloid granules. The preparation method comprises the following steps: gluten protein is subjected to crosslinking reaction under the effect of glutamine transaminase so as to form gluten protein colloid granules; micro hydrophilic molecules with primary amine groups are added into the reaction system, and are at least one of L-lysine, glucosamine and L-glutamic acid, and the mass ratio of micro hydrophilic molecules with primary amine groups to the gluten protein is 1 to (10-100). According to the invention, the micro hydrophilic molecules with primary amine groups are added into the reaction system; the gluten protein is subjected to crosslinking among molecules and within molecules, and crosslinking reaction is performed together with the micro hydrophilic molecules with primary amine groups; on one hand, glutamine or asparaginate in the gluten protein can be prevented from being subjected to deamidation reaction by glutamine transaminase, and on the other hand, because the micro hydrophilic molecules with the primary amine groups contains electrified groups, relatively high surface electric charge is given to the gluten protein.

Description

technical field [0001] The invention relates to the field of protein emulsifiers, in particular to a gluten protein colloid particle and its preparation method and application. Background technique [0002] Wheat gluten is a by-product of wheat starch processing. Wheat gluten contains about 80% gluten protein, and its main components are gliadin and glutenin. Gliadin is a globulin, which is highly viscous but inelastic after hydration. Glutenin is a fibrous macromolecule with good elasticity after hydration, but no stickiness. These two proteins endow gluten with its viscous network structure properties and give baked goods their unique texture properties. However, gluten protein contains many hydrophobic amino acids and uncharged amino acids, and its intramolecular hydrophobic interaction area is relatively large, so it is easy to aggregate into agglomerates in aqueous solution, which hinders the application of gluten protein in aqueous solution environment. At present, ...

Claims

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Application Information

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IPC IPC(8): A23J3/18A23J1/12A23L1/03A23L29/00
Inventor 冯凤琴杨盛张辉付官文
Owner ZHEJIANG UNIV
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