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A kind of gluten protein colloid particle and its preparation method and application

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

Active Publication Date: 2017-10-31
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 reaction and inter-molecular and intra-molecular cross-linking Various reactions such as gluten protein colloidal particle point modification are insufficient, the product purity is low, and the particle size difference is large.

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 a gluten protein colloid particle and its preparation method and application. The preparation method comprises: gluten protein undergoes cross-linking reaction under the action of glutamine transaminase to form gluten protein colloid particle, and the reaction system is added with The hydrophilic small molecule of the primary amino group, the hydrophilic small molecule with the primary amino group is at least one of L-lysine, glucosamine and L-glutamic acid, the primary amino group The mass ratio of hydrophilic small molecule to gluten protein is 1:10‑100. In the present invention, a hydrophilic small molecule with a primary amine group is added to the reaction system, and the gluten protein undergoes a crosslinking reaction with the hydrophilic small molecule with a primary amine group at the same time as inter-molecular and intramolecular cross-linking occurs. On the one hand, it can inhibit glutamine transaminase from catalyzing the deamidation reaction of glutamine or asparagine in gluten protein; on the other hand, because the hydrophilic small molecules with primary amino groups contain charged groups, it will endow gluten Higher surface charge of the 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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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/18A23J1/12A23L29/00
Inventor 冯凤琴杨盛张辉付官文
Owner ZHEJIANG UNIV
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