Preparation method of wheat protein fibers

A wheat protein fiber and glutenin technology is applied in the field of wheat protein resource utilization, which can solve the problems of influence and harm, and achieve the effects of expanding utilization space, low price, and improving breaking strength and elongation at break.

Active Publication Date: 2017-07-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is a large market space for protein fiber, and the research on preparing fiber with gluten protein is not yet deep, and needs to be strengthened urgently. The fiber prepared by patent CN 104523380 A utilizes irritating glutaraldehyde or formaldehyde fumigation to cross-link the wheat protein fiber to improve Its performance, but it is easy to cause harm to the human body and affect the environment during the production process

Method used

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  • Preparation method of wheat protein fibers
  • Preparation method of wheat protein fibers
  • Preparation method of wheat protein fibers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Mix gluten powder and 65% ethanol solution at a solid-liquid ratio of 1:30, shake and extract at 50°C for 3 h, centrifuge, take the supernatant for rotary evaporation, and freeze-dry to obtain gliadin; The precipitate after gliadin was mixed with water at a material-liquid ratio of 1:15, the pH was adjusted to 11.5, shaken and extracted at 60°C for 3 h, centrifuged, and absolute ethanol was added to the supernatant to prepare a 65% ethanol solution. And adjust the pH to 7, centrifuge overnight at 4°C, wash the precipitate with distilled water three times, and freeze-dry to obtain glutenin; prepare 3% gliadin solution, add 0.5% gliadin mass in ethyl alcohol at 40°C acid anhydride, keep the pH at 8.0~8.5, keep stirring and reacting for 0.5 h, add distilled water after the reaction, centrifuge and wash 3 times, and freeze-dry to obtain acetylated gliadin; the acetylated gliadin and glutenin obtained after freeze-drying Mix according to the ratio of 3:1, use equal mass of 0...

Embodiment 2

[0023] Mix gluten powder and 65% ethanol solution at a solid-liquid ratio of 1:30, shake and extract at 50°C for 3 h, centrifuge, take the supernatant for rotary evaporation, and freeze-dry to obtain gliadin; the extracted wheat The precipitate after gliadin was mixed with water at a material-to-liquid ratio of 1:15, adjusted to pH 11.5, shaken and extracted at 60°C for 3 h, centrifuged, and absolute ethanol was added to the supernatant to prepare a 65% ethanol solution. And adjust the pH to 7, centrifuge overnight at 4°C, wash the precipitate with distilled water three times, and freeze-dry to obtain glutenin; prepare 5% gliadin solution, add 2% gliadin mass in ethyl alcohol at 40°C acid anhydride, keep the pH at 8.0~8.5, keep stirring and reacting for 0.5 h, add distilled water after the reaction, centrifuge and wash 3 times, and freeze-dry to obtain acetylated gliadin; the acetylated gliadin and glutenin obtained after freeze-drying Mix according to the ratio of 2:1, use eq...

Embodiment 3

[0025]Mix gluten powder and 65% ethanol solution at a solid-liquid ratio of 1:30, shake and extract at 50°C for 3 h, centrifuge, take the supernatant for rotary evaporation, and freeze-dry to obtain gliadin; the extracted wheat The precipitate after gliadin was mixed with water at a material-to-liquid ratio of 1:15, adjusted to pH 11.5, shaken and extracted at 60°C for 3 h, centrifuged, and absolute ethanol was added to the supernatant to prepare a 65% ethanol solution. And adjust the pH to 7, centrifuge overnight at 4°C, wash the precipitate with distilled water three times, and freeze-dry to obtain glutenin; prepare 5% gliadin solution, add 0.5% gliadin mass in ethyl alcohol at 40°C acid anhydride, keep the pH at 8.0~8.5, keep stirring and reacting for 0.5 h, add distilled water after the reaction, centrifuge and wash 3 times, and freeze-dry to obtain acetylated gliadin; the acetylated gliadin and glutenin obtained after freeze-drying Mix at a ratio of 3:1, use equal mass of...

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Abstract

A preparation method of wheat protein fibers. The invention belongs to the technical field of wheat protein resource utilization. The method includes the steps of: performing acetylation to purified gliadin, and mixing the gliadin with glutenin according to ratio of 4-2:1-2; dissolving the mixture with a reducing agent and an oxidizing agent, and treating the solution at certain ultrasonic power and microwave power to prepare a spinning solution; perform spin-drawing, and treating the spinning product with a citric acid solution in certain concentration instead of glutaraldehyde and formaldehyde to prepare the high-strength wheat protein fiber. The wheat protein fiber has a soft and smooth hand feel, wherein dry state breaking strength thereof is 0.9-1.2 cN/dtex and dry state breaking elongation thereof reaches 50-70%. The wheat protein fiber is 10-13% in moisture regain at 20 DEG C under the relative humidity of 65%.

Description

technical field [0001] A preparation method of wheat protein fiber, especially involving a gliadin modified by acetylation to compound glutenin, followed by ultrasonic-microwave treatment in sequence, citric acid solution instead of glutaraldehyde, and formaldehyde cross-linking treatment The invention relates to improving mechanical properties such as breaking strength and breaking elongation of wheat protein fibers, and belongs to the technical field of wheat protein resource utilization. Background technique [0002] With the continuous development of science and technology, people's living standards continue to improve, and per capita textile consumption is also increasing. However, due to the increasing shortage of petrochemical resources for preparing textile fibers, according to the national sustainable development strategy, new protein fibers with spinnability and special functions have broad development prospects. The new protein fibers that have been researched in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D01F8/02D01F11/02C08H1/00C07K14/415C07K1/14
CPCC07K14/415C08H1/00D01F8/02D01F11/02
Inventor 马晓军李玉莹
Owner JIANGNAN UNIV
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