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Method for extracting and modifying wheat gluten proteins

A technology of wheat bran and wheat bran, which is applied in the direction of plant protein processing, etc., can solve the problems of low solubility and large hydrophobic interaction area, and achieve the effects of improving solubility, easy operation, and reducing liquid-material ratio

Inactive Publication Date: 2017-08-04
范恒
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wheat gluten protein itself has a unique amino acid composition, which makes wheat gluten protein have unique viscoelasticity; however, because wheat gluten protein contains more hydrophobic amino acids and uncharged amino acids, the hydrophobic interaction area in the molecule is larger, The solubility is low, and there are great limitations in the further development and application of wheat gluten protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for extracting and modifying wheat gluten protein is characterized in that it is completed by the following steps:

[0017] 1) Crush and sieve the wheat bran, add 3 times the amount of 80% ethanol solution, shake and degrease, filter and repeat 3 times, recover ethanol, dry the obtained bran powder, and sieve;

[0018] 2) Add 20 times the amount of water to the bran powder obtained in step 1, add high-temperature α-amylase with a substrate mass fraction of 3%, and perform enzymolysis at a constant temperature of 95°C for 50 minutes;

[0019] 3) After inactivating the enzyme obtained in step 2, add 0.5 mol / l NaOH solution dropwise to make the pH 12, leaching at 50°C for 3 hours, centrifuging at 4500r / min for 20 minutes to collect the supernatant ;

[0020] 4) Add 0.5 mol / l HCL solution dropwise to the supernatant obtained in step 3 to make the pH 4.5, let it stand for 30 minutes, and centrifuge at 4500r / min for 25 minutes to collect the precipitate;

[0021] 5...

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PUM

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Abstract

The invention relates to a method for extracting and modifying wheat gluten proteins. The method is characterized by comprising the following steps: selecting wheat bran, degreasing, performing high-temperature alpha-amylase enzymolysis, alkali extracting, centrifuging, collecting supernatant, acid precipitating, centrifuging, collecting precipitates, drying, and modifying. Succinylation introduces succinate carboxyl with negative electricity, by improving the electronegativity, the proteins generate a higher electrostatic repulsive force, and the combination of hydrogen bonds is reduced, so that the interaction of the proteins is weakened, the interaction between the proteins and water is improved, and the solubility is further improved.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a method for extracting and modifying wheat gluten protein. Background technique [0002] Bran protein can be used as a protein nutrition enhancer. From the perspective of the development trend of the food industry, the position of plant-based protein in dietary supplements and food processing is also becoming more and more important. In order to reduce the intake of unfavorable saturated fatty acids, people should not eat too much animal protein. Vegetable protein can not only make up for the lack of protein in the diet, but also contains some physiologically active substances, which have some very important functional properties. In addition, bran protein can also replace egg white as a foaming agent for pastry, bread , and can prevent food aging, and can also be used in food to increase the oil retention of food, etc. [0003] Wheat gluten protein is a by-product formed...

Claims

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Application Information

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IPC IPC(8): A23J1/12
CPCA23J1/12A23J3/18
Inventor 范恒
Owner 范恒
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