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Process for grafting and modifying wheat gluten proteins by aid of glucan

A wheat gluten protein, graft modification technology, applied in the field of protein modification technology, can solve the problems of difficult grafting of glucan, low graft rate and the like, improve thermal stability and solubility, and promote graft rate. Effect

Inactive Publication Date: 2017-09-12
朱吴喆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The prior art found that the glucan grafting of wheat gluten is very difficult and the grafting rate is very low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of dextran graft modification process of wheat gluten, its preparation steps are as follows:

[0017] Step (1): Weigh a certain amount of wheat gluten and dissolve it in a PBS solution with a pH of 8.0 so that the protein concentration is 12 mg / L;

[0018] Step (2): According to the ratio of wheat gluten / glucan (W / W) 230%, add dextran for mixing, shake until completely dissolved, according to the ratio of wheat gluten / trehalose (W / W) 600% Add trehalose in a proportion of 100%, shake until completely dissolved;

[0019] Step (3): Freeze-dry the mixture, then place the freeze-dried sample in a sealed desiccator with a saturated KBr solution at the bottom, place it in a thermostat at 58°C for 5 minutes, and then transfer it to a thermostat at 50°C The reaction was continued for 90h, and the reaction was terminated.

Embodiment 2

[0021] A kind of dextran graft modification process of wheat gluten, its preparation steps are as follows:

[0022] Step (1): Weigh a certain amount of wheat gluten and dissolve it in a PBS solution with a pH of 8.0 so that the protein concentration is 12 mg / L;

[0023] Step (2): According to the ratio of wheat gluten / glucan (W / W) of 250%, add dextran for mixing, shake until completely dissolved, according to the ratio of wheat gluten / trehalose (W / W) of 500% Add trehalose in a proportion of 100%, shake until completely dissolved;

[0024] Step (3): Freeze-dry the mixture, place the freeze-dried sample in a sealed desiccator with a saturated KBr solution at the bottom, place it in a 58°C thermostat for 10 minutes, and then transfer it to a 52°C thermostat The reaction was continued for 102h, and the reaction was terminated.

Embodiment 3

[0026] A kind of dextran graft modification process of wheat gluten, its preparation steps are as follows:

[0027] Step (1): Weigh a certain amount of wheat gluten and dissolve it in a PBS solution with a pH of 8.0 so that the protein concentration is 12 mg / L;

[0028] Step (2): Add dextran according to the proportion of wheat gluten / glucan (W / W) of 240% for mixing, shake until completely dissolved, according to the proportion of wheat gluten / trehalose (W / W) of 550% Add trehalose in a proportion of 100%, shake until completely dissolved;

[0029] Step (3): Freeze-dry the mixture, place the freeze-dried sample in a sealed desiccator with a saturated KBr solution at the bottom, place it in a thermostat at 58°C for 8 minutes, and then transfer it to a thermostat at 50°C The reaction was continued for 95h, and the reaction was terminated.

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PUM

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Abstract

The invention discloses a process for grafting and modifying wheat gluten proteins by the aid of glucan. The process includes steps of (1), weighing a certain quantity of wheat gluten proteins, and dissolving the wheat gluten proteins in PBS (phosphate buffer solution) with the pH (potential of hydrogen) of 8.0 to allow the concentration of the proteins to be 12 mg / L; (2), adding the glucan into the wheat gluten proteins according to a wheat gluten protein / glucan proportion (W / W) of 230-250%, mixing the glucan and the wheat gluten proteins with one another, shaking the glucan and the wheat gluten proteins until the glucan and the wheat gluten proteins are completely dissolved, adding trehalose into the wheat gluten proteins and the glucan according to a wheat gluten protein / trehalose proportion (W / W) of 600-800% and shaking the wheat gluten proteins, the glucan and the trehalose until the wheat gluten proteins, the glucan and the trehalose are completely dissolved; (3), carrying out freeze-drying on mixed liquid, placing freeze-dried samples in a sealed dryer with saturated KBr solution at the bottom, placing the sealed dryer in a constant-temperature oven at the temperature of 58 DEG C, carrying out reaction for 5-10 min, then transferring reaction products into a constant-temperature oven at the temperature of 50-52 DEG C, continuing to carry out reaction for 90-102 h and terminating the reaction.

Description

technical field [0001] The invention relates to a protein modification process, in particular to a dextran graft modification process of wheat gluten. Background technique [0002] Wheat gluten (commonly known as gluten) is a by-product of wheat starch production. Its amino acid composition is relatively complete, and it is a nutritious, high-quality and low-cost vegetable protein source. Wheat is one of the food crops with the widest distribution, the largest planting area, the highest total output, the largest total trade volume and the highest nutritional value in the world. Wheat gluten is an important by-product in the production of wheat starch, its content accounts for about 10% to 15% of wheat, and its protein content is as high as 72% to 85%. The amino acid composition of wheat gluten is relatively complete, and it is a pure natural vegetable protein raw material that is rich in nutrition, high in quality and low in price. [0003] Wheat gluten (also known as glut...

Claims

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Application Information

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IPC IPC(8): C08H1/00
CPCC08H1/00
Inventor 朱吴喆
Owner 朱吴喆
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