Food-grade wheat protein hydrolase, wheat gluten hydrolysis treatment method and application

Abstract

The invention provides food-grade wheat protein hydrolase, a wheat gluten hydrolysis treatment method and application and relates to the technical field of wheat hydrolysis. The food-grade wheat protein hydrolase is mainly prepared from the following main raw materials including alkaline proteinase, papain, acidic proteinase, cellulase, a carrier and the like; the wheat protein hydrolase is prepared by scientifically compounding according to a wheat gluten powder structure; wheat gluten powder can be hydrolyzed and wheat gluten powder protein can be decomposed very well; the wheat protein hydrolase has a relatively high protein utilization rate; an enzymolysis product has no bitter and astringent tastes and has a rich flavor and a prominent mouthfeel; the problems that an existing enzymolysis product has a bitter taste and a common mouthfeel are improved; the invention further provides the wheat gluten hydrolysis treatment method; the wheat gluten powder is subjected to hydrolysis treatment by adopting the food-grade wheat protein hydrolase; the treatment method has moderate conditions and low energy consumption; comprehensive enzymolysis of the wheat gluten powder protein can be realized; the obtained enzymolysis product has no bitter and astringent tastes, has the rich flavor and the prominent mouthfeel, and has high content of acid-soluble protein.

Description

technical field [0001] The invention relates to the technical field of wheat hydrolysis treatment, in particular to a food-grade wheat proteolytic enzyme and gluten hydrolysis treatment method and application. Background technique [0002] Gluten claims wheat protein again, and active gluten flour is the native protein extracting from wheat, and its protein content is as high as 75%~85%, and in food processing, be the effective method of increasing plant protein content in food. Because gluten protein contains more hydrophobic amino acids and uncharged amino acids, the area of ​​hydrophobic interaction in the molecule is relatively large, and the solubility is low, which often cannot meet the needs of processing, and its application is limited. [0003] At present, there are mainly physical methods and chemical methods for the hydrolysis treatment of gluten. The physical method mainly includes stirring of gluten, ultrasonic wave, heat treatment and extrusion, etc. The physi...

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Problems solved by technology

[0006] The first object of the present invention is to provide a food-grade wheat proteolytic enzyme, which is mainly formed by compounding different enzymes, and the obtained wheat proteolytic enzyme has a higher hydrolysis rate for wheat (gluten powder), The enzymatic hydrolysis product has no bitter taste, and has a strong flavor and a prominent meat taste, which improves the existing problems of low protein utilization rate in the enzymatic hydrolysis process, and the enzymatic hydrolysis product has a bitter taste and a general taste

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