Method for improving dissolubility of gluten protein

A gluten protein, high solubility technology, applied in the preparation method of peptides, chemical instruments and methods, organic chemistry, etc., can solve the problems of limited application range and effect, poor solubility of wheat gluten, etc., to extend the shelf life of food , Improve solubility performance, increase solubility effect

Inactive Publication Date: 2018-09-07
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limitation of some functional properties of wheat gluten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The specific preparation steps for improving the solubility of gluten are as follows:

[0034] (1) Weigh 100g of gluten protein, add 1500ml of pretreatment solution, stir and mix, place in a constant temperature shaker, keep the temperature at 50°C, and shake for 30min to obtain a gluten protein dispersion.

[0035] The pretreatment solution is a mixed solution of urea and sodium hydroxide (NaOH), wherein the concentration of urea is 0.5 mol / L, and the concentration of sodium hydroxide (NaOH) is 0.01 mol / L.

[0036] (2) Adjust the pH value of the pretreatment solution to 6.0 with a sodium hydroxide (NaOH) solution with a concentration of 0.01mol / L, add 2% papain, and the enzyme specific activity of papain [E / S]=6050 U / g protein; Put it in a shaker, keep the temperature at 50°C, and react for 3 hours; obtain the enzymatic gluten protein dispersion.

[0037] (3) Treat the enzymatically hydrolyzed gluten protein dispersion at a temperature of 100°C for 10 minutes to inact...

Embodiment 2

[0042] The specific preparation steps for improving the solubility of gluten are as follows:

[0043] (1) Weigh 100g of gluten protein, add 1500ml of pretreatment solution, stir and mix, place in a constant temperature shaker, keep the temperature at 50°C, and shake for 30min to obtain a gluten protein dispersion.

[0044] Described pretreatment solution is with embodiment 1.

[0045] (2) Adjust the pH value of the pretreatment solution to 8.0 with a sodium hydroxide (NaOH) solution with a concentration of 0.01mol / L, add 2% trypsin, and the enzyme specific activity of trypsin [E / S]=5000 U / g protein; Place in a shaker at a constant temperature of 50°C and react for 3 h to obtain an enzymatically hydrolyzed gluten protein dispersion.

[0046] (3) Treat the enzymatically hydrolyzed gluten protein dispersion at a temperature of 100°C for 10 minutes to inactivate the enzyme; then take a part of it and centrifuge it at room temperature and at a speed of 4800 rpm for 20 minutes to o...

Embodiment 3

[0051] The specific preparation steps for improving the solubility of gluten are as follows:

[0052] (1) Weigh 100g of gluten protein, add 1500ml of pretreatment solution, stir and mix, place in a constant temperature shaker, keep the temperature at 50°C, and shake for 30min to obtain a gluten protein dispersion.

[0053] Described pretreatment solution is with embodiment 1.

[0054] (2) Use a sodium hydroxide (NaOH) solution with a concentration of 0.01mol / L to adjust the pH of the pretreatment solution to 8.5, add 2% alkaline protease, and the enzyme specific activity of alkaline protease [E / S]=4000 U / g The protein was placed in a shaker at a constant temperature of 50°C and reacted for 3 hours to obtain an enzymatically hydrolyzed gluten protein dispersion.

[0055] (3) Treat the enzymatically hydrolyzed gluten protein dispersion at a temperature of 100°C for 10 minutes to inactivate the enzyme; then take a part of it and centrifuge it at room temperature and at a speed o...

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PUM

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Abstract

The invention relates to a method for improving dissolubility of gluten protein. The method comprises the following operation steps of (1) dissolving gluten protein of wheat into a pretreatment solution; (2) adding protease to perform enzyme hydrolysis reaction, and stirring and culturing in a constant-temperature shaker, wherein the mass of the protease is equal to 1 to 5% of the mass of the gluten protein; (3) deactivating the enzyme, adding organic acid, and stirring and culturing in the constant-temperature shaker, wherein the mass of the organic acid is equal to 0.01 to 0.2% of the mass of the gluten protein; (4) freezing and centrifuging, and obtaining a supernatant; (5) dialyzing in deionized water; (6) freeze-drying, so as to obtain the powdery wheat gluten protein with high dissolubility, wherein the dissolubility of the wheat gluten protein with high dissolubility is 60% to 70%. The method has the advantages that the dissolving property of the gluten protein is jointly treated and improved by the enzyme hydrolysis via the protease and the modification via the organic acid, so that the dissolubility of the protein is increased from about 3% to about 6%; the good function characteristics are obtained, the application range of the gluten protein is widened, the gluten protein is suitable for the preparation of food package materials, and the important contribution is made to the prolonging of quality warranty period of foods.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a method for improving the solubility of gluten protein. Background technique [0002] Wheat gluten, commonly known as gluten, is a by-product of the production of wheat starch. Its protein content is as high as 75% to 85%, and it contains 15 kinds of amino acids necessary for the human body. It is a nutritious, high-quality and low-cost plant protein source. Due to its own viscoelasticity, extensibility, film formability, fat absorption and good mechanical properties, it is widely used in the actual production of food industries such as noodles, instant noodles and bread. However, due to the limitations of some functional properties of wheat gluten, such as its poor solubility, its application range and effect are limited. [0003] The most important factors controlling solubility are charge frequency and hydrophobicity. The solubility of wh...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/12C07K1/34
CPCC07K1/12C07K1/34C12P21/06
Inventor 刘凤茹刘华婧于添翼孙苏月倪康高洁梁静一美
Owner HEFEI UNIV OF TECH
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