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Method for improving emulsibility of wheat gluten

A technology of gluten and emulsification, applied in the field of gluten, can solve the problems of poor emulsification, inability to add emulsifiers, and restrictions on wide application, and achieve the effects of improving emulsifying performance, improving emulsifying performance, and promoting exchange reaction.

Inactive Publication Date: 2018-12-18
安徽省碧绿春生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because some of its functional properties cannot meet the conditions of food application, such as poor emulsification, it cannot be added to cream, ice cream and other foods as an emulsifier well, and it cannot be well coated with oily substances, so to a certain extent limit its wide application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for improving gluten emulsifiability, comprising the steps of:

[0019] S1. After the gluten powder is ultrafinely pulverized, an aqueous solution of flavanol is added to carry out a condensation reaction to obtain substance a;

[0020] S2. Add compound protease to substance a, perform enzymatic hydrolysis, and inactivate the enzyme to obtain an enzymatic hydrolysis solution;

[0021] S3. Freezing and centrifuging the enzymatic hydrolysis solution to obtain a supernatant; spray-drying the supernatant to collect a powdery product.

Embodiment 2

[0023] A method for improving gluten emulsifiability, comprising the steps of:

[0024] S1. After the gluten powder is ultrafinely pulverized, an aqueous solution of flavanol is added to carry out a condensation reaction to obtain substance a;

[0025] S2. Add compound protease to substance a, perform enzymatic hydrolysis, and inactivate the enzyme to obtain an enzymatic hydrolysis solution;

[0026] S3, refrigerating and centrifuging the enzymolysis solution, and taking the supernatant; spray-drying the supernatant, and collecting the powdery product;

[0027] Wherein, in S1, the gluten powder is ultrafinely pulverized to a particle size of 1000 mesh.

Embodiment 3

[0029] A method for improving gluten emulsifiability, comprising the steps of:

[0030] S1. After the gluten powder is ultrafinely pulverized, an aqueous solution of flavanol is added to carry out a condensation reaction to obtain substance a;

[0031] S2. Add compound protease to substance a, perform enzymatic hydrolysis, and inactivate the enzyme to obtain an enzymatic hydrolysis solution;

[0032] S3, refrigerating and centrifuging the enzymolysis solution, and taking the supernatant; spray-drying the supernatant, and collecting the powdery product;

[0033] Wherein, in S1, the gluten powder is ultrafinely pulverized to a particle size of 1200 meshes;

[0034] In S1, the pH of the condensation reaction is 7, the temperature is 70°C, and the time is 10d;

[0035] In S1, the mass volume ratio (g / ml) of gluten and flavanol aqueous solution is 1:50;

[0036] In S1, the mass fraction of flavanol aqueous solution is 20wt%;

[0037] In S2, the conditions for enzymatic hydrolys...

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Abstract

The invention relates to the technical field of wheat gluten and particularly discloses a method for improving emulsibility of wheat gluten. The method comprises the steps as follows: S1, performing superfine crushing on the wheat gluten, and adding a flavanol aqueous solution for a condensation reaction to obtain a substance a; S2, adding compound protease to the substance a for enzymolysis, performing enzyme deactivation treatment to obtain an enzymatic hydrolysate; S3, carrying freezing centrifugation on the enzymatic hydrolysate, taking a supernatant, performing spray drying on the supernatant and collecting a powdery product. The emulsibility of the wheat gluten can be effectively improved by the method.

Description

technical field [0001] The invention relates to the technical field of gluten, in particular to a method for improving the emulsification of gluten. Background technique [0002] Gluten is a high-quality vegetable protein product, also known as active gluten protein, with a protein content of 70-80%, and is an important raw material in food processing. Protein molecules in gluten and water form wet gluten with a network structure, which has excellent extensibility, viscoelasticity, water absorption, film forming and other characteristics, and can meet the needs of multiple functions of food. However, because some of its functional properties cannot meet the conditions of food application, such as poor emulsification, it cannot be added to cream, ice cream and other foods as an emulsifier well, and it cannot be well coated with oily substances, so to a certain extent This limits its wide application. Contents of the invention [0003] Based on the technical problems in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/18A23J3/00A23J3/34
CPCA23J3/00A23J3/18A23J3/346
Inventor 董传宁杨银
Owner 安徽省碧绿春生物科技有限公司
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