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Method for promoting efficient decarboxamidation and reducing sensitization of wheat protein

A deamidation desensitization and wheat protein technology, which is applied in plant protein processing, texturization, food science, etc., can solve the problems of large differences in deamidation degree thresholds and significant differences in effects, and achieve high-efficiency deamidation desensitization. , reduce the effect of sensitization

Active Publication Date: 2019-03-15
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, acid and enzyme deamidation are basically random deamidation, and the acid raw material for random deamidation is limited to hydrochloric acid. At the same time, there are still large differences in the deamidation degree threshold and significant difference in effect for the modification of wheat protein for desensitization (celiac disease). And other issues

Method used

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  • Method for promoting efficient decarboxamidation and reducing sensitization of wheat protein
  • Method for promoting efficient decarboxamidation and reducing sensitization of wheat protein

Examples

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Effect test

Embodiment 1

[0017] Add citric acid and glucose solid powder into a round-bottomed flask filled with water at a molar ratio of 1:2, and stir magnetically at 50°C for 30-60 min until a clear and transparent liquid is formed, in which the total concentration of citric acid and glucose is 4.2 mol / L; then the synthetic citric acid-glucose natural deep eutectic solvent was diluted 4 times with water, then wheat protein was added to prepare a protein suspension with a concentration of 25 mg / mL, hydrated at 35 °C for 3 h, and then heated at 120 °C React for 10 min. After the reaction, it was quickly degassed, taken out and cooled, centrifuged at 9500 rpm / min for 10 min, dialyzed at 4 °C for 24 h, and freeze-dried to obtain highly efficient deamidated and desensitized wheat protein.

Embodiment 2

[0019] Add citric acid and glucose solid powder into a round-bottomed flask filled with water at a molar ratio of 1:2, and stir magnetically at 50°C for 30-60 min until a clear and transparent liquid is formed, in which the total concentration of citric acid and glucose is 4.2 mol / L; then the synthetic citric acid-glucose natural deep eutectic solvent was diluted 4 times with water, then added wheat protein to prepare a protein suspension with a concentration of 30 mg / mL, hydrated at 35 °C for 3 h, and then heated at 120 °C React for 12 min. After the reaction, it was quickly degassed, taken out and cooled, centrifuged at 9500 rpm / min for 10 min, dialyzed at 4 °C for 24 h, and freeze-dried to obtain highly efficient deamidated and desensitized wheat protein.

Embodiment 3

[0021] Add citric acid and glucose solid powder into a round-bottomed flask filled with water at a molar ratio of 1:2, and stir magnetically at 50°C for 30-60 min until a clear and transparent liquid is formed, in which the total concentration of citric acid and glucose is 4.2 mol / L; then the synthetic citric acid-glucose natural deep eutectic solvent was diluted 4.6 times with water, and then wheat protein was added to prepare a protein suspension with a concentration of 26 mg / mL. After hydration at 35 °C for 3 h, the reaction was heated at 120 °C 14 min. After the reaction, it was quickly degassed, taken out and cooled, centrifuged at 9500 rpm / min for 10 min, dialyzed at 4 °C for 24 h, and freeze-dried to obtain highly efficient deamidated and desensitized wheat protein.

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Abstract

The invention discloses a method for promoting efficient decarboxamidation and reducing sensitization of wheat protein. The method comprises the following steps of adding the wheat protein to an organic acid natural eutectic solvent, performing hydration, then performing a reaction, and then performing cooling, dialysis and freeze-drying, so that wheat protein after efficient decarboxamidation andreducing sensitization is obtained. The sensitization reducing degree can achieve 80%. The natural eutectic solvent is used for reacting efficient decarboxamidation and reducing sensitization under the condition of high protein concentration. The method is simple in technology, green and safe, and high in exploitativeness, and is suitable for industrial mass production and preparation.

Description

technical field [0001] The invention specifically relates to a method for promoting efficient deamidation and desensitization of wheat protein. Background technique [0002] Wheat is one of the three major grains consumed in the world, with an annual output of 600 million tons, while my country is the second largest wheat consumer in the world. As a by-product of wheat, wheat protein is a nutritious, high-quality and cheap vegetable protein, which has a wide range of applications in the food field and other fields. However, some genetically susceptible populations (>5% of the population in northern China) will develop celiac disease after ingesting very small amounts of gliadin—a chronic small intestinal malabsorption syndrome caused by wheat prolamin intolerance, This limits the consumption of wheat protein in celiac patients. [0003] In the field of food biotechnology, random deamidation by acid and enzymatic hydrolysis is a relatively safe and low-cost method for de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/18A23J3/22
CPCA23J3/18A23J3/22A23V2002/00A23V2250/5486
Inventor 廖兰张风丽陈林萍文晓艳林维杰杨彦红薛晓康黎维倪莉
Owner FUZHOU UNIV
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