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Preparation method and uses of denaturalized gluten powder arising from heat and humidity and acidylation

A technology of gluten and acylation reaction is applied in the field of denatured protein to achieve the effects of good foaming, good emulsification and increased functionality

Inactive Publication Date: 2006-11-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Combined denaturation of gluten with moist heat and acylation, there is no relevant information reported so far

Method used

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  • Preparation method and uses of denaturalized gluten powder arising from heat and humidity and acidylation
  • Preparation method and uses of denaturalized gluten powder arising from heat and humidity and acidylation
  • Preparation method and uses of denaturalized gluten powder arising from heat and humidity and acidylation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The raw material gluten powder (dry basis) that takes by weighing 100g is placed on flat board, paves, loosely places, and flat board is placed in the container that humidity is 100%, and moisture absorption time is 30min, and wet heat treatment temperature is 80 ℃, and wet heat treatment time is 30min, cooling, prepare a gluten suspension with a substrate mass fraction of 5%, add 10g of succinic anhydride, the acylation reaction temperature is 40°C, the acylation reaction pH value is 8.5 with 3% NaOH, and the acylation reaction time is 3h. Washing, dehydration, drying, crushing to obtain the product.

Embodiment 2

[0018] The raw material gluten powder (dry basis) that takes by weighing 100g is placed on flat board, paves, loosely places, and flat board is placed in the container that humidity is 100%, and moisture absorption time is 30min, and wet heat treatment temperature is 80 ℃, and wet heat treatment time is 10min, cool down, configure a gluten suspension with a substrate mass fraction of 3%, add 20g of succinic anhydride, acylation reaction temperature 60°C, use 3% NaOH to control the acylation reaction pH value to 8.5, acylation reaction time 0.5h , Washing, dehydration, drying, crushing to obtain the product.

Embodiment 3

[0020] The raw material gluten powder (dry base) that takes by weighing 100g is placed on flat board, lays flat, loosely places, and flat board is placed in the container that humidity is 100%, and moisture absorption time is 30min, and wet heat treatment temperature is 60 ℃, and wet heat treatment time is 60min, cooling, configuration substrate mass fraction is 30% gluten suspension, add 5g succinic anhydride, acylation reaction temperature 20 ℃, use 3% NaOH to control acylation reaction pH value is 8.5, acylation reaction time 5h, Washing, dehydration, drying, crushing to obtain the product.

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Abstract

The preparation and application of a compound denatured gluten powder of damp heat and acylation belongs to the technical field of denatured protein. In the invention, the raw material gluten is modified by moist heat and acylation to obtain compound denatured gluten, and the product prepared by the method of the invention has many excellent characteristics such as good emulsification and foaming. The products are mainly used as additives in grain industry, food industry and feed industry to improve the quality of flour and used in the production of bread, noodles and instant noodles. The invention has the advantages of organically combining two kinds of denaturation methods of damp heat and acylation to carry out physical and chemical modification of gluten powder, scientific and practical process design, and excellent product performance.

Description

technical field [0001] The preparation and application of a compound denatured gluten powder of damp heat and acylation belongs to the technical field of denatured protein. Background technique [0002] Gluten, that is, wheat gluten protein, contains more hydrophobic amino acids and has a larger hydrophobic interaction area in the molecule, which often cannot meet the needs of food processing, which limits the application range of gluten in food. Modification of gluten by physical and chemical means can improve some physical and chemical properties of gluten. At present, foreign studies on the acylation of plant proteins have gradually deepened, but most of them focus on the research on soybean protein, and the research on the modification of wheat gluten is relatively limited. The research on the modification of plant proteins in my country started late, and there is a big gap with the international ones. There are few reports on the functional properties and structural re...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/18
Inventor 张燕萍顾正彪戈志成
Owner JIANGNAN UNIV
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