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

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...

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