Method for preparing high emulsibility wheat mucedin

A wheat gluten protein and emulsifying technology, which is applied in the processing of plant proteins, etc., can solve the problems of expensive acetylation reagents, large amount of modification reagents, and high production costs, so as to improve emulsification ability and emulsification stability and increase electronegativity properties, reducing surface tension

Inactive Publication Date: 2006-11-29
上海天之冠可再生能源有限公司
View PDF0 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above method has the disadvantages that the price of the acetylation reagent used is relatively expensive, the amount of the modification reagent is large, and the production cost is relatively high.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing high emulsibility wheat mucedin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Weigh 50g raw wheat gluten protein, use 0.1mol / L H 2 SO 4 The solution is prepared into a suspension with a mass fraction of 5%, treated with stirring at 80°C for 1h, cooled to 55°C, adjusted the pH of the solution to 8.5 with 2mol / L NaOH, added 2.5g of sodium tripolyphosphate, and used the same alkaline solution during the reaction Control the pH of phosphorylation reaction to 8.5, phosphorylation reaction time 1h, 1mol / LH 2 SO 4 The solution is neutralized to neutrality, washed, dehydrated, and dried to obtain the product.

Embodiment 2

[0027] Weigh 50g raw wheat gluten protein, use 0.3mol / L H 2 SO 4 The solution was prepared into a suspension with a mass fraction of 8%, and the temperature was kept at 70°C and stirred for 1.5h, cooled to 30°C, the pH value of the solution was adjusted to 8.5 with 2mol / L KOH, 10g sodium tripolyphosphate was added, and the same alkali was used during the reaction The pH value of the solution control phosphorylation reaction is 8.5, the phosphorylation reaction time is 1.5h, 1mol / LH 2 SO 4 The solution is neutralized to neutrality, washed, dehydrated, and dried to obtain the product.

Embodiment 3

[0029] Weigh 50g of raw wheat gluten, prepare a suspension with a mass fraction of 3% with 0.5mol / L HCl solution, heat and stir at 90°C for 0.5h, cool to 45°C, use 2mol / L Na 2 CO 3 Adjust the pH of the solution to 8.5, add 4.0g of sodium tripolyphosphate, use the same alkali solution to control the pH of the phosphorylation reaction to 8.5 during the reaction, the phosphorylation reaction time is 2h, 1mol / L HCl solution is neutralized to neutral, and washed , Dehydration and drying to obtain the product.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

A process for preparing the wheat gluten protein with high emulsifying performance includes such steps as using acid solution to prepare the suspension of wheat gluten protein, heating to 60-90 deg.C, stirring, cooling to 30-55 deg.C, regulating pH value, phosphorylation reaction, regulating pH value, neutralizing by acid, washing, dewatering and drying.

Description

Technical field [0001] The invention relates to a preparation method of high emulsifying wheat gluten protein. Background technique [0002] Wheat gluten, or wheat gluten, is a by-product of the processing of wheat starch. Because its protein peptide chain contains more hydrophobic amino acids, especially the content of glutamine (Gln) and asparagine (Asn) accounts for 1 / 3 of the total amount of amino acids, resulting in a larger hydrophobic interaction area in the molecule and solubility It is lower, which limits its many functional properties in actual production and application. Modification of wheat gluten by chemical means can improve certain functional properties of wheat gluten, and it is a powerful tool for directed modification of protein properties. The more commonly used chemical modification methods for wheat gluten include phosphorylation, acetylation, glycosylation, cross-linking reaction, and restriction enzyme modification. Chemica...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/18
Inventor 张龙杜风光史吉平陈伟红孙沛勇董青山闫德冉李桂芳
Owner 上海天之冠可再生能源有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap