Method for preparing flour gluten strengthening agent by co-crystallizing wheat amylopectin and sodium chloride
Through the eutectic treatment of wheat amylopectin and sodium chloride, combined with alkali-soluble wheat gluten, the problems of limited safety and effect of existing reinforcement agents are solved, and efficient and environmentally friendly dough muscle strength is achieved, providing stable and safe Flour strong agent.
Patent Information
- Application Number
- CN202310849148.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-07-12
- Publication Date
- 2025-01-14
AI Technical Summary
The strong ribs in existing noodle foods such as azoformamide, gluten, gluten and soy protein have safety problems or limited effects, and excessive addition will change the quality of the food, making it difficult to effectively improve the strength of the dough.
By eutectic treatment of wheat amylopectin and sodium chloride, the starch structure is changed, so that it binds to alkali-soluble wheat gluten, and the formation of disulfide bonds is promoted, thereby preparing a green and environmentally friendly flour reinforcement agent.
It significantly improves the formation ability of alkali-soluble wheat gluten disulfide bonds, enhances the strength and safety of the dough, avoids the use of organic solvents, and does not change the color of the food, providing stable performance and efficient reinforcement effect.
Smart Images
Figure CN119302419A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to a method for preparing a flour gluten strengthening agent by using wheat amylopectin and sodium chloride eutectic. Background Art
[0002] In the production process of flour-made food, in order to improve the lack of dough gluten strength, some chemical or natural additives are often added to improve and enhance the original quality of the food. Such additives are called gluten strengtheners (such as azodicarbonamide, ash, gluten, soy protein, etc.). Azodicarbonamide additives react with water molecules in flour to produce active oxygen, oxidize the sulfhydryl groups in the flour into disulfide bonds, and then enhance the stretchability of the dough; ash food additives promote the formation of a large number of disulfide bonds in gluten by adjusting the pH of the dough environment to a weak alkaline state; gluten enhances the viscoelasticity of the dough by containing a large amount of alcohol-soluble protein and glutenin; soy protein uses its own protein high water holding capacity to enhance the viscosity of the dough. The first two types of these gluten strengtheners cannot be used in large quantities due to safety issues, and the latter two types will change the color and other qualities of the food if added in excessive amounts, and the gluten strengthening effect is limited. The inventor's team recently found that wheat amylopectin has the effect of promoting the formation of disulfide bonds in alcohol-soluble protein and alkali-soluble glutenin. The inventors further discovered that after sodium chloride and wheat amylopectin eutectic treatment, their ability to promote the formation of disulfide bonds in alkali-soluble glutenin was greatly improved, and a green and environmentally friendly flour gluten strengthener can be prepared by moderately mixing the two. Summary of the invention
[0003] The invention aims to overcome the shortcomings of the prior art and provides a method for preparing a flour strengthening agent by using wheat amylopectin and sodium chloride eutectic.
[0004] The present invention is achieved through the following technical solutions:
[0005] A method for preparing a flour strengthening agent by using wheat amylopectin and sodium chloride eutectic, characterized in that it comprises the following steps:
[0006] Dissolve salt or crude salt in water to make 5-20% brine, add 20-30 grams of amylopectin to every 100 ml of brine, incubate at 4-30°C for 12-72 hours, add 3 times the volume of brine to precipitate amylopectin, centrifuge the precipitated amylopectin, and then wash and desalt the precipitate. The centrifugal speed of the water-washing and desalting starch separation process is 3500 rpm for 20 minutes. Finally, the desalted precipitate is dried to obtain salt eutectic wheat amylopectin. The preparation process of alkali-soluble glutenin is as follows: mix gluten powder and 65% ethanol in a mass ratio of 1:20, stir and extract in a 35°C water bath for 3 hours to dissolve the alcohol-soluble protein in gluten powder in ethanol; after extraction, centrifuge the solution at 3500r / min for 5 minutes, and take the precipitate as glutenin aggregate. Use 0.1% sodium hydroxide lye to dissolve glutenin aggregates at 30°C for 120 minutes, and then stand at 50°C for 12 hours to produce a precipitate. Pour off the upper dilute lye, and the remaining lower precipitate is semi-solid alkali-soluble glutenin. Use a dialysis bag with a dialysis molecular weight of 200 for 6 times. After removing the residual lye, air-dry at 60°C and crush it. The resulting powder is alkali-soluble glutenin. Mix eutectic wheat amylopectin, alkali-soluble glutenin with 10% starch content, and drinking water with 30% starch content, and stir at 25-35°C for 10-60 minutes. After air-drying the starch and protein mixture at 60°C, crush it through a 100-mesh sieve, and the resulting powder is a flour strengthening agent.
[0007] The present invention has the following technical effects:
[0008] The method of the present invention does not use an organic solvent, but only uses sodium chloride in table salt or crude salt to interact with wheat amylopectin eutectic, and utilizes the hydrolysis and grafting of wheat amylopectin in the eutectic process to change the starch structure, so that the side chains with a chain length of 4 to 7 glucose units are broken and grafted into side chains with 18 to 24 glucose residues. These side chains are more likely to combine with alkali-soluble glutenin to change its spatial structure, promote the formation of intermolecular folding structure, and further promote the formation of disulfide bonds of alkali-soluble glutenin. The amylopectin retains the excellent properties of amylopectin such as being relatively stable and not easy to age, and greatly inhibits the recrystallization of amylopectin, thereby improving the safety of such amylopectin additives.
[0009] The method of the present invention treats wheat amylopectin with sodium chloride eutectic so that the medium-length side chains of wheat amylopectin are arranged radially. After the wheat amylopectin is mixed with alkali-soluble glutenin before and after the eutectic treatment, the copolymer containing disulfide bonds formed by the amylopectin without eutectic treatment and the alkali-soluble glutenin is small in number and large in size (see Figure 1 ), and after eutectic treatment, the number of copolymers of the two greatly increased, and the size of each aggregate became smaller (see Figure 2 ).
[0010] Instruction Manual
[0011] Figure 1 This is a diagram of wheat amylopectin and alkali-soluble glutenin aggregates without eutectic treatment;
[0012] Figure 2 This is a picture of the aggregate of wheat amylopectin and alkali-soluble glutenin after eutectic treatment. DETAILED DESCRIPTION
[0013] The present invention is described in detail below with reference to specific embodiments.
[0014] Example 1
[0015] (1) Dissolve salt or crude salt in water to make 5% brine, add 20g of amylopectin to 100mL of brine, incubate at 4℃ for 12h, add 3 times the volume of brine to precipitate amylopectin, centrifuge the precipitated amylopectin, and then wash and desalt the precipitate. The centrifugal speed of the water washing and desalting starch separation process is 3500 revolutions / min (r / min) for 20min. Finally, the desalted precipitate is dried to obtain 18.6g of salt eutectic wheat amylopectin. The preparation process of alkali-soluble glutenin is as follows: mix 100g of gluten powder with 2L of 65% ethanol, stir and extract in a 35℃ water bath for 3h to dissolve the alcohol-soluble protein in the gluten powder in ethanol; after extraction, centrifuge the solution at 3500r / min for 5min, and take the precipitate as glutenin aggregate. Use 100mL of 0.1% sodium hydroxide lye to dissolve glutenin aggregates at 30°C for 120min, and let stand at 50°C for 12h to produce a precipitate. Pour off the upper dilute lye, and the remaining lower precipitate is semi-solid alkali-soluble glutenin. Use a dialysis bag with a dialysis molecular weight of 200 for 6 times. After removing the residual lye, air-dry at 60°C and crush through 100 mesh to obtain 37.1g of powdered alkali-soluble glutenin. Mix eutectic wheat amylopectin, 10% alkali-soluble glutenin with starch content, and 30% drinking water with starch content, and stir at 25°C for 10min. After air-drying at 60°C, the starch and protein mixture is crushed through a 100-mesh sieve to obtain 57.2g of powdered flour strengthening agent.
[0016] (2) The disulfide bond (SS) content of the gluten strengthening agent prepared from the alkali-soluble glutenin and salt eutectic starch obtained in step (1) was determined by adding 15 mg of glutenin to 5 mL of Tris-Gly buffer (pH 8.0) (sample concentration was 3 mg / ml). After adding 50 μL of Ellman's reagent, they were mixed in a water bath at 25°C for 1 hour, and then centrifuged at 3040×g for 10 minutes to remove the supernatant, which was used to determine the exposed thiol groups. 15 mg of the dry weight of the sample was added to 5 mL of Tris-Gly-8M Urea solution and 50 μL of Ellman's solution, and then mixed in a water bath at 25°C for 1 hour, and centrifuged at 3040×g for 10 minutes to remove the supernatant, which was used to determine the total thiol groups.
[0017] The SH content was determined by absorbance at 412 nm, and the calculation formula was as follows: SH (μmol / g) = 73.53 × A412 × D / C, where A412 is the absorbance value of the sample after removing the reagent blank, C is the sample concentration, and D is the dilution multiple. The SS content was determined by absorbance at 412 nm and calculated as follows: SS content = (total SH content - free SH content) / 2, the disulfide bond content of alkali-soluble glutenin was 2.21 μmol / g, and the disulfide bond content of the gluten strengthening agent prepared by wheat amylopectin and sodium chloride eutectic was 4.82 μmol / g.
[0018] Example 2
[0019] (1) Dissolve salt or crude salt in water to make 10% brine, add 25g of amylopectin to every 100ml of brine, incubate at 25℃ for 36h, add 3 times the volume of brine to precipitate amylopectin, centrifuge the precipitated amylopectin, and then wash and desalt the precipitate. The centrifugal speed of the water washing and desalting starch separation process is 3500 rpm for 20min, and finally the desalted precipitate is dried to obtain 16.4g of salt eutectic wheat amylopectin. The preparation process of alkali-soluble glutenin is as follows: mix 100g of gluten powder with 2L of 65% ethanol, stir and extract in a 35℃ water bath for 3h to dissolve the alcohol-soluble protein in the gluten powder in the ethanol; after extraction, centrifuge the solution at 3500r / min for 5min, and take the precipitate as glutenin aggregate. Dissolve glutenin aggregates with 100mL 0.1% sodium hydroxide lye at 30°C for 120min, and precipitate after standing at 50°C for 12h. Pour off the upper dilute lye, and the remaining lower precipitate is semi-solid alkali-soluble glutenin. Dialyze 6 times with a dialysis bag with a dialysis molecular weight of 200. After removing the residual lye, air-dry at 60°C and crush through 100 mesh to obtain 37.6g of powdered alkali-soluble glutenin. Mix eutectic wheat amylopectin, 10% alkali-soluble glutenin with starch content, and 30% drinking water with starch content, and stir at 30°C for 30min. After air-drying at 60°C, the starch and protein mixture is crushed through a 100-mesh sieve to obtain 54.3g of powdered flour strengthening agent.
[0020] (2) The disulfide bond (SS) content of the gluten strengthening agent prepared from the alkali-soluble glutenin and salt eutectic starch obtained in step (1) was determined by adding 15 mg of glutenin to 5 mL of Tris-Gly buffer (pH 8.0) (sample concentration was 3 mg / ml). After adding 50 μL of Ellman's reagent, they were mixed in a water bath at 25°C for 1 hour, and then centrifuged at 3040×g for 10 minutes to remove the supernatant, which was used to determine the exposed thiol groups. 15 mg of the dry weight of the sample was added to 5 mL of Tris-Gly-8M Urea solution and 50 μL of Ellman's solution, and then mixed in a water bath at 25°C for 1 hour, and centrifuged at 3040×g for 10 minutes to remove the supernatant, which was used to determine the total thiol groups.
[0021] The SH content was determined by absorbance at 412 nm, and the calculation formula was as follows: SH (μmol / g) = 73.53 × A412 × D / C, where A412 is the absorbance value of the sample after removing the reagent blank, C is the sample concentration, and D is the dilution multiple. The SS content was determined by absorbance at 412 nm and calculated as follows: SS content = (total SH content - free SH content) / 2, the disulfide bond content of alkali-soluble glutenin was 2.21 μmol / g, and the disulfide bond content of the gluten strengthening agent prepared by wheat amylopectin and sodium chloride eutectic was 3.32 μmol / g.
[0022] Example 3
[0023] (1) Dissolve salt or crude salt in water to make 20% brine, add 30g of amylopectin to every 100ml of brine, incubate at 30℃ for 72h, add 3 times the volume of brine to precipitate amylopectin, centrifuge the precipitated amylopectin, and then wash and desalt the precipitate. The centrifugal speed of the starch separation process is 3500 rpm for 20min, and finally the desalted precipitate is dried to obtain 16.2g of salt eutectic wheat amylopectin. The preparation process of alkali-soluble glutenin is as follows: mix 100g of gluten powder with 2L of 65% ethanol, stir and extract in a 35℃ water bath for 3h to dissolve the alcohol-soluble protein in the gluten powder in ethanol; after extraction, centrifuge the solution at 3500r / min for 5min, and take the precipitate as glutenin aggregate. Dissolve glutenin aggregates with 100mL 0.1% sodium hydroxide lye at 30°C for 120min, and precipitate after standing at 50°C for 12h. Pour off the upper dilute lye, and the remaining lower precipitate is semi-solid alkali-soluble glutenin, which is dialyzed 6 times with a dialysis bag with a molecular weight of 200. After removing the residual lye, it is dried by air at 60°C and crushed through 100 mesh to obtain 36.4g powdered alkali-soluble glutenin. Mix eutectic wheat amylopectin, 10% alkali-soluble glutenin with starch content, and 30% drinking water with starch content, and stir at 35°C for 60min. The starch and protein mixture is dried by air at 60°C and crushed through a 100-mesh sieve to obtain 53.6g powdered flour gluten strengthener. .
[0024] (2) The disulfide bond (SS) content of the gluten strengthening agent prepared from the alkali-soluble glutenin and salt eutectic starch obtained in step (1) was determined by adding 15 mg of glutenin to 5 mL of Tris-Gly buffer (pH 8.0) (sample concentration was 3 mg / ml). After adding 50 μL of Ellman's reagent, they were mixed in a water bath at 25°C for 1 hour, and then centrifuged at 3040×g for 10 minutes to remove the supernatant, which was used to determine the exposed thiol groups. 15 mg of the dry weight of the sample was added to 5 mL of Tris-Gly-8M Urea solution and 50 μL of Ellman's solution, and then mixed in a water bath at 25°C for 1 hour, and centrifuged at 3040×g for 10 minutes to remove the supernatant, which was used to determine the total thiol groups.
[0025] The SH content was determined by absorbance at 412 nm, and the calculation formula was as follows: SH (μmol / g) = 73.53 × A412 × D / C, where A412 is the absorbance value of the sample after removing the reagent blank, C is the sample concentration, and D is the dilution multiple. The SS content was determined by absorbance at 412 nm and calculated as follows: SS content = (total SH content - free SH content) / 2, the disulfide bond content of alkali-soluble glutenin was 2.21 μmol / g, and the disulfide bond content of the gluten strengthening agent prepared by wheat amylopectin and sodium chloride eutectic was 6.39 μmol / g.
Claims
1. A method for preparing a flour strengthening agent from wheat amylopectin and sodium chloride eutectic, characterized in that: The steps include: Dissolve water-soluble salt in water to make brine, the brine is: 5-20 grams of salt per 100 ml of water, dissolve amylopectin in brine, the ratio of amylopectin to brine is: 20-30 grams of amylopectin per 100 ml of brine, incubate at 4-30°C for 12-72 hours, add 3 times the volume of brine to precipitate amylopectin, centrifuge the precipitated amylopectin, then wash and desalt the precipitate, the centrifugal speed of the water washing and desalting starch separation process is 3500 rpm, the time is 20 minutes, and finally the desalted precipitate is dried to obtain salt eutectic wheat amylopectin. Mix eutectic wheat amylopectin, alkali-soluble glutenin with 10% starch content and drinking water with 30% starch content, and stir at 25-35°C for 10-60 minutes. After the starch and protein mixture is air-dried at 60°C, it is crushed through a 100-mesh sieve, and the resulting powder is a flour strengthening agent.
2. The method for preparing a flour strengthening agent by using wheat amylopectin and sodium chloride eutectic according to claim 1, characterized in that: The water-soluble salt includes edible salt and coarse salt.
3. The method for preparing a flour strengthening agent by using wheat amylopectin and sodium chloride eutectic according to claim 1, characterized in that: The water is tap water or deionized water, and the amount of water added when adding water for desalination is 3 times the amount of wet starch.
4. The method for preparing a flour strengthening agent from wheat amylopectin and sodium chloride eutectic according to claim 1, characterized in that: When salt and starch are dissolved in water, the stirrer speed is 150 rpm and the stirring time is 5-20 min.
5. The method for preparing a flour strengthening agent from wheat amylopectin and sodium chloride eutectic according to claim 1, characterized in that: The preparation process of alkali-soluble glutenin is as follows: gluten powder and 65% ethanol are mixed in a mass ratio of 1:20, stirred and extracted in a 35°C water bath for 3 hours to dissolve the alcohol-soluble protein in gluten powder in ethanol; after extraction, the solution is centrifuged at 3500r / min for 5 minutes, and the precipitate is glutenin aggregate. 0.1% sodium hydroxide alkali solution is used to dissolve glutenin aggregates at 30°C for 120 minutes, and precipitates are generated after standing at 50°C for 12 hours. The upper dilute alkali solution is poured off, and the remaining lower precipitate is semi-solid alkali-soluble glutenin, which is dialyzed 6 times with a dialysis bag with a molecular weight of 200. After removing the residual alkali solution, it is air-dried at 60°C and crushed, and the resulting powder is alkali-soluble glutenin.