Natural wheat protein composite modifying method and application thereof in the starch food products

Abstract

A compound modification method of natural wheat protein and the application in starch food; the method and application relate to a compound modification method of natural wheat protein and the application of additive in starch food. The present invention provides a compound modification method of natural wheat protein. Wheat protein and reaction medium are taken to prepare the suspension and the suspension is oscillated by ultrasonic; and then the suspension is heated by water bath and mixed by magnetic force; the acid solution is divided evenly according to the circulation times and is added into the suspension in turn; the water bath is stopped 8 to 15 minutes later; the excessive acid is neutralized by alkalescent salt added until the pH value reaches 7; and then the suspension is oscillated by ultrasonic continuously and the alkalescent salt concentration is 0.05 to 0.2 mol / l; the product finally obtained is frozen and dried until the constant weight; and then the product is ground to get the natural wheat protein modified with the compound modification method. The modified wheat protein, as the additive of starch food, can replace the additive of inorganic salts and be used for food processing of flour powder, noodle, bread, etc.

Description

technical field [0001] The invention relates to a compound modification method of natural wheat protein and the application of the modified natural wheat protein as an additive in starchy foods. Background technique [0002] There are many inventions for the improvement of starchy foods. The starchy food improvers currently available on the market generally use inorganic salts and surfactants for compounding, such as alum, carbonates, sulfites, emulsifiers, protein powder, etc. They improve starchy foods, such as ramen, bread, etc., increase toughness, adjust hardness and taste. However, inorganic salt food additives are toxic to the human body, and long-term consumption will have adverse effects on the human body. The World Health Organization officially designated aluminum as a food pollutant as early as 1989 and required strict control. Long-term consumption of alum will cause the aluminum in the alum to penetrate into the bones and deposit, making the bones soft, and de...

AI Technical Summary

Problems solved by technology

There have been extensive studies on the modification of wheat protein. Enzyme preparation, acetylation, phosphorylation and other methods are often used to prepare modified wheat protein, and the scope of application of modified wheat protein is limited.