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Enzymolysis product of corn protein, and preparation method and application thereof

A technology for corn gluten and enzymatic hydrolysis products, applied in the field of enzymatic hydrolysis products of corn gluten and its preparation, can solve the problems of complex composition of corn gluten meal, poor food functional properties, rough taste, etc. good solubility

Inactive Publication Date: 2012-10-03
马长庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the complex composition of corn gluten powder, rough taste, particularly low water solubility, and poor food functional properties, its application in the food industry is limited. In China, corn gluten powder is mainly used in feed industry or natural discharge.

Method used

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  • Enzymolysis product of corn protein, and preparation method and application thereof
  • Enzymolysis product of corn protein, and preparation method and application thereof
  • Enzymolysis product of corn protein, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1 prepares the enzymatic hydrolysis product of zein

[0016] The steps are: take 1 kg of corn gluten powder, add 4 times the amount of water, stir evenly, then add 0.05% of the weight of corn gluten compound protease (composed of equal mass of acid protease, neutral protease and flavor protease), and stir Control the enzymatic hydrolysis temperature at 45°C and pH value of 6.5. After enzymatic hydrolysis for 10 hours, heat to boiling to inactivate, filter, decolorize with activated carbon to obtain enzymatic protein solution, vacuum concentrate into a paste product with a water content of about 20%, and then pass Spray drying to obtain a powder product with a water content of about 5%, and then conventional granulation to obtain a granular product, which is the enzymatic hydrolysis product of zein.

Embodiment 2

[0017] Embodiment 2 prepares the enzymatic hydrolysis product of zein

[0018] Get 1 kg of corn gluten powder, add 4 times the amount of water, stir evenly, then add 0.05% composite protease (composed of equal mass of acid protease and neutral protease) of the corn gluten weight, and control the enzymatic hydrolysis temperature 45°C under stirring, PH value 6.5, enzymatic hydrolysis for 2 hours, then add 0.02% of the weight of zein flavor protease, and then enzymatic hydrolysis for 5 hours, heat to boiling to inactivate, filter and decolorize with activated carbon to obtain enzymatic protein solution, vacuum concentrate to a water content of About 20% of the paste product, and then spray-dried to obtain a powder product with a water content of about 5%, and then conventionally granulated to obtain a granular product, which is the enzymatic hydrolysis product of zein.

[0019] Get the enzymatic hydrolyzate prepared by above-mentioned two kinds of preparation methods to analyze,...

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Abstract

The invention discloses an enzymolysis product of corn protein. A preparation method of the enzymolysis product comprises taking the corn protein, adding water which is 2-6 times as much as the corn protein, evenly mixing, adding compound protease which is, by weight, 0.02%-0.05% of the corn protein, controlling the temperature of enzyme hydrolysis to be 35-55 DEG C and the pH value to be 5.0-7.5 with stirring, carrying out enzyme hydrolysis for 6-10h, heating to boiling inactivation, and obtaining enzymolysis egg white liquid after filtering and decolorization through activated carbon, namely obtaining the enzymolysis product of the corn protein. The compound protease is composed of acid protease, neutral protease and flavor protease which are all equal in mass. The enzymolysis product of the corn protein is a natural compound flavoring agent and mainly comprises various amino acids and peptides, and the contents of the amino acids and the peptides are high, and the enzymolysis product has particular aroma and umami and can be applied as a raw material of food flavoring agents, nutrient supplements and meat essences and the like.

Description

technical field [0001] The invention relates to an enzymatic hydrolysis product of zein, a preparation method thereof, and its application as a compound flavor enhancer. Background technique [0002] Corn gluten powder is a product obtained by wet-grinding corn kernels to obtain coarse starch milk, then separating protein water through a starch separator, and then concentrating and dehydrating with a centrifuge or air flotation. The product has a protein content of More than 60%, some reach 70%, and the rest are starch, fiber and some pigments. The main proteins in corn gluten meal are zein, gluten, globulin and albtunin. Due to the complex composition of corn gluten powder, rough taste, particularly low water solubility and poor food functional properties, its application in the food industry is limited. In China, corn gluten powder is mainly used in feed industry or natural discharge. However, due to the unique amino acid composition of zein, its content of branched-chai...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J3/34A23L1/227A23L1/305A23L27/21
Inventor 马长庆刘强
Owner 马长庆
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