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Modification method of wheat gluten protein and application of wheat gluten protein in yoghurt product

A technology of wheat gluten and dairy products, applied in the direction of milk preparations, applications, dairy products, etc., can solve the problems of insoluble water, unsatisfactory requirements, restrictions, etc., to achieve increased molecular flexibility, simple and orderly production process, High safety effect

Active Publication Date: 2014-12-10
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wheat gluten contains a large number of uncharged polar amino acid residues (such as glutamine and asparagine, accounting for 1 / 3 of the total amino acids) and few charged amino acid residues (such as Lys, Arg , Glu, Asp), thus leading to its poor water solubility, which limits the application of other functional properties, making it unable to meet the requirements of food processing and other industries

Method used

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  • Modification method of wheat gluten protein and application of wheat gluten protein in yoghurt product
  • Modification method of wheat gluten protein and application of wheat gluten protein in yoghurt product
  • Modification method of wheat gluten protein and application of wheat gluten protein in yoghurt product

Examples

Experimental program
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Effect test

example 1

[0026] According to the mass ratio, dissolve 5% wheat gluten peptide in water, put it into a single-mouth bottle, and configure it as a suspension. According to the mass ratio, 0.5% acetic acid was added to the suspension, and the one-mouth bottle was placed in a water bath shaker at room temperature, and hydrated for 8 hours. After the hydration time is up, stop shaking, move the single-necked bottle with evenly dispersed wheat gluten to a sterilizer that has been heated to 100°C, and set the temperature to 110-126°C for 10 minutes. After the deamidation of the organic acid, the gas is released quickly, taken out, cooled, dialyzed at 4°C for 24 hours, and then enzymatically hydrolyzed with alkaline protease. The optimal enzymatic hydrolysis temperature is 45°C, the substrate concentration is 5%, and 1% alkaline protease ([E] / [S]) is added for enzymolysis time to 12h. After the enzymolysis time is up, put the enzymolysis solution in a boiling water bath to inactivate the enzy...

Embodiment 2-3

[0028] Alkaline protease hydrolysis time were 24,36h. Other steps are with embodiment 1.

Embodiment 4-6

[0030] The deeply modified wheat gluten peptides with alkaline protease hydrolysis time of 36 hours were selected and added to the milk at the replacement amount of 3%, 5%, 10% (w / w) to replace the milk powder containing the same amount of protein. Other steps are with embodiment 1.

[0031] Table 1 The effect of wheat gluten peptide substitution on the texture of fermented yogurt

[0032]

[0033] Table 2 Effect of wheat gluten peptide substitution on flavor and mouthfeel of fermented yogurt

[0034]

[0035] Depend on figure 1 , Table 1-2 shows that the modified wheat gluten peptide is applied to the yogurt system to replace a certain proportion of casein. When the replacement amount of modified wheat protein is 3%, the fermentation time of yogurt is shortened by about 1.5 h, and the texture is unchanged. The obvious change and good flavor of yogurt indicated that the modified wheat gluten peptide had good adaptability to the food application system of acidic system,...

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Abstract

The invention relates to a modification method of wheat gluten protein and application of wheat gluten protein peptide in replacing a part of milk protein in yoghurt. The modification method comprises the following steps: preparing wheat gluten protein and water into wheat gluten protein suspension, adding organic acid as a decarboxamidation medium, hydrating at normal temperature, performing organic acid decarboxamidation modification at 110-126 DEG C, cooling, dialyzing to remove saline ions, and further performing enzymolysis by using alkaline protease, enzyme deactivation, centrifuging, and spray-drying, thereby obtaining the modified wheat gluten protein peptide. The modified wheat gluten protein peptide is used in yoghurt to replace a part of the milk protein, so that fermented yoghurt can be prepared, the fermentation time is shortened by 20%, and the indexes are well maintained. The production process of the modification method is simple and sequential, high in security, large in utilization value, high in actionability and applicable to on-scale industrialization production and preparation.

Description

technical field [0001] The invention relates to a method for modifying wheat gluten and the application of the modified wheat gluten peptide in yoghurt to replace part of milk protein. Background technique [0002] Yogurt is a product fermented by lactic acid bacteria, and its commonly used starter is a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus. The finished yogurt contains a large amount of active lactic acid bacteria, which has a good taste and flavor and various physiological functions such as relieving lactose intolerance, improving intestinal function, anti-tumor, and anti-oxidation. It is the focus and hot spot in the development of the dairy industry. The various physiological functions of yogurt are mainly the result of the active lactic acid bacteria contained in it. Therefore, how to improve the activity and stability of lactic acid bacteria in yogurt fermentation and storage, and add some nutritional or functional raw materials to yogurt t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/18A23C9/13
Inventor 廖兰李章发周非白李华强韩雪跃赵谋明
Owner FUZHOU UNIV
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