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Preparation method of wheat protolysate

A technology for wheat hydrolyzed protein and wheat protein, which is applied in the field of food processing, can solve the problems of long time consumption, bitter taste in the taste of enzymatic hydrolysis products, and large amount of enzymes, and achieves increased solubility, suitable for large-scale production, and small peptides. high content effect

Inactive Publication Date: 2015-05-13
江苏康科食品工程技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] From the above research reports, it can be seen that the preparation of wheat hydrolyzed protein at this stage mostly uses a single enzyme preparation or a combination of multiple enzyme preparations. Using a single hydrolysis process, the whole process takes a long time, the amount of enzyme is relatively large, and the taste of the enzymatic product is bitter taste

Method used

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  • Preparation method of wheat protolysate
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  • Preparation method of wheat protolysate

Examples

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Comparison scheme
Effect test

Embodiment 1

[0069] Example 1 A preparation method of wheat hydrolyzed protein, comprising the steps of:

[0070] (1) Blending ： Wheat protein is used as raw material, which is dispersed and input into the feeding tank through a homogenizer while adding water for slurry adjustment, and a wheat protein suspension with a mass concentration of 20% is prepared.

[0071] (2) Pretreatment: In terms of mass percentage, the mass concentration of citric acid in the wheat protein suspension is 0.15%. The reaction temperature is 70°C, the stirring speed is 8r / min, and the pretreatment is 15min.

[0072] (3) Neutralization: After pretreatment, adjust the pH to 6.0 with 10% sodium oxide solution.

[0073] (4) Enzymolysis reaction: Add 1‰ alkaline protease and 4‰ neutral protease according to the dry matter weight of the above feed solution, and perform enzymolysis reaction for 2 hours at 50°C and stirring speed 8r / min.

[0074] (5) Enzyme inactivation: heat up the material obtained in (4) to 85°...

Embodiment 2

[0077] Embodiment 2 A kind of preparation method of wheat hydrolyzed protein, comprises the steps:

[0078] (1) Slurry: Wheat protein is used as raw material, which is dispersed and input into the feeding tank through a homogenizer while adding water to prepare a wheat protein suspension with a mass concentration of 20%.

[0079] (2) Pretreatment: In terms of mass percentage, the mass concentration of citric acid in the wheat protein suspension is 0.1%. The reaction temperature is 80°C, the stirring speed is 10r / min, and the pretreatment is 25min.

[0080] (3) Neutralization: After pretreatment, adjust the pH to 6.0 with 10% sodium oxide solution.

[0081] (4) Enzymolysis reaction: add 1.5‰ alkaline protease and 2.5‰ neutral protease according to the dry matter weight of the above feed solution, and perform enzymolysis reaction for 2 hours at 50°C and stirring speed 8r / min.

[0082] (5) Enzyme inactivation: heat up the material obtained in (4) to 85°C, maintain for 20 min fo...

Embodiment 3

[0085] Embodiment 3 A kind of preparation method of wheat hydrolyzed protein, comprises the steps:

[0086] (1) Slurry mixing: Wheat protein is used as raw material, which is dispersed into the feeding tank through a homogenizer while adding water for slurry mixing, and made into a wheat protein suspension with a mass concentration of 25%.

[0087] (2) Pretreatment: In terms of mass percentage, the mass concentration of citric acid in the wheat protein suspension is 0.2%. The reaction temperature is 80°C, the stirring speed is 10r / min, and the pretreatment is 10min.

[0088] (3) Neutralization: After pretreatment, adjust the pH to 6.0 with 10% sodium oxide solution.

[0089] (4) Enzymolysis reaction: Add 2‰ alkaline protease and 4‰ neutral protease according to the dry matter weight of the above feed solution, and perform enzymolysis reaction for 3 hours at 50°C and stirring speed 8r / min.

[0090] (5) Enzyme inactivation: heat the material obtained in (4) to 88°C, maintain f...

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Abstract

The invention discloses a preparation method of wheat protolysate, belonging to the technical field of food processing. The preparation method comprises the following steps: by taking wheat protein as a raw material, mixing slurry, pretreating, neutralizing, adding complex enzyme for enzymatic hydrolysis reaction and deactivating enzyme and spray-drying to obtain a product wheat protolystate. Citric acid is adopted to pretreat wheat protein to have deamidation, the solubility of the wheat protein can be increased, the subsequent protease is favorably close to an enzyme digestion site, the enzyme utilization rate, solubility and enzymolysis speed can be increased. The wheat protolysate prepared by adopting the method is good in solubility, dispensing with obvious bitter taste, the content of small peptide is high, the protein is high digestion rate and easy to absorb, the bioavailability of the wheat protein can be greatly improved; and the preparation technology is simple, the time consumption is short, enzyme investment cost is low, and the preparation method is suitable for industrial production.

Description

technical field [0001] The invention relates to a preparation method of wheat hydrolyzed protein, in particular to a preparation method of safe and high-nutritional wheat hydrolyzed protein, belonging to the technical field of food processing. Background technique [0002] Wheat protein, also known as active gluten flour, commonly known as gluten, is a by-product extracted from wheat starch processing and is a powdery natural high-protein polymer. With the increase of wheat starch production, the demand for wheat protein in the traditional market tends to be saturated, so it is imperative to develop new uses of wheat protein. [0003] As for the feed industry, with its development, animal husbandry has also been developed simultaneously, and its proportion in the national economy is increasing. However, feed raw materials, especially protein feed, are increasingly insufficient. Coupled with the rising prices of feed raw materials, feed costs continue to increase. Therefor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/18A23J3/34A23K1/16A23K1/18
Inventor 沈夏周小敏
Owner 江苏康科食品工程技术有限公司
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