Method for deamidation of wheat gluten

A technology for deamidation of wheat gluten protein, applied in plant protein processing, etc., to achieve the effects of reducing cost, increasing surface hydrophobicity, and improving solubility

Inactive Publication Date: 2017-09-29
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few reports on the deamidation modification of wheat gluten using food-grade protein glutaminase.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment one: a kind of method of deamidation modified wheat gluten protein

[0046] Weigh a certain amount of wheat gluten, add it into a reactor filled with phosphate buffer (200 mmol / L, PH=7) while stirring, and prepare a wheat gluten liquid with a concentration of 7% (w / v) , after stirring for 30 minutes to form a protein suspension, add food-grade PG enzyme and stir to form a system with a ratio of enzyme to substrate E / S=10U / g, place it in a shaker at a speed of 80rpm, and perform a deamidation modification reaction at 40°C for 12 hours. Immediately after the reaction was completed, the PG enzyme treatment liquid was dialyzed in 0.1M acetic acid solution for 12 h, and the dialysate was replaced every 2 h, and vacuum freeze-dried to obtain a deamidated modified wheat gluten protein sample.

[0047] The vacuum freeze-drying conditions are: -55°C, vacuum degree 42Pa, and drying time is 30h.

[0048] The degree of deamidation of modified wheat gluten was detected t...

Embodiment 2

[0049] Embodiment two: a kind of method of deamidation modified wheat gluten protein

[0050] Weigh a certain amount of wheat gluten, add it into a reactor filled with phosphate buffer (200 mmol / L, PH=7) while stirring, and prepare a wheat gluten liquid with a concentration of 5% (w / v) , stirred for 20 minutes to form a protein suspension, added food-grade PG enzyme and stirred to form a system with an enzyme-to-substrate ratio E / S=40U / g, placed in a shaker at a speed of 80rpm, and deamidated at 40°C for 30 hours. After the reaction was finished, cool in an ice bath for 10 minutes, dialyze the PG enzyme-treated solution through 0.1M acetic acid solution for 12 hours, change the dialysate every 2 hours, and vacuum freeze-dry to obtain deamidated modified wheat gluten.

[0051] The vacuum freeze-drying conditions are the same as in Example 1.

[0052] The degree of deamidation of modified wheat gluten was detected to be 53.40%, and the degree of hydrolysis was 8.34%.

Embodiment 3

[0053] Embodiment three: a kind of method of deamidation modified wheat gluten protein

[0054] Weigh a certain amount of wheat gluten, add it into a reactor filled with phosphate buffer (200 mmol / L, PH=7) while stirring, and prepare a wheat gluten liquid with a concentration of 5% (w / v) , stirred for 20 minutes to form a protein suspension, added food-grade PG enzyme and stirred to form a system with an enzyme-to-substrate ratio E / S=20U / g, placed in a shaker at a speed of 110rpm, and deamidated at 40°C for 12 hours After the reaction, the reaction was cooled in an ice bath for 15 minutes, the PG enzyme treatment solution was dialyzed with 0.1M acetic acid solution for 12 hours, the dialysate was replaced every 2 hours, and the deamidated modified wheat gluten was obtained by vacuum freeze-drying.

[0055] The vacuum freeze-drying conditions are the same as in Example 1.

[0056] The deamidation degree of deamidated modified wheat gluten was detected to be 29.59%, and the hyd...

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Abstract

The invention relates to a method for deamidation of wheat gluten by using food-grade protein glutaminase, belonging to the technical field of processing of wheat gluten. The method comprises the following steps: adding wheat gluten into a phosphate buffer solution under stirring to prepare a protein suspension with a concentration of 3 to 12% (w / v); then adding food-grade protein glutaminase and carrying out deamidation under the condition of a neutral pH value; carrying out cooling in an ice bath; then carrying out dialysis with an acetic acid solution to remove salt ions; and carrying out vacuum freeze drying so as to obtain the deamidated wheat gluten. The method for deamidation of wheat gluten by using food-grade protein glutaminase in the invention is simple in process, substantially reduced in production cost, and suitable for large-scale industrial production and application; and the deamidated wheat gluten is low in denaturation degree, substantially improved in solubility and enhanced in surface hydrophobicity and has a deamidation degree of 40%, solubility of 27.30% and a hydrolysis degree of 6.67%.

Description

technical field [0001] The invention belongs to the technical field of wheat protein processing, and in particular relates to a method for deamidating and modifying wheat gluten protein with food-grade glutaminase. Background technique [0002] Wheat gluten, commonly known as gluten, is a by-product of the production of wheat starch. Wheat gluten is rich in sources, high in nutritional value, wide in application and high in economic value. Because wheat gluten itself has a disadvantage, that is, low solubility. The most important factors controlling solubility are charge frequency and hydrophobicity. Deamidation modification can change the charge distribution state of protein, stretch the molecular space structure of protein, improve its hydrophobicity, and finally increase the solubility of protein, so that protein can obtain good functional properties, thereby broadening its application range. [0003] Matsudomi pointed out that deamidation modification is the most prom...

Claims

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Application Information

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IPC IPC(8): A23J3/18A23J3/34
CPCA23J3/18A23J3/346
Inventor 郑志王淑敏姜绍通罗水忠李兴江穆冬冬赵妍嫣钟昔阳
Owner HEFEI UNIV OF TECH
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