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Preparation method of glycosylated glutenin

A technology of glutenin and glycosylation, which is applied in the field of preparation of glycosylated glutenin, can solve problems such as the functional properties of proteins in glycosylated modified wheat that few people have studied, and achieve extended food shelf life, improved solubility, and improved operation. simple effect

Inactive Publication Date: 2020-01-24
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are more and more researches on improving the functional properties of proteins in wheat through chemical modification. These methods include deamidation modification and phosphorylation, but few people have studied the functional properties of proteins in glycosylated wheat.

Method used

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  • Preparation method of glycosylated glutenin
  • Preparation method of glycosylated glutenin
  • Preparation method of glycosylated glutenin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The wheat is made into dry powder with an ultrafine pulverizer, and passed through an 80-mesh sieve to obtain semolina. The starch in the wheat flour was removed by washing 20 times with the Martin method, and the gluten protein was obtained by freeze-drying. Add n-hexane at a material-to-liquid ratio of 1:10 (w / v), stir evenly to form a suspension, and place it in a fume hood for 18 hours to remove fat. The obtained defatted gluten protein, according to the solid-liquid ratio of 1:10 (w / v), add 0.6mol / L NaCl solution, stir at room temperature for 1h, then centrifuge the suspension at 10000g for 20min, collect the precipitate, repeat three times, Get precipitation 1. Distilled water was added to Precipitation 1 at a solid-to-liquid ratio of 1:10 (w / v), stirred at room temperature for 1 h to remove NaCl, and then the suspension was centrifuged at 10,000 g for 20 min to collect the precipitate and repeated three times to obtain Precipitation 2. Add 90% ethanol to the pr...

Embodiment 2

[0037]The wheat is made into dry powder with an ultrafine pulverizer, and passed through a 100-mesh sieve to obtain semolina. The starch in the wheat flour was removed by washing 20 times with the Martin method, and the gluten protein was obtained by freeze-drying. Add n-hexane at a material-to-liquid ratio of 1:10 (w / v), stir evenly to form a suspension, and place it in a fume hood for 18 hours to remove fat. The obtained defatted gluten protein was added into 0.6mol / L NaCl solution according to the solid-liquid ratio of 1:10 (w / v), stirred at room temperature for 2h, then the suspension was centrifuged at 10000g for 20min, the precipitate was collected, and repeated three times, Get precipitation 1. Distilled water was added to Precipitation 1 at a solid-to-liquid ratio of 1:10 (w / v), stirred at room temperature for 2 h to remove NaCl, and then the suspension was centrifuged at 10,000 g for 20 min to collect the precipitate and repeated three times to obtain Precipitation 2...

Embodiment 3

[0039] The wheat is made into dry powder with a superfine pulverizer, and passed through a 90-mesh sieve to obtain semolina. The starch in the wheat flour was removed by washing 20 times with the Martin method, and the gluten protein was obtained by freeze-drying. Add n-hexane at a material-to-liquid ratio of 1:15 (w / v), stir evenly to form a suspension, and place it in a fume hood for 32 hours to remove fat. The fat-free gluten protein that obtains, adds 0.6mol / L NaCl solution according to the solid-liquid ratio of 1:15 (w / v), stirs 2h at room temperature, then centrifuges the suspension at 9500g for 25min, collects the precipitate, repeats three times, Get precipitation 1. Distilled water was added to Precipitation 1 at a solid-to-liquid ratio of 1:15 (w / v), stirred at room temperature for 2 h to remove NaCl, and then the suspension was centrifuged at 9500 g for 25 min to collect the precipitate and repeated three times to obtain Precipitation 2. Add 80% ethanol to the pre...

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Abstract

The invention discloses a preparation method of glycosylated glutenin. The method comprises the following steps: crushing and sieving wheat, removing starch, performing freeze-drying, performing degreasing, removing albumin and globulin, performing desalting, removing alcohol-soluble protein, performing freeze-drying, performing grinding, performing homogenizing, carrying out a saccharification reaction on pyruvic aldehyde and glutenin, carrying out ultrafiltration, carrying out vacuum freeze-drying and the like. The method for glycosylating glutenin is simple, and the solubility, emulsifyingproperty and emulsifying stability of glutenin are remarkably improved. The pyruvic aldehyde is an intermediate product obtained by a Maillard reaction of glutenin and reducing sugar, and interacts with glutenin to reduce the hydrophobicity of glutenin, so that the solubility, emulsifying property and emulsifying stability of glutenin are improved.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a preparation method of glycosylated glutenin. Background technique [0002] Glutenin is the main protein in wheat. Glutenin is rich in sources, high in nutritional value, wide in application and high in economic value. Glutenin has unique functional properties and is mainly used in flour, feed, food and other fields. Due to its unique amino acid composition, some functional properties such as solubility, emulsification, and foaming are not good. It often cannot meet the needs of the food industry in direct use, thus limiting its application range and depth in food processing. Therefore, it is necessary to make up for this deficiency of glutenin by adopting some improved technologies to improve its functional properties and broaden its application fields. Hydrophobicity is a determining factor for functional properties such as solubility and emulsification. Glycosylati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/12A23J3/18
CPCA23J1/12A23J3/18A23V2002/00A23V2250/5486A23V2300/38A23V2300/14A23V2300/40A23V2300/20A23V2300/10
Inventor 王硕王娅娅王俊平张燕
Owner TIANJIN UNIV OF SCI & TECH
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