CN107604031A - The co-production of wheat oligopeptide and starch sugar - Google Patents
The co-production of wheat oligopeptide and starch sugar Download PDFInfo
- Publication number
- CN107604031A CN107604031A CN201710838166.4A CN201710838166A CN107604031A CN 107604031 A CN107604031 A CN 107604031A CN 201710838166 A CN201710838166 A CN 201710838166A CN 107604031 A CN107604031 A CN 107604031A
- Authority
- CN
- China
- Prior art keywords
- starch
- production
- wheat
- sugar
- oligopeptide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Peptides Or Proteins (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The present invention relates to a kind of using wheat flour as the wheat oligopeptide of raw material and the co-production of starch sugar, mainly include the following steps that：After flour and water are sized mixing by a certain percentage, alkali protease, compound protease are sequentially added, insulation enzymolysis certain time, then caused wheat oligopeptide and starch component after enzymolysis is separated by centrifugal method respectively；Oligopeptide is concentrated, dry powder product；Starch is again with amylorrhexis, decolouring, concentration, dry wheaten starch sugar product.It is of the invention with traditional respectively using Gluten and wheaten starch compared with the wheat oligopeptide and production process for starch sugar of raw material, eliminate the technique for individually producing starch and Gluten, reduce equipment investment, significantly improve production efficiency, greatly reduce the dosage and discharge of wastewater of water simultaneously, there is higher economic and social benefit.
Description
Technical field
The invention belongs to wheat flour deep process technology field, and in particular to the wheat as food, feedstuff is oligomeric
The co-production of peptide and starch sugar.
Background technology
Wheat deep processing is the important topic of current wheat resource conversion.Wheat flour in addition to for making flour-made food,
Can also be by proper method by its starch and Separation of Proteins, Gluten is the conventional trade name of wheat gluten.Wheat forms sediment
Pulverized sugar is by digesting and caused starch decomposition products, available for beverage, frozen food, candy, oatmeal, breast by wheaten starch
The industries such as product, health products, apply also in weaving, daily use chemicals, medicine production, there is the wide market demand.Gluten contains
There is abundant glutamine, glutamine has different physiological roles, such as promotes cell division, accelerates the hair of intestinal villi film
Educate, the synthesis of regulatory protein, the secretion of stimulating growth hormone, improve immunologic function etc., be the conditionity of human body and animal body
Essential amino acid.In wound, lesion and high-intensity exercise, human body is even more to need substantial amounts of glutamine.Pass through protease water
Solution can generate the oligopeptide with multiple biological activities（That is active peptide）, not only have extensive use in food and field of health care food
On the way, Animal nutrition, wide market can be also largely used to.
The production of wheat starch-saccharide at present is using pure starch as raw material, by High-temperature Liquefaction, saccharification, decolouring, concentration, drying
Etc. step.The production of wheat oligopeptide is also with the wheat gluten of high-purity（It is called Gluten, protein content 80%）For raw material,
By adding different protease hydrolytics, protein macromolecule is degraded to the small molecule of different length（That is oligopeptide）.And produce
The process of wheaten starch and wheat gluten needs longer process route and production equipment and the substantial amounts of water of consumption（Current skill
Art level is that every one ton of starch of production needs 7~10 tons of water）And substantial amounts of waste water is produced, serious environmental pollution is caused, moreover,
The drying process of starch and Gluten needs to consume substantial amounts of energy.
Therefore, with pure starch and pure wheat gluten（Gluten）Produce starch sugar and wheat oligopeptide needs respectively for raw material
Larger production site, higher equipment investment, extra high energy consumption, substantial amounts of water and environmental pollution etc..
The content of the invention
For problem above, the present invention is directly using wheat flour as raw material, according to flour main component-starch and albumen
The content of matter, design feature, physico-chemical property etc., take and first produce oligopeptide with protease hydrolytic, after being centrifuged, then with shallow lake
Powder enzyme hydrolysis starch generates starch sugar, realizes the Joint Production of two kinds of products.With at present first with Flour production wheaten starch and small
There were significant differences for the method for enzymolysis production starch sugar and wheat peptide respectively again after aleuronat.
In order to solve the above technical problems, the present invention uses following technical scheme：
A kind of co-production of wheat oligopeptide and starch sugar is designed, is mainly included the following steps that：
（1）Size mixing：By flour by material water weight ratio 1:4~6 are added in 40~55 DEG C of warm water, and with 2 mol/L hydrogen-oxygen
Change sodium solution and adjust material liquid pH to 7.5~8.5；
（2）Primary enzymolysis：Alkali protease, insulation reaction 3.5~5.0 hours are added by the 0.03~0.08% of flour weight.Institute
It is preferably 300,000 U/g with the vigor of alkali protease；
（3）Secondary enzymolysis：Compound protease is added by the 0.02~0.05% of flour weight, continues reaction 1.5~2.5 hours.Institute
The vigor for stating compound protease is preferably 100,000 U/g.
（4）Centrifuge：It is preferred that with horizontal screw centrifuge by above-mentioned feed separation, supernatant is protein digestion product oligomeric
Peptide, sediment are starch；
（5）Concentrate and dry：Gained oligopeptide it is concentrated to solid content be 35~45wt% after be spray-dried, obtain wheat
Oligopeptide powder product；
（6）Digest three times：Add water to be adjusted to solid content 20~25% separating obtained Starch Fraction, be warming up to 85~92 DEG C,
High-temperatureα-amylase is added by former flour weight 0.05~0.10% again, reacts 3.5~5.0 hours, obtains liquid glucose.
（7）Decolourize and concentrate：Craboraffin is added by the 0.5%~0.8% of former flour quality, is stirred at 75~80 DEG C
30min, plate compression, clarifying sugar liquid is obtained, then it is 50~60wt% to be concentrated by evaporation through two effects to content, is spray-dried to obtain starch
Sugar product, or be directly concentrated to 73~75% concentration and obtain starch syrup.
Compared with prior art, the present invention has following positive beneficial technique effect：
The inventive method reasonable disposition production craft step and technological parameter, overcomes tradition directly using wheat flour as raw material
The technological deficiency of production method, using living things catalysis integrated technology coproduction wheat oligopeptide and wheat starch-saccharide, with traditional point
Production method not using Gluten and wheaten starch as raw material has essential distinction, is mainly reflected in：
（1）The process of simple production wheaten starch and Gluten is eliminated, the technological process of production is simplified, by long-term practice
Research, optimizes technological parameter, can greatly reduce equipment investment, shorten the production cycle.
（2）Centrifugal method is cleverly used by wheat oligopeptide and starch separation, it is possible to achieve continuous production, improve life
Produce efficiency（Compared with filter press technique）；Be advantageous to improve production efficiency and economic benefit.
（3）Production process greatly reduces dosage and the discharge of more than 80% water, advantageously reduces environmental pollution, realizes green
Metaplasia is produced.
Embodiment
Following embodiment facilitates a better understanding of the present invention, but does not limit the present invention.Experiment in following embodiments
Method, it is conventional method unless otherwise specified.Raw material used in following embodiments（Such as enzyme reagent）, such as without special
Illustrate, be marketable material.
Embodiment 1：A kind of co-production of wheat oligopeptide and starch sugar, comprises the following steps,
（1）Size mixing：By flour by material water weight ratio 1:5 are added in 45 DEG C of warm water, after stirring, with 2mol/L hydrogen-oxygen
Change sodium solution adjustment material pH to 8.0；
（2）Primary enzymolysis：Under stirring condition, alkali protease is added by the 0.06% of flour weight（Novozymes Company of Denmark gives birth to
Production, 300,000 U/g）, insulation reaction 4 hours；
（3）Secondary enzymolysis：Again Protamex compound proteases are added by the 0.04% of flour weight（Novozymes Company of Denmark produces,
100000 U/g）, continue reaction 2.0 hours；
（4）Centrifuge：After above-mentioned enzymolysis process, the wheat gluten in material is converted into low molecular small peptide（It is i.e. oligomeric
Peptide）, its dissolubility in water is greatly enhanced, and the starch in wheat remains in that its macromolecular state, proportion is larger；This
When, two kinds of compositions can be efficiently separated with two-phase horizontal screw centrifuge, respectively obtain wheat oligopeptide（Light phase）And starch（Weight
Phase）Two parts material；
（5）Concentrate and dry：Two-effect evaporation device is used to be sprayed after gained light phase material is concentrated into solid content for 45wt% dry
It is dry, wheat oligopeptide powder product is obtained, wherein peptide content is more than 80% after testing；
（6）Digest three times：Add water to be adjusted to solid content 23wt% gained heavy phase material, adjust temperature to 89 DEG C, then by face
The 0.08% of powder weight adds high-temperatureα-amylase（Jinan dolantin Bioisystech Co., Ltd produces, 20,000 U/g）, under stirring condition
Reaction 4.5 hours；
（7）Decolourize：Decolourized by 0.7% addition craboraffin of flour weight, press filtration（Plate and frame filter press）Obtain clarification sugar
Liquid, then it is 60wt% to be concentrated to content through multiple-effect evaporation, is spray-dried to obtain starch sugar product, after testing, wherein starch sugared content is big
In 89%（Using butt as radix）.
Embodiment 2：A kind of co-production of wheat oligopeptide and starch sugar, comprises the following steps,
（1）Size mixing：By flour by material water weight ratio 1:6 are added in 55 DEG C of warm water, after stirring, with 2mol/L hydrogen-oxygen
Change sodium solution adjustment material pH to 8.5；
（2）Primary enzymolysis：Under stirring condition, alkali protease is added by the 0.08% of flour weight（300000 U/g）, insulation reaction 5
Hour；
（3）Secondary enzymolysis：Again compound protease is added by the 0.05% of flour weight（100000 U/g）, continue reaction 2.5 hours；
（4）Centrifuge：After above-mentioned enzymolysis process, the wheat gluten in material is converted into low molecular small peptide（It is i.e. oligomeric
Peptide）, its dissolubility in water is greatly enhanced, and the starch in wheat remains in that its macromolecular state, proportion is larger；This
When, two kinds of compositions can be efficiently separated with two-phase horizontal screw centrifuge, respectively obtain wheat oligopeptide（Light phase）And starch（Weight
Phase）Two parts material；
（5）Concentrate and dry：Triple effect evaporator is used to be sprayed after gained light phase material is concentrated into solid content for 35wt% dry
It is dry, wheat oligopeptide powder product is obtained, wherein peptide content is more than 81.2% after testing；
（6）Digest three times：Add water to be adjusted to solid content 25wt% gained heavy phase material, adjust temperature to 92 DEG C, then by face
The 0.10% of powder weight adds high-temperatureα-amylase（20000 U/g）, react 5.0 hours under stirring condition；
（7）Decolourize：Decolourized by 0.8% addition craboraffin of flour weight, press filtration（Plate and frame filter press）Obtain clarification sugar
Liquid, then it is 50wt% to be concentrated to content through multiple-effect evaporation, is spray-dried to obtain starch sugar product, after testing, wherein starch sugared content is big
In 88%（Using butt as radix）.
Embodiment 3：A kind of co-production of wheat oligopeptide and starch sugar, comprises the following steps,
（1）Size mixing：By flour by material water weight ratio 1:4 are added in 40 DEG C of warm water, after stirring, with 2mol/L hydrogen-oxygen
Change sodium solution adjustment material pH to 7.5；
（2）Primary enzymolysis：Under stirring condition, alkali protease is added by the 0.03% of flour weight（300000 U/g）, insulation reaction
3.5 hour；
（3）Secondary enzymolysis：Again compound protease is added by the 0.02% of flour weight（100000 U/g）, continue reaction 1.5 hours；
（4）Centrifuge：After above-mentioned enzymolysis process, the wheat gluten in material is converted into low molecular small peptide（It is i.e. oligomeric
Peptide）, its dissolubility in water is greatly enhanced, and the starch in wheat remains in that its macromolecular state, proportion is larger；This
When, two kinds of compositions can be efficiently separated with two-phase horizontal screw centrifuge, respectively obtain wheat oligopeptide（Light phase）And starch（Weight
Phase）Two parts material；
（5）Concentrate and dry：Two-effect evaporation device is used to be sprayed after gained light phase material is concentrated into solid content for 40wt% dry
It is dry, wheat oligopeptide powder product is obtained, wherein peptide content is more than 80.9% after testing；
（6）Digest three times：Add water to be adjusted to solid content 20wt% gained heavy phase material, adjust temperature to 85 DEG C, then by face
The 0.05% of powder weight adds high-temperatureα-amylase（20000 U/g）, react 3.5 hours under stirring condition；
（7）Decolourize：Decolourized by 0.5% addition craboraffin of flour weight, press filtration（Plate and frame filter press）Obtain clarification sugar
Liquid, then it is 55wt% to be concentrated to content through multiple-effect evaporation, is spray-dried to obtain starch sugar product, after testing, wherein starch sugared content is big
In 87%（Using butt as radix）.
Embodiment 4：A kind of co-production of wheat oligopeptide and starch sugar, comprises the following steps,
（1）Size mixing：By flour by material water weight ratio 1:5 are added in 50 DEG C of warm water, after stirring, with 2mol/L hydrogen-oxygen
Change sodium solution adjustment material pH to 7.8；
（2）Primary enzymolysis：Under stirring condition, alkali protease is added by the 0.7% of flour weight（300000 U/g）, insulation reaction
2.5 hour；
（3）Secondary enzymolysis：Again compound protease is added by the 0.04% of flour weight（200000 U/g）, continue reaction 3.0 hours；
（4）Centrifuge：After above-mentioned enzymolysis process, the wheat gluten in material is converted into low molecular small peptide（It is i.e. oligomeric
Peptide）, its dissolubility in water is greatly enhanced, and the starch in wheat remains in that its macromolecular state, proportion is larger；This
When, two kinds of compositions can be efficiently separated with two-phase horizontal screw centrifuge, respectively obtain wheat oligopeptide（Light phase）And starch（Weight
Phase）Two parts material；
（5）Concentrate and dry：Triple effect evaporator is used to be sprayed after gained light phase material is concentrated into solid content for 45wt% dry
It is dry, wheat oligopeptide powder product is obtained, wherein peptide content is more than 82.1% after testing；
（6）Digest three times：Add water to be adjusted to solid content 24wt% gained heavy phase material, adjust temperature to 88 DEG C, then by face
The 0.08% of powder weight adds high-temperatureα-amylase（20000 U/g）, react 4.0 hours under stirring condition；
（7）Decolourize：Decolourized by 0.6% addition craboraffin of flour weight, press filtration（Plate and frame filter press）Obtain clarification sugar
Liquid, then it is 60wt% to be concentrated to content through multiple-effect evaporation, is spray-dried to obtain starch sugar product, after testing, wherein starch sugared content is big
In 89.6%（Using butt as radix）.
The present invention is described in detail above in conjunction with embodiment, still, person of ordinary skill in the field can
Understand, on the premise of present inventive concept is not departed from, each design parameter in above-described embodiment can also be changed, shape
Into multiple specific embodiments, it is common excursion of the invention, is no longer described in detail one by one herein.
Claims (7)
- A kind of 1. co-production of wheat oligopeptide and starch sugar, it is characterised in that take flour add water size mixing it is quenched after, first use alkali Property protease and after composite protease hydrolysis is oligopeptide, centrifuge and separate itself and starch, add amylorrhexis and formed sediment Pulverized sugar, specifically include following steps：（1）Size mixing：By flour by material water weight ratio 1:4~6 are added in 40~55 DEG C of warm water, and adjust slurry pH value to 7.5~8.5；（2）Primary enzymolysis：Alkali protease, insulation reaction 3.5~5.0 hours are added by the 0.03~0.08% of flour weight；（3）Secondary enzymolysis：Compound protease is added by the 0.02~0.05% of flour weight again, continues reaction 1.5~2.5 hours；（4）Centrifuge：Upper step gained reactant is respectively obtained into oligomeric peptide product and starch；（5）Digest three times：By step（4）Gained starch adds water to be adjusted to solid content 20~25%, is warming up to 85~92 DEG C, High-temperatureα-amylase is added by the 0.05~0.10% of flour weight again, is reacted 3.5~5.0 hours；（6）Decolourize：Craboraffin decolouring is added in step gained reactant, press filtration obtains clarifying sugar liquid upwards.
- 2. the co-production of wheat oligopeptide according to claim 1 and starch sugar, it is characterised in that：In step（2）In, The vigor of alkali protease used is 300,000 U/g；In step（3）In, compound protein enzyme activity used is 100,000 U/g.
- 3. the co-production of wheat oligopeptide according to claim 1 and starch sugar, it is characterised in that：In step（1）In, Slurry is adjusted to pH value to 7.5~8.5 with 2 mol/L sodium hydroxide solution.
- 4. the co-production of wheat oligopeptide according to claim 1 and starch sugar, it is characterised in that：In step（4）In, The oligopeptide of starch and enzymolysis generation is centrifuged using two-phase horizontal screw centrifuge and separated.
- 5. the co-production of wheat oligopeptide according to claim 1 and starch sugar, it is characterised in that：In the step （4）In, gained oligopeptide is concentrated to solid content to be spray-dried after 35~45wt% through 2nd effect evaporator, obtains wheat Oligopeptide powder product.
- 6. the co-production of wheat oligopeptide according to claim 1 and starch sugar, it is characterised in that：In the step （5）In, the vigor of high-temperatureα-amylase used is 20,000 U/g.
- 7. the co-production of wheat oligopeptide according to claim 1 and starch sugar, it is characterised in that：In the step （6）In, by gained clarifying sugar liquid, craboraffin is added by the 0.5%~0.8% of former flour weight, is stirred at 75~80 DEG C 30min is mixed, then powdered starch sugar product is obtained through plate compression, three-effect evaporation and condensation, spray drying；Or directly it is concentrated to 73 ~75% concentration obtains starch syrup product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710838166.4A CN107604031B (en) | 2017-09-15 | 2017-09-15 | Method for co-producing wheat oligopeptide and starch sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710838166.4A CN107604031B (en) | 2017-09-15 | 2017-09-15 | Method for co-producing wheat oligopeptide and starch sugar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107604031A true CN107604031A (en) | 2018-01-19 |
| CN107604031B CN107604031B (en) | 2020-11-10 |
Family
ID=61060617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710838166.4A Active CN107604031B (en) | 2017-09-15 | 2017-09-15 | Method for co-producing wheat oligopeptide and starch sugar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107604031B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008033995A2 (en) * | 2006-09-15 | 2008-03-20 | Monsanto Technology Llc. | Methods for increasing the fermentability of plant material to yield ethanol |
| CN101168764A (en) * | 2007-11-05 | 2008-04-30 | 中华全国供销合作总社南京野生植物综合利用研究院 | Method for producing anti-oxidation active peptide by glutelin powder biological enzyme method |
| CN101665843A (en) * | 2008-09-01 | 2010-03-10 | 石济民 | Method for preparing barley maltsyrup by using wheat flour |
| CN101805774A (en) * | 2010-03-12 | 2010-08-18 | 南通康麦生物科技有限公司 | Method for comprehensively extracting oat polypeptide and oat glucan |
| CN102352396A (en) * | 2011-09-01 | 2012-02-15 | 河南永昌飞天淀粉糖有限公司 | Method of producing functional starch sugar through wheat starch |
| CN106755204A (en) * | 2016-11-30 | 2017-05-31 | 无锡甜丰食品有限公司 | The method of the efficient coproduction malt syrup of paddy processing byproduct and rice gluten |
-
2017
- 2017-09-15 CN CN201710838166.4A patent/CN107604031B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008033995A2 (en) * | 2006-09-15 | 2008-03-20 | Monsanto Technology Llc. | Methods for increasing the fermentability of plant material to yield ethanol |
| CN101168764A (en) * | 2007-11-05 | 2008-04-30 | 中华全国供销合作总社南京野生植物综合利用研究院 | Method for producing anti-oxidation active peptide by glutelin powder biological enzyme method |
| CN101665843A (en) * | 2008-09-01 | 2010-03-10 | 石济民 | Method for preparing barley maltsyrup by using wheat flour |
| CN101805774A (en) * | 2010-03-12 | 2010-08-18 | 南通康麦生物科技有限公司 | Method for comprehensively extracting oat polypeptide and oat glucan |
| CN102352396A (en) * | 2011-09-01 | 2012-02-15 | 河南永昌飞天淀粉糖有限公司 | Method of producing functional starch sugar through wheat starch |
| CN106755204A (en) * | 2016-11-30 | 2017-05-31 | 无锡甜丰食品有限公司 | The method of the efficient coproduction malt syrup of paddy processing byproduct and rice gluten |
Non-Patent Citations (1)
| Title |
|---|
| 何林玲等: "双酶切制备富含谷氨酰胺的小麦水解蛋白及相关研究", 《粮食科技与经济》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107604031B (en) | 2020-11-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101096696B (en) | Industrial production method of corn protein polypeptide from corn protein powder by enzymatical process | |
| CN105693592B (en) | A kind of carry disease germs from fermentation liquid crystallizes the process of high efficiency extraction L-Trp | |
| CN103173511A (en) | Method for industrially producing wheat glutamine peptide | |
| CN104212870A (en) | Process for fermentation production of lysine hydrochloride | |
| CN102524701A (en) | Fruit residue dietary fiber and preparation method thereof | |
| CN104186918A (en) | Preparing method of corn gluten polypeptide for fodder | |
| CN105368905A (en) | Microwave-assisted method for preparing pea protein polypeptides | |
| CN103609941A (en) | Preparation method of special syrup for bread | |
| CN107950747A (en) | It is a kind of to extrude method of the pretreatment plant protein material preparation in delicious ladd peptide | |
| CN1765921A (en) | Separated soybean protein preparation process and prepared soybean small peptide and process | |
| CN105368641A (en) | Production method for preparing walnut kbac with assistance of enzyme method | |
| CN102228125A (en) | Preparation method of algal active peptide | |
| CN104263793A (en) | Method for treating crystalline dextrose mother liquid | |
| CN101649341A (en) | Method for extracting protein peptide from membranes of fowl eggshells | |
| CN104388295A (en) | Method for producing winter jujube vinegar drink from winter jujube residues | |
| CN101709317B (en) | Method for extracting cottonseed protein isolate from low-temperature desolventizing cottonseed meal | |
| CN104560505B (en) | A kind of stream adds starch Glucose Liquid yellow rice wine brewage technique | |
| CN1559256A (en) | Method for preparing rice protein peptide, and its use | |
| CN105586368B (en) | A kind of method of the processing method and fermentation production of citric acid of sorghum seed | |
| CN112075560A (en) | Preparation method of black corncob lactic acid fermentation beverage | |
| CN102038264B (en) | Preparation method for agaricus bisporus enzymatic hydrolysis peptide oral liquid | |
| CN101904484B (en) | Method for preparing liquid xylitol with xylitol purity of 50 percent | |
| CN107604031A (en) | The co-production of wheat oligopeptide and starch sugar | |
| CN105018557A (en) | Preparation method of pumpkin seed meal small peptides | |
| CN1476782A (en) | Preparation process of complete-component pearl product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |