The Composite Modified Wheat Gluten Solubility And Applied Research

With the wheat gluten as raw material, Wheat gluten protein solubility and otherfunctional properties of the modified method of ultrasonic enzyme-phase composite was studied,at the same time, the application of Modified wheat gluten noodles was studied. By responsesurface methodology, as index solubility and degree of hydrolysis, optimize ultrasonic ordersenzymes and enzymatic hydrolysis conditions. The main results were stated as follows:1. Optimized by single factor experiment and response surface methodology to optimize thebest conditions of alkaline protease digestion ultrasonic. The best conditions for: power180W1.00%of the amount of enzyme, hydrolysis temperature of56°C, pH8.59, the degree ofhydrolysis of the value of18.75%and a solubility of10.77mg/ml.2. Optimized by single factor experiment and response surface methodology, the optimumconditions of ultrasonic trypsin digestion. The best conditions for: power210W, plus0.8%of theamount of enzyme hydrolysis temperature of46°C, pH7.92, the value of the degree of hydrolysisis15.53%, and the solubility of6.56mg/ml.3. Optimized by single factor experiment and response surface methodology neutral proteaseenzymatic ultrasonic conditions. The best conditions for: power210W, plus0.91%of the amountof enzyme hydrolysis temperature of39°C, pH7.11, the value of the degree of hydrolysis is6.59%, and the solubility of2.81mg/ml.4. By response surface methodology, the optimum conditions for enzymatic hydrolysis ofultrasonic double enzyme synergy: based on alkaline protease digestion, the trypsin added: power210W, plus0.95%of the amount of enzyme hydrolysis temperature50℃, pH8.42, then thedegree of hydrolysis of19.65%, solubility of11.35mg/ml.5. Optimization modified wheat gluten by ultrasound and four methods of alkaline enzymes,ultrasonic and trypsin, the ultrasonic and neutral enzyme ultrasonic and alkaline enzymes trypsinand other functional properties. The results show that: the composite modified wheat gluten andmodified before comparison, water holding capacity and oil retention improved significantly.Which respectively increase the water holding capacity of134.3percent,108.9percent,126.7percent,139.0percent, the composite modified to held oily improve amplitude of ultrasonic andalkaline protease and trypsin the most obvious, to reach2.72g/g; modified wheat glutenemulsified and emulsion stability has improved; ultrasonic and alkaline protease and trypsin thecomposite modified blistering and foaming stability is the most obvious effect, increased by36.15%,53.77%, respectively. 6. Add the best composite modified wheat gluten, unmodified wheat gluten noodles sensoryscore, tensile force, hardness, tensile distance, soup absorbance greater impact, compositemodified wheat gluten in the same added amount greater: composite modified wheat gluten was4%, the resulting noodles quality.