Modification method of wheat gluten protein and application of wheat gluten protein in yoghurt product

The invention relates to a modification method of wheat gluten protein and application of wheat gluten protein peptide in replacing a part of milk protein in yoghurt. The modification method comprises the following steps: preparing wheat gluten protein and water into wheat gluten protein suspension,...

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Main Authors LIAO LAN, LI ZHANGFA, ZHOU FEIBAI, LI HUAQIANG, HAN XUEYUE, ZHAO MOUMING
Format Patent
LanguageChinese
English
Published 10.12.2014
Subjects
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
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Summary:The invention relates to a modification method of wheat gluten protein and application of wheat gluten protein peptide in replacing a part of milk protein in yoghurt. The modification method comprises the following steps: preparing wheat gluten protein and water into wheat gluten protein suspension, adding organic acid as a decarboxamidation medium, hydrating at normal temperature, performing organic acid decarboxamidation modification at 110-126 DEG C, cooling, dialyzing to remove saline ions, and further performing enzymolysis by using alkaline protease, enzyme deactivation, centrifuging, and spray-drying, thereby obtaining the modified wheat gluten protein peptide. The modified wheat gluten protein peptide is used in yoghurt to replace a part of the milk protein, so that fermented yoghurt can be prepared, the fermentation time is shortened by 20%, and the indexes are well maintained. The production process of the modification method is simple and sequential, high in security, large in utilization value, hi
Bibliography:Application Number: CN20141488967