Keywords

Wheat Bran, Protein, Hydrolysis By Acid

Abstract

Discuss the acid hydrolysis process of wheat gluten protein. The effects of hydrochloric acid concentration, feed-liquid mass-to-volume ratio, and hydrolysis time on the degree of hydrolysis of wheat gluten protein were studied, and the amino acid composition of the wheat gluten protein hydrolyzate was analyzed. At 100¡ãC, hydrochloric acid concentration 4 mol/L, material-liquid mass-volume ratio 1:6, and hydrolysis time 18 h, the degree of hydrolysis of wheat gluten protein was 59.22%. Amino acid analysis results showed that the sum of sweet and umami-flavored amino acids reached 53.77%. By acid hydrolyzing wheat gluten protein, a protein hydrolyzate with high umami and sweet amino acid content can be obtained, which provides theoretical parameters for the production of wheat gluten protein hydrolyzate. The aim of the research was to discuss the parameters for hydrochloric acid hydrolysis of wheat bran protein.This paper studies the hydrolysis process of wheat bran protein by acid, analyzed the impact of the concentration of hydrochloric acid, liquid ratio and hydrolysis time on the hydrolysis degree of hydrolysis of wheat protein extracted from wheat bran, and also analyzed amino acid composition of the protein hydrolyzate. The hydrolytic conditions for wheat bran protein were as follows: hydrolysis temperature of 100 ¡æ, hydrochloric acid density of 4 mol/L, solid- liquid ratio of l¡Ã6, time of 18 h, the hydrolysis degree could reach 59.22%. The result of amino acid analysis of the hydrolyzate showed that the sum of the sweet and umami amino acids reached 53.77%. High levels content of sweet and umami amino acids of protein hydrolyzate could be obtained by hydrochloric acid hydrolysis, which provided the theoretical basis for the production of wheat bran protein hydrolysis

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Original research done by Hu Ran, Zhang Min, Chen Shihao

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