阅读说明：本技术 一种小麦粒宏量组分分层定向酶解与产品分制的方法 (method for layering and orienting enzymolysis of macro-components of wheat grains and product preparation ) 是由 朱新贵 苗春雷 李志铭 于 2019-08-28 设计创作，主要内容包括：本发明属于食品生物技术领域,具体涉及一种小麦粒宏量组分分层定向酶解与产品分制的方法。该方法通过淀粉酶、蛋白酶或微生物逐级剥离完整麦粒中的淀粉及蛋白质,将分离的淀粉及蛋白质彻底分解为可发酵性糖和游离氨基酸,最后浓缩得到可广泛应用于食品及发酵行业的浓缩糖化液及复合氨基酸溶液。该方法中的原料无需粉碎以及任何前处理,可同步分制出几种有价值的产品,是小麦各宏量组分同步高值化全利用的一体化工艺技术。整个过程利用麦粒纤维素架构的支撑作用,加上淀粉酶较温和的水解条件,使得每步水解后的残渣都能保持团粒结构,便于渣液分离。该方法采用酶水解法,反应条件温和,不会产生有害物质,安全可控,具有广阔的应用前景。(The invention belongs to the technical field of food biology, and particularly relates to a method for layering and directional enzymolysis of macro-components of wheat grains and product preparation. The method comprises the steps of stripping starch and protein in the complete wheat grains step by amylase, protease or microorganism, thoroughly decomposing the separated starch and protein into fermentable sugar and free amino acid, and finally concentrating to obtain concentrated saccharified liquid and compound amino acid solution which can be widely applied to food and fermentation industries. The raw materials in the method do not need to be crushed and any pretreatment, can be synchronously separated into a plurality of valuable products, and is an integrated process technology for synchronously and highly utilizing each macro component of the wheat. The whole process utilizes the supporting function of the wheat cellulose framework and the milder hydrolysis condition of amylase, so that the residue after each step of hydrolysis can keep the granular structure, and the residue-liquid separation is convenient. The method adopts an enzymatic hydrolysis method, has mild reaction conditions, does not generate harmful substances, is safe and controllable, and has wide application prospect.)

1. A method for layering and directional enzymolysis of macro-components of wheat grains and product preparation is characterized by comprising the following steps:

(1) Peeling wheat grains

Peeling the wheat grains to expose the contents of the wheat grains;

(2) Liquefaction of starch

immersing the peeled wheat grains in water, adding starch liquefying enzyme, heating to a liquefying temperature, performing heat preservation liquefaction, and cooling to a temperature suitable for saccharification after liquefaction;

(3) Saccharification of starch

adding saccharifying enzyme into the material obtained in the step (2) to carry out saccharification reaction of starch, separating after the reaction to obtain wheat starch saccharification liquid and filter residue, and washing the filter residue with water to obtain de-starch wheat grains;

(4) enzymatic or microbial hydrolysis of proteins

Hydrolyzing the de-starched wheat grains obtained in the step (3) by using protease, and specifically performing the following steps: immersing the starch-removed wheat grains in water, adding protease for protein hydrolysis, performing solid-liquid separation after hydrolysis, and washing filter residues to obtain wheat protein hydrolysate and wheat crude fiber residues;

Or hydrolyzing the de-starch wheat grains obtained in the step (3) by using microorganisms, and specifically performing the following operations: adjusting the moisture of the de-starched wheat grains, inoculating microbial strains, and then sequentially carrying out culture, fermentation and solid-liquid separation to obtain wheat protein hydrolysate and wheat crude fiber residue.

2. The method for layering and directional enzymolysis of macro-ingredients of wheat grains and product preparation according to claim 1, wherein the method comprises the following steps: the wheat grains are peeled in the step (1) by adopting a mechanical peeling method which can remove the wheat seed coats without damaging the contents, namely endosperm and embryo.

3. The method for layering and directional enzymolysis of macro-ingredients of wheat grains and product preparation according to claim 1, wherein the method comprises the following steps:

The starch liquefying enzyme in the step (2) is high-temperature alpha-amylase;

the saccharifying enzyme in the step (3) is glucoamylase;

The protease in the step (4) is food-grade single or compound enzyme;

The microorganism strain in the step (4) is a microorganism which has high protease yield and food safety, and the hydrolysate of the microorganism is mainly amino acid, and comprises bacteria and/or fungi.

4. The method for layering and directional enzymolysis of macro-ingredients of wheat grains and product preparation according to claim 3, wherein the method comprises the following steps:

The enzyme activity of the high-temperature alpha-amylase in the step (2) is 180000U/mL, and the addition amount is not less than 15 mu L/100g of peeled wheat grains;

the enzyme activity of the glucoamylase in the step (3) is 260AGU/mL, and the addition amount is not less than 80 mu L/100g of peeled wheat grains;

The protease in the step (4) is flavourzyme, the activity of the flavourzyme is 15000U/g, and the enzyme adding amount is not less than 20U/g of the de-starched wheat grains;

The microorganism in the step (4) is aspergillus oryzae, the water content of the de-starched wheat grains after water adjustment is controlled to be 40-60%, and the inoculation amount of aspergillus oryzae spores is not less than 0.5 per mill.

5. The method for layering and directional enzymolysis of macro-ingredients of wheat grains and product preparation according to claim 4, wherein the method comprises the following steps:

The liquefaction temperature in the step (2) is 90-100 ℃, and the pH value is maintained at 5.0-7.0;

Controlling the saccharification temperature in the step (3) to be 50-65 ℃, and maintaining the pH to be 3.5-5.5;

The hydrolysis temperature in the step (4) is 30-60 ℃, and the pH value is maintained at 5-8;

and (4) culturing at the temperature of not higher than 35 ℃, culturing at the humidity of not lower than 70%, making the yeast for not longer than 48 hours, and adding high-concentration saline water for fermentation after yeast formation.

6. The method for layering and directional enzymolysis of macro-ingredients of wheat grains and product preparation according to claim 5, wherein the method comprises the following steps: adding starch liquefying enzyme and calcium ion with concentration not more than 30mmol/L into water for liquefying.

7. The method for layering and directional enzymolysis of the macro-components of the wheat grains and product separation according to any one of claims 1 to 6, wherein the method comprises the following steps:

The liquefaction temperature in the step (2) is determined according to the optimal action temperature of the selected liquefaction enzyme;

The temperature for saccharification in step (2) is determined based on the optimal temperature for the selected saccharifying enzyme in step (3).

8. The method for layering and directional enzymolysis of the macro-components of the wheat grains and product separation according to any one of claims 1 to 6, wherein the method comprises the following steps:

When the peeled wheat grains are immersed in water in the step (2), the feed-liquid ratio is not higher than 1:2 g/ml;

When the de-starch wheat grains are immersed in the water in the step (4), the feed-liquid ratio is not higher than 1:5 g/ml.

9. The method for layering and directional enzymolysis of the macro-components of the wheat grains and product separation according to any one of claims 1 to 6, wherein the method comprises the following steps:

The separation method in the step (3) is filtration, centrifugation or natural sedimentation;

heating, evaporating and concentrating the wheat starch saccharification liquid obtained in the step (3) to obtain commercial syrup;

and (4) concentrating the wheat protein hydrolysate in the step (4) to obtain the commercial wheat protein hydrolysate.

Technical Field

the invention belongs to the technical field of food biology, and particularly relates to a technology and a process for performing layered and directional enzymolysis on macro-components of complete wheat grains and synchronously preparing products related to enzymolysis products.

background

Wheat is one of the three grains in the world, is staple food in most countries and nations all over the world, and is also an important industrial raw material. Wheat is usually made into flour as staple food, and then processed into various staple foods and non-staple foods, including bread, steamed bread, noodles, pastry and the like, and various leisure snacks. When wheat is used as an industrial raw material, the wheat is generally industrially processed mainly by utilizing macro components contained in the wheat. The macro-components in the wheat grain include starch (content 72.59%), protein (content 12.57%), cellulose (10.29%), fat (2.24%). Various industrial products prepared by utilizing the starch components of the starch comprise starch, modified starch and hydrolyzed sugar, and further serve as industrial raw materials for food or chemical industry; the protein component is mainly used for making gluten, protein hydrolysate, etc. The industrial processing of wheat is usually directed at one macro-component, while other macro-components are generally ignored and can be discarded as waste or only recycled as by-products. Because the process design mainly aims at the target macro-component, other macro-components are not fully recovered and utilized in the design, and the recovery of corresponding component substances is difficult or low.

starch hydrolysis sugar is an important raw material for food industry, and is widely used for preparing various foods and a carbon source for fermentation (such as alcohol, organic acid fermentation and the like). In the industrial production of starch-hydrolyzed sugars, starch-rich materials such as grains and potatoes are often pulverized and saccharified, or starch is extracted and then hydrolyzed. Wheat is a common raw material for preparing starch hydrolyzed sugar, and when whole wheat flour is used for preparing the hydrolyzed sugar, the raw material also contains other macro-components (mainly protein), so certain difficulty is brought to post-treatment (such as product separation), the product purity is low, and the processed waste residue is often only used as a low-value byproduct, so that the waste of the other macro-components is caused. The wheat protein is a high-quality plant protein, can supplement human and animal proteins, contains various amino acids in protein hydrolysate, and can be used as a food nutrition and flavor enhancer. Wheat fiber is also an important source of dietary fiber.

disclosure of Invention

The process technology is created aiming at the structure, the component characteristics and the application direction of wheat grains in order to fully utilize each macro-component substance in the wheat and simplify the process. The invention aims to provide a method and a process for synchronously and fully utilizing starch, protein and cellulose which are main macro-components in wheat grains. The method mechanically removes part of seed coat of wheat kernel according to the structure characteristics of wheat kernel to expose the content (endosperm and embryo), and then directly hydrolyzes starch in wheat kernel under controlled conditions by using amylase to prepare starch hydrolyzed sugar used as various food or industrial raw material. The residues after starch hydrolysis still keep the shape of wheat grains, which is beneficial to separating saccharified liquid. The main components of the residue are wheat protein and cellulose, and the residue can be used as food ingredients for providing protein and dietary fiber after dehydration; meanwhile, the residue has no saccharide components such as starch, and can be used as special medical food ingredient with low Glycemic Index (GI). The wheat residue after starch removal is further hydrolyzed by microorganism or protease to obtain protein hydrolysate. The solution contains various amino acids and peptides, and can be used as amino acid nutrition enhancer for food, and can also be used for preparing delicious flavoring agent or flavoring ingredient. The wheat grain residue after protein hydrolysis is rich in cellulose, and can be used as dietary fiber raw material for making functional food after treatment. The method adopts wheat grains with partial or most of wheat bran removed for directional layered hydrolysis, and utilizes the support effect of wheat grain protein and cellulose framework in the whole process, so that the residue after each step of hydrolysis can keep a larger granular structure, and is convenient for residue-liquid separation. The method can synchronously separate several valuable products, and is an integrated process technology for synchronously and highly utilizing each macro component of the wheat. The method adopts biological (enzyme) technology in the whole processing process, has mild conditions, and the prepared saccharified liquid is relatively pure, avoids the problems of impurities or harmful substances and the like, such as oligosaccharides (such as isomaltose, gentiobiose and the like), carboxymethyl furfural, organic acids, colored substances and the like, which are violently generated by thermal acid hydrolysis reaction, and can be prepared into safe food ingredients or industrial raw materials through concentration or drying. The protein hydrolysate produced by the method belongs to biological hydrolysate, and does not produce common harmful substances such as chloropropanol during acid hydrolysis, so that the method has good safety.

in order to achieve the purpose, the technical scheme adopted by the invention is as follows:

A method for layering and directional enzymolysis of macro-components of wheat grains and product preparation comprises the following steps:

(1) peeling wheat grains

peeling the wheat grains to expose the contents of the wheat grains;

(2) Liquefaction of starch

Immersing the peeled wheat grains in water, adding starch liquefying enzyme, heating to a liquefying temperature, performing heat preservation liquefaction, and cooling to a temperature suitable for saccharification after liquefaction;

(3) saccharification of starch

Adding saccharifying enzyme into the material obtained in the step (2) to carry out saccharification reaction of starch, separating after the reaction to obtain wheat starch saccharification liquid and filter residue, and washing the filter residue with water to obtain de-starch wheat grains;

(4) Enzymatic or microbial hydrolysis of proteins

Hydrolyzing the de-starched wheat grains obtained in the step (3) by using protease, and specifically performing the following steps: immersing the starch-removed wheat grains in water, adding protease for protein hydrolysis, performing solid-liquid separation after hydrolysis, and washing filter residues to obtain wheat protein hydrolysate and wheat crude fiber residues;

or hydrolyzing the de-starch wheat grains obtained in the step (3) by using microorganisms, and specifically performing the following operations: adjusting the moisture of the de-starched wheat grains, inoculating microbial strains, and then sequentially carrying out culture, fermentation and solid-liquid separation to obtain wheat protein hydrolysate and wheat crude fiber residue.

Preferably, the wheat kernels in step (1) are dehulled by a mechanical dehulling process that removes the wheat seed coats without damaging the contents.

Preferably, the wheat grain content in step (1) refers to endosperm and embryo.

preferably, the material-to-liquid ratio of the peeled wheat grains in the step (2) is not higher than 1:2g/ml when the peeled wheat grains are immersed in water.

preferably, the liquefaction temperature in step (2) is determined according to the optimal temperature for the selected liquefaction enzyme.

preferably, the starch liquefying enzyme in step (2) is a high temperature alpha-amylase. Regarding the selection of the starch liquefying enzyme, in the reaction process, the starch in the wheat needs to rapidly absorb water to expand and be completely gelatinized at high temperature, so that the compact wheat seed structure can be loosened, further more enzymolysis sites can be exposed from starch molecules, and the starch liquefying enzyme can be easily permeated into the wheat for hydrolysis. Therefore, high temperature resistant alpha-amylase is the best choice, and other amylases such as medium temperature amylase, pullulanase and the like have obvious hydrolysis effect on pure starch, but the hydrolysis efficiency of the granular wheat grains is severely limited due to the problems of low temperature, slow gelatinization degree, incomplete gelatinization in the center of the grains and the like.

More preferably, the enzyme activity of the high-temperature alpha-amylase is 180000U/mL, the addition amount is not less than 15 mu L/100g of peeled wheat grains, the liquefaction temperature is 90-100 ℃, and the pH value is maintained at 5.0-7.0.

further preferably, calcium ions with a concentration of not more than 30mmol/L are added to the water for liquefaction at the same time as the starch liquefying enzyme is added.

Preferably, the temperature for saccharification in step (2) is determined according to the optimal temperature for the selected saccharifying enzyme in step (3).

Preferably, the saccharifying enzyme in step (3) is glucoamylase, and the aim is to obtain a product with glucose as the main component and obtain a correspondingly high conversion rate, thereby completely hydrolyzing polysaccharides in the feed liquid into fermentable sugars. Other product enzymes may also be selected if the desired product is maltodextrin or other syrup with a DE value.

More preferably, the glucoamylase has enzyme activity of 260AGU/mL, is added in an amount of not less than 80 μ L/100g of peeled wheat grains, and has a saccharification temperature controlled at 50-65 ℃ and a pH maintained at 3.5-5.5.

preferably, the separation method in step (3) is filtration, centrifugation or natural sedimentation.

preferably, the wheat starch saccharification liquid obtained in the step (3) is heated, evaporated and concentrated to obtain the commercial syrup.

Preferably, the feed-to-liquid ratio of the de-starched wheat grains in step (4) is not higher than 1:5g/ml when the de-starched wheat grains are immersed in water.

Preferably, the protease in the step (4) is food-grade single or complex enzyme, and the correspondingly obtained wheat protein hydrolysate is a mixed solution mainly containing a plurality of amino acids.

more preferably, the protease is a flavourzyme, the flavourzyme is a mixture of endopeptidase and exopeptidase extracted from aspergillus oryzae, the activity of the flavourzyme is 15000U/g, the enzyme adding amount is not less than 20U/g, the hydrolysis temperature is 30-60 ℃, and the pH value is maintained at 5-8.

Preferably, the microorganism species described in step (4) is a microorganism having high protease yield and amino acid-based hydrolysate, including bacteria and/or fungi, with food safety.

more preferably, the microorganism in the step (4) is aspergillus oryzae, the water content of the de-starched wheat grains after water adjustment is controlled to be 40-60%, the inoculation amount of aspergillus oryzae spores is not less than 0.5 per mill, the culture temperature is not higher than 35 ℃, the culture humidity is not less than 70%, the starter propagation time is not longer than 48 hours, and high-concentration saline water is added for fermentation after starter propagation.

preferably, the wheat protein hydrolysate in the step (4) is further concentrated to obtain a commercial wheat protein hydrolysate.

Compared with the prior art, the invention has the following advantages and beneficial effects:

(1) According to the technical scheme, macro-component starch and protein in the complete wheat grains are gradually stripped under the action of amylase and protease or microorganisms, fermentable sugar and amino acid are generated through gradual conversion and decomposition, and concentrated saccharified liquid and compound amino acid solution which can be widely applied to food and fermentation industries are obtained through concentration. By the process arrangement, the starch-free wheat grains with protein cellulose as the main component can be obtained to be used as the ingredients of the low GI special medical food and the food materials with cellulose as the main component. The raw materials in the method do not need to be crushed and subjected to other pretreatment, and the method has the advantages of simple process, energy conservation, consumption reduction and strong operability. The method can synchronously separate several valuable products, and is an integrated process technology for synchronously and highly utilizing each macro component of the wheat.

(2) The method utilizes the support function of the wheat protein and/or cellulose framework in the whole process and mild conditions in the enzymolysis process, so that the residue after each step of hydrolysis can keep a granular structure, and the residue-liquid separation is convenient.

(3) The method adopts an enzymatic hydrolysis method in the whole processing process, and has the advantages of mild reaction conditions, safety, controllability and environmental friendliness. On one hand, the enzyme hydrolysis avoids the problem of impurities such as oligosaccharide (such as isomaltose, gentiobiose and the like), carboxymethyl furfural, organic acid, colored substances and the like generated by the product glucose due to severe thermal acid hydrolysis reaction, the obtained starch saccharification liquid can be prepared into safe food ingredients or industrial raw materials through concentration or drying, the glucose recovery rate is improved, and the difficulty in refining the saccharification liquid is reduced. On the other hand, the protein hydrolysate produced by the method belongs to biological hydrolysate, and harmful substances such as chloropropanol which are common in acid hydrolysis are not produced, so that the method has good safety.

Drawings

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

To facilitate an understanding of the invention, the invention will now be described more fully with reference to the accompanying drawings. The following is a preferred embodiment of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

The high-temperature alpha-amylase adopted in the following examples is a domestic summer-borne high-temperature resistant alpha-amylase; the glucoamylase is Novoxil Amylase AG 300L. Flavourzyme was purchased from solibao corporation.