Wheat Gluten Protease Modification And Fresh Wet Noodle

This paper focuses on the modification of fresh noodle quality. It extracted the wheat gluten protein from wheat flour, and separated it into gliadin and glutenin furtherly. Moreover, it used the protamex to hydrolysis these proteins, and obtained a group of hydrolysates with different degree of enzymolysis. After that, it added these hydrolysates into wheat flour to make fresh noodle, and evaluated the TPA, tension, shear and cooking properties to study the influence of hydrolyzed proteins on the quality of fresh noodle.By studying the extraction method of wheat gluten protein from wheat flour, the separation parameters of gliadin and glutenin, the hydrolyzed parameters of proteins, and the influence of hydrolyzed proteins on fresh noodel, it found that:When extracted wheat gluten protein, since lipid could form complex with flour, it should be removed from flour before extraction to keep the activity of protein. Besides using vacuum freeze drying method, the activity of protein could also be kept. On the other hand, from orthogonal test, the best parameters for the spearation of gliadin and glutenin from gluten protein were that: the ethanol concentration was 60%, the solid/liquid ratio was 30:1, and the extraction time was 3 hours. With these parameters, the extraction ratio was the highest and the activity of protein could be kept.For the hydratelyzed parameters, from orthogonal test, it found that the influence of each single factor on the degree of enzymolysis was that: pH > time > temperature > enzyme concentration. By hydrolyzing different time, it could obtain a group of hydrolysates with different degree of enzymolysis.After partly hydrolysis, the active sites of gluten protein, gliadin and glutenin could be uncovered, and the activity of protein was promoted. Adding these hydrolysates into wheat flour to make fresh noodle, by evaluating the TPA, shear, tension and cooking properties of noodle, it found that: for wheat gluten protein, when the degree of enzymolysis was 2.2%, it had the highest activity; for glutenin, it was 2.69%; and the 2.54% for gliadin. Moreover, with the further hydrolyze, the active sites of protein were destroyed, and the activity was impaired.When adding the mixture of gliadin and glutenin, which were both hydrolyzed for same time and as the original ratio, into wheat flour to make fresh noodle, and comparison the quality of noodle that was added with gluten protein after hydrolyzed for same time. It found that the activity of mixture was not good as wheat gluten protein. Therefore, these existed the interaction between gliadin and glutenin.