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How to Make Hydrolysed Wheat Protein?

January 16, 2025

Latest company news about How to Make Hydrolysed Wheat Protein?

How to Make Hydrolysed Wheat Protein?

Hydrolysed wheat protein (HWP powder) has gained significant attention in various industries, from food and beverages to cosmetics and personal care. This versatile ingredient offers numerous benefits, including improved texture, enhanced nutritional value, and increased product stability. In the Le-Nutra comprehensive guide, we'll explore the process of making hydrolysed wheat protein, delving into the main steps, enzymes used, and quality control measures employed to ensure product purity.

 

The Fundamentals of Hydrolysed Wheat Protein Production
Hydrolysed wheat protein is derived from wheat gluten, the primary protein found in wheat. The production process involves breaking down these complex protein molecules into smaller, more easily absorbable peptides through a technique called hydrolysis. This process not only enhances the protein's functionality but also improves its digestibility and bioavailability.
 
The main steps in producing HWP powder are as follows:
Wheat gluten extraction
Preparation of the protein solution
Enzymatic hydrolysis
Filtration and purification
Drying and packaging
Let's examine each of these steps in detail to understand the intricacies of HWP powder production.
 
1. Wheat Gluten Extraction
The process begins with the extraction of wheat gluten from wheat flour. This is typically accomplished through a wet milling process, where wheat flour is mixed with water to form a dough. The dough is then washed to remove starch and other non-protein components, leaving behind a concentrated gluten mass. This gluten is then dried and milled into a fine powder, serving as the starting material for hydrolysed wheat protein production.
2. Preparation of the Protein Solution
The dried wheat gluten is then reconstituted in water to create a protein solution. The concentration of this solution is carefully controlled to ensure optimal conditions for the subsequent hydrolysis step. Factors such as pH, temperature, and ionic strength are adjusted to create an environment conducive to enzymatic activity.
3. Enzymatic Hydrolysis
This is the critical stage where the wheat protein is broken down into smaller peptides. Specific enzymes are introduced to the protein solution to catalyze the hydrolysis reaction. The choice of enzymes, their concentrations, and the reaction conditions significantly influence the characteristics of the final hydrolysed wheat protein product.
4. Filtration and Purification
Following hydrolysis, the solution undergoes a series of filtration and purification steps. These processes remove any unreacted proteins, enzymes, and other impurities, resulting in a clean peptide solution. Advanced techniques such as ultrafiltration and diafiltration may be employed to achieve high levels of purity.
5. Drying and Packaging
The purified peptide solution is then dried, typically through spray drying
 
Enzymes Used in Wheat Protein Hydrolysis
The choice of enzymes plays a crucial role in determining the characteristics of the final wheat oligopeptide powder product. Different enzymes cleave protein chains at specific sites, resulting in peptides with varying lengths and functional properties. Some of the commonly used enzymes in wheat protein hydrolysis include:
1. Proteases
Proteases are the primary class of enzymes used in protein hydrolysis. They catalyze the breakdown of peptide bonds between amino acids. Different types of proteases are employed based on their specificity and the desired degree of hydrolysis:
Endopeptidases: These enzymes cleave peptide bonds within the protein chain, creating smaller peptides.
Exopeptidases: These enzymes remove amino acids from the ends of peptide chains, further reducing peptide size.
Common proteases used in wheat protein hydrolysis include papain, bromelain, and bacterial proteases from sources like Bacillus subtilis.
2. Peptidases
Peptidases are a subclass of proteases that specifically target smaller peptides. They are often used in combination with broader-spectrum proteases to achieve a higher degree of hydrolysis and produce very short peptides or free amino acids.
3. Enzyme Complexes
Many commercial hydrolysis processes use enzyme complexes, which are mixtures of different enzymes. These complexes can provide a more comprehensive breakdown of the wheat protein, resulting in a diverse range of peptide lengths and improved functional properties.
The selection of enzymes is tailored to the specific requirements of the final product. Factors such as the desired degree of hydrolysis, peptide profile, and functional properties are considered when choosing the enzyme system for hydrolysis.
 
Ensuring Purity in Hydrolysed Wheat Protein Production
Maintaining high purity standards is crucial in the production of hydrolysed wheat protein, particularly for applications in food, pharmaceuticals, and cosmetics. Several measures are implemented throughout the production process to ensure product purity:
1. Raw Material Selection
The quality of the final product begins with the selection of high-quality wheat gluten. Suppliers like Le-Nutra are carefully vetted to ensure they meet stringent quality standards. The wheat gluten is tested for contaminants, protein content, and other relevant parameters before being accepted for hydrolysis.
2. Process Control
Strict control measures are implemented throughout the production process. This includes:
Monitoring and adjusting pH, temperature, and other reaction conditions
Controlling enzyme concentrations and reaction times
Implementing clean-in-place (CIP) systems to maintain equipment cleanliness
Using food-grade or pharmaceutical-grade materials and equipment
3. Filtration and Purification Techniques
Advanced filtration and purification techniques are employed to remove impurities and achieve high purity levels:
Ultrafiltration: This membrane-based technique separates the hydrolysed peptides from larger molecular weight components and residual enzymes.
Diafiltration: This process further purifies the peptide solution by removing salts and other low molecular weight impurities.
Activated carbon treatment: This may be used to remove color and odor compounds, improving the sensory properties of the final product.
4. Quality Control and Testing
Rigorous quality control measures are implemented at various stages of production:
In-process testing to monitor hydrolysis progress and product characteristics
Final product testing for protein content, peptide profile, microbial contamination, and allergen presence
Analytical techniques such as HPLC, mass spectrometry, and electrophoresis to characterize the peptide composition
5. Allergen Management
As wheat is a common allergen, special attention is given to allergen management. This includes:
Dedicated production lines for wheat-based products
Thorough cleaning and validation procedures to prevent cross-contamination
Clear labeling of products containing wheat-derived ingredients

 

Hydrolysed Wheat Protein Suppliers
Le-Nutra, with a decade of experience in the natural ingredients industry, is dedicated to providing high-quality natural products for our clients. Our latest offering, wheat oligopeptide powder, is crafted from non-GMO wheat gluten through a sophisticated process.
 
If you are interested in wheat oligopeptide or have any questions regarding product applications, customization needs, or other inquiries, please feel free to contact us at info@lenutra.com. Our professional team is here to serve you, providing detailed product information, application solutions, and excellent after-sales service to support your business growth!
 
References
Day, L., et al. (2006). Wheat-gluten uses and industry needs. Trends in Food Science & Technology, 17(2), 82-90.
Woychik, J. H., et al. (1961). The preparation and properties of wheat gluten hydrolysates. Cereal Chemistry, 38(4), 331-341.
Kong, X., et al. (2007). Preparation and characterization of wheat gluten hydrolysates with high degree of hydrolysis. Journal of Food Biochemistry, 31(2), 189-203.
Woychik, J. H., et al. (1961). The preparation and properties of wheat gluten hydrolysates. Cereal Chemistry, 38(4), 331-341.
Adler-Nissen, J. (1986). Enzymic hydrolysis of food proteins. Elsevier Applied Science Publishers.
Rao, M. B., et al. (1998). Molecular and biotechnological aspects of microbial proteases. Microbiology and Molecular Biology Reviews, 62(3), 597-635.
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