Abstract
Objective: To study the technology of extracting gliadin from gluten and separating different gliadin components. Methods: The solution of gluten dissolved in 65% ethanol was settled at 4, 10, 20 and 30 ℃ for 1, 2, 4, 8, 10, 20 and 40 hours respectively, and the mass of the precipitated gliadin was measured. Further, the gliadin prepared by static deposition at 4 ℃ for 12 hours was used as raw material to study the separation of gliadin component by modified zeolite with KOH in different conditions. The zeolite was modified in three different mass fractions （20%, 50% and 80%）, three different heating time （30, 60 and 120 min） and four different heating temperatures （30, 50, 70 and 90 ℃）. Then the modified zeolite was put into the gliadin solution for adsorption, after that, the adsorbed zeolite was put into a chromatographic tube and was eluted by ethanol. The eluted components were divided into three equal parts. After refrigeration for a while, the precipitation weight and UV absorption wavelength of each part were measured. Results: The maximum output of gliadin was 24%, and the output of gliadin after static deposition at 4, 10, 20 and 30 ℃ for 40 hours was 16.6%, 20.6%, 24.0% and 18.9%, respectively. Microscopic images showed that both large and small spheres （α-, β-, γ-gliadin） appeared in gliadin at the beginning of the deposition, and worm-like gliadin （ω-gliadin） appeared at 4 and 10 ℃ after 10 hours deposition, and worm-like gliadin aggregates appeared in large quantities after 20 hours deposition. The maximum separation amount of gliadin was 10.336 g per kilogram zeolite when the zeolite was modified at 50 ℃ for 120 min in the mass fraction of KOH solution of 20%. The gliadin isolated from the blank experiment of the same group was 4.730 g per kilogram zeolite, and the maximum amount of separation was 5.606 g per kilogram zeolite, more than that of the blank experiment. According to the UV absorption wavelength analysis, the maximum UV absorption wavelength of gliadin was all-around 288.4 nm. The first principal component of column analysis was alcohol-soluble gliadin with low molecular weight; the second principal component was alcohol-soluble glutenin with high/low molecular and α-, β-, γ-, ω-gliadin, the third principal component was alcohol-soluble glutenin with low molecular weight. Conclusion: The temperature had a significant influence on the output of gliadin. The separation of gliadin was promoted by zeolite modification, and the amount of separated gliadin was closely related to the mass fraction of KOH solution and modification time.
Publication Date
8-28-2021
First Page
174
Last Page
179,192
DOI
10.13652/j.issn.1003-5788.2021.08.030
Recommended Citation
Dan-li, WANG; Lu, LIU; Yi-fan, ZHANG; and Xi-jun, LIAN
(2021)
"Effects of static deposition method and KOH treatment of zeolite on separation of wheat gliadin,"
Food and Machinery: Vol. 37:
Iss.
8, Article 30.
DOI: 10.13652/j.issn.1003-5788.2021.08.030
Available at:
https://www.ifoodmm.cn/journal/vol37/iss8/30
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