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The papers focus on the improvement of the quality of the fresh wet noodle, gluten protein extracted from wheat flour, separated into glutenin and gliadin, composite protease gluten, wheat gluten and gliadin digested by controlling enzymatic parameters, different degree of hydrolysis of a series of protease solution added to the product, then the different degree of hydrolysis of protein hydrolyzate prepared fresh wet noodles, wheat flour the Texture Analyzer detects noodle texture characteristics, tensile properties, shear Chet, Noodle Quality changes of protein enzymatic hydrolysis degree of quality fresh wet noodles. The thesis by examining the the gluten extraction method, glutenin and gliadin separation processes and enzymatic hydrolysis method, and different hydrolyzate on the quality of fresh wet noodles study found that: extracting wheat gluten Since lipids can form a complex with the flour component, thus flour defatted before extracting gluten, and using a vacuum freeze-drying method, the activity of the protein can be better maintained. Ethanol separation of the wheat gluten glutenin and gliadin optimum extraction parameters for the ethanol concentration of 65%, liquid to solid ratio of 30:1, the extraction time was 3h, the extraction rate was highest, and the ability to maintain The activity of the protein. The using Protamex orthogonal test results showed that the protein digests: each single factor on the degree of hydrolysis of wheat gluten order: pH value gt; time gt; temperature gt; enzyme concentration. By adjusting time, the different enzymatic extent to prepare a series of HYDROLYSATES. Wheat gluten, wheat gluten, partially digested gliadin, due to the active site of the protein can be fully exposed, increased protein activity. Of Hydrolysates added to the flour, and the preparation of fresh wet noodles, examine the degree of protease solution shear properties, tensile properties and cooking properties of fresh wet noodle texture. The results showed that: the degree of hydrolysis of wheat gluten protein hydrolyzate, 2.02%, the highest activity; For the glutenin protein hydrolyzate, 2.69% in the degree of hydrolysis activity; gliadin, 2.54% in the degree of hydrolysis activity. With the enzymatic hydrolysis degree of further improvement, the protein active site is destroyed, activity weakened. The enzymolysis the same time after the the glutenin protein hydrolyzate and gliadin protein hydrolyzate in accordance with their proportion in the gluten protein blend contrast to the activity of the differences between the wheat gluten protein hydrolyzate, results found blends enzymatic product activity not as good as the gluten protein hydrolyzate. Table Ming Mai gluten and gliadin when composed gluten, is not simply the physical mixing between the interaction.
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