Gradual Enzymatic Hydrolysis of Macro-components of Wheat Grains

The macro-components of wheat were directionally hydrolyzed by thermostable α-amylase, glucoamylase, flavourzyme while maintaining the integrity of the wheat grains, and the hydrolysates and residue were recovered and analyzed for their utilization potentials. The results showed that the starch was able to be completely hydrolyze to dextrin and a small amount of low molecular weight saccharides by thermostable α-amylase, and the protein recovery rate of the de-starched residue was 90.06%. The suspension was further treated with glucoamylase, the saccharified liquid with a dextrose equivalent (DE) of 92.44% was obtained. The de-starched residue was continously processed by flavourzyme, the degree of hydrolysis (DH) of protein in the residue reached 53.58%, the total nitrogen utilization rate was 80.29% and the amino acid nitrogen conversion rate was 63.12%. After the above treatments, the remaining residue was still in a granular state, in which were contained 80.09% of insoluble dietary fiber, 6.85% of ash contents, and 6.24% of fat soluble substances. This process routine would be a new technical approach to the complete utilization of wheat with more added values.