Can wheat bran make monosodium glutamate

The main ingredient of monosodium glutamate is monosodium glutamate, and modern commercial production of monosodium glutamate is produced by fermentation in starch, sugar beet, sugar cane or molasses media.

One of the earliest methods used to produce glutamate:1In gluten, defatted soybeans and other proteins, containing a large amount of glutamic acid, add 2 3 times of 20% hydrochloric acid, heat with a pressure cooker at a temperature of 120 for about 10 hours, hydrolyze to obtain amino acid mixture.

2.It is then filtered, concentrated under reduced pressure and cooled after adding concentrated hydrochloric acid, that is, glutamate hydrochloride is precipitated.

3.This hydrochloride is separated, and then dissolved in water and neutralized to obtain the crystals of glutamate.

4.The crystals are filtered and dissolved in warm water, neutralized with sodium hydroxide or sodium carbonate powder, and then decolorized, filtered, and concentrated under reduced pressure to obtain glutamate-sodium salt, separated from the crystals, and dried into products.

However, the above methods are no longer used in MSG manufacturing.

Method 1Fermentation raw materials: starch, saccharified liquid, waste molasses and synthetic acetic acid are used as carbon sources, and neutralized ammonia and urea are used as nitrogen sources.

In addition, a certain amount of potassium phosphate, magnesium sulfate, iron sulfate and other inorganic salts and biotin, thiamine (vitamin B2) are added, and an appropriate amount of penicillin and surfactants must be added.

2.Processing and fermentation: Put the sterilized raw materials into a large vat, and inoculate the cultivated seed bacteria in it.

A variety of species have been found for the production of glutamate, but bacteria of the genus Micrococcus glutamicus and brevibacterium are often used. Add about 5% of the pre-culture medium of this culture medium, feed an average of sterile air with a raw material capacity of 1 2 1 4 per minute, stir while feeding, and keep its acidity at pH 7 8. The strain that produces glutamate is a bacterium with special physiological properties.

If the environmental conditions do not meet the amount, the fermentation process of glutamate cannot be carried out.

3.Sterilization: Generally at 30 32, after 40 hours of incubation, filter to remove the bacteria and obtain glutamate solution.

4.Concentration, crystallization, separation: Glutamate crystals are obtained by concentrating the glutamate solution.

5.Neutralization and refining: Sodium glutamate is neutralized and refined with sodium hydroxide or sodium carbonate. The yield of glutamic acid is 30-50% of the sugar used.

Monosodium glutamate (proteolysis method.

This can be dropped, in the early years, when there was no chicken essence, wasn't MSG pure wheat MSG? Remember?

MSG is not produced by fermenting wheat.

There are two main types of raw materials for MSG. One is starchy raw materials, which are hydrolyzed into glucose and then produced by microbial fermentation. The other type is sugar raw materials, such as waste molasses, which can be directly produced by microbial fermentation.

Of course, some other raw materials should be added during fermentation, such as nitrogenous substances, vitamins, minerals, etc.

Wheat cannot directly produce monosodium glutamate, so the starch in wheat needs to be extracted first, and then the starch is used to produce monosodium glutamate. However, at present, there are not many monosodium glutamate produced from wheat starch, because the high production cost of wheat is high. Generally, corn starch or rice starch (rice flour), sweet potato starch, tapioca starch, etc. are used.