The gluten number and mass spectrometer is a special instrument for measuring gluten content in flour and measuring gluten quality (gluten index). It is suitable for the determination of wheat flour and whole wheat flour, and is widely used in instruments and flour processing, grain and oil research institutions, grain storage, etc. department.

First, principle

Wheat gluten consists of gluten protein and gluten protein, insoluble in water, and can swell and form an elastic-plastic colloidal hydrate. A certain amount of flour or wholemeal flour plus a certain amount of salt water is mixed for 20 seconds in a cup with a sieve to form a dough, and then washed with salt water to remove gluten from the dough by removing water-soluble substances such as starch. Under the action of centrifugal force, gluten centrifuged the water adhered to the surface and made part of the wet gluten pass through the sieve box orifice plate. After the weighing calculation, the content of wet gluten in flour or whole wheat flour and the gluten index can be obtained. After drying wet gluten moisture, the dry gluten content and gluten water retention rate can be obtained by weighing.

Second, the structure

1. Spindle 2. Washing cup: It consists of washing ring, screen (5), sieve plate (6), cup bottom (15)

3. Wash hook 4. Bracket 7. Waste cup 8. Time adjustment 9. Pause button

10. Centrifugal keys 11. Wash key 12. Wax key 13. Power key

14. Display window

16. Wash the cup core.

Third, the operating instructions

1. Pre-operation preparation and instrument inspection

1.1 Prepare a 10L sodium chloride solution with a concentration of 20g/L and pour into a plastic bucket for use. Connect the silicone tube (Φ4) in the fitting to the inlet fitting on the back of the instrument and insert it into the sodium chloride solution. Note that the temperature of the scrubbing sodium chloride solution should be 22±2°C.

1.2 Turn on the power switch (13). At this time, the display (14) shows “00”.

1.3 Assemble the wash cups: Install the coarse and fine wash screens between the bottom of the cup and the wash ring respectively, turn the wash ring clockwise to secure the screens, and require the screens to be flat.

1.4 Install the wash cup on the bracket (4) and place a 500ml beaker (7) on the lower part as the waste cup.

1.5 time adjustment: Press the digital disk (8), which the first adjustment of the washing time (0-9min), generally choose 5min, the last two adjustments and surface time (0-99S), generally choose 20S.

1.6 Add a few drops of clear water between the shaft (1) and the wash cup core (16) through the small hole in the wash cup core to make the shaft smooth.

1.7 Press and (12) and the wash key (11), the bracket (4) will drive the washing cup (2) down, the washing hook rotates, and the start time of the display of the dough on the back display (14) (S ). When the mixing time reaches the set time (20S), the bracket drives the washing cup up, the water pump supplies water to the washing cup, starts washing the dough, and the time before the display shows the washing dough (min), when the washing reaches the set After the time (5 min), the instrument stopped working and the washing was completed. The face key (12) and the wash key (12) can also be used separately. If the dough is finished, press the wash key and the instrument will start washing.

1.8 Check that the washing liquid in the waste cup (7) should be 50-54ml/min.

1.9 During the washing process, press the Pause key (9), the instrument will stop washing, the display will stop counting, press the key again, the instrument will resume washing, and the display will continue counting on the basis of the original time.

1.10 Sample preparation: Take 100g of commercial wheat flour or whole wheat flour, and samples of whole wheat flour that should pass the CQ16 sieve account for more than 95%.

1.11 Determination of sample moisture: Determined according to GB5497.

2. Determination of flour samples

2.1 The fine washing screen is placed in a washing cup and the screen is thoroughly moistened with water to form a capillary water bridge to prevent the loss of flour. The excess water in the wash cup should be removed. You can hold a dry cloth in one hand, knock the wash cup three times to remove excess water, and then dry the wall of the wash cup with a cloth.

2.2 Weigh 10.00±0.01g of sample into a washing cup and shake gently to smooth the powder layer.

2.3 Using a graduated pipette, absorb 4.6-5.2 ml (usually 4.8 ml) of sodium chloride buffer solution, and inject the sample uniformly and slowly.

2.4 Use a dry cloth to clean the washing cup core and the water on the washing hook before washing. The wash cup is mounted on the bracket, and the key and the key are pressed. The instrument starts to work. After the surface has been washed for 5 minutes, it is automatically stopped.

2.5 Abnormal phenomenon occurs during the work process, press the Pause key, the instrument pauses, after the abnormal phenomenon is eliminated, press the Pause key again, the instrument resumes work.

2.6 Remove the wash cup, remove the gluten with a tweezers, do not allow residual gluten in the cup. Before centrifugation, the gluten should be washed gently in clean water to prevent the sodium chloride solution from corroding the instrument.

2.7 The entire gluten ball should be placed on a sieve box immediately after the washing work (instead of dividing the gluten ball). If only a single gluten ball needs to be centrifuged, then a 3g rubber block is weighed on the other centrifugal sieve box. Instead of the sample as a counterweight to balance the centrifuge, close and flatten the centrifuge cover, press the centrifugal key at the same time, the turntable starts to rotate, and the centrifugal cover cannot be opened at this time. 1min after the centrifugal motor automatically stops working, you can open the centrifugal cover for a moment, remove the sieve box, carefully scrape the gluten through the sieve plate with a stainless steel scraper, weighed on a 0.01g touch scale, and then there is no The gluten through the sieve plate is taken out with tweezers and is also weighed on the balance together with the gluten passing through the sieve plate to obtain the total gluten weight.

2.8 Calculate wet gluten content and gluten index.

2.9 Turn on the power of the dryer, warm it up for about 10 minutes, open the lid, place the wet gluten on the drying plate, close the lid, dry for 6 minutes, immediately weigh out after the removal, and calculate the dry gluten content and the gluten holding capacity. .

3. Standard powder sample determination

3.1 With the strong and strong powder sample, add water after weighing, and install the wash cup on the bracket and wash it.

3.2 The display shows the washing time of 2 minutes. Press the pause button to remove the washing cup and transfer the gluten in the cup to the washing cup of the rough washing net. The dipping cup mouth can be washed and moved under tap water when transferring. Then, the washing dish of the coarse washing net is mounted on the tray, and the instrument is restarted until the washing is completed by pressing the pause button.

3.3 According to the method of measuring the strong and strong powder, take the following ribs, and then weigh and calculate after centrifugation to obtain the content of wet gluten and the gluten index. After drying and weighing, calculate the content of dry gluten and the gluten water holding rate.

4. Determination of whole wheat flour sample

According to the standard powder sample after the end of the washing process, and then hand wash 2min, to remove a small amount of gluten bran, and then centrifuged, weighed, calculated to obtain wet gluten content and gluten index, drying and weighing can be calculated Gluten content and gluten water retention.

5. Measurement results

5.1 Wet gluten content is expressed as grams of wet gluten in wheat flour with a water content of 14% per hundred grams. For example, the gram of moisture per hectogram is M (g) and the mass of the sample is 10 g. Wet gluten (including upper ribs and lower ribs) is called W wet (g). The wet gluten content can be calculated according to the following formula:

5.2 gluten index refers to the percentage of gluten weight and total gluten weight retained by the wet gluten under the effect of centrifugal force on the sieve plate. It is used to express the quality of gluten, which is proportional to the strength of the gluten. If the weight of the gluten passing through the sieve plate is W (g) and the total weight of the gluten is W (g), the gluten index can be calculated as follows:

5.3 Dry gluten content is expressed in grams of dry gluten per 100 grams of water content per hundred grams. If the mass of the sample is 10 g and the dry gluten weighs W dry (g), the dry gluten content can be Calculated according to the following formula:

5.4 gluten water retention is expressed in grams per 100 grams of dry gluten, which can be calculated according to the following formula:

5.5 Measurement Results

5.5.1 The allowable difference between the results of double gluten content of wet gluten content is not more than 1.0%, and the average value is the measurement result. If the above requirement is exceeded, the third determination should be performed, and the similar result is taken as the measurement result. The decimal point is retained in the value. The next one.

5.5.2 Permissible difference of double-measurement results of gluten index: The gluten index is between 70 and 100, the allowable difference is not more than 11 units, the gluten index is below 70, and the double determination result allows no more than 15 units. If the above requirements are satisfied, the average value is taken as the measurement result, otherwise, the third determination is made, and then the average of the three results is taken as the final measurement result, and the measurement result is taken as an integer.

5.5.3 The results of the double determination of the dry gluten content shall not exceed 0.5%, and the average value shall be used as the measurement result. The measurement result shall be taken one decimal place.

5.5.4 gluten water holding capacity: The allowable difference between the double determination results and the decimal place number are the same as 5.5.1.

6. Measurement after the end of the operation

6.1 After the measurement is completed, the water supply system in the instrument is cleaned with tap water instead of sodium chloride solution for 5 minutes.

6.2 Shutting Down the Instrument

Fourth, maintenance and maintenance

1. The instrument must be strictly grounded.

2. Prevent sodium chloride solution from splashing on the instrument and clean it up in case of occurrence.

3. Cleaning of the washing cup: The screen can be cleaned with a soft brush and washed with water. It is not necessary to remove the washing cup after each measurement.

4. After the end of each centrifugation, wipe the dry rotating disc, clean the sieve box (sieve plate) with a soft brush, rinse with water, otherwise it will affect the results of the next determination.

5. After the end of each day's measurement, wash the cup core with tap water.

6. Maintenance of water supply system: Before using the instrument every day, open the sliding door on the left side of the instrument and observe whether the water supply pump has leaked water. If this happens, use a wrench to unscrew the hex nut counterclockwise to remove the planet wheel. Replace the φ3 silicone tube in the fittings (when replacing, the silicone tube must not be distorted and each section should be cut to 128 mm long). Install it in the opposite direction. In the event of a stuck or non-supplying water in the starwheel operation, the wire spring in the replacement spare part of the starwheel should be removed in the same manner as above.

7. After checking the working condition of the water supply system, be sure to close the sliding door to prevent the rat from entering the instrument and biting the wire and causing danger.

8. When washing, if there is overflow of water in the washing cup or gluten is not formed, the reasons are: (1) flour is formed and the amount of water added before the group is too large, and the amount of salt water should be correctly added; (2) The water supply system cannot be used during washing. Water supply to dough in a timely manner; (3) Screen mesh plugging; (4) Short mixing time; (5) Flour deterioration; (6) Room temperature is too low, when room temperature is below 15°C, switch to 22±2°C Warm salt water wash.

9. Sodium chloride solution should be prepared daily.

10 The selection of washing time is related to the flour processing accuracy and bran content.

11. When replacing the fuse (2A), pull open the small box under the power socket and see two fuses. Take out one of the inside (work) and move the outer one into the inside (standby) and push the small box. can.

12. Drying apparatus: There are four high-temperature films on the inner cavity, and they must not be scratched so as to avoid damage.

Technology Provided: China Agricultural Instrument Network

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