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Enzymatic-process method for improving emulsifying property and gelation property of pea protein

A pea protein and gelling technology, which is applied in protein food processing, plant protein processing, protein food ingredients, etc., can solve problems such as harsh reaction conditions, difficulty in removing unreacted reagents, and failure of lysine

Inactive Publication Date: 2010-05-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The above physical and chemical modifications belong to non-enzymatic modification. Non-enzymatic modification is the most commonly used modification technology, but there are disadvantages such as relatively harsh reaction conditions and difficulty in removing unreacted reagents from the final product.
In addition, chemical modification can easily cause the failure of lysine and change the nutritional value of protein.

Method used

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  • Enzymatic-process method for improving emulsifying property and gelation property of pea protein
  • Enzymatic-process method for improving emulsifying property and gelation property of pea protein
  • Enzymatic-process method for improving emulsifying property and gelation property of pea protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Adjust the pea protein into a pea protein slurry with a mass concentration of 10% according to the instructions; adjust the pH to 7.5, add transglutaminase 3U / g protein to the pea protein slurry, and perform enzymatic modification at 45°C for 2 hours Concentrate in vacuum to a mass concentration of 12%, and spray-dry at an inlet air temperature of 150°C and an outlet air temperature of 85°C to obtain pea protein with good gel properties. The specific results are shown in Table 1.

[0026] Table 1 Comparison of physical and chemical properties of pea protein before and after enzymatic modification

[0027]

Embodiment 2

[0028] Example 2: Adjust the pea protein into a pea protein slurry with a mass concentration of 5% according to the instructions; adjust the pH to 6.5, add transglutaminase 8U / g protein to the pea protein solution, and perform enzymatic modification at 40°C for 4 hours Concentrate in vacuum to a mass concentration of 12%, and spray dry at an inlet air temperature of 150°C and an outlet air temperature of 85°C to obtain pea protein with good emulsifying properties. The specific results are shown in Table 2

[0029] Table 2 Comparison of gel strength before and after pea protein gelation improvement by enzymatic method

[0030] Protein concentration (%)

8

10

12

14

16

18

Modified pre-pea protein coagulation

Rubber hardness (g)

0

0

0

0

29.2

44.7

modified pea protein

Rubber hardness (g)

65.5

310.7

382.1

477.4

601.9

723.3

[0031]...

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Abstract

The invention provides an enzymatic-process method for improving emulsifying property and gelation property of pea protein, which belongs to the technical fields of agricultural-product deep processing and food industry. The invention relates to the modification of transglutaminase (also named glutamine transamine enzyme) to pea protein. The method takes pea protein as raw material and utilizes transglutaminase to modify the pea protein in different degrees so as to improve the emulsifying property and gelation property of the pea protein. A process of modifying the pea protein comprises the steps of mixing pulp, regulate pH, adding the transglutaminase, performing enzyme modification, concentrating, drying and obtaining modified pea protein. The method can obviously improve the emulsifying property and gelation property of the pea protein.

Description

technical field [0001] An enzymatic method for improving the emulsification and gelation of pea protein. The invention relates to a method for improving the emulsification and gelation of pea protein by using transglutaminase (also known as transglutaminase), which belongs to agricultural products Deep processing and food industry technology field. Background technique [0002] As an important edible bean raw material, pea has a protein content of 20%-25%. At present, there are not many studies on the properties of pea protein at home and abroad, and the research on the modification of pea protein is even rarer. [0003] At present, there are mainly the following methods for the modification of vegetable protein. [0004] 1 physical modification [0005] Physical modification is to use heat, mechanical action, electromagnetic field, radiation and other physical action forms to change the high-level structure of protein and the aggregation mode between molecules, and gener...

Claims

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Application Information

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IPC IPC(8): A23J3/34A23J3/14
Inventor 马晓军沙金华
Owner JIANGNAN UNIV
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