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Method for extracting and preparing protein powder and enzymolysis product thereof from almond meal

A technology for almond meal and protein powder, which is applied in the field of deep processing of almonds, can solve the problems of poor functionality, high degree of denaturation of protein concentrate and protein isolate, and achieve the effect of increasing added value.

Inactive Publication Date: 2011-09-07
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a food ingredient, the application of plant protein depends on its functional properties, but the functionality, nutritional value and other biological potency of protein are affected by the production process. Concentrated protein and protein isolate have a high degree of denaturation and poor functionality, which limits their application in food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Add 1000 g of degreased and detoxified almond meal powder to 30 kg of 0.08 mol / L NaCl phosphate buffer solution (pH=7), extract 3 times at 50°C for 40 min each time, and combine the extracts 3 times to obtain a concentrated almond protein solution , and continue to freeze-dry to obtain concentrated almond protein powder; mix the concentrated almond protein powder with deionized water to a concentration of 5%, select a polysulfone membrane with a cut-off of 60kD, perform ultrafiltration at 0.012MPa, 40°C, and pH 7, and collect almonds Almond protein isolate solution, freeze-dried to obtain almond protein isolate powder; mix the almond protein isolate powder with deionized water to a concentration of 5%, at a temperature of 55°C and pH 8, add 50mg / g of almond protein isolate powder Alcalase protease under stirring , enzymatically hydrolyzed for 300 minutes under stirring to obtain almond protein enzymatic hydrolyzate, adjust the pH of the enzymolyzate to 7, and rapidly rai...

Embodiment 2

[0030] Add 1000 g of degreased and detoxified almond meal powder to 25 kg of 0.05 mol / L NaCl phosphate buffer solution (pH=7), extract 3 times at 45 °C for 30 min each time, and combine the extracts 3 times to obtain almond protein concentrate Solution, continue to freeze-dry to obtain almond protein concentrate powder, wherein the protein content is> 70%;

[0031] Mix almond protein concentrate powder with deionized water to a concentration of 4%, select a polysulfone membrane with a cut-off of 50kD to 80kD, ultrafilter it at 0.01MPa, 30°C, and pH 6, collect the almond protein isolate solution, and freeze-dry it to obtain almonds Protein isolate powder, wherein the protein content is >90%; the almond protein isolate powder is mixed with deionized water to a concentration of 4%, at a temperature of 40°C and pH 6.5, 30mg / g of almond protein isolate powder is added with Protamex protease under stirring, Enzyme hydrolyze for 120 minutes under stirring to obtain almond protein enz...

Embodiment 3

[0033]Add 1000g of degreased and detoxified almond meal powder to 35kg of 0.1mol / L NaCl phosphate buffer solution (pH=7), extract 3 times at 55°C for 50min each time, and combine the extracts 3 times to obtain a concentrated almond protein solution , and continue to freeze-dry to obtain concentrated almond protein powder; mix the concentrated almond protein powder with deionized water to a concentration of 6%, select a polysulfone membrane with a cut-off of 70kD, perform ultrafiltration at 0.015MPa, 40°C, and pH 7, and collect almonds Almond protein isolate solution, freeze-dried to obtain almond protein isolate powder; mix the almond protein isolate powder with deionized water to a concentration of 6%, at a temperature of 50°C and pH 6.5, add 20mg / g of almond protein isolate powder papain under stirring , enzymatically hydrolyzed for 200 minutes under stirring to obtain the almond protein enzymatic hydrolyzate, adjusted the pH of the enzymolyzate to 7, and rapidly raised the t...

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PUM

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Abstract

The invention discloses a method for continuously extracting and preparing concentrated protein, separated protein and proteolysis products from almond meal. The method comprises the following steps of: degreasing and debitterizing residual oil meal obtained after almond oil is mechanically and coldly pressed, and then extracting with a low-concentration NaCl phosphate buffer solution to obtain the concentrated protein; preparing almond separated protein from the concentrated protein solution by applying an ultrafiltration membrane technology; preparing a proteolysis-almond polypeptide mixed solution from the separated protein solution by applying an enzymolysis technology; and ultrafiltering the polypeptide mixed solution by applying a membrane technology to obtain multifunctional active almond peptide with different class level molecular weights in sequence. The method has the advantages of simple process, strong operability and easiness in control of extracting conditions and can finish the extraction and preparation of the almond concentrated protein, the separated protein and the proteolysis products in sequence; and the obtained products have high purity and wide application and can be directly used as food additives, nutrition reinforcers, health care products, medicaments, and the like needed by the protein foods and different processing foods.

Description

technical field [0001] The invention relates to almond deep processing technology, in particular to a method for continuously extracting and preparing concentrated protein, isolated protein and proteolysis products from almond dregs. Background technique [0002] The protein content in almond meal after almond oil extraction reaches about 50%. It contains 18 kinds of amino acids needed by the human body and 8 kinds of essential amino acids for the human body. The proportion of amino acids is reasonable and close to the international reference model. Therefore, almond protein is a vegetable protein with high edible value. At present, plant protein products in the world are mainly divided into defatted protein (purity <60%), concentrated protein (purity >70%) and protein isolate (purity >90%), which have different functional properties and are added to food as functional ingredients. middle. According to the different requirements for added protein content and funct...

Claims

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Application Information

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IPC IPC(8): C07K1/34C07K1/14C12P21/06
Inventor 尉芹赵忠马希汉薛雷李大文
Owner NORTHWEST A & F UNIV
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