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Preparation method for enzyme-modified peanut protein

The technology of peanut protein powder and peanut enzyme is applied in the field of preparation of peanut enzymatically modified protein, which can solve the problems of protein amino acid composition and nutritional value being affected, many by-products of chemical modification reaction, limited application scope, etc. Low, short reaction time, the effect of improving solubility

Active Publication Date: 2012-02-01
SHANDONG PEANUT RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are many by-products in the chemical modification reaction, which have an impact on the amino acid composition and nutritional value of the protein, and its application range is limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Add low-denatured defatted peanut protein powder to distilled water with a mass ratio of 1:10, stir evenly with a glass rod, and microwave-assisted dispersion and dissolution for 10 minutes at a microwave power of 700w and a temperature of 44°C to obtain a suspension of peanut protein powder; adjust the suspension of peanut protein powder The pH value of the liquid is 9.03, under the conditions of microwave power 800w, temperature 43 ℃, microwave assisted alkali extraction for 9.6min, to obtain the alkaline extraction solution; at 16℃, 5200r / min centrifugal 13min, choose PS-10 polysulfone Membrane (molecular weight cut-off 10000Da), under the conditions of operating pressure 0.09MPa and temperature 36°C, ultrafilter the supernatant for 38min, take the concentrated solution, adjust its pH value to 7.15, add trypsin: Protamex (compound protease ): Neutral protease = 2.4:1.4:1.2 Protease solution mixed in the ratio, under the condition of microwave power 800w, temperature 4...

Embodiment 2

[0021] Add low-denatured defatted peanut protein powder to distilled water with a mass ratio of 1:11.4, stir evenly with a glass rod, and microwave-assisted dispersion and dissolution for 10 minutes at a microwave power of 700w and a temperature of 44°C to obtain a suspension of peanut protein powder; adjust the suspension of peanut protein powder The pH value of the liquid is 9.03, under the conditions of microwave power 800w, temperature 43 ℃, microwave assisted alkali extraction for 9.6min, to obtain the alkaline extraction solution; at 16℃, 5200r / min centrifugal 13min, choose PS-10 polysulfone Membrane (molecular weight cut-off 10000Da), under the conditions of operating pressure 0.09MPa and temperature 36°C, ultrafilter the supernatant for 38min, take the concentrated solution, adjust its pH value to 7.34, add trypsin: compound protease: medium Protease = 2.4:1.4:1.2 mixed protease solution, under the condition of microwave power 800w, temperature 48 ℃, microwave assisted ...

Embodiment 3

[0023] Add low-denatured defatted peanut protein powder to distilled water with a mass ratio of 1:11.8, stir evenly with a glass rod, and microwave-assisted dispersion and dissolution for 10 minutes under the conditions of microwave power 700w and temperature 44°C to obtain a suspension of peanut protein powder; adjust the suspension of peanut protein powder The pH value of the liquid is 9.03, under the conditions of microwave power 800w, temperature 43 ℃, microwave assisted alkali extraction for 9.6min, to obtain the alkaline extraction solution; at 16℃, 5200r / min centrifugal 13min, choose PS-10 polysulfone Membrane (molecular weight cut-off 10000Da), under the conditions of operating pressure 0.10MPa and temperature 36°C, ultrafilter the supernatant for 38min, take the concentrated solution, adjust its pH value to 7.46, add trypsin: Protamex: neutral Protease=2.4:1.4:1.2 mixed protease solution, under the condition of microwave power 800w, temperature 48°C, microwave assisted...

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PUM

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Abstract

The invention discloses a preparation method for an enzyme-modified peanut protein, which includes the following steps: low-denatured degreased peanut protein powder suspension is added into distilled water, and microwave-assisted dispersion and dissolution is carried out; the pH value is regulated, and microwave-assisted alkali extraction is carried out; after centrifugation, supernate is ultrafiltered, the pH value of concentrate is regulated, protease is added, and microwave-assisted enzymolysis is carried out; after enzyme inactivation, ultrafiltration, separation and concentration, concentrate is frozen and dried, and thereby the enzyme-modified peanut protein is obtained. The enzyme-modified peanut protein product prepared by the preparation method has good dissolvability, foamability and foam stability, and can be used for improving the processability of food. The preparation method has the advantages of mild enzyme modification conditions, short reaction time and low cost, andis suitable for industrialized production.

Description

technical field [0001] The invention relates to a preparation method of peanut enzyme-modified protein, which belongs to the field of food protein processing. Background technique [0002] Peanuts, also known as groundnuts and longevity fruits, have a fat content of 43-55% and a protein content of 25-30%. They are both oil crops and protein crops. Among them, peanut protein contains eight essential amino acids, its biological potency is higher than that of soybean, and its anti-nutritional factors are less than soybean. Therefore, peanut protein can become a new protein resource after soybean protein and solve the problem of lack of high-quality protein in the world. However, the functional properties of the peanut protein isolate prepared by the alkali extraction and acid precipitation method and the peanut protein concentrate prepared by the alcohol precipitation method, such as solubility, emulsification, emulsification stability, foamability, foam stability, etc., are a...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J3/34
CPCA23J3/14A23J3/34
Inventor 于丽娜杨庆利张会翠朱凤孙杰毕杰张初署
Owner SHANDONG PEANUT RES INST
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