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Method for improving oxidation resistance and functional property of plant protein

An antioxidant and protein technology, applied in plant protein processing, etc., can solve the problems of low consumer acceptance, low safety, high risk, etc., and achieve the effect of low cost, high safety and strong applicability

Inactive Publication Date: 2013-04-03
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Both chemical modification and enzymatic modification have disadvantages in varying degrees, such as: chemical modification has high risk, low safety, and low consumer acceptance; while enzymatic modification has disadvantages such as high cost and introduction of foreign substances , and its application in food has been limited

Method used

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  • Method for improving oxidation resistance and functional property of plant protein
  • Method for improving oxidation resistance and functional property of plant protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: a kind of method that improves soybean protein antioxidant and functional properties, its steps are as follows:

[0009] (1) Preparation of protein solution: Soy protein isolate was prepared into a 3% aqueous solution, stirred at room temperature for 1 h, dissolved evenly until the solution was uniform, and the initial pH of the solution was controlled to be 7.0;

[0010] (2) Preheating of raw materials and reactor: Preheat the protein solution and the reactor (carrying water) to 100°C;

[0011] (3) Subcritical water modification: Add the prepared 3% protein aqueous solution into the autoclave equipment, set the temperature at 120°C, and set the time for 20 minutes;

[0012] (4) Separation: Pass the above protein solution through a 50 KDa ultrafiltration membrane to separate the components to be obtained, that is, obtain a soybean protein solution with high solubility, foamability and emulsification;

[0013] (5) Concentration: Concentrate the above prote...

Embodiment 2

[0017] Embodiment 2: a kind of method that improves antioxidation and functional property of peanut protein, its steps are as follows:

[0018] (1) Preparation of protein solution: Prepare peanut protein isolate as a 1% aqueous solution, stir at room temperature for 1 hour, dissolve evenly until the solution is uniform, and control the initial pH of the solution to 7.0;

[0019] (2) Preheating of raw materials and reactor: Preheat the peanut protein solution and the reactor (carrying water) to 100°C;

[0020] (3) Subcritical water modification: Add the prepared 3% protein aqueous solution into the autoclave equipment, set the temperature at 180°C, and set the time for 20 minutes;

[0021] (4) Separation: Pass the above protein solution through a 10 KDa ultrafiltration membrane to separate the components to be obtained, that is, obtain a peanut protein solution with high antioxidant activity;

[0022] (5) Concentration: Concentrate the above protein solution by rotary evaporat...

Embodiment 3

[0026] Embodiment 3: a kind of method that improves rice protein antioxidant and functional properties, its steps are as follows:

[0027] (1) Preparation of protein solution: Prepare rice protein isolate into 1% aqueous solution, stir at room temperature for 1 h, dissolve evenly until the solution is uniform, and control the initial pH of the solution to 7.0;

[0028] (2) Preheating: Preheat the protein solution and the reaction kettle (carrying water) to 100°C;

[0029] (3) Subcritical water modification: Add the prepared 3% protein aqueous solution into the autoclave equipment, set the temperature at 160°C, and set the time for 40 minutes;

[0030] (4) Separation: Pass the above protein solution through a 5 KDa ultrafiltration membrane to separate the components to be obtained, that is, to obtain a rice protein solution with high solubility and antioxidant properties;

[0031] (5) Concentration: Concentrate the above protein solution by rotary evaporation to 1 / 5 of the ori...

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Abstract

The invention relates to a method for improving the oxidation resistance and the functional property of a plant protein. A soybean separation protein is used as an example, and a method for simultaneously improving the oxidation resistance and the functional property of the plant protein. The method is characterized in that a raw material is prepared by a solution to be in a concentration being 0.5 to 6 percent; the raw material is subjected to subcritical water treatment; by controlling the treatment time (2 to 80min) and the temperature (120 to 220 DEG C), due to an ultrafiltration film and column chromatography separation, soybean protein solutions with different oxidation resistances and different functional properties; and a protein product with high oxidization resistance and high functional property can be obtained by compensating and atomizing the soybean protein solutions. The method has the advantages of simple technology, safety and reliability (other chemical substances, enzyme and the like are not added), high efficiency, low cost, reasonable technology, high conversion rate and short production period.

Description

technical field [0001] The invention relates to a method for improving the antioxidant and functional properties of plant protein. Background technique [0002] Traditional plant proteins include soybean protein, peanut protein, rice protein, etc., which have different shortcomings in terms of different functional properties, such as low solubility of rice protein, low emulsification of soybean protein, etc., in order to improve its application range and application value, it is necessary to modify its functional properties and oxidation resistance. The currently used modification methods mainly include enzyme method, acid method, alkali method modification, and physical modification methods such as ultrasonic, microwave, and irradiation. Both chemical modification and enzymatic modification have disadvantages in varying degrees, such as: chemical modification has high risk, low safety, and low consumer acceptance; while enzymatic modification has disadvantages such as high...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16
Inventor 涂宗财张秋婷王辉樊亮亮包中宇
Owner NANCHANG UNIV
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