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Method for preparing pea protein by complex enzyme hydrolysis and improving bitter taste

A compound enzymatic hydrolysis and pea protein technology, applied in the field of edible protein and its extraction process, can solve the problems affecting the development and utilization of pea protein, and achieve the effects of improving application, increasing protein content and improving taste.

Inactive Publication Date: 2016-07-13
SHANGHAI ZHONGXIN YUXIANG CHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the processing of prior art has had a strong impact on the development and utilization of pea protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1) Pea pretreatment

[0035] Soak the peas in water, and after the peas fully absorb water and swell, they are peeled;

[0036] 2) Grinding and pulping

[0037] Grinding the peeled peas to obtain a pea slurry, during the grinding process, the mass ratio of the peas to water is 1:8 for grinding mass ratio;

[0038] 3) Crude protein preparation

[0039] Use 0.5mol / L sodium hydroxide to adjust the pH value of the slurry to 9.0, then extract it in a water bath at 40°C for 50 minutes; collect the supernatant by centrifuging the extracted feed liquid, and adjust the pH value to 4 with 0.05mol / L hydrochloric acid for acidification Sink, then collect the precipitate by centrifugation, and adjust its pH value to 9.0 with 0.5mol / L sodium hydroxide after washing;

[0040] 4) Enzymatic hydrolysis

[0041] Carry out enzymatic hydrolysis of the isolated pea protein serum, adjust the pH value to stabilize at 9.0; add 25U / mg of papain according to 1% pea weight, adjust the temperat...

Embodiment 2

[0054] 1) Pea pretreatment

[0055] Soak the peas in water, and after the peas fully absorb water and swell, they are peeled;

[0056] 2) Grinding and pulping

[0057] Grinding the peeled peas to obtain a pea slurry, during the grinding process, the mass ratio of the peas to water is 1:10;

[0058] 3) Crude protein preparation

[0059] Use 0.5mol / L sodium hydroxide to adjust the pH of the slurry to 10, then extract 20 in a water bath at 50°C; centrifuge the extracted material to collect the supernatant, adjust the pH to 4.5 with 0.05mol / L hydrochloric acid for acidification Sink, then collect the precipitate by centrifugation, and adjust its pH value to 8.0 with 0.5mol / L sodium hydroxide after washing;

[0060] 4) Enzymatic hydrolysis

[0061] Carry out enzymatic hydrolysis of the separated pea protein serum, adjust the pH value to be stable at 8.0; add 30 U / mg of papain according to the weight of 2% pea, adjust the temperature to 55°C for oscillating hydrolysis, and enzym...

Embodiment 3

[0074] 1) Pea pretreatment

[0075] Soak the peas in water, and after the peas fully absorb water and swell, they are peeled;

[0076] 2) Grinding and pulping

[0077] Grinding the peeled peas to obtain a pea slurry, during the grinding process, the mass ratio of the peas to water is 1:15;

[0078] 3) Crude protein preparation

[0079] Use 0.5mol / L sodium hydroxide to adjust the pH value of the slurry to 10, then extract it in a water bath at 45°C for 30 minutes; centrifuge the extracted material to collect the supernatant, adjust the pH value to 4.2 with 0.05mol / L hydrochloric acid for acidification Sink, then collect the precipitate by centrifugation, and adjust its pH value to 9.0 with 0.5mol / L sodium hydroxide after washing;

[0080] 4) Enzymatic hydrolysis

[0081] Carry out enzymatic hydrolysis of the separated pea protein serum, adjust the pH value to stabilize at 9.0; add 30 U / mg of papain according to 1.5% pea weight, adjust the temperature to 60°C for oscillating...

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Abstract

The invention relates to a method for preparing pea protein by complex enzyme hydrolysis and improving a bitter taste and belongs to the technical field of edible protein and an extraction process thereof. A process flow comprises the following step: pre-treating peas; grinding to prepare paste; preparing crude protein; carrying out the enzyme hydrolysis; centrifuging and separating; carrying out debittering treatment; centrifuging and separating; mixing the paste and neutralizing; and spraying and drying. The molecular weight of the pea protein prepared by the invention is relatively small and the average molecular weight is 550Da; 88% of the molecular weight is concentrated on 450Da and the solubility reaches 92%; and the average hydrolysis degree of the pea protein reaches 67.3%, the taste is remarkably improved and the bitter taste is reduced by two orders of magnitude.

Description

technical field [0001] The invention relates to a method for preparing pea protein by compound enzyme hydrolysis and improving bitterness, and belongs to the technical field of edible protein and its extraction technology. Background technique [0002] Peas are rich in protein, starch, minerals and vitamins. Its basic composition: starch content is 36.9%-49.0%, its protein accounts for 20%-25% of the dry pea mass, crude fiber content is 5.3%-8.7%, lipid content is 1.2%-2.4%, in addition Rich in mineral elements and vitamins. Among them, the protein content is higher than that of mung bean and cowpea, while the content of essential amino acids such as lysine, isoleucine, leucine, threonine, tryptophan and valine is higher than that of broad bean and soybean. Therefore, pea is a rich plant protein resource and a good source of amino acids, which has a high added value in production. [0003] Usually pea protein produced by hydrolysis has a relatively large molecular weight ...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23J3/34
CPCA23J1/14A23J3/34A23J3/346
Inventor 曹祥来
Owner SHANGHAI ZHONGXIN YUXIANG CHEM
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