A kind of preparation method of pea protein isolate

A pea protein isolate, pea technology, applied in the protein composition of vegetable seeds, vegetable protein processing, protein food ingredients and other directions, can solve the problems of limited application, poor solubility of pea protein, etc., to improve solubility, improve solubility, The effect of improving dispersibility and solubility

Active Publication Date: 2021-07-09
南京泛成生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The pea protein prepared by the traditional alkali-dissolving and acid-precipitating method has poor solubility, which limits its application in the food industry

Method used

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  • A kind of preparation method of pea protein isolate
  • A kind of preparation method of pea protein isolate
  • A kind of preparation method of pea protein isolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Step A1: Soak raw peas in water and refine the pulp, the ratio of solid to liquid is 1:25, and the soaking time is 36 hours; transfer to step A2;

[0031] Step A2: Transport the slurry to a centrifugal sieve with a pump, remove the slag by centrifugal filtration, and transfer the obtained supernatant to step A3;

[0032] Step A3: adjust the pH of the supernatant to 8.0, extract at 40°C for 40 minutes, pump the mixed solution to a decanter centrifuge for centrifugation, and transfer the obtained centrifugate to step A4;

[0033] Step A4: Place the centrifuged liquid in a jet cooking generator, the concentration of the feed liquid is 4% (w / v), the reaction temperature is 140°C, 60s, cool down, and transfer to step A5;

[0034] Step A5: Use 1mol / L HCl to adjust the pH of the feed solution to 4.5, precipitate for 30 minutes, centrifuge at a speed of 5000r / min for 20 minutes, obtain the precipitate, and transfer to step A6;

[0035] Step A6: Reconstitute the obtained protei...

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Abstract

The invention discloses a preparation method of pea protein isolate, belonging to the technical field of pea processing. The invention combines the alkali treatment with jet cooking, improves the yield and purity of the pea protein isolate, and effectively improves the solubility and water holding capacity of the pea protein isolate. The content of the pea protein isolate prepared by the invention is more than 90%, and can be used for food additives and nutrition products.

Description

technical field [0001] The invention belongs to the technical field of pea processing, and in particular relates to a preparation method of pea protein isolate. Background technique [0002] Pea is one of the edible beans widely grown around the world. The starch content in pea is 48%-52%, the protein content is 21%-28%, the fat ratio is 1%-2.7%, and the crude fiber ratio is 4.5%-8.4%. The utilization of pea in food in my country mainly focuses on the use of starch therein to make vermicelli, vermicelli, etc., and pea protein is generally used as feed. [0003] In recent years, the rise of plant-based foods caters to the health demands of modern consumers. There is growing awareness of the importance of plant-based foods as an alternative to animal-sourced foods and their role in environmental protection. Soybeans, lentils, peanuts, almonds, spirulina, quinoa, etc. are good sources of plant-based protein, among which pea protein has received widespread attention. At pres...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/14A23J3/14
CPCA23J1/14A23J3/14
Inventor 王倩
Owner 南京泛成生物科技有限公司
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