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Preparation method of hypoallergenic vegetable protein meat

A plant protein and protein technology, which is applied in the field of preparation of hypoallergenic plant protein meat, can solve the problems of energy consumption, low efficiency, and unfriendly environment, and achieve the goal of reducing allergens, improving the quality of plant protein, and specifically degrading Effect

Inactive Publication Date: 2021-01-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are relatively many researches on hypoallergenic soybean food in foreign countries. The desensitization methods studied generally include heat treatment, extrusion, ultra-high pressure treatment, radiation and pulsed ultraviolet, etc., but they are not friendly to the environment and consume energy. , low efficiency and other defects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Example 1 Degradation of Allergens in Plant Tissue Protein by Biological Enzyme

[0045] Enzymatic desensitization is to reduce the effect of protein sensitization by changing the degree of enzymatic hydrolysis of protease or protein structure. If the degree of hydrolysis is appropriate, the structure of the allergen epitope can be changed to reduce the allergenicity; if the degree of hydrolysis is not appropriate, the internal allergen epitope can be exposed to increase the allergenicity; if the degree of hydrolysis is deep, the protein can be hydrolyzed into Small peptides or amino acids reduce their allergenicity, but some functional properties of proteins may be deteriorated. Enzymatic cross-linking will form covalent bonds between protein molecules or between internal polypeptide chains, leading to protein aggregation, and embedding the antigenic epitopes exposed on the surface into the interior of protein molecules, thereby eliminating its allergenicity; but betwe...

Embodiment 2

[0049] Example 2 Degradation of Allergens in Plant Tissue Protein by Microbial Method

[0050] The selected strains of Bacillus subtilis, Lactobacillus plantarum, Saccharomyces cerevisiae, and Aspergillus oryzae have significant differences in the degradation effects of soybean allergens when fermenting soybean protein powder under liquid fermentation and solid state fermentation.

[0051] Using Bacillus subtilis, Lactobacillus plantarum and Saccharomyces cerevisiae to ferment soybean protein, the results show that the content of Glym series allergens in soybean protein is reduced by 75%. Using Bacillus subtilis and Aspergillus oryzae to ferment soybean protein, the content of Glym series allergens in soybean protein is reduced by 80%.

[0052] Through single factor experiment and response surface design, it is determined that the suitable fermentation conditions for the degradation of total soybean allergens by Lactobacillus plantarum liquid fermented soybean meal powder are ...

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PUM

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Abstract

The invention discloses a preparation method of hypoallergenic vegetable protein meat, and belongs to the technical field of food processing. According to the preparation method, by adding bacillus subtilis, lactobacillus plantarum, saccharomyces cerevisiae, aspergillus oryzae or a mixture thereof and / or adding alkaline protease, neutral protease, acid protease, pepsase, chymotrypsin, amylase, cellulase, trypsin or a mixture thereof in the preparation process of the vegetable protein meat, textured soybean protein, textured peanut protein, textured wheat protein, textured pea protein or a mixture thereof, or beta-conglycinin, soybean hydrophobin, soybean hull protein, soybean inhibitory protein or a mixture thereof is reduced.

Description

technical field [0001] The invention relates to a method for preparing low-allergenic vegetable protein meat, which belongs to the technical field of food processing. Background technique [0002] Anaphylaxis is a common type of autoimmune disease in humans. It has been a major problem in the medical field for a long time due to its complex symptoms, various types, extensive harm and difficult cure. There are many kinds of allergens in nature, and pollen protein and food protein are the two most common allergens in plant allergens. About 90% of known food allergies are caused by peanuts, soybeans, eggs, milk, tree nuts, fish, crustaceans and wheat. Different food processing methods in food processing will inevitably affect the structure of protein in food. Therefore, pre-processing of allergenic foods may eliminate allergens. At present, there are relatively many researches on hypoallergenic soybean food in foreign countries. The desensitization methods studied generally ...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J3/16A23J3/18A23J3/22A23J3/34
CPCA23J3/225A23J3/34A23J3/14A23J3/16A23J3/18C12P21/06C12R2001/125C12Y304/21C12Y304/24C12Y304/23C12Y302/01001C12Y302/01004C12N1/20C12N1/14C12N1/18C12R2001/69C12R2001/865C12R2001/25
Inventor 张国强陈坚周景文堵国成赵鑫锐李雪良
Owner JIANGNAN UNIV
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