CN102334588A - Preparation method for enzyme-modified peanut protein - Google Patents

Preparation method for enzyme-modified peanut protein Download PDF

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Publication number
CN102334588A
CN102334588A CN2011102486523A CN201110248652A CN102334588A CN 102334588 A CN102334588 A CN 102334588A CN 2011102486523 A CN2011102486523 A CN 2011102486523A CN 201110248652 A CN201110248652 A CN 201110248652A CN 102334588 A CN102334588 A CN 102334588A
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Prior art keywords
enzyme
microwave
peanut
preparation
peanut protein
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CN2011102486523A
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CN102334588B (en
Inventor
于丽娜
杨庆利
张会翠
朱凤
孙杰
毕杰
张初署
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Shandong Peanut Research Institute
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Shandong Peanut Research Institute
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Priority to CN 201110248652 priority Critical patent/CN102334588B/en
Publication of CN102334588A publication Critical patent/CN102334588A/en
Priority to SG2013047550A priority patent/SG191262A1/en
Priority to PCT/CN2012/076349 priority patent/WO2013029402A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Peptides Or Proteins (AREA)

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, and is suitable for industrialized production.

Description

One cultivate peanut enzyme modification albumen the preparation method
Technical field
The present invention relates to the preparation method of peanut enzyme modification albumen, belong to the food protein manufacture field.
Background technology
Peanut has another name called peanut, peanut, and fat content is 43～55%, and protein content is 25～30%, be oil be again that albumen is used crop with crop.Wherein, peanut protein contains eight kinds of essential amino acids, and biological value is higher than soybean, and ANFs lacks than soybean.Therefore, peanut protein can become protein resource new after soybean protein, solves the few difficult problem of world's high-quality protein.But; The functional character of the peanut concentrated protein of the peanut protein isolate of alkali extraction and acid precipitation preparation and alcohol deposition method preparation is like dissolubility, emulsibility, emulsion stability, foaming characteristic, foam stability etc., owing to receive the influence of process conditions; Be not suitable for some food processings; Its application is restricted, and this just need improve the functional character of peanut protein, to satisfy the needs of some Special food processing.
At present, the modification of protein is handled, mainly contained physical modification, chemical modification, enzyme modification and genetic engineering modification four class methods.Physical modification comprises thermal denaturation, extruding, spinning and high static pressure technology.Physical modification can improve certain functional character such as foaming characteristic, the emulsibility etc. of albumen, but can destroy other functional character such as solubility, gelation etc., only is fit to produce certain special protein product.Chemical modification comprises phosphorylation, succinylation, glycosylation, deacylated tRNA amine, covalent cross-linking, hydrolysis, oxidation etc., has successfully developed several kinds of modified protein products.But the chemical modification reaction accessory substance is many, and influential to gal4 amino acid composition and nutritive value, it is of limited application.Enzyme modification comprises enzyme process catalysis and Enzymatic Polymerization etc., and reaction condition is gentle, no coupling product; Selectivity is strong; Be a kind of safe method of modifying, belong to the emerging technology of enzyme engineering in the food protein manufacture field, have important research and development meaning and market prospects.The genetic engineering modification is functional character and the nutritional labeling composition that improves phytoprotein through genetic engineering or seed selection improved seeds, in the hope of reaching the purpose of modification.
In order to develop peanut protein; The present invention uses the enzyme modification technology; And combine microwave-assisted enzyme to separate and technology such as ultrafiltration, and reducing the chemical reagent consumption, shortening under the prerequisite in reaction time, process enzyme modification protein product with better dissolubility, foaming characteristic and foam stability.The enzyme modification mild condition, cost is low, is fit to suitability for industrialized production.
Summary of the invention
The purpose of this invention is to provide the preparation method of the peanut enzyme modification protein product of dissolubility, foaming characteristic and foam stability preferably.
For achieving the above object, the present invention adopts following steps:
Low sex change defatted peanut protein powder adds distilled water, the dissolving of microwave aid dispersion; Regulate the pH value, the lixiviate of microwave auxiliary alkali; Centrifugal, the supernatant ultrafiltration is got concentrate and is regulated the pH value, adds protease, and microwave-assisted enzyme is separated; The enzyme that goes out, ultra-filtration and separation concentrates, and gets the concentrate freeze drying, obtains peanut enzyme modification albumen.
Specifically, described method is following:
(1) low sex change defatted peanut protein powder adds distilled water, and glass bar stirs, and the dissolving of microwave aid dispersion obtains peanut protein powder suspension;
(2) the pH value of adjusting peanut protein powder suspension, the lixiviate of microwave auxiliary alkali obtains the alkali leaching liquor;
(3) the alkali leaching liquor is centrifugal, the supernatant ultrafiltration, the pH value of regulating concentrate adds protease, and microwave-assisted enzyme is separated, and obtains enzymolysis liquid;
(4) with the enzymolysis liquid enzyme that goes out, ultra-filtration and separation concentrates, and gets the concentrate freeze drying, obtains peanut enzyme modification albumen.
Preferably, the quality that the described low sex change defatted peanut protein powder of step (1) adds distilled water is 10 ~ 12 times of albumen powder quality, and microwave power is 700w, and temperature is 44 ℃, and the microwave aid dispersion time is 10min.
Preferably, the pH value of the described peanut protein powder suspension of step (2) is adjusted to 9.03, and microwave power is 800w, and temperature is 43 ℃, and microwave auxiliary alkali extraction time is 9.6min.
Preferably, the described centrifugal condition of step (3) is under 16 ℃, the centrifugal 13min of 5200r/min; Supernatant ultrafiltration condition is for selecting PS-10 PS membrane (molecular cut off is 10000Da) for use, and operating pressure is 0.09 ~ 0.10MPa, and temperature is 36 ℃; Time is 38min, and the pH value of concentrate is adjusted to 7.0 ~ 7.5, adds with trypsase: Protamex: the liquid of protease of neutral proteinase=2.4:1.4:1.2 mixed; Microwave power is 800w, and temperature is 48 ℃, and microwave-assisted enzyme is separated 12min.
Preferably, the described enzyme condition of going out of step (4) is the boiling water bath enzyme 12min that goes out, and the condition that ultra-filtration and separation concentrates is for selecting PS-8 PS membrane (molecular cut off is 8000Da) for use, and operating pressure is 0.10MPa, and temperature is 34 ℃, and the time is 28min.
Peanut enzyme modification protein product color is pure white, and opaque is fine and smooth, has dissolubility, foaming characteristic and foam stability preferably.Peanut protein powder is through the hydrolysis of protease appropriateness, and the peptide chain of protein shortens, and space conformation changes; The hydrophobic grouping on surface is hydrolyzed; Hydrophilic radical comes out, and helps improving dissolubility, foaming characteristic and the foam stability of enzyme modification albumen, and can improve other functional character.The enzyme modification mild condition combines with microwave treatment, and the reaction time shortens, and cost is low, is fit to suitability for industrialized production.
The specific embodiment
Embodiment 1
Low sex change defatted peanut protein powder adds the distilled water of mass ratio 1:10, and glass bar stirs, and at microwave power 700w, under the condition that temperature is 44 ℃, microwave aid dispersion dissolving 10min obtains peanut protein powder suspension; Regulate the pH value to 9.03 of peanut protein powder suspension, at microwave power 800w, under the condition that temperature is 43 ℃, microwave auxiliary alkali lixiviate 9.6min obtains the alkali leaching liquor; Under 16 ℃, the centrifugal 13min of 5200r/min selects PS-10 PS membrane (molecular cut off is 10000Da) for use, at operating pressure 0.09MPa; Under the condition that temperature is 36 ℃,, get concentrate with supernatant ultrafiltration 38min; Its pH value is adjusted to 7.15, adds with trypsase: Protamex (compound protease): the liquid of protease of neutral proteinase=2.4:1.4:1.2 mixed, at microwave power 800w; Under the condition that temperature is 48 ℃, microwave-assisted enzyme is separated 12min, obtains enzymolysis liquid; In boiling water bath, with the enzymolysis liquid enzyme 12min that goes out, select PS-8 PS membrane (molecular cut off is 8000Da) for use, at operating pressure 0.10MPa, under the condition that temperature is 34 ℃,, get the concentrate freeze drying with enzymolysis liquid ultrafiltration 28min, obtain peanut enzyme modification albumen.The solubility of this peanut enzyme modification albumen is 82.43%, and foaming characteristic is 168.87%, and foaming stability is 92.59%.
Embodiment 2
Low sex change defatted peanut protein powder adds the distilled water of mass ratio 1:11.4, and glass bar stirs, and at microwave power 700w, under the condition that temperature is 44 ℃, microwave aid dispersion dissolving 10min obtains peanut protein powder suspension; Regulate the pH value to 9.03 of peanut protein powder suspension, at microwave power 800w, under the condition that temperature is 43 ℃, microwave auxiliary alkali lixiviate 9.6min obtains the alkali leaching liquor; Under 16 ℃, the centrifugal 13min of 5200r/min selects PS-10 PS membrane (molecular cut off is 10000Da) for use, at operating pressure 0.09MPa; Under the condition that temperature is 36 ℃,, get concentrate with supernatant ultrafiltration 38min; Its pH value is adjusted to 7.34, adds with trypsase: compound protease: the liquid of protease of neutral proteinase=2.4:1.4:1.2 mixed, at microwave power 800w; Under the condition that temperature is 48 ℃, microwave-assisted enzyme is separated 12min, obtains enzymolysis liquid; In boiling water bath, with the enzymolysis liquid enzyme 12min that goes out, select PS-8 PS membrane (molecular cut off is 8000Da) for use, at operating pressure 0.10MPa, under the condition that temperature is 34 ℃,, get the concentrate freeze drying with enzymolysis liquid ultrafiltration 28min, obtain peanut enzyme modification albumen.The solubility of this peanut enzyme modification albumen is 85.15%, and foaming characteristic is 175.31%, and foaming stability is 93.99%.
Embodiment 3
Low sex change defatted peanut protein powder adds the distilled water of mass ratio 1:11.8, and glass bar stirs, and at microwave power 700w, under the condition that temperature is 44 ℃, microwave aid dispersion dissolving 10min obtains peanut protein powder suspension; Regulate the pH value to 9.03 of peanut protein powder suspension, at microwave power 800w, under the condition that temperature is 43 ℃, microwave auxiliary alkali lixiviate 9.6min obtains the alkali leaching liquor; Under 16 ℃, the centrifugal 13min of 5200r/min selects PS-10 PS membrane (molecular cut off is 10000Da) for use, at operating pressure 0.10MPa; Under the condition that temperature is 36 ℃,, get concentrate with supernatant ultrafiltration 38min; Its pH value is adjusted to 7.46, adds with trypsase: Protamex: the liquid of protease of neutral proteinase=2.4:1.4:1.2 mixed, at microwave power 800w; Under the condition that temperature is 48 ℃, microwave-assisted enzyme is separated 12min, obtains enzymolysis liquid; In boiling water bath, with the enzymolysis liquid enzyme 12min that goes out, select PS-8 PS membrane (molecular cut off is 8000Da) for use, at operating pressure 0.10MPa, under the condition that temperature is 34 ℃,, get the concentrate freeze drying with enzymolysis liquid ultrafiltration 28min, obtain peanut enzyme modification albumen.The solubility of this peanut enzyme modification albumen is 88.90%, and foaming characteristic is 180.28%, and foaming stability is 95.47%.

Claims (5)

  1. One cultivate peanut enzyme modification albumen the preparation method, it is characterized in that, may further comprise the steps:
    (1) low sex change defatted peanut protein powder adds distilled water, and glass bar stirs, and the dissolving of microwave aid dispersion obtains peanut protein powder suspension;
    (2) the pH value of adjusting peanut protein powder suspension, the lixiviate of microwave auxiliary alkali obtains the alkali leaching liquor;
    (3) the alkali leaching liquor is centrifugal, the supernatant ultrafiltration, the pH value of regulating concentrate adds protease, and microwave-assisted enzyme is separated, and obtains enzymolysis liquid;
    (4) with the enzymolysis liquid enzyme that goes out, ultra-filtration and separation concentrates, and gets the concentrate freeze drying, obtains peanut enzyme modification albumen;
    The protease of the described adding of step (3) is with trypsase: compound protease: the liquid of protease of neutral proteinase=2.4:1.4:1.2 mixed.
  2. 2. the preparation method of peanut enzyme modification albumen according to claim 1; It is characterized in that; The quality that the described low sex change defatted peanut protein powder of step (1) adds distilled water is 10 ~ 12 times of albumen powder quality; Microwave power is 700w, and temperature is 44 ℃, and the microwave aid dispersion time is 10min.
  3. 3. the preparation method of peanut enzyme modification albumen according to claim 1; It is characterized in that the pH value of the described peanut protein powder suspension of step (2) is adjusted to 9.03, microwave power is 800w; Temperature is 43 ℃, and microwave auxiliary alkali extraction time is 9.6min.
  4. 4. the preparation method of peanut enzyme modification albumen according to claim 1 is characterized in that, the described centrifugal condition of step (3) is under 16 ℃; The centrifugal 13min of 5200r/min, supernatant ultrafiltration condition is that to select molecular cut off for use be the PS-10 PS membrane of 10000Da, operating pressure is 0.09 ~ 0.10MPa; Temperature is 36 ℃, and the time is 38min, and the pH value of concentrate is adjusted to 7.0 ~ 7.5; Microwave power is 800w, and temperature is 48 ℃, and microwave-assisted enzyme is separated 12min.
  5. 5. the preparation method of peanut enzyme modification albumen according to claim 1; It is characterized in that; The described enzyme condition of going out of step (4) is the boiling water bath enzyme 12min that goes out, and the condition that ultra-filtration and separation concentrates is that to select molecular cut off for use be the PS-8 PS membrane of 8000Da, and operating pressure is 0.10MPa; Temperature is 34 ℃, and the time is 28min.
CN 201110248652 2011-08-26 2011-08-26 Preparation method for enzyme-modified peanut protein Active CN102334588B (en)

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CN 201110248652 CN102334588B (en) 2011-08-26 2011-08-26 Preparation method for enzyme-modified peanut protein
SG2013047550A SG191262A1 (en) 2011-08-26 2012-05-31 Method for praparing peanut modified protein with enzyme
PCT/CN2012/076349 WO2013029402A1 (en) 2011-08-26 2012-05-31 Method for praparing peanut modified protein with enzyme

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103222537A (en) * 2013-05-08 2013-07-31 中国农业科学院农产品加工研究所 Method for preparing peanut peptides through step enzymatic hydrolysis of peanut protein isolate by using two neutral proteases
CN104886595A (en) * 2015-06-15 2015-09-09 青岛博之源生物技术有限公司 Method for extracting flavonoids from peanut hulls with aqueous enzymatic method and alcohol and water solvent assisted by microwave
CN105928750A (en) * 2016-04-11 2016-09-07 沈阳师范大学 Processing method of small red bean isolated protein with high solubility
CN108094672A (en) * 2018-01-24 2018-06-01 沈阳师范大学 A kind of method that extrusion collaboration enzyme process reduces peanut protein isolate sensitization
CN114468114A (en) * 2022-01-12 2022-05-13 德州谷神蛋白科技有限公司 Method for preparing soybean protein isolate by combining microwave-assisted enzyme method with airflow superfine grinding

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CN101797038A (en) * 2010-04-14 2010-08-11 山东省花生研究所 Peanut dietary fiber ultrasonic wave or microwave auxiliary extraction and purification method
CN102094057A (en) * 2009-12-10 2011-06-15 陈栋梁 Method for preparing ovalbumin polypeptide by microwave-promoted enzymolysis
CN102094059A (en) * 2009-12-10 2011-06-15 陈栋梁 Method for preparing soybean polypeptide by microwave-promoted hydrolysis of soybean protein

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CN100465284C (en) * 2006-08-21 2009-03-04 中国农业科学院农产品加工研究所 Functional mixed short peptide of peanut, and prepartion method
CN101570773B (en) * 2009-05-27 2012-05-30 中国农业科学院油料作物研究所 Method for producing active polypeptide by microwave aid enzymolysis of oil meal protein
CN101731445B (en) * 2010-02-06 2012-07-04 赵广彬 Method for preparing peanut protein and peanut peptide by using low temperature peanut pulp
CN102250999A (en) * 2011-06-01 2011-11-23 山东省花生研究所 Separating and purifying method of peanut bioactive peptide

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102094057A (en) * 2009-12-10 2011-06-15 陈栋梁 Method for preparing ovalbumin polypeptide by microwave-promoted enzymolysis
CN102094059A (en) * 2009-12-10 2011-06-15 陈栋梁 Method for preparing soybean polypeptide by microwave-promoted hydrolysis of soybean protein
CN101797038A (en) * 2010-04-14 2010-08-11 山东省花生研究所 Peanut dietary fiber ultrasonic wave or microwave auxiliary extraction and purification method

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103222537A (en) * 2013-05-08 2013-07-31 中国农业科学院农产品加工研究所 Method for preparing peanut peptides through step enzymatic hydrolysis of peanut protein isolate by using two neutral proteases
CN104886595A (en) * 2015-06-15 2015-09-09 青岛博之源生物技术有限公司 Method for extracting flavonoids from peanut hulls with aqueous enzymatic method and alcohol and water solvent assisted by microwave
CN105928750A (en) * 2016-04-11 2016-09-07 沈阳师范大学 Processing method of small red bean isolated protein with high solubility
CN105928750B (en) * 2016-04-11 2019-08-16 沈阳师范大学 A kind of highly dissoluble red bean protein isolate processing method
CN108094672A (en) * 2018-01-24 2018-06-01 沈阳师范大学 A kind of method that extrusion collaboration enzyme process reduces peanut protein isolate sensitization
CN114468114A (en) * 2022-01-12 2022-05-13 德州谷神蛋白科技有限公司 Method for preparing soybean protein isolate by combining microwave-assisted enzyme method with airflow superfine grinding

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SG191262A1 (en) 2013-07-31
CN102334588B (en) 2013-04-03

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