CN102334588B - Preparation method for enzyme-modified peanut protein - Google Patents
Preparation method for enzyme-modified peanut protein Download PDFInfo
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- CN102334588B CN102334588B CN 201110248652 CN201110248652A CN102334588B CN 102334588 B CN102334588 B CN 102334588B CN 201110248652 CN201110248652 CN 201110248652 CN 201110248652 A CN201110248652 A CN 201110248652A CN 102334588 B CN102334588 B CN 102334588B
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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
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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
- A23J3/30—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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- Preparation Of Compounds By Using Micro-Organisms (AREA)
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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
Technical field
The present invention relates to the preparation method of enzyme-modified peanut protein, 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, such as dissolubility, emulsibility, emulsion stability, foaming characteristic, foam stability etc., owing to be subject to the impact of process conditions, be not suitable for some food processings, its application is restricted, and this just need to improve the functional character of peanut protein, to satisfy the needs of some Special food processing.
At present, to the modification of protein, mainly contain 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., is only suitable for producing certain Special Proteins product.Chemical modification comprises phosphorylation, succinylation, glycosylation, deacylated tRNA amine, covalent cross-linking, hydrolysis, oxidation etc., develop several 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 law 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 by 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 in conjunction with technology such as microwave-assisted enzyme solution and ultrafiltration, under the prerequisite that reduces chemical reagent consumption, Reaction time shorten, process the 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 preferably preparation method of the enzyme-modified peanut protein product of dissolubility, foaming characteristic and foam stability.
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, the microwave-assisted enzyme solution; The enzyme that goes out, ultra-filtration and separation is concentrated, gets the concentrate freeze drying, obtains enzyme-modified peanut protein.
Specifically, described method is as follows:
(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 the microwave-assisted enzyme solution obtains enzymolysis liquid;
(4) enzymolysis liquid is gone out enzyme, ultra-filtration and separation is concentrated, gets the concentrate freeze drying, obtains enzyme-modified peanut protein.
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, and supernatant ultrafiltration condition is for selecting PS-10 PS membrane (molecular cut off is 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, adding is with trypsase: Protamex: the liquid of protease that neutral proteinase=2.4:1.4:1.2 ratio is mixed, microwave power is 800w, and temperature is 48 ℃, microwave-assisted enzyme solution 12min.
Preferably, the described enzyme condition of going out of step (4) is the boiling water bath enzyme 12min that goes out, and the concentrated condition of ultra-filtration and separation is for selecting PS-8 PS membrane (molecular cut off is 8000Da), and operating pressure is 0.10MPa, and temperature is 34 ℃, and the time is 28min.
The enzyme-modified peanut protein product colour is pure white, and opaque is fine and smooth, has preferably dissolubility, foaming characteristic and foam stability.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 is conducive to improve dissolubility, foaming characteristic and the foam stability of enzyme modification albumen, and can improves 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), at operating pressure 0.09MPa, under the condition that temperature is 36 ℃, with supernatant ultrafiltration 38min, get concentrate, its pH value is adjusted to 7.15, adding is with trypsase: the Protamex(compound protease): the liquid of protease that neutral proteinase=2.4:1.4:1.2 ratio is mixed, at microwave power 800w, under the condition that temperature is 48 ℃, microwave-assisted enzyme solution 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), at operating pressure 0.10MPa, under the condition that temperature is 34 ℃, with enzymolysis liquid ultrafiltration 28min, get the concentrate freeze drying, obtain enzyme-modified peanut protein.The solubility of this enzyme-modified peanut protein 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), at operating pressure 0.09MPa, under the condition that temperature is 36 ℃, with supernatant ultrafiltration 38min, get concentrate, its pH value is adjusted to 7.34, adding is with trypsase: compound protease: the liquid of protease that neutral proteinase=2.4:1.4:1.2 ratio is mixed, at microwave power 800w, under the condition that temperature is 48 ℃, microwave-assisted enzyme solution 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), at operating pressure 0.10MPa, under the condition that temperature is 34 ℃, with enzymolysis liquid ultrafiltration 28min, get the concentrate freeze drying, obtain enzyme-modified peanut protein.The solubility of this enzyme-modified peanut protein 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), at operating pressure 0.10MPa, under the condition that temperature is 36 ℃, with supernatant ultrafiltration 38min, get concentrate, its pH value is adjusted to 7.46, adding is with trypsase: Protamex: the liquid of protease that neutral proteinase=2.4:1.4:1.2 ratio is mixed, at microwave power 800w, under the condition that temperature is 48 ℃, microwave-assisted enzyme solution 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), at operating pressure 0.10MPa, under the condition that temperature is 34 ℃, with enzymolysis liquid ultrafiltration 28min, get the concentrate freeze drying, obtain enzyme-modified peanut protein.The solubility of this enzyme-modified peanut protein is 88.90%, and foaming characteristic is 180.28%, and foaming stability is 95.47%.
Claims (2)
1. the preparation method of an enzyme-modified peanut protein 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 the microwave-assisted enzyme solution obtains enzymolysis liquid;
(4) enzymolysis liquid is gone out enzyme, ultra-filtration and separation is concentrated, gets the concentrate freeze drying, obtains enzyme-modified peanut protein;
The protease of the described adding of step (3) is with trypsase: compound protease: the liquid of protease that neutral proteinase=2.4:1.4:1.2 ratio is mixed;
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;
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 be the PS-10 PS membrane of 10000Da, operating pressure is 0.09 ~ 0.10MPa, and temperature is 36 ℃, and the time is 38min, the pH value of concentrate is adjusted to 7.0 ~ 7.5, microwave power is 800w, and temperature is 48 ℃, microwave-assisted enzyme solution 12min;
The described enzyme condition of going out of step (4) is the boiling water bath enzyme 12min that goes out, and the concentrated condition of ultra-filtration and separation is that to select molecular cut off be the PS-8 PS membrane of 8000Da, and operating pressure is 0.10MPa, and temperature is 34 ℃, and the time is 28min.
2. the preparation method of enzyme-modified peanut protein 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, temperature is 44 ℃, and the microwave aid dispersion time is 10min.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110248652 CN102334588B (en) | 2011-08-26 | 2011-08-26 | Preparation method for enzyme-modified peanut protein |
| PCT/CN2012/076349 WO2013029402A1 (en) | 2011-08-26 | 2012-05-31 | Method for praparing peanut modified protein with enzyme |
| SG2013047550A SG191262A1 (en) | 2011-08-26 | 2012-05-31 | Method for praparing peanut modified protein with enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110248652 CN102334588B (en) | 2011-08-26 | 2011-08-26 | Preparation method for enzyme-modified peanut protein |
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| Publication Number | Publication Date |
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| CN102334588A CN102334588A (en) | 2012-02-01 |
| CN102334588B true CN102334588B (en) | 2013-04-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201110248652 Active CN102334588B (en) | 2011-08-26 | 2011-08-26 | Preparation method for enzyme-modified peanut protein |
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| CN (1) | CN102334588B (en) |
| SG (1) | SG191262A1 (en) |
| WO (1) | WO2013029402A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222537B (en) * | 2013-05-08 | 2014-11-05 | 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 |
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102094059A (en) * | 2009-12-10 | 2011-06-15 | 陈栋梁 | Method for preparing soybean polypeptide by microwave-promoted hydrolysis of soybean protein |
| CN102094057A (en) * | 2009-12-10 | 2011-06-15 | 陈栋梁 | Method for preparing ovalbumin polypeptide by microwave-promoted enzymolysis |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2011
- 2011-08-26 CN CN 201110248652 patent/CN102334588B/en active Active
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2012
- 2012-05-31 WO PCT/CN2012/076349 patent/WO2013029402A1/en active Application Filing
- 2012-05-31 SG SG2013047550A patent/SG191262A1/en unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102094059A (en) * | 2009-12-10 | 2011-06-15 | 陈栋梁 | Method for preparing soybean polypeptide by microwave-promoted hydrolysis of soybean protein |
| CN102094057A (en) * | 2009-12-10 | 2011-06-15 | 陈栋梁 | Method for preparing ovalbumin polypeptide by microwave-promoted enzymolysis |
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2013029402A1 (en) | 2013-03-07 |
| CN102334588A (en) | 2012-02-01 |
| SG191262A1 (en) | 2013-07-31 |
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Inventor after: Yu Lina Inventor after: Yang Qingli Inventor after: Zhang Wei Inventor after: Zhang Huicui Inventor after: Zhu Feng Inventor after: Sun Jie Inventor after: Bi Jie Inventor after: Zhang Chushu Inventor before: Yu Lina Inventor before: Yang Qingli Inventor before: Zhang Huicui Inventor before: Zhu Feng Inventor before: Sun Jie Inventor before: Bi Jie Inventor before: Zhang Chushu |
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Free format text: CORRECT: INVENTOR; FROM: YU LINA YANG QINGLI ZHANG HUICUI ZHU FENG SUN JIE BI JIE ZHANG CHUSHU TO: YU LINA YANG QINGLI ZHANG WEI ZHANG HUICUI ZHU FENG SUN JIE BI JIE ZHANG CHUSHU |
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