CN104171261A - Method for preparing acid-soluble glutelin with high emulsifying property and foaming property from coconut bran - Google Patents
Method for preparing acid-soluble glutelin with high emulsifying property and foaming property from coconut bran Download PDFInfo
- Publication number
- CN104171261A CN104171261A CN201410329033.0A CN201410329033A CN104171261A CN 104171261 A CN104171261 A CN 104171261A CN 201410329033 A CN201410329033 A CN 201410329033A CN 104171261 A CN104171261 A CN 104171261A
- Authority
- CN
- China
- Prior art keywords
- acid
- soluble
- coconut
- glutelin
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a method for preparing acid-soluble glutelin with high emulsifying property and foaming property from coconut bran. The method comprises the following steps: crushing the coconut bran and extracting coconut oil with an organic solvent to obtain degreased coconut bran powder; extracting the acid-soluble glutelin with an acidic solution after removing hybrid protein in the degreased coconut bran powder; and after carrying out purification, molecular weight screening and limited enzymolysis on an extracting solution, carrying out freeze drying on the extracting solution to obtain coconut bran acid-soluble glutelin powder. The method is simple in process and low in cost; the unique solubility of the acid-soluble glutelin is utilized and an diluted acid solution is used for extracting the coconut bran acid-soluble glutelin; the acid-soluble glutelin obtained by purification and molecular weight screening has good foaming property and emulsifying property and can be widely applied to the fields, namely protein emulsifying agents, foaming agents, stabilizers, acidic beverages, puffed foods and the like; the deep-processing and comprehensive utilization degrees of coconuts are effectively improved and the development of coconut industries in China is powerfully promoted.
Description
Technical field
The invention belongs to technical field of agricultural product process, relate to a kind of method of preparing acid-soluble glutelin, specifically a kind of taking coconut cake as raw material, preparation has the method for the acid-soluble glutelin of high emulsibility and foaming characteristic.
Background technology
Coconut (Cocos nucifera L.) is one of the most important woody oleiferous plants crop in torrid areas and food energy crop, and FAO (Food and Agriculture Organization of the United Nation) (FAO) is considered as solving the torrid areas people to protein, fat and energy needs coconut and increases peasant employment chance, helps the important channel of peasant programme.China is coconut consumption big country, also be coconut processing big country, Hainan Province processes every year coconut fruit and exceedes 2,000,000,000, form fairly perfect industrial chain, but, the product of China's problem mainly concentrates on the common coconut food aspects such as coconut candy, coconut powder, the fine fruit of coconut palm, and functional product proportion is very little; Enterprise lacks the capability of independent innovation, and product science and technology added value is few, is difficult to increase economic efficiency and resource utilization.In recent years, Southeast Asia coconut main product state is if the country such as Vietnam, Indonesia is with advantages such as cheap labour and raw material, more advanced process technologies, makes domestic coconut processing enterprise face the increasing pressure and challenge.
Coconut fruit contains approximately 8% protein, and research shows in coconut protein that albumin accounts for 21%, globulin accounts for 40.1%, alcohol soluble protein accounts for 3.3%, and acid-soluble glutelin accounts for 14.4%, and alkali solubility glutelin accounts for 4.8%.Wherein coconut globulin has extremely strong chelated iron ion ability, and easily digests and assimilates, and can be developed as the health products such as coconut globulin ferrous-fortifier, globulin iron strengthening oral liquid; Coconut alcohol soluble protein has good elasticity and ductility, has stronger removing interior free yl ability simultaneously, is the excellent material of exploitation skin care item; Coconut acid dissolubility glutelin has excellent dissolubility in acid solution.Therefore, the potentiality to be exploited of coconut protein is very large.But at present extremely low to the utilization rate of coconut protein, relevant research report is also less.
The range of application of protein in food industry, depends on its functional characteristic to a great extent.Called function characteristic refers to the series of physical chemical property that protein shows in different systems in food processing, as dissolubility, emulsibility, foaming characteristic, viscosity, gelation etc.Wherein, emulsibility and foaming characteristic are one of most important functional characteristics of vegetable protein.Emulsibility comprises emulsifying capacity and two aspects of emulsion stability.The emulsibility of protein represents the capacity of water of protein emulsified fat, refers under certain condition the maximum of the protein of Board Lot institute's energy emulsified fat in the time forming oil-in-water emulsified system.Emulsion stability refers to that emulsifying agent makes emulsion keep under various conditions the stable ability of emulsified state.The emulsibility of vegetable protein, has determined its application in the multiple fields such as emulsifying agent, surfactant, vegetable protein beverage, defoamer, stabilizing agent.Protein foamability refers to the foaming capacity of protein in colloidal solution and the ability of stable foam, comprises two aspects of foamability and foam stability.Frothing capacity determines the application of protein in many aspects such as dilated food, protein beverage, foaming agent, ice creams.
The emulsibility of protein and foaming characteristic be both subject to the impact of the physicochemical property of protein own, were also subject to the impact of the many factors such as temperature in processing environment, ionic strength, pH (acid-base value).Wherein, on the impact of emulsibility and foaming characteristic larger because have: the 1) solubility of protein, great many of experiments shows, good solubility is prerequisite and the basis of protein performance well emulsify and foaming characteristic; 2) surface hydrophobic of protein, surface hydrophobic is to affect one of active most important factor of protein surface, directly affects emulsifying activity and the foaming characteristic of protein; 3) molecular weight of protein, have the protein of suitable molecular size, both can reach fast emulsification interface is combined with oil phase substance and forms emulsion layer, there are again enough surface tension and intermolecular force to form stable emulsification shape drop and foam, thereby there is good emulsification and frothing capacity.Otherwise, if the molecular weight of protein is excessive, cannot be combined with oil phase substance fast, emulsifying capacity is poor, and molecular weight is too hour, protein molecule does not have enough strength to maintain the stable of foam, makes foam stability poor.4) pH, pH affects protein emulsifying activity and the most important environmental factor of foaming characteristic.PH is in fact that the solubility by changing protein affects its emulsifying activity and foaming characteristic.
According to the solubility in different solvents, protein can be divided into albumin (water-soluble), globulin (being dissolved in rare salting liquid), alcohol soluble protein (being dissolved in 70%～90% alcohol solution), acid-soluble glutelin (being dissolved in diluted acid) and alkali solubility glutelin (being dissolved in dilute alkaline soln).In native protein, often all contain the albumen of these several different solubilities.The content of each solubility albumen and ratio had both determined the nutritive value of native protein, again its functional characteristic of profound influence.The isoelectric point of most plants protein is in pH3.0～5.0, and under sour environment, most plants albumen can be zero sedimentation to occur because of electrostatic charge, and solubility is significantly reduced.This has just caused emulsibility and the foaming characteristic of most plants albumen under acid condition poor, has affected performance and the application of vegetable protein in low acidity food of vegetable protein emulsifying agent.And acid-soluble glutelin has good dissolubility under low acid environment.But, have good acid-soluble and do not mean that good emulsibility and foaming characteristic.Research shows, when the molecular size range of acid-soluble glutelin is suitable, surface hydrophobic is when enough strong again, acid-soluble glutelin often has good emulsibility and foaming characteristic.Therefore,, if the molecular size of acid-soluble glutelin is suitable, there is good dissolubility, emulsibility and foaming characteristic, and preparation cost is relatively cheap, can be used as good emulsifying agent, foaming agent, also can be widely used in acid food simultaneously.But, at present less to the exploitation of plant acid dissolubility glutelin, be mainly because extraction separation and the purifying process of acid-soluble glutelin are more complicated, lack effective molecular weight triage techniques, thereby plant acid dissolubility glutelin and products thereof is less simultaneously.
Coconut cake is the Main By product after coconut meat is squeezed the juice, and contains 16%～24% protein, is potential plant protein resource, in coconut cake albumen, the content of acid-soluble glutelin matter is about 14.4g/100g, be rich in aspartic acid and arginine, amino acid composition is comparatively reasonable, and nutritive value is higher; By the acid-soluble glutelin of coconut cake of appropriate enzymolysis, there is more suitable molecular size and surface hydrophobic, its emulsibility, emulsion stability, foaming characteristic, bubble stability are all good.Along with the exploitation of coconut food, the output of coconut cake also rises thereupon, 2010, only Filipine coconut cake output just reaches 2,000,000 tons, thereby coconut cake is also the abundant plant protein resource in source, but, coconut cake is only used as the auxiliary material of the food such as animal feed or cake at present, and protein isoreactivity composition is not exploited, and has caused the significant wastage of resource.
Summary of the invention
The object of this invention is to provide a kind of method of the acid-soluble glutelin of preparing high emulsibility and foaming characteristic from coconut cake, adopt different solvents to remove successively foreign protein, utilize dilute acid soln to extract the acid-soluble glutelin of coconut cake, then by limited enzymatic hydrolysis and secondarily purified method, the acid-soluble glutelin of coconut cake is carried out to purifying and molecular weight screening, the coconut acid dissolubility glutelin of the high emulsifying activity preparing and foaming characteristic, there is higher nutritive value, can be widely used in albumin milk agent, foaming agent, stabilizing agent, acidic protein drink, the fields such as dilated food, both be conducive to realize comprehensive utilization and the intensive processing to coconut, can turn waste into wealth again, the strong development that promotes China's coconut industry.
Principle of the present invention is as follows:
According to solubility, protein can be divided into albumin (water-soluble), globulin (being dissolved in rare salting liquid), alcohol soluble protein (being dissolved in 70～90% alcohol solution), acid-soluble glutelin (being dissolved in diluted acid) and alkali solubility glutelin (being dissolved in dilute alkaline soln).Glutelin (glutenin) is one of most important plant simple protein, be contained in wheat, barley seed, and acid-soluble glutelin refers in dilute acid soln, there is good deliquescent glutelin more.In coconut cake protein, the content of albumin, globulin, acid-soluble glutelin and alkali karst valley albumen is respectively 21.0,40.1, and 3.3,14.4 and 4.8g/100g.Therefore, first the difficult point of preparing coconut acid dissolubility glutelin is easily to mix the foreign protein such as albumin, globulin, causes the problems such as product purity is low, poor activity.Meanwhile, because the molecular weight of the acid-soluble glutelin of coconut cake is larger, surface hydrophobic is less, causes emulsibility and foaming characteristic not high.Utilize protease can reduce the molecular weight of acid-soluble glutelin, but Degree of Enzymatic Hydrolysis (degree of hydrolysis) is when too high, generation mostly be micromolecule polypeptide, foaming characteristic and emulsion stability are very poor; When degree of hydrolysis too hour, the molecular weight of acid-soluble glutelin is still larger, emulsibility is poor, therefore, the selection that two of difficult point is suitable degree of hydrolysis and the screening of molecular weight.The present invention utilizes the difference of each albumen solubility, adopt different solvents gradient extraction method successively, after fully removing albumin, globulin, alcohol soluble protein, extract again acid-soluble glutelin, then adopt the technology that the dialysis-limited enzymatic hydrolysis-ultrafiltration of high speed centrifugation-film combines to realize purifying and molecular weight screening to acid-soluble glutelin simultaneously, thereby make that molecular weight is moderate, acid-soluble, all good acid-soluble glutelin of coconut cake of emulsifying activity and foaming characteristic.
The technical solution adopted in the present invention:
From coconut cake, prepare a method for the acid-soluble glutelin of high emulsibility and foaming characteristic, its step is as follows:
1, raw material pre-treatment
Choose ripe old coconut fruit, then shell, the seed coat of pruning, cleans, digs silk, squeezes the juice, and obtains coconut cake; By coconut cake crushed after being dried at the temperature of 40～50 DEG C, cross 40～60 mesh sieves, the ratio that is then 1 ﹕ 10～1 ﹕ 20 (m/v) in mass volume ratio adds organic solvent to extract remaining coconut oil, obtains degreasing coconut cake powder.Described organic solvent is benzinum or ether.
2, remove foreign protein (adopting different solvents to remove successively, respectively foreign protein)
The ratio that is 1 ﹕ 10～1 ﹕ 30 (m/v) in mass volume ratio in degreasing coconut cake powder adds the phosphate buffer (pH8.0) of 0.1～0.2mol/L, adding sodium chloride to final concentration is 0.4mol/L again, under room temperature, 2～3h is extracted in concussion, filters, and collects filter residue; So repeatedly extract 3 times, obtain removing the coconut cake of albumin and globulin.The ratio that is 1 ﹕ 10～1 ﹕ 30 (m/v) in mass volume ratio in the coconut cake of removal albumin and globulin adds 75%～90% ethanolic solution, and under room temperature, concussion is extracted 2～3 hours, filters, and discards filtrate, collects filter residue.Repeatedly extract 3 times, obtain removing the coconut cake of albumin, globulin and alcohol soluble protein.
3, extract acid-soluble glutelin
In the coconut cake of removal albumin, globulin and alcohol soluble protein, the ratio that is 1 ﹕ 10～1 ﹕ 30 (m/v) in mass volume ratio adds acid solution, and at 4～10 DEG C, concussion is extracted 2～3 hours, filters, and collects filtrate.Repeatedly extract merging filtrate 3～5 times.
Described acid solution is the hydrochloric acid solution of 0.05～0.1mol/L or 30%～50% acetum.
4, purifying and molecular weight screening first
By the filtrate of collecting centrifugal 15～20min under 4～10 DEG C, the condition of 10000～12000rpm, collect supernatant.Packing this supernatant into molecular cut off is in 4000-8000 dialysis membrane, dialyses 8～12 hours in the distilled water of 4～10 DEG C, removes the impurity such as salt ion, soluble sugar, small molecular protein, can obtain the acid-soluble glutelin matter solution that purity is higher.
5, limited enzymatic hydrolysis
In acid-soluble glutelin solution obtained above, add acid protease in the ratio of 40～100U/g, enzymolysis 60～120min under 30～50 DEG C, the condition of pH2.0～4.0, the degree of hydrolysis that can make the acid-soluble glutelin of coconut cake is 8.6%～17.6%, and molecular weight is that the acid-soluble glutelin of 141.8kDa (dalton) obtains appropriateness degraded.Then enzymolysis liquid is heated in 95～100 DEG C to 5～10min enzyme that goes out, cooling, centrifugal 10min under 10000rpm, collects supernatant, obtains the acid-soluble glutelin liquid of enzymolysis.
6, secondarily purified and molecular weight screening
The milipore filter ultrafiltration that is 15～20kDa with molecular cut off by acid-soluble above-mentioned enzymolysis glutelin liquid 2～4 hours, the impurity such as further filtering inorganic ion, soluble sugar, small molecular protein, make molecular weight be concentrated at the acid-soluble glutelin liquid of coconut cake of 24.1～57.6kDa.
7, freeze drying
Acid-soluble above-mentioned concentrated coconut cake glutelin liquid is carried out to vacuum freeze drying, can obtain the acid-soluble glutelin powder of coconut cake.
Test shows, adopts above-mentioned technique can obtain the coconut acid dissolubility glutelin of higher degree.This acid-soluble glutelin is filbert, catkin shape, and quality is soft.Utilize SDS-PAGE to analyze the molecular weight of this acid-soluble glutelin, result shows that this acid-soluble glutelin molecular weight is 24.1～57.6kDa.This acid-soluble glutelin is 82.33～90.14g/100g in the solubility of pH2.0～5.0 simultaneously; And there is good emulsification and frothing capacity, and emulsibility is 177.82～199.81m2/g, and emulsion stability is 77.65%～92.43%, and foaming characteristic is 62.46%～142.87%, and foam stability is 65.85%～85.17%.The acid-soluble glutelin of this coconut cake can be widely used in the fields such as albumin milk agent, foaming agent, stabilizing agent, acid drink, dilated food.
Technique of the present invention is simple, cost is low, utilize the dissolubility of acid-soluble glutelin uniqueness, utilize dilute acid soln to extract the acid-soluble glutelin of coconut cake, the acid-soluble glutelin obtaining after purified and molecular weight screens, has good foaming characteristic and emulsibility, can be widely used in the fields such as albumin milk agent, foaming agent, stabilizing agent, acid drink, dilated food, effectively improve intensive processing and the comprehensive utilization degree to coconut, promote effectively the development of China's coconut industry.
Brief description of the drawings
Fig. 1 is the SDS-PAGE figure of the prepared acid-soluble glutelin of coconut cake of embodiment mono-.Wherein, Mw-molecular weight standard albumen, swimming lane 1-is by the acid-soluble glutelin of enzymolysis, the acid-soluble glutelin after swimming lane 2-enzymolysis.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.Following examples are used for illustrating the present invention, but are not used for limiting the scope of the invention.The experimental technique of unreceipted actual conditions in the following example, conventionally according to normal condition, or the condition of advising according to manufacturer.
Embodiment mono-
1, ripe old coconut fruit is selected in raw material pre-treatment, then shells, and the seed coat of pruning, cleans, digs silk, squeezes the juice, and obtains coconut cake.Coconut cake, 40 DEG C of crushed after being dried, is crossed to 60 mesh sieves, then add benzinum to extract remaining coconut oil in the ratio of 1 ﹕ 12 (m/v), obtain degreasing coconut cake powder.
2, remove foreign protein adds 0.1mol/L in degreasing coconut cake powder phosphate buffer (pH8.0) in the ratio of 1 ﹕ 15 (m/v), adding sodium chloride to final concentration is 0.4mol/L again, under room temperature, 3h is extracted in concussion, filter, collect filter residue, so repeatedly extract 3 times, obtained removing the coconut cake of albumin and globulin.In the coconut cake of having removed albumin and globulin, add 75% ethanolic solution in the ratio of 1 ﹕ 15 (m/v), under room temperature, concussion is extracted 2 hours, filters, and discards filtrate, collects filter residue.Repeatedly extract 3 times, obtained removing the coconut cake of albumin, globulin and alcohol soluble protein.
3, extract acid-soluble glutelin in the above-mentioned coconut cake of removing albumin, globulin and alcohol soluble protein, add the hydrochloric acid solution of 0.05mol/L in the ratio of 1 ﹕ 15 (m/v), at 4 DEG C, concussion is extracted 3 hours, filters, and collects filtrate.Repeatedly extract 3 times, filter, merge the filtrate of collecting.
4, purifying and molecular weight screening first, by the filtrate of collecting centrifugal 15min under 4 DEG C, the condition of 12000rpm, is collected supernatant.Packing this supernatant into molecular cut off is in 8000 dialysis membranes, dialyses 8 hours in the distilled water of 4 DEG C, removes the impurity such as salt ion, soluble sugar, small molecular protein.
5, limited enzymatic hydrolysis, in acid-soluble glutelin solution obtained above, adds acid protease (100U/g), enzymolysis 120min under 45 DEG C, the condition of pH2.0, and the degree of hydrolysis that makes the acid-soluble glutelin of coconut cake is 17.6%.Then enzymolysis liquid is heated in 95 DEG C to the 5min enzyme that goes out, cooling, centrifugal 10min under 10000rpm, collects supernatant, obtains the acid-soluble glutelin liquid of enzymolysis.
6, secondarily purified and molecular weight screens above-mentioned acid-soluble glutelin matter soln using milipore filter (molecular cut off: 20kDa) ultrafiltration 3 hours, the impurity such as further filtering inorganic ion, soluble sugar, small molecular protein, make molecular weight be retained and concentrate at the acid-soluble glutelin of coconut cake of 24.1～57.6kDa.
7, acid-soluble the coconut cake of above-mentioned gained glutelin is carried out vacuum freeze drying by freeze drying, can obtain the acid-soluble glutelin powder of coconut cake.
The SDS-PAGE that adopts above-mentioned technique can obtain higher degree and the acid-soluble glutelin of highly active coconut cake schemes as shown in Figure 1, and the acid-soluble glutelin of gained is filbert, cicada's wings shape and catkin shape.Utilize SDS-PAGE to analyze the molecular weight of this acid-soluble glutelin, the surface hydrophobic of the method for employing Michael & Nirdosh to the acid-soluble glutelin of this coconut cake, by Adler-Nissen method to its degree of hydrolysis, by the people's such as Tsumura method to its solubility, by the people's such as Soares method to its emulsibility and emulsion stability, utilize the people's such as Shahidi method to measure respectively its foaming characteristic and foam stability, the results are shown in Table 1:
The character of the acid-soluble glutelin of table 1 table 1 coconut cake
Result shows, this acid-soluble glutelin has good solubility, emulsifiability and frothing capacity, can be widely used in the fields such as albumin milk agent, foaming agent, stabilizing agent, acid-soluble glutelin drink, dilated food.Embodiment bis-
1, ripe old coconut fruit is selected in raw material pre-treatment, then shells, and the seed coat of pruning, cleans, digs silk, squeezes the juice, and obtains coconut cake.Coconut cake, 50 DEG C of crushed after being dried, is crossed to 60 mesh sieves, then add the remaining coconut oil of extracted by ether in the ratio of 1 ﹕ 15 (m/v), obtain degreasing coconut cake powder.
2, remove foreign protein and in degreasing coconut cake powder, add the phosphate buffer (pH8.0) of 0.2mol/L in the ratio of 1 ﹕ 20 (m/v), then to add sodium chloride to final concentration be 0.4mol/L, under room temperature, 2h is extracted in concussion, filters collection filter residue.Repeatedly extract 3 times, obtained removing the coconut cake of albumin and globulin.In the coconut cake of having removed albumin and globulin, add 90% ethanolic solution in the ratio of 1 ﹕ 10 (m/v), under room temperature, concussion is extracted 3 hours, filters, and discards filtrate, collects filter residue.Repeatedly extract 3 times, obtained removing the coconut cake of albumin, globulin and alcohol soluble protein.
3, extract acid-soluble glutelin in the above-mentioned coconut cake of removing albumin, globulin and alcohol soluble protein, add the acetum of 40% (v/v) in the ratio of 1 ﹕ 25 (m/v), at 4 DEG C, concussion is extracted 2 hours, filters, and collects filtrate.Repeatedly extract 3 times, filter, merge the filtrate of collecting.
4, purifying and molecular weight screening first, by the filtrate of collecting centrifugal 15min under 4 DEG C, the condition of 12000rpm, is collected supernatant.Packing this supernatant into molecular cut off is in 8000 dialysis membranes, dialyses 8 hours in the distilled water of 4 DEG C, removes the impurity such as salt ion, soluble sugar, small molecular protein.
5, limited enzymatic hydrolysis, in acid-soluble glutelin solution obtained above, adds acid protease (60U/g), enzymolysis 60min under 50 DEG C, the condition of pH2.0, and the degree of hydrolysis that makes the acid-soluble glutelin of coconut cake is 8.6%.Then enzymolysis liquid is heated in 95 DEG C to the 50min enzyme that goes out, cooling, centrifugal 10min under 10000rpm, collects supernatant, obtains the acid-soluble glutelin liquid of enzymolysis.
6, secondarily purified and molecular weight screens above-mentioned acid-soluble glutelin matter soln using milipore filter (molecular cut off 20kDa) ultrafiltration 4 hours, the impurity such as further filtering inorganic ion, soluble sugar, small molecular protein, make molecular weight be retained and concentrate at the acid-soluble glutelin of coconut cake of 24.1～57.6kDa.
7, acid-soluble the coconut cake of above-mentioned gained glutelin is carried out vacuum freeze drying by freeze drying, can obtain the acid-soluble glutelin powder of coconut cake.
The surface hydrophobic of the method for employing Michael & Nirdosh to the acid-soluble glutelin of this coconut cake, by Adler-Nissen method to its degree of hydrolysis, by the people's such as Tsumura method to its solubility, by the people's such as Soares method to its emulsibility and emulsion stability, utilize the people's such as Shahidi method to measure respectively its foaming characteristic and foam stability, the results are shown in Table 2:
The character of the acid-soluble glutelin of table 2 coconut cake
Result shows, this acid-soluble glutelin has good solubility, emulsifiability and frothing capacity, can be widely used in the fields such as albumin milk agent, foaming agent, stabilizing agent, acid-soluble glutelin drink, dilated food.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, do not departing under the prerequisite of the technology of the present invention principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (2)
1. a method of preparing the acid-soluble glutelin of high emulsibility and foaming characteristic from coconut cake, is characterized in that, its step is as follows:
1), raw material pre-treatment
Choose ripe old coconut fruit, then shell, the seed coat of pruning, cleans, digs silk, squeezes the juice, and obtains coconut cake; By coconut cake crushed after being dried at the temperature of 40～50 DEG C, cross 40～60 mesh sieves, the ratio that is then 1 ﹕ 10～1 ﹕ 20 in mass volume ratio adds organic solvent to extract remaining coconut oil, obtains degreasing coconut cake powder; Described organic solvent is benzinum or ether;
2), remove foreign protein
It is 8.0 phosphate buffer that the ratio that is 1 ﹕ 10～1 ﹕ 30 in mass volume ratio in degreasing coconut cake powder adds 0.1～0.2mol/L, pH, then to add sodium chloride to final concentration be 0.4mol/L, and under room temperature, 2～3h is extracted in concussion, filters, and collects filter residue; So repeatedly extract 3 times, obtain removing the coconut cake of albumin and globulin; The ratio that is 1 ﹕ 10～1 ﹕ 30 in mass volume ratio in the coconut cake of removal albumin and globulin adds 75%～90% ethanolic solution, and under room temperature, concussion is extracted 2～3 hours, filters, and discards filtrate, collects filter residue; Repeatedly extract 3 times, obtain removing the coconut cake of albumin, globulin and alcohol soluble protein;
3), extract acid-soluble glutelin
In the coconut cake of removal albumin, globulin and alcohol soluble protein, the ratio that is 1 ﹕ 10～1 ﹕ 30 in mass volume ratio adds acid solution, and at 4～10 DEG C, concussion is extracted 2～3 hours, filters, and collects filtrate; Repeatedly extract merging filtrate 3～5 times;
4), purifying and molecular weight screening first
By the filtrate of collecting centrifugal 15～20min under 4～10 DEG C, the condition of 10000～12000rpm, collect supernatant; Packing this supernatant into molecular cut off is in 4000-8000 dialysis membrane, dialyses 8～12 hours in the distilled water of 4～10 DEG C, removes the impurity such as salt ion, soluble sugar, small molecular protein, can obtain the acid-soluble glutelin matter solution that purity is higher;
5), limited enzymatic hydrolysis
In acid-soluble glutelin solution obtained above, add acid protease in the ratio of 40～100U/g, enzymolysis 60～120min under 30～50 DEG C, the condition of pH2.0～4.0, the degree of hydrolysis that makes the acid-soluble glutelin of coconut cake is 8.6%～17.6%, and the acid-soluble glutelin that molecular weight is 141.8kDa is degraded; Then enzymolysis liquid is heated in 95～100 DEG C to 5～10min enzyme that goes out, cooling, centrifugal 10min under 10000rpm, collects supernatant, obtains the acid-soluble glutelin liquid of enzymolysis;
6), secondarily purified and molecular weight screening
The milipore filter ultrafiltration that is 15～20kDa with molecular cut off by acid-soluble above-mentioned enzymolysis glutelin liquid 2～4 hours, makes molecular weight be concentrated at the acid-soluble glutelin liquid of coconut cake of 24.1～57.6kDa;
7), freeze drying
Acid-soluble above-mentioned concentrated coconut cake glutelin liquid is carried out to vacuum freeze drying, can obtain the acid-soluble glutelin powder of coconut cake.
2. method according to claim 1, is characterized in that: described acid solution is the hydrochloric acid solution of 0.05～0.1mol/L or 30%～50% acetum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410329033.0A CN104171261B (en) | 2014-07-11 | 2014-07-11 | From coconut cake, prepare the method for the acid-soluble glutelin of high emulsibility and foaming characteristic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410329033.0A CN104171261B (en) | 2014-07-11 | 2014-07-11 | From coconut cake, prepare the method for the acid-soluble glutelin of high emulsibility and foaming characteristic |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104171261A true CN104171261A (en) | 2014-12-03 |
| CN104171261B CN104171261B (en) | 2016-05-18 |
Family
ID=51952830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410329033.0A Active CN104171261B (en) | 2014-07-11 | 2014-07-11 | From coconut cake, prepare the method for the acid-soluble glutelin of high emulsibility and foaming characteristic |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104171261B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108191961A (en) * | 2018-01-22 | 2018-06-22 | 山西师范大学 | The albuminised method and antioxidant that there is high scavenging capacity to superoxide anion are prepared from coconut cake |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902437A (en) * | 2018-06-29 | 2018-11-30 | 山西师范大学 | The method and food emulsifying agent of the glutelin -1 of high emulsibility are extracted from the oil palm dregs of rice |
| FR3085847B1 (en) * | 2018-09-14 | 2021-01-22 | Soc Ind Limousine Dapplication Biologique | COSMETIC ACTIVE PRINCIPLE OBTAINED FROM THE COCOS NUCIFERA FRUIT ALBUMEN AND COSMETIC USES |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102204648A (en) * | 2011-04-11 | 2011-10-05 | 中国热带农业科学院椰子研究所 | Method for preparing modified coconut dietary fiber chewable tablets by using coconut bran as raw material |
| CN102204503A (en) * | 2011-04-11 | 2011-10-05 | 中国热带农业科学院椰子研究所 | Modified coconut tree branny culture substrate and preparing method thereof |
| CN102696989A (en) * | 2012-05-29 | 2012-10-03 | 佘延英 | Manufacture method of natural coconut powder |
-
2014
- 2014-07-11 CN CN201410329033.0A patent/CN104171261B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102204648A (en) * | 2011-04-11 | 2011-10-05 | 中国热带农业科学院椰子研究所 | Method for preparing modified coconut dietary fiber chewable tablets by using coconut bran as raw material |
| CN102204503A (en) * | 2011-04-11 | 2011-10-05 | 中国热带农业科学院椰子研究所 | Modified coconut tree branny culture substrate and preparing method thereof |
| CN102696989A (en) * | 2012-05-29 | 2012-10-03 | 佘延英 | Manufacture method of natural coconut powder |
Non-Patent Citations (2)
| Title |
|---|
| 刘磊等: "椰子分离蛋白起泡性、黏度及其影响因素的研究", 《热带作物学报》 * |
| 郑亚军等: "酶法提取椰子蛋白质及其对亚基的影响", 《果树学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108191961A (en) * | 2018-01-22 | 2018-06-22 | 山西师范大学 | The albuminised method and antioxidant that there is high scavenging capacity to superoxide anion are prepared from coconut cake |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104171261B (en) | 2016-05-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103589766B (en) | A kind of method of simultaneous extraction soybean polypeptide and soybean oligosaccharide from aqueous enzymatic method aqueous phase | |
| CN100548150C (en) | The preparation method of coconut extractive | |
| CN102060936B (en) | Method for extracting rice bran polysaccharide from sub-critical water | |
| CN101637215B (en) | Processing method of soy protein and product thereof | |
| CN107083413A (en) | A kind of method that sea cucumber internal organ prepare sea cucumber peptide and sea cucumber polysaccharide | |
| CN106282287B (en) | Method for extracting bioactive polypeptide of ginkgo | |
| CN103571609A (en) | Method for synchronously preparing high-stability rice bran oil and rice bran protein | |
| CN103053984B (en) | Kelp seasoning wine and preparation method thereof | |
| CN104171261B (en) | From coconut cake, prepare the method for the acid-soluble glutelin of high emulsibility and foaming characteristic | |
| CN101288468B (en) | Method of sequential extraction of biological activity component from jujube | |
| JP2015192675A (en) | Rice protein composition and production method of the same | |
| CN104975061A (en) | Preparation method of camellia seeds | |
| CN101671404A (en) | Rubber tree extract as well as applications and method thereof | |
| CN103571900A (en) | Preparation and efficacy of low molecular weight soybean peptide | |
| CN110240626A (en) | A kind of quinoa polysaccharide polypeptide production method | |
| CN106174436A (en) | A kind of preparation method of complex enzyme hydrolysis fishbone hormone | |
| CN101965897B (en) | Processing method for mussel isolated protein | |
| CN103431159B (en) | Soybean protein isolate with low phytic acid and preparation method thereof | |
| CN103951737B (en) | A kind of method that close glycoprotein is extracted from marine alga | |
| CN102718879A (en) | Holothurians mucopolysaccharide extracting process and functional health care drink thereof | |
| CN103951713A (en) | Comprehensive utilization method for improving value of cucumis sativus seed medicinal materials | |
| CN103876163A (en) | Rana japonica meat composite protein powder and preparation method thereof | |
| CN109180832A (en) | A kind of efficient Extraction Methods of Polysaccharides From Agrocybe aegerita | |
| CN104928339A (en) | Preparation method for oat protein peptide with effect of inhibiting intestinal inflammatory activity | |
| CN104844721A (en) | Extraction and separation method of Agrocybe aegirit polysaccharides |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |