CN106490298B - High-dispersity plant protein and preparation method thereof - Google Patents
High-dispersity plant protein and preparation method thereof Download PDFInfo
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- CN106490298B CN106490298B CN201611064339.3A CN201611064339A CN106490298B CN 106490298 B CN106490298 B CN 106490298B CN 201611064339 A CN201611064339 A CN 201611064339A CN 106490298 B CN106490298 B CN 106490298B
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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
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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Abstract
The invention discloses a high-dispersity vegetable protein and a preparation method thereof. The preparation method comprises the following steps: mixing the plant protein with 5-19 times of water, adding glutaminase and protease, adjusting pH to 7.0-8.0, keeping the temperature at 20-55 deg.C for 0.5-24h, keeping the temperature at 70-95 deg.C for 5-30min to inactivate enzyme, and spray drying to obtain high-dispersibility plant protein. The preparation method of the invention does not need to add any food additive, and has the advantages of simple preparation process, mild reaction condition, low equipment requirement and the like.
Description
Technical Field
The invention relates to the technical field of processing of vegetable protein, in particular to high-dispersity vegetable protein and a preparation method thereof.
Background
China has rich plant protein resources including soybean, corn, wheat, oat, rice and the like. In recent years, vegetable proteins have been increasingly favored because of their natural, high nutritional value and unique health-care function. However, most vegetable proteins have poor solubility and poor dispersibility, so that the application range of the vegetable proteins is greatly limited. Taking soy protein as an example, soy protein isolate products in our country are basically high in gelling property and are only applied to sausage products, while dispersible functional soy protein for brewing beverages is basically imported, which greatly limits the application of soy protein in the food industry, especially the vegetable protein beverage industry.
Generally, commercial isolated soy protein is prepared from defatted soybean meal through alkali extraction, acid precipitation, neutralization, sterilization and spray drying, and poor dispersibility is a main reason for limiting the application of soy protein in reconstituted protein foods. In view of the technical defect of poor dispersibility of soybean protein, researchers at home and abroad make many attempts.
Chinese patent 200910146906.3 discloses a preparation method of high-dispersibility isolated soy protein, which is applied by Hargagagao soybean food Limited liability company, low-temperature soybean meal is used as a raw material, separated protein curd is prepared through alkali extraction, degassing and acid precipitation, then neutral protease, medium-temperature amylase and high-temperature amylase are used for carrying out enzymolysis on the separated protein curd, and after the reaction is finished, the soybean protein with low bitterness, fast dispersibility, weak gel property and good suspension stability is obtained through heating enzyme deactivation, sterilization, flash evaporation, homogenization and spray drying.
Japanese patent JP-A2000-83595 discloses a method for improving dispersibility of soybean protein, which comprises adding and mixing an organic acid or a salt thereof and a divalent metal of calcium or magnesium ion.
Japanese patent JP-AS-154593 discloses a method for producing soybean protein, which comprises adding fat or oil to a soybean protein before or after hydrolysis to bring it into an emulsified state, followed by drying. However, in order to disperse the soy protein, a large amount of fat or oil needs to be added, and thus, the protein content of the soy protein product is low and the product stability is somewhat affected. In addition, materials containing oils or fats are not suitable for health foods.
The applicant discloses a method for preparing soybean protein in the early period (patent No. ZL201010136401.1), which comprises the steps of mixing pre-crushed low-temperature defatted soybean meal and gelatin serving as raw materials with deionized water according to a water-material ratio of 5-20 (w/w); heating to 40-60 ℃, stirring for 20-30 min to make the bean pulp absorb water and expand, and adding protease for enzymolysis; centrifuging to remove residues at the bottom to obtain a proteolysis supernatant, adjusting the pH value to 4-5, concentrating at 40-60 ℃ until the solid content reaches 40-60%, preserving the heat for 2-6h, inactivating the enzyme at 85-95 ℃ for 10-20 min, adding sodium hydroxide to adjust the pH value to 6-7, and performing spray drying to obtain the high-dispersibility isolated soy protein. The patent has simple and reliable process, does not add non-protein components, can obviously improve the dispersion performance of the soybean protein, but introduces gelatin of animal origin.
The invention aims to overcome the defects of the patents and provide a vegetable protein with good dispersibility and no additive or other food ingredient residues and a preparation method thereof.
Disclosure of Invention
The invention aims to solve the defects in the prior art, and provides a high-dispersity plant protein and a preparation method thereof.
The purpose of the invention is realized by at least one of the following technical solutions.
A preparation method of high-dispersity plant protein comprises the following steps: mixing the plant protein with 5-19 times of water, adding glutaminase, adjusting pH value of the solution to 7.0-8.0, keeping the temperature at 20-55 ℃ for 0.5-24h, keeping the temperature at 70-95 ℃ for 5-30min to inactivate enzyme, and spray-drying to obtain the high-dispersibility plant protein.
Further, the protease is added simultaneously with the glutaminase.
In further embodiments, the vegetable protein comprises one of soy protein, peanut protein, wheat gluten protein, oat protein, corn protein, and rice protein.
In a further embodiment, the glutaminase is derived from Bacillus amyloliquefaciens or from glutaminase of Japan wild company.
Further, the bacillus amyloliquefaciens is preserved in the China general microbiological culture Collection center of the Committee for culture Collection of microorganisms with the preservation number of CGMCC 8425.
In addition, the addition amount of the glutaminase is 0.001GTU/g-0.1GTU/g vegetable protein.
Further in practice, the protease is one of alkaline protease, flavourzyme, papain or pancreatin.
Further, the addition amount of the protease is 2U/g-200U/g vegetable protein.
The high-dispersity vegetable protein prepared by the preparation method of any one of the above methods.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the invention discloses a method for catalyzing plant protein to generate polymerization-enzymolysis reaction by using glutaminase and protease together for the first time, so as to form the plant protein with high dispersibility.
(2) The invention has the advantages of simple preparation process, less equipment investment, mild reaction conditions, no food additive residue and the like, and has better industrialization prospect.
Detailed Description
The following examples further illustrate the embodiments of the present invention, but the scope of the present invention is not limited thereto.
The related detection evaluation method related to the effect of the invention comprises the following steps:
1. protease activity assay SB/T10317-1999
The activities of alkaline protease (novozymes corporation), papain, pancreatin and flavourzyme were found to be 20-30 ten thousand IU/g as determined by SB/T10317-1999.
2. Definition of glutaminase Activity: hydrolysis of 1. mu. mol glutamine to glutamic acid was 1 activity unit (1GTU) per minute.
3. Dispersing performance: 4g of the prepared high-dispersity plant protein and 96g of deionized water are prepared into a solution, the solution is stirred and dispersed for 2min, and the uniformity degree of the solution is observed.
4. Standing and observing: the reaction solution was diluted to a concentration of 0.5 wt% protein and left at room temperature, and the precipitation of the solution was recorded after 5 min.
Example 1
Taking out the slant of the test tube of the preserved Bacillus amyloliquefaciens SWJS22(Bacillus amyloliquefaciens SWJS22, CGMCC No.8425), scraping a few bacterial colonies in a sterile operating platform, drawing lines on a neutral casein plate, culturing for 24h in a constant temperature incubator at 37 ℃, picking out a single bacterial colony, transferring to another plate for culturing, repeating the steps for 3 times, and completely rejuvenating the bacterial strain. A ring of SWJS22 strain which has been activated on a neutral casein plate for three generations is selected to be inoculated into an LB culture medium (the LB culture medium consists of tryptone 10%, yeast extract 0.2%, sodium chloride 10% and water 78%) with the liquid loading amount of 10%, and the mixture is cultured for 12 hours at the temperature of 37 ℃ at 150rpm to obtain seed liquid.
In the following steps of bran: water is 5:3(w/w), the adding amount of the sucrose ester SE-1170 is 0.5% (w/w), the inoculation amount of the bacillus amyloliquefaciens SWJS22 seed liquid is 2.0% (v/w), solid fermentation is carried out for 48h at 37 ℃, and glutaminase is obtained, wherein the enzyme activity of the glutaminase is 2.72 GTU/g.
Mixing 100g of soybean protein with 5 times of water by weight, adding 0.001GTU/g of soybean protein glutaminase and 2U/g of soybean protein alkaline protease (novozymes corporation), adjusting the pH value of the solution to 7.5, keeping the temperature at 20 ℃ for 24 hours, keeping the temperature at 70 ℃ for 30min to inactivate enzyme, and performing spray drying to obtain the high-dispersibility plant protein No. 1.
Comparative example 1
100g of soybean protein was mixed with 5 times by weight of water, 0.001GTU/g of soybean protein glutaminase (same as example 1) and 2U/g of soybean protein alkaline protease (Novozymes corporation) were added to adjust the pH of the solution to 6.0, 6.5 and 6.8, respectively, and after incubation at 20 ℃ for 24 hours, incubation at 70 ℃ for 30min was carried out to inactivate the enzymes, followed by spray drying, thereby obtaining control vegetable protein No. 1, control vegetable protein No. 2 and control vegetable protein No. 3.
Example 2
Mixing 1000g peanut protein with 19 times of water, adding 0.1GTU/g peanut protein glutaminase (glutaminase of Japan wild company), adding 200U/g peanut protein papain, adjusting the pH value of the solution to 7.9, keeping the temperature at 55 ℃ for 0.5h, keeping the temperature at 95 ℃ for 5min to inactivate the enzyme, and spray-drying to obtain the high-dispersibility plant protein No. 2.
Comparative example 2
Mixing 1000g of peanut protein with 19 times of water by weight, adding 200U/g of papain of the peanut protein, adjusting the pH value of the solution to 9.0, keeping the temperature at 55 ℃ for 0.5h, keeping the temperature at 95 ℃ for 5min to inactivate enzyme, and performing spray drying to obtain the control vegetable protein No. 4.
Example 3
Mixing 200g wheat gluten with 6 times of water, adding 0.01GTU/g wheat gluten glutaminase (glutaminase of Japan wild company), adding 200U/g wheat gluten pancreatin, adjusting pH to 7.8, keeping the temperature at 45 ℃ for 3h, keeping the temperature at 90 ℃ for 15min to inactivate enzyme, and spray drying to obtain the high-dispersibility plant protein No. 3.
Comparative example 3
Mixing 200g wheat gluten with 6 times of water, adding glutaminase (glutaminase of Japan wild company) of 0.01GTU/g wheat gluten, respectively adding pancreatin of 1000U/g wheat gluten and 2000U/g wheat gluten, adjusting pH value of the solution to 7.8, keeping the temperature at 45 ℃ for 3h, keeping the temperature at 90 ℃ for 15min, inactivating enzyme, and spray drying to obtain control vegetable protein No. 5 and control vegetable protein No. 6.
Example 4
Mixing 1kg of oat protein with 10 times of water, adding 0.005GTU/g of glutaminase of oat protein (glutaminase of Japan wild company), adding 10U/g of flavourzyme of oat protein, adjusting the pH value of the solution to 7.5, keeping the temperature at 30 ℃ for 6h, keeping the temperature at 85 ℃ for 30min to inactivate the enzyme, and performing spray drying to obtain the high-dispersibility plant protein No. 4.
Example 5
Mixing 2kg zein with 12 times of water, adding 0.015GTU/g zein glutaminase (glutaminase of Japan wild company), adding 30U/g zein alkaline protease (novozymes company), adjusting pH value of the solution to 7.0, keeping the temperature at 40 ℃ for 10h, keeping the temperature at 95 ℃ for 15min to inactivate enzyme, and spray-drying to obtain the high-dispersibility plant protein No. 5.
The vegetable proteins prepared in the examples and the comparative examples were subjected to dispersibility and standing test observation, and the results are shown in Table 1.
TABLE 1 vegetable protein dispersibility and Experimental Observation and comparison of standing
As can be seen from Table 1, the vegetable protein prepared by the technical scheme of the invention has better dispersion performance, no precipitation is observed after standing after 5min, and the dispersibility of the product is reduced and the precipitation is generated after standing without adding glutaminase (comparative example 2), changing the pH value of the reaction solution (comparative example 1) or increasing the adding amount of protease (comparative example 3).
Claims (5)
1. A preparation method of high-dispersity plant protein is characterized by comprising the following steps: mixing vegetable protein with 5-19 times of water, adding glutaminase, adjusting pH value of the solution to 7.0-8.0, keeping the temperature at 20-55 deg.C for 0.5-24 hr, keeping the temperature at 70-95 deg.C for 5-30min to inactivate enzyme, and spray drying to obtain high-dispersibility vegetable protein; adding protease at the same time of adding glutaminase; the addition amount of the glutaminase is 0.001GTU/g-0.1GTU/g vegetable protein, and the addition amount of the protease is 2U/g-200U/g vegetable protein.
2. The method of claim 1, wherein the vegetable protein comprises one of soy protein, peanut protein, wheat gluten protein, oat protein, corn protein and rice protein.
3. The method for producing a highly dispersible plant protein according to claim 1, wherein said glutaminase is derived from Bacillus amyloliquefaciens or from glutaminase of Japan Kogyo.
4. The method for preparing highly dispersible vegetable protein according to claim 3, wherein said Bacillus amyloliquefaciens is preserved in China general microbiological culture Collection center (CGMCC) with a preservation number of CGMCC 8425.
5. The method for preparing a highly dispersible plant protein according to claim 1, wherein the protease is one of alkaline protease, flavourzyme, papain or pancreatin.
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| CN201611064339.3A CN106490298B (en) | 2016-11-28 | 2016-11-28 | High-dispersity plant protein and preparation method thereof |
| PCT/CN2016/110210 WO2018058801A1 (en) | 2016-09-28 | 2016-12-15 | High-dispersion plant protein and method for preparation thereof |
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| CN109287843A (en) * | 2018-08-17 | 2019-02-01 | 华南理工大学 | A kind of rice protein and preparation method thereof |
| CN109497559A (en) * | 2018-11-16 | 2019-03-22 | 杭州天龙集团有限公司 | A kind of pregnant woman's food and preparation method thereof rich in alpha-linolenic acid |
| CN111802466A (en) * | 2020-06-10 | 2020-10-23 | 重庆骄王天然产物股份有限公司 | Plant brewing powder and preparation method thereof |
| CN115211509A (en) * | 2022-06-14 | 2022-10-21 | 武汉新华扬生物股份有限公司 | Compound enzyme preparation for preparing liquid vegetable protein base material and application thereof |
| CN115500425B (en) * | 2022-09-06 | 2024-04-12 | 华南理工大学 | Low-digestion coagulability soybean protein isolate and preparation method and application thereof |
| CN115644409A (en) * | 2022-11-02 | 2023-01-31 | 华南理工大学 | Method for preparing flavor-developing base material by using yeast and soybean protein |
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