CN107232389A - It is a kind of to improve the method for dessert almond protein isolate matter functional characteristic - Google Patents
It is a kind of to improve the method for dessert almond protein isolate matter functional characteristic Download PDFInfo
- Publication number
- CN107232389A CN107232389A CN201710545091.0A CN201710545091A CN107232389A CN 107232389 A CN107232389 A CN 107232389A CN 201710545091 A CN201710545091 A CN 201710545091A CN 107232389 A CN107232389 A CN 107232389A
- Authority
- CN
- China
- Prior art keywords
- dessert almond
- protein isolate
- dessert
- protein
- improve
- 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.)
- Pending
Links
Classifications
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
Abstract
It is a kind of to improve the method for dessert almond protein isolate matter functional characteristic, by ultrasonically treated dessert almond protein isolate solution, change the structure of protein molecule using the fluctuation of ultrasonic wave and the attribute of energy.With different ultrasonic powers and ultrasonic time processing sample solution, the mechanical shear stress produced in a short time using its higher-order of oscillation and a series of chain reactions, produce a kind of cavitation effect and act on dessert almond protein isolate solution, the space structure of dessert almond protein isolate matter is promoted to change, so that the functional characteristic such as protein solubility, emulsibility and emulsion stability, foaming characteristic and foaming stability and the anti-oxidant mercapto groups of protein obtains different degrees of improvement.Cost of the present invention is low, pollution-free, meets environment-friendly, resources conservation, continuable development principle.The present invention improves the processing added value and comprehensive utilization ratio of almond protein while improving dessert almond protein function characteristic.
Description
Technical field
The invention belongs to technical field of protein modification, and in particular to one kind improves dessert almond protein isolate matter functional characteristic
Method.
Background technology
Dessert almond is the seed of rose family apricot, and dessert almond and bitter apricot are divided into according to the content of its dessert almond glycosides difference
Benevolence.Dessert almond nutritive value is very high, mainly contains protein, fat, carbohydrate, micro amarogentin, carrotene, the dimension life of B races
The nutritional ingredient such as element, vitamin C, citrin and calcium, phosphorus, iron, is to develop the extraordinary resource of medicinal and edible plants.
The content of wherein carrotene is only second to mango in fruit, and people are referred to as anticancer fruit.It is main in the constituent of fat
It is oleic acid and linoleic acid.Gal4 amino acid composition in dessert almond is reasonable, is the source of quality plant albumen.From dessert almond
Protein is extracted, albumen powder is made through drying, food enrichment and food additives can be used as.Related data is recorded,
Dry almond water content about 5%, protein 22.5%, fat 44.8%, carbohydrate 23.8%, dietary fiber 8%.Dessert almond is a kind of health
Food, proper amount of edible not only can effectively control the content of cholesterol in human body, moreover it is possible to significantly reduce heart disease and a variety of chronic
The initiation potential of disease.Therefore, go into overdrive development efficacy, health dessert almond food has a extensive future.
China's dessert almond yield is very big, but is also not affected by attention using the deep processing of dessert almond, and dessert almond product is still
Based on Sweet Almond Oil, dessert almond dew and dessert almond can.Protein in dessert almond is not only good source of nutrition, is also
The protein of dietotherapeutic, the protein extracted using dessert almond can alleviate the shortage of resources of protein.And we are general
Dessert almond protein is extracted using traditional alkali extraction-acid precipitation, this method is simple, convenient, but albumen is molten in dessert almond
The functional characteristic of the protein such as Xie Xing, foaming characteristic, emulsifying capacity is poor, it is seen then that be difficult only with traditional heavy method of alkali soluble acid
To obtain the dessert almond protein of high-quality.
The content of the invention
Present invention aims at improve dessert almond there is provided one kind with shortcoming the problem of for prior art presence to separate egg
The method of white partial function characteristic, to improve the processing efficiency and processing quality of dessert almond.
To achieve these goals, the technical solution adopted in the present invention is：
It is a kind of to improve the method for dessert almond protein isolate matter functional characteristic, comprise the following steps：
1）Surface floating dust is removed after dessert almond is cleaned, is soaked and is removed the peel after 24h with 20 DEG C of water；
2）Remove the peel and crushed after dessert almond low temperature drying, obtain full-cream dessert almond powder；Full-cream dessert almond powder is soaked using petroleum ether to enter
Row degreasing, is dried in vacuo after dessert almond powder degreasing, obtains degreasing dessert almond powder；
3）Degreasing dessert almond powder obtains dessert almond protein isolate using the heavy method of alkali soluble acid, washes, dries；
4）By step 3）Obtained dessert almond protein isolate is dissolved in phosphate buffer solution（The mmol/L of pH 7.0,10）In, prepare
Into 5g/L dessert almond protein isolate solution, it is placed under ultrasonic wave and is handled, be freeze-dried, obtains being modified dessert almond separation egg
White matter.
The step 4）Supersonic treatment, by the dessert almond protein isolate solution, control protein solution temperature
40 ~ 50 DEG C of degree, is placed in 15 ~ 30min of processing under 200 ~ 600W ultrasonic powers.
The step 4）Supersonic treatment, the dessert almond protein isolate is dissolved in phosphate buffer solution（pH
7.0,10 mmol/L）In, 5g/L dessert almond protein isolate solution is configured to, is placed under 400W ultrasonic powers and handles
30min, controls protein solution temperature 45 C, can improve the dissolubility of dessert almond protein isolate.
The step 4）Supersonic treatment, the dessert almond protein isolate is dissolved in phosphate buffer solution（pH
7.0,10 mmol/L）In, 5g/L dessert almond protein isolate solution is configured to, is placed under 400W ultrasonic powers and handles
15min, controls protein solution temperature 50 C, can improve dessert almond protein isolate foaming characteristic and foam stability.
The step 4）Supersonic treatment, the dessert almond protein isolate is dissolved in phosphate buffer solution（pH
7.0,10 mmol/L）In, 5g/L dessert almond protein isolate solution is configured to, is placed under 600W ultrasonic powers and handles
30min, controls protein solution temperature 50 C, improves dessert almond protein isolate emulsibility；
The step 4）Supersonic treatment, the dessert almond protein isolate is dissolved in phosphate buffer solution（PH 7.0,
10 mmol/L）In, 5g/L dessert almond protein isolate solution is configured to, is placed under 200W ultrasonic powers and handles 30min, is controlled
Protein solution temperature 50 C processed, can improve dessert almond protein isolate emulsion stability.
The step 4）Supersonic treatment, the dessert almond protein isolate is dissolved in phosphate buffer solution（pH
7.0,10 mmol/L）In, 5g/L dessert almond protein isolate solution is configured to, is placed under 600W ultrasonic powers and handles
15min, 40 DEG C of control protein solution temperature, can improve the content of the anti-oxidant mercapto groups of dessert almond protein isolate.
The step 1）In peeling dessert almond low temperature drying method, it is further comprising the steps of：Dessert almond is removed the peel in 50 DEG C
Low temperature air blast is dried.
The step 2）In petroleum ether degreasing method, it is further comprising the steps of：Petroleum ether soaks full-cream dessert almond powder
24h, solid-liquid ratio is 1:10 g/mL.
The step 3）In the heavy method of alkali soluble acid, it is further comprising the steps of：Fully dissolve de- with 0.5mol/L NaOH
Fat dessert almond powder, obtains supernatant；Supernatant pH to 4.5 is adjusted with 0.5mol/L HCl；Using vacuum filtration, gained is precipitated
Neutrality is washed to distillation, vacuum freeze drying obtains dessert almond protein isolate.
Beneficial effects of the present invention are embodied in：
The present invention proposes a kind of method of improvement dessert almond protein isolate partial function characteristic, is compared with traditional handicraft, the present invention
By ultrasonication protein solution, the partial function characteristic of protein is improved；Simple to operate, pollution-free, energy of the invention
Consumption is low, it is easy to handles, is conducive to energy-saving and environmental protection, meets continuable development principle.
Embodiment
With reference to embodiment, the invention will be further described, but the present invention is not limited to following examples.
Embodiment 1
Take 10g dessert almonds to remove surface floating dust after cleaning, soaked and removed the peel after 24h with 20 DEG C of water；Remove the peel low temperature at 50 DEG C of dessert almond
Crushed after air blast drying, obtain full-cream dessert almond powder；Full-cream dessert almond powder 24h is soaked using petroleum ether and carries out degreasing, full-cream sweet tea
Almond powder is 1 with petroleum ether solid-liquid ratio:10 g/mL；It is dried in vacuo after dessert almond powder degreasing, obtains degreasing dessert almond powder；Degreasing
Dessert almond powder 0.5mol/L NaOH is fully dissolved, and gained supernatant is adjusted with 0.5mol/L HCl to dessert almond albumen etc.
Electric point pI4.5, being filtered by vacuum to precipitate, and distillation is washed to neutrality, and vacuum freeze drying obtains dessert almond protein isolate；Take 1g sweet tea apricots
Benevolence protein isolate, is dissolved in 200mL phosphate buffer solution（The mmol/L of pH 7.0,10）In, it is configured to 5g/L almond
Protein isolate, is placed under 400W ultrasonic powers and handles 30min, controls protein solution temperature 45 C, dessert almond protein isolate
Dissolubility improved.Freeze-drying, obtains being modified dessert almond protein isolate matter.
Embodiment 2
Take 10g dessert almonds to remove surface floating dust after cleaning, soaked and removed the peel after 24h with 20 DEG C of water；Remove the peel low temperature at 50 DEG C of dessert almond
Crushed after air blast drying, obtain full-cream dessert almond powder；Full-cream dessert almond powder 24h is soaked using petroleum ether and carries out degreasing, full-cream sweet tea
Almond powder is 1 with petroleum ether solid-liquid ratio:10 g/mL；It is dried in vacuo after dessert almond powder degreasing, obtains degreasing dessert almond powder；Degreasing
Dessert almond powder 0.5mol/L NaOH is fully dissolved, and gained supernatant is adjusted with 0.5mol/L HCl to dessert almond albumen etc.
Electric point pI4.5, being filtered by vacuum to precipitate, and distillation is washed to neutrality, and vacuum freeze drying obtains dessert almond protein isolate；Take 1g sweet tea apricots
Benevolence protein isolate, is dissolved in 200mL phosphate buffer solution（The mmol/L of pH 7.0,10）In, it is configured to 5g/L almond
Protein isolate, is placed under 400W ultrasonic powers and handles 15min, controls protein solution temperature 50 C, can improve dessert almond point
From albumen foaming characteristic and foam stability.Freeze-drying, obtains being modified dessert almond protein isolate matter.
Embodiment 3
Take 10g dessert almonds to remove surface floating dust after cleaning, soaked and removed the peel after 24h with 20 DEG C of water；Remove the peel low temperature at 50 DEG C of dessert almond
Crushed after air blast drying, obtain full-cream dessert almond powder；Full-cream dessert almond powder 24h is soaked using petroleum ether and carries out degreasing, full-cream sweet tea
Almond powder is 1 with petroleum ether solid-liquid ratio:10 g/mL；It is dried in vacuo after dessert almond powder degreasing, obtains degreasing dessert almond powder；Degreasing
Dessert almond powder 0.5mol/L NaOH is fully dissolved, and gained supernatant is adjusted with 0.5mol/L HCl to dessert almond albumen etc.
Electric point pI4.5, being filtered by vacuum to precipitate, and distillation is washed to neutrality, and vacuum freeze drying obtains dessert almond protein isolate；Take 1g sweet tea apricots
Benevolence protein isolate, is dissolved in 200mL phosphate buffer solution（The mmol/L of pH 7.0,10）In, it is configured to 5g/L almond
Protein isolate, is placed under 600W ultrasonic powers and handles 30min, control protein solution temperature 50 C, it is ultrasonically treated after, sweet tea apricot
Benevolence protein isolate emulsibility is improved；
Embodiment 4
Take 10g dessert almonds to remove surface floating dust after cleaning, soaked and removed the peel after 24h with 20 DEG C of water；Remove the peel low temperature at 50 DEG C of dessert almond
Crushed after air blast drying, obtain full-cream dessert almond powder；Full-cream dessert almond powder 24h is soaked using petroleum ether and carries out degreasing, full-cream sweet tea
Almond powder is 1 with petroleum ether solid-liquid ratio:10 g/mL；It is dried in vacuo after dessert almond powder degreasing, obtains degreasing dessert almond powder；Degreasing
Dessert almond powder 0.5mol/L NaOH is fully dissolved, and gained supernatant is adjusted with 0.5mol/L HCl to dessert almond albumen etc.
Electric point pI4.5, being filtered by vacuum to precipitate, and distillation is washed to neutrality, and vacuum freeze drying obtains dessert almond protein isolate；Take 1g sweet tea apricots
Benevolence protein isolate, is dissolved in 200mL phosphate buffer solution（The mmol/L of pH 7.0,10）In, it is configured to 5g/L almond
Protein isolate, is placed under 200W ultrasonic powers and handles 30min, controls protein solution temperature 50 C, dessert almond protein isolate
Emulsion stability is improved.Freeze-drying, obtains being modified dessert almond protein isolate matter.
Embodiment 5
Take 10g dessert almonds to remove surface floating dust after cleaning, soaked and removed the peel after 24h with 20 DEG C of water；Remove the peel low temperature at 50 DEG C of dessert almond
Crushed after air blast drying, obtain full-cream dessert almond powder；Full-cream dessert almond powder 24h is soaked using petroleum ether and carries out degreasing, full-cream sweet tea
Almond powder is 1 with petroleum ether solid-liquid ratio:10 g/mL；It is dried in vacuo after dessert almond powder degreasing, obtains degreasing dessert almond powder；Degreasing
Dessert almond powder 0.5mol/L NaOH is fully dissolved, and gained supernatant is adjusted with 0.5mol/L HCl to dessert almond albumen etc.
Electric point pI4.5, being filtered by vacuum to precipitate, and distillation is washed to neutrality, and vacuum freeze drying obtains dessert almond protein isolate；Take 1g sweet tea apricots
Benevolence protein isolate, is dissolved in 200mL phosphate buffer solution（The mmol/L of pH 7.0,10）In, it is configured to 5g/L almond
Protein isolate, is placed under 600W ultrasonic powers and handles 15min, 40 DEG C of control protein solution temperature, dessert almond protein isolate
The content of anti-oxidant mercapto groups is improved.Freeze-drying, obtains being modified dessert almond protein isolate matter.
Embodiment 6
Modified almond protein isolate work(performance test
By the method for embodiment 1 ~ 5, using different handling process, for different performance, dessert almond is handled, and will processing
Modification dessert almond protein isolate matter afterwards is tested its dissolubility according to method set forth below respectively with untreated dessert almond, risen
Bubble property, foaming stability, emulsibility, emulsion stability and sulfhydryl content, as shown in table 1, table 1 is ultrasonically treated to acquired results
Front and rear dessert almond protein isolate functional characteristic comparative test result.
From table 1, in the dessert almond protein isolate solution after ultrasonically treated, the dissolubility of protein, emulsibility,
The functional characteristics such as emulsion stability, foaming characteristic, foaming stability, sulfhydryl content have clear improvement.
Dissolubility, foaming characteristic, foaming stability, emulsibility, emulsion stability and sulfhydryl content assay method are as follows：
(1) dessert almond protein isolate solubility test method
1g dessert almond protein isolates are taken, 200mL phosphate buffer solution is dissolved in（The mmol/L of pH 7.0,10）In, prepare
Into 5g/L almond protein isolate solution；The progress of almond protein isolate solution is ultrasonically treated, and separates egg with untreated almond
White solution is control, and 10 min are centrifuged under conditions of the r/ min of rotating speed 5000, takes each supernatant to dilute 100 times, with coomassie
Light blue method determines the protein content of supernatant.By formula（1）Calculate protein solubility：
（2）The assay method of dessert almond protein isolate foaming characteristic and foaming stability
1g dessert almond protein isolates are taken, 200mL phosphate buffer solution is dissolved in（The mmol/L of pH 7.0,10）In, prepare
Into 5g/L almond protein isolate.Almond protein isolate matter solution after taking 50 mL ultrasonically treated, and with not ultrasonically treated apricot
Benevolence protein isolate solution is compares, with the min of 10000 r/ min homogeneous 2 in high-speed tissue mashing machine, and fast recording homogeneous stops
When foam volume, according to following equation（2）Calculate the foaming characteristic of almond protein.At ambient temperature, record homogeneous stops 30
Foam volume after min, according to following equation（3）Calculate the foaming stability of almond protein.
（3）Dessert almond protein isolate emulsibility and emulsion stability assay method
1g dessert almond protein isolates are taken, 200mL phosphate buffer solution is dissolved in（The mmol/L of pH 7.0,10）In, prepare
Into 5g/L almond protein isolate；Take 6 mL soybean oil be added to 30mL it is ultrasonically treated after almond protein isolate matter solution
In, and using not ultrasonically treated sample as control, high-shear homogenizer forms uniform breast with the min of 10000 r/min homogeneous 1
Liquid.0 min and 10 min after homogeneous pipette 200 μ L emulsion respectively, use 0.1% dodecyl sodium sulfate（w/v）Constant volume
To 25 mL, light absorption value is determined at 500 nm with spectrophotometer.The emulsibility (EC) and emulsion stability (ESI) of protein
Calculate formula as follows：
In formula:N is extension rate 125；
T=2.303；
C is the concentration of protein solution；
For the volume ratio 1/6 of oil phase；
A0Light absorption value during for 0 min at 500 nm；
A10Light absorption value during for 10 min at 500 nm;
T is the min of time interval 10；
L is cuvette optical path.
（4）The assay method of dessert almond protein isolate sulfhydryl content
1g dessert almond protein isolates are taken, 200mL phosphate buffer solution is dissolved in（The mmol/L of pH 7.0,10）In, prepare
Into 5g/L almond protein isolate solution；Almond protein isolate solution carries out ultrasonically treated rear freeze-drying.At 0.2g ultrasounds
The almond protein isolate of reason is dissolved in 100mL buffer solutions（0.086M trishydroxymethylaminomethanes, 0.09M glutamic acid, 4mM second two
Amine tetraacethyl, pH 7.0）In, concentration is configured to for 0.2g/L protein solutions, using not ultrasonically treated protein as control, by egg
White matter solution, in shaking bath 1h, then centrifuges 10 min with supercentrifuge at 25 DEG C with 10000 r/ min.Take supernatant
Liquid 3mL adds 0.03 mL Ellman reagent solutions（That is the sulphur dinitrobenzoic acid buffer solutions of 5,5- bis- of 4mg/mL）.Will
Solution is drifted along or through rapidly even, after 20 DEG C stand 15 min, determines absorbance in 412 nm, calculation formula is（6）：
In formula：ε is molar extinction coefficient 1.36 × 104M -1cm-1
C is required thiol concentration μm ol/g.
Claims (10)
1. a kind of improve the method for dessert almond protein isolate matter functional characteristic, it is characterised in that comprises the following steps：
1）Surface floating dust is removed after dessert almond is cleaned, is soaked and is removed the peel after 24h with 20 DEG C of water；
2）Remove the peel and crushed after dessert almond low temperature drying, obtain full-cream dessert almond powder；Full-cream dessert almond powder is soaked using petroleum ether to enter
Row degreasing, is dried in vacuo after dessert almond powder degreasing, obtains degreasing dessert almond powder；
3）Degreasing dessert almond powder obtains dessert almond protein isolate using the heavy method of alkali soluble acid, washes, dries；
4）By step 3）Obtained dessert almond protein isolate is dissolved in phosphate buffer solution（The mmol/L of pH 7.0,10）In, prepare
Into 5g/L dessert almond protein isolate solution, it is placed under ultrasonic wave and is handled, be freeze-dried, obtains being modified dessert almond separation egg
White matter.
2. a kind of according to claim 1 improve the method for dessert almond protein isolate matter functional characteristic, it is characterised in that described
Step 4）Supersonic treatment, by the dessert almond protein isolate solution, 40 ~ 50 DEG C of control protein solution temperature is put
In 15 ~ 30min of processing under 200 ~ 600W ultrasonic powers.
3. a kind of according to claim 2 improve the method for dessert almond protein isolate matter functional characteristic, it is characterised in that by institute
State dessert almond protein isolate and be dissolved in phosphate buffer solution（The mmol/L of pH 7.0,10）In, it is configured to 5g/L dessert almond separation
Protein solution, is placed under 400W ultrasonic powers and handles 30min, controls protein solution temperature 45 C, can improve dessert almond point
From the dissolubility of albumen.
4. a kind of according to claim 2 improve the method for dessert almond protein isolate matter functional characteristic, it is characterised in that by institute
State dessert almond protein isolate and be dissolved in phosphate buffer solution（The mmol/L of pH 7.0,10）In, it is configured to 5g/L dessert almond separation
Protein solution, is placed under 400W ultrasonic powers and handles 15min, controls protein solution temperature 50 C, can improve dessert almond point
From albumen foaming characteristic and foam stability.
5. a kind of according to claim 2 improve the method for dessert almond protein isolate matter functional characteristic, it is characterised in that will
The dessert almond protein isolate is dissolved in phosphate buffer solution（The mmol/L of pH 7.0,10）In, it is configured to 5g/L dessert almond point
From protein solution, it is placed under 600W ultrasonic powers and handles 30min, control protein solution temperature 50 C, improves dessert almond point
From protein emulsifying.
6. a kind of according to claim 2 improve the method for dessert almond protein isolate matter functional characteristic, it is characterised in that by institute
State dessert almond protein isolate and be dissolved in phosphate buffer solution（The mmol/L of pH 7.0,10）In, it is configured to 5g/L dessert almond separation
Protein solution, is placed under 200W ultrasonic powers and handles 30min, controls protein solution temperature 50 C, can improve dessert almond point
From protein emulsifying stability.
7. a kind of according to claim 2 improve the method for dessert almond protein isolate matter functional characteristic, it is characterised in that by institute
State dessert almond protein isolate and be dissolved in phosphate buffer solution（The mmol/L of pH 7.0,10）In, it is configured to 5g/L dessert almond separation
Protein solution, is placed under 600W ultrasonic powers and handles 15min, 40 DEG C of control protein solution temperature, can improve dessert almond point
From the content of protein antioxidant mercapto groups.
8. a kind of according to claim 1 improve the method for dessert almond protein isolate matter functional characteristic, it is characterised in that described
Step 1）In peeling dessert almond low temperature drying method, it is further comprising the steps of：Peeling dessert almond is dried in 50 DEG C of low temperature air blast.
9. a kind of according to claim 1 improve the method for dessert almond protein isolate matter functional characteristic, it is characterised in that described
Step 2）In petroleum ether degreasing method, it is further comprising the steps of：Petroleum ether soaks full-cream dessert almond powder 24h, and solid-liquid ratio is 1:
10 g/mL。
10. a kind of according to claim 1 improve the method for dessert almond protein isolate matter functional characteristic, it is characterised in that institute
State step 3）In the heavy method of alkali soluble acid, it is further comprising the steps of：Degreasing dessert almond powder is fully dissolved with 0.5mol/L NaOH,
Obtain supernatant；Supernatant pH to 4.5 is adjusted with 0.5mol/L HCl；Using vacuum filtration, by the distillation washing of gained precipitation
To neutrality, vacuum freeze drying obtains dessert almond protein isolate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710545091.0A CN107232389A (en) | 2017-07-06 | 2017-07-06 | It is a kind of to improve the method for dessert almond protein isolate matter functional characteristic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710545091.0A CN107232389A (en) | 2017-07-06 | 2017-07-06 | It is a kind of to improve the method for dessert almond protein isolate matter functional characteristic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107232389A true CN107232389A (en) | 2017-10-10 |
Family
ID=59990277
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710545091.0A Pending CN107232389A (en) | 2017-07-06 | 2017-07-06 | It is a kind of to improve the method for dessert almond protein isolate matter functional characteristic |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107232389A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114470154A (en) * | 2022-01-27 | 2022-05-13 | 华南理工大学 | Sweet almond oil glycoprotein phenolic acid nano intestinal probiotic accelerant and preparation and application thereof |
| CN115812840A (en) * | 2022-12-05 | 2023-03-21 | 河北农业大学 | Preparation method and application of almond protein stable high internal phase emulsion |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102174071A (en) * | 2011-01-06 | 2011-09-07 | 西北农林科技大学 | Method for extracting and preparing protein powder and enzymolysis product thereof from almond meal |
| CN102232464A (en) * | 2011-08-11 | 2011-11-09 | 山东省花生研究所 | Method for preparing peanut protein isolate |
| CN102960535A (en) * | 2012-12-17 | 2013-03-13 | 东北农业大学 | Method for preparing efficient protein emulsifier by compounding and modifying |
-
2017
- 2017-07-06 CN CN201710545091.0A patent/CN107232389A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102174071A (en) * | 2011-01-06 | 2011-09-07 | 西北农林科技大学 | Method for extracting and preparing protein powder and enzymolysis product thereof from almond meal |
| CN102232464A (en) * | 2011-08-11 | 2011-11-09 | 山东省花生研究所 | Method for preparing peanut protein isolate |
| CN102960535A (en) * | 2012-12-17 | 2013-03-13 | 东北农业大学 | Method for preparing efficient protein emulsifier by compounding and modifying |
Non-Patent Citations (2)
| Title |
|---|
| 汤茜: "碱溶酸沉法制备火麻仁蛋白工艺研究", 《中国酿造》 * |
| 谢为峰等: "超声波处理对杏仁粕蛋白质理化和功能性质的改性研究"", 《农产品加工》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114470154A (en) * | 2022-01-27 | 2022-05-13 | 华南理工大学 | Sweet almond oil glycoprotein phenolic acid nano intestinal probiotic accelerant and preparation and application thereof |
| CN114470154B (en) * | 2022-01-27 | 2023-11-07 | 华南理工大学 | Sweet almond oil glycoprotein phenolic acid nano intestinal probiotics promoter and preparation and application thereof |
| CN115812840A (en) * | 2022-12-05 | 2023-03-21 | 河北农业大学 | Preparation method and application of almond protein stable high internal phase emulsion |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104004813B (en) | A kind of preparation of mushroom biologically active peptide | |
| CN104187616B (en) | A kind of okra full fruit nutrient powder | |
| CN104523814B (en) | A kind of method for industrializing alpha amylase inhibitor in extraction navy bean | |
| CN107988297B (en) | Preparation method of vinasse small molecular peptide and application of vinasse small molecular peptide in skin care product | |
| CN105167064B (en) | A kind of method that matrimony vine slag for comprehensive utilizes processing clearing wolfberry juice | |
| CN107232389A (en) | It is a kind of to improve the method for dessert almond protein isolate matter functional characteristic | |
| CN107232388A (en) | A kind of preparation method for improving walnut protein processing characteristics | |
| CN104366640A (en) | Preparation method of auricularia auricular polysaccharide beverage | |
| CN110463771A (en) | A kind of preparation method of the Walnut protein powder of high protein content | |
| CN103549112B (en) | Preparation method for peach kernel protein powder | |
| CN104087410B (en) | Processing method for extracting coconut oil from coconut seed coats by wet process | |
| CN106046189A (en) | Extraction and purification method of pumpkin polysaccharide | |
| CN110679819A (en) | Peony pistil solid beverage and preparation method thereof | |
| CN102578521B (en) | Scallop skirt seafood sauce and preparation method thereof | |
| CN102239954B (en) | Preparation and decolouring methods of peanut proteins | |
| CN109593810A (en) | The extracting method of sargassum active peptides | |
| CN103289967A (en) | Extraction method for extracting superoxide dismutase from shenzhou grass | |
| CN111357846A (en) | Lycium ruthenicum murr and chrysanthemum honey tea and preparation method thereof | |
| CN111067052A (en) | Blackberry refined powder preparation method and product | |
| CN103421759A (en) | Method for using soy protein to extract bromelain | |
| CN109601829A (en) | A kind of preparation method of full nourishing instant type enzymatic hydrolysis coarse rice powder | |
| CN106418523B (en) | A kind of stable type tara vine functional health curdled milk | |
| CN104938892A (en) | Rose-scented honey powder and preparation method thereof | |
| CN104292348A (en) | Method for simultaneously extracting polysaccharide and protein from pleurotus eryngii processing by-product | |
| CN105001284B (en) | A kind of purple spring wheat wheat bran anthocyanin extracting method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171010 |
|
| RJ01 | Rejection of invention patent application after publication |