CN108157582A - It is a kind of that the method for improving sesame protein gelation is modified using immobilised enzymes - Google Patents
It is a kind of that the method for improving sesame protein gelation is modified using immobilised enzymes Download PDFInfo
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- CN108157582A CN108157582A CN201711318113.6A CN201711318113A CN108157582A CN 108157582 A CN108157582 A CN 108157582A CN 201711318113 A CN201711318113 A CN 201711318113A CN 108157582 A CN108157582 A CN 108157582A
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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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
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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 belongs to deep-processing technical field of agricultural products, and in particular to and it is a kind of that the method for improving sesame protein gelation is modified using immobilised enzymes, specially：It after sesame crushes oil removing first, dissolves and adjusts pH, multiple enzyme hydrolysis, after centrifugation, filter cake is added in into lye dissolving, immobilised enzymes modification, recycles immobilised enzymes, after centrifugal filtration, filtrate is neutralized, is concentrated by ultrafiltration, the modified sesame protein of spray drying acquisition.Modified by the method, the gelation of sesame protein is significantly improved, and has expanded the application range of sesame protein, and raw material is provided to develop novel sesame food.The method of the present invention has many advantages, such as that green high-efficient, of low cost, added value of product is high simultaneously, has high market popularization value.
Description
Technical field
The method of the present invention belongs to deep-processing technical field of agricultural products, and in particular to a kind of be modified using immobilised enzymes improves sesame
The method of numb protein gel.
Background technology
China is the consumption big country of sesame, although national sesame annual output cannot meet the country at 600,000 tons or more
Sesame is consumed, and still needs to 1,000,000 tons of sesames of import every year.At present, domestic sesame converted products has two major class：One kind is sesame oil,
Another kind of is food of the sesame as auxiliary material, such as Glutinous rice sesame balls, sweet rice balls with sesame filling.As the people need health, safety, new food
The continuous growth asked is developed novel sesame food and is had a vast market.
Sesame protein is one of key component of sesame, accounts for about 20% or so of sesame quality.Research shows that：Sesame protein
Nutritive value is higher, containing 8 kinds of essential amino acids and rich in lysine；Meanwhile allergic protein, trypsase suppression in sesame protein
Preparation is less, safe, is a kind of plant protein resource for having utility value.
Compared with soybean protein, the gelation of sesame protein is poor, it is impossible to form stable structure by adding in salt ion or acid
Gel, which has limited application range of the sesame protein in field of food.Research is found：Physics, chemistry, bio-modification can be with
Improve protein gel.Wherein physical modification generally use ultra high pressure treatment albumen, required equipment investment are big, it is difficult to which industrialization pushes away
Extensively；Although chemical modification significant effect, there are the risk that harmful substance is formed in chemical agent residue and modifying process, because
And it is unsatisfactory for the requirement of consumer；Using transglutaminase be modified can catalytic proteins peptide chain intramolecular and intermolecular occurs
Covalent cross-linking occurs, so as to improve protein gel, this biological modified method has the advantages of mild condition, safe green,
Thus with commercial introduction value.At present, transglutaminase cost is higher, and unstable in heat, soda acid and organic solvent
Fixed, this also limits the industrialization conversion of enzyme process modified protein.
Invention content
Present invention aims to overcome that prior art defect, provides a kind of utilization immobilised enzymes modification raising sesame protein and coagulates
The method of colloidality, this method can effectively improve sesame protein gelation, both avoid residual there are reagent in chemical process mode
Problem is stayed, and there is the features such as mild condition is controllable, green energy conservation, Product Safety and high added value, is easy to industrialized production.
To achieve the above object, the present invention adopts the following technical scheme that：
It is a kind of that the method for improving sesame protein gelation is modified using immobilised enzymes, include the following steps：
1）Sesame crushes oil removing：Sesame is crushed（It is crushed to 40-60 mesh）, the grease in sesame, extraction are extracted using organic solvent
After taking, the black sesame powder after oil removing is collected（It is preferred that can residual organic solvents be removed by vacuum distillation）, it is spare；
The organic solvent is petroleum ether, pentane or ether.Extraction conditions is：30-60 DEG C of extraction temperature, sesame with it is organic
The solid-liquid ratio of solvent is 1g：3-6ml（m/v）, extract 3-6 times, each extraction time is 20-60 min.It is evaporated under reduced pressure item
Part：Pressure -0.08--0.10 MPa, temperature are 50-70 DEG C, time 30-60 min；
2）Multiple enzyme hydrolysis：Black sesame powder after oil removing with water is mixed and is made into 5-25%（m/v）Solution a and adjust pH to 3.0-
5.5, it adds in multiple enzyme and is finished under the stirring condition of 100-400 rpm in 30-60 DEG C of hydrolysis 30-120 min, hydrolysis
Afterwards, it cools down, stand, centrifugation（Can be specifically：4 DEG C are cooled to, 60-180 min is stood, then uses 3000-5000 rpm
Centrifuge 30 min）, it collects and precipitates a, it is spare；
Wherein, it can be hydrochloric acid, sulfuric acid, phosphoric acid to adjust the acid that pH is used, and used alkali can be sodium hydroxide；
3）It is prepared by immobilised enzymes：Chitosan and epoxychloropropane are pressed into 1g：The ratio mixing of 3-5ml is after 60-70 DEG C of reaction
Then 10-30 min add in the polyamines of 1-5 times of chitosan mass, and react 5-25 min in 70-80 DEG C, reaction terminates
Afterwards, it is spare to collect solid a；
Under nitrogen protection, in the Fe of 0.05-0.2 mol/L3O4Isometric concentrated ammonia liquor is added in solution（Concentration 22-
25%）, 0.5-2 h are reacted at 70-80 DEG C, after reaction, collect solid Fe3O4Microballoon is stored in the distillation of pH2-4
In water；
After solid a diluted hydrochloric acid dissolutions, it is separately added into the solid Fe for accounting for chitosan mass 40-60%, 5-20%3O4Microballoon and
Sodium tripolyphosphate stirs evenly（30 min are stirred with 5,000-10,000 rpm）, with magnet adsorption solid particle, obtain magnetic
Property chitosan particle；
Magnetic chitosan particle is added in the phosphate buffer of the glutaraldehyde containing 2-6% and is made into concentration 0.2-0.5%（m/v）'s
Suspension, is stirred at room temperature reaction 1-4h, then adds in containing 2-8%（m/v）The phosphate buffer of transglutaminase continues
4-6 h are stirred to react, with magnet adsorption particle, distilled water is cleaned, and obtains immobilization transglutaminase, spare；Wherein,
The phosphate buffer addition of the transglutaminase containing 2-8% is 1-3 times of suspension volume；The phosphate buffer is dense
Spend 0.05mol/L, pH8；
4）Immobilised enzymes is modified：By step 2）The precipitation a of acquisition is mixed with water is made into 5-20%（m/v）Solution b and adjust pH
To 7.5-9.0, then add in immobilization transglutaminase and change under the mixing speed of 50-250 rpm in 30-65 DEG C
Property 20-100min, then with magnet adsorption recycle immobilised enzymes, solution use plate centrifuge with 1000-3000 rpm from
It is spare to collect filtrate for the heart；
5）Modified protein recycles：By step 4）After gained filtrate neutralizes, when being concentrated into 50%, it is extensive to add in distilled water for ultrafiltration membrane treatment
It again to initial volume, reuses ultrafiltration membrane and carries out hyperfiltration treatment, repeat aforesaid operations 2-5 times, solid content is adjusted with distilled water
Then concentration is spray-dried to 5-15%, that is, obtains finished product.
Specifically, step 2）In, the mixed enzyme that enzyme is made of cellulase, hemicellulase and pectase again,
0.05-0.50% of the additive amount of multiple enzyme for black sesame powder quality after oil removing, wherein, the weight percent of each raw material is in multiple enzyme：
Cellulase 30-60%, hemicellulase 15-35%, pectase 20-45%.
Specifically, step 3）In, the reaction of the chitosan, epoxychloropropane, polyamines carries out in microwave reactor；Institute
The polyamines stated is spermine and/or spermidine.
Specifically, step 4）In, the additive amount of immobilization transglutaminase is the 5-15% of solution b（m/v）.It is described
The filter cloth mesh number that plate centrifuge uses is 400-800 mesh.
Specifically, step 5）In, the ultrafiltration retaining molecular weight used is 8000-50000 Da.The operating pressure of ultrafiltration
For 0.5-1.5 Mpa.The condition of spray drying is：160-190 DEG C of inlet temperature, outlet temperature are 60-80 DEG C.
Enzyme immobilization technology can effectively improve the utilization rate of enzyme, so as to reduce the production cost of enzyme process；And immobilization
Enzyme can also improve the stability of enzyme, so as to reduce the limitation of enzymatic hydrolysis condition.Therefore, it is modified using immobilised enzymes and improves sesame egg
White gel has commercial introduction value and market development prospect.The present invention provides a kind of are modified using immobilised enzymes to improve sesame
The production technology of numb protein gel, this method can promote the gelation of sesame protein, increase the application range of sesame protein,
Expand sesame protein consumption market.Due to using the biologies such as immobilised enzymes, biological enzymolysis, UF membrane in the production technology of the invention
And physical refining processes, prevent in chemical process mode that there are reagent residue problems, improved safety and the quality of product.
The method of the present invention has pushed the deep processing of sesame protein resource to develop, and has both met consumption of the people to novel sesame food
Demand, and flourish the market bring abundant income to relevant enterprise.
Compared with prior art, the method for the present invention has the beneficial effect that：
1）Compared with physical modification, chemical modification, the method for the present invention uses immobilised enzymes modification technology controllable with mild condition, product
It is safe, the features such as being easy to industrialized production；
2）Desalination and concentration is carried out to feed liquid using membrane separation technique in the method for the present invention, it is energy-efficient and pollution-free；
3）Sesame protein gelation using the method for the present invention production is high, can be used in meat gruel, sausage, extrusion and puffing food,
With wide application market.
Specific embodiment
Technical scheme of the present invention is further discussed in detail with reference to embodiments, but protection scope of the present invention
It is not limited thereto.
In following each embodiments, relevant protein gel is carried out to the sesame protein product for preparing gained and is detected, specifically
Assay method is as follows：
The assay method of sesame protein gelation：Using texture analytic approach（TPA）.Prepare 13%（m,/v）Sesame protein solution,
Sesame protein solution is heated into 40min at 90 DEG C, gel is then rapidly cooled to room temperature with ice-water bath, final sample is put into 4
DEG C refrigerator overnight.Before second-compressed experiment, 1h is stood at room temperature, is carried out.Using the round probes of 50 mm of Φ, compression distance 10
Mm, 60 mm/min of forward speed, 60 mm/min of compression speed, 60 mm/min of recession speed.According to texture curve, calculate solidifying
Glue hardness.
Embodiment 1
It is a kind of that the method for improving sesame protein gelation is modified using immobilised enzymes, include the following steps：
1）Sesame crushes oil removing
200 g sesames is taken to be crushed to 40 mesh, 1000 mL petroleum ethers is added in and is extracted 5 times at 50 DEG C, extract 30 min, extraction every time
After, it collects black sesame powder and is evaporated under reduced pressure 40 min in -0.10 MPa, 60 DEG C, obtain the black sesame powder after oil removing, it is spare；
2）Multiple enzyme hydrolysis
Black sesame powder after oil removing with water is mixed and is made into 10%（m/v）Solution a, and with salt acid for adjusting pH to 4.0, add in 1.0 g
Multiple enzyme（The multiple enzyme is made of the mixing of cellulase, hemicellulase and pectase, three account for respectively multiple enzyme quality 45%,
30%、25%）In 50 DEG C of 90 min of hydrolysis under the stirring condition of 300 rpm, after hydrolysis, 4 DEG C are cooled to, stands 60
Min, subsequent 4000 rpm centrifuge 30 min, collect and precipitate a, spare；
3）It is prepared by immobilised enzymes
After 50 g chitosans are mixed with 150 mL epoxychloropropane, it is put into microwave reactor and reacts 30 min at 60 DEG C, so
After add in 150 g spermine, 70 DEG C of 25 min of reaction after reaction, collect solid a, spare；
Under nitrogen protection, in the Fe of 250 mL, 0.05 mol/L3O4Isometric concentrated ammonia liquor is added in solution, it is anti-at 75 DEG C
1 h is answered, after reaction, collects solid Fe3O4Microballoon is stored in the distilled water of pH2；
After solid a diluted hydrochloric acid dissolutions, 25 g solids Fe are added in3O4Microballoon and 5 g sodium tripolyphosphates, are stirred with 8,000 rpm
30 min are mixed, with magnet adsorption solid particle, obtain magnetic chitosan particle；
50 g magnetic chitosan particles are added to phosphate buffers of 10,000 mL containing 4% glutaraldehyde（PH8,0.05mol/L）
In, 2 h are stirred at room temperature, then add in the phosphate buffer that 20,000 mL contains 4% transglutaminase（PH8,0.05mol/
L）, continue to stir 4 h, after magnet adsorption particle, distilled water is cleaned, and obtains immobilization transglutaminase, spare；
4）Immobilised enzymes is modified
By step 2）The precipitation a of acquisition is mixed with water is made into 400 mL 10%（m/v）Solution b and adjust pH to 8.5, add in 20
G immobilizations transglutaminase, in 45 DEG C of modified 80 min, is then recycled under the mixing speed of 150 rpm with magnet adsorption
Immobilised enzymes, solution use the plate centrifuge equipped with 400 mesh filter screens to be centrifuged with 2,000 rpm, and it is spare to collect filtrate；
5）Modified protein recycles
By step 4）After gained filtrate neutralizes, using the ultrafiltration membrane treatment of 10,000 Da of molecular cut off, in operating pressure 0.5
It when MPa is concentrated into 50%, adds in distilled water and makes it restore to initial volume, reuse ultrafiltration membrane and carry out hyperfiltration treatment, continuous weight
Aforesaid operations 3 times again adjust solid concentration to 9% with distilled water, are spray-dried（180 DEG C of inlet temperature, outlet temperature 70
℃）, obtain 35.62 g of sesame protein finished product.
It understands after tested：The gel hardness of modified sesame protein obtained by above-mentioned preparation is 0.78N, more unmodified sesame egg
It is white to improve 1.95 times.
Embodiment 2
It is a kind of that the method for improving sesame protein gelation is modified using immobilised enzymes, include the following steps：
1）Sesame crushes oil removing
300 g sesames is taken to be crushed to 60 mesh, 1800 mL pentanes is added in and is extracted 4 times at 60 DEG C, extract 50 min, extraction every time
After, it collects black sesame powder and is evaporated under reduced pressure 60 min in -0.10 MPa, 70 DEG C, obtain the black sesame powder after oil removing, it is spare；
2）Multiple enzyme hydrolysis
Black sesame powder after oil removing with water is mixed and is made into 15%（m/v）Solution a, and with salt acid for adjusting pH to 3.5, add in 1.5 g
Multiple enzyme（The multiple enzyme is made of the mixing of cellulase, hemicellulase and pectase, three account for respectively multiple enzyme quality 50%,
30%、20%）In 55 DEG C of 100 min of hydrolysis under the stirring condition of 400 rpm, after hydrolysis, 4 DEG C are cooled to, is stood
90 min, subsequent 5000 rpm centrifuge 30 min, collect and precipitate a, spare；
3）It is prepared by immobilised enzymes
After 100 g chitosans are mixed with 300 mL epoxychloropropane, it is put into microwave reactor and reacts 20 min at 70 DEG C, so
After add in 400 g spermidines, 80 DEG C of 20 min of reaction, after reaction, collect solid a, it is spare；
Under nitrogen protection, in the Fe of 400 mL, 0.10 mol/L3O4Isometric concentrated ammonia liquor is added in solution, it is anti-at 75 DEG C
1 h is answered, after reaction, collects solid Fe3O4Microballoon is stored in the distilled water of pH3；
After solid a diluted hydrochloric acid dissolutions, 50 g solids Fe are added in3O4Microballoon and 10 g sodium tripolyphosphates, with 10,000
Rpm stirs 30 min, with magnet adsorption solid particle, obtains magnetic chitosan particle；
100 g magnetic chitosan particles are added to phosphate buffers of 20,000 mL containing 4% glutaraldehyde（PH8,0.05mol/
L）In, 2 h are stirred at room temperature, then add in the phosphate buffer that 20,000 mL contains 5% transglutaminase（PH8,
0.05mol/L）, continue to stir 5 h, after magnet adsorption particle, distilled water is cleaned, and obtains immobilization transglutaminase,
It is spare；
4）Immobilised enzymes is modified
By step 2）The precipitation a of acquisition is mixed with water is made into 1200 mL 5%（m/v）Solution b and adjust pH to 8.7, add in
100 g immobilizations transglutaminases, in 50 DEG C of modified 60 min, then use magnet adsorption under the mixing speed of 200 rpm
Immobilised enzymes is recycled, solution uses the plate centrifuge equipped with 600 mesh filter screens to be centrifuged with 3,000 rpm, and it is spare to collect filtrate；
5）Modified protein recycles
By step 4）After gained filtrate neutralizes, using the ultrafiltration membrane treatment of 20,000 Da of molecular cut off, in operating pressure 1.0
It when MPa is concentrated into 50%, adds in distilled water and makes it restore to initial volume, reuse ultrafiltration membrane and carry out hyperfiltration treatment, continuous weight
Aforesaid operations 4 times again adjust solid concentration to 10% with distilled water, are spray-dried（190 DEG C of inlet temperature, outlet temperature 60
℃）, obtain 52.72 g of sesame protein finished product.
It understands after tested：The gel hardness of modified sesame protein obtained by above-mentioned preparation is 0.81N, more unmodified sesame egg
It is white to improve 2.02 times.
Embodiment 3
It is a kind of that the method for improving sesame protein gelation is modified using immobilised enzymes, include the following steps：
1）Sesame crushes oil removing
300 g sesames is taken to be crushed to 60 mesh, 1500 mL ether is added in and is extracted 3 times at 45 DEG C, extract 60 min, extraction knot every time
Shu Hou collects black sesame powder and is evaporated under reduced pressure 60 min in -0.08 MPa, 60 DEG C, obtains the black sesame powder after oil removing, spare；
2）Multiple enzyme hydrolysis
Black sesame powder after oil removing with water is mixed and is made into 10%（m/v）Solution a, using hydrochloric acid and adjust pH to 4.5, add in 1g
Multiple enzyme（The multiple enzyme is made of the mixing of cellulase, hemicellulase and pectase, three account for respectively multiple enzyme quality 50%,
20%、30%）In 50 DEG C of 120 min of hydrolysis under the stirring condition of 300 rpm, after hydrolysis, 4 DEG C are cooled to, is stood
150 min, subsequent 5000 rpm centrifuge 30 min, collect and precipitate a, spare；
3）It is prepared by immobilised enzymes
After 100 g chitosans are mixed with 400 mL epoxychloropropane, it is put into microwave reactor and reacts 20 min at 70 DEG C, so
After add in 300 g spermine and spermidine mixture（The two mass ratio is 1:1）, 80 DEG C of 20 min of reaction, after reaction, collection
Solid a, it is spare；
Under nitrogen protection, in the Fe of 500 mL, 0.10 mol/L3O4Isometric concentrated ammonia liquor is added in solution, it is anti-at 75 DEG C
1 h is answered, after reaction, collects solid Fe3O4Microballoon is stored in the distilled water of pH2.5；
After solid a diluted hydrochloric acid dissolutions, 50 g solids Fe are added in3O4Microballoon and 10 g sodium tripolyphosphates, with 9,000 rpm
30 min are stirred, with magnet adsorption solid particle, obtain magnetic chitosan particle；
150 g magnetic chitosan particles are added to phosphate buffers of 30,000 mL containing 4% glutaraldehyde（PH8,0.05mol/L）
In, 2 h are stirred at room temperature, then add in 60,000 mL containing 6%（m/v）The phosphate buffer of transglutaminase（PH8,
0.05mol/L）, continue to stir 5 h, after magnet adsorption particle, distilled water is cleaned, and obtains immobilization transglutaminase,
It is spare；
4）Immobilised enzymes is modified
By step 2）The precipitation a of acquisition is mixed with water is made into 600 mL 10%（m/v）Solution b and adjust pH to 8.5, add in 90
G immobilizations transglutaminase, in 50 DEG C of modified 50 min, is then recycled under the mixing speed of 150 rpm with magnet adsorption
Immobilised enzymes, solution use the plate centrifuge equipped with 800 mesh filter screens to be centrifuged with 3,000 rpm, and it is spare to collect filtrate；
5）Modified protein recycles
By step 4）After gained filtrate neutralizes, using the ultrafiltration membrane treatment of 8,000 Da of molecular cut off, in operating pressure 1.5
It when MPa is concentrated into 50%, adds in distilled water and makes it restore to initial volume, reuse ultrafiltration membrane and carry out hyperfiltration treatment, continuous weight
Aforesaid operations 4 times again adjust solid concentration to 15% with distilled water, are spray-dried（190 DEG C of inlet temperature, outlet temperature 60
℃）, obtain 52.69 g of sesame protein finished product.
It understands after tested：The gel hardness of modified sesame protein obtained by above-mentioned preparation is 0.85N, more unmodified sesame egg
It is white to improve 2.12 times.
Claims (5)
1. a kind of be modified the method for improving sesame protein gelation using immobilised enzymes, which is characterized in that includes the following steps：
1）Sesame crushes oil removing：Sesame is crushed, the grease in sesame is extracted using organic solvent, after extraction, collection removes
Black sesame powder after oil, it is spare；
2）Multiple enzyme hydrolysis：Black sesame powder after oil removing with water is mixed and is made into the solution a of 5-25% and adjusts pH to 3.0-5.5, is added
Enter again enzyme in 30-60 DEG C of hydrolysis 30-120 min, after hydrolysis, cooling is stood, centrifugation, is collected and is precipitated a, spare；
3）It is prepared by immobilised enzymes：Chitosan and epoxychloropropane are pressed into 1g：The ratio mixing of 3-5ml is after 60-70 DEG C of reaction
Then 10-30 min add in the polyamines of 1-5 times of chitosan mass, and react 5-25 min in 70-80 DEG C, reaction terminates
Afterwards, it is spare to collect solid a；
Under nitrogen protection, in the Fe of 0.05-0.2 mol/L3O4Isometric concentrated ammonia liquor is added in solution, at 70-80 DEG C
0.5-2 h are reacted, after reaction, collect solid Fe3O4Microballoon is stored in the distilled water of pH2-4；
After solid a diluted hydrochloric acid dissolutions, it is separately added into the solid Fe for accounting for chitosan mass 40-60%, 5-20%3O4Microballoon and
Sodium tripolyphosphate stirs evenly, and with magnet adsorption solid particle, obtains magnetic chitosan particle；
Magnetic chitosan particle is added in the phosphate buffer of the glutaraldehyde containing 2-6% and is made into the suspended of concentration 0.2-0.5%
Liquid is stirred at room temperature reaction 1-4h, then adds in the phosphate buffer of the transglutaminase containing 2-8%, continue to be stirred to react
4-6 h, with magnet adsorption particle, distilled water is cleaned, and obtains immobilization transglutaminase, spare；Wherein, paddy containing 2-8%
The phosphate buffer addition of glutamine transferase is 1-3 times of suspension volume；
4）Immobilised enzymes is modified：By step 2）The precipitation a of acquisition the solution b for being made into 5-20% is mixed with water and adjust pH to
Then 7.5-9.0 adds in immobilization transglutaminase in 30-65 DEG C of modified 20-100min, it is standby to collect filtrate for centrifugation
With；
5）Modified protein recycles：By step 4）After gained filtrate neutralizes, when being concentrated into 50%, it is extensive to add in distilled water for ultrafiltration membrane treatment
It again to initial volume, reuses ultrafiltration membrane and carries out hyperfiltration treatment, repeat aforesaid operations 2-5 times, solid content is adjusted with distilled water
Then concentration is spray-dried to 5-15%, that is, obtains finished product.
2. the method for improving sesame protein gelation is modified using immobilised enzymes as described in claim 1, which is characterized in that step
2）In, the mixed enzyme that enzyme is made of cellulase, hemicellulase and pectase again, the additive amount of multiple enzyme is after oil removing
The 0.05-0.50% of black sesame powder quality, wherein, the weight percent of each raw material is in multiple enzyme：Cellulase 30-60%, half fiber
The plain enzyme 15-35%, pectase 20-45% of dimension.
3. the method for improving sesame protein gelation is modified using immobilised enzymes as described in claim 1, which is characterized in that step
3）In, the reaction of the chitosan, epoxychloropropane, polyamines carries out in microwave reactor；The polyamines for spermine and/or
Spermidine.
4. the method for improving sesame protein gelation is modified using immobilised enzymes as described in claim 1, which is characterized in that step
4）In, the additive amount of immobilization transglutaminase is the 5-15% of solution b.
5. the method for improving sesame protein gelation is modified using immobilised enzymes as described in claim 1, which is characterized in that step
5）In, the ultrafiltration retaining molecular weight used is 8000-50000 Da.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113170829A (en) * | 2021-05-24 | 2021-07-27 | 炎陵县标量生物科技有限公司 | Sansheng fat-reducing tea |
| CN113473856A (en) * | 2019-03-06 | 2021-10-01 | 居里公司 | Preservative compositions and methods of use thereof |
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| CN113170829A (en) * | 2021-05-24 | 2021-07-27 | 炎陵县标量生物科技有限公司 | Sansheng fat-reducing tea |
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