CN108634089A - A kind of preparation method of the high gelation bean protein powder of low sensitization - Google Patents
A kind of preparation method of the high gelation bean protein powder of low sensitization Download PDFInfo
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- CN108634089A CN108634089A CN201810467216.7A CN201810467216A CN108634089A CN 108634089 A CN108634089 A CN 108634089A CN 201810467216 A CN201810467216 A CN 201810467216A CN 108634089 A CN108634089 A CN 108634089A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23J3/00—Working-up of proteins for foodstuffs
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- A23J3/16—Vegetable proteins from soybean
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- A—HUMAN NECESSITIES
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Abstract
The present invention relates to a kind of preparation methods of the low high gelation bean protein powder of sensitization.Concrete operations are as follows：Subtract and carries the obtained bean protein powder of the heavy redissolution of acid；It configures peas protein and modifies storing solution；Polyethyleneglycol derivative is added（It is preferred that mPEG SC, mPEG SPA, mPEG SS）It carries out protein modified；The unbonded mPEG dressing agents of ultrafiltration recycling；Protein modified liquid is dried to obtain polyethyleneglycol modified bean protein powder.The present invention modifies peas protein using polyethyleneglycol derivative, realizes pointed decoration of the dressing agent to peas protein so that modification reaction is controllable, the functionality of bean protein powder after effective guarantee modification；PEG chains are conjugated on peas protein after reaction, can effectively shield sensitization activity domain, reduce sensitization activity；The gelation of bean protein powder is improved simultaneously；Reaction time is short, and reaction efficiency is high, and simple for process easily operated；Reaction condition green is mild, is conducive to industrial automation production.
Description
Technical field
The invention belongs to food protein manufacture fields, and in particular to a kind of low sensitization, the system of high gelation bean protein powder
Preparation Method.
Background technology
Peas protein（Protein isolate, protein concentrate）It is a kind of important plant protein resource, it contains 18 kinds or more
Amino acid, nutrition is balanced, and with multiple functions properties such as gelation, emulsibility, foaming characteristic, retentiveness, liposuctions, is eating
Functional auxiliary material is can be used as in product processing industry, is with a wide range of applications.Gelation refers to protein product under a certain concentration
After heat-treated, the performance of the colloidal tissue with some strength and elasticity is formed when condensation, is that peas protein is most important
One of property, be widely used in the product processing and fabricating including pork luncheon meat, sausage, ham etc., although beans egg
White gelation is gradually developed in the food industry, but its strong sensitization still limits peas protein and exists
Further utilization in food, is modified peas protein, and the bean protein powder for preparing the low high gelation of sensitization adds food
Work and peas protein with all having significance.
It is reported that there are many methods to be employed for improving the functional characteristics such as protein gel at present, such as HIGH PRESSURE TREATMENT, alcohol
Wash, soda acid processing, acetylation, glycosylation, phosphorylation and enzyme modification, but traditional physical chemistry and biological method is often brought
Albumen isomerization, amino acid are destroyed, toxic chemical substance introduces, equipment is corroded and are reacted the problems such as complicated, and are caused to albumen
Quick property does not have good improvement result.It has not yet to see a kind of mild safe and protein gel can be improved, reduce strong cause
The processing method of quick property applies to the modification of peas protein.
Polyethyleneglycol derivative is a kind of Hydrophilicrto polyether, since 1991 just by U.S. Food and Drug Administration's core
Quasi- safety, and ratify to apply in food and medicine.Recent studies suggest that, polyethyleneglycol derivative modifies protein can both at home and abroad
Enhance its dissolubility, promotes albumen dispersibility, prevent static focus, it is therefore, polyethyleneglycol modified to be widely used in drug egg
White modification, such as polyethyleneglycol modified adriamycin, immunotoxin couple interferon, 1- types Tumor Necrosis Factor Receptors and phosphorus
Acyl ethanol amine etc., but its in food protein with being rarely reported.The present invention is distributed according to peas protein epitope
Feature, preferably mono methoxy polyethylene glycol（mPEG）Succinimdyl carbonate radical derivative（mPEG-SC）Or succinyl is sub-
Amine succinate derivative（mPEG-SS）Or succinimidyl propionate radical derivative（mPEG-SPA）Pointed decoration is in protein
The N-terminal of middle lysine, modification reaction is in the process without the introducing of other chemical reagent, reaction green, mild, safe, operation
Simplicity, no waste liquid generate, and have not only significantly reduced the sensitization of peas protein, but also improve the gelation of peas protein, are beans
The application of albuminoid in the food industry provides more possibilities.
Invention content
In order to solve the problem of existing peas protein be formed by gelling performance it is poor and have stronger sensitization, this
Invention modifies peas protein using polyethyleneglycol derivative, provide a kind of low sensitization, high gelation bean protein powder preparation side
Method.
Steps are as follows for a kind of preparation manipulation of the high gelation bean protein powder of low sensitization：
（1）It is polyethyleneglycol modified
At room temperature, bean protein powder adds water to be uniformly mixed, and obtains the peas protein solution of mass concentration 1~3%；According to beans
Polyethyleneglycol modified dose of mass fraction 0.5~3%, 4~55 DEG C of temperature, reaction 0.5~6 is added in the quality of albuminoid solution
H obtains protein modified thick liquid；It is protein modified thick using 5~10 KDa ultrafiltration membrane ultrafiltration recycling under 0.1~0.5 Mpa pressure
Polyethyleneglycol modified dose be not associated in liquid, obtains peas protein decorating liquid；
（2）Low sensitization, the drying of high gelation bean protein powder
Peas protein decorating liquid is dried, the high gelation of low sensitization of moisture≤5% of polyethyleneglycol derivative modification is obtained
Bean protein powder；
The high gelation bean protein powder of low sensitization, compared with untreated bean protein powder, sensitization reduction >=
50%, gelation improves >=30%.
The technical solution further limited is as follows：
Step（1）In, bean protein powder is made using alkali extraction and acid precipitation, and concrete operation step is as follows：
（1.1）Play powder sieving：
Bean or pea are crushed into 2~5 min in pulverizer, 80~200 mesh sieve is crossed, obtains bean powder；
（1.2）Degreasing
1 part of bean powder and 2~6 parts of petroleum ether are mixed, stirring degreasing stands 1~5 h after 1~3 day, and petroleum ether is poured out, from
So air-dried 10 h, obtain defatted soy flour；
（1.3）Alkali carries
By solid-to-liquid ratio 1g：10mL, by defatted soy flour and pure water mixing, with the aqueous slkali tune pH value of mass concentration 10% be 7.0~
8.0；Magnetic agitation alkali carries, 100 ~ 2000 revs/min of rotating speed extract 0.5~24 h；It centrifuges, rotating speed 6000~12000
Rev/min, 0.5~5.5 h of time obtains alkali carries supernatant；
（1.4）Acid is heavy
The acid solution of mass concentration 10% is added in alkali carries supernatant, it is 4.0~5.0 to adjust pH value；It centrifuges, rotating speed
3000~12000 revs/min, 20~60 min of time, obtain sediment；
（1.5）Bean protein powder redissolves
By solid-to-liquid ratio 1g：Sediment and pure water are uniformly mixed by 10mL, with the aqueous slkali tune pH value of mass concentration 10% be 7.0~
8.0, until solution is clarified, obtain redissolving solution；
（1.6）It is dry
Using technologies such as vacuum freeze drying, spray drying or forced air dryings, solution drying will be redissolved, bean protein powder is obtained.
The step（1）In, bean or pea are one kind in the economic seeds such as soybean, kidney bean, broad bean, sword bean plant legume crop.
Step（1.3）In, the aqueous slkali is the sodium hydroxide solution of the mass concentration 10% of food-grade, mass concentration 10%
Sodium carbonate liquor, mass concentration 10% sodium bicarbonate solution in one kind.
Step（1.4）In, the acid solution is that acetic acid solution, the citric acid of mass concentration 10% of mass concentration 10% are molten
Liquid, mass concentration 10% phosphoric acid solution in one kind.
Step（1.6）Or step（9）In, the vacuum freeze drying condition：0.1 Mpa of vacuum degree, drying temperature -20
~-60 DEG C；The spray drying condition：2~5 L/h of charging rate of spray dryer, 170~230 DEG C of inlet air temperature, go out
50~100 DEG C of air temperature；The forced air drying condition：In blast drier, 60-110 DEG C of heating temperature, air velocity
0.5~10 m/s.
Described polyethyleneglycol modified dose is polyethyleneglycol derivative, preferably mono methoxy polyethylene glycol succinimide carbonic acid
Ester（mPEG-SC）Or mono methoxy polyethylene glycol succinimidyl succinate（mPEG-SS）Or mono methoxy polyethylene glycol third
Sour succinimide ester（mPEG-SPA）In one kind.
The advantageous effects of the present invention are embodied in the following aspects：
（1）Effectively improve gelation
The present invention modifies peas protein using polyethyleneglycol derivative, and the beans product dissolubility after modification significantly increases
Height, albumen clustering phenomena is reduced in gel process, is formed by that protein gel is homogeneous, elastic good and intensity is high, effectively
Improve peas protein gelation.
（2）Reduce sensitization
After polyethyleneglycol derivative modifies peas protein, the polyethyleneglycol derivative chain that is connected, which can be covered effectively, keeps away beans egg
Epitope activity domain in white structure, reduces the sensitization of protein, overcomes peas protein and have in food processing field
The defect for having strong sensitization promotes the popularization and application of peas protein in the food industry.
（3）Pointed decoration, reaction are controllable
The present invention preferentially selects the mono methoxy polyethylene glycol for the modification of amino acid chain N-terminal（mPEG）Dressing agent（It is preferred that mPEG-
SC, mPEG-SPA, mPEG-SS etc.）, can specificity combined with the N-terminal of lysine in peas protein, realize dressing agent to beans
The pointed decoration of albumen so that modification reaction is controllable, the functionality of peas protein after effective guarantee modification, it is ensured that it is in food work
Stablizing in industry develops and uses.
（4）It is simple for process, safe efficient, green
The present invention is using polyethyleneglycol derivative as dressing agent, and product safety is reliable, and entire modification reaction process is in neutral ring
It is carried out under border, whole process reaction is mild, etching apparatus and is not polluted without exogenous chemical substance, most fast 0.5 h completes modification, and technology is several
Non-energy-consumption, safely and effectively, and it is simple for process, it is easy to operate, easily realize industrial automation.
Specific implementation mode
With reference to embodiment, the present invention is further described.
Embodiment 1
Using mono methoxy polyethylene glycol succinimdyl carbonate（mPEG-SC）Modification prepares the low high gelation black soya bean egg of sensitization
The concrete operation step of white powder is as follows：
（1）Play powder, sieving：
1 part of black soya bean is placed in pulverizer and crushes 2 min, powder crosses 120 mesh sieve.
（2）Degreasing：
The powder that 1 part is sieved is mixed with 2 parts of petroleum ether, stirring degreasing 1 day stands 1 h, petroleum ether, natural wind is poured out
Dry 10 h；
（3）Alkali carries：
By the black kidney bean powder and 10 parts of pure water after 1 part of degreasing（Solid-to-liquid ratio 1：10）Mixing, with concentration 10%（m/v）Sodium bicarbonate
（NaHCO3）Solution tune pH is 7.0, extracts 2 h with 600 revs/min of rotating speed magnetic agitation, 0.5 is centrifuged under 8000 revs/min
H takes supernatant；
（4）Acid is heavy：
It is to centrifuge 20 min under 4.0,3000 revs/min by the citric acid solution tune pH of 1 part of alkali carries supernatant concentration 1%, it is heavy to take
It forms sediment；
（5）It redissolves：
By the heavy shallow lake of 1 part of acid and 10 parts of pure water（Solid-to-liquid ratio 1:10）Mixing, with concentration 10%（m/v）Sodium bicarbonate（NaHCO3）It is molten
Liquid tune pH is 7.0, redissolves to solution and clarifies；
（6）Vacuum freeze drying：
Liquid will be redissolved and carry out precooling, be then placed in vacuum freeze drier, in 0.1 Mpa of vacuum degree, freeze-drying temperature-
Under the conditions of 20 DEG C, freeze-drying to moisture≤5% obtains black bean protein powder；
（7）Configure the protein modified storing solution of black soya bean：
At room temperature, by 1 part of black bean protein powder and 99 parts of pure water mixings（Concentration 1%）, 600 revs/min of 20 min of lower magnetic agitation make
Black soya bean albumen fully dissolves, and obtains the protein modified storing solution of black soya bean of concentration 1%；
（8）MPEG-SC is modified：
0.5% part of mPEG-SC is added into the protein modified storing solution of black soya bean of 1 part of concentration 1%, is reacted 0.5 h under the conditions of 4 DEG C, is obtained
Protein modified thick liquid；
（9）Unbonded mPEG-SC recycling：
By protein modified thick liquid at 0.1 MPa, with the unbonded mPEG dressing agents of the ultrafiltration membrane ultrafiltration recycling of 5 KDa；
（10）Vacuum freeze drying：
The protein modified liquid of black soya bean is subjected to precooling, is then placed in vacuum freeze drier, in 0.1 Mpa of vacuum degree, freezing
Under the conditions of -20 DEG C of drying temperature, it is black to obtain the high gelation of low sensitization that mPEG-SC is modified for freeze-drying to moisture≤5%
Legumin powder, compared with untreated black kidney bean albumen powder, sensitization reduces by 63%, and gelation improves 31%.
Embodiment 2
Methoxy poly (ethylene glycol) succinimidyl propionate（mPEG-SPA）Modification prepares the low high gelation kidney bean albumen powder of sensitization
Concrete operation step it is as follows：
（1）Play powder, sieving：
1 part of kidney bean is placed in pulverizer and crushes 3 min, powder crosses 120 mesh sieve.
（2）Degreasing：
The powder that 1 part is sieved is mixed with 4 parts of petroleum ether, stirring degreasing 2 days stands 3 h, petroleum ether, natural wind is poured out
Dry 10 h.
（3）Alkali carries：
By the kidney bean powder and 10 parts of pure water after 1 part of degreasing（Solid-to-liquid ratio 1：10）Mixing, with concentration 10%（m/v）NaOH solution tune
PH is 7.5, extracts 8 h with 600 revs/min of rotating speed magnetic agitation, centrifuges 1 h under 10000 revs/min, take supernatant.
（4）Acid is heavy：
It is to centrifuge 40 min under 4.5,5000 revs/min by the citric acid solution tune pH of 1 part of alkali carries supernatant concentration 1%, it is heavy to take
It forms sediment.
（5）It redissolves：
By the heavy shallow lake of 1 part of acid and 10 parts of pure water（Solid-to-liquid ratio 1:10）Mixing, with concentration 10%（m/v）NaOH solution tune pH be
7.5, it redissolves to solution and clarifies.
（6）Forced air drying：
Liquid are redissolved by 20 parts, it is dry to moisture≤5% under the conditions of 75 DEG C, the forced air drying of 5 m/s of air velocity, it obtains
Obtain rue bean protein powder.
（7）Configure the protein modified storing solution of kidney bean：
At room temperature, by 2 parts of kidney bean albumen powders and 98 parts of pure water mixings, 600 revs/min of 20 min of lower magnetic agitation make kidney bean albumen
Fully dissolving, obtains the protein modified storing solution of kidney bean of concentration 2%.
（8）MPEG-SPA is modified：
1.5% part of mPEG-SC is added into the protein modified storing solution of kidney bean of 1 part of concentration 2%, is reacted 3 h under the conditions of 30 DEG C, is obtained
Protein modified thick liquid.
（9）Unbonded mPEG-SPA recycling：
By protein modified thick liquid at 0.3 MPa, with the unbonded mPEG dressing agents of the ultrafiltration membrane ultrafiltration recycling of 8 KDa.
（10）Forced air drying：
It is dry to contain to moisture under the conditions of 75 DEG C, the forced air drying of 5 m/s of air velocity by 20 parts of protein modified solution of kidney bean
Amount≤5% obtains the kidney bean albumen powder of mPEG-SC modifications, and compared with untreated kidney bean albumen powder, sensitization reduces
59%, gelation improves 34%.
Embodiment 3
Methoxy poly (ethylene glycol) succinimidyl succinate（mPEG-SS）Modification prepares low sensitization, high gelation Broad Bean Protein
The concrete operation step of powder is as follows：
（1）Play powder, sieving：
1 part of broad bean is placed in pulverizer and crushes 5 min, powder crosses 120 mesh sieve.
（2）Degreasing：
The powder that 1 part is sieved is mixed with 6 parts of petroleum ether, stirring degreasing 3 days stands 5 h, petroleum ether, natural wind is poured out
Dry 10 h.
（3）Alkali carries：
By the broad bean powder and 10 parts of pure water after 1 part of degreasing（Solid-to-liquid ratio 1：10）Mixing, with concentration 10%（m/v）Sodium bicarbonate
（NaHCO3）Solution tune pH is 8.0, extracts 12 h with 600 revs/min of rotating speed magnetic agitation, is centrifuged under 12000 revs/min
1.5 h, take supernatant.
（4）Acid is heavy：
It is to centrifuge 60 min under 5.0,8000 revs/min by the acetic acid solution tune pH of 1 part of alkali carries supernatant concentration 1%, it is heavy to take
It forms sediment.
（5）It redissolves：
By the heavy shallow lake of 1 part of acid and 10 parts of pure water（Solid-to-liquid ratio 1:10）Mixing, with concentration 10%（m/v）NaCO3Solution tune pH is
8.0, it redissolves to solution and clarifies.
（6）Spray drying：
Liquid is redissolved by 1 part to dry using spray dryer, in 5 L/h of charging rate, 230 DEG C of inlet air temperature, leaving air temp 100
It is dried under the conditions of DEG C to moisture≤5%, obtains Broad Bean Protein.
（7）It configures Broad Bean Protein and modifies storing solution：
At room temperature, by 3 parts of Broad Bean Proteins and 97 parts of pure water mixings（Concentration 3%）, 600 revs/min of 20 min of lower magnetic agitation make
Broad Bean Protein fully dissolves, and obtains the Broad Bean Protein modification storing solution of concentration 3%.
（8）MPEG-SS is modified：
3% part of mPEG-SS is added into the Broad Bean Protein modification storing solution of 1 part of concentration 3%, 6 h is reacted under the conditions of 55 DEG C, obtains egg
Thick liquid is modified in vain.
（9）Unbonded mPEG-SS dressing agents recycling：
By protein modified thick liquid at 0.5 MPa, with the unbonded PEG dressing agents of the ultrafiltration membrane ultrafiltration recycling of 10 KDa.
（10）Spray drying：
Broad Bean Protein decorating liquid is sent in spray dryer, in 5 L/h of charging rate, 230 DEG C of inlet air temperature goes out wind-warm syndrome
It is dried under the conditions of 100 DEG C of degree to moisture≤5%, obtains the high gelation Broad Bean Protein of low sensitization of mPEG-SS modifications, with
Untreated Broad Bean Protein compares, and sensitization reduces 56%, and gelation improves 35%.
Claims (7)
1. a kind of preparation method of the high gelation bean protein powder of low sensitization, it is characterised in that operating procedure is as follows：
（1）It is polyethyleneglycol modified
At room temperature, bean protein powder plus water are uniformly mixed, obtain the peas protein solution of mass concentration 1~3%；According to
Polyethyleneglycol modified dose of mass fraction 0.5~3%, 4~55 DEG C of temperature, reaction 0.5~6 is added in the quality of peas protein solution
H obtains protein modified thick liquid；It is protein modified thick using 5~10 KDa ultrafiltration membrane ultrafiltration recycling under 0.1~0.5 Mpa pressure
Polyethyleneglycol modified dose be not associated in liquid, obtains peas protein decorating liquid；
（2）Low sensitization, the drying of high gelation bean protein powder
Peas protein decorating liquid is dried, the low sensitization of moisture≤5% of polyethyleneglycol derivative modification, high gel are obtained
Property bean protein powder；
The low sensitization, high gelation bean protein powder, compared with untreated bean protein powder, sensitization reduction >=
50%, gelation improves >=30%.
2. a kind of preparation method of low high gelation bean protein powder of sensitization according to claim 1, it is characterised in that：Step
Suddenly（1）In, the bean protein powder is made using alkali extraction and acid precipitation, and concrete operation step is as follows：
（1.1）Play powder sieving：
Bean or pea are crushed into 2~5 min in pulverizer, 80~200 mesh sieve is crossed, obtains bean powder；
（1.2）Degreasing
1 part of bean powder and 2~6 parts of petroleum ether are mixed, stirring degreasing stands 1~5 h after 1~3 day, and petroleum ether is poured out, from
So air-dried 10 h, obtain defatted soy flour；
（1.3）Alkali carries
By solid-to-liquid ratio 1g：10mL, by defatted soy flour and pure water mixing, with the aqueous slkali tune pH value of mass concentration 10% be 7.0~
8.0；Magnetic agitation alkali carries, 100 ~ 2000 revs/min of rotating speed extract 0.5~24 h；It centrifuges, rotating speed 6000~12000
Rev/min, 0.5~5.5 h of time obtains alkali carries supernatant；
（1.4）Acid is heavy
The acid solution of mass concentration 10% is added in alkali carries supernatant, it is 4.0~5.0 to adjust pH value；It centrifuges, rotating speed
3000~12000 revs/min, 20~60 min of time, obtain sediment；
（1.5）Bean protein powder redissolves
By solid-to-liquid ratio 1g：Sediment and pure water are uniformly mixed by 10mL, with the aqueous slkali tune pH value of mass concentration 10% be 7.0~
8.0, until solution is clarified, obtain redissolving solution；
（1.6）It is dry
Using technologies such as vacuum freeze drying, spray drying or forced air dryings, solution drying will be redissolved, bean protein powder is obtained.
3. a kind of preparation method of low high gelation bean protein powder of sensitization according to claim 1 or 2, feature exist
In：The bean or pea are one kind in the economic seeds such as soybean, kidney bean, broad bean, sword bean plant legume crop.
4. a kind of preparation method of low high gelation bean protein powder of sensitization according to claim 2, it is characterised in that：Step
Suddenly（1.3）In, the aqueous slkali is that sodium hydroxide solution, the sodium carbonate of mass concentration 10% of the mass concentration 10% of food-grade are molten
Liquid, mass concentration 10% sodium bicarbonate solution in one kind.
5. a kind of preparation method of low high gelation bean protein powder of sensitization according to claim 2, it is characterised in that：Step
Suddenly（1.4）In, the acid solution is the acetic acid solution of mass concentration 10%, the citric acid solution of mass concentration 10%, mass concentration
One kind in 10% phosphoric acid solution.
6. a kind of preparation method of low high gelation bean protein powder of sensitization according to claim 2, it is characterised in that：Step
Suddenly（1.6）Or step（9）In, the vacuum freeze drying condition：0.1 Mpa of vacuum degree, drying temperature -20~-60 DEG C；Institute
State spray drying condition：2~5 L/h of charging rate of spray dryer, 170~230 DEG C of inlet air temperature, leaving air temp 50~
100 ℃；The forced air drying condition：In blast drier, 60-110 DEG C of heating temperature, 0.5~10 m/s of air velocity.
7. a kind of preparation method of low high gelation bean protein powder of sensitization according to claim 1, it is characterised in that：Institute
It is mono methoxy polyethylene glycol succinimdyl carbonate or methoxy poly (ethylene glycol) succinimide to state polyethyleneglycol modified dose
One kind in succinate or mono methoxy polyethylene glycol succinimidyl propionate.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113261608A (en) * | 2021-06-07 | 2021-08-17 | 江苏海王健康生物科技有限公司 | Preparation method and preparation device of low-sensitization high-gel bean protein powder |
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Application publication date: 20181012 |