CN111066944A - Method for improving functional properties of piscine - Google Patents
Method for improving functional properties of piscine Download PDFInfo
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- CN111066944A CN111066944A CN201911312047.0A CN201911312047A CN111066944A CN 111066944 A CN111066944 A CN 111066944A CN 201911312047 A CN201911312047 A CN 201911312047A CN 111066944 A CN111066944 A CN 111066944A
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- ultrasonic
- piscine
- functional properties
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- pea
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- 238000000034 method Methods 0.000 title claims abstract description 20
- 102000006395 Globulins Human genes 0.000 claims abstract description 22
- 108010044091 Globulins Proteins 0.000 claims abstract description 22
- 238000006243 chemical reaction Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 230000004048 modification Effects 0.000 claims description 11
- 238000012986 modification Methods 0.000 claims description 11
- 239000000243 solution Substances 0.000 claims description 5
- 239000012460 protein solution Substances 0.000 claims description 4
- 238000009210 therapy by ultrasound Methods 0.000 claims description 4
- 239000008055 phosphate buffer solution Substances 0.000 claims description 2
- 230000001360 synchronised effect Effects 0.000 claims description 2
- 238000002604 ultrasonography Methods 0.000 claims 2
- 229910019142 PO4 Inorganic materials 0.000 claims 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims 1
- 239000010452 phosphate Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000005238 degreasing Methods 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000009145 protein modification Effects 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract 1
- 101710196023 Vicilin Proteins 0.000 description 11
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 239000002131 composite material Substances 0.000 description 6
- 239000008367 deionised water Substances 0.000 description 6
- 229910021641 deionized water Inorganic materials 0.000 description 6
- 239000002244 precipitate Substances 0.000 description 6
- 239000006228 supernatant Substances 0.000 description 6
- 239000003208 petroleum Substances 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 108010084695 Pea Proteins Proteins 0.000 description 3
- 238000003916 acid precipitation Methods 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000019702 pea protein Nutrition 0.000 description 3
- 239000008363 phosphate buffer Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000000502 dialysis Methods 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004153 renaturation Methods 0.000 description 2
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 238000002715 modification method Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 230000005477 standard model Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
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
-
- 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
- A23J1/142—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 by extracting with organic solvents
-
- 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
- A23J1/146—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 by using wave energy or electric current
-
- 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
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Peptides Or Proteins (AREA)
Abstract
The invention discloses a method for improving functional properties of piscine, and belongs to the technical field of protein modification. Pea raw powder is used as a raw material, and pea globulin is obtained by degreasing and salt extraction. Then carrying out countercurrent ultrasonic auxiliary treatment on the pea globulin serving as a raw material under the conditions of a certain feeding speed, ultrasonic reaction temperature, ultrasonic frequency and ultrasonic power, ultrasonic time and ultrasonic duty ratio to obtain a modified pea globulin solution. The method can be used for indirectly obtaining the piscine with good functional properties and expanding the application of the piscine in the food industry.
Description
Technical Field
The invention relates to a method for improving functional properties of pea globulin, in particular to a method for improving functional properties of pea globulin based on energy-gathering countercurrent ultrasonic technology, and belongs to the technical field of protein modification.
Background
Due to consumer concept and dietary choice requirements, the food industry has been looking for inexpensive, healthy and nutritional protein ingredients to replace traditional proteins such as whey and soy protein. Pea protein is a good source of essential amino acids, closer to the standard model recommended by FAO/WHO, rich in lysine, lacking in sulfur-containing amino acids, and like other vegetable proteins, methionine and cystine are their limiting amino acids. In recent years, pea proteins have received much attention due to their low cost, low allergenicity and high nutritional value. Among them, the vicilin is one of the main components of pea protein and accounts for 70-80% of pea seed protein, however, the wide application of the vicilin in the food industry is limited due to the poor functional properties of the vicilin.
Ultrasonic wave as a novel non-heat treatment technology has cavitation, can generate mechanical bond breaking effect on macromolecules, can strengthen the extraction process and accelerate reaction, and generated bubbles are extruded and broken to generate stronger mechanical shearing force instantly to change the conformation and the characteristics of protein, thereby improving the functional characteristics of the protein. Therefore, the invention utilizes the novel energy-gathering type countercurrent ultrasonic technology to carry out physical modification research on the vicilin so as to obtain the vicilin with good functional properties and provide a high-quality food additive for the food industry.
Disclosure of Invention
The invention aims to provide a physical modification method for improving the functional property of pea globulin, and more particularly relates to a method for improving the functional property of the pea globulin based on energy-gathered countercurrent ultrasonic technology.
In order to achieve the purpose, the invention provides the following technical scheme: a method for improving the functional properties of piscine protein comprising the steps of:
(1) pea starch degreasing treatment
Degreasing commercially available pea raw powder with petroleum ether at a ratio of 1:5-1:15(w/v) for 2h, vacuum drying the degreased pea powder at 40 ℃, and sieving with a 100-mesh sieve to obtain the degreased pea powder.
(2) Pea globulin extraction
Extracting the degreased pea powder obtained in the step (1) with deionized water according to a ratio of 1:10(w/v) for 2h, centrifuging at 8000rpm for 10min, and removing supernatant to obtain a composite precipitate containing the pea globulin. Extracting the composite precipitate with deionized water containing 0.5M NaCl at a ratio of 1:5-1:25(w/v) for 2h, centrifuging at 8000rpm for 10min, subjecting the obtained supernatant to acid precipitation, washing with water, renaturating, dialyzing, and drying to obtain piscine.
(3) Countercurrent ultrasonic modification treatment
Preparing the pea globulin obtained in the step (2) into a protein solution with the concentration of 10% (w/v) by using 20-50mM phosphate buffer solution (pH 7.4). In the process of the countercurrent ultrasonic modification treatment, the feeding speed is 50-100mL/min, the reaction temperature is controlled to be 20-50 ℃ by adopting a water bath circulating system, the countercurrent ultrasonic mode is a double-frequency synchronous combination (two are selected from 20, 22, 25, 28, 33 and 40 kHz), the ultrasonic power is 200-600W, the ultrasonic treatment time is 10-30min, and the ultrasonic working/intermittence time is 1/1-5s/5 s. After the treatment, the modified pea globulin solution can be obtained.
In the invention, preferably, the ratio of the pea powder to the petroleum ether in the step (1) is 1:10 (w/v).
In the present invention, it is preferable that the precipitation in step (3) is carried out in combination with water (containing 0.5M NaCl) at a ratio of 1:15 (w/v).
In the present invention, it is preferable that the concentration of the phosphate buffer in the step (4) is 50 mM. .
In the present invention, it is preferred that the feeding rate in said step (5) is 80mL/min
In the present invention, it is preferable that the ultrasonic reaction temperature in the step (5) is 40 ℃.
In the present invention, it is preferable that the ultrasonic frequency in the step (5) is a combination of 20kHz and 40 kHz.
In the present invention, it is preferable that the ultrasonic power in the step (5) is 400W.
In the present invention, it is preferable that the sonication time in the step (5) is 20 min.
In the present invention, it is preferable that the ultrasonic working/pause time in said step (5) is 5s/5 s.
The invention is different from the prior art in that:
the functional properties of the piscine are improved by utilizing energy-gathering type countercurrent ultrasonic circulation, so that the dissolubility, foamability, foaming stability, emulsibility and emulsification stability of the piscine can be improved, and the surface hydrophobicity and thermodynamic properties of protein are improved. The ultrasonic modification is a physical modification means, the modified product is natural and non-toxic and harmless, but the common chemical modification has potential harm to human health. The pea globulin modified by the method has good functional properties and can be used as a high-quality additive in the food industry.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Commercial pea raw powder is degreased by petroleum ether at a ratio of 1:5(w/v) to obtain degreased pea powder. Extracting defatted pea powder with deionized water at a ratio of 1:10(w/v) for 2h, centrifuging at 8000rpm for 10min, and discarding supernatant to obtain composite precipitate containing pea globulin. Extracting the composite precipitate with deionized water containing 0.5M NaCl at a ratio of 1:5(w/v) for 2h, centrifuging at 8000rpm for 10min, subjecting the obtained supernatant to acid precipitation, washing with water, renaturation, dialysis, and drying to obtain piscine. Pea globulin was prepared as a 10% (w/v) protein solution in 20mM phosphate buffer (pH 7.4). In the process of countercurrent ultrasonic modification treatment, the feeding speed is 50mL/min, the reaction temperature is controlled to be 20 ℃ by adopting a water bath circulating system, the double frequencies of 20kHz and 22kHz are synchronously combined, the ultrasonic power is 200W, the ultrasonic treatment time is 10min, and the ultrasonic working/intermittent time is 1s/1 s. The functional properties of the piscine are improved by the above treatment. As shown in table 1, the water holding capacity and oil holding capacity of the piscine after energy-gathering countercurrent ultrasonic modification treatment are significantly improved by 40.67% and 7.90%, respectively. In addition, compared with the non-modified vicilin, the modified vicilin has more excellent foamability, foaming stability, emulsifying property and emulsifying stability, and is respectively improved by 19.54 percent, 22.71 percent, 10.83 percent and 7.02 percent on the original basis, so that the modified vicilin is more suitable for food industries such as cakes, beverages and the like.
TABLE 1 comparison of functional Properties of pisolin
Example 2
Commercial pea raw powder is degreased by petroleum ether at a ratio of 1:15(w/v) to obtain degreased pea powder. Extracting defatted pea powder with deionized water at a ratio of 1:10(w/v) for 2h, centrifuging at 8000rpm for 10min, and discarding supernatant to obtain composite precipitate containing pea globulin. Extracting the composite precipitate with deionized water containing 0.5M NaCl at a ratio of 1:25(w/v) for 2h, centrifuging at 8000rpm for 10min, subjecting the obtained supernatant to acid precipitation, water washing, renaturation, dialysis, and drying to obtain piscine. Pea globulin was prepared as a 10% (w/v) protein solution in 50mM phosphate buffer (pH 7.4). In the process of countercurrent ultrasonic modification treatment, the feeding speed is 100mL/min, the reaction temperature is controlled to be 50 ℃ by adopting a water bath circulating system, the double frequencies of 33kHz and 40kHz are synchronously combined, the ultrasonic power is 600W, the ultrasonic treatment time is 30min, and the ultrasonic working/intermittent time is 5s/5 s. After the treatment, the gelling property of the pea globulin is improved. As shown in table 2, the protein concentration required for gel formation of vicilin after energy-focused countercurrent ultrasonic modification was only 11% compared to unmodified vicilin (13%), i.e., the mass of vicilin required for gel formation was reduced. Therefore, the energy-gathering type countercurrent ultrasonic modification performance can effectively improve the gelling property of the piscine in practical application, so that the piscine is more suitable to be used as an additive in food processing or food raw material formula.
TABLE 2 comparison of pea globulin minimum gel formation concentrations
In Table 2, "-" indicates that no gel was formed, and "+" indicates that a gel was formed.
Claims (8)
1. A method for improving the functional properties of piscine proteins comprising the steps of:
(1) preparation of pea globulin solution: preparing pea globulin into a protein solution with the concentration of 10% (w/v) by using 20-50mM phosphate buffer solution (pH7.4);
(2) modification treatment of pea globulin: the solution feeding speed is 50-100mL/min, the ultrasonic reaction temperature is controlled to be 20-50 ℃ by adopting a water bath circulating system, the countercurrent ultrasonic mode is a dual-frequency synchronous combination (two are selected from 20, 22, 25, 28, 33 and 40 kHz), the ultrasonic power is 200-600W, the ultrasonic treatment time is 10-30min, and the ultrasonic working/intermittence time is 1/1-5s/5 s. After the treatment, the modified pea globulin solution can be obtained.
2. A method for improving the functional properties of piscine as claimed in claim 1, wherein the concentration of phosphate (ph7.4) in step (1) is 50 mM.
3. The method for improving the functional properties of piscine of claim 1, wherein the feed rate in step (2) is 80 mL/min.
4. The method for improving the functional properties of piscine protein as claimed in claim 1, wherein the ultrasonic reaction temperature in step (2) is 40 ℃.
5. A method for improving the functional properties of piscine as claimed in claim 1, wherein the ultrasonic frequency in step (2) is a combination of 20kHz and 40 kHz.
6. The method for improving the functional properties of piscine protein as claimed in claim 1, wherein the ultrasonic power in step (2) is 400W.
7. The method for improving the functional properties of piscine protein as claimed in claim 1, wherein the ultrasound time in step (2) is 20 min.
8. A method for improving the functional properties of piscine as claimed in claim 1, wherein the ultrasound is applied/interrupted for 5s/5s in step (2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911312047.0A CN111066944B (en) | 2019-12-18 | 2019-12-18 | Method for improving functional properties of piscine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911312047.0A CN111066944B (en) | 2019-12-18 | 2019-12-18 | Method for improving functional properties of piscine |
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| Publication Number | Publication Date |
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| CN111066944A true CN111066944A (en) | 2020-04-28 |
| CN111066944B CN111066944B (en) | 2022-11-18 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841394A (en) * | 2021-01-18 | 2021-05-28 | 江苏大学 | Preparation method of modified pea protein and whey protein composite emulsion and composite gel |
| CN115484831A (en) * | 2020-05-04 | 2022-12-16 | 科廷科技大学 | Modified lupin proteins |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101427728A (en) * | 2008-12-05 | 2009-05-13 | 江苏大学 | Method for improving wheat plantule protein capability with supersonic wave |
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2019
- 2019-12-18 CN CN201911312047.0A patent/CN111066944B/en active Active
Patent Citations (1)
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| CN101427728A (en) * | 2008-12-05 | 2009-05-13 | 江苏大学 | Method for improving wheat plantule protein capability with supersonic wave |
Non-Patent Citations (2)
| Title |
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| 王忠合，等: "超声波处理对豌豆分离蛋白功能特性的影响", 《食品工业科技》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115484831A (en) * | 2020-05-04 | 2022-12-16 | 科廷科技大学 | Modified lupin proteins |
| CN112841394A (en) * | 2021-01-18 | 2021-05-28 | 江苏大学 | Preparation method of modified pea protein and whey protein composite emulsion and composite gel |
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