CN111528334A - Method for extracting whole protein from peas - Google Patents
Method for extracting whole protein from peas Download PDFInfo
- Publication number
- CN111528334A CN111528334A CN202010400267.5A CN202010400267A CN111528334A CN 111528334 A CN111528334 A CN 111528334A CN 202010400267 A CN202010400267 A CN 202010400267A CN 111528334 A CN111528334 A CN 111528334A
- Authority
- CN
- China
- Prior art keywords
- protein
- pea
- albumin
- peas
- clear water
- 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
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/34—Extraction; Separation; Purification by filtration, ultrafiltration or reverse osmosis
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/005—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from viruses
- C07K14/08—RNA viruses
- C07K14/145—Rhabdoviridae, e.g. rabies virus, Duvenhage virus, Mokola virus or vesicular stomatitis virus
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
Abstract
The invention discloses a method for extracting whole protein from peas, which comprises the steps of pretreating peas, and then removing starch through centrifugal separation to obtain protein slurry; then, treating the protein slurry, and respectively extracting pea protein and albumin from the protein slurry and then mixing to obtain total protein; because the albumin contains higher sulfur-containing amino acid, threonine, lysine and tyrosine, after the albumin is combined with the pea protein, the defect that the pea protein powder is lack of sulfur-containing amino acid is overcome, the amino acid required by a human body can be provided according to the optimal proportion, the requirement of the human body on the amino acid during protein synthesis can be fully met, the utilization rate of the pea is effectively improved, and resource waste is avoided.
Description
Technical Field
The invention belongs to the technical field of protein extraction, and particularly relates to a method for extracting whole protein from peas.
Background
Peas are excellent plant protein resources, and the pea seeds are relatively complete in nutrition and rich in content. The basic components are as follows: the starch content is 52-55%, the protein content is 23-25%, the crude fiber content is 8-10%, and in addition, the fiber also contains abundant mineral elements, vitamins and the like.
For deep processing of peas in China, starch in peas is mainly used for making vermicelli, and protein is generally used as a feed additive, so that the added value of the product is low, the application field is narrow, and the resource waste is serious. Pea protein accounts for 23% -25% of dry pea, and as an edible protein additive, the nutritional value of the protein is mainly determined by the content and proportion of essential amino acids and the bioavailability of organisms.
Pea protein is extracted by an alkali-soluble acid-precipitation method in the production process, but albumin in peas is non-acid-precipitated protein, is usually in pea clear water and cannot be extracted in the extraction process, and is lost along with the pea clear water. Due to the lack of albumin, the protein components in the traditional pea protein powder are not comprehensive enough, and the amino acid composition is unbalanced.
At present, for the mode of pea clear water treatment, namely, protein recovery and isoelectric point acid precipitation are adopted; however, after the pea protein isolate is recovered, the residual pea whey wastewater still contains protein components with small molecular weight, and the protein components cannot be effectively extracted and utilized, so that the pea whey protein is wasted, the loss of albumin is caused, and the environmental pollution is also caused.
The research on the recovery processing method of pea albumin is less in China, the enzymolysis technology is adopted in the prior art to prepare and extract pea protein polypeptide, firstly, the prepared target products are different, secondly, if the enzymolysis technology is applied to extracting albumin from the pea albumin, the protein can generate bitter taste to influence the taste, and secondly, the extracted protein polypeptide is not beneficial to the absorption and utilization of human bodies; other methods for separating and purifying whey protein usually extract whey protein from soybean production wastewater, and cannot directly transfer the technology due to different initial raw materials, and further cannot ensure the recovery rate and purity of pea albumin.
Disclosure of Invention
The invention provides a method for extracting holoprotein from peas, which solves the problems of lacking of amino acid composition of pea protein, low recovery and treatment utilization rate of albumin and incapability of performing targeted extraction on albumin in the background technology.
The specific technical scheme is as follows:
a method for extracting whole protein from peas comprises the following steps:
pretreating peas, and then removing starch through centrifugal separation to obtain protein slurry;
after the obtained protein slurry is subjected to four-stage centrifugal separation, pea protein and bean clear water are respectively obtained; or acid precipitating the obtained protein slurry to obtain bean clear water and precipitate, and washing the precipitate to obtain pea protein;
processing the bean clear water to obtain albumin; mixing the obtained pea protein and albumin, adding alkaline substances to adjust the pH value, and obtaining the pea whole protein.
Preferably, the pretreatment comprises: soaking and crushing dry peas, and then carrying out deslagging treatment on the crushed bean juice; or removing the skin of the pea, crushing to 400 meshes, and performing alkali dissolution on the obtained pea powder under the condition that the pH value is 7-8, wherein the alkali dissolution time is 20-60 min.
Preferably, the method comprises the following specific steps:
soaking: soaking dried semen Pisi Sativi;
crushing: crushing the soaked peas;
deslagging: carrying out deslagging treatment on the crushed bean juice;
separating starch: centrifuging the soybean juice after deslagging, and separating out starch to obtain protein protoplasm;
four-stage centrifugal separation: centrifuging and separating the protein raw pulp for four times to finally obtain pea protein and pea clear water;
temperature control and heat exchange: performing heat exchange treatment on pea clear water;
four-stage membrane separation: sequentially carrying out microfiltration, nanofiltration, ultrafiltration and secondary nanofiltration on the pea clear water subjected to heat exchange to obtain albumin slurry;
neutralizing: mixing pea protein and albumin, and adjusting the pH to 6.8-7.2;
sterilizing and drying to obtain the pea whole protein.
Preferably, the method comprises the following specific steps:
crushing: removing skin of pea, and pulverizing;
alkali dissolution: soaking pea powder, and adjusting the pH value to 7-8;
separating starch: centrifuging the pea juice after the alkali dissolution, and separating starch to obtain protein protoplasm;
acid precipitation: heating the protein raw stock, adjusting the pH, and centrifuging to obtain pea clear water and precipitates;
washing with water: adding water into the precipitate, centrifuging, taking the precipitate, and diluting with water to obtain pea protein;
temperature control and heat exchange: performing heat exchange treatment on pea clear water obtained by acid precipitation;
four-stage membrane separation: sequentially carrying out microfiltration, nanofiltration, ultrafiltration and secondary nanofiltration on the pea clear water subjected to heat exchange to obtain albumin slurry;
neutralizing: mixing pea protein obtained after water washing with albumin obtained by four-stage membrane separation, and adjusting the pH value to 6.8-7.2;
sterilizing and drying to obtain the pea whole protein.
Preferably, the soaking time is 8-10h, and the temperature is 24-26 ℃; in the crushing process, the peas are crushed into 110-130 meshes.
Preferably, the specific steps of the protein slurry after four-stage centrifugal separation are as follows:
first-stage: heating the protein protoplasm to 50-60 ℃, wherein the pH value is 4.3-4.8; centrifuging to obtain precipitate;
and (2) second stage: heating the precipitate with water until the dry matter is 6-8% and pH is 7.5-8; centrifuging and taking supernatant;
third-stage: adjusting the pH of the supernatant to 4.3-4.8, centrifuging and taking a precipitate;
and (4) fourth stage: diluting the precipitate with water, centrifuging to obtain precipitate, and diluting with water until the dry matter concentration is 10-15% to obtain pea protein.
Preferably, in the crushing process, the peas are crushed to 200-400 meshes; in the alkali dissolving process, the alkali dissolving time is 20min-60 min; during the acid precipitation treatment, the protein protoplasm is heated to 50-60 ℃, and the pH value is adjusted to 4.3-4.8.
Preferably, the temperature during the temperature-controlled heat exchange is 40-50 ℃.
Preferably, when pea clear water is treated to obtain albumin, the process comprises temperature control heat exchange and four-stage membrane separation processes, and the specific parameters are as follows: the temperature during temperature control heat exchange is 40-50 ℃; in the four-stage membrane separation, the microfiltration membrane is a silicon carbide membrane or a ceramic membrane with the thickness of 10 nanometers to 30 micrometers; the nanofiltration pressure is 18-25bar, and the filtration temperature is 40-65 ℃; in the ultrafiltration process, an ultrafiltration membrane with the pore size capable of isolating the molecular weight of 1000-.
Has the advantages that:
1. the whole protein obtained by the invention has complete amino acids by respectively extracting and mixing the pea protein and the albumin, can provide all necessary amino acids required by human body, can fully meet the requirement of the human body on the amino acids during protein synthesis, effectively improves the utilization rate of the peas and avoids resource waste.
2. For extracting pea protein, the invention adopts two modes, one mode is that dry peas are soaked, dregs are removed after the dry peas are crushed, bean juice after the dregs are removed is processed by centrifugation, starch is separated out to obtain protein protoplasm, and then the protein protoplasm is processed by four-stage centrifugal separation to obtain the pea protein finally; the four-stage separation mode is progressive, so that sugar, salt and starch in the protein protoplasm can be effectively separated out, and the purity of subsequent pea protein is ensured; the other mode is that the pea skins are removed and crushed, then the crushed pea powder is soaked in alkali solution, then the pea juice after the alkali solution is centrifuged, the starch is separated out to obtain protein protoplasm, the protein protoplasm is heated to 50-60 ℃, and the protein protoplasm is centrifuged to obtain pea clear water and sediment; adding water into the precipitate, centrifuging, taking the precipitate, and diluting with water to obtain pea protein; according to the method, the peas are peeled and are ground into powder, then the powder is soaked, and the soaking and the alkali dissolution are combined into one step, so that the soaking time is shortened, the fermentation flavor formed by soaking the beans for a long time is reduced, and the finally obtained pea protein has good taste on the premise of ensuring the purity of the pea protein.
3. The albumin obtained by the invention contains higher sulfur-containing amino acid, threonine, lysine and tyrosine, and after the albumin is combined with pea protein, the defect that the pea protein powder is lack of sulfur-containing amino acid is filled, the amino acid required by a human body can be provided in an optimal proportion, and the requirement of the human body on the amino acid during protein synthesis can be fully met;
wherein, cystine in the sulfur-containing amino acid can increase the detoxification function of the metabolic system of the organism, assist the supply of insulin, promote the oxidation and reduction of cells, ensure the vigorous liver function, promote the proliferation of white blood cells and prevent the development of pathogenic bacteria; threonine is an important nutrition enhancer and has the effects of relieving human fatigue and promoting growth and development; tyrosine is a catalytic substrate of tyrosinase monophenolase and is a main raw material for finally forming the melanoidin and the pheomelanin; the lysine content can promote the growth and development of human body, enhance the immunity of organism, resist virus, promote fat oxidation, relieve anxiety, promote the absorption of some nutrients, and can be cooperated with some nutrients to better exert the physiological functions of various nutrients.
4. In the process of extracting albumin, temperature control heat exchange is carried out before microfiltration, so that the temperature stability of the bean clear water is ensured, the bean clear water reaches the optimal operation temperature before microfiltration, and a foundation is laid for subsequent effective separation; the microfiltration step further separates the macromolecular protein which is not completely separated by the centrifugal machine in the soybean clear water, and lays a foundation for the subsequent nanofiltration step; during nanofiltration, a nanofiltration module is adopted to further separate albumin, meanwhile, 93-95% of water is removed, and a small amount of oligosaccharide is still contained in the albumin after nanofiltration; the albumin and the oligosaccharide are separated by the ultrafiltration step, but the albumin still contains redundant salt at the moment, so that the albumin purity is lower, secondary nanofiltration is performed, a sanitary anti-pollution nanofiltration membrane is selected, the albumin is washed by the separated clear water during nanofiltration, the redundant salt is eluted, the clear water is separated after the washing is completed, the albumin is recycled, the albumin with the small molecular weight in the pea clear water can be effectively recovered through the series of steps, the purity is higher, the environmental pollution caused by improper treatment of the pea clear water is avoided, and the resource recycling is realized.
5. During albumin extraction, macromolecular protein in the bean clear water is removed through various separation and washing processes, so that the interference of the macromolecular protein on a subsequent albumin separation process is effectively reduced, and the purity of albumin is ensured; the process technology adopts a desalination process, salt in the albumin is washed by water, and the sour and astringent taste of the soy albumin is removed by a nanofiltration membrane separation technology; the nano-filtration module is adopted during nano-filtration to further separate albumin and remove 93-95% of water, and the water can be recycled during secondary nano-filtration, so that the sewage treatment process is reduced, and energy and water resources are saved.
Detailed Description
The present invention will be described in detail and clearly with reference to the following examples.
The invention discloses a method for extracting holoprotein from peas, which comprises the following steps: the method comprises the following steps of (1) preprocessing peas serving as raw materials, and then removing starch through centrifugal separation to obtain protein slurry;
then, the pea protein and the albumin are respectively obtained by two ways of treatment; one is that the obtained protein slurry is separated by four-stage centrifugation to respectively obtain pea protein and bean clear water; and the other method is that the obtained protein slurry is subjected to acid precipitation to respectively obtain bean clear water and precipitates, and the precipitates are taken out to be washed with water to obtain pea protein. Processing the bean clear water to obtain albumin; mixing the obtained pea protein and albumin, adding alkaline substances to adjust the pH value, and obtaining the pea holoprotein.
Wherein, during pretreatment, peas can be pretreated by adopting two modes. One is to soak and crush dry peas, and then remove dregs from the bean juice obtained by crushing; the other method is that the pea skins are removed, the pea skins are crushed to be 200 meshes and 400 meshes, and the obtained pea powder is subjected to alkali dissolution under the condition that the pH value is 7-8, and the alkali dissolution time is 20-60 min.
Example 1:
soaking: soaking dried peas for 8h at 24 deg.C;
crushing: grinding the soaked peas in a grinding machine to 120 meshes;
removing slag by a centrifugal screen: removing the residue of the pulverized bean juice by using a centrifugal sieve; separating bean curd skin, fibrous tissue, etc. to obtain bean juice containing starch and protein with high concentration;
separating starch: centrifuging the soybean juice after deslagging, and separating out starch to obtain protein protoplasm; at the moment, the concentration of dry substances in the protein protoplasm is 70-80 percent;
four-stage centrifugal separation: centrifuging the protein raw pulp for four times to obtain pea protein and pea clear water; the method comprises the following specific steps:
first-stage: heating the protein protoplasm to 55 ℃, and adjusting the pH value to 4.3; centrifuging to obtain precipitate; collecting supernatant, namely pea clear water;
and (2) second stage: heating the precipitate with water until the dry matter concentration is 6-8% and pH is 7.6; centrifuging and taking supernatant;
third-stage: adjusting the pH of the supernatant to 4.5, centrifuging and taking a precipitate; and collecting the supernatant;
and (4) fourth stage: diluting the precipitate with water, centrifuging to obtain precipitate, and diluting with water until the concentration of dry matter is 10-15% to obtain pea protein; and collecting the supernatant;
temperature control and heat exchange: carrying out heat exchange treatment on the supernatant (namely pea clear water) collected in the four-stage separation process; the temperature during temperature control heat exchange is 40 ℃;
four-stage membrane separation: sequentially carrying out microfiltration, nanofiltration, ultrafiltration and secondary nanofiltration on the pea clear water subjected to heat exchange to obtain albumin slurry; wherein the microfiltration membrane is a silicon carbide membrane or a ceramic membrane with the thickness of 10 nanometers, the nanofiltration pressure is 25bar, and the filtration temperature is 55 ℃; in the ultrafiltration process, an ultrafiltration membrane with the aperture capable of isolating the molecular weight of 1000-;
neutralizing: mixing the obtained pea protein with albumin, adjusting pH to 7.0, sterilizing, and drying to obtain pea whole protein.
Example 2:
soaking: soaking dried peas for 10h at 26 deg.C;
crushing: grinding the soaked peas in a grinding machine, and crushing to 125 meshes;
removing slag by a centrifugal screen: removing the residue of the pulverized bean juice by using a centrifugal sieve; separating bean curd skin, fibrous tissue, etc. to obtain bean juice containing starch and protein with high concentration;
separating starch: centrifuging the soybean juice after deslagging, and separating out starch to obtain protein protoplasm; at the moment, the concentration of dry substances in the protein protoplasm is 70-80 percent;
four-stage centrifugal separation: centrifuging the protein raw pulp for four times to obtain pea protein and pea clear water; the method comprises the following specific steps:
first-stage: heating the protein protoplasm to 50 ℃, and adjusting the pH value to 4.8; centrifuging to obtain precipitate; collecting supernatant, namely pea clear water;
and (2) second stage: heating the precipitate with water until the concentration of dry matter is 6-8% and pH is 8; centrifuging and taking supernatant;
third-stage: adjusting the pH of the supernatant to 4.6, centrifuging and taking a precipitate; and collecting the supernatant;
and (4) fourth stage: diluting the precipitate with water, centrifuging to obtain precipitate, and diluting with water until the concentration of dry matter is 10-15% to obtain pea protein; and collecting the supernatant;
temperature control and heat exchange: carrying out heat exchange treatment on the supernatant (namely pea clear water) collected in the four-stage separation process; the temperature during temperature control heat exchange is 45 ℃;
four-stage membrane separation: sequentially carrying out microfiltration, nanofiltration, ultrafiltration and secondary nanofiltration on the pea clear water subjected to heat exchange to obtain albumin slurry; wherein the microfiltration membrane is a silicon carbide membrane or ceramic membrane with the thickness of 10 nanometers to 30 micrometers, the nanofiltration pressure is 22bar, and the filtration temperature is 50 ℃; in the ultrafiltration process, an ultrafiltration membrane with the aperture capable of isolating the molecular weight of 1000-;
neutralizing: mixing the obtained pea protein with albumin, adjusting pH to 7.2, sterilizing, and drying to obtain pea whole protein.
Example 3:
crushing: removing skin of pea, and pulverizing to 200 mesh;
alkali dissolution: soaking the pea powder for 30min, and adjusting the pH value to 8;
separating starch: centrifuging the pea juice after the alkali dissolution, and separating starch to obtain protein protoplasm;
acid precipitation: heating the protein raw stock to 60 ℃, and centrifuging to obtain pea clear water and precipitates;
washing with water: adding water into the precipitate, centrifuging, adding water into the precipitate, and diluting until the dry matter content is 10-15% to obtain pea protein;
temperature control and heat exchange: performing heat exchange treatment on pea clear water obtained by acid precipitation; the temperature during temperature control heat exchange is 45 ℃;
four-stage membrane separation: sequentially carrying out microfiltration, nanofiltration, ultrafiltration and secondary nanofiltration on the pea clear water subjected to heat exchange to obtain albumin slurry; wherein the microfiltration membrane is a silicon carbide membrane or a ceramic membrane with the thickness of 10 nanometers to 30 micrometers, the nanofiltration pressure is 21bar, and the filtration temperature is 45 ℃; in the ultrafiltration process, an ultrafiltration membrane with the aperture capable of isolating the molecular weight of 1000-;
neutralizing: mixing the obtained pea protein with albumin, adjusting pH to 6.8, sterilizing, and drying to obtain pea whole protein.
Example 4:
crushing: removing skin of pea, and pulverizing to 300 mesh;
alkali dissolution: soaking the pea powder for 50min, and adjusting the pH value to 7;
separating starch: centrifuging the pea juice after the alkali dissolution, and separating starch to obtain protein protoplasm;
acid precipitation: heating the protein raw stock to 60 ℃, and centrifuging to obtain pea clear water and precipitates;
washing with water: adding water into the precipitate, centrifuging, adding water into the precipitate, and diluting until the dry matter content is 10-15% to obtain pea protein;
temperature control and heat exchange: performing heat exchange treatment on pea clear water obtained by acid precipitation; the temperature during temperature control heat exchange is 42 ℃;
four-stage membrane separation: sequentially carrying out microfiltration, nanofiltration, ultrafiltration and secondary nanofiltration on the pea clear water subjected to heat exchange to obtain albumin slurry; wherein the microfiltration membrane is a silicon carbide membrane or ceramic membrane with the thickness of 10 nanometers to 30 micrometers, the nanofiltration pressure is 20bar, and the filtration temperature is 53 ℃; in the ultrafiltration process, an ultrafiltration membrane with the aperture capable of isolating the molecular weight of 1000-;
neutralizing: mixing the obtained pea protein with albumin, adjusting pH to 7.2, sterilizing, and drying to obtain pea whole protein.
In examples 1 to 4, the specific preparation method of albumin is as follows:
temperature control and heat exchange: carrying out heat exchange treatment on the soybean clear water, wherein the temperature during temperature control and heat exchange is 40-50 ℃;
and (3) microfiltration: performing microfiltration treatment on the bean clear water subjected to heat exchange treatment, wherein a membrane adopted in the microfiltration process is a silicon carbide membrane with the pore size of 10 nanometers to 30 micrometers; and (3) isolating the large molecular protein which is not separated completely by a centrifuge in the soybean clear water, and removing the trapped fluid to allow the albumin and the oligosaccharide to pass through.
And (4) nanofiltration: a nanofiltration module is adopted, the pressure of the system is adjusted to be 18-25bar, the filtration temperature is 60 ℃, and 95% of water is removed;
and (3) ultrafiltration: adopting an ultrafiltration membrane with the isolatable molecular weight of 1000-5000 Dalton, and eluting and separating for 8 times to separate albumin from oligosaccharide to obtain albumin with the protein content of 80-90% on a dry basis and oligosaccharide with the protein content of 7-30% on a dry basis.
And (3) secondary nanofiltration: and (3) selecting a sanitary anti-pollution nanofiltration membrane, adding 95% clear water obtained after nanofiltration to wash the crude albumin, removing the clear water used for washing after washing is finished, and reserving trapped fluid to obtain albumin slurry.
Experimental data:
first, the amino acid detection result of albumin:
the amino acid content of albumin obtained in inventive example 1 and example 3 was measured, and the results are shown in the following table.
From the above results, it can be seen that the total amino acid content of the albumin in example 1 is 87.16g/100g, and the total amino acid content of the albumin in example 3 is 87.6g/100g, which are higher than the amino acid content of pea protein, which indicates that the albumin obtained by the extraction method of the present invention has complete amino acid types, contains various amino acids, and has high nutritional value.
And as can be seen from the comparative data, the EAA/TAA (ratio of essential amino acids to total amino acids) of the albumin in examples 1 and 3 was 0.41, the EAA/TAA of pea protein was 0.44, close to and greater than the recommended 0.4 of WHO/FAO/NUU; the EAA/NEAA ratio of albumin (essential amino acids to non-essential amino acids) in examples 1 and 3 was 0.70, and the EAA/NEAA ratio of pea protein was 0.78, both greater than the 0.6 recommended for WHO/FAO/NUU. Therefore, it can be seen from EAA/TAA and EAA/NEAA that albumin and pea protein are both high quality protein powders.
Among the essential amino acids, the sulfur-containing amino acid content of albumin (4.97g/100g) is much higher than that of pea protein (1.23g/100 g). The common pea protein is lack of sulfur-containing amino acid, and the cystine content of the albumin is high, so that the sulfur-containing amino acid content is higher than the human amino acid mode recommended by WHO/FAO/NUU, and the defect that the pea protein powder is lack of sulfur-containing amino acid is filled. Cystine can increase the detoxifying function of body metabolic system. In addition, it can assist the supply of insulin, promote the oxidation and reduction of cells, make liver function vigorous, promote the proliferation of leucocytes and prevent the development of pathogenic bacteria.
The threonine content (5.23g/100g) of the albumin is higher than that (3.27g/100g) of the pea protein, and the threonine is mainly used in the aspects of medicines, chemical reagents, food enhancers, feed additives and the like, and has the effects of relieving human fatigue and promoting growth and development, and is higher than the human amino acid pattern (3.4) recommended by WHO/FAO/NUU.
The lysine content (8.85g/100g) of the albumin is higher than that of common protein powder (6.85g/100g) and higher than that of WHO/FAO/NUU recommended human amino acid pattern (5.8), and the lysine has positive nutritional significance in the aspects of promoting the growth and development of human bodies, enhancing the immunity of the organisms, resisting viruses, promoting fat oxidation, relieving anxiety, and the like, and can be used for building bodies and strengthening muscles; meanwhile, the nutrient solution can promote the absorption of certain nutrients, can act synergistically with certain nutrients, and can better exert the physiological functions of various nutrients.
The tyrosine content (3.62g/100g) of the albumin is larger than that of common protein powder (3.27g/100g), and the tyrosine is a catalytic substrate of tyrosinase monophenolase and is a main raw material for finally forming the superior melanin and the pheomelanin.
Second, pea whole protein amino acid content determination
The albumin and pea proteins obtained in example 1 and example 3 were mixed at a ratio of 1:3 to obtain pea whole protein, and the pea whole protein was subjected to amino acid content detection and amino acid scoring, and the results are shown in the following table.
Example 1 Total protein amino acid content and scoring results
Example 3 Total protein amino acid content and scoring results
As can be seen from the table above, the pea whole protein prepared by the invention has the amino acid content similar to that in the human body essential amino acid mode, can achieve higher amino acid score, provides the amino acid required by the human body in the optimal proportion, and can fully meet the requirement of the human body protein on the amino acid during synthesis.
Third, sensory evaluation
50 sensory evaluators were randomly selected, and sensory evaluation was performed on each of the pea proteins obtained in examples 1 to 4, and the pea proteins were tasted after being soaked in water, and scored according to the scoring criteria shown in the following table, and the results were averaged.
| Score of | Item |
| 1 | The fermented taste is severe and accompanied by bitter taste |
| 2-5 | Has obvious fermented taste |
| 6-9 | Has slight fermented taste |
| 10 | Has no fermented smell |
The results are as follows:
| number of groups | Score of |
| Example 1 | 7.4 |
| Practice ofExample 2 | 7.8 |
| Example 3 | 9.5 |
| Example 4 | 9.3 |
As can be seen from the above table, the pea proteins obtained in examples 1 and 2 have slight fermentation smell, while the pea proteins obtained in examples 3 and 4 have substantially no fermentation smell and other peculiar smell, which indicates that the soaking time is shortened by removing the skin of the pea and crushing the pea into 200-400 meshes and then soaking the pea powder in alkali solution, so that the fermentation smell formed by soaking the pea for a long time can be effectively reduced.
Fourthly, recovery rate and purity of albumin
The albumin extracted in examples 1 to 4 was subjected to recovery rate and purity measurement, and the purity measurement was carried out by the conventional Kjeldahl method. The results of the measurements are shown in the following table.
As can be seen from the table above, the albumin extracted by the method has high purity of 89-93%, and the recovery rate of the albumin in the pea bean clear water is 87-89%, which shows that the method can effectively recover the albumin with small molecular weight in the pea bean clear water.
Fifth, pea protein recovery rate and purity detection
The pea proteins extracted in examples 1-4 were subjected to recovery rate and purity detection, and the purity detection was performed by a conventional kjeldahl method. The results of the measurements are shown in the following table.
As can be seen from the above table, the pea protein extracted by the method of the present invention has a high recovery rate of 78-80%, and has a high purity of 82-88%; meanwhile, the purity of the pea protein in the embodiment 1 and the embodiment 2 is slightly higher than that in the embodiment 3 and the embodiment 4, which shows that the pea protein can be effectively extracted and impurities can be effectively separated by carrying out centrifugal separation on the protein raw pulp for four times, so that the purity of the pea protein is improved.
For the extraction of pea protein, the invention adopts two modes, one mode is that dry peas are soaked, dregs are removed after the dry peas are crushed, bean juice after the dregs are removed is processed by centrifugation, starch is separated out to obtain protein protoplasm, and then the protein protoplasm is processed by four-stage centrifugation separation to obtain the pea protein finally; the four-stage separation mode is progressive, so that sugar, salt and starch in the protein protoplasm can be effectively separated out, and the purity of subsequent pea protein is ensured;
the other mode is that the pea skins are removed and crushed, then the crushed pea powder is soaked in alkali solution, then the pea juice after the alkali solution is centrifuged, the starch is separated out to obtain protein protoplasm, the protein protoplasm is heated to 50-60 ℃, and the protein protoplasm is centrifuged to obtain pea clear water and sediment; adding water into the precipitate, centrifuging, taking the precipitate, and diluting with water to obtain pea protein; according to the method, the peas are peeled and are ground into powder, then the powder is soaked, and the soaking and the alkali dissolution are combined into one step, so that the soaking time is shortened, the fermentation flavor formed by soaking the beans for a long time is reduced, and the finally obtained pea protein has good taste on the premise of ensuring the purity of the pea protein.
For the extraction of albumin, temperature control heat exchange is carried out before microfiltration, so that the temperature stability of the bean clear water is ensured, the bean clear water reaches the optimal operation temperature before microfiltration, and a foundation is laid for the subsequent effective separation; the microfiltration step further separates macromolecular protein which is not completely separated by a centrifuge in the bean clear water, so that a foundation is laid for the subsequent nanofiltration step, and if the microfiltration step is not carried out, the subsequent nanofiltration membrane is quickly blocked, the service life is shortened, the flux is reduced, the purity of the finally obtained albumin is reduced, and the yield is reduced; during nanofiltration, a nanofiltration module is adopted to further separate albumin, and meanwhile 93% -95% of water is removed, the water can be recycled during secondary nanofiltration, sewage treatment is not needed, water resources are saved, and a small amount of oligosaccharide is still contained in the albumin after nanofiltration; performing ultrafiltration to separate albumin from oligosaccharide, wherein the albumin still contains redundant salt to cause low albumin purity, performing secondary nanofiltration, selecting a sanitary anti-pollution nanofiltration membrane, adding clear water separated during nanofiltration for washing, eluting redundant salt, separating the clear water after washing, and recycling; according to the scheme, macromolecular protein in the bean clear water is removed through various separation and washing processes, so that the interference of the macromolecular protein on a subsequent albumin separation process is effectively reduced, and the purity of albumin can be ensured; the process technology adopts a desalination process, salt in the albumin is washed by water, and the sour and astringent taste of the soy albumin is removed by a nanofiltration membrane separation technology, so that the taste of the albumin is ensured; in the separation technology for controlling the molecular weight of albumin, an ultrafiltration separation system is also adopted, so that the molecular weight of albumin products is relatively average, uniform and controllable.
It is to be understood that the invention is not limited to the specific embodiments described above, but is intended to cover various insubstantial modifications of the inventive process concepts and solutions, or its application to other applications without modification.
Claims (9)
1. A method for extracting holoprotein from peas is characterized by comprising the following steps:
pretreating peas, and then removing starch through centrifugal separation to obtain protein slurry;
after the obtained protein slurry is subjected to four-stage centrifugal separation, pea protein and bean clear water are respectively obtained; or acid precipitating the obtained protein slurry to obtain bean clear water and precipitate, and washing the precipitate to obtain pea protein;
processing the bean clear water to obtain albumin; mixing the obtained pea protein and albumin, adding alkaline substances to adjust the pH value, and obtaining the pea whole protein.
2. The method of claim 1, wherein the pre-treatment comprises: soaking and crushing dry peas, and then carrying out deslagging treatment on the crushed bean juice; or removing the skin of the pea, crushing to 400 meshes, and performing alkali dissolution on the obtained pea powder under the condition that the pH value is 7-8, wherein the alkali dissolution time is 20-60 min.
3. The method for extracting holoprotein from peas as claimed in claim 1, characterized by comprising the specific steps of:
soaking: soaking dried semen Pisi Sativi;
crushing: crushing the soaked peas;
deslagging: carrying out deslagging treatment on the crushed bean juice;
separating starch: centrifuging the soybean juice after deslagging, and separating out starch to obtain protein protoplasm;
four-stage centrifugal separation: centrifuging and separating the protein raw pulp for four times to finally obtain pea protein and pea clear water;
temperature control and heat exchange: performing heat exchange treatment on pea clear water;
four-stage membrane separation: sequentially carrying out microfiltration, nanofiltration, ultrafiltration and secondary nanofiltration on the pea clear water subjected to heat exchange to obtain albumin slurry;
neutralizing: mixing pea protein and albumin, and adjusting the pH to 6.8-7.2;
sterilizing and drying to obtain the pea whole protein.
4. The method for extracting holoprotein from peas as claimed in claim 1, characterized by comprising the specific steps of:
crushing: removing skin of pea, and pulverizing;
alkali dissolution: soaking pea powder, and adjusting the pH value to 7-8;
separating starch: centrifuging the pea juice after the alkali dissolution, and separating starch to obtain protein protoplasm;
acid precipitation: heating the protein raw stock, adjusting the pH, and centrifuging to obtain pea clear water and precipitates;
washing with water: adding water into the precipitate, centrifuging, taking the precipitate, and diluting with water to obtain pea protein;
temperature control and heat exchange: performing heat exchange treatment on pea clear water obtained by acid precipitation;
four-stage membrane separation: sequentially carrying out microfiltration, nanofiltration, ultrafiltration and secondary nanofiltration on the pea clear water subjected to heat exchange to obtain albumin slurry;
neutralizing: mixing pea protein obtained after water washing with albumin obtained by four-stage membrane separation, and adjusting the pH value to 6.8-7.2;
sterilizing and drying to obtain the pea whole protein.
5. The method for extracting holoprotein from peas as claimed in claim 3, wherein the soaking time is 8-10h and the temperature is 24-26 ℃; in the crushing process, the peas are crushed into 110-130 meshes.
6. The method for extracting the whole protein from the peas as claimed in claim 1 or 3, wherein the specific steps of the protein slurry after four-stage centrifugal separation are as follows:
first-stage: heating the protein protoplasm to 50-60 ℃, wherein the pH value is 4.3-4.8; centrifuging to obtain precipitate;
and (2) second stage: heating the precipitate with water until the dry matter is 6-8% and pH is 7.5-8; centrifuging and taking supernatant;
third-stage: adjusting the pH of the supernatant to 4.3-4.8, centrifuging and taking a precipitate;
and (4) fourth stage: diluting the precipitate with water, centrifuging to obtain precipitate, and diluting with water until the dry matter concentration is 10-15% to obtain pea protein.
7. The method for extracting the holoprotein from the peas as claimed in claim 4, wherein in the crushing process, the peas are crushed to 200-400 meshes; in the alkali dissolving process, the alkali dissolving time is 20min-60 min; during the acid precipitation treatment, the protein protoplasm is heated to 50-60 ℃, and the pH value is adjusted to 4.3-4.8.
8. The method for extracting holoprotein from peas according to claim 3 or 4, characterized in that the temperature during the temperature-controlled heat exchange is 40-50 ℃.
9. The method for extracting holoprotein from peas according to claim 1, 3 or 4, wherein the processing of pea bean clear water to obtain albumin comprises temperature-controlled heat exchange and four-stage membrane separation processes, and the specific parameters are as follows: the temperature during temperature control heat exchange is 40-50 ℃; in the four-stage membrane separation, the microfiltration membrane is a silicon carbide membrane or a ceramic membrane with the thickness of 10 nanometers to 30 micrometers; the nanofiltration pressure is 18-25bar, and the filtration temperature is 40-65 ℃; in the ultrafiltration process, an ultrafiltration membrane with the pore size capable of isolating the molecular weight of 1000-.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010400267.5A CN111528334A (en) | 2020-05-12 | 2020-05-12 | Method for extracting whole protein from peas |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010400267.5A CN111528334A (en) | 2020-05-12 | 2020-05-12 | Method for extracting whole protein from peas |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111528334A true CN111528334A (en) | 2020-08-14 |
Family
ID=71973817
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010400267.5A Pending CN111528334A (en) | 2020-05-12 | 2020-05-12 | Method for extracting whole protein from peas |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111528334A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753842A (en) * | 2020-12-29 | 2021-05-07 | 临邑禹王植物蛋白有限公司 | High-yield starch and protein extraction method |
| CN112868707A (en) * | 2021-03-02 | 2021-06-01 | 佳木斯冬梅大豆食品有限公司 | Deep processing method of whole grain food with high additional value |
| CN113170834A (en) * | 2021-05-24 | 2021-07-27 | 江南大学 | Method for removing 2-methoxy-3-isopropyl- (5/6) -methylpyrazine in pea protein isolate |
| CN113170833A (en) * | 2021-05-21 | 2021-07-27 | 江南大学 | Method for improving flavor of pea protein isolate |
| CN114847394A (en) * | 2022-04-19 | 2022-08-05 | 天津科技大学 | Preparation method of fibrous pea protein |
| DE202021102596U1 (en) | 2021-05-11 | 2022-08-12 | Emsland-Stärke Gesellschaft mit beschränkter Haftung | Water-soluble plant protein |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101701078A (en) * | 2002-09-18 | 2010-05-05 | 罗凯脱兄弟公司 | Process for extracting the components of pea flour |
| CN104187790A (en) * | 2014-08-13 | 2014-12-10 | 烟台双塔食品股份有限公司 | Pea protein powder and application thereof to meat product and production method of pea protein powder |
| CN105454622A (en) * | 2015-11-16 | 2016-04-06 | 宿州市皖神面制品有限公司 | Production method of pea protein powder |
| WO2019068999A1 (en) * | 2017-10-04 | 2019-04-11 | Roquette Freres | Pea protein composition having improved nutritional quality |
| CN111018164A (en) * | 2020-03-09 | 2020-04-17 | 烟台双塔食品股份有限公司 | Method for extracting antibacterial peptide and albumin from pea bean serum wastewater |
-
2020
- 2020-05-12 CN CN202010400267.5A patent/CN111528334A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101701078A (en) * | 2002-09-18 | 2010-05-05 | 罗凯脱兄弟公司 | Process for extracting the components of pea flour |
| CN104187790A (en) * | 2014-08-13 | 2014-12-10 | 烟台双塔食品股份有限公司 | Pea protein powder and application thereof to meat product and production method of pea protein powder |
| CN105454622A (en) * | 2015-11-16 | 2016-04-06 | 宿州市皖神面制品有限公司 | Production method of pea protein powder |
| WO2019068999A1 (en) * | 2017-10-04 | 2019-04-11 | Roquette Freres | Pea protein composition having improved nutritional quality |
| CN111018164A (en) * | 2020-03-09 | 2020-04-17 | 烟台双塔食品股份有限公司 | Method for extracting antibacterial peptide and albumin from pea bean serum wastewater |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753842A (en) * | 2020-12-29 | 2021-05-07 | 临邑禹王植物蛋白有限公司 | High-yield starch and protein extraction method |
| CN112868707A (en) * | 2021-03-02 | 2021-06-01 | 佳木斯冬梅大豆食品有限公司 | Deep processing method of whole grain food with high additional value |
| DE202021102596U1 (en) | 2021-05-11 | 2022-08-12 | Emsland-Stärke Gesellschaft mit beschränkter Haftung | Water-soluble plant protein |
| CN113170833A (en) * | 2021-05-21 | 2021-07-27 | 江南大学 | Method for improving flavor of pea protein isolate |
| CN113170834A (en) * | 2021-05-24 | 2021-07-27 | 江南大学 | Method for removing 2-methoxy-3-isopropyl- (5/6) -methylpyrazine in pea protein isolate |
| CN114847394A (en) * | 2022-04-19 | 2022-08-05 | 天津科技大学 | Preparation method of fibrous pea protein |
| CN114847394B (en) * | 2022-04-19 | 2023-10-24 | 天津科技大学 | Preparation method of fibrosis pea protein |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111528334A (en) | Method for extracting whole protein from peas | |
| CN108085356B (en) | Method for industrially producing high-purity walnut peptide by taking low-temperature squeezed walnut meal as raw material | |
| CN100513426C (en) | Method for producing Matrimony vine polysaccharide | |
| CN101617787B (en) | Process for continuously extracting a plurality of products from highland barley | |
| CN106333193B (en) | Full-resource utilization method of sweet potato starch processing wastewater | |
| CN101288437B (en) | Method for producing soy protein peptides and dietary fiber from defated soybean pulp | |
| CN102115690A (en) | Method for comprehensively utilizing rice bran | |
| CN101589760B (en) | Industrial hempseeds isolated protein powder and preparation method thereof | |
| CN107385003B (en) | Preparation process of soybean peptide powder | |
| CN1957736B (en) | Method for producing soyabean protein (peptide) powder with NSI value equal to 100% | |
| CN103388016A (en) | Extraction method of Chinese yam small molecule peptides | |
| CN101619095B (en) | Preparation method of soybean polysaccharide protein in soybean dregs | |
| CN107417811A (en) | A kind of inulin method of purification | |
| CN113383851B (en) | Method for extracting peony isolated protein for oil | |
| CN1509625A (en) | Enzymolysized modified vegetable protein | |
| CN109566849A (en) | A kind of new method for extracting of soy protein concentrate | |
| CN105907824B (en) | Method for producing glycopeptide by taking edible soybean meal as raw material | |
| CN101961091B (en) | Method for improving function of concentrated soybean protein by alcohol method and deeply processing waste molasses | |
| CN108753892B (en) | Preparation process of peptone | |
| CN110963933A (en) | Process for extracting and purifying gamma-aminobutyric acid from tea | |
| CN114539330B (en) | Extraction method and application of mogroside | |
| CN105639349A (en) | Preparation method for high-color-value concentrated purple sweet potato clear juice | |
| CN109463538A (en) | A kind of preparation method of milk cow small molecule feed peptide | |
| CN101449842A (en) | Preparation technique of wild jujube juice | |
| CN109336997B (en) | Method for extracting inulin from jerusalem artichoke at low temperature |
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: 20200814 |
|
| RJ01 | Rejection of invention patent application after publication |