CN112425679A - Ultrahigh pressure preparation method of high-activity quinoa protein - Google Patents
Ultrahigh pressure preparation method of high-activity quinoa protein Download PDFInfo
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- CN112425679A CN112425679A CN202011319399.1A CN202011319399A CN112425679A CN 112425679 A CN112425679 A CN 112425679A CN 202011319399 A CN202011319399 A CN 202011319399A CN 112425679 A CN112425679 A CN 112425679A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
- A23J1/125—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses by treatment involving enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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Abstract
The invention discloses an ultrahigh pressure preparation process of high-activity quinoa protein, which is characterized in that quinoa is soaked to fully absorb water and expand, then screened and dried, and ground into powder; taking quinoa powder, adding distilled water to prepare quinoa slurry, sequentially adding cellulase and diastase, sealing the enzymolysis solution in a polyvinyl chloride bag, and placing in ultrahigh pressure equipment for enzymolysis; heating to inactivate enzyme, cooling to room temperature, centrifuging, and collecting supernatant to obtain quinoa protease hydrolysate; and carrying out centrifugal spray drying on the quinoa protein hydrolysate to obtain the quinoa protein powder. The invention takes the quinoa as the raw material, adopts the ultrahigh pressure technology and the composite enzymolysis technology to prepare the high-activity quinoa protein, has simple process flow, is easy for large-scale industrial production, and the obtained quinoa protein has good antioxidant activity, opens up a new way for the high added value conversion of the quinoa and provides a theoretical basis for the deep development and utilization of the quinoa in multifunctional nutritional food.
Description
Technical Field
The invention relates to a preparation method of high-activity quinoa protein, belonging to the technical field of food processing.
Background
Quinoa is originally produced in Andes mountain areas in south America, is a main traditional food for indigenous residents in printed China, and has a planting history of over 5000-7000 years. Chenopodium quinoa seeds are oblate and slightly larger than millet, and have obvious difference in color of different varieties, and can be divided into white, red and black lines.
The quinoa protein content is higher than that of barley (11%), rice (7.5%) and corn (13.4%), and is equal to that of wheat protein, and reaches 15%. Quinoa protein contains all natural amino acids, especially contains 8 kinds of amino acids essential for human body and histidine essential for infant, and has balanced proportion. Meanwhile, the protein has more advantages in the aspects of protein efficacy ratio, biological value, nutritional index and the like. The existing research results show that the quinoa protein has good antioxidant activity, and the quinoa with different grain colors has the highest amino acid content, the highest nutritional value and the best antioxidant activity.
At present, the extraction method of quinoa protein is mainly an alkali extraction and acid precipitation method. Chinese patent No. 105175482.A discloses a method for extracting quinoa protein, which comprises extracting quinoa protein by alkali extraction and acid precipitation, centrifuging, and freeze drying to obtain the final product. Although the alkali extraction and acid precipitation method is simple and easy, the method has the defect of low extraction rate, and a large amount of acid and alkali reagents are consumed in the extraction process, so that the protein denaturation and the quality and function of the protein are influenced, and the activity of the protein is reduced.
Ultra-High Pressure (UHP) is used more and more widely in foreign food, and as a non-thermal food processing Technology, Hot processing (HWT) is less harmful to nutrition and functions of food. In addition, research shows that the ultrahigh pressure treatment can obviously change the secondary and tertiary structures of the quinoa protein isolate, the internal structure of the protein is partially collapsed, and a hydrophobic region buried in the quinoa protein is exposed, so that the antioxidant activity of the quinoa protein is influenced.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the problems of low extraction rate, reduced biological activity and the like of the existing quinoa protein are solved.
In order to solve the technical problems, the technical scheme of the invention provides an ultrahigh pressure preparation method of high-activity quinoa protein, which is characterized by comprising the following steps:
step 1): rinsing quinoa for 3-5 times, filtering to remove silt and fiber debris, and draining;
step 2): soaking dried quinoa to make quinoa fully absorb water and expand, sieving and drying, and grinding into powder;
step 3): taking the quinoa powder obtained in the step 2), adding distilled water to prepare quinoa slurry, sequentially adding cellulase and diastase, adjusting the pH of an enzymatic hydrolysate to 5.0, sealing the enzymatic hydrolysate in a polyvinyl chloride bag, fully mixing the enzymatic hydrolysate and the enzymatic hydrolysate, quickly putting the mixture into ultrahigh pressure equipment, and carrying out enzymolysis at 50 ℃;
step 4): heating to inactivate enzyme after the treatment is finished, cooling to room temperature, centrifuging, and taking supernatant to obtain quinoa protein hydrolysate;
step 5): and 4) carrying out centrifugal spray drying on the quinoa protein hydrolysate obtained in the step 4) to obtain the quinoa protein powder.
Preferably, the variety of quinoa in the step 1) is quinoa.
Preferably, the weight ratio of the quinoa to the purified water in the step 2) is 1: 2, soaking for 4-5 hours; after soaking, the quinoa passes through a 60-mesh screen; the particle size is above 120 meshes after grinding.
Preferably, the concentration of the quinoa slurry in the step 3) is 10-15 mg/mL, and the mass ratio of the cellulase to the glucoamylase is 1: 1, the total enzyme adding amount is 500U/g, the pressure of enzymolysis is set to be 300-500 MPa, and the time of enzymolysis is set to be 30-50 min.
Preferably, the temperature for enzyme deactivation in the step 4) is 50-70 ℃, and the time is 10 min; the rotation speed of the centrifugation is 6000r/min, and the time is 15 min.
Preferably, the conditions of centrifugal spray drying in the step 5) are that the inlet air temperature is 120-160 ℃, the rotation speed of a centrifugal disc is 10000-16000 rpm, and the outlet temperature is 60-75 ℃.
The invention combines the ultrahigh pressure technology with the enzymolysis method to prepare the quinoa protein for the first time, overcomes the defects of low extraction rate and activity reduction of the quinoa protein and provides an efficient method for practical production. The quinoa protein is prepared by using an ultrahigh pressure technology, and energy is consumed only in the stage of equipment pressure rise, so that the technology is more energy-saving.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below.
In examples 1-3, HPP 600MPa/3-5L extra-high pressure equipment (Baotou Kagaku Kogyo high-voltage technology, Inc.) is adopted to carry out extra-high pressure treatment on the sample; cellulase (20000U/g), produced in industrial parks of villages and towns in front of Taishan district of Taian city, Shandong province; saccharifying enzyme (50000U/g) produced by Jiangsu Ruiyang biotechnology limited.
The protein content in the present invention was measured by kjeldahl method, and the conversion factor was 5.85.
(Abugoch L E,Romero N,Tapia C A,et al.Study of some physicochemical and functional properties of quinoa(chenopodium quinoa willd)protein isolates[J].Journal of Agricultural&Food Chemistry,2008,56(12):4745-50Ruiz G A,Xiao W,Van B M,et al.Effect of extraction p H on heat-induced aggregation,gelation and microstructure of protein isolate from quinoa(Chenopodium quinoa Willd)[J].Food Chemistry,2016,209:203)
Protein extraction (%). ratio (protein mass in protein powder/protein mass in quinoa flour) × 100
The antioxidant activity of quinoa protein was determined by reference to the method of Tai et al. (Tai a, Iomori a, Ito)
h.Structural evidence for the DPPH radical-scavenging mechanism of 2-O-α
-D-glucopyranosyl-l-ascorbic acid[J].Bioorganic&Medicinal Chemistry,2017,25(20):5303-5310.DOI:10.1016/j.bmc.2017.07.044.)
Example 1
An ultrahigh pressure preparation method of high-activity quinoa protein comprises the following steps:
a) pretreatment of
Weighing a certain weight of optimized quinoa, rinsing the quinoa with tap water for 3-5 times, filtering to remove silt and fiber debris, and draining water.
b) Soaking, filtering, and grinding
Mixing dried quinoa with purified water according to the ratio of 1: 2, soaking for 4-5 hours to ensure that the quinoa fully absorbs water and swells, filtering and drying the quinoa through a 60-mesh screen, and grinding the quinoa into powder.
c) Ultrahigh pressure composite enzymolysis treatment
Weighing the quinoa flour with a certain weight, adding distilled water to prepare quinoa slurry with the concentration of 10mg/mL, and sequentially adding cellulase and diastase, wherein the enzyme ratio is 1: 1, regulating the pH value of the enzymolysis liquid to 5.0, sealing the enzymolysis liquid in a polyvinyl chloride bag, fully and uniformly mixing, quickly placing in an ultrahigh pressure container, and carrying out enzymolysis for 30min at 50 ℃ under 300 MPa.
d) Inactivating
And after the treatment is finished, inactivating enzyme at high temperature, cooling to room temperature, centrifuging at 6000r/min for 15min, and taking supernatant to obtain quinoa protein hydrolysate.
e) Drying
And carrying out centrifugal spray drying on the quinoa protein hydrolysate to obtain high-purity quinoa protein powder.
The extraction rate of quinoa protein was 74.79% as determined by methods referenced to Abugoch L E and Ruiz G A et al.
The method for determining the antioxidant activity of the quinoa protein by referring to Tai et al is as follows: the clearance rates for hydroxyl free radical and DPPH free radical are 47.34% and 67.25%, respectively.
Example 2
An ultrahigh pressure preparation method of high-activity quinoa protein comprises the following steps:
a) pretreatment of
Weighing a certain weight of optimized quinoa, rinsing the quinoa with tap water for 3-5 times, filtering to remove silt and fiber debris, and draining water.
b) Soaking, filtering, and grinding
Mixing dried quinoa with purified water according to the ratio of 1: 2, soaking for 4-5 hours to ensure that the quinoa fully absorbs water and swells, filtering and drying the quinoa through a 60-mesh screen, and grinding the quinoa into powder.
c) Ultrahigh pressure composite enzymolysis treatment
Weighing the quinoa flour with a certain weight, adding distilled water to prepare quinoa slurry with the concentration of 13mg/mL, sequentially adding cellulase and diastase, wherein the enzyme ratio is 1: 1, regulating the pH value of the enzymolysis liquid to 5.0, sealing the enzymolysis liquid in a polyvinyl chloride bag, fully and uniformly mixing, quickly placing in an ultrahigh pressure container, and carrying out enzymolysis for 40min at the temperature of 50 ℃ under the pressure of 400 MPa.
d) Inactivating
And after the treatment is finished, inactivating enzyme at high temperature, cooling to room temperature, centrifuging at 6000r/min for 15min, and taking supernatant to obtain quinoa protein hydrolysate.
e) Drying
And carrying out centrifugal spray drying on the quinoa protein hydrolysate to obtain high-purity quinoa protein powder.
The extraction rate of quinoa protein was 76.13% as determined by reference to the methods of Abugoch L E and Ruiz G A et al.
The method for determining the antioxidant activity of the quinoa protein by referring to Tai et al is as follows: the clearance rates of hydroxyl free radical and DPPH free radical are 48.21 percent and 68.13 percent respectively.
Example 3
An ultrahigh pressure preparation method of high-activity quinoa protein comprises the following steps:
a) pretreatment of
Weighing a certain weight of optimized quinoa, rinsing the quinoa with tap water for 3-5 times, filtering to remove silt and fiber debris, and draining water.
b) Soaking, filtering, and grinding
Mixing dried quinoa with purified water according to the ratio of 1: 2, soaking for 4-5 hours to ensure that the quinoa fully absorbs water and swells, filtering and drying the quinoa through a 60-mesh screen, and grinding the quinoa into powder.
c) Ultrahigh pressure composite enzymolysis treatment
Weighing the quinoa flour with a certain weight, adding distilled water to prepare quinoa slurry with the concentration of 15mg/mL, sequentially adding cellulase and diastase, wherein the enzyme ratio is 1: 1, regulating the pH value of the enzymolysis liquid to 5.0, sealing the enzymolysis liquid in a polyvinyl chloride bag, fully and uniformly mixing, quickly placing in an ultrahigh pressure container, and carrying out enzymolysis for 50min at 50 ℃ under 500 MPa.
d) Inactivating
And after the treatment is finished, inactivating enzyme at high temperature, cooling to room temperature, centrifuging at 6000r/min for 15min, and taking supernatant to obtain quinoa protein hydrolysate.
e) Drying
And carrying out centrifugal spray drying on the quinoa protein hydrolysate to obtain high-purity quinoa protein powder.
The extraction rate of quinoa protein was 78.64% as determined by reference to the methods of Abugoch L E and Ruiz G A et al.
The method for determining the antioxidant activity of the quinoa protein by referring to Tai et al is as follows: the clearance rates of the hydroxyl free radical and the DPPH free radical are 49.33 percent and 69.62 percent respectively.
Claims (6)
1. The ultrahigh pressure preparation method of the high-activity quinoa protein is characterized by comprising the following steps of:
step 1): rinsing quinoa for 3-5 times, filtering to remove silt and fiber debris, and draining;
step 2): soaking dried quinoa to make quinoa fully absorb water and expand, sieving and drying, and grinding into powder;
step 3): taking the quinoa powder obtained in the step 2), adding distilled water to prepare quinoa slurry, sequentially adding cellulase and diastase, adjusting the pH of an enzymatic hydrolysate to 5.0, sealing the enzymatic hydrolysate in a polyvinyl chloride bag, fully mixing the enzymatic hydrolysate and the enzymatic hydrolysate, quickly putting the mixture into ultrahigh pressure equipment, and carrying out enzymolysis at 50 ℃;
step 4): heating to inactivate enzyme after the treatment is finished, cooling to room temperature, centrifuging, and taking supernatant to obtain quinoa protein hydrolysate;
step 5): and 4) carrying out centrifugal spray drying on the quinoa protein hydrolysate obtained in the step 4) to obtain the quinoa protein powder.
2. The ultrahigh-pressure preparation method of a quinoa protein with high activity according to claim 1, wherein said quinoa variety in step 1) is quinoa.
3. The ultra-high pressure preparation method of quinoa protein with high activity according to claim 1, wherein the weight ratio of quinoa to purified water in step 2) is 1: 2, soaking for 4-5 hours; after soaking, the quinoa passes through a 60-mesh screen; the particle size is above 120 meshes after grinding.
4. The ultrahigh-pressure preparation method of the high-activity quinoa protein according to claim 1, wherein the concentration of quinoa slurry in the step 3) is 10-15 mg/mL, and the mass ratio of the cellulase to the glucoamylase is 1: 1, the total enzyme adding amount is 500U/g, the pressure of enzymolysis is set to be 300-500 MPa, and the time of enzymolysis is set to be 30-50 min.
5. The ultrahigh pressure method for preparing quinoa protein with high activity according to claim 1, wherein the temperature for enzyme inactivation in step 4) is 50-70 ℃ for 10 min; the rotation speed of the centrifugation is 6000r/min, and the time is 15 min.
6. The ultrahigh-pressure preparation method of the quinoa protein with high activity according to claim 1, wherein the conditions of centrifugal spray drying in the step 5) are that the inlet air temperature is 120-160 ℃, the rotation speed of a centrifugal disc is 10000-16000 rpm, and the outlet temperature is 60-75 ℃.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380069A (en) * | 2008-10-10 | 2009-03-11 | 天津科技大学 | Method for increasing egg white latherability by extrahigh voltage modification |
| CN105076665A (en) * | 2015-07-20 | 2015-11-25 | 聊城大学 | Chenopodium quinoa protein powder preparation technology |
| CN108835269A (en) * | 2018-09-17 | 2018-11-20 | 东北农业大学 | A kind of preparation method for the soy milk powder that desensitizes |
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- 2020-11-23 CN CN202011319399.1A patent/CN112425679A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380069A (en) * | 2008-10-10 | 2009-03-11 | 天津科技大学 | Method for increasing egg white latherability by extrahigh voltage modification |
| CN105076665A (en) * | 2015-07-20 | 2015-11-25 | 聊城大学 | Chenopodium quinoa protein powder preparation technology |
| CN108835269A (en) * | 2018-09-17 | 2018-11-20 | 东北农业大学 | A kind of preparation method for the soy milk powder that desensitizes |
Non-Patent Citations (3)
| Title |
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| 王章存等: "超高压处理对蛋白质结构及功能性质影响" * |
| 田格等: "藜麦蛋白提取工艺优化及抗氧化活性研究" * |
| 胡志和等: "超高压结合胰蛋白酶消减虾原肌球蛋白致敏性及其抗原线性表位残留" * |
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