CN112790272A - Process for separating and extracting pea protein - Google Patents
Process for separating and extracting pea protein Download PDFInfo
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- CN112790272A CN112790272A CN202011611870.4A CN202011611870A CN112790272A CN 112790272 A CN112790272 A CN 112790272A CN 202011611870 A CN202011611870 A CN 202011611870A CN 112790272 A CN112790272 A CN 112790272A
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- pea
- protein
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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
- A23J1/14—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
Abstract
The invention discloses a process for separating and extracting pea protein, relates to the technical field of peas, and aims to solve the problems that in the process of extracting pea protein, the separation and filtration effect is poor and resources are wasted in the existing pea extracting process. Step 1: selecting pea varieties and screening; step 2: cleaning semen Pisi Sativi, removing epidermis, washing, and naturally air drying; and step 3: freezing and breaking the wall of the dried peas to obtain pea powders; and 4, step 4: adding water into the ground pea powder and stirring to make the solution become suspension; and 5: separating and filtering the suspension to obtain a dietary fiber raw material; step 6: adding 0.14% sodium hydroxide into the slurry, uniformly stirring, centrifuging, filtering to obtain pea starch raw material, and collecting supernatant; and 7: adding 20% TCA/acetone solution into the obtained supernatant, shaking and mixing, centrifuging and layering to obtain protein precipitate; and 8: and (3) incubating and precipitating the obtained protein precipitate in a 50% water phase and a 50% organic phase, and centrifuging and layering to obtain the protein precipitate.
Description
Technical Field
The invention relates to the technical field of peas, in particular to a process for separating and extracting pea protein.
Background
Pea, leguminous, an annual climbing herb, 0.5-2 meters high. The whole plant is green, smooth and unhaired and is frosted. The leaves have 4-6 small leaves, a heart shape and a fine tooth at the lower edge. Lobular oval shape; flowers are arranged in the axilla of the leaf in a single-growth or a plurality of rows as a raceme; the calyx is bell-shaped, and the cleft is needle-shaped; the corolla has various colors, which vary with the variety, but is mostly white and purple. The ovary has no hair and the style is flat. Pod swelling, oblong; the seeds were round, greenish and yellow after drying. The flowering period is 6-7 months, and the fruit period is 7-9 months. Peas are common legume crops, and have high nutritive value and high vegetable protein content. In addition, the beverage also contains abundant mineral elements, vitamins and the like. Pea protein is a good essential amino acid source, the composition of the pea protein is balanced and is close to the standard mode recommended by FAO/WHO, therefore, the pea protein is widely processed into various food products and is popular with the people.
In the process of extracting pea protein from the existing peas, the separation and filtration effect is poor, and the waste is caused to resources; thus, the present need is not met, for which we propose a process for the isolation and extraction of pea proteins.
Disclosure of Invention
The invention aims to provide a process for separating and extracting pea protein, which aims to solve the problems that the separation and filtration effect is poor and resources are wasted in the process of extracting the pea protein by peas in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: a process for separating pea protein comprises the following steps:
step 1: selecting pea varieties, peeling pea pods, taking out pods inside the pea varieties, and screening;
step 2: cleaning peas, removing the skin, washing the peas with the skin removed, and naturally drying the peas;
and step 3: placing the dried peas at-20 ℃, freezing and embrittling for 1-2 h at low temperature, and carrying out CO treatment at-18-5 DEG C2Freezing and breaking the wall under the protection of gas to obtain pea powder, and ensuring that the pea powder has no obvious particles;
and 4, step 4: adding water into the ground pea powder to prepare a solution with the concentration of 20%, and stirring for half an hour at a low speed by using a stirring device to enable the solution to become a suspension;
and 5: separating and filtering the suspension, sieving with 120 mesh sieve at 900r/min to form a filter layer, adding 50 deg.C water of suspension 1:1.5 to obtain dietary fiber raw material, and collecting slurry;
step 6: adding 0.14% sodium hydroxide into the slurry, uniformly stirring to enable the pH value to be 9, keeping the temperature to be 46-48 ℃, standing for reaction for 40min, then carrying out centrifugal filtration, obtaining pea starch raw material with the mesh number of 220 and the rotating speed of 1500r/min, and collecting supernatant;
and 7: adding 20% TCA/acetone solution in a ratio of 1:1 into the obtained supernatant, shaking and mixing, precipitating overnight at-20 ℃, centrifuging and layering to obtain protein precipitate;
and 8: and incubating the obtained protein precipitate in a 50% water phase and a 50% organic phase, centrifuging and layering to obtain a protein precipitate, adding a protein lysate, circularly treating for 2 times with 10-20 min each time, centrifuging and dehydrating, and performing spray drying to obtain the pea protein isolate.
Preferably, the temperature of the water for adding the water into the pea flour in the step 4 is 40-50 ℃.
Preferably, the dietary fiber raw material in the step 5 is sterilized at high temperature and then dried in vacuum to obtain the finished product pea dietary fiber.
Preferably, the addition amount of the protein cracking agent in the step 8 is 2-3 mL of the protein cracking agent added to each gram of pea flour.
Preferably, in the step 2, when the peeled peas are naturally air-dried, moisture on the surfaces of the peas is ensured to be free.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, through improvement and research on the existing pea separation and extraction method, the pea powder is prepared by adopting a freezing wall-breaking mode, so that the protein of the pea powder can be fully separated out, when the pea protein is separated, more protein in the pea can be separated by controlling the separation process and adding different solutions, the loss of the pea protein separated and extracted is reduced, and the protein separation effect is improved.
Drawings
Fig. 1 is a flow chart of a process for separating and extracting pea protein according to the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example 1
A process for separating pea protein comprises the following steps:
step 1: selecting pea varieties, peeling pea pods, taking out pods inside the pea varieties, and screening;
step 2: cleaning peas, removing the skin, washing the peas with the skin removed, and naturally drying the peas;
and step 3: freezing and embrittling the air-dried peas at-20 deg.C for 1 hr, and then cooling at-17 deg.C with CO2Freezing and breaking the wall under the protection of gas to obtain pea powder, and ensuring that the pea powder has no obvious particles;
and 4, step 4: adding water into the ground pea powder to prepare a solution with the concentration of 20%, and stirring for half an hour at a low speed by using a stirring device to enable the solution to become a suspension;
and 5: separating and filtering the suspension, sieving with 120 mesh sieve at 900r/min to form a filter layer, adding 50 deg.C water of suspension 1:1.5 to obtain dietary fiber raw material, and collecting slurry;
step 6: adding 0.14% sodium hydroxide into the slurry, stirring uniformly to adjust pH to 9, maintaining at 46 deg.C, standing for 40min, centrifuging, filtering with 220 mesh sieve at 1500r/min to obtain pea starch material, and collecting supernatant;
and 7: adding 20% TCA/acetone solution in a ratio of 1:1 into the obtained supernatant, shaking and mixing, precipitating overnight at-20 ℃, centrifuging and layering to obtain protein precipitate;
and 8: and incubating the obtained protein precipitate in a 50% water phase and a 50% organic phase, centrifuging and layering to obtain a protein precipitate, adding a protein lysate, circularly treating for 2 times (10 min each time) under negative pressure-positive pressure-negative pressure-normal pressure, centrifuging and dehydrating, and spray drying to obtain pea protein isolate.
Further, the temperature of the water required by adding the water into the pea powder in the step 4 is 40 ℃.
Further, the dietary fiber raw material in the step 5 is sterilized at high temperature and then dried in vacuum to obtain the finished product pea dietary fiber.
Further, the amount of the protein cracking agent added in the step 8 is 2mL of protein cracking agent added in each gram of pea flour.
Furthermore, when the natural air drying is carried out on the peeled peas in the step 2, the moisture on the surfaces of the peas is ensured to be not remained.
Example 2
A process for separating pea protein comprises the following steps:
step 1: selecting pea varieties, peeling pea pods, taking out pods inside the pea varieties, and screening;
step 2: cleaning peas, removing the skin, washing the peas with the skin removed, and naturally drying the peas;
and step 3: freezing and embrittling the air-dried peas at-20 deg.C for 1.5 hr, and then cooling at-10 deg.C with CO2Freezing and breaking the wall under the protection of gas to obtain pea powder, and ensuring that the pea powder has no obvious particles;
and 4, step 4: adding water into the ground pea powder to prepare a solution with the concentration of 20%, and stirring for half an hour at a low speed by using a stirring device to enable the solution to become a suspension;
and 5: separating and filtering the suspension, sieving with 120 mesh sieve at 900r/min to form a filter layer, adding 50 deg.C water of suspension 1:1.5 to obtain dietary fiber raw material, and collecting slurry;
step 6: adding 0.14% sodium hydroxide into the slurry, stirring uniformly to adjust the pH value to 9, keeping the temperature at 47 ℃, standing for reaction for 40min, then carrying out centrifugal filtration, obtaining pea starch raw material with the mesh number of 220 and the rotation speed of 1500r/min, and collecting supernatant;
and 7: adding 20% TCA/acetone solution in a ratio of 1:1 into the obtained supernatant, shaking and mixing, precipitating overnight at-20 ℃, centrifuging and layering to obtain protein precipitate;
and 8: and incubating the obtained protein precipitate in a 50% water phase and a 50% organic phase, centrifuging and layering to obtain a protein precipitate, adding a protein lysate, circularly treating for 2 times (15 min each time) under negative pressure-positive pressure-negative pressure-normal pressure, centrifuging and dehydrating, and spray drying to obtain pea protein isolate.
Further, the temperature of the water required by adding the water into the pea powder in the step 4 is 45 ℃.
Further, the dietary fiber raw material in the step 5 is sterilized at high temperature and then dried in vacuum to obtain the finished product pea dietary fiber.
Further, the amount of the protein cracking agent added in the step 8 is 2.5mL of protein cracking agent added in each gram of pea powder.
Furthermore, when the natural air drying is carried out on the peeled peas in the step 2, the moisture on the surfaces of the peas is ensured to be not remained.
Example 3
A process for separating pea protein comprises the following steps:
step 1: selecting pea varieties, peeling pea pods, taking out pods inside the pea varieties, and screening;
step 2: cleaning peas, removing the skin, washing the peas with the skin removed, and naturally drying the peas;
and step 3: freezing and embrittling the air-dried peas at-20 deg.C for 2 hr, and then cooling at 2 deg.C with CO2Freezing and breaking the wall under the protection of gas to obtain pea powder, and ensuring that the pea powder has no obvious particles;
and 4, step 4: adding water into the ground pea powder to prepare a solution with the concentration of 20%, and stirring for half an hour at a low speed by using a stirring device to enable the solution to become a suspension;
and 5: separating and filtering the suspension, sieving with 120 mesh sieve at 900r/min to form a filter layer, adding 50 deg.C water of suspension 1:1.5 to obtain dietary fiber raw material, and collecting slurry;
step 6: adding 0.14% sodium hydroxide into the slurry, stirring uniformly to adjust the pH value to 9, keeping the temperature at 48 ℃, standing for reaction for 40min, then carrying out centrifugal filtration, obtaining pea starch raw material with the mesh number of 220 and the rotation speed of 1500r/min, and collecting supernatant;
and 7: adding 20% TCA/acetone solution in a ratio of 1:1 into the obtained supernatant, shaking and mixing, precipitating overnight at-20 ℃, centrifuging and layering to obtain protein precipitate;
and 8: and incubating the obtained protein precipitate in a 50% water phase and a 50% organic phase, centrifuging and layering to obtain a protein precipitate, adding a protein lysate, circularly treating for 2 times (20 min each time) under negative pressure-positive pressure-negative pressure-normal pressure, centrifuging and dehydrating, and spray drying to obtain pea protein isolate.
Further, the temperature of the water required by adding the water into the pea flour in the step 4 is 50 ℃.
Further, the dietary fiber raw material in the step 5 is sterilized at high temperature and then dried in vacuum to obtain the finished product pea dietary fiber.
Further, the amount of the protein cracking agent added in the step 8 is 3mL of the protein cracking agent added in each gram of pea flour.
Furthermore, when the natural air drying is carried out on the peeled peas in the step 2, the moisture on the surfaces of the peas is ensured to be not remained.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (5)
1. A process for separating and extracting pea protein is characterized in that: the method comprises the following steps:
step 1: selecting pea varieties, peeling pea pods, taking out pods inside the pea varieties, and screening;
step 2: cleaning peas, removing the skin, washing the peas with the skin removed, and naturally drying the peas;
and step 3: placing the dried peas at-20 ℃, freezing and embrittling for 1-2 h at low temperature, and carrying out CO treatment at-18-5 DEG C2Freezing and breaking the wall under the protection of gas to obtain pea powder, and ensuring that the pea powder has no obvious particles;
and 4, step 4: adding water into the ground pea powder to prepare a solution with the concentration of 20%, and stirring for half an hour at a low speed by using a stirring device to enable the solution to become a suspension;
and 5: separating and filtering the suspension, sieving with 120 mesh sieve at 900r/min to form a filter layer, adding 50 deg.C water of suspension 1:1.5 to obtain dietary fiber raw material, and collecting slurry;
step 6: adding 0.14% sodium hydroxide into the slurry, uniformly stirring to enable the pH value to be 9, keeping the temperature to be 46-48 ℃, standing for reaction for 40min, then carrying out centrifugal filtration, obtaining pea starch raw material with the mesh number of 220 and the rotating speed of 1500r/min, and collecting supernatant;
and 7: adding 20% TCA/acetone solution in a ratio of 1:1 into the obtained supernatant, shaking and mixing, precipitating overnight at-20 ℃, centrifuging and layering to obtain protein precipitate;
and 8: and incubating the obtained protein precipitate in a 50% water phase and a 50% organic phase, centrifuging and layering to obtain a protein precipitate, adding a protein lysate, circularly treating for 2 times with 10-20 min each time, centrifuging and dehydrating, and performing spray drying to obtain the pea protein isolate.
2. The process for separating and extracting pea proteins according to claim 1, wherein: in the step 4, the temperature of water required by adding water into the pea powder is 40-50 ℃.
3. The process for separating and extracting pea proteins according to claim 1, wherein: and (5) sterilizing the dietary fiber raw material at high temperature in the step 5, and then drying in vacuum to obtain the finished product pea dietary fiber.
4. The process for separating and extracting pea proteins according to claim 1, wherein: and in the step 8, the addition amount of the protein cracking agent is 2-3 mL of the protein cracking agent added into each gram of pea powder.
5. The process for separating and extracting pea proteins according to claim 1, wherein: and in the step 2, when the peeled peas are naturally dried, the moisture on the surfaces of the peas is ensured to be free.
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| CN202011611870.4A CN112790272A (en) | 2020-12-30 | 2020-12-30 | Process for separating and extracting pea protein |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428959A (en) * | 2022-08-30 | 2022-12-06 | 石家庄华加药用胶囊有限公司 | Pea protein capsule shell and preparation method thereof |
| CN115474648A (en) * | 2022-08-26 | 2022-12-16 | 佛山澳加联盈生物科技有限公司 | Preparation method of functional plant protein meat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490626A (en) * | 2015-09-06 | 2017-03-15 | 青海合杰生物制品有限责任公司 | A kind of nutrient substance comprehensively extracting and purifying method in beans |
| CN111961112A (en) * | 2020-09-09 | 2020-11-20 | 天津农学院 | Potato protein extraction and separation method |
-
2020
- 2020-12-30 CN CN202011611870.4A patent/CN112790272A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490626A (en) * | 2015-09-06 | 2017-03-15 | 青海合杰生物制品有限责任公司 | A kind of nutrient substance comprehensively extracting and purifying method in beans |
| CN111961112A (en) * | 2020-09-09 | 2020-11-20 | 天津农学院 | Potato protein extraction and separation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115474648A (en) * | 2022-08-26 | 2022-12-16 | 佛山澳加联盈生物科技有限公司 | Preparation method of functional plant protein meat |
| CN115428959A (en) * | 2022-08-30 | 2022-12-06 | 石家庄华加药用胶囊有限公司 | Pea protein capsule shell and preparation method thereof |
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