CN113170832A - Method for reducing content of volatile components in pea protein isolate - Google Patents
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Abstract
The invention discloses a method for reducing the content of volatile components in pea protein isolate, which comprises the steps of soaking peas in deionized water containing NaOH, and filtering to obtain soaked peas; adding deionized water into the soaked peas, and pulping to obtain pea paste with the pH of 6.5-9.5; stirring the pea paste, centrifuging and taking supernatant to obtain pea milk; heating and cooling pea pulp, adjusting the pH value to 4.5-5.0, centrifuging to take a lower-layer precipitate, adding deionized water to adjust the solid content of the solution, and neutralizing to obtain a neutralized solution; and (4) heating and sterilizing the neutralization solution, carrying out flash evaporation and cooling, and carrying out spray drying to obtain the pea protein isolate. The invention adopts a green processing technology without introducing organic solvent and enzyme preparation, and peas are taken as raw materials, so that the pea protein isolate with the total volatile components reduced by more than 50 percent compared with the prior art can be prepared.
Description
Technical Field
The invention belongs to the technical field of agricultural product processing, and particularly relates to a method for reducing the content of volatile components in pea protein isolate.
Background
Pea (Pisum sativum L.) is one of the major legume crops in the world, a source of high quality protein, carbohydrates, vitamins and minerals. Peas have the advantages of low cost, easy planting, strong sustainability and the like, the global yield of the peas is continuously and rapidly increased after 2013, about 1400 million tons/year at present, and the top five countries are Canada, Russia, China, America and India. Pea protein is a new plant protein resource which is concerned by consumers. Compared with soybean protein, the pea protein is favored by investors due to the labels of non-transgenosis, low sensitization source and high nutritional value, and the market demand is rapidly increased.
The pea protein mainly comprises 11S globulin, 7S conglobulin (accounting for 65-80 percent of the total protein) and 2S albumin (accounting for 10-20 percent). The amino acid composition of pea protein is balanced relative to the requirement of human body, and especially rich in lysine can be used for balancing the lysine deficiency in cereal. The pea protein contains low content of anti-nutritional components such as enzyme inhibitor and phytic acid, and has higher protein digestibility than animal protein, soybean and other bean protein. The commercial pea protein product takes peas as a processing raw material, is distinguished according to the dry-basis protein content, and has three product forms of pea powder, pea concentrated protein and pea separated protein. Pea protein isolate is often added to baked, puffed, fermented, etc. food products for its excellent functional properties to improve the texture and nutritional quality of the product.
The volatile flavour is the biggest limiting factor in the application of pea protein to food development, in particular to vegetable protein drinks or fermented milk, instead of traditional animal and vegetable proteins. Since consumers like more concise ingredient labels, the dependence on flavors and masking agents is reduced, and achieving simple ingredient and taste satisfaction is the most difficult problem to overcome in the application of pea protein isolate.
The volatile off-flavors associated with pea protein isolate are generally described as grassy, earthy, mushroom, etc., and their odor characteristics are a result of the interaction of various volatile small molecule organic compounds, which can be classified as aldehydes, ketones, alcohols, alkanes, furans, acids, esters, etc. These secondary lipid oxidation products have a great influence on the volatile flavor of pea protein isolate, and representative compounds are hexanal, (E) -2-hexenal, 3, 5-octadien-2-one, nonanol, 1-hexanol, 2-pentylfuran, etc., which are products of autoxidation, photooxidation, and enzymatic reactions of unsaturated fatty acids. Among them, Lipoxygenase (LOX) catalyzed degradation of linoleic acid and linolenic acid, etc. is considered to be the most important cause of volatile components production. LOX in peas is mainly LOX-2 and LOX-3, which are most active at neutral pH and less active at more basic pH.
The content of volatile components in the product can be reduced by carrying out heat treatment on peas to inactivate LOX or carrying out organic solvent leaching on pea protein isolate, but the former is easy to obviously reduce the protein extraction rate, and the latter can destroy the natural, green and other market labels of the pea protein, so that the commodity value of the pea protein is influenced. On the premise of ensuring the extraction rate of protein, the green processing technology is adopted to reduce the content of volatile components in the pea protein isolate, so that the method has great market prospect.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made keeping in mind the above and/or other problems occurring in the prior art.
The invention aims to provide a method for reducing the content of volatile components in pea protein isolate, which adopts a green processing technology without introducing organic solvent and enzyme preparation, takes peas as raw materials and can prepare the pea protein isolate with the total amount of volatile components reduced by more than 50 percent compared with the prior art.
In order to solve the technical problems, the invention provides the following technical scheme: a method for reducing the content of volatile components in pea protein isolate comprises,
soaking peas in deionized water containing NaOH, and filtering to obtain soaked peas;
adding deionized water into the soaked peas, and pulping to obtain pea paste with the pH of 6.5-9.5;
stirring the pea paste, centrifuging and taking supernatant to obtain pea milk;
heating and cooling pea pulp, adjusting the pH value to 4.5-5.0, centrifuging to take a lower-layer precipitate, adding deionized water to adjust the solid content of the solution, and neutralizing to obtain a neutralized solution;
and (4) heating and sterilizing the neutralization solution, carrying out flash evaporation and cooling, and carrying out spray drying to obtain the pea protein isolate.
As a preferable embodiment of the method for reducing the content of volatile components in pea protein isolate of the present invention, wherein: soaking peas in deionized water containing NaOH, soaking the peas in the deionized water, adding NaOH accounting for 0-2.5% of the weight of the peas, and soaking for 8-12 hours.
As a preferable embodiment of the method for reducing the content of volatile components in pea protein isolate of the present invention, wherein: the method comprises the step of soaking peas in deionized water, wherein the material-water ratio of the peas to the deionized water is 1:3 in terms of g: mL, and the soaking temperature is room temperature.
As a preferable embodiment of the method for reducing the content of volatile components in pea protein isolate of the present invention, wherein: and pulping, namely adding deionized water into the soaked peas, wherein the material-water ratio of the soaked peas to the deionized water is 1:3 in terms of g: mL, and pulping to obtain the pea paste with the pH value of 9.0.
As a preferable embodiment of the method for reducing the content of volatile components in pea protein isolate of the present invention, wherein: the supernatant was collected by centrifugation and centrifuged at 3000g for 15min at room temperature.
As a preferable embodiment of the method for reducing the content of volatile components in pea protein isolate of the present invention, wherein: heating and cooling the pea pulp, heating the pea milk at 50-90 ℃, and then cooling to 25 ℃.
As a preferable embodiment of the method for reducing the content of volatile components in pea protein isolate of the present invention, wherein: the lower layer was precipitated by centrifugation and centrifuged at 3000g for 15min at room temperature.
As a preferable embodiment of the method for reducing the content of volatile components in pea protein isolate of the present invention, wherein: deionized water is added to adjust the solid content of the solution, and the solid content of the solution is adjusted to be 10-15%.
As a preferable embodiment of the method for reducing the content of volatile components in pea protein isolate of the present invention, wherein: and in the neutralization, 2.0mol/L NaOH solution is adopted to adjust the pH value to 7.0-7.5.
As a preferable embodiment of the method for reducing the content of volatile components in pea protein isolate of the present invention, wherein: heating and sterilizing, namely heating the neutralizing solution to 120-130 ℃, and keeping the temperature for 30-60 s; carrying out flash evaporation and cooling, wherein the flash evaporation and cooling are carried out to 50-60 ℃; the spray drying is carried out, wherein the air inlet temperature is 180 ℃, and the air outlet temperature is 80 ℃.
Compared with the prior art, the invention has the following beneficial effects:
the invention adopts a green processing technology without introducing organic solvent and enzyme preparation, takes peas as raw materials, optimally selects the addition of 2 percent of NaOH during soaking, makes the pH value of the slurry 9.0, heats the pea slurry at 90 ℃, and then carries out isoelectric point acid precipitation, neutralization, sterilization and spray drying. Compared with the prior art, the pea protein isolate with the total amount of volatile components reduced by more than 50 percent can be prepared, the protein content of the product is 85.68 percent, and the extraction rate is 19.82 percent.
The process flow of the invention can obviously inhibit the oxidation of pea LOX to unsaturated fatty acid in the protein extraction process, realizes the obvious reduction of the generation amount of volatile components in pea protein isolate, and meets the green production standard.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is a graph showing the effect of the addition of NaOH on the content of volatile components in pea milk during soaking according to an embodiment of the invention.
FIG. 2 is a graph showing the influence of the beating pH on the content of volatile components in pea milk according to the embodiment of the invention.
FIG. 3 is a graph showing the effect of different heating temperatures on the content of volatile components in pea protein isolate in pea milk according to an embodiment of the present invention.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The basic component determination method of the invention comprises the following steps:
the protein content is measured by referring to a Kjeldahl method in GB5009.5-2016, and the protein conversion coefficient is 6.25; fat content was measured by chloroform-methanol method; the carbohydrate content is determined by reference to the phenol-sulfuric acid method; ash content is determined with reference to GB 5009.4-2010; the water content was determined by direct drying according to GB 5009.3-2016.
Identification of volatile components: preparing a solution with the protein concentration of 20mg/mL, placing 5mL of sample solution in an extraction flask, adding an internal standard substance (2-methyl-3-heptanone), placing in a water bath at 50 ℃, inserting an aged solid phase micro-extraction head into the sample flask, and adsorbing for 30min under stirring in a headspace manner. Then, the column model was DB-WAX (30 m.times.0.25 mm,0.25 μm) and the measurement was carried out by desorbing at 250 ℃ for 7 min.
The data processing of the invention: the experiments were repeated 3 times, and the data were analyzed and plotted using Origin, with the results being expressed as "mean ± standard deviation", and the data were analyzed for significance using SPSS software (p <0.05 for significant differences).
Example 1
This example provides a process for the preparation of pea protein isolate with a low volatile content:
(1) according to the material-water ratio of 1:3(g: mL), peas are soaked in deionized water, NaOH with the mass of 2% of the peas is added, and the peas are soaked for 10 hours at room temperature;
(2) adding deionized water into the soaked peas, wherein the material-water ratio is 1:3(g: mL), and pulping to obtain pea paste with the pH value of 9.0;
(3) stirring the pea paste for 1h, centrifuging at room temperature for 15min at 3000g, and taking supernatant to obtain pea milk;
(4) heating the pea milk in a 90 ℃ water bath kettle for 5min, cooling to 25 ℃, adjusting the pH of the pea milk to 4.5 by using 2.0mol/L HCl solution, centrifuging for 15min at 3000g, taking the lower-layer precipitate, adding deionized water to ensure that the solid content of the solution is 12%, and adjusting the pH to 7.0 by using 2.0mol/L NaOH solution;
(5) heating the neutralized solution to 125 deg.C, maintaining for 30s, flash evaporating to reduce temperature to 55 deg.C, spray drying (air inlet temperature of 180 deg.C and air outlet temperature of 80 deg.C) to obtain pea protein isolate with volatile component content of 309.62 + -25.57 μ g/L.
Comparative example 1
The preparation process of the pea protein isolate provided in this example:
(1) according to the material-water ratio of 1:3(g: mL), peas are soaked in deionized water and soaked for 10 hours at room temperature;
(2) adding deionized water into the soaked peas, pulping to obtain pea paste, and adjusting the pH value to 9.0 by using 2.0mol/L NaOH solution, wherein the material-water ratio is 1:3(g: mL);
(3) stirring the pea paste for 1h, centrifuging at room temperature for 15min at 3000g, and taking supernatant to obtain pea milk;
(4) adjusting the pH value of the pea milk to 4.5 by using 2.0mol/L HCl solution, centrifuging for 15min at 3000g, taking a lower-layer precipitate, adding deionized water to enable the solid content of the solution to be 12%, and adjusting the pH value to 7.0 by using 2.0mol/L NaOH solution;
(5) heating the neutralized solution to 125 deg.C, maintaining for 30s, flash evaporating to reduce temperature to 55 deg.C, spray drying (air inlet temperature of 180 deg.C and air outlet temperature of 80 deg.C) to obtain pea protein isolate with volatile component content of 632.25 + -36.38 μ g/L.
Example 2
The influence of the addition amount of NaOH on the content of volatile components in pea milk during soaking is as follows:
(1) taking 600g of peas, equally dividing into six parts, respectively soaking the peas in deionized water containing NaOH according to the feed-water ratio of 1:3(g: mL), wherein the addition amounts of the NaOH are 0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5% of the weight of the peas respectively; soaking at room temperature for 10h, and filtering to obtain soaked peas;
(2) adding the soaked peas into deionized water, wherein the material-water ratio is 1:3(g: mL), wherein NaOH with the dry basis weight of 2.0%, 1.5%, 1.0% and 0.5% is respectively added into the first four kinds of soaked peas, and pulping to obtain six kinds of pea pastes with the pH value of 9.0;
(3) stirring the pea paste for 1h, centrifuging for 15min at 300g at room temperature, and taking supernatant to obtain pea milk. And (4) measuring the content of volatile components in different pea milk.
The effect of the addition of NaOH on the content of volatile components in pea milk during soaking is shown in FIG. 1.
The content of volatile components in the pea milk and the pea protein isolate is in direct proportion. It can be seen that although the pH was consistent during pulping, the content of volatile components in the pea milk tended to decrease as the amount of NaOH added to the soak solution increased. When the pea bean milk is not soaked by NaOH, the content of volatile components in the pea bean milk is about 483μg/L; when the addition amount of NaOH reaches 1.5%, the content of volatile components is obviously reduced to about 11%; when the addition amount of NaOH is 2.0%, the content of volatile components can be reduced by more than 15%(ii) a When the addition amount of NaOH is continuously increased to 2.5%, the reduction range of the content of the volatile components is unchanged. Therefore, the pH of the soaking water is increased by adding NaOH during soaking, so that the activity of the LOX of the peas in the process can be obviously inhibited, and the addition amount is preferably 2%.
Example 3
Influence of pulping pH on the content of volatile components in pea milk:
(1) taking 600g of peas, equally dividing into six parts, respectively soaking the peas in deionized water containing NaOH according to the feed-water ratio of 1:3(g: mL), wherein the addition amounts of the NaOH are 0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5% of the weight of the peas respectively; soaking at room temperature for 10h, and filtering to obtain soaked peas;
(2) adding the soaked peas into deionized water, wherein the material-water ratio is 1:3(g: mL), and pulping to obtain six kinds of pea pastes with the pH values of 6.5, 7.2, 7.8, 8.3, 9.0 and 9.5 respectively;
(3) stirring the pea paste for 1h, centrifuging at room temperature for 15min at 3000g, and taking supernatant to obtain pea milk. And (4) measuring the content of volatile components in different pea milk.
The effect of the mashing pH on the content of volatile components in the pea milk is shown in fig. 2.
It can be seen that pea LOX is most active at around pH7.0, with the strongest ability to generate volatile components. As the beating pH increases, the ability to generate volatile components diminishes as LOX activity diminishes. When the pulping pH is 8.3, the generation amount of volatile components is reduced by about 28% compared with the pea milk with the pH of 7.2; when the pulping pH is more than or equal to 9.0, the generation amount of volatile components is reduced by about 47 percent. The results show that the pH at beating has a greater effect on the formation of volatile components in the pea pulp, but that its effect decreases rapidly when the beating pH is higher than 9.0.
Example 4
The influence of different heating temperatures of pea milk on the content of volatile components in pea protein isolate is as follows:
(1) taking 600g of peas, respectively soaking the peas in deionized water containing NaOH according to the material-water ratio of 1:3(g: mL), wherein the addition amount of the NaOH is 2.0% of the weight of the peas; soaking at room temperature for 10h, and filtering to obtain soaked peas;
(2) adding deionized water into the soaked peas, wherein the material-water ratio is 1:3(g: mL), and pulping to obtain pea paste with the pH value of 9.0;
(3) stirring the pea paste for 1h, centrifuging at room temperature for 15min at 3000g, and taking supernatant to obtain pea milk;
(4) dividing semen Pisi Sativi pulp into six equal parts, heating in water bath at 25 deg.C, 50 deg.C, 60 deg.C, 70 deg.C, 80 deg.C and 90 deg.C for 5min, and cooling to 25 deg.C; adjusting the pH value of the pea milk to 4.5 by using 2.0mol/L HCl solution, centrifuging for 15min at 3000g at room temperature to take a lower-layer precipitate, adding deionized water to make the solid content of the solution be 12%, and adjusting the pH value to 7.1 by using 2.0mol/L NaOH solution;
(5) heating the neutralized solution to 125 deg.C, maintaining for 30s, flash evaporating to reduce temperature to 55 deg.C, spray drying (air inlet temperature of 180 deg.C, air outlet temperature of 80 deg.C), and obtaining pea protein isolate. The content of volatile components in the pea protein isolate was determined.
The effect of pea milk on the content of volatile components in pea protein isolate by different heating temperatures is shown in fig. 3.
When the pea pulp is subjected to acid precipitation, its pH is lowered from 9.0 to 4.5. As can be seen, the content of volatile components in the pea protein isolate is higher due to the fact that the activity of LOX is still higher in the acid precipitation process after the pea pulp is heated at the temperature of 25-60 ℃. When the pea bean milk is heated at 70 ℃, the content of volatile components in the pea protein isolate is reduced by about 21%; while the pea pulp was heated at 80 ℃ and 90 ℃ to a reduction of about 35% and 51%, respectively. The results show that the purpose of preparing pea protein isolate with low volatile component content can be achieved after LOX in pea milk is subjected to thermal inactivation with enough strength.
The invention adopts a green processing technology without introducing organic solvent and enzyme preparation, takes peas as raw materials, optimally selects the addition of 2 percent of NaOH during soaking, makes the pH value of the slurry 9.0, heats the pea slurry at 90 ℃, and then carries out isoelectric point acid precipitation, neutralization, sterilization and spray drying. Compared with the prior art, the pea protein isolate with the total amount of volatile components reduced by more than 50 percent can be prepared, the protein content of the product is 85.68 percent, and the extraction rate is 19.82 percent. The process flow can obviously inhibit the oxidation of pea LOX on unsaturated fatty acid in the protein extraction process, realizes the obvious reduction of the generation amount of volatile components in pea protein isolate, and meets the green production standard.
The main purpose of the invention is to prepare pea protein isolate with low volatile component content without solvent leaching and enzymolysis of protein. The process of reducing the volatile content is, in effect, the process of inhibiting the oxidation of unsaturated fatty acids by LOX. Through a great deal of research, the inventor provides a process route for soaking peas, grinding and heating to passivate LOX under an alkaline condition, and simultaneously combines acid precipitation, neutralization and spray drying processes to prepare the pea protein isolate with the total amount of volatile components reduced by more than 50%.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (10)
1. A method for reducing the content of volatile components in pea protein isolate, which is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
soaking peas in deionized water containing NaOH, and filtering to obtain soaked peas;
adding deionized water into the soaked peas, and pulping to obtain pea paste with the pH of 6.5-9.5;
stirring the pea paste, centrifuging and taking supernatant to obtain pea milk;
heating and cooling pea pulp, adjusting the pH value to 4.5-5.0, centrifuging to take a lower-layer precipitate, adding deionized water to adjust the solid content of the solution, and neutralizing to obtain a neutralized solution;
and (4) heating and sterilizing the neutralization solution, carrying out flash evaporation and cooling, and carrying out spray drying to obtain the pea protein isolate.
2. The method of reducing the volatile component content of pea protein isolate of claim 1, wherein: soaking peas in deionized water containing NaOH, soaking the peas in the deionized water, adding NaOH accounting for 0-2.5% of the weight of the peas, and soaking for 8-12 hours.
3. A method of reducing the volatile content of pea protein isolate according to claim 2, wherein: the method comprises the step of soaking peas in deionized water, wherein the material-water ratio of the peas to the deionized water is 1:3 in terms of g: mL, and the soaking temperature is room temperature.
4. A method according to any one of claims 1 to 3, wherein the amount of volatile components in the pea protein isolate is reduced by: and pulping, namely adding deionized water into the soaked peas, wherein the material-water ratio of the soaked peas to the deionized water is 1:3 in terms of g: mL, and pulping to obtain the pea paste with the pH value of 9.0.
5. The method of reducing the volatile component content of pea protein isolate of claim 4, wherein: the supernatant was collected by centrifugation and centrifuged at 3000g for 15min at room temperature.
6. A method according to any one of claims 1 to 3 or 5, wherein the method comprises the steps of: heating and cooling the pea pulp, heating the pea milk at 50-90 ℃, and then cooling to 25 ℃.
7. The method of reducing the volatile component content of pea protein isolate of claim 6, wherein: the lower layer was precipitated by centrifugation and centrifuged at 3000g for 15min at room temperature.
8. A method according to any one of claims 1 to 3,5 and 7, wherein the method comprises the steps of: deionized water is added to adjust the solid content of the solution, and the solid content of the solution is adjusted to be 10-15%.
9. The method of reducing the volatile component content of pea protein isolate of claim 8, wherein: and in the neutralization, 2.0mol/L NaOH solution is adopted to adjust the pH value to 7.0-7.5.
10. A method according to any one of claims 1 to 3,5, 7 and 9 for reducing the content of volatile components in pea protein isolate, wherein: heating and sterilizing, namely heating the neutralizing solution to 120-130 ℃, and keeping the temperature for 30-60 s; carrying out flash evaporation and cooling, wherein the flash evaporation and cooling are carried out to 50-60 ℃; the spray drying is carried out, wherein the air inlet temperature is 180 ℃, and the air outlet temperature is 80 ℃.
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