CN113999278A - Method for extracting protein from potatoes - Google Patents
Method for extracting protein from potatoes Download PDFInfo
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- CN113999278A CN113999278A CN202111474665.2A CN202111474665A CN113999278A CN 113999278 A CN113999278 A CN 113999278A CN 202111474665 A CN202111474665 A CN 202111474665A CN 113999278 A CN113999278 A CN 113999278A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 74
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 74
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 68
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 68
- 235000012015 potatoes Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 28
- 239000006228 supernatant Substances 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000000605 extraction Methods 0.000 claims abstract description 31
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 239000011780 sodium chloride Substances 0.000 claims abstract description 16
- 238000001556 precipitation Methods 0.000 claims abstract description 11
- 230000020477 pH reduction Effects 0.000 claims abstract description 5
- 230000003247 decreasing effect Effects 0.000 claims abstract description 3
- 239000007787 solid Substances 0.000 claims description 43
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 38
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 18
- 239000012267 brine Substances 0.000 claims description 13
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 13
- 235000010265 sodium sulphite Nutrition 0.000 claims description 9
- 238000004108 freeze drying Methods 0.000 claims description 7
- 238000004537 pulping Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 238000010979 pH adjustment Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 239000003002 pH adjusting agent Substances 0.000 claims 1
- 239000012670 alkaline solution Substances 0.000 abstract description 2
- 238000000746 purification Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 56
- 230000000052 comparative effect Effects 0.000 description 9
- 239000012528 membrane Substances 0.000 description 6
- 238000010298 pulverizing process Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 239000008394 flocculating agent Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 239000003797 essential amino acid Substances 0.000 description 3
- 235000020776 essential amino acid Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000000751 protein extraction Methods 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- 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
- C07K1/145—Extraction; Separation; Purification by extraction or solubilisation
-
- 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
- C07K1/30—Extraction; Separation; Purification by precipitation
- C07K1/303—Extraction; Separation; Purification by precipitation by salting out
Abstract
The invention provides a method for extracting protein from potatoes, which comprises the following steps: mixing the potatoes with the extracted saline water under the water bath condition of 45-50 ℃, adjusting the pH to 10-11, and extracting and centrifuging to obtain a first supernatant; sequentially carrying out gradient precipitation of pH reduction on the first supernatant to obtain protein; the gradient precipitation with decreasing pH is pH 6, pH 5, pH 4, pH 3 in sequence; the mixing ratio of the potatoes to the extraction saline is 1: 5-6 in g: mL. The invention adopts alkaline solution extraction, and prepares the potato protein with high content and good water solubility by a method of multi-stage precipitation purification of the protein according to the difference of isoelectric points of the protein.
Description
Technical Field
The invention belongs to the technical field of protein extraction, and relates to a method for extracting protein from potatoes.
Background
Potatoes (Solanum tuberosum L.) also known as potatoes, ground eggs, potatoes and the like belong to the Solanaceae family of annual herbaceous plants. The tuber of the potato integrates multiple purposes of grain, vegetable, feeding and the like, and is the fourth most important grain crop next to wheat, rice and corn in the world. The potato tuber is rich in starch, protein, vitamins, sugar and the like, and has rich nutritional value. The potato protein belongs to complete protein and comprises 19 amino acids, wherein the content of non-essential amino acids is 21.92%, the content of essential amino acids is 20.13%, the content of essential amino acids accounts for 47.9% of the total amount of the amino acids, and the potato protein is similar to egg protein and is obviously higher than the standard protein of FAO/WHO. The potato protein is a high-quality plant protein and has wide application prospect in the food industry.
At present, a plurality of methods are used for extracting the potato protein, and the patent 201510797520.4 adopts a thermal flocculation method for extracting the potato protein. However, the addition of flocculants causes the potato protein to be denatured, and flocculants are carried into the protein product, so that the color and purity of the product are affected, and if a high-purity product is obtained, the flocculants are separated from the protein. Patent 201110393938.0 discloses the use of membrane separation to separate protein from potato juice. Although the membrane separation can well maintain the activity of the protein and has high protein recovery rate, the membrane equipment has higher price, and the membrane is easy to block and is frequently cleaned, so the production and application cost is high and the popularization is difficult.
The development of the method for extracting and separating the potato protein can not only improve the additional value of the potatoes, but also be beneficial to promoting the deep processing of the potatoes and prolonging the industrial chain of the potatoes. At present, the potato protein extraction method does not adopt alkaline solution extraction, and the common extraction method has the problems of low extraction rate or limitation of flocculant pollution, high cost of membrane separation and the like.
Disclosure of Invention
The invention aims to provide a method for extracting protein from potatoes, which is low in processing cost, good in water solubility, light in color and suitable for a high-alkaline environment with a pH value of 10-11.
In view of the above, the present application addresses this need in the art by providing a method for extracting protein from potatoes.
In one aspect, the invention relates to a method for extracting protein from potatoes, which comprises the following steps: mixing the potatoes with the extracted saline water under the water bath condition of 45-50 ℃, adjusting the pH to 10-11, and extracting and centrifuging to obtain a first supernatant; sequentially carrying out gradient precipitation of pH reduction on the first supernatant to obtain protein; the gradient precipitation with the decreased pH is sequentially pH 6, pH 5, pH 4 and pH 3; the mixing ratio of the potatoes to the extraction saline is 1: 5-6 in g: mL.
Further, in the method for extracting protein from potatoes, the extraction saline comprises 1% of NaCl and 0.1% of sodium sulfite in percentage by mass.
Further, in the method for extracting protein from potatoes, provided by the invention, the reaction temperature of gradient precipitation is 45-50 ℃.
Specifically, the method for extracting protein from potatoes provided by the invention comprises the following steps:
mixing peeled potatoes with extracted brine under the water bath condition of 45-50 ℃, adjusting the pH value to 10-11, crushing and pulping, stirring for 1h, removing solids by using a 100-mesh screen, and centrifuging to obtain a first supernatant, wherein the extracted brine comprises 1% of NaCl and 0.1% of sodium sulfite in percentage by mass, and the mixing ratio of the potatoes to the extracted brine is 1: 5-6 in g: mL; sequentially carrying out gradient precipitation of pH reduction on the first supernatant under the water bath condition of 45-50 ℃, centrifugally collecting solids after each pH adjustment, and respectively collecting protein solids with pH 6, pH 5, pH 4 and pH 3; and washing the protein solid with pure water with the volume of 3 times, centrifuging to obtain a solid, adjusting the pH value to 6-9, and freeze-drying and mixing the solid to obtain the potato protein.
Furthermore, in the method for extracting the protein from the potatoes, provided by the invention, the centrifugation condition is 5000r/min, and the time is 20 min.
Furthermore, in the method for extracting protein from potatoes, provided by the invention, the reagents used for pH adjustment are 3.5% hydrochloric acid and 3.5% sodium hydroxide.
Compared with the prior art, the invention has the following beneficial effects or advantages:
(1) the invention provides a method for extracting protein from potatoes, which realizes the extraction of protein from potatoes in an alkaline environment with a higher pH value (the pH value is 10-11);
(2) the invention provides a method for extracting protein from potatoes, which utilizes the difference of isoelectric points of the protein to ensure that different proteins generate precipitates with different degrees, thereby realizing the fine extraction of the protein from the potatoes;
(3) the invention provides a method for extracting protein from potatoes, which avoids the influence of a flocculating agent on the color and the purity of the protein and has the advantage of cost compared with a membrane separation method.
Detailed Description
The following examples are given to illustrate the technical aspects of the present invention, but the present invention is not limited to the following examples.
Example 1
This example provides a test of the method of extraction of protein from potatoes.
Mixing 50g potato (without peeling) with 250mL of extraction brine (1% NaCl, 0.1% sodium sulfite) in a water bath at 45 deg.C, adjusting pH to 10 with 3.5% sodium hydroxide, pulverizing, pulping, stirring for 1h, removing solids with 100 mesh screen, and centrifuging to obtain a first supernatant.
Adjusting pH of the first supernatant to 6 with 3.5% hydrochloric acid in 45 deg.C water bath, centrifuging at 5000r/min for 20min to obtain first solid and second supernatant.
Adjusting pH of the second supernatant to 5 with 3.5% hydrochloric acid in 45 deg.C water bath, centrifuging at 5000r/min for 20min to obtain second solid and third supernatant.
Adjusting pH of the second supernatant to 4 with 3.5% hydrochloric acid in 45 deg.C water bath, centrifuging at 5000r/min for 20min to obtain third solid and fourth supernatant.
Adjusting pH of the second supernatant to 3 with 3.5% hydrochloric acid in 45 deg.C water bath, and centrifuging at 5000r/min for 20min to obtain fourth solid.
Washing the first solid-4 with 3 times of pure water, centrifuging to obtain solid, adjusting pH to 6, and freeze-drying and mixing the solid to obtain the potato protein.
Example 2
This example provides a test of the method of extraction of protein from potatoes.
Mixing 50g potato (without peeling) with 275mL extraction brine (1% NaCl, 0.1% sodium sulfite) in a water bath at 45 deg.C, adjusting pH to 10 with 3.5% sodium hydroxide, pulverizing and pulping, stirring for 1h, removing solids with 100 mesh screen, and centrifuging to obtain a first supernatant.
Adjusting pH of the first supernatant to 6 with 3.5% hydrochloric acid in 45 deg.C water bath, centrifuging at 5000r/min for 20min to obtain first solid and second supernatant.
Adjusting pH of the second supernatant to 5 with 3.5% hydrochloric acid in 45 deg.C water bath, centrifuging at 5000r/min for 20min to obtain second solid and third supernatant.
Adjusting pH of the second supernatant to 4 with 3.5% hydrochloric acid in 45 deg.C water bath, centrifuging at 5000r/min for 20min to obtain third solid and fourth supernatant.
Adjusting pH of the second supernatant to 3 with 3.5% hydrochloric acid in 45 deg.C water bath, and centrifuging at 5000r/min for 20min to obtain fourth solid.
Washing the first solid-4 with 3 times of pure water, centrifuging to obtain solid, adjusting pH to 7, and freeze-drying and mixing the solid to obtain the potato protein.
Example 3
This example provides a test of the method of extraction of protein from potatoes.
Mixing 50g potato (without peeling) with 300mL of extraction brine (1% NaCl, 0.1% sodium sulfite) in 50 deg.C water bath, adjusting pH to 11 with 3.5% sodium hydroxide, pulverizing, pulping, stirring for 1h, removing solids with 100 mesh screen, and centrifuging to obtain first supernatant.
Adjusting pH of the first supernatant to 6 with 3.5% hydrochloric acid in 50 deg.C water bath, centrifuging at 5000r/min for 20min to obtain first solid and second supernatant.
Adjusting pH of the second supernatant to 5 with 3.5% hydrochloric acid in 50 deg.C water bath, centrifuging at 5000r/min for 20min to obtain second solid and third supernatant.
Adjusting pH of the second supernatant to 4 with 3.5% hydrochloric acid in 50 deg.C water bath, centrifuging at 5000r/min for 20min to obtain third solid and fourth supernatant.
Adjusting pH of the second supernatant to 3 with 3.5% hydrochloric acid in 50 deg.C water bath, and centrifuging at 5000r/min for 20min to obtain fourth solid.
Washing the first solid-4 with 3 times of pure water, centrifuging to obtain solid, adjusting pH to 9, and freeze-drying and mixing the solid to obtain the potato protein.
Comparative example 1
This example provides a comparative test of protein extraction in potatoes in different extraction brines.
Mixing 50g potato (without peeling) with 250mL extraction brine (1% NaCl) under 45 deg.C water bath condition, adjusting pH to 10 with 3.5% sodium hydroxide, pulverizing, pulping, stirring for 1h, removing solid with 100 mesh sieve, and centrifuging to obtain first supernatant.
Adjusting pH of the first supernatant to 6 with 3.5% hydrochloric acid in 45 deg.C water bath, centrifuging at 5000r/min for 20min to obtain first solid and second supernatant.
Adjusting pH of the second supernatant to 5 with 3.5% hydrochloric acid in 45 deg.C water bath, centrifuging at 5000r/min for 20min to obtain second solid and third supernatant.
Adjusting pH of the second supernatant to 4 with 3.5% hydrochloric acid in 45 deg.C water bath, centrifuging at 5000r/min for 20min to obtain third solid and fourth supernatant.
Adjusting pH of the second supernatant to 3 with 3.5% hydrochloric acid in 45 deg.C water bath, and centrifuging at 5000r/min for 20min to obtain fourth solid.
Washing the first solid-4 with 3 times of pure water respectively, centrifuging for 5000r/min for 20min, taking the solid, adjusting the pH to 6, and freeze-drying and mixing the solid to obtain the potato protein.
Comparative example 2
This example provides a comparative test of the extraction method of protein from potatoes without gradient extraction and analysis of the extraction results of protein from potatoes of examples 1-3 and comparative examples 1-2.
Mixing 50g potato (without peeling) with 250mL of extraction brine (1% NaCl, 0.1% sodium sulfite) in a water bath at 45 deg.C, adjusting pH to 10 with 3.5% sodium hydroxide, pulverizing, pulping, stirring for 1h, removing solids with 100 mesh screen, and centrifuging to obtain a first supernatant. Adjusting pH of the first supernatant to 6 with 3.5% hydrochloric acid in 45 deg.C water bath, and centrifuging at 5000r/min for 20min to obtain first solid. Washing the first solid with 3 times volume of pure water, centrifuging for 5000r/min for 20min, adjusting pH to 6, and freeze drying and mixing to obtain potato protein.
The extraction rate and the content of the potato protein in the examples 1 to 3 and the comparative examples 1 to 2 were accurately determined by using a Kjeldahl method, which is specifically shown in Table 1.
TABLE 1 extraction yield and content of potato protein
| Extraction ratio/% | Content/% | |
| Example 1 | 88.36 | 91.29 |
| Example 2 | 87.39 | 89.53 |
| Example 3 | 87.86 | 90.29 |
| Comparative example 1 | 80.40 | 82.61 |
| Comparative example 2 | 72.69 | 73.52 |
As shown in Table 1, the extraction rate of the protein in the potatoes can reach 88.36% at most, and the content of the protein in the potatoes can reach 91.29% at most. With the addition of 0.1% sodium sulfite in the extraction brine, the application of the pH gradient extraction provided by the invention can effectively improve the extraction rate of the potato protein and make the color of the prepared potato protein lighter. Compared with the examples 1-3 and the comparative example 2, the pH gradient extraction in the method for extracting the protein from the potatoes provided by the invention can effectively improve the content of the potato protein. The potato protein obtained in the embodiments 1-3 is observed to have good solubility in neutral water, light color, no obvious denaturation, and good application prospect.
As described above, the present invention can be preferably implemented, and the above-mentioned embodiments only describe the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various changes and modifications of the technical solution of the present invention made by those skilled in the art without departing from the design spirit of the present invention shall fall within the protection scope defined by the present invention.
Claims (7)
1. A method for extracting protein from potatoes is characterized by comprising the following steps:
mixing the potatoes with the extracted saline water under the water bath condition of 45-50 ℃, adjusting the pH to 10-11, and extracting and centrifuging to obtain a first supernatant; sequentially carrying out gradient precipitation of pH reduction on the first supernatant to obtain protein;
the gradient precipitation with the decreased pH is sequentially pH 6, pH 5, pH 4 and pH 3;
the mixing ratio of the potatoes to the extraction saline is 1: 5-6 in g: mL.
2. The method of claim 1, wherein the extraction brine comprises, in mass fraction, 1% NaCl and 0.1% sodium sulfite.
3. The method according to claim 1, wherein the reaction temperature of the gradient precipitation is 45-50 ℃.
4. The method according to any one of claims 1 to 4, comprising:
mixing potatoes with extracted brine under the water bath condition of 45-50 ℃, adjusting the pH value to 10-11, crushing and pulping, stirring for 1h, removing solids by using a 100-mesh screen, and centrifuging to obtain a first supernatant, wherein the extracted brine comprises 1% of NaCl and 0.1% of sodium sulfite in percentage by mass, and the mixing ratio of the potatoes to the extracted brine is 1: 5-6 in terms of g: mL;
sequentially carrying out gradient precipitation of pH reduction on the first supernatant under the water bath condition of 45-50 ℃, centrifugally collecting solids after each pH adjustment, and respectively collecting protein solids with pH 6, pH 5, pH 4 and pH 3;
and washing the protein solid with pure water with the volume of 3 times, centrifuging to obtain a solid, adjusting the pH value to 6-9, and freeze-drying and mixing the solid to obtain the potato protein.
5. The method of claim 4, wherein the centrifugation conditions are 5000r/min for 20 min.
6. The method according to claim 4, wherein the pH adjusting agent is 3.5% hydrochloric acid and 3.5% sodium hydroxide.
7. A protein prepared by the method of claim 1.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111474665.2A CN113999278A (en) | 2021-12-03 | 2021-12-03 | Method for extracting protein from potatoes |
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| CN202111474665.2A CN113999278A (en) | 2021-12-03 | 2021-12-03 | Method for extracting protein from potatoes |
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| CN113999278A true CN113999278A (en) | 2022-02-01 |
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| CN202111474665.2A Pending CN113999278A (en) | 2021-12-03 | 2021-12-03 | Method for extracting protein from potatoes |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114931186A (en) * | 2022-06-14 | 2022-08-23 | 西安全奥生物科技有限公司 | Potato protein and application method thereof in edible gum |
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