CN114426567B - Preparation method of vegetable protein with high solubility and oxidation resistance and product thereof - Google Patents
Preparation method of vegetable protein with high solubility and oxidation resistance and product thereof Download PDFInfo
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Abstract
The invention discloses a preparation method of vegetable protein with high solubility and oxidation resistance and a product thereof, which comprises the steps of separating walnut shell from walnut kernel, extracting with alcohol, centrifuging, taking supernatant fluid to rotate and evaporate, and obtaining walnut polyphenol through freeze drying; adding vegetable protein into deionized water, and stirring to obtain protein dispersion; adjusting the pH value of the protein dispersion liquid to 8.5-10.5, stirring for 0.5-1 h, adding the walnut polyphenol, and continuously stirring for 1.5-2 h; and (3) adjusting the pH of the stirred protein dispersion liquid back to 7.0, and performing centrifugal separation to obtain supernatant fluid to obtain the vegetable protein with improved solubility. According to the invention, the solubility of the plant protein with low solubility under a neutral condition can be effectively improved and the plant protein with low solubility is endowed with good antioxidant activity by adjusting the pH value without introducing an enzyme preparation and taking the walnut polyphenol as a modifier.
Description
Technical Field
The invention belongs to the technical field of plant protein processing, and particularly relates to a preparation method of a plant protein with high solubility and oxidation resistance and a product thereof.
Background
Walnut (Juglans regia L.) is a perennial deciduous tree of the genus Juglans of the family Juglandaceae, and the inner seed coat of the seed contains a large amount of polyphenols, mainly ellagitannins and ellagic acid. The walnut inner seed coat polyphenol has multiple biological activities of oxidation resistance, nerve protection, lipid reduction, blood sugar reduction, cancer resistance, bacteriostasis and the like, and is concerned by people.
The walnut contains 60 to 70 percent of grease and 15 to 30 percent of protein. The protein in walnut can be divided into four proteins, namely albumin (6.81%), globulin (17.57%), glutelin (70.11%) and prolamin (5.33%) according to the solubility difference. The low solubility of protein extracted from defatted meal under neutral condition is a common problem of vegetable protein, and besides walnut, wheat protein and sesame protein are vegetable proteins whose application is limited by low solubility. Wherein the wheat protein contains 40-50% of alcohol soluble protein and 35-45% of glutelin; sesame protein is mainly composed of 80% of alpha-globulin and 20% of beta-globulin.
At present, in the previous process research for improving the solubility of plant protein, scholars at home and abroad use physical methods or enzyme preparations for improving the solubility of plant protein under the neutral condition, and the methods are high in energy consumption and high in price; commonly used chemical modifications such as deamidation, etc. require acid in conjunction with high temperature treatment, which may cause isomerization and structural destruction of some amino acids, resulting in bitter peptides, resulting in loss of nutrients to the protein and failure to impart more functional properties thereto.
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.
Accordingly, the present invention is directed to overcoming the disadvantages of the prior art and providing a method for preparing a plant protein having high solubility and oxidation resistance.
In order to solve the technical problems, the invention provides the following technical scheme: a method for preparing vegetable protein with high solubility and oxidation resistance comprises,
separating walnut shell from walnut kernel, extracting with alcohol, centrifuging, collecting supernatant, rotary evaporating, and freeze drying to obtain walnut polyphenol;
adding vegetable protein into deionized water, and stirring to obtain protein dispersion;
adjusting the pH value of the protein dispersion liquid to 8.5-10.5, stirring for 0.5-1 h, adding the walnut polyphenol, and continuously stirring for 1.5-2 h;
and (3) adjusting the pH of the stirred protein dispersion liquid back to 7.0, and performing centrifugal separation to obtain supernatant fluid to obtain the vegetable protein with improved solubility.
As a preferable embodiment of the method for preparing the plant protein having high solubility and oxidation resistance of the present invention, wherein: crushing the freeze-dried walnut shells and sieving the crushed walnut shells with a 60-80-mesh sieve.
As a preferable embodiment of the method for preparing the vegetable protein having high solubility and oxidation resistance according to the present invention, wherein: the ethanol extraction is carried out, wherein the material-liquid ratio of the walnut shell sample added with 80% ethanol is that g: the mL is 1:20 to 30.
As a preferable embodiment of the method for preparing the vegetable protein having high solubility and oxidation resistance according to the present invention, wherein: the alcohol extraction is carried out, wherein the alcohol extraction frequency is 2-3 times, and the condition for extracting the walnut polyphenol for one time is 40-55 ℃, and 300W ultrasonic extraction is carried out for 2 hours.
As a preferable embodiment of the method for preparing the vegetable protein having high solubility and oxidation resistance according to the present invention, wherein: the centrifugation parameters after alcohol extraction are as follows: centrifuging at 4 deg.C and 4000r/min for 15min; the rotary evaporation temperature is 45-50 ℃.
As a preferable embodiment of the method for preparing the plant protein having high solubility and oxidation resistance of the present invention, wherein: adding the vegetable protein into deionized water, wherein the ratio of the protein to the deionized water is as follows in g: the mL is 1: 10-1.
As a preferable embodiment of the method for preparing the vegetable protein having high solubility and oxidation resistance according to the present invention, wherein: the pH value of the protein dispersion liquid is adjusted to 8.5-10.5, wherein the solution for adjusting the pH value is 2mol/L NaOH solution; the pH of the stirred protein dispersion liquid is adjusted back to 7.0, wherein the solution for adjusting the pH is a 2mol/L HCl solution; and centrifuging for 20min with the centrifugation parameter of 10000r/min to obtain the plant protein with improved solubility by centrifuging and taking supernate.
As a preferable embodiment of the method for preparing the vegetable protein having high solubility and oxidation resistance according to the present invention, wherein: and adding the walnut polyphenol after stirring for 0.5-1 h, wherein the addition amount of the walnut polyphenol is 25-75 mg of polyphenol per g of plant protein.
As a preferable embodiment of the method for preparing the vegetable protein having high solubility and oxidation resistance according to the present invention, wherein: the vegetable protein includes walnut protein, wheat protein and sesame protein.
The invention aims to overcome the defects in the prior art and provide a product prepared by the preparation method of the vegetable protein with high solubility and oxidation resistance.
The invention has the beneficial effects that:
(1) The invention takes walnut shell as a raw material, extracts walnut polyphenol with biological activities of oxidation resistance, inflammation resistance, tumor resistance and the like, respectively improves the solubility of walnut/wheat/sesame protein with low solubility from 32.43 percent, 10.21 percent and 21.61 percent to 93.97 percent, 71.44 percent and 90.86 percent under the condition of pH 7.0 under the alkaline treatment condition of pH 9.0 by adding the walnut polyphenol, and endows the protein with good oxidation resistance.
(2) The invention widens the application range of the plant protein resource with lower solubility, ensures that the product protein has higher added value, does not introduce any enzyme preparation in the whole process, and has a process in line with 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 walnut polyphenol added on the solubility of walnut protein under a neutral condition in the embodiment of the present invention.
FIG. 2 is a graph showing the effect of the addition of walnut polyphenols on the solubility of wheat protein under neutral conditions in the examples of the present invention.
FIG. 3 is a graph showing the effect of adding walnut polyphenol on the solubility of sesame protein under neutral conditions in the examples of the present invention.
FIG. 4 is a graph showing the effect of glucose addition on the solubility of walnut protein under neutral conditions in the examples of the present invention.
FIG. 5 is a graph showing the effect of the addition of different polyphenols on the solubility of wheat protein under neutral conditions in the examples 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 raw materials and reagents of the invention are:
walnut kernel, walnut/wheat/sesame defatted meal, hebei chenguang biotechnology limited; sodium hydroxide, sulfuric acid, hydrochloric acid, copper sulfate, glucose, anhydrous sodium sulfate, anhydrous ethanol, methylene blue, methyl red and the like, and chemical reagents of the national drug group chemical reagent company Limited are all analytically pure.
The apparatus and equipment of the invention:
himac CR21 gai model refrigerated centrifuge, hitachi corporation, japan; k9840 semi-automatic Kjeldahl determination apparatus, jinan Hainan instruments, inc.; SCIENTZ-10ND lyophilizer, nanjing Enoda instruments Equipment Limited; UV-2100 ultraviolet-visible spectrophotometer, shanghai, inc., unico; bio-Rad Multi-functional microplate reader, boteng instruments Inc. PHS-3C pH meter, USA, mettler-Tollido instruments (Shanghai) Inc.
The basic component determination method of the invention comprises the following steps:
the protein content is measured by a Kjeldahl method in GB 5009.5-2016, the conversion coefficient of walnut protein is 5.30, the conversion coefficient of wheat protein is 5.70, and the conversion coefficient of sesame protein is 6.25.
The data processing method comprises the following steps: 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
The preparation process route of the walnut/wheat/sesame protein comprises the following steps:
according to the material-water ratio of 1:30 adding deionized water into the peeled walnut/wheat/sesame defatted meal, and stirring for 10min.
Adjusting pH of the walnut/wheat/sesame defatted powder dispersion to 11.0 with 2mol/L NaOH solution, extracting at 50 deg.C under stirring for 1.5h, centrifuging at 4 deg.C and 8000r/min for 20min, discarding lower layer precipitate, and collecting upper layer clear solution;
regulating the pH of the supernatant to 7.0 by using 2mol/L HCl solution, centrifuging for 20min at 8000r/min, and washing the lower precipitate with water to obtain the walnut/wheat/sesame protein.
Example 2
The preparation process route of the walnut polyphenol comprises the following steps:
soaking semen Juglandis, peeling, freeze drying, grinding, and sieving with 60 mesh sieve to obtain semen Juglandis coat powder;
according to the material-water ratio of 1:30 adding 80% ethanol into the walnut shell powder, carrying out ultrasonic extraction at 45 ℃ and 300W for 2h, centrifuging at 4000r/min for 15min at room temperature, collecting supernatant, repeatedly extracting for three times under the same precipitation condition, and combining the supernatants;
and carrying out rotary evaporation on the combined supernatant at 45 ℃, and freeze-drying to obtain the walnut polyphenol.
The total phenol content and the total sugar content of the walnut polyphenol are measured:
and (3) determining the total phenol content and the total sugar content in the walnut polyphenol sample by using a forlin phenol method and a phenol-sulfuric acid method.
The reaction system of the Fulinol method is as follows: 1mL of standard solution with different concentrations, 1mL of forskol color developing agent and 2mL of 10% sodium carbonate solution are added into a 5mL glass test tube in sequence, and the reaction is carried out for 1.5h at 25 ℃. The absorbance A at 765nm was measured with a spectrophotometer. And establishing a standard curve by taking the OD value as a ordinate and the gallic acid concentration as a abscissa. In the experiment, the polyphenol content is measured by taking gallic acid as a standard substance, and the gallic acid solution is only required to be changed into polyphenol extracting solution for reaction in a reaction system.
The reaction system of the phenol-sulfuric acid method is as follows: sequentially adding 2.0mL of glucose standard solutions with different concentrations into a 5mL glass test tube, then adding 1.0mL of 6% phenol and 5.0mL of concentrated sulfuric acid, shaking uniformly, standing for 30 minutes, measuring absorbance at 490nm, using 2.0mL of water as a blank according to the same color development operation, wherein the abscissa is the microgrammes of polysaccharide, and the ordinate is the absorbance value, and obtaining a standard curve. In the experiment, the polysaccharide content is calculated by taking glucose as a standard substance, and only the glucose solution needs to be changed into the walnut polyphenol extracting solution for reaction in a reaction system.
TABLE 1 determination of total sugar and protein content of walnut polyphenol
As can be seen from Table 1, the main components of the prepared walnut polyphenol are polyphenol and saccharide.
Example 3
The effect of adding walnut polyphenol on the solubility of walnut protein is as follows:
4 parts of each 20.0g walnut protein sample are dispersed in 200mL sodium hydroxide solution with the pH value of 9 and stirred for 0.5h.
And then adding a walnut polyphenol sample (the adding amount is 25-75 mg of walnut polyphenol/g of walnut protein), stirring at room temperature for 2 hours, adjusting the pH of the protein dispersion to 7.0 by using an HCl solution, and fixing the volume to 250mL by using deionized water.
Centrifuging at 4 deg.C for 20min at 10000g, determining protein content of supernatant by micro Kjeldahl method, and calculating ratio of dissolved protein to total protein, thereby characterizing protein solubility.
The effect of adding walnut polyphenol on the solubility of walnut protein is shown in figure 1.
As can be seen, the solubility of the untreated walnut protein is poor under the neutral condition, and the dissolved protein accounts for only about 35 percent. After alkali treatment for 2h and pH adjustment to neutrality, the protein solubility is greatly improved from 35% to 68%, which may be that the walnut protein itself contains a certain amount of polyphenols, such as quercitrin A. These substances bind to proteins under alkaline conditions, promoting further enhancement of protein solubility.
After the walnut polyphenol is added from an external source, the protein dissolution ratio is further improved, the protein dissolution rate reaches over 90% under the condition of adding 50mg of walnut polyphenol per gram of protein, and the protein dissolution rate is further increased by further improving the addition amount of the polyphenol. Therefore, the added polyphenol has an obvious effect on improving the solubility of the walnut protein.
Example 4
The effect of adding walnut polyphenol on wheat protein solubility is as follows:
4 samples of 20.0g each of wheat protein were dispersed in 200mL of sodium hydroxide solution at pH 9 and stirred for 0.5h. And then adding a walnut polyphenol sample (the adding amount is 25-75 mg of walnut polyphenol/g of wheat protein), stirring at room temperature for 2 hours, adjusting the pH of the protein dispersion to 7.0 by using an HCl solution, and fixing the volume to 250mL by using deionized water. Centrifuging at 4 deg.C for 20min at 10000g, determining protein content of supernatant by micro Kjeldahl method, and calculating ratio of dissolved protein to total protein, thereby characterizing protein solubility.
The results are shown in FIG. 2. It can be seen that the addition of walnut polyphenol has a positive effect on the solubility of wheat protein under a neutral condition, and the effect is obvious. Because the wheat protein does not contain polyphenols basically, the solubility of the wheat protein is improved slightly by alkali treatment, and the solubility of the wheat protein is improved from 10% to about 14%. But the solubility of the walnut polyphenol is obviously improved along with the increase of the addition amount of the polyphenol by adding the walnut polyphenol in the alkali treatment process. When the addition amount of the walnut polyphenol reaches 75mg of walnut polyphenol per gram of protein, the protein dissolution rate is up to 72 percent. Therefore, the walnut polyphenol also has a remarkable effect on improving the solubility of the wheat protein.
Example 5
The influence of the added walnut polyphenol on the solubility of the sesame protein is as follows:
4 portions of each 20.0g sesame protein sample are dispersed in 200mL sodium hydroxide solution with pH value of 9 and stirred for 0.5h. And then adding a walnut polyphenol sample (the addition amount is 25-75 mg of walnut polyphenol/g of sesame protein), stirring at room temperature for 2 hours, adjusting the pH of the protein dispersion liquid to 7.0 by using HCl solution, and fixing the volume to 250mL by using deionized water. Centrifuging at 4 deg.C for 20min at 10000g, determining protein content of supernatant by micro Kjeldahl method, and calculating ratio of dissolved protein to total protein, thereby characterizing protein solubility.
The results are shown in FIG. 3. It can be seen that the effect of improving the solubility of the sesame protein by the walnut polyphenol is similar to the effect of improving the walnut protein. Through the treatment process of adding walnut polyphenol under the alkaline condition, the dissolution rate of the sesame protein is improved from 21.61 percent to about 90.86 percent.
Example 6
The effect of adding glucose on the solubility of walnut protein is as follows:
4 parts of each 20.0g walnut protein sample are dispersed in 200mL sodium hydroxide solution with the pH value of 9 and stirred for 0.5h. Then 0-3 g glucose sample was added, stirred at room temperature for 2 hours, the pH of the protein dispersion was adjusted to 7.0 with HCl solution and made up to 250mL with deionized water. Centrifuging at 4 deg.C for 20min at 10000g, determining protein content of supernatant by micro Kjeldahl method, and calculating ratio of dissolved protein to total protein, thereby characterizing protein solubility.
The results are shown in FIG. 4. It can be seen that the content of the dissolved protein is reduced along with the increase of the addition amount of the glucose, which indicates that the main effective component for improving the solubility of the walnut protein is polyphenols. Addition of saccharides only under alkaline conditions does not have the effect of increasing protein solubility.
Example 7
The addition of other different kinds of polyphenols has an effect on the solubility of wheat proteins:
4 portions of each 20.0g wheat protein sample are dispersed in 200mL sodium hydroxide solution with pH value of 9 and stirred for 0.5h.
Then pyrogallic acid, walnut polyphenol, quercetin and salicylic acid with the same polyphenol equivalent are added, stirred for 2 hours at room temperature, the pH of the protein dispersion liquid is adjusted to 7.0 by using HCl solution, and the volume is fixed to 250mL by using deionized water. Centrifuging at 4 deg.C for 20min at 10000g, determining protein content of supernatant by micro Kjeldahl method, and calculating ratio of dissolved protein to total protein, thereby characterizing protein solubility.
The results are shown in FIG. 5. It can be seen that the dissolved protein content is improved by adding different polyphenols with the same polyphenol equivalent, but compared with walnut polyphenol, the effect of other polyphenols is relatively weak. This is related to the unique structure of walnut polyphenols.
Example 8
Characterization and determination of antioxidant activity of prepared vegetable protein
The measurement results of DPPH free radical clearance and ABTS free radical clearance are used to characterize the antioxidant activity of the prepared vegetable protein.
The DPPH free radical clearance rate determination method is that 100 mu L of vegetable protein with different concentrations (0 mg/mL-1 mg/mL) and an isovolumetric 0.2mmol/L DPPH solution are mixed in an enzyme label plate, and the mixture is subjected to light-shielding reaction for 30min at room temperature, and the absorbance is read at 517nm by using an enzyme label reader. Ascorbic acid was used as a positive control. And (3) taking the protein concentration and the DPPH free radical scavenging activity as regression curves, establishing a regression equation, and calculating an IC50 value, namely the corresponding protein concentration when 50% of DPPH free radicals are scavenged.
The method for measuring the ABTS free radical clearance rate comprises the steps of mixing 7mmol/L ABTS solution and 2.45mmol/L potassium persulfate solution (final concentration), and then carrying out a light-shielding reaction at room temperature for 12-16 h to generate ABTS free radical cations (ABTS. +). Before use, ABTS. + -solution was diluted with 10mmol/L phosphate buffer (pH 7.4) to an absorbance at 734nm of 0.70. + -. 0.02. mu.L of the sample was combined with 150. Mu.L of ABTS. Cndot.solution, and reacted at 30 ℃ for 30min with exclusion of light, followed by measurement of absorbance at 734 nm. Ascorbic acid was used as a positive control. And (3) taking the protein concentration and the ABTS free radical scavenging activity as regression curves, establishing a regression equation, and calculating an IC50 value, namely the corresponding protein concentration when 50% of ABTS free radicals are scavenged.
The results are shown in tables 2 and 3.
TABLE 2DPPH radical scavenging IC50 values
TABLE 3ABTS free radical scavenging IC50 values
It can be seen that in the blank histone dissolution liquid without polyphenol, the IC50 value of the DPPH free radical clearance rate of the walnut protein is the lowest, which proves that the DPPH free radical has the strongest clear capability, and in the ABTS free radical clearance system, the wheat protein has the strongest clearance capability. The control group was treated to adjust its pH to alkaline for a period of time and then the pH was adjusted back to neutral, and after this treatment of the proteins, the DPPH and ABTS free radical scavenging capacity of the three proteins decreased, demonstrating that adjusting the pH to alkaline and adjusting the pH back to neutral alone did not increase the antioxidant activity of the proteins.
After the walnut polyphenol is added, DPPH and ABTS free radical clearance rate IC50 values of all protein samples are greatly reduced, and the antioxidant activity of the protein samples is greatly improved. And the improvement is more remarkable along with the increase of the addition amount of the walnut polyphenol, which is shown in that the IC50 value is remarkably reduced along with the increase of the addition amount of the polyphenol (25, 50, 75mg of polyphenol/g of protein).
The invention takes walnut shell as raw material, extracts walnut polyphenol with biological activities of antioxidation, anti-inflammation, anti-tumor and the like, respectively improves the solubility of walnut/wheat/sesame protein with lower solubility from 32.43 percent, 10.21 percent and 21.61 percent to 93.97 percent, 71.44 percent and 90.86 percent under the condition of pH 7.0 and endows the protein with good inoxidizability by adding the walnut polyphenol.
The invention widens the application range of the plant protein resource with lower solubility and ensures that the product protein has higher added value, and no enzyme preparation is introduced in the whole process, and the process conforms to the green production standard.
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 (5)
1. A method for preparing vegetable protein with high solubility and oxidation resistance is characterized in that: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
separating the walnut shell from the walnut kernel, freeze-drying the obtained walnut shell, grinding the walnut shell, and sieving the ground walnut shell with a sieve of 60 to 80 meshes to obtain walnut shell powder;
adding 80% ethanol into walnut shell powder, carrying out ultrasonic extraction for 2h at the temperature of 40-55 ℃ under 300W, centrifuging for 15min at the temperature of 4 ℃ and at the speed of 4000r/min, collecting supernate, repeatedly extracting for 2-3 times under the same condition of obtained precipitate, combining the supernate, taking the supernate, carrying out rotary evaporation at the temperature of 45-50 ℃, and carrying out freeze drying to obtain walnut polyphenol; wherein the material-liquid ratio of the walnut shell powder to 80% ethanol is as follows in g: the mL is 1:20 to 30;
adding vegetable protein into deionized water, and stirring to obtain protein dispersion;
adjusting the pH of the protein dispersion liquid to 8.5 to 10.5, stirring for 0.5 to 1h, adding walnut polyphenol, and continuously stirring for 1.5 to 2h;
adjusting the pH of the stirred protein dispersion liquid back to 7.0, and performing centrifugal separation to obtain supernatant to obtain vegetable protein with improved solubility;
wherein the vegetable protein is walnut protein, wheat protein and sesame protein.
2. The method for preparing a plant protein with high solubility and antioxidative property according to claim 1, wherein: adding the vegetable protein into deionized water, wherein the ratio of the protein to the deionized water is as follows in g: the mL is 1:10 to 1.
3. The method for preparing a plant protein having high solubility and antioxidative property according to claim 1 or 2, wherein: adjusting the pH of the protein dispersion liquid to 8.5-10.5, wherein the solution for adjusting the pH is a 2mol/L NaOH solution; adjusting the pH of the stirred protein dispersion liquid back to 7.0, wherein the solution for adjusting the pH is a 2mol/L HCl solution; and centrifuging for 20min at a centrifugation parameter of 10000r/min to obtain the plant protein with improved solubility.
4. The method for preparing a plant protein having high solubility and antioxidative property according to claim 1, wherein: and adding walnut polyphenol after stirring for 0.5 to 1 hour, wherein the addition amount of the walnut polyphenol is 25 to 75mg of polyphenol per g of plant protein.
5. A product obtained by the method for preparing the vegetable protein with high solubility and oxidation resistance according to any one of claims 1 to 4.
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