CN115948812B - Preparation method of mung bean globulin amyloid fiber with excellent emulsifying property - Google Patents
Preparation method of mung bean globulin amyloid fiber with excellent emulsifying property Download PDFInfo
- Publication number
- CN115948812B CN115948812B CN202310132028.XA CN202310132028A CN115948812B CN 115948812 B CN115948812 B CN 115948812B CN 202310132028 A CN202310132028 A CN 202310132028A CN 115948812 B CN115948812 B CN 115948812B
- Authority
- CN
- China
- Prior art keywords
- mung bean
- globulin
- bean globulin
- amyloid
- preparing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 165
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 165
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 165
- 102000006395 Globulins Human genes 0.000 title claims abstract description 117
- 108010044091 Globulins Proteins 0.000 title claims abstract description 117
- 230000001804 emulsifying effect Effects 0.000 title claims abstract description 59
- 239000000835 fiber Substances 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 59
- 239000000843 powder Substances 0.000 claims abstract description 47
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 39
- 238000010438 heat treatment Methods 0.000 claims abstract description 23
- 230000001105 regulatory effect Effects 0.000 claims abstract description 13
- 239000008367 deionised water Substances 0.000 claims abstract description 12
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 230000002378 acidificating effect Effects 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims abstract description 3
- 230000000887 hydrating effect Effects 0.000 claims abstract description 3
- 239000000243 solution Substances 0.000 claims description 41
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 36
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 34
- 238000005238 degreasing Methods 0.000 claims description 26
- 239000012153 distilled water Substances 0.000 claims description 20
- 239000002244 precipitate Substances 0.000 claims description 20
- 238000005119 centrifugation Methods 0.000 claims description 18
- 239000003208 petroleum Substances 0.000 claims description 18
- 238000004108 freeze drying Methods 0.000 claims description 17
- 239000011780 sodium chloride Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 15
- 239000012266 salt solution Substances 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 239000000725 suspension Substances 0.000 claims description 10
- 238000010790 dilution Methods 0.000 claims description 8
- 239000012895 dilution Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 238000010298 pulverizing process Methods 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 7
- 238000003760 magnetic stirring Methods 0.000 claims description 3
- 238000007865 diluting Methods 0.000 claims description 2
- 244000013123 dwarf bean Species 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 239000005457 ice water Substances 0.000 claims description 2
- 238000000643 oven drying Methods 0.000 claims description 2
- 230000020477 pH reduction Effects 0.000 claims description 2
- 239000011148 porous material Substances 0.000 claims description 2
- 235000019707 mung bean protein Nutrition 0.000 abstract description 16
- 230000009145 protein modification Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000839 emulsion Substances 0.000 description 19
- 230000000694 effects Effects 0.000 description 12
- 235000018102 proteins Nutrition 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 239000003995 emulsifying agent Substances 0.000 description 6
- 238000007710 freezing Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 239000012488 sample solution Substances 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 235000021245 dietary protein Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 206010016654 Fibrosis Diseases 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 230000004761 fibrosis Effects 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000002744 anti-aggregatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Peptides Or Proteins (AREA)
Abstract
The invention relates to a preparation method of mung bean globulin amyloid fiber with excellent emulsifying property, which comprises the following steps: preparing defatted mung bean powder; preparing mung bean globulin; preparation of mung bean globulin amyloid fibers: dispersing mung bean globulin in deionized water, stirring at room temperature, fully hydrating, regulating pH to be in an extremely acidic environment by using a hydrochloric acid solution, centrifuging for 20min at 5000r/min, filtering, heating the filtrate in an oil bath kettle at 95 ℃ for 4h, continuously magnetically stirring in the heating process, and immediately carrying out ice bath for 20min after heating is finished to obtain mung bean globulin amyloid fibers, wherein the emulsifying activity of the mung bean globulin amyloid fibers is 14.70m 2/g, and the emulsifying stability is 89.08%. The invention provides a new mung bean protein modification strategy, which enriches the knowledge of mung bean protein structure and simultaneously fully excites the emulsifying property of mung bean globulin amyloid fiber, and has the advantages of low production cost and simple operation.
Description
Technical field:
The invention relates to the technical field of modification of food proteins, in particular to a preparation method of mung bean globulin amyloid fibers with excellent emulsifying property.
The background technology is as follows:
The mung bean is rich in nutrition, low in price, easy to obtain raw materials, high in protein content (20% -33%), complete in amino acid variety and balanced in proportion, is FAO/WHO reference protein, and is usually sold at low cost as a starch production byproduct, so that the protein resource is greatly wasted. Mung bean proteins have low emulsifying properties, and modification of mung bean proteins to properly improve emulsifying properties has been studied, but the effect is not remarkable. The mung bean protein has high globulin content, can be used as an ideal substitute of animal protein for development and utilization, and has limited application due to poor effect in the food emulsifying field.
The protein amyloid fiber has extremely high aspect ratio and high order, endows protein with excellent functional characteristics, and the unique structure of the protein amyloid fiber has excellent irreversible interface adsorption and anti-aggregation performance, so that the stability of emulsion can be further improved. At present, the development of improving the emulsifying property of mung bean globulin amyloid by using an acid heat modification technology is not reported.
The invention comprises the following steps:
The invention aims to provide a preparation method of mung bean globulin amyloid fiber with excellent emulsifying property, which is used for solving the industrialization problem of over-narrow application range in an emulsion system caused by poor mung bean protein emulsifying property at the present stage and assigning value to mung bean protein.
The technical scheme adopted for solving the technical problems is as follows: the preparation method of the mung bean globulin amyloid fiber with excellent emulsifying property comprises the following steps:
Step one, preparing defatted mung bean flour: pulverizing semen Phaseoli Radiati, sieving, adding petroleum ether for degreasing, and oven drying to obtain defatted semen Phaseoli Radiati powder;
Step two, preparing mung bean globulin: preparing defatted mung bean powder into a defatted mung bean powder solution with the concentration of 0.1g/mL, adding the defatted mung bean powder solution into an acidification salt solution, regulating the pH value to 3.5 by using a hydrochloric acid solution, stirring at room temperature, centrifuging the suspension in a low-temperature refrigerated centrifuge, diluting the obtained supernatant by using distilled water, standing in an ice water bath, centrifugally collecting the obtained precipitate, dialyzing the obtained precipitate in distilled water, and freeze-drying to obtain mung bean globulin;
Step three, preparing mung bean globulin amyloid fibers: dispersing mung bean globulin in deionized water, stirring at room temperature, fully hydrating, regulating pH to be in an extremely acidic environment by using a hydrochloric acid solution, centrifuging for 20min at 5000r/min, filtering, heating the filtrate in an oil bath kettle at 95 ℃ for 4h, continuously magnetically stirring in the heating process, immediately carrying out ice bath for 20min after heating is finished to obtain mung bean globulin amyloid fibers, freeze-drying and preserving for later use, wherein the emulsifying activity of the mung bean globulin amyloid fibers is 14.70m 2/g, and the emulsifying stability is 89.08%.
And (3) when the mung bean globulin amyloid fiber is prepared in the step III, the mung bean globulin is dispersed in deionized water, stirred at room temperature and fully hydrated, a certain amount of NaCl is added into the mung bean globulin solution, the concentration of NaCl is less than or equal to 200mM, the pH is regulated to be in an extremely acidic environment by using a hydrochloric acid solution, the pH is filtered after centrifugation for 20min at 5000r/min, then the mung bean globulin is heated for 4h at 95 ℃ in an oil bath pot, magnetic stirring is continuously carried out in the heating process, and ice bath is carried out for 20min immediately after the heating is finished, so that the mung bean globulin amyloid fiber is obtained.
When the mung beans are crushed in the step one of the scheme, the rotating speed of the crusher is 10000r/min, and the time is 10s-15s; the number of the sieved meshes is 80 meshes.
In the step one of the scheme, the petroleum ether degreasing operation is performed by using 5000mL of petroleum ether for every 1000g of green bean powder, the degreasing times are three times, and the degreasing time is 5 hours each time.
In the step one of the scheme, the temperature of the oven is set to 45 ℃ and the drying time is set to 2 hours.
In the second step of the scheme, the concentration of the acidizing salt solution is 0.5mol/L, and the concentration of the hydrochloric acid solution is 0.025mol/L.
In the step two of the scheme, the centrifugal condition of the suspension in the low-temperature refrigerated centrifuge is 12000r/min, the centrifugation is carried out for 20min, and the dilution volume ratio of the obtained supernatant to distilled water is 1:3, after ice bath for 30min, centrifuging at 12000r/min for 20min at 4 ℃, and collecting the obtained precipitate; the obtained precipitate is dialyzed in distilled water at 4deg.C for 48 hr, and then placed in a refrigerator at-80deg.C for 12 hr, and freeze-dried at-50deg.C for 20 hr to obtain mung bean globulin.
In step three of the above protocol, 1.5g mung bean globulin was dispersed in 150mL deionized water.
Stirring at room temperature for 2 hours in the step III of the scheme; the concentration of hydrochloric acid solution for adjusting the pH of the mung bean globulin solution is 2mol/L, and the pH of the mung bean globulin solution is adjusted to 2.0; the pore size of the filter membrane after centrifugation was 0.45mm.
And in the third scheme, after heating, the ice bath is carried out for 20min, the ice bath is placed in a refrigerator at the temperature of minus 20 ℃, and then freeze-drying is carried out for 20h at the temperature of minus 50 ℃.
The beneficial effects are that:
1. The invention carries out acid-heat modification on the common mung bean byproduct mung bean protein for the first time, and finally obtains the mung bean globulin amyloid fiber with excellent emulsifying property by adjusting the preparation process. The protein after amyloid fibrosis has the structural characteristics of high length-diameter ratio, high rigidity, high order and the like. These structural features give mung bean globulin amyloid fibers high surface activity and adsorption efficiency in emulsion systems to rapidly reduce two-phase interfacial tension; the high separation can enable the micro-molecular effect to be stably and continuously adsorbed at the interface, and the micro-molecular effect is obviously reflected in the great improvement of the emulsifying property. Compared with the original protein, the amyloid fibrous mung bean globulin has the emulsifying activity lifting range of 37.25-79.33%, the emulsifying stability lifting range of 125.66-153.44%, and excellent emulsifying property, and is expected to be developed into a new food-grade efficient emulsifier.
2. The invention provides a new mung bean protein modification strategy, enriches the knowledge of mung bean protein structure, simultaneously fully excites the emulsifying property of the mung bean protein, and widens the application prospect of the mung bean protein in the field of food additives (particularly emulsifying agents).
3. The invention carries out amyloid fibrosis on the globulin with rich content in mung bean protein, is an effective and promising protein modification strategy for improving the emulsifying property of the mung bean protein, is hopeful to develop a high-efficiency and stable mung bean globulin amyloid fibrous emulsifier, and provides a new thought for the development of food protein emulsifiers.
4. According to the invention, the mung bean globulin amyloid fiber with better emulsifying property is prepared after the mung bean globulin is subjected to acid heat modification, so that the comprehensive utilization value of mung bean protein is improved, and the mung bean globulin amyloid fiber has great application potential in the food protein emulsifier market.
5. The invention has low production cost, simple operation, easy acquisition of raw materials of the used products and low price; the application of the protein of the mung bean maximum processing byproduct is carried out in a high value, so that the application value of the mung bean protein in the field of emulsifying agents is greatly improved.
Description of the drawings:
FIG. 1 is a flow chart of the present invention.
FIG. 2 is a graph showing the comparison of the emulsifying activity of comparative examples and examples 1 to 5.
Fig. 3 is a graph showing the emulsion stability of comparative examples and examples 1 to 5.
The specific embodiment is as follows:
the invention is further described below with reference to the accompanying drawings:
Example 1:
A mung bean globulin amyloid fiber with excellent emulsifying property and a preparation method thereof specifically comprises the following steps:
Step one: pulverizing semen Phaseoli Radiati in pulverizer with rotation speed of 10000r/min for 10s. And then sieving with a 80-mesh sieve to obtain the mung bean powder. The obtained mung bean powder is defatted by petroleum ether, the operation is that 5000mL of petroleum ether is used for every 1000g of mung bean powder, the degreasing times are three times, the degreasing time is 5 hours each time, then the mung bean powder is placed in an oven, the temperature of the oven is set to 45 ℃, and the degreasing mung bean powder is obtained after the drying time is 2 hours.
Step two: dissolving the defatted mung bean powder solution obtained in the step one with the concentration of 0.1g/mL in an acidifying salt solution with the concentration of 0.5mol/L (containing 0.025mol/L hydrochloric acid and the pH value of a solution system being 3.5), wherein the centrifugation condition of the suspension in a low-temperature freezing centrifuge is 12000r/min for 20min, and the dilution volume ratio of the obtained supernatant to distilled water is 1:3, after 30min in ice bath, the resulting precipitate was collected by centrifugation (12000 r/min,20 min) at 4 ℃. The obtained precipitate is dialyzed in distilled water at 4deg.C for 48 hr, and then placed in a refrigerator at-80deg.C for 12 hr, and freeze-dried at-50deg.C for 20 hr to obtain mung bean globulin.
Step three: and (3) accurately weighing 1.5g of mung bean globulin obtained in the step (II), dispersing in 150mL of deionized water, stirring at room temperature for 2 hours to enable the mung bean globulin to be fully hydrated, regulating the pH of a solution to be 2.0 by using 2mol/L of HCl, centrifuging at 5000r/min for 20min, then passing through a filter membrane with the thickness of 0.45mm, and heating in an oil bath pot at the temperature of 95 ℃ for 4 hours, wherein the process is continuous magnetic stirring. After heating, the ice bath is carried out for 20min, and then the ice bath is placed in a refrigerator at the temperature of minus 20 ℃, and then freeze-dried (the freeze-drying temperature is minus 50 ℃ and the freeze-drying time is 20 h) is stored in the refrigerator at the temperature of 4 ℃ for standby.
Example 2:
A mung bean globulin amyloid fiber with excellent emulsifying property and a preparation method thereof specifically comprises the following steps:
Step one: pulverizing semen Phaseoli Radiati in pulverizer with rotation speed of 10000r/min for 15s. And then sieving with a 80-mesh sieve to obtain the mung bean powder. The obtained mung bean powder is defatted by petroleum ether, the operation is that 5000mL of petroleum ether is used for every 1000g of mung bean powder, the degreasing times are three times, the degreasing time is 5 hours each time, then the mung bean powder is placed in an oven, the temperature of the oven is set to 45 ℃, and the degreasing mung bean powder is obtained after the drying time is 2 hours.
Step two: dissolving the defatted mung bean powder solution obtained in the step one with the concentration of 0.1g/mL in an acidifying salt solution with the concentration of 0.5mol/L (containing 0.025mol/L hydrochloric acid and the pH value of a solution system being 3.5), wherein the centrifugation condition of the suspension in a low-temperature freezing centrifuge is 12000r/min for 20min, and the dilution volume ratio of the obtained supernatant to distilled water is 1:3, after 30min in ice bath, the resulting precipitate was collected by centrifugation (12000 r/min,20 min) at 4 ℃. The obtained precipitate is dialyzed in distilled water at 4deg.C for 48 hr, and then placed in a refrigerator at-80deg.C for 12 hr, and freeze-dried at-50deg.C for 20 hr to obtain mung bean globulin.
Step three: 1.5g of mung bean globulin obtained in the second step is accurately weighed and dispersed in 150mL of deionized water, stirred at room temperature for 2 hours to enable the mung bean globulin to be fully hydrated, the pH value of a solution is regulated to be 2.0 by using 2mol/L of HCl, 0.4383g of sodium chloride is added to enable the NaCl concentration to be 50mM,5000r/min is centrifuged for 20min and then passes through a filter membrane of 0.45mm, and then the mung bean globulin is heated in an oil bath pot of 95 ℃ for 4 hours, and the process is continuously stirred magnetically. After heating, the ice bath is carried out for 20min, and then the ice bath is placed in a refrigerator at the temperature of minus 20 ℃, and then freeze-dried (the freeze-drying temperature is minus 50 ℃ and the freeze-drying time is 20 h) is stored in the refrigerator at the temperature of 4 ℃ for standby.
Example 3:
A mung bean globulin amyloid fiber with excellent emulsifying property and a preparation method thereof specifically comprises the following steps:
Step one: pulverizing semen Phaseoli Radiati in pulverizer with rotation speed of 10000r/min for 12s. And then sieving with a 80-mesh sieve to obtain the mung bean powder. The obtained mung bean powder is defatted by petroleum ether, the operation is that 5000mL of petroleum ether is used for every 1000g of mung bean powder, the degreasing times are three times, the degreasing time is 5 hours each time, then the mung bean powder is placed in an oven, the temperature of the oven is set to 45 ℃, and the degreasing mung bean powder is obtained after the drying time is 2 hours.
Step two: dissolving the defatted mung bean powder solution obtained in the step one with the concentration of 0.1g/mL in an acidifying salt solution with the concentration of 0.5mol/L (containing 0.025mol/L hydrochloric acid and the pH value of a solution system being 3.5), wherein the centrifugation condition of the suspension in a low-temperature freezing centrifuge is 12000r/min for 20min, and the dilution volume ratio of the obtained supernatant to distilled water is 1:3, after 30min in ice bath, the resulting precipitate was collected by centrifugation (12000 r/min,20 min) at 4 ℃. The obtained precipitate is dialyzed in distilled water at 4deg.C for 48 hr, and then placed in a refrigerator at-80deg.C for 12 hr, and freeze-dried at-50deg.C for 20 hr to obtain mung bean globulin.
Step three: 1.5g of mung bean globulin obtained in the second step is accurately weighed and dispersed in 150mL of deionized water, stirred at room temperature for 2 hours to enable the mung bean globulin to be fully hydrated, the pH value of a solution is regulated to be 2.0 by using 2mol/L of HCl, 0.8766g of sodium chloride is added to enable the NaCl concentration to be kept at 100mM,5000r/min is centrifuged for 20min and then passes through a filter membrane of 0.45mm, and then the mung bean globulin is heated in an oil bath pot of 95 ℃ for 4 hours, and the process is continuously stirred magnetically. After heating, the ice bath is carried out for 20min, and then the ice bath is placed in a refrigerator at the temperature of minus 20 ℃, and then freeze-dried (the freeze-drying temperature is minus 50 ℃ and the freeze-drying time is 20 h) is stored in the refrigerator at the temperature of 4 ℃ for standby.
Example 4:
A mung bean globulin amyloid fiber with excellent emulsifying property and a preparation method thereof specifically comprises the following steps:
Step one: pulverizing semen Phaseoli Radiati in pulverizer with rotation speed of 10000r/min for 13s. And then sieving with a 80-mesh sieve to obtain the mung bean powder. The obtained mung bean powder is defatted by petroleum ether, the operation is that 5000mL of petroleum ether is used for every 1000g of mung bean powder, the degreasing times are three times, the degreasing time is 5 hours each time, then the mung bean powder is placed in an oven, the temperature of the oven is set to 45 ℃, and the degreasing mung bean powder is obtained after the drying time is 2 hours.
Step two: dissolving the defatted mung bean powder solution obtained in the step one with the concentration of 0.1g/mL in an acidifying salt solution with the concentration of 0.5mol/L (containing 0.025mol/L hydrochloric acid and the pH value of a solution system being 3.5), wherein the centrifugation condition of the suspension in a low-temperature freezing centrifuge is 12000r/min for 20min, and the dilution volume ratio of the obtained supernatant to distilled water is 1:3, after 30min in ice bath, the resulting precipitate was collected by centrifugation (12000 r/min,20 min) at 4 ℃. The obtained precipitate is dialyzed in distilled water at 4deg.C for 48 hr, and then placed in a refrigerator at-80deg.C for 12 hr, and freeze-dried at-50deg.C for 20 hr to obtain mung bean globulin.
Step three: 1.5g of mung bean globulin obtained in the second step is accurately weighed and dispersed in 150mL of deionized water, stirred at room temperature for 2 hours to enable the mung bean globulin to be fully hydrated, the pH value of a solution is regulated to be 2.0 by using 2mol/L of HCl, 1.3149g of sodium chloride is added to enable the NaCl concentration to be kept at 150mM, centrifugation is carried out for 20 minutes at 5000r/min, then the mung bean globulin passes through a 0.45mm filter membrane, and then the mung bean globulin is heated in an oil bath pot at 95 ℃ for 4 hours, and the process is continuously stirred magnetically. After heating, the ice bath is carried out for 20min, and then the ice bath is placed in a refrigerator at the temperature of minus 20 ℃, and then freeze-dried (the freeze-drying temperature is minus 50 ℃ and the freeze-drying time is 20 h) is stored in the refrigerator at the temperature of 4 ℃ for standby.
Example 5:
A mung bean globulin amyloid fiber with excellent emulsifying property and a preparation method thereof specifically comprises the following steps:
Step one: pulverizing semen Phaseoli Radiati in pulverizer with rotation speed of 10000r/min for 14s. And then sieving with a 80-mesh sieve to obtain the mung bean powder. The obtained mung bean powder is defatted by petroleum ether, the operation is that 5000mL of petroleum ether is used for every 1000g of mung bean powder, the degreasing times are three times, the degreasing time is 5 hours each time, then the mung bean powder is placed in an oven, the temperature of the oven is set to 45 ℃, and the degreasing mung bean powder is obtained after the drying time is 2 hours.
Step two: dissolving the defatted mung bean powder solution obtained in the step one with the concentration of 0.1g/mL in an acidifying salt solution with the concentration of 0.5mol/L (containing 0.025mol/L hydrochloric acid and the pH value of a solution system being 3.5), wherein the centrifugation condition of the suspension in a low-temperature freezing centrifuge is 12000r/min for 20min, and the dilution volume ratio of the obtained supernatant to distilled water is 1:3, after 30min in ice bath, the resulting precipitate was collected by centrifugation (12000 r/min,20 min) at 4 ℃. The obtained precipitate is dialyzed in distilled water at 4deg.C for 48 hr, and then placed in a refrigerator at-80deg.C for 12 hr, and freeze-dried at-50deg.C for 20 hr to obtain mung bean globulin.
Step three: 1.5g of mung bean globulin obtained in the second step is accurately weighed and dispersed in 150mL of deionized water, stirred at room temperature for 2 hours to enable the mung bean globulin to be fully hydrated, the pH value of a solution is regulated to be 2.0 by using 2mol/L of HCl, 1.7532g of sodium chloride is added to enable the NaCl concentration to be maintained at 200mM,5000r/min is centrifuged for 20min and then passes through a filter membrane of 0.45mm, and then the mung bean globulin is heated in an oil bath pot of 95 ℃ for 4 hours, and the process is continuously stirred magnetically. After heating, the ice bath is carried out for 20min, and then the ice bath is placed in a refrigerator at the temperature of minus 20 ℃, and then freeze-dried (the freeze-drying temperature is minus 50 ℃ and the freeze-drying time is 20 h) is stored in the refrigerator at the temperature of 4 ℃ for standby.
Comparative example
Preparation of mung bean globulin
Step one: pulverizing semen Phaseoli Radiati in pulverizer with rotation speed of 10000r/min for 10s-15s. And then sieving with a 80-mesh sieve to obtain the mung bean powder. The obtained mung bean powder is defatted by petroleum ether, the operation is that 5000mL of petroleum ether is used for every 1000g of mung bean powder, the degreasing times are three times, the degreasing time is 5 hours each time, then the mung bean powder is placed in an oven, the temperature of the oven is set to 45 ℃, and the degreasing mung bean powder is obtained after the drying time is 2 hours.
Step two: dissolving the defatted mung bean powder solution obtained in the step one with the concentration of 0.1g/mL in an acidifying salt solution with the concentration of 0.5mol/L (containing 0.025mol/L hydrochloric acid and the pH value of a solution system being 3.5), wherein the centrifugation condition of the suspension in a low-temperature freezing centrifuge is 12000r/min for 20min, and the dilution volume ratio of the obtained supernatant to distilled water is 1:3, after an ice bath time of 30min, the resulting precipitate was collected by centrifugation (12000 r/min,20 min) at 4 ℃. The obtained precipitate is dialyzed in distilled water at 4deg.C for 48 hr, and then placed in a refrigerator at-80deg.C for 12 hr, and freeze-dried at-50deg.C for 20 hr to obtain mung bean globulin.
The mung bean globulin amyloid fibers prepared in examples 1 to 5 and the mung bean globulin obtained in comparative example 1 were tested for emulsifying properties.
1. Emulsifying property test
Accurately weighing 0.2g of mung bean globulin amyloid fibers prepared in examples 1-5 and mung bean globulin prepared in comparative example, adding 100mL of phosphate buffer solution (0.1 mol/L, pH=7.0) to prepare a sample solution, enabling the mass concentration of the sample solution to be 0.2% (W/V), adding 5mL of soybean oil into 15mL of the sample solution, enabling the sample solution to form emulsion (10000 rpm,1 min) by using a homogenizer, standing the homogenized solution for 0min and 10min, taking 50 mu L of slurry from a position of 0.5cm at the bottom of a centrifuge tube, adding 5mL of SDS solution with the mass fraction of 0.1% (W/V), vibrating and uniformly mixing, and measuring absorbance at 500 nm. The absorbance value of the mixed solution at 0min is recorded as A0, and the absorbance value of the mixed solution at 10min is recorded asA blank was prepared from a 0.1% SDS solution. Emulsion Activity (EAI) according to formula (1-1) and Emulsion Stability (ESI) according to formula (1-2):
the resulting emulsifying activity is shown in FIG. 2.
The emulsion stability obtained is shown in FIG. 3.
As is clear from FIGS. 2 and 3, the emulsion activity of unmodified mung bean globulin was 10.21m 2/g, the emulsion stability was 37.69%, and the emulsion activity of mung bean globulin amyloid fiber was 14.70m 2/g, the emulsion stability was 89.08%. Compared with mung bean globulin, the mung bean globulin amyloid fiber has the advantages that the emulsifying activity and the emulsifying stability are respectively improved by 37.25 percent and 136.35 percent. The emulsion activity of the mung bean globulin amyloid fiber was 17.09m 2/g and the emulsion stability was 95.52% when the NaCl concentration was 50 mM. Compared with mung bean globulin, the mung bean globulin amyloid fiber has the advantages that the emulsifying activity and the emulsifying stability are respectively improved by 40.26 percent and 153.44 percent. The emulsion activity of the mung bean globulin amyloid fiber was 17.66m 2/g and the emulsion stability was 93.51% when the NaCl concentration was 100 mM. Compared with mung bean globulin, the mung bean globulin amyloid fiber has the advantages that the emulsifying activity and the emulsifying stability are respectively improved by 72.97 percent and 148.10 percent. The emulsion activity of mung bean globulin amyloid fiber was measured at 150mM NaCl concentration and found to be 18.31m 2/g, and the emulsion stability was 94.01%. Compared with mung bean globulin, the mung bean globulin amyloid fiber has the advantages that the emulsifying activity and the emulsifying stability are respectively improved by 79.33 percent and 149.43 percent. The emulsification activity of the mung bean globulin amyloid fiber was measured at 200mM NaCl concentration and was 16.24m 2/g, and the emulsification stability was 85.05%. Compared with mung bean globulin, the mung bean globulin amyloid fiber has the advantages that the emulsifying activity and the emulsifying stability are respectively improved by 59.06 percent and 125.66 percent.
The invention provides an acid thermal protein modification technology for fiberizing mung bean globulin amyloid so as to improve the emulsifying property of mung bean globulin, aiming at solving the industrialization problem of over-narrow application range in an emulsion system caused by poor emulsifying property of mung bean globulin at the present stage. The mung bean globulin is selected as a raw material, the concentration of sodium chloride in mung bean globulin solution (0-200 mM) is regulated, centrifugal filtration is carried out, heating is carried out continuously for 4 hours under the acid heating condition (pH 2.0, 95 ℃), and after the completion, mung bean globulin amyloid fiber with excellent emulsifying property is prepared through freeze drying, wherein a specific route diagram is shown in figure 1. Compared with mung bean globulin, the mung bean globulin amyloid fiber obtained by the method has obviously improved emulsifying property.
Claims (10)
1. The preparation method of the mung bean globulin amyloid fiber with excellent emulsifying property is characterized by comprising the following steps of:
Step one, preparing defatted mung bean flour: pulverizing semen Phaseoli Radiati, sieving, adding petroleum ether for degreasing, and oven drying to obtain defatted semen Phaseoli Radiati powder;
Step two, preparing mung bean globulin: preparing defatted mung bean powder into a defatted mung bean powder solution with the concentration of 0.1g/mL, adding the defatted mung bean powder solution into an acidification salt solution, regulating the pH value to 3.5 by using a hydrochloric acid solution, stirring at room temperature, centrifuging the suspension in a low-temperature refrigerated centrifuge, diluting the obtained supernatant by using distilled water, standing in an ice water bath, centrifugally collecting the obtained precipitate, dialyzing the obtained precipitate in distilled water, and freeze-drying to obtain mung bean globulin;
Step three, preparing mung bean globulin amyloid fibers: dispersing mung bean globulin in deionized water, stirring at room temperature, fully hydrating, regulating pH to be in an extremely acidic environment by using a hydrochloric acid solution, centrifuging for 20min at 5000r/min, filtering, heating the filtrate in an oil bath kettle at 95 ℃ for 4h, continuously magnetically stirring in the heating process, immediately carrying out ice bath for 20min after heating is finished to obtain mung bean globulin amyloid fibers, freeze-drying and preserving for later use, wherein the emulsifying activity of the mung bean globulin amyloid fibers is 14.70m 2/g, and the emulsifying stability is 89.08%.
2. The method for preparing mung bean globulin amyloid fiber with excellent emulsifying property according to claim 1, characterized in that: and in the third step, when the mung bean globulin amyloid fiber is prepared, the mung bean globulin is dispersed in deionized water, stirred at room temperature and fully hydrated, a certain amount of NaCl is added into the mung bean globulin solution, the concentration of NaCl is less than or equal to 200mM, the pH is regulated to be in an extremely acidic environment by using a hydrochloric acid solution, the pH is filtered after centrifugation for 20min at 5000r/min, then the mung bean globulin is heated for 4h at 95 ℃ in an oil bath pot, magnetic stirring is continuously carried out in the heating process, and ice bath is carried out for 20min immediately after the heating is finished, so that the mung bean globulin amyloid fiber is obtained.
3. The method for preparing mung bean globulin amyloid fiber with excellent emulsifying property according to claim 2, characterized in that: when the mung beans are crushed in the first step, the rotating speed of the crusher is 10000r/min, and the time is 10 s-15 s; the number of the sieved meshes is 80 meshes.
4. The method for preparing mung bean globulin amyloid fiber with excellent emulsifying property according to claim 3, wherein: in the first step, the petroleum ether degreasing operation is performed by using 5000mL of petroleum ether for every 1000g of green bean powder, the degreasing times are three times, and the degreasing time is 5 hours each time.
5. The method for preparing mung bean globulin amyloid fiber with excellent emulsifying property according to claim 4, wherein: and in the first step, the temperature of the oven is set to 45 ℃, and the drying time is set to 2 hours.
6. The method for preparing mung bean globulin amyloid fiber with excellent emulsifying property according to claim 5, which is characterized in that: the concentration of the acidizing salt solution in the second step is 0.5mol/L, and the concentration of the hydrochloric acid solution is 0.025mol/L.
7. The method for preparing mung bean globulin amyloid fiber with excellent emulsifying property according to claim 6, wherein: in the second step, the suspension is centrifuged for 20min under 12000r/min in a low-temperature refrigerated centrifuge, and the dilution volume ratio of the obtained supernatant to distilled water is 1:3, after ice bath for 30min, centrifuging for 20min at 12000r/min at 4 ℃, and collecting the obtained precipitate; the obtained precipitate is dialyzed in distilled water at 4deg.C for 48 hr, and then placed in a refrigerator at-80deg.C for 12 hr, and freeze-dried at-50deg.C for 20 hr to obtain mung bean globulin.
8. The method for preparing mung bean globulin amyloid fiber with excellent emulsifying property according to claim 7, wherein: in the third step, 1.5g of mung bean globulin is dispersed in 150mL of deionized water.
9. The method for preparing mung bean globulin amyloid fiber with excellent emulsifying property according to claim 8, wherein: stirring at room temperature in the third step for 2 hours; the concentration of hydrochloric acid solution for adjusting the pH of the mung bean globulin solution is 2mol/L, and the pH of the mung bean globulin solution is adjusted to 2.0; the filter membrane pore size after centrifugation was 0.45 mm.
10. The method for preparing mung bean globulin amyloid fiber with excellent emulsifying property according to claim 9, wherein: and in the third step, after heating, the ice bath is carried out for 20min, the ice bath is placed in a refrigerator at the temperature of minus 20 ℃, and then freeze-drying is carried out for 20h at the temperature of minus 50 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310132028.XA CN115948812B (en) | 2023-02-19 | 2023-02-19 | Preparation method of mung bean globulin amyloid fiber with excellent emulsifying property |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310132028.XA CN115948812B (en) | 2023-02-19 | 2023-02-19 | Preparation method of mung bean globulin amyloid fiber with excellent emulsifying property |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115948812A CN115948812A (en) | 2023-04-11 |
| CN115948812B true CN115948812B (en) | 2024-05-10 |
Family
ID=87289422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310132028.XA Active CN115948812B (en) | 2023-02-19 | 2023-02-19 | Preparation method of mung bean globulin amyloid fiber with excellent emulsifying property |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115948812B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117599435A (en) * | 2023-11-09 | 2024-02-27 | 海南大学 | Solar interface evaporator based on amyloid plant protein fiber aerogel and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101238846A (en) * | 2008-01-18 | 2008-08-13 | 王雪源 | Mung bean pea edible separation protein and producing method thereof |
| JP2018102138A (en) * | 2016-12-22 | 2018-07-05 | 不二製油グループ本社株式会社 | Production method of mung bean protein ingredients |
| CN115484830A (en) * | 2020-02-26 | 2022-12-16 | 皆食得公司 | Bean protein separation by ultrafiltration |
| CN115536731A (en) * | 2022-10-28 | 2022-12-30 | 江南大学 | Preparation method of high-activity mung bean albumin glycopeptide-lowering |
-
2023
- 2023-02-19 CN CN202310132028.XA patent/CN115948812B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101238846A (en) * | 2008-01-18 | 2008-08-13 | 王雪源 | Mung bean pea edible separation protein and producing method thereof |
| JP2018102138A (en) * | 2016-12-22 | 2018-07-05 | 不二製油グループ本社株式会社 | Production method of mung bean protein ingredients |
| CN115484830A (en) * | 2020-02-26 | 2022-12-16 | 皆食得公司 | Bean protein separation by ultrafiltration |
| CN115536731A (en) * | 2022-10-28 | 2022-12-30 | 江南大学 | Preparation method of high-activity mung bean albumin glycopeptide-lowering |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115948812A (en) | 2023-04-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN115948812B (en) | Preparation method of mung bean globulin amyloid fiber with excellent emulsifying property | |
| CN106723058B (en) | Process for preparing starch with increased resistance and easy digestibility | |
| CN100536676C (en) | Method for controlling property of soybean protein gel texture | |
| CN103387599B (en) | Technology for extracting protein of folium mori | |
| CN103749673B (en) | A kind of yak yoghourt and preparation method thereof | |
| CN111357971A (en) | Double-crosslinked pickering emulsion and preparation method and application thereof | |
| CN103082081A (en) | Yeast protein and preparation method thereof, food prepared from the protein as raw material and preparation method thereof | |
| CN114557442A (en) | Method for improving gel characteristics of soybean protein isolate and application thereof | |
| CN111393671A (en) | Glycinin-chitosan composite gel and preparation method thereof | |
| CN107232613B (en) | Method for extracting soybean fiber and bean dreg protein by combining ultrasonic-assisted hot alkaline process | |
| CN113678937A (en) | Method for preparing water-in-oil-in-water emulsion containing high-density internal water phase prepared from soybean protein isolate | |
| CN113951498A (en) | Acid-resistant and salt-resistant glycosylated protein-rice bran polysaccharide emulsifier and preparation method thereof | |
| CN109678926A (en) | A kind of extracting method of solubility gadus albumen | |
| CN115251365B (en) | Starch micro/nano crystal-protein gel and preparation method thereof | |
| CN104256053A (en) | Preparation method of alpha-lactalbumin powder and/or beta-lactoglobulin powder and product | |
| CN108433093B (en) | Preparation method and application of novel efficient thickener | |
| CN115226784B (en) | Method for preparing special fat for plant meat based on microalgae protein and application of special fat | |
| Hewedi et al. | Recovery of milk protein by ethanol precipitation | |
| CN114052241A (en) | Preparation method of whey protein self-assembly gel | |
| Aoki et al. | Changes of the casein complex in sterilized concentrated skim milk during storage | |
| CN109430514A (en) | A method of preparing Tilapia mossambica-dregs of beans co-precipitation albumen | |
| CN115251225B (en) | Method for improving solubility of chickpea protein isolate | |
| CN112868884A (en) | Simple method for rapidly improving functional property of whey protein isolate | |
| CN109700035A (en) | A kind of high-intensitive and high retentiveness double protein plural gel preparation process | |
| CN110698534A (en) | Method for improving functional characteristics of peanut meal protein and degrading aflatoxin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |