KR870000023B1 - Method for making protein extract from lupinseed - Google Patents

Abstract

Vegetable protein concentrate was prepd. from lupinseed. Thus, after removing seed coat, lupinseed was pulverized and screened through the sieve of 50-200 mesh. 1Kg lupinseed powder was treated with 10 liter of hexane/ethanol/H2O (10:7:3) solvent system for 1hr with stirring and centrifuged. The sediment was vacuum-dried at 40≰C and pulverized to give protein concentrate. The content compn. of protein concentrate was moisture 6.4, crude lipid 0.8, crude protein 51.7, ash 3.6, and total sugar 18.5 %, resply.

Description

Method for preparing lupined protein concentrate

1 is a flow chart of the production of leufin soybean concentrate protein by the mixed solvent extraction of the present invention.

2 is a change in the emulsification capacity of the soy protein fraction of leufin soybean concentrate protein (LPC) in various pH solutions in the present invention.

3 is a change in the ability to form a bubble.

The present invention relates to a method for preparing a vegetable protein concentrate (Lupinseed protein concentrate LPC) from Ruupin beans.

Ruupinbean is a seed of long-lived legumes on the Mediterranean coast and South America, which has been edible for a long time, and has a high protein content (30-40%) and fat content (7-15%), whereas alkaloids have a bitter taste. Since it contains a large amount (2% level), it has traditionally been soaked in water or boiled to remove these alkaloids and used for food.

Efforts to reduce the alkaloid content of leupin beans have been ongoing for a long time, and in the early 1900's a new breed with much lower alkaloid content was developed by German breeders. However, these new varieties also have a bitter taste that is unsuitable for edible so that the use of leupin beans as a food industry material is still limited.

The present invention is a method for producing a milky white tasteless, odorless and highly storage protein concentrate by removing alkaloids, fats, pigments and other trace substances contained in Ruupin soybean by solvent extraction.

A feature of the present invention is to remove the seed coat of Ruupin soybean and then powder the endosperm to remove the concentrated protein extracted from the polar and nonpolar mixed solvents, desolvate, deodorize and dry and powder the plant protein material. It features. In addition, the carbohydrate degrading enzyme is acted on the leufin condensed protein to prepare glycosylated protein and isolated protein, which is characterized in producing protein materials having various food functionalities.

Hereinafter, the method of this invention is explained in full detail.

First, the peeled leufin beans, which have been removed by sebum of leupin beans, are powdered to make a powder that passes through an 80 mesh sieve. By removing the seedlings of low-protein and low-carbohydrate Ruupin beans, the protein content of the powder can be increased by 30% (Table 1).

TABLE 1

The powder is dispersed by stirring in a mixed solvent of hexane-ethanol-water. Hexane is used to remove fat and yellow pigment from the leufin powder, while ethanol and water are used to remove alkaloids and other residues of the leufin powder. When the powder is dispersed in the mixed solvent and stirred, the yield and composition of the concentrate change according to the composition ratio of the mixed solvent, and the mixing ratio of hexane-ethanol-water ranges from volume ratio 10: 8: 2 to 10: 5: 5. It is suitable (Tables 2 and 3), and when the composition ratio of water is larger than the latter, emulsification of soluble components occurs, making separation difficult.

TABLE 2

TABLE 3

Subsequently, the supernatant is removed by centrifugation, and the precipitate is deodorized under reduced pressure or hot air dried to desolvate at the same time as drying, followed by powdering to obtain concentrated protein. The separated supernatant is left to stand, divided into hexane- soybean and ethanol-water layers, and then distilled to recover the solvents of hexane and ethanol, and soybean oil as a by-product.

The concentrated Rufin bean protein thus obtained can be stored for a long time without the risk of rancidity during powder storage, including 1% fat. The total alkaloid content is also reduced by more than half from 0.087% to 0.042%. In addition, various bitter substances are removed to obtain a tasteless and odorless powder (Table 4).

TABLE 4

As the yellow pigment contained in the Ruupin soybean powder is eluted by the mixed solvent extraction, the concentrated protein powder becomes milky white and can be added to various foods.

As shown in FIGS. 2 and 3, the concentrated protein obtained by the method of the present invention has high viscosity, emulsifying ability and bubble forming ability compared with soy protein.

The action of carbohydrate degrading enzymes, mainly cellulose and hemicellulose degrading enzymes, on the leufin soybean protein concentrates obtained above breaks down these insoluble polysaccharides into soluble reducing sugars, so that they have high solubility and low viscosity saccharified protein concentrate. Get

Table 5 shows the viscosity change of the concentrated solution of glycated protein according to the enzyme type and the concentration of the enzyme.

TABLE 5

In addition, by separating and removing the solubilized carbohydrate can increase the concentration of the protein to obtain a separated protein having various concentrations. Table 6 shows that various isolated proteins with protein concentrations ranging from 60.8% to 82.8% were prepared by varying enzyme concentration and reaction time.

TABLE 6

Example 1

After removing the seedlings of leupin beans, powder was added to make 50-200 mesh, and then 10 l of hexane + ethanol + water (10: 7: 3) mixed solution was added to 1 kg of soy powder, stirred at room temperature for 1 hour, and then centrifuged. The precipitate obtained by separation (5 minutes at 3,000 × g) is dried in a reduced pressure dryer (40 ° C.) and then powdered. The concentrated protein thus obtained is used as a protein material in the production of tofu, and is used as a protein additive for binding meat products such as ham and sausage, fat absorbents, bread and confectionary.

Example 2

The precipitate obtained by centrifugation in Example 1 above was degassed under reduced pressure, made into 5 to 10% aqueous solution, and then spray dried to obtain powdered concentrated protein.

Example 3

In the above Example 1, the supernatant obtained by centrifugation was stopped and separated into a hexane layer and an ethanol water layer, and then distilled to recover hexane and ethanol. The solvent was reused, and the leufin soybean oil obtained from the hexane layer was purified and used as cooking oil. .

Example 4

The concentrated protein obtained in Examples 1 and 2 was dispersed in water, followed by reacting the cellulase and hemicellulase preparations with enzyme-substrate concentration of 0.2 to 1.0% at 40 to 50 ° C. for 1 to 6 hours, followed by drying and powdering. To produce glycosylated protein. The glycosylated protein concentrate thus obtained is used as a protein material in the production of vegetable soymilk, lactic acid bacteria beverages, and instant tofu.

Example 5

In order to remove the glycosylated soluble component obtained in Example 4, the protein concentrate was adjusted to pH4.5 to cause coin point precipitation of the protein, and the separated protein can be obtained by separating from the supernatant. In this case, various concentrations of separated proteins are prepared by adjusting the concentration and reaction time of the enzyme, and these are used as protein materials, such as ice cream, lactic acid bacteria drinks, vegetable soy milk, and also as binders and fat absorbers for meat products such as ham and sausage.

Claims (1)

Rouge, characterized in that the peeled leupin bean powder is treated with a hexane-ethanol-water mixed solution to extract and remove fats and oils, bitter ingredients, pigments, etc. Method for preparing pin bean protein concentrate.

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