RU2342847C2 - Method of manufacturing modified food protein product from flax seeds - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method of manufacturing modified protein products implies modifying protein complex of oil flax seeds by enzymatic hydrolysis during sprouting for 36-48 hours with its following stop. The hydrolysis is stopped by heating the sprouted seeds up to the temperature of 85±5°C. Prior to enzymatic hydrolysis the seeds are steepened in warmed water in the proportion of 3-4:1 for 40-50 minutes with following rinsing by running water in the proportion water: seeds equal to 5-10:1 with simultaneous humidifying of the seeds up to moisture content of 180-200%.

EFFECT: improved functional properties along with the elimination of linamarin nitrile glycoside.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the production of modified protein products for use in food production as a component.

The expansion of the raw material base for the production of edible vegetable protein, as well as the improvement of the assortment of protein-containing products occurs due to the implementation of technologies for the production of low-fat flour, concentrates, isolates.

In order to maximize the potential potential of oilseed storage proteins, as well as the rational use of useful wastes containing protein - oilcakes and meal, various biotechnological modifications of the protein complex are carried out aimed at obtaining easily digestible forms of proteins.

In this regard, enzyme hydrolysis methods are widely used to modify (change) the structure of seed protein, which allows to obtain modified protein products of high biological value. Deeply affecting the structure of the protein molecule, enzymatic hydrolysis proceeds under mild temperature conditions, leading to a change in the fractional composition of the protein complex, a change in the functional properties and amino acid composition.

Known methods for producing protein products from wheat bran by alkaline extraction in the presence of sodium thiosulfate (Pat. No. 93057644/13; 1993. 12.27), from cottonseed meal with alkaline extraction, pH 6.0-9.5 (Pat. No. 50033751/13; 1991 . 09.27), from peas by extraction of the protein with a technological brine, pH 6.5-9.0 (Pat. No. 94007599/13; 1994.02.28).

Common disadvantages of the above methods of obtaining a vegetable protein product are the complexity of the process, as well as the low yield of the finished product.

A known method for producing albumin-globulin protein of flax seeds by extracting protein from oilcake with a solution of sodium chloride with a concentration of 7% for 50 minutes, followed by precipitation of globulin with a solution of hydrochloric acid at pH 3.0-3.5; by centrifuging the globulin solution with separation of serum water from the globulin and drying in a vacuum chamber at 10 kPa and a temperature of 325 K.

The disadvantages of this method are the obvious complexity and energy intensity of the process, as well as the high drying temperature of the protein product at the last stage, which can contribute to the loss of biological value of the finished protein product.

Promising at the moment are methods for the preparation or modification of plant protein products using enzyme preparations of various actions, the use of which increases the yield of protein and allows you to affect its functional properties.

There is a method of producing a food protein product as a result of a phased enzymatic hydrolysis of soy isolate proteins using a series of enzymes of microbiological synthesis and animal origin (patent application, Pat. No. 2001134970, IPC ⁷ A23J 3/16. "Food protein product and method of its preparation") .

The disadvantages of this method are the high duration and multi-stage process, the need to use several enzyme preparations, which ultimately increases the cost of the product.

Closest to the proposed technology for producing a modified food protein product from flax seeds is a method for producing a structurally modified rapeseed protein product (Pat. No. 2277794 C1), which provides for the modification of the protein complex by enzymatic hydrolysis in the process of seed germination to activate protease enzymes and partially hydrolyze them protein complex with seed moisture 80-150%, temperature 10-25 ° C for 36-60 hours. The hydrolysis is stopped by heating the germinated seeds at a temperature of 85 ± 5 ° C for 10-30 minutes. After stopping the hydrolysis, the oil is extracted, the meal is minced and the seed coat is removed.

The disadvantages of the prototype are the inability to use it to obtain protein products from various types of oilseeds, for example flax, due to such biological and biochemical features as the presence of mucus that is released when the seeds are moistened on their surface, as well as the need to remove the toxic linamarine compound, the hydrolysis of which proceeds at a temperature of 35 ° C (the activation temperature of the enzyme glucosidase). All of the above makes it impossible to obtain a modified protein product according to the prototype scheme due to the lack of additional operations.

Flax seeds differ in a number of biological and biochemical characteristics, have a high mass fraction and a balanced amino acid composition of the protein.

A distinctive feature of flaxseeds is the mucinization of the seed shell during their swelling, which occurs due to the swelling of hydrophilic carbohydrates in the surface layer, which requires an individual approach to the planning of the technological process.

Slimes are carbohydrates that are readily dispersible in water, consisting primarily of non-reducing sugars and aldobionic acid, insoluble in alcohol. If the seeds are soaked in water, and the extract is then treated with a large amount of ethanol, then mucus can be isolated in the form of a white pulp, which, when completely dried, becomes very fragile.

The presence of mucus covering the outer surface of the seeds is a specific feature of flax seeds, which allows the seeds to be more easily fixed on the soil during germination.

Due to the hydrophilic nature of mucus, flax seeds absorb more water than rapeseed during germination.

Flax seeds, even of full maturity, may contain an anti-nutritional component - linamarin nitrile glycoside. The content of linamarine in flax seeds varies depending on the plant variety, the degree of ripeness of the seeds and their oil content. The optimum hydrolysis temperature of linamarine upon activation of the glucosidase enzyme is from 35 ° C, which also requires the creation of certain temperature conditions.

The objective of the invention is to develop a method with the necessary and sufficient number of technological operations to obtain food, enzyme-modified protein product from flax seeds of high biological value with improved functional properties and the removal of linamarine nitrile glycoside inherent in flax seeds, which eliminates the further release of hydrocyanic acid and its transition into protein product.

The problem is solved by the proposed method. The proposed method for producing a modified protein product from flax seeds involves washing the seeds, disinfecting with a solution of the sodium salt of sorbic acid, enzymatic hydrolysis by germinating the seeds, stopping the hydrolysis by heating the germinated seeds to a temperature of 85 ± 5 ° C, degreasing with oil extraction, grinding the meal and removing the seed coat, characterized in that before washing from mucus, the flax seeds are soaked (moistened) with water in a ratio of 3-4: 1 by weight for 40-50 minutes at temperatures of water 35 ° C, which promotes the exit of Seed mucus membrane surface for further removal by washing.

Due to the fact that when soaking, the shell of the seeds becomes loose when they swell - mucus leaves on the surface of the seminal membranes, as well as the soaking and washing at a water temperature of 35 ° C, mucus is removed and the hydrolysis of linamarine is intensified by glucosidase enzyme , which begins to activate at 35 ° C. Water temperature is also able to stimulate the process of germination, which can accelerate the process of enzymatic hydrolysis and, therefore, the modification process itself. It is necessary to bring the seeds to a moisture content of 180-200%, which is necessary for seed germination, since a sufficiently large amount of water is able to absorb mucus due to its hydrophilicity.

The time of germination should not be less than 36 hours and exceed 48 hours, which is due to the need for hydrolysis of linamarine with the subsequent use of the products of its hydrolysis for the synthesis of amino acids and asparagine through cysteines in germinating seeds spent on the synthesis of seedling proteins. In addition, it is necessary to prevent a reversible process in the structure of the protein, which occurs during further germination, affecting the fractional composition of the protein complex and, therefore, the functional properties and biological value of the protein product.

Examples of specific applications of the method.

EXAMPLE 1

A variety of flaxseed oil seeds “Trickle” was selected as raw material, a sample weighing 500 g was taken. After soaking the seeds with water heated to 35 ° C, with a water-seed ratio of 3: 1 by weight for 40 minutes, and rinsing from running mucus water of the same temperature in the ratio of water-seeds 5: 1 by weight of the seeds was disinfected with a 0.01% solution of salt of sorbic acid to inactivate the surface microflora (ratio of solution to seeds 5: 1 by weight), the seeds were germinated for 36 hours at a temperature of 20 ° C and humidity 180%. The hydrolysis was stopped at 80 ° C for 10 minutes, then the seeds were crushed in a five-roller mill, the oil was extracted, the fat-free meal was crushed on a sieve with a hole diameter of 0.5 mm, the seed coat was separated and a modified protein flour (protein concentrate) with a moisture content of not more than 8% was obtained .

EXAMPLE 2

A variety of flaxseed oil seeds “Trickle” was selected as raw material, a sample weighing 500 g was taken. After soaking the seeds with water heated to 35 ° C, with a water-seed ratio of 4: 1 by weight for 45 minutes, and rinsing from running mucus water of the same temperature in a water-seed ratio of 7: 1 by weight, the seeds were disinfected with a 0.02% salt solution of sorbic acid to inactivate the surface microflora (ratio of solution and seeds 7: 1 by weight), the seeds were germinated for 40 hours at a temperature of 20 ° C and humidity of 190%. The hydrolysis was stopped at 80 ° C for 10 minutes, then the seeds were crushed in a five-roller mill, the oil was extracted, the fat-free meal was crushed on a sieve with a hole diameter of 0.5 mm, the seed coat was separated and a modified protein flour (protein concentrate) with a moisture content of not more than 8% was obtained .

EXAMPLE 3

A variety of flaxseed oil seeds “Trickle” was selected as raw material, a sample weighing 500 g was taken. After soaking the seeds with water heated to 35 ° C, with a water-seed ratio of 4: 1 by weight for 50 minutes, and rinsing from running mucus water of the same temperature in a water-seed ratio of 10: 1 by weight, the seeds were disinfected with a 0.02% salt solution of sorbic acid to inactivate the surface microflora (ratio of solution and seeds 10: 1 by weight), the seeds were germinated for 48 hours at a temperature of 20 ° C and humidity 200%. The hydrolysis was stopped at 85 ° C for 10 minutes, then the seeds were crushed in a five-roller mill, the oil was extracted, the fat-free meal was crushed on a sieve with a hole diameter of 0.5 mm, the seed coat was separated and a modified protein flour (protein concentrate) with a moisture content of not more than 8% was obtained .

In all cases, we determined the functional properties, relative biological value of the test organism Tetrachymena pyryformis relative to the standard protein (casein), and the content of linamarine in the obtained products and the results of the tests are shown in the table.

Table Protein product obtained Functional properties,% The relative biological value,% The content of linamarine,% Fat retention capacity Foaming ability Fat emulsifying ability According to the prototype method 240 15.7 170 77 - The claimed method Example 1 240 14.0 175 110 Does not exceed permissible norms Example 2 244 15.1 180 114 Does not exceed permissible norms Example 3 295 15.7 240 114 Does not exceed permissible norms

As tests have shown, limited enzymatic hydrolysis by germination allows one to obtain the target product, non-toxic, also having high biological value and having higher indicators of fat-retaining and fat-emulsifying abilities due to the peculiarities of the protein molecule of flax seeds to more “reveal” portions of the molecule that can retain and emulsify fat, with acceptable indicators of foaming ability.

Claims (2)

1. A method of obtaining a modified protein product from flax, including washing the seeds, disinfecting with a solution of sodium salt of sorbic acid, enzymatic hydrolysis by germination of seeds, stopping hydrolysis by heating the germinated seeds to a temperature of 85 ± 5 ° C, degreasing with oil extraction, grinding the meal and removing the seed coat characterized in that before washing, flax seeds are soaked in water in accordance with 3-4: 1 by weight for 40-50 minutes at a water temperature of 35 ° C, and seed germination is carried out by At their initial humidity of 180-200%. 2. The method according to claim 1, characterized in that the germination is carried out for 36-48 hours