CN101569343A - Method for preparing modified peanut protein - Google Patents
Method for preparing modified peanut protein Download PDFInfo
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- CN101569343A CN101569343A CNA2009100690862A CN200910069086A CN101569343A CN 101569343 A CN101569343 A CN 101569343A CN A2009100690862 A CNA2009100690862 A CN A2009100690862A CN 200910069086 A CN200910069086 A CN 200910069086A CN 101569343 A CN101569343 A CN 101569343A
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Abstract
The invention relates to a method for preparing modified peanut protein. The method includes the following steps: (1) peanut powder and protein meal preparation; (2) protein liquid preparation; (3) chemical modification; (4) biological enzyme modification; (5) separation; (6) finished product acquisition: after being concentrated, the filter liquor is directly filled and then sterilized so that semisolid modified peanut protein can be prepared, or the peanut protein can be prepared by the operations of concentration and drying. The invention realizes that purpose that after being modified, the peanut protein is applied to cake production, and the volume, the structure and the mouthfeel of the cake are obviously improved.
Description
Technical field
The invention belongs to field of food, particularly relate to a kind of preparation method of modified peanut protein.
Background technology
Peanut protein is functional mean peanut protein as produce, prepare, process, cook, the physicochemical property general name that shows in the storage, sales process, mainly comprise retentiveness, solubility, viscosity, gelling, emulsibility, emulsion stability, foaming characteristic and foam stability etc., with its physicochemical property such as molecular weight, amino acid forms and order, structure, surface electrostatic lotus, effective hydrophobicity etc. are closely related.These functional characteristics are not only relevant with physical attributes such as gal4 amino acid composition, molecular size and structural forms, also relevant with food component (as water, ion, the lipid etc.) ambient conditions of living in of other protein interaction such as temperature, pH, ionic activity etc., therefore, to show that any functional characteristic changes all be protein molecular structural change result to peanut protein.Experimental result shows that pH 4.2～5.3 is the peanut protein isoelectric point, and this moment, peanut protein powder dissolubility, viscosity, foaming characteristic, retentiveness were minimum, and these characteristics strengthen gradually in its both sides; Along with temperature raises, peanut protein powder viscosity, retentiveness descend, and foaming characteristic increases; When temperature surpasses 70 ℃, be the significantly sex change critical-temperature of peanut protein solution, its solubility significantly descends.The peanut protein modification is exactly by changing one or several physicochemical property of protein, strengthening or improve the protein function purpose to reach; Simultaneously inhibitory enzyme activity or remove harmful substance reaches and improves the nutrient utilization purpose.Protein-modified essence is that the protein group is modified, and by change protein function group, bonding action, space structure and polymerized form, thereby its machining functions characteristic is produced significant impact, obtains original institute and does not possess unique function.The peanut protein method of modifying mainly contains physical modification, chemical modification, enzyme modification etc., by adding physical action forms such as little molecule parents material peanut protein functional characteristic, nutritive value is improved method.
Physical modification method generally only changes the albumen secondary structure, have processing charges low, consuming time less, have no side effect, nutrient protein be worth destroyed advantages such as little, shortcoming is the modification narrow range, baking can change peanut protein one-level, secondary structure, cause that its physicochemical property changes, but the different heating processing method is different to its physicochemical property influence.Research is also found, is inversely proportional to through dry heating method processing peanut protein dissolubility and xeothermic temperature, then presents one like C type curve through humid heat treatment peanut protein dissolubility, when damp and hot temperature is 120 ℃, and arachin dissolubility maximum.Experimental result shows, utilizes dry heating method to handle peanut, and 130 ℃ are toasted 25min down, and minimum to the influence of peanut protein major function character, the PDI storage rate reaches 93.8%, and soluble solid is 10.5%, and viscosity is 0.0097Pa.By freezing preservation, especially when the peanut protein sample contains the high concentration reducing agent, can promote its part physicochemical property to change, functional as dissolubility, electrophoretic property, molecular weight, structure, steric hindrance and other.
Chemical modification is meant and adopts chemical method to change protein structure, electrostatic charge and hydrophobic grouping; can (act on Lys by hydrocarbonylation; Cys; Met; His and Try), oxidation (acts on Cys; Met, His and Try), acidylate (Lys and Tyr), esterification and amination (acting on Glu and Asp) reaction realize.Acidylate normally strengthens its dissolubility, emulsibility, foaming characteristic and viscosity by the butanedioic acid anhydridization; Acetylation and phosphorylation then can increase pseudoplastic behavior and flow; Hydrocarbonylation causes Maillard reaction, all alternative amino or the peptide structure removed of acid hydrolysis or adding catalyst under the high temperature, and reaching increases the protein function purpose.The sulfonated phenylethylene cationic ion-exchange resin improves peanut protein machining functions process conditions, studies modification emphatically to its functional impact.The result shows that modification improves the peanut protein dissolubility, and isoelectric pH reduces 0.5-1: at pH is 7.0 o'clock, emulsibility improves 215%, and emulsion stability improves 122%, and foaminess improves 538%, foamed stability is 359%, and retentiveness is 157%, viscosity 107%.Be used for cake making after the modification, obviously improve its volume, structure and mouthfeel; Enzyme modification comprises polymeric modification and degradation modification.The Enzymatic Polymerization modification mainly is to utilize TGase (TGase) polymerization vegetable protein and animal protein, produces to have nutrition complement type through engineering approaches protein product.TGase also can make protein produce crosslinked action, and this kind effect can produce the protein biopolymer, gives protein better functional characteristic.
Summary of the invention
The objective of the invention is to overcome because peanut protein the architectural feature existing deficiency of peanut protein functional characteristic, particularly film forming deficiency that are caused, propose a kind of preparation method of the modified peanut protein that combines by chemical modification and enzymatic modification.
The present invention realizes that the technical scheme that purpose is taked is:
A kind of preparation method of modified peanut protein the steps include:
(1) the preparation peanut amyloid proteins dregs of rice: will obtain the cold pressing peanut protein dregs of rice behind the preliminary treatment of peanut process, the cold pressing;
(2) preparation protein liquid: above-mentioned cold press peanut meal is added entry, transfer pH6-8 with NaOH, the high pressure breakdown of emulsion, high pressure breakdown of emulsion processing pressure is 0.02-0.04MPa, and stirring and leaching in thermostatted water then is fully after the lixiviate, with upper strata oil sucking-off, again leaching liquor is carried out centrifugation, obtain peanut protein, its solid content protein content is not less than 85%;
(3) chemical modification: above-mentioned peanut protein solution is heated to 35-45 ℃, reconciles pH to 6-8 and be worth, add dithiothreitol (DTT) and carry out chemical modification, insulation 10-24h;
(4) biology enzyme is modified: the chemical modification peanut protein mixed liquor of above-mentioned preparation is added TGase (MTGase), keep 30-40 ℃ of temperature, pH6-8 handles 10-24h;
(5) separate: utilize mode of reverse osmosis to filter the protein liquid of above-mentioned preparation, separate and remove small molecular sugar, acid, ion;
(6) finished product: sterilization after the direct can in the concentrated back of above-mentioned filtrate can be prepared semi-solid modified peanut protein, perhaps prepare the modified peanut protein powder through concentrate drying.
And the temperature of described stirring and leaching is 40-75 ℃, and in conjunction with microwave treatment, extracts under the cryogenic vacuum condition, and vacuum is the 660-740 millimetres of mercury.
The present invention is used for cake making after with the peanut protein modification, obviously improves its volume, structure and mouthfeel.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described; Following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
Embodiments of the invention are to be example with the cold pressing peanut protein dregs of rice.
A kind of preparation method of modified peanut protein, step is:
(1) the preparation peanut amyloid proteins dregs of rice: will obtain the cold pressing peanut protein dregs of rice behind the preliminary treatment of peanut process, the cold pressing;
(2) preparation protein liquid: with above-mentioned cold press peanut meal, add entry by a certain percentage, NaOH with 3mol/L is transferred pH6-8, the high pressure breakdown of emulsion, high pressure breakdown of emulsion processing pressure is 0.02-0.04MPa, stirring and leaching in thermostatted water then, temperature is 40-75 ℃, and in conjunction with microwave treatment, extracts under the cryogenic vacuum condition, vacuum is the 660-740 millimetres of mercury, after the lixiviate,, again leaching liquor is carried out centrifugation fully with upper strata oil sucking-off, obtain peanut protein, its solid content protein content is not less than 85%;
(3) chemical modification: above-mentioned peanut protein solution is heated to 40 ℃, reconciles pH to 6-8 and be worth, add dithiothreitol (DTT) 50g, carry out chemical modification, insulation 10-24h;
(4) biology enzyme is modified: the chemical modification peanut protein mixed liquor of above-mentioned (3) preparation is added TGase (MTGase) 5000U, keep 30-40 ℃ of temperature, pH6-8 handles 10-24h;
(5) separate: utilize mode of reverse osmosis to filter the protein liquid of above-mentioned (4) preparation, to remove materials such as small molecular sugar, acid, ion;
(6) form finished product: product is concentrated the dry preparation in back modified peanut protein powder 38kg.
Claims (2)
1, a kind of preparation method of modified peanut protein is characterized in that: preparation method's step is:
(1) the preparation peanut amyloid proteins dregs of rice: will obtain the cold pressing peanut protein dregs of rice behind the preliminary treatment of peanut process, the cold pressing;
(2) preparation protein liquid: above-mentioned cold press peanut meal is added entry, transfer pH6-8 with NaOH, the high pressure breakdown of emulsion, high pressure breakdown of emulsion processing pressure is 0.02-0.04MPa, and stirring and leaching in thermostatted water then is fully after the lixiviate, with upper strata oil sucking-off, again leaching liquor is carried out centrifugation, obtain peanut protein, its solid content protein content is not less than 85%;
(3) chemical modification: above-mentioned peanut protein solution is heated to 35-45 ℃, reconciles pH to 6-8 and be worth, add dithiothreitol (DTT) and carry out chemical modification, insulation 10-24h;
(4) biology enzyme is modified: the chemical modification peanut protein mixed liquor of above-mentioned preparation is added TGase (MTGase), keep 30-40 ℃ of temperature, pH6-8 handles 10-24h;
(5) separate: utilize mode of reverse osmosis to filter the protein liquid of above-mentioned preparation, separate and remove small molecular sugar, acid, ion;
(6) finished product: sterilization after the direct can in the concentrated back of above-mentioned filtrate can be prepared semi-solid modified peanut protein, perhaps prepare the modified peanut protein powder through concentrate drying.
2, the preparation method of modified peanut protein according to claim 1 is characterized in that: the temperature of described stirring and leaching is 40-75 ℃, and in conjunction with microwave treatment, extracts under the cryogenic vacuum condition, and vacuum is the 660-740 millimetres of mercury.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100690862A CN101569343A (en) | 2009-06-01 | 2009-06-01 | Method for preparing modified peanut protein |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2009100690862A CN101569343A (en) | 2009-06-01 | 2009-06-01 | Method for preparing modified peanut protein |
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| CN101569343A true CN101569343A (en) | 2009-11-04 |
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| CNA2009100690862A Pending CN101569343A (en) | 2009-06-01 | 2009-06-01 | Method for preparing modified peanut protein |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102217700A (en) * | 2011-05-27 | 2011-10-19 | 山东省花生研究所 | Method for preparing peanut protein |
| CN102696859A (en) * | 2012-05-25 | 2012-10-03 | 青岛农业大学 | Method utilizing TG enzymatic modification to prepare isolated peanut protein |
| CN103549113A (en) * | 2013-10-30 | 2014-02-05 | 深圳市伟崇科技发展有限公司 | Preparation method and application of modified vegetable protein |
| JP2018108073A (en) * | 2016-12-28 | 2018-07-12 | 中国農業科学院農産品加工研究所 | Method for producing peanut tofu using peanut meal |
| WO2020077932A1 (en) * | 2018-10-19 | 2020-04-23 | 中国农业科学院农产品加工研究所 | Trans-resveratrol/glycoside loaded margarine substitute and preparation method therefor |
| CN116195674A (en) * | 2023-03-27 | 2023-06-02 | 河南工业大学 | Method for preparing peanut cake protein with high water retention and high oil retention |
-
2009
- 2009-06-01 CN CNA2009100690862A patent/CN101569343A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102217700A (en) * | 2011-05-27 | 2011-10-19 | 山东省花生研究所 | Method for preparing peanut protein |
| CN102217700B (en) * | 2011-05-27 | 2012-11-14 | 山东省花生研究所 | Method for preparing peanut protein |
| CN102696859A (en) * | 2012-05-25 | 2012-10-03 | 青岛农业大学 | Method utilizing TG enzymatic modification to prepare isolated peanut protein |
| CN103549113A (en) * | 2013-10-30 | 2014-02-05 | 深圳市伟崇科技发展有限公司 | Preparation method and application of modified vegetable protein |
| JP2018108073A (en) * | 2016-12-28 | 2018-07-12 | 中国農業科学院農産品加工研究所 | Method for producing peanut tofu using peanut meal |
| WO2020077932A1 (en) * | 2018-10-19 | 2020-04-23 | 中国农业科学院农产品加工研究所 | Trans-resveratrol/glycoside loaded margarine substitute and preparation method therefor |
| US11849735B2 (en) | 2018-10-19 | 2023-12-26 | Food Science And Technology, Chinese Academy Of Agricultural Science | Margarine substitute loaded with trans-resveratrol/glycoside and preparation method thereof |
| CN116195674A (en) * | 2023-03-27 | 2023-06-02 | 河南工业大学 | Method for preparing peanut cake protein with high water retention and high oil retention |
| CN116195674B (en) * | 2023-03-27 | 2024-04-26 | 河南工业大学 | Method for preparing peanut cake protein with high water retention and high oil retention |
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Application publication date: 20091104 |