CN113115909B - Method for efficiently recycling pea albumin and preparing emulsion by using pea albumin - Google Patents
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Abstract
A method for preparing emulsion by efficiently recycling and utilizing pea albumin belongs to the technical field of agricultural product processing and byproduct comprehensive utilization. According to the method, pea whey wastewater is used as a raw material, natural edible anionic polysaccharide is used as a material for recovering albumin and preparing protein emulsion, polysaccharide with a certain mass is added into the pea whey wastewater, the pH value is adjusted, pea albumin is recovered through electrostatic precipitation, an obtained pea albumin-polysaccharide complex is subjected to dispersion and dissolution, oiling, emulsification and homogenization to prepare the acid stable emulsion, and the emulsification stability and the storage stability of the pea albumin emulsion are improved. The invention realizes the comprehensive utilization of pea albumin, has low equipment requirement, simple operation, no environmental pollution and high emulsion storage stability.
Description
Technical Field
The invention relates to a method for efficiently recovering and utilizing pea albumin to prepare emulsion, in particular to a method for recovering pea albumin by utilizing anionic polysaccharide and utilizing a pea albumin-polysaccharide compound to prepare emulsion with stable acidity, belonging to the technical field of agricultural product processing and byproduct comprehensive utilization.
Background
Pea is the fourth soybean crop in the world, and contains 20% -25% of pea protein. Pea protein is hypoallergenic protein, has no risk of transgene and has high nutritional value. Pea protein contains 18% -25% of non-storage protein, namely pea albumin. Pea albumin has high sulfur content, can account for more than two thirds of total pea protein, has better solubility under acidic conditions, but is difficult to separate and recover from an aqueous solution, so the utilization of the pea protein is mostly concentrated on the application of the pea protein isolate at present, and a large amount of pea albumin containing small molecular weight is wasted. In addition, with the increasing attention and attention of people to plant protein, the dietary structure of people is gradually changed to green and healthy plant components, and pea albumin, as the natural high-sulfur-containing protein with good solubility and emulsibility, has a good application prospect, and meanwhile, the utilization rate of the plant protein is also improved. Research shows that 13-15 t of pea whey wastewater is generated when 1t of peas are processed by each water method, and the direct discharge of the rich albumin causes huge environmental pollution and wastes high-quality protein resources; the pea albumin is recycled, so that the biological pollution index BOD and the chemical pollution index COD can be effectively reduced, the burden and the difficulty of wastewater treatment in the pea processing industry are reduced, and the economic added value of the pea processing industry is improved.
Proteoglycan interactions include covalent and physical interactions, where physical interactions include electrostatic interactions, hydrogen bonding, hydrophobic interactions, van der waals forces, and the like. The aim of recovering protein is achieved by adjusting the electrostatic interaction between protein and polysaccharide, and the method is an industrial measure with high efficiency, simple operation and low cost. The patent application (application number 201880027055.8) discloses an improved pea albumin, a method for obtaining the same and application thereof, and relates to a plurality of continuous treatment processes of grinding, crushing, separating, precipitating, ultra-filtering, drying and the like, and the improved pea albumin is obtained; the patent application (application number 202010154908.3) relates to a method for extracting antibacterial peptide and albumin from pea bean clear wastewater, and the steps of the method comprise heating, microfiltration, nanofiltration, ultrafiltration, secondary nanofiltration, sterilization, drying and other complex processes. Factors that affect proteoglycan interactions include the molecular properties of the protein and polysaccharide, environmental conditions, the mode of treatment, etc. Pea albumin comprises four main protein components of pea PA2, pea PA1a, agglutinin, lipoxygenase and the like, and has various physiological activities such as blood coagulation property, insect resistance and sterilization property, bread whitening property and the like. The common protein recovery methods generally comprise heating, membrane separation and filtration, salting out and the like, and the recovery of pea albumin by the methods causes the problems of complicated process, introduction of a large amount of salt, protein denaturation and the like, and the physiological activity of the pea albumin is difficult to ensure. At present, pea albumin is directly recovered, natural activity of the pea albumin is reserved, and application development research as emulsion is rarely reported.
The invention uses natural edible anionic polysaccharide as raw materials for recovering pea albumin and preparing emulsion, and utilizes the principle that the pea albumin and the anionic polysaccharide generate insoluble electrostatic compound precipitate under opposite charges to efficiently recover the pea albumin, and further directly prepares the emulsion from the recovered compound of the pea albumin and the polysaccharide, thereby not only achieving the purpose of efficiently recovering the pea albumin, but also developing the pea albumin acid emulsion as a functional yoghurt beverage product. In addition, the recovery of pea albumin in the pea whey wastewater reduces the environmental pollution in the wastewater discharge process. From the perspective of resource recycling, the pea albumin recovery method can not only efficiently recover pea albumin, but also provide a solution for high value-added utilization of pea albumin, and provide technical support for subsequent development and research.
Disclosure of Invention
The invention aims to overcome the defects and provide the method for preparing the emulsion by efficiently recycling the pea albumin, the recovery rate of the obtained pea albumin is over 90 percent, the emulsification stability and the acid stability of the pea albumin are greatly improved by the proteoglycan compound, the pea albumin still keeps stable after being stored for 30 days, and no creaming and layering occur.
The technical scheme of the invention is a method for preparing emulsion by efficiently recovering and utilizing pea albumin, pea whey wastewater is used as a raw material, natural edible anionic polysaccharide is used as a material for recovering albumin and preparing protein emulsion, a certain mass of polysaccharide is added into the pea whey wastewater, pH is adjusted, pea albumin is recovered through electrostatic precipitation, an acidic stable emulsion is prepared from an obtained pea albumin-polysaccharide compound through dispersion and dissolution, oil adding, emulsification and homogenization, and the emulsification stability and storage stability of the pea albumin emulsion are improved.
The method comprises the following specific steps:
(1) Pretreatment of pea whey wastewater: standing a certain amount of pea whey wastewater at 4-25 deg.C for 24h, and centrifuging at 4000-6000rpm for 10-30min to remove insoluble substances; adjusting the pH value to 6.0-7.0 by using a pH regulator to obtain pretreated pea whey wastewater;
(2) Pea albumin recovery: taking solid anionic polysaccharide powder, and preparing the solid anionic polysaccharide powder into a polysaccharide solution with the mass concentration of 1.0-4.0%; diluting the pea whey wastewater prepared in the step (1) to 0.3-0.4% by mass of protein by using deionized water to obtain a pea albumin solution; adding a certain mass of polysaccharide solution into pea albumin solution, adjusting pH to 3.5-4.8, stirring for 15-20min, centrifuging at room temperature 4000rpm for 15-20min, and collecting precipitate to obtain recovered pea albumin and polysaccharide compound;
(3) Preparation of pea albumin-polysaccharide emulsion dispersion: dispersing the pea albumin-polysaccharide compound prepared in the step (2) in water according to a certain mass-volume ratio, adjusting the pH to 7.0-8.0 by adopting a pH regulator, rotating and stirring until the pea albumin-polysaccharide compound is completely dissolved, adding solid anionic polysaccharide powder, and fully dissolving to ensure that the albumin in the final solution is: the mass ratio of the anionic polysaccharide is kept between 1 and 3:1, and the pea albumin-polysaccharide emulsified dispersion liquid is obtained;
(4) Preparation of pea albumin emulsion: adjusting the pea albumin-polysaccharide emulsion dispersion obtained in the step (3) by using a pH regulator; adding vegetable oil with a certain volume, shearing at 8000-10000rpm for 1.0-2.0min, and circularly homogenizing at 30-60MPa for 90-120s; sterilizing at 95 deg.C for 30min to obtain pea albumin emulsion.
Further, the pea whey wastewater in the step (1) is derived from whey wastewater generated by producing pea protein isolate through an alkali-soluble acid-precipitation method.
Further, the pH regulator is acidic organic acid or inorganic acid, and alkaline pH regulator.
Such organic acids include, but are not limited to, formic acid or acetic acid; inorganic acids include, but are not limited to, hydrochloric acid or sulfuric acid; preferentially selecting inorganic acid; alkaline pH adjusters include, but are not limited to, sodium hydroxide, potassium hydroxide or sodium bicarbonate, with sodium hydroxide being preferred.
Further, the anionic polysaccharide in step (2) includes, but is not limited to, carrageenan, dextran sulfate, sodium alginate, carboxymethyl cellulose or acacia; carrageenan or dextran sulphate is preferred.
Further, a certain mass of polysaccharide solution is added into the pea albumin solution in the step (2), wherein the addition amount of the polysaccharide is 15-25% of the mass of the protein.
Further, in the step (3), the pea albumin-polysaccharide compound is dispersed in water according to a certain mass-volume ratio, so that the mass concentration of the protein is 1.0-1.5%.
Further, the vegetable oil in step (4) includes, but is not limited to, sunflower oil, peanut oil, rapeseed oil, soybean oil or corn germ oil.
Further, vegetable oil is added in the step (4), and the volume ratio of the pea albumin-polysaccharide emulsified dispersion liquid to the oil is kept between 9:1 and 6:4.
Further, in the step (4), a pH regulator is adopted to regulate the pH of the obtained pea albumin-polysaccharide emulsified dispersion liquid to be 3.0-7.0;
hydrochloric acid is preferentially adopted for adjusting acid in the pH regulator, and sodium hydroxide is preferentially adopted for adjusting alkali.
Determining the protein content of the pea albumin recovered in the step (2) by a BCA method, and determining the sugar content by a phenol-sulfuric acid method GB/T15672-2009; and (4) determining the emulsion stability of the pea albumin emulsion prepared in the step (4) through an emulsion analysis index.
According to the invention, the negative-charge anionic polysaccharide is added to perform electrostatic attraction with pea albumin (with isoelectric point pH of 4.5-4.8) with positive charge to form an insoluble compound, and the insoluble compound is separated by centrifugation to obtain a precipitate, so that the pea albumin is efficiently recovered. Then, by controlling the proportion of pea albumin and anionic polysaccharide, adding vegetable oil, shearing, homogenizing and emulsifying, the pea albumin emulsion with stable acid pH is prepared and used as the yogurt beverage.
The invention uses natural edible anion polysaccharide colloid as the raw material for recovering pea albumin, and recovers the pea albumin by utilizing the principle that protein and polysaccharide are subjected to complex coacervation and precipitation; the prepared pea albumin-polysaccharide can be directly utilized and added with oil to be emulsified into the yogurt beverage. From the perspective of resource recycling, the pea albumin recovery method can not only efficiently recover pea albumin, but also provide a solution for high value-added utilization of pea albumin, and provide technical support for subsequent development and research.
The invention has the beneficial effects that: the method has the advantages of simple operation flow, low equipment requirement, low polysaccharide consumption and easy scale production; the recovery rate of the pea albumin is over 90 percent, and the prepared pea albumin acid emulsion has high stability and long storage time.
Drawings
FIG. 1 is a schematic diagram showing the results of electrophoresis;
1. marker; 2. pea albumin; 3. the remaining supernatant after recovery of the protein from dextran sulfate.
FIG. 2 is a graph of samples of pea albumin acid emulsions at different pH values stored for 30 days.
Detailed Description
Example 1:
(1) Pretreatment of pea whey wastewater: standing 1.0L of pea whey wastewater at 4 ℃ for 24h, and centrifuging at 4000rpm for 10min to remove insoluble substances; adjusting the pH value to 6.5 by using sodium hydroxide to obtain the pretreated pea whey wastewater.
(2) Pea albumin recovery: weighing 1.0g of dextran sulfate, dissolving the dextran sulfate in 100mL of deionized water, and completely dissolving the dextran sulfate by magnetic stirring to obtain a 1% dextran sulfate solution; adjusting the protein content of the whey wastewater obtained in the step (1) to 4.0mg/mL by using deionized water, then adding 80mL of 1% dextran sulfate solution, magnetically stirring, adjusting the pH to 3.5 respectively, stirring for 20min, centrifuging at 4000rpm for 20min, and collecting precipitates to obtain the recovered pea albumin and polysaccharide compound.
(3) Preparation of pea albumin-polysaccharide emulsion dispersion: dispersing the pea albumin-polysaccharide compound obtained in the step (2) in water according to 1:5 (w/v), adding deionized water to dilute and adjust the protein content to 1.0%, adjusting the pH to 7.5, adding dextran sulfate powder until the protein/polysaccharide mass ratio is 2:1, and fully dissolving to obtain pea albumin-polysaccharide emulsified dispersion liquid;
(4) Preparation of pea albumin emulsion: respectively adjusting the pH value to 3.0, 4.0, 5.0, 6.0 and 7.0; adding 10% (v/v) sunflower seed oil into the dispersion, shearing at 10000rpm for 2.0min, homogenizing at 60MPa for 90s, sterilizing at 95 deg.C for 30min to obtain pea albumin emulsion with different pH.
Determining the protein content of the recovered pea albumin and polysaccharide complex; the supernatant after precipitation was subjected to SDS-PAGE to detect the remaining protein bands. The milk analysis index of the prepared pea albumin emulsion for the storage time of 30 days is observed.
According to the determination, the pea albumin recovery rate of the above example is 91.3%, and the electrophoresis detection shows that the residual supernatant has no protein band, which indicates that the pea albumin is basically and completely recovered by precipitation, and is shown in fig. 1; wherein the electrophoresis strip 1 is marker;2 is pea albumin; 3 is the residual supernatant after recovery of the protein from dextran sulfate.
The pea albumin emulsion has 0% milk-out index and no delamination after being stored for 30 days under the condition of pH3.0-7.0, and the specific result is shown in figure 2.
Example 2
(1) Pretreatment of pea whey wastewater: standing 2.0L of pea whey wastewater at 25 ℃ for 24h, and centrifuging at 6000rpm for 15min to remove insoluble substances; adjusting the pH value to 7.0 by using sodium hydroxide to obtain the pretreated pea whey wastewater.
(2) Pea albumin recovery: weighing 2.0g of carrageenan, dissolving the carrageenan in 100mL of deionized water, and completely dissolving the carrageenan by magnetic stirring to obtain a 2% carrageenan solution; adjusting the protein content of the whey wastewater to 4.0mg/mL by using deionized water, adding 100mL of the 2% carrageenan solution, magnetically stirring, adjusting the pH to 4.0 respectively, stirring for 20min, centrifuging at 4000rpm for 15min, and collecting precipitates to obtain the recovered pea albumin and polysaccharide compound.
(3) Preparation of pea albumin-polysaccharide emulsion dispersion: dispersing the pea albumin-polysaccharide compound in water according to 1:7 (w/v), adding deionized water to dilute and adjust the protein content to 1.0%, adjusting the pH to 7.0, adding carrageenan powder until the mass ratio of protein to polysaccharide is 2:1, and fully dissolving to obtain the pea albumin-polysaccharide emulsified dispersion liquid.
(4) Preparation of pea albumin emulsion: adjusting the pH value to 3.0, 4.0, 5.0, 6.0 and 7.0 respectively; adding 20% (v/v) rapeseed oil into the dispersion, shearing at 10000rpm for 1.0min, homogenizing at 60MPa for 120s, sterilizing at 95 deg.C for 30min to obtain pea albumin emulsion with different pH.
Determining the protein content of the recovered pea albumin and polysaccharide complex; the milk analysis index of the prepared pea albumin emulsion for the storage time of 30 days is observed.
The pea albumin recovery rate of the above example was determined to be 92.5%, and the pea albumin emulsion stored for 30 days at a ph of 3.0-7.0 had a milk separation index of 0% without stratification.
Example 3
(1) Pretreatment of pea whey wastewater: standing 2.5L of pea whey wastewater at 4 deg.C for 24h, and centrifuging at 4000rpm for 20min to remove insoluble substances; adjusting the pH value to 7.0 by using sodium hydroxide to obtain the pretreated pea whey wastewater.
(2) Pea albumin recovery: weighing 4.0g of sodium alginate, dissolving the sodium alginate in 100mL of deionized water, and completely dissolving the sodium alginate by magnetic stirring to obtain a 4% sodium alginate solution; adjusting the protein content of the whey wastewater to 3.5mg/mL by using deionized water, adding 43.75mL of 4% sodium alginate solution, magnetically stirring, adjusting the pH to 4.5 respectively, stirring for 20min, centrifuging at 4000rpm for 20min, and collecting precipitates to obtain the recovered pea albumin and polysaccharide compound.
(3) Preparation of pea albumin-polysaccharide emulsion dispersion: dispersing the pea albumin-polysaccharide complex in water according to 1:9 (w/v), adding deionized water to dilute and adjust the protein content to 1.5%, adjusting the pH to 7.2, adding sodium alginate powder until the protein/polysaccharide mass ratio is 1:1, and fully dissolving to obtain the pea albumin-polysaccharide emulsified dispersion liquid.
(4) Preparation of pea albumin emulsion: respectively adjusting the pH value to 3.0, 4.0, 5.0, 6.0 and 7.0; adding 30% (v/v) rapeseed oil into the dispersion, shearing at 10000rpm for 1.5min, homogenizing at 60MPa for 120s, sterilizing at 95 deg.C for 30min, and making into pea albumin emulsion with different pH.
Determining the protein content of the recovered pea albumin and polysaccharide complex; the milk analysis index of the prepared pea albumin emulsion for the storage time of 30 days is observed.
The pea albumin recovery rate of the above example is 90.5%, and the pea albumin emulsion has a milk analysis index of 0% after being stored for 30 days under the condition of pH3.0-7.0, and has no layering.
Comparative example 1
Pea albumin recovery was tested with reference to the example 1 procedure, varying the polysaccharide addition and pH range, to demonstrate the originality and irreplaceability of the conditions selected for the present application.
The method comprises the following steps:
(1) Pretreatment of pea whey wastewater: standing 1.0L of pea whey wastewater at 4 ℃ for 24h, and centrifuging at 4000rpm for 10min to remove insoluble substances; adjusting the pH value to 6.5 by using sodium hydroxide to obtain the pretreated pea whey wastewater.
(2) Pea albumin recovery: dividing into four control groups a-d for preparation;
a. 2.0g of dextran sulfate was weighed and dissolved in 100mL of deionized water, and the solution was stirred magnetically to dissolve completely. Adjusting the protein content of the whey wastewater to 4.0mg/mL, adding 100mL of 2% dextran sulfate solution, magnetically stirring, adjusting the pH to 3.5, stirring for 20min, centrifuging (4000rpm, 20min), and collecting precipitates to obtain a recovered pea albumin and polysaccharide compound;
b. 1.0g of dextran sulfate was weighed and dissolved in 100mL of deionized water, and the solution was stirred magnetically to dissolve completely. Adjusting the protein content of the whey wastewater to 4.0mg/mL, adding 20mL of 1% dextran sulfate solution, magnetically stirring, adjusting the pH to 3.5, stirring for 20min, centrifuging (4000rpm, 20min), and collecting precipitate to obtain a recovered pea albumin and polysaccharide compound;
c. 1.0g of dextran sulfate was weighed and dissolved in 100mL of deionized water, and the solution was stirred magnetically to dissolve completely. Adjusting the protein content of the whey wastewater to 4.0mg/mL, adding 80mL of 1% dextran sulfate solution, magnetically stirring, adjusting the pH to 5.5, stirring for 20min, centrifuging (4000rpm, 20min), and collecting precipitates to obtain a recovered pea albumin and polysaccharide compound;
d. 1.0g of dextran sulfate was weighed and dissolved in 100mL of deionized water, and the solution was stirred magnetically to dissolve completely. Adjusting the protein content of the whey wastewater to 4.0mg/mL, adding 80mL of 1% dextran sulfate solution, magnetically stirring, adjusting the pH to 3.0, stirring for 20min, centrifuging (4000rpm, 20min), and collecting precipitates to obtain the recovered pea albumin and polysaccharide compound.
Wherein the a and b control groups represent the conditions (polysaccharide content 15% -25% of protein mass) where the polysaccharide mass is 50% and 5% of protein mass, respectively, by varying the amount of polysaccharide added, i.e. the conditions deviate from the upper and lower limits of the claims, respectively; wherein c and d represent pH 5.5 and 3.0, respectively, deviating from the upper and lower limits of the claims (pH 3.5-4.8). The protein content of the recovered pea albumin and polysaccharide complexes was determined by the above 4-panel comparative examples and the results are shown in table 1 below:
TABLE 1
| Control group | Protein recovery |
| a (50% dextran sulfate) | No precipitate, 0% |
| b (5% dextran sulfate) | 38.7％ |
| c(pH 5.5) | No precipitate, 0% |
| d(pH 3.0) | 56.6％ |
The above results show that the protein recovery rate of the control group, in which the amount of added polysaccharide and the pH range were changed, was much lower than 91.3% of that of example 1.
Comparative example 2
Referring to the procedure of example 1, the modification was that the protein was precipitated using 80% saturated ammonium sulfate and an emulsion was prepared using the recovered pea albumin, and the milk separation index of the prepared protein emulsion was observed for a storage time of 30 days, as in the remaining procedure.
It was determined that the pea albumin emulsion of comparative example 2 all underwent destabilization and showed significant demixing after 30 days of storage at a pH of 3.0-7.0, and the creaming index results are shown in table 2 below, with higher creaming index and more pronounced demixing.
TABLE 2 comparison of pure pea albumin emulsion (comparative example 2) and pea albumin-dextran sulfate complex emulsion (example 1)
TABLE 2
Claims (8)
1. A method for preparing emulsion by efficiently recovering and utilizing pea albumin is characterized by comprising the following steps: the method comprises the following steps of taking pea whey wastewater as a raw material, taking natural edible anionic polysaccharide as a material for recovering albumin and preparing protein emulsion, adding polysaccharide with a certain mass into the pea whey wastewater, adjusting the pH, recovering pea albumin through electrostatic precipitation, and preparing an acid stable emulsion from an obtained pea albumin-polysaccharide complex through dispersion and dissolution, oiling, emulsification and homogenization, so that the emulsification stability and the storage stability of the pea albumin emulsion are improved; the method comprises the following specific steps:
(1) Pretreatment of pea whey wastewater: standing a certain amount of pea whey wastewater at 4-25 ℃ for 24h, and centrifuging at 4000-6000rpm for 10-30min to remove insoluble substances; adjusting the pH value to 6.0-7.0 by using a pH regulator to obtain pretreated pea whey wastewater;
(2) Pea albumin recovery: taking solid anionic polysaccharide powder, and preparing the solid anionic polysaccharide powder into a polysaccharide solution with the mass concentration of 1.0-4.0%; diluting the protein mass concentration of the pea whey wastewater prepared in the step (1) to 0.3-0.4% by using deionized water to obtain a pea albumin solution; adding a certain mass of polysaccharide solution into the pea albumin solution, wherein the adding amount of the polysaccharide is 15-25% of the mass of the protein; adjusting pH to 3.5-4.8, stirring for 15-20min, centrifuging at 4000rpm at room temperature for 15-20min, and collecting precipitate to obtain recovered pea albumin-polysaccharide complex;
(3) Preparation of pea albumin-polysaccharide emulsion dispersion: dispersing the pea albumin-polysaccharide compound prepared in the step (2) in water according to a certain mass-volume ratio to enable the mass concentration of protein to be 1.0% -1.5%, adjusting the pH to 7.0-8.0 by adopting a pH regulator, rotating and stirring until the protein is completely dissolved, adding solid anionic polysaccharide powder, and fully dissolving to enable the albumin in the final solution to be: keeping the mass ratio of the anionic polysaccharide in the range of 1-3:1 to obtain pea albumin-polysaccharide emulsified dispersion liquid;
the anionic polysaccharide is one of carrageenan, dextran sulfate or sodium alginate;
(4) Preparation of pea albumin emulsion: adjusting the pea albumin-polysaccharide emulsified dispersion liquid obtained in the step (3) by using a pH regulator to adjust the pH to be 3.0-7.0; adding a certain volume of vegetable oil, keeping the volume ratio of the pea albumin-polysaccharide emulsified dispersion liquid to the oil at 9:1-6:4, then shearing at 8000-10000rpm for 1.0-2.0min, and circularly homogenizing at 30-60MPa for 90-120s; sterilizing at 95 deg.C for 30min to obtain pea albumin emulsion.
2. The method for preparing emulsion by efficiently recycling pea albumin according to claim 1, which is characterized in that: the pea whey wastewater in the step (1) is derived from whey wastewater generated by producing pea protein isolate by an alkali-soluble acid-precipitation method.
3. The method for preparing emulsion by efficiently recycling pea albumin according to claim 1, which is characterized in that: the pH regulator is specifically acidic organic acid or inorganic acid, and alkaline pH regulator.
4. The method for preparing emulsion by efficiently recycling pea albumin according to claim 3, which is characterized in that: the pH regulator is organic acid.
5. The method for preparing emulsion by efficiently recycling pea albumin according to claim 3, which is characterized in that: the organic acid comprises formic acid or acetic acid; inorganic acids include hydrochloric acid or sulfuric acid; the alkaline pH adjusting agent comprises sodium hydroxide, potassium hydroxide or sodium bicarbonate.
6. The method for preparing emulsion by efficiently recycling pea albumin according to claim 1, which is characterized in that: the anionic polysaccharide is carrageenan or dextran sulfate.
7. The method for preparing emulsion by efficiently recycling pea albumin according to claim 1, which is characterized in that: the vegetable oil in the step (4) is sunflower seed oil, peanut oil, rapeseed oil, soybean oil or corn germ oil.
8. The method for preparing emulsion by efficiently recycling pea albumin according to claim 1, which is characterized in that: in the pH regulator in the step (4), hydrochloric acid is used for regulating acid, and sodium hydroxide is used for regulating alkali.
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| CN103269605A (en) * | 2010-12-23 | 2013-08-28 | 帝斯曼知识产权资产管理有限公司 | Compositions of fat-oluble active ingredients containing plant protein soy polysaccharide complexes |
| CN104872498A (en) * | 2015-05-15 | 2015-09-02 | 华南理工大学 | Vegetable protein/soybean polysaccharide nano-emulsion and preparation method thereof |
| CN106615141B (en) * | 2016-09-09 | 2018-06-05 | 武汉轻工大学 | Cow's milk protein-anion polysaccharide emulsion stabilizer and its application |
| CN109566747B (en) * | 2018-12-28 | 2022-07-12 | 中国农业科学院农产品加工研究所 | Pea protein pure vegetable-based yoghourt and preparation method thereof |
| CN110577565B (en) * | 2019-10-17 | 2021-04-02 | 江南大学 | Method for recovering PA2 and psa LA from pea whey wastewater |
| CN111875688B (en) * | 2020-08-04 | 2022-03-15 | 江南大学 | Method for purifying pea albumin PA1a by using negatively charged polysaccharide |
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