The invention relates to a method for preparing high-chelate-property phosphorylated
protein through ultrasonic
waves, and belongs to the technical field of production of
vegetable proteins. The method comprises the following steps of firstly dispersing pea proteins in water so as to compound
pea protein suspension liquid of which the
mass concentration is 5-8%; dropwise adding a NaOH solution to the
pea protein suspension liquid so as to obtain mixed liquid; regulating the PH value of the mixed liquid to 7.5-8.5, then adding a
sodium tripolyphosphate solution of which the
mass concentration is 1-3%, uniformly stirring the mixed liquid and the
sodium tripolyphosphate solution, then performing treatment for 15-30 minutes through ultrasonic
waves of which the frequency is 20-25 KHz and the
powder is 200W for performing a
phosphorylation reaction, regulating the PH value of sample liquid after the
phosphorylation reaction to 4.0, performing
centrifugation for 25-35 minutes at 4000r / min, taking
sediment, flushing the
sediment twice with
distilled water, and
freeze drying the flushed
sediment so as to obtain the phosphorylated
pea protein. After being modified through ultrasonic
phosphorylation, the pea
protein solution becomes clean and transparent, the phosphorous content is increased, the
solubility is improved, and the capacity of the pea
protein solution for chelating
ferrous ions is improved. The method is simple in technology, low in cost, easy to control and high in safety, and the
food safety is guaranteed.