Method for increasing extraction rate of pea separation protein

A technology of pea protein isolation and extraction rate, which is applied in plant protein processing, food preparation, food science, etc.

Inactive Publication Date: 2009-05-06
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0012] The problem to be solved by the present invention is: in order to improve the extraction rate of pea protein isolate, a single alkali-soluble acid precipitation process and an ultrasonic-assi

Method used

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  • Method for increasing extraction rate of pea separation protein
  • Method for increasing extraction rate of pea separation protein

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Embodiment 1

[0023] Embodiment 1: adopt single alkali-soluble acid precipitation process: take 2000 grams of peas, soak them in clear water for 6-7 hours, peel them, grind them with 1:25 water, adjust their pH value with 0.5mol / L sodium hydroxide 9.0, keep it in a water bath at 45°C for 50 minutes, and keep stirring. Then take out the feed liquid, centrifuge at 2500r / min for 30min, keep the supernatant, adjust the pH value to 4.5 with 0.05mol / L hydrochloric acid for acid precipitation. Then centrifuge at 3000r / min for 30min to obtain a precipitate, wash with water 2-3 times, and finally adjust its pH value to 7.0 with 0.5mol / L sodium hydroxide. Then freeze-dry to obtain pea protein isolate. Its protein extraction rate is 81.82% after testing, and the purity of the obtained pea protein isolate is 91.1%.

Embodiment 2

[0024] Embodiment 2: Ultrasonic-assisted alkali-dissolving acid precipitation process: Weigh 2000 grams of peas, soak them in water for 6-7 hours, peel them, grind them with 1:15 water, and adjust their pH with 0.5mol / L sodium hydroxide The value is 9.0, and the extraction is assisted under 300W ultrasonic conditions for 30min. Then take out the feed liquid, centrifuge at 2500r / min for 30min, keep the supernatant, adjust the pH value to 4.5 with 0.05mol / L hydrochloric acid for acid precipitation. Then centrifuge at 3000r / min for 30min to obtain a precipitate, wash with water 2-3 times, and finally adjust its pH value to 7.0 with 0.5mol / L sodium hydroxide. Then spray drying to obtain pea protein isolate. Its protein extraction rate was detected to be 83.50%, and the obtained pea protein isolate had a purity of 91.3%.

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Abstract

The invention relates to a method for improving the extraction rate of pea protein isolate, which pertains to the technical field of extracting protein from beans. The method for extracting pea protein isolate takes the peas as raw material, adopts alkali-solution and acid-isolation and is divided into four steps of immersion, alkali-solution, acid-isolation and drying; the ultrasound wave auxiliary process can also be adopted during the step of alkali-solution; and through optimization of extraction techniques, people come to know that adoption of the ultrasound wave auxiliary process can obtain higher protein extraction rate compared with only adopting alkali-solution and acid-isolation. The extraction rate of protein obtained by the ultrasound wave auxiliary process can reach up to 83.5 percent and the purity of the pea protein isolate is 91.3 percent.

Description

technical field [0001] The invention mainly relates to a method for improving the extraction rate of pea protein isolate by adopting an ultrasonic-assisted process. The invention belongs to the technical field of bean protein extraction. Background technique [0002] As an important edible bean raw material, pea has a protein content of 20%-25%. At present, there is no mature technology for the extraction of protein from pea at home and abroad. [0003] At present, the extraction methods of soybean protein can be roughly divided into the following methods. [0004] Salt precipitation method [0005] This method is to use inorganic salts such as ammonium sulfate or sodium sulfate to precipitate and separate the protein from the extract, which is a conventional technique for separating proteins. This method can easily separate and obtain crude target protein. The solubility of protein in aqueous solution is determined by the extent to which the hydrophilic groups around t...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23L1/025A23L5/30
Inventor 马晓军沙金华
Owner JIANGNAN UNIV
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