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Method for preparing grain amaranth high protein powder by double enzyme process

A technology of high-protein powder and grain amaranth, which is applied to the protein composition of vegetable seeds, protein food ingredients, food science, etc., can solve the problems of loss of non-water-soluble protein, low protein extraction rate, etc., to achieve the benefit of extraction, protein High content, effect of increasing content

Inactive Publication Date: 2010-12-15
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are reports on the extraction of grain amaranth leaf protein. The methods are mainly water extraction and acid hydrolysis. It is mainly the extraction of soluble protein, which loses the insoluble protein, so the extraction rate of protein is low, and it is mainly used in feed. Applications in many aspects, less for food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Take 1000g of amaranth seed powder and water to prepare a feed solution in a weight ratio of 1:40. After the temperature is raised to 45°C in a constant temperature water bath, adjust the pH value of the feed solution to 4.5 with a concentration of 1mol / L HCl solution and then add cellulose Enzyme 20800U, reaction 2h. The pH value of the feed liquid after cellulase enzymolysis was adjusted to 6.0 with a NaOH solution with a concentration of 1 mol / L, then 6600 U of α-amylase was added, and the reaction was carried out at 50° C. for 1 h. The reaction solution after two enzymatic hydrolysis was inactivated in a water bath at 80° C. for 30 min.

[0020] (2) Adjust the pH value of the reaction solution after deactivating the enzyme to an isoelectric point of 4.6 with a concentration of 1mol / L HCl solution to precipitate the soluble protein, then centrifuge at 3000r / min for 20min, discard the supernatant, and take the precipitate. The precipitate after centrifugation was...

Embodiment 2

[0023] (1) Take 1000g of amaranth seed powder and water to prepare a feed solution in a weight ratio of 1:40. After the temperature is raised to 55°C in a constant temperature water bath, adjust the pH value of the feed solution to 5.0 with a concentration of 1mol / L HCl solution, and then add cellulose Enzyme 20800U, reaction 4h. After the pH value of the feed liquid after cellulase enzymolysis was adjusted to 7.0 with a NaOH solution with a concentration of 1 mol / L, 6600 U of α-amylase was added, and the reaction was carried out at 60° C. for 3 h. The reaction solution after two enzymatic hydrolysis was inactivated in a water bath at 80° C. for 30 min.

[0024] (2) Adjust the pH value of the reaction solution after deactivating the enzyme to an isoelectric point of 4.6 with a concentration of 1mol / L HCl solution to precipitate the soluble protein, then centrifuge at 3000r / min for 20min, discard the supernatant, and take the precipitate. The precipitate after centrifugation w...

Embodiment 3

[0027] (1) Take 1000g of amaranth seed powder and water to prepare a feed solution in a weight ratio of 1:40. After the temperature is raised to 50°C in a constant temperature water bath, adjust the pH value of the feed solution to 4.8 with a concentration of 1mol / L HCl solution and then add cellulose Enzyme 20800U, reaction 3h. After the pH value of the feed solution after cellulase enzymolysis was adjusted to 6.5 with a NaOH solution with a concentration of 1 mol / L, 6600 U of α-amylase was added, and the reaction was carried out at 55° C. for 2 h. The reaction solution after two enzymatic hydrolysis was inactivated in a water bath at 80° C. for 30 min.

[0028] (2) Adjust the pH value of the reaction solution after deactivating the enzyme to an isoelectric point of 4.6 with a concentration of 1 mol / L HCl solution to precipitate the soluble protein, then centrifuge at 3000r / min for 20min, discard the supernatant to collect the precipitate. The precipitate after centrifugatio...

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Abstract

The invention discloses a method for preparing grain amaranth high protein powder by a double enzyme process, which aims to provide a high-protein-content, simple-process and low-cost method for preparing the grain amaranth high protein powder. The method comprises the following steps of: mixing the grain amaranth seed powder and water according to a weight ratio of 1: 40 to prepare material liquid, heating the material liquid in thermostatic water-bath to 45 to 55 DEG C, adjusting the pH value of the material liquid to 4.5 to 5.0 and then adding cellulose into the material liquid for reaction for 2 to 4h; after the enzymolysis, adjusting the pH value of the material liquid to 6.0 to 7.0 and then adding alpha-amylase for reaction at the temperature of between 50 and 60 DEG C for 1 to 3h; inactivating enzymes of the reaction liquid obtained after the enzymolysis for two times in a water bath at the temperature of 80 DEG C for 30min; adjusting the pH value of the reaction liquid after the enzyme inactivation to an isoelectric point of 4.6 to precipitate soluble protein; centrifuging the obtained liquid at the speed of 3,000r / min for 20min, discarding supernate and collecting precipitate; and freezing and drying the centrifuged precipitate at the temperature of 55 DEG C below zero for 48h to obtain the grain amaranth high protein powder. No harmful additives are used in the preparation process of the method of the invention and obtained products are safe to eat.

Description

technical field [0001] The invention relates to a method for preparing grain amaranth high-protein powder by a double-enzyme method. Background technique [0002] At present, the research on grain amaranth in my country is mainly in cultivation, nutritional analysis and feed development and utilization. Through research, it is found that the protein content and quality of amaranth seeds are higher than that of ordinary grains, and the amino acid ratio is balanced. Its protein quality exceeds soybeans, is close to milk, and is rich in lysine and essential fatty acids, very suitable for human nutritional needs. Adding grain amaranth protein to other grain foods not only increases the protein quantity in the food, but also optimizes the quality, and greatly improves the nutritional value of the food. Therefore, the development and utilization of grain amaranth as a new plant protein resource has broad prospects. [0003] At present, there are reports on the extraction of gra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14
Inventor 李楠刘世凯
Owner TIANJIN UNIV OF COMMERCE
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