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Method for isolating protein from food

A protein and protein extract technology, applied in the direction of protein food ingredients, fish protein ingredients, milk protein ingredients, etc., can solve the problems of high protein content, high cost of wastewater treatment, low yield, etc., and achieve low process cost , increase yield, improve the effect of separation yield

Inactive Publication Date: 2011-12-21
CJ CHEILJEDANG CORP
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0009] In the process of separating proteins by isoelectric point, there are problems such as low yield and high protein content in wastewater due to low yield, which leads to high cost of wastewater treatment.
This is why about improving the low yield is a fundamental problem in the isoelectric point separation method of proteins, and it has not been effectively solved, because many companies have been using this method (separation method using basic isoelectric point precipitation method) already set up in their factories. production, and there are many risks associated with changing many processes and changing the overall process to a new process

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  • Method for isolating protein from food
  • Method for isolating protein from food
  • Method for isolating protein from food

Examples

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example 1

[0050] Example 1: Isolation of protein from rice bran by isoelectric precipitation and heating

[0051] The protein was separated by isoelectric point precipitation, and 5000g defatted rice bran (crude protein content: 990g) was used as raw material. Protein was extracted by adding 5 times water to 5000 g of defatted rice bran, maintaining the pH at 9 and stirring at 30 °C for 1 hour. Therefore, the protein extract obtained by centrifugation was centrifuged at 8000 rpm for 10 minutes to separate the supernatant and the microparticles. The supernatant was extracted and then the proteins in the supernatant were precipitated while maintaining the pH at 4 and stirring for 30 minutes (acid precipitation process). In addition, centrifuge at 8000 rpm for 10 minutes. Centrifuge microparticles (white protein coagulum) were produced by the process described above (protein coagulum A), and the remaining centrifuge supernatant (protein filtrate) was heated to 60-145°C. Heat while sti...

example 2

[0056] Example 2: Isolation of protein from soybeans by isoelectric precipitation and heating

[0057] The protein was separated by isoelectric point precipitation method, and 5000g defatted soybean (crude protein content: 990g) was used as raw material. Protein was extracted by adding 10 times water to 5000 g of defatted soybeans, keeping the pH at 9 and stirring at 30°C for 1 hour. Therefore, the protein extract obtained by centrifugation was centrifuged at 8000 rpm for 10 minutes to separate the supernatant and the microparticles. The supernatant was extracted for use, and then the protein in the supernatant was precipitated while maintaining the pH at 4 and stirring for 30 minutes (acid precipitation process). The protein solution turned white at pH 4 and was centrifuged again at 8000 rpm for 10 minutes. Centrifuge microparticles (white protein coagulum) were produced by the process described above (protein coagulum A), and the remaining centrifuge supernatant was heat...

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Abstract

The present invention relates to a method for separating protein from food by using an iso-electric point precipitation, comprising: obtaining a protein extract by adjusting pH of a raw material food in a media; precipitating the protein by adjusting pH of the protein extract to an iso-electric point of the desired protein; and recovering the protein precipitated after separating a protein filtrate through centrifuging the precipitated protein; in which the method may further include a heat-precipitation of the protein by heating the protein extract or the protein filtrate to 60~145 °C. The protein obtained in high yield according to the above method can be used as a food additive or a food nutritional enhancer.

Description

technical field [0001] The present invention relates to a method for separating protein from food, and more particularly to a method for separating protein from food in order to improve the recovery rate of protein when separating protein from food. Background technique [0002] The global protein material market will exceed 2 billion. At present, protein materials are used in the food industry, and similar multiple purposes, and generally protein materials include milk protein (casein, whey protein), single-cell protein, soybean protein, fish protein, gluten protein, pea protein, rice protein ( Rice bran protein, brown rice protein, rice protein) and so on are widely used. [0003] Proteins are used as various food additives such as nutritional fortifiers, bulking agents, thickeners and emulsifiers, and are actually used in different products such as baked delicacies, bread, processed meat foods, noodles, desserts, functional foods and many more. [0004] Methods for sep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/00A23J1/12A23J1/14A23J1/20A23J1/04A23L1/305A23L29/00A23L29/10
CPCA23V2002/00A23J1/14A23J1/12A23V2300/14A23V2300/40
Inventor 赵成捘徐尚铉韩成旭柳济熏朴承源
Owner CJ CHEILJEDANG CORP
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