Polyethylene glycol-microwave assisted almond protein extraction method

A technology of polyethylene glycol and almond protein, applied in protein food ingredients, protein composition of vegetable seeds, food science, etc., can solve the impact of protein nutritional value and food safety, protein emulsification and foaming functional reduction, Long extraction time and other problems, to achieve the effect of improving leaching efficiency, shortening extraction time, and shortening extraction time

Inactive Publication Date: 2013-01-02
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The protein extracted by this method has a darker color, takes a long time to process, has a low extraction rate, wastes a large amount of lye, produces a large amount of waste water, and causes environmental pollution.
[0005] (2) Salt extraction: using a lower concentration of salt solution for extraction. This method mainly uses a salt solution such as NaCl to extract protein. Usually, a low concentration of salt solution is placed in defatted almond powder for extraction for a certain period of time (also The extraction can be repeated several times), take out the supernatant, adjust its pH value to the isoelectric point of the protein with a certain concentration of acid solution, make the protein precipitate, centrifuge and freeze-dry, but the extraction time required by this method Long, low extraction rate
However, this method has complicated process, long extraction time, low extraction rate, and the use of organic solvents will affect the nutritional value of protein and food safety, and will pollute the environment.
[0007] (4) Aqueous enzymatic extraction: use protease hydrolysis to extract protein. Although this method can increase the extraction rate of protein, the extraction cost is high, and the product is mainly almond peptide, and the emulsification and foaming functions of protein are reduced.

Method used

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  • Polyethylene glycol-microwave assisted almond protein extraction method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] With 100g defatted sweet almond powder as raw material, the method for polyethylene glycol-microwave-assisted extraction of almond protein comprises the steps:

[0024] (1) Pass 100g of defatted sweet almond powder through a 70-mesh sieve, add 2200mL of polyethylene glycol 200 solution with a volume fraction of 25% to prepare a mixed solution with a material-liquid ratio of 1:22g / mL, and extract with 120w microwave at 45°C 4 minutes, under the condition of 9000 rpm, centrifuge for 9 minutes, take the supernatant, the extraction rate is 93.35%.

[0025] (2) Add 550 mL of ethanol to the supernatant of step (1), the volume ratio of the supernatant to ethanol is 1:0.25, stir and mix well, adjust the pH value to 4.5 with 1.0mol / L hydrochloric acid, and let stand for 4 Minutes to precipitate the protein, centrifuge for 6 minutes, discard the supernatant, wash the precipitate with water with a pH value of 4.5 for 3 times, and obtain the almond protein precipitate, and the prec...

Embodiment 2

[0029] With 100g defatted sweet almond powder as raw material, the method for polyethylene glycol-microwave-assisted extraction of almond protein comprises the steps:

[0030] (1) Pass 100g of defatted sweet almond powder through a 70-mesh sieve, add 2000mL of polyethylene glycol 200 solution with a volume fraction of 25% to prepare a mixed solution with a material-liquid ratio of 1:20g / mL, and extract with 120w microwave at 45°C 4 minutes, under the condition of 9000 rpm, centrifuge for 9 minutes, take the supernatant, the extraction rate is 91.65%.

[0031] (2) Add 480mL of ethanol to the supernatant of step (1), the volume ratio of the supernatant to ethanol is 1:0.24, stir and mix well, adjust the pH value to 4.5 with 1.0mol / L hydrochloric acid, and let stand for 4 Minute precipitation, centrifuged for 6 minutes, discarded the supernatant, and washed the precipitate 3 times with water with a pH value of 4.5 to obtain almond protein precipitation, and the precipitation rate...

Embodiment 3

[0034] With 100g defatted sweet almond powder as raw material, the method for polyethylene glycol-microwave-assisted extraction of almond protein comprises the steps:

[0035] (1) Pass 100g of defatted sweet almond powder through a 70-mesh sieve, add 2500mL of polyethylene glycol 200 solution with a volume fraction of 25% to prepare a mixed solution with a material-liquid ratio of 1:25g / mL, and extract with 120w microwave at 45°C 4 minutes, under the condition of 9000 rpm, centrifuge for 9 minutes, take the supernatant, the extraction rate is 92.14%.

[0036] (2) Add 675 mL of ethanol to the supernatant of step (1), the volume ratio of the supernatant to ethanol is 1:0.27, stir and mix well, adjust the pH value to 4.5 with 1.0mol / L hydrochloric acid, and let stand for 4 Minutes to precipitate, centrifuged for 6 minutes, discarded the supernatant, washed the precipitate with water with a pH value of 4.5 for 3 times, and obtained the almond protein precipitate, and the precipita...

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PUM

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Abstract

The invention relates to a polyethylene glycol-microwave assisted almond protein extraction method, which adopts degreased almond powder as a raw material, and makes use of polyethylene glycol-microwave assisted extraction, isoelectric point-ethanol co-precipitation and vacuum freeze-drying to extract almond protein. Polyethylene glycol is a novel green solvent, has a solubilization effect on effective ingredients of almond protein, can improve the leaching efficiency and the extraction rate, and has no toxicity. Microwave-assisted extraction has the characteristics of high thermal efficiency, rapid and uniform temperature rising, greatly improved almond protein extraction efficiency, as well as shortened extraction time. Moreover, the almond protein has the advantages of high purity, high precipitation rate, simple extraction method, short extraction time, and environmental friendliness.

Description

technical field [0001] The invention relates to a method for extracting almond protein, in particular to a method for extracting almond protein by using polyethylene glycol as a solvent and using microwave assistance. Background technique [0002] Almonds are divided into sweet almonds and bitter almonds. Bitter almonds are mainly used as medicine, while sweet almonds can be eaten directly or used in food processing. Almonds have a delicate taste and high nutritional value. They are rich in protein, sugar, crude fiber, calcium, phosphorus, iron and other mineral elements needed by the human body. Among them, the content of almond protein reaches 24% to 25%, which contains The 18 kinds of amino acids needed are complete and can be used as a protein nutrition enhancer and additive. Almonds contain 8 kinds of essential amino acids, which can balance the deficiencies in the diet. Studies have shown that almonds have good medical effects. They are mainly used to treat wind-cold...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14
Inventor 张志琪史婷苏娜刘瑞林
Owner SHAANXI NORMAL UNIV
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