A method for extracting soybean protein and purifying and recovering surfactant

A surfactant and soybean protein technology, applied in chemical instruments and methods, protein composition of vegetable seeds, protein food ingredients, etc., can solve the problem of surfactant residues, hinder the pace of industrialization of reverse micelles, and affect protein safety and other problems, achieving the effect of mild separation conditions, simple and easy method, and reduced influence

Active Publication Date: 2016-04-06
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
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Problems solved by technology

However, most of the reverse micellar systems currently used to extract proteins in oil crops are formed by anionic surfactants, such as sodium diisooctyl sulfonate (AOT) and sodium dodecyl sulfate (SDS). , will denature the protein to a certain extent; when the protein is extracted after the reverse micelles, the surfactant will have considerable residues in the protein, which affects the safety of protein consumption and hinders the pace of industrialization of the reverse micelles

Method used

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  • A method for extracting soybean protein and purifying and recovering surfactant

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Effect test

Embodiment 1

[0039] Add 100g of pretreated full-fat soybean flour to 4L of AOT-Tween60 reverse micellar solution with a concentration of 80g / L and a mass ratio of 7:3. In the reverse micellar solution, the buffer solution is pH 7.0 and KCl concentration 0.10 mol / L KCl-phosphate buffer solution, ultrasonic-assisted extraction, extraction at a temperature of 45°C and a power of 180w for 30min, followed by centrifugation for 10min, the pre-extraction rate of the protein was 85.83%.

[0040] 3.8 L of the protein pre-extract was obtained, and the concentrated solution was obtained by rotary evaporation at 45°C for 2 hours to obtain 1.1 L, and an equal volume of 1.0 mol / L KCl-phosphate buffer solution with an ethanol concentration of 15% was added to adjust the pH value to 8.0, and ultrasonic-assisted extraction was performed. Extract under the conditions of temperature 40°C and power 210w for 30min, then centrifuge for 10min, the upper layer solution is mixed oil, and the lower layer solution is...

Embodiment 2

[0042] Add 15g of pretreated full-fat soybean flour to 500mL of SDS-Tween60 reverse micellar solution with a concentration of 50g / L and a mass ratio of 1:1, and extract with ultrasonic assistance for 30min at a temperature of 35°C and a power of 240w , and then centrifuged for 10 minutes, the pre-extraction rate of protein was 83.62%. 470 mL of the protein pre-extract was obtained, which was rotary evaporated at 45°C for 30 min to obtain 100 mL of the concentrated solution, and an equal volume of 1.2 mol / L KCl-phosphate buffer solution with an ethanol concentration of 15% was added, ultrasonically assisted extraction, and then centrifuged for 10 min. Add 67% ethanol aqueous solution to the mixed oil, vibrate on the shaker for 20 minutes, let it stand for 30 minutes to separate, the oil extraction rate is 90.22%, add 120ml of ethanol with a concentration of 95% to the protein solution, shake on the shaker After 20 minutes, the slurry was freeze-dried after centrifugation to obt...

Embodiment 3

[0044] Add 150g of pretreated full-fat soybean flour to 5L of SDS-Tween85 reverse micellar solution with a concentration of 90g / L and a mass ratio of 6:4, and extract with ultrasonic assistance for 30min at a temperature of 40°C and a power of 210w , and then centrifuged for 10 min, the pre-extraction rate of protein was 89.37%. Obtain 4.8L of protein pre-extract, at 50. Rotary evaporation at C for 3 hours to obtain 1.2 L of concentrated solution, added an equal volume of 1.1 mol / L KCl-phosphate buffer solution with an ethanol concentration of 15%, extracted with ultrasonic assistance, and centrifuged for 10 minutes. Add 67% ethanol aqueous solution to the mixed oil, vibrate on the shaker for 20 minutes, let it stand for 30 minutes to separate, the oil extraction rate is 93.16%, add 1.3L of 95% ethanol to the protein solution, and shake it on the shaker Shake for 20 minutes and centrifuge for 10 minutes. The post-extraction rate of protein was 90.33%, and the total protein e...

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Abstract

The invention discloses a method for extracting soybean protein and purifying and recovering a surfactant, which mainly includes the following steps: (1) preparing a mixed reverse micelle system; (2) mixing soybean powder with the reverse micelle system, and ultrasonically assisted extraction , to obtain a pre-extract that contains protein and oil; (3) the protein pre-extract is rotatably evaporated to reclaim the organic solvent; (4) the buffer solution and the protein pre-extract are mixed and back-extracted to obtain the protein aqueous solution and mixed oil; (5) respectively The aqueous protein solution and the mixed oil are purified by alcohol washing, and the centrifuged mixed liquid is separated by column chromatography to recover the surfactant. The advantages of the present invention: the use of the composite reverse micelles system can reduce the impact of surfactants on protein activity; mixed surfactants are beneficial to the extraction of high molecular weight proteins; a certain amount of solvent is removed by rotary evaporation before protein extraction after reverse micelles, The consumption of buffer solution, the amount of waste water discharge and the energy consumption required for drying protein in the process of extracting protein after reverse micelles are reduced.

Description

technical field [0001] The invention belongs to the field of reverse micelle technology and its application and the field of new energy development, and specifically relates to a method for extracting soybean protein by using a mixed reverse micelle system and simultaneously purifying and recovering a surfactant. Background technique [0002] The content of soybean protein in soybeans is as high as 40%. In terms of nutrition, soybean protein contains a relatively complete range of amino acids and a relatively balanced proportion of essential amino acids for the human body. It is one of the few ideal nutritional products that can replace animal protein. In terms of functionality, soybean protein has good gel-forming, foaming, emulsifying, oil-absorbing, and water-retaining properties, and has become an indispensable raw material in the modern food industry. At present, most of the industrial production processes of soybean protein use leaching and defatting soybean meal as ra...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/14B01F17/00C09K23/00
Inventor 陈复生李润洁杨宏顺布冠好刘昆仑张丽芬姚永志郭珍李彦磊方志锋王萌蕾李蒙李文杨颖莹高艳秀杨趁仙朱婷伟杨光胜
Owner HENAN UNIVERSITY OF TECHNOLOGY
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