Preparation method for azolla leaf protein

A technology of leaf protein and protein solution, which is applied in the field of food processing, can solve many problems, and the economic value has not been developed in depth.

Inactive Publication Date: 2015-05-13
AGRI ECOLOGY INST FUJIAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the value of economic utilization has not been deeply developed, espec...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Beating, enzymatic hydrolysis, filtration: using a material-to-liquid ratio of 1: 3, use a beater to beat the red duckweed for 3 minutes, then add protease (0.1% of the weight of the red duck pulp) and stir thoroughly, then let it stand for 1 hour for enzymolysis, then use Filter through an 800-mesh filter and take the supernatant for later use.

[0018] (2) Heating and fermentation: quickly put the supernatant obtained in (1) into boiling water and heat to 40°C, then add Lactobacillus bulgaricus (0.01% of the supernatant obtained in (1)), Streptococcus thermophilus (( 1) The mass of the supernatant taken is 0.01%), and fermented under airtight conditions for 36 hours.

[0019] (3) Membrane separation: Ultrafiltration of the fermented Hongping juice in (2) with a 10,000 Dalton membrane to separate whey solution and protein solution. (4) Adsorption, enzymatic oxidation decolorization: put the protein solution separated by (3) into activated carbon powder for adsorpt...

Embodiment 2

[0023] (1) Beating, enzymatic hydrolysis, filtration: using a material-to-liquid ratio of 1: 5, use a beater to beat the red duckweed for 5 minutes, then add protease (0.3% of the red duck pulp mass) to fully stir and let it stand for 2 hours for enzymolysis. Use a 2000-mesh filter to filter the supernatant for later use.

[0024] (2) Heating and fermentation: quickly put the supernatant obtained in (1) into boiling water and heat to 45°C, then add Lactobacillus bulgaricus (0.03% of the supernatant obtained in (1)), Streptococcus thermophilus (( 1) The mass of the supernatant taken is 0.03%), and fermented under airtight conditions for 48 hours.

[0025] (3) Membrane separation: Ultrafiltration of the fermented Hongping juice in (2) with a 50,000 Dalton membrane to separate whey solution and protein solution. (4) Adsorption, enzymatic oxidation decolorization: Put the protein solution separated by (3) into activated carbon powder for adsorption for 10 min, then filter to remo...

Embodiment 3

[0029] (1) Beating, enzymatic hydrolysis, filtration: using a material-to-liquid ratio of 1:4, use a beater to beat the red duckweed for 4 minutes, then add protease (0.2% of the red duck pulp mass) and stir thoroughly, then let stand for 1.5 hours for enzymolysis, Filter through a 1500-mesh filter to get the supernatant for later use.

[0030] (2) Heating and fermentation: quickly put the supernatant obtained in (1) into boiling water and heat to 42°C, then add Lactobacillus bulgaricus (0.02% of the supernatant obtained in (1)), Streptococcus thermophilus (( 1) The mass of the supernatant taken is 0.02%), and fermented under airtight conditions for 40 hours.

[0031] (3) Membrane separation: Ultrafiltration of the fermented Hongping juice in (2) with a 30,000 Dalton membrane to separate whey solution and protein solution.

[0032] (4) Adsorption, enzymatic oxidation decolorization: Put the protein solution separated by (3) into activated carbon powder for adsorption for 5-10...

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PUM

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Abstract

The invention provides a preparation method for azolla leaf protein and belongs to the field of food processing. Processes of enzymolysis, filtration, heating, fermentation, membrane separation, decolorization, vacuum freeze-drying and the like are adopted to solve problems in extraction and decolorization of the azolla leaf protein and produce the white grass-smell-free azolla leaf protein.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing red apple leaf protein. technical background [0002] Leaf protein coneentration (LPC) is a protein concentrate prepared from fresh green plant stems and leaves by pressing juice, separating juice protein, concentrating and drying. A large number of studies have shown that the nutritional value of leaf protein is extremely rich. Leaf protein contains 50%-65% of crude protein, 15%-30% of crude fat, 0.5%-1.5% of ash, 5%-20% of carbohydrates, and 0.5% of crude fiber. 11.5% (relatively wide range of values ​​due to differences between plant greens and treatments). Leaf protein protein contains 18 kinds of amino acids, of which 8 kinds of essential amino acids necessary for the human body are rich in content. Leaf protein has a complete range of amino acids and a balanced composition ratio, which is basically consistent with the adult amino acid patt...

Claims

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Application Information

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IPC IPC(8): C12P39/00C12P21/06C07K1/36C07K1/34C12R1/225C12R1/46
Inventor 陆烝林忠宁应朝阳杨有泉徐国忠王俊宏
Owner AGRI ECOLOGY INST FUJIAN ACADEMY OF AGRI SCI
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