Method of covalent compound modification of potato protein and polysaccharide

A potato protein and composite modification technology, which is applied in plant protein processing and other fields, can solve the problems of unreported potato protein research, achieve the effect of improving stability and reducing waste of resources

Inactive Publication Date: 2015-07-22
LANZHOU UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the glycosylated modified proteins involved in domestic and foreign research are mostly whey protein, β-lactoglobulin, bovine serum albumin, casein, lysozyme, wheat gluten protein, soybean protein isolate and rice (rice dregs) protein. However, no relevant research on potato protein has been reported

Method used

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  • Method of covalent compound modification of potato protein and polysaccharide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Mix potato protein and distilled water to prepare a potato protein solution with a concentration of 0.03 g / ml, adjust the pH to 8 with NaOH solution, and stir in a water bath at 30°C for 30 minutes to disperse and dissolve. Add xanthan gum to the potato protein solution so that the mass ratio of potato protein to xanthan gum is 2:1, stir in a water bath at 30°C for 20 minutes to disperse evenly, and adjust the pH to 8 with NaOH solution. The obtained mixed solution was ultrasonically treated for 30 minutes at a power of 300 watts, placed at 4° C. for 24 hours, vacuum freeze-dried, pulverized, and transferred to a desiccator. A saturated KBr solution was placed at the bottom of the desiccator to maintain a relative humidity of 70%, and then the desiccator was placed in an incubator at 55° C. to react for 5 days to obtain a covalent complex of potato protein-xanthan gum.

Embodiment 2

[0024] Mix potato protein and distilled water to prepare a potato protein solution with a concentration of 0.02 g / ml, adjust the pH to 8.5 with NaOH solution, and stir in a water bath at 40°C for 20 minutes to disperse and dissolve. Add pectin to the potato protein solution so that the mass ratio of potato protein to pectin is 3:1, stir in a water bath at 40°C for 10 minutes to disperse evenly, and adjust the pH to 8.5 with NaOH solution. The obtained mixed solution was ultrasonically treated for 20 minutes at a power of 400 watts, placed at 2° C. for 20 hours, vacuum freeze-dried, pulverized, and transferred to a desiccator. A saturated KI solution was placed at the bottom of the desiccator to maintain a relative humidity of 65%, and then the desiccator was placed in an incubator at 50° C. for 7 days to obtain a potato protein-pectin covalent complex.

Embodiment 3

[0026] Mix potato protein and distilled water to prepare a potato protein solution with a concentration of 0.06 g / ml, adjust the pH to 7.5 with NaOH solution, stir in a water bath at 30°C for 20 minutes to disperse and dissolve. Add sodium alginate to the potato protein solution so that the mass ratio of potato protein to sodium alginate is 4:1, stir in a water bath at 30°C for 20 minutes to disperse evenly, and adjust the pH to 7.5 with NaOH solution. The obtained mixed solution was ultrasonically treated for 10 minutes at a power of 500 watts, placed at 6° C. for 30 hours, vacuum freeze-dried, pulverized, and transferred to a desiccator. A saturated KI solution was placed at the bottom of the desiccator to maintain a relative humidity of 79%, and then the desiccator was placed in an incubator at 53° C. for 6 days to obtain a covalent complex of potato protein-sodium alginate.

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Abstract

The invention discloses a method of covalent compound modification of potato protein and polysaccharide. The method comprises the following steps: a, mixing the potato protein and distilled water, preparing a 0.02-0.06g/ml potato protein solution, regulating pH (potential of hydrogen) of the potato protein solution to 7.5-8.5 with a NaOH solution, b, adding polysaccharide into the potato protein solution after pH regulation in Step a at a mass ratio of the potato protein to polysaccharide as 4:1-2:1, regulating pH (potential of hydrogen) to 7.5-8.5 with the NaOH solution, c, carrying out ultrasonic treatment on a mixed solution obtained in Step b, and d, drying the mixed solution after the ultrasonic treatment in Step c after vacuum freeze drying, transferring into a drier, putting a saturated KBr or KI solution at the bottom of the drier, putting the drier in an incubator for reaction to form a potato protein-polysaccharide covalent compound. The solubility, emulsification activity, stability and the like of the potato protein-polysaccharide covalent compound obtained by modification by the method are greatly improved.

Description

technical field [0001] The invention relates to a method for modifying potato protein, in particular to a method for covalent compound modification of potato protein and polysaccharide. Background technique [0002] Potato protein is a by-product of potato starch processing and is separated into process wastewater during starch refining. The solid content in process wastewater is 2-5%, of which crude protein accounts for about 35%. Statistics show that there are thousands of large, medium and small potato starch manufacturers in China. The annual potato processing volume is about 3.96 million tons, and about 600,000 tons of waste water is discharged during the starch processing process. Only a small amount of protein contained in it can be used by enterprises. Recycling, the remaining about 72,000 tons of potato protein are all discharged with wastewater, causing serious environmental pollution and waste of resources. [0003] As a high-quality vegetable protein resource, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08H1/00A23J3/14
Inventor 张轶刘昀任海伟冯再平赵萍
Owner LANZHOU UNIVERSITY OF TECHNOLOGY
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