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Mannan graft modified peanut protein and preparation method thereof

A peanut protein and mannan technology, applied in plant protein processing, etc., can solve the problems of difficult industrial production, long reaction time, cumbersome operation, etc., and achieve the effect of improved solubility, simple method, and simple equipment

Active Publication Date: 2018-08-17
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Protein sugar grafting methods mainly include dry method and wet method, but the reaction time of these two methods is relatively long, especially dry grafting, the operation is cumbersome and the cycle is long (generally 10 days or more) making it difficult Realize industrial production

Method used

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  • Mannan graft modified peanut protein and preparation method thereof
  • Mannan graft modified peanut protein and preparation method thereof
  • Mannan graft modified peanut protein and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 prepares the peanut protein of mannan graft modification

[0029] (1) Put 16g of peanut protein isolate and 32g of yeast mannan in a beaker, add 1.8L of distilled water while stirring, and stir evenly to obtain peanut protein-mannan mixture a;

[0030] (2) Adjust the pH value of the peanut protein-mannan mixture a to 7, then add water to make the volume to 2 L, and obtain a peanut protein-mannan mixture b with a protein concentration of 8 mg / mL;

[0031] (3) Put the peanut protein-mannan mixture b in a microwave oven and heat it at 540W for 3 minutes to obtain a peanut protein grafted mannan reaction solution;

[0032] (4) After cooling the reaction solution to room temperature and adjusting the pH value to 7.0, centrifuge at 5000rpm / min for 15min, concentrate the supernatant to a protein concentration of 10%, and spray-dry to obtain mannan graft modification and solubilization peanut protein products. The inlet temperature of the spray drying was 150°C a...

Embodiment 2

[0033] Embodiment 2 prepares the peanut protein of mannan graft modification

[0034] (1) Put 8 g of peanut protein isolate and 8 g of yeast mannan in a beaker, add 900 mL of distilled water while stirring, and stir evenly to obtain peanut protein-mannan mixture a;

[0035] (2) Adjust the pH value of the peanut protein-mannan mixture a to 10, then add water to make the volume up to 1 L, to obtain a peanut protein-mannan mixture b with a protein concentration of 8 mg / mL;

[0036] (3) Put the peanut protein-mannan mixture b in a microwave oven and heat it at 540W for 3 minutes to obtain a peanut protein grafted mannan reaction solution;

[0037] (4) After cooling the reaction solution to room temperature and adjusting the pH value to 7.0, centrifuge at 5000rpm / min for 15min, concentrate the supernatant to a protein concentration of 10%, and spray-dry to obtain mannan graft modification and solubilization peanut protein products. The inlet temperature of the spray drying was 15...

Embodiment 3

[0038] Embodiment 3 prepares the peanut protein of mannan graft modification

[0039] (1) Put 4 g of peanut protein isolate and 4 g of yeast mannan in a beaker, add 450 mL of distilled water while stirring, and stir evenly to obtain peanut protein-mannan mixture a;

[0040] (2) Adjust the pH value of the peanut protein-mannan mixture a to 11, then add water to make the volume up to 500mL to obtain a peanut protein-mannan mixture b with a protein concentration of 8mg / mL;

[0041] (3) Put the peanut protein-mannan mixture b in a microwave oven and heat it at 390W for 2 minutes to obtain a peanut protein grafted mannan reaction solution;

[0042] (4) After cooling the reaction solution to room temperature and adjusting the pH value to 7.0, centrifuge at 5000rpm / min for 15min, concentrate the supernatant to a protein concentration of 12%, and spray-dry to obtain mannan graft modification and solubilization peanut protein products. The inlet temperature of the spray drying was 15...

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Abstract

The invention discloses a mannan-grafted and modified peanut protein and a preparation method thereof. The peanut protein is subjected to graft modification by virtue of mannan, so that the solubility of the modified protein is improved; through determination, the nitrogen solubility index of the protein can be up to 99.2%, and is higher than that of unmodified peanut protein; and meanwhile, the yeast mannan is fully utilized, so that wastes can be changed into treasures; the additional value of the yeast is improved; the environment pollution caused by the brewing industry can be relieved; in addition, an adopted modification technique is simple; the raw materials are environmentally friendly; a chemical reagent is not required as a catalyst; and by virtue of a microwave heating manner, the grafting reaction speed can be increased, so that the grafting time is shortened; the method is simple and convenient to operate, and simple in equipment; and the industrialized continuous production can be realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to mannan graft-modified peanut protein and a preparation method thereof. Background technique [0002] As an important plant protein resource, peanut protein contains 8 kinds of essential amino acids required by the human body and has rich nutritional value. Peanut protein is dominated by salt-soluble protein, with a content as high as 90%, while water-soluble protein only accounts for about 10%. Therefore, natural peanut protein has poor solubility in water and cannot meet the needs of modern food processing, which limits its use in food processing. in the application. Therefore, it is necessary to modify peanut protein. Studies have shown that sugar grafting has a certain effect on improving protein solubility, emulsification and other functional properties. The free amino group of the amino acid side chain in the protein can react with the carbonyl group of the reducing terminal...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/14
Inventor 王强刘红芝林伟静刘丽石爱民胡晖李亚楠
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI