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Method for preparing high-chelate-property phosphorylated protein through ultrasonic waves

A phosphorylated protein and ultrasonic technology, applied in the field of plant protein production, can solve problems not involving pea protein, etc., and achieve the effects of improved functional properties, easy control, and mild reaction conditions

Inactive Publication Date: 2016-01-13
HANSHAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

None of the above methods involve the use of ultrasound to promote phosphorylation of pea protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Add NaOH solution dropwise to the pea protein suspension, adjust the pH value to 8.0, add 1% sodium tripolyphosphate solution, and stir evenly;

[0018] (2) The frequency is 20-25kHz, the power is 200W, the diameter of the probe is 0.6cm, the depth of insertion into the solution is 1-2cm, the ultrasonic operation is 4s, the interval is 2s, the maximum temperature is 50°C, and the temperature is controlled by an ice-water bath to reduce thermal effects. Treat for 15 minutes;

[0019] (3) The pH of the treated protein solution was adjusted to 4.0, centrifuged at 4000r / min for 30min, and the precipitate was washed twice with distilled water and freeze-dried to obtain phosphorylated pea protein.

[0020] (4) Analyze the functional properties of the pea protein before and after phosphorylation modification by ultrasonic phosphorylation, and measure the phosphorus content, solubility, and ferrous ion chelation ability. The results are shown in the following table.

[002...

Embodiment 2

[0024] (1) Add NaOH solution dropwise to the pea protein suspension, adjust the pH value to 8.0, add 1% sodium tripolyphosphate solution, and stir evenly;

[0025] (2) The frequency is 20-25kHz, the power is 200W, the diameter of the probe is 0.6cm, the depth of insertion into the solution is 1-2cm, the ultrasonic operation is 4s, the interval is 2s, the maximum temperature is 50°C, and the temperature is controlled by an ice-water bath to reduce thermal effects. Treat for 30 minutes;

[0026] (3) The pH of the treated protein solution was adjusted to 4.0, centrifuged at 4000r / min for 30min, and the precipitate was washed twice with distilled water and freeze-dried to obtain phosphorylated pea protein.

[0027] (4) Analyze the functional properties of the pea protein before and after phosphorylation modification by ultrasonic phosphorylation, and measure the phosphorus content, solubility, and ferrous ion chelation ability. The results are shown in the following table.

[002...

Embodiment 3

[0031] (1) Add NaOH solution dropwise to the pea protein suspension, adjust the pH value to 8.0, add 2% sodium tripolyphosphate solution, and stir evenly;

[0032] (2) The frequency is 20-25kHz, the power is 200W, the diameter of the probe is 0.6cm, the depth of insertion into the solution is 1-2cm, the ultrasonic operation is 4s, the interval is 2s, the maximum temperature is 50°C, and the temperature is controlled by an ice-water bath to reduce thermal effects. Treat for 20min;

[0033] (3) The pH of the treated protein solution was adjusted to 4.0, centrifuged at 4000r / min for 30min, and the precipitate was washed twice with distilled water and freeze-dried to obtain phosphorylated pea protein.

[0034] (4) Analyze the functional properties of the pea protein before and after phosphorylation modification by ultrasonic phosphorylation, and measure the phosphorus content, solubility, and ferrous ion chelation ability. The results are shown in the following table.

[0035] ...

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PUM

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Abstract

The invention relates to a method for preparing high-chelate-property phosphorylated protein through ultrasonic waves, and belongs to the technical field of production of vegetable proteins. The method comprises the following steps of firstly dispersing pea proteins in water so as to compound pea protein suspension liquid of which the mass concentration is 5-8%; dropwise adding a NaOH solution to the pea protein suspension liquid so as to obtain mixed liquid; regulating the PH value of the mixed liquid to 7.5-8.5, then adding a sodium tripolyphosphate solution of which the mass concentration is 1-3%, uniformly stirring the mixed liquid and the sodium tripolyphosphate solution, then performing treatment for 15-30 minutes through ultrasonic waves of which the frequency is 20-25 KHz and the powder is 200W for performing a phosphorylation reaction, regulating the PH value of sample liquid after the phosphorylation reaction to 4.0, performing centrifugation for 25-35 minutes at 4000r / min, taking sediment, flushing the sediment twice with distilled water, and freeze drying the flushed sediment so as to obtain the phosphorylated pea protein. After being modified through ultrasonic phosphorylation, the pea protein solution becomes clean and transparent, the phosphorous content is increased, the solubility is improved, and the capacity of the pea protein solution for chelating ferrous ions is improved. The method is simple in technology, low in cost, easy to control and high in safety, and the food safety is guaranteed.

Description

technical field [0001] The invention relates to a method for preparing protein, in particular to a method for preparing phosphorylated protein with high chelating ability by an ultrasonic method, and belongs to the technical field of plant protein production. Background technique [0002] Peas (Pisumsativum L.), also known as green beans, small cold beans, Huai beans, hemp beans, green beans, and Liudou, are the fourth largest planted and consumed bean crops in the world as human food and animal feed. The second largest pea producer in the world after Canada, it occupies a pivotal position in world pea production. Pea is a good source of sugar, protein, vitamins and minerals. Its seeds contain 15% to 25% protein, which is an ideal vegetable protein, especially the content of lysine is as high as 1.5%. The ratio is close to the value recommended by FAO. As a new protein resource, pea protein can be used to improve human nutrition and develop functional foods. Due to the low...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14
Inventor 王忠合王军
Owner HANSHAN NORMAL UNIV
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