Method for preparing pea protein by complex enzyme hydrolysis and improving bitter taste

A compound enzymatic hydrolysis and pea protein technology, applied in the field of edible protein and its extraction process, can solve the problems affecting the development and utilization of pea protein, and achieve the effects of improving application, increasing protein content and improving taste.

Inactive Publication Date: 2016-07-13
SHANGHAI ZHONGXIN YUXIANG CHEM
View PDF3 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the processing of prior art has had a strong

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0033] Example 1

[0034] 1) Pretreatment of peas

[0035] Soak the peas in water, and after the peas are fully absorbed and swelled, they are peeled;

[0036] 2) Grinding and pulping

[0037] Refining the peeled peas to obtain a pea slurry. During the grinding process, the mass ratio of peas to water is 1:8;

[0038] 3) Crude protein preparation

[0039] Adjust the pH of the slurry with 0.5mol / L sodium hydroxide to 9.0, and then extract for 50min in a 40℃ water bath; centrifuge the extracted material to collect the supernatant, and adjust the pH to 4 with 0.05mol / L hydrochloric acid for acidification After sinking, collect the precipitate by centrifugation, and adjust its pH value to 9.0 with 0.5mol / L sodium hydroxide after washing with water;

[0040] 4) Enzymatic hydrolysis

[0041] Enzymatically hydrolyze the separated pea protein liquid, adjust the pH value to stabilize at 9.0; add 25U / mg papain according to the weight of 1% pea, adjust the temperature to 50℃ for shaking and hydrolyz...

Example Embodiment

[0053] Example 2

[0054] 1) Pretreatment of peas

[0055] Soak the peas in water, and after the peas are fully absorbed and swelled, they are peeled;

[0056] 2) Grinding and pulping

[0057] The peeled pea pulp is refined to obtain a pea slurry. During the grinding process, the pea to water mass ratio is 1:10 for the grinding mass ratio;

[0058] 3) Crude protein preparation

[0059] Adjust the pH of the slurry to 10 with 0.5mol / L sodium hydroxide, and then extract 20 in a water bath at 50°C; centrifuge the extracted material to collect the supernatant, and adjust the pH to 4.5 with 0.05mol / L hydrochloric acid for acidification After sinking, collect the precipitate by centrifugation, and adjust its pH to 8.0 with 0.5mol / L sodium hydroxide after washing with water;

[0060] 4) Enzymatic hydrolysis

[0061] Enzymatically hydrolyze the separated pea protein liquid, adjust the pH value to stabilize at 8.0; add 30U / mg papain according to the weight of 2% pea, adjust the temperature to 55℃ f...

Example Embodiment

[0073] Example 3

[0074] 1) Pretreatment of peas

[0075] Soak the peas in water, wait for the peas to fully absorb water and expand, and then peel them off;

[0076] 2) Grinding and pulping

[0077] Refining the peeled peas into a pea slurry. During the grinding process, the mass ratio of peas to water is 1:15 for grinding mass ratio;

[0078] 3) Crude protein preparation

[0079] Adjust the pH of the slurry to 10 with 0.5mol / L sodium hydroxide, and then extract for 30min in a 45℃ water bath; centrifuge the extracted material to collect the supernatant, and adjust the pH to 4.2 with 0.05mol / L hydrochloric acid for acidification After sinking, collect the precipitate by centrifugation, and adjust its pH value to 9.0 with 0.5mol / L sodium hydroxide after washing with water;

[0080] 4) Enzymatic hydrolysis

[0081] Enzymatically hydrolyze the separated pea protein liquid, adjust the pH value to stabilize at 9.0; add 30U / mg papain according to the weight of 1.5% pea, adjust the temperature ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Average molecular weightaaaaaaaaaa
Average molecular weightaaaaaaaaaa
Average molecular weightaaaaaaaaaa
Login to view more

Abstract

The invention relates to a method for preparing pea protein by complex enzyme hydrolysis and improving a bitter taste and belongs to the technical field of edible protein and an extraction process thereof. A process flow comprises the following step: pre-treating peas; grinding to prepare paste; preparing crude protein; carrying out the enzyme hydrolysis; centrifuging and separating; carrying out debittering treatment; centrifuging and separating; mixing the paste and neutralizing; and spraying and drying. The molecular weight of the pea protein prepared by the invention is relatively small and the average molecular weight is 550Da; 88% of the molecular weight is concentrated on 450Da and the solubility reaches 92%; and the average hydrolysis degree of the pea protein reaches 67.3%, the taste is remarkably improved and the bitter taste is reduced by two orders of magnitude.

Description

technical field [0001] The invention relates to a method for preparing pea protein by compound enzyme hydrolysis and improving bitterness, and belongs to the technical field of edible protein and its extraction technology. Background technique [0002] Peas are rich in protein, starch, minerals and vitamins. Its basic composition: starch content is 36.9%-49.0%, its protein accounts for 20%-25% of the dry pea mass, crude fiber content is 5.3%-8.7%, lipid content is 1.2%-2.4%, in addition Rich in mineral elements and vitamins. Among them, the protein content is higher than that of mung bean and cowpea, while the content of essential amino acids such as lysine, isoleucine, leucine, threonine, tryptophan and valine is higher than that of broad bean and soybean. Therefore, pea is a rich plant protein resource and a good source of amino acids, which has a high added value in production. [0003] Usually pea protein produced by hydrolysis has a relatively large molecular weight ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23J1/14A23J3/34
CPCA23J1/14A23J3/34A23J3/346
Inventor 曹祥来
Owner SHANGHAI ZHONGXIN YUXIANG CHEM
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap