Preparation method of glycosylated silybum marianum protein isolate
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A technology for separating protein and milk thistle, which is applied in the field of protein preparation, can solve the problems that the functional properties of milk thistle protein are not particularly good, and achieve the effects of improving the comprehensive utilization of resources, mild reaction conditions, and simple operation
Inactive Publication Date: 2016-08-10
SHENYANG INSTITUTE OF CHEMICAL TECHNOLOGY
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Problems solved by technology
The research found that some functional properties of milk thistle protein are not particularly good, such as solubility, foaming, etc.
Method used
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preparation example Construction
[0022] A method for preparing glycosylated milk thistle protein isolate, which comprises the following steps:
[0023] (1) Take milk thistle protein and dissolve it in deionized water to make the mass concentration 1.2g / 100mL.
[0024] (2) Adjust the pH value of (1) to 11 with 0.1mol / L NaOH, then heat to 50°C, stir magnetically for 30min, and cool at room temperature.
[0025] (3) Add sugar according to the ratio, stir for 30 minutes and adjust the pH value of the system with 0.1mol / L HCl solution until precipitation occurs.
[0026] (4) After magnetically stirring for another 30 minutes, centrifuge, remove the supernatant precipitate, and freeze-dry to obtain a freeze-dried powder of a mixture of milk thistle protein and sugar.
[0027] (5) Put the freeze-dried powder in a desiccator (filled with saturated KI solution), and take a sample after a period of reaction, which is the silymarin protein glycosylation complex.
[0028] The milk thistle protein isolate described in s...
Embodiment 1
[0036] Under the conditions of setting the temperature at 60°C, the material mass ratio (silymarin / glucan) at 1:3, and the reaction time at 30 hours, prepare glycosylated milk thistle according to the method described in claims 1-7 protein isolate. The obtained product has better appearance and luster, and the grafting degree of the compound is the highest.
Embodiment 2
[0038] Combined with single factor experiment, through response surface analysis, the optimal preparation conditions of glycosylated milk thistle protein were obtained: material mass ratio (silymarin / dextran) was 1:3.02, reaction time was 42.98h, reaction temperature was 59.82 °C, the degree of grafting of the glycosylation complex obtained under this condition was 42.55%, and the browning index was 0.931.
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Abstract
A preparation method of glycosylated silybum marianum protein isolate. The invention relates to a preparation method of protein. The method includes the following steps: (A) dissolving silybum marianum protein isolate in deionized water according to the mass concentration of 1.2 g / 100 ml; (B) regulating the pH to 11 of the solution by a 0.1 mol / L NaOH solution, heating the solution to 50 DEG C with magnetic stirring for 30 min, and cooling the solution at room temperature; (C) adding saccharide according to proportion, stirring the liquid for 30 min and regulating the pH of the system with a 0.1 mol / L HCl solution until precipitate is generated; (D) magnetically stirring the mixture for 30 min, performing centrifugation, removing the supernatant, and freeze-drying the precipitate to obtain a freeze-dried powder of a mixture of silybum marianum protein and saccharide; and (E) drying the freeze-dried powder in a dryer filled with saturated KI solution, performing a reaction to obtain a product which is the glycosylated silybum marianum protein composite. The preparation method is simple in operations and mild in conditions, and has significant grafting effects of protein and the saccharide, improves additional value of silybum marianum protein, improves comprehensive utilization rate of resources and reduces waste.
Description
technical field [0001] The invention relates to a protein preparation method, in particular to a preparation method of glycosylated milk thistle protein isolate. Background technique [0002] Milk thistle, Silybum marianum (L.) Gaertn, also known as milk pheasant and milk thistle, is a one to two-year herbaceous plant in the family Asteraceae. Milk thistle protein is a kind of high-quality vegetable protein, not only has high protein content and complete amino acid types, but also has high nutritional value, and its potency is between soybean protein and wheat protein. The research found that some functional properties of milk thistle protein are not particularly good, such as solubility, foaming and so on. Based on this point, it is planned to modify milk thistle protein in order to improve some of its functional properties and make it better applied and popularized. [0003] Glycosylated modified protein is based on the Maillard reaction, a chemical reaction in which car...
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