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Method for preparing pea protein polypeptide powder

A technology of pea protein powder and pea protein, which is applied in the field of food processing to achieve the effects of large contact area, shortened enzymatic hydrolysis time, and strong surface unevenness

Inactive Publication Date: 2016-10-12
YANTAI SHUANGTA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no 8-((4-(2,4-dimethoxyphenyl)piperazin-1-yl)methyl)-5,7-dihydroxy-3-(4-hydroxyphenyl Application report of )-4H-benzopyran-4-one in promoting the activity of papain

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of pea protein polypeptide powder, the steps are as follows:

[0023] (1) Extruding pea protein powder with a water content of 20 wt%, the extrusion conditions are barrel temperature 60°C, screw speed 170r / min, membrane hole diameter 12mm, and the extruded product is cooled and crushed to 40 mesh;

[0024] (2) dissolving the pea protein powder of step (1) in a phosphate buffer solution with a pH value of 6.5 to form a dispersion with a mass concentration of pea protein powder of 7%, adding papain accounting for 12% of the mass of pea protein powder, and simultaneously Add papain promotor 8-((4-(2,4-dimethoxyphenyl)piperazin-1-yl)methyl)-5,7-dihydroxy-3- (4-hydroxyphenyl)-4H-benzopyran-4-one;

[0025] (3) The mixture in step (2) was enzymolyzed by shaking in a water bath for 1.5 hours at pH 6.5 and temperature 65°C. After the end of the enzymolysis, the enzymolyzed solution was maintained at 100°C for 5 minutes to inactivate the enzyme, and then coo...

Embodiment 2

[0029] A preparation method of pea protein polypeptide powder, the steps are as follows:

[0030] (1) Extruding the pea protein powder with a water content of 25 wt%, the extrusion conditions are: barrel temperature 60°C, screw speed 170r / min, membrane hole diameter 12mm, the extruded product is cooled and crushed to 40 mesh;

[0031] (2) dissolving the pea protein powder of step (1) in a phosphate buffer solution with a pH value of 6.3 to form a dispersion with a mass concentration of pea protein powder of 7%, adding papain accounting for 10% of the mass of pea protein powder, and simultaneously Add papain promotor 8-((4-(2,4-dimethoxyphenyl)piperazin-1-yl)methyl)-5,7-dihydroxy-3-accounting for 4% of papain mass (4-hydroxyphenyl)-4H-benzopyran-4-one;

[0032] (3) The mixture in step (2) was enzymolyzed by shaking in a water bath for 2.5 hours at pH 6.3 and temperature 60°C. After the end of the enzymolysis, the enzymolyzed solution was maintained at 95°C for 10 minutes to in...

Embodiment 3

[0036] A preparation method of pea protein polypeptide powder, the steps are as follows:

[0037] (1) Extruding pea protein powder with a water content of 40 wt%, the extrusion conditions are barrel temperature 60°C, screw speed 170r / min, membrane hole diameter 12mm, and the extruded product is cooled and crushed to 40 mesh;

[0038] (2) the pea protein powder of step (1) is dissolved in the phosphate buffered solution that pH value is 6.4, forms the dispersion liquid that the mass concentration of pea protein powder is 7%, adds the papain that accounts for 11% of the mass of pea protein powder, simultaneously Add papain accelerator 8-((4-(2,4-dimethoxyphenyl)piperazin-1-yl)methyl)-5,7-dihydroxy-3- (4-hydroxyphenyl)-4H-benzopyran-4-one;

[0039] (3) The mixture in step (2) was enzymolyzed by shaking in a water bath at a pH of 6.4 and a temperature of 63°C for 2 hours. After the end of the enzymolysis, the enzymolyzed solution was maintained at 95°C for 10 minutes to inactivate ...

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Abstract

The invention belongs to the food processing field and relates to a method for preparing pea protein polypeptide powder. The method comprises extruding and crushing a pea protein, adding a papain promoter and a papain into the pea protein powder, and carrying out enzymolysis and enzyme deactivation on the pea protein powder to obtain the pea protein polypeptide powder. The space structure of the pea protein powder becomes a chain structure conducive to enzyme action after extrusion so that the use amount of papain is reduced. The papain promoter improves the activity of papain, shortens enzymolysis time and improves the efficiency of enzymolysis. After the pea protein powder enzymolysis, the pea protein polypeptide powder is obtained by freeze drying so that free radical removal efficiency is high. Compared with pea protein polypeptide powder without the papain promoter, the pea protein polypeptide powder provided by the invention improves a hydroxyl radical removal rate by 22.3%-51.1%. The pea protein polypeptide powder can be used in the development of functional foods for resisting aging and oxidation.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of pea protein polypeptide powder. Background technique [0002] Pea protein is an ideal vegetable protein, its composition is relatively balanced, especially the content of lysine is as high as 1.5%, and it is rich in vitamins and minerals. Pea protein is a good source of essential amino acids, which is closer to the standard model recommended by FAO / WHO. It is rich in lysine and lacks sulfur-containing amino acids. Like other plant proteins, methionine and cystine are limiting amino acids. . However, due to the low solubility of pea protein and the presence of anti-nutritional factors, its digestibility and biological potency are reduced, and its application range is greatly limited. Therefore, in order to improve the nutrition and bioavailability of pea protein, fermentation methods or Enzymatic method, hydrolyzing pea protein to prepare pea po...

Claims

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Application Information

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IPC IPC(8): C12P21/06A23L2/52A23L33/18
CPCC12P21/06A23L2/52A23V2002/00A23V2250/55A23V2200/302
Inventor 张树成臧庆佳杨进洁
Owner YANTAI SHUANGTA FOOD
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