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Preparation method for improving walnut protein processing characteristics

A technology of walnut protein and processing characteristics, applied in the field of vegetable protein modification, can solve problems such as limited application and poor functional characteristics, and achieve the effect of solving resource waste and improving processing characteristics

Inactive Publication Date: 2017-10-10
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since 70% of walnut protein is gluten, it is almost insoluble in water, resulting in poor functional properties, which severely limits its application in food

Method used

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  • Preparation method for improving walnut protein processing characteristics
  • Preparation method for improving walnut protein processing characteristics
  • Preparation method for improving walnut protein processing characteristics

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take 10g of walnut degreased powder and 150ml of water and mix it at a ratio of 1:15 g / mL to liquid, adjust the protein solution to pH 9.0 with 0.5 mol / L NaOH, centrifuge at 5000 r / min for 10 min, collect the supernatant, and use 0.5 mol / L NaOH to adjust the protein solution to pH 9.0. / L HCl to adjust the pH of the supernatant to 5.0, the protein solution was centrifuged at 5000 r / min for 10 min, the precipitate was collected and washed 5 times to neutral, freeze-dried to obtain walnut protein; weigh 1.0 g walnut protein, dissolve in 200mL phosphoric acid Buffer solution (pH 7.0 10 mmol / L), the walnut protein solution was treated at 600W ultrasonic power for 30min, and the ultrasonic frequency was 25 kHz; the walnut protein solution after ultrasonic treatment was freeze-dried at a temperature of -50°C and a vacuum of 1.33 Pa, namely Highly soluble walnut protein powder can be obtained, and the moisture content of the protein powder is less than 10%.

Embodiment 2

[0024] Take 10g of walnut degreased powder and 150ml of water and mix it at a ratio of 1:15 g / mL to liquid, adjust the protein solution to pH 9.0 with 0.5 mol / L NaOH, centrifuge at 5000 r / min for 10 min, collect the supernatant, and use 0.5 mol / L NaOH to adjust the protein solution to pH 9.0. / L HCl to adjust the pH of the supernatant to 5.0, the protein solution was centrifuged at 5000 r / min for 10 min, the precipitate was collected and washed 5 times to neutral, freeze-dried to obtain walnut protein; weigh 1.0 g walnut protein, dissolve in 200mL phosphoric acid Buffer solution (pH7.0 10 mmol / L), the walnut protein solution was treated at 500W ultrasonic power for 30min, the ultrasonic frequency was 25 kHz, and the walnut protein solution after ultrasonic treatment was freeze-dried at the temperature of -50°C and the vacuum degree of 2.00 Pa, namely Highly emulsifying walnut protein powder can be obtained, and the moisture content of the protein powder is less than 10%.

Embodiment 3

[0026] Take 10g of walnut degreased powder and 150ml of water and mix it at a ratio of 1:15 g / mL to liquid, adjust the protein solution to pH 9.0 with 0.5 mol / L NaOH, centrifuge at 5000 r / min for 10 min, collect the supernatant, and use 0.5 mol / L NaOH to adjust the protein solution to pH 9.0. / L HCl to adjust the pH of the supernatant to 5.0, the protein solution was centrifuged at 5000 r / min for 10 min, the precipitate was collected and washed 5 times to neutral, freeze-dried to obtain walnut protein; weigh 1.0 g walnut protein, dissolve in 200mL phosphoric acid Buffer solution (pH7.0 10 mmol / L), the walnut protein solution was treated at 400W ultrasonic power for 15min, the ultrasonic frequency was 25 kHz, and the walnut protein solution after ultrasonic treatment was freeze-dried at -50°C and vacuum degree 2.66 Pa, namely Walnut protein powder with high emulsification stability can be obtained, and the moisture content of the protein powder is less than 10%.

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Abstract

The invention relates to a preparation method for improving the walnut isolated protein processing characteristics. According to the method, walnut spent meal generated in a walnut oil extracting process is used as a raw material; walnut isolated protein is extracted from the walnut spent meal by an alkali-dissolution and acid-isolation method; the walnut isolated protein is modified by different ultrasonic treatment methods. The preparation method has the advantages that the ultrasound modification mode with the advantages of simplicity and convenience in operation, high safety and economy is adopted, so that the solubility, the emulsibility and the emulsion stability of the walnut isolated protein are improved; the heat stability of the walnut isolated protein is improved; the nutritive value of the walnut protein is reserved to the greatest degree. A new path is provided for the wide application of walnut protein to food processing and the effective solving of resource utilization of walnut oil expression industrial by-products of walnut spent meal.

Description

technical field [0001] The invention belongs to the technical field of vegetable protein modification, and in particular relates to a preparation method for improving the processing characteristics of walnut protein. Background technique [0002] Walnut, also known as walnut and Qiang peach, belongs to the Juglandaceae Juglans plant. It is a precious fruit tree with high nutritional and economic value. As an economic tree species, walnut has a long history of cultivation in my country and is widely distributed, especially in southwest and northwest regions such as Yunnan, Sichuan and Xinjiang. The protein content of walnut kernel is about 18% to 24%, and the potency of walnut protein is similar to that of animal protein. It has the functions of anti-tumor, lowering cholesterol, and preventing cardiovascular diseases. It is an excellent plant protein resource. Walnut protein is composed of four kinds of proteins, which are albumin, globulin, gliadin and glutenin, accounting ...

Claims

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Application Information

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IPC IPC(8): A23J1/14
CPCA23J1/14
Inventor 易建华曹灿朱振宝
Owner SHAANXI UNIV OF SCI & TECH
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