Method for improving emulsifying activity of rapeseed protein

A technology of rapeseed protein and emulsifying activity, which is applied in the field of improving the emulsifying activity of rapeseed protein, and achieves the effects of short enzymatic hydrolysis time, improved emulsifying activity and simple production process

Inactive Publication Date: 2018-08-24
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there is no report on the research of extrusion pretreatment combined

Method used

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  • Method for improving emulsifying activity of rapeseed protein
  • Method for improving emulsifying activity of rapeseed protein

Examples

Experimental program
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Embodiment 1

[0026] A method for improving the emulsifying activity of rapeseed protein, the method comprising the following steps:

[0027] (1) Adjust the water content of the rapeseed meal, adjust the water content to 15%, and then perform extrusion pretreatment, the sleeve temperature is 85 ° C, and the screw speed is 600 r / min;

[0028] (2) Crush the rapeseed meal pretreated by extrusion in step (1) through a 60-mesh sieve, add water and mix to make a 5% rapeseed meal solution, adjust the pH to 2, and add 6 mg / mL Pepsin hydrolyzed for 70 minutes, cooled to room temperature after enzymolysis, and adjusted to neutral pH;

[0029] (3) Perform ultrafiltration on the enzymatic hydrolysis solution to obtain rapeseed protein with a molecular weight cut-off of 40 kDa. After the intercepted protein is concentrated and spray-dried (at an air inlet temperature of 170° C.), rapeseed protein with high emulsifying activity is obtained.

[0030] Compared with the modified rapeseed protein, the emuls...

Embodiment 2

[0032] A method for improving the emulsifying activity of rapeseed protein, the method comprising the following steps:

[0033] (1) Adjust the water content of the rapeseed meal, adjust the water content to 20%, and then carry out extrusion pretreatment, the sleeve temperature is 95 ° C, and the screw speed is 700 r / min;

[0034] (2) Grind the rapeseed meal pretreated by extrusion in step (1) through an 80-mesh sieve, add water and mix to make a 10% rapeseed meal solution, adjust the pH to 8, and add 7mg / mL Trypsin for 90min enzymolysis, after enzymolysis, cool to room temperature, adjust pH to neutral;

[0035] (3) The enzymolysis solution was subjected to ultrafiltration to obtain rapeseed protein with a molecular weight cut-off of 50 kDa, and the retained protein was concentrated and spray-dried (air inlet temperature 180° C.) to obtain rapeseed protein with high emulsifying activity.

[0036] Compared with the modified rapeseed protein, the emulsifying activity index (EAI...

Embodiment 3

[0038] A method for improving the emulsifying activity of rapeseed protein, the method comprising the following steps:

[0039] (1) Adjust the water content of the rapeseed meal, adjust the water content to 30%, and then perform extrusion pretreatment, the sleeve temperature is 150°C, and the screw speed is 800r / min;

[0040] (2) Crush the rapeseed meal pretreated by extrusion in step (1) through a 40-mesh sieve, add water and mix to make an 8% rapeseed meal solution, adjust the pH to 9, and add 8 mg / mL Alkaline protease for 120min enzymolysis, after enzymolysis, cool to room temperature, adjust the pH to neutral,

[0041] (3) The enzymolysis solution was subjected to ultrafiltration to obtain rapeseed protein with a molecular weight cut-off of 30 kDa, and the intercepted protein was concentrated and spray-dried (air inlet temperature 190° C.) to obtain rapeseed protein with high emulsifying activity.

[0042] Compared with the modified rapeseed protein, the emulsifying activ...

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Abstract

The invention discloses a method for improving emulsifying activity of rapeseed protein, and belongs to the technical field of rapeseed protein modification. The method comprises the following steps:1) adjusting the water content of rapeseed meal, and performing extrusion pretreatment after adjustment of the water content; 2) crushing and sieving the rapeseed meal after extrusion pretreatment, adding water and performing mixing to prepare a 5%-15% mixed liquor, adjusting pH and temperature, adding protease for enzymolysis, cooling a product to room temperature after enzymolysis, and adjustingpH to neutrality; 3) performing ultrafiltration treatment on an enzymatic hydrolysate to obtain rapeseed protein with molecular weight cutoff of 10-50 kDa, and performing concentrating and spray drying on the rapeseed protein with molecular weight cutoff of 10-50 kDa to obtain rapeseed protein with high emulsifying activity. The method has the characteristics of simple production process, low enzyme consumption, short enzymolysis time and low production cost.

Description

technical field [0001] The invention belongs to the technical field of rapeseed protein modification, in particular to a method for improving emulsifying activity of rapeseed protein. Background technique [0002] Emulsifying activity refers to the ability of a protein product to combine oil and water to form an emulsion. There are three commonly used evaluation indicators, namely emulsifying activity index (EAI), emulsifying capacity (EC) and emulsifying stability. In the food emulsification system, protein can reduce the tension of the oil-water interface, thereby preventing the aggregation of oil droplets in the system. Studies have found that rapeseed protein isolates 12S globulin and 2S albumin contain a large number of hydrophilic groups and hydrophobic groups. These special structures determine the surface activity of rapeseed protein and are easy to form stable emulsions. [0003] Extrusion technology is widely used in industrial production because of its high effi...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/34
CPCC07K1/34C12P21/06
Inventor 刘宁冯亚丽李骋陈倩楠
Owner SHAANXI UNIV OF SCI & TECH
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