Method for improving perilla seed protein emulsifying activity

A technology for emulsifying activity and perilla seeds, applied in the field of perilla seed protein modification

Active Publication Date: 2019-06-14
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the study of ultra-high pressure pretreatment combined with enzymatic modification to improve the emulsifying activity of perilla seed protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for improving the emulsifying activity of perilla seed protein, the method comprising the following steps:

[0026] (1) Adjust the water content of the perilla seed meal, adjust the water content to 4%, and then perform ultra-high pressure pretreatment. The pressure used for the ultra-high pressure pretreatment is 600 MPa, and the treatment time is 15 minutes;

[0027] (2) The perilla seed meal pretreated by ultra-high pressure in step (1) is crushed through a 40-mesh sieve, mixed with water to make a 6% perilla seed meal solution, the pH is adjusted to 2, the temperature is 35°C, and 1 mg of perilla seed meal is added Pepsin at a concentration of / g substrate was subjected to enzymolysis for 240 minutes, cooled to room temperature after enzymolysis, and adjusted to neutral pH;

[0028] (3) Perform ultrafiltration on the enzymatic hydrolysis solution to obtain perilla seed protein with a molecular weight cut-off of 20 kDa. After the intercepted protein is conce...

Embodiment 2

[0031] A method for improving the emulsifying activity of perilla seed protein, the method comprising the following steps:

[0032] (1) Adjust the water content of the perilla seed meal to 20%, and then perform ultra-high pressure pretreatment. The pressure used for the ultra-high pressure pretreatment is 300 MPa, and the treatment time is 35 minutes;

[0033] (2) Pulverize the perilla seed meal pretreated by ultra-high pressure in step (1) and pass through a 70-mesh sieve, add water and mix to make a 10% perilla seed meal solution, adjust the pH to 7, and add 10 mg of perilla seed meal at a temperature of 40°C Trypsin at a concentration of / g substrate was used for 200min enzymolysis, cooled to room temperature after enzymolysis, and adjusted to neutral pH;

[0034] (3) The enzymatic hydrolysis solution was subjected to ultrafiltration to obtain perilla seed protein with a molecular weight cut-off of 30 kDa, and the intercepted protein was concentrated and spray-dried (at an ...

Embodiment 3

[0037] A method for improving the emulsifying activity of perilla seed protein, the method comprising the following steps:

[0038] (1) Adjust the water content of the perilla seed meal to 15%, and then perform ultra-high pressure pretreatment. The pressure used for the ultra-high pressure pre-treatment is 200 MPa, and the treatment time is 40 min.

[0039] (2) The perilla seed meal pretreated by ultra-high pressure in step (1) is crushed through a 120-mesh sieve, mixed with water to make a 10% perilla seed meal solution, adjusted to pH 11, temperature 45°C, and 30 mg / g substrate concentration of alkaline protease for 160min enzymolysis, cooling to room temperature after enzymolysis, adjust the pH to neutral.

[0040] (3) The enzymatic hydrolysis solution was subjected to ultrafiltration to obtain perilla seed protein with a molecular weight cut-off of 20 kDa, and the intercepted protein was concentrated and spray-dried (air inlet temperature 220° C.) to obtain perilla seed p...

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PUM

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Abstract

The invention discloses a method for improving the perilla seed protein emulsifying activity, and belongs to the technical field of perilla seed protein modification. The method comprises the following steps that 1, perilla seed meal is subjected to water conditioning, and after water conditioning, ultrahigh-pressure pretreatment is conducted; 2, the perilla seed meal obtained after ultrahigh-pressure pretreatment is smashed, screened and mixed by adding water to prepare a 4-20% mixed liquid, pH and temperature are adjusted, enzymolysis is conducted by adding protease, after enzymolysis, temperature is lowered to the room temperature, and the pH value is adjusted to be neutral; 3, the enzymolysis liquid is subjected to ultrafiltration, perilla seed protein with the molecular weight cut-offof 5-30 kDais obtained, the perilla seed protein is subjected to concentration and spray drying, and the perilla seed protein high in emulsifying activity is prepared. The method has the advantages that the production process is simple, the required enzyme using amount is low, the enzymolysis time is short, and the production cost is low.

Description

technical field [0001] The invention belongs to the technical field of perilla seed protein modification, and in particular relates to a method for improving the emulsifying activity of perilla seed 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. The study found that perilla seed protein isolate globulin and albumin contain a large number of hydrophilic groups and hydrophobic groups. These special structures determine the surface activity of perilla seed protein and are easy to form stable emulsions. [0003] Ultra-high pressure technology is widely used in industrial prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34
Inventor 刘宁何帅崔俊杰李骋
Owner SHAANXI UNIV OF SCI & TECH
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