A kind of method for improving perilla seed protein emulsifying activity

A technology of emulsifying activity and perilla seed, which is applied in the field of protein modification of perilla seed

Active Publication Date: 2022-06-24
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 emulsification activity of perilla seed protein, the method comprises the following steps:

[0026] (1) The moisture of the perilla seed meal is adjusted, and after adjusting the moisture to 4%, the ultra-high pressure pretreatment is carried out. The pressure used for the ultra-high pressure pretreatment is 600MPa, and the treatment time is 15min;

[0027] (2) Pulverize the perilla seed meal pretreated by ultra-high pressure in step (1) through a 40-mesh sieve, add water and mix to prepare a 6% perilla seed meal solution, adjust the pH to 2, the temperature is 35° C., add 1 mg 240min enzymatic hydrolysis with pepsin / g substrate concentration, cooled to room temperature after enzymatic hydrolysis, and adjusted pH to neutral;

[0028] (3) Ultrafiltration of the enzymatic hydrolyzate to obtain perilla seed protein with molecular weight cut-off of 20kDa. The retained protein is concentrated and spray-dried (air inlet temperature 150°C) to obtain ...

Embodiment 2

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

[0032] (1) Moisture adjustment is carried out to the perilla seed meal, and after adjusting the moisture to 20%, ultra-high pressure pretreatment is carried out, the pressure used for ultra-high pressure pretreatment is 300MPa, and the treatment time is 35min;

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

[0034] (3) Ultrafiltration of the enzymatic hydrolyzate was carried out to obtain perilla seed protein with a molecular weight cut-off of 30 kDa. The retained protein was concentrated and spray...

Embodiment 3

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

[0038] (1) The moisture of the perilla seed meal is adjusted, and after the moisture is adjusted to 15%, the ultra-high pressure pretreatment is carried out. The pressure used for the ultra-high pressure pretreatment is 200 MPa, and the treatment time is 40 minutes.

[0039] (2) Pulverize the perilla seed meal pretreated by ultra-high pressure in step (1) through a 120-mesh sieve, add water and mix to make a 10% perilla seed meal solution, adjust the pH to 11, the temperature is 45°C, and add 30 mg of perilla seed meal. Alkaline protease with / g substrate concentration was enzymatically hydrolyzed for 160 min, cooled to room temperature after enzymatic hydrolysis, and adjusted to neutral pH.

[0040] (3) Ultrafiltration of the enzymatic hydrolyzate to obtain perilla seed protein with molecular weight cut-off of 20kDa. The retained protein is concentrat...

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PUM

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Abstract

The invention discloses a method for improving the emulsifying activity of perilla seed protein, and belongs to the technical field of perilla seed protein modification. The method comprises the following steps: 1) adjusting the water content of the perilla seed dregs, and performing ultra-high pressure pretreatment after the moisture is adjusted; 2) pulverizing and sieving the perilla seed dregs after the ultra-high pressure pretreatment, adding water and mixing them into 4 % to 20% of the mixed solution, adjust the pH and temperature, add protease for enzymolysis, cool to room temperature after enzymolysis, and adjust the pH value to neutral; Perilla seed protein of 30kDa segment, the perilla seed protein is concentrated and spray-dried to prepare perilla seed protein with high emulsifying activity. The method has the characteristics of simple production process, less enzyme consumption, short enzymolysis time and low production cost.

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 bind oil and water together to form an emulsion. There are three commonly used evaluation indicators, namely, Emulsifying Activity Index (EAI), Emulsifying Capacity (EC) and Emulsifying Stability. In food emulsion systems, proteins can reduce the tension of the oil-water interface, thereby preventing the aggregation of oil droplets in the system. The study found that the globulin and albumin of perilla seed protein isolates 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 a stable emulsion. [0003] Ultra-high pressure technology is widely used in industr...

Claims

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Application Information

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Patent Type & Authority Patents(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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