Method for improving solubility of potato protein by combining ultrasound with pH offset

A potato protein, potato technology, applied in the field of protein modification, to achieve significant improvement, good emulsification and foaming effect

Pending Publication Date: 2020-04-24
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there are many reports on the extraction of potato protein, but there are very few reports on improving the solubility of potato protein by non-enzymatic means, and ther...

Method used

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  • Method for improving solubility of potato protein by combining ultrasound with pH offset
  • Method for improving solubility of potato protein by combining ultrasound with pH offset
  • Method for improving solubility of potato protein by combining ultrasound with pH offset

Examples

Experimental program
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Effect test

Embodiment 1

[0023] according to figure 2 In the potato protein extraction and ultrasonic modification process of the present invention, 1.6 kg of peeled potatoes were taken, soaked in 6.4 L of sodium sulfite solution, crushed with a beater, and left the turbid solution for 15 minutes. Centrifuge at 4°C for 10 minutes, take the supernatant, and extract the potato protein by alkali-dissolving and acid-precipitating. Take 0.2 g of the freeze-dried potato protein in a ratio of 1:100 and add 20 mL of water, seal it with a 50 mL plastic bag and place it in an ultrasonic pool at 25 °C. Ultrasonic parameter setting: During dual-frequency sweep ultrasonic treatment, set the frequency to 28±2kHz and 40±2kHz, fix the distance between the upper and lower plates to l0cm, that is, fix the volume of water to 10.8L (300×360×100mm), and sweep the cycle The frequency is 500s, the intermittent ratio is 10:3 (ultrasonic 10s, intermittent 3s), the power of each vibrating plate is 600W, and the ultrasonic ti...

Embodiment 2

[0027] The method of embodiment 2 is the same as that of embodiment 1, the difference lies in that the time of ultrasonic treatment is 20min.

Embodiment 3

[0029] The method of embodiment 3 is the same as that of embodiment 1, except that the time of ultrasonic treatment is 40min.

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PUM

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Abstract

The invention discloses a method for improving the solubility of potato protein by combining ultrasound with pH offset, and belongs to the technical field of protein modification. The method comprisesthe following steps: (1) peeling potatoes, dicing the peeled potatoes, and soaking the diced potatoes in a 0.12% sodium sulfite solution; (2) homogenizing the potatoes and standing for 15 minutes, centrifuging, taking a supernatant, regulating the pH value to 8.0, stirring and extracting at room temperature for 2 hours, centrifuging, taking a supernatant, regulating the pH value to 4.0, standingfor 1 hour, taking a precipitate, adding distilled water, redissolving, regulating the pH value to 7.0, and freeze-drying to obtain potato powder; (3) preparing a proper concentration of the obtainedpotato protein, and carrying out ultrasonic treatment; and (4) adjusting the pH value of the protein solution subjected to ultrasonic treatment in the step (3) to 12.0, maintaining the pH value for 1hour, and adjusting the pH value to 7.0 to obtain a modified potato protein solution. The modification method provided by the invention can greatly improve the solubility of the potato protein, and has very important significance for expanding the application field of the potato protein.

Description

technical field [0001] The invention relates to a method for modifying potato protein by combining ultrasonic wave and pH offset, and belongs to the technical field of protein modification. Background technique [0002] Potatoes are the fourth largest food crop in the world after rice, wheat and corn. China is the country with the largest potato planting area in the world. Potatoes are one of the main raw materials for starch production. At present, there are thousands of starch-producing enterprises across the country. The total amount of potato starch is more than 400,000 tons. The annual processing of potatoes is nearly 3 million tons, and the annual discharge of wastewater is more than 8 million tons, of which protein wastewater is about 2 million tons. Nitrogen, if discharged directly into the environment will pollute the environment. Potato protein is a high-quality vegetable protein, which contains 8 essential amino acids needed by the human body, and is rich in ly...

Claims

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Application Information

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IPC IPC(8): A23J1/00A23J3/14A23L5/30
CPCA23J1/006A23J3/14A23L5/32A23V2002/00A23V2250/548A23V2300/40A23V2300/38A23V2300/48
Inventor 程宇毛超伍娟任晓锋刘运龚奕马海乐
Owner JIANGSU UNIV
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