Preparation method of composite wiredrawing protein and product and application thereof

A technology of drawing protein and rice protein, applied in protein food ingredients, protein food processing, application, etc., can solve the problems of overall toughness and insufficient stability of scaffold structure, achieve reasonable amino acid composition, improve water holding capacity, and fill market gaps and defects Effect

Active Publication Date: 2020-08-07
WUXI JINNONG BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the preparation of silken protein from rice protein, the current market is blank; for the preparation of silken protein from

Method used

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  • Preparation method of composite wiredrawing protein and product and application thereof
  • Preparation method of composite wiredrawing protein and product and application thereof
  • Preparation method of composite wiredrawing protein and product and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0040] A method and application of using rice protein and pea protein to prepare composite silk protein, the preparation method comprising the following steps:

[0041] (1) Glycosylation of rice protein: take food-grade rice protein, add 3% seaweed polysaccharide based on the dry matter of rice protein while stirring at 4500r / min, and react for 20 hours at a moisture content of 50% and a temperature of 45°C , to obtain the Maillard grafted rice protein product;

[0042] (2) Rice protein deamidation: the grafted product that step (1) obtains, adds the compound protease (trypsin: carboxypeptidase: papain mass ratio=2:2:1) of 0.1% in terms of rice protein dry matter , pass into ozone (8L / min) synergistic reaction, control moisture content 40%, under the condition of pH8, temperature 50 ℃, after 2500r / min stirring enzymolysis 4h, obtain the rice protein after deamidation;

[0043] (3) Pea protein gelation: Take food-grade pea protein, add 1% chitosan based on the dry matter of pe...

Embodiment 2

[0052] A method and application of using rice protein and pea protein to prepare composite silk protein, the preparation method comprising the following steps:

[0053] (1) Glycosylation of rice protein: take food-grade rice protein, and while stirring at 3500r / min, add 10% seaweed polysaccharide based on the dry matter of rice protein, and react for 10 hours at a moisture content of 60% and a temperature of 50°C , to obtain the Maillard grafted rice protein product;

[0054] (2) rice protein deamidation: the grafted product that step (1) obtains, adds the composite protease (aminopeptidase: alkaline protease: ficin: bromelain mass ratio=1.5: 1.5:0.5:0.5), feed ozone (4L / min) for synergistic reaction, control the moisture content to 50%, under the conditions of pH 9 and temperature 60°C, stir at 3500r / min for 2 hours to obtain deamidated rice protein ;

[0055] (3) Pea protein gelation: Take food-grade pea protein, add 2% chitosan based on the dry matter of pea protein, stir...

Embodiment 3

[0064] A method and application of using rice protein and pea protein to prepare composite silk protein, the preparation method comprising the following steps:

[0065] (1) Glycosylation of rice protein: take food-grade rice protein, while stirring at 5000r / min, add 15% seaweed polysaccharide based on the dry matter of rice protein, and react for 6 hours at a moisture content of 78% and a temperature of 58°C , to obtain the Maillard grafted rice protein product;

[0066] (2) rice protein deamidation: the grafted product that step (1) obtains, adds the composite protease (aminopeptidase: cathepsin: alkaline protease: bromelain: subtilisin quality) of 3% in terms of rice protein dry matter Ratio=2:2:3:0.5:0.5), ozone (6L / min) was introduced into the synergistic reaction, the water content was controlled to 65%, and under the conditions of pH 10 and temperature 70°C, 4000r / min stirring enzymolysis for 3h, the obtained Rice protein after deamidation;

[0067] (3) Pea protein gel...

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Abstract

The invention discloses a preparation method of a composite drawing protein, a product and application of the product. The preparation method comprises the steps of rice protein glycosylation, rice protein deamidation, pea protein gelatinization, mixing and feeding, tempering and chelating, extruding and puffing, feeding of the extruded and puffed material into a cooling grinding head, controllingof the temperature of a cooling die orifice to be 40-80 DEG C so that the protein fibrotic tissue structure is instantaneously immobilized the denatured, and then cutting, forming and freezing so that the wet-extruded high-moisture composite wiredrawing protein is obtained. According to the invention, glycosylation and deamidation of the rice protein are utilized to improve alpha helix, reduce hydrophobicity and improve solubility, and the gelatinized pea protein is combined to obtain the composite wiredrawing protein raw material bag with a stable structure and comprehensive nutrition through a chelating process, so that full utilization of raw materials can be realized, and nutritional and healthy products can be obtained.

Description

technical field [0001] The invention belongs to the technical field of plant protein product processing, and in particular relates to a preparation method and product of a composite silk protein and its application. Background technique [0002] Vegetable protein is a kind of protein derived from plants. It is rich in resources and has outstanding physiological functions. It is a nutrient-rich food resource that provides the necessary nutrients for human dietary balance. Rice protein is a rich protein resource. Its amino acid composition is balanced and reasonable, and it is hypoallergenic. It is recognized as a high-quality vegetable protein. In recent years, the development of rice protein has gradually deepened, and its application is currently mainly concentrated in solid beverages; however, because the main protein component of rice protein is gluten (more than 85%), its high hydrophobicity and low solubility greatly limit Its application in the food industry; especial...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J3/26A23J3/22A23J3/34A23L27/60A23L13/40A23K20/147
CPCA23J3/14A23J3/26A23J3/227A23J3/346A23L27/60A23L13/426A23K20/147A23V2002/00A23V2250/5482A23V2250/548
Inventor 於慧利于秋生王明伟陈天祥柏浚超陈林朱熹
Owner WUXI JINNONG BIOTECH CO LTD
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