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A method for preparing flaxseed protein with high protein content by water medium method

A flaxseed protein and high-protein technology, applied in the field of plant protein processing, can solve the problems of not conforming to the concept of green processing, low protein content, low separation efficiency, etc., and achieve the effect of high-value utilization

Active Publication Date: 2022-01-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional water-based method is used to simultaneously prepare linseed oil and protein from full-fat linseed. Due to the interaction between protein and lipid, the separation efficiency of the two is much lower than that of the solvent leaching process, and the protein part is usually recycled as a by-product. , and the protein content of the product is low, the protein yield is about 60% to 70%, and the protein content is about 65% to 80%.
At present, the preparation of linseed protein is usually firstly separated by solvent leaching to increase the protein content of the product. The protein yield is about 60% to 70%, and the content can reach 85% to 90%, but there is a problem of organic solvent residue. , does not conform to the concept of green processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) The raw material of flaxseeds is full-fat shelled flaxseeds, add 2 times the weight of water to the full-fat shelled flaxseeds, soak at room temperature for 12 hours, use electric stone mill to grind, add water to the obtained ground paste 2 / 3 of the total water, adjust the pH to 7.0, 8.0, 9.0, and 10.0 with NaOH solution, stir and extract for 2 hours, then filter, wash the filter residue with the remaining 1 / 3 of water and filter, the total material-to-water ratio is 1:10, and combine The filtrate after two extractions was used to obtain linseed slurry; the extraction rate of the linseed slurry was measured at different pH values, and the color of the linseed slurry was observed. The results are shown in Table 1.

[0031] Table 1

[0032] pH value 7.0 8.0 9.0 10.0 11.0 Extraction rate, % 69 76 82 83 85 color light yellow light yellow light yellow light yellow yellow-green

[0033] It can be seen from Table 1 that with the...

Embodiment 2

[0045](1) Add 2 times the weight of water to the full-fat shelled linseed kernels, soak at room temperature for 12 hours, use electric stone mill to grind, add water to the obtained grinding paste to 2 / 3 of the total water, and adjust the pH to 9.0 with NaOH solution , stirred and extracted for 1 hour and then filtered, the filter residue was washed and filtered with the remaining 1 / 3 of water, the total ratio of water to water was 1:15, and the filtrate after two extractions was combined to obtain flaxseed slurry; low-speed grinding was more conducive to protein and lipid Mass separation;

[0046] The linseed slurry is centrifuged at 3000g for 20min with a three-phase disc centrifuge to obtain a lipid-rich first light phase, a protein-rich intermediate phase, and a first heavy phase; wherein the first light phase is an emulsion, The main component is lipid; the main component of the middle phase is protein, and there are unseparated lipid and soluble sugar; the main component...

Embodiment 3

[0083] (1) Add 2 times the weight of water to the full-fat shelled linseed kernels, soak at room temperature for 12 hours, use electric stone mill to grind, add water to the obtained grinding paste to 2 / 3 of the total water, and adjust the pH to 9.0 with NaOH solution , filtered after stirring and extracting for 1 h, the filter residue was washed and filtered with the remaining 1 / 3 of water, the total material-to-water ratio was 1:15, and the filtrate after two extractions was combined to obtain linseed slurry;

[0084] The linseed slurry is centrifuged at 3000g for 20min with a three-phase disc centrifuge to obtain a lipid-rich first light phase, a protein-rich intermediate phase and the first heavy phase;

[0085] The pH of the intermediate phase was adjusted to 7.0 with HCl solution at 20°C, and the salt ion concentration of the system was adjusted to 0.05mol / L with NaCl solution. After stirring for 1 hour, centrifuge at 12000g for 20 minutes with a two-phase disc centrifuge...

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PUM

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Abstract

The invention discloses a method for preparing linseed protein with high protein content by a water medium method, comprising: adding water to the linseed raw material for wet grinding, adjusting the pH of the product after wet grinding to 7.0-10.0, stirring and extracting, Filtrating and removing slag to obtain linseed slurry; centrifuging the linseed slurry for the first time to obtain the first light phase, intermediate phase and first heavy phase; adjusting the pH of the intermediate phase to 5.5-8.5, and the salt concentration adjusted to 0-0.1mol / L, and centrifuged for the second time at a temperature of 4-20°C to obtain the second light phase and the second heavy phase; the pH of the second heavy phase was adjusted to 7.0-7.5 and then spray-dried, Obtain linseed protein concentrate; adjust the pH of the second light phase to 4.0-5.0, centrifuge for the third time to obtain curd; adjust the pH of the curd to 7.0-7.5 and then spray dry to obtain linseed protein isolate . The invention does not introduce enzyme preparations and organic solvents, and can effectively remove residual lipids in the protein solution through condition optimization.

Description

technical field [0001] The invention belongs to the technical field of plant protein processing, and in particular relates to a method for preparing linseed protein with high protein content by a water medium method. Background technique [0002] Flaxseed contains 35% to 45% oil and 20% to 30% protein. Flaxseed oil is rich in α-linolenic acid (50% to 60%), and the unsaturated fatty acid content accounts for about 90%. It is a high-quality and high-end edible oil. Flaxseed protein is high in nutritional value and is an excellent source of arginine, glutamine, histidine, cysteine, and methionine. And it has good processing characteristics, and can be used as an ingredient to improve the functional value of food. High-purity flaxseed protein has great application value in functional health products. In addition, the high-purity flaxseed protein has low oil residues, which can effectively avoid the oxidation and deterioration of unsaturated fatty acids, prolong the shelf life...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/14B01D17/038C11B1/10
CPCA23J1/14B01D17/0217C11B1/108
Inventor 华欲飞孙旦张彩猛孔祥珍陈业明李兴飞
Owner JIANGNAN UNIV
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