Method for improving functional characteristics and antioxidant activity of gordon euryale seed protein
A technology of antioxidant activity and protein function, applied in plant protein processing, protein food ingredients, protein ingredients of plant materials, etc., can solve the problems of low product quality, poor solubility, emulsifying functional properties, poor antioxidant activity, and resources waste and other problems, to shorten the extraction time, enhance the interface properties and hydrophobic properties, and improve production efficiency
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Embodiment 1
[0024] Raw material pretreatment: Gorgon fruit is crushed, sieved, degreased, and dried for later use; take 10g of Gorgon fruit powder, add it to 400mL deionized water, adjust the pH to 10, and the reaction temperature is 45°C. At 40kHz, process for 20min, pulse-to-intermittent ratio 5s:1s; centrifuge the solution after the above ultrasonic treatment at 4700r / min for 15min, remove the precipitate, collect the supernatant, add 200mL distilled water to the precipitate, centrifuge, repeat twice, and combine all Supernatant: adjust the supernatant to pH isoelectric point 2.7, let it stand overnight, and filter to obtain precipitate; redissolve the precipitate, adjust pH to 7.0, and dialyze with 3500Da dialysis bag for 72h; dry the solution after dialysis, That is, the Gorgon fruit protein product with excellent functional properties is obtained. The functional properties and in vitro antioxidant activity of Gorgon seed protein were determined according to the method of Ma Xiaoyu e...
Embodiment 2
[0026] Raw material pretreatment: Gorgon fruit is crushed, sieved, degreased, and dried for later use; take 10g of Gorgon fruit powder, add it to 400mL deionized water, adjust the pH to 10, and the reaction temperature is 40°C. Under the condition of 40kHz, the processing time is 25min, and the pulse-to-pulse ratio is 5s:1s. The remaining post-processing steps are the same as in Example 1, and the finished product of Gorgon fruit protein with better functional properties and antioxidant activity is obtained. The functional properties of Gorgon protein and the determination method of in vitro antioxidant activity are the same as those in Example 1. The measured Gorgon protein solubility is 18.45%, oil holding capacity is 4.65%, water holding capacity is 3.27%, emulsifying property is 4.05m2 / g, and emulsifying stability is 46.37%. %, the foaming ability is 2.93%, and the bubble stability is 53.27%. When Gorgon protein was 5 mg / mL, the scavenging rate of ABTS free radical was 80...
Embodiment 3
[0028] Raw material pretreatment: Gorgon fruit is crushed, sieved, degreased, and dried for later use; take 10g of Gorgon fruit powder, add it to 400mL deionized water, adjust the pH to 10, and the reaction temperature to 40°C. Under the condition of 40kHz, the treatment is 30min, and the pulse-to-pulse ratio is 5s:1s. The remaining post-processing steps are the same as in Example 1, and the finished product of Gorgon fruit protein with better functional properties and antioxidant activity is obtained. The functional properties of Gorgon protein and the in vitro antioxidant activity assay method are the same as those in Example 1. The measured solubility of Gorgon protein is 28.62%, the oil holding capacity is 7.62%, the water holding capacity is 3.12%, the emulsifying property is 3.81m2 / g, and the emulsifying stability is 58.93%, the foaming ability is 4.66%, and the bubble stability is 48.29%. When Gorgon protein was 5 mg / mL, the scavenging rate of ABTS free radical was 82....
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