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Production process for extracting pea protein isolate with high gel property through glycosylation method

A technology of pea protein isolate and production process, which is applied in the direction of plant protein processing, protein composition of vegetable seeds, protein food ingredients, etc. problems, to achieve the effect of improving stability and certainty, improving gel characteristics, and improving operability

Pending Publication Date: 2021-06-11
YANTAI ORIENTAL PROTEIN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1. The existing pea protein isolate production process destroys the original gelatinity of pea protein during the soaking and extraction process, and the gelatinity of the produced product is lost
[0006] 2. The gelatinity of the finished product of pea protein isolate is unstable, and the gelatinity of the finished protein will change due to slight changes in operating time, temperature and equipment frequency in different periods of the same production line
[0007] 3. The existing pea protein isolate production process only simply separates starch, fiber and protein, without further mutual reuse of useful components in raw materials

Method used

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  • Production process for extracting pea protein isolate with high gel property through glycosylation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Grind the cleaned and peeled peas with a pulverizer to ensure that more than 90% of the pea flour has a particle size of 74-38μm; mix the pea flour with food processing water at 25±5°C in a ratio of 1:4, and use alkali Adjust the pH of the liquid to 9.0, pump the evenly mixed slurry to the material tank, and keep stirring to ensure that the extraction time is 20 minutes; after the extraction time is up, use a centrifuge to separate the solid from the liquid. The volume fraction of suspended solids in the phase is between 1% and 2%, and the liquid phase is pumped into the reactor; then 0.2% amylase and 0.2% cellulase are added to the liquid phase reactor, and the temperature is controlled at 50±2°C, PH 7.0±0.5, reaction time 10min; after enzymolysis time is up, quickly raise the temperature of the liquid phase to between 80-90°C, and quickly use food-grade hydrochloric acid to adjust the pH of the liquid phase to 4.5±0.3, The liquid phase after pH adjustment is quickly p...

Embodiment 2

[0046]Grind the washed and peeled peas with a pulverizer to ensure that more than 90% of the pea flour particle size is between 74-38μm; mix the pea flour with food processing water at 25±5°C in a ratio of 1:5, and use alkali Adjust the pH of the liquid to 9.5, use a pump to transport the evenly mixed slurry to the material tank, and keep stirring to ensure that the extraction time is within 30 minutes; after the extraction time is up, use a centrifuge to separate the solid from the liquid, pay attention to the separation process Ensure that the volume fraction of suspended solids in the liquid phase is between 1% and 2%, pump the liquid phase into the reactor; then add 0.1% amylase and 0.1% cellulase to the liquid phase reactor, the temperature Control at 50±2°C, pH at 7.0±0.5, and reaction time 15 minutes; after the enzymolysis time is up, quickly raise the temperature of the liquid phase to between 80-90°C, and quickly use food-grade hydrochloric acid to adjust the pH of the...

Embodiment 3

[0049] Embodiment 3: This embodiment is non-glycosylated protein extraction process

[0050] Grind the cleaned and peeled peas with a pulverizer to ensure that more than 90% of the pea flour has a particle size of 74-38μm; mix the pea flour with food processing water at 25±5°C in a ratio of 1:5, and use alkali Adjust the pH of the liquid to 10, and use a pump to transport the evenly mixed slurry to the material tank, and keep stirring to ensure that the extraction time is within 30 minutes; after the extraction time is up, use a centrifuge to separate the solid from the liquid. Exclude the suspended solids to the greatest extent, and then pump the liquid phase into the material tank; quickly raise the temperature of the liquid phase to between 50-65°C, and at the same time quickly use food-grade hydrochloric acid to adjust the pH of the liquid phase to 4.5±0.3, after adjusting the pH The liquid phase of the acid precipitation is quickly pumped into the acid precipitation mater...

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Abstract

The invention relates to the technical field of extraction and separation of pea protein, in particular to a production process for extracting high-gel pea protein isolate by a glycosylation method. According to the production process for extracting the high-gel pea protein isolate by the glycosylation method, the pea protein isolate is extracted by the glycosylation method, amylase and cellulase are added in key links of protein production, and sugar generated by decomposition in starch and fibers and protein molecules are subjected to cross-linking reaction by adjusting specific reaction conditions, so that the high-gel pea protein isolate is obtained. The gel property of a protein finished product is improved, and meanwhile, the stability of the gel property of the product is improved.

Description

technical field [0001] The invention relates to the technical field of pea protein extraction and separation, in particular to a production process for extracting high-gelling pea protein isolate by a glycosylation method. Background technique [0002] Pea protein isolate refers to vegetable protein with a protein content (dry basis) ≥ 75% extracted from pea through certain technical means. Pea protein itself has a certain gelatinity. During the industrial extraction process, people hope to retain the gelatinous properties of the protein as much as possible, so that it can be used in larger application fields, such as being used as a food additive in meat products and baked goods. [0003] The extraction process of pea protein in domestic pea processing mainly goes through a series of links such as soaking beans, refining, alkali dissolution, separation, acid precipitation and drying. It has the original physalis flavor of starch fermentation. [0004] The pea protein isol...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23J3/14A23L29/238
CPCA23J1/148A23J3/14A23L29/238A23V2002/00
Inventor 赵立亭赵杰姜晶先林菊曹菊毅赵建文赵延
Owner YANTAI ORIENTAL PROTEIN TECH
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