Method for improving flavor of pea protein isolate

A technology of pea protein isolation and pea, applied in the protein composition of vegetable seeds, protein food ingredients, food science, etc., can solve the problems of affecting commodity value and destroying market labels

Pending Publication Date: 2021-07-27
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Although organic solvent leaching can significantly reduce the content of odor components in pea p

Method used

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  • Method for improving flavor of pea protein isolate
  • Method for improving flavor of pea protein isolate
  • Method for improving flavor of pea protein isolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] This embodiment provides the preparation process of the pea protein isolate with improved flavor:

[0046] (1) According to the ratio of material to water 1:3 (g:mL), soak the peas in deionized water for 10 hours at room temperature;

[0047] (2) adding deionized water to the soaked peas, the ratio of material to water is 1:3 (g:mL), and beating to obtain pea paste;

[0048] (3) Adjust the pH of the pea paste to 9.0 with 2.0 mol / L NaOH solution, stir for 1 hour, centrifuge at 3000 g for 15 minutes at room temperature to obtain the supernatant, and obtain pea paste;

[0049] (4) The pea milk is subjected to membrane separation treatment, the molecular weight cut-off of the membrane is 100kDa, the volume of the permeate is 2 times of the volume of the pea milk, the permeate is discarded, and the retentate is collected;

[0050] (5) Heat the retentate in a water bath at 90°C for 5 minutes, cool to 25°C, adjust the pH to 4.5 with 2.0mol / L HCl solution, centrifuge at 3000g ...

Embodiment 2

[0061] Effect of membrane separation treatment on the content of odor components in pea protein isolate:

[0062] (1) Soak 6kg of peas in deionized water according to the material-to-water ratio of 1:3 (g:mL) for 10 hours at room temperature;

[0063] (2) adding deionized water to the soaked peas, the ratio of material to water is 1:3 (g:mL), and beating to obtain pea paste;

[0064] (3) Adjust the pH of the pea paste to 9.0 with 2.0 mol / L NaOH solution, stir for 1 hour, centrifuge at 3000 g for 15 minutes at room temperature to obtain the supernatant, and obtain pea paste;

[0065] (4) The pea milk is equally divided into two parts, one of which is subjected to membrane separation treatment, the membrane molecular weight cut-off is 100kDa, the permeate volume is 2 times of the pea milk volume, the permeate is discarded, and the retentate is collected; in addition One part is not processed by membrane separation;

[0066] (5) Process conditions such as subsequent heating, ac...

Embodiment 3

[0070] Effect of membrane separation permeation volume multiple on the content of odor components in pea protein isolate:

[0071] (1) Soak 15kg of peas in deionized water according to the material-to-water ratio of 1:3 (g:mL), and soak for 10 hours at room temperature;

[0072] (2) adding deionized water to the soaked peas, the ratio of material to water is 1:3 (g:mL), and beating to obtain pea paste;

[0073] (3) Adjust the pH of the pea paste to 9.0 with 2.0 mol / L NaOH solution, stir for 1 hour, centrifuge at 3000 g for 15 minutes at room temperature to obtain the supernatant, and obtain pea paste;

[0074] (4) Divide the equal amount of pea milk into five parts, and carry out membrane separation treatment. , to collect the retentate;

[0075] (5) Process conditions such as subsequent heating, acid precipitation, neutralization, sterilization and drying are the same as in Example 1.

[0076] The effect of membrane separation permeation volume multiple on the content of o...

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Abstract

The invention discloses a method for improving flavor of pea protein isolate, which comprises the following steps: soaking peas with deionized water, and filtering to obtain soaked peas; adding deionized water into the soaked peas, and pulping to obtain pea paste; adjusting the pH value of the pea paste to 7.0-9.0, stirring, centrifuging, and taking supernatant liquid to obtain pea pulp; carrying out membrane separation treatment on the pea pulp, discarding permeate, and collecting trapped fluid; and heating and cooling the trapped fluid, adjusting the pH value to 4.5-5.0, centrifuging to take the lower layer precipitate, adding deionized water to adjust the solution solid, neutralizing, sterilizing, and spray-drying to obtain the pea protein isolate. According to the method, a green processing technology without introducing an organic solvent and an enzyme preparation is adopted, peas are taken as a raw material, 70% or more of saponin, hexanal, 2-amyl furan, 1-octylene-3-ol, (E, E)-2, 4-decadienal and other peculiar smell compounds and 30% or more of polyphenol compounds in the pea protein isolate can be removed, and the flavor of the pea protein isolate is improved.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a method for improving the flavor of pea protein isolate. Background technique [0002] Pea (Pisum sativum L.) is rich in essential protein, carbohydrates and vitamins, and is one of the main legume crops in the world. Dietary choices based on health, ethical and / or religious preferences (e.g. vegan, allergies, genetic modification, etc.), due to pea clean label non-food allergen and non-GMO, have received increasing attention worldwide in recent years. The more consumers pay attention and love. [0003] Peas are high in protein, second only to soybeans among legume crops. Pea protein is composed of globulin, albumin, gliadin and glutenin, among which globulin is the main storage protein of pea, accounting for 65% to 80% of the total. The proportions of albumin, gliadin and gluten are 10%-20%, 4%-5% and 3%-4%, respectively. Compared with th...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23L5/20
CPCA23J1/14A23L5/21
Inventor 张彩猛华欲飞孔祥珍李兴飞陈业明
Owner JIANGNAN UNIV
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