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High-gel bitter almond protein and preparation method and application thereof

A bitter almond and high-gelling technology, which is applied in the field of high-gelling bitter almond protein and its preparation, can solve problems such as no successful modification of high-gelling bitter almond protein products, and achieve improved spatial network structure and Gel properties, good stability, and high safety effects

Pending Publication Date: 2021-10-29
XINJIANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, a single enzyme is generally used to modify substances, or a single method is used. There are few reports on the modification of amygdalin by several combinations, and there is no successful modification of highly gelatinous amygdalin. protein products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The present embodiment provides a kind of preparation method of highly gelatin laetrile, comprises the steps:

[0031] S1, preparation of bitter almond protein: the preparation process of bitter almond protein is as follows: the bitter almonds after degreasing and deglycosidation are prepared into a solution according to the ratio of solid to liquid at 1:15 (g / mL), and the pH is adjusted to 9 with 0.5mol / L NaOH, Stir in a water bath at 40°C for 1 h, and centrifuge at 4000 r / min for 20 min to obtain supernatant 1 (total protein) and residue 1. The residue was extracted once more, and the two supernatants were combined. Use 1 mol / L HCl to adjust the pH to isoelectric point 4.0, and after the precipitation is allowed to stand for 30 minutes, centrifuge at 4000 r / min for 20 minutes to separate to obtain supernatant and insoluble matter 1 (total protein). The insoluble matter is dried at 50°C, crushed, and passed through a 80-mesh sieve to obtain bitter almond crude protein...

Embodiment 2

[0037] The present embodiment provides a kind of preparation method of highly gelatin laetrile, and concrete steps are basically the same as embodiment 1, difference is:

[0038] In S2, the mass fraction of the prepared amygdalin solution was 8%, the adjusted temperature was 50°C, the pH was 5.0, the amount of papain added was 4000U / g, the enzymatic hydrolysis time was 0.5h, and the degree of hydrolysis was controlled to be 8.5%.

[0039] In S3, the enzymatic hydrolyzate was preheated at 43°C for 12 minutes, the pH was adjusted to 6, 10 U / g of transglutaminase was added, and cross-linked at 30°C for 3 hours;

[0040] In S4, the water bath time is 10min.

Embodiment 3

[0042] In S2, the mass fraction of the prepared amygdalin solution was 12%, the temperature was adjusted to 53°C, the pH was 6.0, the amount of papain added was 8000U / g, the enzymatic hydrolysis time was 3.5h, and the degree of hydrolysis was controlled to 9%.

[0043] In S3, the hydrolyzate was preheated at 43°C for 12 minutes, the pH was adjusted to 8, 22 U / g of transglutaminase was added, and cross-linked at 46°C for 0.5h;

[0044] In S4, the water bath time is 12min.

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Abstract

The invention relates to the field of almond protein preparation methods, and particularly discloses a high-gel bitter almond protein and a preparation method and application thereof. The high-gel modified bitter almond protein is prepared by combining enzyme hydrolysis modification with enzyme crosslinking modification of bitter almond protein. According to the prepared high-gel modified bitter almond protein, the gel property and other functional characteristics are greatly improved, and a technical basis is provided for improving and increasing the application of the bitter almond protein in food.

Description

technical field [0001] The invention belongs to the field of preparation methods of almond protein, and in particular relates to a highly gelling bitter almond protein and its preparation method and application. Background technique [0002] Bitter almond is the seed of mountain apricot (Semen Armeniacae amarae L.) and its variants, also known as mountain almond, which is rich in nutrients, containing 23%-27% protein, 50%-60% crude fat, and 10% sugar , also contains a variety of inorganic salts and vitamins. Laetrile protein contains 18 kinds of amino acids needed by the human body, among which there are 8 kinds of essential amino acids, accounting for 32-34% of the total amino acids. The protein content is rich and its amino acid composition ratio is close to the international reference model. A vegetable protein resource with high edible value is widely used. [0003] The functional properties of amygdalin are rich, and its superior water holding capacity, oil holding ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34A23J3/14A23J1/14
CPCA23J3/346A23J3/14A23J1/14
Inventor 单良衣春敏武安琪赵学旭马培轩武蕊
Owner XINJIANG AGRI UNIV
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