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Preparation and recognition detection method of low-sodium protein

A protein and crude protein technology, applied in the field of protein, can solve the problems of high sodium content and low protein identification accuracy, and achieve the effect of ensuring low sodium, clear interaction, and convenient subsequent use

Inactive Publication Date: 2021-12-17
山东蔚起环保科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved in this application is: in order to solve the disadvantages of high sodium content and low protein identification accuracy in existing protein products on the market, therefore, a method for the preparation and identification of low-sodium protein is provided

Method used

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  • Preparation and recognition detection method of low-sodium protein
  • Preparation and recognition detection method of low-sodium protein
  • Preparation and recognition detection method of low-sodium protein

Examples

Experimental program
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Effect test

Embodiment 1

[0032] A method for preparing low-sodium protein, comprising the following steps: crushing peas, adding water for soaking after crushing; centrifuging the slurry after soaking to obtain crude protein, washing the crude protein with water to obtain a protein stock solution, and dissolving the protein stock solution Transported to the anion stripper for treatment to separate the protein from the salt, while increasing the pH to 6.5 to obtain low-sodium protein; the anion stripper passes through the tetrahedral ammonium salt functional group -N+(CH 3 ) 3 , primary amino-NH 2 The basic functional group strips and exchanges the anions in the protein stock solution to adjust the pH value of the raw material to neutral; the anion stripper adopts a spiral-wound polyethersulfone composite membrane with a molecular weight of 1000 to realize the separation of protein and salt ; DVB-MMA copolymer resin is used in the anion stripper, the adsorption capacity of the resin is 3.5mmol / g, and ...

Embodiment 2

[0034] A method for preparing low-sodium protein, comprising the following steps: crushing peas, adding water for soaking after crushing; centrifuging the slurry after soaking to obtain crude protein, washing the crude protein with water to obtain a protein stock solution, and dissolving the protein stock solution Transported to the anion stripper for treatment to separate the protein from the salt, while raising the pH to 6.8 to obtain low-sodium protein; the anion stripper passes through the tetrahedral ammonium salt functional group -N+(CH 3 ) 3 , primary amino-NH 2 The basic functional group strips and exchanges the anions in the protein stock solution to adjust the pH value of the raw material to neutral; the anion stripper uses a spiral-wound polyethersulfone composite membrane with a molecular weight of 8000 to realize the separation of protein and salt ; DVB-MMA copolymer resin is used in the anion stripper, the adsorption capacity of the resin is 4.5mmol / g, and the p...

Embodiment 3

[0036]A method for preparing low-sodium protein, comprising the following steps: crushing peas, adding water for soaking after crushing; centrifuging the slurry after soaking to obtain crude protein, washing the crude protein with water to obtain a protein stock solution, and dissolving the protein stock solution Transport to the anion stripper for treatment to separate the protein from the salt, while raising the pH to 7 to obtain low-sodium protein; the anion stripper uses the tetrahedral ammonium salt functional group -N+(CH 3 ) 3 , primary amino-NH 2 The basic functional group strips and exchanges the anions in the protein stock solution, and adjusts the pH value of the material to neutral; the anion stripper uses a spiral-wound polyethersulfone composite membrane with a molecular weight of 20,000 to realize the separation of protein and salt ; DVB-MMA copolymer resin is used in the anion stripper, the adsorption capacity of the resin is 6.5mmol / g, and the particle size i...

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Abstract

The invention provides a preparation and recognition detection method of low-sodium protein. Compared with a traditional protein preparation process, the preparation and recognition detection method of low-sodium protein has the advantages of replacing an alkali liquor immersion cleaning mode by a water immersion cleaning mode; performing centrifugal separation on the soaked slurry to obtain crude protein, washing the crude protein with water, and removing the process of precipitating the crude protein with acid; and washing with water to obtain a protein stock solution, conveying the protein stock solution to an anion stripper for treatment, separating protein from salt, and meanwhile, increasing the pH value to 6.5-7, thereby replacing the step of adding alkali liquor again for neutralization in the traditional protein preparation process, and no sodium hydroxide being added, so that the content of sodium ions in the product is reduced. According to the adopted detection method, noise contained in original incomplete protein interaction network data and biological experiments is avoided, and the constructed protein interaction network based on correlation degree and geometric invariance is clearer for protein interaction and is convenient for subsequent utilization.

Description

technical field [0001] This application relates to the field of proteins, in particular to a method for the preparation and identification of low-sodium proteins. Background technique [0002] Protein products have been widely used nowadays, and in order to meet the needs of the market, different types of protein products have been developed one after another. In the preparation process of traditional protein products, only the protein content and composition are paid attention to, and less attention is paid to other non-protein nutrients and functions. Since most traditional protein products are extracted by alkali-soluble acid precipitation, the extraction process A certain amount of sodium hydroxide processing aid needs to be used, resulting in high sodium content in the final product, and there are many hazards in consuming too much sodium, so there is a need to prepare low sodium protein products. [0003] There are many methods for the preparation and identification o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K1/14C07K1/18G01N33/68
CPCC07K1/145C07K1/18G01N33/68
Inventor 贺志庆张树成李燕利刘炳环郭燕刘顺祥
Owner 山东蔚起环保科技有限公司
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