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Method for producing modified pea protein

A manufacturing method and protein technology, applied in the protein composition of vegetable seeds, plant protein processing, protein food ingredients, etc., can solve the problem of adding protein glutaminase, etc., to achieve the effect of improving solubility

Pending Publication Date: 2022-02-08
AJINOMOTO CO INC +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, Patent Document 1 does not describe the addition of protein glutaminase in the specific process of the present invention.

Method used

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  • Method for producing modified pea protein
  • Method for producing modified pea protein
  • Method for producing modified pea protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0119] Add 85 parts by weight of water to 15 parts by weight of yellow pea powder obtained by dry crushing of yellow pea (the specification of the particle size is a powder whose D95 is measured by a laser diffraction-scattering particle size distribution measuring device) 15 parts by weight, Stir at 20° C. for 1 hour, perform centrifugation (6000 g×30 minutes) at 20° C., recover the supernatant and filter it with a paper filter (Whatman, 520B1 / 2FF) to obtain a pea solution. Hydrochloric acid was added to the obtained pea solution to adjust the pH to 4.5, stirred at 20° C. for 30 minutes, and centrifuged at 20° C. (6000 g×30 minutes) to recover the precipitate and obtain an isolated pea protein clot. 3 parts by weight of water were added to 1 part by weight of the obtained curd to disperse the curd, and sodium hydroxide was added to adjust the pH of the solution to 7.0 to dissolve the curd to obtain an isolated pea protein solution. Protein glutaminase was added to the obtaine...

Embodiment 2

[0129] Add 85 parts by weight of water to 15 parts by weight of yellow pea powder obtained by dry crushing of yellow pea (the specification of the particle size is a powder whose D95 is measured by a laser diffraction-scattering particle size distribution measuring device) 15 parts by weight, Stir at 20° C. for 1 hour, perform centrifugation (6000 g×30 minutes) at 20° C., recover the supernatant and filter it with a paper filter (Whatman, 520B1 / 2FF) to obtain a pea solution. Hydrochloric acid was added to the obtained pea solution to adjust the pH to 4.5, stirred at 20° C. for 30 minutes, and centrifuged at 20° C. (6000 g×30 minutes) to recover the precipitate and obtain an isolated pea protein clot. 3 parts by weight of water were added to 1 part by weight of the obtained curd to disperse the curd, and sodium hydroxide was added to adjust the pH of the solution to 7.0 to dissolve the curd to obtain an isolated pea protein solution. Protein glutaminase was added to the obtaine...

Embodiment 3

[0138] Add 85 parts by weight of water to 15 parts by weight of yellow pea powder obtained by dry grinding of yellow pea (particle size is a powder whose D95 is measured by a laser diffraction-scattering type particle size distribution measuring device) 15 parts by weight, to Protein glutaminase was added in an amount of 21 units per 1 g of protein, and stirred at 50° C. for 1 hour. Centrifugation was performed at 20° C. (6000 g×30 minutes), and the supernatant was recovered and filtered with a paper filter (Whatman, 520B 1 / 2FF) to obtain a pea solution. Hydrochloric acid was added to the obtained pea solution to adjust the pH to 4.5, stirred at 20° C. for 30 minutes, and centrifuged at 20° C. (6000 g×30 minutes) to recover the precipitate and obtain an isolated pea protein clot. 3 parts by weight of water were added to 1 part by weight of the obtained curd to disperse the curd, and sodium hydroxide was added to adjust the pH of the solution to 7.0 to dissolve the curd to obta...

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Abstract

The present invention addresses the problem of providing: a method for producing a modified pea protein (pea protein having improved solubility); a modified pea protein obtainable by said method; and a method for improving the solubility of the pea protein. Provided are a method for producing a modified pea protein, in which an aqueous dispersion of pea crushed material is used as a raw material, and step (I) for adding an acid to recover a precipitate and step (II) for adding a protein deamidase to carry out an enzymatic reaction are performed in this order or reverse order; and a modified pea protein obtainable by said method. Also provided is a method for improving the solubility of a modified pea protein, the method comprising carrying out the abovementioned steps (I) and (II) in this order or the reverse order.

Description

technical field [0001] The present invention relates to a production method of modified pea protein (especially pea protein with improved solubility) characterized in that protein deamidase is added in a specific process of production; modified pea protein (especially pea protein with improved solubility) obtained by the production method pea protein with increased solubility); and a method of increasing the solubility of pea protein. Background technique [0002] Pea protein has low solubility under low pH conditions, and precipitates when blended into acidic foods and beverages, which is likely to adversely affect quality such as taste and appearance, so the scope of use is limited. Therefore, development of a pea protein having improved solubility under low pH conditions has been demanded. [0003] Patent Document 1 discloses that protein glutaminase is added to an aqueous dispersion of commercially available pea protein (Pisane C9 (trade name), manufactured by Cosucra) ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/14
CPCA23J1/148A23J3/14A23J1/14C07K14/415A23J3/346
Inventor 高柳洋中越裕行石田力也
Owner AJINOMOTO CO INC
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