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Method for modifying pea protein by using protein glutaminase

A technology of glutaminase and pea protein, which is applied in the field of protein modification, can solve the problems of poor deamidation effect, high cost, and safety issues, and achieve the effects of improved deamidation degree, low allergies, and low cost

Pending Publication Date: 2022-04-12
EAST CHINA NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, protease is easy to cause protein and hydrolysis during deamidation, forming short peptides and producing bitter taste; peptide glutaminase only acts on short peptides, and when performing deamidation, the protein must be chemically modified first, which is costly. It is easy to cause potential safety problems; transglutaminase mainly cross-links proteins, and the deamidation effect is very poor

Method used

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  • Method for modifying pea protein by using protein glutaminase
  • Method for modifying pea protein by using protein glutaminase
  • Method for modifying pea protein by using protein glutaminase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Take 0.2 g of pea protein and add it into 20 mL of pH 7.0 phosphate buffer (0.05 M) while stirring to form a protein dispersion solution with a substrate concentration of 1% (w / v). Control the ratio of protein glutaminase and pea protein substrate to 0, 5, 10, 15, 20, 25, 30U / g respectively, the reaction temperature is 50°C, the reaction time is 2h, and the deamidation degree and solubility of the reactant are measured . See the test results figure 1 .

[0061] Depend on figure 1 It can be seen that when the reaction time is 2h, the deamidation degree and solubility of pea protein increase gradually with the increase of the ratio of enzyme to substrate. When the ratio of enzyme to substrate was between 0-5U / g, the degree of deamidation and solubility increased rapidly, and then showed a trend of slow increase. When the enzyme-substrate ratio reaches 15U / g, the deamidation degree of pea protein is 36.01%, and the solubility is 20.59%. When the ratio of enzyme to sub...

Embodiment 2

[0063] Take 0.2 g of pea protein and add it into 20 mL of pH 7.0 phosphate buffer (0.05 M) while stirring to form a protein dispersion solution with a substrate concentration of 1% (w / v). The ratio of protein glutaminase to pea protein substrate was controlled at 15U / g, the reaction temperature was 50°C, and the reaction time was 0, 0.5, 1, 2, 4, 12h, respectively, and the deamidation degree and solubility of the reactants were measured. See the test results figure 2 .

[0064] Depend on figure 2 It can be seen that when the ratio of enzyme to substrate is 15U / g, the degree of deamidation and solubility of pea protein increase gradually with the extension of reaction time. After 4 hours of reaction, the deamidation degree of pea protein reached 39.62%, and its solubility reached 18.55%, both of which were not significantly different from the results of 12 hours of reaction, indicating that the pea protein modified by PG enzyme had been completely reacted at 4 hours.

Embodiment 3

[0065] Embodiment 3 (comparative example)

[0066] Take 0.2 g of pea protein and add it into 20 mL of pH 7.0 phosphate buffer (0.05 M) while stirring to form a protein dispersion solution with a substrate concentration of 1% (w / v). The ratio of protein glutaminase to pea protein substrate is 0U / g. Shake on a shaker at 220r / min for 2h at 50°C. After shaking, the pea protein dispersion was placed in a water bath at 80° C. for 10 minutes. Finally, the pea protein dispersion was subjected to vacuum freeze-drying to obtain non-deamidated modified pea protein. The vacuum freeze-drying conditions were as follows: the temperature was -50° C., the vacuum degree was 10 Pa, and the drying time was 48 hours. The deamidation degree of undeamidated pea protein was detected to be 5.63%, and the solubility was 6.51%. The results of foamability and emulsification stability are shown in Table 1.

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Abstract

The invention discloses a method for modifying pea protein by using protein glutaminase, which comprises the following steps: carrying out deamidation modification on pea protein by using protein glutaminase to obtain enzyme-modified pea protein; the method specifically comprises the following steps: adding pea protein into a phosphate buffer while stirring to form a protein dispersion solution with a certain substrate concentration; adding food-grade protein glutaminase into the pea protein dispersion liquid, and carrying out deamidation treatment; after the reaction is completed, carrying out water bath on the pea protein dispersion liquid to inactivate protein glutaminase; and carrying out vacuum freeze drying on the pea protein dispersion liquid to obtain the deamidated modified pea protein. The method is simple in process, can deamidate the pea protein, so that the solubility, foamability and emulsion stability of the pea protein are improved, and the method can be applied to large-scale industrial production.

Description

technical field [0001] The invention belongs to the technical field of protein modification, and in particular relates to a method for modifying pea protein with food-grade protein glutaminase. Background technique [0002] Pea protein is a new type of high-quality protein emerging in recent years. It has high nutritional value and a relatively balanced amino acid ratio. The contents of the other seven essential amino acids except methionine are close to the model values ​​recommended by FAO / WHO. It is a good source of essential amino acids. In addition, pea protein is cheap, not easy to cause allergies, and has antibacterial and anti-inflammatory effects, reduces the risk of cardiovascular disease, and protects vision health. Therefore, it has attracted more and more attention from the food industry and consumers. [0003] However, pea protein is easily denatured by heat during processing, and its solubility is poor, which affects the functional properties such as foaming ...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23J3/14A23J3/34
Inventor 高红亮黄灵灵蒋德明武宇晨邢玉倩黄大亭吴佳婧邹春静黄静金明飞贾彩凤常忠义
Owner EAST CHINA NORMAL UNIVERSITY
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