Extraction of buckwheat protein from buckwheat bran

A buckwheat bran and buckwheat technology, applied in the direction of plant protein processing, can solve the problems of poor product quality, low extraction rate, low purity, etc., and achieve the effects of ensuring quality, increasing content and yield, and improving mass transfer characteristics

Inactive Publication Date: 2006-08-16
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to data reports, the traditional alkaline extraction of buckwheat protein not only has low extraction rate and low purity, but also consumes time and energy, resulting in poor product quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take 2.5kg of tartary buckwheat bran and add 0.075L of clear water to make the water content of the bran 13%. Extrude and expand with a twin-screw extruder. °C, 160 °C, screw speed 200r / min. Add 25L of NaOH solution with pH=9 into the puffed tartary buckwheat bran, stir and extract at 40°C for 25min, centrifuge at 4500r / min for 5min, and collect supernatant and precipitate respectively. The precipitate was extracted again by repeating the above steps. Combine the supernatants from the two centrifuges, add 10% hydrochloric acid to adjust the pH value to 4.3-4.5, let it stand overnight, and centrifuge (4500r / min, 5min). The precipitate was washed with distilled water until neutral, dried in vacuum at 60°C, and pulverized. 450g of tartary buckwheat protein powder was obtained, and the crude protein content of the product measured by Kjeldahl method was 74.2%, and the protein yield was 74.1%.

Embodiment 2

[0015] Get sweet buckwheat bran 2.5kg, experimental method and condition are the same as embodiment 1, the result obtains sweet buckwheat protein powder 445g, and Kjeldahl method measures product crude protein content 72.3%, protein yield 71.5%.

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PUM

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Abstract

A process for extracting the buckwheat protein from the buckwheat bran includes such steps as controlling the content of water in buckwheat, extruding for puffing, extracting in the aqueous solution of NaOH, recovering supernatant, regulating pH value until its isoelectric point of protein, educing out protein, removing filtrate, drying and pulverizing.

Description

technical field [0001] The invention relates to a method for deep processing of agricultural products, in particular to a method for extracting buckwheat protein from buckwheat bran. Background technique [0002] Buckwheat originated in my country and has high nutritional and medicinal value. Buckwheat protein (BWP) is an important active ingredient of buckwheat. Medical science has proven that BWP can inhibit and lower cholesterol in blood and liver, inhibit fat accumulation in the body, inhibit gallstones and colorectal cancer, improve constipation, prevent high blood pressure, and resist aging. And improve muscle anti-fatigue and other effects. BWP urgently needs to be developed as a pharmaceutical raw material and a food additive. [0003] Buckwheat bran is the remaining part after the outer shell of buckwheat is removed, and then the buckwheat flour is separated by crushing and sieving. The protein content in buckwheat bran is generally about 20%. Buckwheat bran is a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/12A23J3/14
Inventor 李艳琴史通麟
Owner SHANXI UNIV
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