A process for improving the functional properties of pea protein
By combining high-temperature shearing and enzymatic hydrolysis, the macromolecular chains of pea protein are opened, improving their functional properties. This solves the problems of denaturation and aggregation of pea protein in existing technologies, and achieves the effect of efficient preparation of high-quality pea protein.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- ANHUI SHUNXIN SHENGYUAN BIOLOGICAL FOOD CO LTD
- Filing Date
- 2023-12-26
- Publication Date
- 2026-07-21
AI Technical Summary
Existing methods for extracting pea protein lead to protein denaturation and aggregation, affecting its functional properties. Furthermore, physical modification is ineffective, chemical modification carries the risk of chemical reagent residues, and enzymatic modification requires stringent conditions and is costly, resulting in low utilization rates of pea protein.
High-temperature shearing technology combined with enzymatic hydrolysis was used to open up the protein macromolecular chains by shearing, exposing active sites and improving the functional properties of pea protein. The improved pea protein was then prepared by spray drying.
It significantly improves the taste, flavor, and functional properties of pea protein, avoids the destruction of nutrients, is simple to operate and highly efficient, and expands its application in food.
Smart Images
Figure CN117562168B_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of plant protein product processing technology, and in particular to a preparation process for improving the functional properties of pea protein. Background Technology
[0002] Peas are an important edible legume, and my country ranks second in the world in pea production. Peas have a high protein content, approximately 23.1%–30.9%, mainly composed of salt-soluble globulins (about 70%–80%) and water-soluble albumin (about 10%–20%). Pea protein is studied as a substitute for animal protein in various food categories due to its high yield, low price, balanced amino acid distribution, high lysine content, and high nutritional value. It can be considered a competitive and valuable high-quality emerging protein resource, with high biological value, rich in lysine which promotes muscle growth, and is a non-GMO product with low allergens. Previously, the deep processing of peas in my country mainly utilized pea starch to make vermicelli. Due to its poor water solubility, pea protein was mainly used in the feed processing industry, resulting in low utilization and waste of protein resources.
[0003] Conventional extraction methods for pea protein, such as alkaline extraction and acid precipitation, can cause protein denaturation and aggregation, thus affecting other functional properties of pea protein. Therefore, various modification methods are often used to improve its properties, mainly including physical modification, chemical modification, and enzymatic modification. Physical modification mainly alters the protein structure through heating, electromagnetic fields, radiation, and mechanical action, opening up the protein molecule structure and exposing amino acids, thereby improving its functional properties. Chemical modification changes its original structure by adding chemical reagents to destroy it or introducing new functional groups. Enzymatic modification utilizes the different activities of enzymes to hydrolyze and separate protein macromolecules, thereby increasing different active sites and changing its functional properties. The above-mentioned physical modifications have the problem of poor modification effect, chemical modification carries the risk of chemical reagent residues, and enzymatic modification has harsh conditions, high specificity, and low cost, but it can cause off-flavors and damage to the flavor quality of pea protein.
[0004] In view of this, the present invention is hereby proposed. Summary of the Invention
[0005] The purpose of this invention is to provide a preparation process for improving the functional properties of pea protein. This preparation process opens the protein macromolecular chains through shearing technology and enzymatic hydrolysis, changes its structural characteristics, exposes more active sites, and thus improves its functional properties.
[0006] To achieve the above objectives, the present invention provides the following technical solution:
[0007] This invention provides a preparation process for improving the functional properties of pea protein, comprising the following steps: using pea protein as raw material, adding water to prepare a raw material slurry, adjusting the pH value, homogenizing, and adjusting the pH value after high-temperature shearing, adding enzymes for enzymatic hydrolysis to obtain an enzymatic hydrolysate; the enzymatic hydrolysate is homogenized, subjected to high-temperature shearing, and then spray-dried to obtain the improved pea protein.
[0008] Furthermore, the dry-based protein content of the pea protein is 80-85%.
[0009] Furthermore, the solids content of the raw material slurry is between 5% and 18%.
[0010] Furthermore, the pH value of the raw material slurry is adjusted to 4.5-12.5;
[0011] And / or, the homogenization pressure of the raw material slurry is 30-55 MPa; and / or, the homogenization number of the raw material slurry is 1 to 4 times.
[0012] Furthermore, the high-temperature shearing time of the raw material slurry is 30-60 seconds;
[0013] And / or, the flow rate of the raw material slurry under high-temperature shear is 1-3 T / h;
[0014] And / or, the high-temperature shearing temperature of the raw material slurry is 120-180℃.
[0015] Furthermore, the enzyme is one or more of alkaline protease, neutral protease, papain, transglutaminase, and flavor protease;
[0016] And / or, the amount of enzyme added is 0.01-0.5% of the pea protein mass.
[0017] Furthermore, the pH of the enzymatic hydrolysate is adjusted to 4-11;
[0018] And / or, the enzymatic hydrolysis temperature is 35-75°C;
[0019] And / or, the enzymatic hydrolysis time is 10-120 min.
[0020] Furthermore, the homogenization pressure of the enzymatic hydrolysate is 30–55 MPa;
[0021] And / or, the enzymatic hydrolysate is homogenized 1-3 times.
[0022] Furthermore, the high-temperature shearing time of the enzymatic hydrolysate is 30-60 seconds;
[0023] And / or, the flow rate of the high-temperature shear of the enzymatic hydrolysate is 1-3 T / h;
[0024] And / or, the high-temperature shearing temperature of the enzymatic hydrolysate is 120-180°C.
[0025] Furthermore, the inlet temperature of the spray dryer for the enzymatic hydrolysate is 140-180℃, and the outlet temperature is 60-88℃.
[0026] Compared with the prior art, the technical solution of the present invention has at least the following technical effects:
[0027] This invention aims to improve the functional properties of pea protein by employing high-temperature shearing technology combined with enzymatic modification. The shearing and enzymatic hydrolysis open the protein macromolecular chains, exposing more active sites and significantly improving the taste, flavor, and functional properties of pea protein. This avoids the destruction of nutritional components by complex processes. The product is prepared using spray drying, which is simple, time-efficient, and allows for continuous production of high-quality pea protein. The optimized modification process expands its application in food, resulting in a smooth, delicate texture with no off-flavors and excellent quality. Attached Figure Description
[0028] The accompanying drawings, which form part of this application, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention. Wherein:
[0029] Figure 1 This is a schematic diagram of the shearing equipment used in the high-temperature shearing process of this invention;
[0030] Figure 2 This is a top view of the rotating drum structure proposed in this invention.
[0031] Explanation of reference numerals in the attached diagram: 1. Hopper; 2. Evaporator; 3. Rotating drum; 4. Annular channel; 5. Feed pipe; 6. Steam pipe; 31. Through hole. Detailed Implementation
[0032] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions in the embodiments of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Those skilled in the art should understand that the embodiments described are merely illustrative of the invention and should not be considered as specific limitations thereof. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention. Process parameters not specifically specified in the following embodiments are generally performed under conventional conditions.
[0033] The endpoints and any values of the ranges disclosed in this invention are not limited to the precise ranges or values, and these ranges or values should be understood to include values close to these ranges or values. For numerical ranges, the endpoint values of the various ranges, the endpoint values of the various ranges and individual point values, and individual point values can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this invention.
[0034] According to a first aspect of the present invention, a preparation process for improving the functional properties of pea protein is provided, comprising the following steps:
[0035] Using pea protein as raw material, water is added to prepare a raw material slurry, the pH value is adjusted, homogenized, and subjected to high-temperature shearing. After adjusting the pH value again, enzymes are added for enzymatic hydrolysis to obtain an enzymatic hydrolysate. The enzymatic hydrolysate is then homogenized, subjected to high-temperature shearing, and spray-dried to obtain the improved pea protein.
[0036] This invention aims to improve the functional properties of pea protein by altering its internal structure. The initial high-temperature shearing directly affects the structural changes of pea protein, which helps to open the protein molecular chains during the subsequent enzymatic hydrolysis, resulting in better enzymatic hydrolysis and improved taste, flavor, and functional properties of pea protein. Conversely, if enzymatic hydrolysis is performed first and then shearing is performed, the enzymatic hydrolysis effect is not as good as that of this invention, and the goal of improving the functional properties of pea protein cannot be achieved.
[0037] In the above-described preparation process for improving the functional properties of pea protein, as a preferred embodiment, the dry-based protein content of the pea protein is 80-85% (e.g., 80%, 81%, 82%, 83%, 84%, 85%). The dry-based protein content in this invention is preferably controlled within this range. If the dry-based protein content is too low, the final pea protein content will be low; conversely, if a high dry-based protein content is desired, additional production processes are required, leading to increased costs.
[0038] In the above-described preparation process for improving the functional properties of pea protein, as a preferred embodiment, the solid content of the raw material slurry is 5-18% (e.g., 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%). The solid content of the raw material slurry directly affects the spray drying effect. If the solid content is too high, the material flowability will be poor, making spray drying difficult; if the solid content is too low, the spray drying powder production efficiency will be reduced and the cost will be increased.
[0039] In the above-described preparation process for improving the functional properties of pea protein, as a preferred embodiment, the pH value of the raw material slurry is adjusted to 4.5-12.5 (e.g., 4.5, 5.0, 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5, 9.0, 9.5, 10.0, 10.5, 11.0, 11.5, 12.0, 12.5). The pH value of the raw material slurry affects the solubility and color of the protein. When the pH value deviates from the preferred range of this invention, the color and solubility of the finished protein product are unsatisfactory.
[0040] In the above-mentioned preparation process for improving the functional properties of pea protein, as a preferred embodiment, the homogenization pressure of the raw material slurry is 30-55 MPa (e.g., 30 MPa, 35 MPa, 40 MPa, 45 MPa, 50 MPa, 55 MPa). Excessive homogenization pressure will cause changes in the material structure, while pressures below this range will result in uneven liquid particles, affecting the subsequent enzymatic hydrolysis effect. Preferably, the raw material slurry is homogenized 1-4 times. More preferably, the raw material slurry is homogenized 4 times. Before enzymatic hydrolysis, the molecular weight is large and the structure is more complex; multiple homogenizations will make the liquid finer and the particles smaller.
[0041] In the above-described preparation process for improving the functional properties of pea protein, as a preferred embodiment, the high-temperature shearing time of the raw material slurry is set to 30-60 s (e.g., 30 s, 40 s, 50 s, 60 s), the flow rate is 1-3 T / h (e.g., 1 T / h, 2 T / h, 3 T / h), and the temperature is set to 120-180℃ (e.g., 120℃, 130℃, 140℃, 150℃, 160℃, 170℃, 180℃). The high-temperature shearing time, flow rate, and temperature of the raw material slurry are preferably controlled within the range of this invention; deviation from the preferred range will directly affect the functional properties of the pea protein.
[0042] In the above-mentioned preparation process for improving the functional properties of pea protein, as a preferred embodiment, the enzyme is one or more of alkaline protease, neutral protease, papain, transglutaminase, and flavor protease.
[0043] In the above-mentioned preparation process for improving the functional properties of pea protein, as a preferred embodiment, the amount of enzyme added is 0.01-0.5% of the pea protein mass (e.g., 0.01%, 0.05%, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5%). The amount of enzyme added directly affects the enzymatic hydrolysis effect of pea protein, resulting in differences in pea protein properties. Too much enzyme will lead to over-hydrolysis of the protein, while too little will lead to incomplete hydrolysis, resulting in significant differences in pea protein properties and poor taste.
[0044] In the above-mentioned preparation process for improving the functional properties of pea protein, as a preferred embodiment, the pH value of the enzymatic hydrolysate is adjusted to 4-11 (e.g., 4, 5, 6, 7, 8, 9, 10, 11), and the optimal pH value is determined according to different enzymes. The enzymatic hydrolysis temperature is 35-75℃ (e.g., 35℃, 40℃, 45℃, 50℃, 55℃, 60℃, 65℃, 70℃, 75℃). Preferably, the enzymatic hydrolysis time is 10-120 min (including 10 min, 20 min, 30 min, 40 min, 50 min, 60 min, 70 min, 80 min, 90 min, 100 min, 110 min, 120 min). Enzymatic hydrolysis temperature and time are important factors affecting the hydrolysis effect. The hydrolysis temperature should be determined according to the selected enzyme. If the hydrolysis temperature is too high or too low, the hydrolysis effect will be poor. If the hydrolysis time is too long, the hydrolysis will be over-hydrolyzed, and the protein will be broken into small peptide molecules. Conversely, if the hydrolysis time is too short, the molecular chains will not be broken, and the hydrolysis effect will not be achieved.
[0045] In the above-described preparation process for improving the functional properties of pea protein, as a preferred embodiment, the homogenization pressure of the enzymatic hydrolysate is 30–55 MPa (e.g., 30 MPa, 35 MPa, 40 MPa, 45 MPa, 50 MPa, 55 MPa); preferably, the homogenization number of times the enzymatic hydrolysate is 1–3 times (e.g., 1 time, 2 times, 3 times); more preferably, the homogenization number of times the enzymatic hydrolysate is 3 times. Controlling the homogenization pressure and number of times the enzymatic hydrolysate is within the preferred range of this invention ensures the performance and taste of the pea protein.
[0046] In the above-described preparation process for improving the functional properties of pea protein, as a preferred embodiment, the high-temperature shearing time of the enzymatic hydrolysate is set to 30-60 s (e.g., 30 s, 40 s, 50 s, 60 s), the flow rate is 1-3 T / h (e.g., 1 T / h, 2 T / h, 3 T / h), and the high-temperature shearing temperature is set to 120-180℃ (e.g., 120℃, 130℃, 140℃, 150℃, 160℃, 170℃, 180℃). The high-temperature shearing time, flow rate, and temperature of the enzymatic hydrolysate are preferably controlled within the range of this invention; deviation from the preferred range will directly affect the functional properties of the pea protein.
[0047] In the above-mentioned preparation process for improving the functional properties of pea protein, as a preferred embodiment, the inlet temperature of the spray drying of the enzymatic hydrolysate is 140-180℃ (e.g., 140℃, 150℃, 160℃, 170℃, 180℃), and the outlet temperature is 60-88℃ (e.g., 60℃, 65℃, 70℃, 75℃, 80℃, 85℃, 88℃).
[0048] Furthermore, the equipment used for the high-temperature shearing of the raw material slurry and the high-temperature shearing of the enzymatic hydrolysate described in this invention can be as shown in the attached figure. Figure 1 , 2 The shearing device shown includes a hopper 1 and an evaporator 2, with the outlet of the hopper 1 connected to the evaporator 2; a rotating drum 3 is installed inside the hopper 1, and the inner wall of the hopper 1 and the outer wall of the rotating drum 3 form an annular channel 4; a feed pipe 5 is installed on the side wall of the hopper 1, and the outlet of the feed pipe 5 is connected to the annular channel 4, with the discharge direction tangential to the side wall of the rotating drum 3;
[0049] A steam pipe 6 is provided at the top of the rotating drum 3, and the steam outlet of the steam pipe 6 is connected to the interior of the rotating drum 3; a through hole 31 is provided on the side wall of the rotating drum 3.
[0050] The material enters the annular channel 4 rapidly through the feed pipe 5, tangential to the side wall of the rotating drum 3. Under the thrust of the material, the rotating drum 3 begins to rotate rapidly, and the material forms a thin film layer on the inner wall of the chamber 1. At the same time, pressurized saturated steam comes into rapid contact with the material through the through hole 31 from the inside of the rotating drum 3. The material heats up rapidly and expands quickly. The dispersed steam shears the material in an orderly manner. The material after shearing enters the evaporator 2 to remove some of the water. The evaporator 2 concentrates the sheared liquid.
[0051] The temperature of high-temperature shearing refers to the temperature of the steam entering the shearing equipment;
[0052] The high-temperature shearing time refers to the duration of contact between the material and steam;
[0053] The flow rate of high-temperature shearing refers to the feed rate at the inlet.
[0054] The present invention will now be described in further detail with reference to specific embodiments and comparative examples. It should be noted that the spray drying equipment used in the following embodiments and comparative examples 1-15 is a spray drying tower, and the high-temperature shearing equipment used in the embodiments and comparative examples 1-14 is the aforementioned shearing equipment, as shown in the attached figures. Figure 1 , 2 As shown.
[0055] Example 1
[0056] This embodiment provides a preparation process for improving the functional properties of pea protein, including the following steps:
[0057] Using pea protein as raw material, water is added to prepare the raw material slurry, the pH is adjusted, homogenized, and high-temperature shearing is performed, and then the pH value is adjusted again. Enzymes are added to perform enzymatic hydrolysis to obtain the enzymatic hydrolysate. The enzymatic hydrolysate is homogenized, high-temperature shearing is performed, and then spray-dried to obtain the improved pea protein.
[0058] The dry-basis protein content of the pea protein is 81%.
[0059] The solids content of the raw material slurry is 12%.
[0060] The pH value of the raw material slurry was adjusted to 7.5.
[0061] The homogenization pressure of the raw material slurry is 38 MPa, and the homogenization is performed twice.
[0062] The high-temperature shearing time of the raw slurry is 30 seconds.
[0063] The flow rate of the raw slurry under high-temperature shearing is 3T / h.
[0064] The temperature for high-temperature shearing of the raw material slurry is set to 155°C.
[0065] The enzyme is an alkaline protease.
[0066] The amount of enzyme added is 0.05% of the pea protein content.
[0067] The pH of the enzymatic hydrolysis is 10.
[0068] The enzymatic hydrolysis temperature is 45℃.
[0069] The enzymatic hydrolysis time is 10 minutes.
[0070] The homogenization pressure of the enzymatic hydrolysate was 45 MPa, and the homogenization was performed twice.
[0071] The high-temperature shearing time of the enzymatic hydrolysate is 45 seconds.
[0072] The flow rate of the high-temperature shear of the enzymatic hydrolysate is 2T / h.
[0073] The high-temperature shearing temperature of the enzymatic hydrolysate was set to 145°C.
[0074] The inlet temperature of the spray dryer for the enzymatic hydrolysate is 165°C, and the outlet temperature is 75°C.
[0075] Example 2
[0076] This embodiment provides a preparation process for improving the functional properties of pea protein, including the following steps:
[0077] Using pea protein as raw material, water is added to prepare the raw material slurry, the pH is adjusted, homogenized, and high-temperature shearing is performed. After adjusting the pH and adding enzymes, the slurry is hydrolyzed to obtain an enzymatic hydrolysate. The hydrolysate is then homogenized, high-temperature shearing is performed, and spray drying is carried out to obtain the improved pea protein.
[0078] The pea protein has a dry-basis protein content of 80%.
[0079] The solids content of the raw material slurry is 16%.
[0080] The pH value of the raw material slurry was adjusted to 9.5.
[0081] The homogenization pressure of the raw material slurry is 50 MPa, and the homogenization is performed 3 times.
[0082] The high-temperature shearing time of the raw slurry is 45 seconds.
[0083] The flow rate of the high-temperature shearing of the raw slurry is 2T / h.
[0084] The temperature for high-temperature shearing of the raw material slurry is set to 175°C.
[0085] The enzyme is a mixture of alkaline protease and flavor protease in a ratio of 1:1.
[0086] The amount of enzyme added is 0.2% of the pea protein content.
[0087] The pH of the enzymatic hydrolysis is 8.5.
[0088] The enzymatic hydrolysis temperature is 50℃.
[0089] The enzymatic hydrolysis time is 40 minutes.
[0090] The homogenization pressure of the enzymatic hydrolysate was 35 MPa, and the homogenization was performed 3 times.
[0091] The high-temperature shearing time of the enzymatic hydrolysate is 30 seconds.
[0092] The flow rate of the high-temperature shear of the enzymatic hydrolysate is 3T / h.
[0093] The high-temperature shearing temperature of the enzymatic hydrolysate was set to 160°C.
[0094] The inlet temperature of the spray dryer for the enzymatic hydrolysate is 150°C, and the outlet temperature is 68°C.
[0095] Example 3
[0096] This embodiment provides a preparation process for improving the functional properties of pea protein, including the following steps:
[0097] Using pea protein as raw material, water is added to prepare the raw material slurry, the pH is adjusted, homogenized, and high-temperature shearing is performed. After adjusting the pH and adding enzymes, the slurry is hydrolyzed to obtain an enzymatic hydrolysate. The hydrolysate is then homogenized, high-temperature shearing is performed, and spray drying is carried out to obtain the improved pea protein.
[0098] The pea protein has a dry-basis protein content of 85%.
[0099] The solids content of the raw material slurry is 8%.
[0100] The pH value of the raw material slurry was adjusted to 11.
[0101] The homogenization pressure of the raw material slurry is 46 MPa, and the homogenization is performed 4 times.
[0102] The high-temperature shearing time of the raw slurry is 60 seconds.
[0103] The flow rate of the high-temperature shearing of the raw slurry is 1T / h.
[0104] The temperature for high-temperature shearing of the raw material slurry is set to 145°C.
[0105] The enzyme is a mixture of alkaline protease and transglutaminase in a ratio of 1:2.
[0106] The amount of enzyme added is 0.4% of the pea protein content.
[0107] The pH of the enzymatic hydrolysis is 6.5.
[0108] The enzymatic hydrolysis temperature is 55℃.
[0109] The enzymatic hydrolysis time is 90 minutes.
[0110] The homogenization pressure of the enzymatic hydrolysate was 55 MPa, and the homogenization was performed once.
[0111] The high-temperature shearing time of the enzymatic hydrolysate is 30 seconds.
[0112] The flow rate of the high-temperature shear of the enzymatic hydrolysate is 3T / h.
[0113] The high-temperature shearing temperature of the enzymatic hydrolysate was set to 175°C.
[0114] The inlet temperature of the spray dryer for the enzymatic hydrolysate is 170°C, and the outlet temperature is 82°C.
[0115] Comparative Example 1
[0116] A preparation process for improving the functional properties of pea protein, the specific steps of which are basically the same as those in Example 1, the only difference being that the process does not include high-temperature shearing treatment of the raw material slurry, and includes the following steps:
[0117] Using pea protein as raw material, water is added to prepare the raw material slurry, pH is adjusted and homogenized, pH value is adjusted, enzyme is added for enzymatic hydrolysis to obtain enzymatic hydrolysate, and the enzymatic hydrolysate is homogenized, high temperature sheared and then spray dried to obtain improved pea protein.
[0118] The dry-basis protein content of the pea protein is 81%.
[0119] The solids content of the raw material slurry is 12%.
[0120] The pH value of the raw material slurry was adjusted to 7.5.
[0121] The homogenization pressure of the raw material slurry is 38 MPa, and the homogenization is performed twice.
[0122] The enzyme is an alkaline protease.
[0123] The amount of enzyme added is 0.05% of the pea protein content.
[0124] The pH of the enzymatic hydrolysis is 10.
[0125] The enzymatic hydrolysis temperature is 45℃.
[0126] The enzymatic hydrolysis time is 10 minutes.
[0127] The homogenization pressure of the enzymatic hydrolysate was 45 MPa, and the homogenization was performed twice.
[0128] The high-temperature shearing time of the enzymatic hydrolysate is 45 seconds.
[0129] The flow rate of the high-temperature shear of the enzymatic hydrolysate is 2T / h.
[0130] The high-temperature shearing temperature of the enzymatic hydrolysate was set to 145°C.
[0131] The inlet temperature of the spray dryer for the enzymatic hydrolysate is 165°C, and the outlet temperature is 75°C.
[0132] Comparative Example 2
[0133] A preparation process for improving the functional properties of pea protein, the specific steps of which are basically the same as those in Example 1, the only difference being that the homogenization treatment of the enzymatic hydrolysate is not included, and the process includes the following steps:
[0134] Using pea protein as raw material, water is added to prepare the raw material slurry, the pH is adjusted, homogenized, and after high-temperature shearing, the pH is adjusted again, and enzymes are added for enzymatic hydrolysis to obtain an enzymatic hydrolysate. The enzymatic hydrolysate is then spray-dried after high-temperature shearing to obtain the improved pea protein.
[0135] The dry-basis protein content of the pea protein is 81%.
[0136] The solids content of the raw material slurry is 12%.
[0137] The pH value of the raw material slurry was adjusted to 7.5.
[0138] The homogenization pressure of the raw material slurry is 38 MPa, and the homogenization is performed twice.
[0139] The high-temperature shearing time of the raw slurry is 30 seconds.
[0140] The flow rate of the raw slurry under high-temperature shearing is 3T / h.
[0141] The temperature for high-temperature shearing of the raw material slurry is set to 155°C.
[0142] The enzyme is an alkaline protease.
[0143] The amount of enzyme added is 0.05% of the pea protein content.
[0144] The pH of the enzymatic hydrolysis is 10.
[0145] The enzymatic hydrolysis temperature is 45℃.
[0146] The enzymatic hydrolysis time is 10 minutes.
[0147] The high-temperature shearing time of the enzymatic hydrolysate is 45 seconds.
[0148] The flow rate of the high-temperature shear of the enzymatic hydrolysate is 2T / h.
[0149] The high-temperature shearing temperature of the enzymatic hydrolysate was set to 145°C.
[0150] The inlet temperature of the spray dryer for the enzymatic hydrolysate is 165°C, and the outlet temperature is 75°C.
[0151] Comparative Example 3
[0152] A preparation process for improving the functional properties of pea protein, the specific steps of which are basically the same as those in Example 1, the only difference being that the high-temperature shearing treatment with enzymatic hydrolysate is not included in the process, and includes the following steps:
[0153] Using pea protein as raw material, water is added to prepare the raw material slurry, the pH is adjusted, homogenized, and after high-temperature shearing, the pH is adjusted again, and enzymes are added for enzymatic hydrolysis to obtain the enzymatic hydrolysate. The enzymatic hydrolysate is homogenized and spray-dried to obtain the improved pea protein.
[0154] The dry-basis protein content of the pea protein is 81%.
[0155] The solids content of the raw material slurry is 12%.
[0156] The pH value of the raw material slurry was adjusted to 7.5.
[0157] The homogenization pressure of the raw material slurry is 38 MPa, and the homogenization is performed twice.
[0158] The high-temperature shearing time of the raw slurry is 30 seconds.
[0159] The flow rate of the raw slurry under high-temperature shearing is 3T / h.
[0160] The temperature for high-temperature shearing of the raw material slurry is set to 155°C.
[0161] The enzyme is an alkaline protease.
[0162] The amount of enzyme added is 0.05% of the pea protein content.
[0163] The pH of the enzymatic hydrolysis is 10.
[0164] The enzymatic hydrolysis temperature is 45℃.
[0165] The enzymatic hydrolysis time is 10 minutes.
[0166] The homogenization pressure of the enzymatic hydrolysate was 45 MPa, and the homogenization was performed twice.
[0167] The inlet temperature of the spray dryer for the enzymatic hydrolysate is 165°C, and the outlet temperature is 75°C.
[0168] Comparative Example 4
[0169] A preparation process for improving the functional properties of pea protein is basically the same as that in Example 1, except that the pH value of the raw material slurry is adjusted to 4.0.
[0170] Comparative Example 5
[0171] A preparation process for improving the functional properties of pea protein is basically the same as that in Example 1, except that the pH value of the raw material slurry is adjusted to 13.0.
[0172] Comparative Example 6
[0173] A preparation process for improving the functional properties of pea protein is basically the same as that in Example 1, except that the homogenization pressure of the raw material slurry is 25 MPa.
[0174] Comparative Example 7
[0175] A preparation process for improving the functional properties of pea protein is basically the same as that in Example 1, except that the high-temperature shearing time of the raw material slurry is set to 15s and the flow rate is 0.8T / h.
[0176] Comparative Example 8
[0177] A preparation process for improving the functional properties of pea protein is basically the same as that in Example 1, except that the high-temperature shearing temperature of the raw material slurry is set to 100°C.
[0178] Comparative Example 9
[0179] A preparation process for improving the functional properties of pea protein is basically the same as that in Example 1, except that the high-temperature shearing temperature of the raw material slurry is set to 200°C.
[0180] Comparative Example 10
[0181] A preparation process for improving the functional properties of pea protein is basically the same as that in Example 1, except that the enzymatic hydrolysis time is 8 minutes.
[0182] Comparative Example 11
[0183] A preparation process for improving the functional properties of pea protein is basically the same as that in Example 1, except that the enzymatic hydrolysis time is 130 min.
[0184] Comparative Example 12
[0185] A preparation process for improving the functional properties of pea protein is basically the same as that in Example 1, except that the homogenization pressure of the enzymatic hydrolysate is 25 MPa.
[0186] Comparative Example 13
[0187] A preparation process for improving the functional properties of pea protein is basically the same as that in Example 1, except that the high-temperature shearing time of the enzymatic hydrolysate is set to 80s and the flow rate is 3.2T / h.
[0188] Comparative Example 14
[0189] A preparation process for improving the functional properties of pea protein is basically the same as that in Example 1, except that the high-temperature shearing temperature of the enzymatic hydrolysate is set to 200°C.
[0190] Comparative Example 15
[0191] A preparation process for improving the functional properties of pea protein is described, with the specific steps being the same as in Example 1. The only difference is that the high-temperature shearing of the raw material slurry and the high-temperature shearing of the enzymatic hydrolysate are both performed using commercially available shearing equipment (AYF-220 high-shear high-speed disperser, Nantong Bolide Machinery Technology Co., Ltd.). The shearing conditions are: shearing speed of 1400 rpm, shearing temperature of room temperature, and shearing time of 5 min.
[0192] Experimental Example 1
[0193] Sensory evaluation, nitrogen solubility index, degree of hydrolysis, emulsification, emulsification stability, foaming and foaming stability, and water-holding capacity of pea protein before and after modification were measured.
[0194] (1) Sensory evaluation: Take an appropriate amount of sample and place it in a white porcelain dish. Observe the color and state under natural light, and check for any impurities. Smell the aroma, rinse your mouth with warm water, and taste the flavor. Use a scoring method, 1-5 points. The higher the score, the better the taste. The evaluation includes color, state, aroma, graininess, smoothness, and bitterness.
[0195] (2) Nitrogen solubility index determination: Weigh 5g of sample into a stoppered Erlenmeyer flask with a ground glass stopper, add 200mL of water, and then place it in a 200rpm, 30℃ vortex water bath for 2 hours. After shaking, transfer the sample solution from the Erlenmeyer flask to a 250mL volumetric flask, cool to room temperature, and then make up to volume and shake well for 5 minutes. Then, shake the made-up sample solution well and centrifuge at 1500rpm for 10 minutes. Filter with rapid filter paper and keep the filtrate for later use. Protein content was determined using the Kjeldahl method according to GB 5009.5-2016.
[0196] Solubility = Mass of protein in supernatant / Mass of protein in product.
[0197] (3) Determination of degree of hydrolysis:
[0198] Accurately weigh 1.0 ± 0.02 g of sample into a 50 mL beaker (accurate to 0.0001 g), dissolve the sample in distilled water, transfer 50 mL of 30% trichloroacetic acid (TCA) solution into a volumetric flask, transfer the dissolved sample into the volumetric flask, dilute to 100 mL with distilled water, transfer to a 250 mL Erlenmeyer flask, place in a constant temperature shaking shaker at 37℃ and 100 r / min for 30 min, filter and use the supernatant for later use.
[0199] Weigh 5.0 g ± 0.5 g of the liquid sample into a volumetric flask, dissolve it in distilled water, transfer 50 mL of 30% trichloroacetic acid (TCA) solution into the volumetric flask, transfer the dissolved sample into the volumetric flask, dilute to 100 mL with distilled water, transfer to a 250 mL Erlenmeyer flask, place it in a constant temperature shaking incubator at 37°C and 100 r / min for 30 min, filter and reserve the supernatant; add 0.2 g of copper sulfate and 6.0 g of potassium sulfate mixed catalyst into a digestion tube, transfer 10.00 mL of sample supernatant into the digestion tube using a large-bore pipette; add 15 mL of sulfuric acid into the digestion tube for digestion treatment.
[0200] Digestion: Place the digestion tube described above on a digestion furnace, using the same conditions as for protein assays. Maintain a gentle boil in the digestion tube until the liquid turns a clear, bright green color. Once digestion is complete, turn off the digestion furnace, disconnect the power, and remove the digestate to cool to room temperature for distillation. The distillation titration procedure is the same as for protein assays.
[0201] The degree of hydrolysis in the sample is calculated using the following formula:
[0202]
[0203] In the formula: X - the degree of hydrolysis in the sample, in grams per 100 grams (g / 100g);
[0204] X1 - The percentage of moisture content in the sample, expressed in grams per 100 grams (g / 100g);
[0205] M - The mass of the sample weighed, in grams (g);
[0206] V0 - The volume of sulfuric acid standard solution consumed by the blank, in milliliters (mL);
[0207] V - The volume of sulfuric acid standard solution consumed by the sample solution, in milliliters (mL);
[0208] The concentration of C-sulfuric acid standard solution is expressed in moles per liter (mol / L).
[0209] The mass of nitrogen equivalent to 0.014-1.0 mL of sulfuric acid [c(H2SO4)=0.1000 mol] standard titration solution is expressed in grams (g).
[0210] (4) Determination of emulsifying properties and emulsion stability:
[0211] ① Weigh 2.5g of sample, disperse it in 50mL of water, add 50mL of salad oil, stir in a tissue homogenizer for 1min, take an appropriate amount and pour it into a graduated centrifuge tube, centrifuge at 2500rpm for 5min, and record the liquid height and emulsion layer height in the graduated centrifuge tube respectively.
[0212]
[0213] ② Place the centrifuge tubes in an 80°C water bath and heat for 30 minutes. Cool them to room temperature with tap water and centrifuge again for 5 minutes at 2500 rpm. Record the height of the emulsion layer.
[0214]
[0215] (5) Determination of foaming ability and foam stability: Weigh 8g of protein sample, dissolve it in 92mL of water, pour it into a small bottle, and measure and record the height of the sample solution (H1). Shear the sample at 12000rpm for 5min using a high-speed shearing machine, and then immediately measure and record the height of the sample solution (H2). After 30min, record the sample height (H3). The formulas for calculating the foaming ability (FC) and foam stability (FS) of the sample are as follows:
[0216] FC (%) = (H2 - H1) / H1 × 100%
[0217] FS(%) = (H3-H1) / H1 × 100%
[0218] (6) Determination of water-holding capacity: Weigh the labeled protein sample as m1 and place it in a 10mL centrifuge tube. The total weight of the sample and the centrifuge tube is m2. Add distilled water until the water just covers the sample. Shake for 5 minutes to mix well. Centrifuge at 5000rpm for 15 minutes. Then, remove the water from the upper layer of the centrifuge tube with filter paper. Accurately weigh the total mass of the sample and the centrifuge tube and record it as m3.
[0219]
[0220]
[0221]
Claims
1. A preparation process for improving the functional properties of pea protein, characterized in that, Includes the following steps: Using pea protein as raw material, water is added to prepare a raw material slurry, the pH value is adjusted, homogenized, sheared, and the pH value is adjusted again. Enzymes are added for enzymatic hydrolysis to obtain an enzymatic hydrolysate. The enzymatic hydrolysate is homogenized, sheared, and then spray-dried to obtain improved pea protein. The dry-basis protein content of the pea protein is 80-85%; The solids content of the raw material slurry is 5-18%; The pH value of the raw material slurry is adjusted to 4.5-12.5; The homogenization pressure of the raw material slurry is 30-55 MPa; The shearing temperature of the raw material slurry is 120-180℃; The shearing time of the raw material slurry is 30-60 seconds; The shearing flow rate of the raw material slurry is 1-3 T / h; The enzyme is one or more of alkaline protease, neutral protease, papain, transglutaminase, and flavor protease; The amount of enzyme added is 0.01-0.5% of the pea protein content; The pH of the enzymatic hydrolysate was adjusted to 4-11; The homogenization pressure of the enzymatic hydrolysate is 30~55MPa; The shearing time of the enzymatic hydrolysate is 30-60 seconds; The shear flow rate of the enzymatic hydrolysate is 1-3 T / h; The shearing temperature of the enzymatic hydrolysate is 120-180℃; The shearing equipment used for shearing the raw material slurry and the enzymatic hydrolysate includes a silo and an evaporator, with the outlet of the silo connected to the evaporator; a rotating drum is installed inside the silo, and the inner wall of the silo and the outer wall of the rotating drum form an annular channel; a feed pipe is installed on the side wall of the silo, with the outlet of the feed pipe connected to the annular channel, and the discharge direction is tangent to the side wall of the rotating drum. A steam pipe is provided at the top of the rotating drum, and the steam outlet of the steam pipe is connected to the interior of the rotating drum; through holes are provided on the side wall of the rotating drum. The material enters the annular channel rapidly through the feed pipe along the tangential direction to the side wall of the rotating drum. The rotating drum begins to rotate rapidly under the thrust of the material, and the material forms a thin film layer on the inner wall of the chamber. At the same time, pressurized saturated steam comes into rapid contact with the material through the through holes from the inside of the rotating drum. The material heats up rapidly and expands quickly. The dispersed steam shears the material in an orderly manner. The material after shearing enters the evaporator to remove some of the moisture. The evaporator concentrates the sheared liquid. The shearing temperature refers to the temperature of the steam entering the shearing equipment; Shearing time refers to the duration of contact between the material and steam; The shearing velocity refers to the feed velocity at the feed inlet.
2. The preparation process according to claim 1, characterized in that, The raw material slurry is homogenized 1 to 4 times.
3. The preparation process according to claim 1, characterized in that, The enzymatic hydrolysis temperature is 35-75℃; the enzymatic hydrolysis time is 10-120 min.
4. The preparation process according to claim 1, characterized in that, The enzymatic hydrolysate is homogenized 1-3 times.
5. The preparation process according to claim 1, characterized in that, The inlet temperature of the spray dryer for the enzymatic hydrolysate is 140-180℃, and the outlet temperature is 60-88℃.