Textured wheat protein as well as preparation method and application thereof

Abstract

The invention discloses textured wheat protein as well as a preparation method and application thereof, and the preparation method comprises the following steps: performing magnetoelectric coupling refrigeration treatment on slurry containing a plant-derived protein-mulberry leaf powder compound and sweet potato ferment powder to obtain protein nutrition powder, performing fermentation and irradiation treatment on the wheat protein suspension to obtain modulated wheat protein; mixing and dispersing the protein nutrition powder, modulated wheat protein and acorn starch in water to obtain a mixture, and performing double-helix extrusion to obtain the textured wheat protein, the protein nutrition powder, the prepared wheat protein and the acorn starch are compounded and then subjected to double-helix extrusion, so that molecules interact, protein molecules are promoted to be expanded and crosslinked, the fibrosis degree of the textured wheat protein is remarkably improved, and meanwhile, the texture characteristics such as hardness and elasticity of the textured wheat protein are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a kind of textured wheat protein and a preparation method and application thereof. Background Art

[0002] With the growth of population and the improvement of living standards, the global demand for meat continues to rise, but traditional animal husbandry has problems such as low protein conversion efficiency, large land resource occupation, and serious environmental pollution. As a sustainable alternative, plant protein meat simulates the fiber structure and taste of real meat through organizational processing technology. It has the advantages of low fat and low cholesterol, which can effectively alleviate resource and environmental pressures. At present, plant protein meat mainly relies on bean proteins such as soybeans and peas, while wheat protein, as a by-product of starch processing, has a wide source and low cost, but its application in the field of plant protein meat is still in the exploratory stage.

[0003] Texturized wheat protein is mostly produced using a single-screw or low-moisture twin-screw extrusion process, which has problems such as low fiberization, long rehydration time, and too hard texture, making it difficult to meet the needs of highly simulated meat products. At the same time, the influence mechanism of the ratio of ingredients such as protein, starch, polysaccharides, and process parameters on the fiber structure, taste, flavor, and other comprehensive edible qualities of high-moisture extruded texturized wheat protein is still unclear. In addition, wheat protein itself has a low lysine content and insufficient nutritional balance, which limits its application in high-end plant protein meat products. In the prior art, texturized wheat protein has problems such as insufficient fiberization, poor rehydration performance, stiff texture, and unbalanced nutrition, which restricts its promotion in high-quality plant protein meat products.

[0004] Therefore, there is an urgent need to develop a method for preparing textured wheat protein to increase the degree of fiberization, improve rehydration and taste, and enhance nutritional balance. Summary of the invention

[0005] In view of this, the present application provides a texturized wheat protein and a preparation method and application thereof, which are used to solve the problem of how to simultaneously improve the edible quality and nutritional balance of texturized wheat protein.

[0006] In order to achieve the above technical objectives, this application adopts the following technical solutions: In a first aspect, the present application provides a method for preparing textured wheat protein, comprising the following steps: The slurry containing the plant-derived protein-mulberry leaf powder complex and the sweet potato fermented powder is subjected to a magnetic-electric coupling cold storage treatment to obtain a protein nutritional powder; Fermenting and irradiating a suspension of wheat protein to obtain modulated wheat protein; The protein nutrient powder, the modulated wheat protein and the acorn starch are mixed and dispersed in water to obtain a mixture, and then subjected to double-screw extrusion to obtain the textured wheat protein.

[0007] Preferably, the preparation method of the plant-derived protein-mulberry leaf powder complex is as follows: the plant-derived protein and mulberry leaf powder are mixed and dispersed in an ethanol solution of citric acid, and then ultrasonic treatment and microfluidization treatment are performed in sequence, and then heating and stirring, and solid-liquid separation are performed to obtain the plant-derived protein-mulberry leaf powder complex.

[0008] Preferably, the mass ratio of plant-derived protein to mulberry leaf powder is 100:10-20; the pH value of the ethanol solution of citric acid is 4-6, and the volume concentration of the ethanol solution of citric acid is 50-75%; the solid-liquid ratio of the mixture of plant-derived protein and mulberry leaf powder to the ethanol solution of citric acid is 1:10-30; the temperature of ultrasound is 20-30°C, the power of ultrasound is 200-500W, the frequency of ultrasound is 20-60kHz, and the time of ultrasound is 5-30min; the pressure of the microjet is 150-250Mpa; and the temperature of heating and stirring is 30-50°C.

[0009] Preferably, the preparation method of the plant-derived protein is as follows: sweet potato Sporamin protein, yam protein and kudzu root protein are mixed to obtain a protein powder mixture, the protein powder mixture is mixed with an ethanol solution of sodium chloride, and then subjected to steam treatment, followed by cooling and homogenization, and centrifugation to obtain the plant-derived protein.

[0010] Preferably, the mass ratio of sweet potato Sporamin protein, yam protein and kudzu protein is 0.5-2.0:0.5-2.0:0.5-2.0; the solid-liquid ratio of the protein powder mixture to the sodium chloride ethanol solution is 1:3-15; the concentration of sodium chloride in the sodium chloride ethanol solution is 0.1-1 mol / L; the temperature of the steam treatment is 100-140°C, and the time of the steam treatment is 5-15min; the speed of the homogenization is 25000-28000rpm, and the time of the homogenization is 2-10min.

[0011] Preferably, the process of magneto-electric coupling refrigeration is: firstly treating under electromagnetic field conditions, and then treating under single magnetic field conditions.

[0012] Preferably, the step of treating under electromagnetic field conditions is: treating for 30-60 min at a magnetic field strength of 10-20 mT, an electric field strength of 20-40 kV, and a temperature of -20 to -10°C; the step of treating under single magnetic field conditions is: treating for 10-30 min at a magnetic field strength of 5-10 mT and a temperature of -20 to -10°C for 3-5 cycles, and then treating for 30-60 min at a magnetic field strength of 10-15 mT and a temperature of -10 to 0°C.

[0013] Preferably, the fermentation step comprises: inoculating a suspension of red koji enzyme spores into a suspension of wheat protein, and fermenting at 25-35° C. for 10-20 hours to obtain a fermentation liquid; the concentration of the red koji enzyme spore suspension is 6-9×10 6 / mL; the irradiation intensity is 1-6kGy.

[0014] Preferably, the mass ratio of the protein nutrient powder, the modulated wheat protein and the acorn starch is 20-30:80-120:5-15.

[0015] Preferably, the process parameters of the twin-screw extrusion are: barrel temperature 120-180° C., screw speed 150-350 r / min; and the moisture content of the mixture is 55-65 wt %.

[0016] The beneficial effects of the present application are as follows: the present invention compounds protein nutritional powder, modulated wheat protein and acorn starch, and then performs double-helix extrusion to allow for intermolecular interactions, promote the unfolding and cross-linking of protein molecules, and significantly increase the degree of fiberization of the organized wheat protein, while improving its texture properties such as hardness and elasticity. The fiberization degree of the organized wheat protein of the present application is 1.6-2.5, the freeze-thaw stability is 80-95%, and the antioxidant activity is 10-18 μmol TE / g DW.

[0017] The present invention uses fermentation combined with irradiation treatment to modulate wheat protein, making its molecular structure looser and the flexibility of the peptide chain increased; at the same time, the plant-derived protein-mulberry leaf powder complex is treated by magneto-electric coupling cold storage to further optimize the protein conformation; these treatments make it easier for the protein to be oriented in the subsequent extrusion process to form a dense fiber network, thereby improving the fiberization degree and texture performance of the organized wheat protein. DETAILED DESCRIPTION

[0018] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0019] Extrusion technology is a mechanical process used to handle the continuous heating of food ingredients. It performs a series of operations such as mixing, hydration, shearing, homogenization, compression, degassing, temperature and pressure accumulation, material flow alignment, molding, expansion, and partial drying of food raw materials in a short time at high temperature. It is also the main technical means for making organized protein. At present, the common extrusion processes for making organized protein include single-screw extrusion, low-moisture twin-screw extrusion, and high-moisture twin-screw extrusion. The single-screw extrusion process organized protein has the advantages of simple operation and low product cost, but the material mixing and dispersion effects are poor, the product uniformity and fiberization degree are low, and it needs to be rehydrated before consumption; the low-moisture twin-screw extruded organized protein has a low water content and is spongy. It cannot be eaten directly. It needs to be rehydrated before being used as a raw material. The fiber structure is quite different from real meat; the high-moisture twin-screw extruded organized protein has a high water content, rich fiber structure, and a texture closer to real meat. It can be eaten immediately and is also convenient for further processing to make various leisure meat products.

[0020] In the related technologies, the textured wheat protein is made by single screw extrusion or low moisture twin screw extrusion process, which has problems such as low fiberization, long rehydration time, high hardness, etc. There is a lack of systematic research on the production process of high moisture twin screw extrusion textured wheat protein, and the impact of the types and addition amounts of protein, starch, polysaccharide, etc. on the edible quality of high moisture extruded textured wheat protein is still unclear. The lysine content in wheat protein is relatively low, which is difficult to meet the current consumer demand for nutritious and healthy plant protein meat products.

[0021] Based on this, this application was created.

[0022] The present application provides a method for preparing textured wheat protein, comprising the following steps: The slurry containing the plant-derived protein-mulberry leaf powder complex and the sweet potato fermented powder is subjected to a magnetic-electric coupling cold storage treatment to obtain a protein nutritional powder; Fermenting and irradiating a suspension of wheat protein to obtain modulated wheat protein; The protein nutrient powder, the modulated wheat protein and the acorn starch are mixed and dispersed in water to obtain a mixture, and then subjected to double-screw extrusion to obtain the textured wheat protein.

[0023] In terms of component compounding, the present application has the following advantages: sweet potato fermented powder and acorn starch have strong gelling properties, while sweet potato fermented powder and mulberry leaf powder have good water retention, and plant-derived protein has good water solubility and gelling properties. The above raw materials are compounded with wheat protein to synergistically improve the hydration and gelling properties of the complex in multiple dimensions, improve the fiberization degree of organized wheat protein, and improve the texture properties such as hardness and elasticity of organized wheat protein and its edible quality such as freeze-thaw and cooking stability.

[0024] In terms of process steps, the present application has the following advantages: the present invention adopts a high-moisture twin-screw extrusion process to produce textured wheat protein. Under the high temperature, high shear and other forces and high moisture content in this process, the protein molecular structure becomes looser, the protein peptide chain is fully unfolded, the glycosidic bonds in dietary fiber and starch are broken or ionized under the action of water molecules, the molecular size is reduced, and the charge is increased. These products form complexes with proteins through non-covalent or covalent interactions, which promotes cross-linking between proteins and the rearrangement of protein molecules, improves the fiberization degree of textured wheat protein, and improves texture characteristics and edible qualities such as freeze-thaw and cooking stability. Moisture content, screw speed, extrusion temperature, etc. are important parameters that affect the quality of extruded organized wheat protein. Moisture content determines the hydration degree of each component in the raw material during the extrusion process, the protein structure and spatial conformation, the interaction between protein molecules and between protein molecules and dietary fiber, starch, and polyphenols, as well as the viscosity and gelling properties of the raw material; the screw speed and extrusion temperature promote the unfolding, degradation, cross-linking, rearrangement, and aggregation of protein molecules, provide mechanical energy and thermal energy for protein to form a fiber structure, and promote the deep combination of protein with dietary fiber, starch, polyphenols and other components. While the protein is cross-linked into a fiber structure, the hardness, elasticity, cohesion, chewiness and other indicators of organized wheat protein are optimized, and its freeze-thaw and cooking stability are enhanced. The organized wheat protein of the present invention has strong freeze-thaw and cooking stability, and no rehydration treatment is required during secondary processing.

[0025] The organized wheat protein obtained in the present application has the advantages of high fibrosis, good elasticity, low hardness, good freeze-thaw stability, low cooking loss rate, high protein digestibility and utilization rate, etc., and high content of polyphenols, dietary fiber, polypeptides, etc., reasonable amino acid composition, and balanced nutrition, giving the product the characteristics of anti-oxidation, enhancing immunity, and lowering blood sugar.

[0026] In some embodiments, the preparation method of the plant-derived protein-mulberry leaf powder complex is as follows: the plant-derived protein and mulberry leaf powder are mixed and dispersed in an ethanol solution of citric acid, and then ultrasonically treated and microfluidized in sequence, and then heated, stirred, and solid-liquid separated to obtain the plant-derived protein-mulberry leaf powder complex.

[0027] In some embodiments, the mass ratio of plant-derived protein to mulberry leaf powder is 100:10-20; the pH value of the ethanol solution of citric acid is 4-6, and the volume concentration of the ethanol solution of citric acid is 50-75%; the solid-liquid ratio of the mixture of plant-derived protein and mulberry leaf powder to the ethanol solution of citric acid is 1:10-30; the temperature of ultrasound is 20-30°C, the power of ultrasound is 200-500W, the frequency of ultrasound is 20-60kHz, and the time of ultrasound is 5-30min; the pressure of the microjet is 150-250Mpa; the temperature of heating and stirring is 30-50°C.

[0028] Specifically, the preparation method of the plant-derived protein-mulberry leaf powder complex is as follows: collect leaves and stem tips within 10 cm from the top of mulberry twigs, wash and remove impurities, soak them in a color-protecting solution at room temperature for 15-45 minutes, drain the water, treat them under saturated steam at 105-110°C for 30-90 seconds, and then dry them with hot air at 40-50°C to a moisture content of less than 8%, crush them through a 100-mesh sieve for later use, and the concentrations of citric acid and Vc in the color-protecting solution are 0.05-0.1% (w / v) and 0.05-0.15% (w / v), respectively; the weight ratio is 100:10- 20 The plant-derived protein powder is mixed with mulberry leaf powder, and the mixture is fully mixed with a citric acid ethanol (50-75%, v / v) solution with a pH of 4.0-6.0 at a weight-to-volume ratio of 1:10-30 (w / v), and then ultrasonically treated at room temperature with an ultrasonic power of 200-500 W and a frequency of 20-60 kHz for 5-30 min, and then treated 1-3 times at a microjet pressure of 150-250 MPa. The treated solution is stirred and placed at 30-50°C for 12-20 h, and then the precipitate is collected by centrifugation and freeze-dried to obtain a plant-derived protein-mulberry leaf powder complex.

[0029] In this application, mulberry leaf powder and plant-derived protein are treated with citric acid ethanol solution, ultrasound combined with microfluidization, and then mixed with sweet potato fermented powder and treated with extrusion combined with magnetoelectric coupling. After a series of technical processes, the molecular size of dietary fiber in the raw material is reduced, the degree of polymerization and molecular weight are reduced, the content of soluble dietary fiber is increased, and the hydration capacity, emulsification performance and gel performance of dietary fiber are improved; the helical structure of amylose in starch is destroyed and the molecular size is reduced; polyphenols are fully released from mulberry leaf powder, the number of dietary fiber and starch with charges increases, and after treatment, dietary fiber, starch, polyphenols and other components are compounded with proteins in a non-covalent or covalent manner, the number of protein charges in the complex increases, the content of functional groups such as hydroxyl and carboxyl increases, and the interaction forces such as hydrogen bonds and van der Waals forces between protein molecules are enhanced, maintaining and stabilizing the protein structure and spatial conformation. After a series of treatments, the structural characteristics of each component in mulberry leaf powder and sweet potato powder change, which makes the protein structure looser, improves the hydration performance and gel performance of protein nutrition powder, and then improves the structure and edible quality of organized wheat protein made with it as raw material.

[0030] After a series of treatments, the polyphenol components in mulberry leaf powder form complexes with dietary fiber, protein, starch, etc., which effectively slow down the degradation of polyphenols during heat treatment, mechanical shearing, etc., increase the content of polyphenols in tissue wheat protein, and maintain the structural and efficacy stability of polyphenols. After a series of treatments, sweet potato Sporamin, yam protein, polyphenols and raw materials, the oligopeptides produced by protein decomposition and the soluble dietary fiber produced by dietary fiber decomposition all have antioxidant activity. Under the synergistic effect of these bioactive components, tissue wheat protein has strong antioxidant activity. In addition to antioxidant activity, the above bioactive ingredients also give tissue wheat protein certain physiological activities such as anti-cancer, immunomodulation, prevention of cardiovascular system diseases, and anti-fatigue. In addition, dietary fiber, starch, polyphenols and other components do not have a negative impact on the in vitro efficiency of protein in tissue wheat protein. After high temperature, shearing and fermentation, the protein has a higher in vitro digestibility of protein. On the contrary, after a series of treatments, the content of resistant (digestible) starch increases significantly due to the synergistic treatment of shearing, compounding, fermentation, and magnetic-electric coupling.

[0031] In some embodiments, the preparation method of plant-derived protein is as follows: sweet potato Sporamin protein, yam protein, and kudzu protein are mixed to obtain a protein powder mixture, the protein powder mixture is mixed with an ethanol solution of sodium chloride, and then steamed, and then cooled and homogenized, and centrifuged to obtain the plant-derived protein.

[0032] In this embodiment, the advantage of using sweet potato Sporamin protein, yam protein and kudzu root protein as raw materials to prepare plant-derived protein is that the molecular weight of sweet potato Sporamin protein, yam protein and kudzu root protein is smaller than that of wheat protein (all between 20-30 kDa), which is beneficial to improving the water solubility and gel properties of the product.

[0033] In some embodiments, the mass ratio of sweet potato Sporamin protein, yam protein, and kudzu protein is 0.5-2.0:0.5-2.0:0.5-2.0; the solid-liquid ratio of the protein mixture to the ethanol solution of sodium chloride is 1:3-15; the concentration of sodium chloride in the ethanol solution of sodium chloride is 0.1-1 mol / L; the temperature of the steam treatment is 100-140°C, and the time of the steam treatment is 5-15min; the speed of the homogenization is 25000-28000rpm, and the time of the homogenization is 2-10min.

[0034] Specifically, the preparation method of plant-derived protein is as follows: fresh sweet potato, yam and kudzu are used as raw materials, after washing, peeling and dicing, they are mixed with distilled water at a mass ratio of 1:1 (w / w), and pulped, centrifuged at 5000-10000r / min to collect the supernatant, adjust the pH to 4.0-4.5, and centrifuge at 3000-5000r / min to collect the precipitate to obtain crude protein. The crude protein is dissolved in distilled water at pH 7.0 for 3-5 times, precipitated and purified, and then dissolved in distilled water at pH 7.0 again, and ultrafiltration and concentration are performed for 3-5 times, the ultrafiltration membrane has a molecular weight cutoff of 10-15 kDa, and the final concentrate is freeze-dried to obtain sweet potato Sporamin protein, yam protein and kudzu protein respectively; the sweet potato Sporamin protein, yam protein and kudzu protein are mixed at a weight ratio of 0.5-2.0:0.5-2.0:0.5-2.0 to obtain a protein mixed powder, and the mixed powder is mixed with a 50-80% (v / v) ethanol salt solution with a sodium chloride concentration of 0.1-1.0 mol / L at a weight volume ratio of 1: (3-15) (w / v), and then treated with superheated steam at 100-140°C for 5-15 minutes, cooled to room temperature, homogenized at 25000 rpm for 2-10 minutes, and the precipitate is collected by centrifugation and freeze-dried to obtain the plant-derived protein.

[0035] In the present application, sweet potato Sporamin protein, yam protein and kudzu root protein are synergistically treated with a series of technical processes and then compounded with wheat protein treated with fermentation and irradiation. The protein structure and spatial conformation between the components are destroyed, the relative content of ordered structures such as α-helix and β-folding decreases, and the protein structure becomes looser. In addition, after treatment, the molecular weight of the protein is reduced, especially the wheat protein, while oligopeptides are produced, the number of amino acid residues increases, the charge of the protein increases, and the main chain of the protein or the main chain and the side chain interact through hydrogen bonds, resulting in an increase in the relative content of random coils. The increase in charge leads to an increase in the van der Waals force between protein molecules, which maintains the stability of the flexible conformation of the protein. In short, after pre-treatment, the protein molecules are rearranged, the protein peptide chains are fully extended, and the flexible plasticity of the protein molecules is increased. During the extrusion organization process, it is easier to form a linear fiber structure, thereby improving the fiberization degree of the organized wheat protein, improving the texture properties of the organized wheat protein such as hardness and cohesion, and the edible quality such as freeze-thaw stability and cooking stability.

[0036] In some embodiments, the process of magneto-electric coupled refrigeration is: firstly treating under electromagnetic field conditions, and then treating under single magnetic field conditions.

[0037] In some embodiments, the step of treating under electromagnetic field conditions is: treating for 30-60 min at a magnetic field strength of 10-20 mT, an electric field strength of 20-40 kV, and a temperature of -20 to -10°C; the step of treating under single magnetic field conditions is: treating for 10-30 min at a magnetic field strength of 5-10 mT and a temperature of -20 to -10°C for 3-5 cycles, and then treating for 30-60 min at a magnetic field strength of 10-15 mT and a temperature of -10 to 0°C.

[0038] Specifically, the preparation steps of the protein nutritional powder are as follows: fresh sweet potatoes are washed and peeled, pulped and stirred evenly, and the moisture content is finally adjusted to 80-90% (w / w), and then dry yeast is added at a mass ratio of 0.5-1.0% (w / w) based on the dry weight of the pulp, and then mixed evenly and fermented at 20-30°C for 12-20h, and then stirred evenly and fermented at 25-35°C for 20-40h, the fermented liquid is centrifuged to collect the precipitate, and dried at 40-50°C to a moisture content of less than 8%, and crushed through a 100-mesh sieve for standby use to obtain sweet potato fermented powder; The plant-derived protein-mulberry leaf powder complex and the sweet potato fermented powder are mixed in a weight ratio of 100:10-20, and after being fully mixed, water is added and stirred to form a homogenate with a moisture content of 40-65% (w / w). The homogenate is subjected to single-screw extrusion treatment (feeding speed 2-10kg / min, screw speed 180-250r / min, extrusion temperature 50-130°C), and then treated in a magnetoelectric coupling refrigerator. The treatment steps are as follows: first, the homogenate is treated under electromagnetic field conditions (magnetic field strength 10-20mT, electric field strength 20-40kV, temperature -20 ~ -10℃ conditions for 30-60min), then treated under single magnetic field conditions (magnetic field strength 5-10mT, temperature -20 ~ -10℃ conditions for 10-30min for 3-5 cycles, and then treated under magnetic field strength 10-15mT, temperature -10~0℃ conditions for 30-60min), and then freeze-dried to obtain protein nutrient powder.

[0039] In some embodiments, the fermentation step is: inoculating a suspension of red koji enzyme spores into a suspension of wheat protein, and fermenting at 25-35° C. for 10-20 hours to obtain a fermentation liquid; the concentration of the red koji enzyme spore suspension is 6-9×10 6 / mL; the irradiation intensity is 1-6kGy.

[0040] Specifically, the preparation steps of the modulated wheat protein are as follows: the wheat protein is uniformly mixed with distilled water at a mass volume ratio of 1:5-10 g / mL to obtain a wheat protein suspension, and a red koji enzyme spore suspension is inoculated at a volume ratio of 0.5-2.0% (v / v), and fermented at 25-35°C for 10-20 hours, wherein the concentration of the red koji enzyme spore suspension is 6-9×10 6 / mL, the fermentation liquid was irradiated with 1-6kGy and freeze-dried to obtain the modulated wheat protein In some embodiments, the mass ratio of the protein nutritional powder, the modulated wheat protein and the acorn starch is 20-30:80-120:5-15.

[0041] In some embodiments, the process parameters of twin-screw extrusion are: barrel temperature 120-180° C., screw speed 150-350 r / min; and the moisture content of the mixture is 55-65 wt %.

[0042] The twin-screw extrusion process of the present application is a high-moisture twin-screw extrusion process.

[0043] The present solution is further described below through specific embodiments.

[0044] Example 1 A method for preparing textured wheat protein comprises the following steps: The preparation methods of sweet potato Sporamin protein, yam protein and kudzu root protein are as follows: fresh sweet potato, yam and kudzu root are used as raw materials, washed, peeled and diced, and then mixed with distilled water at a mass ratio of 1:1 (w / w) and pulped, and the supernatant is collected by centrifugation at 10000r / min, the pH of the sweet potato supernatant is adjusted to 4.2, the pH of the yam supernatant is adjusted to 4.5, and the pH of the kudzu root supernatant is adjusted to 4.4, and then the precipitates are collected by centrifugation at 3000r / min to obtain crude protein, and the crude protein is purified by dissolving in distilled water at pH 7.0 for 5 times, precipitating and other purification treatments, and then dissolved in distilled water at pH 7.0 again, and concentrated by ultrafiltration for 3 times, and the ultrafiltration membrane cutoff molecular weight of the sweet potato protein solution is 12kDa, and the ultrafiltration membrane cutoff molecular weight of the yam protein solution is 10 kDa, the molecular weight cutoff of the ultrafiltration membrane of the pueraria protein solution is 15kDa, and the final concentrated solution is freeze-dried to obtain sweet potato Sporamin protein, yam protein, and pueraria protein respectively; the sweet potato Sporamin protein, yam protein, and pueraria protein are mixed at a weight ratio of 2.0:1.2:0.5 to obtain a protein mixed powder, and it is mixed with a 0.2mol / L NaCl concentration 60% ethanol (v / v) salt solution at a weight volume ratio of 1:10 (w / v), and treated with superheated steam at 120°C for 10min, cooled to room temperature, and homogenized at 25000rpm for 3min, and the precipitate is collected by centrifugation and freeze-dried to obtain the plant-derived protein; The leaves and stem tips within 10 cm of the top of the mulberry twigs were collected, washed and removed, and then soaked in a color-protecting solution at room temperature for 30 minutes, then drained and treated under saturated steam at 105°C for 60 seconds, then dried with hot air at 42°C to a moisture content of less than 8%, crushed and passed through a 100-mesh sieve for later use, the concentrations of citric acid and Vc in the color-protecting solution were 0.10% (w / v) and 0.10% (w / v), respectively, to obtain mulberry leaf powder; the plant-derived protein and mulberry leaf powder were mixed at a weight ratio of 100:15, the mixture was fully mixed with a citric acid ethanol (65%, v / v) solution with a pH of 4.5 at a weight volume ratio of 1:20 (w / v), ultrasonically treated at room temperature with an ultrasonic power of 350W and a frequency of 55kHz for 10 minutes, and then treated twice at a microfluidization pressure of 200Mpa, the treated solution was stirred and placed at 30°C for 18 hours, and then the precipitate was collected by centrifugation and freeze-dried to obtain a plant-derived protein-mulberry leaf powder complex; After washing and peeling the fresh sweet potatoes, they were pulped and stirred evenly, and the moisture content was finally adjusted to 90% (w / w). Dry yeast was then added at a mass ratio of 0.6% (w / w) based on the dry weight of the pulp, and the mixture was mixed evenly and fermented at 20°C for 15 hours. The mixture was then stirred evenly and fermented at 25°C for 25 hours. The fermented liquid was centrifuged and the precipitate was collected and dried at 40°C to a moisture content of less than 8%, and then crushed and passed through a 100-mesh sieve for later use to obtain sweet potato fermentation powder. The plant-derived protein-mulberry leaf powder complex was mixed with the sweet potato fermentation powder at a weight ratio of 100:18, and water was added and stirred to prepare a homogenate with a moisture content of 45% (w / w). The slurry is subjected to single-screw extrusion treatment, and the single-screw extrusion process parameters are: feed speed 8kg / min, screw speed 200r / min, extrusion temperature 120℃, and then treated in a magnetoelectric coupling refrigerator. The steps of magnetoelectric coupling refrigeration treatment are: firstly, the magnetic field strength is 15mT, the electric field strength is 35kV, and the temperature is -15℃ for 35min, and then only the magnetic field treatment is used for 4 cycles, and the single magnetic field treatment parameters are the magnetic field strength of 8mT, the temperature is -20℃ for 15min, and then the magnetic field strength is 12mT, the temperature is -2℃ for 40min, and finally freeze-dried to obtain protein nutrition powder; Wheat protein was mixed with distilled water at a mass volume ratio of 1:6 g / mL to obtain a wheat protein suspension, and a spore suspension of red koji enzyme was inoculated at a volume ratio of 1.0% (v / v) and fermented at 28°C for 15 h. The concentration of the spore suspension of red koji enzyme was 6×10 6 / mL, the fermentation liquid was irradiated with 5kGy and then freeze-dried to obtain the modulated wheat protein; The protein nutrient powder, modulated wheat protein and acorn starch were mixed in a mass ratio of 25:110:10, the moisture content was adjusted to 60%, and the structured wheat protein was obtained by high-moisture twin-screw extrusion at a barrel temperature of 160°C and a screw speed of 300 r / min.

[0045] Example 2 A method for preparing textured wheat protein comprises the following steps: Fresh sweet potato, yam and kudzu root were used as raw materials. After washing, peeling and dicing, they were mixed with distilled water at a mass ratio of 1:1 (w / w), and the supernatant was collected by centrifugation at 8000r / min. The pH of the sweet potato supernatant was adjusted to 4.4, the pH of the yam supernatant was adjusted to 4.2, and the pH of the kudzu root supernatant was adjusted to 4.5. The precipitates were collected by centrifugation at 4000r / min to obtain crude protein. The crude protein was purified by dissolving in distilled water at pH 7.0 for 4 times, precipitation, etc., and then dissolved in distilled water at pH 7.0 again, and concentrated by ultrafiltration for 4 times. The ultrafiltration membrane cutoff molecular weight of the sweet potato protein solution is 10 kDa, the ultrafiltration membrane cutoff molecular weight of the yam protein solution is 15 kDa, and the ultrafiltration membrane cutoff molecular weight of the kudzu protein solution is 12 kDa. The final concentrated solution is freeze-dried to obtain sweet potato Sporamin protein, yam protein, and kudzu protein respectively; the sweet potato Sporamin protein, yam protein, and kudzu protein are mixed at a weight ratio of 1.0:0.8:1.6 to obtain a protein mixed powder, and it is mixed with a 0.5 mol / L 80% ethanol (v / v) salt solution at a weight volume ratio of 1:15 (w / v), and treated with superheated steam at 110°C for 12 minutes, cooled to room temperature, homogenized at 25000 rpm for 5 minutes, and the precipitate is collected by centrifugation and freeze-dried to obtain plant-derived protein; The leaves and stem tips within 10 cm of the top of the mulberry twigs were collected, washed and impurities were removed, and then soaked in a color-protecting solution at room temperature for 45 minutes, then drained and treated under saturated steam at 108°C for 75 seconds, then dried with hot air at 48°C to a moisture content of less than 8%, crushed and passed through a 100-mesh sieve for standby use, the concentrations of citric acid and Vc in the color-protecting solution were 0.08% (w / v) and 0.12% (w / v), respectively, to obtain mulberry leaf powder; the plant-derived protein powder and the mulberry leaf powder were mixed at a weight ratio of 100:18, the mixture was fully mixed with a citric acid ethanol (70%, v / v) solution with a pH of 5.0 at a weight volume ratio of 1:25 (w / v), and ultrasonically treated at room temperature with an ultrasonic power of 400W and a frequency of 45kHz for 15 minutes, and then treated once at a microfluidization pressure of 220Mpa, the treated solution was stirred and placed at 40°C for 15 hours, and then the precipitate was collected by centrifugation and freeze-dried to obtain a plant-derived protein-mulberry leaf powder complex; After washing and peeling the fresh sweet potatoes, the mixture was pulped and stirred evenly, and the moisture content was finally adjusted to 80% (w / w). Dry yeast was then added at a mass ratio of 1.0% (w / w) based on the dry weight of the pulp, and the mixture was mixed evenly and fermented at 25°C for 20 hours. The mixture was then stirred evenly and fermented at 30°C for 35 hours. The fermented liquid was centrifuged and precipitated, and dried at 45°C to a moisture content of less than 8%, and then crushed and passed through a 100-mesh sieve for later use to obtain sweet potato fermented powder. The plant-derived protein-mulberry leaf powder complex was mixed with the sweet potato fermented powder at a weight ratio of 100:12, and water was added and stirred to obtain a mixture with a moisture content of 55%. The homogenate is subjected to single screw extrusion, and the process parameters of the single screw extrusion are: feed speed 5kg / min, screw speed 220r / min, extrusion temperature 100℃, and then treated in a magnetoelectric coupling refrigerator. The steps of magnetoelectric coupling refrigeration are: firstly, the homogenate is treated at a magnetic field strength of 18mT, an electric field strength of 30kV, and a temperature of -18℃ for 50min, then, the homogenate is treated at a single magnetic field strength of 5mT and a temperature of -10℃ for 20min, then, the homogenate is treated at a single magnetic field strength of 15mT and a temperature of -8℃ for 50min, and then, freeze-dried to obtain a protein nutrition powder; Wheat protein was mixed with distilled water at a mass volume ratio of 1:8 g / mL to obtain a wheat protein suspension, and then inoculated with a red koji enzyme spore suspension at a volume ratio of 1.8% (v / v). The mixture was fermented at 30°C for 12 h. The concentration of the red koji enzyme spore suspension was 7×10 6 / mL, the fermentation liquid was irradiated with 4kGy and then freeze-dried to obtain the modulated wheat protein; The protein nutrient powder, modulated wheat protein and acorn starch were mixed in a mass ratio of 20:120:12, and the moisture content was adjusted to 55% (w / w). The mixture was extruded by a high-moisture twin-screw extruder at a barrel temperature of 150°C and a screw speed of 260 r / min to obtain the textured wheat protein.

[0046] Example 3 A method for preparing textured wheat protein comprises the following steps: Fresh sweet potato, yam and kudzu root were used as raw materials. After washing, peeling and dicing, they were mixed with distilled water in a mass ratio of 1:1 (w / w) and pulped. The supernatants were collected by centrifugation at 6000r / min. The pH of the sweet potato supernatant was adjusted to 4.5, the pH of the yam supernatant was adjusted to 4.4, and the pH of the kudzu root supernatant was adjusted to 4.2. The precipitates were collected by centrifugation at 5000r / min to obtain crude protein. The crude protein was purified by dissolving in distilled water at pH 7.0 for 3 times, precipitating and other purification treatments, and then dissolved in distilled water at pH 7.0 again, and ultrafiltration and concentration treatment was performed for 5 times. The ultrafiltration membrane cutoff molecular weight of the sweet potato protein solution was 15 kDa, the ultrafiltration membrane cutoff molecular weight of the yam protein solution was 12 kDa, and the ultrafiltration membrane cutoff molecular weight of the pueraria protein solution was 10 kDa. The final concentrate was freeze-dried to obtain sweet potato Sporamin protein, yam protein, and pueraria protein, respectively; the sweet potato Sporamin protein, yam protein, and pueraria protein were mixed at a weight ratio of 0.5:1.8:0.9 to obtain a protein mixed powder, and the mixture was mixed with a 50% ethanol (v / v) salt solution with a NaCl concentration of 0.8 mol / L at a weight volume ratio of 1:8 (w / v), and treated with superheated steam at 130°C for 8 minutes, cooled to room temperature, homogenized at 25000 rpm for 8 minutes, and the precipitate was collected by centrifugation and freeze-dried to obtain plant-derived protein; The leaves and stem tips within 10 cm of the top of the mulberry twigs were collected, washed and removed, and then soaked in a color-protecting solution at room temperature for 25 minutes, then drained and treated under saturated steam at 110°C for 45 seconds, then dried with hot air at 45°C to a moisture content of less than 8%, crushed and passed through a 100-mesh sieve for standby use, the concentrations of citric acid and Vc in the color-protecting solution were 0.05% (w / v) and 0.08% (w / v), respectively, to obtain mulberry leaf powder; the plant-derived protein powder was mixed with the mulberry leaf powder at a weight ratio of 100:12, the mixture was fully mixed with a citric acid ethanol (75%, v / v) solution with a pH of 5.5 at a weight volume ratio of 1:18 (w / v), ultrasonically treated at room temperature with an ultrasonic power of 280W and a frequency of 35kHz for 25 minutes, then treated at a microjet pressure of 180Mpa for 3 times, the treated solution was stirred and placed at 50°C for 12 hours, then centrifuged to collect the precipitate, and freeze-dried to obtain a plant-derived protein-mulberry leaf powder complex; After washing and peeling the fresh sweet potatoes, they were pulped and stirred evenly, and the moisture content was finally adjusted to 85% (w / w). Then, based on the dry weight of the pulp, dry yeast was added at a mass ratio of 0.8% (w / w), mixed evenly, and fermented at a temperature of 30°C for 18 hours, and then stirred evenly and fermented at 32°C for 30 hours. The fermented liquid was centrifuged and precipitated, and dried at 50°C to a moisture content of less than 8%, crushed and passed through a 100-mesh sieve for later use, and sweet potato fermentation powder was obtained; the plant-derived protein-mulberry leaf powder complex was mixed with the sweet potato fermentation powder at a weight ratio of 100:15, and water was added and stirred to prepare a mixture with a moisture content of 60% (w / w). homogenate, the homogenate is subjected to single-screw extrusion treatment, the feed rate of the single-screw extrusion is 10kg / min, the screw speed is 250r / min, the extrusion temperature is 90°C, and then treated in a magnetoelectric coupling refrigerator, the steps of the magnetoelectric coupling refrigeration treatment are: first, treat at a magnetic field strength of 20mT, an electric field strength of 25kV, and a temperature of -12°C for 45min, and then only use the magnetic field treatment cycle for 3 times, the single magnetic field treatment parameters are a magnetic field strength of 6mT, a temperature of -15°C for 25min, and then a magnetic field strength of 10mT, a temperature of -5°C for 60min, and then freeze-dry to obtain a protein nutrition powder; Wheat protein was mixed with distilled water at a mass volume ratio of 1:5 g / mL to obtain a wheat protein suspension, and then inoculated with a red koji enzyme spore suspension at a volume ratio of 1.2% (v / v). The mixture was fermented at 32°C for 18 h. The concentration of the red koji enzyme spore suspension was 8 × 10 6 / mL, the fermentation liquid was irradiated with 3kGy and then freeze-dried to obtain the modulated wheat protein; The protein nutrient powder, modulated wheat protein and acorn starch were mixed in a mass ratio of 28:90:15, and the moisture content was adjusted to 62% (w / w). The mixture was extruded by a high-moisture twin-screw extruder at a barrel temperature of 120°C and a screw speed of 220 r / min to obtain the textured wheat protein.

[0047] Comparative Example 1 A method for preparing textured wheat protein, the other contents of which are the same as those of Example 2, except that no plant-derived protein is added.

[0048] Comparative Example 2 A method for preparing textured wheat protein, the other contents are the same as those of Example 2, except that mulberry leaf powder is not added.

[0049] Comparative Example 3 A method for preparing textured wheat protein, the other contents of which are the same as those of Example 2, except that no sweet potato baking powder is added.

[0050] Comparative Example 4 A method for preparing textured wheat protein, the other contents of which are the same as those of Example 2, except that the protein mixed powder is used as plant-derived protein.

[0051] Comparative Example 5 A method for preparing textured wheat protein, the other contents of which are the same as those of Example 2, except that a direct mixture of plant-derived protein powder and mulberry leaf powder is used to replace the plant-derived protein powder-mulberry leaf powder complex.

[0052] Comparative Example 6 A method for preparing textured wheat protein, the other contents of which are the same as those of Example 2, except that a mixture of a plant-derived protein-mulberry leaf powder complex and sweet potato fermented powder is used to replace the protein nutrient powder.

[0053] Comparative Example 7 A method for preparing textured wheat protein, the other contents of which are the same as those of Example 2, except that wheat protein is substituted for modulated wheat protein.

[0054] Comparative Example 8 A method for preparing textured wheat protein, the other contents of which are the same as those of Example 2, except that the wheat protein is not fermented.

[0055] Comparative Example 9 A method for preparing textured wheat protein, the other contents of which are the same as those of Example 2, except that corn starch is used instead of acorn starch.

[0056] Comparative Example 10 A method for preparing textured wheat protein, the other contents are the same as those of Example 2, except that the high-moisture twin-screw extrusion is adjusted to single-screw extrusion, and the process parameters are: material moisture content 27%, screw speed 300r / min, extrusion temperature 130°C.

[0057] Comparative Example 11 A method for preparing textured wheat protein, the other contents are the same as those of Example 2, except that the high-moisture twin-screw extrusion is adjusted to low-moisture twin-screw extrusion, and the process parameters are: material moisture content 30%, screw speed 260r / min, extrusion temperature 170°C.

[0058] Test and Evaluation The fiberization degree, elasticity, hardness, chewiness, freeze-thaw stability, cooking loss rate, antioxidant activity, in vitro digestibility of protein, protein bioavailability, protein amino acid score and other indicators of the textured wheat protein prepared in the above Examples 1-3 and Comparative Examples 1-11 were measured. The fiberization degree, hardness, elasticity, cohesion and chewiness were measured and calculated using a texture analyzer (TA.XT.plus, STABLE MICRO SYSTEMS). The results are shown in Tables 1 and 2.

[0059] The sample pretreatment method is: soak different tissue wheat proteins in distilled water at room temperature for 60 minutes, wherein the moisture content of the tissue wheat protein of comparative example 10-11 is controlled to 50%.

[0060] The method for determining the fiberization degree is as follows: the fiberization degree of tissue wheat protein is analyzed using a single downward pressure mode (A / MORS probe), the operating parameters are: front, middle and back speeds are 5, 1, and 10 mm / s, the trigger force is 10 g, and it is sheared to 75% of its original height in the vertical (relative to the stretching direction of the tissue wheat protein fiber) and parallel directions, and recorded as the vertical hardness and parallel hardness respectively. The ratio is expressed as the fiberization degree of the sample.

[0061] Hardness (g), elasticity, cohesion (%), and chewiness (g) were measured using a texture analyzer in TPA full texture mode (p / 36R probe). The specific method was as follows: front, middle, and back speeds were 5, 1, and 5 mm / s, respectively, the trigger force was 5 g, the compression was 50%, and the dwell time was 5 s; The freeze-thaw stability (%) is determined by taking a certain amount of processed textured wheat protein, freezing it at -30°C for 24 hours, thawing it naturally, repeating the freezing and thawing process three times, and then measuring the fibrosis again. Freeze-thaw stability (%) = 100% × fibrosis before freezing ÷ fibrosis after freezing.

[0062] Cooking stability (%): Take a certain amount of processed textured wheat protein, place it in boiling water and cook for 30 minutes, drain the water, control the moisture content to 50%, and measure the fiber content. Cooking stability (%) = 100% × fiber content before cooking ÷ fiber content after cooking.

[0063] Oligopeptide content (%): Take a certain amount of treated tissue wheat protein particles and mix them with distilled water. After pulping and homogenization, stir and centrifuge to collect the supernatant, filter through a membrane with a molecular weight cutoff of 1000Da, collect the filtrate, and then filter through a membrane with a molecular weight cutoff of 200Da, collect the concentrate, make a standard curve with bovine serum albumin, and determine the oligopeptide content by the biuret method. Finally, calculate the oligopeptide content in the tissue wheat protein (dry basis). Total phenol content (mgCAE / 100g): Chlorogenic acid (CAE) was selected as the standard to prepare the standard curve. The total phenol content in tissued wheat protein was determined by the Folin-phenol method. The total phenol content results were recorded as CAE equivalent per 100g sample dry weight.

[0064] Soluble dietary fiber content (%): The soluble dietary fiber content in textured wheat protein (dry weight) was determined using the method in national standard GB 5009.88-2023.

[0065] Resistant starch content (%): The sample was hydrolyzed by amylase, saccharifying enzyme and trypsin, and the total amount of glucose produced after 20min and 120min of hydrolysis was measured respectively. The total amount of hydrolyzed starch was calculated based on this. The resistant starch content was obtained by subtracting the total amount of hydrolyzed starch from the total starch content.

[0066] Antioxidant activity: The antioxidant activity of textured wheat protein was expressed by its reactive oxygen radical scavenging capacity (ORAC value), which was determined by fluorescence spectrophotometry. The ORAC value of instant rice was calculated using water-soluble vitamin E (Trolox) as a reference and the unit was μmol TE / g DW.

[0067] In vitro digestibility of protein (%): The in vitro digestibility of textured wheat protein was determined by the two-step digestion method of gastric-trypsin. In vitro digestibility of protein (%) = 100% × (total protein content of sample - undigested protein content) ÷ total protein content of sample.

[0068] Table 1 Structure and edible quality of textured wheat protein

[0069] Table 2 Nutritional and functional properties of textured wheat protein

[0070] Through the analysis of the results of Examples 1-3 and Comparative Examples 1-11 embodied in Example 4 above, it can be seen that in the process of preparing organized wheat protein, in addition to the main raw material wheat protein, proteins such as sweet potato Sporamin protein, yam protein, kudzu protein, and raw materials such as mulberry leaf powder, sweet potato whole powder, and acorn starch are added, and a series of technical processes such as ethanol salt solution, superheated steam, ultrasound combined with microfluidics, fermentation, extrusion combined with magnetoelectric coupling, etc. are used to collaboratively process other raw materials except acorn starch. After treatment, the molecular size of dietary fiber and starch is reduced, soluble dietary fiber and resistant starch are produced, polyphenols are fully released and combined with proteins and polysaccharides to improve the structural and functional stability of polyphenols during processing, the degree of protein disorder is increased, and the conformation is loose. After the charged soluble dietary fiber, polyphenols and starch are compounded with proteins, the protein conformation is maintained and stabilized by hydrogen bonds and van der Waals forces between the complexes, and the hydration performance and gel performance of the raw materials are improved after treatment, thereby improving the structure and edible quality of organized wheat protein made with this as raw material. Compared with Example 2, the fiberization degree of Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Example 5, and Comparative Example 6 decreased by 27.87%, 11.89%, 31.97%, 24.18%, 21.72%, and 28.28%, respectively. The wheat protein of the present application is subjected to fermentation combined with irradiation modulation treatment, the protein structure and spatial conformation are destroyed, the protein degradation leads to an increase in the number of amino acid residues and an increase in the amount of charge on the protein, the hydrogen bonding between the protein peptide chains leads to an increase in the relative content of random coils, and the increase in the amount of charge leads to an increase in the van der Waals force between protein molecules, which maintains the stability of the flexible conformation of the protein. In the process of extrusion organization, the protein is more likely to form a linear fiber structure, thereby improving the fiberization degree of the organized wheat protein, and improving the texture characteristics of the organized wheat protein such as hardness and cohesion, and the edible quality such as freeze-thaw and cooking stability. Compared with implementation 2, the fiberization degree of comparative example 7 and comparative example 8 decreased by 37.70% and 32.79% respectively; the hardness increased by 17.63% and 11.19% respectively; the chewiness decreased by 11.98% and 15.29% respectively; the freeze-thaw stability decreased by 32.58% and 20.29% respectively. Under the high temperature and high shear force of high-moisture twin-screw extrusion, the protein peptide chain of the tissue wheat protein of the present application is fully unfolded, the glycosidic bonds in dietary fiber and starch are broken or ionized under the action of water molecules, the charge amount increases, and dietary fiber, starch, polyphenols and protein form complexes through non-covalent or covalent interactions, which promotes cross-linking between proteins and rearrangement of protein molecules, improves the fiberization degree of tissue wheat protein, and improves the texture characteristics and edible qualities such as freeze-thaw and cooking stability.Compared with Example 2, the fiberization degree of Comparative Example 9, Comparative Example 10, and Comparative Example 11 decreased by 20.49%, 51.23%, and 38.93%, respectively, the hardness increased by 4.75%, 22.71%, and 31.86%, respectively, the chewiness decreased by 19.83%, 22.31%, and 11.57%, respectively, and the cooking stability decreased by 30.31%, 48.91%, and 42.72%, respectively. The polyphenol components in the mulberry leaf powder of the present application are subjected to a series of treatments to form a complex with dietary fiber, protein, starch, etc., which effectively slows down the degradation of polyphenols during heat treatment, mechanical shearing, etc., increases the polyphenol content in the organized wheat protein, and maintains the structure and efficacy stability of polyphenols. Sweet potato Sporamin, yam protein, polyphenols, oligopeptides produced by protein decomposition, soluble dietary fiber produced by dietary fiber decomposition, and other biologically active components all have antioxidant activity. Under the synergistic effect of these biologically active components, the organized wheat protein has a strong antioxidant activity. In addition, dietary fiber, starch, polyphenols and other components did not have a negative impact on the in vitro efficiency of protein in the organized wheat protein. After high temperature, shearing and fermentation, the protein had a higher in vitro digestibility of protein. On the contrary, after a series of treatments, the starch was significantly increased due to the synergistic treatments of shearing, fermentation, magnetic coupling and compounding. The results of Example 1-3 showed that the fiberization degree of the organized wheat protein was above 1.87, the chewiness was 2.26×104g, the freeze-thaw stability was above 85.17%, the cooking stability was above 70.63%, the total phenol content was above 91.26mgCAE / 100g, the soluble dietary fiber content was above 6.09%, the resistant starch content was above 5.52%, the oligopeptide content was above 5.56%, the antioxidant activity was 12.19 μmol TE / g DW, and the in vitro digestibility of protein was 78.32%.

[0071] The present invention effectively ensures the fiberization degree of the tissue wheat protein product, optimizes the high-moisture twin-screw extrusion process, optimizes the structural characteristics and cooking quality of the tissue wheat protein, improves its protein digestibility and utilization rate, enhances its antioxidant activity, and gives it the functional characteristics of enhancing immunity, preventing cardiovascular system diseases, and anti-cancer, etc., provides high-quality tissue protein raw materials for the production of high-quality plant protein meat products, and also provides a reference for the high-value utilization of wheat protein and the development of nutritional functional tissue protein.

[0072] The above are only preferred specific implementations of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily conceived by any technician familiar with the technical field within the technical scope disclosed by the present invention should be covered within the protection scope of the present invention.

Claims

1. A method for preparing textured wheat protein, characterized in that: The following steps are involved: The slurry containing the plant-derived protein-mulberry leaf powder complex and the sweet potato fermented powder is subjected to a magnetic-electric coupling cold storage treatment to obtain a protein nutritional powder; Fermenting and irradiating a suspension of wheat protein to obtain modulated wheat protein; The protein nutrition powder, the modulated wheat protein and the acorn starch are mixed and dispersed in water to obtain a mixture, and then subjected to double-screw extrusion to obtain the textured wheat protein.

2. The method for preparing textured wheat protein according to claim 1, characterized in that: The preparation method of the plant-derived protein-mulberry leaf powder complex is as follows: the plant-derived protein and mulberry leaf powder are mixed and dispersed in a citric acid ethanol solution, and then ultrasonic treatment and microfluidization treatment are performed in sequence, and then heating and stirring, solid-liquid separation are performed to obtain the plant-derived protein-mulberry leaf powder complex.

3. The method for preparing textured wheat protein according to claim 2, characterized in that: The mass ratio of the plant-derived protein to the mulberry leaf powder is 100:10-20; the pH value of the ethanol solution of citric acid is 4-6, and the volume concentration of the ethanol solution of citric acid is 50-75%; the solid-liquid ratio of the mixture of the plant-derived protein and mulberry leaf powder to the ethanol solution of citric acid is 1:10-30; the temperature of the ultrasound is 20-30°C, the power of the ultrasound is 200-500W, the frequency of the ultrasound is 20-60kHz, and the time of the ultrasound is 5-30min; the pressure of the microjet is 150-250Mpa; and the temperature of the heating and stirring is 30-50°C.

4. The method for preparing textured wheat protein according to claim 1, characterized in that: The preparation method of the plant-derived protein is as follows: sweet potato Sporamin protein, yam protein and kudzu root protein are mixed to obtain a protein powder mixture, the protein powder mixture is mixed with an ethanol solution of sodium chloride, and then subjected to steam treatment, and then cooled and homogenized, and centrifuged to obtain the plant-derived protein.

5. The method for preparing textured wheat protein according to claim 4, characterized in that: The mass ratio of the sweet potato Sporamin protein, the yam protein and the kudzu protein is 0.5-2.0:0.5-2.0:0.5-2.0; the solid-liquid ratio of the protein powder mixture to the sodium chloride ethanol solution is 1:3-15; the concentration of sodium chloride in the sodium chloride ethanol solution is 0.1-1 mol / L; the temperature of the steam treatment is 100-140°C, and the time of the steam treatment is 5-15min; the speed of the homogenizer is 25000-28000rpm, and the homogenization time is 2-10min.

6. The method for preparing textured wheat protein according to claim 1, characterized in that: The process of magneto-electric coupling refrigeration is: firstly treat under electromagnetic field conditions, and then treat under single magnetic field conditions.

7. The method for preparing textured wheat protein according to claim 6, characterized in that: The step of treating under electromagnetic field conditions is: treating for 30-60 minutes under the conditions of magnetic field strength of 10-20mT, electric field strength of 20-40kV, and temperature of -20 ~ -10°C; the step of treating under single magnetic field conditions is: treating for 10-30 minutes under the conditions of magnetic field strength of 5-10mT, temperature of -20 ~ -10°C, the number of cycles is 3-5 times, and then treating for 30-60 minutes under the conditions of magnetic field strength of 10-15mT, temperature of -10~0°C.

8. The method for preparing textured wheat protein according to claim 1, characterized in that: The fermentation step comprises: inoculating a suspension of red koji enzyme spores into a suspension of wheat protein, and fermenting at 25-35° C. for 10-20 hours to obtain a fermentation liquid; the concentration of the red koji enzyme spore suspension is 6-9×10 6 The irradiation intensity is 1-6 kGy.

9. The method for preparing textured wheat protein according to claim 1, characterized in that: The mass ratio of the protein nutrition powder, the modulated wheat protein and the acorn starch is 20-30:80-120:5-15.

10. The method for preparing textured wheat protein according to claim 1, characterized in that: The process parameters of the twin-screw extrusion are: barrel temperature 120-180° C., screw speed 150-350 r / min; and the moisture content of the mixture is 55-65wt%.

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