A method for preparing a textured protein using tgase modified peanut protein and vital wheat gluten
By combining TG enzyme-modified peanut protein with gluten powder and utilizing high-moisture extrusion technology, the problem of poor gelation of peanut protein was solved, resulting in improved texture and structure of the textured protein and expanding its application potential.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- HENAN UNIVERSITY OF TECHNOLOGY
- Filing Date
- 2026-03-16
- Publication Date
- 2026-07-03
AI Technical Summary
Peanut protein has poor gelation properties, making it difficult to form a good fibrous structure. This results in soft textured proteins with low texture. Existing methods also lead to insufficient and difficult-to-control enzymatic reactions at high temperatures.
Texturized protein was prepared by freeze-drying a mixture of TG enzyme-modified peanut protein and gluten powder, followed by high-moisture extrusion. The extrusion conditions were controlled to achieve controlled cross-linking of the protein.
It significantly improves the texture, hardness, and elasticity of textured protein, forming textured protein with a smooth surface and rich internal fibrous structure, thus expanding the application range of peanut protein.
Smart Images
Figure CN122326701A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food technology, specifically relating to a method for preparing textured protein using TG enzyme-modified peanut protein and gluten. Background Technology
[0002] With increasing health awareness, the demand for protein, one of the three major nutrients for the human body, is constantly rising. People's daily protein needs mainly come from animal and plant proteins. Plant proteins are an important source of protein due to their nutritional value, low-carbon production, and efficient resource utilization. Plant-based textured proteins are products obtained by processing plant proteins through extrusion and other methods, providing a texture similar to animal meat. Plant-based textured proteins have attracted widespread attention due to their high nutritional value and good functional properties. Currently, plant-based textured proteins mainly rely on legume proteins such as soybeans and peas, while peanut protein, as a byproduct of oil processing, is widely available, but its application in the field of plant-based textured proteins still needs further exploration.
[0003] Peanut protein boasts nutritional value comparable to animal protein and possesses a pleasant aroma, making it a potentially exploitable protein resource. However, due to its poor gelling properties, peanut protein has a soft texture when textured, making it difficult to form a good fibrous structure. The characteristics of plant protein raw materials are a crucial factor affecting the quality of textured proteins. Therefore, modifying the molecular structure of peanut protein is an important means to improve the quality of textured products, especially fiber strength.
[0004] Protein blending and protein modification techniques can effectively improve the quality of textured proteins. Transglutaminase (TG enzyme) can catalyze cross-linking reactions between or within protein molecules, altering the degree of protein aggregation and thus regulating the formation of textured protein fibrous structures. There has been some research on the application of TG enzyme in the preparation of high-moisture plant-based textured protein (Sun Z, Zhang W, Zhang F, et al. Physicochemical modulation of soy-hemp-wheat protein meat analogues prepared by high-moisture extrusion using transglutaminase [J]. Food Research International, 2025, 208, 116229-116229; Zhang J, Chen Q, Liu L, et al. High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanism of the process forming a fibrous structure [J]. Food Hydrocolloids, 2020, 112: 106346; Liu Xiao, Qin Jianxin, Li Jianghua, et al. Effects of transglutaminase on the structure and digestibility of high-moisture pea protein extrudate [J]. Food Science, 2023, 44(5): (1-8) These methods mostly use an extruder as the reactor, where the enzymatic reaction and extrusion occur simultaneously. This method is simple to operate, but since the enzymatic reaction occurs inside the extruder barrel, there may be problems such as high temperature causing enzyme inactivation and insufficient enzymatic reaction, which is not conducive to controlling the conditions of the enzymatic reaction and makes it difficult to achieve controlled modification of protein structure by TG enzymes. Summary of the Invention
[0005] To address the issues of softness and low texture in peanut textured protein, this invention provides a method for preparing textured protein by first modifying peanut protein and gluten with TG enzyme followed by high-moisture extrusion, aiming to expand the application of peanut protein in food production.
[0006] The technical solution of the present invention is as follows:
[0007] A method for preparing textured protein using TG enzyme-modified peanut protein and gluten powder includes the following steps:
[0008] Step 1: Mix peanut protein powder and gluten powder with water, then add TG enzyme, inactivate the enzyme after reaction, and freeze dry to obtain freeze-dried protein powder.
[0009] Step 2: Extrude the obtained freeze-dried protein powder with high moisture content to obtain textured protein.
[0010] In a further embodiment, in step 1, when peanut protein powder and gluten are mixed, the gluten accounts for 10% to 30% of the total protein powder mass, and the TG enzyme added is 0.25% to 2% of the total protein powder mass. The material-to-liquid ratio of total protein powder to water is 1:10 to 1:4 g / mL. The total protein powder refers to both peanut protein powder and gluten. The reaction temperature is 40 to 55°C, and the reaction time is 2 to 3 hours. Preferably, after freeze-drying, the mixture is pulverized through an 80-mesh sieve.
[0011] As a preferred embodiment, in step 1, when peanut protein powder and gluten powder are mixed, the mass of gluten powder accounts for 10% to 20% of the total protein powder mass, and the amount of TG enzyme added is 0.5% of the total protein powder mass.
[0012] In a further embodiment, step 2 involves using a twin-screw extruder for extrusion, wherein the screws of the twin-screw extruder rotate in the same direction and have a diameter of 25-35 mm.
[0013] During extrusion, the barrel temperature of the extruder is 25~35°C, 50~70°C, 80~100°C, 130~150°C, 150~170°C, and 160~180°C in zones one through six, respectively, while the cooling die temperature is 50~70°C. The feed rate during extrusion is 9~12 kg / h, the water rate is 8~15 kg / h, and the material moisture content is controlled at 45%~55%. The extruder screw speed is 350~450 rpm.
[0014] This invention provides textured protein produced using the above method, with significantly improved texture. Specifically, the prepared textured protein has a texture of 1.50~1.80, a hardness of 16~21 kg, an elasticity of 93~99, a chewiness of 12~17 kg, and an L* value of 62~64. This invention improves the fiber content of textured protein made from peanut protein, thus broadening the application range of peanut protein.
[0015] The beneficial effects of this invention are as follows:
[0016] (1) The method provided by the present invention facilitates the regulation of TG enzyme-catalyzed reaction conditions and significantly improves the quality of tissueed proteins.
[0017] (2) The texture of high-moisture textured protein produced by the method of the present invention is significantly improved. When peanut protein powder and gluten powder are compounded in a ratio of 8:2 and 9:1, and the amount of TG enzyme added is 0.5% of the total protein powder mass, the texture is relatively high, at 1.74 and 1.73 respectively. The textured protein prepared by modifying peanut protein and gluten powder with TG enzyme has a smooth surface, rich internal fiber structure, and good filamentation. Attached Figure Description
[0018] Figure 1 : Macroscopic images of the tissueed proteins of Comparative Examples 1-4 and Example 1. Detailed Implementation
[0019] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions in the embodiments of this invention will be clearly described below. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.
[0020] In the following comparative examples and embodiments, all percentages related to the addition of TG enzyme are mass percentages of the total protein powder. The total protein powder consists of peanut protein powder and gluten powder. The percentages related to material moisture content refer to the percentage of water mass / (mass of extruded raw materials + mass of water).
[0021] The peanut protein powder used in the comparative examples and embodiments was purchased from Anyang Tianxiangrui Food Technology Co., Ltd., the gluten powder was purchased from Fengqiu Huafeng Powder Industry Co., Ltd., and the TG enzyme was purchased from Shandong Longkete Enzyme Preparation Co., Ltd.
[0022] The extrusion process for the comparative and example cases was performed using an AHT36 twin-screw extruder.
[0023] The textured proteins in the comparative examples and embodiments were evaluated based on their texture, elasticity, chewiness, hardness, and color.
[0024] Comparative Example 1: Preparation of textured protein using peanut protein powder
[0025] The process includes the following steps: adding peanut protein powder to a twin-screw extruder for high-moisture extrusion to prepare textured protein.
[0026] The extrusion process parameters are as follows: the screw speed of the extruder is 420 rpm; the feed rate is 10 kg / h, the water feed rate is 9 kg / h, and the material moisture content is controlled at 47%; the barrel temperature of the extruder from the first zone to the sixth zone is 30°C, 60°C, 90°C, 140°C, 160°C and 170°C respectively, and the cooling die temperature is 60°C.
[0027] Comparative Example 2: Preparation of textured protein using TG enzyme-modified peanut protein powder
[0028] Includes the following steps:
[0029] Step 1: Mix peanut protein powder and water at a ratio of 1:4 (mass-volume ratio, g / mL), then add 0.5% TG enzyme, stir and react at 45℃ for 2.5 h, then treat at 90℃ for 10 min to inactivate the enzyme, freeze dry to obtain freeze-dried protein powder, and pulverize through an 80-mesh sieve.
[0030] Step 2: Add the sieved protein powder to a twin-screw extruder for high-moisture extrusion to prepare textured protein.
[0031] The extrusion process parameters are as follows: the screw speed of the extruder is 420 rpm; the feed rate is 10 kg / h, the water feed rate is 9 kg / h, and the material moisture content is controlled at 47%; the barrel temperature of the extruder from the first zone to the sixth zone is 30°C, 60°C, 90°C, 140°C, 160°C and 170°C respectively, and the cooling die temperature is 60°C.
[0032] Comparative Example 3: Preparation of textured protein using peanut protein powder and gluten powder
[0033] Includes the following steps:
[0034] Step 1: Mix peanut protein powder and gluten powder at a mass ratio of 9:1, then mix the total protein powder and water at a material-liquid ratio of 1:4 (mass-volume ratio, g / mL), stir at 45℃ for 2.5 h, treat at 90℃ for 10 min, freeze dry to obtain freeze-dried protein powder, and pulverize through an 80-mesh sieve.
[0035] Step 2: Add the sieved protein powder to a twin-screw extruder for high-moisture extrusion to prepare textured protein.
[0036] The extrusion process parameters are as follows: the screw speed of the extruder is 420 rpm; the feed rate is 10 kg / h, the water feed rate is 9 kg / h, and the material moisture content is controlled at 47%; the barrel temperature of the extruder from the first zone to the sixth zone is 30°C, 60°C, 90°C, 140°C, 160°C and 170°C respectively, and the cooling die temperature is 60°C.
[0037] Comparative Example 4: Preparation of textured protein using peanut protein powder, gluten powder, and TG enzyme
[0038] Includes the following steps:
[0039] Step 1: Mix peanut protein powder, wheat gluten, and TG enzyme to obtain the extrusion raw material. The mass ratio of peanut protein powder to wheat gluten is 9:1, and the TG enzyme accounts for 0.5% of the total protein powder mass.
[0040] Step 2: After mixing the extrusion raw materials, add them to a twin-screw extruder for high-moisture extrusion to prepare textured protein.
[0041] The extrusion process parameters are as follows: the screw speed of the extruder is 420 rpm; the feed rate is 10 kg / h, the water feed rate is 9 kg / h, and the material moisture content is controlled at 47%; the barrel temperature of the extruder from the first zone to the sixth zone is 30°C, 60°C, 90°C, 140°C, 160°C and 170°C respectively, and the cooling die temperature is 60°C.
[0042] Example 1
[0043] A method for preparing textured protein using TG enzyme-modified peanut protein and gluten includes the following steps:
[0044] Step 1: Mix peanut protein powder and gluten powder at a ratio of 9:1, then mix them according to a material-to-liquid ratio of 1:4 (mass-volume ratio, g / mL). Add 0.5% TG enzyme, stir at 45℃ for 2.5 h, then treat at 90℃ for 10 min to inactivate the enzyme, freeze dry to obtain freeze-dried protein powder, and pulverize through an 80-mesh sieve.
[0045] Step 2: Add the sieved protein powder to a twin-screw extruder for high-moisture extrusion to prepare textured protein.
[0046] The extrusion process parameters are as follows: the screw speed of the extruder is 420 rpm; the feed rate is 10 kg / h, the water feed rate is 9 kg / h, and the material moisture content is controlled at 47%; the barrel temperature of the extruder from the first zone to the sixth zone is 30°C, 60°C, 90°C, 140°C, 160°C and 170°C respectively, and the cooling die temperature is 60°C.
[0047] Example 2
[0048] A method for preparing textured protein using TG enzyme-modified peanut protein and gluten includes the following steps:
[0049] Step 1: Mix peanut protein powder and gluten powder at a ratio of 8:2, then mix them according to a material-to-liquid ratio of 1:4 (mass-volume ratio, g / mL). Add 0.5% TG enzyme, stir at 45℃ for 2.5 h, then treat at 90℃ for 10 min to inactivate the enzyme, freeze dry to obtain freeze-dried protein powder, and pulverize through an 80-mesh sieve.
[0050] Step 2: Add the sieved protein powder to a twin-screw extruder for high-moisture extrusion to prepare textured protein.
[0051] The extrusion process parameters are as follows: the screw speed of the extruder is 420 rpm; the feed rate is 10 kg / h, the water feed rate is 9 kg / h, and the material moisture content is controlled at 47%; the barrel temperature of the extruder from the first zone to the sixth zone is 30°C, 60°C, 90°C, 140°C, 160°C and 170°C respectively, and the cooling die temperature is 60°C.
[0052] Example 3
[0053] A method for preparing textured protein using TG enzyme-modified peanut protein and gluten includes the following steps:
[0054] Step 1: Mix peanut protein powder and gluten powder at a ratio of 9:1, then mix them according to a material-to-liquid ratio of 1:4 (mass-volume ratio, g / mL). Add 1% TG enzyme, stir at 45℃ for 2.5 h, then treat at 90℃ for 10 min to inactivate the enzyme, freeze dry to obtain freeze-dried protein powder, and pulverize through an 80-mesh sieve.
[0055] Step 2: Add the sieved protein powder to a twin-screw extruder for high-moisture extrusion to prepare textured protein.
[0056] The extrusion process parameters are as follows: the screw speed of the extruder is 420 rpm; the feed rate is 10 kg / h, the water feed rate is 9 kg / h, and the material moisture content is controlled at 47%; the barrel temperature of the extruder from the first zone to the sixth zone is 30°C, 60°C, 90°C, 140°C, 160°C and 170°C respectively, and the cooling die temperature is 60°C.
[0057] The parameters of the tissueed proteins prepared in the comparative examples and embodiments described above are detailed in Table 1.
[0058] Table 1. Texture, hardness, elasticity, chewiness, and L* value of different textured proteins
[0059]
[0060] Note: Different letters in the same column indicate significant differences (p≤0.05).
[0061] As shown in Table 1, appropriate amounts of TG enzyme significantly improve the texture, hardness, elasticity, and chewiness of the textured protein. The texture of the textured protein in Examples 1-2 is significantly better than that in the comparative example, with Example 2 having the highest texture at 1.74, which is not statistically different from Example 1. The improvement in texture in Examples 1 and 2 may be due to the TG enzyme promoting the formation of protein aggregates and dense gel networks, increasing cross-linking between protein molecules, thereby improving fiber orientation and increasing the texture of the textured protein. In addition, the addition of gluten powder also improves the texture of the textured protein. Compared with Comparative Example 2, the texture of Examples 1 and 2 increased from 1.55 to 1.73 and 1.74, respectively, without a significant increase in hardness, elasticity, and chewiness. Macroscopic images of the textured protein in Comparative Examples 1-4 and Example 1 are shown in [reference needed]. Figure 1 .
[0062] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. A method for preparing textured protein using TG enzyme-modified peanut protein and gluten, characterized in that, Includes the following steps: Step 1: Mix peanut protein powder and gluten powder with water, then add TG enzyme, inactivate the enzyme after reaction, and freeze dry to obtain freeze-dried protein powder; Step 2: Extrude the obtained freeze-dried protein powder with high moisture content to obtain textured protein.
2. The method according to claim 1, characterized in that, In step 1, the mass of the gluten powder is 10% to 30% of the total protein powder mass, and the amount of TG enzyme added is 0.25% to 2% of the total protein powder mass.
3. The method according to claim 1, characterized in that, In step 1, the mass of the gluten powder is 10% to 20% of the total protein powder mass, and the amount of TG enzyme added is 0.5% of the total protein powder mass.
4. The method according to claim 1, characterized in that, In step 1, the ratio of peanut protein powder and gluten powder to water is 1:10~1:4 g / mL.
5. The method according to claim 1, characterized in that, In step 1, the reaction temperature is 40~55℃ and the reaction time is 2~3 hours.
6. The method according to claim 1, characterized in that, In step 1, after freeze-drying, the material is pulverized and passed through an 80-mesh sieve.
7. The method according to claim 1, characterized in that, In step 2, a twin-screw extruder is used for extrusion. The barrel temperature of the extruder is 25~35°C, 50~70°C, 80~100°C, 130~150°C, 150~170°C and 160~180°C from zone 1 to zone 6, respectively. The cooling die temperature is 50~70°C.
8. The method according to claim 1, characterized in that, In step 2, the feed rate during extrusion is 9~12 kg / h, the water rate is 8~15 kg / h, and the material moisture content is controlled at 45%~55%.
9. The method according to claim 7, characterized in that, In step 2, the screw speed of the extruder is 350~450 rpm.