阅读说明：本技术 一种从豌豆中提取全蛋白的方法 (Method for extracting whole protein from peas ) 是由 张树成 武世敏 孙钊 于 2020-05-12 设计创作，主要内容包括：本发明公开了一种从豌豆中提取全蛋白的方法,通过将豌豆进行预处理,然后离心分离去除淀粉,得到蛋白浆液；然后对蛋白浆液处理,从中将豌豆蛋白与白蛋白分别提取后混合的方式,得到全蛋白；由于白蛋白中含有较高的含硫氨基酸、苏氨酸、赖氨酸、酪氨酸,将其与豌豆蛋白结合后,填补了豌豆蛋白粉缺乏含硫氨基酸的不足,可以以最佳的配比提供人体所需的氨基酸,能够充分满足人体蛋白质合成时对氨基酸的需求,有效提高了豌豆的利用率,避免资源浪费。(The invention discloses a method for extracting whole protein from peas, which comprises the steps of pretreating peas, and then removing starch through centrifugal separation to obtain protein slurry; then, treating the protein slurry, and respectively extracting pea protein and albumin from the protein slurry and then mixing to obtain total protein; because the albumin contains higher sulfur-containing amino acid, threonine, lysine and tyrosine, after the albumin is combined with the pea protein, the defect that the pea protein powder is lack of sulfur-containing amino acid is overcome, the amino acid required by a human body can be provided according to the optimal proportion, the requirement of the human body on the amino acid during protein synthesis can be fully met, the utilization rate of the pea is effectively improved, and resource waste is avoided.)

1. A method for extracting holoprotein from peas is characterized by comprising the following steps:

pretreating peas, and then removing starch through centrifugal separation to obtain protein slurry;

after the obtained protein slurry is subjected to four-stage centrifugal separation, pea protein and bean clear water are respectively obtained; or acid precipitating the obtained protein slurry to obtain bean clear water and precipitate, and washing the precipitate to obtain pea protein;

processing the bean clear water to obtain albumin; mixing the obtained pea protein and albumin, adding alkaline substances to adjust the pH value, and obtaining the pea whole protein.

2. The method of claim 1, wherein the pre-treatment comprises: soaking and crushing dry peas, and then carrying out deslagging treatment on the crushed bean juice; or removing the skin of the pea, crushing to 400 meshes, and performing alkali dissolution on the obtained pea powder under the condition that the pH value is 7-8, wherein the alkali dissolution time is 20-60 min.

3. The method for extracting holoprotein from peas as claimed in claim 1, characterized by comprising the specific steps of:

soaking: soaking dried semen Pisi Sativi;

crushing: crushing the soaked peas;

deslagging: carrying out deslagging treatment on the crushed bean juice;

separating starch: centrifuging the soybean juice after deslagging, and separating out starch to obtain protein protoplasm;

four-stage centrifugal separation: centrifuging and separating the protein raw pulp for four times to finally obtain pea protein and pea clear water;

temperature control and heat exchange: performing heat exchange treatment on pea clear water;

four-stage membrane separation: sequentially carrying out microfiltration, nanofiltration, ultrafiltration and secondary nanofiltration on the pea clear water subjected to heat exchange to obtain albumin slurry;

neutralizing: mixing pea protein and albumin, and adjusting the pH to 6.8-7.2;

sterilizing and drying to obtain the pea whole protein.

4. The method for extracting holoprotein from peas as claimed in claim 1, characterized by comprising the specific steps of:

crushing: removing skin of pea, and pulverizing;

alkali dissolution: soaking pea powder, and adjusting the pH value to 7-8;

separating starch: centrifuging the pea juice after the alkali dissolution, and separating starch to obtain protein protoplasm;

acid precipitation: heating the protein raw stock, adjusting the pH, and centrifuging to obtain pea clear water and precipitates;

washing with water: adding water into the precipitate, centrifuging, taking the precipitate, and diluting with water to obtain pea protein;

temperature control and heat exchange: performing heat exchange treatment on pea clear water obtained by acid precipitation;

four-stage membrane separation: sequentially carrying out microfiltration, nanofiltration, ultrafiltration and secondary nanofiltration on the pea clear water subjected to heat exchange to obtain albumin slurry;

neutralizing: mixing pea protein obtained after water washing with albumin obtained by four-stage membrane separation, and adjusting the pH value to 6.8-7.2;

sterilizing and drying to obtain the pea whole protein.

5. The method for extracting holoprotein from peas as claimed in claim 3, wherein the soaking time is 8-10h and the temperature is 24-26 ℃; in the crushing process, the peas are crushed into 110-130 meshes.

6. The method for extracting the whole protein from the peas as claimed in claim 1 or 3, wherein the specific steps of the protein slurry after four-stage centrifugal separation are as follows:

first-stage: heating the protein protoplasm to 50-60 ℃, wherein the pH value is 4.3-4.8; centrifuging to obtain precipitate;

and (2) second stage: heating the precipitate with water until the dry matter is 6-8% and pH is 7.5-8; centrifuging and taking supernatant;

third-stage: adjusting the pH of the supernatant to 4.3-4.8, centrifuging and taking a precipitate;

and (4) fourth stage: diluting the precipitate with water, centrifuging to obtain precipitate, and diluting with water until the dry matter concentration is 10-15% to obtain pea protein.

7. The method for extracting the holoprotein from the peas as claimed in claim 4, wherein in the crushing process, the peas are crushed to 200-400 meshes; in the alkali dissolving process, the alkali dissolving time is 20min-60 min; during the acid precipitation treatment, the protein protoplasm is heated to 50-60 ℃, and the pH value is adjusted to 4.3-4.8.

8. The method for extracting holoprotein from peas according to claim 3 or 4, characterized in that the temperature during the temperature-controlled heat exchange is 40-50 ℃.

9. The method for extracting holoprotein from peas according to claim 1, 3 or 4, wherein the processing of pea bean clear water to obtain albumin comprises temperature-controlled heat exchange and four-stage membrane separation processes, and the specific parameters are as follows: the temperature during temperature control heat exchange is 40-50 ℃; in the four-stage membrane separation, the microfiltration membrane is a silicon carbide membrane or a ceramic membrane with the thickness of 10 nanometers to 30 micrometers; the nanofiltration pressure is 18-25bar, and the filtration temperature is 40-65 ℃; in the ultrafiltration process, an ultrafiltration membrane with the pore size capable of isolating the molecular weight of 1000-.

Technical Field

The invention belongs to the technical field of protein extraction, and particularly relates to a method for extracting whole protein from peas.

Background

Peas are excellent plant protein resources, and the pea seeds are relatively complete in nutrition and rich in content. The basic components are as follows: the starch content is 52-55%, the protein content is 23-25%, the crude fiber content is 8-10%, and in addition, the fiber also contains abundant mineral elements, vitamins and the like.

For deep processing of peas in China, starch in peas is mainly used for making vermicelli, and protein is generally used as a feed additive, so that the added value of the product is low, the application field is narrow, and the resource waste is serious. Pea protein accounts for 23% -25% of dry pea, and as an edible protein additive, the nutritional value of the protein is mainly determined by the content and proportion of essential amino acids and the bioavailability of organisms.

Pea protein is extracted by an alkali-soluble acid-precipitation method in the production process, but albumin in peas is non-acid-precipitated protein, is usually in pea clear water and cannot be extracted in the extraction process, and is lost along with the pea clear water. Due to the lack of albumin, the protein components in the traditional pea protein powder are not comprehensive enough, and the amino acid composition is unbalanced.

At present, for the mode of pea clear water treatment, namely, protein recovery and isoelectric point acid precipitation are adopted; however, after the pea protein isolate is recovered, the residual pea whey wastewater still contains protein components with small molecular weight, and the protein components cannot be effectively extracted and utilized, so that the pea whey protein is wasted, the loss of albumin is caused, and the environmental pollution is also caused.

The research on the recovery processing method of pea albumin is less in China, the enzymolysis technology is adopted in the prior art to prepare and extract pea protein polypeptide, firstly, the prepared target products are different, secondly, if the enzymolysis technology is applied to extracting albumin from the pea albumin, the protein can generate bitter taste to influence the taste, and secondly, the extracted protein polypeptide is not beneficial to the absorption and utilization of human bodies; other methods for separating and purifying whey protein usually extract whey protein from soybean production wastewater, and cannot directly transfer the technology due to different initial raw materials, and further cannot ensure the recovery rate and purity of pea albumin.

Disclosure of Invention

The invention provides a method for extracting holoprotein from peas, which solves the problems of lacking of amino acid composition of pea protein, low recovery and treatment utilization rate of albumin and incapability of performing targeted extraction on albumin in the background technology.

The specific technical scheme is as follows:

a method for extracting whole protein from peas comprises the following steps:

pretreating peas, and then removing starch through centrifugal separation to obtain protein slurry;

after the obtained protein slurry is subjected to four-stage centrifugal separation, pea protein and bean clear water are respectively obtained; or acid precipitating the obtained protein slurry to obtain bean clear water and precipitate, and washing the precipitate to obtain pea protein;

processing the bean clear water to obtain albumin; mixing the obtained pea protein and albumin, adding alkaline substances to adjust the pH value, and obtaining the pea whole protein.

Preferably, the pretreatment comprises: soaking and crushing dry peas, and then carrying out deslagging treatment on the crushed bean juice; or removing the skin of the pea, crushing to 400 meshes, and performing alkali dissolution on the obtained pea powder under the condition that the pH value is 7-8, wherein the alkali dissolution time is 20-60 min.

Preferably, the method comprises the following specific steps:

soaking: soaking dried semen Pisi Sativi;

crushing: crushing the soaked peas;

deslagging: carrying out deslagging treatment on the crushed bean juice;

separating starch: centrifuging the soybean juice after deslagging, and separating out starch to obtain protein protoplasm;

four-stage centrifugal separation: centrifuging and separating the protein raw pulp for four times to finally obtain pea protein and pea clear water;

temperature control and heat exchange: performing heat exchange treatment on pea clear water;

four-stage membrane separation: sequentially carrying out microfiltration, nanofiltration, ultrafiltration and secondary nanofiltration on the pea clear water subjected to heat exchange to obtain albumin slurry;

neutralizing: mixing pea protein and albumin, and adjusting the pH to 6.8-7.2;

sterilizing and drying to obtain the pea whole protein.

Preferably, the method comprises the following specific steps:

crushing: removing skin of pea, and pulverizing;

alkali dissolution: soaking pea powder, and adjusting the pH value to 7-8;

separating starch: centrifuging the pea juice after the alkali dissolution, and separating starch to obtain protein protoplasm;

acid precipitation: heating the protein raw stock, adjusting the pH, and centrifuging to obtain pea clear water and precipitates;

washing with water: adding water into the precipitate, centrifuging, taking the precipitate, and diluting with water to obtain pea protein;

temperature control and heat exchange: performing heat exchange treatment on pea clear water obtained by acid precipitation;

four-stage membrane separation: sequentially carrying out microfiltration, nanofiltration, ultrafiltration and secondary nanofiltration on the pea clear water subjected to heat exchange to obtain albumin slurry;

neutralizing: mixing pea protein obtained after water washing with albumin obtained by four-stage membrane separation, and adjusting the pH value to 6.8-7.2;

sterilizing and drying to obtain the pea whole protein.

Preferably, the soaking time is 8-10h, and the temperature is 24-26 ℃; in the crushing process, the peas are crushed into 110-130 meshes.

Preferably, the specific steps of the protein slurry after four-stage centrifugal separation are as follows:

first-stage: heating the protein protoplasm to 50-60 ℃, wherein the pH value is 4.3-4.8; centrifuging to obtain precipitate;

and (2) second stage: heating the precipitate with water until the dry matter is 6-8% and pH is 7.5-8; centrifuging and taking supernatant;

third-stage: adjusting the pH of the supernatant to 4.3-4.8, centrifuging and taking a precipitate;

and (4) fourth stage: diluting the precipitate with water, centrifuging to obtain precipitate, and diluting with water until the dry matter concentration is 10-15% to obtain pea protein.

Preferably, in the crushing process, the peas are crushed to 200-400 meshes; in the alkali dissolving process, the alkali dissolving time is 20min-60 min; during the acid precipitation treatment, the protein protoplasm is heated to 50-60 ℃, and the pH value is adjusted to 4.3-4.8.

Preferably, the temperature during the temperature-controlled heat exchange is 40-50 ℃.

Preferably, when pea clear water is treated to obtain albumin, the process comprises temperature control heat exchange and four-stage membrane separation processes, and the specific parameters are as follows: the temperature during temperature control heat exchange is 40-50 ℃; in the four-stage membrane separation, the microfiltration membrane is a silicon carbide membrane or a ceramic membrane with the thickness of 10 nanometers to 30 micrometers; the nanofiltration pressure is 18-25bar, and the filtration temperature is 40-65 ℃; in the ultrafiltration process, an ultrafiltration membrane with the pore size capable of isolating the molecular weight of 1000-.

Has the advantages that:

1. the whole protein obtained by the invention has complete amino acids by respectively extracting and mixing the pea protein and the albumin, can provide all necessary amino acids required by human body, can fully meet the requirement of the human body on the amino acids during protein synthesis, effectively improves the utilization rate of the peas and avoids resource waste.

2. For extracting pea protein, the invention adopts two modes, one mode is that dry peas are soaked, dregs are removed after the dry peas are crushed, bean juice after the dregs are removed is processed by centrifugation, starch is separated out to obtain protein protoplasm, and then the protein protoplasm is processed by four-stage centrifugal separation to obtain the pea protein finally; the four-stage separation mode is progressive, so that sugar, salt and starch in the protein protoplasm can be effectively separated out, and the purity of subsequent pea protein is ensured; the other mode is that the pea skins are removed and crushed, then the crushed pea powder is soaked in alkali solution, then the pea juice after the alkali solution is centrifuged, the starch is separated out to obtain protein protoplasm, the protein protoplasm is heated to 50-60 ℃, and the protein protoplasm is centrifuged to obtain pea clear water and sediment; adding water into the precipitate, centrifuging, taking the precipitate, and diluting with water to obtain pea protein; according to the method, the peas are peeled and are ground into powder, then the powder is soaked, and the soaking and the alkali dissolution are combined into one step, so that the soaking time is shortened, the fermentation flavor formed by soaking the beans for a long time is reduced, and the finally obtained pea protein has good taste on the premise of ensuring the purity of the pea protein.

3. The albumin obtained by the invention contains higher sulfur-containing amino acid, threonine, lysine and tyrosine, and after the albumin is combined with pea protein, the defect that the pea protein powder is lack of sulfur-containing amino acid is filled, the amino acid required by a human body can be provided in an optimal proportion, and the requirement of the human body on the amino acid during protein synthesis can be fully met;

wherein, cystine in the sulfur-containing amino acid can increase the detoxification function of the metabolic system of the organism, assist the supply of insulin, promote the oxidation and reduction of cells, ensure the vigorous liver function, promote the proliferation of white blood cells and prevent the development of pathogenic bacteria; threonine is an important nutrition enhancer and has the effects of relieving human fatigue and promoting growth and development; tyrosine is a catalytic substrate of tyrosinase monophenolase and is a main raw material for finally forming the melanoidin and the pheomelanin; the lysine content can promote the growth and development of human body, enhance the immunity of organism, resist virus, promote fat oxidation, relieve anxiety, promote the absorption of some nutrients, and can be cooperated with some nutrients to better exert the physiological functions of various nutrients.

4. In the process of extracting albumin, temperature control heat exchange is carried out before microfiltration, so that the temperature stability of the bean clear water is ensured, the bean clear water reaches the optimal operation temperature before microfiltration, and a foundation is laid for subsequent effective separation; the microfiltration step further separates the macromolecular protein which is not completely separated by the centrifugal machine in the soybean clear water, and lays a foundation for the subsequent nanofiltration step; during nanofiltration, a nanofiltration module is adopted to further separate albumin, meanwhile, 93-95% of water is removed, and a small amount of oligosaccharide is still contained in the albumin after nanofiltration; the albumin and the oligosaccharide are separated by the ultrafiltration step, but the albumin still contains redundant salt at the moment, so that the albumin purity is lower, secondary nanofiltration is performed, a sanitary anti-pollution nanofiltration membrane is selected, the albumin is washed by the separated clear water during nanofiltration, the redundant salt is eluted, the clear water is separated after the washing is completed, the albumin is recycled, the albumin with the small molecular weight in the pea clear water can be effectively recovered through the series of steps, the purity is higher, the environmental pollution caused by improper treatment of the pea clear water is avoided, and the resource recycling is realized.

5. During albumin extraction, macromolecular protein in the bean clear water is removed through various separation and washing processes, so that the interference of the macromolecular protein on a subsequent albumin separation process is effectively reduced, and the purity of albumin is ensured; the process technology adopts a desalination process, salt in the albumin is washed by water, and the sour and astringent taste of the soy albumin is removed by a nanofiltration membrane separation technology; the nano-filtration module is adopted during nano-filtration to further separate albumin and remove 93-95% of water, and the water can be recycled during secondary nano-filtration, so that the sewage treatment process is reduced, and energy and water resources are saved.

Detailed Description

The present invention will be described in detail and clearly with reference to the following examples.

The invention discloses a method for extracting holoprotein from peas, which comprises the following steps: the method comprises the following steps of (1) preprocessing peas serving as raw materials, and then removing starch through centrifugal separation to obtain protein slurry;

then, the pea protein and the albumin are respectively obtained by two ways of treatment; one is that the obtained protein slurry is separated by four-stage centrifugation to respectively obtain pea protein and bean clear water; and the other method is that the obtained protein slurry is subjected to acid precipitation to respectively obtain bean clear water and precipitates, and the precipitates are taken out to be washed with water to obtain pea protein. Processing the bean clear water to obtain albumin; mixing the obtained pea protein and albumin, adding alkaline substances to adjust the pH value, and obtaining the pea holoprotein.

Wherein, during pretreatment, peas can be pretreated by adopting two modes. One is to soak and crush dry peas, and then remove dregs from the bean juice obtained by crushing; the other method is that the pea skins are removed, the pea skins are crushed to be 200 meshes and 400 meshes, and the obtained pea powder is subjected to alkali dissolution under the condition that the pH value is 7-8, and the alkali dissolution time is 20-60 min.