RU2286065C2 - Method for obtaining biomodified rape protein product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested method deals with reducing an oil cake, obtaining protein meal due to separating seeds' oil cake against seeds' membranes upon caproic sieves followed by preparing enzymatic solution of proteinases due to mixing reduced own rape seeds pre-treated with 0.01%-sorbic acid solution and germinated at moisture being about 50% at 15-20° C for 48 h, at aqueous solution under soft extracting conditions at liquor ratio of 10:1 - 12:1 for about 45-50 min. Then comes enzymatic hydrolysis due to supplementing protein meal with enzymatic solution of germinated rape seeds at the quantity of 2-4% against the weight of protein product at about 30-50° C for about 20-30 min followed by pasteurization of suspension for about 10-15 min at 80-90° C to stop hydrolysis. Then on should conduct neutralization of suspension with 3%-citric acid solution and dry the product obtained at about 40-60° C up to 10-12% moisture value. The suggested method enables to obtain the target product of high biological value and improved functional properties without applying acidic and alkaline reagents, technical and animal enzymatic preparations.

EFFECT: higher efficiency.

3 ex, 1 tbl

Description

The invention relates to the food industry, in particular the production of a modified protein product from rapeseed meal using enzymes.

Cake and meal remaining after the technological processing of vegetable oilseeds are a potential source of complete dietary protein.

According to the traditional scheme for the production of protein products from secondary products of processing oilseeds, proteins are extracted from defatted seeds - meal - with acid or alkaline extractants, followed by precipitation of the protein from the solution at the isoelectric point, neutralization, drying of the protein product and the subsequent modification of its functional properties (Plant protein (lane . with the French.) - M.: Agropromizdat, 1991.- 684 p.).

A known method of extracting protein from cottonseed meal with an alkaline solution at pH 8.0-9.3 (then the pH is adjusted to 7.5-8.5), followed by heating to 85-95 ° C and holding at this temperature for 1-12 minutes , the precipitation of protein from a solution is carried out with acid at pH 5.0-6.0 (patent 2019977 RU, IPC ⁵ A 23 J 1/14 "Method for producing protein from cottonseed meal").

The disadvantages of these methods is the need to use solutions of alkali and acid, which increases the number of technological operations and leads to the complication of the technological process for the production of protein products that require subsequent modification of properties.

Promising are methods for the preparation and / or modification of plant protein products using enzyme preparations of various directions, the use of which increases the protein yield and allows you to affect its functional properties.

There is a method of producing a food protein product as a result of a phased enzymatic hydrolysis of soy isolate proteins using a series of microbiological synthesis enzymes and animal origin (patent application No. 20011134970 RU, MCP ⁷ A 23 J 3/16 “Food protein product and method of preparation thereof”).

A known method of producing a protein preparation from toxic oilseed meal of castor oil, providing for the preparation of an alkaline suspension from ground meal of castor oil plant (with a mass ratio of raw materials: extractant 1: 3-1: 11), separating the extract, introducing a mixture of lactic acid bacteria, fermenting the clot at a temperature of 37 ° C for 4.0-20.0 hours and protein precipitation (patent No. 2221436 RU, MCP ⁷ A 23 J 3/14 “Method for producing a protein preparation from toxic castor oil bean meal”).

The disadvantage of this method is the high duration and multi-stage process, the need to use several enzyme preparations, which ultimately increases the cost of the product.

The objective of the invention is to develop a method with the necessary and sufficient number of technological operations to obtain an enzymatically-modified protein rape product of high biological value with improved functional properties and inactivation of thioglucosides, which eliminates the spontaneous formation of the toxic compound 5-vinyl-2-thiooxazolidone in the protein product.

The technical result of the invention is to obtain a biomodified rapeseed protein product of high biological value with improved functional properties: fat-holding, foaming and fat-emulsifying abilities, eliminating the possibility of the formation of toxic non-volatile compounds 5-vinyl-2-thiooxazolidone, combining the operations of isolating the protein and modifying its functional properties, reducing fermentation time and the number of technological operations, a significant reduction in itself the cost of a protein product, increasing the efficiency of the process, simplifying production and cheapening the resulting product without reducing its quality.

In a method involving the grinding of meal, the production of protein flour by separating meal of seeds from seed shells on nylon screens, preparation of an enzyme solution of proteinases by mixing ground rape seeds pretreated with 0.01% sorbic acid solution to inactivate surface microflora and germinated at a moisture content of about 50 % at a temperature of 15-20 ° C for 48 hours, with an aqueous solution under mild extracting conditions at a hydraulic module of 10: 1-12: 1 for 45-50 minutes, enzymatic hydrolysis of wasps they are introduced into the protein powder of the enzyme solution of rapeseed germinated seeds in an amount of 2-4% by weight of the protein product at a temperature of 30-50 ° C for 20-30 minutes, followed by pasteurization of the suspension for 10-15 minutes at a temperature of 80-90 ° C to stop the hydrolysis and neutralization of the suspension with a 3% solution of citric acid, the resulting product is dried at a temperature of 40-60 ° C to a moisture content of 10-12%.

The use of enzymatic extraction of proteases from germinated rapeseed for enzymatic hydrolysis, leading to the cleavage of peptide bonds in the hydrophilic regions of the protein polypeptide chain and the change in the surface characteristics of protein molecules, has contributed to the improvement of the fat-holding ability of the protein product, its foaming and emulsifying properties.

The selection of the appropriate temperature conditions for seed germination used to prepare the enzyme extract is due to the known resistance of the storage proteins to the action of proteolytic enzymes, which can be explained either by the absence of specific proteases in the initial period of germination, or by the structural features of native storage proteins that prevent their proteolytic cleavage, it is possible that both of these circumstances can be the reason behind the indicated “lag period” in the breakdown of storage proteins during plant.

The selected temperature regime, within 24-36 hours after soaking, activates specific proteases (the so-called proteases A) that cleave one or two short peptides, after which the whole molecule, possibly due to conformational changes under the influence of proteolysis, becomes available for other proteases (protease B and C) cleaving storage proteins to large peptides.

Thus, a strict sequence in the action of individual proteases is determined, which is necessary for the enzymatic hydrolysis of the protein product.

The elimination of the possibility of the formation of toxic products in rapeseed meal is achieved by the involvement of glucosinolate hydrolysis products (isothiocyanates, nitriles) in protein synthesis processes due to the formation of a seedling.

The amount of enzyme extract taken for modification correlates with the degree of hydrolysis of the storage proteins and affects the formation of certain functional properties in the protein product.

The use of proprietary rapeseed enzymes for hydrolysis made it possible to obtain a protein product with already modified functional properties.

The combination of operations for the isolation and modification of the protein product allowed us to simplify the process and reduce the time of fermentation.

The separation of the protein portion of the meal from the seed coat on a sieve increased the efficiency of the process and reduced the cost of the resulting rapeseed protein product without loss of quality.

Thus, by introducing a new set of essential features, it is possible to solve the problem posed by the current state of the art.

Examples of specific performance.

Example 1

Otradnensky winter rapeseed meal is used as feedstock. Crushed to a size of not more than 0.5 mm rapeseed meal is separated from the seed membranes on nylon screens. In the obtained rapeseed protein flour containing 45% crude protein per dry substance, a proteinase solution of germinated rapeseed seeds of the same variety is introduced at a concentration of 2% by weight of protein. Before germination, the seeds are washed with water in a ratio of water: seeds as 5: 1 and treated with 0.01% sorbic acid solution. The ratio of water and germinated seeds upon receipt of the enzyme extract is 10: 1. Enzymatic hydrolysis is carried out at 50 ± 5 ° C for 30 minutes. To stop the hydrolysis, the suspension is pasteurized for 10 minutes at a temperature of 80 ± 5 ° C, and then neutralized with a 3% citric acid solution and the modified rapeseed protein product is dried at a temperature of 55 ± 5 ° C to a moisture content of 10 ± 2%.

Example 2. The feedstock and the sequence of technological operations as in example 1. The amount of enzyme extract for the modification of rapeseed flour is taken at the rate of 3% by weight of protein. The ratio of water and germinated seeds upon receipt of the enzyme extract is 11: 1. The duration of enzymatic hydrolysis is 20 minutes at a temperature of 40 ± 5 ° C.

Example 3. The feedstock and the sequence of technological operations as in example 1. The amount of enzyme extract for the modification of rapeseed flour is taken at the rate of 4% by weight of protein. The ratio of water and germinated seeds upon receipt of the enzyme extract is 10: 1. The duration of enzymatic hydrolysis is 30 minutes at a temperature of 30 ± 5 ° C.

In the samples obtained by the proposed method, quality indicators were studied, the results of measurements and studies are presented in the table.

Table 1 Protein product obtained Functional properties,% The relative biological value,% Fat retention capacity Foaming ability Fat emulsifying ability According to the prototype method 161 12 52 47 The claimed method Example 1 119 16,0 184 64 Example 2 171 16.7 293 69 Example 3 249 17,2 371 72

Thus, the inventive method for producing a biomodified rapeseed product allows to obtain the target product with high biological value and improved functional properties without the use of acid and alkaline reagents, technical and animal enzyme preparations.

Claims (1)

A method of obtaining a biomodified rapeseed protein product, including grinding meal, obtaining protein flour by separating meal of seeds from seed shells on nylon sieves, preparing an enzyme solution of proteinases by mixing milled own rapeseed seeds, pretreated with 0.01% sorbic acid solution to inactivate surface microflora and sprouted at a humidity of about 50% at a temperature of 15-20 ° C for 48 hours, with an aqueous solution under mild extracting conditions at a water module of 10 : 1-12: 1 for 45-50 minutes, enzymatic hydrolysis by introducing into the flour the enzyme solution of germinated rapeseed in the amount of 2-4% by weight of the protein product at a temperature of 30-50 ° C for 20-30 minutes, followed by by pasteurizing the suspension for 10-15 minutes at a temperature of 80-90 ° C to stop the hydrolysis and neutralizing the suspension with a 3% citric acid solution, the resulting product is dried at a temperature of 40-60 ° C to a moisture content of 10-12%.