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Double-enzyme process for modified preparation of injection type soybean protein isolate

A technology of soybean protein isolate and double-enzyme method, which is applied in the field of modified soybean protein isolate by double-enzyme method, which can solve the problems of water absorption, water retention, poor oil absorption and gelation, large investment, and low emulsification.

Inactive Publication Date: 2009-05-20
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research on injection-type soybean protein isolate is more in-depth abroad, and American ADM Company, DuPont Company, Polylai Company, etc. are able to produce protein isolate on a large scale. The existing conventional production process of injection-type soybean protein High, and there are deficiencies in the product, although the solubility and dispersion are good, but the emulsification is not high, and the water absorption, water retention, oil absorption and gelation are poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Extract soy protein isolate

[0027] Material: Low-temperature defatted soybean meal

[0028] (1) Alkali dissolution

[0029] The low-temperature defatted soybean meal is crushed and passed through a 60-mesh sieve, and 1:10 water is added to the extraction tank according to the ratio of material to water. The pH of the material is adjusted to 7.2 with 15% NaOH solution. Stir at a constant speed at 50°C for 50 minutes, and collect the protein extract after centrifugation. , The residue is leached twice under the above conditions, and the two protein extracts are combined for use.

[0030] (2) Acid precipitation

[0031] A 15% hydrochloric acid solution was added to the soybean protein extract to adjust the pH of the solution to 4.3. After most of the protein was precipitated, the solution was allowed to stand for 30 minutes and centrifuged to obtain a soy protein isolate clot.

[0032] 2. Protease hydrolysis

[0033] Add water to the soy protein isolate clot and send it t...

Embodiment 2

[0050] 1. Extract soy protein isolate

[0051] Material: Low-temperature defatted soybean meal

[0052] (1) Alkali dissolution

[0053] The low-temperature defatted soybean meal is crushed and passed through a 60-mesh sieve, and 1:10 water is added to the extraction tank according to the ratio of material to water. The pH of the material is adjusted to 7.2 with 15% NaOH solution. Stir at a constant speed at 50°C for 50 minutes, and collect the protein extract after centrifugation. , The residue is leached twice under the above conditions, and the two protein extracts are combined for use.

[0054] (2) Acid precipitation

[0055] Add 15% hydrochloric acid solution to the soybean protein extract, adjust the pH of the solution to 4.3, wait for most of the protein to precipitate, stand still for 30 minutes, and centrifuge to obtain a soy protein isolate clot.

[0056] 2. Protease hydrolysis

[0057] Add water to the soy protein isolate clot and send it to the disintegrator to break it...

Embodiment 3

[0074] 1. Extract soy protein isolate

[0075] Material: Low-temperature defatted soybean meal

[0076] (1) Alkali dissolution

[0077] The low-temperature defatted soybean meal is crushed and passed through a 60-mesh sieve, and 1:10 water is added to the extraction tank according to the ratio of material to water. The pH of the material is adjusted to 7.2 with 15% NaOH solution. Stir at a constant speed at 50°C for 50 minutes, and collect the protein extract after centrifugation. , The residue is leached twice under the above conditions, and the two protein extracts are combined for use.

[0078] (2) Acid precipitation

[0079] Add 15% hydrochloric acid solution to the soybean protein extract, adjust the pH of the solution to 4.3, wait for most of the protein to precipitate, stand still for 30 minutes, and centrifuge to obtain a soy protein isolate clot.

[0080] 2. Protease hydrolysis

[0081] Add water to the soy protein isolate clot and send it to a disintegrator to break it t...

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PUM

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Abstract

The modified technique with biferment method for soybean protein comprises: with bean pulp degreased at low temperature as material, composite modifying with proteinase and acyltransferase during separating protein to improve product on hydroscopicity, water retention oil-absorption and gel performance. This invention overcomes defect in prior art, needs simple process, and has wide application.

Description

Technical field [0001] The invention belongs to the technical field of soybean deep processing, and particularly relates to a process for producing soybean protein isolate by modification by a double-enzyme method. Background technique [0002] Soy protein isolate has high nutritional value and good functional properties, and is widely used in many fields of food. As a basic raw material for a variety of foods, it is used in the processing of gel-type products such as sausages, hams, patties, cans, etc. It can not only complement the animal protein, improve the nutritional value of meat products, but also improve the The fat is reduced, the tissue is fine and elastic, the meat flavor and water retention are increased, and the shelf life is prolonged. [0003] Compared with gel-type protein isolate, the injection-type protein isolate used in the production of high-end meat products is more important, and the requirements for the functionality of the protein isolate product are mor...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/00
Inventor 刘长江张春红李长彪赵秀红曲玲
Owner SHENYANG AGRI UNIV