Enzyme modification method for preparing low gel property high dispersancy soy protein

A soy protein, high dispersion technology, applied in the direction of protein food processing, plant protein processing, protein food ingredients, etc.

Inactive Publication Date: 2007-11-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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  • Enzyme modification method for preparing low gel property high dispersancy soy protein
  • Enzyme modification method for preparing low gel property high dispersancy soy protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Using low-temperature defatted soybean meal as raw material, using conventional methods to suspend in an aqueous solution at 30°C with a solid-liquid ratio of 1:15g / ml, dissolve in alkali at pH 7.4 for 50 minutes, centrifuge to obtain the supernatant, and adjust the pH of the supernatant After 7 hours, stir and heat at 50°C for 10 minutes, centrifuge to obtain yoghurt, add water to a solid content of 13%, adjust the pH to 7.4, add 0.2% hydrolytic protease and 0.3% Peptidase R at 50-60°C for 40 minutes. The obtained hydrolysate is heated to 120°C with steam for 5s to kill the enzyme, homogenized after completion, and spray dried and sprayed with phospholipids to obtain a soybean protein product. The product has a gel strength of 102.3g, a gel elasticity of 76.7g, a 5% TCA-N solubility (wt%) of 13.4%, and Δε% of 3.5%.

[0034] Other conditions are within the scope of the conditions listed in the present invention, only when the pH of the supernatant is adjusted to 7.0, the re...

Embodiment 2

[0036] Using low-temperature defatted soybean meal as raw material, using conventional methods to suspend in an aqueous solution at 30°C with a solid-liquid ratio of 1:15g / ml, dissolve in alkali at pH 7.4 for 50 minutes, centrifuge to obtain the supernatant, and adjust the pH of the supernatant After 4.5, stir and heat at 80°C for 5 minutes, centrifuge to obtain yoghurt, add water to a solid content of 13%, adjust the pH to 7.25, add 0.1% endopeptidase and 0.05% Peptidase R at 50-60°C for 40 minutes. The obtained hydrolyzate is heated to 120°C by steam to kill the enzyme for 5 seconds, and after completion, the soy protein product is obtained after homogenization, spray drying, and spraying phospholipids. The product has a gel strength of 4.9g, a gel elasticity of 3.1g, a 5% TCA-N solubility (wt%) of 67.5%, and Δε% of 73.5%.

Embodiment 3

[0038] Using low-temperature defatted soybean meal as raw material, using conventional methods to suspend in an aqueous solution at 30°C with a solid-to-liquid ratio of 1:10g / ml, dissolve it in alkali at a pH of 7.2 for 60 minutes, centrifuge to obtain a supernatant, and adjust the pH of the supernatant After 4.5, stir and heat for 30 minutes at 40°C, centrifuge to obtain yogurt, add water to 14% solid content, adjust the pH to 7.3, add 0.5% endopeptidase and 0.10% Peptidase R, 50-60°C for 40 minutes . The obtained hydrolyzate is heated to 120°C with steam to kill the enzyme for 10 seconds, and after completion, the soy protein product is obtained after homogenization, spray drying, and spraying phospholipids. The product has a gel strength of 53.2g, a gel elasticity of 41.5g, a 5% TCA-N solubility (wt%) of 34.4%, and Δε% of 7.5%.

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Abstract

The enzyme upgrading process of transitional soybean protein for preparing low gel property and high dispersivity soybean protein belongs to the field of deep soybean processing technology. Low temperature defatted soybean dreg as material is first heat upgraded to operate transitional soybean protein, then enzymolyzed with endopeptidase and exopeptidase, and finally heated to deactivate enzyme and obtain soybean protein with less bitter taste, high dispersivity, low gel property and high suspension stability. Thus prepared soybean protein may be applied in milk product, beverage, nutritious protein replenisher and injected protein product.

Description

Technical field [0001] The present invention provides a product with advanced functionality (such as low gelation and high dispersibility) using enzyme preparations to modify transition state soy protein without the usual bitterness and beany flavor associated with soy products , Belongs to the field of soybean deep processing technology. Background technique [0002] Soy protein isolate is a protein food additive produced from low-temperature desolubilized soybean meal. It contains more than 90% nitrogen and has a variety of functional properties such as emulsification, gelation, and water resistance. It is rich in nutrients and does not Containing cholesterol, it is one of the few varieties of plant protein that can replace animal protein, and its nutritional value is comparable to beef, eggs, and milk. [0003] The viscosity of soy protein isolate increases significantly with the increase in concentration, and usually begins to form a gel at 12%. This greatly limits the applic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/34
Inventor 华欲飞龙祯逯昕张彩猛
Owner JIANGNAN UNIV
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