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

A soybean protein, high dispersion technology, applied in the direction of plant protein processing, etc.

Inactive Publication Date: 2010-04-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Judging from the available information, there are no reports in this area at home and abroad.

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0034] Other conditions are within the scope of conditions listed in the present invention, and only when the supernatant is ad...

Embodiment 2

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

Embodiment 3

[0038] Use low-temperature defatted soybean meal as raw material, suspend in an aqueous solution at 30°C with a solid-to-liquid ratio of 1:10g / ml by conventional methods, dissolve in alkali at a pH of 7.2 for 60 minutes, and centrifuge to obtain a supernatant, and adjust the pH of the supernatant to After 4.5, stir and heat at 40°C for 30 minutes, centrifuge to obtain yogurt, add water until the solid content is 14%, adjust the pH value to 7.3, add 0.5% endopeptidase and 0.10% Peptidase R, and act for 40 minutes at 50-60°C . The obtained hydrolyzate is heated to 120° C. by steam for 10 seconds to inactivate the enzyme, after which it is homogenized, spray-dried and sprayed with phospholipids to obtain soybean protein products. The gel strength of the product is 53.2g, and the gel elasticity is

[0039]

[0040] figure 1

[0041]

[0042] figure 2

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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 method for modifying transition state soybean protein by using an enzyme preparation to obtain a product with advanced functionality (such as low gelatinization and high dispersibility) without the usual bitterness and beany taste associated with soybean products The invention belongs to the technical field of soybean deep processing. Background technique [0002] Soybean protein isolate is a protein food additive produced from low-temperature desolvated soybean meal. It contains more than 90% nitrogen and has various functional properties such as emulsification, gelling, and water resistance. It is rich in nutrients and 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 that of beef, eggs, and milk. [0003] The viscosity of soybean protein isolate increases significantly with the increase of the concentration, and usu...

Claims

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Application Information

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Patent Type & Authority Patents(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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