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Method for promoting dissolve of soy protein

A technology of soybean protein and protein, which is applied in the direction of plant protein processing, etc., to achieve the effect of simple method, outstanding quality gel performance, and improved solubility

Inactive Publication Date: 2008-05-14
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is still a certain gap from the goal of industrial application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Take 20 grams of commercial soybean protein isolate (domestic), add 250 ml of deionized water, stir and hydrate at room temperature for 60 minutes.

[0024] (2) Using a probe-type mechanical dispersing machine, at a rate of 10,000 revolutions per minute, process for 3 minutes (divided into three times, each time for 1 minute), so as to obtain a uniform protein dispersion.

[0025] (3) Ultrasonic treatment is performed on the protein dispersion obtained in step (2), the ultrasonic equipment is a probe type, the frequency is 30 kHz, and the power is 500 watts. Sonication was performed intermittently for a total of 15 minutes.

[0026] The protein dispersion obtained by homogenization and ultrasonic treatment still has a certain stability after being stored at room temperature for two days and in the refrigerator for one week. The protein dispersion or solution has a strong thermogelling property, and compared with the untreated sample, the mechanical strength (elasti...

Embodiment 2

[0028] (1) Take 20 grams of alcohol-soluble soy protein concentrate (domestic), add 250 ml of deionized water, stir and hydrate at room temperature for 40 minutes.

[0029] (2) Using a probe-type mechanical disperser, at a rate of 10,000 revolutions per minute, process for 3 minutes (divided into three times, each time for 1 minute), so as to obtain a uniform protein dispersion.

[0030] (3) Ultrasonic treatment is performed on the protein dispersion obtained in step (2), the ultrasonic equipment is a probe type, the frequency is 20 kHz, and the power is 200 watts. Sonication was carried out in batch mode under ice bath, and the total time was 30 minutes.

[0031] The protein dispersion obtained by homogenization and ultrasonic treatment still has a certain stability after being stored at room temperature for two days and in the refrigerator for one week.

Embodiment 3

[0033] (1) Take 40 grams of commercial soybean protein isolate (domestic), add 500 ml of deionized water, stir and hydrate at 40°C for 50 minutes.

[0034] (2) Using an APV disperser, under a high pressure of 300MPa, process twice to obtain a uniform protein dispersion.

[0035] (3) Ultrasonic treatment is performed on the protein dispersion obtained in step (2), the ultrasonic equipment is a probe type, the frequency is 15 kHz, and the power is 500 watts. Sonication was performed intermittently for a total of 15 minutes.

[0036] The protein dispersion obtained by homogenization and ultrasonic treatment was spray-dried to obtain a soybean protein isolate sample with good functional properties.

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Abstract

The invention discloses a dissolution promoting method for soy proteins, comprising the following steps: stirring and hydrating the soybean protein product for 30 to 60 minutes; carrying on homogenizing processing to the protein dispersion liquid; carrying on ultrasonic processing to the homogenized protein dispersion liquid from step (2) with a frequency of 15 to 30 kilohertz, a power of 200 to 500 tiles, and a time period of 15 to 30 minutes; carrying on spray drying to the protein dispersion liquid with the dissolution method, powder modified soybean protein product can be gained. The invention has the advantages of simple method, feasible performance, obvious enhancement of the dissolving performance of insoluble soybean protein product, facilitation to the industrialization and cost reduction due to taking only water as the medium, and especially prominent quality gelatin performance of the modified soybean separated protein products.

Description

technical field [0001] The invention relates to the technical field of soybean protein processing, in particular to a solubilizing method for soybean protein. Background technique [0002] As an important food industry raw material, soybean protein not only has good nutritional properties, but also exhibits more good processing properties, especially gel performance and emulsification performance. Soy protein is mainly composed of glycinin (30-40%, w / w) and β-conglycinin (30-40%, w / w). The former usually exists in the form of 11S under neutral conditions, so it is often It is called soybean 11S globulin, and the latter mainly exists in the form of 7S, so it is called "7S globulin". [0003] Usually, commercial soybean protein isolate is obtained by alkali extraction, acid precipitation, neutralization, sterilization, and spray drying of defatted soybean meal powder. Poor solubility is one of the main reasons limiting the application of soybean prot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16
Inventor 唐传核杨晓泉李琳
Owner SOUTH CHINA UNIV OF TECH
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