Preparation method for oil-in-water type soybean isolated protein

A technology of soybean protein isolate and soybean protease, which is applied in the field of preparation of emulsified soybean protein isolate, can solve the problems of unsatisfactory modification methods and affecting the functional properties of soybean protein, so as to avoid protein transitional denaturation, improve emulsifying functional properties, chemical The effect of less reagent

Inactive Publication Date: 2008-12-10
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the compact globulin structure of soybean protein, the above modification method is not ideal
In addition, for the enzymatic hydrolysis treatment to improve the emulsification of soybean protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] Example one

[0030] Mix 100 kg of defatted low-temperature soybean meal powder with 1500 kg of deionized water, adjust the pH value to about 8.0, and extract for 30 minutes, and centrifuge to remove the residue to obtain the protein extract; the protein extract is adjusted for acid precipitation, centrifuged to precipitate, the precipitation is water-neutralized, and sprayed Dry or freeze dry. The protein utilization rate was 80.12%; the average particle size of the emulsion was 4.312μm; the values ​​of EAI and ESI were 27.82 and 12.69 respectively; the emulsification rate of 60 days observation was 4.8%.

Example Embodiment

[0031] Example two

[0032] Mix 100 kg of defatted low-temperature soybean meal powder with 1500 kg of deionized water, adjust the pH to about 8.0, and extract for 30 minutes, and centrifuge to remove the residue to obtain the protein extract; the protein extract is subjected to high-pressure homogenization at a homogenization pressure of 25 MPa, and the number of homogenization is Once; after homogenization, the protein extract is acid-precipitated, centrifuged to precipitate, the precipitate is water-neutralized, spray-dried or freeze-dried. The protein utilization rate was 80.5%; the average particle size of the emulsion was 4.297μm; the values ​​of EAI and ESI were 33.45 and 12.46, respectively; the emulsification rate of 60 days observation was 4.6%.

Example Embodiment

[0033] Example three

[0034] Mix 100 kg of defatted low-temperature soybean meal powder with 500 kg of deionized water, heat to 50°C, adjust pH to 7.5, extract for 20 minutes, add Acalase alkaline protease, enzymatically hydrolyze to 1% hydrolysis, cool to 20°C, centrifuge at 6000g for 10 minutes to separate and remove The residue is the proteolysis solution; homogenize the proteolysis solution at 25MPa twice; adjust the pH value of the protein extract to 4.5, 30℃, centrifuge at 4000g for 20min to separate the precipitate; the obtained precipitate is deionized according to the ratio of water to material 1:5w / w After mixing with water, adding sodium hydroxide to adjust to neutrality, freeze drying or spray drying to obtain emulsified soybean protein isolate. The protein utilization rate of soybean meal was 84.32%; the average particle size of the emulsion was 3.354μm; the values ​​of EAI and ESI were 35.12 and 17.35, respectively; the emulsification rate of 60 days observation was...

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Abstract

The invention discloses a preparation method for emulsion-typed soybean protein isolate, which comprises the steps as follows: pre-crushed low-temperature defatted soybean flour (DSF) is taken as raw material and mixed with deionized water with the water/material ratio of 5-20w/w, is heated to 40-60 DEG C under alkali condition and leached for 20-30min so as to lead the soybean meal to expand by absorbing water; Acalase alkaline protease is added to carry out the enzymolysis; the bottom residue is removed by centrifuging so as to obtain soybean proteolysis supernatant; furthermore, the soybean proteolysis supernatant is homogenized and acidity is adjusted to PH 4.5; the protein in the soybean proteolysis supernatant is deposited and centrifuged for 10-20min; the obtained deposition is mixed with the deionized water by the water/material ratio of 3-5w/w; the mixed solution is adjusted to neutral by adding NaOH and frozen dryly or sprayed dryly so as to obtain the emulsion-typed soybean protein isolate. The process of the invention is simple and reliable, which remarkably improves the emulsion performance of the soybean protein.

Description

technical field [0001] The invention relates to the technical field of soybean protein processing, in particular to a preparation method of emulsified soybean protein isolate. Background technique [0002] my country has abundant soybean protein resources (in 2005, my country's soybean meal output reached 26 million tons), and soybean protein is favored because of its high nutritional value and unique health care function. However, my country's soybean protein isolate products are basically highly gelatinous and can only be used in enema products, while the emulsified functional soybean protein for oily liquid drinks basically relies on imports, which greatly limits the Application of soybean protein in food industry. [0003] Usually, commercial soybean protein isolates are obtained from defatted soybean meal by alkali extraction, acid precipitation, neutralization, sterilization, and spray drying. Poor emulsifiability is a major reason for limiting the application of soybe...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23J3/34A23L1/305A23L2/39A23L1/20A23L33/185
Inventor 赵谋明罗东辉赵海峰赵强忠崔春
Owner SOUTH CHINA UNIV OF TECH
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