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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 problems such as unsatisfactory modification methods and affecting the functional properties of soybean protein, so as to avoid protein transition denaturation, improve emulsifying functional properties, and improve The effect of protein recovery

Inactive Publication Date: 2012-05-09
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, the enzyme is usually heated immediately after the enzymatic hydrolysis is completed, and the thermal denaturation of protein caused by heating will further affect the functional properties of soybean protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Mix 100kg of degreased low-temperature soybean meal powder with 1500kg of deionized water, adjust the pH value to about 8.0, extract for 30 minutes, and centrifuge to remove the residue to obtain a protein extract; dried or freeze-dried. 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 milk-separation rate was 4.8% after standing for 60 days.

Embodiment 2

[0032] Mix 100kg of degreased low-temperature soybean meal powder with 1500kg of deionized water, adjust the pH value to about 8.0, extract for 30 minutes, and centrifuge to remove the residue to obtain a protein extract; Once; after homogenization, the protein extract is acid-adjusted and precipitated, centrifuged to separate the precipitate, neutralized by adding water, 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 milk-separation rate was 4.6% after standing for 60 days.

Embodiment 3

[0034] Mix 100kg of defatted low-temperature soybean meal with 500kg of deionized water, heat to 50°C, adjust the pH value to 7.5, extract for 20 minutes, add Acalase alkaline protease, enzymatically hydrolyze to 1%, cool down to 20°C, and centrifuge at 6000g for 10 minutes to separate and remove The residue was obtained as a proteolysis solution; homogenize the proteolysis solution at 25 MPa twice; adjust the pH value of the protein extract to 4.5, and centrifuge at 30°C and 4000g for 20 minutes to separate the precipitate; the obtained precipitate was mixed with deionized mixed with water, adjusted to neutrality by adding sodium hydroxide, freeze-dried or spray-dried to obtain emulsified soybean protein isolate. The protein utilization rate of soybean meal was 84.32%; the average particle size of the emulsion was 3.354 μm; the values ​​of EAI and ESI were 35.12 and 17.35 respectively; the milk separation rate was 0 after standing for 60 days.

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PUM

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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 soybeanprotein 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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Patent Type & Authority Patents(China)
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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