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Preparation method for high-efficiency soy protein frothing agent

A technology of soybean protein and soybean protein isolate, which is applied in the transformation of soybean protein structure and functional properties, and the preparation of high-efficiency soybean protein foaming agent, can solve the problems that the foaming ability and foam stability have not been significantly improved at the same time, Achieve the effects of promoting agricultural economic development, broadening applications, improving foaming and foam stability

Inactive Publication Date: 2009-02-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Regarding the improvement of the foaming properties of soybean protein, most of the previous studies focused on using only protease hydrolysis or TGase crosslinking, and the foaming ability and foam stability have not been significantly improved at the same time.

Method used

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  • Preparation method for high-efficiency soy protein frothing agent
  • Preparation method for high-efficiency soy protein frothing agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Accurately weigh 40g of soy protein isolate, add water and stir to dissolve, prepare 8% (w / v) protein solution, adjust the pH to 8.0 with 1mol / L NaOH solution, keep the temperature at 55℃, add alkaline protease Alcalase (0.2 %, v / v) for the hydrolysis reaction (while maintaining the pH value of the protein solution at 8.0). When the degree of protein hydrolysis reaches 3%, the reaction is terminated. The hydrolyzed solution is heated in a boiling water bath for 15 minutes to inactivate the enzyme, and centrifuged (5000r / min, 20min ) Then collect the supernatant.

[0025] Use a polysulfone ultrafiltration membrane with a molecular weight cut-off of 10kDa to ultrafilter the soy protein hydrolysate with a protein hydrolysis degree of 3%, collect the cut-off part, and obtain protein peptides with a molecular weight greater than 10kDa. The foaming ability of this part of the protein is measured as 165.6%, an increase of 250% compared with soy protein isolate (47.3%), and the foa...

Embodiment 2

[0028] Accurately weigh 50g of soy protein isolate, add water and stir to dissolve, prepare 8% (w / v) protein solution, adjust the pH to 8.0 with 1mol / L NaOH solution, keep the temperature at 55℃, add alkaline protease Alcalase (0.2 %, v / v) for the hydrolysis reaction (while maintaining the pH value of the protein solution at 8.0). When the degree of protein hydrolysis reaches 3%, the reaction is terminated. The hydrolyzed solution is heated in a boiling water bath for 15 minutes to inactivate the enzyme, and centrifuged (5000r / min, 20min ) Then collect the supernatant.

[0029] Use a polysulfone ultrafiltration membrane with a molecular weight cut-off of 10kDa to ultrafilter the soy protein hydrolysate with a protein hydrolysis degree of 3%, collect the cut-off part, and obtain protein peptides with a molecular weight greater than 10kDa. The foaming ability of this part of the protein is measured as 175%, compared with soy protein isolate (47.3%), an increase of 270%, while foam s...

Embodiment 3

[0032] Accurately weigh 50g of soy protein isolate, add water and stir to dissolve, prepare 8% (w / v) protein solution, adjust the pH value to 8.0 with 1mol / L NaOH solution, keep the temperature at 55℃, add alkaline protease Alcalase (0.2 %, v / v) for the hydrolysis reaction (the pH of the protein solution is maintained at 8.0 during the period). When the degree of protein hydrolysis reaches 3%, the reaction is terminated. The hydrolyzed solution is heated in a boiling water bath for 15 minutes to inactivate the enzyme, and centrifuged (5000r / min, 20min ) Then collect the supernatant.

[0033] Use a polysulfone ultrafiltration membrane with a molecular weight cut-off of 10kDa to ultrafilter the soy protein hydrolysate with a protein hydrolysis degree of 3%, collect the cut-off part, and obtain protein peptides with a molecular weight greater than 10kDa. The foaming ability of this part of the protein is measured as 172.6%, compared with soy protein isolate (47.3%), increased by 265%...

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Abstract

The invention discloses a method for preparing a high-efficiency soybean protein foaming agent, which belongs to the biotechnical field of food. Soybean protein isolate is taken as a raw material, Alcalase is adopted and hydrolyzed first, then protein hydrolysate is ultrafiltered to obtain a protein peptide fragment with the molecular weight of more than 10kDa, the protein peptide fragment is recombined through the crosslinking of TGase, and a product after the crosslinking is condensed and freeze-dried to obtain the soybean protein foaming agent. Compared with untreated soybean protein isolate, the foaming ability and the foam stability of a product prepared by the method are greatly improved, the foaming ability of the product is improved by between 250 and 350 percent, the foam stability is improved by between 50 and 60 percent, and the foaming ability and the foam stability of the product are equivalent to those of egg white protein. The invention prepares the high-efficiency protein foaming agent by modifying the soybean protein isolate by an enzyme method, can forcefully promote the broad application of soybean protein in modern food processing, greatly improve the use value of the soybean protein, and has good economic benefit.

Description

Technical field [0001] The invention provides a method for preparing a high-efficiency soy protein foaming agent, relates to the modification of the structure and functional properties of the soy protein, and belongs to the field of food biotechnology. Background technique [0002] Soy protein is an important nutrient source and industrial raw material for mankind. It is rich in resources, high in quality, low in price, does not contain cholesterol, and has high nutritional value. Soy protein has good food preferences and processing properties. Functional properties such as foaming, emulsifying and gelling. However, there is still a considerable gap between various functional properties and animal-derived proteins such as casein, muscle fiber protein, egg white protein and other natural proteins with excellent properties, which leads to certain restrictions on their application in modern food processing. [0003] Compared with egg white protein, soy protein isolate has poor foami...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L29/00
Inventor 陈洁何志勇秦昉唐学燕刘瑾熊幼翎
Owner JIANGNAN UNIV
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