Protein gel determining method

A method of determination, protein gel technology, applied in the field of gel determination of soybean protein, can solve the problems of low pertinence, low applicability, cumbersome experimental schemes and other problems of protein gel, and achieve simple and easy-to-learn operation methods and improve stability , the effect of accurate measurement results

Inactive Publication Date: 2010-06-23
谷神生物科技集团有限公司
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Problems solved by technology

[0014] The purpose of the present invention is to solve the problem of low pertinence of protein gel detection in existing several protein gel determination methods, poor stability of experimental detection results, cumbersome experimental scheme, low applicability, and the need for exp

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0027] 1. Preparations

[0028] Prepare the experimental equipment, add water to the water bath to adjust to 80°C, and arrange the mold.

[0029] 2. Reagent Preparation

[0030] Prepare a mixed solution of 5% sodium chloride, 0.5% citric acid, and cooled distilled water at about 5°C.

[0031] 3. Homogenization

[0032] Slowly pour 36 grams of protein powder and cooling water at about 5°C into the mixer and stir for 1 minute, stop once every 20 seconds, and measure the pH value and temperature between each stop. Every time you stop, use a plastic spatula to scrape up the protein powder on the wall of the mixing cup and the bottom of the mixing cup to facilitate even mixing. At the beginning, stir first, then stir quickly.

[0033] 4. Vacuum

[0034] Transfer all the homogenized protein to a large sample bag, taking care that the protein colloid does not touch the mouth of the bag, and then vacuumize. Until the gel can no longer see small bubbles.

[0035] 5. Filling

[0...

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Abstract

The invention discloses a protein gel determining method. The method comprises the following steps of: slowly pouring weighed protein powder and cooling water with the temperature of about 5 DEG C into a stirrer to be thoroughly stirred for 1 minute; stopping stirring at the interval of 20 seconds; determining the pH value and the temperature at each stopping; completely transferring the homogenized protein into a large sample bag, and then pumping vacuum; filling the vacuumed protein into a mould, and making three parallel samples for each sample; placing the filled mould into a water bath boiler to be heated; immediately placing the heated mould into cold water to be cooled; and determining the cooled gel by using a TPA GEL EM method of a physical property tester, and recording Hardness and Chewiness.

Description

technical field [0001] The invention relates to a gel assay method, in particular to a gel assay method for soybean protein. Background technique [0002] Several common gel detection methods at present [0003] Method 1: 1. Accurately weigh 30g of protein powder, and measure 170ml of 2.5% saline (protein concentration is 15%). Slowly pour the weighed protein powder and cooling water at about 5°C into the blender and stir thoroughly for 1 minute, stop once every 20 seconds, and scrape up the protein powder on the wall and bottom of the mixing cup with a plastic shovel every time you stop to facilitate even mixing , Stir slowly at the beginning, and then stir quickly. Transfer all the homogenized proteins to a large sample bag and then vacuum. Fill the vacuumed protein into the mold. The filling process should be slow and steady to avoid air bubbles. Three parallel samples are made for each sample. [0004] 2. Heat in a water bath at 80°C for 30 minutes, then cool in runn...

Claims

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Application Information

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IPC IPC(8): G01N33/02G01N3/00
Inventor 金涛李登龙王建忠
Owner 谷神生物科技集团有限公司
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