Method for preparing soybean protein

A soybean protein and soybean technology, which is applied in the protein composition of vegetable seeds, protein food processing, vegetable protein processing, etc., can solve the problems of poor molecular structure integrity and poor dispersion of soybean protein.

Inactive Publication Date: 2010-07-21
HARBIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a method for preparing soybean protein in order to solve the problems of poor dispersibility and poor integrity of molecular structure of existing soybean protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0017] Specific embodiment one: the preparation method of soybean protein in this embodiment is carried out according to the following steps:

[0018] 1. Put the soybean meal into the process water and soak it at 15-25°C for 1.5-2 hours, wherein the mass ratio of the soybean meal to the process water is 1:14-18; Stir and extract for 35-45min under the condition of ~8.7, then add hydrochloric acid to adjust the pH value to 6-6.4, cool down to 4°C for static precipitation for 8-12h, and then centrifuge to collect the precipitate under the condition of 1500-2500r / min, which is the crude 11S ball protein;

[0019] 2. Under the condition of rotating speed of 35-45r / min, add hydrochloric acid to the centrifuged supernatant in step 1 until the pH value is 4.5-4.9, then let it stand for 50-70min, and then under the condition of 1500-2500r / min Centrifuge to collect the precipitate, which is crude 7S globulin;

[0020] Three, the thick 11S globulin obtained in step one, process water ...

specific Embodiment approach 2

[0030] Embodiment 2: This embodiment differs from Embodiment 1 in that: in step 1, soak for 1.6-1.9 hours at 18-22° C., and the mass ratio of soybean meal to process water is 1:15-17. Other steps and parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0031] Embodiment 3: The difference between this embodiment and Embodiment 1 is that in step 1, soak for 1.7 hours at 20° C., and the mass ratio of soybean meal to process water is 1:15˜17. Other steps and parameters are the same as in Embodiment 1

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Abstract

The invention relates to a method for preparing soybean protein, solving the problem of poor dispersibility and molecular structure integrity of the existing soybean protein. The method comprises the following steps: 1. preparing coarse 11S globulin; 2. preparing 7S globulin; 3. preparing mixed solution; 4. collecting a trapped part A; 5. collecting a trapped part B; and 6. carrying out spray drying to obtain soybean protein. The soybean protein prepared by the method of the invention has a dissolubility of more than 95% and features good dispersibility, a molecular weight of around 60 KD andgood molecular structure integrity.

Description

technical field [0001] The invention relates to a protein preparation method. Background technique [0002] Soybean protein is the most abundant and cheapest protein in the world. Compared with other plant proteins, soybean globinin has relatively complete amino acid composition, especially rich in lysine, which makes soybean protein have high nutritional value and multiple functions It is widely used in the food industry. The globulins in soybean protein account for 50% to 90% of the total protein. Except for the two components with low content of 2S globulin and 15S globulin, the main components are 7S globulin and 11S globulin. Soybean 7S globulin It is one of the main components of soybean protein, accounting for about 37% of the total soybean protein content, and 11S globulin accounts for more than 30% of the total soybean protein content. The 7S globulin in the globulin has good water solubility, but 11S globulin The poor solubility of globulin greatly affects the pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/16A23J3/34
Inventor 马永强杨春华张毅方刘颖石彦国
Owner HARBIN UNIV OF COMMERCE
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