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Method for modifying soybean protein

A soybean protein modification technology, which is applied in the processing of plant protein, can solve the problems of poor emulsification and gelation properties of modified soybean protein, and achieve production and cost reduction, emulsification performance and gel performance improvement, and safety high effect

Inactive Publication Date: 2011-08-17
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0010] But the obtained modified soybean protein of above-mentioned patent is not as good as the product of the present invention on emulsification and gelling property

Method used

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  • Method for modifying soybean protein
  • Method for modifying soybean protein
  • Method for modifying soybean protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] At room temperature of 25 °C, 15 kg of domestic commercial soybean protein isolate was dispersed into 135 kg of water, the suspension was stirred for 10 min, and the pH was adjusted to 2.0 with 2 mol / L HCl, and the material system was uniform. Adjust the pH to 4.6 with 2 mol / L NaOH, let it stand still, and centrifuge to get the modified soybean protein precipitate. A small amount of water is added to the modified soybean protein precipitation to form a suspension, which is spray-dried to obtain the final modified soybean protein product. The air inlet temperature for spray drying is 200°C, and the outlet air temperature is 90-100°C. The spray-dried product contained 89% protein, 8.0% ash, and 3.5% water. The obtained product number is "domestic SPI modification 1#".

Embodiment 2

[0038] At room temperature of 25 °C, 15 kg of domestic commercial soybean protein isolate was dispersed into 135 kg of water, the suspension was stirred for 10 min, and the pH was adjusted to 2.0 with 2 mol / L HCl, and the material system was uniform. The material was homogenized once by high-pressure homogenization at 30 MPa, and the pH was adjusted to 4.6 with 2 mol / L NaOH for standing, and the modified soybean protein was precipitated by centrifugation. A small amount of water is added to the modified soybean protein precipitation to form a suspension, which is spray-dried to obtain the final modified soybean protein product. The air inlet temperature for spray drying is 200°C, and the outlet air temperature is 90-100°C. The spray-dried product contained 89% protein, 8.0% ash, and 3.5% water. The obtained product number is "domestic SPI modified 2#".

Embodiment 3

[0040] At room temperature of 30 °C, 15 kg of domestic commercial soybean protein isolate was dispersed into 135 kg of water, the suspension was stirred for 10 min, and the pH was adjusted to 2.5 with 2 mol / L acetic acid, and the material system was uniform. Add pepsin according to 0.1% of the protein in the material, hydrolyze the soybean protein to a degree of hydrolysis of 4.0%, treat at 95°C for 20 minutes to inactivate the enzyme, adjust the pH to 4.6 with 2 mol / L NaOH, let stand, and centrifuge to obtain the precipitate of modified soybean protein . A small amount of water is added to the modified soybean protein precipitation to form a suspension, which is spray-dried to obtain the final modified soybean protein product. The air inlet temperature for spray drying is 200°C, and the outlet air temperature is 90-100°C. The spray-dried product contained 89% protein, 8.0% ash, and 3.5% water. The obtained product number is "domestic SPI modified 3#".

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Abstract

The invention provides a method for modifying soybean protein, which comprises the following steps of: inducing dissociation of soybean protein subunits through acid or ions; reaggregating the soybean protein by using technologies such as homogenization, restrictive enzymolysis and the like; and performing spray drying or freeze drying. The functional characteristics of the obtained soybean protein are obviously improved; when the modified soybean protein is applied to a liquid emulsion system, the average grain diameter of emulsion is obviously reduced, and an emulsion system is uniform and stable through microscopic observation; and the modified soybean protein can be applied to various foods such as liquid milk, ham sausage and the like.

Description

technical field [0001] The invention relates to a production method of soybean protein, in particular to a method for modifying soybean protein. Background technique [0002] Soy protein isolate is a food ingredient with high protein content and rich nutrition. It can be widely used in meat products, dairy products and health food industries. In recent years, the soybean protein industry has developed rapidly, with an annual growth rate of 10-20%. However, the functional characteristics of commercialized soybean protein isolates in my country are weak in solubility, gelation, emulsification, etc., the product market competitiveness is weak, and the product structure is relatively simple, which is difficult to meet the rapid development of the modern food industry and the increasingly diversified and high-quality products. urgent needs. [0003] Modification of soybean protein can improve or improve its functional properties, thereby broadening its application range. At pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16
Inventor 赵谋明罗东辉崔春源博恩
Owner SOUTH CHINA UNIV OF TECH
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