Method for producing grading soy protein

A technology of soybean protein and defatted soybean flour, which is applied in the field of high-purity production of 7S globulin and 11S globulin with low phytic acid content, and can solve the problems of soybean protein functional property decline, reduction of mineral element utilization rate, and limitation of Deak method, etc. , to achieve the effect of ensuring nutritional value and functional properties, strong gel forming ability, and simple process

Inactive Publication Date: 2011-09-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Phytic acid molecule has six negatively charged phosphate groups, so it has a strong metal chelating ability, and can form insoluble phytate with mineral element ions in food, thereby reducing the utilization rate of mineral elements by the human body, thus affect its nutritional value
In addition, high levels of phytic acid lead to decreased functional properties of soy protein such as solubility
This defect limits the practical application of Deak's method in the food industry

Method used

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  • Method for producing grading soy protein
  • Method for producing grading soy protein
  • Method for producing grading soy protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The defatted soybean meal (NSI=91, protein content 49%) was pulverized and passed through a 60-mesh sieve to obtain defatted soybean meal, mixed with water in a mass ratio of 1:15, adjusted to 8.0 with NaOH, and extracted for 1 hour, and centrifuged to obtain defatted soybean protein extraction. liquid. The pH of the defatted soybean protein extract solution is adjusted to 6.8 with a concentration of 2mol / L of hydrochloric acid, and sodium bisulfite is added to control the concentration of sodium bisulfite in the defatted soybean protein extract solution (after adjusting the pH) to be 10mmol / L; And respectively add magnesium chloride, control the concentration of magnesium chloride in defatted soybean protein extract (after adjusting pH) to be 5, 20, 100mmol / L respectively; or the mixture of calcium chloride and magnesium chloride, control calcium chloride and magnesium chloride in defatted soybean The concentration in the protein extract (after adjusting the pH) is all...

Embodiment 1

[0037] The defatted soybean meal (NSI=91, protein content 49%) was pulverized and passed through a 60-mesh sieve to obtain defatted soybean meal, mixed with water in a mass ratio of 1:15, adjusted to 8.0 with NaOH, and extracted for 1 hour, and centrifuged to obtain defatted soybean protein extraction. liquid. The pH of the defatted soybean protein extract solution is adjusted to 6.8 with a concentration of 2mol / L of hydrochloric acid, and sodium bisulfite is added to control the concentration of sodium bisulfite in the defatted soybean protein extract solution (after adjusting the pH) to be 10mmol / L; Add calcium chloride, control the concentration of calcium chloride in defatted soybean protein extract (after adjusting pH) to be 5, 20, 100mmol / L respectively; Repeat the above steps, and carry out laboratory analysis to the product of gained, the results are shown in Table 2 .

[0038] Table 2

[0039]

[0040] Comparing Table 1 and Table 2, it can be seen that compared w...

Embodiment 2

[0043] The defatted soybean meal (NSI=91, protein content 49%) was pulverized and passed through a 60-mesh sieve to obtain defatted soybean meal, mixed with water in a mass ratio of 1:10, adjusted to 7.5 with NaOH, and extracted for 1.5 hours, and centrifuged to obtain defatted soybean protein extraction. liquid. Adjust pH to 5.8 with hydrochloric acid, add sodium bisulfite and calcium chloride, respectively control the concentrations of sodium bisulfite and calcium chloride in the defatted soybean protein extract (after adjusting the pH) to be 10mmol / L and 5mmol / L; Sodium chloride was added to control the concentration of sodium ions in the defatted soybean protein extract (after pH adjustment) to be 20, 50 and 100 mmol / L, respectively. After all the extracts were stirred at room temperature for 1 hour, they were centrifuged with a batch centrifuge (3000 g) to separate a soluble fraction containing 7S globulin and an insoluble fraction containing 11S globulin. The pH of the ...

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Abstract

The invention relates to a method for producing grading soy protein, which comprises the following steps of: dissolving degreased soybean meal in water, extracting under the condition of the pH value of between 7.5 and 8.5, and adding Ca<2+> and Na<+> or Ca<2+> and Mg<2+> or Mg<2+> under the weakly acidic condition of the pH value of between 5.5 and 6.8, so that 11S components in soy protein are precipitated first; controlling the concentration of Ca<2+> or Mg<2+> in soy protein extracting solution to be between 5 and 100 mmol / L, and the concentration of Na<+> in the soy protein extracting solution to be between 20 and 100 mmol / L; regulating the pH value of the soy protein extracting solution to 3.8 to 5.0, so that 7S components in the soy protein are precipitated; and dissolving 11S component precipitates and 7S component precipitates again, and drying to obtain powdered grading soy protein products. The method has a simple process, and glycinin components with the phytic acid content of between 0.3 and 0.4 percent can be obtained without the processing of phytase.

Description

technical field [0001] The present invention relates to a method for producing high purity, low phytic acid content 7S globulin and 11S globulin from a solution containing soy protein. Background technique [0002] Soybean is not only an excellent oil crop, but also an ideal edible protein resource. Glycinin is classified into different globulins including 2S, 7S, 11S and 15S according to the sedimentation coefficient of ultracentrifugation. 7S and 11S globulin accounted for more than 80% of the total protein content, and their functional properties (including water solubility, emulsification and surface activity, etc.) and nutritional properties were significantly different. In recent years, the nutritional value of soybean 7S globulin has attracted the attention of researchers. A large number of studies have shown that 7S protein has a very significant role in lowering blood pressure, and its mechanism of action may be that it produces polypeptides that promote fat metab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14
Inventor 杨晓泉刘翀齐军茹
Owner SOUTH CHINA UNIV OF TECH
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