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Preparation method of acid-soluble soybean protein

A soybean protein and acid-soluble technology, applied in the field of preparation of acid-soluble soybean protein, can solve the problems of affecting the taste of food, causing diarrhea, not obtaining soybean protein, etc., achieving obvious solubilization effect, improving solubility, and simple implementation. Effect

Inactive Publication Date: 2012-04-04
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it can obtain a soybean protein with good solubility under acidic conditions, due to the strong positive charge of chitosan, it may cause diarrhea and other reactions after entering the human intestine. Some developed countries such as the United States have not yet allowed chitosan into food
Moreover, due to the addition of chitosan, the protein will have a strong astringent taste, which greatly affects the taste of the food. Therefore, this method is also limited.
[0007] Therefore, so far, the prior art has not obtained a soybean protein that can be used in acidic beverages with a pH of 4.0 to 3.0, and its solution has good transparency in appearance and excellent storage stability.

Method used

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  • Preparation method of acid-soluble soybean protein
  • Preparation method of acid-soluble soybean protein
  • Preparation method of acid-soluble soybean protein

Examples

Experimental program
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Effect test

Embodiment 1

[0030] The soybean defatted soybean meal (NSI=85) extracted by n-hexane extraction method was crushed and passed through a 60-mesh sieve to obtain defatted soybean powder, mixed with water according to the mass ratio of 1:15, stirred at room temperature for 1 hour, and mixed with 2mol / L Adjust the pH to 8.0 with NaOH, and then centrifuge at 3000rpm for 20min. Take the supernatant and use 2mol / L HCL to adjust the pH to 4.5, centrifuge at 3000rpm for 20min to obtain the soybean protein precipitate, dissolve the protein precipitate with deionized water according to the solid-liquid mass ratio of 1:10, and constantly adjust the pH to 4.5 with 2mol / L NaOH. 7.0 to obtain soybean protein extract.

[0031] Dilute the soybean protein extract to 5% protein concentration with deionized water, adjust the pH to 5.5 with 2mol / L HCL, and add 30U of phytase (Phytase, Huayang) to enzymatically hydrolyze each g of protein at 37°C 30min, then use 2mol / L HCL to adjust the pH to 4.0, add 2g acid ...

Embodiment 2

[0033]Grind soybean defatted soybean meal (NSI=60) obtained by pressing and pass through a 60-mesh sieve to obtain defatted soybean powder, mix it with water at a mass ratio of 1:15, stir at room temperature for 1 hour, and continuously use 2mol / L NaOH Adjust the pH to 8.0, then centrifuge at 3000rpm for 20min. Take the supernatant and use 2mol / L HCL to adjust the pH to 4.5, centrifuge at 3000rpm for 20min to obtain the soybean protein precipitate, dissolve the protein precipitate with deionized water according to the solid-liquid mass ratio of 1:10, and constantly adjust the pH to 4.5 with 2mol / L NaOH. 7.0 to obtain soybean protein extract.

[0034] Dilute the soybean protein extract to 5% protein concentration with deionized water, adjust the pH to 5.5 with 2mol / L HCL, and add 30U of phytase (Phytase, Huayang) to enzymatically hydrolyze each g of protein at 37°C 30min, then use 2mol / L HCL to adjust the pH to 4.0, add 2g acid protease (NovoCorAB, Novozymes) at 37°C for 30min...

Embodiment 3

[0036] The soybean defatted soybean meal (NSI=88) extracted by n-hexane extraction method was pulverized and passed through a 60-mesh sieve to obtain defatted soybean powder, mixed with water at a mass ratio of 1:15, stirred at a medium speed at room temperature for 1 hour, and continuously used 2mol / L The pH was adjusted to 8.0 with NaOH, and then centrifuged at 1000rpm for 20min. Take the supernatant and adjust the pH to 4.5 with 2mol / L HCL, centrifuge at 1000rpm for 20min to obtain the soybean protein precipitate, dissolve the protein precipitate with deionized water according to the solid-to-liquid mass ratio of 1:10, and constantly adjust the pH to 4.5 with 2mol / L NaOH. 7.0 to obtain soybean protein extract.

[0037] Dilute the soybean protein extract to 5% protein concentration with deionized water, adjust the pH to 5.5 with 2mol / L HCL, and add 300U of phytase (Phytase, Huayang) to enzymatically hydrolyze each g of protein at 20°C 50min, then adjust the pH to 4.0 with 2...

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Abstract

The invention discloses a preparation method of acid-soluble soybean protein. The method comprises the following steps of: performing pretreatment, performing enzymolysis with phytase, diluting soybean protein isolate with deionized water to 2-9 percent by mass, adding 10-300 U of phytase into every gram of protein, and performing enzymolysis at the temperature 20-70 DEG C for 10-50 minutes; and performing enzymolysis with prolease, performing continuous hydro-thermal treatment, adding a protein solution into a jet boiler, treating at the temperature 100-180 DEG C under the pressure 0.1-10 MPa for 30-120 seconds, and performing spray drying. The obtained acid-soluble soybean protein is free from bitter taste and harsh taste, and can be applied to juice-like acid beverages. The molecular weight of the acid-soluble soybean protein prepared with the method is about 30 kDa, and the nitrogen solubilitry index at the pH 3.8 is 90 percent or higher.

Description

technical field [0001] The invention relates to a method for preparing soybean protein, in particular to a method for preparing acid-soluble soybean protein. Background technique [0002] In recent years, the application of soybean protein in food has attracted more and more attention. Soybean protein has balanced amino acid composition, comprehensive nutrition and low price, so it is a good food ingredient. Soy protein has been recognized as a high-nutrition protein in the world, which is equivalent to protein in beef, eggs, milk, etc., and does not have the high cholesterol, high fat and high calories of meat protein. In addition to nutritional value, soybean protein also has many important functional properties, such as emulsification, oil absorption, water absorption and water retention, gelation, etc. Because of so many excellent properties, soybean protein has become an irreplaceable raw material for modern food processing. [0003] Soybean protein, as a by-product ...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J3/34
Inventor 杨晓泉郭睿尹寿伟齐军茹
Owner SOUTH CHINA UNIV OF TECH
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