Calcium-resistant soyabean protein and preparation method thereof

A soybean protein and calcium tolerance technology, applied in the field of soybean protein, can solve problems such as poor calcium tolerance, and achieve the effect of reducing co-precipitation, weakening electrostatic interaction and high purity

Active Publication Date: 2012-05-02
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the shortcomings of the above-mentioned prior art, the object of the present invention is to provide a method for preparing calcium-tolerant soybean protein; this method overcomes the defect that the existing method for preparing soybean protein has poor tolerance to calcium

Method used

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  • Calcium-resistant soyabean protein and preparation method thereof
  • Calcium-resistant soyabean protein and preparation method thereof
  • Calcium-resistant soyabean protein and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The low-temperature defatted soybean meal (NSI=89, protein content 51%) was pulverized and passed through a 60-mesh sieve to obtain the defatted soybean powder, mixed with water according to the mass-volume ratio of 1:10, added 0.08% sodium sulfite by weight of the soybean powder, and heated at room temperature and pH8 0 under the condition of stirring for 1.5 hours, then homogenized 20min in the colloid mill, the obtained defatted soy flour slurry was figure 1 Jet cooking is carried out in the continuous heat treatment device shown, the treatment temperature is 140°C, and the time is 90s. After the obtained heat treatment slurry is cooled, the pH value is adjusted to 8.0 with 2mol / L NaOH, centrifuged at 25°C for 30min, and the centrifugal speed is 3000rpm. The final supernatant was adjusted to pH 4.5 with 2mol / L HCL, left to stand for 5 minutes, and centrifuged at 25°C for 30 minutes at a speed of 5000 rpm. ℃, air outlet temperature 85 ℃), to obtain calcium-tolerant so...

Embodiment 2

[0038] The defatted soybean meal (NSI=89, protein content 51%) was crushed and passed through a 60-mesh sieve to obtain the defatted soybean powder, mixed with water according to the mass-volume ratio of 1:10, adding 0.15% sodium sulfite of soybean powder weight, and using 2mol / L NaOH adjusted the pH value to 8.0 and stirred at room temperature for 2 hours, then homogenized in a colloid mill for 10 minutes, and the obtained defatted soybean flour slurry was figure 1 Jet cooking treatment is carried out in the continuous heat treatment device shown, the temperature and time are respectively 120°C, 90s (E) and 140°C, 30s (F), the obtained heat treatment slurry is cooled, adjusted to pH 8.0, and centrifuged at 25°C for 30min, the centrifugal speed After centrifugation, the supernatant was adjusted to pH 4.5 with 2 mol / L of HCL. After standing for 5 minutes, it was centrifuged at 25°C for 30 minutes at a speed of 5000 rpm. The resulting precipitate was re-dissolved in water, adjust...

Embodiment 3

[0040] The soybean protein raw materials obtained in the above-mentioned Examples 1, 2 and Comparative Example 1 are mixed with corresponding ingredients to prepare calcium-enriched soybean protein liquid food. Maltodextrin, 0.4g sodium citrate and 0.2g calcium chloride (the amount of calcium added is based on the amount of calcium ions, which is 0.9% of the weight of protein raw materials), add 64.9g water and stir well, and use 2mol / L HCL and NaOH Adjust the pH to 7.0, then add 2.5g of corn oil and homogenize at a speed of 20000rpm for 2 minutes, then homogenize the mixture twice at 50MPa, and finally sterilize the mixture in a sterilizing pot at 121°C and 0.1MPa. Bacteria 20min. Among them, the properties and states of each sample before and after sterilization were measured and evaluated, and the results are shown in Table 2.

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Abstract

The invention discloses a calcium-resistant soyabean protein and a preparation method thereof. The preparation method comprises the following steps of: firstly preprocessing low-temperature defatted soybean powder to obtain soybean powder slurry; then carrying out injection cooking on the soybean powder slurry in a continuous heat treatment device, controlling temperature to be 100-150 DEG C and time to be 10-100s to obtain heat-treated soybean powder slurry; and finally regulating pH value of the heat-treated soybean powder slurry, carrying centrifugal separation, regulating pH value of supernatant, precipitating after centrifugation and dissolving with water again, then regulating the pH value to be 6.5-7.5, and carrying out spray drying to obtain calcium-resistant soyabean protein powder. Protein content of the obtained calcium-resistant soyabean protein product is more than 80%, and content of binding sugar is not less than 70mg per g of the protein. The preparation method disclosed by the invention has low production cost, high yield, simple process and stable properties, and the calcium-resistant soyabean protein disclosed by the invention can partially or completely substitute sodium caseinate and can be applied to plain food or calcium supplement healthcare food and medical clinical nutriment.

Description

technical field [0001] The invention relates to soybean protein in food processing, in particular to a calcium-tolerant soybean protein and a preparation method thereof. Background technique [0002] Soy protein is an ideal dietary protein resource and is widely used as a raw material for healthy foods. At present, my country's soybean protein deep-processing products mainly include soybean protein concentrate (SPC) and soybean protein isolate (SPI). Calcium is an essential nutrient element for the human body. In order to ensure human health and enhance physical fitness, it is very important to scientifically and reasonably supplement calcium through food ingredients and promote the body's absorption of calcium. Most of the calcium supplement products currently on the market come from milk, and soybeans are not only rich in protein, but research has found that soybean protein contains a large amount of carboxylic acid groups of glutamic acid and aspartic acid (content > ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/22A23J3/16
Inventor 杨晓泉周小玲张元元尹寿伟齐军茹
Owner SOUTH CHINA UNIV OF TECH
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