Preparation method of emulsified stable type soy isolate protein

A soybean protein isolate and emulsification stability technology, which is applied in the processing field of soybean protein to achieve the effect of economical price, improvement of emulsification stability, and improvement of emulsification activity

Inactive Publication Date: 2012-07-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Soybean protein isolate (SPI) is a food additive with high protein purity and processing performance. It has many functional properties such as solubility, emulsification, foaming, water retention, oil retention, and viscoelasticity. It is difficult for SPI to have the above-mentioned multiple functions at the same time, but what is required in production is a product with an optimal function or a balance of several functions. Therefore, modifying existing proteins can meet people's certain needs. Special requirements for functional properties of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Mix 100kg of soybean protein isolate with 1000kg of deionized water, stir at room temperature for 2 hours to make it fully hydrated, stir at 55°C, preheat for 1 hour, adjust the pH to 7.0, add papain (enzyme activity 800,000 U / g, enzyme / substrate=2.5%, w / w) to start enzymatic hydrolysis, when the hydrolysis degree is 2%, inactivate the enzyme at 90°C for 5 minutes, cool to room temperature, adjust the pH to 7.0, centrifuge at 4500r / min for 20 minutes, and take the supernatant The solution was freeze-dried or spray-dried, named sample 1#. Take sample 1# and mix it with deionized water evenly (sample / water = 1 / 10, w / w), stir at 37°C for 2 h, after preheating, adjust the pH to 7.0, add transglutaminase (enzyme activity 100U / g, enzyme substrate 2%~3% w / w) to start crosslinking, after 1h, heat at 80°C for 5min to inactivate the enzyme, adjust the pH to 7.0 after cooling to room temperature, centrifuge, freeze-dry or spray-dry to obtain high Emulsified soy protein isolate ...

Embodiment 2

[0031] Mix 100kg of soybean protein isolate with 1000kg of deionized water, stir at room temperature for 2 hours to make it fully hydrated, stir at 55°C, preheat for 1 hour, adjust the pH to 7.0, add papain (enzyme activity 800,000 U / g, enzyme / substrate=2.5%, w / w) to start enzymatic hydrolysis, when the hydrolysis degree is 6%, inactivate the enzyme at 90°C for 5min, cool to room temperature, adjust the pH to 7.0, centrifuge at 4500r / min for 20min, and take the supernatant The solution was freeze-dried or spray-dried, named sample 2#. Take 2# sample and mix it evenly with deionized water (sample / water = 1 / 10, w / w), stir at 37°C for 2 h, after preheating, adjust the pH to 7.0, add transglutaminase (enzyme activity 100U / g, enzyme substrate 2%~3% w / w) to start crosslinking, after 1h, heat at 80°C for 5min to inactivate the enzyme, adjust the pH to 7.0 after cooling to room temperature, centrifuge, freeze-dry or spray-dry to obtain high Emulsified soy protein isolate 2#. The p...

Embodiment 3

[0033] Mix 100kg of soybean protein isolate with 1000kg of deionized water, stir at room temperature for 2 hours to make it fully hydrated, stir at 55°C, preheat for 1 hour, adjust the pH to 7.0, add papain to start enzymatic hydrolysis (enzyme activity 800,000 U / g, enzyme / substrate = 2.5%, w / w), hydrolyze until the degree of hydrolysis is 10%, inactivate the enzyme at 90°C for 5min, cool to room temperature, adjust the pH to 7.0, centrifuge at 4500r / min for 20min, and take the supernatant The solution was freeze-dried or spray-dried, named sample 3#. Take 3# sample and mix it evenly with deionized water (sample / water = 1 / 10, w / w), stir at 37°C for 2 h, after preheating, adjust the pH to 7.0, add transglutaminase (enzyme activity 100U / g, enzyme substrate 2%~3% w / w) to start crosslinking, after 1h, heat at 80°C for 5min to inactivate the enzyme, adjust the pH to 7.0 after cooling to room temperature, centrifuge, freeze-dry or spray-dry to obtain high Emulsified soybean prote...

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PUM

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Abstract

The invention relates to a preparation method of emulsified stable type soy isolate protein and belongs to the field of process technology of soy protein. The preparation method comprises the main steps as follows: preparing a soy isolate protein solution with the ratio of deionized water to soy isolate protein used as a raw material being (5-25):1 w / w; fully hydrating, and then stirring and preheating at 40-60 DEG C; regulating pH to be 6.5-7.5; adding papain for enzymolysis to obtain a sample of different hydrolysis degrees; then killing enzyme for 5 min at 90 DEG C; cooling to room temperature; regulating pH to be neutral; centrifuging; taking supernate to carry out freeze drying or spray drying; preparing a sample solution with the ratio of deionized water to the sample of different hydrolysis degrees being (5-25):1 w / w; preheating at 30-50 DEG C; regulating pH to be 7.0; adding transglutaminase to start crosslinking; after 1h, heating for 5 min at 80 DEG C to inactivate the enzyme; cooling to room temperature; then regulating pH to be neutral; centrifuging; taking supernate; and performing freeze drying or spray drying to obtain the highly emulsified stable type soy isolate protein. The preparation method for the emulsified stable type soy isolate protein is economic and effective; and the emulsion stability of the soy protein is remarkably improved.

Description

technical field [0001] The invention discloses a preparation method of high emulsification stable soybean protein isolate, which belongs to the technical field of soybean protein processing. Background technique [0002] Soybean protein is an important plant protein product with rich resources, high quality, high nutritional value and functional properties related to food processing, and has become an important raw material for some food production. Domestic soybean protein resources have reached more than 4 million tons, most of which are used in occasions with relatively low added value such as feed, brewing, and hydrolyzed protein, while food protein ingredients with slightly higher added value are currently limited to the production of concentrated protein and separation Protein is mostly used in the meat industry, and the output does not exceed 60,000 tons. Due to the good price advantage and potential functional characteristics of soybean, the research on the structur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/34
Inventor 徐学明徐莹杨哪金征宇焦爱权王金鹏田耀旗赵建伟谢正军
Owner JIANGNAN UNIV
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