Backward extraction method for reversed micellar extraction of soybean protein

A soybean protein and reverse micelle technology, which is applied to the protein composition of vegetable seeds, protein food ingredients, and bulk chemical production, can solve problems such as low post-extraction rate, achieve high post-extraction rate, low production cost, The effect of improving the extraction rate

Inactive Publication Date: 2012-07-25
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem of low post-extraction rate in the process of preparing soybean protein from reverse micelles, the present invention provides a post-extraction method for extracting soybean protein from reverse micelles. The method has simple process, small degree of protein denaturation, and high protein extraction rate. Save water resources and reduce energy consumption in industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Preparation of soybean full-fat powder

[0027] The full-fat soybeans are pulverized on a high-speed pulverizer, and passed through an 80-mesh sieve after pulverization, and the obtained is the full-fat soybean flour required for the test, and its protein content is determined to be 37.53%;

[0028] (2) Preparation of reverse micellar solution

[0029] Weigh 20g of the surfactant diisooctyl sulfonate sodium succinate, place it in a 1000mL conical flask, add 500mL of n-hexane, ultrasonically dissolve the surfactant completely, and add KCl buffer solution after the solution is transparent , so that the W of the reverse micellar solution 0 for 10, K + The concentration is 0.03mol / L, and the pH value is adjusted to 10;

[0030] (3) Extraction of soybean protein before reverse micellar solution

[0031] Take 300 mL of the above-mentioned reverse micellar solution, add 6 g of full-fat soybean powder into a conical flask, place in a multifunctional microwave extractor ...

Embodiment 2

[0037] (1) Preparation of soybean full-fat powder

[0038] The full-fat soybeans are pulverized on a high-speed pulverizer, and passed through a 120-mesh sieve after pulverization, and the obtained is the full-fat soybean flour required for the test, and its protein content is determined to be 37.53%;

[0039] (2) Preparation of reverse micellar solution

[0040] Weigh 50g of dioctyl succinate sodium sulfonate surfactant, place it in a 1000mL triangular conical flask, add 500mL of n-hexane, ultrasonically dissolve the surfactant completely, and add KCl buffer solution after the solution is transparent , so that the W of the reverse micellar solution 0 15,K + The concentration is 0.15mol / L, and the pH value is adjusted to 9;

[0041] (3) Extraction of soybean protein before reverse micellar solution

[0042] Take 300 mL of the above-mentioned reverse micellar solution, add 11 g of full-fat soybean powder into a conical flask, place in a multifunctional microwave extractor ...

Embodiment 3

[0048] (1) Preparation of soybean full-fat powder

[0049] The full-fat soybeans were pulverized on a high-speed pulverizer, and passed through a 100-mesh sieve after pulverization, and the obtained soybean protein powder was the soybean protein powder required for the test, and its protein content was determined to be 37.53%;

[0050] (2) Preparation of reverse micellar solution

[0051] Weigh 40g of dioctyl succinate sodium sulfonate surfactant, place it in a 1000mL conical flask, add 500mL of n-hexane, ultrasonically dissolve the surfactant completely, and add KCl buffer solution after the solution is transparent , so that the W of the reverse micellar solution 0 for 30, K + The concentration is 0.05mol / L, and the pH value is adjusted to 7;

[0052] (3) Extraction of soybean protein before reverse micellar solution

[0053] Take 300 mL of the above-mentioned reverse micellar solution, add 9 g of full-fat soybean powder into a conical flask, place in a multifunctional mi...

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PUM

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Abstract

The invention relates to an extraction method of soybean protein, particularly relates to a backward extraction method for reversed micellar extraction of soybean protein. The method comprises the following steps: grinding the soybeans, sieving with a 80-120 mesh sieve, preparing a reversed micellar solution, performing reversed micellar forward extraction of protein, performing supercritical backward extraction of protein under a pressure of 8-15MPa, at a temperature of 40-50 DEG C and with a carbon dioxide flow of 30-40L / h for 1-2h, and refining the protein. The method provided by the invention has the characteristics of simple process, low production cost, mild operating conditions, and high extraction rate of protein, and can save resources.

Description

technical field [0001] The invention relates to a method for extracting soybean protein, in particular to a post-extraction method for preparing soybean protein by reverse micellar extraction. Background technique [0002] Soybean is one of the main oil crops in my country and occupies an important position in the world's agricultural production and trade. Soybeans are rich in high-quality protein and high in essential amino acids, comparable to meat protein, and also contain a variety of vitamins and minerals necessary for the human body, without cholesterol. Soy protein isolate contains more than 90% protein. It is an excellent food raw material, widely used in meat products and dairy products because of its good functional properties. The output of domestic soybean protein isolate is relatively low, and the quality is quite different from that of similar products in the United States. It cannot meet the market demand and still relies on imports. Moreover, the product pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14
CPCY02P20/54
Inventor 赵晓燕陈相艳陈军陈锋亮孙秀平
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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