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Preparation method of soybean protein acid sodium

A technology of sodium soybean proteinate and soybean protein, which is applied in the field of preparation of sodium soybean proteinate, can solve the problems of not meeting production requirements and limitations, and achieve the effect of expanding the application range and application effect

Inactive Publication Date: 2012-08-01
LIUZHOU YANGSHENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although natural soybean protein has certain surface active properties, it is limited after all, and it is far from meeting the requirements of modern food production.

Method used

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  • Preparation method of soybean protein acid sodium
  • Preparation method of soybean protein acid sodium

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Take soybean protein and mix it with warm water at 20°C-40°C. The amount of warm water added is calculated by adding 1g soybean protein to 10-20ml warm water. Use sodium hydroxide solution to adjust pH=7.5, extract for 30-60min, 4000r / min Centrifuge to remove the residue, take the supernatant and acidify it with hydrochloric acid or citric acid, that is, use 0.1-1.0mol / L hydrochloric acid or citric acid to adjust the pH value of the supernatant to 4.5-4.8 to obtain a mixture, and the temperature of the mixture is controlled at 70-80°C Incubate for 60-120min, cool to room temperature and centrifuge to remove the supernatant. Take the protein-rich substance and add water to the precipitate, the amount of water added is 2.5-3.5 times the weight of the precipitate, then put it into a vortex mixer to mix evenly, and then put it into a high-speed shear emulsifier under the condition of 5000-6000r / min for high-speed shearing to form suspension. Then add 0.1-1.0mol / ...

Embodiment 2

[0026] Example 2: Take soybean protein and mix it with warm water at 20°C-40°C. The amount of warm water added is calculated by adding 1g soybean protein to 10-20ml warm water. Use ammonium hydroxide solution to adjust pH=8.0, extract for 40-80min, 3500r / min Centrifuge to remove the residue, take the supernatant and acidify it with hydrochloric acid or citric acid, that is, use 0.1-1.0mol / L hydrochloric acid or citric acid to adjust the pH value of the supernatant to 4.5-4.8 to obtain a mixture, and the temperature of the mixture is controlled at 80-100°C Incubate and precipitate for 30min-120min, cool to room temperature and centrifuge to remove the supernatant. Take the precipitate and add water, the amount of water added is 2.5-3.5 times the weight of the precipitate, then put it into a vortex mixer to mix evenly, and then put it into a high-speed shear emulsifier to perform high-speed shear under the condition of 6000-7000r / min to form a suspension. Add 0.1-1.0mol / L Na 3 ...

Embodiment 3

[0028] Example 3: Take soybean protein and add warm water at 20°C-40°C to mix. The amount of warm water added is calculated as 1g soybean protein is added to 10-20ml warm water, and then carry out alkali dissolution, that is, add 0.1-1.0mol / L Na 2 CO 3 solution, NaHCO 3 solution or hydrogen phosphate buffer solution to adjust the pH value to 8.0-9.0, control the temperature at 90-100°C for 60min-120min, cool to room temperature and centrifuge to remove the precipitate, take the protein-rich substance, that is, the upper layer suspension, put the upper layer suspension Put it into a vortex mixer to mix evenly, and then put it into a high-speed shear emulsifier to perform high-speed shear under the condition of 5500-6500r / min to form a suspension. Add 0.1-1.0mol / L hydrochloric acid or citric acid to neutralize and adjust pH=7.0-7.5, homogenize at 1000-2500psi for at least 20-35 seconds. After homogenization, the protein solution is spray-dried to obtain sodium soybean proteina...

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Abstract

The invention relates to a preparation method of soybean protein acid sodium. The preparation method comprises the following steps: mixing soybean protein with warm water, acidifying or alkali-dissolving the mixture, thermally insulating the mixture for a period of time and then centrifuging the mixture, taking out the substances rich in protein and uniformly mixing the substances, carrying out high-velocity shearing to obtain a suspension, adjusting the pH value of the suspension to 7.0-8.0, and finally homogenizing and drying the suspension to obtain soybean protein acid sodium. According to the invention, the excellent solubility and emulsifying properties of the soybean protein are sufficiently utilized, the structure and property of the natural protein are changed by acid and alkali treatment and ionization treatment, furthermore, the hydrophilic / lipophilic balance value of the soybean protein is obviously changed, and the soybean protein acid sodium product with excellent foaming properties and emulsion properties is prepared, and moreover, the application range and effect of the soybean protein are expanded.

Description

technical field [0001] The invention relates to a preparation method of sodium soybean proteinate. Background technique [0002] Soybean has a long history of consumption in my country and a vast planting area. It is a cheap, practical and nutritious crop. On the one hand, soybeans are rich in vegetable protein and are processed into a variety of high-protein products, which increases people's protein consumption. On the other hand, compared with animal protein, soybean protein has the advantages of no cholesterol and a complete range of amino acids, which is of great significance to the improvement of the existing food diet structure. [0003] Natural soybean protein itself has the functions of emulsification, water absorption, dissolution, gelation, etc., and has a wide range of uses in modern food production. For example, adding some soybean protein to meat products can increase the water holding capacity of meat products, enhance the delicate taste, tenderness and chew...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16
Inventor 李军生邓塔邓海莲
Owner LIUZHOU YANGSHENG TECH
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