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Method for improving solubility of alcohol leaching soy protein concentrate by use of step-by-step enzymolysis technology

A technology of soybean protein concentrate and step-by-step enzymatic hydrolysis, applied in the field of soybean protein processing, can solve problems such as affecting the dissolution effect of products

Active Publication Date: 2012-09-19
SOYBEAN TECH DEV RES CENT HEILONGJIANG PROV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although protein is the main component of alcohol-processed soybean protein concentrate, there are still some insoluble polysaccharides that affect the overall dissolution effect of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0009] Specific embodiment one: present embodiment improves the solubility of alcohol method soybean protein concentrate according to the following method:

[0010] (1), the concentrated alcohol-process soybean protein powder and distilled water are adjusted into a solution of a certain concentration and treated with cellulase enzymolysis to inactivate the enzyme;

[0011] (2), enzymatically treat the alcohol-processed soybean concentrated protein solution in step (1) with neutral protease or trypsin, and inactivate the enzyme;

[0012] (3) Spray-dry the alcohol-processed concentrated soybean protein solution in the step (2) after being treated with a high-pressure homogenizer.

[0013] In this embodiment, the concentration of the alcohol concentrated protein solution described in step (1) is 8-14% (w / w), preferably 10% (w / w); the enzyme treatment conditions are: The pH value is 4.5-6, the water bath temperature is 35-45°C, adding cellulase accounting for 1-2% of the alcohol-...

specific Embodiment approach 2

[0016] Specific implementation mode two: the present implementation mode prepares dispersive type alcohol process soybean protein concentrate according to the following method:

[0017] (1) Prepare an alcohol-processed concentrated soybean protein solution with a mass concentration of 10%, adjust the pH value to 5, add 1% cellulase in a constant temperature water bath at 40°C, react for 2 hours, inactivate the enzyme at a high temperature of 100°C, and cool rapidly;

[0018] (2), adjust the pH value of the alcohol-processed soybean concentrated protein solution in step (1) to 7, add 2% neutral protease in a constant temperature water bath at 45°C, react for 2h, inactivate the enzyme at a high temperature of 100°C, and cool rapidly.

[0019] (3) The alcohol-processed concentrated soybean protein solution in step (2) is subjected to high-pressure homogenization treatment at a temperature of 50° C. and a pressure of 15 MPa, and spray-dried to obtain a product.

[0020] The solubi...

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Abstract

The invention discloses a method for improving the solubility of alcohol leaching soy protein concentrate by use of a step-by-step enzymolysis technology, belonging to the field of soy protein processing. According to the invention, the alcohol leaching soy protein concentrate is modified by the following steps of: (1) mixing alcohol leaching soy protein concentrate powder and distilled water to obtain a solution with certain concentration, and performing enzymolysis on the solution with cellulase for enzyme inactivation; (2) performing enzymolysis on the alcohol leaching soy protein concentrate solution in the step (1) with neutral protease or trypsin for enzyme inactivation; and (3) homogenizing the alcohol leaching soy protein concentrate solution in the step (2), and performing spray drying. Experiment shows that: the solubility of the alcohol leaching soy protein concentrate before modification is 16g / 100g, the solubility of the alcohol leaching soy protein concentrate after hydrolysis with protease only can reach 63g / 100g, and the solubility of the alcohol leaching soy protein concentrate after the step-by-step enzymolysis can reach 82g / 100g which is 19% over that of the same kind of products, and thus the solubility after modification is sufficiently reflected.

Description

technical field [0001] The invention belongs to the field of soybean protein processing, and in particular relates to a modification method for improving the solubility of concentrated soybean protein by stepwise hydrolyzing alcoholic soybean protein with two kinds of enzymes. Background technique [0002] Alcohol-process soybean protein concentrate is to use ethanol solution to leach and wash the non-protein soluble substances in soybean meal, and the remaining insoluble matter is desolvated and dried to obtain alcohol-process soybean protein concentrate. Alcohol-processed soybean protein concentrate has a high protein content, but due to the action of ethanol during processing, the molecular structure of the protein changes, a large number of hydrophobic groups are exposed, and the nitrogen solubility index (NSI) decreases, which affects its use in the food industry. application. The protein content of soybean protein concentrate is about 70%, and the carbohydrate content...

Claims

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Application Information

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IPC IPC(8): A23J3/34
Inventor 朱秀清江连洲高珊许慧郑环宇张平富校轶姚磊李佳栋吴海波
Owner SOYBEAN TECH DEV RES CENT HEILONGJIANG PROV
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