Preparation method of highly emulsified soybean protein

A soybean protein and emulsifying technology, which is applied in the field of preparation of high emulsifying soybean protein, can solve the problems of long enzymatic hydrolysis time, low degree of modification, large amount of enzyme, etc., and achieve short enzymatic hydrolysis time, low production cost, and enzyme The effect of using less

Inactive Publication Date: 2013-03-13
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the preparation of high-emulsifying soybean protein by extrusion pretreatment combined with enzymatic modification. The existing soybean protein modification methods have problems such as low modification degree, large amount of enzyme, and long enzymatic hydrolysis time.

Method used

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  • Preparation method of highly emulsified soybean protein
  • Preparation method of highly emulsified soybean protein
  • Preparation method of highly emulsified soybean protein

Examples

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preparation example Construction

[0023] A method for preparing high emulsifying soybean protein, the method comprising the following steps: (1) adjusting the moisture content of the soybean protein isolate, and performing extrusion pretreatment after the moisture adjustment; (2) extruding pretreatment in step (1). The processed protein is crushed, mixed with water to make a 5% protein solution, adjusted pH and temperature, added trypsin for enzymolysis, cooled to room temperature after enzymolysis, adjusted pH to neutral, and then subjected to ultrafiltration for the enzymolysis solution Soybean protein with a molecular weight cut-off of 30kDa is obtained, and the high-emulsifying soybean protein is obtained after the cut-off protein is concentrated and spray-dried.

[0024] The extrusion pretreatment is carried out under the following process parameters: the material moisture content is 10-30%, the sleeve temperature is 80-160°C, and the screw speed is 180-260r / min.

[0025] The preferred parameters of the e...

Embodiment 1

[0028] Embodiment 1: the screening experiment of extrusion pretreatment optimal parameter

[0029] 1 Materials and methods

[0030] 1.1 Materials and reagents

[0031] Isolated Soy Protein Hargaoke Trypsin Danish novo company

[0032] 1.2 Main instruments and equipment

[0033] pHS-25 acidity meter Shanghai Weiye Instrument Factory electronic analytical balance Merlot-Toledo Instruments (Shanghai) Co., Ltd. centrifuge Beijing Medical Centrifuge Factory Precision electric mixer Ronghua Instrument Manufacturing Co., Ltd., Jintan City, Jiangsu Province Electric constant temperature water bath Yuyao Dongfang Electrical Instrument Factory F2102 plant sample pulverizer Tianjin Test Instrument Co., Ltd. Autoclave Shanghai Boxun Industrial Co., Ltd. Medical Equipment Factory Constant temperature incubator Beijing Yongguangming Medical Instrument Factory twin screw extruder Homemade by the Schoo...

Embodiment 2

[0048] Embodiment 2: the screening test of optimal parameter of enzymatic hydrolysis

[0049] Based on the optimum extrusion pretreatment process parameters determined in Example 1, a single-factor enzymatic hydrolysis test was carried out to determine the range of enzymatic hydrolysis process parameters. Taking the emulsifying activity and emulsifying stability as the index, a response surface design experiment with 4 factors and 5 levels was carried out.

[0050] 1 Materials and methods

[0051] 1.1 Materials and reagents

[0052] Isolated Soy Protein Hargaoke Trypsin Danish novo company

[0053] 1.2 Main instruments and equipment

[0054] pHS-25 acidity meter Shanghai Weiye Instrument Factory electronic analytical balance Merlot-Toledo Instruments (Shanghai) Co., Ltd. centrifuge Beijing Medical Centrifuge Factory Precision electric mixer Ronghua Instrument Manufacturing Co., Ltd., Jintan City, Jiangsu Province ...

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Abstract

The invention relates to a preparation method of highly emulsified soybean protein, belonging to the technical field of soyabean protein process. The preparation method comprises the following steps of: (1) regulating moisture of isolated soybean protein, and carrying out extrusion pretreatment; and (2) crushing the protein subjected to extrusion pretreatment in the step (1); adding water according to certain proportions, and mixing to prepare a protein solution; adjusting the pH and the temperature; adding trypsase for limited trypsinization; after trypsinization, cooling to room temperature, adjusting the pH to neutrality, then conducting ultrafiltration on an enzymatic hydrolysate to obtain the soyabean protein with intercepted molecular weights of 30kDa, condensing intercepted protein, and conducting spray drying to obtain the highly emulsified soyabean protein. The soyabean protein obtained by the method has high emulsification capability and good emulsification stability, few enzymes in production are needed, the enzymolysis time is short, the cost is low, and the highly emulsified soyabean protein has excellent market prospects and economical benefits.

Description

technical field [0001] The invention belongs to the technical field of soybean protein processing, and in particular relates to a preparation method of high emulsifying soybean protein. Background technique [0002] Emulsifying refers to the property of mixing oil and water together to form an emulsion. Emulsification is the main functional characteristic of soybean protein. The protein has the characteristic structure of an emulsifier - an amphiphilic structure. The protein molecule contains both hydrophilic groups and lipophilic groups, which can gather on the oil-water interface and reduce interfacial tension. Promotes the formation of emulsions. Soy protein isolate can not only reduce the surface tension of water and oil, but also reduce the surface tension of water and air, and it is easy to form a stable emulsion. After the emulsion is formed, the protein aggregates on the surface of the oil droplets to form a protective layer, which can effectively prevent the aggre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
Inventor 江连洲李杨王中江王胜男齐宝坤
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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