Rapid preparation method of soy sauce secondary protein precipitation

A secondary precipitation and soy sauce technology, which is applied in food preparation, application, food science, etc., can solve the problems of protein differences, small content, long time, etc., and achieve the comprehensive effect of scientific methods, mild conditions, and secondary protein precipitation of soy sauce

Active Publication Date: 2013-03-27
SHANDONG LUHUA GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From the above analysis, it can be seen that different scholars have different methods for preparing the secondary precipitation of soy sauce, resulting in large differences in the collected secondary precipitation protein of soy sauce, especially some "potential" proteins

Method used

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  • Rapid preparation method of soy sauce secondary protein precipitation
  • Rapid preparation method of soy sauce secondary protein precipitation
  • Rapid preparation method of soy sauce secondary protein precipitation

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] The soy sauce is pre-cooled to -7°C in the refrigerator, and 200mL of soy sauce is sonicated for 8 minutes at a power of 950W and a frequency of 20KHz, and the sample is pre-cooled to -7°C. Then the sample is centrifuged for 30 minutes at a relative centrifugal force (RCF) of 3600g and collected precipitation. The precipitate was washed with 4 times volume of deionized water and put into a dialysis bag with a molecular weight cutoff of 3500 Da for desalting and dialysis to obtain a high-purity soy sauce secondary precipitation protein suspension. The suspension is vacuum freeze-dried to obtain high-purity soy sauce secondary precipitation protein. Compared with the control, the soy sauce secondary precipitation protein prepared by the present invention is insoluble in water in the normal pH range of soy sauce (pH 3-6). figure 1 ), and the soy sauce treated with the method of the present invention no longer precipitates (Table 1), indicating that the pre...

Example Embodiment

[0032] Example 2

[0033] The soy sauce is pre-cooled to 5°C in the refrigerator, and 200mL of soy sauce is sonicated for 16 minutes at a power of 200W and a frequency of 10KHz, and the sample is pre-cooled to -7°C. Then the sample is centrifuged at a relative centrifugal force (RCF) of 17000g for 10 minutes and the precipitate is collected . The precipitate was washed with 4 times volume of deionized water and put into a dialysis bag with a molecular weight cut-off of 10,000 Da for desalting and dialysis to obtain a high-purity soy sauce secondary precipitation protein suspension. The suspension is vacuum freeze-dried to obtain high-purity soy sauce secondary precipitation protein. Compared with the control, the soy sauce secondary precipitation protein prepared by the present invention is insoluble in water in the normal pH range of soy sauce (pH 3-6), and the soy sauce treated by the method of the present invention no longer precipitates (Table 1), indicating the use The inv...

Example Embodiment

[0034] Example 3

[0035] The soy sauce is pre-cooled to -10°C in the refrigerator, and 200mL of soy sauce is sonicated for 6 minutes at a power of 500W and a frequency of 15KHz, and the sample is pre-cooled to -10°C. After that, the sample is centrifuged at a relative centrifugal force (RCF) of 5000g for 25 minutes and collected precipitation. Wash the precipitate with 4 times the volume of deionized water and put it into a dialysis bag with a molecular weight cut-off of 5000 Da for desalting and dialysis to obtain a high-purity soy sauce secondary precipitation protein suspension. The suspension is vacuum freeze-dried to obtain high-purity soy sauce secondary precipitation protein. Compared with the control, the soy sauce secondary precipitation protein prepared by the present invention is insoluble in water in the normal pH range of soy sauce (pH 3-6), and the soy sauce treated by the method of the present invention no longer precipitates (Table 1), indicating the use The in...

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Abstract

The invention discloses a rapid preparation method of soy sauce secondary protein precipitation. The rapid preparation method comprises the following steps of: pre-cooling soy sauce to 5 DEG C to -10 DEG C, carrying out proper ultrasonic treatment for 2-16min by using an ultrasonic device with power being 200-950W and frequency being 10-25kHz; re-cooling an ultrasonically treated sample to 5 DEG C to -10 DEG C, centrifuging for 10-40min at a relative centrifugal force (RCF) of 2000-17800g, collecting precipitation; washing the precipitation by using 3-5 times volume of deionized water, pouring a suspension into a dialysis bag with a molecular cut off of 3500-12000Da for desalination dialysis; and collecting soy sauce secondary protein precipitation suspension, vacuum-freezing and drying to obtain the soy sauce secondary protein precipitation. Compared with the conventional method for preparing the soy sauce secondary protein precipitation, the method provided by the invention has the advantages of rapidness, complete types of protein precipitations, mild conditions and the like.

Description

Technical field: [0001] The invention relates to a method for preparing a class of special proteins, in particular to a method for preparing a class of soy sauce secondary precipitation proteins. Background technique: [0002] In 2011, the output of soy sauce in my country reached 6.62 million tons, and its total output has exceeded 50% of the total output of condiments in my country. It is an important part of the condiment and food industry in my country. In the past ten years, my country's soy sauce industry has made certain progress in production technology, equipment and scientific research, which has continuously improved the flavor of my country's soy sauce, economic benefits and image of enterprises. However, with the continuous improvement of people's living standards in our country and the impact of high-grade soy sauce from abroad (mainly Japan and South Korea) entering the domestic market, consumers not only require soy sauce to have good seasoning, fishy and col...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
Inventor 高献礼陆健孙鹏飞
Owner SHANDONG LUHUA GROUP
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