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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 in the process of preparing the secondary precipitation of soy sauce by static method. of the precipitated protein was not collected
In addition, the amount of secondary precipitation in soy sauce is small, and the sample preparation takes a long time (days or even months)

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

Embodiment 1

[0028] The soy sauce was pre-cooled to -7°C in the refrigerator, and 200mL of soy sauce was ultrasonicated for 8 minutes under the conditions of power 950W and frequency 20KHz, and the sample was pre-cooled to -7°C again, and then the sample was centrifuged at a relative centrifugal force (RCF) of 3600g for 30 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 3500Da for desalting and dialysis to obtain a high-purity soy sauce secondary precipitate protein suspension. Vacuum freeze-dry the suspension to obtain the secondary precipitated protein of high-purity soy sauce. Compared with the control, the soy sauce secondary precipitation protein prepared by the present invention is insoluble in water (pH3-6) within the normal pH range of soy sauce ( figure 1 ), and the soy sauce treated by the method of the present invention no longer precipitates (Table 1), indicat...

Embodiment 2

[0033] Soy sauce was pre-cooled to 5°C in the refrigerator, 200mL soy sauce was ultrasonicated for 16min under the conditions of power 200W and frequency 10KHz, the sample was pre-cooled to -7°C again, and then the sample was centrifuged at a relative centrifugal force (RCF) of 17000g for 10min and the precipitate was collected . 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 10,000 Da for desalting and dialysis to obtain a high-purity soy sauce secondary precipitate protein suspension. Vacuum freeze-dry the suspension to obtain the secondary precipitated protein of high-purity soy sauce. Compared with the control, the soy sauce secondary precipitation protein prepared by the present invention is insoluble in water within the normal pH range of soy sauce (pH3-6), and the soy sauce treated by the method of the present invention no longer appears precipitated (Table 1), indicating that the soy sau...

Embodiment 3

[0035] The soy sauce was pre-cooled to -10°C in the refrigerator, and 200mL of soy sauce was ultrasonicated for 6 minutes under the conditions of power 500W and frequency 15KHz, and the sample was pre-cooled to -10°C again, and then the sample was 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 5000Da for desalting and dialysis to obtain a high-purity soy sauce secondary precipitate protein suspension. Vacuum freeze-dry the suspension to obtain the secondary precipitated protein of high-purity soy sauce. Compared with the control, the soy sauce secondary precipitation protein prepared by the present invention is insoluble in water within the normal pH range of soy sauce (pH3-6), and the soy sauce treated by the method of the present invention no longer appears precipitated (Table 1), indicating ...

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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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