Soybean protein and preparation method thereof

A technology for soybean protein and soybean protein isolate, which is applied in the field of preparation of soybean protein with high foam stability, can solve problems such as reducing foam stability, and achieve the effects of improving foam performance, improving functional properties and improving use value.

Active Publication Date: 2013-07-24
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, related studies have also shown that although enzymatic hydrolysis can significantly improve the foaming ability of soybean protein, it will also reduce its foam stability

Method used

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  • Soybean protein and preparation method thereof
  • Soybean protein and preparation method thereof
  • Soybean protein and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0028] Preparation of soybean protein isolate: crush soybean defatted soybean meal and pass through an 80-mesh sieve to obtain defatted soybean powder, mix it with water at a mass ratio of 1:10, stir at medium speed for 2 hours at room temperature, adjust the pH to 8.0 with 2mol / L NaOH, Then centrifuge at 8000rpm for 20min. Take the supernatant and adjust the pH to 4.5 with 2mol / L HCL, let stand at 4°C for 30min, centrifuge at 6000rpm for 15min to obtain the soybean protein precipitate, dissolve the protein precipitate with deionized water according to the solid-liquid mass ratio of 1:7, and use 2mol / L NaOH to adjust the pH to 7.5. Then the mixture was dialyzed in deionized water for 48 h, during which the water was changed 3 times. Finally freeze-dry to obtain soybean protein isolate.

[0029] The foaming ability and foam stability of soybean protein are measured as follows: put 50mL of 1% (W / V) soybean protein solution in a 100mL beaker (diameter 6cm, height 7cm), use a hi...

Embodiment 1

[0032] Accurately weigh 0.5g of soybean protein isolate, add deionized water to stir and dissolve, and make a 1% (w / v) protein solution, bathe in 90°C water for 30 minutes, cool to room temperature, adjust pH to 3.5, add 0.2% (w / w ) of Michelia chinensis enzyme was hydrolyzed in a water bath at 50°C for 15 minutes, and the pH of the reaction was kept at 3.5 by adding 1mol / L HCl (1mol / LNaOH) dropwise during the water bath. Then inactivate the enzyme in a water bath at 85°C for 15 minutes. Finally, the soybean protein hydrolyzate was cooled to room temperature, the pH was adjusted to 5.0, and the soybean protein powder with high foam stability was obtained through freeze-drying.

[0033] It is 41.4% that the foaming power of soybean protein hydrolyzate is measured, compared with soybean protein isolate (41.3%), only improved 0.2%, and the foam stability of this part protein is measured to be 36%, compared with soybean protein isolate ( 13.2%) increased by 172.7%.

Embodiment 2

[0035] Accurately weigh 0.5g of soybean protein isolate, add deionized water to stir and dissolve, and make a 1% (w / v) protein solution, bathe in 90°C water for 30 minutes, cool to room temperature, adjust pH to 3.5, add 0.2% (w / w ) of Miguelase, hydrolyzed in a water bath at 50°C for 30 minutes, and kept the reaction pH at 3.5 by adding 1 mol / L HCl (1 mol / L NaOH) dropwise during the water bath. Then inactivate the enzyme in a water bath at 85°C for 15 minutes. Finally, the soybean protein hydrolyzate was cooled to room temperature, the pH was adjusted to 5.0, and the soybean protein powder with high foam stability was obtained through freeze-drying.

[0036] It is 49.3% that the foaming power of soy protein hydrolyzate is measured, compared with soy protein isolate (41.3%), it has improved by 19.4%, and the foam stability of this part protein is recorded as 36.6%, compared with soy protein isolate (13.2%) %) increased by 177.3%.

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Abstract

The invention discloses a soybean protein and a preparation method of the soybean protein. The preparation method comprises the following steps of: (1) diluting soy protein isolate to be 1 percent by using deionized water, putting the soy protein in a water bath at the temperature of 90 DEG C for 30 minutes, cooling to room temperature, and regulating the pH to be 3.5-4.5; (2) adding mucor miehei according to 0.2-1 percent of the mass of the protein, performing enzymolysis at the temperature of 50 DEG C, performing enzymolysis for 15-60 minutes when the pH is 3.5, wherein the pH is more than 3.5 and is less than or equal to 4.5, and performing enzymolysis for 30-60 minutes; and (3) immediately performing enzyme deactivation treatment, cooling to room temperature, regulating the pH to be 5.0-7.0, and finally, performing freeze drying to prepare the soybean protein. According to the soybean protein prepared through enzymatic modification, compared with the foaming capacity and foam stability of the soy protein isolate which is not treated, the foaming capacity is improved by 48.4-58.2 percent, the foam stability is improved by 265.9-284.1 percent, and the application range of the soybean protein which serves as an ingredient in food industry is widened.

Description

technical field [0001] The invention relates to a method for preparing soybean protein, in particular to a method for preparing soybean protein with high foam stability. Background technique [0002] my country has a history of eating soybeans for thousands of years. Soybean protein is rich in domestic resources and widely planted. As an important vegetable protein, soybean protein has the characteristics of rich resources, comprehensive nutrition, and good processing performance. However, for a long time, due to various reasons, the degree of deep processing of soybean meal has been relatively low, and most of the domestic soybean protein resources are used for feed, brewing and other purposes with low added value. This is mainly due to the fact that although soybean protein has the characteristics of cheap price and abundant resources, its functional properties such as: emulsifying, gelling, foaming, etc. are still relatively low compared with animal protein resources suc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34
Inventor 杨晓泉陈卓侯俊杰
Owner SOUTH CHINA UNIV OF TECH
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