Processing method for high-gel active soybean protein

A processing method and a technology of soybean protein isolate, which are applied in the processing field of high-gel activity soybean protein

Active Publication Date: 2013-12-04
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current research, there is no use of ultrasonic technology to improve the research of soy protein isolate tofu-type gel

Method used

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  • Processing method for high-gel active soybean protein
  • Processing method for high-gel active soybean protein
  • Processing method for high-gel active soybean protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 basic preparation process

[0028] A processing method of high gel activity soybean protein isolate, the steps are as follows:

[0029] (1) Adopt commercially purchased soy protein isolate (purchased from Yuwang Company, Shandong Province) as raw material;

[0030] (2) Soybean protein isolate powder is dissolved in distilled water, and the dissolving ratio is that 10g soybean protein isolate powder is dissolved in 100 milliliters of distilled water, is made into soybean protein isolate solution;

[0031] (3) Stir the soy protein isolate solution at 25° C. with a magnetic stirrer for 3 hours;

[0032] (4) Soybean protein isolate solution after stirring is immersed in ice bath for 10min;

[0033](5) The soybean protein isolate solution of step 4) is ultrasonically treated with a 20kHz ultrasonic probe (model JY92-2D, Ningbo Xinzhi Company) and kept in an ice bath, and the JY92-2D ultrasonic probe penetrates into the liquid surface of the soybean protein iso...

Embodiment 2

[0036] Example 2: Experiments on the Effects of Different Ultrasonic Powers and Time on the Structure and Basic Properties of Soybean Protein Isolate

[0037] Experiments and instruments: soybean protein isolate was purchased from Shandong Yuwang Company; AR2000 rheometer (TA Instruments, Leatherhead, UK); spectrophotometer; circular dichroism chromatography (Jasco810, Jasco Corp. Tokyo, Japan); pH meter.

[0038] (1) Determination of protein solubility

[0039] According to the method of Example 1, after the soybean protein isolate powder was made into a solution, the soybean protein isolate powder finished product was prepared after being treated respectively for 15 and 30 minutes under 200W, 400W and 600W ultrasonic conditions. Dissolve the lyophilized control sample and finished soybean protein isolate powder (2 mg / mL) in distilled water (pH 8.0) respectively, shake at room temperature for 24 hours to fully dissolve and disperse the protein, and place the stirred protein m...

Embodiment 3

[0060] Embodiment 3: the test of preparing bean curd type gel with lactone as coagulant

[0061] Materials and instruments: Commercially purchased soybean protein isolate (purchased from Shandong Yuwang Company), gluconolactone (GDL), texture analyzer, centrifuge, spectrophotometer, and water bath.

[0062] (1) Preparation of lactone-induced gel

[0063]Referring to the method of Example 1, after the soybean protein isolate powder was made into a solution, it was processed under 400W ultrasonic conditions for 5, 20 and 40 minutes respectively and then freeze-dried to make a soybean protein isolate powder finished product. The freeze-dried finished soybean protein isolate powder was used as a control with untreated commercial soybean protein isolate. The above different samples were dissolved in distilled water at a concentration of 10%, and stirred at room temperature for 2 h. The stirred solution was left standing overnight at 4°C to fully dissolve the protein. After the s...

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Abstract

The invention belongs to the technical field of soybean protein processing, and particularly relates to a processing method for high-gel active soybean protein, which comprises the following steps: 1) dissolving commercial isolated soybean protein in water to obtain an isolated soybean protein solution; 2) stirring the solution to be uniform with a stirrer; 3) conducting 200 to 600 W high field intense ultrasonic treatment on the solution in ice-bath, preferably the ultrasonic is 400 W; 4) firstly placing the obtained isolated soy protein in a -20 DEG C refrigerator for 24 hours, then placing the isolated soy protein into a vacuum freeze dryer for 48 hours at a -45 DEG C temperature; and 5) grinding the isolated soy protein with a grinding machine after freeze drying, and sieving with a sieve of 40 meshes to obtain the bean curd-type high-gel active protein solid. According to the method, lactone of the isolated soybean protein, as well as the gel strength, water holding capacity and solubleness of calcium sulfate induced gel are obviously improved; the method has important significance in improving soybean processing added value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of soybean protein with high gel activity Background technique [0002] Soybean protein isolate is an important plant protein product, it contains 8 kinds of essential amino acids for human body, its protein content is as high as 90%, and it is widely used in food and other industries. The functional properties of soybean protein isolate refer to the general term of the physical and chemical properties exhibited during food processing, which can be divided into: gelation, emulsification, hydration, oil absorption, solubility, foaming, viscosity, film forming etc. [0003] Improving the functional properties of the isolated soybean protein can broaden the application of the isolated soybean protein in the food industry. And the function-enhanced soybean protein isolate can also enhance its pertinence on specific properties. Internationall...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16
Inventor 潘思轶胡昊徐晓云王鲁峰王可兴
Owner HUAZHONG AGRI UNIV
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