Soybean protein isolate with low phytic acid and preparation method thereof

A technology of soybean protein isolate and soybean protein concentrate, applied in protein food processing, vegetable protein processing, protein food ingredients, etc., can solve the problems of poor color, limited functionality, poor sensory properties, etc., and achieve good solubility and sensory Properties, light taste, low sugar effect

Active Publication Date: 2013-12-11
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the shortcomings of the above-mentioned prior art, the object of the present invention is to provide a method for preparing soybean protein isolate with low acidity, which overcomes the high content of phytic acid (salt) in the existing preparation of functional soybean protein ingredients It is not conducive to the defects of calcium tolerance and high phytoestrogen isoflavones, and also improves the shortcomings of commercial functional soybean protein concentrates such as poor solubility, poor color, limited functionality and poor sensory properties

Method used

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  • Soybean protein isolate with low phytic acid and preparation method thereof

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Embodiment 1

[0032] A preparation method of low phytic acid soybean protein isolate, comprising the steps of:

[0033] Step 1: 200g of SPC (protein content 63.57%, nitrogen solubility index 8.77%, phytic acid content 2.59%, isoflavone content 0.15mg / g) was dispersed in 3000mL aqueous solution with a solid-liquid ratio of 1:15w / v, and the pH was adjusted to 9.0 , stirred at room temperature for 2h;

[0034] Step 2: The dispersion liquid in Step 1 is processed in a colloid mill for 10 minutes at an angular velocity of 1000 rpm, with a grinding hole of 0.15 mm;

[0035] Step 3: The treatment liquid in step 2 is placed in a jet cooker, and jet cooks at 140° C. for 90 seconds;

[0036] Step 4: In step 3, the protein slurry was adjusted to pH 4.5 and acid-precipitated for 30 minutes, and then the centrifuged protein precipitate was redissolved in 7 times the volume of deionized water, and the soluble components were adjusted to neutral pH, then dialyzed in deionized water and spray-dried avail...

Embodiment 2

[0041] A preparation method of low phytic acid soybean protein isolate, comprising the steps of:

[0042] Step 1: 200g of SPC (protein content 63.57%, nitrogen solubility index 8.77%, phytic acid content 2.59%, isoflavone content 0.15mg / g) was dispersed in 3000mL aqueous solution with a solid-liquid ratio of 1:15w / v, and the pH was adjusted to 9.0 , stirred at room temperature for 2h;

[0043] Step 2: The dispersion in Step 1 is treated with an angular velocity of 1000 rpm and a colloid mill with a grinding hole of 0.15 mm for 10 minutes;

[0044] Step 3: The treatment solution in Step 2 is subjected to jet cooking treatment at 140° C. for 90 s;

[0045] Step 4: After adjusting the pH of the dispersion in step 3 to 5.0, add 20g of phytase (20,000 U / g) and 10mg of acid phosphatase (3.0-10U / mg), stir at 50°C for 2 hours, and hydrolyze phytic acid ( salt) to inactivate the enzyme;

[0046] Step 5: In step 4, the protein slurry was adjusted to pH 4.5 and acid-precipitated for 3...

Embodiment 3

[0051] A preparation method of low phytic acid soybean protein isolate, comprising the steps of:

[0052] Step 1: Disperse 200g of SPC (protein content 63.57%, nitrogen solubility index 8.77%, phytic acid content 2.59%, isoflavone content 0.15mg / g) in 3000mL aqueous solution at a solid-liquid ratio of 1:15w / v, adjust pH to 9.0, and keep at room temperature Stir for 2h;

[0053] Step 2: The dispersion in Step 1 is treated with an angular velocity of 1000 rpm and a colloid mill with a grinding hole of 0.15 mm for 10 minutes;

[0054] Step 3: The treatment solution in Step 2 is subjected to jet cooking treatment at 140° C. for 90 s;

[0055] Step 4: After adjusting the pH of the dispersion in step 3 to 5.0, add 20g of phytase (20,000 U / g) and 10mg of acid phosphatase (3.0-10U / mg), stir at 50°C for 2 hours, and hydrolyze phytic acid (salt ) after inactivating the enzyme;

[0056] Step 5: In step 4, the dispersion liquid is roughly filtered with 4 layers of gauze and then filter...

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Abstract

The invention discloses a soybean protein isolate with low phytic acid and a preparation method thereof. The preparation method comprises the following steps: (1) firstly, mixing soy protein concentrate with water, regulating the pH and stirring to obtain protein whey; (2) carrying out colloid mill treatment on the protein whey, and then, carrying out injection cooking on the protein whey to obtain protein dispersion; (3) firstly carrying out enzymatic hydrolysis, and then, carrying out ultrafiltration on the protein dispersion liquid; or carrying out any one of the enzymatic hydrolysis and ultrafiltration treatment; (4) regulating the pH of the serous fluid obtained in the step (3), carrying out acid precipitation and centrifugation on the serous fluid, re-dissolving the obtained protein precipitate in deionized water, regulating the pH of soluble components to neutral, and then, carrying out dialysis and spray drying to obtain the soybean protein isolate. The obtained product has good solubility and low phytic acid content, and low soluble sugar and anti-nutritional factor are relatively white in color, light in taste and free of beany flavor, thereby being capable of being used as a special protein ingredient to be applied in dairy products for adolescent and specific population.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to soybean protein isolate with low-value acid, low isoflavones, low soluble sugar and good solubility and a preparation method. Background technique [0002] Soy protein concentrate (SPC) is a soybean protein product containing more than 65% (dry basis) protein (N×6.25) obtained by removing water-soluble or alcohol-soluble non-protein parts from high-quality soybean meal. With the characteristics of high gelling, emulsifying or high dispersibility, this protein can increase the net protein content of the product, improve the digestibility and utilization of amino acids in the whole protein, remove soluble sugar and reduce the harm of various anti-nutritional factors, and also play a role To reduce the effect of Maillard reaction on the utilization efficiency of lysine during the heating process of soybeans; that is, the protein digestion and utilization rate is high, the amin...

Claims

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Application Information

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IPC IPC(8): A23J3/34A23J3/16
Inventor 杨晓泉杨娟王金梅肖武凯
Owner SOUTH CHINA UNIV OF TECH
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