Preparation method of high-emulsion stable soy proteins

Abstract

The invention discloses a preparation method of high-emulsion stable soy proteins, belongs to the food processing field, and relates to a method for preparing high-emulsion stable soy proteins through ultrasonic-alkylated modification. The method is as follows: (1) ultrasonic modification: soy proteins are prepared to a soy protein solution with a certain concentration, and are modified by ultrasonic waves; (2) alkylated modification: the soy protein solution of the step (1) is added with benzaldehyde and a freshly prepared NaBH3CN solution for implementing alkylated reaction; (3) dialysis: the soy protein solution of the step (2) is dialyzed at the temperature of 4 DEG C; and (4) drying: the soy protein solution of the step (3) is sprayed and dried to obtain high-emulsion stable soy protein products. The emulsibility of the soy proteins prepared through the physical and chemical compounded modification is 0.894-0.978, and the emulsifying stability thereof can achieve 60.04-63 min; the emulsibility and the emulsifying stability of the soy proteins of the invention are improved for 124-145% and 195-210% compared with that of the non-modified soy proteins; and the preparation method has short production period and low production cost.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a method for preparing high emulsification stable soybean protein through ultrasonic-alkylation modification. Background technique [0002] my country has a history of eating soybeans for thousands of years, and soybean protein has always been an important source of protein in the diet of Chinese residents. In recent years, numerous studies in human epidemiology have shown the important role that soy protein consumption plays in reducing the risk of modern chronic diseases, especially cardiovascular disease (CVD). The food system's requirements for soybean protein are not limited to its nutritional properties, but more importantly, the functional properties of soybean protein. However, it is difficult for natural soybean protein to meet the different needs of food systems for protein functional properties. To apply soybean protein to various food systems, the core problem is to use p...

AI Technical Summary

Problems solved by technology

However, it is difficult for natural soybean protein to meet the different requirements of protein functional properties in food systems. To apply soybean protein to various food systems, the core problem is to use protein separation and modification technology to produce functional A series of special soy protein products with different characteristics