Preparation method of high-emulsion stable soy proteins

A technology of soybean protein and emulsification stability, applied in the direction of vegetable protein processing, etc., to achieve the effects of short production cycle, low production cost, and accelerated dispersibility

Inactive Publication Date: 2014-02-19
SOYBEAN TECH DEV RES CENT HEILONGJIANG PROV
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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

Method used

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Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0018] Embodiment 1: This embodiment prepares high emulsification stable soybean protein according to the following method:

[0019] (1) Ultrasonic modification: Prepare soybean protein into a soybean protein solution with a mass concentration of 0.5-2% (prepared with a 0.04M phosphate buffer solution with a pH of 7.0), at a temperature of 20-30°C and a power of 400- Under the condition of 640W, ultrasonically modify soybean protein for 5-10 minutes;

[0020] (2) Alkylation modification: use the soybean protein solution after step (1) ultrasonic modification as raw material, adopt alkylation reaction to modify it, the specific steps are as follows: to the soybean protein solution after ultrasonic modification Add benzaldehyde and freshly prepared NaBH sequentially to 3 CN solution, NaBH 3 The concentration of CN solution is 6mg / ml (NaBH 3 CN solution adopts the 0.04M phosphate buffer saline preparation of pH=7.0), and its addition is 0.1-0.3% of soybean protein solution qua...

specific Embodiment approach 2

[0023] Specific embodiment two: this embodiment prepares high emulsification type soybean protein according to the following method:

[0024] (1) Ultrasonic modification: use 0.04M phosphate buffer solution with pH=7.0 to prepare a soybean protein solution with a mass concentration of 1%. Ultrasonic modification for 6 minutes;

[0025] (2) Alkylation modification: Add benzaldehyde and 0.15% freshly prepared 6mg / ml NaBH successively to the soybean protein solution in step (1) 3 CN solution (NaBH 3 CN solution is prepared by using 0.04M phosphate buffer solution with pH=7.0), benzaldehyde and NaBH 3 The mass ratio of CN solution added is 1:1, react at 20-30°C for 60 minutes, and shake gently every 15 minutes;

[0026] (3) Dialysis: Dialyze the soybean protein solution in step (2) at 4°C;

[0027] (4) Drying: The soybean protein liquid in step (3) is spray-dried to obtain a highly emulsifying stable soybean protein product, with an emulsifying property of 0.978 and an emulsif...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16
Inventor 朱秀清江连洲宋旸许慧高珊吴海波郑环宇
Owner SOYBEAN TECH DEV RES CENT HEILONGJIANG PROV
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