Method for controlling decreasing of solubility of soybean protein in storage process

A technology for soybean protein and soybean protein isolate, which is applied in the field of transformation of soybean protein extraction and preparation technology, can solve problems such as unreported, and achieve the effects of improving solubility, inhibiting the decline of solubility, and high economic benefits.

Inactive Publication Date: 2014-08-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there is a patent (US6107468 A, 1998) reporting that adding artificial antioxidants (BHA and TBHQ) during the extraction of soybean protein can improve the initial solubility of the protein, so far, the relevant patents aimed at controlling the decrease in solubility during storage None reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Accurately weigh 500g of low-temperature defatted soybean powder, add 5L of water and stir, adjust the pH with 2 mol / L NaOH solution to keep it at 8.0, keep the temperature at 50°C, stir for 1 hour, centrifuge at 12000×g for 20 minutes, and then use 2 mol / L NaOH solution at room temperature The pH of the supernatant was adjusted to 4.5 with HCL solution, and the protein precipitate was obtained after centrifugation at 3300×g for 15 minutes. Reconstitute the protein precipitate with deionized water, adjust the pH to 7.0 with 2 mol / L NaOH solution, measure the concentration of the protein solution after reconstitution by micro Kjeldahl method, and then adjust the protein concentration to 12% with deionized water (w / v).

[0025] According to the mass ratio of L-cysteine ​​and disodium EDTA to protein (dry weight) of 2‰ and 0.02‰, it is compounded and added to the 12% soybean protein solution. Before adding, dissolve it completely with a small amount of water before adding ...

Embodiment 2

[0028] Accurately weigh 500g of low-temperature defatted soybean powder, add 5L of water and stir, adjust the pH with 2 mol / L NaOH solution to keep it at 8.0, keep the temperature at 50°C, stir for 1 hour, centrifuge at 12000×g for 20 minutes, and then use 2 mol / L NaOH solution at room temperature The pH of the supernatant was adjusted to 4.5 with HCL solution, and the protein precipitate was obtained after centrifugation at 3300×g for 15 minutes. Reconstitute the protein precipitate with deionized water, adjust the pH to 7.0 with 2 mol / L NaOH solution, measure the concentration of the protein solution after reconstitution by micro Kjeldahl method, and then adjust the protein concentration to 12% with deionized water (w / v).

[0029] Add L-cysteine ​​to the 12% soybean protein solution according to the mass ratio of EDTA disodium to protein (dry weight) at 5‰ and 0.02‰. Before adding, dissolve it completely with a small amount of water and then Add it into the reconstituted so...

Embodiment 3

[0032] Accurately weigh 500g of low-temperature defatted soybean powder, add 5L of water and stir, adjust the pH with 2 mol / L NaOH solution to keep it at 8.0, keep the temperature at 50°C, stir for 1 hour, centrifuge at 12000×g for 20 minutes, and then use 2 mol / L NaOH solution at room temperature The pH of the supernatant was adjusted to 4.5 with HCL solution, and the protein precipitate was obtained after centrifugation at 3300×g for 15 minutes. Reconstitute the protein precipitate with deionized water, adjust the pH to 7.0 with 2 mol / L NaOH solution, measure the concentration of the protein solution after reconstitution by micro Kjeldahl method, and then adjust the protein concentration to 12% with deionized water (w / v).

[0033] According to the mass ratio of L-cysteine ​​and disodium EDTA to protein (dry weight) of 5‰ and 0.1‰, add it to the 12% soybean protein solution. Before adding, dissolve it completely with a small amount of water before adding Into the reconstitut...

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PUM

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Abstract

The invention provides a method for controlling the decreasing of solubility of soybean protein in a storage process, belonging to the field of a food biotechnology. According to the method, soybean isolate protein is taken as a target and low-temperature degreased soybean meal is taken as a raw material to prepare the soybean isolate protein through a traditional alkali dissolution and acid settlement process; the soybean isolate protein is re-dissolved under a neutral condition; then L-cysteine and ethylenediamine tetraacetic acid (EDTA) disodium are compounded and added; spraying and drying are carried out to obtain the soybean isolate protein. Compared with a product which is not added with the L-cysteine and the EDTA disodium, the soybean isolate protein has the advantages that the solubility is improved by 42%-95% after being stored for 12 weeks. According to the method, the trace L-cysteine and EDTA disodium are added into the soybean isolate protein so as to greatly inhibit the decreasing of the solubility of the soybean protein in the storage process. The difficulty that the quality of the soybean protein is decreased in a storage and transportation process can be effectively solved; the wide application of the soybean protein in food processing is greatly promoted and the stable functional properties are provided; the method has good economic benefits.

Description

technical field [0001] The invention provides a method for controlling the solubility decrease of soybean protein during storage, in particular relates to the modification of a soybean protein extraction and preparation process, and belongs to the field of food biotechnology. Background technique [0002] With the in-depth research on the nutritional value and economic value of soybean protein in recent years, the application of soybean protein in the food system has become more and more extensive. However, due to the unsatisfactory performance of soybean protein products in my country, there is still a large gap between them and imported products, resulting in low prices and low profit margins, and they are at a serious disadvantage in market competition. For example, due to poor solubility and other functional properties, the price of soybean protein concentrate in my country is half of that of imported products. The same reason makes it almost impossible for domestic soyb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16
Inventor 陈洁郭凤仙何志勇曾茂茂秦昉
Owner JIANGNAN UNIV
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