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Preparation method of high-gelling-property soybean protein/beta-glucan compound

A technology of soybean protein and glucan, applied in food preparation, food science, application, etc., can solve problems such as limited application and poor functionality

Inactive Publication Date: 2014-09-10
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Soy protein not only has high nutritional value, but also has good functional properties, such as swelling, water retention, gelling, emulsifying, etc., but its poor functionality limits its application in food

Method used

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  • Preparation method of high-gelling-property soybean protein/beta-glucan compound

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preparation example Construction

[0016] A method for preparing a high-gelling soybean protein / β-glucan complex, the method comprising the following steps: (1) extracting β-glucan from oats, mixing the β-glucan with water, Heat to 85°C to fully dissolve to form a 1% β-glucan solution. After cooling to room temperature, add a certain amount of soybean protein isolate to the β-glucan solution to make the protein concentration reach 5%. Mix well to obtain soybeans protein / β-glucan mixed solution; (2) subjecting the mixed solution to high-pressure micro-jet homogenization, the pressure of the micro-jet homogenization is 40-120MPa, adding transglutamine to the homogenized mixed solution enzyme, and place it in an ultrasonic processor for ultrasonic-assisted enzyme cross-linking treatment, the ultrasonic power is 100-300W, the amount of enzyme added is 1-5% of the mass of the mixed solution, and the reaction temperature is 30-50°C, The reaction time is 0.5-2.5h, and the reaction pH is 6-8; (3) Cool the mixed solutio...

Embodiment 1

[0021] Extract β-glucan from oats, mix β-glucan with water, heat to 85°C to fully dissolve it to form a 1% β-glucan solution, cool to room temperature and add β-glucan Add a certain amount of soybean protein isolate to the solution to make the protein concentration reach 5%, and mix thoroughly to obtain a soybean protein / β-glucan mixture, and carry out high-pressure micro-jet homogenization on the mixed liquid under the micro-jet homogenization pressure of 100MPa , and then add 2% transglutaminase to the homogenized mixed solution at an ultrasonic power of 250W, a reaction temperature of 40°C, and a reaction pH of 7 for ultrasonic-assisted enzyme cross-linking treatment for 1 hour, and the ultrasonic-assisted enzyme cross-linked The treated mixed solution was cooled to room temperature, and then dialyzed at 4°C for 24 hours. The dialyzed mixed solution was vacuum concentrated and vacuum microwave dried to obtain a dry powder. The dry powder was subjected to dry heat treatment a...

Embodiment 2

[0023] Extract β-glucan from oats, mix β-glucan with water, heat to 85°C to fully dissolve it to form a 1% β-glucan solution, cool to room temperature and add β-glucan Add a certain amount of soybean protein isolate to the solution to make the protein concentration reach 5%, and mix well to obtain a soybean protein / β-glucan mixed solution, and carry out high-pressure micro-jet homogenization treatment on the mixed solution at a micro-jet homogenization pressure of 80MPa , and then add 1.5% transglutaminase to the homogenized mixed solution at an ultrasonic power of 200W, a reaction temperature of 45°C, and a reaction pH of 7.5 for ultrasonic-assisted enzyme cross-linking treatment for 1 h, and the ultrasonic-assisted enzyme cross-linked The treated mixed solution was cooled to room temperature, and then dialyzed at 4°C for 24 hours. The dialyzed mixed solution was vacuum concentrated and vacuum microwave dried to obtain a dry powder. The dry powder was subjected to dry heat tre...

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Abstract

The invention relates to a preparation method of a high-gelling-property soybean protein / beta-glucan compound, belonging to the technical field of soybean protein processing. The method comprises the following steps: (1) mixing oat beta-glucan with water to form a beta-glucan solution, and adding soybean protein isolate into the solution to obtain a soybean protein / beta-glucan mixed solution; (2) carrying out high-pressure microjet homogenization treatment on the mixed solution, adding transglutaminase into the homogenized mixed solution, and carrying out ultrasonic assisted enzyme crosslinking treatment; and (3) dialyzing the mixed solution subjected to enzyme crosslinking treatment, concentrating, drying to obtain dry powder, and carrying out dry heating treatment on the dry powder to obtain the soybean protein / beta-glucan compound. The method combining the high-pressure microjet homogenization technique and the ultrasonic assisted enzyme crosslinking technique is applicable to preparation of the soybean protein / beta-glucan compound, and the dry heating processing technique is used as a synergic means, thereby improving the gelling property and gelling stability of the soybean protein / beta-glucan compound and widening the application range in food.

Description

technical field [0001] The invention belongs to the technical field of soybean protein processing, and mainly relates to a preparation method of a high-gelling soybean protein / beta-glucan compound. Background technique [0002] Two types of important biomacromolecular proteins and polysaccharides that make up food are natural macromolecular substances that play an important role in people's nutrition and health. In recent years, soybean protein has received extensive attention due to its high nutritional value and unique health care functions. Soy protein not only has high nutritional value, but also has good functional properties, such as swelling, water retention, gelling, emulsifying, etc., but its poor functionality limits its application in food. β-glucan is an active polysaccharide, which has various physiological functions such as lowering blood fat and regulating blood sugar. The molecules of β-glucan solution condense under certain conditions to form a three-dimen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J3/24C08J3/12C08L89/00C08L5/02A23L1/09
Inventor 吴非孙楚赵城彬姚子鹏周媛媛李秋刘瑶董兴叶刘金阳盛慧
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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