Freezing-resisting soybean protein isolate and preparation method thereof

A technology for soybean protein isolate and freeze resistance, which is applied in the field of freeze-resistant soybean protein isolate and its preparation, can solve the problems of water retention of soybean protein isolate gel and the like, and achieves broad industrial application prospects, simple process, and no equipment required. Effect

Inactive Publication Date: 2015-01-07
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of antifreeze soybean protein isolate and its preparation method, to solve the prominent practical problem that the water retention of soybean protein isolate gel decreases due to the freezing of water under extreme low temperature conditions

Method used

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  • Freezing-resisting soybean protein isolate and preparation method thereof
  • Freezing-resisting soybean protein isolate and preparation method thereof

Examples

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Embodiment 1

[0023] Embodiment 1 The preparation method of antifreeze soybean protein isolate

[0024] Soybeans and water were mixed according to the mass ratio of soybean meal and water of 1:15, and stirred at 50°C and pH 8.0 for 1.5h. Then filter the soybean meal aqueous solution with gauze, centrifuge the filtrate at 4000rpm for 20min, discard the precipitate, adjust the pH of the supernatant to 4.5 and let it settle for 30min, collect the precipitate by centrifugation and add water to redissolve to pH7.0. According to the mass ratio of pig bone gelatin and soybean protein isolate, gelatin is added to the soybean protein isolate solution in an amount of 1:10, after stirring evenly, transglutaminase is added in a ratio of 1:500 by enzyme to protein weight ratio, stirred and mixed After homogenization, react at 50°C for 2 hours; after the reaction stops, inactivate the enzyme in a boiling water bath for 5 minutes, adjust the acid, let it stand, and centrifuge to collect the protein precip...

Embodiment 2

[0025] Example 2 The preparation method of antifreeze soybean protein isolate

[0026] Soybeans and water were mixed according to the mass ratio of soybean meal and water of 1:15, and stirred at 50°C and pH 8.0 for 1.5h. Then filter the soybean meal aqueous solution with gauze, centrifuge the filtrate at 4000rpm for 20min, discard the precipitate, adjust the pH of the supernatant to 4.5 and let it settle for 30min, collect the precipitate by centrifugation and add water to redissolve to pH7.0. According to the mass ratio of fish scale gelatin and soybean protein isolate of 1:8, add gelatin to soybean protein isolate solution, stir well, add transglutaminase according to the ratio of enzyme to protein weight ratio of 1:600, stir and mix well Afterwards, react at 50°C for 2 hours; after the reaction stops, inactivate the enzyme in a boiling water bath for 5 minutes, adjust the acidity, let it stand, and centrifuge to collect the protein precipitate. The precipitate is redissolv...

Embodiment 3

[0027] Example 3 The preparation method of antifreeze soybean protein isolate

[0028] Soybeans and water were mixed according to the mass ratio of soybean meal and water of 1:15, and stirred at 50°C and pH 8.0 for 1.5h. Then filter the soybean meal aqueous solution with gauze, centrifuge the filtrate at 4000rpm for 20min, discard the precipitate, adjust the pH of the supernatant to 4.5 and let it settle for 30min, collect the precipitate by centrifugation and add water to redissolve to pH7.0. According to the mass ratio of fish skin gelatin and soybean protein isolate, gelatin is added to the soybean protein isolate solution in an amount of 1:15, after stirring evenly, transglutaminase is added in a ratio of 1:700 by enzyme to protein weight ratio, and stirred After homogenization, react at 40°C for 3 hours; after the reaction stops, inactivate the enzyme in a boiling water bath for 5 minutes, adjust the acid, let it stand, and centrifuge to collect the protein precipitate. ...

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Abstract

The invention discloses freezing-resisting soybean protein isolate and a preparation method thereof, and belongs to the technical field of soyabean protein processing. According to the freezing-resisting soybean protein isolate and the preparation method, degreased soybean meal is taken as a raw material, and the freezing-resisting soybean protein isolate is prepared through processes of alkali dissolution, acid precipitation, redissolution, gelatin mixing, enzyme crosslinking, spray drying and the like. The soybean protein isolate can improve the gel texture or reduce deterioration of sensory quality of frozen foods due to frozen storage. According to the freezing-resisting soybean protein isolate, the water holding rate of protein gel can still be higher than 85% in one-month frozen storage period. According to the method, an enzyme crosslinking method is adopted for modifying the soybean protein isolate, the modification condition is mild, the process is simple, the operation is easy, the production time is short, complicated equipment is not required, the prominent realistic problem of related food quality deterioration caused by the fact that the water holding capacity of protein gel is reduced under the extreme low-temperature condition when soybean protein isolate is added and used into the frozen foods at presence is better solved, and the freezing-resisting soybean protein isolate has wide industrial application prospect.

Description

technical field [0001] The invention discloses an antifreeze soybean protein isolate and a preparation method thereof, which belong to the technical field of soybean protein processing. Background technique [0002] Soy protein isolate is widely used in food production because of its good functional properties. In recent years, soy protein isolates have been added to some frozen foods to improve food quality. The use of soy protein isolate gel to give products a good texture and taste is one of the most used aspects of soy protein isolates in frozen foods. However, in the frozen environment, the gel properties of soybean protein isolate will change due to the freezing of water. The most obvious change is that the water retention of the protein gel decreases after freezing, resulting in a large amount of water oozing out of the food after thawing. , greatly affecting the quality of food. Therefore, how to modify soybean protein isolate in an appropriate way to make the wate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J1/14
Inventor 郭顺堂陈振家姚美伊杜昱蒙
Owner CHINA AGRI UNIV
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