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Method for preparing functional soybean protein by enzyme-assistant subcritical water method

A soy protein, subcritical technology, applied in the field of food processing, can solve the problems of not considering the influence of antioxidant properties, undisclosed antioxidant enhancement values, etc., to achieve firm binding and enrichment effects, good antioxidant properties, enhanced Effects of activity and stability

Active Publication Date: 2015-01-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention only considers the improvement of its antioxidant activity from the perspective of protein, but does not disclose the specific value of antioxidative improvement, and does not consider the effect of the combination of isoflavones and protein and its existing form on the antioxidant properties of protein during subcritical water treatment. It also failed to analyze the reason for the increase in antioxidant activity from the composition of protein samples, such as the production of antioxidant substances such as Maillard reaction products

Method used

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  • Method for preparing functional soybean protein by enzyme-assistant subcritical water method
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  • Method for preparing functional soybean protein by enzyme-assistant subcritical water method

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Embodiment 1

[0032] A method for preparing functional soybean protein by an enzyme-assisted subcritical water method, comprising the steps of:

[0033] (1) High-temperature defatted soybean meal is passed through a 60-mesh sieve, dispersed in deionized water at a material-to-liquid ratio of 1:10, adjusted to pH 4.5 with 2.0mol / L hydrochloric acid, and added with 0.1% (w / w) β-glucose Glucosidase, stirred at 60°C for 10, 60, and 120 minutes respectively;

[0034](2) Adjust the pH of the obtained enzymatic soybean meal slurry to 9.0, stir for 60 minutes, and place it in a hydrothermal reaction kettle for subcritical water treatment (pressure 0.1MPa, 120°C, 15 minutes);

[0035] (3) Centrifuge at 8000rpm / min for 20min after the above-mentioned feed solution is cooled in an ice bath, collect the supernatant, adjust its pH to 4.5 with 2.0mol / L hydrochloric acid, and let stand at 4°C for 30min;

[0036] (4) Centrifuge the protein slurry obtained in step (3) at 6000 rpm / min for 15 minutes, redisp...

Embodiment 2

[0056] A method for preparing functional antioxidant soybean protein by an enzyme-assisted subcritical water method, comprising the steps of:

[0057] (1) Pass through a 60-mesh sieve after the high-temperature defatted soybean meal is pulverized, disperse it in deionized water at a material-liquid ratio of 1:10 (w / v), adjust the pH of the mixed material liquid to 4.5 with 2.0mol / L hydrochloric acid, and Add 0.01%, 0.05%, and 0.10% (w / w) β-glucosidase respectively, stir and enzymolyze at 60°C for 30 minutes, and cool to room temperature;

[0058] (2) Adjust the pH of the obtained enzymatic soybean meal slurry to 9.0, stir for 60 minutes, and place it in a hydrothermal reaction kettle for subcritical water treatment (pressure 0.1MPa, 120°C, 15 minutes);

[0059] (3) Centrifuge at 8000rpm / min for 20min after the above-mentioned feed solution is cooled in an ice bath, collect the supernatant, adjust its pH to 4.5 with 2.0mol / L hydrochloric acid, and let stand at 4°C for 30min;

...

Embodiment 3

[0065] A method for preparing functional antioxidant soybean protein by an enzyme-assisted subcritical water method, comprising the steps of:

[0066] (1) Pass through a 60-mesh sieve after the high-temperature defatted soybean meal is pulverized, disperse it in deionized water at a material-liquid ratio of 1:15 (w / v), adjust the pH of the mixed material liquid to 4.5 with 2.0mol / L hydrochloric acid, and Add 2% (w / w) protease M, stir and enzymolyze at 50°C for 10, 60, and 120 minutes, then cool to room temperature;

[0067] (2) Adjust the pH of the obtained enzymatic soybean meal slurry to 9.0, stir for 60 minutes, and place it in a hydrothermal reactor for subcritical water treatment (pressure 0.15MPa, 140°C, 15 minutes);

[0068] (3) Centrifuge at 8000rpm / min for 20min after the above-mentioned feed solution is cooled in an ice bath, collect the supernatant, adjust its pH to 4.5 with 2.0mol / L hydrochloric acid, and let stand at 4°C for 30min;

[0069] (4) Centrifuge the pro...

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Abstract

The invention discloses a method for preparing functional soybean protein by an enzyme-assistant subcritical water method The method comprises the following steps: 1)adding deionized water in high-temperature degreased soybean meal, adjusting pH value, adding beta-glucosidase or protease M for stirring and enzymatic hydrolysis; 2)adjusting the pH value of a soybean meal slurry through enzymatic hydrolysis and then performing subcritical water treatment; 3)cooling the obtained feed liquid, centrifuging and collecting an supernatant, adjusting the pH value to acidic, and standing; and 4) centrifuging the obtained protein slurry, depositing and redissolving in the deionized water, adjusting the pH value to neutrality, and freezing and cooling to obtain the aglycone isoflavone-rich functional soybean protein. The method has the advantage of high protein yield, is suitable for industrial production, and can reach the effect for enrichment of aglycone isoflavone, the product has good antioxidation performance, and can be used as a special-purpose protein ingredient for dairy product and vegetable protein beverage for menopause women.

Description

technical field [0001] This product relates to a functional soybean protein, in particular to a method for preparing functional soybean protein by an enzyme-assisted subcritical water method, which belongs to the field of food processing technology. Oxidized soy protein. Background technique [0002] At present, soybean protein has been widely used in various systems as a food ingredient. In addition to being used as protein nutrition fortification for general food, it will also be used as health food for special groups of people, such as for the elderly, especially menopausal women to prevent osteoporosis. Osteoporosis, relieve menopausal syndrome, etc. Therefore, soybean protein has a huge market demand at home and abroad as a health food ingredient. It is of great practical significance to obtain low-cost and functional soybean protein ingredients for special health food for special populations. Strengthening the bioactive ingredients in soybean protein and developing ...

Claims

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Application Information

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IPC IPC(8): A23J1/14
Inventor 王金梅陈燕琼卢薇杨晓泉
Owner SOUTH CHINA UNIV OF TECH
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