Method for improving emulsifying property of isolated soybean protein under acidic condition, and products of isolated soybean protein

A technology of soybean protein isolate and acidic conditions, which is applied in the field of improving the emulsification performance of soybean protein isolate under acidic conditions, can solve the problems of poor emulsification performance and stability, and achieve good emulsification effect, emulsification and emulsification stability.

Inactive Publication Date: 2015-02-18
SOYBEAN TECH DEV RES CENT HEILONGJIANG PROV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, there have been studies on the modification of soybean protein emulsification at home and abroad, but the existing modified soybean protein isolate has poor emulsification performance and stability under acidic conditions and needs to be improved

Method used

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  • Method for improving emulsifying property of isolated soybean protein under acidic condition, and products of isolated soybean protein
  • Method for improving emulsifying property of isolated soybean protein under acidic condition, and products of isolated soybean protein
  • Method for improving emulsifying property of isolated soybean protein under acidic condition, and products of isolated soybean protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The preparation of embodiment 1 modified soybean protein isolate

[0032] 1. Adjust the moisture content of soybean protein isolate to 25% (kg / L), and set the temperatures of the first to fourth sections of the barrel of the twin-screw extruder to normal temperature, 50°C, 80°C, and 110°C respectively; The hole diameter is 18mm, and the screw speed is 100r / min. The extruded and expanded soybean protein isolate is dried and pulverized and stored for later use.

[0033] 2. In terms of mass percentage, the extruded pretreated protein powder is made into an aqueous solution of soybean protein isolate with a concentration of 12%, and bromelain 1600u / g is added, and reacted in a shaking water bath at 55°C for 40min. The pH of the reaction is 7, and then in Inactivate the enzyme in a boiling water bath, cool in cold water, concentrate and dry to obtain the product.

Embodiment 2

[0034] The preparation of embodiment 2 modified soybean protein isolates

[0035] 1. Adjust the moisture content of soybean protein isolate to 20% (kg / L), and set the temperatures of the first to fourth sections of the barrel of the twin-screw extruder to normal temperature, 50°C, 80°C, and 110°C respectively; The hole diameter is 18mm, and the screw speed is 100r / min. The extruded and expanded soybean protein isolate is dried and pulverized and stored for later use.

[0036] 2. In terms of mass percentage, the extruded pretreated protein powder is made into an aqueous solution of soybean protein isolate with a concentration of 2%, and bromelain 600u / g is added, and reacted in a shaking water bath at 55°C for 15min. The pH of the reaction is 7, and then in Inactivate the enzyme in a boiling water bath, cool in cold water, concentrate and dry to obtain the product.

Embodiment 3

[0037] The preparation of embodiment 3 modified soybean protein isolates

[0038]1. Adjust the moisture content of soybean protein isolate to 20% (kg / L), and set the temperatures of the first to fourth sections of the barrel of the twin-screw extruder to normal temperature, 50°C, 80°C, and 110°C respectively; The hole diameter is 18mm, and the screw speed is 100r / min. The extruded and expanded soybean protein isolate is dried and pulverized and stored for later use.

[0039] 2. In terms of mass percentage, the extruded pretreated protein powder is made into an aqueous solution of soybean protein isolate with a concentration of 6%, and bromelain 1200u / g is added, and reacted in a shaking water bath at 55°C for 30min. The pH of the reaction is 7, and then in Inactivate the enzyme in a boiling water bath, cool in cold water, concentrate and dry to obtain the product.

[0040] At pH 4, the emulsifying activity of the prepared modified soybean protein isolate was 0.49m 2 / g, whi...

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Abstract

The invention discloses a method for improving the emulsifying property of isolated soybean protein under the acidic condition, and products of the isolated soybean protein, belonging to the field of modification of the isolated soybean protein. The method comprises the steps of (1) carrying out pretreatment on the isolated soybean protein by extrusion; (2) drying and crushing the product obtained by the treatment in the step (1), and then dissolving the product with water to obtain isolated soybean protein water solution; (3) feeding protease into the isolated soybean protein water solution, and carrying out an enzymolysis reaction; (4) carrying out enzyme deactivation, cooling, concentrating and drying to obtain the modified isolated soybean protein. The modified isolated soybean protein obtained by the modification method has the emulsifying property of 0.49m<2> / g when the pH value is 4, so that the emulsifying property of the modified isolated soybean protein is improved by 172% compared with the common isolated soybean protein; the emulsion stability of the modified isolated soybean protein is 16.2 minutes and is improved by 20% compared with the common isolated soybean protein; the modified isolated soybean protein prepared by the method can be applied to preparing dairy products, drink products, flour products, meat products, or the like.

Description

technical field [0001] The present invention relates to a method for improving the emulsification performance of soybean protein isolate, in particular to a method for improving the emulsification performance of soybean protein isolate under acidic conditions. The present invention further relates to the modified soybean protein isolate prepared by the method and its application. The invention belongs to the technical field of preparation and application of modified soybean protein isolate. Background technique [0002] Soybean protein isolate is a soybean protein product with a protein content of more than 90% after removing soluble sugars and insoluble polysaccharides from defatted soybeans. It has a variety of good functional properties, such as: solubility, emulsification, foaming Sex, gel, water absorption, etc., so it is widely used in meat products, dairy products, beverage products and noodle products. However, it is difficult for ordinary soybean protein isolate to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/34
Inventor 吴海波朱秀清赵彩红高珊李博群许慧黄艳玲姚磊郑环宇杨冬
Owner SOYBEAN TECH DEV RES CENT HEILONGJIANG PROV
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