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Preparation method and product of soybean protein isolate with acid resistance and high emulsification performance
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A technology of soybean protein isolate and emulsification performance, applied in the field of preparation of modified soybean protein isolate and modified soybean protein isolate, to achieve the effect of ensuring food quality
Active Publication Date: 2017-09-29
SOYBEAN TECH DEV RES CENT HEILONGJIANG PROV
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Problems solved by technology
However, the soybean protein isolate prepared by the current modification method is unsatisfactory in terms of emulsification performance and emulsification stability under acidic conditions, and needs to be improved
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Embodiment 1
[0027] Example 1 Preparation of modified soybean protein isolate with acid resistance and high emulsification performance
[0028] (1) Soybean protein isolate is prepared into an aqueous solution, the concentration of soybean protein isolate is 6% (wt%); it is processed with an ultrasonic crusher, the ultrasonic power is 350W, and the ultrasonic time is 15min.
[0029] (2) first adjust the pH of the soybean protein isolate aqueous solution after ultrasonic pretreatment to 5, add phytase 5u / g, react in a shaking water bath at 50°C for 40min, then remove the enzyme in a boiling water bath and cool with cold water; adjust the pH again To 3, add acid protease 900u / g, and react in a shaking water bath at 40°C for 40min.
[0030] (3) The enzyme is inactivated in a boiling water bath, cooled with cold water, concentrated and dried to obtain the final product.
[0031] The emulsification activity of the prepared modified soybean protein isolate at pH 4 was 0.625m 2 / g, 247% higher t...
Embodiment 2
[0032] Example 2 Preparation of modified soybean protein isolate with acid resistance and high emulsifying properties
[0033] (1) Soybean protein isolate is prepared into an aqueous solution, the concentration of soybean protein isolate is 6% (wt%); it is processed with an ultrasonic crusher, the ultrasonic power is 250W, and the ultrasonic time is 5min.
[0034] (2) first adjust the pH of the soybean protein isolate aqueous solution after ultrasonic pretreatment to 5, add phytase 3u / g, react in a shaking water bath at 50°C for 30min, then remove the enzyme in a boiling water bath and cool with cold water; adjust the pH again To 3, add acid protease 900u / g, and react in a shaking water bath at 40°C for 30min.
[0035] (3) The enzyme is inactivated in a boiling water bath, cooled with cold water, concentrated and dried to obtain the final product.
Embodiment 3
[0036] Example 3 Preparation of modified soybean protein isolate with acid resistance and high emulsifying properties
[0037] (1) Soybean protein isolate is prepared into an aqueous solution, the concentration of soybean protein isolate is 10% (wt%); it is processed with an ultrasonic crusher, the ultrasonic power is 450W, and the ultrasonic time is 25min.
[0038] (2) first adjust the pH of the soy protein isolate aqueous solution after ultrasonic pretreatment to 5, add phytase 6u / g, react for 70min in a shaking water bath at 50°C, then remove the enzyme in a boiling water bath and cool with cold water; adjust the pH again To 3, add acid protease 1500u / g, and react in a shaking water bath at 40°C for 70min.
[0039] (3) The enzyme is inactivated in a boiling water bath, cooled with cold water, concentrated and dried to obtain the final product.
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Abstract
The invention discloses a preparation method for acid-resistant isolated soybean protein with high emulsification performance and a product of the acid-resistant isolated soybean protein, and belongs to the field of modification of isolated soybean protein. The preparation method comprises the following steps: (1) preparing an aqueous solution from the isolated soybean protein; (2) performing ultrasonic pretreatment on the isolated soybean protein aqueous solution; (3) adding phytase into the isolated soybean protein aqueous solution subjected to ultrasonic pretreatment for primary enzymolysis reaction, and adding acid protease into a primary enzymolysis reaction product for secondary enzymolysis reaction; (4) performing enzyme deactivation, cooling, concentration and drying to obtain the acid-resistant isolated soybean protein. The emulsification activity of the modified isolated soybean protein obtained by the preparation method disclosed by the invention is 0.625m<2> / g under the pH of 4 and is increased by 247 percent than that of common SPI; the emulsification stability is 15.8 min and is improved by 17 percent than that of the common SPI. The modified isolated soybean protein obtained by the preparation method can be applied to preparation of milk products, beverage products, flour products or meat products and the like.
Description
technical field [0001] The invention relates to a preparation method of modified soybean protein isolate, in particular to a preparation method of modified soybean protein isolate with acid resistance and high emulsification performance, and further relates to modified soybean protein isolate obtained by the preparation method and application thereof, It belongs to the field of modification of soybean protein isolate. Background technique [0002] Soy protein isolate (SPI) is a soybean protein product with a protein content of more than 90% obtained by removing soluble sugars and insoluble polysaccharides from defatted soybeans. It has a variety of good functional properties such as solubility, emulsification, foaming, gelling, water absorption, etc., so it is widely used in meat products, dairy products, beverage products and flour products. However, it is difficult for ordinary soybean protein isolate to have the above-mentioned multiple properties at the same time, and w...
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