Method of improving solubility, water retention and oil retention of soy protein isolate by utilizing ultra-high pressure homogenization combined with enzymatic modification

Abstract

The invention discloses a method of improving the solubility, the water retention and the oil retention of soy protein isolate by utilizing ultra-high pressure homogenization combined with enzymatic modification. The method comprises the following steps: 1, carrying out ultra-high pressure homogenization modification, namely mixing soy proteins and water to prepare a soy protein isolate solution, uniformly mixing, carrying out homogenization by a high-speed homogenizer, and then carrying out ultra-high pressure homogenization treatment to obtain an ultra-high modified soy protein solution; and 2, carrying out enzymatic modification, namely adding the soy protein solution obtained in the first step into protease to carry out enzymolysis treatment, and then carrying out enzyme inactivation to obtain an ultra-high pressure-enzymatic hydrolysis modified soy protein solution. According to the method disclosed by the invention, the solubility of the soy protein isolate prepared by the ultra-high pressure homogenization combined with the enzymatic modification is 85-95 percent, the water retention is 6.78-7.35g/g, the oil retention is 1.40-1.50g/g, and the solubility, the water retention and the oil retention of the soy protein isolate are respectively improved by 40-50 percent, 20-30 percent and 50-60 percent compared with those of the soy protein isolate without the modification.

Description

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AI Technical Summary

Benefits of technology

This patented technology improves both quality control (quality) and preservation of vegetable oils during processing steps like frying and freezing processes while also increasing their functionality without compromising on its overall appearance. It involves modifying soymilk proteins through chemical methods such as acidic treatments followed by heat treatment before adding other ingredients. By doing this, it enhances the stability and effectiveness of these modified materials compared to non-treated ones.

Problems solved by technology

This patented technical problem addressed in this patent relates to modifying soymage seeds or bean milk powder into stable liquid compositions without compromising beneficial qualities like flavor, texture, viscosity, coating quality, moisturality, thermal insulation capacity, amino acids content, carboxyl group length, cellular membrane permeabilty, lipid droplet size distribution, surface energy, pH sensitivity, and bacteria activation during fluid phase separation processes. These modifications enhance functionality while maintaining desirable attributes associated with native plant materials.

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