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Acid-soluble soybean protein and preparation method and application of acid-soluble soybean protein in acid beverage

A soybean protein and acidic beverage technology, applied in soybean protein and its application in functional beverages, soybean protein deep processing and its application fields, can solve the problems of limited product solubility and the inability of membrane separators to realize industrialized large-scale production, etc. Achieve the effects of reducing the content of phytic acid, good foaming performance and small degree of denaturation

Active Publication Date: 2015-04-29
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] U.S. patent beverage US 20120295008A1 and US 20130078355A1 both disclose the use of CaCl 2 Soybean protein of acidic drinks and its application in sports drinks were prepared by membrane separation method, but the preparation process did not involve the treatment of phytase, the phytase content of the obtained product was still high, and the solubility of the product in water Limited; in addition, the membrane separator used cannot realize industrial mass production

Method used

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  • Acid-soluble soybean protein and preparation method and application of acid-soluble soybean protein in acid beverage
  • Acid-soluble soybean protein and preparation method and application of acid-soluble soybean protein in acid beverage
  • Acid-soluble soybean protein and preparation method and application of acid-soluble soybean protein in acid beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0035] (1) Mix 1,000 mL of 0.1 mol / L NaCl extract with 100 g of 7S-rich defatted soybean meal, stir at room temperature for 30 min, centrifuge at 3,000 rpm for 15 min at 25°C, filter with 400-mesh gauze at room temperature and pressure, and discard the precipitate , take the supernatant and measure its volume, add NaHSO 3 , so that the concentration in the supernatant is 1.5g / L, let it stand for 20min, and adjust the pH to 5.0;

[0036] (2) Add phytase to the above clear liquid, carry out enzymatic hydrolysis at 50°C for 25 minutes, add 1 times the volume of distilled water to the solution after enzymatic hydrolysis, and adjust the pH to 4.0;

[0037] (3) Concentrate the solution obtained in step (2) by circulating ultrafiltration and diafiltration under the condition of a water bath at 30°C. After the volume is concentrated to 1 / 8 of the original volume, add distilled water to restore it to the original volume, and repeat the ultrafiltration and diafiltration 5 times, no nee...

Embodiment 2

[0045] (1) Mix 1,500 mL of 0.1 mol / L KCl extract with 100 g of 7S-rich defatted soybean meal, stir at room temperature for 60 min, centrifuge at 8,000 rpm for 20 min at 25°C, filter with 200-mesh gauze at room temperature and pressure, and discard the precipitate , take the supernatant and measure its volume, add NaHSO 3 , so that the concentration in the supernatant is 0.8g / L, let it stand for 10min, and adjust the pH to 4.0;

[0046] (2) Add phytase to the above clear liquid, carry out enzymatic hydrolysis at 30°C for 40 minutes, add 2 times the volume of distilled water to the solution after the enzymatic hydrolysis, and adjust the pH to 3.0;

[0047] (3) Concentrate the solution obtained in step (2) by circulating ultrafiltration and diafiltration under the condition of a water bath at 50°C. After the volume is concentrated to 1 / 12 of the original volume, add distilled water to restore it to the original volume, and repeat the ultrafiltration and diafiltration 3 times, no...

Embodiment 3

[0052] (1) 1500mL of 0.1mol / L MgCl 2 Mix the extract with 100g of 7S-rich defatted soybean meal, stir at room temperature for 35min, centrifuge at 25°C at 3000rpm for 20min, filter with 200-mesh gauze at normal temperature and pressure, discard the precipitate, take the supernatant and measure its volume, add NaHSO 3 , so that the concentration in the supernatant is 1g / L, let it stand for 30min, and adjust the pH to 4.0;

[0053] (2) Add phytase to the above clear liquid, carry out enzymatic hydrolysis at 30°C for 30 minutes, add 2 times the volume of distilled water to the solution after the enzymatic hydrolysis, and adjust the pH to 3.0;

[0054] (3) Concentrate the solution obtained in step (2) by circulating ultrafiltration and diafiltration under the condition of a water bath at 40°C. After the volume is concentrated to 1 / 12 of the original volume, add distilled water to restore it to the original volume, and repeat the ultrafiltration and diafiltration 3 times, no need ...

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Abstract

The invention belongs to the fields of soybean protein deep processing and functional beverage, and discloses acid-soluble soybean protein and a preparation method and application of the acid-soluble soybean protein in acid beverage. The method comprises the following steps: firstly, mixing extract liquid with bean pulp, centrifugally separating and removing insoluble residues; taking supernatant liquid, adding phytase to the supernatant liquid to carry out enzymolysis, and adjusting the pH value; and carrying out cyclic ultrafiltration percolation concentration under a water bath condition, repeatedly diluting and concentrating protein for a plurality of time, and carrying out pasteurization and spray drying on the concentrated protein liquid, so as to obtain an acid-soluble soybean protein product. The purity of the obtained protein can be 90%-99%; the content of phytic acid is only 0.665%-0.694%; the nitrogen solubility index within the pH being 3.0-4.0 is 45%-90%; enzymatic hydrolysate is relatively good in foaming property, relatively excellent in foam stability; the acid-soluble soybean protein can be applied to preparation of various functional beverage when being dissolved into sports beverage, carbonated beverage, fruit juice and the like.

Description

technical field [0001] The invention relates to soybean protein deep processing and its application, in particular to soybean protein prepared by ultrafiltration-diafiltration membrane separation technology and its application in functional beverages, belonging to the field of functional food. Background technique [0002] The maturity of membrane separation technology has opened up a new way for the preparation of SPI. Using membrane separation to replace the acid precipitation operation in the traditional production process to produce concentrated protein or protein isolate can improve the functionality of the protein, reduce the content of phytic acid and phenolic compounds in the protein, and increase the biological potency; The content of acids, phenolic compounds and aluminum increases the biological value of protein: soybean meal contains trypsin inhibitors (molecular weight 800-24000), which are generally considered to be toxic or anti-nutritional ingredients, which ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/00A23J3/34A23L2/66A23L1/305A23L33/185
Inventor 杨晓泉陈卓韦翠兰庾译元梁晓筠
Owner SOUTH CHINA UNIV OF TECH
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