Acid soluble soy protein preparation method

A technology for soybean protein and soybean protein isolate, applied in the field of preparing acid-soluble soybean protein, can solve the problems of high cost, short reaction time, production cost, long reaction time, etc. Effect

Active Publication Date: 2015-05-20
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Aiming at the technical problem that soybean protein isolate in the prior art is prone to precipitate in acidic beverages, and using phytase and acid protease to improve the solubility of soybean protein isolate in the acidic region, the reaction time is longer and the cost is higher. The inventors have found through research that using microwave digestion technology to modify soybean protein has the advantages of short reaction time, reduced production cost, good acid solubility in the acidic region and good taste of the obtained product

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0069] 10kg of defatted soybean meal was dissolved in 100kg of water, and 2mol / L sodium hydroxide solution was added dropwise therein to adjust the pH to 7.0, stirred evenly, and centrifuged at 2000G for 30min. The supernatant after centrifugation was taken out, and 2 mol / L hydrochloric acid solution was added dropwise to the supernatant to adjust the pH to 3.0, followed by centrifugation at 3000G for 15 minutes to obtain a soybean protein isolate precipitate. The soybean protein isolate precipitate prepared above was dissolved in water to form a 5wt% slurry, and 1mol / L hydrochloric acid solution was added dropwise to the slurry to adjust the pH to 2.0, and the soybean protein isolate precipitate was completely dissolved by stirring to obtain protein liquid.

[0070] The above protein solution was subjected to microwave digestion treatment, and the microwave digestion treatment used the ETHOS T microwave digestion / extraction system of Italy Milestone Company, and the specific ...

Embodiment 2

[0072] Dissolve 10kg of soybean defatted soybean meal in 150kg of water, and dropwise add 2mol / L sodium hydroxide solution to adjust the pH to 8.0, stir evenly, and centrifuge at 3000G for 15min. The centrifuged supernatant was taken out, and 2 mol / L hydrochloric acid solution was added dropwise to the supernatant to adjust the pH to 4.5, followed by centrifugation under 4000G centrifugal force for 15 minutes to obtain soybean protein isolate precipitate. The soybean protein isolate precipitate prepared above was dissolved in deionized water to form a 7wt% slurry, 2mol / L hydrochloric acid solution was added dropwise to the slurry to adjust the pH to 2.5, and the soybean protein isolate precipitate was completely dissolved by stirring, get protein.

[0073] The above protein solution was subjected to microwave digestion treatment, and the microwave digestion treatment used the ETHOS T microwave digestion / extraction system of Italy Milestone Company, and the specific parameters ...

Embodiment 3

[0075] Dissolve 10kg of soybean defatted soybean meal in 200kg of water, add dropwise 2mol / L sodium hydroxide solution to adjust the pH to 9.0, stir well and centrifuge at 4000G for 10min. The centrifuged supernatant was taken out, and 2 mol / L hydrochloric acid solution was added dropwise to the supernatant to adjust the pH to 6.0, followed by centrifugation under 2000G centrifugal force for 30 min to obtain soybean protein isolate precipitate. The soybean protein isolate precipitate prepared above was dissolved in deionized water to form a 9wt% slurry, and a 2mol / L phosphoric acid solution was added dropwise to the slurry to adjust the pH to 3.5, and the soybean protein isolate precipitate was completely dissolved by stirring, get protein.

[0076] The above protein solution was subjected to microwave digestion treatment, and the microwave digestion treatment used the ETHOS T microwave digestion / extraction system of Italy Milestone Company, and the specific parameters were: 8...

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Abstract

The invention relates to the deep processing field of soy bean protein. Specifically, the present invention relates to an acid soluble soy protein preparation method which includes the following steps: alkali dissolving, acid precipitating and centrifugating a defatted soy bean residue to obtain soybean protein isolate precipitation which is dissolved in water to form a slurry, adjusting the pH of the slurry to 1.0 to 4.0 using an acidity regulator, stirring and completely dissolving the soybean protein isolate precipitation to obtain a protein liquid a; microwave digesting the protein liquid a and separating the protein liquid a through centrifugation; treating supernatants obtained by centrifugation at a temperature of 100-180 DEG C and subsequently cooling the treated supernatants; and at last, obtaining the acid soluble soy protein through spray drying. The acid soluble soy protein preparation method has the following advantages of high production efficiency, simple process, low production cost, and high product safety; and produced acid soluble soy protein has a relatively high solubility in the acidic region, and thus acidic beverage containing the acid soluble soy protein has less precipitation, a good taste and a high nutritional value.

Description

technical field [0001] The invention relates to the field of deep processing of soybean protein. Specifically, the present invention relates to a new method for preparing acid-soluble soybean protein, that is, using microwave digestion technology to modify soybean protein to prepare acid-soluble soybean protein. Background technique [0002] In recent years, the application of soybean protein isolate in food has attracted more and more attention. Soybean protein isolate has a balanced amino acid composition and comprehensive nutrition, and is a good food ingredient. [0003] Soy protein isolate product is a high-purity soybean product with a protein content of over 90wt%. Since the isoelectric point of soy protein isolate is around pH 4.5, and the pH value of most acidic beverages is lower than the isoelectric point of soy protein isolate, the solubility of soy protein isolate in acidic beverages is very low, which limits the soy protein isolate. Application in acidic bev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16
Inventor 张连慧王一刘新旗应欣刘泽龙涂丛慧王宇杨佳贺寅郑岩强婉丽
Owner COFCO NUTRITION & HEALTH RES INST
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