Preparation method of soybean protein isolate transparent hydrogel with high gel strength and high swelling property

A technology of soybean protein isolate with high strength, which is applied in the field of preparation of transparent hydrogel with high gel strength and high swelling property of soybean protein isolate. , the effect of high charge

Inactive Publication Date: 2015-08-26
JIANGXI NORMAL UNIV
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  • Preparation method of soybean protein isolate transparent hydrogel with high gel strength and high swelling property

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Embodiment 1

[0018] 1. Preparation of soybean protein isolate: Prepare soybean protein isolate by alkali-soluble acid precipitation method, add low-temperature defatted soybean meal to distilled water at 1:15 (w / v), and use 2mol L -1 Adjust the pH to 8.0 with NaOH, stir electrically for 4 h at room temperature, centrifuge at 9000 r / min for 20 min, take the supernatant, and use 2 mol·L -1 Adjust the pH to 4.5 with HCl, centrifuge at 4000 r / min for 20 min, take the precipitate, and add the precipitate to distilled water at 1:10 (w / v), 2mol L -1 Adjust the pH to 7.0 with NaOH, fully dissolve, dialyze for 48 hours, and spray-dry to obtain soybean protein isolate powder with a protein content greater than 90%.

[0019] 2. Ultrasonic pretreatment: The above-mentioned soybean protein isolate was prepared into a protein dispersion with a concentration of 5% (w / v), and treated with ultrasonic (20 kHz, 400W) for 60 minutes.

[0020] 3. Preparation of protein / polysaccharide aggregate solution: Diss...

Embodiment 2

[0024] 1. Preparation of soybean protein isolate: Prepare soybean protein isolate by alkali-soluble acid precipitation method, add low-temperature defatted soybean meal to distilled water at 1:15 (w / v), and use 2mol L -1 Adjust the pH to 8.0 with NaOH, stir electrically for 4 h at room temperature, centrifuge at 9000 r / min for 20 min, take the supernatant, and use 2 mol·L -1 Adjust the pH to 4.5 with HCl, centrifuge at 4000 r / min for 20 min, take the precipitate, and add the precipitate to distilled water at 1:10 (w / v), 2mol L -1 Adjust the pH to 7.0 with NaOH, fully dissolve, dialyze for 48 hours, and spray-dry to obtain soybean protein isolate powder with a protein content greater than 90%.

[0025] 2. Ultrasonic pretreatment: The above-mentioned soybean protein isolate was prepared into a protein dispersion with a concentration of 5% (w / v), and treated with ultrasonic (20 kHz, 600W) for 90 minutes.

[0026] 3. Preparation of protein / polysaccharide aggregate solution: Diss...

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Abstract

A preparation method of soybean protein isolate transparent hydrogel with high gel strength and a high swelling property is provided, comprising: using defatted soybean meal as a raw material, preparing high-purity soybean protein isolate by alkali extraction and acid precipitation; ultrasonic pretreatment, performing ultrasonic treatment on a soybean protein isolate dispersion liquid with concentration of 5% (w/v) for 30 to 90 min; preparing a protein/polysaccharide aggregate solution, mixing chitosan with the soybean protein isolate subjected to the ultrasonic treatment in a mass ratio of 2-7%, performing heat treatment at temperature of 95 DEG C for 30 min, and then cooling to room temperature; adding a glutamine transaminase to the foregoing thermal aggregate solution in a mass ratio of 4-8% (enzyme/protein, m/m); eliminating air bubbles by centrifugation; performing incubation at temperature of 55 DEG C for 4 h; performing enzyme deactivation by heating in water bath at temperature of 95 DEG C for 10 min; performing ice-bath cooling; and placing the mixture in a refrigerator of 4 DEG C for 24 h. The invention is added to food production as a substitute for food additives, and improves an additional value and quality of soybean food, thereby implementing low-carbon sustainable production.

Description

technical field [0001] The present invention relates to a The preparation method of high gel strength high swelling soybean protein isolate transparent hydrogel, It belongs to the field of soybean product processing. Background technique [0002] Hydrogel is a multifunctional colloid with water as the dispersion medium, which can be widely used in food, medicine, biochemical and other fields. At present, the preparation of hydrogel mainly synthesizes polyhydroxy polymers by initiators and cross-linking agents, which not only limits its application in food but also causes environmental pollution. Under the premise of sustainable development, it is urgent to use edible and renewable resources to prepare an environmentally friendly hydrogel with high swelling, degradability and transparent appearance. [0003] Soybean protein isolate is a full-price protein product produced from low-temperature defatted soybean meal. It has been widely used in food processing because of its...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23J3/16
Inventor 涂宗财包中宇王辉李瑞平常海霞钮培佩
Owner JIANGXI NORMAL UNIV
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