Novel preparation process for improving gel stability of soy isolate protein

A soybean protein isolate and preparation technology, which is applied in the field of food processing, can solve the problems of raw material liquid viscosity, high protein particle size requirements, difficulty in the promotion of soybean protein isolate enterprises, and influence on the application of soybean protein isolate, so as to achieve excellent antioxidant effect , Good gel strength, and the effect of improving gel stability

Active Publication Date: 2015-09-02
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this cross-linking will lead to a significant decrease in the solubility of soybean protein, which will affect the application of soybean protein isolate in other food fields such as beverages and ice cream.
Patent No. 201410253215.4 provides a "preparation method of a high-gelling soybean protein / β-glucan complex", mainly using high-pressure micro-fluidic homogenization technology and ultrasonic-assisted enzyme cross-linking technology to submit soybean protein gelation and gel stability, but the high-pressure micro-jet homogenization technology generally has an injection pressure of 100 MPa, which has high requirements for the viscosity of raw material liquid and protein particle size, and the equipment cost is high, so it is difficult to promote it in a large scale in soybean protein isolate enterprises

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) Use low-temperature defatted soybean meal as raw material, and use a pulverizer to pulverize, and the particle size is greater than 60 mesh;

[0043] (2) Dissolve the crushed soybean meal in water with a concentration of 8% (w / v), adjust the pH to 7.0, and filter with a plate and frame filter press;

[0044] (3) Discard the filter residue, adjust the pH of the filtrate to 4.0, and then centrifuge at 3000×g for 20 minutes to obtain a protein precipitate, redissolve the protein precipitate in water to a concentration of 8% (w / v), adjust the pH to 7.0, and obtain soybean separation Protein master liquor;

[0045] (4) Add complex polysaccharides to the soybean protein isolate mother liquor, the amount added is 5% of the dry weight of soybean protein isolates, the complex polysaccharides are composed of glucose, maltooligosaccharides, maltodextrin and hydroxypropyl methylcellulose, and the ratio For: 1:10:40:10;

[0046] (5) After mixing the protein solution and the po...

Embodiment 2

[0050] (1) Use low-temperature defatted soybean meal as raw material, and use a pulverizer to pulverize, and the particle size is greater than 60 mesh;

[0051] (2) Dissolve the crushed soybean meal in water with a concentration of 10% (w / v), adjust the pH to 7.0, and filter with a plate and frame filter press;

[0052] (3) Discard the filter residue, adjust the pH of the filtrate to 4.5, and then centrifuge at 3000×g for 20 minutes to obtain a protein precipitate, redissolve the protein precipitate in water to a concentration of 8% (w / v), adjust the pH to 7.0, and obtain the soybean isolate Protein master liquor;

[0053] (4) Add complex polysaccharides to the soybean protein isolate mother liquor, the amount added is 5% of the dry weight of soybean protein isolates, the complex polysaccharides are composed of glucose, maltooligosaccharides, maltodextrin and hydroxypropyl methylcellulose, and the ratio For: 1:10:40:10;

[0054] (5) After mixing the protein solution and the ...

Embodiment 3

[0058] (1) Use low-temperature defatted soybean meal as raw material, and use a pulverizer to pulverize, and the particle size is greater than 60 mesh;

[0059] (2) Dissolve the crushed soybean meal in water with a concentration of 10% (w / v), adjust the pH to 7.0, and filter with a plate and frame filter press;

[0060] (3) Discard the filter residue, adjust the pH of the filtrate to 4.0, and then centrifuge at 3000×g for 20 minutes to obtain a protein precipitate, redissolve the protein precipitate in water to a concentration of 8% (w / v), adjust the pH to 7.0, and obtain soybean separation Protein master liquor;

[0061] (4) Add complex polysaccharides to the soybean protein isolate mother liquor, the amount added is 5% of the dry weight of soybean protein isolates, the complex polysaccharides are composed of glucose, maltooligosaccharides, maltodextrin and hydroxypropyl methylcellulose, and the ratio For: 1:10:40:12;

[0062] (5) After mixing the protein solution and the p...

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Abstract

The invention provides a novel preparation process for improving the gel stability of soy isolate protein and relates to an improved processing technology of the soy isolate protein. The novel preparation process comprises the following steps: crushing low-temperature degreased soybean meal, and carrying out alkali dissolution and acid deposition and the like to obtain a soy isolate protein mother solution; mixing the soy isolate protein mother solution with polysaccharide, and carrying out microwave heat-moisture treatment to reach the effect of inactivating lipase and improving covalent binding; spraying and drying to obtain soy isolate protein powder; and finally, adding an antioxidant into the soy isolate protein powder to obtain a finished product. The method has a simple and convenient process, does not need complicated equipment and has a short production period, and facilitates industrial production. In a storage period of the product, the gel strength decreasing range is small; and the problem that the gel property of presently-produced gel type soy isolate protein is greatly reduced during the storage is greatly reduced so that the quality of the product is reduced is mainly solved.

Description

technical field [0001] The invention provides a novel preparation process for improving the stability of soybean protein isolate gel, relates to a soybean protein isolate modification processing technology, and belongs to the technical field of food processing. Background technique [0002] Soy protein isolate is widely used in meat products, dairy products, flour products, children's food, and convenience food due to its various functional properties, such as gelling, emulsifying, foaming, water-holding, oil-holding, and viscoelastic properties. And frozen food, used to improve the quality of food, improve product quality. [0003] Gelatinity is one of the most important functional properties of soy protein isolate. The thermal gel network structure formed by globulin can bind water, lipids, flavor substances, pigments and other components at the same time, and keep them stable in the dispersed phase, so the stability of the gel plays an important role in food processing. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/22
Inventor 迟玉杰鲍志杰赵英
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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