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A preparation process for improving the stability of soybean protein isolate gel

A technology of soybean protein isolate and preparation process, which is applied in the field of food processing, can solve the problems of large-scale promotion of difficult soybean protein isolate enterprises, high requirements on raw material liquid viscosity and protein particle size, affecting the application of soybean protein isolate, etc. Gel stability, excellent anti-oxidation effect, and significant improvement in gel stability

Active Publication Date: 2018-01-23
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 gelling properties and gel stability, but the high-pressure micro-jet homogenization technology generally has an injection pressure of 100MPa, which has high requirements for the viscosity of the 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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  • A preparation process for improving the stability of soybean protein isolate gel

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] (1) Using low-temperature defatted soybean meal as raw material, pulverizing with a pulverizer, the particle size is greater than 60 mesh;

[0044] (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;

[0045] (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. Reconstitute the protein precipitate with water to a concentration of 8% (w / v). Adjust the pH to 7.0 to obtain soybean separation Protein mother liquor;

[0046] (4) Add compound polysaccharide to the mother liquor of soy protein isolate, the addition amount is 5% of the dry weight of soy protein isolate. The compound polysaccharide is composed of glucose, maltose oligosaccharide, maltodextrin and hydroxypropyl methylcellulose, and its proportion is For: 1:10:40:10;

[0047] (5) After mixing the protein solution and the polysacch...

Embodiment 2

[0051] (1) Using low-temperature defatted soybean meal as raw material, using a pulverizer for pulverization, with a particle size greater than 60 mesh;

[0052] (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;

[0053] (3) Discard the filter residue, adjust the pH of the filtrate to 4.5, and centrifuge at 3000×g for 20 minutes to obtain a protein precipitate. Reconstitute the protein precipitate with water to a concentration of 8% (w / v). Adjust the pH to 7.0 to obtain soybean separation. Protein mother liquor;

[0054] (4) Add compound polysaccharide to the mother liquor of soy protein isolate, the addition amount is 5% of the dry weight of soy protein isolate. The compound polysaccharide is composed of glucose, maltose oligosaccharide, maltodextrin and hydroxypropyl methylcellulose, and its proportion is For: 1:10:40:10;

[0055] (5) After mixing the protein solution and the polys...

Embodiment 3

[0059] (1) Using low-temperature defatted soybean meal as raw material, using a pulverizer for pulverization, with a particle size greater than 60 mesh;

[0060] (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;

[0061] (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. Reconstitute the protein precipitate with water to a concentration of 8% (w / v). Adjust the pH to 7.0 to obtain soybean separation Protein mother liquor;

[0062] (4) Add compound polysaccharide to the mother liquor of soy protein isolate, the addition amount is 5% of the dry weight of soy protein isolate. The compound polysaccharide is composed of glucose, maltose oligosaccharide, maltodextrin and hydroxypropyl methylcellulose, and its proportion is For: 1:10:40:12;

[0063] (5) After mixing the protein solution and the p...

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Abstract

The invention discloses a preparation process for improving the stability of soybean protein isolate gel, and relates to a modification processing technology of soybean protein isolate. In the present invention, the low-temperature defatted soybean meal is pulverized first, and then the soybean protein isolate mother liquor is obtained by alkali-dissolving and acid-precipitating methods, and then mixed with polysaccharides and subjected to microwave heat and humidity treatment, which can achieve the effect of inactivating lipase and improving covalent bonding. After spray drying, The isolated soybean protein powder is obtained, and finally the antioxidant is added to the isolated soybean protein powder to obtain the finished product. The method of the invention has simple and convenient process, does not need complex equipment, has short production cycle and is easy to industrialized production. During the storage period, the gel strength of this product has a small decrease, which mainly solves the problem that the gelatinity of the currently produced gel-type soybean protein isolate greatly decreases during storage, resulting in a decrease in product quality.

Description

Technical field [0001] The invention provides a preparation process for improving the stability of soybean protein isolate gel, relates to a modified processing technology of soybean protein isolate, and belongs to the technical field of food processing. Background technique [0002] Soy protein isolate has many functional properties, such as gelation, emulsification, foaming, water retention, oil retention, and viscoelasticity. It is widely used in meat products, dairy products, noodle products, children's food, and convenience foods. And frozen food, used to improve the quality of food and improve product quality. [0003] Gelation is one of the most important functional properties of soy protein isolate. The thermal gel network structure formed by globulin can simultaneously restrain water, lipids, flavors, pigments and other ingredients and keep them stable in the dispersed phase. Therefore, the stability of the gel plays an important role in food processing. At present, afte...

Claims

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Application Information

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