Preparation meted for high-stability soybean protein emulsion

A soy protein, high stability technology, applied in the direction of protein food processing, plant protein processing, protein food ingredients, etc., can solve the problems that affect the taste and quality of products, increase the bitterness of products, and reduce the solubility of protein, so as to achieve low price, High emulsifying activity and enhanced synergistic effect

Active Publication Date: 2015-09-30
NORTHEAST AGRICULTURAL UNIVERSITY
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Problems solved by technology

However, enzymatic hydrolysis of protein will increase the bitterness of the product and affect the taste ...

Method used

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  • Preparation meted for high-stability soybean protein emulsion
  • Preparation meted for high-stability soybean protein emulsion
  • Preparation meted for high-stability soybean protein emulsion

Examples

Experimental program
Comparison scheme
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Embodiment

[0016] 1. Measurement method

[0017] 1. Determination of degree of hydrolysis

[0018] Prepare a certain concentration of soybean protein isolate dispersion (mass fraction 5%) with phosphate buffer solution, heat the prepared protein solution at a constant temperature (70°C) for 5 minutes, and then adjust the pH value to 8.0-9.0 with 2mol / L NaOH solution . Accurately add alkaline protease (enzyme activity 2000U / g), carry out constant temperature enzymolysis (temperature 50°C) in a low-temperature water bath shaker, measure the pH in the reaction system with a pH meter at the same time, and start timing. During the reaction process, titrate with 1mol / L NaOH solution to keep the pH of the system constant (the deviation is less than ±0.10), and record the NaOH volume reading at regular intervals (5min, 10min, 25min, 45min, 60min, 120min). Calculate the degree of hydrolysis. After reaching the set time, take out the enzymatic hydrolysis solution and use it to inactivate the en...

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Abstract

The invention discloses a preparation meted for high-stability soybean protein emulsion, and belongs to the field of soybean protein deep processing. The method includes the steps that soybean protein isolate is dissolved in distilled water to obtain a protein solution, the protein solution is preheated, the pH of the preheated protein solution is adjusted, alkaline protease is added for enzymolysis, and the protein solution is freeze-dried after enzymolysis to obtain hydrolyzed soybean protein powder; the hydrolyzed soybean protein powder is dissolved in a phosphoric acid buffer solution to obtain a hydrolyzed soybean protein solution; lecithin is added into the phosphoric acid buffer solution to obtain a lecithin solution; the hydrolyzed protein solution and the lecithin solution are mixed to obtain mixed liquor, sunflower seed oil is added into the mixed liquor, and then homogenization treatment is performed to obtain the high-stability soybean protein emulsion. The compound emulsion prepared through the method is high in emulsion activity and emulsion stability, safe, harmless and suitable for the food industry and other industries. Besides, the method has the advantages that the process is simple, reaction conditions are moderate, and operation is safe.

Description

technical field [0001] The present invention relates to a preparation method of a protein emulsion, in particular to a preparation method of a high-stability soybean protein emulsion. The emulsion prepared by the method has good emulsifying and stabilizing properties, and can be used for food, cosmetic products or medicine The product belongs to the field of deep processing of soybean protein. Background technique [0002] The rapid development of the food industry urgently requires soy protein isolates with various special functions as raw materials or additives for food. Soy protein isolates not only have high nutritional value, but also exhibit good processing characteristics, such as emulsification, Gel, solubility, foaming, etc., these processing properties play an important role in food processing. Among them, emulsification is a relatively important property. The principle is to use the hydrophilic and lipophilic groups in the molecular structure of proteins to adsor...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J3/34
Inventor 李杨齐宝坤江连洲隋晓楠韩天翔王中江
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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