Preparation method of soybean protein emulsion with high emulsibility

Abstract

The invention relates to a preparation method of a soybean protein emulsion with high emulsibility, and belongs to the field of deep processing of soybean protein. The method comprises the following steps: dissolving soybean lecithin to obtain a soybean lecithin solution, then adding phospholipase A2 for enzymolysis, and after enzymolysis, freeze-drying the soybean lecithin solution so as to obtain hydrolyzed soybean lecithin powder; dissolving the hydrolyzed soybean lecithin powder into a phosphoric acid buffer solution, and magnetically stirring the hydrolyzed soybean lecithin powder and the phosphoric acid buffer solution until the hydrolyzed soybean lecithin powder is completely dissolved to obtain a hydrolyzed soybean lecithin solution; dissolving soy protein isolate into the phosphoric acid buffer solution, and magnetically stirring the soy protein isolate and the phosphoric acid buffer solution until the soy protein isolate is completely dissolved to obtain a soybean protein solution; and mixing the hydrolyzed soybean lecithin solution and the soybean protein solution to obtain mixed liquor, adding grape seed oil to the mixed liquor, and performing homogenizing treatment so as to obtain the soybean protein emulsion with high emulsibility. The composite emulsion obtained by the method is high in emulsifying activity, high in emulsifying stability, safe and harmless, and is suitable for food trade and the like. In addition, the method also has the characteristics of being simple in technology, mild in reaction conditions, safe to operate and the like.

Description

technical field [0001] The present invention relates to a method for preparing a protein emulsion, in particular to a method for preparing a high-emulsifying soybean protein emulsion. The emulsion prepared by the method has good emulsifying and stabilizing properties, and can be used for food, beauty products or medicines 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 adsorb...

AI Technical Summary

Problems solved by technology

However, due to the molecular structure of phospholipids, the HLB value of phospholipids is low, so it is only suitable for use as a W / O emulsifier, so that the effect of phospholipids cannot be fully exerted, and the stability of the emulsification system prepared by this kind of phospholipids is poor, so it is used in traditional soybeans. Difficult to control during product processing and storage

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