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Preparation method of modified phosphatide-soybean protein composite emulsion

A technology of soybean protein and composite emulsion, which is applied in the direction of edible phospholipid composition, plant protein processing, protein food ingredients, etc., can solve the problems of insufficient emulsifying ability, poor emulsifying stability, variability, etc., and achieve high emulsifying activity and emulsifying stability Strong and enhanced emulsifying activity

Active Publication Date: 2015-12-16
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Claims
  • Application Information

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Problems solved by technology

However, at present, when soybean protein emulsions are prepared using pure protein as an emulsifier, there are obvious defects, such as insufficient emulsifying ability, poor emulsifying stability, and variability.

Method used

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  • Preparation method of modified phosphatide-soybean protein composite emulsion

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preparation example Construction

[0011] A preparation method of a modified phospholipid-soybean protein composite emulsion, the method comprising the following steps: (1) dissolving soybean lecithin in distilled water to prepare a phospholipid solution with a mass fraction of 2%, and carrying out the phospholipid solution at 80° C. After preheating for 10 minutes, pulse electric field treatment is carried out. The pulse frequency is 350 Hz, the pulse intensity is 10-30 kV / cm, and the pulse treatment time is 100-500 μs. After vacuum freeze-drying, the treated phospholipid solution is dissolved in a pH 7 in the phosphate buffer solution, magnetically stirred for 1 h to completely dissolve to obtain a modified phospholipid solution; (2) soy protein isolate was dissolved in a pH of 7 phosphate buffer solution and magnetically stirred for 1 h to completely dissolve to obtain a soybean protein solution; (3 ) After mixing the modified phospholipid solution and the soybean protein solution, magnetically stirred for 40...

Embodiment 1

[0015] Soybean lecithin was dissolved in distilled water to prepare a phospholipid solution with a mass fraction of 2%. The phospholipid solution was preheated at 80°C for 10 minutes, and the phospholipid solution was subjected to a pulse frequency of 350Hz and a pulse intensity of 25kV / cm. Pulse electric field treatment for 300 μs, vacuum freeze-dry the treated phospholipid solution, dissolve it in a phosphate buffer solution with a pH of 7, and completely dissolve it with magnetic stirring for 1 hour to obtain a modified phospholipid solution; dissolve soybean protein isolate in phosphoric acid with a pH of 7 In the buffer solution, stir magnetically for 1 hour to dissolve completely to obtain a soybean protein solution; mix the modified phospholipid solution and the soybean protein solution at a solute mass ratio of 1:10, stir magnetically for 40 minutes to obtain a mixed solution, and use the volume of the mixed solution and olive oil Olive oil was added to the mixture at a...

Embodiment 2

[0017] Soybean lecithin was dissolved in distilled water to prepare a phospholipid solution with a mass fraction of 2%. The phospholipid solution was preheated at 80°C for 10 minutes, and the phospholipid solution was subjected to a pulse frequency of 350Hz and a pulse intensity of 20kV / cm. Pulse electric field treatment for 400 μs, vacuum freeze-dry the treated phospholipid solution, dissolve it in a phosphate buffer solution with a pH of 7, and completely dissolve it with magnetic stirring for 1 hour to obtain a modified phospholipid solution; dissolve soybean protein isolate in phosphoric acid with a pH of 7 In the buffer solution, stir magnetically for 1 hour to dissolve completely to obtain a soybean protein solution; mix the modified phospholipid solution and the soybean protein solution at a solute mass ratio of 1:10, stir magnetically for 40 minutes to obtain a mixed solution, and use the volume of the mixed solution and olive oil Olive oil was added to the mixture at a...

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Abstract

The invention relates to a preparation method of modified phosphatide-soybean protein composite emulsion, and belongs to the field of fine and deep processing of soybean protein. The method comprises the following steps: (1) dissolving soybean lecithin in distilled water so as to obtain a phosphatide solution, preheating the phosphatide solution, performing pulsed electric field treatment on the preheated phosphatide solution, carrying out vacuum freeze-drying, and dissolving the obtained material in a phosphoric acid buffer solution so as to obtain a modified phosphatide solution; (2) dissolving soy protein isolate in the phosphoric acid buffer solution so as to obtain a soybean protein solution; and (3) mixing and stirring the modified phosphatide solution and the soybean protein solution so as to obtain mixed liquor, adding olive oil to the mixed liquor, and performing homogenizing treatment on the mixed liquor and the olive oil so as to obtain the composite emulsion. The method is simple in technology and safe to operate; the soybean lecithin is modified through a pulsed electric field, and then the modified soybean lecithin and the soybean protein are composited, so that the prepared composite emulsion is high in emulsifying activity, high in emulsifying stability, and safe and harmless, and has better application prospects.

Description

technical field [0001] The invention belongs to the field of deep processing of soybean protein, and mainly relates to a preparation method of a modified phospholipid-soybean protein composite emulsion. 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 on the oil-water interface to form a film, thereby preventing the aggregation of oil droplets and achieving stable emulsification. role. However, when soybean protein emulsions are prepared w...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J7/00
Inventor 李杨隋晓楠江连洲齐宝坤王中江
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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