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Preparation method of soybean protein gel with pH response characteristics

A technology of soybean protein gel and response characteristics, which is applied in the field of preparation of soybean protein gel, and can solve problems such as lack of safety and toxic substances

Active Publication Date: 2016-03-02
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Previous studies have focused on the preparation of pH-responsive protein gels based on polymers. Such substances lack safety, and some are even toxic substances, which have certain bottlenecks in application.

Method used

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  • Preparation method of soybean protein gel with pH response characteristics
  • Preparation method of soybean protein gel with pH response characteristics
  • Preparation method of soybean protein gel with pH response characteristics

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preparation example Construction

[0016] A preparation method of soybean protein gel with pH response characteristics, the method comprises the following steps: (1) Weigh a certain amount of soybean protein isolate, prepare a 3% aqueous solution, stir evenly, and use 1.0mol / L NaOH solution Adjust its pH value to 10-12, stir and preheat in a constant temperature water bath with a temperature of 55-75°C for 20-50 minutes to obtain a pretreated soybean protein isolate solution; (2) under the condition of maintaining the pH of the system at 10-12 , to the pretreated soybean protein isolate solution obtained in step (1), adding 0.1 to 0.5% ethylenediaminetetraacetic anhydride to carry out the acylation reaction, and the reaction time is 1 to 3 hours to obtain the acylated modified soybean protein isolate solution (3) Get a certain amount of acylated modified soybean protein isolate solution obtained by step (2), stir at room temperature for 10 minutes, the stirring speed is 800~1200rpm, add 0.8~1.6% gluconolactone a...

Embodiment 1

[0020] (1) Weigh a certain amount of soybean protein isolate, prepare it into a 3% aqueous solution, stir it evenly, adjust its pH value to 10 with 1.0mol / L NaOH solution, and preheat it in a constant temperature water bath with a temperature of 55°C for 20 Minutes to obtain a pretreated soybean protein isolate solution.

[0021] (2) Under the condition of maintaining the pH of the system at 10, add 0.1% ethylenediaminetetraacetic anhydride to the pretreated soybean protein isolate solution obtained in step (1) to carry out the acylation reaction, and the reaction time is 1h to obtain the acylation Modified Soy Protein Isolate Solution.

[0022] (3) Get a certain amount of acylated modified soybean protein isolate solution obtained by step (2), stir at room temperature for 10 minutes, the stirring speed is 800rpm, add 0.8% gluconolactone as a crosslinking agent, continue to stir for 15min, and then Leave overnight at 4°C.

[0023] (4) Place the acylated modified soybean prot...

Embodiment 2

[0026] (1) Weigh a certain amount of soybean protein isolate, prepare it into a 3% aqueous solution, stir it evenly, adjust its pH value to 11 with 1.0mol / L NaOH solution, and preheat it in a constant temperature water bath with a temperature of 65°C for 20 Minutes to obtain a pretreated soybean protein isolate solution.

[0027] (2) Under the condition of keeping the pH of the system at 11, add 0.1% ethylenediaminetetraacetic anhydride to the pretreated soybean protein isolate solution obtained in step (1) to carry out the acylation reaction, and the reaction time is 1h to obtain the acylation Modified Soy Protein Isolate Solution.

[0028] (3) Get a certain amount of acylated modified soybean protein isolate solution obtained by step (2), stir at room temperature for 10 minutes, the stirring speed is 800rpm, add 0.8% gluconolactone as a crosslinking agent, continue to stir for 15min, and then Leave overnight at 4°C.

[0029] (4) Place the acylated modified soybean protein ...

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Abstract

The invention relates to a preparation method of soybean protein gel with pH response characteristics, and belongs to the technical method of food protein processing. The method comprises the steps that isolated soybean protein is used as an original material, ethylenediaminetetraacetic dianhydride is used for acylation modification of the isolated soybean protein, and glucolactone is used as a cross-linking agent for preparing the modified isolated soybean protein gel. Carboxyl introduced into protein molecules can achieve responsiveness of the gel to the pH value, all the raw materials are food grade safety materials and can be used as a nutrient substance to be absorbed and utilized by the human body, and the practicability is better.

Description

technical field [0001] The invention belongs to food protein processing technology, and mainly relates to a preparation method of soybean protein gel with pH response characteristics. Background technique [0002] Smart gel refers to a gel that expands or contracts in response to changes in the external environment, and it can respond to many parameters. The pH-responsive gel is a kind of smart gel, which has a certain proportion of easily hydrolyzed or protonated groups. When the pH of the external environment changes, the dissociation balance between the gel and the solvent is destroyed, resulting in changes in the ion concentration inside and outside the gel, and changes in the interaction between the gel and the solvent, reducing the number of cross-linking points in the gel network. The interaction force between the gel and the solvent is strengthened, the network structure of the gel changes, and the swelling of the gel is caused. Due to the pH-responsiveness of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08H1/00C08J3/02
CPCC08H1/00C08J3/02C08J2389/00
Inventor 张英华李远刘艳乐初宇昊朱敏
Owner NORTHEAST AGRICULTURAL UNIVERSITY