Method of protein modification by improving chewiness and swelling degree of textured proteins

A technology of chewiness and puffing degree, applied in the field of protein modification, can solve the problems that the modification method and technology cannot be solved, and achieve the effect of improving the puffing degree

Inactive Publication Date: 2017-03-29
JIANGSU QUANYING BIOLOGICAL TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the researches on enzymatic modification of plant protein in my country focus on the optimization of single enzyme or compound enzyme enzymatic hydrolysis conditions, but there is no report on the appli

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Mix 30 kg of low-temperature defatted soybean meal with 5 kg of gluten powder and 5 kg of soybean protein isolate in a blender evenly, and dilute bromelain with 10 kg of water according to the enzyme amount of 80U / g, and then evenly Spray in the mixed protein material and stir evenly, react at 37°C for 30 minutes, then mix with 5 kg of wheat starch and quickly send it into the twin-screw extruder, and carry out texturing at the speed of 400rpm. The temperature in the extruder is controlled at 130- 200°C, get the texturized product, cut the texturized product into different shapes, and dry it in the dryer through the air delivery system, the drying temperature is 65-85°C, and get 45 kg of the product, the chewiness and puffing degree of the product after rehydration They were 2.20 mJ and 2.35, which were 70% and 12% higher than those produced by unmodified raw materials.

Embodiment 2

[0026] Grind 15 kg of low-temperature defatted soybean meal, mix with 15 kg of zein and 10 kg of soybean protein isolate in a mixer, and dilute TG enzyme with 20 kg of water according to the enzyme amount of 50 U / g, and then spray evenly Stir in the mixed protein raw materials, react at 37°C for 40 minutes, then mix with 10 kg of wheat starch and quickly send it into a twin-screw extruder, and carry out texturing at a speed of 300rpm. The temperature in the extruder is controlled at 130-200 ℃, to obtain texturized products, cut the texturized products into different shapes, and enter the dryer through the air delivery system to dry at a drying temperature of 65-85 ℃ to obtain 50 kg of products. It was 1.95 mJ and 2.42, respectively increased by 50% and 15% compared with the textured protein produced by unmodified raw materials.

Embodiment 3

[0028] After pulverizing 10 kg of low-temperature defatted soybean meal, mix well with 25 kg of gluten powder and 5 kg of soybean protein isolate in a blender, and then dilute papain with 30 kg of water according to the enzyme amount of 70U / g Spray evenly in the mixed protein raw materials and stir evenly, react at 50°C for 30 minutes, then mix with 15 kg of corn starch and quickly send it into a twin-screw extruder, and carry out texturing at a speed of 300rpm, and the temperature inside the extruder is controlled at 130 -200°C, get textured products, cut the textured products into different shapes, and dry them in the dryer through the air delivery system. The drying temperature is 65-85°C, and 50 kg of products are obtained. After rehydration, the chewiness and puffing of the products The degrees were 2.60 mJ and 2.52, respectively, which were 100% and 20% higher than those produced by unmodified raw materials.

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Abstract

The present method discloses a method of a protein modification by improving a chewiness and a swelling degree of textured proteins. The method comprises the following steps: crushed low-temperature defatted soybean meal is stirred and mixed evenly with vegetable proteins and separated proteins, an appropriate concentration of an enzyme solution is evenly sprayed on the mixed protein raw materials to enable the raw materials to be a semi-dry state, under an appropriate reaction condition, the enzyme digested protein raw materials are mixed with starch, and the mixture is subjected to a twin-screw extruder to produce the textured proteins. The method changes the structure locations and molecular chain forces of hydrophobic and hydrophilic groups in the proteins, so that the two and three-dimensional space conformations of the enzyme digested plant proteins are suitable for the needs of different textured products.

Description

technical field [0001] The invention relates to a novel method for modifying vegetable protein, in particular to a method for improving the chewiness and puffiness of textured protein through protein modification, and belongs to the technical field of protein modification. Background technique [0002] Plant protein is an important part of human dietary nutrition. It has the advantages of high energy conversion rate, almost no cholesterol and saturated fatty acids, and has nutritional and physiological functions such as lowering blood pressure, blood fat, cholesterol and anti-tumor. With the advancement of science and technology, new functions and uses of plant protein are constantly being developed and applied. As a food additive, it is added to meat products, dairy products and other foods in different proportions, which can not only improve the nutritional value of the food, but also improve the structural properties of the food itself. It is beneficial to the digestion a...

Claims

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Application Information

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IPC IPC(8): A23J3/34A23J3/26
CPCA23J3/26A23J3/346
Inventor 诸葛斌李占方宗红张静陶颖
Owner JIANGSU QUANYING BIOLOGICAL TECH CO LTD
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