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A kind of physical processing method for rapidly improving the cold gelation of soybean protein isolate

A technology of soybean protein isolate and processing method, which is applied in the field of physical processing to rapidly improve the cold gel property of soybean protein isolate, can solve the problems of poor water holding capacity, weak gelation, low gel yield and the like, and achieves good water holding capacity. , High gelability, high gel strength effect

Active Publication Date: 2019-09-17
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the soybean protein isolate cold gel prepared according to the method reported in the existing literature also has the disadvantages of weak gelation, which is embodied in low gel strength, poor water holding capacity, low gel yield, etc.

Method used

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  • A kind of physical processing method for rapidly improving the cold gelation of soybean protein isolate
  • A kind of physical processing method for rapidly improving the cold gelation of soybean protein isolate
  • A kind of physical processing method for rapidly improving the cold gelation of soybean protein isolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A physical processing method for rapidly improving the cold gelation property of soybean protein isolate, the steps are as follows:

[0029] (1) Soybean protein isolate is placed in the ball mill tank, the weight of soy protein isolate accounts for 2% of the ball mill tank volume, then a steel ball with a diameter of 20mm is added to the ball mill tank, after tightening the ball mill tank, it is parallel to Put the vibrating ball mill on the ground plane, start the ball mill, and make the ball mill tank oscillate at high speed in the horizontal direction, the oscillating frequency is 5Hz, and the time is 10min;

[0030] (2) Grinding gluconolactone into powder and passing through a 60-mesh sieve;

[0031] (3) Take out the soybean protein isolate after the above step (1) from the ball mill, add 10 times the weight of water and heat it in a water bath at 90°C for 30 minutes, then cool to 10°C and add 20% of the weight of the soybean protein isolate % gluconolactone powder...

Embodiment 2

[0033] A physical processing method for rapidly improving the cold gelation property of soybean protein isolate, the steps are as follows:

[0034] (1) Soybean protein isolate is placed in the ball milling tank. The weight of soybean protein isolate accounts for 4% of the ball milling tank volume. Then add a steel ball with a diameter of 25mm to the ball milling tank. After tightening the ball milling tank, place it parallel to Put the vibrating ball mill on the ground plane, start the ball mill, and make the ball mill jar oscillate at high speed in the horizontal direction, the oscillating frequency is 10Hz, and the time is 4min;

[0035] (2) Grinding gluconolactone into powder and passing through a 40-mesh sieve;

[0036] (3) Take out the soybean protein isolate treated in the above step (1) from the ball mill tank, add 10 times the weight of water and heat it in a water bath at 95°C for 20 minutes, then cool to 20°C and add 30% of the weight of the soybean protein isolate ...

Embodiment 3

[0038] A physical processing method for rapidly improving the cold gelation property of soybean protein isolate, the steps are as follows:

[0039] (1) Soybean protein isolate is placed in the ball milling tank. The weight of soybean protein isolate accounts for 5% of the volume of the ball milling tank. Then add a steel ball with a diameter of 30mm to the ball milling tank. After tightening the ball milling tank, place it parallel to the Put the vibrating ball mill on the ground plane, start the ball mill, and make the ball mill jar oscillate at high speed in the horizontal direction, the oscillating frequency is 15Hz, and the time is 2min;

[0040] (2) Grinding gluconolactone into powder and passing through a 50-mesh sieve;

[0041] (3) Take out the soybean protein isolate treated in the above step (1) from the ball mill tank, add 10 times the weight of water and heat it in a water bath at 100°C for 10 minutes, then cool to 30°C and add 50% of the weight of the soybean prote...

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Abstract

The invention discloses a physical processing method for quickly improving the cold gel property of soybean isolated protein. Soybean isolated protein is subjected to vibratory milling so as to reduce the protein sulfhydryl content and the particle size and improve protein surface hydrophobicity, then glucolactone powder is added to a soybean isolated protein solution, and the mixture is subjected to a gelation reaction at relatively low temperature. The soybean isolated protein cold gel prepared through the method is high in gel strength, water binding capacity and stability, and compared with the prior art, the gel property is greatly improved. Besides, the gel yield is high, gel shape is stable, accordingly production efficiency is improved, and production cost is reduced.

Description

technical field [0001] The invention relates to a physical processing method for rapidly improving the cold gelation property of soybean protein isolate. Background technique [0002] With the continuous development of ball milling technology, its application in the food field is also expanding. Commonly used ball mills include planetary ball mills, hybrid ball mills, vibration ball mills and other forms. Different forms of ball mills have different mechanical and chemical effects due to their different movement modes, which will lead to huge differences in their ball milling efficiency and ball milling effect. [0003] Soy protein isolate has a high protein content, which contains 8 essential amino acids and has good gelation properties, so soybean protein isolate is widely used to make soybean protein gel, such as tofu. The traditional method of making soybean protein isolate gel takes a long time and many times of heating, and heating is required when the gel is formed,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/16
Inventor 胡昊刘柏慧王辉王鲁峰徐晓云潘思轶
Owner HUAZHONG AGRI UNIV