Method for preparing microorganism-dedicated soybean protein isolate

Soybean protein isolate, special-purpose technology, applied in chemical instruments and methods, plant peptides, peptide sources, etc., can solve the problems of unsuitable microbial culture, low sterilization temperature, and many bumps, and achieves a suitable degree of enzymatic hydrolysis and suitable viscosity. , the effect of increasing the dispersion

Active Publication Date: 2017-11-03
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the sterilization temperature of this preparation method is low, which may cause the viscosity of the product to be t

Method used

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  • Method for preparing microorganism-dedicated soybean protein isolate
  • Method for preparing microorganism-dedicated soybean protein isolate
  • Method for preparing microorganism-dedicated soybean protein isolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A method for preparing microorganism-specific soybean protein isolate, comprising the following steps:

[0039] (1) Alkali dissolution: at a temperature of 50-55°C, immerse the low-temperature defatted soybean meal in an NaOH aqueous solution with a pH value of 9.6, the mass ratio of the low-temperature defatted soybean meal to the NaOH aqueous solution is 1:9.5, and the mass concentration is 30 35% hydrochloric acid to adjust the pH value to 6.8, adjust the sugar content to 8.2 with the process water treated by reverse osmosis, and stir for 50 minutes; through solid-liquid separation, a crude protein extract is obtained;

[0040] (2) Acid precipitation: at room temperature, add 30% hydrochloric acid to the crude protein extract obtained in step (1) to adjust the pH of the solution to 4.54, stir for 20 minutes, and centrifuge to obtain the acid precipitation protein, wherein the acid precipitation protein curd is dehydrated 52%;

[0041] (3) Neutralizing enzymatic hydr...

Embodiment 2

[0044] A method for preparing microorganism-specific soybean protein isolate, comprising the following steps:

[0045] (1) Alkali dissolution: at a temperature of 50-55°C, immerse the low-temperature defatted soybean meal in a KOH aqueous solution with a pH value of 9.8, the mass ratio of the low-temperature defatted soybean meal to the KOH aqueous solution is 1:9.5, and the mass concentration is 30- 35% hydrochloric acid to adjust the pH value to 6.8, adjust the sugar content to 8.6 with the process water treated by reverse osmosis, and stir for 50 minutes; through solid-liquid separation, a crude protein extract is obtained;

[0046] (2) Acid precipitation: at room temperature, add 30% hydrochloric acid to the protein crude extract obtained in step (1) to adjust the pH of the solution to 4.52, stir for 20 minutes, and centrifuge to obtain the acid precipitation protein, wherein the acid precipitation protein curd is dehydrated 51.6%;

[0047] (3) Neutralization and enzymoly...

Embodiment 3

[0050] A method for preparing microorganism-specific soybean protein isolate, comprising the following steps:

[0051] (1) Alkali dissolution: at 50-55°C, soak the low-temperature defatted soybean meal in a KOH aqueous solution with a pH value of 9.6, the mass ratio of the low-temperature defatted soybean meal to the KOH aqueous solution is 1:9.5, and the mass concentration is 30-35 % hydrochloric acid to adjust the pH value to 7, adjust the sugar content to 8.2 with the process water treated by reverse osmosis, and stir for 50 minutes; through solid-liquid separation, the protein crude extract is obtained;

[0052] (2) Acid precipitation: at room temperature, add 30% hydrochloric acid to the protein crude extract obtained in step (1) to adjust the pH of the solution to 4.55, stir for 20 minutes, and centrifuge to obtain the acid precipitation protein, wherein the acid precipitation protein curd is dehydrated 51.7%;

[0053] (3) Neutralization and enzymolysis: at room tempera...

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Abstract

The invention discloses a method for preparing microorganism-dedicated soybean protein isolate. The method comprises the following steps: soaking low-temperature degreased soybean meal in an alkali solution with a pH value of 9.5 to 10.0 at a temperature of 50 to 55 DEG C, adjusting the pH value to 6.8 to 7.4, the sugar content to 8.0 to 9.0, stirring for 40 to 60min, and performing solid-liquid separation to obtain a crude protein extracting solution; adding an acid solution into the crude protein extracting solution at room temperature, stirring for 10 to 50min, and centrifuging to obtain acid-precipitated protein; dissolving the acid-precipitated protein in water at room temperature, adjusting the pH value to 6.00 to 6.30 and the sugar content to 18.0 to 19.5 to obtain an acid-precipitated protein solution; adding neutral protease and alkaline protease, reacting at 50 to 60 DEG C for 0.5 to 3h to obtain enzymatic hydrolysate; performing sterilization, flash treatment and spray drying to obtain the microorganism-dedicated soybean protein isolate. The soybean protein isolate prepared according to the invention has good dispersibility, low viscosity and suitable amino acid nitrogen, and has the advantages of simple process, easy operation, strong protein practicability, wide application in fermentation industry and better popularization value.

Description

technical field [0001] The invention relates to a method for preparing a microorganism-specific soybean protein isolate, which belongs to the technical field of plant protein processing. Background technique [0002] Soybean protein isolate is rich in carbon and nitrogen sources, and contains eight essential amino acids for the human body. It has high biological value and is easy to digest and absorb. Soybean protein isolate products are rich in nutrition, reasonable in structure, and play an important role in a balanced diet, and have broad application prospects in the food industry. Soy protein isolate not only shines in the food industry, but also has a wide range of applications in the microbial fermentation industry. [0003] At present, soybean protein isolate is widely used in many fields of food due to its good solubility, emulsification and gelling properties, and has strong practicability, but there is little research on microbial cultivation, and there is no soyb...

Claims

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Application Information

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IPC IPC(8): C12P21/06
CPCC07K14/415C12P21/06
Inventor 牛祥臣刘汝萃刘军王吉龙唐明礼
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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