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Granulated soybean protein and preparation method thereof

A soybean protein and granulation technology, which is applied in the field of soybean protein, can solve the problems of inapplicability of granulated soybean protein, and achieve the effects of improving application value, concentrated particle size distribution, and high protein content

Inactive Publication Date: 2017-12-15
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The methods reported so far for the preparation of granulated protein are suitable for animal proteins such as egg white protein and whey protein, but are not suitable for the preparation of low-viscosity granulated soy protein for blocking the hydrophobic groups and hydrogen bonding sites of soy protein

Method used

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  • Granulated soybean protein and preparation method thereof
  • Granulated soybean protein and preparation method thereof
  • Granulated soybean protein and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) Dissolve 10g of soybean protein isolate in 100ml of deionized water, stir at room temperature for 1 hour, and adjust the pH to 5.5.

[0043] (2) The protein solution obtained in step (1) was placed in a 90°C water bath and stirred at a speed of 400r / min for 60min, and then dispersed in an ice-water bath at a speed of 8000r / min for 1min.

[0044] (3) The protein solution obtained in step (3) was subjected to high-pressure micro-jet homogenization at a pressure of 20 MPa, and the number of homogenization was 2 times. Finally, spray drying is carried out to obtain granulated soybean protein products.

[0045] The above spray drying conditions are that the inlet temperature is set at 160° C., the outlet temperature is 90° C., and the injection flow rate is 4.5 ml / min.

[0046] The granulated soybean protein powder obtained in this example is solid irregular spherical, and its particle size is about 10 μm (see Figure 1a ); the morphology of particles in water after ful...

Embodiment 2

[0048] (1) Dissolve 30g soybean protein isolate in 200ml deionized water, stir at room temperature for 2 hours, and adjust the pH to 5.5.

[0049] (2) The protein solution obtained in step (1) was placed in a 95°C water bath and stirred at a speed of 700r / min for 5min, and then dispersed in an ice-water bath at a speed of 12000r / min for 3min.

[0050] (3) Repeat the process of step (2) for the protein solution obtained in step (2) twice.

[0051] (4) Disperse the protein solution obtained in step (3) at a high speed of 12,000r / min for 2 minutes, and then perform high-pressure micro-jet homogenization at a pressure of 50MPa for 3 times. Finally, spray drying is carried out to obtain granulated soybean protein products.

[0052] The spray drying conditions were as follows: the inlet temperature was set to 180°C, the outlet temperature was set to 100°C, and the injection flow rate was 3.0ml / min.

[0053] The particle size of the granulated soybean protein obtained in this examp...

Embodiment 3

[0055] (1) Dissolve 20g of soybean protein isolate in 100ml of deionized water, stir at room temperature for 3 hours, and adjust the pH to 3.8.

[0056] (2) Put the protein solution obtained in step (1) in a water bath environment at 100°C and stir at a speed of 1000r / min for 30min, then stir and cool at room temperature at a speed of 1000r / min to room temperature.

[0057] (3) Repeat the process of step (2) for 4 times with the protein dispersion obtained in step (2).

[0058] (4) Disperse the dispersion liquid obtained in step (3) at a speed of 15000r / min for 3 minutes, and then perform high-pressure micro-jet homogenization at a pressure of 80 MPa, and the number of homogenization is 4 times. Finally, spray drying is carried out to obtain granulated soybean protein products.

[0059] The spray drying conditions were as follows: the inlet temperature was set to 200°C, the outlet temperature was set to 110°C, and the injection flow rate was 1.5ml / min.

[0060] The particle ...

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Abstract

The invention discloses granulated soybean protein and a preparation method thereof, and belongs to the field of soybean protein structure and function modification. The preparation method of the granulated soybean protein comprises the following steps of treating soybean protein by adopting multiple times of repeat thermal treatment in combination with a high shear method under a condition that the pH value is 3.8-5.5; and then, carrying out high-pressure homogenization and spray-drying so as to obtain granulated soybean protein products of which the particle sizes are concentrated at 2-20 microns. The obtained granulated soybean protein products are stable that particle sizes and viscosity of the granules are basically unchanged in an environment of which the pH value is 2.0-8.0; moreover, protein insolubility of the granules is 85% or lower. Gel does not form when the granulated soybean protein is subject to thermal induction at a concentration of 12%, namely the gel property of the granulated soybean protein is far lower than gel property of soybean protein isolate; and thus, the granulated soybean protein can be applied in food systems of beverages, sour milk and so on so as to increase protein content with taste maintained.

Description

technical background [0001] The invention belongs to the field of modifying the structure and function of soybean protein, and in particular relates to a granulated soybean protein and a preparation method thereof. Background technique [0002] Protein is the basic substance of life. Long-term insufficient protein intake will lead to a series of health problems such as stunting, muscle atrophy, metabolic function decline, and decreased immunity. According to the "Report on Nutrition and Chronic Disease Status of Chinese Residents", most of the population in my country is currently in a state of negative nitrogen balance, so protein-rich foods have a good market prospect. As people pay more and more attention to healthy diet, high-protein foods are becoming more and more popular among consumers. [0003] Soybean protein is a high-quality plant protein, its amino acid composition is relatively balanced, it contains various essential amino acids, and its nutrition is relativel...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23L33/185
CPCA23J3/16A23L33/185A23V2002/00A23V2250/5488A23V2300/24A23V2300/31A23V2300/26A23V2300/10A23V2300/08
Inventor 郭健张桃杨晓泉
Owner SOUTH CHINA UNIV OF TECH
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