Preparation method of soybean protein isolate emulsifier

A soybean protein isolate and emulsifier technology, applied in the field of emulsifiers, can solve problems such as unsatisfactory emulsification properties, and achieve the effects of enhancing electrostatic repulsion, improving water solubility, and improving emulsification

Inactive Publication Date: 2018-06-01
常州五荣化工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention: when used as an emulsifier, soybean protein cannot quickly move to the interface to complete effective adsorption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0021] Take 100g of soybean protein isolate and 25g of glucose, add 5L of deionized water, stir at 300r / min for 20min, heat to 70°C and keep it warm for 1h, cool to room temperature to obtain glycosylated soybean protein isolate emulsion, separate the glycosylated soybean The protein emulsion was adjusted to pH 8.5 with 5% sodium hydroxide solution, heated to 40°C for 20 minutes, and 15 g of maleic anhydride was added at a stirring rate of 200 r / min, and stirred for 3 hours. During the reaction, mass The fraction is 5% sodium hydroxide solution to control the pH to be 8.5. After the reaction is completed, the pH is adjusted to 5.0 with 5% hydrochloric acid to obtain a mixed solution. The mixed solution is packed into a dialysis bag with a molecular weight cut-off of 3500 for dialysis for 24 hours. Then place the retained liquid on a rotary evaporator to evaporate and concentrate it to 20% of the volume of the original liquid, transfer the concentrated liquid to a freeze-drying ...

example 2

[0023] Take 110g of soybean protein isolate and 28g of glucose, add 5L of deionized water, stir at 350r / min for 25min, heat to 75°C and keep it warm for 1h, cool to room temperature to obtain glycosylated soybean protein isolate emulsion, separate the glycosylated soybean The protein emulsion was adjusted to pH 9.0 with 5% sodium hydroxide solution, heated to 50°C for 25 minutes, and 18 g of maleic anhydride was added at a stirring rate of 250 r / min, and stirred for 4 hours. During the reaction, mass The fraction is 5% sodium hydroxide solution to control the pH to be 9.0. After the reaction is completed, the pH is adjusted to 5.5 with 5% hydrochloric acid to obtain a mixed solution. The mixed solution is packed into a dialysis bag with a molecular weight cut-off of 3500 and dialyzed for 36 hours. Then put the retained liquid on a rotary evaporator to evaporate and concentrate under reduced pressure to 25% of the volume of the original liquid, and transfer the concentrated liqu...

example 3

[0025] Take 120g of soybean protein isolate and 30g of glucose, add 6L of deionized water, stir at 400r / min for 30min, heat to 80°C for 2 hours, and cool to room temperature to obtain glycosylated soybean protein isolate emulsion, separate the glycosylated soybean The protein emulsion was adjusted to pH 9.5 with 5% sodium hydroxide solution, heated to 60°C for 30 minutes, and 20 g of maleic anhydride was added at a stirring rate of 300 r / min, and stirred for 5 hours. During the reaction, mass The fraction is 5% sodium hydroxide solution to control the pH to be 9.5. After the reaction is completed, the pH is adjusted to 6.0 with 5% hydrochloric acid to obtain a mixed solution. The mixed solution is packed into a dialysis bag with a molecular weight cut-off of 3500 for dialysis for 48 hours. Then put the retained liquid on a rotary evaporator to evaporate and concentrate it to 30% of the volume of the original liquid, and transfer the concentrated liquid to a freeze-drying box, a...

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PUM

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Abstract

The invention relates to a preparation method of a soybean protein isolate emulsifier and belongs to the technical field of emulsifiers. Free amino acids or amino groups of protein molecules are linked with reducing sugar by utilizing covalent bonds to form a sugar-protein polymer, the copolymer can be closely absorbed on an oil-water interface by virtue of the hydrophobic property of protein, anda thick protective film can be formed on droplet surfaces in an emulsion, thereby inhibiting the phenomena of precipitation, flocculation, aggregation and the like among droplets in the emulsion system so as to enable the emulsion system to be stable; furthermore, the copolymer can be well dissolved in the emulsion system by virtue of the hydrophilic property of polysaccharides, so that rheological properties of the emulsion can be controlled; and copolymer molecules can form a reticular space structure in continuous phases, so that phase separation and emulsion layering caused by gravity canbe delayed so as to enable the copolymer emulsion system to be stable.

Description

technical field [0001] The invention relates to a preparation method of a soybean protein isolate emulsifier, belonging to the technical field of emulsifiers. Background technique [0002] Soybean protein is a plant protein resource with large output and low price. It has high nutritional value and functional properties, such as solubility, emulsification, foaming, gelling, water holding and oil holding, etc. It has become an important Food ingredients and functional additives are widely used in the food industry. However, the functional properties of soybean protein are often affected by environmental factors, for example, the low solubility of protein near the isoelectric point, heat treatment and salt ions can induce protein denaturation and aggregation, resulting in precipitation. These unfavorable factors limit the application of natural soybean protein. When used as an emulsifier, due to the characteristics of large molecular weight and compact structure, soybean pro...

Claims

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Application Information

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IPC IPC(8): A23L29/10
CPCA23V2002/00A23L29/10A23V2200/222A23V2250/5488
Inventor 姜建国王文新陈倩
Owner 常州五荣化工有限公司
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