A method and product thereof for preparing soybean 7s protein and soybean protein hydrolyzate
A technology of soybean protein and hydrolyzate, which is applied in the direction of protein food ingredients, protein food processing, plant protein processing, etc., can solve the problems that it is difficult to meet different needs, the functional characteristics of soybean protein isolate are not outstanding, and achieve emulsification and foaming properties Improved effect
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Embodiment 1
[0031]The degreased bean powder was dispersed in deionized water (1:10), and stirred with stirring, and the alkali was adjusted pH 8.0, stirred at room temperature for 2 h, and the precipitate was removed at 6500 rpm. The supernatant regulates pH 4.5, still 30 min, At 3750 rpm, it was centrifuged to precipitate in deionized water, and the pH 7 was adjusted for 2-3 hours. The protein concentration after reconstallization was adjusted to 7%, and the protein solution was heated at 65 ° C for 10 min (at a solution center thermometer). The protein solution was cooled to 37 ° C, and 1% glutathione and soy lecithin were added, pH was adjusted to 2, adding gastric protease, hydrolysis for 3 hours, and adjusted pH to 7, and precipitate at 6500 rpm. The resulting supernatant was treated at 130 ° C for 4 to 8 s, and the enzyme sterilization was performed. After spray drying, it was 7S and hydrolyzed by soy protein. The spray drying process conditions are from 190 ° C in the air, the air temper...
Embodiment 2
[0035]The degreased bean powder was dispersed in deionized water (1:10), and stirred with stirring, and the alkali was adjusted pH 8.0, stirred at room temperature for 2 h, and the precipitate was removed at 6500 rpm. The supernatant regulates pH 4.5, still 30 min, At 3750 rpm, it was centrifuged to precipitate in deionized water, and the pH 7 was adjusted for 2-3 hours. The protein concentration after reconstallization was adjusted to 7%, and the protein solution was heated at 65 ° C for 10 min (at a solution center thermometer). The protein solution was cooled to 37 ° C, and 1% glutathione, pH was adjusted to 2, adding gastric protease 1%, hydrolysis for 3 hours, and adjusted pH to 7, and precipitated at 6500 rpm. The resulting supernatant was treated at 130 ° C for 4 to 8 s, and the enzyme sterilization was performed. After spray drying, it was 7S and hydrolyzed by soy protein. The spray drying process conditions are from 190 ° C in the air, the air temperature is 80 ° C, and the...
Embodiment 3
[0038]The degreased bean powder was dispersed in deionized water (1:10), and stirred with stirring, and the alkali was adjusted pH 8.0, stirred at room temperature for 2 h, and the precipitate was removed at 6500 rpm. The supernatant regulates pH 4.5, still 30 min, At 3750 rpm, it was centrifuged to precipitate in deionized water, and the pH 7 was adjusted for 2-3 hours. The protein concentration after reconstallization was adjusted to 7%, and the protein solution was heated at 65 ° C for 10 min (at a solution center thermometer). The protein solution was cooled to 37 ° C, 1% soy lecithin, pH adjusted to 2, adding gastric protease, hydrolysis for 3 hours, and adjusted pH to 7, and precipitate at 6500 rpm. The resulting supernatant was stem bacteria, which was 7S and hydrolyzed by soy protein after spray drying. The spray drying process conditions are from 190 ° C in the air, the air temperature is 80 ° C, and the liquid flow rate is 18 rpm.
[0039]7S and hydrolyzate in the soy protein...
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