Method for preparing acid-resistant high-foaming characteristic soybean protein hydrolysate and product of method
A soybean protein and foaming technology, which is applied in the protein composition of vegetable seeds, protein food processing, protein food ingredients, etc., can solve the problems of low extraction rate, low purity, cumbersome extraction methods, etc., and achieve emulsification and foaming improvement effect
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Embodiment 1
[0030] Disperse defatted soy flour in deionized water (1:10), stir to make it fully mixed, add lye to adjust pH8.0, stir at room temperature for 2h, centrifuge at 6500rpm to remove precipitate, adjust supernatant to pH4.5, stand still for 30min, Centrifuge at 3750rpm, take the precipitate and redissolve it in deionized water, adjust the pH to 7 and stir for 2-3 hours. The protein concentration after reconstitution was adjusted to 7%, and the protein solution was heated at 55° C. for 20 minutes (based on the temperature of the solution center). Cool the protein solution to 37°C, add 1% glutathione and soybean lecithin, adjust the pH to 2, add 1% pepsin, hydrolyze for 3 hours, adjust the pH to 7, and centrifuge at 6500rpm to obtain the supernatant and precipitate. Treat the obtained supernatant at above 130° C. for 4 to 8 seconds, sterilize the enzyme, and adjust the pH to 2; after spray-drying, it becomes 7S of soybean protein and its hydrolyzate. The technological conditions ...
Embodiment 2
[0034] Disperse defatted soy flour in deionized water (1:10), stir to make it fully mixed, add lye to adjust pH8.0, stir at room temperature for 2h, centrifuge at 6500rpm to remove precipitate, adjust supernatant to pH4.5, stand still for 30min, Centrifuge at 3750rpm, take the precipitate and redissolve it in deionized water, adjust the pH to 7 and stir for 2-3 hours. The protein concentration after reconstitution was adjusted to 7%, and the protein solution was heated at 55° C. for 20 minutes (based on the temperature of the solution center). Cool the protein solution to 37°C, add 1% glutathione, adjust the pH to 2, add 1% pepsin, hydrolyze for 3 hours, adjust the pH to 7, and centrifuge at 6500rpm to obtain the supernatant and precipitate. Treat the obtained supernatant at above 130° C. for 4 to 8 seconds, sterilize the enzyme, and adjust the pH to 2; after spray-drying, it becomes 7S of soybean protein and its hydrolyzate. The technological conditions of the spray drying a...
Embodiment 3
[0037] Disperse defatted soy flour in deionized water (1:10), stir to make it fully mixed, add lye to adjust pH8.0, stir at room temperature for 2h, centrifuge at 6500rpm to remove precipitate, adjust supernatant to pH4.5, stand still for 30min, Centrifuge at 3750rpm, take the precipitate and redissolve it in deionized water, adjust the pH to 7 and stir for 2-3 hours. The protein concentration after reconstitution was adjusted to 7%, and the protein solution was heated at 55° C. for 20 minutes (based on the temperature of the solution center). Cool the protein solution to 37°C, add 1% soybean lecithin, adjust the pH to 2, add 1% pepsin, hydrolyze for 3 hours, adjust the pH to 7, and centrifuge at 6500rpm to obtain the supernatant and precipitate. The obtained supernatant is sterilized by enzyme elimination, and the pH is adjusted to 2; after spray drying, it is 7S of soybean protein and its hydrolyzate. The technological conditions of the spray drying are 190° C. of inlet air...
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