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A method for modifying soybean protein isolate

A technology for soybean protein isolate and modification, applied in the field of soybean protein isolate modification, can solve problems such as disadvantages and cakes that cannot meet the needs of everyone

Active Publication Date: 2022-01-04
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Some people cannot eat eggs due to physical conditions, beliefs, and personal lifestyles. Traditional cakes cannot meet the needs of everyone, and the high content of cholesterol in eggs will have adverse effects on human health. Therefore, a A new type of cake is an urgent problem

Method used

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  • A method for modifying soybean protein isolate
  • A method for modifying soybean protein isolate

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Experimental program
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Effect test

Embodiment 1

[0017] Soybean protein isolates are put into PE bags and spread evenly on metal trays dedicated to high-energy electron beam irradiation, with a thickness of no more than 7.0cm. The technical parameters of high-energy electron beam irradiation treatment are that the output energy of the electron beam is 10MeV, The distance between the scanner and the product is 520mm, the scanning frequency is 200pps, the scanning width is 500mm, the transmission speed of the radiation tray under the scanner beam is 5.0-8.0m / min, and the effective absorbed dose of electron beam irradiation is 7kGy; soybean protein isolate and water Mix according to the ratio of 1:7, add flavor protease for enzymolysis, enzymolysis conditions: the amount of enzyme added is 0.5-1% of the isolated soybean protein, the enzymolysis time is 10min, the enzymolysis pH is 7.0, and the enzymolysis temperature at 50°C, inactivate the enzyme at 80°C for 3 minutes, spray-dry the soy protein isolate after enzymolysis at an i...

Embodiment 2

[0019] Soybean protein isolates are put into PE bags and spread evenly on metal trays dedicated to high-energy electron beam irradiation, with a thickness of no more than 7.0cm. The technical parameters of high-energy electron beam irradiation treatment are that the output energy of the electron beam is 10MeV, The distance between the scanner and the product is 520mm, the scanning frequency is 300pps, the scanning width is 500mm, the transmission speed of the radiation tray under the scanner beam is 8.0m / min, and the effective absorbed dose of electron beam irradiation is 10kGy; Mix at a ratio of 1:6, add flavor protease for enzymolysis, enzymatic hydrolysis conditions: the amount of enzyme added is 0.5-1% of the soybean protein isolate, the enzymatic hydrolysis time is 45min, the enzymatic hydrolysis pH is 7.0, and the enzymatic hydrolysis temperature is 70°C, inactivate the enzyme at 80°C for 5 minutes, spray-dry the soy protein isolate after enzymolysis at an inlet temperatu...

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Abstract

A method for modifying soybean protein isolate belongs to the field of soybean protein production and processing. The steps of the method are as follows: evenly spread the soybean protein isolate solution on a metal tray dedicated to high-energy electron beam irradiation, perform irradiation treatment, and irradiate the beam Flavor protease is added to the treated soybean protein isolate solution for enzymolysis, after enzymolysis, the enzyme is inactivated, and spray drying is carried out to obtain modified soybean protein isolate; the present invention mainly utilizes irradiation and enzymolysis to modify soybean protein isolate, so that its The system has good foaming and emulsifying properties, and can be used as an egg substitute in the direction of cake preparation. The prepared substitute not only does not contain cholesterol, but also improves the taste and texture of the cake to a certain extent, satisfying different consumers to eat cakes demand.

Description

technical field [0001] The invention belongs to the field of soybean protein processing, and mainly relates to a method for modifying soybean protein isolate. Background technique [0002] Cake has always been a food that people love very much, and its demand in the global market has been steadily increasing. The main raw materials for making cakes are starch and eggs, among which egg protein has foaming, emulsifying, elastic and some other properties, which make the cake have good shape, flavor and taste. Some people cannot eat eggs due to physical conditions, beliefs, and personal lifestyles. Traditional cakes cannot meet the needs of everyone, and the high content of cholesterol in eggs will have an adverse effect on human health. Therefore, a A new type of cake is an urgent problem to be solved. [0003] Soybean protein isolate is a kind of complete protein food produced from low-temperature desolvated soybean meal as raw material. The protein content of soybean prote...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06
CPCC12P21/06
Inventor 李杨齐宝坤谢凤英张爽胡淼孙禹凡朱建宇钟明明谭政曾琪李红佟晓红王欢
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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