Method for preparing food-grade Pickering emulsion by using glycinin
A technology of soybean globulin and soybean protein isolate, which is applied in the protein composition of vegetable seeds, plant protein processing, protein food ingredients, etc., can solve the problems of lack of food grade stabilizers, few researches on Pickering emulsion, etc. question
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Embodiment 1
[0014] The crushed soybean powder was degreased three times with n-hexane at a ratio of 1:3 (w / v), and placed in a fume hood to remove n-hexane. Dissolve the soybean powder with n-hexane removed in distilled water at 1:10 (w / w), adjust the pH to 8.0 with 2M NaOH, and mechanically stir the resulting slurry at 25°C for 2h, then centrifuge at 14000r for 15min, collect The supernatant was adjusted to pH 4.5 with 2M HCl, and then centrifuged at 4000r for 15min. The obtained precipitate was dissolved in distilled water, neutralized to pH 7.0 with 2M NaOH, dialyzed with distilled water at 4°C for 24h, then pre-frozen at -40°C and lyophilized, and ground to obtain soybean protein isolate powder; (2) Weigh soybean protein isolate powder and dissolve it in 0.01M phosphate buffer solution (pH 7.0) to form a 5% (w / v) soybean protein isolate solution, stir magnetically at room temperature for 2 hours, and place it overnight at 4°C to fully hydrate the protein, add Sodium azide (0.02%, w / v...
Embodiment 2
[0016] The crushed soybean powder was degreased three times with n-hexane at a ratio of 1:3 (w / v), and placed in a fume hood to remove n-hexane. Soybean powder from which n-hexane was removed was dissolved in distilled water at a ratio of 1:11 (w / w), the pH was adjusted to 8.0 with 2M NaOH, and the resulting slurry was mechanically stirred at 26°C for 2 h, then centrifuged at 14,000 r for 15 min, and collected The supernatant was adjusted to pH 4.5 with 2M HCl, and then centrifuged at 4000r for 15min. The obtained precipitate was dissolved in distilled water, neutralized to pH 7.0 with 2M NaOH, dialyzed with distilled water at 4°C for 24h, then pre-frozen at -40°C and lyophilized, and ground to obtain soybean protein isolate powder; (2) Weigh soybean protein isolate powder and dissolve it in 0.01M phosphate buffer solution (pH 7.0) to form a 6% (w / v) soybean protein isolate solution, stir magnetically at room temperature for 2 hours, and place it overnight at 4°C to fully hydr...
Embodiment 3
[0018] The crushed soybean powder was degreased three times with n-hexane at a ratio of 1:3 (w / v), and placed in a fume hood to remove n-hexane. Dissolve the soybean powder with n-hexane removed in distilled water at 1:12 (w / w), adjust the pH to 8.0 with 2M NaOH, and mechanically stir the resulting slurry at 27°C for 2h, then centrifuge at 14000r for 15min, collect The supernatant was adjusted to pH 4.5 with 2M HCl, and then centrifuged at 4000r for 15min. The obtained precipitate was dissolved in distilled water, neutralized to pH 7.0 with 2M NaOH, dialyzed with distilled water at 4°C for 24h, then pre-frozen at -40°C and lyophilized, and ground to obtain soybean protein isolate powder; (2) Weigh soybean protein isolate powder and dissolve it in 0.01M phosphate buffer solution (pH 7.0) to form a 7% (w / v) soybean protein isolate solution, stir magnetically at room temperature for 2 hours, and place it overnight at 4°C to fully hydrate the protein, add Sodium azide (0.02%, w / v...
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