Soybean protein isolate-citrus pectin electrostatic compound emulsifier and ultrasonic preparation method thereof

A technology of soybean protein isolate and compound, applied in the field of soybean protein isolate-citrus pectin electrostatic complex emulsifier and its preparation, can solve the research and report on the emulsification characteristics of ultrasonic soybean protein isolate-pectin complex, etc. problems, achieve the effects of low equipment cost, easy operation, and increased emulsification stability index

Active Publication Date: 2019-05-07
ZHEJIANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0010] At present, there is no research or report on the use of ultrasound to enhance the emulsification properties of soybean protein isolate-pectin complex

Method used

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  • Soybean protein isolate-citrus pectin electrostatic compound emulsifier and ultrasonic preparation method thereof
  • Soybean protein isolate-citrus pectin electrostatic compound emulsifier and ultrasonic preparation method thereof
  • Soybean protein isolate-citrus pectin electrostatic compound emulsifier and ultrasonic preparation method thereof

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Experimental program
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Embodiment 1

[0037] Embodiment 1, the preparation method of soybean protein isolate-citrus pectin electrostatic complex emulsifier, carries out the following steps successively:

[0038] 1) At room temperature (20-35°C), put soybean protein isolate into disodium hydrogen phosphate solution (aqueous solution) to dissolve for 1 hour, then add citrus pectin and dissolve together for 1 hour, and then adjust the pH To 3.50 ± 0.05 (utilize anhydrous citric acid to regulate), thereby obtain mixed solution; The mass ratio of described soybean protein isolate and citrus pectin is 1:3, the mass volume ratio of described soybean protein isolate and disodium hydrogen phosphate solution 5mg: 1mL, the concentration of disodium hydrogen phosphate solution is 0.01mol / L;

[0039] The concentration of soybean protein isolate in the resulting mixed solution is about 5 mg / mL, and the concentration of citrus pectin is about 15 mg / mL;

[0040] The emulsifying activity index of the mixed solution is (17.90±0.06...

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Abstract

The invention discloses a soybean protein isolate-citrus pectin electrostatic compound emulsifier. The preparation method is as follows: dissolving soybean protein isolate in disodium hydrogen phosphate solution at room temperature for 1+/-0.1h, then putting into citrus pectin, performing co-dissolving treatment for 1+/-0.1h, and adjusting pH value to 3.50+/-0.05 to obtain a mixed solution; and ultrasonically treating the obtained mixed solution in an ice-water bath under the sound intensity of 18-36 W/mL for 5-20min to obtain a product. The method adopts probe-type ultrasonic equipment to treat the soybean protein isolate and the citrus pectin system, and can obtain the protein-polysaccharide compound emulsifier which does not coagulate near the isoelectric point of the soybean protein isolate.

Description

technical field [0001] The invention relates to an electrostatic complex emulsifier, in particular to a soybean protein isolate-citrus pectin electrostatic complex emulsifier and a preparation method thereof. Background technique [0002] Soybean protein isolate is a cheap and renewable resource with high nutritional value, strong emulsifying ability and strong film-forming ability 1 . [0003] As a commonly used food additive, soy protein isolate can function as an emulsifier at a pH far from its isoelectric point (4.0–4.5), but near the isoelectric point, protein molecules adsorbed on the surface of oil droplets are The charge is close to 0, so the aggregation effect of oil droplets can no longer be avoided by electrostatic repulsion 2 . Studies have shown that by adding polysaccharide molecules to the system, electrostatic interactions can occur with the protein below its isoelectric point, thereby effectively improving the stability of the emulsion 3 . In recent yea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/10A23L5/30
Inventor 刘东红马晓彬闫天一丁甜陈士国叶兴乾
Owner ZHEJIANG UNIV
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