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Method for enhancing gel property of soybean protein by cold plasma

A technology of soybean protein gel and cold plasma, which is applied in the direction of plant protein processing, etc., to avoid damage and enhance the effect of gel properties

Active Publication Date: 2019-05-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are few reports on the method of using cold plasma to enhance soybean gel

Method used

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  • Method for enhancing gel property of soybean protein by cold plasma
  • Method for enhancing gel property of soybean protein by cold plasma
  • Method for enhancing gel property of soybean protein by cold plasma

Examples

Experimental program
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Embodiment

[0028] The cold plasma of this embodiment enhances the method of soybean protein gel properties, and its preparation flow chart is as follows figure 1 shown. Specific steps are as follows:

[0029] (1) Purchase commercial soybean protein isolate, the protein content of which is ≥90%. Fully mix the soybean protein isolate evenly, accurately weigh 1.00g of soybean protein isolate and place it in a 100mL plastic beaker, add 20mL of distilled water and mix evenly to obtain a concentration of 5 % (w / v) of isolated soy protein solution.

[0030] (2) Perform cold plasma treatment on the homogeneously mixed soybean protein solution in step (1), first adjust the height of the plasma nozzle on the microcomputer of the plasma equipment and the distance from the surface of the soybean protein solution to be 40-50mm, and turn on the plasma The igniter, and then adjust the pressure reducing valve of the gas cylinder to feed enough mixed gas with a volume fraction of 98% argon and 2% oxyge...

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Abstract

The invention belongs to the field of food chemistry, and discloses a method for enhancing the gel property of soybean protein by cold plasma. The soybean protein is dissolved in deionized water to obtain a soybean protein solution. The soybean protein solution is treated by cold plasma. Then first-stage water bath heating treatment is carried out, then the solution is cooled to room temperature,a coagulant is added for uniform stirring, second-stage water bath heating treatment is carried out, the obtained gel is fully shaped through refrigeration, and the soybean protein gel is obtained. The method for enhancing the gel property of soybean protein by cold plasma has physical and chemical effects, the soybean protein is modified at low temperature, and the strength and structural compactness of the soy protein gel are effectively enhanced.

Description

technical field [0001] The invention belongs to the field of food chemical industry, and in particular relates to a method for enhancing the properties of soybean protein gel by cold plasma. Background technique [0002] Soybean is an important food source in China and the world. Its rich protein content provides people with huge market value and health value. The comprehensive utilization of soybean has always been an important topic in the food field. Exploring and enhancing the functional properties of soybean is the key to improving the comprehensive value of soybean. The production of soybean protein gel has a long history. Traditional soybean products such as tofu and bean curd are a kind of gel for daily consumption. In addition, as a natural food additive, gel can enhance the water holding capacity of meat products, and is also a good carrier for transporting nutrients and functional substances. According to the method of making the gel, it can be divided into hot ...

Claims

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Application Information

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IPC IPC(8): A23J3/16
Inventor 孙大文陈雅淇成军虎韩忠
Owner SOUTH CHINA UNIV OF TECH
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