Preparation method of heat-stability soybean protein
A technology for soybean protein and thermal stability, applied in the field of preparation of thermally stable soybean protein, can solve the problems of limited application and low critical gelling concentration, and achieve the effects of high thermal stability and mild pH conditions
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Embodiment 1
[0043] A method for preparing heat-stable soybean protein, comprising the steps of:
[0044] S1. Soybean protein extraction: Add deionized water to defatted soybean meal at a ratio of 1:10 (w / v, g / mL), adjust pH to 7.0 with 2mol / L NaOH solution, stir at room temperature for 1h, centrifuge (15800g, 30min, 4°C ) to remove insolubles to obtain a supernatant; the supernatant was adjusted to pH 4.0 with 2mol / L HCl, and centrifuged (15800g, 5min, 4°C) to obtain a precipitate; the precipitate was dissolved in deionized water and the pH of the solution was adjusted to 7.0 , the solution is freeze-dried to obtain soybean protein; the freeze-drying parameters are -80°C, 50Pa, 72h;
[0045] S2. Dispersion: the soybean protein obtained in step S1 was uniformly dispersed in water at a mass concentration of 0.1% (w / w, g / g), and the pH was adjusted to 6.0 with 2 mol / L HCl to obtain protein dispersion 1;
[0046] S3. Heat treatment: heat the protein dispersion 1 obtained in step S2 at 85° C....
Embodiment 2
[0053] A method for preparing heat-stable soybean protein, comprising the steps of:
[0054] S1. Soybean protein extraction: add defatted soybean meal into deionized water at a ratio of 1:10 (w / v, g / mL), adjust pH to 8.0 with 2mol / L NaOH solution, stir at room temperature for 1h, centrifuge (15800g, 30min, 4°C ) to remove insoluble matter to obtain a supernatant; the supernatant was adjusted to pH 4.5 with 2mol / L HCl, and centrifuged (3000g, 120min, 4°C) to obtain a soybean protein precipitate; the soybean protein precipitate was dissolved in deionized water and the pH of the solution was adjusted To 7.5, the solution was spray-dried (inlet air temperature 195°C, outlet air temperature 95°C, feed rate 20mL / min) to obtain soybean protein;
[0055] S2. Dispersion: the soybean protein obtained in step S1 was uniformly dispersed in water at a mass concentration of 1% (w / w, g / g), and the pH was adjusted to 6.4 with 2mol / L HCl to obtain protein dispersion 1;
[0056] S3. Heat treat...
Embodiment 3
[0063] A method for preparing heat-stable soybean protein, comprising the steps of:
[0064] S1. Soybean protein extraction: defatted soybean meal was added to deionized water at a ratio of 1:10 (w / v, g / mL), adjusted to pH 8.5 with 2mol / L NaOH solution, stirred at room temperature for 1h, centrifuged (15800g, 30min, 4 ℃) to remove insoluble matter to obtain a supernatant; the supernatant was adjusted to pH 5.0 with 2mol / L HCl, centrifuged (6000g, 15min, 4°C) to obtain a soybean protein precipitate; the soybean protein precipitate was dissolved with deionized water and Adjust the pH to 8.5 to obtain a protein solution. The protein solution is freeze-dried to obtain soybean protein. The freeze-drying process is -50°C, 0.01Pa, 24h;
[0065] S2. Dispersion: uniformly disperse soybean protein in water at a mass concentration of 1.5% (w / w, g / g), and use a small amount of 2mol / L HCl or 2mol / L NaOH to adjust the pH to 7.0 to obtain protein dispersion 1;
[0066] S3. Heat treatment: h...
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