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Preparation method of antioxidant soybean protein

A technology of soybean protein and anti-oxidation, which is applied in the field of preparation of anti-oxidative glycinin, can solve the problem of the reduction of functional properties of β-conglycinin and glycinin, the inability to control the degree of oxidation of soybean protein, and the ultimate loss of products Improve functional properties, reduce allergenicity, and improve foaming performance

Pending Publication Date: 2019-07-26
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The experimental results show that moderate oxidation treatment can improve the functional properties of β-conglycinin and glycinin, while excessive oxidation treatment will reduce the functional properties of β-conglycinin and glycinin
[0004] However, some of the existing soybean protein antioxidant methods cannot effectively resist oxidation, and some cannot well control the oxidation degree of soybean protein, thereby making the product lose its best functional properties.

Method used

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  • Preparation method of antioxidant soybean protein
  • Preparation method of antioxidant soybean protein
  • Preparation method of antioxidant soybean protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of antioxidant soybean protein:

[0030] (1) dissolving soybean protein in a buffer solution to obtain a protein solution;

[0031] (2) Dissolving tea polyphenols, Vc and Ve in a buffer together to obtain a protective agent solution;

[0032] (3) Mix the protein solution obtained in step (1) with the protective agent solution obtained in step (2), and homogenize to obtain a mixed solution;

[0033] (4) stirring and reacting the homogenized mixed solution in step (3) to obtain a protective agent-protein composite solution;

[0034] (5) Homogenizing the protective agent-protein complex solution obtained in step (4);

[0035] (6) Freeze-drying the homogenized compound solution in step (5) to obtain the antioxidant soybean protein.

[0036] In the protein solution described in step (1), the concentration of soybean protein is 40 mg / mL.

[0037] The mass ratio of tea polyphenols, Vc and Ve in step (2) is 1:8:0.5.

[0038] In the protecting agent s...

Embodiment 2

[0044] The preparation method of antioxidant soybean protein:

[0045] (1) dissolving soybean protein in a buffer solution to obtain a protein solution;

[0046] (2) Dissolving tea polyphenols, Vc and Ve in a buffer together to obtain a protective agent solution;

[0047] (3) Mix the protein solution obtained in step (1) with the protective agent solution obtained in step (2), and homogenize to obtain a mixed solution;

[0048] (4) stirring and reacting the homogenized mixed solution in step (3) to obtain a protective agent-protein composite solution;

[0049] (5) Homogenizing the protective agent-protein complex solution obtained in step (4);

[0050] (6) Freeze-drying the homogenized compound solution in step (5) to obtain the antioxidant soybean protein.

[0051] In the protein solution described in step (1), the concentration of soybean protein is 40 mg / mL.

[0052] The mass ratio of tea polyphenols, Vc and Ve in step (2) is 1:8:0.5.

[0053] In the protecting agent s...

Embodiment 3

[0059] The preparation method of antioxidant soybean protein:

[0060] (1) dissolving soybean protein in a buffer solution to obtain a protein solution;

[0061] (2) Dissolving tea polyphenols, Vc and Ve in a buffer together to obtain a protective agent solution;

[0062] (3) Mix the protein solution obtained in step (1) with the protective agent solution obtained in step (2), and homogenize to obtain a mixed solution;

[0063] (4) stirring and reacting the homogenized mixed solution in step (3) to obtain a protective agent-protein composite solution;

[0064] (5) Homogenizing the protective agent-protein complex solution obtained in step (4);

[0065] (6) Freeze-drying the homogenized compound solution in step (5) to obtain the antioxidant soybean protein.

[0066] In the protein solution described in step (1), the concentration of soybean protein is 40 mg / mL.

[0067] The mass ratio of tea polyphenols, Vc and Ve in step (2) is 1:8:0.5.

[0068] In the protective agent s...

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Abstract

The invention discloses a preparation method of antioxidant soybean protein, and relates to the technical field of preparation of functional protein. The method comprises the following steps: (1) dissolving soybean protein in a buffer solution to obtain a protein solution; (2) dissolving tea polyphenol, Vc and Ve in the buffer solution together to obtain a protective agent solution; (3) mixing andhomogenizing the protein solution obtained in the step (1) with the protective agent solution obtained in the step (2) to obtain a mixed solution; (4) stirring and reacting the mixed solution homogenized in the step (3) to obtain a protective agent-protein composite solution; (5) homogenizing the protective agent-protein composite solution obtained in the step (4); and (6) freeze-drying the composite solution homogenized in the step (5) to obtain the antioxidant soybean protein. The foaming property, emulsifying property and dissolving property of the soybean protein product are effectively improved, and the sensitization of the soybean protein product is reduced.

Description

technical field [0001] The invention relates to the technical field of functional protein preparation, in particular to a preparation method of antioxidant soybean globinin. Background technique [0002] During the storage, transportation and processing of soybean protein, due to the existence of oxidative stress environment, soybean protein is always faced with a certain degree of oxidation. Studies have found that moderate oxidation can improve the functional properties of proteins, while excessive oxidative damage will degrade the functional properties of proteins and affect the application of proteins in the food industry. [0003] Oxidation can damage tryptophan and tyrosine residues in β-conglycinin and glycinin. When the degree of oxidation is low, the conformational changes of the protein are mostly unfolding, and the conformation unfolds; while excessive oxidation causes protein rearrangement and aggregation. After oxidation treatment, the turbidity of β-conglycin...

Claims

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Application Information

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IPC IPC(8): A23J3/16
CPCA23J3/16
Inventor 许晶赵青山付茂辉张晓松金花陈子净刘畅冯海莹刘彦龙王菊兵
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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