Method for detecting dispersion ratio of soy protein isolate product

Abstract

The invention discloses a method for detecting the dispersion ratio of a soy protein isolate product and relates to the field of detection of dispersion ratios of protein isolate. The method includesthe following steps: weighing 200g of water, pouring the water into a 500ml beaker, adding 10g of soy protein isolate into the beaker in a pouring manner, stirring with a glass rod at a rate of one cycle per second for 30 seconds, and stirring for 5 seconds with an electric milk foam machine, filtering a stirred slurry with a 60-mesh screen, weighing a slurry that can passes through the screen, and obtaining the dispersion ratio of the product by calculating the ratio between the weight of the screened slurry and the original slurry. The detection method provided by the invention is simple inoperation, short in detection time, and accurate in results, and a detection process and a detection result are referential in practice.

Description

technical field [0001] The invention relates to the field of detecting the dispersion rate of protein isolate, in particular to a method for detecting the dispersion rate of soybean protein isolate products. Background technique [0002] As a complete protein, soybean protein isolate has nearly 20 types of amino acids, and contains essential amino acids for human body. It is rich in nutrients and does not contain cholesterol. It is one of the few varieties of vegetable protein that can replace animal protein. According to According to the relevant research of United Nations FAO / WHO, the amino acid pattern of soybean protein isolate is more consistent with the demand of human body's essential amino acids. Therefore, soybean protein isolate products are widely used in meat products, milk beverages and solid beverages. In the application of beverages and solid beverages, the dispersibility of soybean protein isolate directly affects its application effect. Dispersion is an impo...

AI Technical Summary

Problems solved by technology

[0002] As a complete protein, soybean protein isolate has nearly 20 types of amino acids, and contains essential amino acids for human body. It is rich in nutrients and does not contain cholesterol. It is one of the few varieties of vegetable protein that can replace animal protein. According to According to the relevant research of United Nations FAO / WHO, the amino acid pattern of soybean protein isolate is more consistent with the demand of human body's essential amino acids. Therefore, soybean protein isolate products are widely used in meat products, milk beverages and solid beverages. In the application of beverages and solid beverages, the dispersibility of soybean protein isolate directly affects its application effect. Dispersion is an important indicator of soybean protein isolate in the application of such products, but how to detect the dispersibility of soybean protein isolate is very important. tricky