Method for detecting dispersion ratio of soy protein isolate product

A technology of soybean protein isolate and dispersion rate, which is applied in the field of detection of dispersion rate of soybean protein isolate products, and achieves the effects of accurate results, short detection time and simple operation

Inactive Publication Date: 2019-11-01
山东嘉华生物科技股份有限公司
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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 esse

Method used

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Embodiment

[0021] A method for detecting the dispersion rate of soybean protein isolate product, comprising the following steps:

[0022] Step 1, take 10.0g soybean protein isolate on weighing paper;

[0023] Step 2, take by weighing 200.0g of water in a 500ml beaker;

[0024] Step 3: Pour the soy protein isolate into a beaker with water weighed;

[0025] Step 4. Use a glass rod to stir the protein in the beaker at a speed of one week per second for 30 seconds;

[0026] Step 5. Use an electric milk frother to scrape the isolated soy protein adhered to the glass rod and the beaker wall into the beaker, which should be completed within 15 seconds;

[0027] Step 6. Use an electric milk frother to stir the protein in the beaker for 5 seconds;

[0028] Step 7, immediately filter the slurry in the beaker by a 60 mesh sieve, weigh the weight (g) of the filtrate by the 60 mesh sieve, i.e. the weight of the filtrate;

[0029] Step 8. Evaluate the dispersibility of soybean protein isolate. The...

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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...

Claims

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Application Information

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IPC IPC(8): G01N5/04
CPCG01N5/04
Inventor 张钊李广庆李翠芳陈建霞
Owner 山东嘉华生物科技股份有限公司
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