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Process for preparing soybean protein isolate with heat stability

A technology of soybean protein isolate and thermal stability, applied in the field of vegetable protein, can solve the problems of destroying nutritional value and affecting taste.

Pending Publication Date: 2020-01-14
PINGDINGSHAN TIANJING PLANT ALBUMEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not only will it destroy its nutritional value, but it will also have a certain impact on the taste after being processed into food

Method used

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  • Process for preparing soybean protein isolate with heat stability

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Experimental program
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Effect test

Embodiment 1

[0026] A preparation process of heat-stable soybean protein isolate, comprising the following steps:

[0027] S1. Take the defatted soybean meal, grind it and pass it through an 80-mesh sieve to obtain the sieve, add 85% ethanol to the sieve according to the mass ratio of 1:4, and leaching for 30 minutes;

[0028] S2, performing solid-liquid separation on the solid-liquid mixture leached from S1 to obtain semi-finished soybean meal;

[0029] S3. Washing the semi-finished soybean meal obtained in S2, and then separating the solid from the liquid. The obtained solid is suction-filtered into a cake shape, and dried naturally to obtain alcohol-modified soybean meal;

[0030] S4, crushing the alcohol-modified soybean meal and passing it through an 80-mesh sieve, extracting with alkali solution, centrifuging to obtain supernatant, acid precipitation, centrifuging to obtain curd, pH correction, freeze-drying and crushing to obtain soybean protein isolate;

[0031] S5. Add modified s...

Embodiment 2

[0042] A preparation process of heat-stable soybean protein isolate, comprising the following steps:

[0043] S1. Take the defatted soybean meal, crush it and pass it through an 80-mesh sieve to obtain the sieve, add 95% ethanol to the sieve according to the mass ratio of 1:8, and leaching for 60 minutes;

[0044] S2, performing solid-liquid separation on the solid-liquid mixture leached from S1 to obtain semi-finished soybean meal;

[0045] S3. Washing the semi-finished soybean meal obtained in S2, and then separating the solid from the liquid. The obtained solid is suction-filtered into a cake shape, and dried naturally to obtain alcohol-modified soybean meal;

[0046] S4, crushing the alcohol-modified soybean meal and passing it through an 80-mesh sieve, extracting with alkali solution, centrifuging to obtain supernatant, acid precipitation, centrifuging to obtain curd, pH correction, freeze-drying and crushing to obtain soybean protein isolate;

[0047] S5. Add modified s...

Embodiment 3

[0058] A preparation process of heat-stable soybean protein isolate, comprising the following steps:

[0059] S1. Take the defatted soybean meal, grind it and pass it through an 80-mesh sieve to obtain the sieve, add 90% ethanol to the sieve according to the mass ratio of 1:6, and leaching for 45 minutes;

[0060] S2, performing solid-liquid separation on the solid-liquid mixture leached from S1 to obtain semi-finished soybean meal;

[0061] S3. Washing the semi-finished soybean meal obtained in S2, and then separating the solid from the liquid. The obtained solid is suction-filtered into a cake shape, and dried naturally to obtain alcohol-modified soybean meal;

[0062] S4, crushing the alcohol-modified soybean meal and passing it through an 80-mesh sieve, extracting with alkali solution, centrifuging to obtain supernatant, acid precipitation, centrifuging to obtain curd, pH correction, freeze-drying and crushing to obtain soybean protein isolate;

[0063] S5. Add modified s...

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Abstract

The invention provides a process for preparing soybean protein isolate with heat stability. The process for preparing the soybean protein isolate with heat stability comprises the following steps thatdefatted soybean meal is taken, crushed and sieved by 80 meshes to obtain a sieving object, ethanol is added to the sieving object, and the mixture is leached for 30-60 minutes; the leached solid-liquid mixture is subjected to solid-liquid separation to obtain semi-finished soybean meal; the obtained semi-finished soybean meal is washed with water and then subjected to solid-liquid separation; obtained solid object is subjected to suction filtration to be a cake shape and dried naturally to obtain alcohol-modified soybean meal; the alcohol-modified soybean meal is crushed and then subjected to 80-mesh sieving, and the soybean protein isolate is obtained after extraction through alkali dissolution, centrifugation to obtain supernatant, acid precipitation, centrifugation to obtain curd, pHcallback, freeze-drying and crushing; modified starch is added in the obtained soybean protein isolate, and the mixture is dispersed in water and stirred at a constant temperature to obtain dispersionliquid; the pH of the obtained dispersion liquid is adjusted to 4-5, and after acid precipitation, centrifugation is carried out to collect precipitate; the obtained precipitate is dispersed in deionized water, the pH is called back to 7, after freeze-drying, crushing is carried out, and the soybean protein isolate with heat stability is obtained.

Description

technical field [0001] The invention relates to the technical field of plant protein, in particular to a preparation process of heat-stable soybean protein isolate. Background technique [0002] Soybean is the most widely planted bean crop with the highest economic value. Soybean protein is one of the most important food protein resources in my country; soybean protein contains all the amino acids necessary for the human body, and the content of essential amino acids is higher than the recommended value of FAO / WHO, which can provide a good balance of amino acids. Soybean protein is due to its unique protein content and Its high nutritional value is widely used in many food systems. Most of these foods require some degree of heat treatment during processing. Heating is one of the most common physical methods, which often leads to protein denaturation. During the preparation of soybean protein isolate, the degree of denaturation of soybean protein is also different due to dif...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23J3/16A23J3/32
CPCA23J1/14A23J3/16A23J3/32A23V2002/00
Inventor 陈西文王鹏利赵军民
Owner PINGDINGSHAN TIANJING PLANT ALBUMEN
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