Glycosylated and ultrasonic compound modified high-gel soy protein powder as well as preparation method and application thereof

Abstract

The invention discloses glycosylated and ultrasonic compound modified high-gel soy protein powder as well as a preparation method and application thereof. The preparation method of the glycosylated and ultrasonic compound modified high-gel soy protein powder comprises the following steps: (1), adding distilled water into protein powder and a glycosylated donor to obtain a mixture, wherein the massratio of the protein powder to the glycosylated donor is (1 to 1) to (3 to 1), uniformly stirring the mixture to prevent generation of a large quantity of bubbles so as to prepare a mixed solution with the concentration being 1 percent to 6 percent; (2), deeply inserting an ultrasonic probe into the mixed solution, controlling ultrasound output power to be 200W to 500W, controlling ultrasound treatment time to be 15 minutes to 240 minutes and setting a temperature to be 60 plus / minus 2 DEG C; and (3), taking out the reacted mixed solution after reaction is finished, and instantly putting themixed solution in ice water bath and then performing cooling to a room temperature, and performing lyophilization to obtain a sample. According to the preparation method disclosed by the invention, glycosylation is carried out by adopting a conventional moist heat method, the process is relatively simple, and any chemical reagents are not added, and therefore, green and no pollution can be achieved; the treatment is carried out at the same time by adopting an ultrasonic way, the glycosylation reaction time is shortened, a reaction process is easily controlled, and soy protein products subjected to compound modification has better gelation properties.

Description

technical field [0001] The invention relates to the technical field of soybean protein processing, in particular to a high-gel soybean protein powder compound-modified by glycosylation and ultrasound, and a preparation method and application thereof. Background technique [0002] Soy protein isolate (SPI) is a commercial soybean protein product with a protein content of more than 90%. It has high nutritional value, good functionality, cheap price and abundant resources. It is widely used in the food industry as an important raw material. Gel properties are important functional properties of food proteins, and the gel behavior of proteins and their rheological properties are decisive factors for the unique texture, sensory and flavor of certain foods. Excellent gel properties play an irreplaceable role in the application of soybean protein in the food field, such as in beverages, soups, sauces, such fluid or semi-fluid foods, as well as in sausages, meatballs, canned meat, su...

AI Technical Summary

Problems solved by technology

[0005] In the related technologies disclosed in the above-mentioned existing published patents, although microwave-assisted protein glycosylation can improve the functional properties of glycosylated proteins, there is a problem of uneven glycosylated products; although enzymes can catalyze Glycosylation reaction, but there are not many enzymes to choose from, and there are still problems such as less glycosylated products synthesized, high price, difficult to obtain in commercial form, and easy inactivation; although high-pressure assistance can inhibit melanoid The formation of element, but the equipment cost is high; similarly, the pulse electric field assisted technology also has problems such as high pulse power supply cost and unstable parameters.