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Green separation and extraction method of soybean 7S globulin and 11S globulin

An extraction method and soybean protein technology, which are applied in chemical instruments and methods, peptide preparation methods, plant peptides, etc., can solve the problems of large use of chemical reagents, weaken market competitiveness, increase economic burden, etc., and avoid large-scale use. , The effect of simplifying the production process and reducing the degree of denaturation

Inactive Publication Date: 2020-06-12
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic soybean protein isolate production plants adopt the process of extracting protein isolate by alkali-soluble acid precipitation. This method is not only cumbersome, but also uses a large amount of chemical reagents, and produces about 30-35 tons of whey wastewater for every 1 ton of protein isolate produced.
The content of organic matter in whey wastewater is high, so the pollution prevention and control of this wastewater is particularly important. Enterprises need to invest a lot of manpower, material resources, financial resources and sites to treat these wastewater, which virtually increases the economic burden of the enterprise. , which weakens the market competitiveness of the enterprise
At the same time, the use of a large number of chemical reagents inevitably produces chemical residues

Method used

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  • Green separation and extraction method of soybean 7S globulin and 11S globulin
  • Green separation and extraction method of soybean 7S globulin and 11S globulin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Degreased soybean meal is pulverized to obtain defatted soybean flour. Add distilled water to the defatted soybean flour at a solid-to-liquid ratio of 1:10. After shaking in a water bath at 45°C for 1 hour, centrifuge at 11,000 g / min for 20 minutes, and extract the supernatant as soybean protein. liquid;

[0032] (2) Freezing the soybean protein extract obtained in (1) at -20°C for 3 days;

[0033] (3) Place the frozen liquid obtained in (2) at 10°C until it completely melts;

[0034] (4) Centrifuge the melt solution obtained in (3) at 11000g / min for 10min, and collect the supernatant and precipitate respectively;

[0035] (5) Combine all the supernatants obtained by centrifugation in (4), add distilled water to shake the precipitate at a solid-to-liquid ratio of 1:5, and continue to freeze;

[0036] (6) Repeat steps (2) to (5), the number of repetitions is 5 times, and the gradient cooling is set to maintain 15 minutes for every 5°C drop;

[0037] (7) The thawed...

Embodiment 2

[0042] (1) Grinding defatted soybean meal to obtain defatted soybean flour, adding distilled water to the defatted soybean flour at a solid-to-liquid ratio of 1:80, shaking in a water bath at 40°C for 1 hour, centrifuging at 8000g / min for 20min, and using the supernatant as soybean protein Extraction solution;

[0043] (2) Place the soybean protein extract obtained in (1) at -5°C and freeze for 2 days;

[0044] (3) Place the frozen liquid obtained in (2) at 4°C until it completely melts;

[0045] (4) Centrifuge the melt solution obtained in (3) at 11000g / min for 10min, and collect the supernatant and precipitate respectively;

[0046] (5) Combine all the supernatants obtained by centrifugation in (4), add distilled water to shake the precipitate at a solid-to-liquid ratio of 1:5, and continue to freeze;

[0047] (6) Repeat steps (2) to (5), the number of repetitions is 3 times, and the temperature dropped by the gradient is 5°C;

[0048] (7) Centrifuge the thawed solution o...

Embodiment 3

[0050](1) Grinding defatted soybean meal to obtain defatted soybean flour, adding distilled water to the defatted soybean flour at a solid-to-liquid ratio of 1:6, shaking in a water bath at 60°C for 3 hours, centrifuging at 11,000 g / min for 20 minutes, and using the supernatant as soybean protein Extraction solution;

[0051] (2) Freezing the soybean protein extract obtained in (1) at -80°C for 1 day;

[0052] (3) Place the frozen liquid obtained in (2) at 20°C until it completely melts;

[0053] (4) Centrifuge the melt solution obtained in (3) at 8000g / min for 10min, and collect the supernatant and precipitate respectively;

[0054] (5) Combine all the supernatants obtained by centrifugation in (4), add distilled water to shake the precipitate at a solid-to-liquid ratio of 1:4, and continue to freeze;

[0055] (6) Repeat steps (2) to (5), the number of repetitions is 5 times, and the temperature dropped by the gradient is 5°C;

[0056] (7) Centrifuge the thawed solution ob...

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Abstract

The invention discloses a green separation and extraction method of soybean 7S globulin and 11S globulin. The method comprises the following steps: crushing degreased soybean meal to obtain degreasedsoybean meal; adding distilled water, oscillating and extracting according to a solid-to-liquid ratio of 1: (6-10) and then centrifuging; freezing the supernatant at -5 to-80 DEG C, after freezing for1-7 days, placing the frozen liquid at 4-20 DEG C until the frozen liquid is completely melted, centrifuging, continuously freezing the supernatant and precipitate resuspension by adopting gradient cooling, and repeating the freezing and thawing for 1-5 times to obtain supernatant and precipitate which are soybean 7S globulin and 11S globulin respectively. According to the invention, a large amount of acid and alkali and a desalination process in a traditional extraction mode are avoided; the production process is simplified, physical means are used for freeze-thawing extraction of the soybean 7S globulin and the soybean 11S globulin, the nutritional value of soybean protein products is kept, the yield and purity of the separated soybean 7S globulin and the separated soybean 11S globulinare high, and the purity can reach 75% or above and 90% or above at most respectively.

Description

technical field [0001] The invention relates to a green separation and extraction method of soybean 7S globulin and 11S globulin. Background technique [0002] Soybean protein isolate is a kind of full-price protein food additive produced from low-temperature desolvated soybean meal as a raw material. It is a natural plant-source protein with excellent solubility, dispersibility, gelling property, water-holding property and oil-holding property. , emulsifying, foaming, film-forming and antibacterial properties, can be widely used in meat products, beverages, cakes, bread, candy and other food processing to improve food quality and product quality. Not only that, soybean protein isolate contains eight kinds of amino acids necessary for the human body, does not contain cholesterol, has obvious effects of lowering blood fat and cholesterol, and has certain therapeutic effects on cardiovascular and cerebrovascular diseases. The Food and Agriculture Organization of the United Na...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/415C07K1/30
CPCC07K14/415
Inventor 夏秀东周剑忠戴意强吴寒单成俊王英刘小莉尹丽卿
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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