Method for improving thermal stability of soybean protein by combining preheating and ultrasonic treatment

A technology of soybean protein and thermal stability, applied in the field of vegetable protein processing, can solve the problems of gelation of precipitation system and aggregation of soybean protein.

Pending Publication Date: 2021-06-08
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing of beverage products usually involves heat treatment and sterilization procedures. Soy protein is easily denatured by heat and aggregates, resulting in precipitation or gelation of the system.

Method used

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  • Method for improving thermal stability of soybean protein by combining preheating and ultrasonic treatment
  • Method for improving thermal stability of soybean protein by combining preheating and ultrasonic treatment
  • Method for improving thermal stability of soybean protein by combining preheating and ultrasonic treatment

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Experimental program
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Effect test

Embodiment 1

[0040] A thermostable soy protein stability measurement obtained by a combination of preheating and ultrasound: Soy protein without cycle treatment and soy protein treated with 1 cycle, 2 cycles, 4 cycles, 6 cycles were formulated Concentration is 4% suspension, observes at 100 ℃, the stability before and after 30 minutes of preheating; Simultaneously prepare different concentrations of untreated soybean protein (1%, 2%, 4%, 6%), all after 6 Stability before and after 30 min preheating at 100°C was observed after sub-cycle treatment.

[0041] figure 1 In the middle, the lower bottle is the upper bottle after being inverted. If the internal liquid is relatively non-gelled, the liquid will flow down evenly along the wall during the inversion process. If the liquid is gelled, it will easily adhere to the bottom of the bottle and not easy to flow down. Therefore, it can be seen that figure 1 Shown, in the lower circulation (comprising 1,2,4 circulation), the modified soybean pro...

Embodiment 2

[0043] A measurement of thermally stable soybean protein storage modulus and viscosity obtained by preheating and ultrasonic combination: prepare a soybean protein suspension with a concentration of 10%, and go through 1 cycle, 2 cycles, 4 cycles, and 6 cycles respectively. The storage modulus and viscosity values ​​were measured before and after 30 minutes of preheating at 100°C using a rheometer after the secondary cycle treatment. like figure 2 , for the modified soybean protein suspension treated with combined preheating and ultrasonic treatment with different cycles, the storage modulus value decreased slightly with the increase of the treatment cycle before reheating treatment. like image 3 , the storage modulus value of the control sample after heat treatment was the highest. like Figure 4 , 10% modified soybean protein suspension in 0.1 ~ 10s -1 Viscosity at shear rate. In suspensions before reheating, increasing the cycle of preheating and ultrasonic treatment ...

Embodiment 3

[0045] Calculation of the fluidity index of heat-stable soybean protein obtained by combining preheating and ultrasound: prepare soybean protein suspension with a concentration of 10%, and process it through 1 cycle, 2 cycles, 4 cycles, and 6 cycles respectively Calculate the flow performance index at 100°C before and after 30 minutes of preheating; prepare soybean protein suspensions with a concentration of 1%, 2%, 4%, and 6%, and calculate them at 100 after 6 preheating ultrasonic cycles. °C, flow performance index before and after 30 min warm-up. As in Table 1:

[0046]Table 1 After (100°C, 30 minutes) reheating treatment, the flowability index of 10% concentration modified soybean protein

[0047]

[0048]

[0049] When the value of n is close to 1, the suspension can be classified as Newtonian fluid, and the suspension with higher flow performance index has better fluidity. The n value of soybean protein in the control group after heat treatment was the lowest, in...

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Abstract

The invention discloses a method for improving thermal stability of soybean protein by combining preheating and ultrasonic treatment. The method comprises the following specific steps of: taking soybean protein powder, dispersing the soybean protein powder in deionized water, and stirring at room temperature to ensure that the soybean protein powder is completely hydrated to obtain a first soybean protein dispersion liquid, wherein the mass concentration range of the first soybean protein dispersion liquid is 1-6%; preheating the first soybean protein dispersion liquid, and then immediately cooling to obtain a second soybean protein dispersion liquid; treating the second soybean protein dispersion liquid under ultrasonic waves to obtain a third soybean protein dispersion liquid; and repeatedly preheating, cooling and ultrasonically treating the third soybean protein dispersion liquid, repeating once as one cycle, and drying after at least six cycles to obtain a modified soybean protein dispersion liquid to obtain modified soybean protein powder. The thermal-stability soybean protein prepared by the method disclosed by the invention can be widely applied to protein-containing beverages, and the stability of related products in a hot processing process is improved while the protein content is increased.

Description

technical field [0001] The invention relates to the field of vegetable protein processing, in particular to a method for improving the thermal stability of soybean protein by combining preheating and ultrasonic waves. Background technique [0002] Soybean protein contains all essential amino acids for human beings, and its amino acid composition meets the recommended value of FAO. High-protein foods, especially high-protein beverages, are gradually being valued, and their prominent functions include: controlling obesity, promoting the absorption of protein nutrition for patients and the elderly, etc. However, the processing of beverage products usually involves heat treatment and sterilization procedures. Soy protein is easily denatured by heat and aggregates, resulting in precipitation or gelation of the system. Therefore, in protein beverage systems, especially in high protein concentration beverage systems, the thermal stability of soybean protein is the key reason that ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16
CPCA23J3/16
Inventor 吴超那晓康王佳美郑小涵舒江辉徐献兵杜明钟利敏
Owner DALIAN POLYTECHNIC UNIVERSITY
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