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Soybean protein composition with high foamability and foaming stability and preparation method thereof

A soybean protein and composition technology, applied in biochemical equipment and methods, protein composition of vegetable seeds, beer fermentation method, etc., can solve the problems of protein utilization limitation, tediousness, safety hazards, etc.

Pending Publication Date: 2021-07-02
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This compounding and chemical modification method of introducing foreign substances or groups has the advantages of simplicity and low cost, but when the protein is applied to a specific food system, these foreign substances may have uncertainties with other ingredients in the food system. reactions, and even have certain safety hazards; purely physical means may have problems such as low degree of modification and insufficient performance improvement
[0005] At present, the most research is to use enzymatic hydrolysis to improve the foaming performance of protein, but only relying on enzymatic hydrolysis to reduce the molecular weight of soybean protein and improve its foaming performance may not be enough. Some small molecular peptides will be produced in the process, and the bubble stability There may be some reduction
CN102940125B uses pulsed electric field-assisted enzymolysis, combined with ultrafiltration to screen protein fragments with a molecular weight of 10-20KDa, to complete the improvement of the foaming performance of soybean protein. The disadvantage is that the operation of using ultrafiltration to select a specific molecular weight range limits the production of foamable proteins. Rate
CN200810196568A and CN101361532A process composite protein or soybean protein with alkaline protease, and then remove small molecules by ultrafiltration, then use TG enzyme to cross-link polypeptide fragments, thereby improving protein foamability and foam interface film strength, and further improving foaming stability , the process requires screening of protein molecular weight by ultrafiltration, and the protein utilization rate is limited, which is relatively cumbersome
However, according to its reported molecular weight distribution, that is, the content of peptides with a molecular weight below 3000 is more than 45%, it can be speculated that its functionality, especially the foaming stability, will be reduced to a certain extent

Method used

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  • Soybean protein composition with high foamability and foaming stability and preparation method thereof
  • Soybean protein composition with high foamability and foaming stability and preparation method thereof
  • Soybean protein composition with high foamability and foaming stability and preparation method thereof

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preparation example Construction

[0052] Therefore, the present invention provides a method for preparing a soybean protein composition having high foaming properties and foaming stability. The method includes the steps of fermentation, hydration and enzymolysis.

[0053] Fermentation involves adding fermentation strains to a soybean meal suspension containing soybean meal and carbohydrates for fermentation. Carbohydrates can be various sugars known in the art, including monosaccharides or oligosaccharides. Examples of monosaccharides include five-carbon sugars such as ribose and deoxyribose, and six-carbon sugars such as glucose, fructose, and galactose; oligosaccharides include disaccharides, trisaccharides, and tetrasaccharides, etc., and maltose, sucrose, and lactose, etc. The soybean meal can be low-temperature soybean meal obtained by low-temperature deoiling and desolventization of soybeans. In some embodiments, the soybean meal has a protein content of 45-55 wt%, a fat content of 0-3 wt%, a dietary f...

Embodiment 1

[0085] Weigh 100g of soybean meal powder obtained by crushing and sieving (40 mesh), add 900g of water, stir evenly, add 15g of glucose therein, stir evenly, heat at 80°C for 15min for pasteurization. Then insert the mixed strains into the soybean meal suspension, the insertion ratio is 0.5‰ of the weight of the soybean meal powder, and the mixed strains include Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus lactis in a ratio of 10:10:10:2:2. Mycobacterium, Bacillus coagulans and Lactobacillus rhamnosus were fermented at a constant temperature of 40°C. Changes in pH during the detection process. When the pH dropped to 4.7, pasteurization was performed under the same conditions again to terminate the fermentation. Then the soybean meal fermentation liquid was centrifuged under the condition of 3000g for 10min, and the precipitate was taken, and 2 times of water (weight ratio) was added to the precipitate, and the suspension was adjusted to pH 7.3 with 2M...

Embodiment 2

[0087] Weigh 100g of soybean meal powder obtained by crushing and sieving (40 mesh), add 900g of water, stir evenly, add 15g of glucose therein, stir evenly, heat at 80°C for 15min for pasteurization. Then insert the mixed strains into the soybean meal suspension, the insertion ratio is 0.5‰ of the weight of the soybean meal powder, and the mixed strains include Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus lactis in a ratio of 10:10:10:2:2. Mycobacterium, Bacillus coagulans and Lactobacillus rhamnosus were fermented at a constant temperature of 40°C. Changes in pH during the detection process. When the pH drops to 4.0, pasteurize again under the same conditions to terminate the fermentation. Then the soybean meal fermentation liquid was centrifuged under the condition of 3000g for 10min, and the precipitate was taken, and then 3 times (weight ratio) of water was added to the precipitate, and the suspension was adjusted to pH 7.7 with 2M NaOH, and stir...

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Abstract

The invention relates to a soy protein composition with high foamability and foaming stability and a preparation method thereof. The soybean protein content of the soybean protein composition is larger than or equal to 65 wt%; in terms of the total amount of soybean protein in the composition, the content of protein with a molecular weight of 50 kDa or above is 50 wt% or above, and the content of protein with a molecular weight of 10 kDa or below is 30 wt% or below; and the protein surface hydrophobicity of the soybean protein composition is larger than or equal to 1200. The soy protein composition of the invention has foamability and foaming stability similar to or even better than foamability and foaming stability of egg protein.

Description

technical field [0001] The invention relates to a soybean protein composition with high foamability and foam stability and a preparation method thereof. Background technique [0002] Food foam usually refers to the dispersion system formed by the dispersion of gas in continuous liquid phase or semi-solid phase. In a stable foam system, each bubble is separated by an elastic thin-layer continuous phase, and the diameter of the bubble formed by the gas ranges from 1 μm to several centimeters. Typical food examples are ice cream, beer, whipped cream, etc. Generally, in the food field that requires foaming and air-holding performance, including baking and ice cream, animal proteins such as egg protein and casein are mainly used to exert the foaming and air-holding performance. In recent years, plant protein has become more and more favored by consumers due to its advantages such as wide sources, low price, and no cholesterol. Therefore, plant protein with good foaming, gas-hold...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23G9/38A23C13/12A23L29/00C12C11/11
CPCA23J1/148A23G9/38A23C13/12A23L29/045A23L29/035C12C11/11A23V2002/00A23V2400/113A23V2400/175A23V2400/169A23V2400/249A23V2400/531A23V2200/226A23V2250/5488
Inventor 殷宝茹张毓郑妍杨武林
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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