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Method for preparing fiberized soybean protein gel under acidic condition

A technology of soybean protein gel and acidic conditions, applied in the field of preparing fibrillated soybean protein gel, can solve the problems of high energy consumption and high equipment maintenance cost, and achieve the effect of simple equipment

Pending Publication Date: 2021-07-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It needs to be carried out under the conditions of high temperature and high pressure, thus resulting in high energy consumption and high equipment maintenance costs

Method used

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  • Method for preparing fiberized soybean protein gel under acidic condition
  • Method for preparing fiberized soybean protein gel under acidic condition
  • Method for preparing fiberized soybean protein gel under acidic condition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The influence of embodiment 1pH and temperature on soybean protein hydrolysis

[0028] (1) Preparation of aqueous soybean extract: 320 g of soybeans were washed, added with 3000 mL of deionized water, and soaked at 4° C. for 18 h at low temperature. Take out and wash the beans, add deionized water to a total weight of 3200g, grind for 2 minutes, and filter to obtain soybean water extract and bean dregs;

[0029] (2) Preparation of soybean protein liquid: take the soybean water extract prepared in step (1) and centrifuge at 8000 rpm for 10 min, filter the upper layer of grease with gauze to obtain soybean protein liquid;

[0030] (3) Preparation of the gel: Divide the protein solution into 9 parts, of which 4 parts were adjusted to pH 2.5 with phosphoric acid, 4 parts were adjusted to pH 3.0 with phosphoric acid, and the other 1 part was used as a control;

[0031] The protein solutions with two pHs were divided into 4 parts and put into the enzymolyzer, and heated at c...

Embodiment 2

[0034] The protein content determination of embodiment 2 soybean protein liquid

[0035] (1) Preparation of aqueous soybean extract: 160 g of soybeans were washed, added with 1600 mL of deionized water, and soaked at 4° C. for 18 h at low temperature. Take out and wash the beans, add deionized water to a total weight of 1600g, grind for 2 minutes, and filter to obtain soybean water extract and bean dregs;

[0036] (2) Preparation of soybean protein liquid: the aqueous soybean extract prepared in step (1) was centrifuged at 8000 rpm for 10 min, and the upper layer of oil was filtered with gauze to obtain soybean protein liquid.

[0037] The solid content of the protein solution obtained under this method was determined to be 5.643% by oven method. The protein content was determined to be 2.68% by Kjeldahl method.

Embodiment 3

[0038] The influence of embodiment 3 supernatant content on gel

[0039] (1) Preparation of aqueous soybean extract: 160 g of soybeans were washed, added with 1600 mL of deionized water, and soaked at 4° C. for 18 h at low temperature. Take out and wash the beans, add deionized water to a total weight of 1600g, grind for 2 minutes, and filter to obtain soybean water extract and bean dregs;

[0040] (2) Preparation of soybean protein liquid: take the soybean water extract prepared in step (1) and centrifuge at 8000 rpm for 10 min, filter the upper layer of grease with gauze to obtain soybean protein liquid;

[0041] (3) Preparation of protein solution system: adjust the pH to 4.5 with phosphoric acid, centrifuge at 2000rpm for 10 minutes, and separate layers to obtain supernatant and precipitate; divide the precipitate and supernatant into two parts, and one part removes 70% of the total weight Supernatant, so that the protein concentration was 8.05%; one portion of the supern...

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Abstract

The invention discloses a method for preparing fiberized soybean protein gel under an acidic condition, which belongs to the technical field of processing of vegetable protein. The fiberized soybean protein gel is finally obtained through preparation of a soybean aqueous extract, preparation of soybean protein liquid, preparation of a protein solution system and heat treatment. The fiberized soybean protein gel is prepared by utilizing the principle of protein molecule hydrolysis, polymerization and crosslinking under the acidic condition, can be used as a base material of artificial vegetarian meat or a substitute of animal protein, can effectively make up for the defects in the aspect of animal protein resources in China, and has great significance in the aspects of environmental protection, greenness and health.

Description

technical field [0001] The invention relates to a method for preparing fibrous soybean protein gel under acidic conditions, belonging to the technical field of plant protein processing. Background technique [0002] Vegetable protein has a high resource utilization rate and is rich in sources, such as soybean protein, peanut protein, sunflower protein, sesame protein and walnut protein. The use of plant protein to develop the vegetarian meat industry and make it a substitute for animal protein can effectively make up for the shortage of animal protein resources in my country. Most importantly, it is extremely important for the earth environment and animal friendliness. [0003] The market for vegetarian meat products is vast, and the main consumers are vegetarians, or non-vegetarians who reduce meat consumption due to health, morality, environmental protection and other reasons. Vegetarian meat products not only satisfy consumers' pursuit of meaty texture, but also have th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/16A23J3/22
CPCA23J1/14A23J3/16A23J3/227
Inventor 陈业明王欣羽华欲飞孔祥珍张彩猛
Owner JIANGNAN UNIV
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