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Processing method of low-odor soybean protein isolate

A technology of soybean protein isolate and processing method, which is applied to the protein composition of vegetable seeds, protein food ingredients, food science, etc., can solve the problem of low efficiency of odor removal, and achieve the effect of simple operation

Pending Publication Date: 2021-11-02
苏陀科技深圳有限公司
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The off-flavor compounds in soybean protein isolate exist in two forms: free state and bound state. The blanching method mainly removes the off-flavor substances by high temperature, so the odor removal efficiency is not high

Method used

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  • Processing method of low-odor soybean protein isolate
  • Processing method of low-odor soybean protein isolate

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Experimental program
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Embodiment 1

[0047] Embodiment 1, a kind of processing method of soy protein isolate with low peculiar smell

[0048] (1) Alkaline extraction: Mix low-temperature defatted soybean meal and water at a ratio of 1:10, adjust the pH value of the mixture to 8.0 with food-grade sodium hydroxide, adjust the mixture to 55°C, and stir at 70rpm for 120 minutes to extract soy protein;

[0049] (2) Biological enzymatic hydrolysis: add flavor protease with 1.0% protein mass after 45 minutes of lye extraction Enzyme activity is 3×10 4 U / g, moderately hydrolyze soybean protein for 30 minutes;

[0050] (3) centrifugation: centrifuge the solution obtained in (2) to obtain the supernatant;

[0051] (4) Odor embedding: add 50 mM γ-cyclodextrin to the supernatant obtained by centrifugation in (3), and stir at 70 rpm at 55°C for 2 hours;

[0052] (5) Isoelectric point precipitation: use food-grade hydrochloric acid, adjust the pH of the protein mixture described in (4) to 4.5, and let it stand for 1 hour ...

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Abstract

The invention belongs to the technical field of food processing, and discloses a processing method of low-odor soybean protein isolate, which specifically comprises the following production steps: leaching with alkali liquor; performing biological enzymolysis; performing centrifugal separation; embedding peculiar smell; performing isoelectric precipitation; carrying out centrifugal separation; washing with water to remove impurities; redissolving protein; heating for enzyme deactivation; and drying. According to the method, on the basis of a traditional technology for preparing the soybean protein isolate through an alkali-dissolution and acid-precipitation technology, the biological restriction enzymolysis is combined with a peculiar smell embedding technology, volatile peculiar smell components combined in the protein can be effectively released and are embedded and removed, and the peculiar smell of the prepared soybean protein isolate is obviously reduced; and the method has good economic potential and application value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a processing method of isolated soybean protein, in particular to a processing method of isolated soybean protein with low peculiar smell. Background technique [0002] Soybean protein isolate is a high value-added product of soybean, which is mainly produced by low-temperature defatted soybean meal through alkali-dissolving and acid-precipitating technology. Despite the rich protein content (over 90%), soy protein isolates still contain a small amount of lipids (>1%). The polyunsaturated fatty acids in these lipids will inevitably be oxidized during storage and processing, and the aldehydes, ketones, alcohols and other substances (such as hexanal, 1-octen-3-ol, etc.) produced by them are soybean isolates. The main source of protein odor (beany smell, grassy smell, etc.). Consumers have different perceptions of the off-flavor of soy protein isolate, and these off-flavo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14
CPCA23J1/14A23J1/148
Inventor 张龙腾张伟彭诗淇
Owner 苏陀科技深圳有限公司
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