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Method for preparing soybean protein powder through glycosylation modification

A soybean protein powder and glycosylation technology, which is applied in vegetable protein processing, sugar-containing food ingredients, oligosaccharide-containing food ingredients and other directions, can solve the problems of protein molecular variability and system instability, and achieve high emulsification, The effect of improving acid resistance and saving resources

Pending Publication Date: 2022-03-11
HENAN UNIVERSITY OF TECHNOLOGY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the complex emulsifier prepared by physical mixing is greatly affected by the processing environment such as pH, ionic strength, temperature, etc., and the protein molecules in it are easily denatured, which will lead to system instability.

Method used

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  • Method for preparing soybean protein powder through glycosylation modification

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation of embodiment 1-soybean protein-sugar compound

[0033] The soybean protein powder used in this example takes soybean protein isolate powder as an example. Glucose, lactose, galactooligosaccharides, and dextran are added to each group to prepare soybean protein-sugar complexes. The preparation steps and operating parameters of each group are as follows Show:

[0034] (1) Raw materials: soybean protein isolate powder, glucose

[0035]Add 6 g of commercially available soybean protein isolate powder to 300 mL of 0.05 mM, pH 10.0 borax buffer solution, stir slowly to prevent a large number of bubbles, then add 9 g of glucose, continue stirring for 20 min, and then place it in a constant temperature magnetic stirring water bath. React for 5 hours, and set the temperature at 70±2°C. After the reaction is complete, take it out and immediately place it in an ice-water bath to cool to room temperature, pour the glycosylated product cooled to room temperature in...

Embodiment 2

[0042] The performance detection of embodiment 2-soybean protein-sugar complex

[0043] This embodiment detects the performance of the soybean protein-glucose complex, soybean protein-lactose complex, soybean protein-galactooligosaccharide complex and soybean protein-glucan complex prepared in Example 1, and their Prepared with unmodified soybean protein and without adding borax buffer solution (replacing borax buffer solution with deionized water or pH 7.2 phosphate buffer solution, other steps are the same as (1)~(4) in Example 1 respectively) The performance of the soybean protein-sugar complex was compared.

[0044] The relevant performance testing steps are as follows: take an appropriate amount of the sample after the glycosylation reaction, configure it into a sample solution with a mass fraction of 0.5%, and measure its degree of grafting according to the OPA method; fully dissolve the sample after the glycosylation reaction in distilled water, and the protein The con...

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Abstract

The invention provides a method for preparing soybean protein powder through glycosylation modification, which comprises the following steps: adding a borax buffer solution into soybean protein powder, uniformly stirring and preventing generation of a large number of bubbles to prepare a protein solution; adding sugar into the protein solution according to a predetermined protein-sugar mass ratio, fully stirring, and carrying out glycosylation reaction at 60-80 DEG C for 1-4 hours to obtain a glycosylation product after the reaction is finished; and cooling the glycosylation product to room temperature, purifying, and freeze-drying to obtain the soybean protein-sugar compound. The prepared soybean protein-sugar compound has excellent acid resistance and high emulsifying property, the preparation method adopts a conventional damp-heat method, the process is relatively simple, no chemical reagent is added, the preparation method is green and pollution-free, and the preparation method can be used as a novel preparation process of a soybean protein product with acid resistance and high emulsifying property.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing soybean protein powder through glycosylation modification, so as to obtain soybean protein powder with acid resistance and high emulsification properties. Background technique [0002] Soybean protein is rich in sources, low in price, has good emulsification, foaming, gelling and other functional properties, and has a high content of lysine, does not contain cholesterol, and its amino acid pattern is closer to the amino acid pattern of human protein. High nutritional value, it is widely used in the food industry as an important raw material. As an important functional property of protein, emulsifying properties play an important role in the texture, flavor, shelf life and nutritional quality of products. For example, in dairy products, sauce products, and acidic beverages, the emulsifying properties of proteins determine the quality of products. At...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23L29/10
CPCA23J3/16A23L29/10A23V2002/00A23V2200/222A23V2250/28A23V2250/61A23V2250/612A23V2250/5042
Inventor 布冠好赵晨宇辛颖任孟珂段晓杰杨趁仙王孟丽于珍遆光慧邢玉飞
Owner HENAN UNIVERSITY OF TECHNOLOGY
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