Method for improving emulsifying property of vegetable protein by using soapbark extract

A soap bark extract and plant protein technology, which is applied in plant protein processing, skin care preparations, cosmetics, etc., can solve the problems of grafted products such as poor emulsification properties, high price, and few sources of enzymes, and achieve nutritional protection Value, Enhanced Effect, Flexible Effect

Pending Publication Date: 2022-04-15
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Glycosylation and enzymatic methods have become more common modification methods, but the sources of enzymes are less, the types are

Method used

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  • Method for improving emulsifying property of vegetable protein by using soapbark extract
  • Method for improving emulsifying property of vegetable protein by using soapbark extract
  • Method for improving emulsifying property of vegetable protein by using soapbark extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for improving vegetable protein emulsifying performance by using soap bark extract, comprising the following steps:

[0027] S1. Soybean protein and natural quilla bark extract are dissolved in the phosphate buffer solution that pH is 7.0, and the mass concentration of soybean protein and quilla bark extract in the buffer solution is respectively 1wt% and 0.05wt%, at room temperature Stir at low temperature for 2 hours, place at 4°C to react overnight, and fully hydrate to obtain a mixed solution of soybean protein and Quillaja bark extract;

[0028] S2. Freeze-drying the mixed solution of soybean protein and quillaja bark extract to obtain a complex of soybean protein-japonica bark extract.

Embodiment 2

[0030] A method for improving vegetable protein emulsifying performance by using soap bark extract, comprising the following steps:

[0031] S1. Soybean protein and natural quilla bark extract are dissolved in the phosphate buffer solution of 7.0 with pH, ​​the mass concentration of soybean protein and quilla bark extract in the buffer solution is respectively 1wt% and 0.09wt%, at room temperature Stir at low temperature for 2 hours, place at 4°C to react overnight, and fully hydrate to obtain a mixed solution of soybean protein and Quillaja bark extract;

[0032] S2. Freeze-drying the mixed solution of soybean protein and quillaja bark extract to obtain a complex of soybean protein-japonica bark extract.

Embodiment 3

[0034] A method for improving vegetable protein emulsifying performance by using soap bark extract, comprising the following steps:

[0035] S1. Soybean protein and natural quilla bark extract are dissolved in the phosphate buffered saline solution of 7.0, the mass concentration of soybean protein and quilla bark extract in the buffer solution is respectively 1wt% and 0.13wt%, at room temperature Stir at low temperature for 2 hours, place at 4°C to react overnight, and fully hydrate to obtain a mixed solution of soybean protein and Quillaja bark extract;

[0036] S2. Freeze-drying the mixed solution of soybean protein and quillaja bark extract to obtain a complex of soybean protein-japonica bark extract.

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Abstract

The invention provides a method for improving the emulsifying property of vegetable protein by using a soapberry bark extract, which comprises the following steps: S1, mixing and hydrating vegetable protein and a natural soapberry bark extract by using water or a buffer solution and alcohol according to a proper proportion to obtain a mixed solution of the vegetable protein and the soapberry bark extract; and S2, drying the mixed solution of the vegetable protein and the soapberry bark extract to obtain the compound of the vegetable protein and the soapberry bark extract. The protein emulsifying property can be remarkably improved only by adding a small amount of natural soapberry bark extract without complex protein modification, the process operation is simple and convenient, no reagent exists, pure plant base is achieved, and industrial continuous production is easy to achieve.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for improving the emulsifying performance of vegetable protein by using soap bark extract. Background technique [0002] At present, people's requirements for quality of life are gradually improving, and people are pursuing green, natural and healthy food. Safe and non-toxic natural food additives have gradually become the focus of research. Protein has good emulsifying properties, and plant seed protein has a wide range of sources, low cost, a complete range of amino acids and rich nutrition, so plant protein is an important resource for the development of natural emulsifiers. At present, many vegetable proteins have been proved to have potential as emulsifiers, such as pea, lentil, soybean and corn germ protein. Soy protein isolate and modified soy protein isolate are currently the most researched vegetable protein emulsifiers. Soy protein is made from defatt...

Claims

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Application Information

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IPC IPC(8): A23L33/185A23L33/105A23L29/10A23J3/14A23J3/16A23J3/18A61K8/64A61K8/9789A61Q19/00A61Q19/08
Inventor 陈小威尹文俊马传国
Owner HENAN UNIVERSITY OF TECHNOLOGY
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