Unlock instant, AI-driven research and patent intelligence for your innovation.

Commercial soybean protein isolate and method for improving emulsibility and foamability of commercial soybean protein isolate

A soybean protein isolate and emulsification technology, which is applied in the field of commercial soybean protein isolate and the improvement of its emulsification and foaming properties, can solve the problems of poor emulsification and other functional properties, poor taste, and increased viscosity, and save raw materials. , Short processing time, improved functionality

Pending Publication Date: 2022-07-22
SOUTH CHINA UNIV OF TECH
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after high-temperature treatment, aggregates up to hundreds of microns are formed, and the functional properties such as emulsification are relatively deteriorated. Products prepared using this type of protein are prone to precipitation, viscosity increase, and even gelation during processing and storage. , leading to strong graininess and poor taste of the product

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Commercial soybean protein isolate and method for improving emulsibility and foamability of commercial soybean protein isolate
  • Commercial soybean protein isolate and method for improving emulsibility and foamability of commercial soybean protein isolate
  • Commercial soybean protein isolate and method for improving emulsibility and foamability of commercial soybean protein isolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Example 1: Investigation of Soy Protein Suspensions of Different Mass Fractions

[0053] Soy protein isolates with mass fractions of 5, 8, and 10 wt % were dispersed in deionized water, stirred at room temperature to be fully dissolved, and then placed in a 4°C refrigerator overnight for hydration. After that, the pH value of the material was adjusted to 7.0, and the feed liquid was placed in a hydrodynamic cavitation reactor, treated by hydrodynamic cavitation at 40°C for 15 min, and then cooled to room temperature naturally to obtain a soybean protein isolate protein cavitation material.

[0054] Table 1: Effects of different mass fractions of soybean protein suspensions on emulsifying and foaming properties

[0055]

[0056] The material properties of soybean suspensions with different mass fractions after the same cavitation treatment time: foaming (FA), foaming stability (FS), emulsifying ability (EAI) and emulsifying stability (ESI) are summarized in Table 1 m...

Embodiment 2

[0057] Example 2: Investigation of soybean protein suspensions with different cavitation treatment times

[0058] Soy protein isolate with a mass fraction of 10 wt% was dispersed in deionized water, stirred at room temperature to make it fully dissolved, and then placed in a 4°C refrigerator overnight for hydration. After that, the feed liquid was placed in a hydrodynamic cavitation reactor, treated by hydrodynamic cavitation at 40°C for 5, 10, 15, 20, and 30 minutes, and then cooled to room temperature naturally to obtain a soybean protein isolate cavitation material.

[0059] Table 2: Effects of Soy Protein Suspensions with Different Cavitation Treatment Time on Emulsification and Foaming

[0060]

[0061] With the increase of cavitation treatment time, the FA, FS, EAI and ESI of the material first increased and then decreased, and the optimal treatment time was 15min. Due to the high shear, high pressure pulse and molecular collision formed at the moment of cavitation b...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
emulsifyingaaaaaaaaaa
quality scoreaaaaaaaaaa
Login to View More

Abstract

The invention discloses commercial soybean protein isolate and a method for improving emulsibility and foamability of the commercial soybean protein isolate. The method comprises the following steps: adding water into commercial soybean protein isolate to prepare 5-10wt% of soybean protein isolate dispersion liquid, adjusting the pH value to 7.0, and then putting the soybean protein isolate dispersion liquid into a hydrodynamic cavitation reactor to carry out hydrodynamic cavitation treatment for different time of 0-30 minutes to obtain a soybean protein isolate cavitation material; results show that the soy isolate protein obtained in cavitation under the conditions that the temperature is 40 DEG C, the treatment time is 15 minutes, a 14 ''rotor with four rows of holes is adopted, the motor power is 50 Hz and the flow rate reaches 2 L / h has the best emulsibility and foaming performance, the emulsibility is 68.77 m < 2 > / g, the emulsifying stability is 84.11 minutes, the foaming power is 70.35%, and the foaming stability is 44.44%. The method is simple, and the prepared soybean protein isolate is high in emulsibility and foamability and can be widely applied to soybean protein processing.

Description

technical field [0001] The invention relates to the field of soybean protein processing, in particular to a commercial soybean protein isolate and a method for improving its emulsification and foaming properties. Background technique [0002] Soy protein isolate is widely used in food formulations due to its excellent functional properties, high nutritional value and low cost. According to its sedimentation coefficient (S), the main products of soybean protein after low-temperature high-speed centrifugation are β-conglycinin (7S) and globulin (11S), and the total amount of the two accounts for about 70% of the total soybean protein. %above. [0003] Among them, 7S is a trimer formed by the combination of three subunits through hydrophobic bonds and hydrogen bonds; 11S is composed of 6 subunits and contains more disulfide bonds and sulfhydryl groups. Therefore, different processing treatments lead to different degrees of aggregation of soy protein, and its functionalities s...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16B01F23/41B01J19/00B01J19/18
CPCA23J3/16B01J19/0053B01J19/18
Inventor 杨晓泉庞宇轩王高尚
Owner SOUTH CHINA UNIV OF TECH