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Method for preparing soybean protein by using heat treatment of soybean dregs

A heat treatment, soybean protein technology, applied in the protein composition of vegetable seeds, protein food processing, vegetable protein processing and other directions, to achieve the effect of improving functional properties and functional properties.

Inactive Publication Date: 2006-04-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Judging from the materials we have at present, there are no reports in this area at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take low-temperature defatted soybean meal, crush it, adjust the water content to 10.2%, put it into a screw-top test tube, seal it, heat it at 110°C for 30 minutes to inactivate the enzyme, and immediately cool it in an ice bath to room temperature. The activity of the lipoxygenase measured by the soybean meal was about 400 U / mg. The isolated protein is extracted from the soybean meal, the ratio of solid to liquid is 1:10g / ml, the temperature is 30°C, the pH is 7.0 for 60 minutes, the acid precipitation is pH 4.0, and the curd is adjusted to pH 7.0 and then freeze-dried to obtain the isolated protein. The nitrogen solubility index (NSI) of the protein isolate was determined to be 91%. Then measure the gel strength of the isolated protein, prepare a 12% protein solution with the isolated protein, heat it at 90°C for 15min, cool it in an ice bath to room temperature, and measure the gel strength with a physical property tester after aging the gel at 4°C for 24h. Glue st...

Embodiment 2

[0015] Take low-temperature defatted soybean meal, crush it and adjust the water content to 14%, put it into a screw-top test tube, seal it, heat it at 90°C for 1 min to inactivate the enzyme, and immediately cool it in an ice bath to room temperature. The activity of lipoxygenase measured by the soybean meal was about 350 U / mg. The protein isolate was extracted from the soybean meal, the ratio of solid to liquid was 1:20g / ml, the temperature was 60°C, the pH was 9.0 for 30 minutes, the acid precipitation was pH 5.0, and the curd was adjusted to pH 7.0 and then spray-dried to obtain the protein isolate. The nitrogen solubility index (NSI) of the protein isolate was determined to be 92%. Then measure the gel strength of the isolated protein, prepare a 12% protein solution with the isolated protein, heat it at 90°C for 15min, cool it in an ice bath to room temperature, and measure the gel strength with a physical property tester after aging the gel at 4°C for 24h. Glue strength...

Embodiment 3

[0017] Take low-temperature defatted soybean meal, spread a thin layer evenly on the steaming rack, adjust the saturated steam temperature of the constant temperature steam pot to 100°C, quickly place the steaming rack in the pot, seal the lid of the steam pot, take out the steaming rack after 10 seconds and cool to room temperature, After natural drying, the lipoxygenase activity was determined to be about 150U / mg. The isolated protein was extracted using the same method as in Example 1, and the NSI value of the isolated protein was determined to be 95%. The measured 12% gel strength (conditions are the same as in Example 1) was 315 g.

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Abstract

A soybean protein in the form of gel is prepared from the low-temp deoiled soybean dregs through heating for deactivating lipoxidase to obtain a suspension, regulating temp and pH value, alkali dissolving, acid deposition and separating gel from liquid.

Description

technical field [0001] The invention discloses a method for preparing soybean protein with soybean meal heat-treated, which belongs to the fields of agricultural product processing and enzyme biochemical inhibition. Background technique [0002] With the increasing demand and output of domestic soybean protein market, the improvement of the functional properties of soybean protein has become an urgent requirement of many domestic protein processing factories. Compared with some well-known large-scale soybean protein producers abroad, such as ADM, Fuji Oil, Central Soybean, etc., domestic products are still far behind in terms of protein variety and quality. This gap is particularly prominent in many small and medium-sized soybean protein production and processing enterprises with small production scale and weak product research and development capabilities. Carefully analyze the factors that affect the functional properties of soybean protein, mainly including: 1) soybean s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/16A23J3/34
Inventor 华欲飞王洪晶黄友如
Owner JIANGNAN UNIV
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