Method for preparing soybean protein polysaccharide compound based on ultrasonic treatment

Abstract

The invention discloses a method for preparing a soybean protein polysaccharide compound based on ultrasonic treatment, and belongs to the technical field of food processing and manufacturing. In order to effectively improve the gelling capacity of soybean protein, the invention provides a method for preparing a soybean protein polysaccharide compound based on ultrasonic treatment, the soybean protein is subjected to enzymolysis through ultrasonic treatment, meanwhile, polysaccharide and salt ions are added in an auxiliary mode, and a theoretical basis is laid for actual production and industrial application of the soybean protein polysaccharide compound prepared through an aqueous enzymatic method. The main process comprises the following steps: (1) carrying out extrusion puffing treatment and enzymolysis; (2) spray drying; (3) dissolving and adding salt; (4) performing ultrasonic treatment and adding polysaccharide; and (5) heating, cooling and molding. According to the production process disclosed by the invention, protein extraction by an aqueous enzymatic method is combined with polysaccharide ultrasonic treatment, so that the produced soybean protein polysaccharide compound has high gel performance, and better economic benefits can be created for soybean gel products and processing industries thereof.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and manufacturing, and particularly relates to a method for preparing a soybean protein polysaccharide complex based on ultrasonic treatment. Background Art

[0002] The combination of protein molecules with macromolecular polysaccharides and salt ions can strengthen intermolecular interactions, including hydrogen bonds, disulfide bonds, hydrophobic interactions, etc., and can enhance the strength of the gel. Proteins and polysaccharides belong to different categories of biopolymers, showing great differences in chemical structure, physical properties and functions. Therefore, a wider range of phase behaviors can be produced in the mixture of proteins and polysaccharides; the aqueous enzyme method is an emerging plant oil and protein extraction technology, which has the characteristics of mild production conditions, simple process, and high oil extraction rate, which meets the requirements of green and sustainable development. The aqueous enzyme method adopts relatively mild extraction conditions, and proteins are also produced as by-products with high-quality functional characteristics, without toxins, which greatly increases the utilization rate of proteins. At the same time, the production links are reduced, and the production costs are also saved. The products of the aqueous enzyme method are of high quality and meet people's living needs. Therefore, it has attracted the attention of more and more researchers.

[0003] There are many ways to modify soy protein, such as preheating, ultrasonic treatment, pH shift treatment, TG enzyme cross-linking, adding salt ions, etc. Among them, ultrasonic treatment mainly improves the gel properties of protein by regulating the protein aggregation behavior through the physical and chemical effects caused by the cavitation effect. This modification method has mild conditions, consumes less energy, is simple and quick to operate, and is an ideal way to modify protein. In recent years, many studies have shown that ultrasonic treatment of soy protein and polysaccharide combined with soy protein can improve the gel properties of fermented soy protein products.

[0004] Considering that soy protein products, which are widely favored by the food and health care products industries due to their high nutritional value, have poor gel properties, the present invention uses ultrasonic treatment to enzymatically hydrolyze soy protein, and at the same time assists in adding polysaccharides and salt ions, thereby giving soy protein significant gel properties. This opens up a better prospect for the use of soy protein as a food ingredient and functional food formulation, and is also of great significance for improving the economic benefits of the water-enzymatic method. Summary of the invention

[0005] The purpose of the present invention is to solve the above-mentioned technical problems and overcome the shortcomings of the prior art. The present invention provides a method for preparing a soybean protein polysaccharide complex based on ultrasonic treatment. The soybean protein is enzymatically hydrolyzed by ultrasonic treatment, and polysaccharides and salt ions are added at the same time, thereby laying a theoretical basis for the actual production and industrial application of the preparation of strong gelling soybean protein.

[0006] The preparation method of the present invention is as follows:

[0007] (1) cleaning and flaking soybeans, and then performing extrusion puffing pretreatment to obtain puffed materials, and mixing the puffed materials with water to obtain a mixed solution; adjusting the water bath temperature of the mixed solution to 55-65° C., adjusting the pH, and adding alkaline protease for enzymolysis, and performing enzymolysis for 120-150 minutes to obtain an enzymolysis solution;

[0008] (2) After the enzymatic hydrolysate is inactivated, the free oil, emulsion, hydrolysate and residue are obtained by centrifugation, and the hydrolysate is collected and spray-dried to obtain aqueous enzymatic soybean protein;

[0009] (3) dissolving soy protein in deionized water, adding sodium chloride, heating the soy protein solution to 55° C. for 15 min to fully dissolve it, and cooling it to room temperature after dissolution, so that the final sodium chloride concentration in the soy protein solution is 0.2-0.5 mol / L;

[0010] (4) subjecting the final soybean protein solution of step (3) to ultrasonic treatment, dissolving chitosan, carrageenan and agarose in deionized water in proportion after ultrasonic treatment, stirring evenly, heating in a 60° C. water bath for 15 min, and then adding the mixture to the soybean protein solution after ultrasonic treatment to obtain a soybean protein polysaccharide mixed solution.

[0011] (5) The soybean protein polysaccharide mixture described in step (4) is heated to 100° C. for 3 minutes, and then rapidly cooled to 4° C. and allowed to stand for 6 to 8 hours to obtain a strong gelling soybean protein polysaccharide complex.

[0012] It is further defined that the pH value of step (1) is adjusted to 8-10, and the amount of alkaline protease added is 6-8‰ of the mass of the mixed solution;

[0013] It is further defined that the enzyme inactivation temperature in step (2) is 90-95°C, the centrifugation conditions are 2000 rpm, 4°C, 20 min, the spray drying inlet temperature is 175-180°C, and the outlet temperature is 80-85°C;

[0014] It is further defined that the mass fraction of soybean protein in the soybean protein solution in step (3) is 15% to 25%;

[0015] It is further defined that the ultrasonic treatment conditions in step (4) are 500-800W for 20-30min, and the final concentrations of chitosan, carrageenan, and agarose are 1.2%-1.7%, 0.6%-1.0%, and 1.5%-1.8%, respectively;

[0016] Beneficial effects: Compared with single soybean protein and its products, the soybean protein polysaccharide complex gel performance prepared by the present invention is significantly improved. The present invention adopts ultrasonic treatment to enzymatically hydrolyze soybean protein, and at the same time assists in adding polysaccharides and salt ions, which can create better economic benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 This is the process diagram of soybean protein polysaccharide complex. Specific embodiments

[0018] The soybeans used in the present invention were purchased from Jiamusi Beidahuang Group, and other auxiliary materials were purchased from laboratory cooperative merchants. The specific embodiments of the present invention are described in detail below.

[0019] Example 1.

[0020] A method for preparing a soybean protein polysaccharide complex based on ultrasonic treatment, characterized in that the preparation method is as follows:

[0021] (1) cleaning and flaking soybeans, and then performing extrusion puffing pretreatment to obtain puffed materials, and mixing the puffed materials with water to obtain a mixed solution; adjusting the water bath temperature of the mixed solution to 60° C., adjusting the pH to 8, adding alkaline protease for enzymatic hydrolysis, wherein the amount of alkaline protease added is 7‰ of the mass of the mixed solution, and performing enzymatic hydrolysis for 130 minutes to obtain an enzymatic hydrolyzate;

[0022] (2) inactivating the enzyme in the enzymatic hydrolysate at 90° C., centrifuging to obtain free oil, emulsion, hydrolysate and residue, centrifuging at 2000 rpm, 4° C., 20 min, collecting the hydrolysate, and spray drying the hydrolysate at an inlet temperature of 175° C. and an outlet temperature of 80° C., thereby obtaining aqueous enzymatic soybean protein;

[0023] (3) Dissolve the soy protein in deionized water to make the mass fraction of soy protein in the solution 20%. At the same time, add sodium chloride, heat the soy protein solution to 55°C for 15 minutes to fully dissolve it, and cool it to room temperature after dissolution to make the final sodium chloride concentration in the soy protein solution 0.3 mol / L;

[0024] (4) subjecting the final soybean protein solution of step (3) to ultrasonic treatment at 600 W for 25 min. After the ultrasonic treatment, dissolving chitosan, carrageenan and agarose in deionized water in proportion to make the final concentrations of chitosan, carrageenan and agarose 1.2%, 1.0% and 1.5%, respectively. Stirring evenly, heating in a water bath at 60° C. for 15 min, and then adding the mixture to the soybean protein solution after the ultrasonic treatment to obtain a soybean protein polysaccharide mixed solution.

[0025] (5) The soybean protein polysaccharide mixture described in step (4) is heated to 100° C. for 3 min, and then rapidly cooled to 4° C. and allowed to stand for 7 h to obtain a strong gelling soybean protein polysaccharide complex.

[0026] Example 2.

[0027] A method for preparing a soybean protein polysaccharide complex based on ultrasonic treatment, characterized in that the preparation method is as follows:

[0028] (1) cleaning and flaking soybeans, and then performing extrusion puffing pretreatment to obtain puffed materials, and mixing the puffed materials with water to obtain a mixed solution; adjusting the water bath temperature of the mixed solution to 65° C., adjusting the pH to 9, adding alkaline protease for enzymolysis, wherein the amount of alkaline protease added is 8‰ of the mass of the mixed solution, and enzymolysis is performed for 150 minutes to obtain an enzymolysis solution;

[0029] (2) inactivating the enzyme in the enzymatic hydrolysate at 95° C., centrifuging to obtain free oil, emulsion, hydrolysate and residue, centrifuging at 2000 rpm, 4° C., 20 min, collecting the hydrolysate, and spray drying the hydrolysate at an inlet temperature of 180° C. and an outlet temperature of 85° C., thereby obtaining aqueous enzymatic soybean protein;

[0030] (3) Dissolve the soy protein in deionized water to make the mass fraction of soy protein in the solution 25%. At the same time, add sodium chloride, heat the soy protein solution to 55°C for 15 minutes to fully dissolve it, and cool it to room temperature after dissolution to make the final sodium chloride concentration in the soy protein solution 0.5 mol / L;

[0031] (4) subjecting the final soy protein solution of step (3) to ultrasonic treatment at 800W for 20min. After the ultrasonic treatment, dissolving chitosan, carrageenan and agarose in deionized water in proportion so that the final concentrations of chitosan, carrageenan and agarose are 1.7%, 0.6% and 1.8%, respectively. Stirring evenly, heating in a water bath at 60°C for 15min, and then adding the mixture to the soy protein solution after the ultrasonic treatment, a soy protein polysaccharide mixture is obtained.

[0032] (5) The soybean protein polysaccharide mixture described in step (4) is heated to 100° C. for 3 min, and then rapidly cooled to 4° C. and allowed to stand for 8 h to obtain a strong gelling soybean protein polysaccharide complex.

[0033] The following experiment was used to verify the experimental effect: Example 2 was used to verify the experimental effect:

[0034] 1. The indicators are determined as follows:

[0035] The obtained soybean protein polysaccharide complex was cooled to 4°C, and after standing for 8 hours, the soybean protein polysaccharide complex was taken out and its gel strength and water holding capacity were measured.

[0036] 2. Results Analysis

[0037] Table 1 Gel strength and water holding capacity test results

[0038]

[0039] As shown in Table 1, the enzymatic hydrolysis of soybean protein polysaccharide complex by ultrasonic treatment can significantly improve the gel strength and water holding capacity of soybean protein.

Claims

1. A method for preparing a soybean protein polysaccharide complex based on ultrasonic treatment, characterized in that: The preparation method is as follows: (1) cleaning and flaking soybeans, and then performing extrusion puffing pretreatment to obtain puffed materials, and mixing the puffed materials with water to obtain a mixed solution; adjusting the water bath temperature of the mixed solution to 55-65° C., adjusting the pH, and adding alkaline protease for enzymolysis, and performing enzymolysis for 120-150 minutes to obtain an enzymolysis solution; (2) After the enzymatic hydrolysate is inactivated, the free oil, emulsion, hydrolysate and residue are obtained by centrifugation, and the hydrolysate is collected and spray-dried to obtain aqueous enzymatic soybean protein; (3) dissolving soy protein in deionized water, adding sodium chloride, heating the soy protein solution to 55° C. for 15 min to fully dissolve it, and cooling it to room temperature after dissolution, so that the final sodium chloride concentration in the soy protein solution is 0.2-0.5 mol / L; (4) subjecting the final soybean protein solution of step (3) to ultrasonic treatment, dissolving chitosan, carrageenan and agarose in deionized water in proportion after ultrasonic treatment, stirring evenly, heating in a 60° C. water bath for 15 min, and then adding the mixture to the soybean protein solution after ultrasonic treatment to obtain a soybean protein polysaccharide mixed solution. (5) The soybean protein polysaccharide mixture described in step (4) is heated to 100° C. for 3 minutes, and then rapidly cooled to 4° C. and allowed to stand for 6 to 8 hours to obtain a strong gelling soybean protein polysaccharide complex.

2. The preparation method according to claim 1, characterized in that: In step (1), the pH value is adjusted to 8-10, and the amount of alkaline protease added is 6-8‰ of the mass of the mixed solution.

3. The preparation method according to claim 1, characterized in that: The enzyme inactivation temperature in step (2) is 90-95°C, the centrifugation conditions are 2000rpm, 4°C, 20min, the spray drying inlet temperature is 175-180°C, and the outlet temperature is 80-85°C.

4. The preparation method according to claim 1, characterized in that: The mass fraction of soybean protein in the soybean protein solution in step (3) is 15% to 25%.

5. The preparation method according to claim 1, characterized in that: The ultrasonic treatment conditions in step (4) are 500-800W for 20-30min, and the final concentrations of chitosan, carrageenan and agarose are 1.2%-1.7%, 0.6%-1.0% and 1.5%-1.8%, respectively.

Images