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Method of modifying protein foamability

A foaming and protein technology is applied in the field of improving the performance of soybean protein isolate, which can solve the problems of insignificant improvement of functional properties, single structure of soybean polypeptide, and improved foaming property of soybean protein isolate, and achieves good market prospects and Economic benefits, improved foaming, and low production costs

Inactive Publication Date: 2007-08-08
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the specificity of a single enzyme on the substrate, the structure of the soybean polypeptide obtained in this way is relatively simple, and the degree of improvement in functional properties is not outstanding. Increased by 14.16%

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0025] 1. Weigh 50g of soybean protein isolate, add 950mL of water, stir and disperse, prepare a slurry with a weight ratio of 5%, adjust the pH value to 6.5, and heat to 40±1°C in a water bath.

[0026] 2. Add 1% compound enzyme by weight of soybean protein isolate, wherein 28.4 mg of rice koji protease, 195.2 mg of trypsin, 276.5 mg of papain, and mix well.

[0027] 3. Enzymolyze at a constant temperature in a water bath at 40±1°C. During the enzymolysis process, add 0.1mol / L HCl and 0.1mol / L NaOH dropwise to adjust the pH to 6.5, and stir for 1 hour.

[0028] 4. After 1 hour of enzymatic hydrolysis, heat up to 90±1°C, inactivate the enzyme for 10 minutes, and terminate the reaction. The degree of hydrolysis of the product is 8.64%. Centrifuge in a high-speed centrifuge for 20 minutes at a speed of 4000r / min, and collect the supernatant . The precipitate was washed with 100 mL of water, centrifuged again, and the centrifugate was combined.

[0029] 5. The centrifuge was co...

example 2

[0032] 1. Weigh 80g of soybean protein isolate, add 920mL of water, stir and disperse, prepare a slurry with a weight ratio of 8%, adjust the pH value to 7.0, and heat to 45±1°C in a water bath.

[0033] 2. Add 2% compound enzyme by weight of soybean protein isolate, wherein 90.9 mg of rice koji protease, 624.5 mg of trypsin, and 884.6 mg of papain are mixed evenly.

[0034] 3. Enzymolyze at a constant temperature in a water bath at 45±1°C. During the enzymolysis process, add 0.1mol / L HCl and 0.1mol / L NaOH dropwise to adjust the pH to 7.0, and stir for 2 hours.

[0035] 4. After 2 hours of enzymatic hydrolysis, heat up to 90±1°C, inactivate the enzyme for 10 minutes, and terminate the reaction. The degree of hydrolysis of the product is 9.01%. Centrifuge in a high-speed centrifuge for 20 minutes at a speed of 4000r / min, and collect the supernatant . The precipitate was washed with 100 mL of water, centrifuged again, and the centrifugate was combined.

[0036] 5. The centrifu...

example 3

[0039] 1. Weigh 80g of soybean protein isolate, add 920mL of water, stir and disperse, prepare a slurry with a weight ratio of 8%, adjust the pH value to 6.5, and heat to 40±1°C in a water bath.

[0040] 2. According to the weight of soybean protein isolate, add 1% compound enzyme, wherein koji protease 45.4mg, papain 442.3mg, trypsin 313.2mg, mix well.

[0041] 3. Enzymolyze at a constant temperature in a water bath at 40±1°C. During the enzymolysis process, add 0.1mol / L HCl and 0.1mol / L NaOH dropwise to adjust the pH to 6.5, and stir for 1 hour.

[0042]4. After 1 hour of enzymatic hydrolysis, heat up to 90±1°C, inactivate the enzyme for 10 minutes, and terminate the reaction. The degree of hydrolysis of the product is 8.04%. Centrifuge in a high-speed centrifuge for 20 minutes at a speed of 4000r / min, and collect the supernatant . The precipitate was washed with 100 mL of water, centrifuged again, and the centrifugate was combined.

[0043] 5. The centrifuge was concentra...

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PUM

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Abstract

The invention relates to a method for improving the foaming ability of bean protein, which comprises that preparing the pulp when the volume ratio between the bean protein and the water is 5-10%, adjusting the pH value to 6.5-7.5, adjusting the temperature to 40-50Deg. C; preparing the composite enzyme formed by aspergillus prolease, parenzyme and arbuz at 5.68:39.03:55.29 ratio; adding 1-3% composite enzyme, mixing for 1-3h; eccentrically treating, concentrating and freezing to obtain the bean protein with high foaming ability. The invention can improve 83.3% of foaming ability and 19.3-29.3% then single enzyme function, while the protein hydrolysis degree is 7.64-9.01%. The inventive product has better taste and low cost.

Description

1. Technical field [0001] The invention relates to a protein processing method, in particular to a method for improving the performance of soybean protein isolate. 2. Background technology [0002] As a base material for food processing, soybean protein isolate has many functional properties, among which foamability is a more important functional property. Soy protein isolate itself has a certain foaming effect, but it is not significant enough to meet the needs of food processing. Relevant research reports pointed out that moderate enzymatic hydrolysis of soybean protein isolate can improve its foaming ability, and the foaming ability of soybean protein isolate can be improved after modification of soybean protein isolate with single enzymes such as papain and rice koji protease. However, since a single enzyme has a certain specificity on the substrate, the structure of the soybean polypeptide obtained in this way is relatively simple, and the degree of improvement in func...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/34
Inventor 徐红华刘欣李铁晶赵新淮于国萍
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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