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Method for simultaneously separating soy protein and oil fat with inverse micelle abstraction technique

A simultaneous separation and soybean protein technology, applied in the field of separation of soybean protein and oil, can solve the problems of unstable product quality, large acid and alkali consumption, high cost, etc., to reduce production costs and fixed asset investment, and simplify the production process , to maintain the effect of biological activity

Active Publication Date: 2009-01-14
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many varieties of soybean raw materials in my country and mixed purchases, resulting in difficulties in production control, unstable product quality, high acid and alkali consumption, and high cost. The separated whey liquid is discharged with waste water and is not recovered. Among them, low-molecular protein is wasted, and soluble components not completely removed

Method used

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  • Method for simultaneously separating soy protein and oil fat with inverse micelle abstraction technique
  • Method for simultaneously separating soy protein and oil fat with inverse micelle abstraction technique

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Add 80g of pretreated full-fat soybean powder into 4L of 80g / L AOT reverse micelles solution, control the conditions, the buffer in the reverse micelles solution is NaNO 3 - Phosphate buffer, control condition W 0 9. NaNO 3 The concentration is 0.05mol / L, the pH is adjusted to 8.0, the extraction temperature is 45°C, and mechanically stirred at a speed of 180r / min for 2h. The pre-extraction rate of protein is 60.0%.

[0038] Add an equal volume of 1.0mol / L NaCl-phosphate buffer solution to adjust the pH value to 7.7, shake at a speed of 300r / min for 1.5h, centrifuge for 0.5h, and statically separate to obtain the upper layer of mixed oil and the lower layer of protein solution. The post-extraction rate of protein is 87.1%. The oil extraction rate is 90.0%.

[0039] Overall, the protein extraction rate was 52.3%, and the oil extraction rate was 90.0%. The foamability, emulsification and emulsification stability of soybean protein are better than those produced by al...

Embodiment 2

[0041] 0.3g of pretreated full-fat soybean flour was added to 20mL of reverse micellar solution with AOT concentration of 120g / L, the buffer in the reverse micellar solution was KCl-phosphate buffer, and the control condition was W 0 18. KCl concentration 0.05mol / L, adjust pH 7.5, extraction temperature 40°C, shake at 180r / min for 1h. The pre-extraction rate of protein is 64.6%.

[0042] Add an equal volume of 1.0mol / L KCl-phosphate buffer solution to adjust the pH value to 7.0, shake in the shaker at a speed of 250r / min or more for 2 hours, centrifuge for 15 minutes, and statically separate to obtain the upper layer of mixed oil and the lower layer of protein solution. The post-extraction rate of protein is 89.0%. The oil extraction rate is 86.0%. Overall, the protein extraction rate was 57.5%, and the oil extraction rate was 86.0%.

Embodiment 3

[0044] 15g of pretreated full-fat soybean flour was added to 1L of reverse micelles solution with AOT concentration of 80g / L, and 2.0% Alcalase alkaline protease was added at the same time, and the control condition was W 0 20, KCl concentration 0.10mol / L, adjust pH 7.0, extraction temperature 45°C, extraction 2h. The pre-extraction rate of protein was 73.8%.

[0045] Add an equal volume of 0.8mol / L KCl-phosphate buffer to adjust the pH value to 8.0, shake in the shaker at a speed of 250r / min or more for 1.5h, centrifuge for 20min, and statically separate to obtain the upper layer of mixed oil and the lower layer of protein solution. The post-extraction rate of protein is 82.8%. The oil extraction rate is 87.5%.

[0046] Overall, the protein extraction rate was 61.1%, and the oil extraction rate was 86.0%. Adding Alcalase alkaline protease for extraction, the degree of proteolysis is about 4%, and the extraction rate is improved.

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Abstract

Disclosed is a method for separating soybean protein and fat by the reversed micellar extraction, which comprises the following procedures: (1) reversed micellar solution is prepared; (2)a pretreated raw material of soybean is added into the reversed micellar solution to extract protein and fat; (3) electrolyte solution is added so that the protein is transferred into the aqueous phase from the reversed micellar solution to be separated, thereby realizing back extraction of the protein, and protein aqueous solution and mixed oil are obtained; (4) the obtained protein product and the fat product are processed. The method has the following main advantages: the fat and the protein are separated at the same time in the reversed micellar extraction system, so the production process is greatly simplified, and the production cost and the investment on the fixed assets are reduced; the method has the advantages of solvent extraction; in the process of extraction, the protein is surrounded by the water environment in the reversed micellar, and the environment is close to the environment in the cells with mild condition, so the protein is not denatured and can keep the biological activity of the protein, and the purity of the product is high; and no acid and alkali wastewater is discharged without pollution.

Description

technical field [0001] The invention relates to a separation technology of soybean protein and oil, in particular to a novel high-efficiency separation technology of soybean protein and oil—a method for simultaneously separating soybean protein and oil by using reverse micellar extraction technology. Background technique [0002] Soybean is one of the most widely cultivated crops in the world and is grown in large areas all over the world. According to statistics, in 2007, the world's soybean output was 221.59 million tons; my country's soybean output was about 14.4 million tons, the import volume was expected to be 33 million tons, and the total consumption was expected to be 47.06 million tons; with the rapid development of modern agriculture, the soybean The output is still increasing year by year. It is estimated that the world soybean output in 2008 will be 221.62 million tons. This provides a wealth of raw materials for the research and application of soybean protein a...

Claims

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Application Information

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IPC IPC(8): C07K1/14C11B1/10C12P21/06
Inventor 陈复生赵俊廷姜崇斌杨宏顺磨礼现史双枝张洁高亚辉张淑霞李润霞赵晓燕程小丽姚永志丁长河辛颖
Owner HENAN UNIVERSITY OF TECHNOLOGY
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