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Preparation method for high-gel stable isolated soy protein

A soybean protein isolate and stability technology, which is applied in the modification and processing of soybean protein isolate and the preparation of soybean protein isolate with high gel stability, can solve the problems of economic loss of enterprises, product quality reduction, poor gel stability, etc. Achieve the effects of improving product quality, enhancing the degree of reaction, and being easy to operate

Active Publication Date: 2012-05-02
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem solved by the present invention is to solve the problem that the gel-type soybean protein isolate produced by the current soybean protein production enterprises has poor gel stability during storage and transportation, especially ocean transportation, and the quality of the final product is significantly reduced, which brings huge economic losses to the enterprise, etc. Industry common problems

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  • Preparation method for high-gel stable isolated soy protein
  • Preparation method for high-gel stable isolated soy protein
  • Preparation method for high-gel stable isolated soy protein

Examples

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Effect test

Embodiment 1

[0033] A preparation method of high gel stability soybean protein isolate, which comprises the following steps:

[0034] (1) After the neutralization process of the common soybean protein isolate conventional production process in the production workshop, take the soybean protein isolate curd with a dry matter content of 16%, add 35-45°C water to dissolve and prepare a protein solution with a mass percentage concentration of 6%. ; Take the polysaccharide and dissolve it in water at 35-45°C to obtain a polysaccharide solution with a concentration of 30% by mass;

[0035] (2) Mix the protein solution and the polysaccharide solution uniformly to obtain a mixed solution, and the ratio of the protein solution to the polysaccharide solution by weight is 3000:3; the resulting mixed solution is spray-dried to obtain a mixed powder, Spray drying adopts centrifugal spraying, the inlet temperature is 160°C, the outlet temperature is 72°C, the air pressure of the compressor is 0.5MPa, and...

Embodiment 2

[0040] A preparation method of high gel stability soybean protein isolate, which comprises the following steps:

[0041] (1) After the neutralization process of the common soybean protein isolate conventional production process in the production workshop, take the soybean protein isolate curd with a dry matter content of 18%, add 35-45°C water to dissolve and prepare a protein solution with a mass percentage concentration of 7%. ; Take the polysaccharide and dissolve it in water at 35-45°C to obtain a polysaccharide solution with a concentration of 30% by mass;

[0042] (2) Mixing the protein solution and the polysaccharide solution uniformly to obtain a mixed solution, and the ratio of the protein solution to the polysaccharide solution by weight is 2000:3; the resulting mixed solution is spray-dried to obtain a mixed powder, Spray drying adopts centrifugal spraying, the inlet temperature is 170°C, the outlet temperature is 73°C, the air pressure of the compressor is 0.5MPa, ...

Embodiment 3

[0047] A preparation method of high gel stability soybean protein isolate, which comprises the following steps:

[0048] (1) After the neutralization process of the common soybean protein isolate conventional production process in the production workshop, take the soybean protein isolate curd with a dry matter content of 20%, add 35-45°C water to dissolve and prepare a protein solution with a mass percentage concentration of 9%. ; Take the polysaccharide and dissolve it in water at 35-45°C to obtain a polysaccharide solution with a concentration of 30% by mass;

[0049] (2) mixing the protein solution and the polysaccharide solution uniformly to obtain a mixed solution, and the ratio of the protein solution and the polysaccharide solution by weight is 1000:3; the resulting mixed solution is spray-dried to obtain a mixed powder, Spray drying adopts centrifugal spraying, the inlet temperature is 180°C, the outlet temperature is 75°C, the air pressure of the compressor is 0.5MPa,...

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Abstract

The invention discloses a preparation method for high-gel stable isolated soy protein, and relates to a modified processing technology for isolated soy protein. Industry common problems that gel-type isolated soy protein produced by present soy protein production enterprises has low gel stability in storage and transportation, particularly ocean transportation, the quality of final products is remarkably reduced, great economic loss is brought to the enterprises and the like are solved. In the preparation method, specific reaction conditions are adopted, particularly a unique step-type covalent modification reaction is utilized, namely the high-gel stable isolated soy protein is prepared by reacting at a high temperature and high humidity first and then reacting at a low temperature and low humidity. Compared with the common isolated soy protein under the same condition of the storage period of 6 months, the high-gel stable isolated soy protein prepared by the preparation method has the advantages that: the gel performance is only reduced by 17 to 20 percent, and the gel stability is improved by 31 to 35 percent. The invention has the advantages that: the preparation process is simple, easy to operate, short in period, and suitable for industrial production; complex equipment is not required; and the product performance obviously improved.

Description

technical field [0001] The invention provides a preparation method of soybean protein isolate with high gel stability, relates to a modification processing technology of soybean protein isolate, and belongs to the technical field of food chemical processing. Background technique [0002] Soy protein isolate (SPI) not only has rich nutritional value, but also has many important functional properties as a food additive, and among all the functional properties, the gel performance is the most widely used in the food industry. , It is also one of the very important properties. It can not only be used to form a solid viscoelastic gel, but also thicken, improve water absorption and particle bonding, and improve the stability of emulsion foam. However, the gel stability of soybean protein isolate is poor during storage and transportation, especially in ocean transportation, which brings huge losses to enterprises in the competition of domestic and foreign products. [0003] At pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16
Inventor 迟玉杰张华江迟媛赵英胥伟
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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