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Preparation method of high-gelation soybean protein

A soybean protein and soybean protein isolate technology, which is applied in the field of soybean protein processing, can solve the problems of low modification degree, large enzyme dosage, and long enzymatic hydrolysis time, and achieve low production cost, low enzyme dosage, and short enzymatic hydrolysis time Effect

Inactive Publication Date: 2013-02-20
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few research reports on the improvement of soybean protein gelation by ultrasonic pretreatment combined with enzymatic modification. The existing soybean protein modification methods have problems such as low modification degree, large enzyme dosage, and long enzymatic hydrolysis time.

Method used

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  • Preparation method of high-gelation soybean protein
  • Preparation method of high-gelation soybean protein
  • Preparation method of high-gelation soybean protein

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preparation example Construction

[0024] A method for preparing high-gelling soybean protein, the method comprising the following steps:

[0025] (1) Soybean protein isolate was mixed with water to make a protein solution with a volume concentration of 5%, and the protein solution was ultrasonically pretreated;

[0026] (2) Adjust the pH and temperature of the protein solution pretreated by ultrasound in step (1) to perform enzyme cross-linking reaction, cool the cross-linked product to room temperature, adjust the pH to 7-7.5, and then concentrate and freeze After drying, high-gelling soybean protein is obtained.

[0027] The ultrasonic power of the step (1) is 200-600W, and the ultrasonic time is 10-50min.

[0028] The ultrasonic power of the step (1) is 500W, and the ultrasonic time is 30min.

[0029] The cross-linking reaction enzyme in the step (2) is transglutaminase.

[0030] The enzymatic crosslinking reaction time of the step (2) is 0.5-2.5h, the amount of enzyme added is 20-60 U / g of the weight of...

Embodiment 1

[0032] Embodiment 1: the screening experiment of ultrasonic pretreatment optimal parameter

[0033] 1 Materials and methods

[0034] 1.1 Materials and reagents

[0035] Isolated Soy Protein Hargaoke transglutaminase Danish novo company

[0036] 1.2 Main instruments and equipment

[0037] pHS-25 acidity meter Shanghai Weiye Instrument Factory electronic analytical balance Merlot-Toledo Instruments (Shanghai) Co., Ltd. centrifuge Beijing Medical Centrifuge Factory Precision electric mixer Ronghua Instrument Manufacturing Co., Ltd., Jintan City, Jiangsu Province Electric constant temperature water bath Yuyao Dongfang Electrical Instrument Factory F2102 plant sample pulverizer Tianjin Test Instrument Co., Ltd. Ultrasound Shanghai Boxun Industrial Co., Ltd. Medical Equipment Factory Constant temperature incubator Beijing Yongguangming Medical Instrument Factory

[0038] 1.3 Test method

[003...

Embodiment 2

[0049] Embodiment 2: the screening test of optimal parameter of enzyme cross-linking reaction

[0050] Based on the optimal process parameters of the ultrasonic pretreatment determined in Example 1, a single-factor enzyme cross-linking reaction test was carried out to determine the range of the enzyme cross-linking reaction process parameters. Taking the gel strength as the index, a response surface design experiment with 4 factors and 5 levels was carried out.

[0051] 1 Materials and methods

[0052] 1.1 Materials and reagents

[0053] Isolated Soy Protein Hargaoke transglutaminase Danish novo company

[0054] 1.2 Main instruments and equipment

[0055] pHS-25 acidity meter Shanghai Weiye Instrument Factory electronic analytical balance Merlot-Toledo Instruments (Shanghai) Co., Ltd. centrifuge Beijing Medical Centrifuge Factory Precision electric mixer Ronghua Instrument Manufacturing Co., Ltd., Jintan City, Jiangsu Pr...

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Abstract

The invention relates to a preparation method of a high-gelation soybean protein, and belongs to the technical field of soybean protein processing. The method comprises the following steps: (1) mixing soybean protein isolate and water to obtain a protein solution, and performing ultrasound preprocessing on the protein solution; and (2) adjusting the pH and temperature of the protein solution subjected to ultrasound preprocessing in the step (1), adding transglutaminase for cross linking reaction, cooling the product after cross linkage to room temperature, and then concentrating and freeze drying to obtain the high-gelation soybean protein. The method has the beneficial effects that the needed equipment is simple and safe to operate; the enzyme needed in production is small in amount, short in enzymolysis time, low in cost and environmentally-friendly; the obtained soybean protein is high in gel strength, and meanwhile the gel stability is good; and the application range of the soybean protein in foodstuff is expanded.

Description

technical field [0001] The invention belongs to the technical field of soybean protein processing, and in particular relates to a preparation method of high-gelling soybean protein. Background technique [0002] Gelatinity is one of the important functional properties of soybean protein. In the process of making tofu, gelation can transform the liquid soy milk into curd food; similarly, minced meat products such as sausage and luncheon meat use this characteristic to endow the product with a good gel structure, increase the chewing feeling, and provide meat products Retains moisture and fat provides a matrix. Gelation refers to the process of aggregating and forming an ordered protein network from a certain degree of denatured molecules. Protein network formation is the result of protein–protein and protein–solvent (water) interactions and the balance of attractive and repulsive forces between neighboring polypeptide chains. [0003] Currently commonly used protein modifi...

Claims

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Application Information

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IPC IPC(8): A23J3/16
Inventor 江连洲李杨齐宝坤王心刚王梅韩宗元曹亮王中江王胜男冯红霞王欢
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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