Preparation method for high-dispersity soybean proteins

Abstract

The invention discloses a preparation method for high-dispersity soybean proteins, and belongs to the technical field of soybean protein processing. The preparation method comprises the steps of (1) dissolving isolated soybean proteins into water according to a certain ratio to obtain a soybean protein solution, and performing limited enzymolysis by papain; (2) adding transglutaminase into enzymatic hydrolysate in the step (1) for crosslinking, and performing enzyme deactivation, centrifugation and freeze-drying to obtain enzymolysis-crosslinking modified soybean proteins; (3) performing phosphorylation treatment on the enzymolysis-crosslinking modified soybean proteins in the step (2), and then performing freeze-drying to obtain high-dispersity soybean proteins. An experiment result shows that the modified soybean proteins prepared by the method are extremely high in dispersity; furthermore, equipment is simple and is convenient to operate; the using amount of enzyme is small, and the high-dispersity soybean proteins are very suitable for application in food processing.

Description

technical field [0001] The invention belongs to the technical field of soybean protein processing, and relates to a method for preparing high-dispersibility soybean protein. Background technique [0002] Dispersibility refers to the ability of a protein to quickly disperse in water under agitation, while solubility refers to the property of a protein to dissolve in an aqueous or saline solution. At present, in commercial soybean protein products at home and abroad, the dispersibility of soybean protein with good solubility will be reduced, because in the process of adding water to dissolve, if the protein has good hydrophilicity, the particles gathered together by van der Waals force will meet water, and the outer particles will It is quickly wetted to form a layer of mucous membrane, which prevents water from entering the inside, thus forming a "caking" with a wet outer layer and a dry inner layer, resulting in poor dispersibility of soybean protein isolate and difficulty i...

AI Technical Summary

Problems solved by technology

Enzyme hydrolysis can reduce protein molecular weight Enzyme hydrolysis can increase protein solubility, but functional properties such as emulsification, water holding capacity, oil holding capacity, and gel type may be destroyed

Excessive hydrolysis will also produce a large amount of bitter peptides, which will make the product have a severe bitter taste, thus affecting the quality of the product

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