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A soy protein preparation method

A technology of soybean protein and soybean protein, applied in vegetable protein processing and other directions, can solve the problems of poor foaming and foaming stability, and achieve the effect of good foaming stability and good foaming performance.

Inactive Publication Date: 2015-01-28
RUIAN PULUO BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects of poor foamability and foam stability of the product obtained by the preparation method of soybean protein in the prior art, and to provide a preparation method of soybean protein

Method used

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  • A soy protein preparation method

Examples

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Effect test

Embodiment 1

[0025] (1) Heat the aqueous solution of soybean protein (10g / 100mL) at pH 4.8 and temperature 70°C for 18 minutes, and then at pH 5.6 and temperature 80°C for 30 minutes;

[0026] (2) adding 1.7% Rhizomucor miehei (activity is 600000U / g) of soybean protein and 8% sodium carboxymethylcellulose of soybean protein, stirring for 85min under pH5.3 condition, and then under pH6 condition Stir for 70min;

[0027] (3) Inactivate the enzyme in a water bath at 95°C for 15 minutes, cool to 10°C, adjust the pH to 6, and sonicate for 20 minutes at 12°C and 450 rpm;

[0028] (4) Freeze-dry at -45°C for 20 minutes.

Embodiment 2

[0030] (1) Heat the aqueous solution of soybean protein (15g / 100mL) at pH 4.5 and temperature 75°C for 20 minutes, and then at pH 5.5 and temperature 85°C for 25 minutes;

[0031] (2) adding 2% Rhizomucor miehei (activity is 600000U / g) of soybean protein and 5% sodium carboxymethyl cellulose of soybean protein, stirring 95min under pH5 condition, and then under pH5.5 condition Stir for 75 minutes;

[0032] (3) Inactivate the enzyme in a water bath at 95°C for 15 minutes, cool to 15°C, adjust the pH to 5, and sonicate for 20 minutes at 10°C and 400 rpm;

[0033] (4) Freeze-dry at -40°C for 30 minutes.

Embodiment 3

[0035] (1) Heat the aqueous solution of soybean protein (5g / 100mL) at pH 5 and temperature 65°C for 15 minutes, and then at pH 5.5 and temperature 85°C for 25 minutes;

[0036] (2) adding 1.5% Rhizomucor miehei (activity is 600000U / g) of soybean protein and 3% sodium carboxymethyl cellulose of soybean protein, stirring 95min under pH5.5 condition, and then stirring at pH5.5 Stir for 75min under the condition;

[0037] (3) Inactivate the enzyme in a water bath at 95°C for 15 minutes, cool to 15°C, adjust the pH to 5, and sonicate for 15 minutes at 15°C and 500 rpm;

[0038] (4) Freeze-dry at -50°C for 30 minutes.

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Abstract

The present invention discloses a soy protein preparation method which comprises the following steps: (1) soy protein in aqueous solution is heated at a pH value of 4.5-5.0 and a temperature of 65-75 DEG C for 15-20 min, and then at a pH value of 5.5-5.8 and a temperature of 78-85 DEG C for 25-45 min; (2) rhizomucor miehei (1.5-2% of the soy protein by mass) and carboxymethylcellulose sodium (3-10% of the soy protein by mass) are added and stirred at a pH value of 5-5.5 for 75-95 min, and then stirred again at a pH value of 5.5-6.5 for 65-75 min; (3) enzyme is inactivated, the solution is cooled and the pH value is adjusted to 5-6.8, and then the whole system undergoes ultrasonic processing at 10-15 DEG C and 400-500rpm for 15-20 min; and (4) the final step is freeze drying. The soy protein obtained from the preparation method has good foaming properties and excellent foam stability.

Description

technical field [0001] The invention relates to a preparation method of soybean protein. Background technique [0002] my country has a history of eating soybeans for thousands of years. Soybean protein is rich in domestic resources and widely planted. As an important vegetable protein, soybean protein has the characteristics of rich resources, comprehensive nutrition, and good processing performance. However, for a long time, due to various reasons, the degree of deep processing of soybean meal has been relatively low, and most of the domestic soybean protein resources are used for feed, brewing and other purposes with low added value. This is mainly due to the fact that although soybean protein has the characteristics of cheap price and abundant resources, its functional properties such as: emulsifying, gelling, foaming, etc. are still relatively low compared with animal protein resources such as: casein, egg white protein, etc. big gap. Therefore, how to modify protein...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16
Inventor 杨钟华
Owner RUIAN PULUO BIOTECH
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