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Fishy-smell-free high-emulsibility soy protein isolate and making method thereof

A technology for soybean protein isolate and protein, which is applied in the field of soybean protein isolate and its preparation, can solve the problems of long fermentation time, metabolism, and can not meet production requirements, and achieves the effects of simple operation, saving the amount of hydrochloric acid, and improving the stability of emulsification.

Active Publication Date: 2018-05-18
CHINA AGRI UNIV
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for the production of soybean protein isolate, the fermentation time is too long and cannot meet the production requirements.
In addition, due to the compact structure of glycinin, hexanal partially wrapped by protein cannot be completely metabolized by lactic acid bacteria
Therefore, the soybean protein isolate produced by ordinary fermentation technology still has a certain beany smell

Method used

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  • Fishy-smell-free high-emulsibility soy protein isolate and making method thereof
  • Fishy-smell-free high-emulsibility soy protein isolate and making method thereof
  • Fishy-smell-free high-emulsibility soy protein isolate and making method thereof

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Effect test

Embodiment 1

[0055] Embodiment 1, a kind of preparation method of non-odor high emulsifying soy protein isolate

[0056](1) Alkaline extraction + succinylation: mix low-temperature defatted soybean meal with water at a mass ratio of 1:10, add succinic anhydride (acylation degree 40%) of 1.3% of soybean meal mass, and adjust by adding food-grade sodium hydroxide The pH of the mixed material was adjusted to 8.0, and stirred and leached for 50 minutes at 50°C.

[0057] (2) Centrifugal separation: the mixed material in step (1) is centrifuged to remove slag to obtain an acylated protein extract.

[0058] (3) Lactic acid bacteria fermentation: add food-grade hydrochloric acid in above-mentioned acylated protein extract, adjust pH to 7, add the Lactobacillus casei (10) of acylated protein extract 2% (v / v) 8 CFU / mL), fermented at 40°C for 60 minutes to obtain protein fermentation broth.

[0059] (4) Acid precipitation: Add food-grade hydrochloric acid to the protein fermentation broth, adjust t...

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Abstract

The invention discloses fishy-smell-free high-emulsibility soy protein isolate and a making method thereof. The making method comprises the following steps of performing alkali liquor leaching and amber acylation; performing centrifugal separation; performing fermentation with lactic acid bacteria; performing acid precipitation; performing washing with water; performing re-dissolution; performingsterilization; performing flash distillation; and performing drying so as to obtain the soy protein isolate. Soybean protein amber acylation is combined with lactic acid bacteria fermentation, so thaton one hand, a white molecular structure is expanded, and on the other hand, metabolism of hexaldehyde coated by protein by lactic acid bacteria is facilitated, so that the purpose of making the fishy-smell-free high-emulsibility soy protein isolate is realized.

Description

technical field [0001] The invention relates to a soybean protein isolate with no fishy smell and high emulsification property and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Soybean protein isolate is a functional food additive with a protein content of more than 90%, which is prepared from low-temperature defatted soybean meal through an alkali-dissolving and acid-precipitating process, and is widely used in various food processing. But at the same time, soybean protein isolate has an unpleasant beany smell, which will also bring beany smell to the product when it is used as an ingredient, which limits its application range and usage to a certain extent. Beany smell is a comprehensive smell unique to soybean products, which is a combination of odor, fishy smell, bitter taste, grassy smell, etc. Studies have shown that there are at least 30 kinds of volatile substances related to beany smell, among which n-hexanal ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/16C05G3/80
CPCA23J1/148A23J3/16C01B32/05C01D3/06C02F1/14C05D9/00C05F11/00C05G3/00C05G3/80C09D133/04C09K17/02C09K2109/00C08L75/04C08K3/04C08K3/22C05F3/00C05F11/08C05G1/00Y02A20/212
Inventor 郭顺堂万洋灵郭诗文施小迪赵广华
Owner CHINA AGRI UNIV
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