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A method for modifying concentrated soybean protein

A technology for concentrated soybean protein and soybean protein concentrate, which is applied in the directions of protein food ingredients, protein food processing, and application, can solve problems such as the modification process of concentrated soybean protein that has not yet been seen, and achieve good taste, shorten reaction time, and improve solubility. Effect

Active Publication Date: 2021-11-26
ENZYMECODE BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] So far, there is no research on the modification process of concentrated soybean protein using microchannel pulverization technology and microchannel reactor enzymatic hydrolysis technology

Method used

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  • A method for modifying concentrated soybean protein
  • A method for modifying concentrated soybean protein
  • A method for modifying concentrated soybean protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1: Ultrafine pulverized and microchannel reactor in a microchannel pulverizer

[0036] (1) Device:

[0037] 1) General Wanneng Crusher

[0038] 2) The microchannel pulverizer is fabricated according to Embodiment 1, and the microchannel pulverizer comprises a microchannel crusher and a high pressure pump.

[0039] 3) The microchannel reactor device adopts a high-pressure microchannel reactor, including a mixed module, a reaction module, a high temperature module, and a low temperature module. The length of the microchannel is determined according to the flow rate and the reaction residence time, each of which is 10m, tube The diameter is 0.3 mm, and the heat transfer medium is a heat transfer oil.

[0040] (2) Preparation of enzymatic solution of soy protein:

[0041] A-ultrafine pulverized soy concentrated protein preparation:

[0042] 2 kg soybean concentrated protein (protein content 70%) was pulverized with a conventional universal pulverizer (rotational speed 6...

Embodiment 2

[0053] Example 2: An example corresponding to Example 1.

[0054] (1) Device:

[0055] 1) General merger pulverizer.

[0056] 2) 20L glass kettle jacket reactor, mechanical agitation, heat transfer medium is a heat transfer oil.

[0057] (2) Preparation of enzymatic solution of soy protein:

[0058] A-conventional pulverized soy concentrated protein preparation:

[0059] 2 kg soybean concentrated protein (protein content 70%) was pulverized with a conventional universal pulverizer (rotational speed 6000 rpm) for 30 min, and the resulting pulverized soy concentrated protein particle size D90 was 165.34 um, and 2 kg of smashing soy concentrated protein particles (D90 is 165.34um) 8 kg of water was added, and the pH value = 7 was adjusted under thorough agitation.

[0060] B-enzymatic reaction:

[0061] The above-mentioned collected soy concentrate was poured into a 20L glass kettle jacket reactor, activated mechanical stirring, stirring the rotation speed of 70 rpm, activate the rea...

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Abstract

The invention relates to a method for modifying concentrated soybean protein, which includes the following steps: preparing a concentrated soybean protein solution, preparing an enzyme solution, pumping the concentrated soybean protein solution into a microchannel pulverizer for ultrafine pulverization, and pumping the concentrated soybean protein solution separately from the enzyme solution into the mixing module of the microchannel reactor, the mixed reaction system enters the reaction module for reaction, and then the reaction system flows through the high temperature module to passivate the cellulase and protease activity, and then the obtained reaction system flows through the low temperature module, and finally reacts The system flows out of the microchannel reactor to obtain a modified concentrated soybean protein solution. The invention also relates to the application of the soybean protein concentrate prepared by the aforementioned method in the fields of food and nutrition and health care. The invention has the advantages of fast reaction speed, high output and good product quality.

Description

Technical field [0001] The present invention belongs to the field of soy protein processing, and more particularly to enzyme treatment of soybean concentrated proteins using microchannel pulverization techniques to improve its solubility and improve its flavor characteristics. Background technique [0002] Soy concentrated protein is a high-quality plant protein obtained from most non-protein soluble ingredients with low-temperature bean meal as a raw material, evaporated, demured, pulverized. The protein content of concentrated protein obtained by alcohol leaching method is high, can reach 70%. However, due to a large amount of ethanol using a large amount of ethanol during processing, the protein molecular structure has changed, and the nitrogen dissolution index (NSI) value is low, affecting its application in the food industry. In addition to proteins, soy-concentrated proteins also contain about 20% (dry base) carbohydrates, wherein insoluble polysaccharides can reach around...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/34
CPCA23J3/346
Inventor 袁永红郭旭杨贺赵旭升
Owner ENZYMECODE BIOTECHNOLOGY CO LTD
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