Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of low-sensitization and high-gelling soy protein powder

A soy protein and protein powder technology, applied in protein food processing, vegetable protein processing, protein food ingredients, etc., can solve the problems of hypoallergenic, strong allergy, poor gel performance, etc., to achieve convenient operation, improve Gel, allergy reducing effect

Inactive Publication Date: 2018-10-12
HEFEI UNIV OF TECH
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that the gel formed by the existing bean protein has poor performance and strong allergenicity, the present invention uses polyethylene glycol derivatives to modify the bean protein to provide a low-allergenic, high-gel gel Preparation method of soybean protein powder

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The specific operation steps for preparing hypoallergenic high-gelling black soybean protein powder modified by monomethoxy polyethylene glycol succinimide carbonate (mPEG-SC) are as follows:

[0043] (1) Powder and sieve:

[0044] Put 1 part of black beans in a pulverizer and pulverize for 2 minutes, and the powder passes through a 120-mesh sieve.

[0045] (2) Degreasing:

[0046] Mix 1 part of the sieved powder with 2 parts of petroleum ether, stir and degrease for 1 day, let it stand for 1 hour, pour out the petroleum ether, and let it air dry for 10 hours;

[0047] (3) Alkaline extraction:

[0048] Mix 1 part of defatted black kidney bean powder with 10 parts of pure water (solid-to-liquid ratio 1:10), and use 10% (m / v) baking soda (NaHCO 3 ) solution to adjust the pH to 7.0, extract with magnetic stirring at 600 rpm for 2 h, centrifuge at 8000 rpm for 0.5 h, and take the supernatant;

[0049] (4) Acid precipitation:

[0050] Use 1% citric acid solution to adju...

Embodiment 2

[0064] The specific operation steps for the preparation of hypoallergenic high gelling kidney bean protein powder modified by methoxypolyethylene glycol propionate succinimidyl ester (mPEG-SPA) are as follows:

[0065] (1) Powder and sieve:

[0066] Put 1 portion of kidney beans in a pulverizer and pulverize for 3 minutes, and the powder passes through a 120-mesh sieve.

[0067] (2) Degreasing:

[0068] Mix 1 part of the sieved powder with 4 parts of petroleum ether, stir and degrease for 2 days, let it stand for 3 hours, pour out the petroleum ether, and air-dry for 10 hours.

[0069] (3) Alkaline extraction:

[0070] Mix 1 part of defatted kidney bean powder with 10 parts of pure water (solid-to-liquid ratio 1:10), adjust the pH to 7.5 with NaOH solution with a concentration of 10% (m / v), and stir magnetically at 600 rpm Extract for 8 h, centrifuge at 10,000 rpm for 1 h, and take the supernatant.

[0071] (4) Acid precipitation:

[0072] Adjust the pH of 1 portion of th...

Embodiment 3

[0086] The specific operation steps for the preparation of hypoallergenic and high gelling broad bean protein powder by methoxy polyethylene glycol succinimide succinate (mPEG-SS) modification are as follows:

[0087] (1) Powder and sieve:

[0088] Put 1 portion of broad beans in a pulverizer and pulverize for 5 minutes, and the powder passes through a 120-mesh sieve.

[0089] (2) Degreasing:

[0090] Mix 1 part of the sieved powder with 6 parts of petroleum ether, stir and degrease for 3 days, let it stand for 5 hours, pour out the petroleum ether, and let it air dry for 10 hours.

[0091] (3) Alkaline extraction:

[0092] Mix 1 part of defatted broad bean powder with 10 parts of pure water (solid-to-liquid ratio 1:10), and use 10% (m / v) baking soda (NaHCO 3 ) solution to adjust the pH to 8.0, extract with magnetic stirring at 600 rpm for 12 h, centrifuge at 12,000 rpm for 1.5 h, and take the supernatant.

[0093] (4) Acid precipitation:

[0094] Adjust the pH of 1 part ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method of a low-sensitization and high-gelling soy protein powder. The specific operation of the method is as follows: performing alkaline extraction, acid precipitation and redissolving to obtain a soy protein powder; preparing a soy protein modification reserve solution; adding PEG derivatives (preferably mPEG-SC, mPEG-SPA and mPEG-SS) for protein modification; conducting ultra-filtration to recycle uncombined mPEG modifiers; and drying a protein modification solution to obtain a PEG-modified soy protein powder. The method uses the PEG derivatives to modify soy protein so as to realize the targeted modification of the modifiers on the soy protein, so that the modification reaction is controllable, and the functionality of the modified protein powderis effectively guaranteed; a PEG chain is conjugated to the soy protein after the reaction, so that the sensitization activity domain can be effectively shielded, and the sensitization activity can be reduced. Meanwhile, the gelling function of the soy protein powder is improved. The method has short reaction time, high reaction efficiency, simple process, easy operations and green and mild reaction conditions, and is beneficial to industrial automatic production.

Description

technical field [0001] The invention belongs to the field of food protein processing, and in particular relates to a method for preparing a low-sensitivity, high-gelling bean protein powder. Background technique [0002] Soy protein (isolated protein, concentrated protein) is an important plant protein resource. It contains more than 18 kinds of amino acids, has balanced nutrition, and has gelling, emulsifying, foaming, water-holding, liposuction, etc. With various functional properties, it can be used as a functional auxiliary material in the food processing industry and has broad application prospects. Gel property refers to the property of protein products to form a colloidal tissue with certain strength and elasticity when condensed after heat treatment at a certain concentration. In the processing and production of products including sausages and ham, although the gelatinity of soy protein has been gradually developed in the food industry, its strong allergenicity stil...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/00
CPCA23J3/00A23J3/16
Inventor 何述栋何钱孙汉巨李菁赵金龙
Owner HEFEI UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com