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Polyphenol nutrition-enhanced bean curd and preparation method of protein gel induced by TG enzyme

A technology of protein gel and enzyme induction, which is applied in the field of soybean product processing, can solve the problems of few researches, and achieve the effect of low phytoestrogens level, good anti-oxidation and excellent colloidal properties

Pending Publication Date: 2020-08-25
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few studies on the production of tofu using EGCG as a bioactive additive, SPI-based gel products, and products using SPI-based gels as effective delivery vehicles to entrap EGCG

Method used

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  • Polyphenol nutrition-enhanced bean curd and preparation method of protein gel induced by TG enzyme
  • Polyphenol nutrition-enhanced bean curd and preparation method of protein gel induced by TG enzyme
  • Polyphenol nutrition-enhanced bean curd and preparation method of protein gel induced by TG enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1: A kind of tofu fortified with polyphenol nutrition and its preparation method using TG enzyme to induce protein gel

[0031] Raw material: Soy protein isolate (SPI): protein content ≥ 90%, moisture content ≤ 10%, ash content ≤ 6%, fat content ≤ 1%, and it belongs to processing; Epigallocatechin Gallate (EGCG): standard product (purity ≥ 98 %); my country's soybean production is abundant, reaching 16.955 million tons in 2017, and soybean protein isolate is the main protein of soybean, so its source is abundant. EGCG is the component with the highest antioxidant activity among tea polyphenols. my country has a variety of tea varieties and abundant yields, so the preparation of tofu gel containing tea polyphenols has regional advantages.

[0032] Preparation of tofu gel:

[0033] First, prepare soybean protein isolate (SPI)-(Epigallocatechin Gallate) EGCG complex (SPIE): Weigh 10g of SPI with an electronic balance, add 100ml of water, and stir with a stirrer at ...

Embodiment 2

[0041] Example 2: A kind of tofu fortified with polyphenol nutrition and its preparation method using TG enzyme to induce protein gel

[0042] A preparation method utilizing TGase to induce protein gel, comprising the following steps:

[0043] Step 1: disperse soybean protein isolate in water, and form soybean protein isolate solution under stirring condition;

[0044] Step 2: adding epigallocatechin gallate to the soybean protein isolate solution, and stirring the epigallocatechin gallate evenly in the soybean protein isolate solution, and then standing for 1.5 hours to obtain a mixed solution;

[0045] Step 3: heat the mixed solution in a water bath at 85° C., add TG enzyme after cooling, and then put it in a water bath at 38° C. for 1.5 hours to obtain a protein gel.

[0046] A preferred embodiment is: the protein content of the soybean protein isolate is greater than or equal to 90%, the moisture content is less than or equal to 10%, the ash content is less than or equal ...

Embodiment 3

[0057] Example 3: A kind of tofu fortified with polyphenol nutrition and its preparation method using TG enzyme to induce protein gel

[0058] A preparation method utilizing TGase to induce protein gel, comprising the following steps:

[0059] Step 1: disperse soybean protein isolate in water, and form soybean protein isolate solution under stirring condition;

[0060] Step 2: Adding epigallocatechin gallate to the soybean protein isolate solution, under stirring conditions, the epigallocatechin gallate was evenly dispersed in the soybean protein isolate solution, and then left to stand for 2.5 hours to obtain a mixed solution;

[0061] Step 3: heat the mixed solution in a water bath at 95°C, add TG enzyme after cooling, and then put it in a water bath at 42°C for 2.5 hours to obtain a protein gel.

[0062] A preferred embodiment is: the protein content of the soybean protein isolate is greater than or equal to 90%, the moisture content is less than or equal to 10%, the ash c...

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Abstract

The invention provides polyphenol nutrition-enhanced bean curd and a preparation method of protein gel induced by TG enzyme. The preparation method comprises the following steps: step 1, dispersing soybean protein isolate into water and forming a soybean protein isolate solution under a stirring condition; step 2, adding epigallocatechin gallate into the soybean protein isolate solution; uniformlydispersing the epigallocatechin gallate into the soybean protein isolate solution under the stirring condition; then standing for 1.5-2.5h to obtain a mixed solution; and step 3, putting the mixed solution into a water bath at 85-95 DEG C and heating; after cooling, adding the TG enzyme; then putting the mixture into a water bath at 38-42 DEG C and keeping the heat for 1.5-2.5h to obtain the protein gel; after carrying out enzyme inactivation, obtaining the polyphenol nutrition-enhanced bean curd. According to the polyphenol nutrition-enhanced bean curd prepared by the invention, a product has a smoother and more compact mouth feel than traditional bean curd; meanwhile, the polyphenol nutrition-enhanced bean curd is rich in polyphenol substances and has good functions of resisting oxidization, removing free radicals and the like.

Description

technical field [0001] The technical field of soy products processing of the present invention relates to a polyphenol nutritionally enhanced tofu and a method for preparing the protein gel induced by TG enzyme. Background technique [0002] Tofu, a soybean protein gel product commonly consumed in Asian countries, is currently attracting great attention in Western countries due to its nutritional advantages, such as low saturated fat and cholesterol content. However, the traditional tofu processing process includes too many processing procedures, such as soaking and grinding soybean seeds, heating soybean milk, filtering and adding coagulants. Recently, the use of soy protein isolate as a raw material for tofu has attracted much attention because of simpler, cleaner, and controllable processing techniques. In addition, many components such as lipids, soy oligosaccharides, and isoflavones are washed out during the processing of soy protein isolate, thereby reducing the risk ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23J3/16A23L11/45
CPCA23C20/025A23J3/16
Inventor 郑志徐晶晶李兴江杨雪飞罗水忠穆冬冬赵妍嫣姜绍通钟昔阳
Owner HEFEI UNIV OF TECH
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