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Highly soluble, high molecular weight soy bean protein

A high-molecular-weight, high-solubility technology, applied in the protein composition of vegetable seeds, plant protein processing, protein food ingredients, etc., can solve the problems of high cost of isolates, complex process of isolates, and affecting uses

Inactive Publication Date: 2004-05-19
SOLAE LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

They do not contain dietary fiber, but sometimes contain high concentrations of sodium, whose properties interfere with their usefulness
The process of the isolate is more complicated, and a lot of soybean protein is lost in the centrifugation process, so the cost of the isolate is higher

Method used

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  • Highly soluble, high molecular weight soy bean protein
  • Highly soluble, high molecular weight soy bean protein

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0043] The method for preparing protein product of the present invention comprises the following steps:

[0044] (a) providing soybean material defatted with hexane;

[0045] (b) adjusting the pH of the material;

[0046] (c) heating the material at an effective temperature for an effective time;

[0047] (d) removing fibers from the material;

[0048] (e) heat-treated materials;

[0049] (f) Dried material.

[0050] The product can be used in liquid or dry beverages, food or nutritional products.

[0051] The method of the present invention generally also comprises the following steps:

[0052] (1) soybean hulling;

[0053] (2) Roll the shelled soybeans into cakes;

[0054] (3) soybean oil is extracted from soybean cake with hexane solvent;

[0055] (4) removing the solvent of the defatted bean cake without heating or toasting to prepare a "white" cake;

[0056] (5) rolling bean cakes to prepare bean flour;

[0057] (6) Removal of fiber from soy flour and its protein....

Embodiment 1

[0086] At 32.2°C, disperse 22.7kg of soybean flour with a PDI of 86 into 235.4kg of water, and adjust the pH to 7.5 with NaOH. The suspension was stirred at 32.2 °C for 30 min and then centrifuged at 6000 rpm in a decanter centrifuge with a differential screw speed of 6. The insoluble centrifuge cake was discarded, and the supernatant was heat treated with a steam heater at 115°C for 15 seconds, then cooled to 140°F in a jacketed tank, and the pH was adjusted to 7.4 with HCl. The suspension was then spray dried. The spray dried product contained 59.0% protein, 1.5% crude fiber, 0.2% fat, 8.0% ash, 3% water.

[0087] The molecular weight of product is determined by above-mentioned method and standard, and the result is as shown in Figure 1. About 75% of the protein in the product has a molecular weight greater than 800,000.

Embodiment 2

[0089] At 60°C, disperse 22.7kg of soybean flour with a PDI of 86 into 235.4kg of water, and adjust the pH to 7.5 with NaOH. The suspension was stirred at 60°C for 30 minutes and then centrifuged in a decanter centrifuge. The insoluble centrifuge cake was discarded, and the supernatant was heat-treated with a steam heater at 121° C. for 15 seconds. The supernatant was then cooled to 48.9°C in a jacketed tank, and the pH was adjusted to 7.0 with HCl. The suspension was then subjected to ultrafiltration using a spiral wound membrane with a molecular weight cut-off (MWCO) of 10,000, removing approximately 75% of the feed volume of permeate. The retentate was heat treated with a steam heater at 93.3°C for 15 seconds. The retentate was then cooled to 60°C in a jacketed tank and spray dried.

[0090] The retentate has the following composition:

[0091] Protein (dry weight) (%) 79.79

[0092] Moisture (%) 1.23

[0093] Ash (as it is) (%) 6.87

[0094] Natural fiber (as is) (%...

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Abstract

A soy protein with a high molecular weight. The high molecular weight soy protein has desirable flavor and functional properties, such as high water solubility and emulsification and low sedimentation and viscosity. The method of manufacturing the protein uses soy flour and aggregates its low molecular weight proteins into high molecular weight proteins without using aqueous alcohol to modify the structure of the protein.

Description

technical field [0001] The invention relates to a high molecular weight soybean protein. The high molecular weight soy protein has desirable flavor and functional attributes, such as high water solubility, emulsifying properties, low sedimentation and viscosity. Background technique [0002] Many soy protein benefits have been reported. In the world of industrial products, cholesterol is an aspect that consumers are very concerned about. Plant products are known to contain no cholesterol. For decades, nutritional research has shown that foods containing soy protein can reduce serum cholesterol levels in people at risk. [0003] Soy has the highest protein content of all grains and legumes. In particular, soybeans contain about 40% protein, while other legumes contain 20-30%, and cereals contain about 8-15% protein. Soybeans also contain about 20% oil, while the remaining dry matter is mainly carbohydrates (35%). On a raw wet weight basis, soybeans contain about 35% pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23J1/14A23J3/00A23J3/14A23J3/16A23J3/22A23L1/305A23L2/38A23L2/66A23L9/20A23L11/00A23L13/40
CPCA23J1/14A23L2/66A23C11/103A23J3/227A23L1/3055A23J3/16A23L33/185A23L11/65
Inventor 查尔斯·W·摩纳高卡门·M·达兰德娜武普芮特·斯恩
Owner SOLAE LLC
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