CN100489115C - Double-enzyme process for modified preparation of injection type soybean protein isolate - Google Patents
Double-enzyme process for modified preparation of injection type soybean protein isolate Download PDFInfo
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- CN100489115C CN100489115C CNB2006100458072A CN200610045807A CN100489115C CN 100489115 C CN100489115 C CN 100489115C CN B2006100458072 A CNB2006100458072 A CN B2006100458072A CN 200610045807 A CN200610045807 A CN 200610045807A CN 100489115 C CN100489115 C CN 100489115C
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- protein isolate
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- grumeleuse
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Abstract
The modified technique with biferment method for soybean protein comprises: with bean pulp degreased at low temperature as material, composite modifying with proteinase and acyltransferase during separating protein to improve product on hydroscopicity, water retention oil-absorption and gel performance. This invention overcomes defect in prior art, needs simple process, and has wide application.
Description
Technical field
The invention belongs to the soybean deep processing technology field, particularly a kind of technology of utilizing the double-enzyme method modification to produce soybean protein isolate.
Background technology
Soybean protein isolate has very high nutritive value and excellent function character, is widely used in a plurality of fields of food.Basic material as numerous food, be applied in sausage, ham, meat pie, the processing of can isogel type product, not only can play complementary action with animal proteinum, improve the nutritive value of meat product, the fat of meat product is reduced, organize exquisiteness, high resilience, increase meat fragrance and water-retentivity, extend the shelf life.
Compare with the gel-type protein isolate, the injection-type protein isolate that high-grade meat product uses in producing is even more important, requirement to the protein isolate product functionality is more comprehensive, in the meat product production process, need the special-purpose syringe needle of protein isolate utilization is expelled in the joint, when requiring isolated protein to have good water-absorbent, water-retentivity, oil absorbency and gelation, has higher solvability.At present domestic only have enterprise of a few family can produce the injection-type protein isolate, and its quality product does not reach above-mentioned requirements.External comparatively deep to the research of Injectable soy protein isolate, and have U.S. ADM company, E.I.Du Pont Company, Poly that can the scale operation protein isolate come company etc., the technology investment that existing conventional is produced Injectable soy protein isolate is big, the energy consumption height, and also there is deficiency in product, though solvability and good dispersity, emulsifying property are not high, water-absorbent, water-retentivity, oil absorbency and gelation are relatively poor.Along with improving constantly of China's living standards of the people, the demand of Injectable soy protein isolate is also being increased considerably year by year, be badly in need of the Injectable soy protein isolate product that research and development have independent intellectual property right.
Summary of the invention
The objective of the invention is to overcome the deficiency that prior art exists, a kind of processing method of utilizing the double-enzyme method modification to produce the injection-type soy protein isolate special is provided.
In order to achieve the above object, the technical solution used in the present invention is:
1, extracts soybean protein isolate
Raw material: defatted soybean meal
(1) alkali dissolution
Defatted soybean meal is pulverized the back and is crossed 40～60 mesh sieves, press the water adding batch extractor of material-water ratio with 1:8～12, with 10～30%NaOH solution material liquid pH is regulated 7.0～9.0, at the uniform velocity stir 40～90min under 40～60 ℃ of degree, collect protein extract after the centrifugation, residue utilizes the lixiviate of above-mentioned condition secondary, twice protein extract is merged the back use.
(2) sour precipitating
Add 10～25% hydrochloric acid soln in the soybean protein extracting solution, regulator solution pH value is 4.2～4.5, treat most of protein precipitation after, static 20～30min, centrifugation obtains the soybean protein isolate grumeleuse.
2, protease hydrolysis
Send in the machine for decomposing and smashing soybean protein isolate grumeleuse broken, adjusting its protein concn is 5～15%, the pH value is 6.0～9.0, add the proteinic proteolytic enzyme of 300～800u/g (as neutral protease, Sumizyme MP), hydrolysis 5～20min under 40～60 ℃ of conditions, reaction finishes the back and heat 5～10min enzyme that goes out in 80～100 ℃ of water-bath.
3, enzyme process is crosslinked
In the protease hydrolysis product, add proteinic acyltransferase of 1.0～3.0u/g such as Transglutaminase EC2.3.2.13, under 50～70 ℃ of conditions, react 2～3h.Centrifugation obtains the soybean protein isolate grumeleuse after the water washing and precipitating.
4, soybean protein isolate drying
(1) fragmentation
The soybean protein isolate grumeleuse is sent into fragmentation in the machine for decomposing and smashing, and adjusting protein concn is 12～20%.
(2) neutralization, aging
The NaOH or the HCl solution of adding 5% neutralize in protein slurry, and its pH value is adjusted to 7.0.Protein slurry is heated 10～15min under 80～90 ℃ of conditions, both can play germ-resistant effect, can play the effect that improves the product gelation again.
(3) spraying drying
Adopt pressure spray dryer equipment to carry out drying, top hole pressure is 30～40MPa, and inlet temperature is 160～170 ℃ when dry, and the tower body temperature is 90～100 ℃, and temperature out is 80～90 ℃.
Gained dry powder cooling back packing.
Present method is raw material with the defatted soybean meal, in producing the soybean protein isolate process, adopt proteolytic enzyme and acyltransferase to carry out composite modified to soybean protein isolate, at first utilize the hydrolytic action of proteolytic enzyme to make part peptide bond fracture in the soybean protein isolate, make the group that is imbedded in protein interior originally be exposed to the protein molecule surface, improve proteinic solvability, emulsifying property, emulsifying stability; Utilize the crosslinked action of acyltransferase again; make the glutamine residue and the lysine residue generation covalent cross-linking that are exposed to molecular surface in the protein isolate; and between protein molecule, form stable covalent linkage; further form the 3 D stereo reticulated structure, improve water-absorbent, water-retentivity, oil absorbency and the gelation of product.Overcome independent use proteolytic enzyme and carried out enzymatic hydrolysis, the solvability of product, emulsifying property, emulsifying stability improve, but the deficiency that its water-absorbent, water-retentivity, oil absorbency and gelation descend significantly, overcome independent use Transglutaminase EC2.3.2.13 simultaneously and carried out intermolecular cross-linking, the water-absorbent of product, water-retentivity, oil absorbency and gelation improve, but the shortcoming that the solvability of product, emulsifying property, emulsification surely then obviously descend.The product of present method gained disperses rapidly and hydrolysis in water, there is not granule, in meat product processing, do not stop up injection needles, and production technique is simple, product functional good, under the soybean protein isolate situation that demand increases year by year in meat product, the present invention has good promotion prospect at home.
Embodiment
Embodiment 1
1, extracts soybean protein isolate
Raw material: defatted soybean meal
(1) alkali dissolution
Defatted soybean meal is pulverized the back and is crossed 60 mesh sieves, press material-water ratio 1:10 water is added batch extractor, with 15%NaOH solution material liquid pH is regulated 7.2, at the uniform velocity stir 50min under 50 ℃ of degree, collect protein extract after the centrifugation, residue utilizes the lixiviate of above-mentioned condition secondary, twice protein extract is merged the back use.
(2) sour precipitating
Add 15% hydrochloric acid soln in the soybean protein extracting solution, regulator solution pH value is 4.3, treat most of protein precipitation after, static 30min, centrifugation obtains the soybean protein isolate grumeleuse.
2, protease hydrolysis
With the soybean protein isolate grumeleuse add send into behind the water in the machine for decomposing and smashing broken, making its protein concn is 10%, and the pH value is adjusted to 7.2, adds the proteinic neutral protease of 500u/g, hydrolysis 10min under 50 ℃ of conditions, reaction finishes back heating 8min in 100 ℃ of water-baths enzyme that goes out.
3, enzyme process is crosslinked
In the protease hydrolysis product, add the proteinic Transglutaminase EC2.3.2.13 of 2.0u/g, under 60 ℃ of conditions, react 2h.Centrifugation obtains the soybean protein isolate grumeleuse after the water washing and precipitating.
4, soybean protein isolate drying
(1) fragmentation
The soybean protein isolate grumeleuse is sent into fragmentation in the machine for decomposing and smashing, and adjusting its protein concn is 15%.
(2) neutralization, aging
The HCl solution of adding 5% neutralizes in protein slurry, and its pH value is adjusted to 7.0.Protein slurry is heated 10min under 90 ℃ of conditions, both can play germ-resistant effect, can play the effect that improves the product gelation again.
(3) spraying drying
Adopt pressure spray dryer equipment to carry out drying, top hole pressure is 35Mpa, and inlet temperature is 160 ℃, and the tower body temperature is 95 ℃, and temperature out is 85 ℃.
Gained dry powder cooling back packing.
5, products obtained therefrom detect parameters
Crude protein (butt %) 〉=90
NSI value (%): 90.5
Emulsifying capacity (ml/g): 550
Gel force (g/mm): 1000/12
Embodiment 2
1, extracts soybean protein isolate
Raw material: defatted soybean meal
(1) alkali dissolution
Defatted soybean meal is pulverized the back and is crossed 60 mesh sieves, press material-water ratio 1:10 water is added batch extractor, with 15%NaOH solution material liquid pH is regulated 7.2, at the uniform velocity stir 50min under 50 ℃ of degree, collect protein extract after the centrifugation, residue utilizes the lixiviate of above-mentioned condition secondary, twice protein extract is merged the back use.
(2) sour precipitating
Add 15% hydrochloric acid soln in the soybean protein extracting solution, regulator solution pH value is 4.3, treat most of protein precipitation after, static 30min, centrifugation obtains the soybean protein isolate grumeleuse.
2, protease hydrolysis
With the soybean protein isolate grumeleuse add send into behind the water in the machine for decomposing and smashing broken, making its protein concn is 5%, and the pH value is adjusted to 7.0, adds the proteinic neutral protease of 300u/g, hydrolysis 20min under 60 ℃ of conditions, reaction finishes back heating 8min in 100 ℃ of water-baths enzyme that goes out.
3, enzyme process is crosslinked
In the protease hydrolysis product, add the proteinic Transglutaminase EC2.3.2.13 of 1.0u/g, under 70 ℃ of conditions, react 3h.Centrifugation obtains the soybean protein isolate grumeleuse after the water washing and precipitating.
4, soybean protein isolate drying
(1) fragmentation
The soybean protein isolate grumeleuse is sent into fragmentation in the machine for decomposing and smashing, and adjusting its protein concn is 15%.
(2) aging
Protein slurry is heated 10min under 90 ℃ of conditions, both can play germ-resistant effect, can play the effect that improves the product gelation again.
(3) spraying drying
Adopt pressure spray dryer equipment to carry out drying, top hole pressure is 35MPa, and inlet temperature is 160 ℃, and the tower body temperature is 100 ℃, and temperature out is 90 ℃.
Gained dry powder cooling back packing.
5, products obtained therefrom detect parameters
Crude protein (butt %) 〉=90
NSI value (%): 91.2
Emulsifying capacity (ml/g): 580
Gel force (g/mm): 900/12
Embodiment 3
1, extracts soybean protein isolate
Raw material: defatted soybean meal
(1) alkali dissolution
Defatted soybean meal is pulverized the back and is crossed 60 mesh sieves, press material-water ratio 1:10 water is added batch extractor, with 15%NaOH solution material liquid pH is regulated 7.2, at the uniform velocity stir 50min under 50 ℃ of degree, collect protein extract after the centrifugation, residue utilizes the lixiviate of above-mentioned condition secondary, twice protein extract is merged the back use.
(2) sour precipitating
Add 15% hydrochloric acid soln in the soybean protein extracting solution, regulator solution pH value is 4.3, treat most of protein precipitation after, static 30min, centrifugation obtains the soybean protein isolate grumeleuse.
2, protease hydrolysis
With the soybean protein isolate grumeleuse add send into behind the water in the machine for decomposing and smashing broken, making its protein concn is 10%, and the pH value is adjusted to 7.2, adds the proteinic neutral protease of 800u/g, hydrolysis 5min under 40 ℃ of conditions, reaction finishes back heating 8min in 100 ℃ of water-baths enzyme that goes out.
3, enzyme process is crosslinked
In the protease hydrolysis product, add the proteinic Transglutaminase EC2.3.2.13 of 3.0u/g, under 50 ℃ of conditions, react 2.5h.Centrifugation obtains the soybean protein isolate grumeleuse after the water washing and precipitating.
4, soybean protein isolate drying
(1) fragmentation
The soybean protein isolate grumeleuse is sent into fragmentation in the machine for decomposing and smashing, and adjusting its protein concn is 15%.
(2) neutralization, aging
The HCl solution of adding 5% neutralizes in protein slurry, and its pH value is adjusted to 7.0.Protein slurry is heated 10min under 90 ℃ of conditions, both can play germ-resistant effect, can play the effect that improves the product gelation again.
(3) spraying drying
Adopt pressure spray dryer equipment to carry out drying, top hole pressure is 35MPa, and inlet temperature is 160 ℃, and the tower body temperature is 95 ℃, and temperature out is 85 ℃.
Gained dry powder cooling back packing.
5, products obtained therefrom detect parameters
Crude protein (butt %) 〉=90
NSI value (%): 90.1
Emulsifying capacity (ml/g): 510
Gel force (g/mm): 1000/12
Claims (6)
1, the technology of the Injectable soy protein isolate that uses in the meat product production is produced in a kind of double-enzyme method modification; it is characterized in that: be raw material with the defatted soybean meal; extract the soybean protein isolate grumeleuse; adopt proteolytic enzyme and acyltransferase to carry out composite modified to soybean protein isolate; make the soybean protein isolate grumeleuse of modification, wherein:
A. protease hydrolysis operation:
Send in the machine for decomposing and smashing soybean protein isolate grumeleuse broken, adjust its protein concn position 5～15%, pH value is 6.0～9.0, add the proteinic proteolytic enzyme of 300～800u/g, hydrolysis 5～20min under 40～60 ℃ of conditions, reaction finishes the back and heat 5～10min enzyme that goes out in 80～100 ℃ of water-bath;
B. the crosslinked operation of enzyme process:
Add the proteinic acyltransferase of 1.0～3.0u/g in the protease hydrolysis product, react 2～3h under 50～70 ℃ of conditions, centrifugation obtains the soybean protein isolate grumeleuse of modification after the water washing and precipitating.
2, the technology of the Injectable soy protein isolate that uses in the meat product production is produced in a kind of double-enzyme method modification as claimed in claim 1, it is characterized in that the described soybean protein isolate grumeleuse that extracts from defatted soybean meal, adopts following steps:
(1) alkali dissolution
Defatted soybean meal is pulverized the back and is crossed 40～60 mesh sieves, press material-water ratio with 1:8～12, water adds batch extractor, with 10～30%NaOH solution material liquid pH is regulated 7.0～9.0, at the uniform velocity stir 40～60min under 40～60 ℃ of degree, collect protein extract after the centrifugation, residue utilizes the lixiviate of above-mentioned condition secondary, twice protein extract is merged the back use;
(2) sour precipitating
Add 10～25% hydrochloric acid soln in the soybean protein extracting solution, regulator solution pH value is 4.2～4.5, treat most of protein precipitation after, static 20～30min, centrifugation obtains the soybean protein isolate grumeleuse.
3, the technology of the Injectable soy protein isolate that uses in the meat product production is produced in a kind of double-enzyme method modification as claimed in claim 1 or 2, it is characterized in that: the soybean protein isolate grumeleuse that the crosslinked operation of described enzyme process obtains, proceed neutralization, burin-in process, method is:
The NaOH or the HCl solution of adding 5% neutralize in protein slurry, and its pH value is adjusted to 7.0, and protein slurry is heated 10～15min under 80～90 ℃ of conditions.
4, the technology of the Injectable soy protein isolate that uses in the meat product production is produced in a kind of double-enzyme method modification as claimed in claim 3, and it is characterized in that: the protein isolate through neutralization, burin-in process carries out spray drying treatment, and mode is as follows:
Adopt pressure spray dryer equipment to carry out drying, top hole pressure is 30～40Mpa, and inlet temperature is 160～170 ℃, and the tower body temperature is 90～100 ℃, and temperature out is 80～90 ℃.
5, the technology of the Injectable soy protein isolate that uses in the meat product production is produced in a kind of double-enzyme method modification as claimed in claim 1, and it is characterized in that: described proteolytic enzyme is neutral protease or Sumizyme MP.
6, the technology of the Injectable soy protein isolate that uses in the meat product production is produced in a kind of double-enzyme method modification as claimed in claim 1, and it is characterized in that: what described enzyme process cross-linking step was used is Transglutaminase EC2.3.2.13.
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| CNB2006100458072A CN100489115C (en) | 2006-02-08 | 2006-02-08 | Double-enzyme process for modified preparation of injection type soybean protein isolate |
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| CNB2006100458072A CN100489115C (en) | 2006-02-08 | 2006-02-08 | Double-enzyme process for modified preparation of injection type soybean protein isolate |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101366469B (en) * | 2008-09-09 | 2011-01-26 | 江南大学 | Preparation method for high-efficiency soy protein frothing agent |
| CN104256054A (en) * | 2014-10-13 | 2015-01-07 | 中国农业大学 | Freezing-resisting soybean protein isolate and preparation method thereof |
| CN106387296B (en) * | 2016-10-17 | 2020-01-24 | 临邑禹王植物蛋白有限公司 | Production method of soybean protein isolate with high extraction rate |
| CN106417887A (en) * | 2016-10-17 | 2017-02-22 | 临邑禹王植物蛋白有限公司 | Production method of high-water-preservation soybean protein isolate and soybean protein isolate prepared by method |
| CN106819358A (en) * | 2016-12-22 | 2017-06-13 | 山东禹王生态食业有限公司 | A kind of soybean protein isolate processing method |
| CN114025617A (en) * | 2019-07-03 | 2022-02-08 | 味之素株式会社 | Process for the production of modified pea proteins |
| CN110720546B (en) * | 2019-12-04 | 2024-01-26 | 厦门海洋职业技术学院 | Preparation method of fat substitute and application of fat substitute in quick-frozen prepared food |
| CN115251226B (en) * | 2022-08-01 | 2024-05-03 | 山东御馨生物科技股份有限公司 | Preparation method of isolated soy protein |
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