CN101569379A - Method for preparing high gel stability soybean protein isolate - Google Patents
Method for preparing high gel stability soybean protein isolate Download PDFInfo
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- CN101569379A CN101569379A CNA2009100721606A CN200910072160A CN101569379A CN 101569379 A CN101569379 A CN 101569379A CN A2009100721606 A CNA2009100721606 A CN A2009100721606A CN 200910072160 A CN200910072160 A CN 200910072160A CN 101569379 A CN101569379 A CN 101569379A
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Abstract
The invention provides a method for preparing high gel stability soybean protein isolate, relating to a soybean protein isolate cross linker and a method for preparing the soybean protein isolate. The invention aims at solving the problem of poor gel stability of the currently prepared soybean protein isolate. The cross linker is prepared from chemical stabilizers and transglutaminase. The preparation method includes: 1. soybean pretreatment; 2. neutralization reaction; 3. flash evaporation, and addition of the cross linker used for improving the gel stability of the soybean protein isolate; and 4. sponging drying. The cross linker of the invention, which is used for improving the gel stability of the soybean protein isolate, can enable the gel stability of the soybean protein isolate stored in an airtight manner for 6 months to be more than 75 percent, thereby prolonging the shelf life of the soybean protein isolate and widening the application space and range of the soybean protein isolate. The gel stability of the soybean protein isolate which is prepared by the method can be more than 75 percent after 6 months of airtight storage.
Description
Technical field
The present invention relates to the preparation method of a kind of soybean protein isolate crosslinking agent and soybean protein isolate.
Background technology
The content of soybean protein in soybean is about 38%, is 4～5 times of cereal, is meat, egg, fish 2 times approximately.The amino acid of soybean protein is formed close with milk protein, and except that methionine was lower slightly, all the other essential amino acids content were all very abundant, are vegetal complete proteins, on nutritive value, can be equal to animal protein.The human result of the test of FAO/WHO (1985) shows that the soybean protein essential amino acid is formed and is fit to the human body needs, and tiring for the physiology of the people's soybean protein more than two years old is 100; And human body " essential amino acid " content abundance in the contained protein of soybean, component are complete, belong to " good protein ".
Soybean protein isolate is to be a kind of full price protide food additives of raw material production with the big dregs of beans of low temperature desolventizing.Protein content reaches more than 90% in the soybean protein isolate, and is nutritious, do not contain cholesterol, and the amino acid kind has nearly 20 kinds (8 seed amino acids that comprise needed by human), and alternative animal protein uses.Because the protein aggregation reaction can take place in soybean protein isolate in the storage, make soybean protein isolate form the polymer of protein, cause the valid density of protein significantly to reduce, thereby the gel stability of soybean protein isolate is obviously descended.The soybean protein isolate sealing storage of producing at present gel stability less than 45% after 6 months; Therefore, the shelf-life of the soybean protein isolate of producing at present is short, can not store for a long time, has hindered the extensive use of soybean protein isolate.
Summary of the invention
The present invention is in order to solve the problem of the soybean protein isolate gel stability difference of being produced at present, and the preparation method of a kind of high gel stability soybean protein isolate that provides.
The present invention improves the crosslinking agent of soybean protein isolate gel stability and forms according to the ratio of 0.1～0.4g chemical stabilizer and 4000～6000U TGase; Wherein chemical stabilizer is selected from cumyl peroxide, di-t-butyl peroxide, 2,5 dimethyl-2,5 bishexane, benzoyl peroxide, dilauroyl peroxide, VTES, vinyl tris silane, methyl methacrylate, diallyl phthalate, maleic anhydride, divinylbenzene, glutaraldehyde and mercaptoethanol.
High gel stability soybean protein isolate of the present invention prepares according to the following steps: one, Soybean Pretreatment; Two, neutralization reaction; Three, flash distillation is cooled to 70 ℃ then, adds the crosslinking agent that improves the soybean protein isolate gel stability again; Four, spray-drying promptly obtains high gel stability soybean protein isolate; Wherein the step 1 Soybean Pretreatment comprises the soybean impurity elimination, peels, goes navel, low temperature extracts fat, low temperature soy meal alkali is molten, remove slag and acid heavy; Flash temperature is that 150 ± 2 ℃, flash-off time are 3～4s in the step 3; The crosslinking agent that improves the soybean protein isolate gel stability in the step 3 is made up of chemical stabilizer and TGase, adds the ratio of 0.1～0.4g chemical stabilizer and 4000～6000U TGase according to 1000g soybean protein isolate dry and adds the crosslinking agent that improves the soybean protein isolate gel stability; Chemical stabilizer is selected from cumyl peroxide, di-t-butyl peroxide, 2 in the crosslinking agent of step 3 raising soybean protein isolate gel stability, 5 dimethyl-2,5 bishexane, benzoyl peroxide, dilauroyl peroxide, VTES, vinyl tris silane, methyl methacrylate, diallyl phthalate, maleic anhydride, divinylbenzene, glutaraldehyde and mercaptoethanol.
The crosslinking agent that the present invention improves the soybean protein isolate gel stability can make 6 months soybean protein isolate gel stability of sealed storage reach more than 75%; And the elasticity of soybean protein isolate is brought up to 0.6 (6 months elasticity of present soybean protein isolate sealed storage of producing only is 0.2).The crosslinking agent that the present invention improves the soybean protein isolate gel stability can prolong the shelf-life of soybean protein isolate, has expanded the application space and the scope of soybean protein isolate.
The high gel stability soybean protein isolate of the present invention preparation is that pale yellow powder, moisture≤3.0% (quality), crude protein 〉=93% (quality), water-soluble nitrogen 〉=82% (quality), pH are 7.0, ash content≤6.0% (quality), fineness degree (99.5% by) 100 orders; High gel stability soybean protein isolate total plate count≤30000cfu/g, coliform and the pathogenic bacteria of the present invention preparation do not have detect, saccharomycete and mould≤100cfu/g, lead (in pb)≤1.0mg/kg, arsenic (in As)≤0.5mg/kg.The high gel stability soybean protein isolate sealed storage of the present invention preparation after 6 months gel stability reach more than 75%.
The specific embodiment
Technical solution of the present invention is not limited to the following cited specific embodiment, also comprises any combination between each specific embodiment.
The specific embodiment one: present embodiment improves the crosslinking agent of soybean protein isolate gel stability and forms according to the ratio of 0.1～0.4g chemical stabilizer and 4000～6000U TGase; Wherein chemical stabilizer is selected from cumyl peroxide, di-t-butyl peroxide, 2,5 dimethyl-2,5 bishexane, benzoyl peroxide, dilauroyl peroxide, VTES, vinyl tris silane, methyl methacrylate, diallyl phthalate, maleic anhydride, divinylbenzene, glutaraldehyde and mercaptoethanol.
Chemical stabilizer and TGase simply mix in proportion in the present embodiment, promptly form the crosslinking agent that present embodiment improves the soybean protein isolate gel stability.The crosslinking agent that present embodiment improves the soybean protein isolate gel stability adds according to the ratio that 1000g soybean protein isolate dry adds 0.1～0.4g chemical stabilizer and 4000～6000U TGase, and the soybean protein isolate gel stability that has stored 6 months is reached more than 75%.
Chemical stabilizer in the present embodiment can concern for arbitrary proportion between each component if be made up of two or more material.
The specific embodiment two: the difference of the present embodiment and the specific embodiment one is: the crosslinking agent that improves the soybean protein isolate gel stability is formed according to the ratio of 0.3g chemical stabilizer and 5000U TGase.Other is identical with embodiment one.
The crosslinking agent that present embodiment improves the soybean protein isolate gel stability all can make the soybean protein isolate gel stability that has stored 6 months reach more than 80%.
The specific embodiment three: the difference of the present embodiment and the specific embodiment two is: chemical stabilizer is cumyl peroxide, di-t-butyl peroxide, 2,5 dimethyl-2,5 bishexane, benzoyl peroxide, dilauroyl peroxide, VTES, vinyl tris silane, methyl methacrylate, diallyl phthalate, maleic anhydride, divinylbenzene, glutaraldehyde or mercaptoethanol.Other is identical with embodiment two.
The specific embodiment four: the difference of the present embodiment and the specific embodiment two is: chemical stabilizer is a cumyl peroxide, 2,5 dimethyl-2,5 bishexane, dilauroyl peroxide, vinyl tris silane, methyl methacrylate, maleic anhydride, divinylbenzene, glutaraldehyde and mercaptoethanol.Other is identical with embodiment two.
The specific embodiment five: the difference of the present embodiment and the specific embodiment two is: chemical stabilizer is di-t-butyl peroxide and benzoyl peroxide.Other is identical with embodiment two.
The specific embodiment six: the difference of the present embodiment and the specific embodiment two is: chemical stabilizer is dilauroyl peroxide, diallyl phthalate, glutaraldehyde and mercaptoethanol.Other is identical with embodiment two.
The specific embodiment seven: the difference of the present embodiment and the specific embodiment two is: chemical stabilizer is 2,5 dimethyl-2,5 bishexane, maleic anhydride and mercaptoethanol.Other is identical with embodiment two.
The specific embodiment eight: the difference of the present embodiment and the specific embodiment two is: chemical stabilizer is di-t-butyl peroxide, dilauroyl peroxide, VTES, methyl methacrylate, divinylbenzene and glutaraldehyde.Other is identical with embodiment two.
The specific embodiment nine: the difference of the present embodiment and the specific embodiment two is: chemical stabilizer is a di-t-butyl peroxide, 2,5 dimethyl-2,5 bishexane, benzoyl peroxide, dilauroyl peroxide, VTES, diallyl phthalate and glutaraldehyde.Other is identical with embodiment two.
The specific embodiment ten: the present embodiment high gel stability soybean protein isolate prepares according to the following steps: one, Soybean Pretreatment; Two, neutralization reaction; Three, flash distillation is cooled to 70 ℃ then, adds the crosslinking agent that improves the soybean protein isolate gel stability again; Four, spray-drying promptly obtains high gel stability soybean protein isolate; Wherein the step 1 Soybean Pretreatment comprises the soybean impurity elimination, peels, goes navel, low temperature extracts fat, low temperature soy meal alkali is molten, remove slag and acid heavy; Flash temperature is that 150 ± 2 ℃, flash-off time are 3～4s in the step 3; The crosslinking agent that improves the soybean protein isolate gel stability in the step 3 is made up of chemical stabilizer and TGase, adds the ratio of 0.1～0.4g chemical stabilizer and 4000～6000U TGase according to 1000g soybean protein isolate dry and adds the crosslinking agent that improves the soybean protein isolate gel stability; Chemical stabilizer is selected from cumyl peroxide, di-t-butyl peroxide, 2 in the crosslinking agent of step 3 raising soybean protein isolate gel stability, 5 dimethyl-2,5 bishexane, benzoyl peroxide, dilauroyl peroxide, VTES, vinyl tris silane, methyl methacrylate, diallyl phthalate, maleic anhydride, divinylbenzene, glutaraldehyde and mercaptoethanol.
The present embodiment step 3 can effectively be removed beany flavor and peculiar smell by flash distillation, can make soybean protein change chain structure into by original globular preteins simultaneously, thereby reach the effect of soybean protein modification.
Treat in the present embodiment step 3 that temperature reduces to 70 ℃, adding the crosslinking agent that improves the soybean protein isolate gel stability again can avoid the transglutamin-ase 9 enzyme denaturation to lose efficacy, and this moment be negative pressure in the reactor, can reduce the loss of the crosslinking agent of raising soybean protein isolate gel stability in a large number.Present embodiment step 2 neutralization reaction transfers to 7.0 solubility that can guarantee the soybean protein isolate maximum with the pH value.
" neutralization reaction " of present embodiment step 2 adopts Chen Hui, and (2008,33 (6): method P27), wherein the neutralization speed of sizing mixing is 85～90r/min for " brief talking the production practices of soybean protein isolate ", " Chinese oil ".
Chemical stabilizer and TGase simply mix in proportion in the present embodiment, promptly form the crosslinking agent that present embodiment improves the soybean protein isolate gel stability.
Low temperature extraction fat is that low temperature extracts soya-bean oil in the present embodiment step 1.
Chemical stabilizer in the present embodiment can concern for arbitrary proportion between each component if be made up of two or more material.
The crosslinking agent that present embodiment improves the soybean protein isolate gel stability all can make the soybean protein isolate gel stability that has stored 6 months reach more than 75%.Present embodiment adopts matter structure instrument to measure the soybean protein isolate gel strength.
Gel stability reached more than 75% after the high gel stability soybean protein isolate of present embodiment preparation stored 6 months.
The high gel stability soybean protein isolate of present embodiment preparation is that pale yellow powder, moisture≤3.0% (quality), crude protein 〉=93% (quality), water-soluble nitrogen 〉=82% (quality), pH are 7.0, ash content≤6.0% (quality), fineness degree (99.5% by) 100 orders.
High gel stability soybean protein isolate total plate count≤30000cfu/g, coliform and the pathogenic bacteria of present embodiment preparation do not have detect, saccharomycete and mould≤100cfu/g, lead (in pb)≤1.0mg/kg, arsenic (in As)≤0.5mg/kg.
The specific embodiment 11: the difference of the present embodiment and the specific embodiment ten is: the spray-drying EAT is that 160～170 ℃, tower body temperature are that 95～100 ℃, leaving air temp are 85～90 ℃ in the step 4.Other step and parameter are identical with embodiment ten.
The specific embodiment 12: the difference of the present embodiment and the specific embodiment ten is: flash temperature is 150 ℃ in the step 3.Other step and parameter are identical with embodiment ten.
The specific embodiment 13: present embodiment and the specific embodiment ten, 11 or 12 difference are: the crosslinking agent that improves the soybean protein isolate gel stability in the step 3 is formed according to the ratio of 0.3g chemical stabilizer and 5000U TGase; Add the crosslinking agent of the ratio interpolation raising soybean protein isolate gel stability of 0.3g chemical stabilizer and 5000U TGase in the step 3 according to 1000g soybean protein isolate dry.Other step and parameter are identical with embodiment ten, 11 or 12.
Gel stability reached more than 80% after the high gel stability soybean protein isolate of present embodiment preparation stored 6 months.
The specific embodiment 14: the difference of the present embodiment and the specific embodiment 12 is: the crosslinking agent that adds the ratio interpolation raising soybean protein isolate gel stability of 0.1g chemical stabilizer and 4000U TGase, 0.2g chemical stabilizer and 6000U TGase, 0.3g chemical stabilizer and 5000U TGase and 0.4g chemical stabilizer and 5000U TGase in the step 3 respectively according to 1000g soybean protein isolate dry.Other step and parameter are identical with embodiment 12.
Chemical stabilizer is a cumyl peroxide in the present embodiment.
First group (0.1g chemical stabilizer and 4000U TGase/1000g soybean protein isolate dry): the initial gel strength of soybean protein isolate is 1502.91 ± 62.64g, gel strength was 1147.52 ± 47.54g after soybean protein isolate stored 6 months, and gel stability is 76.4%.
Second group (0.2g chemical stabilizer and 6000U TGase/1000g soybean protein isolate dry): the initial gel strength of soybean protein isolate is 1245.34 ± 90.82g, gel strength was 990.05 ± 72.20g after soybean protein isolate stored 6 months, and gel stability is 79.5%.
The 3rd group (0.3g chemical stabilizer and 5000U TGase/1000g soybean protein isolate dry): the initial gel strength of soybean protein isolate is 1191.86 ± 92.75g, gel strength was 1011.53 ± 78.72g after soybean protein isolate stored 6 months, and gel stability is 84.87%.
The 4th group (0.4g chemical stabilizer and 5000U TGase/1000g soybean protein isolate dry): the initial gel strength of soybean protein isolate is 946.70 ± 50.49g, gel strength was 744.11 ± 39.68g after soybean protein isolate stored 6 months, and gel stability is 78.6%.
The specific embodiment 15: the difference of the present embodiment and the specific embodiment 13 is: chemical stabilizer is cumyl peroxide, di-t-butyl peroxide, 2,5 dimethyl-2,5 bishexane, benzoyl peroxide, dilauroyl peroxide, VTES, vinyl tris silane, methyl methacrylate, diallyl phthalate, maleic anhydride, divinylbenzene, glutaraldehyde or mercaptoethanol.Other step and parameter are identical with embodiment 13.
Gel stability all reached 84.69% after the high gel stability soybean protein isolate of present embodiment preparation stored 6 months.
The specific embodiment 16: the difference of the present embodiment and the specific embodiment 13 is: chemical stabilizer is a cumyl peroxide, 2,5 dimethyl-2,5 bishexane, dilauroyl peroxide, vinyl tris silane, methyl methacrylate, maleic anhydride, divinylbenzene, glutaraldehyde and mercaptoethanol.Other step and parameter are identical with embodiment 13.
Gel stability reached 84.78% after the high gel stability soybean protein isolate of present embodiment preparation stored 6 months.
The specific embodiment 17: the difference of the present embodiment and the specific embodiment 13 is: chemical stabilizer is di-t-butyl peroxide and benzoyl peroxide.Other step and parameter are identical with embodiment 13.
Gel stability reached 84.94% after the high gel stability soybean protein isolate of present embodiment preparation stored 6 months.
The specific embodiment 18: the difference of the present embodiment and the specific embodiment 13 is: chemical stabilizer is dilauroyl peroxide, diallyl phthalate, glutaraldehyde and mercaptoethanol.Other step and parameter are identical with embodiment 13.
Gel stability reached 85.09% after the high gel stability soybean protein isolate of present embodiment preparation stored 6 months.
The specific embodiment 19: the difference of the present embodiment and the specific embodiment 13 is: chemical stabilizer is 2,5 dimethyl-2,5 bishexane, maleic anhydride and mercaptoethanol.Other step and parameter are identical with embodiment 13.
Gel stability reached 84.72% after the high gel stability soybean protein isolate of present embodiment preparation stored 6 months.
The specific embodiment 20: the difference of the present embodiment and the specific embodiment 13 is: chemical stabilizer is di-t-butyl peroxide, dilauroyl peroxide, VTES, methyl methacrylate, divinylbenzene and glutaraldehyde.Other step and parameter are identical with embodiment 13.
Gel stability reached 85.13% after the high gel stability soybean protein isolate of present embodiment preparation stored 6 months.
The specific embodiment 21: the difference of the present embodiment and the specific embodiment 13 is: chemical stabilizer is a di-t-butyl peroxide, 2,5 dimethyl-2,5 bishexane, benzoyl peroxide, dilauroyl peroxide, VTES, diallyl phthalate and glutaraldehyde.Other step and parameter are identical with embodiment 13.
Gel stability reached 84.65% after the high gel stability soybean protein isolate of present embodiment preparation stored 6 months.
Claims (6)
1, improves the crosslinking agent of soybean protein isolate gel stability, it is characterized in that improving the ratio composition of the crosslinking agent of soybean protein isolate gel stability according to 0.1～0.4g chemical stabilizer and 4000～6000U TGase; Wherein chemical stabilizer is selected from cumyl peroxide, di-t-butyl peroxide, 2,5 dimethyl-2,5 bishexane, benzoyl peroxide, dilauroyl peroxide, VTES, vinyl tris silane, methyl methacrylate, diallyl phthalate, maleic anhydride, divinylbenzene, glutaraldehyde and mercaptoethanol.
2, the crosslinking agent of raising soybean protein isolate gel stability according to claim 1 is characterized in that improving the ratio composition of the crosslinking agent of soybean protein isolate gel stability according to 0.3g chemical stabilizer and 5000U TGase.
3, the preparation method of high gel stability soybean protein isolate is characterized in that high gel stability soybean protein isolate prepares according to the following steps: one, Soybean Pretreatment; Two, neutralization reaction; Three, flash distillation is cooled to 70 ℃ then, adds the crosslinking agent that improves the soybean protein isolate gel stability again; Four, spray-drying promptly obtains high gel stability soybean protein isolate; Wherein the step 1 Soybean Pretreatment comprises the soybean impurity elimination, peels, goes navel, low temperature extracts fat, low temperature soy meal alkali is molten, remove slag and acid heavy; Flash temperature is that 150 ± 2 ℃, flash-off time are 3～4s in the step 3; The crosslinking agent that improves the soybean protein isolate gel stability in the step 3 is made up of chemical stabilizer and TGase, adds the ratio of 0.1～0.4g chemical stabilizer and 4000～6000U TGase according to 1000g soybean protein isolate dry and adds the crosslinking agent that improves the soybean protein isolate gel stability; Chemical stabilizer is selected from cumyl peroxide, di-t-butyl peroxide, 2 in the crosslinking agent of step 3 raising soybean protein isolate gel stability, 5 dimethyl-2,5 bishexane, benzoyl peroxide, dilauroyl peroxide, VTES, vinyl tris silane, methyl methacrylate, diallyl phthalate, maleic anhydride, divinylbenzene, glutaraldehyde and mercaptoethanol.
4, the preparation method of high gel stability soybean protein isolate according to claim 3 is characterized in that in the step 4 that the spray-drying EAT is that 160～170 ℃, tower body temperature are that 95～100 ℃, leaving air temp are 85～90 ℃.
5, the preparation method of high gel stability soybean protein isolate according to claim 3 is characterized in that flash temperature is 150 ℃ in the step 3.
6,, it is characterized in that improving in the step 3 ratio composition of the crosslinking agent of soybean protein isolate gel stability according to 0.3g chemical stabilizer and 5000U TGase according to the preparation method of claim 3,4 or 5 described high gel stability soybean protein isolates; Add the crosslinking agent of the ratio interpolation raising soybean protein isolate gel stability of 0.3g chemical stabilizer and 5000U TGase in the step 3 according to 1000g soybean protein isolate dry.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429092A (en) * | 2011-10-21 | 2012-05-02 | 东北农业大学 | Preparation method for high-gel stable isolated soy protein |
| CN102934731A (en) * | 2012-12-07 | 2013-02-20 | 东北农业大学 | Preparation method of high-gelation soybean protein |
| CN103881400A (en) * | 2014-04-09 | 2014-06-25 | 山东金胜粮油集团有限公司 | Edible nano peanut protein composite membrane and preparation process thereof |
| CN103976134A (en) * | 2014-05-20 | 2014-08-13 | 东北农业大学 | Method for improving strength of soy isolate protein gel by combination of high-strength ultrasonic wave and proper hydroxyl radical oxidation |
| CN104872373A (en) * | 2015-05-12 | 2015-09-02 | 东北农业大学 | Novel preparation process for improving gel stability of soy isolate protein |
| CN108967650A (en) * | 2018-09-29 | 2018-12-11 | 山东禹王生态食业有限公司 | A kind of production method of high-gel strength soybean protein isolate |
| CN111838656A (en) * | 2020-07-08 | 2020-10-30 | 江南大学 | Reshaped cubilose and preparation method thereof |
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2009
- 2009-06-02 CN CNA2009100721606A patent/CN101569379A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429092A (en) * | 2011-10-21 | 2012-05-02 | 东北农业大学 | Preparation method for high-gel stable isolated soy protein |
| CN102429092B (en) * | 2011-10-21 | 2013-01-30 | 东北农业大学 | Preparation method for high-gel stable isolated soy protein |
| CN102934731A (en) * | 2012-12-07 | 2013-02-20 | 东北农业大学 | Preparation method of high-gelation soybean protein |
| CN103881400A (en) * | 2014-04-09 | 2014-06-25 | 山东金胜粮油集团有限公司 | Edible nano peanut protein composite membrane and preparation process thereof |
| CN103976134A (en) * | 2014-05-20 | 2014-08-13 | 东北农业大学 | Method for improving strength of soy isolate protein gel by combination of high-strength ultrasonic wave and proper hydroxyl radical oxidation |
| CN103976134B (en) * | 2014-05-20 | 2016-07-06 | 东北农业大学 | The method that high-strength ultrasonic improves Soybean Protein Isolate Gel intensity in conjunction with the oxidation of hydroxyl radical free radical appropriateness |
| CN104872373A (en) * | 2015-05-12 | 2015-09-02 | 东北农业大学 | Novel preparation process for improving gel stability of soy isolate protein |
| CN108967650A (en) * | 2018-09-29 | 2018-12-11 | 山东禹王生态食业有限公司 | A kind of production method of high-gel strength soybean protein isolate |
| CN111838656A (en) * | 2020-07-08 | 2020-10-30 | 江南大学 | Reshaped cubilose and preparation method thereof |
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