CN101669568A - Preparation method of modified solubilizing isolated soy protein - Google Patents
Preparation method of modified solubilizing isolated soy protein Download PDFInfo
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- CN101669568A CN101669568A CN200910070200A CN200910070200A CN101669568A CN 101669568 A CN101669568 A CN 101669568A CN 200910070200 A CN200910070200 A CN 200910070200A CN 200910070200 A CN200910070200 A CN 200910070200A CN 101669568 A CN101669568 A CN 101669568A
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Abstract
The invention provides a preparation method of modified solubilizing isolated soy protein. The method comprises the following steps: (1) hydrolysis of the isolated soy protein: preparing an aqueous solution by the isolated soy protein, adding protease, adjusting the pH value to be 7.1-7.3, hydrolyzing for 1-3 hours and obtaining a hydrolysis liquid of the isolated soy protein. (2) Maillard reaction: adding reducing sugar into the hydrolysis liquid of the isolated soy protein, preserving at 95-120 DEG C for 30-60 minutes, passing through a homogenizer under a pressure of 10-30 MPa after reaction and obtaining the modified solubilizing isolated soy protein.
Description
Technical field
The invention belongs to food deep processing field, particularly relate to a kind of preparation method of modified and solubilized soybean protein isolate.
Background technology
Soybean protein is the high protein of nutritive value in the vegetable protein, and production soybean protein enterprises of existing now more than 30 families of China can production textured soybean protein, soybean protein isolate etc., and wherein, soybean protein isolate is main kind.
Soybean protein isolate is through extracting the pure protein goods that separate from soybean, protein content is up to more than 90%, belong to the refining protein that low fat does not contain cholesterol, have characteristics such as high power water-absorbing, high power oil suction, high dissolving, the high gel of high dispersive, be widely used in the production of ham sausage and beverage, and abroad particularly developed country's range of application expanded to more food service industry such as dairy produce and infant foods.
At present the soybean protein isolate manufacturer of China is few, and ton surplus the total output 100,000 mainly contains Jilin only albumen company, Dupont Yunmeng albumen Co., Ltd etc.National meat packing goods reached 7,000 ten thousand tons in 2005, about 300,000 tons of soybean protein isolate demand; Demand reaches 250,000 tons in the beverage processing.The soybean protein isolate product is along with the raising quantity required of people's living standard will be bigger.
Along with development of food industry, the soybean protein functional characteristic far can not satisfy the food demand for development, because its dissolubility various functional characteristics basis that is it, so research soybean protein dissolubility has great realistic meaning to improving the soybean protein value.Existing modified and solubilized method has at present: physics method, chemical method, enzyme process.Security is good though physical modification has, action time short and nutritive quality is influenced advantages such as less, and modified effect is not fairly obvious; And the chemical modification effect is pretty good, because of reacting complicated, wayward, having that reagent is residual, security is relatively poor, is used for fundamental research more; Enzyme modification is good because of its reaction condition gentleness, efficient height, security, nutritive value can not reduce, in Applications in Food Industry a kind of good method of can yet be regarded as.But soybean protein is composite modified than single modification better processing effect, so, the composite modified soybean protein modification from now on especially of soybean protein development trend.
Summary of the invention
The present invention is in order to obtain the higher soybean protein isolate of solubility, by big quantity research and test, finally work out a kind of with the physics method, chemical method, the combine method of soybean protein isolate of the composite modified solubilising of preparation of enzyme process, the nitrogen dissolubility in the soybean protein isolate of this method preparation significantly improves.
Particularly, the invention provides a kind of preparation method of modified and solubilized soybean protein isolate, this preparation method comprises the steps:
(1) hydrolysis of soybean protein isolate: soybean protein isolate is mixed with the aqueous solution, adds protease, adjustings pH is 7.1-7.3, hydrolysis 1-3 hour, and hydrolyzate that must soybean protein isolate.
(2) Maillard reaction: in the hydrolyzate of soybean protein isolate, add reduced sugar, keep 30-60min, after reaction finishes, descended homogenizer, obtain modified and solubilized soybean protein isolate at the pressure of 10-30MPa at 95-120 ℃.
Preferably, said method comprises the steps:
(1) hydrolysis of soybean protein isolate: soybean protein isolate is mixed with the aqueous solution that solid concentration is 6-12%, the protease that adds the 0.1-0.5% of aqueous solution weight, adjusting pH is 7.1-7.3, hydrolysis temperature is 45-65 ℃, hydrolysis time is 1-3 hour, gets the hydrolyzate of soybean protein isolate.
(2) Maillard reaction: in the hydrolyzate of soybean protein isolate, add the reduced sugar of the 5-15% of hydrolyzate weight, keep 30-60min, after reaction finishes, descended homogenizer, obtain modified and solubilized soybean protein isolate at the pressure of 10-30MPa at 95-120 ℃.
In the said method, soybean protein isolate can be bought from the market and obtain, for example the soybean protein isolate that only albumen company buys from Jilin.
In the said method, protease is selected from papain, trypsase, neutral proteinase, alkali protease, compound protease, the mixture of one or more in the flavor protease.Various protease can adopt and sell the conventional protease that is used for food production on the market.
Preferably, protease is the mixture of trypsase and flavor protease.
In the said method, reduced sugar is selected from one or more the mixture in glucose, fructose, ribose, mannose, lactose, the galactolipin.Various reduced sugars can be the conventional reduction sugar of selling on the market that can be used in food production.
Preferably, reduced sugar is a glucose.
The preparation method of modified and solubilized soybean protein isolate of the present invention has following beneficial effect:
1, method of the present invention has improved the solubility of soybean protein isolate effectively, through the soybean protein isolate nitrogen soluble index of the method preparation more than 90%, than original raising 30%.
2, soybean protein isolates content is abundant, contains rich in amino acid, small peptide in its modified and solubilized liquid.Autotelic other auxiliary material that adds in this protein isolate under certain reaction condition, can be used as the reaction base-material, generation has the meat flavour spices of specific odor type, thereby can be used in the production of flavoring essence spices, realize the high added value processing of low value agricultural byproducts, have the applications well prospect
The specific embodiment
In order to understand the present invention, further explain the present invention with embodiment below, but do not limit protection scope of the present invention.
Embodiment 1
It is 10% the aqueous solution that soybean protein isolate is mixed with solid concentration, add trypsase that accounts for aqueous solution 0.2%wt/wt and the flavor protease that accounts for aqueous solution 0.2%wt/wt, regulating pH value is 7.2, at hydrolysis temperature is under 45 ℃, hydrolysis 1 hour, must soybean separation proteolysis liquid.The glucose that in hydrolyzate, adds the 5%wt/wt that accounts for hydrolyzate, keep reaction 35min at 105 ℃, after reaction finishes, cross homogenizer, pressure is controlled at 15MPa, with homogeneous reactant liquor spray-drying, obtain modified and solubilized soybean isolate protein powder then, the nitrogen soluble index of this soybean isolate protein powder is 93.1%.
Soybean protein isolate is available from the only albumen in Jilin company;
Trypsase (4000u/g) is available from Pangbo Bioengineering Co Ltd, Nanning;
Flavor protease (prolease activity 1.5AU/g) is bought from novo biological products Co., Ltd.
Embodiment 2
It is 15% the aqueous solution that soybean protein isolate is mixed with solid concentration, add trypsase that accounts for aqueous solution 0.4%wt/wt and the flavor protease that accounts for aqueous solution 0.5%wt/wt, regulating pH value is 7.2, at hydrolysis temperature is under 55 ℃, hydrolysis 2 hours, must soybean separation proteolysis liquid.The glucose that in hydrolyzate, adds the 5%wt/wt that accounts for hydrolyzate, keep reaction 45min at 105 ℃, after reaction finishes, cross homogenizer, pressure is controlled at 25MPa, with homogeneous reactant liquor spray-drying, obtain modified and solubilized soybean isolate protein powder then, the nitrogen soluble index of this soybean isolate protein powder is 91.3%.
Soybean protein isolate is available from the only albumen in Jilin company;
Trypsase (4000u/g) is available from Pangbo Bioengineering Co Ltd, Nanning;
Flavor protease (prolease activity 1.5AU/g) is bought from novo biological products Co., Ltd.
Soybean protein isolate preparation method of the present invention is described by specific embodiment.Those skilled in the art can use for reference links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purpose, its relevant change does not all break away from content of the present invention, all similar replacements and change will become apparent to those skilled in the art that and all be regarded as comprising within the scope of the present invention.
Claims (6)
1, a kind of preparation method of modified and solubilized soybean protein isolate, this preparation method comprises the steps:
(1) hydrolysis of soybean protein isolate: soybean protein isolate is mixed with the aqueous solution, adds protease, adjustings pH is 7.1-7.3, hydrolysis 1-3 hour, and hydrolyzate that must soybean protein isolate;
(2) Maillard reaction: in the hydrolyzate of soybean protein isolate, add reduced sugar, keep 30-60min, after reaction finishes, descended homogenizer, obtain modified and solubilized soybean protein isolate at the pressure of 10-30MPa at 95-120 ℃.
2, method according to claim 1, wherein the preparation method comprises the steps:
(1) hydrolysis of soybean protein isolate: soybean protein isolate is mixed with the aqueous solution that solid concentration is 6-12%, the protease that adds the 0.1-0.5% of aqueous solution weight, adjusting pH is 7.1-7.3, hydrolysis temperature is 45-65 ℃, hydrolysis time is 1-3 hour, gets the hydrolyzate of soybean protein isolate;
(2) Maillard reaction: in the hydrolyzate of soybean protein isolate, add the reduced sugar of the 5-15% of hydrolyzate weight, keep 30-60min, after reaction finishes, descended homogenizer, obtain modified and solubilized soybean protein isolate at the pressure of 10-30MPa at 95-120 ℃.
3, method according to claim 1 and 2, wherein protease is selected from papain, trypsase, neutral proteinase, alkali protease, compound protease, the mixture of one or more in the flavor protease.
4, according to each described method of claim 1-3, wherein protease is the mixture of trypsase and flavor protease.
5, according to each described method of claim 1-4, wherein reduced sugar is selected from one or more the mixture in glucose, fructose, ribose, mannose, lactose, the galactolipin.
6, according to each described method of claim 1-5, wherein reduced sugar is a glucose.
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| CN200910070200A CN101669568A (en) | 2009-08-24 | 2009-08-24 | Preparation method of modified solubilizing isolated soy protein |
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| CN200910070200A CN101669568A (en) | 2009-08-24 | 2009-08-24 | Preparation method of modified solubilizing isolated soy protein |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103014112A (en) * | 2012-12-20 | 2013-04-03 | 广州合诚实业有限公司 | Soybean peptide and industrial production method and application of soybean peptide |
| CN103549114A (en) * | 2013-10-28 | 2014-02-05 | 深圳安佑康牧科技有限公司 | Wheat gluten protein hydrolysate and preparation method and application thereof to early-weaned piglet feed |
| CN109170128A (en) * | 2018-07-12 | 2019-01-11 | 安徽省碧绿春生物科技有限公司 | A kind of method of modifying of Gluten |
| CN112205621A (en) * | 2020-10-10 | 2021-01-12 | 北京汉方普惠健康科技有限公司 | Functional food suitable for diabetics |
-
2009
- 2009-08-24 CN CN200910070200A patent/CN101669568A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103014112A (en) * | 2012-12-20 | 2013-04-03 | 广州合诚实业有限公司 | Soybean peptide and industrial production method and application of soybean peptide |
| CN103014112B (en) * | 2012-12-20 | 2015-05-06 | 广州合诚实业有限公司 | Soybean peptide and industrial production method and application of soybean peptide |
| CN103549114A (en) * | 2013-10-28 | 2014-02-05 | 深圳安佑康牧科技有限公司 | Wheat gluten protein hydrolysate and preparation method and application thereof to early-weaned piglet feed |
| CN103549114B (en) * | 2013-10-28 | 2016-05-25 | 深圳安佑康牧科技有限公司 | Application in wheat gluten protein hydrolysate and preparation method thereof and weanling pig feed in early days |
| CN109170128A (en) * | 2018-07-12 | 2019-01-11 | 安徽省碧绿春生物科技有限公司 | A kind of method of modifying of Gluten |
| CN112205621A (en) * | 2020-10-10 | 2021-01-12 | 北京汉方普惠健康科技有限公司 | Functional food suitable for diabetics |
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Application publication date: 20100317 |