CN102115488A - High molecular weight modified soybean protein, preparation method thereof and application of same - Google Patents
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Abstract
The invention provides a high molecular weight modified soybean protein, a preparation method thereof and application of the same. The preparation method of the high molecular weight modified soybean protein comprises the following steps: after the soybean protein is evenly dispersed in water, the pH value of the solution is adjusted to the isoelectric point of the soybean protein to obtain precipitate, and then the pH value or the ionic strength of the solution obtained after the precipitate is dispersed in water is adjusted until soybean protein subunits are in dissociated state; the oxidation-induced aggregation is performed to the soybean protein solution; the pH value of the soybean protein solution after oxidation-induced aggregation is adjusted to the isoelectric point of the soybean protein to obtain precipitate, water is added in the precipitate to obtain suspending liquid, the pH value of the suspension is adjusted to 7.0 to 7.5, and the suspension is sufficiently dispersed; and the finally-obtained suspension is dried by spraying or freezing to obtain the high molecular weight modified soybean protein. The high molecular weight modified soybean protein has good foaming property, foam stability and water and oil holding capacity, is applied to the field of food and particularly applicable to the non-dairy cream system, and is good in stiffness of cream and high in overrun (improved by more than 9 percent).
Description
Technical field
The present invention be more particularly directed to a kind of high molecular modified soy protein and preparation method thereof and application, belong to agricultural-food intensive processing field.
Background technology
Soybean protein isolate is a kind of protein content height, nutritious food ingredients, can be widely used in industries such as meat product, milk-product and protective foods, and the soybean protein industry has obtained develop rapidly in recent years, and annual growth is up to 10～20%.Though China's commercialization soybean protein isolate product has reached technical requirements on protein content at present, functional characteristicss such as solvability, gelation, emulsifying property are not outstanding; A little less than the product market competitiveness, and the texture ratio of product is more single, is difficult to satisfy the become more diverse active demand of high-qualityization of the fast-developing and product of modern food industry.For this reason, strengthen or improve the performance of soybean protein, the biological effectively usability that improves the soy protein products nutritive ingredient becomes the food-processing industry problem demanding prompt solution, also is the direction of the producer and researchist research always.
In order to improve the functional performance of soybean protein; correlative study personnel do a lot of work, and mainly contains chemical method (as phosphorylation and acetylize) and modify functional group, add three big approach such as protease hydrolyzed reduction molecular weight of albumen and preparation high molecular soybean protein aggregate.Chemical method is the back modification technique that albumen carries out after separated, has not only increased technology difficulty and equipment, and has often made the quality instability of product owing to reaction process is wayward.In comparatively advanced technology, adopt and under neutrality or weak basic condition, add single proteolytic enzyme or compound protease at present, soybean protein is carried out limited enzymatic hydrolysis, in the hope of improving its functional performance.This technology also has the following disadvantages simultaneously: the effect of protease hydrolysis is difficult to stack, and hydrolysis effect is not ideal enough; Simultaneously contain a certain amount of bitter peptides in the hydrolysate, cause product to have bad flavor, thereby cause that the soy protein products functional performance is weak, application surface is narrower, the market competitiveness is not strong.
Preparation main following patent of functional soy albumen or patent application at present: Kraft Foods Group Co.,Ltd's (application number 200410085514.8) discloses a kind of preparation method with soluble soy protein of superior functional properties, this patent is used in a kind of new having concurrently and exopeptidase activity fungal proteolytic enzyme is hydrolyzed to soybean protein, the gained soybean protein has good solubility, has wide range of applications; Japanese Patent JP-AS-154593 discloses the soy proteinaceous method of a kind of manufacturing, it is included in and adds fat before or after the soy-protein hydrolysis or oil makes it to become emulsified state, then dry, make it to have thermostability preferably, still can keep original character after spray-dried, and have dispersed preferably; The large tired company limited of U.S. patent (publication number CN 1498081A) is taked the heating approach, and the protein aggregation of inducing small molecular weight is produced high resolution, high-molecular weight soybean protein to high-molecular weight albumen; South China Science ﹠ Engineering University (application number 200810029249.X) discloses a kind of preparation method of oil-in-water type soybean isolated protein, comprise the steps: that the defatted soybean meal powder with precomminution is a raw material, add the Acalase Sumizyme MP and carry out enzymolysis, and the hydrolysate of soybean protein supernatant liquor is carried out homogenization treatment; The acid adjustment precipitation, spraying drying obtains oil-in-water type soybean isolated protein.
Whipability, froth stability, the retentiveness of above-mentioned patent or patent application gained modified soy protein and to hold oiliness still not good.
Summary of the invention
The shortcoming that primary and foremost purpose of the present invention is to overcome prior art provides a kind of preparation method of high molecular modified soy protein with not enough.
Another object of the present invention is to provide the high molecular that obtains by described preparation method modified soy protein.
A further object of the present invention is to provide the application of described high molecular modified soy protein.
Purpose of the present invention is achieved through the following technical solutions: a kind of preparation method of high molecular modified soy protein comprises following steps:
(1) soybean protein fully is uniformly dispersed in water after, regulate pH value to 4.4～4.7, occur precipitating, centrifugal, get precipitation; The precipitation that water will obtain is uniformly dispersed, and the pH value or ionic strength to the soy protein subunits of regulator solution are in dissociated state; Described soybean protein refers to soybean protein isolate or soybean protein concentrate;
(2) soy bean proteinous soln that step (1) is finally obtained carries out oxidation and induces and assemble to handle;
Precipitation appears in pH value to 4.4～4.7 of the soy bean proteinous soln after (3) regulating step (2) is handled, and is centrifugal, gets precipitation, adds water in the precipitation to obtain suspension, and the pH value of suspension is adjusted to 7.0～7.5, abundant dispersion;
(4) spray dried or the lyophilize that step (3) is finally obtained obtains the high molecular modified soy protein.
The pH value of solution is preferably 1.5～3.5 described in the step (1);
The adjusting of pH value described in the step (1) is preferably by at least a the carrying out in hydrochloric acid, sulfuric acid, citric acid or the succsinic acid;
Ionic strength described in the step (1) is preferably 0.5～2mol/L;
The adjusting of ionic strength described in the step (1) is preferably regulated by sodium-chlor or Repone K;
Soy protein subunits described in the step (1) is in dissociated state and can determines by following three kinds of modes: 1. by the existence of ultracentrifugation in conjunction with electrophoretic analysis technology qualitative test subunit dissociation; 2. measure the degree of exposure of tryptophane and tyrosine by endogenous fluorescent scanning, the maximum absorption wavelength generation red shift of sample then illustrates and dissociates after the modification; 3. measure secondary structure by circular dichroism spectrum, if the sample random coil increases after the modification, then subunit dissociation takes place in explanation;
Oxidation described in the step (2) induces the preferred concrete steps of assembling processing for adding the hydrogen peroxide that is equivalent to soybean protein quality 50～200ppm, 80～95 ℃ of reaction 0.5～2h;
The described centrifugal condition optimization in step (1) and (3) is the centrifugal 10～20min of 4000rpm;
Step (1) and (3) described water are preferably deionized water;
A kind of high molecular modified soy protein obtains by above-mentioned preparation method; Its molecular weight is (3～6) * 10
6Da;
Described high molecular modified soy protein lathering property, froth stability, retentiveness and to hold oiliness good are applied in the field of food, particularly are applied to the plant butter system, and standing upright property of cream is good, and overrun improves more than 9%.
The present invention compared with prior art has following advantage and beneficial effect:
(1) the present invention induces by acid or the ion induction soy protein subunits is dissociated, utilizing oxidation to induce gathering that soybean protein is met again again collects, routine techniques adds organic etoh solvent gathering and heating induction gathering relatively, the product lathering property that the present invention obtains is significantly improved, can directly apply to and replace casein (or Sodium Caseinate) in the plant butter, standing upright property of cream is good, and overrun improves more than 9%.
(2) the present invention only with water as medium, used chemical reagent only limits to conventional soda acid, security is higher, helps the reduction of suitability for industrialized production and cost.
Description of drawings
Fig. 1 is the reductibility gel electrophoresis figure, wherein:
Embodiment
The present invention is described in further detail below in conjunction with embodiment and accompanying drawing, but embodiments of the present invention are not limited thereto.
(1) under the condition of 30 ℃ of room temperatures, (Shandong Wan Defu Industrial Co., Ltd.) is distributed in the 135kg water with the homemade commercialization soybean protein isolate of 15kg, obtains suspension, stirs 10min, regulates pH value to 4.6 with the hydrochloric acid soln of 2mol/L; In the liquid formula whizzer that inclines centrifugal 10 minutes then with 4000rpm, remove supernatant liquor, add water albumen precipitation is uniformly dispersed, with the hydrochloric acid soln adjusting pH value to 2.0 of 2mol/L, the material system is even.Product carries out electrophoretic analysis after by ultracentrifugation, can clear discovery 11S subunit and the existence of part 7S subunit, prove that subunit dissociates.Simultaneously can find that in endogenous fluorescent scanning the maximum absorption wavelength of product further specifies subunit and taken place to dissociate than the big 6nm of original SPI.
(2) 200ppm that presses soybean protein isolates amount in the material adds hydrogen peroxide, 80 ℃ of reaction 0.5h;
(3) carry out the iso-electric point sedimentation with the pH value to 4.6 of the soy bean proteinous soln after 2mol/L NaOH solution regulating step (2) processing, in the liquid formula of the inclining whizzer centrifugal 10 minutes with 4000rpm, adding water is uniformly dispersed albumen precipitation, NaOH adjusting pH to 7.5 with 2mol/L gets suspension, and spray dried gets final powder.The spraying drying inlet temperature is 180 ℃, and air outlet temperature is 80～90 ℃.Spray-dired product contains 88% albumen, 8.0% ash content, 3.5% water, 0.5% sugar.Products obtained therefrom is numbered " SPI modification 1# ".Product is carried out the Size Exclusion Chromatograph SEC assay determination, and contrast, draw the aggregate molecular weight and be about 6 * 10 with standard model
6KDa.
(1) under the condition of 30 ℃ of room temperatures, (Shandong Wan Defu Industrial Co., Ltd.) is distributed in the 135kg water with the homemade commercialization soybean protein isolate of 15kg, obtains suspension, stirs 10min, regulates pH value to 4.4 with the hydrochloric acid soln of 2mol/L; In the liquid formula whizzer that inclines centrifugal 20 minutes then with 4000rpm.Remove supernatant liquor, add water albumen precipitation is uniformly dispersed.Hydrochloric acid soln with 2mol/L is regulated pH to 1.5, and the material system is even.Product carries out electrophoretic analysis after by ultracentrifugation, can more clear discovery 11S subunit and the existence of a small amount of 7S subunit.Simultaneously can find that in endogenous fluorescent scanning the maximum absorption wavelength of product illustrate that subunit has taken place to dissociate, but dissociation degree is less than embodiment 1 than the big 4nm of original SPI.
(2) 100ppm that presses soybean protein isolates amount in the material adds hydrogen peroxide, 95 ℃ of reaction 1h;
(3) carry out the iso-electric point sedimentation with the pH value to 4.6 of the soy bean proteinous soln after 2mol/L NaOH solution regulating step (2) processing, in the liquid formula of the inclining whizzer centrifugal 20 minutes with 4000rpm, adding water is uniformly dispersed albumen precipitation, NaOH adjusting pH to 7.5 with 2mol/L gets suspension, and spray dried gets final powder.The spraying drying inlet temperature is 180 ℃, and air outlet temperature is 80～90 ℃.Spray-dired product contains 88% albumen, 8.0% ash content, 3.5% water, 0.5% sugar).Products obtained therefrom is numbered " SPI modification 2# ".Product is carried out the Size Exclusion Chromatograph SEC assay determination, and contrast, draw the aggregate molecular weight and be about 5 * 10 with standard model
6KDa.
(1) under the condition of 30 ℃ of room temperatures, (Shandong Wan Defu Industrial Co., Ltd.) is distributed in the 135kg water with the homemade commercialization soybean protein isolate of 15kg, obtains suspension, stirs 10min, regulates pH value to 4.7 with the hydrochloric acid soln of 2mol/L; In the liquid formula whizzer that inclines centrifugal 20 minutes then with 4000rpm, remove supernatant liquor, add water albumen precipitation is uniformly dispersed, the ionic strength of regulating soy bean proteinous soln with the sodium chloride solution of 2mol/L is 1.0M, stirring 30min, the material system is even.
(2) 100ppm that presses soybean protein isolates amount in the material adds hydrogen peroxide, 95 ℃ of reaction 2h;
(3) carry out the iso-electric point sedimentation with the pH value to 4.6 of the soy bean proteinous soln after 2mol/L hydrochloric acid soln regulating step (2) processing, in the liquid formula of the inclining whizzer centrifugal 20 minutes with 4000rpm, precipitation adds water and redissolves, NaOH adjusting pH to 7.5 with 2mol/L gets suspension, and spray dried gets final powder.The spraying drying inlet temperature is 180 ℃, and air outlet temperature is 80～90 ℃.Spray-dired product contains 89% albumen, 7.0% ash content, 3.5% water, 0.5% sugar.Products obtained therefrom is numbered " SPI modification 3# ".Product is carried out the Size Exclusion Chromatograph SEC assay determination, and contrast, draw the aggregate molecular weight and be about 4.2 * 10 with standard model
6KDa.
(1) under the condition of 30 ℃ of room temperatures, (Shandong Wan Defu Industrial Co., Ltd.) is distributed in the 135kg water with the homemade commercialization soybean protein isolate of 15kg, obtains suspension, stirs 10min, regulates pH value to 4.4 with the hydrochloric acid soln of 2mol/L; In the liquid formula whizzer that inclines centrifugal 10 minutes then with 4000rpm, remove supernatant liquor, add water albumen precipitation is uniformly dispersed, the ionic strength of regulating soy bean proteinous soln with the Klorvess Liquid of 2mol/L is 2.0M, stirring 30min, the material system is even.
(2) 50ppm that presses soybean protein isolates amount in the material adds hydrogen peroxide, 95 ℃ of reaction 1.5h;
(3) carry out the iso-electric point sedimentation with the pH value to 4.6 of the soy bean proteinous soln after 2mol/L hydrochloric acid soln regulating step (2) processing, in the liquid formula of the inclining whizzer centrifugal 10 minutes with 4000rpm, precipitation adds water and redissolves, NaOH adjusting pH to 7.5 with 2mol/L gets suspension, and spray dried gets final powder.The spraying drying inlet temperature is 180 ℃, and air outlet temperature is 80～90 ℃.Spray-dired product contains 89% albumen, 7.0% ash content, 3.5% water, 0.5% sugar.Products obtained therefrom is numbered " SPI modification 4# ".Product is carried out the Size Exclusion Chromatograph SEC assay determination, and contrast, draw the aggregate molecular weight and be about 3 * 10 with standard model
6KDa.
(1) under the condition of 30 ℃ of room temperatures, (Shandong Wan Defu Industrial Co., Ltd.) is distributed in the 135kg water with the homemade commercialization soybean protein isolate of 15kg, obtains suspension, stirs 10min, regulates pH value to 4.6 with the hydrochloric acid soln of 2mol/L; In the liquid formula whizzer that inclines centrifugal 20 minutes then with 4000rpm.Remove supernatant liquor, add water albumen precipitation is uniformly dispersed.Hydrochloric acid soln with 2mol/L is regulated pH to 3.5, and the material system is even.
(2) 50ppm that presses soybean protein isolates amount in the material adds hydrogen peroxide, 90 ℃ of reaction 2h;
(3) carry out the iso-electric point sedimentation with the pH value to 4.6 of the soy bean proteinous soln after 2mol/L NaOH solution regulating step (2) processing, in the liquid formula of the inclining whizzer centrifugal 20 minutes with 4000rpm, adding water is uniformly dispersed albumen precipitation, NaOH adjusting pH to 7.5 with 2mol/L gets suspension, and spray dried gets final powder.The spraying drying inlet temperature is 180 ℃, and air outlet temperature is 80～90 ℃.Spray-dired product contains 88% albumen, 8.0% ash content, 3.5% water, 0.5% sugar).Product is carried out the Size Exclusion Chromatograph SEC assay determination, and contrast, draw the aggregate molecular weight and be about 3.2 * 10 with standard model
6KDa.
Embodiment 6
(1) under the condition of 30 ℃ of room temperatures, (Shandong Wan Defu Industrial Co., Ltd.) is distributed in the 135kg water with the homemade commercialization soybean protein isolate of 15kg, obtains suspension, stirs 10min, regulates pH value to 4.7 with the hydrochloric acid soln of 2mol/L; In the liquid formula whizzer that inclines centrifugal 20 minutes then with 4000rpm, remove supernatant liquor, add water albumen precipitation is uniformly dispersed, the ionic strength of regulating soy bean proteinous soln with the Klorvess Liquid of 2mol/L is 0.5M, stirring 30min, the material system is even.
(2) 200ppm that presses soybean protein isolates amount in the material adds hydrogen peroxide, 80 ℃ of reaction 0.5h;
(3) carry out the iso-electric point sedimentation with the pH value to 4.6 of the soy bean proteinous soln after 2mol/L hydrochloric acid soln regulating step (2) processing, in the liquid formula of the inclining whizzer centrifugal 10 minutes with 4000rpm, precipitation adds water and redissolves, NaOH adjusting pH to 7.0 with 2mol/L gets suspension, and spray dried gets final powder.The spraying drying inlet temperature is 180 ℃, and air outlet temperature is 80～90 ℃.Spray-dired product contains 89% albumen, 7.0% ash content, 3.5% water, 0.5% sugar.Product is carried out the Size Exclusion Chromatograph SEC assay determination, and contrast, draw the aggregate molecular weight and be about 3.8 * 10 with standard model
6KDa.
The comparative example
(1) under the condition of 30 ℃ of room temperatures, (Shandong Wan Defu Industrial Co., Ltd.) is distributed in the 135kg water with the homemade commercialization soybean protein isolate of 15kg, obtains suspension, stirs 10min, and the pH value of regulating suspension with the hydrochloric acid soln of 2mol/L is 4.6;
(2) in the liquid formula whizzer that inclines centrifugal 10 minutes with 4000rpm.Remove supernatant liquor, add water albumen precipitation is uniformly dispersed, regulate pH to 2.0 with 2mol/L hydrochloric acid, the material system is even.Regulate pH to 4.6 with the NaOH of 2mol/L and carry out the iso-electric point sedimentation, centrifugal with 4000rpm in the liquid formula of the inclining whizzer, precipitation adds water redissolves, with the NaOH of 2mol/L regulate pH to 7.5 suspension, spray dried gets final powder.The spraying drying inlet temperature is 180 ℃, and air outlet temperature is 80～90 ℃.Spray-dired product contains 88% albumen, 8.0% ash content, 3.5% water, 0.5% sugar.Products obtained therefrom is numbered " homemade SPI ".Product is carried out the Size Exclusion Chromatograph SEC assay determination, and contrast, draw the aggregate molecular weight and be about 5.5 * 10 with standard model
6KDa.
Experiment effect detects:
(1) product of embodiment 1～4 and comparative example preparation is reduced gel electrophoresis
The reductibility gel electrophoresis: resolving gel concentration is 12% (massfraction, down together), and concentrated gum concentration is 5%.Before the electrophoresis with sample and the sample buffer that does not contain beta-mercaptoethanol mix vibration 20min, applied sample amount is 10 μ L, gel electrophoresis is carried out under constant current, electric current is 40mA in concentrated glue, increases to 80mA after entering separation gel.Gel-colored and the decolouring after, carry out imaging processing in gel imaging system.
The result as shown in Figure 1, the product of embodiment 1～4 preparation is for the product of comparative example's preparation, the product of embodiment 1～4 preparation has formed aggregate, the result shows through handling resulting product may have network structure, for the tension force that shows that reduces oil-water interface, improve the interaction between albumen and the solvent, strengthen emulsification property, in plant butter, obtain better effect and have obvious facilitation.The aggregate of different aggregation extents then has certain function difference.
(2) product with embodiment 1～4 and comparative example is used to prepare plant butter, and adopts Sodium Caseinate and import SPI in contrast
With all the material aquation 30min shown in table 1 and 2,50MPa gets plant butter milk sap high-pressure homogeneous twice, subzero 20 ℃ of freeze overnight, and indexs such as overrun, standing upright property of cream, gloss are measured in the whipping of thawing.
Table 1 sample prescription
Auxiliary material described in table 2 table 1 and additive
The plant butter index of correlation is measured: the high molecular modified soy protein that the present invention makes substitutes Sodium Caseinate by 80% and is applied to plant butter, after end product is beaten, measures overrun, indexs of correlation such as standing upright property of record, gloss, mouthfeel.The overrun measuring method: the rare cream emulsion of whipping that 1000g is freezed places to take out behind (4 ℃) 24h that thaws in the refrigerator and is warming up to 0～2 ℃ again with cold water; The rare cream emulsion of whipping that will be liquid is poured in a mixing bowl that cooled off, and uses Kenwood wire whisk 5 grades (about 160rpm) to beat and pick up counting, and once measures it every the 1min sampling and beats the foaming rate, and it is as follows to beat foaming rate mensuration formula:
Beat foaming rate (O)=(m
1-m
2)/m
2
m
1: the quality of the rare cream of not beating with volume of whipping, g;
m
2: the quality of the rare cream of having beaten with volume of whipping, g.
Retentiveness, hold oiliness and measure: 4g sample (W1) is scattered in 70g water or the soybean oil, and stirring at room 30min leaves standstill 6h, the centrifugal 10min of 3000rpm, supernatant liquid filtering is dried accompanying moisture of centrifuge tube outer wall and inwall or grease, claims precipitation and filter residue weight (W2).Water holding (oil) property=water or oil: albumen=(W2-W1): W1
Test result is shown in table 3～5, it is better that the result shows that the modified soy protein that uses SPI modification 1#, SPI modification 2#, SPI modification 3# and SPI modification 4# substitutes the standing upright property of product that Sodium Caseinate (substitution rate is 80%) makes, overrun improves, and mouthfeel and local flavor are all close with the product of using Sodium Caseinate.Homemade soybean protein is difficult to substitute Sodium Caseinate at plant butter and uses (substitution rate is that 10% end product quality obviously worsens), and the relevant quality of modified soy protein is better than the relevant soy protein products of import.
Table 3 test result 1
Table 4 test result 2
Table 5 test result 3
The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (9)
1. the preparation method of a high molecular modified soy protein is characterized in that comprising following steps:
(1) soybean protein fully is uniformly dispersed in water after, regulate pH value to 4.4～4.7, occur precipitating, centrifugal, get precipitation; The precipitation that water will obtain is uniformly dispersed, and the pH value or ionic strength to the soy protein subunits of regulator solution are in dissociated state; Described soybean protein refers to soybean protein isolate or soybean protein concentrate;
(2) soy bean proteinous soln that step (1) is finally obtained carries out oxidation and induces and assemble to handle;
Precipitation appears in pH value to 4.4～4.7 of the soy bean proteinous soln after (3) regulating step (2) is handled, and is centrifugal, gets precipitation, adds water in the precipitation to obtain suspension, and the pH value of suspension is adjusted to 7.0～7.5, abundant dispersion;
(4) spray dried or the lyophilize that step (3) is finally obtained obtains the high molecular modified soy protein.
2. according to the preparation method of the described high molecular modified soy protein of claim 1, it is characterized in that: the pH value of solution is 1.5～3.5 described in the step (1).
3. according to the preparation method of the described high molecular modified soy protein of claim 1, it is characterized in that: the adjusting of pH value described in the step (1) is by at least a the carrying out in hydrochloric acid, sulfuric acid, citric acid or the succsinic acid.
4. according to the preparation method of the described high molecular modified soy protein of claim 1, it is characterized in that: the ionic strength described in the step (1) is 0.5～2mol/L.
5. according to the preparation method of the described high molecular modified soy protein of claim 1, it is characterized in that: the adjusting of ionic strength described in the step (1) is regulated by sodium-chlor or Repone K.
6. according to the preparation method of the described high molecular modified soy protein of claim 1, it is characterized in that: oxidation described in the step (2) induces the concrete steps of assembling processing for adding the hydrogen peroxide that is equivalent to soybean protein quality 50～200ppm, 80～95 ℃ of reaction 0.5～2h.
7. according to the preparation method of the described high molecular modified soy protein of claim 1, it is characterized in that: described centrifugal condition is the centrifugal 10～20min of 4000rpm.
8. high molecular modified soy protein, each described preparation method obtains by claim 1～7.
9. the described high molecular modified soy protein of claim 8 is applied in the field of food.
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| CN103609714A (en) * | 2013-12-02 | 2014-03-05 | 北京市京广禾生物科技有限公司 | Production method for plant-based milk powder |
| CN106804873A (en) * | 2015-12-01 | 2017-06-09 | 丰益(上海)生物技术研发中心有限公司 | A kind of preparation technology of gel soybean protein isolate high |
| CN114262357A (en) * | 2021-12-29 | 2022-04-01 | 浙江旅游职业学院 | Flax protein modification equipment and method based on PpH migration technology |
| CN115119895A (en) * | 2022-07-06 | 2022-09-30 | 山东御馨生物科技有限公司 | Isolated soy protein and process for producing the same |
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| CN103609714A (en) * | 2013-12-02 | 2014-03-05 | 北京市京广禾生物科技有限公司 | Production method for plant-based milk powder |
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| CN114262357A (en) * | 2021-12-29 | 2022-04-01 | 浙江旅游职业学院 | Flax protein modification equipment and method based on PpH migration technology |
| CN114262357B (en) * | 2021-12-29 | 2023-08-11 | 浙江旅游职业学院 | Flax protein modification equipment and method based on PH offset technology |
| CN115119895A (en) * | 2022-07-06 | 2022-09-30 | 山东御馨生物科技有限公司 | Isolated soy protein and process for producing the same |
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