CN102429089B - Calcium-resistant soyabean protein and preparation method thereof - Google Patents
Calcium-resistant soyabean protein and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a calcium-resistant soyabean protein and a preparation method thereof. The preparation method comprises the following steps of: firstly preprocessing low-temperature defatted soybean powder to obtain soybean powder slurry; then carrying out injection cooking on the soybean powder slurry in a continuous heat treatment device, controlling temperature to be 100-150 DEG C and time to be 10-100s to obtain heat-treated soybean powder slurry; and finally regulating pH value of the heat-treated soybean powder slurry, carrying centrifugal separation, regulating pH value of supernatant, precipitating after centrifugation and dissolving with water again, then regulating the pH value to be 6.5-7.5, and carrying out spray drying to obtain calcium-resistant soyabean protein powder. Protein content of the obtained calcium-resistant soyabean protein product is more than 80%, and content of binding sugar is not less than 70mg per g of the protein. The preparation method disclosed by the invention has low production cost, high yield, simple process and stable properties, and the calcium-resistant soyabean protein disclosed by the invention can partially or completely substitute sodium caseinate and can be applied to plain food or calcium supplement healthcare food and medical clinical nutriment.
Description
Technical field
The present invention relates to the soybean protein in food processing, particularly relate to a kind of soybean protein of anti-calcium and preparation method thereof.
Background technology
Soybean protein is desirable edible protein resource, is widely used as the raw material of healthy food.At present, the soybean protein deep processed product of China mainly contains FSPC (SPC) and soybean protein isolate (SPI).Calcium is the nutrient of needed by human, for guaranteeing health and building up health, replenishes the calcium scientifically and rationally by COF, and promotes that human body is very important to the absorption of calcium.Calcium supplementing product multi-source in the market is in milk, and soybean not only contains rich in protein, and research finds that the hydroxy-acid group that contains a large amount of glutamic acid and aspartic acid (content＞20%) in soybean protein can be combined with calcium, makes the calcium ion of absorption be in soluble status in small intestine or carries that calcium ion directly enters small intestine cells and the absorption that promotes calcium.But, due to the sensitiveness of soybean protein to metal ions such as calcium, add soybean protein to tend to occur to assemble in the food that is rich in mineral matter (particularly alkali metal) and generate flocculation sediment, thereby affect the quality of food, thereby limited the application of soybean protein in the specific functionality product, as medical and clinical nutriment, supping etc.
At present, there is research soybean protein to be carried out the processing such as protease or deamidase, obtains the high Soybean Peptide product of calcium content, protein is hydrolyzed to micromolecular peptide, decrease on not only functional, mouthfeel and local flavor are also relatively poor, and certain restriction is arranged in practical application.Also have research to remove phytic acid by the method for ion-exchange or phytase, thereby strengthen soybean protein to the tolerance of calcium, but these methods not only increase production cost, and method is single, effect is limited, has also limited its commercial Application.Also have research from the angle of calcium, adopt molecular calcium (as calcium carbonate, calcium phosphate etc.) or calcium salt is carried out embedding treatment, avoid precipitating with contacting of protein thereby reduce calcium, but these methods are unfavorable for again the absorption of calcium.
Summary of the invention
In order to solve above-mentioned the deficiencies in the prior art part, the object of the present invention is to provide a kind of preparation method of the soybean protein of anti-calcium; The method has overcome the existing preparation soybean protein method defective poor to the tolerance of calcium.
Another object of the present invention is to provide the soybean protein of anti-calcium of said method preparation.
Purpose of the present invention is achieved through the following technical solutions:
A kind of preparation method of the soybean protein of anti-calcium comprises the steps and process conditions:
(1) low-temperature defatted soy meal is dissolved in the water of 10-15 times of weight, add the sulphite of 0.01-0.5% weight, be stirring at room 20min-120min under 7.0 to 10.0 alkali condition in the pH value, after colloid mill homogeneous 10-30min, obtain the soy meal slurries;
(2) described soy meal slurries are carried out jet cooking in apparatus for continous heat treatment and process, controlling temperature is 100-150 ℃, and the time is 10-100s, obtains heat-treated soybean powder slurries;
(3) the pH value of adjusting heat-treated soybean powder slurries is 7.0～9.0, centrifugation, and the supernatant adjust pH is 4.0～5.0, centrifuged deposit water dissolving again, regulating the pH value is 6.5～7.5, spray-drying obtains the soyabean protein powder of anti-calcium.
For further realizing the object of the invention, cross 60 orders～100 mesh sieves after the described low-temperature defatted soy meal of step (1) is preferably pulverized by defatted soybean meal and obtain; The nitrogen solubility index of defatted soybean meal is greater than 60%.Low-temperature defatted soy meal raw material can be any type of business Soybean Meal, without cross the high temperature degenerative treatments or only through few heat treated, nitrogen soluble index be 60 or higher dregs of beans all can.
The described sulphite addition of step (1) is preferably the 0.06-0.15% of bean powder weight.The present invention adds sulphite, plays the effect that destroys disulfide bond as reducing agent, is beneficial to the extraction of protein after sex change, and helps to improve albumen to the tolerance of calcium.But addition is unsuitable too high, in order to avoid in final products, sulfur dioxide residual quantity is too high.
The described pH value in step (1) and (3) is preferably controlled by the hydrochloric acid of 2mol/L and the NaOH of 2mol/L.
The described jet cooking treatment temperature of step (2) is preferably 120-140 ℃, and the time is preferably 60-90s.
The described spray-drying EAT of step (3) is preferably 180 ℃, and leaving air temp is preferably 85 ℃.
A kind of soybean protein of anti-calcium, it is prepared by said method.
The protein content of the described soy protein products of anti-calcium is not less than 70mg/g albumen greater than 80% in conjunction with sugared content.
The present invention utilizes the continuous hydrothermal processing procedure, it is a kind of continous heat processing method, also referred to as the jet cooking technology, its mechanism of modification is: make the soy meal slurries carry out sufficient sex change and reaction under high temperature, high pressure, high shear and the ultrasound environments of jet cooking, the hydrophobic amino acid residue that originally is in protein interior is stretched, be exposed in solvent, tertiary protein structure launches, thereby reduced the carrying capacity of protein surface, and then weakened the electrostatic interaction between protein and calcium ion; The carbohydrate and the protein that have simultaneously accelerated to contain in the bean powder due to high-temperature heat treatment process carry out Maillard reaction, have made in some amino acid residue grafting sugar chain, have produced space steric effect; And due to the decomposition of phytic acid under high temperature, thereby the phytic acid content in product is descended to some extent, not only reduced the co-precipitation of the metal ions such as phytic acid and calcium, reduced again effective site that glycinin is combined with metal ion.Therefore, dregs of beans is carried out jet cooking and process the co-precipitation that can effectively reduce between soybean protein and calcium ion.Simultaneously, in defatted soybean meal, the protein of indissoluble through stripping, mounted molecule and restructuring, changes the soluble poly collective of small molecular into by the large molecule hydrophobicity aggregation of indissoluble, thereby greatly improves the extraction efficiency of protein.
With respect to prior art, the present invention has following advantage and beneficial effect:
(1) the present invention's method of preparing the soybean protein of anti-calcium is compared with existing soybean protein extracting method, has higher productive rate (higher than 35%) and the rate of recovery (higher than 65%), and purity higher (higher than 80%).
(2) through high-temperature process protein and carbohydrate generation Maillard reaction, thereby make the content of sugar in product increase (being not less than 70mg/g albumen in conjunction with sugared content), and effectively reduced the phytic acid content in the product (less than 1%), strengthen albumen to the tolerance of calcium (content can reach protein wt 1%), improved nutritive value and the functional character of product.
(3) compare with the preparation method of other soybean proteins of anti-calcium, technique of the present invention is simple, has the application prospect of industrialization, scale.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but the scope of protection of present invention is not limited to the scope of embodiment statement.
Apparatus for continous heat treatment as shown in Figure 1, apparatus for continous heat treatment mainly comprises jet cooking device 4, utilidor 5 and cooling device; Material inlet 1 and steam inlet 2 are communicated with jet cooking device 4 respectively, the pipeline that steam inlet 2 is communicated with jet cooking device 4 is provided with valve 3, utilidor 5 one ends are communicated with jet cooking device 4, the other end is provided with cooling device, utilidor 5 outlets are material outlet 8, and cooling device is provided with cooling water inlet 6 and coolant outlet 7.Apparatus for continous heat treatment carries out continuous hydrothermal when processing to defatted soy flour slurry, is used to from HTHP and the shearing force of the water vapour of steam inlet 2, the material from material inlet 1 be processed in jet cooking device 4, i.e. the continuous hydrothermal processing procedure; This processing is a kind of continous heat processing method, also referred to as jet cooking.Material after processing is discharged by material outlet 8 after cooling device is cooling.
Embodiment 1
with defatted soybean meal (NSI=89, protein content 51%) pulverize and cross 60 mesh sieves and obtain defatted soy flour, mix with water according to the mass volume ratio of 1: 10, the sodium sulfite that adds 0.08% soy meal weight, stirred 1.5 hours under the condition of room temperature and pH8.0, then homogeneous 20min in colloid mill, the defatted soy flour slurries that obtain carry out jet cooking in apparatus for continous heat treatment shown in Figure 1 processes, treatment temperature is 140 ℃, time is 90s, it is 8.0 that the cooling rear NaOH with 2mol/L of gained heat treatment slurries regulates the pH value, 25 ℃ of centrifugal 30min, centrifugal rotational speed is 3000rpm, centrifugal rear supernatant is regulated pH to 4.5 with the HCL of 2mol/L, after standing 5min in 25 ℃ of centrifugal 30min, centrifugal rotational speed is 5000rpm, the gained precipitation is again soluble in water, readjustment pH7.0, spray-dried (180 ℃ of EATs, 85 ℃ of leaving air temps), obtain the soybean protein of anti-calcium A, the products obtained therefrom index of correlation is as shown in table 1.
Comparative example 1
with defatted soybean meal (NSI=89, protein content 51%) pulverize and cross 60 mesh sieves and obtain defatted soy flour, mix with water according to the mass volume ratio of 1: 10, NaOH adjusting pH value with 2mol/L is 9.0, in stirring at room 2 hours, then in 25 ℃ of centrifugal 30min, centrifugal rotational speed is 3000rpm, centrifugal rear supernatant is regulated pH to 4.5 with the HCL of 2mol/L, after standing 5min in 25 ℃ of centrifugal 30min, centrifugal rotational speed is 5000rpm, the gained precipitation is again soluble in water, readjustment pH7.0, spray-dried (180 ℃ of EATs, 85 ℃ of leaving air temps), obtain common soybeans protein isolate B, itself and the albumin A of anti-calcium index of correlation more as shown in table 1.After above-mentioned precipitation is again water-soluble (solid content is about 10%), the sodium sulfite that adds 0.04% soy meal weight, regulate pH8.0, carrying out jet cooking in apparatus for continous heat treatment shown in Figure 1 processes, temperature is 140 ℃, time is 90s, and readjustment pH7.0 obtains heat treated soybean protein isolate C by spray-drying.Remove in processing procedure with the albumin A of anti-calcium and add this step of sodium sulfite, obtain the soybean protein D with the A contrast.
Table 1
By as seen from Table 1, compare with common preparation method, in embodiment 1 preparation method, the yield of protein and the rate of recovery are all higher, although protein content decreases, rise to some extent in conjunction with sugared content, and phytic acid content descends.Measurement result about anti-calcium index will elaborate in table 2-3.
The analytical control method that adopts in table 1 is as follows:
Protein content: micro-Kjeldahl (GB/T5009.5-03), measure nitrogen content and multiply by coefficient 6.25 and be converted to total protein content.
Yield and the rate of recovery: protein yield=protein sample quality/defatted soy flour quality * 100%; The quality of protein * 100% in the quality of protein in protein recovery=sample/former defatted soy flour.Wherein, sample quality all refers to dry weight.
In conjunction with sugared content: (WO 2009/084529 with reference to the method for MOTOYAMA, 2009), albumen powder is dissolved in makes 0.25% solution in distilled water, adopt the Lorry method to measure protein in solution content, adopt the phenolsulfuric acid method to measure the solution total sugar content, do calibration curve with glucose as reference material.In conjunction with sugared content=total sugar content/protein content (mg/g).
Phytic acid content: the method (J.Food Sci.47:513-517 (1982)) of using D.B.Thompson.Concrete steps are as follows: take the 0.5g sample, be dissolved in 25mL hydrochloric acid (1.2%, w/w) in, mechanical shaking extraction 2h.Except deproteinize, add red fuming nitric acid (RFNA) and digestion to remove other organic matters to the gained supernatant through centrifugation, record wherein phosphorus content with molybdenum blue method, and calculate to get the phytic acid content of sample according to 1/0.282 coefficient.
with defatted soybean meal (NSI=89, protein content 51%) pulverize and cross 60 mesh sieves and obtain defatted soy flour, mix with water according to the mass volume ratio of 1: 10, the sodium sulfite that adds 0.15% soy meal weight, regulating the pH value with the NaOH of 2mol/L is 8.0 in stirring at room 2 hours, then homogeneous 10min in colloid mill, the defatted soy flour slurries that obtain carry out jet cooking in apparatus for continous heat treatment shown in Figure 1 processes, temperature and time is respectively 120 ℃, 90s (E) and 140 ℃, 30s (F), the cooling rear readjustment pH8.0 of gained heat treatment slurries is in 25 ℃ of centrifugal 30min, centrifugal rotational speed is 3000rpm, centrifugal rear supernatant is regulated pH to 4.5 with the HCL of 2mol/L, after standing 5min in 25 ℃ of centrifugal 30min, centrifugal rotational speed is 5000rpm, the gained precipitation is again soluble in water, readjustment pH7.0, spray-dried (180 ℃ of EATs, 85 ℃ of leaving air temps), obtain Powdered soybean protein E and F.
Embodiment 3
respectively with above-described embodiment 1, 2 and the soybean protein raw material of comparative example 1 gained mix the rich calcium soybean protein of simple modulation supping with corresponding batching, method detailed is as follows: with 8g soybean protein raw material (respectively from A-F a kind of), the 24g maltodextrin, 0.4g (the calcium addition is in the calcium ion amount for natrium citricum and 0.2g calcium chloride, for protein raw materials weight 0.9%), adding 64.9g water stirs and evenly mixs, HCL and NaOH adjusting pH with 2mol/L are 7.0, then the corn oil homogeneous 2min under the rotating speed of 20000rpm that adds 2.5g, mixed liquor being carried out 2 homogeneous under 50MPa processes again, at last with mixed liquor 121 ℃ of autoclaves, 0.1MPa lower sterilization 20min.Wherein, respectively to before each sample sterilization and sterilization after character and state measure and estimate, result such as table 2.
Comparative example 2
Carry out modulation treatment take the albumin A of anti-calcium as raw material by the step in embodiment 3, the effect of contrast different calcium addition substitutes with Sodium Caseinate the albumin A of anti-calcium simultaneously and contrasts, result such as table 3.Wherein, G represents that the calcium addition is the effect of 1.0% protein wt (addition of corresponding calcium chloride is 0.222g), and H represents that the calcium addition is the effect of 1.1% protein wt (addition of corresponding calcium chloride is 0.244g).
Table 2
Zero precipitation less and stable * precipitation more have aggegation * * a lot of aggegations of precipitation are serious
Annotate: in table in the B hurdle expression of the indexs "-" such as viscosity after sterilization can't measure because condensing into piece
By as seen from Table 2, in the situation that the calcium addition is 0.9% albumen weight, the albumin A of anti-calcium is compared with common protein B, and after processing through jet cooking, its rich calcium solution is in good condition, viscosity and granularity are all lower, and uniform and stable, the anti-calcium ability of albumen improves greatly, and occurs existing a small amount of the gathering before common protein B sterilization, condense into especially piece after sterilization, the superiority of implementing the 1 anti-calcium ability of gained albumen has been given prominence in contrast.C compares with reference protein, because of the difference of jet cooking processing sequence, to make reference protein C fail in leaching process with bean powder in other compositions fully act on and its anti-calcium ability decreased, solution viscosity and granularity obviously increase, protein is assembled.D compares with reference protein, and processing procedure is added the anti-calcium ability that sulphite has been strengthened protein, and when adding, viscosity and the granularity of rich calcium protein solution all do not increase, and precipitation capacity increases to some extent.Comparison shows that between albumin A and albumen E, F, different temperatures and time that jet cooking is processed are influential to the anti-calcium ability of albumen, and the preferred process temperature is 140 ℃, and the time is 90s.
Table 3
Zero precipitation less and stable * precipitation more have aggegation * * a lot of aggegations of precipitation are serious
By as seen from Table 3, when the calcium addition is respectively 1.0% and 1.1% albumen weight, increase along with the calcium amount, each solution viscosity and granularity all have increase in various degree, precipitation capacity also increases greatly, a small amount of gathering when reaching 1.1%, the calcium amount is arranged after sterilization, and state is still better 1.0% the time, compare with arm protein acid sodium, viscosity and granularity are bigger, almost there is no difference but apparent state and arm protein acid sodium is compared, the soybean protein of anti-calcium of also namely implementing 1 preparation can reach 1.0% of its quality to the dosis tolerata of calcium, and effect is much better than common albumen to the tolerance of calcium.
The index of correlation method of inspection and meet explanation in table 2-3:
Viscosity: adopt Haake torque rheometer (HAAKE RS-600, German Haake company).The sample solution of 1mL is placed between the parallel-plate that the gap is set to 1mm, removes excessive sample, sets constant shear rate 10s
-1, measure under 25 ℃.
Particle diameter: adopt Mastersizer 2000 particle size analyzers (Britain Ma Erwen company).
Centrifugation sediment: take the 5g sample solution and be placed in the 10mL centrifuge tube, with the centrifugal 10min of the speed of 2000g, remove supernatant, measure the weight of precipitation.
In table 2,3, the sensory evaluation evaluation criteria of the forward and backward state of sterilization is as shown in table 4:
Table 4
The jet cooking treatment technology that the present invention uses is by 120 ℃～150 ℃, and 30s～90s short time hydrothermal treatment consists does not need long heat treatment, can realize industrialized energy-saving and emission-reduction.Powdered soybean protein of the present invention makes soybean protein to sneak at high proportion the possibility that becomes in the rich calcium current matter food that uses Sodium Caseinate.Particularly, the invention enables with soybean protein and substitute major part in common albumen supping or all protein possibility that becomes.Compare with common lactalbumin or casein, soy protein products has local flavor and color and luster preferably, contain its distinctive nutritional labeling, and with low cost, substitute common albumen with it and be added in the supping of rich calcium, can provide for the elderly of sportsman and digestive function decline and be rich in soybean protein and calcareous food.
Claims (6)
1. the preparation method of the soybean protein of anti-calcium is characterized in that comprising the steps and process conditions:
(1) low-temperature defatted soy meal being dissolved in the water of 10-15 times of weight, adding the sulphite of 0.01-0.5% weight, is stirring at room 20min-120min under 7.0 to 10.0 alkali condition in the pH value, after colloid mill homogeneous 10-30min, obtains the soy meal slurries; Crossing 60 orders ~ 100 mesh sieves after described low-temperature defatted soy meal is pulverized by defatted soybean meal obtains; The nitrogen solubility index of defatted soybean meal is greater than 60%;
(2) described soy meal slurries are carried out jet cooking in apparatus for continous heat treatment and process, controlling temperature is 100-150 ℃, and the time is 10-100s, obtains heat-treated soybean powder slurries;
(3) the pH value of adjusting heat-treated soybean powder slurries is 7.0 ~ 9.0, centrifugation, and the supernatant adjust pH is 4.0 ~ 5.0, centrifuged deposit water dissolving again, regulating the pH value is 6.5 ~ 7.5, spray-drying obtains the soyabean protein powder of anti-calcium.
2. the preparation method of the soybean protein of anti-calcium according to claim 1 is characterized in that: the 0.06-0.15% that the described sulphite addition of step (1) is bean powder weight.
3. the preparation method of the soybean protein of anti-calcium according to claim 1 is characterized in that: the described pH value in step (1) and (3) is controlled by the hydrochloric acid of 2 mol/L and the NaOH of 2 mol/L.
4. the preparation method of the soybean protein of anti-calcium according to claim 1 is characterized in that: the described jet cooking treatment temperature of step (2) is 120-140 ℃, and the time is 60-90s.
5. the preparation method of the soybean protein of anti-calcium according to claim 1 is characterized in that: the described spray-drying EAT of step (3) is 180 ℃, and leaving air temp is 85 ℃.
6. the soybean protein of anti-calcium, is characterized in that, it is made by the described preparation method of claim 1-5 any one; The protein content of the described soybean protein of anti-calcium is not less than 70 mg/g albumen greater than 80% in conjunction with sugared content.
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| CN103053786B (en) * | 2012-12-17 | 2014-10-08 | 华南理工大学 | Preparation method for low-phytic acid calcium-tolerant soybean protein |
| CN103262941B (en) * | 2013-05-14 | 2014-07-02 | 华南理工大学 | Isoflavone aglycone-enriched soybean protein and preparation method thereof |
| CN103431159B (en) * | 2013-05-16 | 2014-10-08 | 华南理工大学 | Soybean protein isolate with low phytic acid and preparation method thereof |
| CN103947821B (en) * | 2014-05-16 | 2016-03-23 | 山东万得福实业集团有限公司 | A kind of production technology of bean curd bag specialized soybean albumen and using method |
| CN103947963A (en) * | 2014-05-16 | 2014-07-30 | 山东万得福实业集团有限公司 | Production process of soybean meal for raw dried noodle products |
| CN105211495B (en) * | 2015-09-17 | 2019-03-26 | 东北农业大学 | A kind of preparation method of high calcium low viscosity soybean protein |
| CN108617796A (en) * | 2018-05-15 | 2018-10-09 | 山东万得福实业集团有限公司 | A kind of production technology and application method of high tenacity bean curd stick specialized soybean albumen powder |
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