CN102669407B - Method for improving solubility of alcohol leaching soy protein concentrate by use of step-by-step enzymolysis technology - Google Patents
Method for improving solubility of alcohol leaching soy protein concentrate by use of step-by-step enzymolysis technology Download PDFInfo
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Abstract
The invention discloses a method for improving the solubility of alcohol leaching soy protein concentrate by use of a step-by-step enzymolysis technology, belonging to the field of soy protein processing. According to the invention, the alcohol leaching soy protein concentrate is modified by the following steps of: (1) mixing alcohol leaching soy protein concentrate powder and distilled water to obtain a solution with certain concentration, and performing enzymolysis on the solution with cellulase for enzyme inactivation; (2) performing enzymolysis on the alcohol leaching soy protein concentrate solution in the step (1) with neutral protease or trypsin for enzyme inactivation; and (3) homogenizing the alcohol leaching soy protein concentrate solution in the step (2), and performing spray drying. Experiment shows that: the solubility of the alcohol leaching soy protein concentrate before modification is 16g/100g, the solubility of the alcohol leaching soy protein concentrate after hydrolysis with protease only can reach 63g/100g, and the solubility of the alcohol leaching soy protein concentrate after the step-by-step enzymolysis can reach 82g/100g which is 19% over that of the same kind of products, and thus the solubility after modification is sufficiently reflected.
Description
Technical field
The invention belongs to the soybean protein manufacture field, be specifically related to two kinds of enzyme fractional hydrolysis of a kind of application alcohol processed soybean protein concentrate and improve its deliquescent method of modifying.
Background technology
Alcohol processed soybean protein concentrate is to utilize ethanolic solution that the nonprotein solable matter in the dregs of beans is leached, washs, remaining insoluble matter through precipitation, be drying to obtain alcohol processed soybean protein concentrate.The protein content of alcohol processed soybean protein concentrate is very high, but owing to be subject to the effect of ethanol in process, protein conformation changes, and a large amount of hydrophobic groups exposes, and nitrogen soluble index (NSI) reduces, and has affected its application in food industry.The protein content of FSPC is about about 70%, and carbohydrate content is approximately 21% (butt), and wherein the compound sugar of solubility accounts for less than 10%, and remaining is insoluble polysaccharide.The deliquescent high efficiency method of present raising soybean alcohol method protein concentrate has enzymolysis modified, but the enzyme of using mostly is protease, does not have solution for insoluble polysaccharide contained in the protein concentrate.Although protein accounts for main component in the alcohol processed soybean protein concentrate, also have the part insoluble polysaccharide to affect the solute effect of product integral body.
Summary of the invention
The purpose of this invention is to provide a kind of utilization substep zymolysis technique and improve the deliquescent method of alcohol processed soybean protein concentrate, utilize cellulase to solve the dissolution problems of insoluble polysaccharide, thereby further promote the dissolubility of alcohol processed soybean protein concentrate.
The present invention is according to following steps modification alcohol processed soybean protein concentrate:
(1), the alcohol processed soybean protein concentrate solution of preparation mass concentration 8～14%, regulating the pH value is 4.5～6,35～45 ℃ of waters bath with thermostatic control, add the cellulase that accounts for alcohol processed soybean protein concentrate quality 1～2%, reaction 1～2h, 90～100 ℃ of high temperature make enzyme-deactivating, rapidly cooling;
(2), the alcohol processed soybean protein concentrate pH in the regulating step (1) is 5～8,45～55 ℃ of waters bath with thermostatic control add the neutral proteinase or the trypsase that account for alcohol processed soybean protein concentrate quality 1～2%, reaction 1～2h, 90～100 ℃ of high temperature make enzyme-deactivating, rapidly cooling;
(3), the alcohol processed soybean protein concentrate solution in the step (2) is carried out spray-drying after the high-pressure homogeneous processing, both product.
This test is raw materials used to be alcohol processed soybean protein concentrate, and its protein content is less than 70%, and dissolubility is relatively poor.Simple can only protein hydrolysate with protease hydrolytic, wherein contained insoluble polysaccharide can't fully be dissolved.Experimental results show that, the solubility of the alcohol processed soybean protein concentrate of non-modified is 16g/100g, the soybean alcohol method protein concentrate solubility of processing with protease hydrolytic merely can reach 63g/100g, and can reach 82g/100g with the alcohol processed soybean protein concentrate solubility of substep enzymolysis gained, solubility can promote 19% compared with similar products, thereby has embodied fully the solubility property after the modification.Therefore the present invention is applicable to low percentages of protein and the relatively poor FSPC of dissolution properties.
The specific embodiment
The specific embodiment one: present embodiment improves the dissolubility of alcohol processed soybean protein concentrate by the following method:
(1), alcohol processed soybean protein concentrate powder and the certain density solution of distilled water furnishing are processed enzyme-deactivating with cellulase degradation;
(2), the alcohol processed soybean protein concentrate solution in the step (1) is processed enzyme-deactivating with neutral proteinase or trypsin digestion;
(3), the alcohol processed soybean protein concentrate solution in the step (2) is processed rear spray-drying with high pressure homogenizer.
In the present embodiment, the concentration of the pure method protein concentrate solution described in the step (1) is 8～14% (w/w), is preferably 10% (w/w); Described enzyme treatment conditions are: pH value 4.5～6, and 35～45 ℃ of bath temperatures add the cellulase that accounts for alcohol processed soybean protein concentrate quality 1～2%, reaction time 1～2h; Preferred, pH value 5,40 ℃ of bath temperatures, cellulase addition 1%, reaction time 2h.
In the present embodiment, the concentration of the pure method protein concentrate solution described in the step (2) is 8～14% (w/w), is preferably 10% (w/w); Described enzyme treatment conditions are: pH value 5～8, and 45～55 ℃ of bath temperatures, adding accounts for alcohol processed soybean protein concentrate quality 1～2% neutral proteinase or trypsase, reaction time 1～2h; Preferred, pH value 7,45 ℃ of bath temperatures, neutral proteinase addition 2% or trypsase addition 1%, reaction time 2h.
In the present embodiment, the high-pressure homogeneous processing described in the step (3) is to carry out under the following conditions: 45～50 ℃ of homogenizing temperatures, homogenization pressure 15～20MPa; Preferred, 50 ℃ of homogenizing temperatures, homogenization pressure 15MPa.
The specific embodiment two: present embodiment prepares the decentralized alcohol processed soybean protein concentrate by the following method:
(1) the alcohol processed soybean protein concentrate solution of preparation mass concentration 10%, regulating pH value is 5, and 40 ℃ of waters bath with thermostatic control add 1% cellulase, and reaction 2h, 100 ℃ of high temperature make enzyme-deactivating, cool off rapidly;
(2), the alcohol processed soybean protein concentrate pH in the regulating step (1) is 7,45 ℃ of waters bath with thermostatic control add 2% neutral proteinase, reaction 2h, 100 ℃ of high temperature make enzyme-deactivating, rapidly cooling.
(3) be that 50 ℃, pressure are to carry out high-pressure homogeneous processing under the condition of 15Mpa with the alcohol processed soybean protein concentrate solution in the step (2) in temperature, spray-drying, both product.
The solubility of experiment gained alcohol processed soybean protein concentrate is 82g/100g, and water-soluble protein content can reach 86% in the contained protein.
Claims (8)
1. utilize the substep zymolysis technique to improve the deliquescent method of alcohol processed soybean protein concentrate, it is characterized in that described method step is as follows:
(1), the alcohol processed soybean protein concentrate solution of preparation mass concentration 10%, regulating pH value is 4.5～6,35～45 ℃ of waters bath with thermostatic control add the cellulase that accounts for alcohol processed soybean protein concentrate quality 1～2%, reaction 1～2h, high temperature makes enzyme-deactivating, cools off rapidly;
(2), the alcohol processed soybean protein concentrate pH in the regulating step (1) is 5～8,45～55 ℃ of waters bath with thermostatic control add the neutral proteinase or the trypsase that account for alcohol processed soybean protein concentrate quality 1～2%, reaction 1～2h, high temperature makes enzyme-deactivating, rapidly cooling;
(3), the alcohol processed soybean protein concentrate solution in the step (2) is carried out spray-drying after the high-pressure homogeneous processing, 45～50 ℃ of homogenizing temperatures, homogenization pressure 15～20MPa, both product.
2. utilization substep zymolysis technique according to claim 1 improves the deliquescent method of alcohol processed soybean protein concentrate, it is characterized in that the pH value described in the step (1) is 5.
3. utilization substep zymolysis technique according to claim 1 improves the deliquescent method of alcohol processed soybean protein concentrate, it is characterized in that 40 ℃ of the bath temperatures described in the step (1), reaction time 2h.
4. utilization substep zymolysis technique according to claim 1 improves the deliquescent method of alcohol processed soybean protein concentrate, it is characterized in that the cellulase addition described in the step (1) is 1%.
5. utilization substep zymolysis technique according to claim 1 improves the deliquescent method of alcohol processed soybean protein concentrate, it is characterized in that the pH value described in the step (2) is 7.
6. utilization substep zymolysis technique according to claim 1 improves the deliquescent method of alcohol processed soybean protein concentrate, it is characterized in that the bath temperature described in the step (2) is 45 ℃, and the reaction time is 2h.
7. utilization substep zymolysis technique according to claim 1 improves the deliquescent method of alcohol processed soybean protein concentrate, and the addition that it is characterized in that the neutral proteinase described in the step (2) is 2%.
8. utilization substep zymolysis technique according to claim 1 improves the deliquescent method of alcohol processed soybean protein concentrate, it is characterized in that the tryptic addition described in the step (2) is 1%.
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| CN103169979A (en) * | 2012-12-14 | 2013-06-26 | 江南大学 | Preparation method of soybean protein-acrylic acid compound |
| CN103609834A (en) * | 2013-11-25 | 2014-03-05 | 黑龙江省大豆技术开发研究中心 | Method of improving solubility of isolated soybean protein under acid environment |
| CN106509575A (en) * | 2016-10-11 | 2017-03-22 | 威海养经堂医药科技有限公司 | Genaoduotai solid beverage preparation method |
| CN107183306A (en) * | 2017-07-14 | 2017-09-22 | 山东禹王生态食业有限公司 | A kind of soybean protein powder producing method with intestinal regulatory function |
| CN108402277B (en) * | 2017-11-14 | 2021-11-26 | 理星（天津）生物科技有限公司 | Method for modifying concentrated soybean protein |
| CN109566853A (en) * | 2018-12-26 | 2019-04-05 | 武汉新华扬生物股份有限公司 | The preparation method of soybean protein isolate and its soybean protein isolate obtained, soybean protein isolate product |
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| CN101530162B (en) * | 2008-03-10 | 2011-11-23 | 北京大北农科技集团股份有限公司 | Preparation method of novel protein feed additive |
| CN101982087B (en) * | 2010-10-28 | 2012-09-05 | 天津实发中科百奥工业生物技术有限公司 | Method for producing functional soy peptide by alcohol leaching soy protein concentrate |
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