CN102965424A - Preparation method of highly emulsified soybean protein - Google Patents
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Abstract
The invention relates to a preparation method of highly emulsified soybean protein, belonging to the technical field of soyabean protein process. The preparation method comprises the following steps of: (1) regulating moisture of isolated soybean protein, and carrying out extrusion pretreatment; and (2) crushing the protein subjected to extrusion pretreatment in the step (1); adding water according to certain proportions, and mixing to prepare a protein solution; adjusting the pH and the temperature; adding trypsase for limited trypsinization; after trypsinization, cooling to room temperature, adjusting the pH to neutrality, then conducting ultrafiltration on an enzymatic hydrolysate to obtain the soyabean protein with intercepted molecular weights of 30kDa, condensing intercepted protein, and conducting spray drying to obtain the highly emulsified soyabean protein. The soyabean protein obtained by the method has high emulsification capability and good emulsification stability, few enzymes in production are needed, the enzymolysis time is short, the cost is low, and the highly emulsified soyabean protein has excellent market prospects and economical benefits.
Description
Technical field
The invention belongs to the soybean protein processing technique field, relate in particular to a kind of preparation method of high emulsibility soybean protein.
Background technology
Emulsifying property refers to oil and water are mixed the performance that forms milk sap.Emulsifying property is the main functional performance of soybean protein, protein has the feature structure of emulsifying agent---amphiphilic structure, contain simultaneously hydrophilic radical and oleophylic group in protein molecule, it can be gathered on the oil-water interface, reduces interfacial tension and impels emulsion to form.Soybean protein isolate can reduce water and oil surface tension, can reduce again the surface tension of water and air, is easy to form stable milk sap.After milk sap formed, protein aggregation formed protective layer on the surface of oil droplet, can effectively prevent the gathering of oil droplet and the destruction of emulsified state, keeps the stability of milk sap.Yet sodium-caseinate commonly used in the emulsifying property of soy protein products and the industry is compared, and also has a certain distance, therefore is necessary soybean protein is carried out modification, to obtain the soy protein products of high emulsibility, enlarges its range of application.The improvement of soy bean proteinous soln emulsifying property is main to be reduced with solvability increase, the molecular weight of albumen, the exposure of soltion viscosity, the hydrophobic group of molecule is relevant.
Enzyme modification is the research emphasis of present food proteins modification.Enzyme-modified mainly is by zymin soybean protein to be hydrolyzed, hydrolysis causes the Protein peptide bond fracture, molecular weight of albumen reduces, charged group increases, the variation of molecular structure causes the hydrophobic grouping of protein interior to expose, by enzymolysis process is controlled, to improve the functional performance of enzymolysis product.Enzymolysis modified speed of response is fast, mild condition, toxicity are little, safe, be easy to control, do not weaken food value, simultaneously can make again albumen obtain better functional performance, become a kind of effective ways that improve the various functional performances of protein and increase its range of application.Yet native soy protein intramolecule complex structure, polypeptide chain closely folds, and hydrophobic amino acid within it section forms hydrophobic region, and the outside is wrapped up by hydrophilic outer shell, and these subunits are bonded to each other again and form complicated quaternary structure.Therefore soybean protein numberator height compression, close structure has very strong resistibility to the enzymolysis of proteolytic enzyme.Therefore to accelerate enzymolysis speed, improve the soybean protein hydrolysis degree, just must carry out pre-treatment to soybean protein, make its highly closely loosely organized opening, expose intramolecular enzyme action site and be beneficial to combination with proteolytic enzyme, be beneficial to the carrying out of enzymolysis.Pretreatment process commonly used has physical method and chemical process.The physical method of report mainly contains heating, ultra-high voltage, ultrasonic wave, extruding, grinding etc. at present; Chemical process mainly contains adds sulfurous gas, acid, alkali, urea etc.Wherein physical treatment is because method is easy, and the characteristics such as have no side effect are more suitable in Applications in Food Industry.
Existing people carries out study on the modification to the emulsifying property of soybean protein both at home and abroad, Qi(1997) adopts trypsinase restricted hydrolysis soybean protein isolate, finds that the surface hydrophobicity of hydrolysate improves, and emulsifying property and solvability all improve.Yang Xiaoquan etc. (2003) adopt 300W, and the low frequency ultrasound processed soybeans protein isolate of 12Hz finds that supersound process makes the protein chain fracture, and hydrophobic grouping exposes, and the emulsifying activity of protein increases.(2004) such as Sur ó wka find soybean protein concentrate after extrusion process, and the enzymolysis susceptibility of A-11S and B-11S all significantly improves, and causes the noticeable change of enzymolysis product functional performance.The employing papoids such as Sun Bingyu (2006) carry out modification to alcohol processed soybean protein concentrate, and the emulsifying capacity of modified product has improved 3.8 times, and emulsifying stability has improved 3.9 times.The problems such as and the extruding pre-treatment has no report in conjunction with the research of the combined modified preparation high emulsibility of enzyme process soybean protein, and existing Soybean Protein Modification method exists the modification degree low, and enzyme dosage is large, and enzymolysis time is long.
Summary of the invention
Technical problem to be solved by this invention is to overcome above-mentioned the deficiencies in the prior art, and a kind of preparation method of high emulsibility soybean protein is provided, and reaches to improve the soybean protein emulsifying property, simplifies the purpose of technique, minimizing enzyme dosage and enzymolysis time.
Technical problem to be solved by this invention is achieved through the following technical solutions:
A kind of preparation method of high emulsibility soybean protein, the method may further comprise the steps: (1) carries out the moisture adjusting with soybean protein isolate, pushes pre-treatment behind the adjusting moisture; (2) will pulverize through pushing pretreated albumen in the step (1), add water and be mixed and made into 5% protein solution, regulate pH and temperature, add trypsinase and carry out enzymolysis, be cooled to room temperature behind the enzymolysis, regulate pH to neutral, then enzymolysis solution being carried out uf processing, to obtain molecular weight cut-off be the soybean protein of 30kDa section, holds back albumen through concentrating, namely getting the high emulsibility soybean protein after the spraying drying.
Described extruding pre-treatment is carried out under following processing parameter: material moisture 10-30%, 80-160 ℃ of sleeve temperature, screw speed 180-260r/min.
Described extruding pre-treatment preferred parameter is: material moisture 20%, 140 ℃ of sleeve temperature, screw speed 220r/min.
Described enzymolysis carries out under following processing parameter: enzyme concentration 3-7mg/mL, enzymolysis time 60-140min, enzymolysis pH 5-9, hydrolysis temperature 30-50 ℃.
Described enzymolysis preferred parameter is: enzyme concentration 5.32mg/mL, enzymolysis time 101.8min, enzymolysis pH 7.05,38.9 ℃ of hydrolysis temperatures.
The inventive method adopts the extruding pre-treatment in conjunction with the combined modified preparation high emulsibility of enzyme process soybean protein, material protein is at high temperature, high pressure, push pre-treatment under the strong shear action, protein generation sex change, intramolecular height rule spatial disposition changes, secondary key in the protein molecule is destroyed, peptide bond is loosely organized, be easy to stretch, expose the enzymolysis site, be beneficial to follow-up enzymolysis and carry out, enzymolysis causes the Protein peptide bond fracture, molecular weight of albumen reduces, charged group increases, and the variation of molecular structure causes the hydrophobic grouping of protein interior to expose, thereby improves emulsifying property and the emulsifying stability of soybean protein; It is simple that present method has production technique, and required enzyme dosage is few, the short and low characteristics of production cost of enzymolysis time.
Description of drawings
Fig. 1 is the process route chart of the inventive method
Fig. 2 material moisture is on the impact of emulsifying activity and emulsifying stability
Fig. 3 sleeve temperature is on the impact of emulsifying activity and emulsifying stability
Fig. 4 screw speed is on the impact of emulsifying activity and emulsifying stability
Fig. 5 enzyme concentration and enzymolysis time are alternately to the response surface of emulsifying activity
Fig. 6 enzyme concentration and enzymolysis pH are alternately to the response surface of emulsifying activity
Fig. 7 enzymolysis time and hydrolysis temperature are alternately to the response surface of emulsifying activity
Fig. 8 enzymolysis pH and hydrolysis temperature are alternately to the response surface of emulsifying activity
Fig. 9 enzyme concentration and enzymolysis time are alternately to the response surface of emulsifying stability
Embodiment
Below in conjunction with accompanying drawing the specific embodiment of the invention is described in detail,
A kind of preparation method of high emulsibility soybean protein, the method may further comprise the steps: (1) carries out the moisture adjusting with soybean protein isolate, pushes pre-treatment behind the adjusting moisture; (2) will pulverize through pushing pretreated albumen in the step (1), add water and be mixed and made into 5% protein solution, regulate pH and temperature, add trypsinase and carry out enzymolysis, be cooled to room temperature behind the enzymolysis, regulate pH to neutral, then enzymolysis solution being carried out uf processing, to obtain molecular weight cut-off be the soybean protein of 30kDa section, holds back albumen through concentrating, namely getting the high emulsibility soybean protein after the spraying drying.
Described extruding pre-treatment is carried out under following processing parameter: material moisture 10-30%, 80-160 ℃ of sleeve temperature, screw speed 180-260r/min.
Described extruding pre-treatment preferred parameter is: material moisture 20%, 140 ℃ of sleeve temperature, screw speed 220r/min.
Described enzymolysis carries out under following processing parameter: enzyme concentration 3-7mg/mL, enzymolysis time 60-140min, enzymolysis pH 5-9, hydrolysis temperature 30-50 ℃.
Described enzymolysis preferred parameter is: enzyme concentration 5.32mg/mL, enzymolysis time 101.8min, enzymolysis pH 7.05,38.9 ℃ of hydrolysis temperatures.
Embodiment 1: the shaker test of extruding pre-treatment optimum parameter
1 materials and methods
1.1 material, reagent
| Soybean protein isolate | Ha Gaoke |
| Trypsinase | Denmark novo company |
1.2 key instrument equipment
| PHS-25 type acidometer | Shanghai great achievement instrument plant |
| Electronic analytical balance | Mei Lete-Tuo benefit instrument (Shanghai) Co., Ltd. |
| Whizzer | Beijing Medical Centrifugal Machine Factory |
| The electric precise stirrer | Jintan City, Jiangsu Province high honour instrument manufacturing company limited |
| Electric-heated thermostatic water bath | Yuyao City east electric instrument factory |
| F2102 type plant sample pulverizer | Tianjin Tai Site Instr Ltd. |
| High-pressure sterilizing pot | The rich Medical Equipment Plant of industry company limited that proves to be true after interrogation in Shanghai |
| Constant incubator | Beijing is bright Medical Instruments factory forever |
| Twin-screw extruder | The self-control of engineering college of Northeast Agricultural University |
1.3 test method
1.3.1 technical process
Soybean protein isolate → moisture is regulated → is pushed pre-treatment → drying → pulverize → add water and mixes → regulate pH and the temperature → enzymolysis → enzyme → cooling of going out → adjusting pH neutrality → ultrafiltration → concentrated → spraying drying → high emulsibility soybean protein
1.3.2 measuring method
Nephelometry is adopted in this test: with pH value 7.0,0.1mol/L the protein suspending liquid of phosphate buffer soln preparation 100mL mass concentration 0.1g/mL, get the 30mL protein liquid in the high-speed homogenization machine, add the 10mL soybean oil, 10000r/min homogeneous 1min is to form emulsion, behind the homogeneous, when 0min and 10min, draw from the bottom respectively the SDS solution that 100 μ L are scattered in 10mL mass concentration 0.1g/mL, measure absorbancy (measuring 3 times averages) in wavelength 500 nm places, the calculation formula of emulsifying activity and emulsifying stability is
2 results and discussion
2.1 the suitableeest material moisture determines
As shown in Figure 2, when the fenestra aperture is 5mm, the sleeve temperature is 140 ℃, when screw speed is 220r/min, be 10%, 15%, 20%, 25% and 30% to push pre-treatment take emulsifying activity and emulsifying stability as investigating index, choosing respectively material moisture, determine that the suitableeest material moisture is 20%.
2.2 determining of the suitableeest sleeve temperature
As shown in Figure 3, when the fenestra aperture is 5mm, material moisture is 20%, when screw speed is 220r/min, take emulsifying activity and emulsifying stability as investigating index, choose respectively the sleeve temperature and be 80 ℃, 100 ℃, 120 ℃, 140 ℃ and 160 ℃ and push pre-treatment, determine that the suitableeest sleeve temperature is 140 ℃.
2.3 the suitableeest screw speed determines
As shown in Figure 4, when the fenestra aperture is 5mm, material moisture is 20%, when the sleeve temperature is 140 ℃, take emulsifying activity and emulsifying stability as investigating index, choosing respectively screw speed is that 180r/min, 200r/min, 220r/min, 240r/min and 260r/min push pre-treatment, determines that the suitableeest screw speed is 220r/min.
Embodiment 2: the shaker test of enzymolysis optimum parameter
Based on embodiment 1 determined extruding pre-treatment optimal processing parameter, carry out single factor enzymolysis test, determine the scope of enzymolysis process parameter.Take emulsifying activity and emulsifying stability as investigating index, carry out response surface and design 5 hydraulic tests of 4 factors.
1 materials and methods
1.1 material, reagent
| Soybean protein isolate | Ha Gaoke |
| Trypsinase | Denmark novo company |
1.2 key instrument equipment
| PHS-25 type acidometer | Shanghai great achievement instrument plant |
| Electronic analytical balance | Mei Lete-Tuo benefit instrument (Shanghai) Co., Ltd. |
| Whizzer | Beijing Medical Centrifugal Machine Factory |
| The electric precise stirrer | Jintan City, Jiangsu Province high honour instrument manufacturing company limited |
| Electric-heated thermostatic water bath | Yuyao City east electric instrument factory |
| F2102 type plant sample pulverizer | Tianjin Tai Site Instr Ltd. |
| High-pressure sterilizing pot | The rich Medical Equipment Plant of industry company limited that proves to be true after interrogation in Shanghai |
| Constant incubator | Beijing is bright Medical Instruments factory forever |
| Twin-screw extruder | The self-control of engineering college of Northeast Agricultural University |
1.3 test method
1.3.1 technical process
Soybean protein isolate → moisture is regulated → is pushed pre-treatment → drying → pulverize → add water and mixes → regulate pH and the temperature → enzymolysis → enzyme → cooling of going out → adjusting pH neutrality → ultrafiltration → concentrated → spraying drying → high emulsibility soybean protein
1.3.2 measuring method
Nephelometry is adopted in this test: with pH value 7.0,0.1mol/L the protein suspending liquid of phosphate buffer soln preparation 100mL mass concentration 0.1g/mL, get the 30mL protein liquid in the high-speed homogenization machine, add the 10mL soybean oil, 10000r/min homogeneous 1min is to form emulsion, behind the homogeneous, when 0min and 10min, draw from the bottom respectively the SDS solution that 100 μ L are scattered in 10mL mass concentration 0.1g/mL, measure absorbancy (measuring 3 times averages) in wavelength 500 nm places, the calculation formula of emulsifying activity and emulsifying stability is:
2 results and discussion
2.1 experimental factor level code table
On the basis of single factor research, choosing enzyme concentration, enzymolysis time, enzymolysis pH and 4 factors of hydrolysis temperature is independent variable(s), take emulsifying activity and emulsifying stability as response value, according to the center combination principle of design, the test of design response surface analysis, its level of factor coding schedule sees Table table 2-1.
Table 2-1 level of factor coding schedule
2.2 response surface test arrangement and test-results
This test application responds face optimized method carries out process optimization.Take A, B, C, D as independent variable(s), with emulsifying activity R
1With emulsifying stability R
2Be response value, response surface testing program and the results are shown in Table 2-2.Test number 1-24 is factorial test, and 25-36 is 12 center tests, in order to estimate testing error.
Table 2-2 test arrangement and result
2.3 response surface test result analysis
Emulsifying activity R
1Carry out data analysis by statistical analysis software Design-Expert, it is as follows to set up Quadratic response surface regression model:
R
1=87.31+2.96A+3.56B+1.21C-2.79D-4.33AB-2.36AC+0.93AD+0.93BC+1.89BD-
2.61CD-0.79A
2-3.41B
2-2.76C
2-2.32D
2
Emulsifying activity R
1Recurrence and the results of analysis of variance see Table 2-3, significant response surface analysis is seen Fig. 5-Fig. 8 mutually alternately.
Recurrence and the results of analysis of variance of table 2-3 emulsifying activity
| Variable | Degree of freedom | Sum of squares | All square | The F value | Pr>F |
| A | 1 | 210.63 | 210.63 | 24.68 | ＜0.0001 |
| B | 1 | 304.59 | 304.59 | 35.69 | ＜0.0001 |
| C | 1 | 35.28 | 35.28 | 4.13 | 0.0549 |
| D | 1 | 186.48 | 186.48 | 21.85 | 0.0001 |
| AB | 1 | 300.16 | 300.16 | 35.17 | ＜0.0001 |
| AC | 1 | 88.83 | 88.83 | 10.41 | 0.0041 |
| BD | 1 | 57.38 | 57.38 | 6.72 | 0.0170 |
| CD | 1 | 108.68 | 108.68 | 12.73 | 0.0018 |
| A 2 | 1 | 20.11 | 20.11 | 2.36 | 0.1397 |
| B 2 | 1 | 371.05 | 371.05 | 43.47 | ＜0.0001 |
| C 2 | 1 | 242.92 | 242.92 | 28.46 | ＜0.0001 |
| D 2 | 1 | 171.90 | 171.90 | 20.14 | 0.0002 |
| Return | 14 | 2125.77 | 151.84 | 17.79 | ＜0.0001 |
| Residue | 21 | 179.24 | 8.54 | ? | ? |
| Lose and intend | 10 | 68.51 | 6.85 | 0.68 | 0.7239 |
| Error | 11 | 110.73 | 10.07 | ? | ? |
| Summation | 35 | 2305.01 | ? | ? | ? |
By table 2-3 as can be known, the linear relationship between equation dependent variable and the independent variable(s) is obvious, and this model returns significantly (p＜0.0001), and lose and intend item not significantly (p〉0.05), and this model R
2=92.22%, R
2 Adj=87.04%, illustrate that this model is good with the test match, linear relationship is remarkable between independent variable(s) and the response value, and the theory that can be used for this reaction is inferred.Can obtain factor contribution rate by the F check is: B〉A〉D〉C, i.e. enzymolysis time〉enzyme concentration〉hydrolysis temperature〉enzymolysis pH.
Emulsifying stability R
2Carry out data analysis by statistical analysis software Design-Expert, it is as follows to set up Quadratic response surface regression model:
R
2=46.79+0.52A-0.56B+0.14C-0.63D+2.09AB-1.11AC-1.24AD+0.91BC+1.04BD+
0.34CD-4.54A
2-7.22B
2-7.89C
2-5.73D
2
Emulsifying stability R
2Regression analysis and the results of analysis of variance see Table 2-4, significant response surface analysis is seen Fig. 9 mutually alternately.
Recurrence and the results of analysis of variance of table 2-4 emulsifying stability
| Variable | Degree of freedom | Sum of squares | All square | The F value | Pr>F |
| A | 1 | 6.61 | 6.61 | 0.83 | 0.3736 |
| B | 1 | 7.48 | 7.48 | 0.93 | 0.3446 |
| C | 1 | 0.48 | 0.48 | 0.06 | 0.8086 |
| D | 1 | 9.63 | 9.63 | 1.20 | 0.2852 |
| AB | 1 | 69.72 | 69.72 | 8.71 | 0.0076 |
| A 2 | 1 | 660.66 | 660.66 | 82.55 | ＜0.0001 |
| B 2 | 1 | 1667.53 | 1667.53 | 208.35 | ＜0.0001 |
| C 2 | 1 | 1993.96 | 1993.96 | 249.13 | ＜0.0001 |
| D 2 | 1 | 1051.11 | 1051.11 | 131.33 | ＜0.0001 |
| Return | 14 | 5543.86 | 395.99 | 49.48 | ＜0.0001 |
| Residue | 21 | 168.08 | 8.00 | ? | ? |
| Lose and intend | 10 | 59.71 | 5.97 | 0.61 | 0.7807 |
| Error | 11 | 108.37 | 9.85 | ? | ? |
| Summation | 35 | 5711.94 | ? | ? | ? |
By table 2-4 as can be known, the linear relationship between equation dependent variable and the independent variable(s) is obvious, and this model returns significantly (p＜0.0001), and lose and intend item not significantly (p〉0.05), and this model R
2=97.06%, R
2 Adj=95.10%, illustrate that this model and experimental fit are good, linear relationship is remarkable between independent variable(s) and the response value, and the theory that can be used for this reaction is inferred.Can obtain factor contribution rate by the F check is: D〉B〉A〉C, i.e. hydrolysis temperature〉enzymolysis time〉enzyme concentration〉enzymolysis pH.
Application responds face optimizing analytical procedure is analyzed regression model, seeks as a result enzyme concentration 5.32mg/mL of optimal response, enzymolysis time 101.8min, enzymolysis pH 7.05,38.9 ℃ of hydrolysis temperatures, response value emulsifying activity and emulsifying stability have optimum value, are respectively about 88.8 and 46.34.
2.4 proof test and simultaneous test
Under the top condition that the response surface analysis method is tried to achieve, i.e. enzyme concentration 5.32mg/mL, enzymolysis time 101.8min, enzymolysis pH 7.05,38.9 ℃ of hydrolysis temperatures carry out 3 parallel tests, and the mean value of 3 parallel test emulsifying activities and the mean value of emulsifying stability are respectively 89.21 and 47.45.Trial value and regression equation predictor that response value is described are coincide good.
Claims (5)
1. the preparation method of a high emulsibility soybean protein is characterized in that, the method may further comprise the steps: (1) carries out the moisture adjusting with soybean protein isolate, pushes pre-treatment behind the adjusting moisture; (2) will pulverize through pushing pretreated albumen in the step (1), add water and be mixed and made into 5% protein solution, regulate pH and temperature, add trypsinase and carry out enzymolysis, be cooled to room temperature behind the enzymolysis, regulate pH to neutral, then enzymolysis solution being carried out uf processing, to obtain molecular weight cut-off be the soybean protein of 30kDa section, holds back albumen through concentrating, namely getting the high emulsibility soybean protein after the spraying drying.
2. the preparation method of a kind of high emulsibility soybean protein according to claim 1 is characterized in that described extruding pre-treatment carries out: material moisture 10-30%, 80-160 ℃ of sleeve temperature, screw speed 180-260r/min under following processing parameter.
3. the preparation method of a kind of high emulsibility soybean protein according to claim 2 is characterized in that described extruding pre-treatment preferred parameter is: material moisture 20%, 140 ℃ of sleeve temperature, screw speed 220r/min.
4. the preparation method of a kind of high emulsibility soybean protein according to claim 1 is characterized in that described enzymolysis carries out: enzyme concentration 3-7mg/mL, enzymolysis time 60-140min, enzymolysis pH 5-9, hydrolysis temperature 30-50 ℃ under following processing parameter.
5. the preparation method of a kind of high emulsibility soybean protein according to claim 4 is characterized in that described enzymolysis preferred parameter is: enzyme concentration 5.32mg/mL, enzymolysis time 101.8min, enzymolysis pH 7.05,38.9 ℃ of hydrolysis temperatures.
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| CN104351463A (en) * | 2014-12-01 | 2015-02-18 | 黑龙江省大豆技术开发研究中心 | Method for improving emulsifying property of isolated soybean protein under acidic condition, and products of isolated soybean protein |
| CN106478827A (en) * | 2016-09-12 | 2017-03-08 | 陕西师范大学 | A kind of processing method of the improved Artemisia Glue emulsifying agent of enzyme process |
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| CN109880873B (en) * | 2019-04-19 | 2022-06-24 | 陕西科技大学 | Method for improving emulsifying activity of perilla seed protein |
| CN111631297A (en) * | 2020-06-03 | 2020-09-08 | 陕西科技大学 | Stable microemulsion based on modified perilla seed protein and preparation method thereof |
| CN112772923A (en) * | 2021-02-02 | 2021-05-11 | 山东农业大学 | Soybean peptide aggregate-based beta-carotene embedding emulsion and preparation method thereof |
| CN113303395A (en) * | 2021-06-11 | 2021-08-27 | 东北农业大学 | Preparation method of modified whey protein |
| CN113303395B (en) * | 2021-06-11 | 2021-12-24 | 东北农业大学 | Preparation method of modified whey protein |
| CN113875876A (en) * | 2021-10-12 | 2022-01-04 | 东北农业大学 | Preparation method of modified soybean protein with high emulsibility |
| EP4360464A1 (en) | 2022-10-27 | 2024-05-01 | Duynie Holding B.V. | Protein composition |
| WO2024089237A1 (en) | 2022-10-27 | 2024-05-02 | Duynie Holding B.V. | Protein composition |
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