CN103053786A - Preparation method for low-phytic acid calcium-tolerant soybean protein - Google Patents
Preparation method for low-phytic acid calcium-tolerant soybean protein Download PDFInfo
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Abstract
The invention discloses a preparation method for low-phytic acid calcium-tolerant soybean protein. The method comprises the following steps of dissolving low-temperature defatted soybean flour into water, and processing low-temperature defatted soybean flour milk for more than 2 h by phytase to obtain soybean flour milk which is preliminarily processed; performing jet cooking on the soybean flour milk, regulating the pH value to be between 7.5 and 8.5, centrifugally separating, regulating the pH value of supernatant fluid to be between 4.0 and 4.5, dissolving precipitation again with water after centrifuging, and regulating the pH value to be between 6.5 and 7.5; filtering obtained protein solution by an ultrafiltration membrane of which the molecular weight cutoff is 80 kDa, performing spray drying or freeze drying on concentrated solution, and thus obtaining the low-phytic acid calcium-tolerant soybean protein powder. A production process of the low-phytic acid calcium-tolerant soybean protein is low in production cost, the content of the phytic acid reaches 0.12 percent, and the calcium tolerance amount of the protein is 1.0 percent of the weight of the protein. The low-phytic acid calcium-tolerant soybean protein served as a substitute of sodium caseinate can be applied to child and adolescent nourishments, calcium supplement food and medical and clinical nourishments.
Description
Technical field
The invention belongs to food processing technology field, relate to the preparation method of the functional soy albumen that low phytic acid is low, lime resistance can be good and the product application example of this soybean protein.
Background technology
The quality plant albumen that soybean protein can compare favourably with animal protein is the healthy food raw material of wide material sources.Current, domestic soybean protein deep processed product mainly contains soybean protein isolate (SPI) and FSPC (SPC).Contain higher phytate in the soybean, content is up to 17.9mg/g (dry weight), when soybean protein isolate is applied in the dairy products production, the too high levels of phytic acid, not only can directly have influence on dissolution characteristics, reduce the content of calcium in the dairy produce, also affected to a great extent human body to nutrient uptakes such as metallic element in the middle of the dairy products such as Ca, Mg, Zn, Cu and Fe.Under physiological pH, phytic acid and calcium form insoluble salt, so that the utilization rate of calcium is low.Because calcium is the nutrient of needed by human, in order to guarantee health and to build up health, replenishes the calcium scientifically and rationally by COF, and promote that human body is very important to the absorption of calcium.Calcium supplementing product multi-source in the market is in milk, but, because soybean protein is to the sensitiveness of the metal ions such as calcium, adding soybean protein in the food that is rich in mineral matter (particularly alkali metal) tends to occur to assemble and the generation flocculation sediment, thereby affect the quality of food, thereby limited the application of soybean protein in soymilk, specific functionality product such as medical and clinical nutriment, supping etc.
At present, the method that industrial independent employing phytase is processed is removed phytic acid, but the small-molecule substances such as phytic acid of removing can not be dialysed fully and be existed in solution with free form, still affect the functional character of lime resistance energy and the protein itself of albumen, and effect is very not remarkable.When adopting milipore filter molecule interception large, rate and protein retention reduces greatly, has affected extraction rate of protein, and when adopting milipore filter molecule interception low, film pollutes very serious, causes difficulty to suitability for industrialized production.From the angle of calcium, adopt molecular calcium (such as calcium carbonate, calcium phosphate etc.) or calcium is carried out embedding treatment, avoid precipitating with contacting of protein thereby can reduce to a certain extent 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 low phytic acid soybean protein of anti-calcium; The method has not only reduced the phytic acid content of soybean protein, has improved the tolerance of calcium.
Purpose of the present invention is achieved through the following technical solutions:
A kind of preparation method of the low phytic acid soybean protein of anti-calcium comprises the steps and process conditions:
(1) low-temperature defatted soy meal is soluble in water, the low-temperature defatted soy meal of every gram is dissolved in 10-15ml water, after fully stirring, be 4.5-5.5 in the pH value, temperature is to process more than the low-temperature defatted soy meal slurries 2h with phytase under the 50-60 ℃ of condition, relatively every gram bean powder, phytase consumption are 1000-4000U; Again pH is transferred under the weak basic condition of 7.5-8.5 and stir, cross colloid mill homogeneous 10-30min, obtain the soy meal slurries of preliminary treatment;
(2) the soy meal slurries are carried out jet cooking and process, temperature is 120-150 ℃, and the time is 10-100s;
(3) the slurries adjust pH to 7.5 after jet cooking is processed～8.5, centrifugation, the supernatant adjust pH is 4.0～4.5, again water dissolving of centrifuged deposit, regulating the pH value is 6.5～7.5;
(4) to re-use molecular cut off be that the milipore filter of 80kDa carries out 3-5 time and filters to step (3) gained protein solution, and the spray-dried or freeze drying of solution after concentrated obtains the low phytic acid soyabean protein powder of anti-calcium.
For further realizing the object of the invention, step (1) is 4.5-5.5 in the pH value, and temperature is to process more than the low-temperature defatted soy meal slurries 2h with phytase under 50 ℃ of conditions.
Relatively every gram bean powder, the phytase consumption is preferably 2000-3000U.
The soy meal slurries are carried out jet cooking process, temperature is preferably 130-140 ℃, and the time is preferably 60-90s.
Described milipore filter is preferably the milipore filter that molecular cut off is 80kDa.
The protein content of the resulting low phytic acid soy protein products of anti-calcium is 90-95%, the minimum 0.1%-0.3% that reaches of phytic acid content, and albumen can tolerate the 1.0%-1.1% that the calcium amount is protein wt.
The present invention utilizes phytase to process the bean powder slurries, phytase can be hydrolyzed phytic acid molecule in the bean powder slurries at suitable condition, make itself and protein dissociation, the continuous high temperature annealer directly carries out jet cooking to the soy meal slurries behind the enzymolysis to be processed, make it at high temperature, high pressure, carry out sufficient sex change and reaction under the condition of high shear, the hydrophobic amino acid residue that originally is in protein interior is stretched, be exposed in the solvent, tertiary protein structure launches, thereby reduced the carrying capacity of protein surface, and then weakened the electrostatic interaction between protein and the calcium; Simultaneously because Maillard reaction has occured in the glucide and the protein that itself contain in the bean powder in the heat treatment process so that in some amino acid residue grafting sugar chain, produced space steric effect; Meanwhile, continuous hydrothermal is processed the molecular weight that can increase substantially albumen, and the protein molecular weight more than 75% is in more than the 100kDa, and this milipore filter for selective retention molecular weight 50-80kD provides possibility, can greatly improve retention rate of proteins, reduce simultaneously the film contamination phenomenon.The small-molecule substances such as the phytic acid molecule after ultrafiltration membrane treatment can be removed phytase and dissociated and other metal ions play inspissation to albumen simultaneously, have improved the efficient that phytic acid removes and the purity that increased protein.The raw material that the present invention uses can be any type of commercial Soybean Meal.
With respect to prior art, the present invention has following advantage and beneficial effect:
(1) the relatively existing method of the low phytic acid soybean protein of anti-calcium of gained of the present invention has than low phytic acid (below 0.2%) and higher tolerance calcium ability (reaching 1%).
(2) through high-temperature process protein and carbohydrate generation Maillard reaction, sugared content increases in the albumen thereby make, and has strengthened the tolerance of albumen to calcium.
(3) effectively reduce the phytic acid content in the product, improved nutritive value and the functional character of product.
(4) the low phytic acid soybean protein of anti-calcium of the present invention is given an example in youngsters and children soymilk application, soybean protein mixes homogeneous with 3% ratio with other batchings etc., the soya milk product that obtains produces without precipitation behind 121 ℃ of 10min pasteurizations, proterties is stable, viscosity is low, excellent flavor, calcium content can reach 1% of albumen weight.Compare with the preparation method of other soybean proteins of anti-calcium, the present invention has the application prospect of industrialization, scale.
(5) the present invention provides reference frame for the suitability for industrialized production of the low phytic acid soybean protein of anti-calcium.
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.
Embodiment 1
A kind of preparation method of the low phytic acid soybean protein of anti-calcium: defatted soy flour (g) is mixed with water (ml) by 1: 10 mass volume ratio, the control temperature is 50 ℃ after fully stirring, add phytase and use hydrochloric acid adjust pH to 4.5, be to process 2h with phytase under 3000U (with respect to every gram bean powder) stirs in the phytase amount, then transfer pH to 8.0 with NaOH, stir afterwards homogeneous 10min in colloid mill, the defatted soy flour slurries that obtain; The defatted soy flour slurries are carried out jet cooking heat treatment, and treatment temperature is 140 ℃, and the time is 90s; Slurries NaOH adjust pH to 7.5 after jet cooking is processed, gained heat treatment slurries are cooled to 25 ℃, and centrifugal treating 30min, centrifugal rotational speed are 3000rpm; Get centrifuged supernatant, supernatant is 4.5 with the hydrochloric acid adjust pH, again water dissolving of centrifuged deposit, and regulating the pH value with NaOH is 7.5; The gained protein solution through 5 circulating filtrations, obtains the low phytic acid soybean protein of anti-calcium A through the 80kDa hollow fiber ultrafiltration membrane after the spray-dried or freeze drying of concentrate.
Embodiment 2
A kind of preparation method of the low phytic acid soybean protein of anti-calcium: defatted soy flour (g) is mixed with water (ml) by 1: 15 mass volume ratio, the control temperature is 50 ℃ after fully stirring, adding phytase is 5.5 with the hydrochloric acid adjust pH also, be to process 2h with phytase under 2000U (with respect to every gram bean powder) stirs in the phytase amount, transferring pH with NaOH is 8.5, stir afterwards homogeneous 30min in colloid mill, the defatted soy flour slurries that obtain; The defatted soy flour slurries are carried out jet cooking heat treatment, and treatment temperature is 120 ℃, and the time is 10s; Slurries NaOH adjust pH to 8.5 after jet cooking is processed, gained heat treatment slurries are cooled to 25 ℃, and centrifugal treating 30min, centrifugal rotational speed are 3000rpm; Get centrifuged supernatant, supernatant is 4 with the hydrochloric acid adjust pH, and again water dissolving of centrifuged deposit is regulated pH value 6.5 with NaOH; The gained protein solution through 3 circulating filtrations, obtains the low phytic acid soybean protein of anti-calcium B through the 80kDa hollow fiber ultrafiltration membrane after the spray-dried or freeze drying of concentrate.
Embodiment 3
A kind of preparation method of the low phytic acid soybean protein of anti-calcium: defatted soy flour (g) is mixed with water (ml) by 1: 15 mass volume ratio, the control temperature is 50 ℃ after fully stirring, adding phytase is 4.5 with the hydrochloric acid adjust pH also, be to process 2h with phytase under 1000U (with respect to every gram bean powder) stirs in the phytase amount, transferring pH with NaOH is 7.5, stir afterwards homogeneous 30min in colloid mill, the defatted soy flour slurries that obtain; The defatted soy flour slurries are carried out jet cooking heat treatment, and treatment temperature is 150 ℃, and the time is 100s; Slurries NaOH adjust pH to 7.5 after jet cooking is processed, gained heat treatment slurries are cooled to 25 ℃, and centrifugal treating 30min, centrifugal rotational speed are 3000rpm; Get centrifuged supernatant, supernatant is 4.5 with the hydrochloric acid adjust pH, and again water dissolving of centrifuged deposit is regulated pH value 7.5 with NaOH; The gained protein solution through 5 circulating filtrations, obtains the low phytic acid soybean protein of anti-calcium C through the 80kDa hollow fiber ultrafiltration membrane after the spray-dried or freeze drying of concentrate.
Comparative example 1
Defatted soy flour (g) is mixed with water (ml) by 1: 10 mass volume ratio, transfer pH8.0, stir afterwards homogeneous 10min in colloid mill, the defatted soy flour slurries that obtain carry out jet cooking heat treatment, treatment temperature is 140 ℃, time is 90s, 25 ℃ of centrifugal 30min of gained heat treatment slurries cooling, centrifugal rotational speed is 3000rpm, and supernatant is regulated pH to 4.5, leaves standstill behind the 5min in 25 ℃ of centrifugal 30min, centrifugal rotational speed is 5000rpm, gained precipitation is again soluble in water, through 5 circulating filtrations, obtains D after the spray-dried or freeze drying of concentrate through the 80kDa hollow fiber ultrafiltration membrane.
Comparative example 2
According to embodiment 2, slurries after phytase is processed are processed without the hot boiling of spray, and direct centrifugal 30min, centrifugal rotational speed is 3000rpm, and supernatant is regulated pH to 4.5, leaves standstill behind the 5min in 25 ℃ of centrifugal 30min, centrifugal rotational speed is 5000rpm, gained precipitation is again soluble in water,, obtains the low phytic acid soybean protein of anti-calcium after the spray-dried or freeze drying of concentrate and obtains E through 3 circulating filtrations through the 80kDa hollow fiber ultrafiltration membrane.
Comparative example 3
With defatted soybean meal (NSI=89, protein content 51%) pulverizes and cross 60 mesh sieves and obtain defatted soy flour, mix with water according to 1: 15 mass volume ratio, fully stir rear at 50 ℃, pH4.5-5.5, process 2h with phytase, enzyme amount 1000U (every gram bean powder) stirs lower the processing 2 hours, transfers pH8.0, stir afterwards homogeneous 10min in colloid mill, the defatted soy flour slurries that obtain are heat-treated in serial thermal processor, and treatment temperature is 140 ℃, and the time is 90s, 25 ℃ of centrifugal 30min of gained heat treatment slurries cooling, centrifugal rotational speed is 3000rpm, and supernatant is regulated pH to 4.5, leaves standstill behind the 5min in 25 ℃ of centrifugal 30min, centrifugal rotational speed is 5000rpm, precipitate again soluble in waterly, pH pulls back to 7.5, obtains the low phytic acid soybean protein of anti-calcium F after the spray-dried or freeze drying.
Embodiment 4 (the high calcium soymilk modulation take the low phytic acid soybean protein of anti-calcium as raw material)
Soybean protein raw material and other batchings of each embodiment and comparative example are mixed together modulation soymilk, method after the simplification is as follows: with soybean protein raw material in mass ratio 3% with emulsifying agent (Tween800.05%, monoglyceride 0.05%, xanthans 0.05%), natrium citricum (0.2%) and calcium chloride (1.0%, be converted to the contained calcium ion content of every gram protein) etc. add together water and stir and evenly mix, then the corn oil homogeneous 2min under the rotating speed of 20000rpm that adds 1.5% (w/v), mixed liquor being carried out 2 homogeneous under 50Mpa processes again, add the blending of an amount of soymilk essence, at last with mixed liquor at 121 ℃ of sterilization 15min, then respectively to before each sample sterilization and sterilization after character and state measure and estimate.
Comparative example 4 (the high calcium soymilk modulation take the common soybeans protein isolate as raw material)
Carry out identical modulation treatment with common SPI soybean protein raw material, contrast with embodiment 3.
Embodiment 1 and embodiment 2, embodiment 3 visible different phytase consumptions are on the impact of soybean protein phytic acid content and the variation of anti-calcium ability, and along with the phytase consumption increases, the phytic acid content remarkable and anti-calcium ability that descends significantly promotes.Embodiment 1 has illustrated that with comparative example 1, comparative example 2 the phytase processing can significantly reduce phytic acid content, although the jet cooking processing is little on phytic acid content decline impact, can significantly improve the lime resistance energy of protein, has improved simultaneously the film treatment effeciency; Comparative example 3 has illustrated the removal effect of film processing to free phytic acid molecule.Three's associated treatment effect that phytase is processed, continuous hydrothermal is processed in conjunction with ultrafiltration membrane treatment sees Table 1,2.By table 1,2 as seen, phytase is processed the phytic acid content that can significantly reduce in the soybean protein, simultaneously phytase is processed the phytic acid molecule in can hydrolytic soya bean protein, and continuous hydrothermal is processed can play good synergy in conjunction with the ultrafiltration membrane treatment technology, ultrafiltration membrane treatment can be removed free phytic acid content, make phytic acid content in the protein than significantly descending without ultrafiltration membrane treatment, hydrothermal treatment consists not only can improve the anti-calcium ability of protein, increase protein solubility, simultaneously can increase substantially the protein mean molecule quantity, for ultrafiltration membrane treatment provides condition, improve retention rate of proteins.
Embodiment 4 and comparative example 4 have contrasted and have used the low phytic acid soybean protein of anti-calcium that the inventive method makes and common SPI as protein raw materials, the product characteristics of preparation youngsters and children special use in period soymilk, the low phytic acid soybean protein of anti-calcium still shows good product characteristics and stability when calcium ion content reaches 1.0%, considerably beyond SPI.
The low phytic acid soybean protein of anti-calcium of table 1 evaluation
The evaluation of the low phytic acid soybean protein of anti-calcium of table 2
State before and after the sterilization: zero nothing precipitation and stable * rarer agglutination phenomenon of precipitation * * a lot of aggegations of precipitation are serious
The low phytic acid soybean protein of anti-calcium of the present invention is realized high calcium, low phytic acid for youngsters and children soymilk to be provided possibility, and can be applicable in the middle of clinical nutrition product, the health food.Compare with soybean protein isolate, the low phytic acid soy protein products of anti-calcium has higher lime resistance energy, it is stable that product characteristics still can keep when calcium content is higher, greatly improved its processing characteristics, and phytic acid content is low can to improve human body to the utilization rate of protein and the absorptivity of calcium, and production cost is lower, can improve reference frame for suitability for industrialized production clinical nutrition product, health food etc.
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not subjected to the restriction of above-mentioned example; other any do not deviate from change, the modification done under Spirit Essence 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 (6)
1. the preparation method of the low phytic acid soybean protein of anti-calcium is characterized in that comprising the steps and process conditions:
(1) low-temperature defatted soy meal is soluble in water, the low-temperature defatted soy meal of every gram is dissolved in 10-15ml water, after fully stirring, be 4.5-5.5 in the pH value, temperature is to process more than the low-temperature defatted soy meal slurries 2h with phytase under the 50-60 ℃ of condition, relatively every gram bean powder, phytase consumption are 1000-4000U; Again pH is transferred under the weak basic condition of 7.5-8.5 and stir, cross colloid mill homogeneous 10-30min, obtain the soy meal slurries of preliminary treatment;
(2) the soy meal slurries are carried out jet cooking and process, temperature is 120-150 ℃, and the time is 10-100s;
(3) the slurries adjust pH to 7.5 after jet cooking is processed～8.5, centrifugation, the supernatant adjust pH is 4.0～4.5, again water dissolving of centrifuged deposit, regulating the pH value is 6.5～7.5;
(4) to re-use molecular cut off be that the milipore filter of 80kDa carries out 3-5 time and filters to step (3) gained protein solution, and the spray-dried or freeze drying of solution after concentrated obtains the low phytic acid soyabean protein powder of anti-calcium.
2. the preparation method of the low phytic acid soybean protein of anti-calcium according to claim 1 is characterized in that: step (1) is 4.5-5.5 in the pH value, and temperature is to process more than the low-temperature defatted soy meal slurries 2h with phytase under 50 ℃ of conditions.
3. the preparation method of the low phytic acid soybean protein of anti-calcium according to claim 1, it is characterized in that: relatively every gram bean powder, phytase consumption are 2000-3000U.
4. the preparation method of the low phytic acid soybean protein of anti-calcium according to claim 1 is characterized in that: the soy meal slurries are carried out jet cooking process, temperature is 130-140 ℃, and the time is 60-90s.
5. the preparation method of the low phytic acid soybean protein of anti-calcium according to claim 1, it is characterized in that: described milipore filter is that molecular cut off is the milipore filter of 80kDa.
6. the preparation method of the low phytic acid soybean protein of anti-calcium according to claim 1, it is characterized in that: the protein content of the resulting low phytic acid soy protein products of anti-calcium is 90-95%, phytic acid content reaches 0.1%-0.3%, and albumen can tolerate the 1.0%-1.1% that the calcium amount is protein wt.
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| CN103431159A (en) * | 2013-05-16 | 2013-12-11 | 华南理工大学 | Soybean protein isolate with low phytic acid and preparation method thereof |
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| CN105994931A (en) * | 2015-03-30 | 2016-10-12 | 不二制油集团控股株式会社 | Method of manufacturing mung bean protein |
| CN106260003A (en) * | 2016-09-08 | 2017-01-04 | 淮南市农康食品有限公司 | A kind of preparation method of honey peach taste fermented bean drink |
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| CN103960457A (en) * | 2014-05-09 | 2014-08-06 | 江南大学 | Preparation method of high-solubility low-phytic-acid soybean protein isolate |
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| CN107318996A (en) * | 2017-06-28 | 2017-11-07 | 合肥市凤落河豆制食品有限公司 | A kind of preparation method rich in soybean protein white spirit |
| CN111374216A (en) * | 2018-12-28 | 2020-07-07 | 丰益(上海)生物技术研发中心有限公司 | A method for preparing plant-derived protein isolate and the protein obtained |
| CN111374216B (en) * | 2018-12-28 | 2023-04-07 | 丰益(上海)生物技术研发中心有限公司 | A method for preparing plant-derived protein isolate and the protein obtained |
| CN112913961A (en) * | 2021-03-17 | 2021-06-08 | 长春医学高等专科学校 | Preparation method of gel-type soybean protein with high stability |
| CN114766583A (en) * | 2022-04-12 | 2022-07-22 | 徐州工程学院 | Fishy smell-removed soybean protein powder and preparation method thereof |
| CN115500425A (en) * | 2022-09-06 | 2022-12-23 | 华南理工大学 | Low-digestion coagulability soybean protein isolate and preparation method and application thereof |
| CN115500425B (en) * | 2022-09-06 | 2024-04-12 | 华南理工大学 | Low-digestion coagulability soybean protein isolate and preparation method and application thereof |
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