CN103211082B - Soybean protein and preparation method thereof - Google Patents
Soybean protein and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a soybean protein and a preparation method of the soybean protein. The preparation method comprises the following steps of: (1) diluting soy protein isolate to be 1 percent by using deionized water, putting the soy protein in a water bath at the temperature of 90 DEG C for 30 minutes, cooling to room temperature, and regulating the pH to be 3.5-4.5; (2) adding mucor miehei according to 0.2-1 percent of the mass of the protein, performing enzymolysis at the temperature of 50 DEG C, performing enzymolysis for 15-60 minutes when the pH is 3.5, wherein the pH is more than 3.5 and is less than or equal to 4.5, and performing enzymolysis for 30-60 minutes; and (3) immediately performing enzyme deactivation treatment, cooling to room temperature, regulating the pH to be 5.0-7.0, and finally, performing freeze drying to prepare the soybean protein. According to the soybean protein prepared through enzymatic modification, compared with the foaming capacity and foam stability of the soy protein isolate which is not treated, the foaming capacity is improved by 48.4-58.2 percent, the foam stability is improved by 265.9-284.1 percent, and the application range of the soybean protein which serves as an ingredient in food industry is widened.
Description
Technical field
The present invention relates to a kind of preparation method of soybean protein, particularly relate to a kind of preparation method of high foam stability soybean protein.
Background technology
China has the soybean reaching more than one thousand years to eat history, and soybean protein is aboundresources at home, and plantation extensively.Soybean protein, as a kind of important vegetable protein, has aboundresources, comprehensive nutrition, the characteristics such as processing characteristics is good.But the purposes that added values such as a long time, for various reasons, causing dregs of beans deep processing degree lower, domestic soybean protein resource major part is used for feed, brewage is lower.Features such as although this mainly have low price due to soybean protein, aboundresources, its functional character as: emulsibility, gelation, foaming characteristic etc. and animal protein resource as: still have larger gap compared with casein, albumen etc.Therefore how modification is carried out to protein, seek a kind of good method of modifying, and finally to realize suitability for industrialized production be a significantly research direction.
Soybean protein isolate is the high value added product that in bean product, protein content is the highest, application surface is the widest.Soybean protein isolate molecule comprises hydrophobic group and hydrophilic radical, thus has surface-active, can reduce the surface tension of water, forms foam when vigorous stirring.But foam stability is poor, foaming characteristic, also far away from albumen, can not meet the needs of food processing.Therefore, foaming characteristic and the foam stability of improving soybean protein have important social effect and economic implications.
Correlative study report is pointed out, three key factors being improved protein foam performance by hydrolysis are: reduce molecular weight of albumen, increases protein molecular surface hydrophobic and changes the micro-structural of protein molecular.The method of modifying of current soybean protein mainly contains physical modification, chemical modification, enzyme modification and bioengineering modification, it very easily produces bad accessory substance for front several method, reduce the shortcoming that proteinaceous nutrient is tired, enzyme modification owing to can improve its physics and chemistry and functional character under the prerequisite not reducing nutritive value, and reaction is efficient, gentle, safety, therefore further comes into one's own.At present, many researchers use single or compound protease to be hydrolyzed to soybean protein isolate, to improving the foaming characteristic of albumen, as patent CN10101110lA (improving the method for protein foamability) adopts the complex enzyme for hydrolyzing soybean protein of bent protease, trypsase and the papain composition of rice, foaming characteristic improves 83.3% before untreated.But correlative study also shows, although enzymatic hydrolysis can significantly improve the foamability of soybean protein, also can reduce its foam stability simultaneously.In general, raising bubbling character should improve its foamability and improve its foam stability again, and for protein, improves its foam stability more meaningful.
Summary of the invention
An object of the present invention is the preparation method providing a kind of high foam stability soybean protein.Another object of the present invention is to the soybean protein providing said method to prepare.
Object of the present invention is achieved through the following technical solutions:
A preparation method for soybean protein, comprises the steps:
(1) soybean protein isolate deionized water is diluted to 1%W/V, in 90 DEG C of water-bath 30 ~ 40min, after being cooled to room temperature, adjusts pH to 3.5 ~ 4.5;
(2) a meter black wool enzyme is added by 0.2 ~ 1% of albumen quality, enzymolysis at 50 DEG C, during pH=3.5, enzymolysis 15 ~ 60min, during 3.5 < pH≤4.5, enzymolysis 30 ~ 60min;
(3) carry out going out ferment treatment immediately, after being cooled to room temperature, adjust pH to 5.0 ~ 7.0, last obtained by freeze drying soybean protein.
Preferably, described enzyme digestion reaction continues to carry out 45 ~ 60min;
Preferably, described freeze drying process carries out at-40 ~-50 DEG C.
Preferably, the adjustment of described pH adopts HCl solution or NaOH solution.
Preferably, the ferment treatment that goes out described in protein hydrolyzate is placed in immediately 85 DEG C of water-bath 15min.
Preferably, the vigor of described rice black wool enzyme is 500000U/g.
Preferably, the preparation of described soybean protein isolate: soybean defatted soybean meal is pulverized and sieved obtain defatted soy flour, defatted soy flour is mixed with the mass ratio of water according to 1:10, stirs, adjust pH to be 8.0 with NaOH, then centrifuging and taking supernatant, pH is adjusted to be 4.5 with HCL, centrifugal after leaving standstill, obtain soybean protein precipitation, press solid-liquid mass ratio 1:7 soluble protein precipitation by deionized water, continuous NaOH adjusts pH to 7.5 therebetween; Then mixed liquor is dialysed in deionized water; Last freeze drying, obtains soybean protein isolate.
Soybean protein prepared by said method, the foamability of its hydrolyzate is 41.4 ~ 66.7%, and foam stability is 29.5 ~ 50.7%.
Relative to prior art, the present invention has following beneficial effect and advantage:
(1) the invention provides a kind of preparation method of high foam stability soybean protein.The present invention utilizes meter black wool enzyme under the foaming characteristic prerequisite keeping soybean protein certain, pass through enzyme modification, foaming characteristic and the foam stability of soybean protein isolate are increased substantially, the structure and fuction character of soybean protein is improved, improve the use value of soybean protein, widen the application of soybean protein in modern food processing, there is good market prospects and economic benefit.
(2) the present invention adopts a meter black wool enzyme to carry out enzymolysis to soybean protein isolate, by controlled enzymatic hydrolysis temperature, time, pH value, reach the object efficiently improving soybean protein foaming properties, thus improve the functional characteristic of soybean protein, widen it in the food industry as the scope of batching application.
(3) the inventive method is simple to operation, effect is obvious lastingly, and the high foam stability soybean protein of preparation, operating process is efficient, gentle, safety, its foaming characteristic improves a lot compared with untreated soybean protein isolate, and foam stability is also suitable with albumen, and has larger price advantage than albumen, can substitute albumen to be widely used in the processing of the aerated food such as whipping cream, ice cream, and soybean protein has advantage that is natural, nutrition.
Accompanying drawing explanation
Fig. 1 is that embodiment 1 ~ 4 different enzymolysis time rice black wool enzyme is to the influence curve figure of SPI foam stability.
Fig. 2 is that embodiment 1 ~ 4 beats foaming figure.Note: label 1 ~ 4 is respectively meter black wool enzyme at pH3.5 place enzymolysis 15min, 30min, 45min, 60min; Label 1 ' ~ 4 ' is respectively normal temperature and leaves standstill result contrast figure after 2h.
Fig. 3 is that embodiment 5 ~ 8 different enzymolysis time rice black wool enzyme is to the influence curve of SPI foam stability.
Fig. 4 is that embodiment 5 ~ 8 beats foaming figure.Note: label 1 ~ 4 is respectively meter black wool enzyme at pH3.5 place enzymolysis 15min, 30min, 45min, 60min; Label 1 ' ~ 4 ' is respectively normal temperature and leaves standstill result contrast figure after 2h.
Fig. 5 is that the soybean protein isolate (SPI) of reference examples beats the figure that bubbles.Note: label 1 is initial SPI solution; Label 1 ' leaves standstill result contrast figure after 2h for normal temperature.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limit therewith.The present invention's rice black wool enzyme (Marzyare150MG) used is purchased from Danisco US Inc. Genencor Divisi, vigor 500000U/g.
The preparation of soybean protein isolate: pulverized by soybean defatted soybean meal and cross 80 mesh sieves and obtain defatted soy flour, mixes with water according to the mass ratio of 1:10, and speed stirs 2h at room temperature, adjusts pH to be 8.0, the then centrifugal 20min of 8000rpm with the NaOH of 2mol/L.The HCL getting supernatant 2mol/L adjusts pH to be after 4.5,4 DEG C of standing 30min, the centrifugal 15min of 6000rpm, obtains soybean protein precipitation, presses solid-liquid mass ratio 1:7 soluble protein precipitation by deionized water, constantly adjusts pH to 7.5 with the NaOH of 2mol/L therebetween.Then dialyse mixed liquor 48h in deionized water, and period changes water 3 times.Last freeze drying, obtains soybean protein isolate.
The foamability of soybean protein and the mensuration of foam stability are carried out as follows: by 1%(W/V) soy bean proteinous soln 50mL be placed in 100mL beaker (bore 6cm, height is 7cm) in, use high pressure homogenizer with the rotating speed homogeneous 2min of 12000r/min, after homogeneous, rapid dumps is to 100mL graduated cylinder, and record bubble liquid cumulative volume V
0., after leaving standstill 120min, record steeps liquid cumulative volume V, foam volume.The foamability (FC) of soybean protein and the computing formula of foam stability (FS) are respectively:
Accurately take soybean protein isolate 0.5g, add deionized water and stirring and dissolve, be made into the protein solution of 1% (w/v), the foamability without the soybean protein isolate of enzymatic treatment is 41.3%, and foam stability is 13.2%, in this, as reference examples.
Embodiment 1
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 3.5, add 0.2%(w/w) rice black wool enzyme, hydrolysis 15min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 3.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 5.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 41.4%, improve only 0.2% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 36%, and (13.2%) improves 172.7% compared with soybean protein isolate.
Embodiment 2
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 3.5, add 0.2%(w/w) rice black wool enzyme, hydrolysis 30min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 3.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 5.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 49.3%, improves 19.4% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 36.6%, and (13.2%) improves 177.3% compared with soybean protein isolate.
Embodiment 3
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 3.5, add 0.2%(w/w) rice black wool enzyme, hydrolysis 45min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 3.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 5.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 61.3%, improves 48.4% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 48.3%, and (13.2%) improves 265.9% compared with soybean protein isolate.
Embodiment 4
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 3.5, add 0.2%(w/w) rice black wool enzyme, hydrolysis 60min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 3.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 5.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 65.3%, improves 58.2% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 50.7%, and (13.2%) improves 284.1% compared with soybean protein isolate.
Embodiment 5
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 3.5, add 0.2%(w/w) rice black wool enzyme, hydrolysis 15min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 3.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 7.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 42.7%, improves 3.4% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 29.5%, and (13.2%) improves 123.5% compared with soybean protein isolate.
Embodiment 6
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 3.5, add 0.2%(w/w) rice black wool enzyme, hydrolysis 30min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 3.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 7.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 56.0%, improves 35.6% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 35.3%, and (13.2%) improves 167.4% compared with soybean protein isolate.
Embodiment 7
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 3.5, add 0.2%(w/w) rice black wool enzyme, hydrolysis 45min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 3.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 7.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 65.3%, improves 58.2% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 42.8%, and (13.2%) improves 224.2% compared with soybean protein isolate.
Embodiment 8
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 3.5, add 0.2%(w/w) rice black wool enzyme, hydrolysis 60min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 3.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 7.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 66.7%, improves 61.4% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 42.4%, and (13.2%) improves 221.2% compared with soybean protein isolate.
Embodiment 9
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 4.5, add 0.2%(w/w) acid protease, hydrolysis 30min under 50 DEG C of water bath condition, by dripping 1mol/LHCl(1mol/LNaOH in water-bath process) keep reaction pH in 4.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 7.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 44%, improves 6.5% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 37.1%, and (13.2%) improves 181.1% compared with soybean protein isolate.
Embodiment 10
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 4.5, add 0.2%(w/w) acid protease, hydrolysis 45min under 50 DEG C of water bath condition, by dripping 1mol/LHCl(1mol/LNaOH in water-bath process) keep reaction pH in 4.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 7.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 46.7%, improves 13.1% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 33.4%, and (13.2%) improves 153% compared with soybean protein isolate.
Embodiment 11
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 4.5, add 0.2%(w/w) acid protease, hydrolysis 60min under 50 DEG C of water bath condition, by dripping 1mol/LHCl(1mol/LNaOH in water-bath process) keep reaction pH in 4.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 7.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 45.3%, improves 9.7% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 33.3%, and (13.2%) improves 152.3% compared with soybean protein isolate.
Comparing embodiment 1
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 7.0, add 0.2%(w/w) rice black wool enzyme, hydrolysis 15min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 7.0.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 5.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 28%, have dropped 32.2% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 32.6%, and (13.2%) improves 147.0% compared with soybean protein isolate.
Comparing embodiment 2
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 7.0, add 0.2%(w/w) rice black wool enzyme, hydrolysis 30min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 7.0.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 5.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 36.0%, have dropped 12.8% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 36.1%, and (13.2%) improves 173.5% compared with soybean protein isolate.
Comparing embodiment 3
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 7.0, add 0.2%(w/w) rice black wool enzyme, hydrolysis 45min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 7.0.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 5.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 37.3%, reduces 9.6% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 37.5%, and (13.2%) improves 184.1% compared with soybean protein isolate.
Comparing embodiment 4
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 7.0, add 0.2%(w/w) rice black wool enzyme, hydrolysis 60min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 7.0.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 5.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 40.0%, reduces 3.1% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 41.2%, and (13.2%) improves 212.1% compared with soybean protein isolate.
Comparing embodiment 5
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 7.0, add 0.2%(w/w) rice black wool enzyme, hydrolysis 15min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 7.0.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 7.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 34.0%, reduces 17.7% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 0%, and (13.2%) reduces 100% compared with soybean protein isolate.
Comparing embodiment 6
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 7.0, add 0.2%(w/w) rice black wool enzyme, hydrolysis 30min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 7.0.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 7.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 44%, improves 6.5% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 0%, and (13.2%) reduces 100% compared with soybean protein isolate.
Comparing embodiment 7
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 7.0, add 0.2%(w/w) rice black wool enzyme, hydrolysis 45min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 7.0.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 7.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 52.0%, improves 25.9% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 0%, and (13.2%) reduces 100% compared with soybean protein isolate.
Comparing embodiment 8
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 7.0, add 0.2%(w/w) rice black wool enzyme, hydrolysis 60min under 50 DEG C of water bath condition, by dripping 1mol/L HCl(1mol/LNaOH in water-bath process) keep reaction pH in 7.0.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 7.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 45.3%, improves 9.8% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 0%, and (13.2%) reduces 100% compared with soybean protein isolate.
Comparing embodiment 9
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 4.5, add 0.2%(w/w) acid protease, hydrolysis 15min under 50 DEG C of water bath condition, by dripping 1mol/LHCl(1mol/LNaOH in water-bath process) keep reaction pH in 4.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 5.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 28%, reduces 32.2% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 15.4%, and (13.2%) improves 16.7% compared with soybean protein isolate.
Comparing embodiment 10
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 4.5, add 0.2%(w/w) acid protease, hydrolysis 30min under 50 DEG C of water bath condition, by dripping 1mol/LHCl(1mol/LNaOH in water-bath process) keep reaction pH in 4.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 5.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 34%, reduces 17.7% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 22.9%, and (13.2%) improves 73.5% compared with soybean protein isolate.
Comparing embodiment 11
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 4.5, add 0.2%(w/w) acid protease, hydrolysis 45min under 50 DEG C of water bath condition, by dripping 1mol/LHCl(1mol/LNaOH in water-bath process) keep reaction pH in 4.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 5.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 33.3%, reduces 19.4% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 23.2%, and (13.2%) improves 75.8% compared with soybean protein isolate.
Comparing embodiment 12
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 4.5, add 0.2%(w/w) acid protease, hydrolysis 60min under 50 DEG C of water bath condition, by dripping 1mol/LHCl(1mol/LNaOH in water-bath process) keep reaction pH in 4.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 5.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 34.7%, reduces 16% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 24.3%, and (13.2%) improves 84.1% compared with soybean protein isolate.
Comparing embodiment 13
Accurately take soybean protein isolate 0.5g, add deionized water and stirring to dissolve, be made into the protein solution of 1% (w/v), 90 DEG C of water-bath 30min, be cooled to room temperature, adjust pH to 4.5, add 0.2%(w/w) acid protease, hydrolysis 15min under 50 DEG C of water bath condition, by dripping 1mol/LHCl(1mol/LNaOH in water-bath process) keep reaction pH in 4.5.Then to go out enzyme in 85 DEG C of water-bath 15min.Finally hydrolyzate of soybean protein is cooled to room temperature, adjusts pH to 7.0, obtained by freeze drying high foam stability soyabean protein powder.
The foamability recording hydrolyzate of soybean protein is 34.7%, reduces 16% compared with soybean protein isolate (41.3%), and the foam stability recording this Partial Protein is 29.4%, and (13.2%) improves 122.7% compared with soybean protein isolate.
Claims (9)
1. a preparation method for soybean protein, is characterized in that, comprises the steps:
(1) soybean protein isolate deionized water is diluted to 1%W/V, in 90 DEG C of water-bath 30 ~ 40min, after being cooled to room temperature, adjusts pH to 3.5 ~ 4.5;
(2) a meter black wool enzyme is added by 0.2 ~ 1% of albumen quality, enzymolysis at 50 DEG C, during pH=3.5, enzymolysis 15 ~ 60min, during 3.5 < pH≤4.5, enzymolysis 30 ~ 60min;
(3) carry out going out ferment treatment immediately, after being cooled to room temperature, adjust pH to 5.0 ~ 7.0, last obtained by freeze drying soybean protein.
2. the preparation method of soybean protein according to claim 1, is characterized in that, described enzyme digestion reaction continues to carry out 45 ~ 60min;
3. the preparation method of soybean protein according to claim 1 and 2, is characterized in that, the freeze drying process in described step (2) carries out at-40 ~-50 DEG C.
4. the preparation method of soybean protein according to claim 1 and 2, is characterized in that, the adjustment of described pH adopts HCl solution or NaOH solution.
5. the preparation method of soybean protein according to claim 1 and 2, is characterized in that, described in the ferment treatment that goes out be protein hydrolyzate is placed in immediately 85 DEG C of water-bath 15min.
6. the preparation method of soybean protein according to claim 1 and 2, is characterized in that, the vigor of described rice black wool enzyme is 500000U/g.
7. the preparation method of soybean protein according to claim 1 and 2, it is characterized in that, the preparation of described soybean protein isolate: soybean defatted soybean meal is pulverized and sieved obtain defatted soy flour, defatted soy flour is mixed with the mass ratio of water according to 1:10, stir, pH is adjusted to be 8.0 with NaOH, then centrifuging and taking supernatant, pH is adjusted to be 4.5 with HCL, centrifugal after leaving standstill, obtain soybean protein precipitation, press solid-liquid mass ratio 1:7 soluble protein precipitation by deionized water, continuous NaOH adjusts pH to 7.5 therebetween; Then mixed liquor is dialysed in deionized water; Last freeze drying, obtains soybean protein isolate.
8. the soybean protein prepared of claim 1 ~ 7 any one method.
9. soybean protein according to claim 8, is characterized in that, the foamability of this soybean protein aqueous solution is 41.4 ~ 66.7%, and foam stability is 29.5 ~ 50.7%.
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| CN105685370A (en) * | 2016-03-15 | 2016-06-22 | 华中农业大学 | Soyabean protein with low-7S globulin component and preparation method thereof |
| CN107242347B (en) * | 2017-07-28 | 2020-09-15 | 山东禹王生态食业有限公司 | Method for improving soybean protein foamability by using enzyme composite treatment by taking soybean meal as raw material |
| CN108094674A (en) * | 2018-01-10 | 2018-06-01 | 安徽中森生物技术有限公司 | A kind of method that Freeze Drying Technique prepares soybean peptide |
| CN108669287B (en) * | 2018-05-18 | 2020-06-09 | 江南大学 | Method for preparing acid-resistant high-foaming soybean protein hydrolysate and product thereof |
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