CN104186920B - A kind of preparation method of high dispersancy soy protein - Google Patents
A kind of preparation method of high dispersancy soy protein Download PDFInfo
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Abstract
A kind of preparation method of high dispersancy soy protein, belongs to soybean protein processing technique field.Methods described is：(1) soybean protein isolate is dissolved in the water according to a certain percentage, obtains soy bean proteinous soln, using papain limited enzymatic hydrolysis；(2) Transglutaminases will be added to be crosslinked in enzymolysis liquid in step (1), go out enzyme, centrifugation, freezes, is obtained " the cross-linking modified soybean protein of enzymolysis "；(3) " the cross-linking modified soybean protein of enzymolysis " that will be obtained in step (2) carries out freeze-drying after phosphatizing treatment, obtains high dispersancy soy protein.Test result indicate that, the modified soybean for preparing in aforementioned manners separates albumen has extraordinary dispersiveness, and equipment is simple, and easy to operate, enzyme dosage is few, is especially suitable for being applied in food processing.
Description
Technical field
The invention belongs to soybean protein processing technique field, it is related to a kind of method for preparing high dispersancy soy protein.
Background technology
Dispersiveness refers to the ability of protein rapid dispersion in water in the case of stirring, and dissolubility is finger protein
The performance that matter dissolves in the aqueous solution or salting liquid.At present, in domestic and international commercial soy protein product, the good soybean egg of dissolubility
White dispersiveness can be reduced, because if protein good hydrophilic property, is flocked together by Van der Waals force during being dissolved in water
Particle meet water, skin granulate will be soaked rapidly, form one layer of mucous membrane, hinder moisture to enter internal, outer so as to form
Layer moistening, internally dry " caking ", cause soybean protein isolate dispersiveness to be deteriorated, and are difficult rapid dispersion；And polymolecularity
Soybean protein often dissolubility again it is very poor, limit the performance of its functional character.
Protein-modified is that artificially protein structure is modified, so as to improve the feature of product.Current albumen
Matter modification technology mainly has physical modification, chemical modification, enzyme modification and genetic engineering to be modified.Enzyme modification can be effectively improved greatly
The functional characteristic of legumin, relates generally to the hydrolysis and crosslinking of protein.After enzymolysis, the change of its functional character is very for albumen
Significantly, and compared with chemical modification, enzyme modification has the following aspects advantage：(1) enzymolysis process is very gentle, seldom
Or without unwelcome side reaction or byproduct；(2) final hydrolysate is after balance, and saliferous is few and work(of final products
Energy property can be controlled by by selecting specific enzyme and reaction factor；(3) protolysate can directly for indigestion person carries
For nutrition.Enzyme hydrolysis is with the increase for making molecular weight of albumen reduce enzyme hydrolysis promotion protein solubility, but emulsibility, water holding
Power, hold the functional characters such as oily power, gel-type and may be destroyed.Excessively hydrolysis can also produce substantial amounts of bitter peptides, make to be obtained
Product there is serious bitter taste, so as to influence the quality of product.TGase (TGase) is that one kind can be catalyzed and turn acid amides
The enzyme of base reaction, γ-amide groups on epsilon-amino and glutamic acid that it can be on catalytic proteins lysine is combined, and causes protein
Between there is covalent cross-linking, the effect of protein introducing crosslinked after enzymolysis, may change amino acid constitute, put in order, conformation,
The effect of the shapes and sizes, distribution of charges and intramolecular and intermolecular linkage of molecule, so as to improve the functional character of protein.
The hydrolysis of restricted Lower degrees of hydrolysis can ensure the molecular weight of product of catalytic reaction within controlled range, Bu Zhiyou
The secondary structure of native soy protein is thoroughly destroyed in excessively hydrolysis and the too small hydrolysate of polymerization generation and produce big
, there is the bitter taste not pleased and influence product quality in amount bitter peptides, appropriately crosslinked to prevent larger polymeric protein and influence
The dispersiveness of product, other functions property such as emulsibility etc. are also accordingly improved, can by above-mentioned enzyme modification combination phosphorylation
To obtain a kind of being best suitable for the high dispersancy soy protein that food processing is used.
Protein phosphorylation has been considered to improve the effect means of protein functional.The phosphorylation of protein is modified to be
Specific oxygen atom or nitrogen-atoms on selective utilization protein side chain active group, form esterification, so as to introduce big
The phosphate groups of amount.The main advantage of phosphorylated protein is the change of solubility and isoelectric point, and its work(is changed so as to reach
Can be in the modified protein of purpose phosphorylation of characteristic, due to having introduced substantial amounts of phosphate groups, using drawing for negative electrical charge
Enter increased the repulsion between drop, so as to be more easy to dispersion, sodium polyphosphate is that FDA allows edible food additives, with many
Polyphosphate sodium carries out phosphorylation to protein, can simultaneously improve the functional characteristic and nutritive peculiarity of food protein, and not
Influence the digestibility of food protein.
The content of the invention
In order to overcome the shortcomings of existing Soybean Protein Modification technology, separated the invention provides a kind of effective improvement soybean
The method of albumen dispersiveness.
The purpose of the present invention is achieved through the following technical solutions：
(1) extracting degreasing low temperature soy meal powder (offer of Xiang He greases Co., Ltd of Heilongjiang Province) presses 200g and 15 times of deionization
Water mixes, and pH value to 7.5-8.0 is adjusted with 2mol/L NaOH, after stirring 1h, the 8000g centrifugations under the conditions of 4 DEG C by its suspension
20min, takes supernatant 2mol/L HCl and adjusts pH to 4.5.8000g is centrifuged 10min under the conditions of 4 DEG C after standing.Albumen is taken to sink
Shallow lake is dispersed in water and uses 2mol/L NaOH to adjust pH to 7.0.4 DEG C are placed in after freeze-drying to save backup.
(2) soybean protein isolate prepared in step (1) is dissolved in the water according to a certain percentage, obtains 5~10wt.%
Soy bean proteinous soln, using papain under conditions of 35~60 DEG C, pH=6.5~7.5 limited enzymatic hydrolysis, control wood
The mass values of melon albumen enzyme-to-substrate soybean protein are E/S=0.05~0.15%, and degree of hydrolysis is DH=0.5~2.0%.
(3) enzymolysis liquid in step (2) is heated to 35~45 DEG C, adds Transglutaminases to carry out 0.1~1.5h of crosslinking, gone out
Enzyme, centrifugation is freezed, and is obtained " enzymolysis-cross-linking modified soybean protein ", wherein the mass ratio of Transglutaminases and substrate soybean protein
Be worth is 0.013~0.065%.
(4) " enzymolysis-cross-linking modified soybean protein " that will be obtained in step (3) carries out freeze-drying after phosphatizing treatment,
Obtain high dispersancy soy protein.
In the present invention, the specific method of the step (3) is：" enzymolysis-cross-linking modified soybean protein " solution is adjusted into pH value
It is 7.8~8.5, addition accounts for enzymolysis-cross-linking modified soybean protein " sodium tripolyphosphate of solution quality 3~5%, 25~35 DEG C are instead
After answering 0.5~4h, cooling adjusts 7.0,4 DEG C of pH value distilled water to dialyse 24h, freeze-drying.
Optimised process of the invention is：Soybean protein isolate is dissolved in the water according to a certain percentage, obtains 5% soybean egg
White solution, using papain (E/S=0.05%) under conditions of 55 DEG C, pH=7.0 limited enzymatic hydrolysis, obtain degree of hydrolysis
It is 0.5% sample, step enzymolysis liquid is then heated to 40 DEG C, adds Transglutaminases (E/S=0.013%) and be crosslinked
1h, finally adjusts pH value 8.3 by the sample solution of DH0.5Cr, adds 3% sodium tripolyphosphate (STP), cold after 30 DEG C of reaction 2h
But, 7.0,4 DEG C of pH value distilled water is adjusted to dialyse 24h, freeze-drying.
Test result indicate that the modified soybean for preparing in aforementioned manners separates albumen has extraordinary dispersiveness, Er Qieshe
Standby simple, easy to operate, enzyme dosage is few, is especially suitable for being applied in food processing.
Brief description of the drawings
Fig. 1 is process chart of the invention；
Fig. 2 is influence of the different method of modifying to soybean protein dispersiveness.
Specific embodiment
Technical scheme is further described below in conjunction with the accompanying drawings, but is not limited in this way, every to this
Inventive technique scheme is modified or equivalent, without deviating from the spirit and scope of technical solution of the present invention, all should be covered
In protection scope of the present invention.
As shown in figure 1, the present invention changes with reference to phosphorylation using enzymolysis-crosslinking to soybean protein in accordance with the following steps
Property, improve soybean protein dispersiveness：
1st, experimental technique
(1) extraction of soybean protein isolate and modifying process.
Extracting degreasing deionized waters of the low temperature soy meal powder 200g with 15 times mixes, and pH value to 7.5- is adjusted with 2mol/L NaOH
8.0, after stirring 1h, by its suspension, 6000rpm/min is centrifuged 20min under the conditions of 4 DEG C, takes supernatant 2mol/L HCl tune
PH to 4.5.6000rpm/min is centrifuged 10min under the conditions of 4 DEG C after standing.Albumen precipitation is taken to be dispersed in water and use 2mol/L
NaOH adjusts pH to 7.0,4 DEG C is placed in after freeze-drying and is saved backup.
Soybean protein isolate deionized water is configured to 5% solution, 1h is stirred at room temperature makes it fully dissolve, adjusts pH
To 7.0, heating-up temperature adds papain (E/S=0.05%) enzymolysis to value to 55 DEG C, to instilling 0.5mol/L in solution
It is 7.0 that NaOH keeps solution ph constant, and degree of hydrolysis (DH) is calculated by pH-stat methods, respectively obtain degree of hydrolysis for 0.5%,
1.0%th, 2.0% sample is designated as DH0.5, DH1.0, DH2.0 respectively, and 90 DEG C of enzyme 5min that go out, preserve standby at being placed in 4 DEG C after enzymolysis
With.
Degree of hydrolysis (DH) is determined by pH-stat methods, is calculated as follows：
DH=[(VNaOH×NNaOH)/(α×MP×htot)] × 100%
In formula：NNaOHIt is the titration concentration (mol/L) of NaOH, VNaOHTo add the volume (mL) of NaOH, MP is protein
Amount (g)；htotIt is peptide bond number in substrate, the wherein h of soybean protein isolatetotIt is 7.78mmol/g；α is-NH under reaction condition3+Matter
Sub- degree of dissociation, α=0.4636 under the conditions of this experiment enzymolysis.
The sample (DH0.5, DH1.0, DH2.0) of 3 kinds of different degree of hydrolysis that above-mentioned enzymolysis is obtained is heated to 40 DEG C, adds
TGase (E/S=0.013%) is crosslinked, and heating 5min at 80 DEG C after stirring 30min inactivates enzyme, is cooled to room temperature.
To sample be designated as DH0.5Cr, DH1.0Cr, DH2.0Cr.
DH0.5Cr, tri- kinds of sample solutions of DH1.0Cr, DH2.0Cr are adjusted pH value 8.3, add 3% sodium tripolyphosphate
(STP), after 30 DEG C of reaction 2h, cooling adjusts 7.0,4 DEG C of pH value distilled water to dialyse 24h, freeze-drying.Sample is obtained to remember respectively
Make DH0.5Cr-STP, DH1.0Cr-STP, DH2.0Cr-STP.
(2) measure of protein dispersibility index
20g samples are weighed, 25 ± 1 DEG C of distilled water are poured into the volumetric flask of 300mL, take 50mL in jar,
The sample amounts for weighing up are moved into jar, pasty state is stirred into a spatula, remaining water in volumetric flask is poured into stirring
In cup, spatula and stirring wall of cup are rinsed.Then the stirred sample 10min under the rotating speed of 8500r/min, slurries are taken out from jar
During immigration 600mL burns out, in 40mL clear liquids injection 50mL centrifuge tubes after slurries layering, are pipetted, and under 2700r/min rotating speeds
Centrifugation 10min, pipettes 15mL supernatant liquors in kjeldahl flask, then using Kjeldahl nitrogen determination dispersed protein matter content and
The content of gross protein.
2nd, experimental result
As shown in Figure 2, soybean protein isolate dispersiveness is 75.55%, after papain hydrolysis, DH=
After 0.5% sample combination Transglutaminases crosslinking, dispersiveness preferably, reaches 89.41%；Meanwhile, to the sample after crosslinking
Phosphatizing treatment is taken, (soybean protein isolate of degree of hydrolysis DH=0.5% is by crosslinking and phosphoric acid to obtain DH0.5CrSTP samples
Change is processed) it is dispersed best, reach 95.51%.
Claims (1)
1. a kind of preparation method of high dispersancy soy protein, it is characterised in that methods described step is as follows：
(1) soybean protein isolate is dissolved in the water according to a certain percentage, the soy bean proteinous soln of 5wt.% is obtained, using pawpaw
Protease limited enzymatic hydrolysis under conditions of 55 DEG C, pH=7.0, control the mass values of Papain enzyme-to-substrate soybean protein
It is E/S=0.05%, degree of hydrolysis is DH=0.5%；
(2) enzymolysis liquid in step (1) is heated to 40 DEG C, adds glutamy transaminase to carry out crosslinking 1h, go out enzyme, centrifugation, freezes,
Obtain " enzymolysis-cross-linking modified soybean protein ", wherein glutamy transaminase and the mass values of substrate soybean protein is E/S=
0.013%；
(3) it is 8.3 that " enzymolysis-cross-linking modified soybean protein " solution that will be obtained in step (2) adjusts pH value, and addition accounts for enzymolysis-friendship
The sodium tripolyphosphate of connection modified soy-bean protein " solution quality 3%, after 30 DEG C of reaction 2h, the distillation of 7.0,4 DEG C of pH value is adjusted in cooling
Water dialysis 24h, freeze-drying obtains high dispersancy soy protein.
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104489240A (en) * | 2015-01-12 | 2015-04-08 | 黑龙江省大豆技术开发研究中心 | Method of improving solubility, water retention and oil retention of soy protein isolate by utilizing ultra-high pressure homogenization combined with enzymatic modification |
| WO2018058801A1 (en) * | 2016-09-28 | 2018-04-05 | 华南理工大学 | High-dispersion plant protein and method for preparation thereof |
| CN106490298B (en) * | 2016-11-28 | 2020-05-22 | 华南理工大学 | High-dispersity plant protein and preparation method thereof |
| CN106666070A (en) * | 2016-11-28 | 2017-05-17 | 广东巍微生物科技有限公司 | Soybean protein and preparation method thereof |
| CN107047781A (en) * | 2017-04-19 | 2017-08-18 | 南昌大学 | High added value soymilk prepared by a kind of profit fusion method |
| CN108935921A (en) * | 2018-06-08 | 2018-12-07 | 河南蜀正园食品有限公司 | Nourishing soybean albumen powder, preparation method and its preparing the application in nutraceutical |
| CN110129395A (en) * | 2019-04-17 | 2019-08-16 | 华南理工大学 | A kind of activated protein nano particle and the preparation method and application thereof of limited enzymatic hydrolysis preparation |
| CN110218757A (en) * | 2019-06-06 | 2019-09-10 | 南通光合生物技术有限公司 | A kind of novel soybean protein improvement technique |
| CN110720546B (en) * | 2019-12-04 | 2024-01-26 | 厦门海洋职业技术学院 | Preparation method of fat substitute and application of fat substitute in quick-frozen prepared food |
| CN113558135A (en) * | 2021-07-28 | 2021-10-29 | 新疆农业大学 | High-gelling bitter almond protein and preparation method and application thereof |
| CN113773528B (en) * | 2021-08-23 | 2023-08-18 | 东北农业大学 | Soybean protein isolate or soybean polypeptide hydrogel and preparation method and application thereof |
| JP2023168138A (en) * | 2022-05-13 | 2023-11-24 | 日清食品ホールディングス株式会社 | Vegetable protein composition |
| WO2024128012A1 (en) * | 2022-12-14 | 2024-06-20 | 日清食品ホールディングス株式会社 | Plant protein composition |
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| CN102578365A (en) * | 2012-03-20 | 2012-07-18 | 江南大学 | Preparation method of emulsified stable type soy isolate protein |
| 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 |
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| US6514546B2 (en) * | 2001-01-31 | 2003-02-04 | Koji Tsukuda | Easily dispersible granules of soybean protein and methods for preparing the same |
| CN101077119B (en) * | 2007-04-16 | 2010-04-14 | 江南大学 | Enzyme modification method for preparing low gel property high dispersancy soy protein |
| CN101869175B (en) * | 2010-05-25 | 2012-09-05 | 华南理工大学 | Preparation method of high-dispersibility isolated soy protein |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578365A (en) * | 2012-03-20 | 2012-07-18 | 江南大学 | Preparation method of emulsified stable type soy isolate protein |
| 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 |
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Effective date of registration: 20170522 Address after: 150000 Heilongjiang Province, Harbin City, Songbei science and Technology Innovation City Road No. 1, No. 2727 Applicant after: HEILONGJIANG SOYBEAN TECHNOLOGICAL DEVELOPMENT AND RESEARCH CENTER Address before: 150030 Heilongjiang Province, Harbin city Xiangfang District Gongbin Road No. 201 Applicant before: Soybean Tech. Development and Research Center, Heilongjiang Prov. |
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Inventor after: Han Jianchun Inventor after: Liu Jian Inventor after: Zheng Huanyu Inventor after: Gao Shan Inventor after: Xu Hui Inventor before: Han Jianchun Inventor before: Liu Jian Inventor before: Zheng Huanyu |
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