CN104489240A - Method of improving solubility, water retention and oil retention of soy protein isolate by utilizing ultra-high pressure homogenization combined with enzymatic modification - Google Patents
Method of improving solubility, water retention and oil retention of soy protein isolate by utilizing ultra-high pressure homogenization combined with enzymatic modification Download PDFInfo
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Abstract
The invention discloses a method of improving the solubility, the water retention and the oil retention of soy protein isolate by utilizing ultra-high pressure homogenization combined with enzymatic modification. The method comprises the following steps: 1, carrying out ultra-high pressure homogenization modification, namely mixing soy proteins and water to prepare a soy protein isolate solution, uniformly mixing, carrying out homogenization by a high-speed homogenizer, and then carrying out ultra-high pressure homogenization treatment to obtain an ultra-high modified soy protein solution; and 2, carrying out enzymatic modification, namely adding the soy protein solution obtained in the first step into protease to carry out enzymolysis treatment, and then carrying out enzyme inactivation to obtain an ultra-high pressure-enzymatic hydrolysis modified soy protein solution. According to the method disclosed by the invention, the solubility of the soy protein isolate prepared by the ultra-high pressure homogenization combined with the enzymatic modification is 85-95 percent, the water retention is 6.78-7.35g/g, the oil retention is 1.40-1.50g/g, and the solubility, the water retention and the oil retention of the soy protein isolate are respectively improved by 40-50 percent, 20-30 percent and 50-60 percent compared with those of the soy protein isolate without the modification.
Description
Technical field
The invention belongs to the food protein modification technology category in field of food, particularly relate to the method that a kind of super-high-pressure homogenization associating enzyme modification improves soybean protein isolate dissolubility and water conservation Oil keeping.
Background technology
Soybean protein isolate (soy protein isolate, be called for short SPI) take defatted soybean meal as raw material, carries by alkali the vegetable protein series products that the heavy method of acid produces.It is not only of high nutritive value with it, aboundresources and enjoy favor, what is more important soybean protein isolate itself also has some specific functional characteristics, as: water-retaining property, Oil keeping, emulsibility, gelation etc., be therefore widely used in food and other industry.But these functional characteristics are unsatisfactory, variously functionally not give prominence to, specificity is strong, thus limits the application in some food, so need to be modified it by different means and mode, to obtain the different specialized soybean protein series product of functional characteristic.
Food protein method of modifying has a lot, mainly comprises physics, chemistry, modified by biological enzyme method three major types.Chemical modification has that method is simple, the feature of successful, but there is many side reactions, produces the ill effect of nutrition and toxicity aspect.Compared with chemical modification method, it is good that physical modification and enzyme modification have security, and product nutrient loss is few, and the advantage such as have no side effect, and is thus subject to the great attention of food service industry.
High-pressure homogeneous is food processing field important process operation safely and efficiently, and albumen leaching liquor is in high-pressure homogeneous process, and experience high shear forces power and High Pressure, its 26S Proteasome Structure and Function characteristic changes.The result of study of Defaye etc. shows that the conformation of the protein molecular of high-pressure homogeneous induced denaturation changes, thus the functional characteristic of protein is improved.Floury etc. find that the denaturing samples temperature of high-pressure homogeneous process raises, and show that dynamic high-pressure homogeneous adds the stability of molecular structure.After Kajiyama etc. find the high-pressure homogeneous process of soybean protein, emulsifying activity and stability increase, and emulsifying capacity declines on the contrary.Masson etc. find that high-pressure homogeneous high-strength mechanical effect is induction of the restructuring of protein conformation and gathering, and Partial Protein is precipitated.
When homogenization pressure is more than 100MPa, be referred to as super-high-pressure homogenization.The people such as Tu Zongcai have studied the impact of high-pressure microfluidization on peanut protein dissolubility and emulsibility.Result shows, peanut protein is after microjet process, and its dissolubility and emulsibility are improved.The result of study of Ultra high-pressure microfluidization to the functional impact of thermal denaturation wheat gluten shows, the process of super-voltage micro jet homogeneous can significantly improve the dissolubility of the wheat gluten of thermal denaturation.Wang Puqin have studied high-pressure microfluidization to soybean protein isolate modified impact.Result shows, soybean protein isolate solution is along with the rising of Ultra high-pressure microfluidization pressure, and its foaming characteristic is better; The soybean protein isolate foaming characteristic of higher concentration can be better than the foaming characteristic of low concentration; Homogenization cycles and the impact of homogenizing temperature on foaming characteristic little.Super-high-pressure homogenization can effective sterilizing, can retain nutritional labeling and color etc. preferably again.The people such as Feijoo have studied the bud of super-pressure on the lichens bud pole bacterium in ice cream emulsion and embrace impact.Result shows, microfluidic systems can reduce the quantity that bud is embraced, and to a certain extent, serves the effect of sterilizing.
Zhang Shaolan have studied the change of Functional Properties of Soybean Protein Isolate after high static pressure process, and after finding process, dissolubility increases, and emulsifiability and foaming characteristic all increase.
Enzyme modification is a kind of conventional method of modifying, enzyme hydrolysis degree difference causes the change of the aspects such as soybean protein isolate structure also different, the Functional Soybean Protein Isolate matter of different demand can be met by enzyme modification, thus widen the scope that soybean protein applies in the food industry.Li Yuzhen thinks that neutral proteinase obviously can improve the foaming characteristic of its hydrolyzate.Yang Chunhua etc. find that bacillus subtilis neutral proteinase significantly can improve the dispersiveness of soybean protein isolate.Huang Jianshao etc. adopt papain to carry out enzyme modification experiment to SPI, and result shows, enzymatic hydrolysis can significantly improve the dissolubility of SPI.Radha etc. carry out enzymolysis processing to soy meal, cause soybean protein to have improved solubility, but do not affect other functional characters of soybean protein.Katsumi reported first certain micro-organisms protease preparation has the effect impelling soybean protein to form gelling.
Super-high-pressure homogenization modification and enzyme modification, as two kinds of protein modified means, can make the improvement that the functional characteristic of soybean protein obtains in various degree.Therefore, can carry out composite modified to soybean protein isolate by the method for super-high-pressure homogenization and interpolation biological enzyme formulation, the dissolubility of soybean protein isolate and water conservation Oil keeping are improved greatly, to meet the demand of in food processing, dissolubility and high water conservation being protected to oil type soybean protein.
Summary of the invention
The object of this invention is to provide a kind of method utilizing super-high-pressure homogenization to combine enzyme modification raising soybean protein isolate dissolubility and water conservation Oil keeping, carry out composite modified by the method for super-high-pressure homogenization and interpolation biological enzyme formulation to soybean protein isolate, determine best super-high-pressure homogenization condition and enzyme hydrolysis condition, the dissolubility of soybean protein isolate and water conservation Oil keeping are improved greatly.
The object of the invention is to be achieved through the following technical solutions:
Super-high-pressure homogenization is utilized to combine a method for enzyme modification raising soybean protein isolate dissolubility and water conservation Oil keeping, modified soybean protein isolate in accordance with the following steps:
One, super-high-pressure homogenization modification: soybean protein is mixed with the mass ratio of water by 3-7:100, preparation soybean protein isolate solution, after being uniformly mixed, first through the homogenate of high-speed homogenization machine, then super-high-pressure homogenization process, obtain modified by ultra high pressure soybean protein solution.
In this step, the mass ratio of described soybean protein and water is preferably 5:100.
In this step, described super-high-pressure homogenization pressure is 80-150MPa, and be preferably 100MPa, homogenization cycles is 1-3 time, is preferably 2 times.
Two, enzyme modification: carry out enzymolysis processing by adding protease in the soybean protein solution of step one, ferment treatment condition is: pH=5.5-8.5, bath temperature 40-60 DEG C, and protease addition is 100-1000U/g soybean protein, and the reaction time is 15-120min; Enzyme-deactivating, obtains super-pressure-enzymolysis modified soybean protein solution.
In this step, described protease is papain, food flavor enzyme, bromelain or neutral proteinase Protex 7L, and wherein neutral proteinase Protex 7L modified effect is best.
In this step, described ferment treatment condition is preferably: pH=6.5, temperature is 45 DEG C, and neutral proteinase Protex 7L addition is 500U/g soybean protein, and the reaction time is 60min.
The present invention has the following advantages:
1, super-high-pressure homogenization can effective guarantee food security, keep food original local flavor, taste and trophic function, adopt super-high-pressure homogenization process, the particle of soybean protein isolate solution experience high shear forces power and High Pressure molecule diminishes, the dissolubility of soybean protein increases, be conducive to subsequent enzymatic hydrolysis reaction, make enzymolysis more abundant.
2, with biological enzyme formulation to the further modification of soybean protein, effectively can improve the functional characteristic of soybean protein, relate generally to the hydrolysis of protein.And enzyme modification to have selectivity strong, course of reaction is gentle, seldom or do not have unwelcome side reaction or byproduct, has the security of height.
3, adopt composite modified method, the deficiency of single modification can be made up, the water conservation Oil keeping of soybean protein isolate is got a greater increase.The soybean protein isolate dissolubility prepared through super-high-pressure homogenization associating enzyme modification is 85-95%, and water-retaining property is 6.78-7.35g/g, and Oil keeping is 1.40-1.50g/g, improves 40-50% respectively, 20-30% and 50-60% than unmodified soybean protein isolate.
4, the soybean protein isolate that prepared by the present invention can be applicable to meat products, the parcel of frozen food dips in the fields such as material, enhances product performance, expands the application of soybean protein simultaneously.
Detailed description of the invention
Below technical scheme of the present invention is further described, but is not limited thereto, everyly technical solution of the present invention is modified or equivalent to replace, and do not depart from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
Detailed description of the invention one: present embodiment is according to following steps modified soybean protein isolate:
One, soybean protein is mixed with the mass ratio of water by 3-7:100, preparation soybean protein isolate solution, after being uniformly mixed, first through the homogenate of high-speed homogenization machine, soybean protein isolate is better dissolved, avoids blocking because protein solubility is bad during super-high-pressure homogenization, and then super-high-pressure homogenization process, controlling super-high-pressure homogenization pressure is 80-150MPa, homogenization cycles 1-3 time;
Two, enzymolysis processing is carried out by adding neutral proteinase Protex 7L in the soybean protein solution of step one, ferment treatment condition is: pH=5.5-8.5, bath temperature 40-60 DEG C, neutral proteinase Protex 7L addition is 100-1000U/g soybean protein, and the reaction time is 15-120min; Heat 15min in boiling water bath to go out enzyme, freeze drying, namely obtains modified soybean protein isolate product.
Three, dry: by the super-pressure of step 2-enzymolysis modified protein liquid vacuum values be 0.0014mbar, temperature be the condition of-74 DEG C under freeze drying 24h, obtain modified protein powder.
Detailed description of the invention two: present embodiment is according to following steps modified soybean protein isolate:
One, soybean protein is mixed with the mass ratio of water by 5:100, preparation soybean protein isolate solution, after being uniformly mixed, first through the homogenate of high-speed homogenization machine, then super-high-pressure homogenization process, controlling super-high-pressure homogenization pressure is 100MPa, homogenization cycles 2 times;
Two, carry out enzymolysis processing by adding neutral proteinase Protex 7L in the soybean protein solution of step one, ferment treatment condition is: pH=6.5, bath temperature 45 DEG C, and neutral proteinase Protex 7L addition is 500U/g soybean protein, and the reaction time is 60min; Heat 15min in boiling water bath to go out enzyme, freeze drying, namely obtains modified soybean protein isolate product.
Detailed description of the invention three: present embodiment and detailed description of the invention two unlike, the pH value of enzymolysis processing solution is 7.5.
Detailed description of the invention four: present embodiment and detailed description of the invention two unlike, the enzymolysis processing reaction time is 120min.
Water-retaining property measures:
With reference to Sur ó wka K(2004) and slightly change, 20 mL distilled water are added in 1.00 g solid samples, after stirring, room temperature places 30 min, then centrifugal (7500 r/min, 20 min) isolate supernatant, measure residue quality, the nitrogen content in Simultaneously test supernatant is converted to protein quality, repeating test 3 times.
Oil keeping measures:
With reference to Moure Andr é s(2005) and slightly change, add soybean oil 5 mL in 1.00g solid sample, after stirring, room temperature places 30 min, make it abundant oil suction, then centrifugal (3500 r/min, 20 min), after removing liquid, measure the weight of residue, repeating test 3 times.
Nitrogen solubility index (NSI, %)=hydrolyzate protein content/sample total protein content × 100.
Experimental result is as table 1.
Table 1
Claims (7)
1. utilize super-high-pressure homogenization to combine a method for enzyme modification raising soybean protein isolate dissolubility and water conservation Oil keeping, it is characterized in that described method step is as follows:
One, super-high-pressure homogenization modification: soybean protein is mixed with the mass ratio of water by 3-7:100, preparation soybean protein isolate solution, after being uniformly mixed, first through the homogenate of high-speed homogenization machine, then super-high-pressure homogenization process, obtain modified by ultra high pressure soybean protein solution;
Two, enzyme modification: carry out enzymolysis processing by adding protease in the soybean protein solution of step one, ferment treatment condition is: pH=5.5-8.5, bath temperature 40-60 DEG C, and protease addition is 100-1000U/g soybean protein, and the reaction time is 15-120min; Enzyme-deactivating, obtains super-pressure-enzymolysis modified soybean protein solution.
2. the method utilizing super-high-pressure homogenization to combine enzyme modification raising soybean protein isolate dissolubility and water conservation Oil keeping according to claim 1, is characterized in that the mass ratio of described soybean protein and water is preferably 5:100.
3. the method utilizing super-high-pressure homogenization to combine enzyme modification raising soybean protein isolate dissolubility and water conservation Oil keeping according to claim 1, it is characterized in that described super-high-pressure homogenization pressure is 80-150MPa, homogenization cycles is 1-3 time.
4. the method utilizing super-high-pressure homogenization to combine enzyme modification raising soybean protein isolate dissolubility and water conservation Oil keeping according to claim 3, is characterized in that described super-high-pressure homogenization pressure is preferably 100MPa.
5. the method utilizing super-high-pressure homogenization to combine enzyme modification raising soybean protein isolate dissolubility and water conservation Oil keeping according to claim 3, is characterized in that described homogenization cycles is preferably 2 times.
6. the method utilizing super-high-pressure homogenization to combine enzyme modification raising soybean protein isolate dissolubility and water conservation Oil keeping according to claim 1, is characterized in that described protease is papain, food flavor enzyme, bromelain or neutral proteinase Protex 7L.
7. the method utilizing super-high-pressure homogenization to combine enzyme modification raising soybean protein isolate dissolubility and water conservation Oil keeping according to claim 1, it is characterized in that described ferment treatment condition is preferably: pH=6.5, temperature is 45 DEG C, neutral proteinase Protex 7L addition is 500U/g soybean protein, and the reaction time is 60min.
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| CN106900870A (en) * | 2017-01-05 | 2017-06-30 | 东北农业大学 | A kind of utilization biological enzymolysis ultra-high static pressure technology prepares the method for reconstituting type bean powder |
| CN106912769A (en) * | 2017-03-06 | 2017-07-04 | 江南大学 | A kind of bacteria reducing method based on high pressure microchannel fluidics |
| CN107041531A (en) * | 2017-04-07 | 2017-08-15 | 中国农业科学院农产品加工研究所 | A kind of full potato class Yoghourt cake of the gluten-free type albumen containing mashed potatoes and preparation method thereof |
| CN107981022A (en) * | 2017-12-29 | 2018-05-04 | 黑龙江省绿色食品科学研究院 | A kind of low fat highly expanded rate high stability healthy soybean ice cream and preparation method thereof |
| CN109007563A (en) * | 2018-07-05 | 2018-12-18 | 中国农业科学院农产品加工研究所 | No seitan improvement powder and preparation method thereof |
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| CN110604268A (en) * | 2019-08-28 | 2019-12-24 | 浙江海洋大学 | Preparation method and application of cuttlefish ink nanoparticles |
| CN110742173A (en) * | 2019-09-12 | 2020-02-04 | 黑龙江省绿色食品科学研究院 | Method for improving solubility of isolated soy protein by assistance of ultrahigh pressure |
| CN111466567A (en) * | 2020-04-22 | 2020-07-31 | 吉林农业大学 | Preparation method of soybean protein emulsion gel rich in zeaxanthin and lutein |
| CN112143763A (en) * | 2020-10-20 | 2020-12-29 | 正大食品研发有限公司 | Method for extracting refined alligator oil |
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| CN106912769A (en) * | 2017-03-06 | 2017-07-04 | 江南大学 | A kind of bacteria reducing method based on high pressure microchannel fluidics |
| CN107041531A (en) * | 2017-04-07 | 2017-08-15 | 中国农业科学院农产品加工研究所 | A kind of full potato class Yoghourt cake of the gluten-free type albumen containing mashed potatoes and preparation method thereof |
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| CN109007563A (en) * | 2018-07-05 | 2018-12-18 | 中国农业科学院农产品加工研究所 | No seitan improvement powder and preparation method thereof |
| CN110604268A (en) * | 2019-08-28 | 2019-12-24 | 浙江海洋大学 | Preparation method and application of cuttlefish ink nanoparticles |
| CN110432432A (en) * | 2019-08-28 | 2019-11-12 | 浙江海洋大学 | A kind of manufacture craft of Cuttlefish Ink noodles |
| CN110742173A (en) * | 2019-09-12 | 2020-02-04 | 黑龙江省绿色食品科学研究院 | Method for improving solubility of isolated soy protein by assistance of ultrahigh pressure |
| CN111466567A (en) * | 2020-04-22 | 2020-07-31 | 吉林农业大学 | Preparation method of soybean protein emulsion gel rich in zeaxanthin and lutein |
| CN112143763A (en) * | 2020-10-20 | 2020-12-29 | 正大食品研发有限公司 | Method for extracting refined alligator oil |
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| CN112753846A (en) * | 2021-01-27 | 2021-05-07 | 吉林农业大学 | Super water-holding soybean protein isolate gel and preparation method thereof |
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Application publication date: 20150408 |