CN105076669A - Preparation method of soybean protein emulsion with high emulsibility - Google Patents
Preparation method of soybean protein emulsion with high emulsibility Download PDFInfo
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- CN105076669A CN105076669A CN201510423004.5A CN201510423004A CN105076669A CN 105076669 A CN105076669 A CN 105076669A CN 201510423004 A CN201510423004 A CN 201510423004A CN 105076669 A CN105076669 A CN 105076669A
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Abstract
The invention relates to a preparation method of a soybean protein emulsion with high emulsibility, and belongs to the field of deep processing of soybean protein. The method comprises the following steps: dissolving soybean lecithin to obtain a soybean lecithin solution, then adding phospholipase A2 for enzymolysis, and after enzymolysis, freeze-drying the soybean lecithin solution so as to obtain hydrolyzed soybean lecithin powder; dissolving the hydrolyzed soybean lecithin powder into a phosphoric acid buffer solution, and magnetically stirring the hydrolyzed soybean lecithin powder and the phosphoric acid buffer solution until the hydrolyzed soybean lecithin powder is completely dissolved to obtain a hydrolyzed soybean lecithin solution; dissolving soy protein isolate into the phosphoric acid buffer solution, and magnetically stirring the soy protein isolate and the phosphoric acid buffer solution until the soy protein isolate is completely dissolved to obtain a soybean protein solution; and mixing the hydrolyzed soybean lecithin solution and the soybean protein solution to obtain mixed liquor, adding grape seed oil to the mixed liquor, and performing homogenizing treatment so as to obtain the soybean protein emulsion with high emulsibility. The composite emulsion obtained by the method is high in emulsifying activity, high in emulsifying stability, safe and harmless, and is suitable for food trade and the like. In addition, the method also has the characteristics of being simple in technology, mild in reaction conditions, safe to operate and the like.
Description
Technical field
The present invention relates to a kind of preparation method of protein emulsion, particularly relate to a kind of preparation method of high emulsibility soybean protein emulsion, the emulsion that the method obtains has good emulsification and stabilization features, and may be used for food, cosmetics or drug products, belong to soybean protein intensive processing field.
Background technology
The develop rapidly of food industry in the urgent need to the soybean protein isolate with various dedicated functions as the material composition of food or add base-material, soybean protein isolate not only has higher nutritive value, also show good processing characteristics, as emulsibility, gelation, dissolubility, foaming characteristic etc., these processing characteristics play an important role in food processing.Wherein emulsibility is a kind of character of outbalance, and its principle is hydrophilic, the lipophilic group that utilize in protein molecular structure, is adsorbed on oil-water interface, forms a skim, thus stops the gathering of oil droplet, reaches the effect of stable emulsion.But at present soybean protein emulsion preparation be all simple albumen as emulsifying agent time, there is obvious defect, such as emulsifying capacity be not enough, the shortcoming such as emulsion stability is poor, mutability.
Soybean protein isolate (SPI) is a kind of important plant protein products, except containing abundant nutritive value, also there is many important functional characteristics, wherein, the emulsifying property of albumen applies one of functional characteristic important in food production, protein is as emulsifying agent in the food industry, it can reduce water and oil surface tension, the surface tension of water and air can be reduced again, therefore be easy to form stable emulsion, the precipitation of fat can be prevented, extend the shelf life of some product, at baked food, in the making of frozen food and soups food, now see the research report adding soybean protein isolate in a large number and make goods in stable condition as emulsifying agent.
Phosphatide (PC) is a kind of natural additive for foodstuff with functions such as multiple physics and chemistry function and unique emulsifiabilities (as emulsification, foaming, dissolve, prevent age of starch), has now been widely used in the industries such as bakery, margarine, medicines and health protection.But due to the molecular structure reason of phosphatide, phosphatide HLB value is lower, is only suitable for and makes w/o type emulsifying agent, phosphatide effect can not be given full play to, and the emulsification system less stable prepared by this kind of phosphatide, causes it to be difficult to control in traditional soybean product processing and storage.But studies have found that phosphatide nonpolar group after enzyme hydrolysis reduces, hydrophily strengthens, can strengthen with the reciprocation of albumen, show better emulsifying activity and stability, simultaneously, the people such as Li Jufang find the emulsifying activity of the emulsification system formed after phosphatide and albumen compound and stability to significantly improve, it can change protein surface activity, modified protein structure and surface charge, or in the micella that protein combination is formed to phospholipid molecule or vesica, also the lamellar structure that the phosphatid ylcholine (PC) in phosphatide is formed with molecule or multiple PC molecule is combined with soybean protein isolate surface hydrophobicity region to have researcher to find, form albumen-phosphatide complexes.
Summary of the invention
Object of the present invention is exactly by solving the deficiencies in the prior art, providing a kind of preparation method of high emulsibility soybean protein emulsion, reaches and improves protein emulsion emulsifying capacity, strengthen emulsion stability, the object of protein emulsion not mutability.
Technical problem to be solved by this invention is achieved through the following technical solutions:
A preparation method for high emulsibility soybean protein emulsion, the method comprises the following steps: first soybean lecithin is dissolved in Tris-HCl cushioning liquid and obtains soybean lecithin solution by (1), then adds CaCl
2, make calcium ion concentration be 150mM, soybean lecithin solution carried out the pre-heat treatment 5min at 65 DEG C, then adds phospholipase A
2carry out enzymolysis, described enzyme concentration is 0.03% of soybean lecithin solution concentration, under 65 DEG C of constant temperature after enzymolysis 120min, and 90 DEG C of ferment treatment 10min that go out, after enzymolysis, soybean lecithin solution obtains hydrolyzing soy lecithin powder through freeze drying; (2) be dissolved in the phosphate buffer solution of pH=7 by hydrolyzing soy lecithin powder in step (1), magnetic agitation 1h, to dissolving completely, obtains hydrolyzing soy lecithin solution; (3) be dissolved in the phosphate buffer solution of pH=7 by soybean protein isolate, magnetic agitation 1h, to dissolving completely, obtains soy bean proteinous soln; (4) after being mixed with soy bean proteinous soln by hydrolyzing soy lecithin solution, magnetic agitation 30min obtains mixed liquor, and in described mixed liquor, soy bean proteinous soln and solid masses in hydrolyzing soy lecithin solution are than being 8:1; (5) after adding grape-kernel oil in mixed liquor, homogeneous process obtains high emulsibility soybean protein emulsion, and described mixed liquor is 4:1 with the volume ratio of the grape-kernel oil added, and processing condition is 25000r/min, homogenizing time 120s.
The present invention adopts relative low price, widely used phospholipase A2 carries out pretreatment to soybean lecithin, soybean lecithin nonpolar group after enzyme hydrolysis reduces, hydrophily strengthens, can strengthen with the reciprocation of albumen, show better emulsifying activity and stability, simultaneously, the emulsifying activity of the emulsification system formed after soybean lecithin and albumen compound and stability are significantly improved, it can change protein surface activity, modified protein structure and surface charge, or in the micella that protein combination is formed to phospholipid molecule or vesica; This method gained compound emulsion emulsifiers activity is high, emulsion stability is strong, safety non-toxic evil is applicable to the industries such as food, and this method also has the features such as technique is simple, reaction condition is gentle, handling safety in addition.
Accompanying drawing explanation
Fig. 1 is overall process route figure of the present invention;
Detailed description of the invention
A preparation method for high emulsibility soybean protein emulsion, the method comprises the following steps: first soybean lecithin is dissolved in Tris-HCl cushioning liquid and obtains soybean lecithin solution by (1), then adds CaCl
2, make calcium ion concentration be 150mM, soybean lecithin solution carried out the pre-heat treatment 5min at 65 DEG C, then adds phospholipase A
2carry out enzymolysis, described enzyme concentration is 0.03% of soybean lecithin solution concentration, under 65 DEG C of constant temperature after enzymolysis 120min, and 90 DEG C of ferment treatment 10min that go out, after enzymolysis, soybean lecithin solution obtains hydrolyzing soy lecithin powder through freeze drying; (2) be dissolved in the phosphate buffer solution of pH=7 by hydrolyzing soy lecithin powder in step (1), magnetic agitation 1h, to dissolving completely, obtains hydrolyzing soy lecithin solution; (3) be dissolved in the phosphate buffer solution of pH=7 by soybean protein isolate, magnetic agitation 1h, to dissolving completely, obtains soy bean proteinous soln; (4) after being mixed with soy bean proteinous soln by hydrolyzing soy lecithin solution, magnetic agitation 30min obtains mixed liquor, and in described mixed liquor, soy bean proteinous soln and solid masses in hydrolyzing soy lecithin solution are than being 8:1; (5) after adding grape-kernel oil in mixed liquor, homogeneous process obtains high emulsibility soybean protein emulsion, and described mixed liquor is 4:1 with the volume ratio of the grape-kernel oil added, and processing condition is 25000r/min, homogenizing time 120s.
Embodiment:
Take 10g soybean lecithin, be dissolved in Tris-HCl cushioning liquid and obtain soybean lecithin solution, then CaCl2 is added, calcium ion concentration is made to be 150mM, soybean lecithin solution is carried out the pre-heat treatment 5min at 65 DEG C, then add 0.3g phospholipase A2 and carry out enzymolysis 120min, hydrolysis temperature is 65 DEG C, go out after enzymolysis enzyme 10min at 90 DEG C, after enzymolysis, soybean lecithin solution obtains hydrolyzing soy lecithin powder through freeze drying, hydrolyzing soy lecithin powder is dissolved in the phosphate buffer solution of pH=7, magnetic agitation 1h is to dissolving completely, obtain hydrolyzing soy lecithin solution, be dissolved in by soybean protein isolate in the phosphate buffer solution of pH=7, magnetic agitation 1h, to dissolving completely, obtains soy bean proteinous soln, hydrolyzing soy lecithin solution is obtained mixed liquor according to solid masses than mixing rear magnetic agitation 30min for 8:1 with soy bean proteinous soln, in mixed liquor, add volume is at 25000r/min after the grape-kernel oil of mixed liquor 1/4th, obtained high emulsibility soybean protein emulsion after homogeneous process 120s.
Claims (1)
1. a preparation method for high emulsibility soybean protein emulsion, is characterized in that, the method comprises the following steps: first soybean lecithin is dissolved in Tris-HCl cushioning liquid and obtains soybean lecithin solution by (1), then adds CaCl
2, make calcium ion concentration be 150mM, soybean lecithin solution carried out the pre-heat treatment 5min at 65 DEG C, then adds phospholipase A
2carry out enzymolysis, described enzyme concentration is 0.03% of soybean lecithin solution concentration, under 65 DEG C of constant temperature after enzymolysis 120min, and 90 DEG C of ferment treatment 10min that go out, after enzymolysis, soybean lecithin solution obtains hydrolyzing soy lecithin powder through freeze drying; (2) be dissolved in the phosphate buffer solution of pH=7 by hydrolyzing soy lecithin powder in step (1), magnetic agitation 1h, to dissolving completely, obtains hydrolyzing soy lecithin solution; (3) be dissolved in the phosphate buffer solution of pH=7 by soybean protein isolate, magnetic agitation 1h, to dissolving completely, obtains soy bean proteinous soln; (4) after being mixed with soy bean proteinous soln by hydrolyzing soy lecithin solution, magnetic agitation 30min obtains mixed liquor, and in described mixed liquor, soy bean proteinous soln and solid masses in hydrolyzing soy lecithin solution are than being 8:1; (5) after adding grape-kernel oil in mixed liquor, homogeneous process obtains high emulsibility soybean protein emulsion, and described mixed liquor is 4:1 with the volume ratio of the grape-kernel oil added, and processing condition is 25000r/min, homogenizing time 120s.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106753747A (en) * | 2016-12-05 | 2017-05-31 | 东北农业大学 | A kind of method that enzyme process prepares soybean grease and nanoemulsions |
| CN108378193A (en) * | 2018-04-08 | 2018-08-10 | 长江大学 | A kind of composite modified method for improving ovalbumin emulsibility |
| CN108434099A (en) * | 2018-05-17 | 2018-08-24 | 南京农业大学 | A kind of preparation method and applications of soluble protein cohesion nano particle |
| CN114698734A (en) * | 2022-05-19 | 2022-07-05 | 广东海纳川生物科技股份有限公司 | Feeding lysolecithin and preparation method thereof, and feeding emulsifier and preparation method thereof |
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| CN101627814A (en) * | 2009-08-06 | 2010-01-20 | 山东冠华蛋白有限公司 | Soybean milk protein compound and preparation method thereof |
| CN104212849A (en) * | 2014-08-27 | 2014-12-17 | 陕西盛迈石油有限公司 | Preparation method of lysophospholipids |
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2015
- 2015-07-17 CN CN201510423004.5A patent/CN105076669A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101627814A (en) * | 2009-08-06 | 2010-01-20 | 山东冠华蛋白有限公司 | Soybean milk protein compound and preparation method thereof |
| CN104212849A (en) * | 2014-08-27 | 2014-12-17 | 陕西盛迈石油有限公司 | Preparation method of lysophospholipids |
Non-Patent Citations (2)
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| WILLEM VAN NIEUWENHUYZEN: ""Effects of lecithins and proteins on the stability of emulsions"", 《FETT/LIPID》 * |
| 王欢等: "大豆分离蛋白- 磷脂复合乳化体系的制备及pH对其影响的研究", 《食品工业科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106753747A (en) * | 2016-12-05 | 2017-05-31 | 东北农业大学 | A kind of method that enzyme process prepares soybean grease and nanoemulsions |
| CN108378193A (en) * | 2018-04-08 | 2018-08-10 | 长江大学 | A kind of composite modified method for improving ovalbumin emulsibility |
| CN108378193B (en) * | 2018-04-08 | 2021-08-20 | 长江大学 | Method for improving ovalbumin emulsibility through composite modification |
| CN108434099A (en) * | 2018-05-17 | 2018-08-24 | 南京农业大学 | A kind of preparation method and applications of soluble protein cohesion nano particle |
| CN108434099B (en) * | 2018-05-17 | 2019-04-16 | 南京农业大学 | A kind of preparation method and applications of myosin lotion |
| CN114698734A (en) * | 2022-05-19 | 2022-07-05 | 广东海纳川生物科技股份有限公司 | Feeding lysolecithin and preparation method thereof, and feeding emulsifier and preparation method thereof |
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Application publication date: 20151125 |