CN105823710A - Rapid determination method for water-absorbing capacity of soybean protein isolate - Google Patents
Rapid determination method for water-absorbing capacity of soybean protein isolate Download PDFInfo
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- CN105823710A CN105823710A CN201610217025.6A CN201610217025A CN105823710A CN 105823710 A CN105823710 A CN 105823710A CN 201610217025 A CN201610217025 A CN 201610217025A CN 105823710 A CN105823710 A CN 105823710A
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- soybean protein
- protein isolate
- colloid
- water
- water absorption
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N13/00—Investigating surface or boundary effects, e.g. wetting power; Investigating diffusion effects; Analysing materials by determining surface, boundary, or diffusion effects
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
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- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a rapid determination method for the water-absorbing capacity of a soybean protein isolate. The quick measuring method for the water-absorbing capacity of the soybean protein isolate comprises the following steps: (a), adding the soybean protein isolate and water into a cup, carrying out agitation, and uniformly agitating an obtained mixture; (b), scraping all colloid in the cup, kneading the colloid to form a spherical pellet shape, and putting the colloid on an operating platform; (c), determining the water-absorbing capacity of the soybean protein isolate based on the agitation resistance, the knot quantity, the size and the brightness of a spherical surface, and the colloid lifted time and extent during agitation. By using the determination method provided by the invention, the water-absorbing quality of the soybean protein isolate can be detected quickly, accurately and conveniently; furthermore, a product grade determined by the method is completely applicable to different application of the soybean protein isolate to the preparation of Chiba bean curd, dried beam curd and snack food.
Description
Technical field
The present invention relates to the fast detection method of a kind of soybean protein isolate water absorption, be specifically related to judge by a kind of method simple, easy-operating the water absorption of soybean protein isolate.
Background technology
The manufacturer of soybean protein isolate is a lot of at present, having many uses too of soybean protein isolate, mainly there are making thousand bean curd, dried tofu, leisure food, succedaneum in meat products etc., therefore detection method and detection equipment for soybean protein isolate self character are the most more, and a most important index detects its water absorption and retentiveness exactly.The detection method of different producers is different, but a lot of detection method is the most more complicated, needs to use the expensive detection equipment of some price comparisons or the detection used time is longer.
Summary of the invention
The present invention is to solve problems of the prior art, it is provided that the rapid assay methods of a kind of soybean protein isolate water absorption.
The technical scheme is that the rapid assay methods of a kind of soybean protein isolate water absorption, comprise the following steps:
A) soybean protein isolate and water joined in cup and be stirred, and stirring；
B) scrape the colloid in most cup, be kneaded into pelletizing shape, put on the operational platform；
C) according to resistance, ball surface pimple quantity and size, the brightness of stirring, and time that during stirring, colloid is provoked, degree to be to measure the water absorption of soybean protein isolate.
Preferably, if resistance is big in whipping process, ball surface pimple is big and many, good brightness；2/3 colloid can be had to provoke in stirring 30s；Then this soybean protein isolate is set to 1 grade of product；
If resistance is big in whipping process, ball surface pimple is little, good brightness；Whipping process can there is 2/3 colloid to provoke in 35s, then this soybean protein isolate is set to 2 grades of products；
If resistance is little in whipping process, ball surface is without pimple, and brightness is dark；The time that can provoke 2/3 colloid in whipping process is more than 40s, then this soybean protein isolate is set to 3 grades of products.
Preferably, in described step a), the water of every 4ml adds 1g soybean protein isolate.
Preferably, in described step a), mixing speed is 3 circle/2 second, and stirs in 1 minute.
The assay method of the present invention, can detect soybean protein isolate water absorption quickly, accurately, easily, and by the product hierarchy that the method measures, is completely suitable for soybean protein isolate different application in making thousand bean curd, dried tofu, leisure food.
Detailed description of the invention
Below by embodiment, the present invention will be further described, but these embodiments are not limiting as protection scope of the present invention.
The invention provides the rapid assay methods of a kind of soybean protein isolate water absorption, comprise the following steps:
A) soybean protein isolate and water joined in cup and be stirred, and stirring；
B) scrape the colloid in most cup, be kneaded into pelletizing shape, put on the operational platform；
C) according to resistance, ball surface pimple quantity and size, the brightness of stirring, and time that during stirring, colloid is provoked, degree to be to measure the water absorption of soybean protein isolate.
Preferably, if resistance is big in whipping process, ball surface pimple is big and many, good brightness；2/3 colloid can be had to provoke in stirring 30s；Then this soybean protein isolate is set to 1 grade of product；
If resistance is big in whipping process, ball surface pimple is little, good brightness；Whipping process can there is 2/3 colloid to provoke in 35s, then this soybean protein isolate is set to 2 grades of products；
If resistance is little in whipping process, ball surface is without pimple, and brightness is dark；The time that can provoke 2/3 colloid in whipping process is more than 40s, then this soybean protein isolate is set to 3 grades of products.
In one specific embodiment of the present invention,
1) weigh the tap water of 20ml flowing with electronic balance, disposably join in 250ml plastic cup；
2) weigh 5g soybean protein isolate with electronic balance disposably to join in 250ml plastic cup and stir with Glass rod；
3) mixing speed is 3 circle/2 second, stirs in 1 minute, scrapes the colloid palm of the hand in most plastic cup with Glass rod and is kneaded into pelletizing shape gently, puts on the operational platform.
Observe water suction speed and the size of resistance of product in whipping process, see after stirring surface pimple size and how many with this to judge that water absorption is how many.
The assay method of the present invention, can detect soybean protein isolate water absorption quickly, accurately, easily, and by the product hierarchy that the method measures, is completely suitable for soybean protein isolate different application in making thousand bean curd, dried tofu, leisure food.
Above-described embodiment is only example character.For those skilled in the art, it is possible to understand that these embodiments can carry out multiple change without departing from the principles and spirit of the present invention, revise, replace and degeneration, the scope of the present invention claims again and equivalent thereof limit.
Claims (4)
1. the rapid assay methods of a soybean protein isolate water absorption, it is characterised in that comprise the following steps:
A) soybean protein isolate and water joined in cup and be stirred, and stirring；
B) scrape the colloid in most cup, be kneaded into pelletizing shape, put on the operational platform；
C) according to resistance, ball surface pimple quantity and size, the brightness of stirring, and time that during stirring, colloid is provoked, degree to be to measure the water absorption of soybean protein isolate.
The rapid assay methods of soybean protein isolate water absorption the most according to claim 1, it is characterised in that: if resistance is big in whipping process, ball surface pimple is big and many, good brightness；2/3 colloid can be had to provoke in stirring 30s；Then this soybean protein isolate is set to 1 grade of product；
If resistance is big in whipping process, ball surface pimple is little, good brightness；Whipping process can there is 2/3 colloid to provoke in 35s, then this soybean protein isolate is set to 2 grades of products；
If resistance is little in whipping process, ball surface is without pimple, and brightness is dark；The time that can provoke 2/3 colloid in whipping process is more than 40s, then this soybean protein isolate is set to 3 grades of products.
The rapid assay methods of soybean protein isolate water absorption the most according to claim 1, it is characterised in that: in described step a), the water of every 4ml adds 1g soybean protein isolate.
The rapid assay methods of soybean protein isolate water absorption the most according to claim 1, it is characterised in that: in described step a), mixing speed is 3 circle/2 second, and stirs in 1 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610217025.6A CN105823710A (en) | 2016-04-08 | 2016-04-08 | Rapid determination method for water-absorbing capacity of soybean protein isolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610217025.6A CN105823710A (en) | 2016-04-08 | 2016-04-08 | Rapid determination method for water-absorbing capacity of soybean protein isolate |
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| CN105823710A true CN105823710A (en) | 2016-08-03 |
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| CN201610217025.6A Pending CN105823710A (en) | 2016-04-08 | 2016-04-08 | Rapid determination method for water-absorbing capacity of soybean protein isolate |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106404657A (en) * | 2016-10-11 | 2017-02-15 | 临邑禹王植物蛋白有限公司 | Method for detecting oil absorbency and emulsibility of soy isolate protein |
| CN107543905A (en) * | 2017-10-23 | 2018-01-05 | 临邑禹王植物蛋白有限公司 | A kind of soy protein gel sexuality official's decision method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003009798A (en) * | 2001-06-29 | 2003-01-14 | Hoshizaki Electric Co Ltd | Method for immersion treatment of soybean |
| CN102245030A (en) * | 2008-10-10 | 2011-11-16 | 里奇产品有限公司 | Heat-treated flour |
-
2016
- 2016-04-08 CN CN201610217025.6A patent/CN105823710A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003009798A (en) * | 2001-06-29 | 2003-01-14 | Hoshizaki Electric Co Ltd | Method for immersion treatment of soybean |
| CN102245030A (en) * | 2008-10-10 | 2011-11-16 | 里奇产品有限公司 | Heat-treated flour |
Non-Patent Citations (3)
| Title |
|---|
| 华欲飞，顾玉兴: "大豆蛋白的吸水和持水性能", 《中国油脂》 * |
| 李向阳等: "大豆分离蛋白对面团特性及挂面品质的影响研究", 《中国粮油学报》 * |
| 袁玉超，胡二坤: "《肉制品加工技术》", 31 August 2015 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106404657A (en) * | 2016-10-11 | 2017-02-15 | 临邑禹王植物蛋白有限公司 | Method for detecting oil absorbency and emulsibility of soy isolate protein |
| CN106404657B (en) * | 2016-10-11 | 2019-01-22 | 临邑禹王植物蛋白有限公司 | A kind of soybean protein isolate oil absorption and emulsibility detection method |
| CN107543905A (en) * | 2017-10-23 | 2018-01-05 | 临邑禹王植物蛋白有限公司 | A kind of soy protein gel sexuality official's decision method |
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Application publication date: 20160803 |