CN106666070A - Soybean protein and preparation method thereof - Google Patents
Soybean protein and preparation method thereof Download PDFInfo
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- CN106666070A CN106666070A CN201611066104.8A CN201611066104A CN106666070A CN 106666070 A CN106666070 A CN 106666070A CN 201611066104 A CN201611066104 A CN 201611066104A CN 106666070 A CN106666070 A CN 106666070A
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- soybean protein
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- protein
- transglutaminase
- soybean
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
Abstract
The invention discloses soybean protein and a preparation method thereof. The preparation method of the soybean protein comprises the following step: mixing soybean protein with water, wherein the weight of the water is 5-19 times of the weight of the soybean protein, and adding glutaminase into the mixture; adjusting pH value of the mixture to 7.0-10.0, maintaining the temperature at 20-55 DEG C for 0.5-24 hours, and maintaining the temperature at 70-95 DEG C for 5-30 minutes; and then, inactivating enzymes and carrying out spray-drying, so that the soybean protein is prepared. The preparation method of the soybean protein disclosed by the invention is free of addition of any food additives; moreover, the prepared soybean protein is capable of rapidly disperse in both cold or hot water, and no phenomenon of agglomeration occurs.
Description
Technical field
The present invention relates to the processing technique field of soybean protein, and in particular to a kind of soybean protein and preparation method thereof.
Background technology
The dispersibility of protein referred in the case of stirring, the ability of protein rapid dispersion in water.Dispersibility
Determine, most reliable is to determine a degree during powder body is scattered in liquid over time, to divide using online granularity
Analyzer.International Dairy Federation (IDF) describes a kind of fairly simple method, can objectively judge most of food powder body
Dispersibility, the powder body of certain mass is added to the water, stirring forms mixed liquor after a period of time, then will disperse in mixed liquor
The quality of composition obtain a ratio divided by the quality of total powder body, it can be determined that the quality of powder dispersity, wherein mixing
Suspend in liquid and the composition of dissolving is considered as scattered composition, and be deposited in bottom and be considered as with the composition for floating over liquid level
Not scattered composition.
Improving the method for protein dispersibility typically has three kinds：One is increase protein powder granule, because bulky grain is not
Easily mutually absorption forms little powder agglomates, it is possible to prevent the formation of " caking ", it is industrial typically using the method for agglomeration pelletize come
Increase granule.Agglomeration pelletize can be defined as making the inter-adhesive aggregation of tiny granule become big with loose structure
Grain.It is combined together by binding agent between granule.Agglomeration pelletize can improve the instant capacity of powder body.In food industry
On, agglomeration pelletize is generally employed to produce as the product of the instant capacity such as coffee, milk powder, cocoa so as to being capable of rapid dispersion or dissolving
To in the liquid such as water, milk.Such as Dacanal et al. employs maltodextrin and carries out fluidized bed prilling to SPI as adhesion agent
Process, obtain the bulky grain that a kind of particle diameter reaches 243.3 μm, compare the little particle before pelletize, mobility strengthens, caking property
Weaken, can be with rapid dispersion in water.Soy milk powder after Jinapong etc. is spray-dried 200g is put into fluid bed and is fluidized,
Be subsequently adding the maltodextrins of 200mL 10% carries out adhesion as adhesion agent, and particle diameter increases to 260 μm, makes by less than 25 μm
Soybean protein wettability and dispersibility all be improved significantly.Fuji Oil Co., Ltd. discloses a kind of powder within 2002
The manufacture method of shape soybean protein raw material, even if also may be used under small and weak stirring condition without strong stirring in production scale
In to be easily dispersed in water, and with the powdery soybean protein material of sufficient gel formation necessary to food.
In the manufacture process of soybean protein powder, soy bean proteinous soln is spray-dried, after forming powder, 100 weight portions of correspondence
Soybean protein powder, the dextrin with the DE values of 0.5~3 weight portion as 10~25 sprayed for figuration liquid, adheres to dextrin
On soybean protein powder, so as to obtain powdery soybean protein material, it maintains sufficient gel formation, meanwhile, i.e.,
Make that also there is excellent water dispersible under small and weak stirring.Abbott GmbH. ＆ Co. Kg[8]There is provided extrusion nutritive powder and preparation
The method of extrusion nutritive powder, including extrusion infant nutritional powder and extrusion adult's nutritive powder.Methods described uses extruder, and it can
Internally protein and optional carbohydrate are mixed with fatty and water and emulsifying becomes what is can be dried to and be spray-dried
Powder compares the emulsion separated with quite fat with the powder of dispersibility.
Two is the hydrophilic for reducing soybean protein powder so that the short grained wetting speed on powder agglomates surface slows down and water energy is enough
Entered inside powder agglomates by capillary force, so as to prevent the formation of " caking ", (HLB value is about can to pass through addition lecithin
Realize for 3.5), such as Sype et al. significantly improves soy protein products by the soybean lecithin sprayed to SPI
Wettability and dispersibility.Yuan Yongjun have studied and utilize Radix Acaciae senegalis, sodium carboxymethyl cellulose, and beta-schardinger dextrin-is to bean milk powder particles
Outer film is carried out to improve its mobility and dispersibility, is as a result shown:Radix Acaciae senegalis 2.0g/100g soy milk powder is individually sprayed,
Sodium carboxymethyl cellulose 0.369g/100g soy milk powder, beta-schardinger dextrin -1.0g/100g soy milk powder can prevent from reconstituting conglomeration and having
Preferable moisture protection.Radix Acaciae senegalis 1.0g/100g soy milk powder, sodium carboxymethyl cellulose 0.246g/100g beans are sprayed simultaneously
Milk powder, during beta-schardinger dextrin -1.0g/100g soy milk powder, can not only prevent soy milk powder from reconstituting conglomeration, and the moisture protection of soy milk powder
Also preferably improved.Japan Patent JP-A2000-83595 discloses a kind of method for improving soybean protein dispersibility, its
Including addition, mixed organic acid or its salt and divalent metal calcium or magnesium ion, gained soybean protein has the dispersibility for improving
Can, but the soybean protein mouthfeel that this patent is prepared is more coarse.Southern Yangtze University discloses a kind of instant nothing of polymolecularity
The process technology of sugared soy milk powder, belongs to technical field of food biotechnology.The present invention with dehulled soybeans as raw material, through burn, high temperature
Beating, mashing off, while mashing off addition by 0.01%-0.05% microbial polysaccharide, the animal colloid of 0.1%-0.5%,
The combined additive of the hydrophilic lecithin of 0.03%-0.06% and the tween 80 composition of 0.1%-0.3%, then in slurry
When temperature drops to 50-90 DEG C, the protease hydrolysiss 10-20 minutes of 0.1%-0.4% are added immediately.Hydrolysis is equal immediately after finishing
Matter, is spray-dried, and the splendid non-sugar soy milk powder of instant capacity is obtained.
Three is soybean protein enzyme modification.Enzyme modification is the conventional means of industrial modified soy-bean protein.Enzyme hydrolysiss can be with
Making the molecular weight of the peptide bond fission of active site of protein, albumen reduces, and charged group increases, hydrophobic group exposure.Enzymolysis can make big
The several functions property of soybean protein is improved, such as：Soybean protein after enzymolysis has wider array of pH value subject range, dissolving
Degree is improved；Enzymolysis obtains the less peptide chain of molecular weight so that its oxidation resistance strengthens；After enzymolysis, high molecular weight protein is dissociated into
Small-molecular peptides, are more beneficial for digesting and assimilating for human body.The research for preparing high dispersive type soybean protein with regard to enzyme modification is few.Lu
Sunrise 70 DEG C of heating 10min of the soybean protein curdled milk first by acid during heavy, obtain " transition state " soybean protein after spray drying,
Then 10% soybean protein solution is made into, it is 7.0 to adjust pH, the bromelain of relative protein amounts 0.2% is added, at 50 DEG C
Lower reaction 30min, 120 DEG C of enzyme denaturing 30s, has obtained high dispersancy soy protein after being finally spray-dried, and it was found that
The dispersibility of protein sample is got back and further improve after surface spraying phospholipid.The holding strain formula of only liquefaction group in 2014
Commercial firm discloses a kind of vegetalitas and separates albumen and its manufacture method, even if above-mentioned vegetalitas separate albumen and stay at home in consumer
When powder drink is scattered in into water under such slow stirring condition, it is also difficult to generate little powder ball, water dispersible is excellent, can
Easily and quickly it is dissolved in water.Above-mentioned vegetalitas separate the manufacture method of albumen, it is characterised in that through following a) to c)
Operation, and NSI is more than 20 and less than 90：A) contain liquid from vegetable raw material modulation protein matter, make phytic acid catabolic enzyme wherein
Work, partial hydrolysiss are carried out to phytic acid, obtain the operation of enzyme reaction solution；B) in more than pH5.5 and less than 7 under conditions of by Jing
Having crossed the enzyme reaction solution of the operation carries out high-temperature heating treatment, obtains the operation of high-temperature heating treatment liquid；C) to the high temperature
Heat treated liquid is dried the operation of powdered.Hagaoke Soybean Food Co., Ltd. discloses a kind of by enzyme modification
High dispersancy soy protein that method is obtained and preparation method thereof, adopts low temperature soy meal for raw material, heavy through alkali carries, degassing, acid
Preparative separation albumen curd, then using neutral protease, Α-midrange thermal stable amylase, Α-alpha-amylase to separating albumen curd
Digested, reaction terminate it is laggard cross heating enzyme denaturing, sterilizing, flash distillation, homogenizing, spray drying treatment obtain that bitterness is low, dispersion soon,
Gelation is weak, the soybean protein that suspension stability is good.The soybean protein can milk powder, milk beverage, Yoghourt, bean milk, ice cream,
Nutraceutical, arsenic, health product are used as protein additive.Southern Yangtze University discloses a kind of by transition state Semen sojae atricolor
The method that the enzyme modification of albumen prepares low gel property high dispersancy soy protein, belongs to soybean deep processing technology field.The invention
Defatted soybean meal is adopted for raw material, a kind of transition state soybean protein of partial heat denaturation is first obtained, then using endopeptidase and
Exopeptidase is digested, and reaction terminates to obtain that bitterness is low, dispersion is fast, gelation is weak, suspend through appropriate heating destroy the enzyme treatment
The soybean protein of good stability.The soy protein products can be applicable to milk product, beverage and making drinks, proteinaceous nutrient and supplement
In agent and injection-type protein product.Soybean Tech. Development and Research Center, Heilongjiang Prov. discloses a kind of high dispersancy soy protein
Preparation method, belongs to soybean protein processing technique field.Methods described is：(1) soybean protein is dissolved according to a certain percentage
In water, soy bean proteinous soln is obtained, using papain limited enzymatic hydrolysis；(2) will add in enzymolysis solution in step (1) and turn paddy
Amidase is crosslinked, enzyme denaturing, and centrifugation, lyophilizing is obtained " enzymolysis-cross-linking modified soybean protein "；(3) will obtain in step (2)
" enzymolysis-cross-linking modified soybean protein " carry out lyophilization after phosphatizing treatment, obtain high dispersancy soy protein.The patent
It has been recognised by the inventors that the modified soy-bean protein for preparing in aforementioned manners has extraordinary dispersibility, and equipment is simple, operation side
Just, enzyme dosage is few, is especially suitable for being applied in food processing.
It is contemplated that overcoming the shortcoming of above-mentioned patent, there is provided a kind of process is simple, dispersive property it is good, additive-free or its
Soybean protein of his food ingredient residual and preparation method thereof.
The content of the invention
The invention aims to solve above-mentioned deficiency present in currently available technology, there is provided a kind of soybean protein
Preparation method.
The purpose of the present invention is realized at least through one of following technical scheme.
A kind of preparation method of soybean protein, it comprises the steps：Soybean protein is mixed with water makes soybean protein exist
Concentration in mixed solution reaches 5-35% (wt/wt), after addition transglutaminase, adjusts solution ph to 7.0-10.0,20-
After 55 DEG C of insulation 0.5-24h, 75-95 DEG C of insulation 5-30min enzyme denaturing is spray-dried, and obtains modified soy-bean protein.
Further, the pH value is 8.0-10.0.
Further, the transglutaminase is from bacillus amyloliquefaciens.
Further, the bacillus amyloliquefaciens are stored in the common micro- life of China Committee for Culture Collection of Microorganisms
Thing center, preserving number is CGMCC8425.
Further, the transglutaminase is from Japanese Tian Ye companies transglutaminase.
Further, the addition of the transglutaminase is 1-300GTU/kg soybean proteins.
The present invention also provides the soybean protein by obtained by above-mentioned preparation method.
The present invention compared with prior art, has the advantage that and beneficial effect：
The first public utilization transglutaminase of the present invention can be catalyzed glutamine and be hydrolyzed to glutamic acid, the surface of soybean protein
Hydrophilic increased, and the dispersibility of soybean protein is significantly improved, and this is one of key point of the present invention.
In addition, the present invention has process is simple, equipment investment is few, reaction condition is gentle, excellent without food additive residual etc.
Point, with preferable industrial prospect.
Specific embodiment
The specific embodiment of the present invention is described further with reference to embodiment, but the enforcement and protection of the present invention
Scope not limited to this.
It is related to the coherent detection evaluation methodology of effect of the present invention：
1st, the definition of glutamine enzyme activity：It is per minute that 1 μm of ol glutamine is hydrolyzed to into glutamic acid for 1 unit of activity
(1GTU)
2nd, dispersive property：Soybean protein 1g, deionized water 99g, are configured to solution, and 2min is stood after dispersed with stirring, observation
Whether mixed solution has conglomeration and uniform situation.
3rd, observation is stood：Above-mentioned reaction solution is diluted to the concentration that protein content is 0.5% to place at normal temperatures,
The precipitation status of recording solution after 15min.
The source of transglutaminase：Take out the bacillus amyloliquefaciens SWJS22 (Bacillus of preservation
Amyloliquefaciens SWJS22, CGMCC No.8425) test tube slant, in aseptic operating platform, a little bacterium colony is scraped,
Rule on neutral casein plate, 24h is cultivated in 37 DEG C of constant incubators, then picking single bacterium colony is transferred to another flat board and enters
Row culture, is so repeated 3 times, and makes the complete rejuvenation of bacterial strain.The ring of picking one activates three generations's on neutral casein plate
SWJS22 bacterial strains access LB culture medium that liquid amount is 10% (LB culture medium by tryptone 10%, yeast extract 0.2%,
Sodium Chloride 10%, water 78% is constituted) the inside, in 150rpm, 12h is cultivated at 37 DEG C, obtain seed liquor.
4th, in wheat bran：Water=5:The addition 0.5% (w/w) of 3 (w/w), sucrose ester SE-1170, bacillus amyloliquefaciens
The inoculum concentration 2.0% (v/w) of SWJS22 seed liquor, under conditions of 37 DEG C, solid fermentation 48h obtains transglutaminase, glutamine
The enzyme activity of enzyme is 2.72GTU/g.
Embodiment one
1kg soybean proteins are mixed with water, the concentration for making soybean protein in mixed liquor reaches 5%, transglutaminase (source
In Japanese Tian Ye companies) addition be 1GTU/kg protein, adjust solution ph to 7.0,20 DEG C insulation 24h after, 75 DEG C guarantor
Warm 30min enzyme denaturing, is spray-dried, and secure satisfactory grades scattered property soybean protein 1.
Comparative examples one
100g soybean proteins are mixed with 5 times of weight waters, the addition of transglutaminase (deriving from Tian Ye companies of Japan)
For 1GTU/kg protein, solution ph is adjusted respectively to 6.0,6.5 and 6.8,20 DEG C of insulation 24h, 75 DEG C of insulation 30min go out
Enzyme, is spray-dried, and must compare soybean protein 1, control soybean protein 2 and control soybean protein 3.
Embodiment two
1kg soybean proteins are mixed with water, the concentration for making soybean protein in mixed liquor reaches 6%, transglutaminase (source
In Japanese Tian Ye companies) addition be 100GTU/kg protein, adjust solution ph to 8.0,55 DEG C insulation 0.5h after, 95
DEG C insulation 5min enzyme denaturing, be spray-dried, secure satisfactory grades scattered property soybean protein 2.
Comparative examples two
1kg soybean proteins are mixed with water, the concentration for making soybean protein in mixed liquor respectively reaches 3% and 4%, glutamy
The addition of amine enzyme (deriving from Tian Ye companies of Japan) is 100GTU/kg protein, adjusts solution ph to 8.0,55 DEG C of insulations
After 0.5h, 95 DEG C of insulation 5min enzyme denaturing are spray-dried, and soybean protein No. 4 and No. 5 must be compareed respectively.
Embodiment three
1kg soybean proteins are mixed with water, the concentration for making soybean protein in mixed liquor reaches 35%, and transglutaminase (comes
Come from bacillus amyloliquefaciens) addition be 300GTU/kg protein, adjust solution ph to 10.0,45 DEG C insulation 3h after,
90 DEG C of insulation 15min enzyme denaturing, are spray-dried, and secure satisfactory grades scattered property soybean protein 3.
Example IV
1kg soybean proteins are mixed with water, the concentration for making soybean protein in mixed liquor reaches 12%, and transglutaminase (comes
Come from bacillus amyloliquefaciens) addition be 50GTU/kg protein, adjust solution ph to 9.0,37 DEG C insulation 6h after, 88
DEG C insulation 20min enzyme denaturing, be spray-dried, secure satisfactory grades scattered property soybean protein 4.
Embodiment five
1kg soybean proteins are mixed with water, the concentration for making soybean protein in mixed liquor reaches 15%, and transglutaminase (comes
Come from bacillus amyloliquefaciens) addition be 150GTU/kg protein, adjust solution ph to 8.5,30 DEG C insulation 16h after,
85 DEG C of insulation 20min enzyme denaturing, are spray-dried, and secure satisfactory grades scattered property soybean protein 5.
Soybean protein prepared by embodiment and comparative examples is carried out into dispersibility and laboratory observation is stood, be the results are shown in Table
1.From table 1, the soybean protein prepared by the present invention has preferable dispersive property, and observation is stood after 5min without precipitation, and
Without transglutaminase (comparative examples 2) or the pH value (comparative examples 1) or increase protease of change reaction solution
Addition (comparative examples 3) cause the dispersibility of product to decline, stand produce precipitation.
Table 1
| Numbering | Dispersive property | Observation is stood after 5min |
| Soybean protein 1 | Dispersive property is good, without conglomeration | Microprecipitation |
| Control soybean protein 1 | Dispersive property is poor, there is conglomeration | A large amount of precipitations |
| Control soybean protein 2 | Dispersive property is poor, there is conglomeration | A large amount of precipitations |
| Control soybean protein 3 | Dispersive property is poor, there is conglomeration | A large amount of precipitations |
| Soybean protein 2 | Dispersive property is good, without conglomeration | A small amount of precipitation |
| Control soybean protein 4 | Dispersive property is poor, there is conglomeration | A large amount of precipitations |
| Control soybean protein 5 | Dispersive property is poor, there is conglomeration | There are a large amount of precipitations |
| Soybean protein 3 | Dispersive property is good, without conglomeration | Without precipitation |
| Soybean protein 4 | Dispersive property is good, without conglomeration | Microprecipitation |
| Soybean protein 5 | Dispersive property is good, without conglomeration | Without precipitation |
As shown in Table 1, when pH value in reaction below 7.0 (comparative examples one), gained soybean protein dispersive property is poor, molten
The easy to knot groups in water, and form a large amount of precipitations.Likewise, when soy protein concentration is below 5% in reaction solution (to according to the facts
Apply example two), gained soybean protein dispersive property is poor, easy to knot groups soluble in water, and forms a large amount of precipitations.
Claims (7)
1. a kind of preparation method of soybean protein, it is characterised in that comprise the steps：Soybean protein is mixed with water makes Semen sojae atricolor
Concentration of the albumen in mixed solution reaches 5-35%（wt/wt）, after addition transglutaminase, solution ph is adjusted to 7.0-
After 10.0,20-55 DEG C of insulation 0.5-24h, 75-95 DEG C of insulation 5-30min enzyme denaturing is spray-dried, and obtains modified soy-bean protein.
2. preparation method according to claim 1, is characterized in that the pH value is 8.0-10.0.
3. preparation method according to claim 1, is characterized in that the transglutaminase is from solution starch spore bar
Bacterium.
4. preparation method according to claim 2, is characterized in that the bacillus amyloliquefaciens are stored in China Microbiological
Culture presevation administration committee common micro-organisms center, preserving number is CGMCC8425.
5. preparation method according to claim 1, is characterized in that the transglutaminase is from Japanese Tian Ye companies
Transglutaminase.
6. preparation method according to claim 1, the addition that it is characterized in that the transglutaminase is 1-300GTU/
Kg soybean proteins.
7. the soybean protein obtained by the preparation method by described in any one of claim 1-6.
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Family
ID=58865950
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Cited By (3)
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| CN108402277A (en) * | 2017-11-14 | 2018-08-17 | 理星（天津）生物科技有限公司 | A kind of soy protein concentrate method of modifying |
| CN109287843A (en) * | 2018-08-17 | 2019-02-01 | 华南理工大学 | A kind of rice protein and preparation method thereof |
| CN110050873A (en) * | 2019-02-22 | 2019-07-26 | 黑龙江冰泉多多保健食品有限责任公司 | A kind of modified and solubilized soybean protein powder producing method of food-grade |
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| CN110050873A (en) * | 2019-02-22 | 2019-07-26 | 黑龙江冰泉多多保健食品有限责任公司 | A kind of modified and solubilized soybean protein powder producing method of food-grade |
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