CN106922945A - 一种同时提高大豆分离蛋白功能性和产品收率的方法 - Google Patents
一种同时提高大豆分离蛋白功能性和产品收率的方法 Download PDFInfo
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- CN106922945A CN106922945A CN201710154687.8A CN201710154687A CN106922945A CN 106922945 A CN106922945 A CN 106922945A CN 201710154687 A CN201710154687 A CN 201710154687A CN 106922945 A CN106922945 A CN 106922945A
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- curdlan
- soybean
- solution
- protein
- protein isolate
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- Granted
Links
- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 73
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims abstract description 45
- 229920002558 Curdlan Polymers 0.000 claims abstract description 55
- 239000001879 Curdlan Substances 0.000 claims abstract description 55
- 229940078035 curdlan Drugs 0.000 claims abstract description 55
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 50
- 235000019316 curdlan Nutrition 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 39
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 39
- 235000018102 proteins Nutrition 0.000 claims abstract description 38
- 238000000926 separation method Methods 0.000 claims abstract description 31
- 244000068988 Glycine max Species 0.000 claims abstract description 28
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 28
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 25
- 239000004455 soybean meal Substances 0.000 claims abstract description 24
- 235000013336 milk Nutrition 0.000 claims abstract description 23
- 239000008267 milk Substances 0.000 claims abstract description 23
- 210000004080 milk Anatomy 0.000 claims abstract description 23
- 239000002253 acid Substances 0.000 claims abstract description 21
- 101710089165 Protein white Proteins 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 17
- 238000000605 extraction Methods 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000002386 leaching Methods 0.000 claims abstract description 8
- 239000007787 solid Substances 0.000 claims abstract description 8
- 230000008021 deposition Effects 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 7
- 230000001105 regulatory effect Effects 0.000 claims abstract description 7
- 239000007790 solid phase Substances 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 36
- 238000007701 flash-distillation Methods 0.000 claims description 10
- 239000003292 glue Substances 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 210000000481 breast Anatomy 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 239000005862 Whey Substances 0.000 abstract description 8
- 102000007544 Whey Proteins Human genes 0.000 abstract description 8
- 108010046377 Whey Proteins Proteins 0.000 abstract description 8
- 239000000047 product Substances 0.000 description 28
- 230000001804 emulsifying effect Effects 0.000 description 12
- 239000000499 gel Substances 0.000 description 12
- 238000005259 measurement Methods 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000523 sample Substances 0.000 description 11
- 238000004925 denaturation Methods 0.000 description 10
- 230000036425 denaturation Effects 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 239000000839 emulsion Substances 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 9
- 239000003513 alkali Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 238000005187 foaming Methods 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 239000002956 ash Substances 0.000 description 6
- 239000006260 foam Substances 0.000 description 6
- 239000012460 protein solution Substances 0.000 description 6
- 238000000113 differential scanning calorimetry Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000008569 process Effects 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 3
- 102000006395 Globulins Human genes 0.000 description 3
- 108010044091 Globulins Proteins 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000009514 concussion Effects 0.000 description 3
- 239000003822 epoxy resin Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229920000647 polyepoxide Polymers 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 238000012795 verification Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 230000031700 light absorption Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000000751 protein extraction Methods 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000272814 Anser sp. Species 0.000 description 1
- 239000012029 Fehling's reagent Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000003916 acid precipitation Methods 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000004380 ashing Methods 0.000 description 1
- OHJMTUPIZMNBFR-UHFFFAOYSA-N biuret Chemical compound NC(=O)NC(N)=O OHJMTUPIZMNBFR-UHFFFAOYSA-N 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
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- 238000004737 colorimetric analysis Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001599 direct drying Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- VZOPRCCTKLAGPN-UHFFFAOYSA-L potassium;sodium;2,3-dihydroxybutanedioate;tetrahydrate Chemical class O.O.O.O.[Na+].[K+].[O-]C(=O)C(O)C(O)C([O-])=O VZOPRCCTKLAGPN-UHFFFAOYSA-L 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
Classifications
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/142—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by extracting with organic solvents
Abstract
Description
指标(%) | 实施例1 | 实施例2 | 实施例3 | 对比例1 |
水分 | 2.98 | 2.70 | 2.72 | 2.78 |
蛋白质 | 91.28 | 91.58 | 91.15 | 86.57 |
碳水化合物 | 2.92 | 2.85 | 2.84 | 2.79 |
灰分 | 2.34 | 2.39 | 2.31 | 5.92 |
颜色 | 乳白色 | 乳白色 | 乳白色 | 浅黄色 |
产品收率 | 41.7 | 39.5 | 38.9 | 33.5 |
样品 | 溶解度 |
实施例1 | 0.43 |
实施例2 | 0.45 |
实施例3 | 0.46 |
对比例1 | 0.34 |
指标 | 实施例1 | 对比例1 |
起始温度(℃) | 64.3 | 65.9 |
峰值温度(℃) | 107.6 | 108.4 |
终了温度(℃) | 187.8 | 190.1 |
热焓(J/g) | 279.6 | 359.6 |
样品 | 乳化能力(ml油/g蛋白质) | 乳化稳定性 |
实施例1 | 1.56 | 1.02 |
对比例1 | 1.35 | 1.44 |
Claims (10)
Priority Applications (1)
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CN201710154687.8A CN106922945B (zh) | 2017-03-15 | 2017-03-15 | 一种同时提高大豆分离蛋白功能性和产品收率的方法 |
Applications Claiming Priority (1)
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CN201710154687.8A CN106922945B (zh) | 2017-03-15 | 2017-03-15 | 一种同时提高大豆分离蛋白功能性和产品收率的方法 |
Publications (2)
Publication Number | Publication Date |
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CN106922945A true CN106922945A (zh) | 2017-07-07 |
CN106922945B CN106922945B (zh) | 2020-07-14 |
Family
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CN201710154687.8A Active CN106922945B (zh) | 2017-03-15 | 2017-03-15 | 一种同时提高大豆分离蛋白功能性和产品收率的方法 |
Country Status (1)
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CN (1) | CN106922945B (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108634089A (zh) * | 2018-01-11 | 2018-10-12 | 合肥工业大学 | 一种低致敏高凝胶性豆类蛋白粉的制备方法 |
CN109030555A (zh) * | 2018-08-17 | 2018-12-18 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种凝胶持水能力的测试方法 |
CN113439836A (zh) * | 2021-06-28 | 2021-09-28 | 西北农林科技大学 | 一种利用低频高强度超声波预处理协同可得然凝胶多糖改善大豆分离蛋白凝胶特性的方法 |
CN115251226A (zh) * | 2022-08-01 | 2022-11-01 | 山东御馨生物科技有限公司 | 大豆分离蛋白的制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1203030A (zh) * | 1997-06-25 | 1998-12-30 | 吉林省高等院校科技开发研究中心 | 一种植物分离蛋白的生产方法 |
CN1282525A (zh) * | 1999-08-03 | 2001-02-07 | 姜浩奎 | 一种提取大豆分离蛋白的工艺 |
CN1509625A (zh) * | 2002-12-25 | 2004-07-07 | 北京市粮食科学研究所 | 酶解技术生产改性植物蛋白 |
-
2017
- 2017-03-15 CN CN201710154687.8A patent/CN106922945B/zh active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1203030A (zh) * | 1997-06-25 | 1998-12-30 | 吉林省高等院校科技开发研究中心 | 一种植物分离蛋白的生产方法 |
CN1282525A (zh) * | 1999-08-03 | 2001-02-07 | 姜浩奎 | 一种提取大豆分离蛋白的工艺 |
CN1509625A (zh) * | 2002-12-25 | 2004-07-07 | 北京市粮食科学研究所 | 酶解技术生产改性植物蛋白 |
Non-Patent Citations (1)
Title |
---|
刘泽鑫,等: ""可得然胶在内酯豆腐加工中的应用"", 《吕梁学院学报》 * |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108634089A (zh) * | 2018-01-11 | 2018-10-12 | 合肥工业大学 | 一种低致敏高凝胶性豆类蛋白粉的制备方法 |
CN109030555A (zh) * | 2018-08-17 | 2018-12-18 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种凝胶持水能力的测试方法 |
CN113439836A (zh) * | 2021-06-28 | 2021-09-28 | 西北农林科技大学 | 一种利用低频高强度超声波预处理协同可得然凝胶多糖改善大豆分离蛋白凝胶特性的方法 |
CN113439836B (zh) * | 2021-06-28 | 2024-03-22 | 西北农林科技大学 | 一种利用低频高强度超声波预处理协同可得然凝胶多糖改善大豆分离蛋白凝胶特性的方法 |
CN115251226A (zh) * | 2022-08-01 | 2022-11-01 | 山东御馨生物科技有限公司 | 大豆分离蛋白的制备方法 |
CN115251226B (zh) * | 2022-08-01 | 2024-05-03 | 山东御馨生物科技股份有限公司 | 大豆分离蛋白的制备方法 |
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