CN107063926A - A kind of soybean protein isolate is hydrated the detection method of thermal gels - Google Patents
A kind of soybean protein isolate is hydrated the detection method of thermal gels Download PDFInfo
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- CN107063926A CN107063926A CN201710359500.8A CN201710359500A CN107063926A CN 107063926 A CN107063926 A CN 107063926A CN 201710359500 A CN201710359500 A CN 201710359500A CN 107063926 A CN107063926 A CN 107063926A
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N11/00—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties
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Abstract
The detection method of thermal gels is hydrated the present invention relates to food and field of food detection, more particularly to a kind of soybean protein isolate.The inventive method is including mixing, vacuumizing, heating, the steps such as enzyme and detection of going out.Detection method significantly improves detection accuracy, reduces detection error by introducing evacuation process；Pass through the contrast test with thousand bean curd product, it was demonstrated that the inventive method determines obtained gel strength value has extremely strong positive correlation with products taste, therefore available for Fast Evaluation albumen hydration heat gel strength and the texture characteristic of product.It is less demanding to apparatus and the inventive method is simple and easy to apply, it is especially suitable for the technical need of current protein production industry.
Description
Technical field
The detection of thermal gels is hydrated the present invention relates to food and field of food detection, more particularly to a kind of soybean protein isolate
Method.
Background technology
Soybean protein isolate (SPI) is a kind of full price protide food addition produced by raw material of low temperature desolventizing Soybean Meal
Agent.Protein content is more than 90% in soybean protein isolate, and contains nearly 20 kinds of amino acid, including a variety of needed by human
Amino acid.Soybean protein isolate is nutritious, and without cholesterol, is alternative animal proteins few in number in vegetable protein
Kind.
Soybean protein isolate is due to dispersiveness, emulsibility, hydrability, oil absorption, gelation, foaminess, conjunctiva
It is widely used in each field of food production etc. a variety of functional characteristics.For example, soybean protein isolate can be applied to beverage, nutrition
Food, fermented food production, to improving food quality, enriched nutritive, reducing serum cholesterol, prevent heart and cranial vascular disease
With unique effect.
The intrinsic gelation feature of soybean protein isolate makes the processing that it is particularly suitable for meat product and bean product.Will
Soybean protein isolate is added in meat products and bean product, can not only improve the texture and local flavor of product, and improve albumen
And vitamin content, enhance nutrition.Generally, the soybean protein isolate that 2-5% is added into meat products and bean product just can be with
Play a part of water conservation, protect fat, prevent gravy isolation, improve quality, improve mouthfeel.In consideration of it, to soybean point in actual production
Detection from protein gel performance is just particularly important, and researcher have also been developed some and can be used for detection soybean protein
The method of gelation.
Disclose a kind of big in patent of invention CN201110438762.6 " a kind of detection method of soybean protein cold gel "
The detection method of legumin epoxy resin, this method is using TA.XTplus physical property measurements instrument to the soybean epoxy resin by pretreatment
It is measured, has quantified coagulation values, has actual directive function to protein gel detection.But the detection object of this method is
Soyabean protein powder and the epoxy resin of water formation, and in soybean protein actual application, generally can all there is heat treatment step,
Because the preparation technology and product performance of epoxy resin and thermal gels have very big difference, therefore this method is not particularly suited for greatly
Beans protein isolate is hydrated the detection of thermal gels.
It in summary it can be seen, a kind of accuracy is also lacked in current soybean protein production practices high, related to products taste
Property detection method that is strong, being easy to Fast Evaluation albumen hydration heat gel strength.The inventive method largely disclosure satisfy that
Above-mentioned technical need, and the inventive method is simple and easy to apply, is extremely suitable for bean product production field and uses.
The content of the invention
The technical problem of solution
The present invention need solve the problem of be：A kind of accuracy height, detection are also lacked in current soybean protein production practices
Error is small, with products taste correlation it is strong, be easy to the detection method of Fast Evaluation albumen hydration heat gel strength.
Technical scheme
The present invention is intended to provide a kind of easy-to-use quick detection soybean protein isolate hydration heat gel intensity
Method.
The present invention is different from conventional Gel Detection Method, and evacuation process is employed in testing process, is fundamentally subtracted
Lack the number of bubbles in albumen and water mixture, significantly reduce the detection error of protein gel intensity.
The invention provides the detection method that a kind of soybean protein isolate is hydrated thermal gels, comprise the following steps：
(1) glutamine transaminage 0.6g accurately is weighed, poured into the agitator for filling 500g ice distilled water, control water temperature
For 0-5 DEG C, 30s is stirred using 500r/min speed, soybean protein isolate 100g is then weighed and adds in agitator, then use
Soybean protein isolate dry powder on 500r/min speed stirring 30s, cleaning stirring wall, then with 3000-3500r/min's
Speed continues to stir need to stop stirring and clear up stirring wall once in 5min, whipping process every the 1min times, and in stirring
During by feed temperature control below 20 DEG C；
(2) feed liquid being stirred is transferred in valve bag, using vacuum packing machine vacuumize process, evacuated pressure is
1.0Mpa, the pumpdown time is 20s/ time, and it is 3-5 times to vacuumize number of times, when vacuumizing completion in valve bag feed liquid without substantially may be used
Depending on bubble；
(3) feed liquid for exhausting vacuum is transferred in casing, casing flat footpath 65mm, length 20cm, and casing two ends is beaten
Button, obtains wrapping up the intestines body of feed liquid；
(4) the intestines body of above-mentioned parcel feed liquid is put into the thermostat water bath that temperature is 48-52 DEG C and is incubated 3h；
(5) the intestines body of above-mentioned parcel feed liquid is transferred in 90-95 DEG C of thermostat water bath and keeps 30min, then taken out vertical
Frozen water cooling is put into, it is 10-15 DEG C, cool time 2h to control water temperature；
(6) intestines body is taken out, it is peeled off from centre, interception middle part 30mm one section of intestines body is used for the inspection of gel strength
Survey, detected using TA.Xtplus physical property measurement instrument, detection parameter is：
Probe：P/5S；
Calibrated altitude：30mm；
Speed before test：2.0mm/sec；
Test speed：1.0mm/sec；
Speed after test：10.0mm/sec；
Depression distance：20.00mm；
Touch：2.0g.
As a preferred embodiment, soybean protein isolate of the present invention is hydrated the detection method of thermal gels, comprise the following steps：
(1) glutamine transaminage 0.6g accurately is weighed, poured into the agitator for filling 500g ice distilled water, control water temperature
For 0-5 DEG C, 30s is stirred using 500r/min speed, soybean protein isolate 100g is then weighed and adds in agitator, then use
Soybean protein isolate dry powder on 500r/min speed stirring 30s, cleaning stirring wall, then with 3000r/min speed
Continuing to stir need to stop stirring and clear up stirring wall once in 5min, whipping process every the 1min times, and in whipping process
It is middle to control feed temperature below 20 DEG C；
(2) feed liquid being stirred is transferred in valve bag, using vacuum packing machine vacuumize process, evacuated pressure is
1.0Mpa, the pumpdown time is 20s/ time, vacuumizes number of times for 5 times, when vacuumizing completion in valve bag feed liquid without substantially visually
Bubble；
(3) feed liquid for exhausting vacuum is transferred in casing, casing flat footpath 65mm, length 20cm, and casing two ends is beaten
Button, obtains wrapping up the intestines body of feed liquid；
(4) the intestines body of above-mentioned parcel feed liquid is put into the thermostat water bath that temperature is 50 DEG C and is incubated 3h；
(5) the intestines body of above-mentioned parcel feed liquid is transferred in 90 DEG C of thermostat water baths and keeps 30min, then taken out and put immediately
Enter frozen water cooling, it is 10 DEG C, cool time 2h to control water temperature；
(6) intestines body is taken out, it is peeled off from centre, interception middle part 30mm one section of intestines body is used for the inspection of gel strength
Survey, detected using TA.Xtplus physical property measurement instrument, detection parameter is：
Probe：P/5S；
Calibrated altitude：30mm；
Speed before test：2.0mm/sec；
Test speed：1.0mm/sec；
Speed after test：10.0mm/sec；
Depression distance：20.00mm；
Touch：2.0g.
Beneficial effect
The invention provides the detection method that a kind of soybean protein isolate is hydrated thermal gels, by introducing evacuation process,
Significantly improve detection accuracy, reduce detection error；Pass through the contrast test with thousand bean curd product, it was demonstrated that present invention side
Method determines obtained gel strength value has extremely strong positive correlation with products taste, therefore available for the hydration of Fast Evaluation albumen
The texture characteristic of thermal gels intensity and product.It is less demanding to apparatus and the inventive method is simple and easy to apply, it is especially suitable for mesh
The technical need of preceding protein production industry.
Brief description of the drawings
Fig. 1 is that the inventive method detects obtained soybean protein isolate hydration heat gel intensity level and soybean separation protein
The thousand bean curd product gel strength value correspondence changing trend diagram being made in vain.
Embodiment
Illustrate embodiments of the present invention below by way of specific instantiation, those skilled in the art can be by this specification
Disclosed content understands other advantages and effect of the present invention easily.The present invention can also pass through specific realities different in addition
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints with application, without departing from
Various modifications or alterations are carried out under the spirit of the present invention.
Before the specific embodiment of the invention is further described, it should be appreciated that protection scope of the present invention is not limited to down
State specific specific embodiment；It is also understood that the term used in the embodiment of the present invention is specific specific in order to describe
Embodiment, the protection domain being not intended to be limiting of the invention；In description of the invention and claims, unless in text
Explicitly point out in addition, singulative " one ", " one " and " this " include plural form.
When embodiment provides number range, it should be appreciated that except non-invention is otherwise noted, two ends of each number range
Any one numerical value can select between point and two end points.Unless otherwise defined, in the present invention all technologies for using and
Scientific terminology is identical with the meaning that those skilled in the art of the present technique are generally understood that.Except the specific method used in embodiment, equipment,
Outside material, according to those skilled in the art to the grasp of prior art and the record of the present invention, it can also use and this
Any method, equipment and the material of the similar or equivalent prior art of method, equipment described in inventive embodiments, material come real
The existing present invention.
Specific implementation and effect below in conjunction with specific embodiment and comparative example to the inventive method are described in detail.
Embodiment 1
A kind of soybean protein isolate is hydrated the detection method of thermal gels, comprises the following steps：
(1) glutamine transaminage 0.6g accurately is weighed, poured into the agitator for filling 500g ice distilled water, control water temperature
For 0-5 DEG C, 30s is stirred using 500r/min speed, soybean protein isolate 100g is then weighed and adds in agitator, then use
Soybean protein isolate dry powder on 500r/min speed stirring 30s, cleaning stirring wall, then with 3000r/min speed
Continuing to stir need to stop stirring and clear up stirring wall once in 5min, whipping process every the 1min times, and in whipping process
It is middle to control feed temperature below 20 DEG C；
(2) feed liquid being stirred is transferred in valve bag, using vacuum packing machine vacuumize process, evacuated pressure is
1.0Mpa, the pumpdown time is 20s/ time, vacuumizes number of times for 5 times, when vacuumizing completion in valve bag feed liquid without substantially visually
Bubble；
(3) feed liquid for exhausting vacuum is transferred in casing, casing flat footpath 65mm, length 20cm, and casing two ends is beaten
Button, obtains wrapping up the intestines body of feed liquid；
(4) the intestines body of above-mentioned parcel feed liquid is put into the thermostat water bath that temperature is 50 DEG C and is incubated 3h；
(5) the intestines body of above-mentioned parcel feed liquid is transferred in 90 DEG C of thermostat water baths and keeps 30min, then taken out and put immediately
Enter frozen water cooling, it is 10 DEG C, cool time 2h to control water temperature；
(6) intestines body is taken out, it is peeled off from centre, interception middle part 30mm one section of intestines body is used for the inspection of gel strength
Survey, detected using TA.Xtplus physical property measurement instrument, detection parameter is：
Probe：P/5S；
Calibrated altitude：30mm；
Speed before test：2.0mm/sec；
Test speed：1.0mm/sec；
Speed after test：10.0mm/sec；
Depression distance：20.00mm；
Touch：2.0g.
Comparative example 1
A kind of soybean protein isolate is hydrated the detection method of thermal gels, comprises the following steps：
(1) glutamine transaminage 0.6g accurately is weighed, poured into the agitator for filling 500g ice distilled water, control water temperature
For 0-5 DEG C, 30s is stirred using 500r/min speed, soybean protein isolate 100g is then weighed and adds in agitator, then use
Soybean protein isolate dry powder on 500r/min speed stirring 30s, cleaning stirring wall, then with 3000r/min speed
Continuing to stir need to stop stirring and clear up stirring wall once in 5min, whipping process every the 1min times, and in whipping process
It is middle to control feed temperature below 20 DEG C；
(2) feed liquid being stirred is transferred in casing, casing flat footpath 65mm, length 20cm, and button is beaten at casing two ends,
Obtain wrapping up the intestines body of feed liquid；
(3) the intestines body of above-mentioned parcel feed liquid is put into the thermostat water bath that temperature is 50 DEG C and is incubated 3h；
(4) the intestines body of above-mentioned parcel feed liquid is transferred in 90 DEG C of thermostat water baths and keeps 30min, then taken out and put immediately
Enter frozen water cooling, it is 10 DEG C, cool time 2h to control water temperature；
(5) intestines body is taken out, it is peeled off from centre, interception middle part 30mm one section of intestines body is used for the inspection of gel strength
Survey, detected using TA.Xtplus physical property measurement instrument, detection parameter is：
Probe：P/5S；
Calibrated altitude：30mm；
Speed before test：2.0mm/sec；
Test speed：1.0mm/sec；
Speed after test：10.0mm/sec；
Depression distance：20.00mm；
Touch：2.0g.
Detect collimation evaluation
5 samples are respectively detected using embodiment 1 and the method for comparative example 1, the relative of two methods testing result is calculated respectively
Average deviation, as a result as shown in table 1.
The relative average error of the two methods testing result of table 1
| Group | Relative average debiation (%) |
| 1 group of embodiment | 6 |
| 1 group of comparative example | 44 |
From table 1 it follows that compared with comparative example 1, the relative average debiation of the method measurement result of embodiment 1 wants small very
It is many, between the two with pole significant difference (P≤0.01) statistically, illustrate the accuracy and repeatability of the method for embodiment 1
Far above the method for comparative example 1, so as to also demonstrate that in detection method due to introducing evacuation process exclusion bubble, pole
The earth improves the reliability of detection method and the accuracy of testing result.
With the relativity evaluation of soybean protein isolate product texture characteristic
The method of embodiment 1 is detected to obtained soybean protein isolate hydration heat gel intensity level and soybean protein isolate
The thousand bean curd gel strength value being made is analyzed, as a result as shown in Figure 1.
As can be seen that the gel strength value and soybean protein isolate system that are obtained by detection method from accompanying drawing 1
Into thousand bean curd gel strength value between there is high consistency, both variation tendencies are closely similar, further demonstrate
The accuracy and validity of detection method, also imply that in addition to evaluating albumen hydration heat gel strength, present invention side
Method can be additionally used in the texture characteristics such as the mouthfeel of Fast Evaluation soybean protein isolate product.
The preferred embodiments of the disclosure and embodiment are explained in detail above, but the present invention is not limited to
The above-described embodiment and examples, in the knowledge that those skilled in the art possess, can also not depart from the present invention
Various changes can be made on the premise of design.
Claims (2)
1. a kind of soybean protein isolate is hydrated the detection method of thermal gels, it is characterised in that comprise the following steps：
(1) glutamine transaminage 0.6g accurately is weighed, poured into the agitator for filling 500g ice distilled water, it is 0- to control water temperature
5 DEG C, 30s is stirred using 500r/min speed, soybean protein isolate 100g is then weighed and adds in agitator, then use 500r/
Soybean protein isolate dry powder on min speed stirring 30s, cleaning stirring wall, then with 3000-3500r/min speed
Continuing to stir need to stop stirring and clear up stirring wall once in 5min, whipping process every the 1min times, and in whipping process
It is middle to control feed temperature below 20 DEG C；
(2) feed liquid being stirred is transferred in valve bag, using vacuum packing machine vacuumize process, evacuated pressure is
1.0Mpa, the pumpdown time is 20s/ time, and it is 3-5 times to vacuumize number of times, when vacuumizing completion in valve bag feed liquid without substantially may be used
Depending on bubble；
(3) feed liquid for exhausting vacuum is transferred in casing, casing flat footpath 65mm, length 20cm, and button is beaten at casing two ends, obtained
To the intestines body of parcel feed liquid；
(4) the intestines body of above-mentioned parcel feed liquid is put into the thermostat water bath that temperature is 48-52 DEG C and is incubated 3h；
(5) the intestines body of above-mentioned parcel feed liquid is transferred in 90-95 DEG C of thermostat water bath and keeps 30min, then taken out and put immediately
Enter frozen water cooling, it is 10-15 DEG C, cool time 2h to control water temperature；
(6) intestines body is taken out, it is peeled off from centre, interception middle part 30mm one section of intestines body is used for the detection of gel strength,
Detected using TA.Xtplus physical property measurement instrument, detection parameter is：
Probe：P/5S；
Calibrated altitude：30mm；
Speed before test：2.0mm/sec；
Test speed：1.0mm/sec；
Speed after test：10.0mm/sec；
Depression distance：20.00mm；
Touch：2.0g.
2. soybean protein isolate as claimed in claim 1 is hydrated the detection method of thermal gels, comprise the following steps：
(1) glutamine transaminage 0.6g accurately is weighed, poured into the agitator for filling 500g ice distilled water, it is 0- to control water temperature
5 DEG C, 30s is stirred using 500r/min speed, soybean protein isolate 100g is then weighed and adds in agitator, then use 500r/
Soybean protein isolate dry powder on min speed stirring 30s, cleaning stirring wall, then continues to stir with 3000r/min speed
Mixing need to stop stirring and clear up stirring wall once in 5min, whipping process every the 1min times, and will material in whipping process
Liquid temperature control is below 20 DEG C；
(2) feed liquid being stirred is transferred in valve bag, using vacuum packing machine vacuumize process, evacuated pressure is
1.0Mpa, the pumpdown time is 20s/ time, vacuumizes number of times for 5 times, when vacuumizing completion in valve bag feed liquid without substantially visually
Bubble；
(3) feed liquid for exhausting vacuum is transferred in casing, casing flat footpath 65mm, length 20cm, and button is beaten at casing two ends, obtained
To the intestines body of parcel feed liquid；
(4) the intestines body of above-mentioned parcel feed liquid is put into the thermostat water bath that temperature is 50 DEG C and is incubated 3h；
(5) the intestines body of above-mentioned parcel feed liquid is transferred in 90 DEG C of thermostat water baths and keeps 30min, then taken out and be immediately placed in ice
Water cooling, it is 10 DEG C, cool time 2h to control water temperature；
(6) intestines body is taken out, it is peeled off from centre, interception middle part 30mm one section of intestines body is used for the detection of gel strength,
Detected using TA.Xtplus physical property measurement instrument, detection parameter is：
Probe：P/5S；
Calibrated altitude：30mm；
Speed before test：2.0mm/sec；
Test speed：1.0mm/sec；
Speed after test：10.0mm/sec；
Depression distance：20.00mm；
Touch：2.0g.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114019118A (en) * | 2021-11-24 | 2022-02-08 | 山东嘉华生物科技股份有限公司 | Detection method for judging salt tolerance of soybean protein gel |
| CN115112846A (en) * | 2022-06-21 | 2022-09-27 | 山东国宏生物科技有限公司 | Detection method of isolated protein special for dried leisure bean curd |
| CN118112191A (en) * | 2024-03-19 | 2024-05-31 | 山东国宏生物科技有限公司 | Detection method of special separated protein for leisure sausage |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114019118A (en) * | 2021-11-24 | 2022-02-08 | 山东嘉华生物科技股份有限公司 | Detection method for judging salt tolerance of soybean protein gel |
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| CN115112846B (en) * | 2022-06-21 | 2023-10-24 | 山东国宏生物科技有限公司 | Detection method of special separated protein for leisure dried bean curd |
| CN118112191A (en) * | 2024-03-19 | 2024-05-31 | 山东国宏生物科技有限公司 | Detection method of special separated protein for leisure sausage |
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Application publication date: 20170818 |