CN107436275A - A kind of method for detecting viscosity of soybean protein - Google Patents
A kind of method for detecting viscosity of soybean protein Download PDFInfo
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- CN107436275A CN107436275A CN201710654914.3A CN201710654914A CN107436275A CN 107436275 A CN107436275 A CN 107436275A CN 201710654914 A CN201710654914 A CN 201710654914A CN 107436275 A CN107436275 A CN 107436275A
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- G—PHYSICS
- G01—MEASURING; TESTING
- 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
- G01N11/10—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties by moving a body within the material
- G01N11/14—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties by moving a body within the material by using rotary bodies, e.g. vane
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Abstract
A kind of method for detecting viscosity of soybean protein, comprises the following steps：(1) it is transferred to after stirring soybean protein and 0~5 DEG C of water in the low-grade fast agitator of non-blade in beaker in tall form；(2) viscosity is determined with viscosity determinator after the circle of rotor turn 25.The method of the present invention is relatively accurate, and artifical influence factor is low, and easy to operate, and the detection to soybean protein viscosity has practice guiding action.
Description
Technical field
The present invention is to belong to soybean protein technical field, and in particular to a kind of method for detecting viscosity of soybean protein.
Background technology
Soybean protein is a kind of vegetable protein, and its amino acid composition is close with milk protein, except methionine is lower slightly
Outside, remaining essential amino acids content is relatively abundant, is vegetal complete protein., can be with animal protein on nutritive value
It is equivalent, human amino acid is also closest on gene structure, so being the phytoprotein of most nutrition.
Viscosity is detection soybean protein one critically important parameter of property, and either viscosity can be at any time in production technology
The change of parameters, or the viscosity of finished product albumen powder are fed back to feed back the application field of product.Liquid is in flowing, at it
The property of friction, turns into the viscosity of liquid, sticky size is represented with viscosity, is for characterizing liquid property in intermolecular generation
Related resistance factor.The principle of experimental determination viscosity is typically mostly that Stokes formula is related to Poiseuille's formula export
The expression formula of the coefficient of viscosity, tries to achieve viscosity coefficient.The size of viscosity depends on the property and temperature of liquid, temperature rise, viscosity
It will reduce rapidly.Therefore, viscosity is determined, it is necessary to control the change of temperature just significant exactly.
Mainly there is a kind of method to the viscosity measurements of soybean protein at present, human factor accounts for leading role in the method, by mistake
Difference is larger, it is impossible to expresses viscosity height exactly, detection experience is extremely important.
Former detection method is used to the viscosity measurements of soybean protein isolate in industry at present, i.e., stirred manually by a certain percentage
Mix to without dry powder, tested using viscosimeter.Suffer from and do not find suitable detection method, it is more convenient but accurate to rely on
Rate former detection method devious, this is also the knotty problem in albumen industry.
Viscosity original detection method process is as follows：
1st, 30g albumen powders are weighed with counter balance, be put in the large beaker for filling 240mL water；
2nd, stirred to albumen powder and be completely dissolved with glass bar, detected with viscosity determinator, rotor turns 3 circles and writes down meter
Number, as reference；
3rd, detected again with viscosity determinator after placing 10min, rotor turns 3 circles and writes down counting, and reading is about in 30-90 lattice
Between be preferred.
Absolute viscosity is calculated using following formula：N=k × a, n is absolute viscosity in formula, and k is coefficient, and a is pointer meaning reading.
As shown in Figure 1, the k values under different rotor different rotating speeds see the table below shown in 1 1-4 rotors.
The coefficient table of table 1
The shortcomings that following be present in above-mentioned viscosity original detection method：It is larger by man's activity, mixing speed heterogeneity, easily formed
Pimple, it is larger to the measurement error of albumen powder viscosity；It is larger by such environmental effects, the difference between running water and distilled water,
The difference of water temperature has a great influence to albumen powder viscosity；The time that increase protein liquid is placed can make temperature change of the viscosity because of environment
And change, cause the difference in certain temperature degree.
The content of the invention
Therefore, it is an object of the invention to provide a kind of method for detecting viscosity of soybean protein, this method is relatively accurate, artificially
Influence factor is low, and easy to operate, and the detection to soybean protein viscosity has practice guiding action.
For the above-mentioned purpose, the present invention adopts the following technical scheme that：
A kind of method for detecting viscosity of soybean protein, comprises the following steps：
(1) it is transferred to after stirring soybean protein and 0~5 DEG C of water in the low-grade fast agitator of non-blade in beaker in tall form；
(2) rotor turns to determine viscosity with viscosity determinator after 2-5 is enclosed.
Viscosity determinator reading can be converted into absolute viscosity by following formula：N=k × a, n is absolute viscosity in formula, and k is is
Number, a is pointer meaning reading, and reading is about preferred between 30-90 lattice.As shown in Figure 1, different rotor is different to be turned 1-4 rotors
K values under speed are shown in Table shown in 1.Can determine rotor used according to dilute denseness of feed liquid, the partially dilute use 1 of general feed liquid or
No. 2 rotors, feed liquid it is partially thick can be used No. 3 or No. 4 rotors, rotor used by same using final viscosity reading as between 30-90 lattice when be
Preferably.
The inventive method can ensure that the stability of detection by limiting suitable water temperature, because temperature is too high, albumen is easy
Caking, the true viscosity that is beyond expression is horizontal, and the water temperature that the present invention limits can be stablized, measure the viscous of albumen powder solution exactly
Degree；Limit using the low-grade speed of non-blade, do not lumpd with albumen powder solution to be optimal, because high notch speed or blade easily upset egg
White internal structure, it can not accurately measure albumen powder solution viscosity；Can then be made using beaker in tall form the rotor point of agitator with
Albumen powder solution contacts, so as to more accurately determine albumen powder solution viscosity；It is to make viscosity metering rotating speed more steady during measure
Surely rotor is needed to rotate viscosimetric again after a fixing turn, but number of turn-taking is too many and easily upsets the internal structure of albumen, therefore
The present invention limits specific 2-5 circles.By the present invention in that with the water with specified temp and the agitator with particular characteristic and
Specific rotor revolution number make it that the viscosity measurements of final albumen powder solution are truer, more accurate before beaker, measure viscosity.
Preferably, the ratio of soybean protein and water is 1 in step (1):5-10mg/mL, preferably 1:8mg/mL.
Preferably, the water is distilled water, and the water quality can ensure that the stability of detection.
Preferably, the soybean protein is soybean separation protein white powder.
Preferably, the low-grade fast agitator of the non-blade is German BrAun, CombiMax600 agitators.
Preferably, the agitating mode of agitator is mechanical agitation, it is easier to reduces human users' error.
Preferably, the rotor of agitator is No. 18.No. 18 rotors are similar to egg-whisk rotor, and albumen powder liquid can be made fully to stir
Mix, be uniformly dissolved.No. 18 rotors can be as shown in Figure 3.
Preferably, the beaker in tall form is high type glass beaker., can be farthest due to the smooth no salient point of glass inner wall
The adhesion of albumen powder solution is reduced, so as to ensure that final measurement is accurate.
Preferably, water is first added into agitator and then adds soybean protein, so that albumen powder is prevented from caking, more suitable
Profit dissolving.
Preferably, whipping process is：Agitator is adjusted to 1 grade, 10 ± 5s is stirred, clear wall, continues 10 ± 5s of stirring.
1 grade be agitator minimum speed, about 200 revs/min, the same rotational speed of other agitators can play equal effect
Fruit.If the too high internal structure for easily upsetting albumen of rotating speed, easily causes detection misalignment.The rotating speed that the present invention limits can cause
Albumen dissolves well, and it is more accurate to measure result.
In addition, albumen is combined with water can produce some cakings, easy wall built-up, to ensure the accuracy of testing result, therefore just
Clear wall after step dissolving.
Preferably, determining viscosity with viscosity determinator after the circle of rotor turn 3 in step (2), solution is more stable after this number of turns,
Test result is more accurate.
Preferably, the detection method of the present invention comprises the following steps：
1. measuring 240 ± 1mL, 0~5 DEG C of distilled water pours into the German BrAun of built-in No. 18 rotors, and CombiMax600 is stirred
Mix in device；
2. accurately weighing 30.0 ± 0.1g soybean separation protein white powders with precision balance, pour into agitator；
3. agitator is adjusted into 1 grade, 10s is stirred, clear wall, continues to pour into 250mL beakers in tall form after stirring 10s；
4. being detected at room temperature with viscosity determinator, rotor turns 3 circles and taken reading.
Albumen powder solution does three Duplicate Samples, 5% of reading difference no more than institute's viscosimetric value, is made with its arithmetic mean of instantaneous value
For final result.
The method for detecting viscosity of soybean protein provided by the invention is detected by controlling the difference of water temperature and the difference of water quality
The human error that former detection method is brought on the one hand can be reduced with auxiliary material and auxiliary material and specific mode of operation, so as to have
Effect controls final detection uncertainty；On the other hand labor intensity can be reduced, shortens the time, reduces labour.
Brief description of the drawings
Fig. 1 is 1-4 rotor schematic diagrames；
Fig. 2 is influence diagram of the water temperature difference to albumen；
Fig. 3 is No. 18 rotor schematic diagrames of the present invention.
Embodiment
For ease of understanding the present invention, it is as follows that the present invention enumerates embodiment.Those skilled in the art are it will be clearly understood that the implementation
Example is used only for help and understands the present invention, is not construed as the concrete restriction to the present invention.
Embodiment 1-5
Embodiment 1-5 is using the method for detecting viscosity of the soybean protein comprised the following steps respectively to batch 1-5 sample
Detected：
1. measuring 240 ± 1mL, 0~5 DEG C of distilled water pours into the German BrAun of built-in No. 18 rotors, and CombiMax600 is stirred
Mix in device, Fig. 3 is rotor used by same schematic diagram；
2. accurately weighing 30.0 ± 0.1g soybean separation protein white powders with precision balance, pour into agitator；
3. agitator is adjusted into 1 grade, 10s is stirred, clear wall, continues to pour into 250mL beakers in tall form after stirring 10s；
4. being detected at room temperature with viscosity determinator, rotor turns 3 circles and taken reading, and reading is about between 30-90 lattice
It is preferred.The step is carried out immediately after feed liquid pours into beaker.
Absolute viscosity is calculated using following formula：N=k × a, n is absolute viscosity in formula, and k is coefficient, a pointer meaning readings.No
It is shown in Table with the k values under rotor different rotating speeds shown in 1.
Albumen powder solution does three Duplicate Samples, 5% of reading difference no more than institute's viscosimetric value, is made with its arithmetic mean of instantaneous value
For final result.Viscosity measurements have been carried out in different time to the soybean protein isolate of different batches using above-mentioned detection method,
Testing result is shown in as shown in Table 2 below.
Table 2
It can be seen from the general knowledge of this area, soyabean protein powder be dissolved in the water it is latter as can viscosity over time
It is increasing, sometime reach maximum, then have over time less and less.From Table 2, it can be seen that this hair
Bright method can reflect the change for meeting above-mentioned rule well, by table it can also be seen that the present invention method can both survey
Low viscosity product is tried, can also feed back highly viscous product fluctuation, is adapted to the viscosity of the soybean protein isolate of various functions
Detection.
Embodiment 6-8 and comparative example 1-2
The water temperature of the present invention is selected to realizing that the object of the invention has key effect, in order to obtain most suitable water temperature, this
Invention has carried out substantial amounts of research work, and water temperature is respectively adopted as 0 DEG C, 2 DEG C, 5 DEG C in embodiment 6-8, and comparative example 1-2 is respectively adopted
Water temperature is 10 DEG C, 25 DEG C, and remaining condition is the same as embodiment 1.It is that the present invention carries out soybean protein viscosity using different water temperatures in table 3 below
Testing result.Dissolubility is good when water temperature is 0-5 DEG C as can be seen from the table, the more high more not good dissolving of temperature, 10 DEG C, 25 DEG C of dissolvings
Property is very poor.
Fig. 2 shows the influence to albumen when water temperature is 5 DEG C and 25 DEG C.When Image to left is respectively 5 DEG C and 25 DEG C in Fig. 2
Feed liquid illustrates after dissolving soyabean protein powder, and as can be seen from the figure the feed liquid of the water dissolving of 5 DEG C of temperature is good without pimple, dissolubility；
And the feed liquid of the water dissolving of 25 DEG C of temperature is bad, there is pimple, it is impossible to true reflection feed liquid characteristic.Image to right is dissolving in Fig. 2
Oversize comparison diagram afterwards, it can be seen that dissolubility is good during 5 DEG C of water temperature, pimple is few；Dissolubility is not during 25 DEG C of water temperature
Good, pimple is more.
Table 3
Comparative example 3
The low-grade fast agitator of agitator plug knife, remaining is same as Example 1.
Comparative example 4
Agitator is adjusted to 2 grades in step 3, remaining is same as Example 1.
Comparative example 5
Agitator is adjusted to 1 grade in step 3, poured into after stirring 20s in 250mL beakers in tall form, remaining and the phase of embodiment 1
Together.
Comparative example 6
Agitator is adjusted to 1 grade in step 3,10s is stirred, clear wall, continues to pour into the common beakers of 250mL after stirring 10s,
Remaining is same as Example 1.
Comparative example 7
Rotor turns tested viscosity after 5 circles, and remaining is same as Example 1.
Comparative example 8
Rotor turns tested viscosity after 1 circle, and remaining is same as Example 1.
Comparative example 3-8 see the table below shown in 4 to batch 1-4 sample tests.
Table 4
The method of the present invention started so far from 2013, and detection albumen powder batch exceedes batches up to ten thousand, testing staff and
Client feed back can quickly, accurately complete viscosity measurements.Former detection method needs to detect after placing 10min, and new method is to keep away
Exempt from environment temperature error, just surveyed at once after stirring, greatly reduce the testing time, while the test result of the present invention is passed through
The long-term confirmation of client unanimously thinks accurate, can scientifically embody the viscosity of raw material.
Obviously, above-described embodiment is only intended to clearly illustrate example, and is not the restriction to embodiment.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of change or
Change.There is no necessity and possibility to exhaust all the enbodiments.And the obvious change thus extended out or
Among changing still in the protection domain of the invention.
Claims (10)
1. a kind of method for detecting viscosity of soybean protein, comprises the following steps：
(1) it is transferred to after stirring soybean protein and 0~5 DEG C of water in the low-grade fast agitator of non-blade in beaker in tall form；
(2) rotor turns to determine viscosity with viscosity determinator after 2-5 is enclosed.
2. detection method according to claim 1, it is characterised in that the ratio of soybean protein and water is 1 in step (1):
5-10mg/mL, preferably 1:8mg/mL.
3. detection method according to claim 1 or 2, it is characterised in that water described in step (1) is distilled water.
4. according to the detection method described in claim any one of 1-3, it is characterised in that soybean protein is described in step (1)
Soybean separation protein white powder.
5. according to the detection method described in claim any one of 1-4, it is characterised in that non-blade is low-grade described in step (1)
Fast agitator is German BrAun, CombiMax600 agitators.
6. according to the detection method described in claim any one of 1-5, it is characterised in that the stirring side of agitator in step (1)
Formula is mechanical agitation；
Preferably, the rotor of agitator is No. 18.
7. according to the detection method described in claim any one of 1-6, it is characterised in that beaker in tall form is described in step (1)
High type glass beaker.
8. according to the detection method described in claim any one of 1-7, it is characterised in that first add into agitator in step (1)
Then water adds soybean protein.
9. according to the detection method described in claim any one of 1-8, it is characterised in that whipping process is in step (1)：It will stir
Mix device and be adjusted to 1 grade, stir 10 ± 5s, clear wall, continue 10 ± 5s of stirring.
10. according to the detection method described in claim any one of 1-9, it is characterised in that rotor is used after turning 3 circles in step (2)
Viscosity determinator determines viscosity.
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| CN201710654914.3A CN107436275A (en) | 2017-08-03 | 2017-08-03 | A kind of method for detecting viscosity of soybean protein |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077075A (en) * | 2008-06-04 | 2011-05-25 | 波通仪器公司 | Method of and apparatus for measuring viscous and elastic properties of gluten-containing substance |
| CN102519838A (en) * | 2011-12-23 | 2012-06-27 | 山东禹王实业有限公司 | Method for detecting soybean protein cold gel |
| JP2013053951A (en) * | 2011-09-05 | 2013-03-21 | Fuji Oil Co Ltd | Analysis method for physical characteristic of soybean protein |
| CN104614288A (en) * | 2005-10-07 | 2015-05-13 | 布拉本德两合公司 | Method and device for rapid testing of the quality of cereals, grits and flours by measuring the aggregation of gluten |
-
2017
- 2017-08-03 CN CN201710654914.3A patent/CN107436275A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104614288A (en) * | 2005-10-07 | 2015-05-13 | 布拉本德两合公司 | Method and device for rapid testing of the quality of cereals, grits and flours by measuring the aggregation of gluten |
| CN102077075A (en) * | 2008-06-04 | 2011-05-25 | 波通仪器公司 | Method of and apparatus for measuring viscous and elastic properties of gluten-containing substance |
| JP2013053951A (en) * | 2011-09-05 | 2013-03-21 | Fuji Oil Co Ltd | Analysis method for physical characteristic of soybean protein |
| CN102519838A (en) * | 2011-12-23 | 2012-06-27 | 山东禹王实业有限公司 | Method for detecting soybean protein cold gel |
Non-Patent Citations (1)
| Title |
|---|
| 渡边笃二 等: "《新蛋白食品知识》", 30 April 1987, 中国食品出版社 * |
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Application publication date: 20171205 |