CN109182431B - Method for modifying soybean protein isolate - Google Patents
Method for modifying soybean protein isolate Download PDFInfo
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- CN109182431B CN109182431B CN201811080026.6A CN201811080026A CN109182431B CN 109182431 B CN109182431 B CN 109182431B CN 201811080026 A CN201811080026 A CN 201811080026A CN 109182431 B CN109182431 B CN 109182431B
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- soybean protein
- protein isolate
- enzymolysis
- electron beam
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
Abstract
A method for modifying soybean protein isolate belongs to the field of soybean protein production and processing, and comprises the following steps: uniformly spreading the soybean protein isolate solution in a special high-energy electron beam irradiation metal tray, performing irradiation treatment, adding flavourzyme into the soybean protein isolate solution after the beam irradiation treatment for enzymolysis, inactivating the enzyme after the enzymolysis, and performing spray drying treatment to obtain modified soybean protein isolate; the invention mainly utilizes irradiation and enzymolysis to modify the isolated soy protein, so that the isolated soy protein has good foamability and emulsibility, can be used as an egg substitute to be applied to the cake preparation direction, and the prepared substitute does not contain cholesterol, improves the taste and texture of the cake to a certain extent, and meets the requirements of different consumers on eating the cake.
Description
Technical Field
The invention belongs to the field of soybean protein processing, and mainly relates to a method for modifying isolated soybean protein.
Background
Cakes have been a very favorite food for people all the time, and the demand of the cakes on the global market is steadily increased. The main raw materials for making the cake are starch and eggs, wherein the egg albumen has foamability, emulsibility, elasticity and other characteristics, so that the cake has good shape, flavor and mouthfeel. Some people can not eat eggs due to the body shape, belief, personal life style and other reasons, the traditional cake can not meet the requirements of all people, and the eggs have high cholesterol content and can have adverse effects on the health of human bodies, so that the development of a novel cake is an urgent need to solve the problem.
The soybean protein isolate is a complete protein food produced by using low-temperature desolventizing soybean meal as a raw material. The isolated soy protein has a protein content of above 90%, and approximately 20 kinds of amino acids, and contains essential amino acids for human body. It is rich in nutrients, contains no cholesterol, and is one of a few varieties capable of replacing animal proteins in plant proteins. The soybean protein isolate has the characteristics of good foamability, emulsifying property, hydration property, oil absorption property and the like, the eggs have the emulsifying effect in addition to the effect of increasing the mouthfeel in the process of making cakes, and the soybean protein isolate is a good emulsifier and can enable the cakes to have looseness and good mouthfeel.
The irradiation is related to provide sterilization, growth inhibition or promotion, substance property change and the like by means of high-energy and strong-penetrability gamma rays generated by cobalt-60. Its main feature is that it can directly sterilize the packaged product completely without need of unsealing under normal temp. and pressure. The food irradiation technology, as a rapid and effective cold treatment sterilization technology, hardly causes the internal temperature change (rise ℃) of the food, and thus, is increasingly widely applied to food processing. Irradiation can promote macromolecule degradation, crosslinking, hydrophobic group exposure, reduce protein thermal stability and the like, and causes the egg food irradiation technology as a quick and effective cold treatment sterilization technology, and hardly causes the internal temperature change (rise ℃) of food, so the irradiation technology is more and more widely applied in food processing. Irradiation can promote macromolecule degradation, crosslinking, hydrophobic group exposure, reduce the thermal stability of protein, etc., and cause the change of the spatial structure of the protein.
The soybean protein isolate is modified by combining the irradiation technology and the enzymolysis, the structure of the protein can be changed, macromolecular protein is degraded into micromolecular peptides, and meanwhile, some physical and chemical properties of the soybean protein isolate can be changed, so that the soybean protein isolate has good emulsibility and foamability, a proper amount of whey protein is added, a substance similar to eggs can be prepared, a substance similar to the conventional cake and containing no protein such as cholesterol can be prepared instead of the eggs, and the processing requirement of the cake can be met.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects of the prior art and provide a method for modifying isolated soy protein, which replaces eggs to produce cakes, achieves the effect of having the flavor of the traditional cakes and no cholesterol, and achieves the aim of meeting all people in the market.
The technical problem to be solved by the invention is realized by the following technical scheme:
a method for modifying isolated soy protein, comprising the steps of:
(1) putting the soybean protein isolate solution into a PE bag (mixing the soybean protein isolate and water according to the proportion of 1: 4-7), uniformly spreading in a special metal tray for high-energy electron beam irradiation, wherein the thickness is not more than 7.0cm, and the technical parameters of the high-energy electron beam irradiation treatment are as follows: the output energy of the electron beam is 10MeV, the distance between the high-energy electron beam scanner and the product is 520mm, the scanning frequency is 200-300pps, the scanning width is 500mm, the transmission speed of the radiation tray under the scanner beam is 5.0-8.0m/min, and the effective absorption dose of the electron beam irradiation is 7-10 kGy;
(2) adding flavourzyme into the soybean protein isolate solution after the beam irradiation treatment for enzymolysis, wherein the enzymolysis conditions are as follows: the addition amount of the enzyme is 0.5-1% of the mass of the soybean protein isolate, the enzymolysis time is 10-60min, the enzymolysis pH is 5.0-7.0, the enzymolysis temperature is 50-70 ℃, the enzyme is inactivated at 80 ℃ for 3-5min after enzymolysis, and the modified soybean protein isolate is obtained by spray drying, wherein the spray drying has the inlet temperature of 140 ℃ and the outlet temperature of 90 ℃.
The optimal irradiation parameters of the soybean protein isolate are as follows: the transmission speed of the radiation tray under the beams of the scanner is 7.0m/min, and the effective absorption capacity of electron beam irradiation is 9 kGy.
The optimal mixing ratio of the soybean protein isolate and the water is 1:7, and the optimal conditions of the enzymolysis are as follows: the enzymolysis time is 30min, the addition amount of enzyme is 0.5% of the mass of the soybean protein isolate, the optimum pH value of the enzymolysis is 6.0, the optimum temperature of the enzymolysis is 50 ℃, and the optimum time of enzyme deactivation is 3 min.
The patent provides a method for preparing a modified soybean protein isolate, which replaces eggs to prepare cakes, and the produced cakes have the flavor of the traditional cakes and do not contain cholesterol, so that the requirements of all consumers can be met.
Detailed Description
Specific examples of the present invention will be described in detail below with reference to examples:
placing the soybean protein isolate into a PE bag, uniformly spreading the soybean protein isolate in a special metal tray for high-energy electron beam irradiation, wherein the thickness is not more than 7.0cm, the technical parameters of the high-energy electron beam irradiation treatment are that the output energy of an electron beam is 10MeV, the distance between a high-energy electron beam scanner and a product is 520mm, the scanning frequency is 200 plus 300pps, the scanning width is 500mm, the transmission speed of the irradiation tray under the scanner beam is 5.0-8.0m/min, and the effective absorption dose of the electron beam irradiation is 7-10 kGy; mixing the isolated soy protein with water according to the proportion of 1:4-7, adding flavourzyme for enzymolysis, wherein the enzymolysis conditions are as follows: adding enzyme 0.5-1 wt% of the soybean protein isolate, performing enzymolysis for 10-60min, adjusting pH to 5.0-7.0, performing enzymolysis at 50-70 deg.C, inactivating enzyme at 80 deg.C for 3-5min, and spray drying the soybean protein isolate at inlet temperature of 140 deg.C and outlet temperature of 90 deg.C to obtain powder; dissolving 4-8% of soybean protein isolate in deionized water, stirring at room temperature for 2h, and mixing the whey protein and the soybean protein isolate according to the ratio of 1: 1-3, mixing, adding 3-8% of soybean oil and 0.2-0.5% of phospholipid, mixing, homogenizing for 5-10min, and refrigerating at 4 deg.C; mixing 40-50% of soybean protein isolate emulsion with 30-40% of white granulated sugar, beating into milky paste by an egg beater, adding 20-30% of sieved low gluten flour, mixing uniformly, adding a certain amount of ingredients such as milk, salad oil and baking soda, mixing uniformly into paste, putting into a mold, baking at 160-180 ℃ for 20-50min, and immediately putting on a cold shelf for cooling to prevent the cake from shrinking and collapsing after baking.
Example 1:
placing soybean protein isolate into a PE bag, uniformly spreading in a special metal tray for high-energy electron beam irradiation, wherein the thickness is not more than 7.0cm, the technical parameters of the high-energy electron beam irradiation treatment are that the output energy of an electron beam is 10MeV, the distance between a high-energy electron beam scanner and a product is 520mm, the scanning frequency is 200pps, the scanning width is 500mm, the transmission speed of the irradiation tray under the scanner beam is 5.0-8.0m/min, and the effective absorption dose of the electron beam irradiation is 7 kGy; mixing the isolated soy protein with water according to the proportion of 1:7, adding flavourzyme for enzymolysis, wherein the enzymolysis conditions are as follows: adding enzyme 0.5-1 wt% of soybean protein isolate, performing enzymolysis for 10min, adjusting pH to 7.0, performing enzymolysis at 50 deg.C, inactivating enzyme at 80 deg.C for 3min, spray drying the soybean protein isolate after enzymolysis at inlet temperature of 140 deg.C and outlet temperature of 90 deg.C to obtain powder; dissolving 4-8% of soybean protein isolate in deionized water, stirring at room temperature for 2h, and mixing the whey protein and the soybean protein isolate according to the ratio of 1: 1-3, mixing, adding 3% soybean oil and 0.2% phospholipid, mixing, homogenizing for 5min, and refrigerating at 4 deg.C; mixing 40% of soybean protein isolate emulsion with 30-40% of white granulated sugar, beating with a whisk to obtain milky paste, adding 20% of sieved low-gluten flour, mixing, adding a certain amount of milk, salad oil and sodium bicarbonate, mixing to obtain paste, placing into a mold, baking at 160 deg.C for 20min, and cooling on a cold shelf immediately after baking to prevent the cake from shrinking and collapsing. This sample is denoted A
Example 2:
placing soybean protein isolate into a PE bag, uniformly spreading in a special metal tray for high-energy electron beam irradiation, wherein the thickness is not more than 7.0cm, the technical parameters of the high-energy electron beam irradiation treatment are that the output energy of an electron beam is 10MeV, the distance between a high-energy electron beam scanner and a product is 520mm, the scanning frequency is 300pps, the scanning width is 500mm, the transmission speed of the irradiation tray under the scanner beam is 8.0m/min, and the effective absorption dose of the electron beam irradiation is 10 kGy; mixing the isolated soy protein with water according to the proportion of 1:6, adding flavourzyme for enzymolysis, wherein the enzymolysis conditions are as follows: adding enzyme 0.5-1 wt% of soybean protein isolate, performing enzymolysis for 45min, adjusting pH to 7.0, performing enzymolysis at 70 deg.C, inactivating enzyme at 80 deg.C for 5min, and spray drying the soybean protein isolate at inlet temperature of 140 deg.C and outlet temperature of 90 deg.C to obtain powder; dissolving 8% of soybean protein isolate in deionized water, stirring at room temperature for 2h, mixing whey protein and soybean protein isolate according to a ratio of 1:3, adding 8% of soybean oil and 0.5% of phospholipid into the mixture after uniformly mixing, homogenizing for 10min, preparing into a substance with egg white property, and refrigerating at 4 ℃ for later use; mixing 50% of soybean protein isolate emulsion with 40% of white granulated sugar, beating with a whisk to obtain milky paste, adding 30% of sieved low-gluten flour, mixing, adding a certain amount of milk, salad oil and sodium bicarbonate, mixing to obtain paste, placing into a mold, baking at 175 deg.C for 45min, and cooling on a cold shelf immediately after baking to prevent the cake from shrinking and collapsing. This sample is denoted B
Comparative example 1:
mixing eggs and white granulated sugar according to a ratio of 1:3, beating the mixture to be foamed by using an egg beater, mixing 30% of sieved low-gluten flour with the foamed eggs, uniformly stirring to form a pasty substance, putting the pasty substance into a mold, baking the pasty substance at 175 ℃ for 45min, and immediately putting the pasty substance on a cold shelf to cool the cake to prevent the cake from shrinking and collapsing. This sample is denoted C
Comparative example 2:
placing soybean protein isolate into a PE bag, uniformly spreading in a special metal tray for high-energy electron beam irradiation, wherein the thickness is not more than 7.0cm, the technical parameters of the high-energy electron beam irradiation treatment are that the output energy of an electron beam is 10MeV, the distance between a high-energy electron beam scanner and a product is 520mm, the scanning frequency is 300pps, the scanning width is 500mm, the transmission speed of the irradiation tray under the scanner beam is 8.0m/min, and the effective absorption dose of the electron beam irradiation is 10 kGy; mixing the isolated soy protein with water according to the proportion of 1:6, adding flavourzyme for enzymolysis, wherein the enzymolysis conditions are as follows: adding enzyme 0.5-1 wt% of soybean protein isolate, performing enzymolysis for 45min, adjusting pH to 7.0, performing enzymolysis at 70 deg.C, inactivating enzyme at 80 deg.C for 5min, and spray drying the soybean protein isolate at inlet temperature of 140 deg.C and outlet temperature of 90 deg.C to obtain powder; dissolving 8% of soybean protein isolate in deionized water, stirring at room temperature for 2h, adding 8% of soybean oil and 0.5% of phospholipid into the mixture, mixing uniformly, homogenizing for 10min to obtain a substance with egg white property, and refrigerating at 4 deg.C for use; mixing 50% of soybean protein isolate emulsion with 40% of white granulated sugar, beating with a whisk to obtain milky paste, adding 30% of sieved low-gluten flour, mixing, adding a certain amount of milk, salad oil and sodium bicarbonate, mixing to obtain paste, placing into a mold, baking at 175 deg.C for 45min, and cooling on a cold shelf immediately after baking to prevent the cake from shrinking and collapsing. This sample is denoted D
Sensory evaluation and texture analysis of the cakes prepared under four conditions led to the following conclusions:
TABLE 1 sensory evaluation results for different types of cakes
TABLE 2 texture Properties of different types of cakes
It can be concluded from the results of the measurements of sensory properties and texture of the cakes prepared in the examples and comparative examples that the cakes prepared using the modified soy protein isolate and whey protein had the best sensory properties and the best texture, so that it can be concluded that the cakes prepared by using the modified soy protein isolate and whey protein in combination instead of eggs had better flavor and texture properties and could be further developed and popularized in the market.
Claims (1)
1. A method for modifying isolated soy protein, which is characterized by comprising the following steps: the method comprises the following steps:
(1) putting the soybean protein isolate solution into a PE bag, mixing the soybean protein isolate with water according to the proportion of 1:7, uniformly spreading the mixture in a metal tray special for high-energy electron beam irradiation, wherein the thickness is not more than 7.0cm, and the technical parameters of the high-energy electron beam irradiation treatment are as follows: the output energy of the electron beam is 10MeV, the distance between the high-energy electron beam scanner and the product is 520mm, the scanning frequency is 200-300pps, the scanning width is 500mm, the transmission speed of the radiation tray under the scanner beam is 7m/min, and the effective absorption dose of electron beam irradiation is 9 kGy;
(2) adding flavourzyme into the soybean protein isolate solution after the beam irradiation treatment for enzymolysis, wherein the enzymolysis conditions are as follows: the adding amount of the enzyme is 0.5 percent of the mass of the soybean protein isolate, the enzymolysis time is 30min, the enzymolysis pH is 6.0, the enzymolysis temperature is 50 ℃, the enzyme is inactivated for 3min at 80 ℃ after the enzymolysis, and the modified soybean protein isolate is obtained by spray drying, wherein the inlet temperature of the spray drying is 140 ℃, and the outlet temperature is 90 ℃.
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| CA2712313A1 (en) * | 1998-10-07 | 2000-04-13 | Monsanto Company | High-beta-conglycinin products and their use |
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| CN103981244A (en) * | 2014-05-13 | 2014-08-13 | 南昌大学 | Method of preparing hypoallergenic soybean protein |
| CN103960682A (en) * | 2014-05-22 | 2014-08-06 | 上海市农业科学院 | Processing method for improving enzymolysis efficiency of animal protein by utilizing high energy electron beam irradiation technology |
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