CN111264675A - Method for extracting soybean protein from soybean meal - Google Patents
Method for extracting soybean protein from soybean meal Download PDFInfo
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- 235000019764 Soybean Meal Nutrition 0.000 title claims abstract description 74
- 239000004455 soybean meal Substances 0.000 title claims abstract description 74
- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 35
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 33
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 81
- 238000002386 leaching Methods 0.000 claims abstract description 73
- 235000018102 proteins Nutrition 0.000 claims abstract description 70
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 70
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 70
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 44
- 239000000843 powder Substances 0.000 claims abstract description 30
- 239000002244 precipitate Substances 0.000 claims abstract description 25
- 239000006228 supernatant Substances 0.000 claims abstract description 24
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 22
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 22
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 22
- 239000011718 vitamin C Substances 0.000 claims abstract description 22
- 238000000605 extraction Methods 0.000 claims abstract description 17
- 239000008213 purified water Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000004108 freeze drying Methods 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 238000007873 sieving Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 31
- 238000003756 stirring Methods 0.000 claims description 27
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 26
- 229920000881 Modified starch Polymers 0.000 claims description 14
- 230000001376 precipitating effect Effects 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 235000019750 Crude protein Nutrition 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000000751 protein extraction Methods 0.000 abstract description 11
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 239000003513 alkali Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000000975 co-precipitation Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 239000003638 chemical reducing agent Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical group [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 230000004530 effect on cardiovascular disease Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Peptides Or Proteins (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a method for extracting soybean protein from soybean meal, which comprises the following steps: grinding and crushing the soybean meal, and sieving to obtain soybean meal powder; adding NaOH, vitamin C and purified water into soybean meal, and leaching for the first time under high-temperature shaking; centrifuging to obtain supernatant, adjusting pH value and adding coprecipitator to obtain primary precipitate of soybean protein, leaching the centrifuged residue for the second time, adjusting pH value and adding coprecipitator to obtain secondary precipitate; and combining the two precipitates, and performing freeze-drying treatment to obtain the soybean meal protein powder. The high-purity soybean meal protein powder is obtained, the extraction efficiency of the soybean protein is improved by optimizing and limiting the addition amount of NaOH and the extraction temperature, the repeatability of the extraction process is improved, the antioxidant activity of the protein is protected by virtue of vitamin C, the browning process is avoided, and the high-efficiency and stable soybean protein extraction method is established.
Description
Technical Field
The invention relates to a protein extraction technology, and particularly provides a method for extracting soybean protein from soybean meal.
Background
The soybean meal is a byproduct obtained after soybean oil is extracted from soybeans, the protein content of the soybean meal is 40-50%, the soybean meal is 4-5 times of that of cereals and almost twice of that of meat, eggs and fish, and 0.8 ton of soybean meal can be obtained by using 1 ton of soybeans to produce the soybean oil in the production. The soybean protein in the soybean meal is a vegetable protein, the amino acid composition of the soybean protein is similar to that of milk protein, except for slightly lower methionine, the content of other essential amino acids is rich, and the soybean protein is similar to animal protein in nutritive value. The food taking the bean pulp protein as the raw material has no adverse side effect and contains rich nutrition, the bean pulp protein beverage is easier to digest and absorb than milk, can remove redundant steroid metabolites in blood, has obvious lipid-lowering effect on people with high cholesterol, and also has certain prevention effect on cardiovascular diseases of adults. In order to extract soybean protein components from soybean meal, remove soybean anti-nutritional factors from the soybean meal, and prepare a healthy food material, it is necessary to conduct deep research and exploration on the extraction process of soybean protein.
Disclosure of Invention
The invention aims to provide a method for extracting soybean protein from soybean meal aiming at the problems of low utilization rate of the soybean meal and difficult protein extraction at present, the method has the characteristics of high protein extraction rate, good antioxidant activity, strong operation repeatability and safe and pollution-free process, and an effective way is provided for green and high-efficiency production of the soybean protein.
In order to achieve the purpose, the invention adopts the technical scheme that: a method for extracting soybean protein from soybean meal comprises the following steps:
grinding and crushing the soybean meal subjected to oil pressing by a crusher and sieving the soybean meal with a sieve of 10 meshes to obtain soybean meal powder with the particle size not larger than 2 mm;
adding 0.02-0.04g of NaOH into each gram of soybean meal powder, uniformly mixing, adding 0.005-0.02g of vitamin C, uniformly mixing, adding 10mL of purified water, uniformly stirring, leaching at a constant temperature of 50-70 ℃, and continuously stirring or shaking for 2-6 hours; wherein, the vitamin C is a leaching reducing agent and can effectively inhibit the process of browning and blackening of the leaching solution;
centrifuging the leaching solution to obtain leaching supernatant and leaching residue;
separating the leaching supernatant in the step (3), adjusting the pH value to 4.0-4.5 by using 1mol/L hydrochloric acid, adding 0.005-0.02g of pregelatinized starch, uniformly mixing, standing and precipitating at room temperature for 0.5-2h, and then centrifuging to obtain a protein precipitate I;
separating the leaching liquor residue in the step (3) in the step (5), performing secondary leaching on the residue, adding 0.014-0.028g of NaOH and 7mL of purified water into the leaching residue in the step (3) according to per gram of initial soybean meal powder, mixing and stirring uniformly, adding 0.0035-0.014g of vitamin C, mixing and stirring uniformly, and stirring at constant temperature of 50-70 ℃ or shaking for 0.5-2 h;
step (6) centrifuging the leaching liquor obtained in the step (5) to obtain a leaching liquor supernatant, separating the leaching liquor supernatant, adjusting the pH value to 4.0-4.5 by using (1mol/L) hydrochloric acid, adding 0.005-0.02g of pregelatinized starch, uniformly mixing, standing at room temperature for precipitation for 0.5-2h, and then centrifuging to obtain a protein precipitate II;
and (7) combining the protein precipitate I in the step (4) and the protein precipitate II in the step (6) to obtain a total protein extract, and freeze-drying the total protein extract to obtain the soybean crude protein.
Furthermore, the addition amount of NaOH in the step (2) is 0.025-0.035g, and the addition amount of vitamin C is 0.001-0.02 g. Among them, NaOH is preferably added in an amount of 0.03g, and vitamin C is preferably added in an amount of 0.01 g.
Further, the leaching temperature of the step (2) is 55 ℃ to 65 ℃, and the leaching time is 3-5h, wherein the leaching temperature is preferably 60 ℃, and the leaching time is preferably 3 h.
Further, the centrifugation in the step (3), the step (4) and the step (6) is carried out for 5-20min under the condition of 4000-.
Further, 1mol/L hydrochloric acid is used in the step (4) and the step (6) to adjust the pH value to 4.1-4.4, 0.01-0.02g of pregelatinized starch is added, and the precipitation time is 1-2h, wherein the preferable conditions are that the pH value is adjusted to 4.3, 0.01g of pregelatinized starch is added, and the precipitation time is 1 h.
Furthermore, the addition amount of NaOH in the step (5) is 0.020-0.025g, the addition amount of vitamin C is 0.005-0.010g, the leaching temperature is 55-65 ℃, the leaching time is 0.1-2h, wherein the preferable addition amount of NaOH is 0.021g, the addition amount of vitamin C is 0.007g, the leaching temperature is 60 ℃, and the leaching time is 1 h.
Further, the freeze-drying of the step (7) is carried out under the condition of relative vacuum degree of-0.1 Mpa, temperature of-20 ℃ and drying time of 6-24h, and the preferable time is 16 h.
The invention relates to a method for extracting soybean protein from soybean meal, which selects the soybean meal after soybean oil extraction as a raw material, utilizes alkaline extract added with a reducing agent to extract the soybean protein in the soybean meal at high temperature, centrifugalizes the extract to obtain supernatant, obtains soybean protein precipitate by adjusting the pH value to the isoelectric point of the soybean protein and adding a coprecipitator, and improves the total yield and the recovery rate of the soybean protein by two-time extraction. In particular, the following advantages are obtained in comparison with the prior art:
1) the amount of the NaOH additive used in the invention is 0.05mol/L-0.1mol/L (the first leaching and the second leaching are the same), and the NaOH solution with the pH value of 11 used in the traditional method is equivalent to the NaOH solution with the pH value of 0.001mol/L, so that the concentration of the NaOH used in the invention is 50-100 times of that of the traditional method, and the optimal condition is 75 times of that of the traditional method. In addition, the method of the invention uses a method of combining the optimal alkali liquor concentration and temperature conditions, namely a strategy of combining 0.05mol/L-0.1mol/L NaOH solution with the extraction temperature of 50-70 ℃, so that the extraction rate of the protein is greatly improved and exceeds 95 percent. In addition, as for the adding mode of the alkali, the method for adding the solid NaOH is adopted, and the solid NaOH is added according to the initial mass of the raw materials in an equal proportion conversion manner, so that the operation of preparing the NaOH solution in advance is reduced, the production process is easy to amplify, the steps of measuring and adjusting the pH value are reduced, the repeatability, the accuracy and the convenience in actual operation are obviously improved, and the operation error caused by inaccurate pH value adjustment and the protein yield and quality difference between different batches caused by the operation error are reduced.
2) The protein is extracted by using alkali liquor, the extract is easy to brown due to the destructive effect of an alkali reagent on soybean plant cells and the natural oxidation of high-temperature extraction, the obtained protein powder is in a dark green-black state, the protein powder can be decolored only by decoloring treatment, the nutritional ingredients of the protein are influenced, and the residue of a decoloring agent is easy to introduce. According to the invention, the antioxidant protective agent vitamin C is added, so that the browning phenomenon in the alkaline leaching process is successfully controlled, the extracted leaching liquor is light yellow, and the protein product is milk white. And through repeated experiments, the addition amount of the vitamin C is optimized, so that the addition of the vitamin C can fully protect the extracted protein and can control the dosage and the cost.
3) The soybean protein precipitation uses a method of isoelectric point precipitation and adding a coprecipitator, the isoelectric point of the soybean protein is between 4.0 and 5.0, the pH value is adjusted to 4.5 by the traditional method to precipitate the protein, and the coprecipitator is added on the basis of adjusting the pH value to 4.0 to 4.5 and preferably adjusting the pH value to 4.3, so that the ratio and the efficiency of protein precipitation are improved. The coprecipitation agent adopts pregelatinized starch, so that the coprecipitation agent has higher efficiency of coprecipitation with the soybean protein and effectively controls the production cost.
Detailed Description
The invention is further illustrated by the following examples:
example 1
The embodiment discloses a method for extracting soybean protein from soybean meal, which is characterized by comprising the following steps:
selecting soybean meal after oil pressing, grinding and crushing the soybean meal by a crusher, and screening the soybean meal with a 10-mesh sieve to obtain soybean meal powder with the particle size of not more than 2 mm;
adding 0.02g of NaOH into each gram of soybean meal powder, uniformly mixing, adding 0.005g of vitamin C, uniformly mixing, adding 10mL of purified water, uniformly stirring, leaching at a constant temperature of 50 ℃, and continuously stirring or shaking for 2 hours;
centrifuging the leaching solution to obtain leaching supernatant and leaching residue;
separating the leaching supernatant in the step (3), adjusting the pH value to 4.0 by using 1mol/L hydrochloric acid, adding 0.005g of pregelatinized starch, uniformly mixing, standing and precipitating at room temperature for 0.5h, and then centrifuging to obtain a protein precipitate I;
separating the leaching liquor residue in the step (3) in the step (5), performing secondary leaching on the residue, adding 0.014g of NaOH and 7mL of purified water into the leaching residue in the step (3) according to per gram of initial soybean meal powder, mixing and stirring uniformly, then adding 0.0035g of vitamin C, mixing and stirring uniformly, and stirring at constant temperature of 50 ℃ or shaking for 0.5 h;
step (6) centrifuging the leaching solution obtained in the step (5) to obtain a leaching solution supernatant, separating the leaching solution supernatant, adjusting the pH value to 4.0 by using (1mol/L) hydrochloric acid, adding 0.005g of pregelatinized starch, uniformly mixing, standing at room temperature for precipitation for 0.5h, and then centrifuging to obtain a protein precipitate II;
and (7) combining the protein precipitate I in the step (4) and the protein precipitate II in the step (6) to obtain a total protein extract, and freeze-drying the total protein extract to obtain the soybean crude protein.
The final protein purity of this example was 87%, the protein extraction rate was about 83%, and the actual protein yield was about 38%. Wherein, the protein extraction rate is the ratio of the mass of the protein powder to the mass of the total protein in the soybean meal, and the actual protein yield is the ratio of the mass of the protein powder to the mass of the soybean meal.
Example 2
The embodiment discloses a method for extracting soybean protein from soybean meal, which is characterized by comprising the following steps:
selecting soybean meal after oil pressing, grinding and crushing the soybean meal by a crusher, and screening the soybean meal with a 10-mesh sieve to obtain soybean meal powder with the particle size of not more than 2 mm;
adding 0.03g of NaOH into each gram of soybean meal powder, uniformly mixing, adding 0.01g of vitamin C, uniformly mixing, adding 10mL of purified water, uniformly stirring, leaching at a constant temperature of 60 ℃, and continuously stirring or shaking for 3 hours;
centrifuging the leaching solution to obtain leaching supernatant and leaching residue;
separating the leaching supernatant in the step (3), adjusting the pH value to 4.3 by using 1mol/L hydrochloric acid, adding 0.01g of pregelatinized starch, uniformly mixing, standing and precipitating at room temperature for 1h, and then centrifuging to obtain a protein precipitate I;
separating the leaching liquor residue in the step (3), performing secondary leaching on the residue, adding 0.021g of NaOH and 7mL of purified water into the leaching residue in the step (3) according to the initial soybean meal powder per gram, uniformly mixing and stirring, adding 0.007g of vitamin C, uniformly mixing and stirring, and stirring at constant temperature of 60 ℃ or shaking for 1 h;
step (6) centrifuging the leaching liquor obtained in the step (5) to obtain a leaching liquor supernatant, separating the leaching liquor supernatant, adjusting the pH value to 4.3 by using (1mol/L) hydrochloric acid, adding 0.01g of pregelatinized starch, uniformly mixing, standing and precipitating at room temperature for 1h, and then centrifuging to obtain a protein precipitate II;
and (7) combining the protein precipitate I in the step (4) and the protein precipitate II in the step (6) to obtain a total protein extract, and freeze-drying the total protein extract to obtain the soybean crude protein.
The final protein purity obtained in this example was 88%, the protein extraction rate was about 96%, and the actual protein yield was about 44%. Wherein, the protein extraction rate is the ratio of the mass of the protein powder to the mass of the total protein in the soybean meal, and the actual protein yield is the ratio of the mass of the protein powder to the mass of the soybean meal.
Example 3
The embodiment discloses a method for extracting soybean protein from soybean meal, which is characterized by comprising the following steps:
selecting soybean meal after oil pressing, grinding and crushing the soybean meal by a crusher, and screening the soybean meal with a 10-mesh sieve to obtain soybean meal powder with the particle size of not more than 2 mm;
adding 0.04g of NaOH into each gram of soybean meal powder, uniformly mixing, adding 0.02g of vitamin C, uniformly mixing, adding 10mL of purified water, uniformly stirring, leaching at a constant temperature of 70 ℃, and continuously stirring or shaking for 6 hours;
centrifuging the leaching solution to obtain leaching supernatant and leaching residue;
separating the leaching supernatant in the step (3), adjusting the pH value to 4.5 by using 1mol/L hydrochloric acid, adding 0.02g of pregelatinized starch, uniformly mixing, standing and precipitating at room temperature for 2h, and then centrifuging to obtain a protein precipitate I;
separating the leaching liquor residue in the step (3) in the step (5), performing secondary leaching on the residue, adding 0.028g of NaOH and 7mL of purified water into the leaching residue in the step (3) according to per gram of initial soybean meal powder, uniformly mixing and stirring, adding 0.014g of vitamin C, uniformly mixing and stirring, and stirring at constant temperature of 70 ℃ or shaking for 2 hours;
step (6) centrifuging the leaching liquor obtained in the step (5) to obtain a leaching liquor supernatant, separating the leaching liquor supernatant, adjusting the pH value to 4.5 by using (1mol/L) hydrochloric acid, adding 0.02g of pregelatinized starch, uniformly mixing, standing and precipitating at room temperature for 2 hours, and then centrifuging to obtain a protein precipitate II;
and (7) combining the protein precipitate I in the step (4) and the protein precipitate II in the step (6) to obtain a total protein extract, and freeze-drying the total protein extract to obtain the soybean crude protein.
The final protein purity obtained in this example was 85%, the protein extraction rate was about 89%, and the actual protein yield was about 41%. Wherein, the protein extraction rate is the ratio of the mass of the protein powder to the mass of the total protein in the soybean meal, and the actual protein yield is the ratio of the mass of the protein powder to the mass of the soybean meal.
Comparative example 1
A method for extracting soybean protein comprises the following steps:
selecting soybean meal after oil pressing, grinding and crushing the soybean meal by a crusher, and sieving the soybean meal with a 10-mesh sieve to obtain soybean meal powder with the particle size not greater than 2 mm;
adding 0.0004g of NaOH into each gram of soybean meal powder in the step (2), uniformly mixing, then adding 17mL of purified water, uniformly stirring, leaching at constant temperature of 40 ℃, and continuously stirring or shaking for 6 hours;
centrifuging the extraction suspension in the step (3) for 20min under the condition of 10000 r/min to obtain extraction supernatant and extraction residue;
separating the leaching supernatant obtained in the step (3), adjusting the pH value to 4.5 by using 1mol/L hydrochloric acid, standing and precipitating for 2 hours at room temperature, and then centrifuging for 20 minutes under the condition of 10000 revolutions/min to obtain protein precipitate;
and (5) precipitating the protein in the step (4), and freeze-drying for 16h under the conditions of relative vacuum degree of-0.1 Mpa and temperature of-20 ℃ to obtain the soybean meal crude protein.
The purity of the finally obtained protein of the comparative example is 80%, the extraction rate of the protein is about 64%, and the actual yield of the protein is about 28%. Wherein, the protein extraction rate is the ratio of the mass of the protein powder to the mass of the total protein in the soybean meal, and the actual protein yield is the ratio of the mass of the protein powder to the mass of the soybean meal.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (8)
1. A method for extracting soybean protein from soybean meal is characterized by comprising the following steps:
grinding, crushing and sieving soybean meal after oil pressing by a crusher to obtain soybean meal powder with the particle size not larger than 2 mm;
adding 0.02-0.04g of NaOH into each gram of soybean meal powder, uniformly mixing, adding 0.005-0.02g of vitamin C, uniformly mixing, adding 10mL of purified water, uniformly stirring, leaching at a constant temperature of 50-70 ℃, and continuously stirring or shaking for 2-6 hours;
centrifuging the leaching solution to obtain leaching supernatant and leaching residue;
separating the leaching supernatant in the step (3), adjusting the pH value to 4.0-4.5 by using hydrochloric acid, adding 0.005-0.02g of pregelatinized starch, uniformly mixing, standing and precipitating at room temperature for 0.5-2h, and then centrifuging to obtain a protein precipitate I;
separating the leaching liquor residue in the step (3) in the step (5), performing secondary leaching on the residue, adding 0.014-0.028g of NaOH and 7mL of purified water into the leaching residue in the step (3) according to per gram of initial soybean meal powder, mixing and stirring uniformly, adding 0.0035-0.014g of vitamin C, mixing and stirring uniformly, and stirring at constant temperature of 50-70 ℃ or shaking for 0.5-2 h;
step (6) centrifuging the leaching liquor obtained in the step (5) to obtain a leaching liquor supernatant, separating the leaching liquor supernatant, adjusting the pH value to 4.0-4.5 by using hydrochloric acid, adding 0.005-0.02g of pregelatinized starch, uniformly mixing, standing and precipitating at room temperature for 0.5-2h, and then centrifuging to obtain a protein precipitate II;
and (7) combining the protein precipitate I in the step (4) and the protein precipitate II in the step (6) to obtain a total protein extract, and freeze-drying the total protein extract to obtain the soybean crude protein.
2. The method for extracting soybean protein from soybean meal according to claim 1, wherein the amount of NaOH added in step (2) is 0.025-0.035g, and the amount of vitamin C added is 0.01-0.02 g.
3. The method for extracting soybean protein from soybean meal according to claim 1, wherein the extraction temperature in the step (2) is 55 ℃ to 65 ℃ and the extraction time is 3-5 hours.
4. The method for extracting soybean protein from soybean meal as claimed in claim 1, wherein the centrifugation in step (3), step (4) and step (6) is carried out for 5-20min under the conditions of 4000-.
5. The method for extracting soybean protein from soybean meal according to claim 1, wherein 1mol/L hydrochloric acid is used in the steps (4) and (6) to adjust the pH value to 4.1-4.4, 0.01-0.02g of pregelatinized starch is added, and the precipitation time is 1-2 h.
6. The method for extracting soybean protein from soybean meal according to claim 1, wherein the amount of NaOH added in step (5) is 0.020-0.025g, and the amount of vitamin C added is 0.005-0.010 g.
7. The method for extracting soybean protein from soybean meal according to claim 1, wherein the extraction temperature in the step (5) is 55 ℃ to 65 ℃ and the extraction time is 0.1 to 2 hours.
8. The method for extracting soybean protein from soybean meal according to claim 1, wherein the freeze-drying in the step (7) is carried out under a relative vacuum degree of-0.1 MPa, at a temperature of-20 ℃ and for a drying time of 6-24 hours.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111793121A (en) * | 2020-07-23 | 2020-10-20 | 临沂山松生物制品有限公司 | Separation and purification process of function specific protein |
| CN111938015A (en) * | 2020-08-26 | 2020-11-17 | 黑龙江冰泉多多保健食品有限责任公司 | Production method of special soybean protein powder for bean curd skin |
| CN113416228A (en) * | 2021-07-08 | 2021-09-21 | 大连工业大学 | Method for extracting kelp protein from degummed kelp powder |
| CN113575750A (en) * | 2021-07-08 | 2021-11-02 | 大连工业大学 | Method for extracting laver protein and its product |
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2020
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111793121A (en) * | 2020-07-23 | 2020-10-20 | 临沂山松生物制品有限公司 | Separation and purification process of function specific protein |
| CN111938015A (en) * | 2020-08-26 | 2020-11-17 | 黑龙江冰泉多多保健食品有限责任公司 | Production method of special soybean protein powder for bean curd skin |
| CN113416228A (en) * | 2021-07-08 | 2021-09-21 | 大连工业大学 | Method for extracting kelp protein from degummed kelp powder |
| CN113575750A (en) * | 2021-07-08 | 2021-11-02 | 大连工业大学 | Method for extracting laver protein and its product |
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