CN114521644A - Soybean protein isolate gel and preparation and application thereof - Google Patents
Soybean protein isolate gel and preparation and application thereof Download PDFInfo
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- CN114521644A CN114521644A CN202210258733.XA CN202210258733A CN114521644A CN 114521644 A CN114521644 A CN 114521644A CN 202210258733 A CN202210258733 A CN 202210258733A CN 114521644 A CN114521644 A CN 114521644A
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- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
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- 229940071440 soy protein isolate Drugs 0.000 claims abstract description 40
- 239000006185 dispersion Substances 0.000 claims description 35
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- 238000000034 method Methods 0.000 claims description 9
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- 235000013372 meat Nutrition 0.000 claims description 8
- 238000001694 spray drying Methods 0.000 claims description 8
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- 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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Abstract
The invention relates to the field of soybean protein isolate processing, and relates to a soybean protein isolate gel and preparation and application thereof. According to the invention, after salt ions with different concentrations are added, the improvement effect of ultrasonic treatment on the soybean protein isolate gel is shown; meanwhile, the water binding capacity of the gel is reduced by adding salt ions into the soy protein isolate gel, but after the soy protein isolate solution is subjected to ultrasonic treatment, the gel strength can be increased, the water binding capacity of the gel can also be improved, and the finally prepared soy protein isolate gel has high gel strength and high water binding capacity.
Description
Technical Field
The invention belongs to the field of processing of soybean protein isolate, and relates to a soybean protein isolate gel as well as preparation and application thereof, in particular to a method for preparing the soybean protein isolate gel by improving the heat-induced gelling property of the soybean protein isolate based on salt ion and ultrasonic composite modification.
Background
With the rapid growth of the world population, the supply of animal protein is increasingly short, the related resource and environmental problems are also increasingly aggravated, the plant source protein resource gradually enters the visual field of people, and the plant-based products are also rapidly developed. Among the plant-based products, the plant meat products have been developed more rapidly. The vegetable meat is a processed meat product which simulates animal meat in flavor and appearance, has the advantages of high protein, zero cholesterol, zero trans-fatty acid, zero antibiotic, rich essential amino acid for human bodies and the like, but has larger difference with the traditional meat in the aspects of color, taste, texture and the like. The texture of the product is one of the main reasons influencing the acceptance of the vegetable meat by consumers, and the vegetable meat products sold in the market at present have poor fiber feeling, loose integral texture and insufficient juice feeling, and have obvious difference with the juice feeling and the water retention property of real meat. In view of the above taste problems, a great deal of research is being conducted at home and abroad on the combination of hydrocolloids, improvement of cross-linking agents (enzyme preparations) and addition of water-retaining agents. However, these approaches all belong to the mode of later-stage simulation improvement, and the improvement effect is different for different products.
Therefore, it is considered to directly modify the plant protein, wherein there are many ways to modify the plant protein, such as preheating, ultrasonic treatment, pH shift treatment, TG enzyme crosslinking, salt ion addition, and the like. The ultrasonic treatment is mainly to regulate and control the protein aggregation behavior through the physical and chemical action caused by the cavitation effect to improve the gel property of the protein, and the salt ion is added to regulate the protein gel property through changing the microenvironment of the protein, influencing the ionization action of the molecular surface of the protein and the thickness of an electric double layer and influencing the non-covalent interaction among protein molecules, the protein and water molecules. The two modification modes have mild conditions, less energy consumption and simple and quick operation, and are both ideal modes for modifying the protein.
Disclosure of Invention
The invention aims to provide a soybean protein isolate gel and preparation and application thereof, which are based on salt ion and ultrasonic composite modification, abandons the mode of simulating texture and juice feeling in the later period and adopts the source modification of plant gel protein to obtain the similar thermal gelling property of myofibrillar protein, thereby realizing the modification purpose of the texture and the water holding capacity of artificial meat and meeting the market demand and the consumer demand.
According to the technical scheme of the invention, the preparation method of the soy protein isolate gel comprises the following steps,
s1: dispersing the isolated soy protein in a sodium salt or potassium salt solution to obtain a soy protein isolate dispersion;
s2: carrying out ultrasonic pretreatment on the soybean protein isolate dispersion liquid to obtain a pretreatment liquid;
s3: heating the pretreatment liquid to 140 ℃ for high-temperature short-time heat treatment, then quickly cooling to 68-75 ℃, and spray drying to obtain modified isolated soy protein;
s4: and dissolving the modified soy protein isolate in water, and heating for reaction to obtain the soy protein isolate gel.
The invention adopts two ways of salt ion and ultrasonic composite modification, and the two ways can improve the surface hydrophobicity of the soybean protein, thereby being beneficial to the formation of gel. Meanwhile, the salt ions are used for increasing the ionic strength, so that the soybean protein forms large aggregates without being treated by heat; the ultrasonic wave controls the aggregate formed by the soybean protein in a better centralized range, which is beneficial to the formation of gel. On the other hand, the water holding capacity of the gel can be reduced by adding a large amount of salt ions, the protein granularity can be uniform after ultrasonic treatment, so that a more uniform gel network structure is formed, the uniform and compact gel network structure is favorable for binding more water molecules, and the water holding capacity is not reduced while the gel strength is increased.
Further, the sodium salt is sodium chloride, and the potassium salt is potassium chloride.
Further, the concentration of the aqueous solution of the sodium salt or the potassium salt is 0.001 to 0.6mol/L, preferably 0.1 to 0.4mol/L, and more preferably 0.2 to 0.3 mol/L.
Furthermore, in the soybean protein isolate dispersion liquid, the mass fraction of the soybean protein isolate is 2-8%.
Further, in the step S2, the ultrasonic pretreatment is low-frequency high-field ultrasonic pretreatment, the frequency is 20-100kHz, and the field strength is 10-1000W cm2。
Ultrasonic refers to sound waves with frequencies exceeding the human auditory range, and is a resilient mechanical oscillation with a wide frequency range, typically 20kHz-1 MHz. In practice, ultrasound waves are generally divided into two ranges, high frequency, low field strength and low frequency, high field strength. The first is a high frequency and low field strength, usually at a frequency of 100kHz-1MHz, with field strength<1w·cm2. The ultrasonic wave in the range can not affect the material. The corresponding low-frequency high field strength means that the frequency is 20-100kHz, and the field strength is 10-1000w cm2Since the energy is greater at this frequency, the frequency can be used to improve the physicochemical properties of the material.
Further, in the step S2, the power of the ultrasonic pretreatment is 200-: 5 s; preferably, the ultrasonic pretreatment time is 10-30 min.
Specifically, an ultrasonic horn can be adopted for ultrasonic pretreatment, the diameter of the ultrasonic horn selected is related to the volume of the solution to be treated and the diameter of the container, and the ultrasonic horn with the diameter of 2-28mm is selected according to the required ultrasonic treatment intensity.
Further, in the step S2, the temperature of the soy protein isolate dispersion during the ultrasonic pretreatment is 4-30 ℃, so as to avoid thermal aggregation of the soy protein during the ultrasonic treatment and influence on the protein properties.
Specifically, during the ultrasonic pretreatment, the soy protein isolate dispersion was placed in ice water (0-4 ℃).
Further, in the step S3, the specific operation of heating the pretreatment solution to 100 ℃ and 140 ℃ is: the pretreatment solution is heated for 4-20s at the temperature of 130-145 ℃.
Further, in the step S3, after the pretreatment solution is heated to 140 ℃ at 100 ℃, the temperature is reduced to 68-75 ℃ within 20S.
Further, in the step S4, the modified soy protein isolate is dissolved in water to obtain a protein solution, wherein the mass fraction of the modified soy protein isolate in the protein solution is 10-20%.
Further, in the step S4, the heating temperature is 90-100 ℃ and the time is 25-50 min.
The second aspect of the present invention provides a soy protein isolate gel prepared by the above-described preparation method.
In a third aspect of the present invention, there is provided use of the above-mentioned soybean protein isolate gel for preparing vegetable meat.
Compared with the prior art, the technical scheme of the invention has the following advantages:
according to the invention, after salt ions with different concentrations are added, the improvement effect of ultrasonic treatment on the soybean protein isolate gel is shown; meanwhile, the addition of salt ions into the soy protein isolate gel can reduce the gel water holding capacity, but the ultrasonic treatment of the soy protein isolate solution can not only increase the gel strength, but also improve the gel water holding capacity, so that the finally prepared soy protein isolate gel has high gel strength and high water holding capacity;
the invention can better recognize the influence of different modification modes on the soybean protein isolate gel, so that the conditions of the different modification modes can be better controlled in the protein modification process, the invention has important significance for further understanding the interaction of the combination of the different modification modes, and provides experience and theoretical basis for applying the soybean protein isolate in the vegetable meat product.
Drawings
FIG. 1 shows the strength of the gel of the soybean protein isolates of examples 1 to 6.
FIG. 2 is a graph showing the water holding capacity of the soybean protein isolate gels of examples 1 to 6.
Detailed Description
The present invention is further described below in conjunction with the following figures and specific examples so that those skilled in the art may better understand the present invention and practice it, but the examples are not intended to limit the present invention.
Example 1
Preparing the soy protein isolate into protein dispersion with the mass fraction of 6% by deionized water, stirring for 2 hours at room temperature (25 +/-5 ℃) to ensure that the protein is fully dissolved and hydrated, and then carrying out ultrasonic treatment on the protein dispersion. The ultrasonic treatment conditions were: an ultrasonic amplitude transformer with the diameter of 6mm is selected, the output power is 300W, the ultrasonic treatment time is 0min, 10min and 30min, and the ultrasonic working interval ratio is 5 s: and 5 s. During the sonication, the protein dispersion was kept in ice water, keeping the solution temperature at 18 ℃.
The treated soybean protein dispersion solution is heated for 4-20s at the temperature of 130-145 ℃, and the temperature is reduced to 68-75 ℃ within 20s for spray drying.
Weighing a certain mass of the processed soybean protein isolate, dissolving the soybean protein isolate in deionized water, and preparing into a protein solution with the concentration of 12%. Putting 8g of the protein solution into a 10mL beaker, putting the beaker into a water bath, heating the beaker at 95 ℃ for 35min, and preparing the soy protein isolate gel through thermal induction. Placing the soybean protein isolate gel into an ice-water bath, cooling, placing in a refrigerator at 4 ℃ for overnight, taking out the gel the next day, recovering to room temperature, and measuring the gel strength and the water binding capacity.
Example 2
Preparing a protein dispersion liquid with the mass fraction of 6% by using 0.05mol/L sodium chloride solution, stirring for 2 hours at room temperature to ensure that the protein is fully dissolved and hydrated, and then carrying out ultrasonic treatment on the protein dispersion liquid. The ultrasonic treatment conditions were: an ultrasonic amplitude transformer with the diameter of 6mm is selected, the output power is 300W, the ultrasonic treatment time is 0min, 10min and 30min, and the ultrasonic working interval ratio is 5 s: and 5 s. During the sonication, the protein dispersion was kept in ice water, keeping the solution temperature at 18 ℃.
The treated soybean protein dispersion solution is heated for 4-20s at the temperature of 130-145 ℃, and the temperature is reduced to 68-75 ℃ within 20s for spray drying.
Weighing a certain mass of the processed soybean protein isolate, dissolving the soybean protein isolate in deionized water, and preparing into a protein solution with the concentration of 12%. Putting 8g of the protein solution into a 10mL beaker, putting the beaker into a water bath, heating the beaker at 95 ℃ for 35min, and preparing the soy protein isolate gel through thermal induction. Placing the soybean protein isolate gel into an ice-water bath, cooling, placing in a refrigerator at 4 ℃ for overnight, taking out the gel the next day, recovering to room temperature, and measuring the gel strength and the water binding capacity.
Example 3
Preparing a protein dispersion liquid with the mass fraction of 6% by using 0.1mol/L sodium chloride solution, stirring for 2 hours at room temperature to ensure that the protein is fully dissolved and hydrated, and then carrying out ultrasonic treatment on the protein dispersion liquid. The ultrasonic treatment conditions were: an ultrasonic amplitude transformer with the diameter of 6mm is selected, the output power is 300W, the ultrasonic treatment time is 0min, 10min and 30min, and the ultrasonic working interval ratio is 5 s: and 5 s. During the sonication, the protein dispersion was kept in ice water, keeping the solution temperature at 18 ℃.
The treated soybean protein dispersion solution is heated for 4-20s at the temperature of 130-145 ℃, and the temperature is reduced to 68-75 ℃ within 20s for spray drying.
Weighing a certain mass of the processed soybean protein isolate, dissolving the soybean protein isolate in deionized water, and preparing into a protein solution with the concentration of 12%. Putting 8g of the protein solution into a 10mL beaker, putting the beaker into a water bath, heating the beaker at 95 ℃ for 35min, and preparing the soy protein isolate gel through thermal induction. Placing the soybean protein isolate gel into an ice-water bath, cooling, placing in a refrigerator at 4 ℃ for overnight, taking out the gel the next day, recovering to room temperature, and measuring the gel strength and the water binding capacity.
Example 4
Preparing a protein dispersion liquid with the mass fraction of 6% by using 0.2mol/L sodium chloride solution, stirring for 2 hours at room temperature to ensure that the protein is fully dissolved and hydrated, and then carrying out ultrasonic treatment on the protein dispersion liquid. The ultrasonic treatment conditions were: an ultrasonic amplitude transformer with the diameter of 6mm is selected, the output power is 300W, the ultrasonic treatment time is 0min, 10min and 30min, and the ultrasonic working interval ratio is 5 s: and 5 s. During the sonication, the protein dispersion was kept in ice water, keeping the solution temperature at 18 ℃.
The treated soybean protein dispersion solution is heated for 4-20s at the temperature of 130-145 ℃, and the temperature is reduced to 68-75 ℃ within 20s for spray drying.
Weighing a certain mass of the processed soybean protein isolate, dissolving the soybean protein isolate in deionized water, and preparing into a protein solution with the concentration of 12%. Putting 8g of the protein solution into a 10mL beaker, putting the beaker into a water bath, heating the beaker at 95 ℃ for 35min, and preparing the soy protein isolate gel through thermal induction. Placing the soybean protein isolate gel into an ice-water bath, cooling, placing in a refrigerator at 4 ℃ for overnight, taking out the gel the next day, recovering to room temperature, and measuring the gel strength and the water binding capacity.
Example 5
Preparing a protein dispersion liquid with the mass fraction of 6% by using 0.3mol/L sodium chloride solution, stirring for 2 hours at room temperature to ensure that the protein is fully dissolved and hydrated, and then carrying out ultrasonic treatment on the protein dispersion liquid. The ultrasonic treatment conditions were: an ultrasonic amplitude transformer with the diameter of 6mm is selected, the output power is 300W, the ultrasonic treatment time is 0min, 10min and 30min, and the ultrasonic working interval ratio is 5 s: and 5 s. During the sonication, the protein dispersion was kept in ice water, keeping the solution temperature at 18 ℃.
The treated soybean protein dispersion solution is heated for 4-20s at the temperature of 130-145 ℃, and the temperature is reduced to 68-75 ℃ within 20s for spray drying.
Weighing a certain mass of the processed soybean protein isolate, dissolving the soybean protein isolate in deionized water, and preparing into a protein solution with the concentration of 12%. Putting 8g of the protein solution into a 10mL beaker, putting the beaker into a water bath, heating the beaker at 95 ℃ for 35min, and preparing the soy protein isolate gel through thermal induction. Placing the soybean protein isolate gel into an ice-water bath, cooling, placing in a refrigerator at 4 ℃ for overnight, taking out the gel the next day, recovering to room temperature, and measuring the gel strength and the water binding capacity.
Example 6
Preparing a protein dispersion liquid with the mass fraction of 6% by using 0.06mol/L sodium chloride solution, stirring for 2 hours at room temperature to ensure that the protein is fully dissolved and hydrated, and then carrying out ultrasonic treatment on the protein dispersion liquid. The ultrasonic treatment conditions were: an ultrasonic amplitude transformer with the diameter of 6mm is selected, the output power is 300W, the ultrasonic treatment time is 0min, 10min and 30min, and the ultrasonic working interval ratio is 5 s: and 5 s. During the sonication, the protein dispersion was kept in ice water, keeping the solution temperature at 18 ℃.
The treated soybean protein dispersion solution is heated for 4-20s at the temperature of 130-145 ℃, and the temperature is reduced to 68-75 ℃ within 20s for spray drying.
Weighing a certain mass of the processed soybean protein isolate, dissolving the soybean protein isolate in deionized water, and preparing into a protein solution with the concentration of 12%. Putting 8g of the protein solution into a 10mL beaker, putting the beaker into a water bath, heating the beaker at 95 ℃ for 35min, and preparing the soy protein isolate gel through thermal induction. Placing the soybean protein isolate gel into an ice-water bath, cooling, placing in a refrigerator at 4 ℃ for overnight, taking out the gel the next day, recovering to room temperature, and measuring the gel strength and the water binding capacity.
Analysis of results
The strength and water holding capacity of the soy protein isolate gels obtained at different sonication times in examples 1-6 are shown in FIGS. 1 and 2. As can be seen from figures 1 and 2, under the condition of not adding sodium chloride, the ultrasonic treatment at different times has no remarkable improvement on the gel strength and the water holding capacity of the soy protein isolate, the gel strength is maintained at about 200g, and the water holding capacity is over 99 percent. When a certain amount of sodium chloride is added into the protein dispersion liquid and ultrasonic treatment is not carried out, the gel strength of the soybean protein isolate is increased and then decreased along with the increase of the concentration of the sodium chloride, when the concentration of the sodium chloride reaches 0.3mol/L, the gel strength is increased to 937g at most, which is 4.7 times of that of a sample without the sodium chloride, and the water holding capacity of the soybean protein isolate gel is decreased along with the increase of the concentration of the sodium chloride. After the protein dispersion liquid added with the sodium chloride is subjected to ultrasonic treatment, the gel strength of the soybean protein isolate is increased along with the increase of the ultrasonic treatment time, and the maximum increase reaches 266 g. Meanwhile, the water holding capacity of the gel under the same concentration condition is increased along with the increase of the ultrasonic treatment time, and can be increased to 98.7 percent at most.
In conclusion, the gel strength and the water holding capacity of the soybean protein isolate gel can be obviously improved by utilizing the salt ion and ultrasonic composite modification. Although the continuous addition of salt ions can reduce the water holding capacity of the gel, the ultrasonic treatment can increase the water holding capacity of the gel, so that the soybean protein isolate gel has high gel strength and high water holding capacity simultaneously.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Various other modifications and alterations will occur to those skilled in the art upon reading the foregoing description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the spirit or scope of the invention.
Claims (10)
1. A method for preparing a soy protein isolate gel, comprising the steps of,
s1: dispersing the isolated soy protein in a sodium salt or potassium salt aqueous solution to obtain a soy protein isolate dispersion;
s2: carrying out ultrasonic pretreatment on the soybean protein isolate dispersion liquid to obtain a pretreatment liquid;
s3: heating the pretreatment solution to 140 ℃ of 100 ℃, cooling to 68-75 ℃, and performing spray drying to obtain modified isolated soy protein;
s4: and dissolving the modified soy protein isolate in water, and heating for reaction to obtain the soy protein isolate gel.
2. The method for preparing a soy protein isolate gel as claimed in claim 1, wherein the concentration of said aqueous solution of sodium or potassium salt is 0.001-0.6 mol/L.
3. The method for producing a soy protein isolate gel as claimed in claim 1 or 2, wherein the soy protein isolate dispersion has a mass fraction of soy protein isolate of 2-8%.
4. The method for preparing a soy protein isolate gel as claimed in claim 1, wherein in step S2, the frequency of the ultrasonic pretreatment is 20 to 100kHz and the field strength is 10 to 1000W-cm2。
5. The method for preparing soy protein isolate gel as claimed in claim 1, wherein in step S2, the power of ultrasonic pretreatment is 200-1000W, the time is 0.01-30min, and the ultrasonic working interval ratio is 5S: and 5 s.
6. The method of preparing a soy protein isolate gel as claimed in claim 1, wherein the temperature of the soy protein isolate dispersion during the ultrasonic pretreatment is 4-30 ℃ in step S2.
7. The method for preparing a soy protein isolate gel as claimed in claim 1, wherein the step S3, the specific operation of heating the pretreatment solution to 100-140 ℃ is: the pretreatment solution is heated for 4-20s at the temperature of 130-145 ℃.
8. The method for preparing a soy protein isolate gel as claimed in claim 1, wherein the temperature of the pretreatment solution is lowered to 68-75 ℃ within 20 seconds after heating the pretreatment solution to 140 ℃ in step S3.
9. A soy protein isolate gel produced by the method of any one of claims 1-8.
10. Use of the soy protein isolate gel of claim 9 in the preparation of vegetable meat.
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| CN114098050A (en) * | 2021-12-02 | 2022-03-01 | 中国农业科学院油料作物研究所 | Lignan hydrogel based on soy protein isolate and carrageenan and preparation method thereof |
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| CN108029847A (en) * | 2017-12-26 | 2018-05-15 | 北京工商大学 | A kind of soybean protein isolate based on salt ion-carragheen mixed gel and preparation method thereof |
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| CN114098050B (en) * | 2021-12-02 | 2023-11-24 | 中国农业科学院油料作物研究所 | Lignan hydrogel based on soy protein isolate and carrageenan and preparation method thereof |
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