CN114766584A - Commercial isolated soybean protein and method for improving emulsibility and foamability thereof - Google Patents
Commercial isolated soybean protein and method for improving emulsibility and foamability thereof Download PDFInfo
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- CN114766584A CN114766584A CN202210367016.0A CN202210367016A CN114766584A CN 114766584 A CN114766584 A CN 114766584A CN 202210367016 A CN202210367016 A CN 202210367016A CN 114766584 A CN114766584 A CN 114766584A
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- B—PERFORMING OPERATIONS; TRANSPORTING
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Abstract
The invention discloses a commercial soybean protein isolate and a method for improving the emulsibility and foamability thereof; the method comprises the following steps: adding water into commercial soybean protein isolate to prepare a 5-10 wt% soybean protein isolate dispersion, adjusting the pH value to 7.0, and then putting the soybean protein isolate dispersion in a hydrodynamic cavitation reactor for hydrodynamic cavitation for 0-30min to obtain a soybean protein isolate cavitation material. The result shows that the soybean protein isolate obtained by cavitation with the temperature of 40 ℃, the processing time of 15min, the adopted 14', the rotor with four rows of holes, the motor power of 50Hz and the flow rate of 2L/h has the best emulsibility and foaming performance, and the emulsibility is 68.77m2G, emulsion stability 84.11min, startThe foaming power was 70.35% and the foaming stability was 44.44%. The method is simple, and the prepared soybean protein isolate has high emulsibility and foamability and can be widely applied to the processing of the soybean protein.
Description
Technical Field
The invention relates to the field of soybean protein processing, in particular to a commercial soybean protein isolate and a method for improving emulsibility and foamability of the commercial soybean protein isolate.
Background
Soy protein isolate is widely used in food formulations due to its superior functional properties, high nutritional value and low cost. According to the sedimentation coefficient (S), the main products of the soybean protein after low-temperature high-speed centrifugation are beta-conglycinin (7S) and globulin (11S), and the total amount of the beta-conglycinin (7S) and the globulin accounts for more than 70 percent of the total amount of the soybean protein.
Wherein, 7S is a trimer formed by combining three subunits through hydrophobic bonds and hydrogen bonds; 11S is composed of 6 subunits and contains more disulfide bonds and thiol groups. Thus, different processing results in different degrees of aggregation of soy protein, whose functionality, such as emulsifiability, foamability, solubility, gelation, etc., makes the product form used in a particular food application different depending on its functional characteristics.
The special surface of the soybean protein isolate can be adsorbed on an oil-water interface to form a protective layer for reducing the interfacial tension, thereby playing the role of an effective emulsifier. And the emulsion stabilization system relies on the aggregation of proteins at the oil-water interface in the form of a structured film around the emulsion droplets, which aggregation is associated with the polymerization state induced by different food processing techniques.
Because the commercial soybean protein isolate is subjected to chemical modification, enzyme modification and other processes in the extraction process, protein denaturation occurs, the commercial soybean protein has high aggregation degree, and the physicochemical property is easily influenced by environmental factors, so that the development and utilization of the nutrition and functional characteristics of the commercial soybean protein isolate are limited to a certain degree, and the requirements of specific food processing cannot be met.
To address the need in the food industry for vegetable protein products with high emulsifiability, physical modification treatments are often employed to improve the functional properties of commercial soy protein isolates. Adopts the technical means of ultrahigh pressure, high pressure pulse, flash evaporation and spray drying, etc. to carry out the protein modification technology.
In patent CN101569344B, a highly soluble soybean protein liquid is prepared from soybean protein by flash evaporation and spray drying. But aggregates which can reach hundreds of microns are formed after high-temperature treatment, functional characteristics such as emulsibility and the like are relatively poor, and products prepared by using the protein are easy to have the phenomena of precipitation, viscosity increase, even gelation and the like in the processing and storage processes, so that the products have strong granular feel and poor mouthfeel.
Disclosure of Invention
It is an object of the present invention to overcome the above-mentioned disadvantages and drawbacks of the prior art and to provide a commercial soy protein isolate and a method for improving the emulsifiability and foamability thereof.
The invention obtains the soybean protein isolate product with better emulsibility and foamability by the way of hydrodynamic cavitation treatment on commercial soybean protein isolate. Compared with other physical modification treatments, the hydrodynamic cavitation technology has the advantages of simple operation, short treatment time, low treatment temperature, low treatment cost and the like.
The invention is realized by the following technical scheme:
a commercial soy protein isolate and a method for improving the emulsifiability and foamability thereof comprising the steps of:
adding water into the isolated soy protein to prepare isolated soy protein dispersion, adjusting the pH value to 2.0-9.0, and then putting the isolated soy protein dispersion in a hydrodynamic cavitation reactor to perform hydrodynamic cavitation treatment for 3min-3h at different time to obtain the isolated soy protein cavitation material. The holes distributed around the rotor of the hydrodynamic cavitation reactor are straight cylindrical counter bores with the same diameter.
The soybean protein isolate liquid with high foamability and emulsibility is a soybean protein isolate dispersion liquid based on cavitation treatment.
The soy protein isolate is a commercial soy protein isolate from YX 2000; the mass fraction of the soybean protein isolate dispersion is 2-25 wt%; the pH value is adjusted by 2N sodium hydroxide solution; the hydrodynamic cavitation reactor adopts 14', a rotor with four rows of holes, the power of a motor is 50Hz, and the flow reaches 1.5-4.5L/h; the hydrodynamic cavitation treatment condition is that the treatment is carried out for 3min to 3h at the temperature of between 20 and 70 ℃.
The invention preferably comprises the following components: adjusting the pH value of the soy protein isolate dispersion to 7.0.
The invention preferably comprises the following components: carrying out hydrodynamic cavitation treatment on the soybean protein isolate dispersion liquid in a hydrodynamic cavitation reactor for 0-30 min.
The invention preferably comprises the following components: the soybean protein isolate dispersion has a mass fraction of 5-10 wt%.
The invention is preferably as follows: the flow of the hydraulic cavitator reaches 2L/h
The invention is preferably as follows: the temperature of the hydrodynamic cavitation reactor was maintained at 40 ℃.
The soybean protein isolate prepared by the invention has better emulsifying and foaming properties.
The method of the invention is to introduce the material into a hydrodynamic cavitation reactor comprising a rapidly rotating rotor disposed inside the housing of a cylindrical chamber. Surrounding the periphery of the rotor are sets of relatively shallow arrays of rows of holes. The chamber formed between the rotor and the housing is called the cavitation zone.
As the material passes through the cavitation zone, tiny cavitation bubbles are continually generated in the rows of holes on the periphery of the rotating rotor and are broken up within the mixture. The collapse of these cavitation bubbles will produce intense and continuous cavitation in the material and the energy of this cavitation will destroy the quaternary structure of the protein, change the non-covalent interactions and hydrophobicity, release peptides or small molecule subunits, expose more hydrophobic groups, reduce the aggregation of the soy protein isolate, and thus change the functional properties.
The cavitation treatment technology is adopted to break peptide chains of commercial soybean protein isolate, break the quaternary structure of protein, change non-covalent interaction and hydrophobicity, release peptide or small molecular subunits, expose more hydrophobic groups and reduce the aggregation degree of the soybean protein isolate, so that the soybean protein isolate cavitation liquid with excellent functional characteristics (emulsibility and foamability) is prepared. The invention properly changes the structure of the soybean protein isolate, further improves the emulsifying property and the foaming property of the soybean protein isolate, and improves the solubility of the soybean protein isolate, so that the application range of the soybean protein isolate in the food industry is wider.
Compared with the prior art, the invention has the following advantages and effects:
1. compared with the widely applied heat treatment homogenization technology and chemical treatment mode, the method has the characteristics of high efficiency and raw material saving, is a safe, non-toxic and environment-friendly mode, can reduce energy consumption and improve the functionality of the soybean protein.
2. The method has the advantages of simple operation, short treatment time and low treatment temperature, can efficiently and energy-saving mix the liquid, improve the yield and avoid the performance reduction caused by the scale formation along with the time.
3. The row holes of the cylindrical rotor provide a low-pressure high-flow-rate generation platform for the cavitation process. The micro cavitation bubbles are continuously generated in the holes on the periphery of the rotating rotor and are broken in the mixture, intense and continuous cavitation is generated in the material, and the energy of the cavitation can destroy the quaternary structure of the protein, change the non-covalent interaction and the hydrophobicity, release peptides or small molecular subunits, expose more hydrophobic groups, reduce the aggregation degree of the soybean protein isolate liquid, and further change the functional properties.
4. The invention can reduce the aggregation degree of protein and the generation of particles with large particle size, has certain change on the structure of the soybean protein isolate, effectively promotes the cross-linking extension of polypeptide chain, and can increase the emulsification and foaming performance of the soybean protein by improving the surface hydrophobicity and the solubility and reducing the particle size.
5. The invention is different from the prior art in treating the soybean protein isolate through hydrodynamic cavitation, although the source is modified, the biggest difference is that the hydrodynamic cavitation is mechanical action, which destroys the interaction among protein molecules and leads to the reduction of protein aggregates, thereby improving the stability of a protein-based emulsion system and leading protein emulsifiers to obtain the biggest application value in industrial production.
6. Compared with the prior art, the array staggered straight cylindrical row holes (counter bores) on the cavitation reactor rotor also have the following advantages:
first, the stirring is more uniform. Conventional mixing-type tanks are bulky, require long processing times to achieve homogeneity, and in many cases, do not allow a completely homogeneous mixture to be obtained. The cavitation reactor can uniformly stir the liquid with the same quantity as that in the traditional large tank in a shorter time under the action of the straight cylindrical vent. This is because its uniquely strong cavitation effect acts on the confined liquid within the air cavity and throughout the entire cavitation area.
Second, no fouling heating. Under the action of the straight cylindrical vent, the cavitation reactor generates heat from the inside of the liquid rather than from the heat conduction of the surface of the high-temperature metal, so that scaling cannot be generated on equipment, and products cannot be damaged.
Drawings
FIG. 1 is a graph showing the foaming properties of a cavitated soy protein isolate prepared in accordance with the present invention over a period of 0-30 min.
FIG. 2 is a schematic view of a partial configuration of a hydrodynamic cavitation reactor used in the present invention; numbering in the figures: the device comprises a shell 1, a rotor 2, cavitation bubbles 3, a cavitation area 4 and row holes 5 distributed on the circumference of the rotor 2 in an array manner, wherein the shell is a shell; the row holes 5 are straight cylindrical counter bores (the diameters of the cylinder walls are the same).
Detailed Description
The present invention will be described in further detail with reference to specific examples.
The following examples illustrate the following methods for measuring the properties of soy protein isolate:
(1) measurement of foaming Property:
adding cavitated material to 30cm position in 50mL glass cylinder, then pushing the handheld whipper to 4 th gear for whipping for 1min, standing at 25 deg.C for 2min and 30min, recording the volume H of whipped foam1And the volume H of the remaining foam2. The formula for calculation of foaming power (FA) and Foam Stability (FS) is:
FA(％)＝(H1/30)×100
FS(％)＝(H2/H1)×100
(2) determination of emulsifiability and emulsion stability:
the cavitated material was diluted to a protein concentration of 2mg/mL, then mixed with soybean oil at a ratio of 3: 1(v/v) and homogenized at 21000r/min for 2 min. The emulsion (50. mu.L) was sucked from the bottom of the vessel at the very end of homogenization and 10min after homogenization, respectively, and then 0.1% was usedDiluting the emulsion to 5mL with SDS solution (0.01mol/L, pH 7.0), mixing, measuring absorbance at 500nm with ultraviolet-visible spectrophotometer, reading absorbance A0Standing for 10min, measuring absorbance, and reading absorbance value A10. The Emulsifiability (EAI) and Emulsion Stability (ESI) were calculated according to the following formulas:
wherein DF represents the dilution factor (100); φ represents the optical path (1cm) of the cuvette; θ represents the oil phase volume fraction (0.25); c represents the initial concentration of protein.
(3) And (3) measuring the solubility:
diluting the cavitated material to 5mg/mL by deionized water, and determining the protein content by a biuret method. The sample is centrifuged (25 ℃, 15min, 12000r/min) and the supernatant is taken to determine the protein content. Protein solubility is the ratio of protein to total protein content in the supernatant.
(4) Surface hydrophobicity determination
The surface hydrophobicity index was measured using 1-anilino-8-naphthalenesulfonic Acid (ANS) as a fluorescent probe. Dispersing the cavitated material in a phosphate buffer solution with pH of 7.0 and 0.1mol/L to prepare a series of material concentration gradient solutions. Adding ANS stock solution into 5mL of solution before measurement, reacting for 15min, and shaking uniformly. The fluorescence intensity of the sample was measured with a fluorescence spectrometer at a wavelength of 390nm (excitation) and 470nm (emission). Drawing a relation graph of fluorescence intensity and protein concentration, and taking the initial slope calculated by linear regression analysis as H0
The invention relates to a soybean protein isolate with high emulsibility and foamability, which is prepared by the following steps:
dispersing commercial isolated soy protein with the mass fraction of 5-10 wt% in deionized water, stirring at room temperature to fully dissolve the commercial isolated soy protein, and then putting the commercial isolated soy protein into a refrigerator at 4 ℃ for overnight hydration. And then adjusting the pH value of the material to 7.0, placing the material liquid in a hydrodynamic cavitation reactor, carrying out hydrodynamic cavitation treatment at 40 ℃ for 0-30min, and naturally cooling to room temperature to obtain the soy protein isolate cavitation material. The following is a further description by way of examples and comparative examples.
Example 1: examination of Soybean protein suspensions of different mass fractions
Dispersing 5, 8 and 10 wt% of isolated soy protein in deionized water, stirring at room temperature to fully dissolve the isolated soy protein, and then putting the mixture into a refrigerator at 4 ℃ for overnight hydration. And then adjusting the pH value of the material to 7.0, placing the material liquid in a hydraulic cavitation reactor, performing hydraulic cavitation treatment at 40 ℃ for 15min, and naturally cooling to room temperature to obtain the soy protein isolate cavitation material.
Table 1: effect of different mass fractions of soy protein suspensions on emulsifiability and foamability
The properties of the materials obtained by subjecting the soybean suspensions with different mass fractions to the same cavitation treatment time are as follows: foaming (FA), Foam Stability (FS), Emulsifying Ability (EAI) and Emulsion Stability (ESI) are summarized in table 1. The effect of different protein concentrations on the emulsifiability of soy protein isolate can be seen in table 1. As the protein concentration is from 5% to 10%, both the emulsifying property and the foaming property are increased with the increase of the mass fraction of the soybean protein. This is because as the protein concentration increases, the interfacial protein concentration also increases, the protein is sufficient to coat the oil droplet surface to form a dense protein film, and more hydrophobic groups are exposed after cavitation treatment, and as the thickness of the protein film increases and the hydrophobic groups increase, the emulsion stability and foamability are enhanced.
Example 2: investigation of Soybean protein suspensions at different cavitation treatment times
Dispersing 10 wt% of isolated soy protein in deionized water, stirring at room temperature to dissolve the isolated soy protein sufficiently, and then putting the mixture into a refrigerator at 4 ℃ for overnight hydration. And then placing the feed liquid in a hydraulic cavitation reactor, performing hydraulic cavitation treatment at 40 ℃ for 5, 10, 15, 20 and 30min, and naturally cooling to room temperature to obtain the soy protein isolate cavitation material.
Table 2: effect of different cavitation treatment time on emulsifiability and foamability of Soybean protein suspensions
Along with the increase of the cavitation treatment time, the FA, FS, EAI and ESI of the material are firstly increased and then decreased, and the optimal treatment time is 15 min. More hydrophobic groups are exposed due to high shear and high-voltage pulse formed at the moment of cavitation bubble collapse and molecular collision, and crosslinking of polypeptide chains is effectively increased, so that the adsorption capacity of the system on an interface is improved, and high emulsibility and foamability are shown. However, due to the high shear stress and temperature of the system, the long cavitation time can cause partial denaturation of protein molecules to form insoluble aggregates, which destroys the hydrophilic and hydrophobic balance of the interface, resulting in reduced emulsifiability and foaming properties.
The various characteristics of Table 2 further illustrate that the FA, FS, EAI, ESI of the material increases first and then decreases. The solubility, surface hydrophobicity and particle size of the material increase significantly with increasing cavitation treatment time within a certain range. The results indicate that CJ can cause cavitation and jet effects in fluid systems. Cavitation-induced cavitation collapse produces high-speed turbulent shear and instantaneous high temperature and pressure, resulting in structural unfolding and conformational changes of the protein, thereby increasing solubility. And cavitation effects increase the collision velocity and intensity of protein molecules, resulting in the dispersion of large aggregates into small aggregates, while reducing the particle size of the protein particles. The reduction in particle size results in increased interaction of water with the protein, which in turn increases the solubility of the material.
Comparative example 1
Dispersing 10 wt% of isolated soy protein in deionized water, stirring at room temperature to fully dissolve the isolated soy protein, and then putting the dissolved isolated soy protein into a refrigerator at 4 ℃ for overnight hydration to obtain the isolated soy protein material.
As can be seen from the examples and the comparative examples, the mode of cavitation treatment can effectively improve the emulsification and foaming performance of the protein liquid within a certain time range.
FIG. 1 is a graph showing the foaming properties of a cavitated soy protein isolate prepared in accordance with the present invention for 0-30 min; corresponding to comparative examples 1, 5min, 10min, 15min, 20min and 30min from left to right in sequence; wherein the upper row in the transverse direction is the recorded foam volume after 2min and the lower row is the recorded foam volume after 30 min.
The embodiments of the present invention are not limited to the above-described embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and they are included in the scope of the present invention.
Claims (8)
1. A method for improving emulsifiability and foamability of a commercial soybean protein isolate, comprising the steps of:
adding water into the soybean protein isolate to prepare a soybean protein isolate suspension, adjusting the pH value to 2.0-9.0, and then performing hydrodynamic cavitation treatment for 3min-3h through a hydrodynamic cavitation reactor to obtain a soybean protein isolate modified material; the holes distributed around the rotor of the hydrodynamic cavitation reactor are straight cylindrical counter bores with the same diameter.
2. The method of improving emulsifiability and foamability of a commercial soybean protein isolate according to claim 1, wherein: the mass fraction of the dispersed soybean protein isolate is 2-25%.
3. The method of improving emulsifiability and foamability of a commercial soybean protein isolate according to claim 2, wherein: the treatment time is 3min-3h respectively at the hydrodynamic cavitation treatment temperature of 20-70 ℃.
4. The method of improving emulsifiability and foamability of a commercial soybean protein isolate according to claim 3, wherein: the soy protein isolate suspension is a 5-10 wt% aqueous soy protein isolate suspension.
5. The method of improving emulsifiability and foamability of a commercial soybean protein isolate according to claim 3, wherein: the pH of the soy protein isolate suspension was adjusted to 7.0.
6. The method of improving emulsifiability and foamability of a commercial soybean protein isolate according to claim 3, wherein: the hydrodynamic cavitation reaction temperature is 40 ℃, the same amount of isolated soy protein is added into the hydrodynamic cavitation reactor in batches for treatment, the reactor is stopped at different time points of 5min, 10min, 15min, 20min and 30min, and the modified material is taken out.
7. The method of improving emulsifiability and foamability of a commercial soybean protein isolate according to claim 6, wherein: in the process of the hydrodynamic cavitation reaction, the row holes of the rotor of the hydrodynamic cavitation reactor provide a generation platform with the pressure intensity of less than or equal to 0.01MPa and the flow rate of 1.5-4.5L/h for the cavitation process; when the material passes through the cavitation area, cavitation bubbles are continuously generated in a plurality of straight-cylinder-shaped row holes of the rotor of the hydrodynamic cavitation reactor and are broken in the mixture, violent and continuous cavitation is generated in the material, the cavitation energy destroys the four-level structure of the protein, the non-covalent interaction and the hydrophobicity are changed, the peptide or small molecule subunit is released, the exposed hydrophobic groups are increased, the aggregation degree of the soybean protein separation liquid is reduced, and thus the functional property is changed.
8. A soybean protein isolate having high emulsifying and foaming properties, which is obtained by the improvement method according to any one of claims 1 to 3.
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