CN117084321A - Preparation method of soybean protein isolate with high gel property and gel - Google Patents
Preparation method of soybean protein isolate with high gel property and gel Download PDFInfo
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- CN117084321A CN117084321A CN202311038507.1A CN202311038507A CN117084321A CN 117084321 A CN117084321 A CN 117084321A CN 202311038507 A CN202311038507 A CN 202311038507A CN 117084321 A CN117084321 A CN 117084321A
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- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 107
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 235000018102 proteins Nutrition 0.000 claims abstract description 31
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 31
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 31
- 108090000790 Enzymes Proteins 0.000 claims abstract description 27
- 102000004190 Enzymes Human genes 0.000 claims abstract description 27
- 230000001105 regulatory effect Effects 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 24
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 22
- 239000004455 soybean meal Substances 0.000 claims abstract description 22
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 19
- 238000004108 freeze drying Methods 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 239000006228 supernatant Substances 0.000 claims abstract description 12
- 239000002244 precipitate Substances 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 230000000415 inactivating effect Effects 0.000 claims abstract description 8
- 230000007935 neutral effect Effects 0.000 claims abstract description 3
- 229940001941 soy protein Drugs 0.000 claims description 29
- 239000000243 solution Substances 0.000 claims description 16
- 229940071440 soy protein isolate Drugs 0.000 claims description 9
- 239000011259 mixed solution Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 239000013049 sediment Substances 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 2
- 238000000605 extraction Methods 0.000 abstract description 17
- 238000000751 protein extraction Methods 0.000 abstract description 9
- 230000004048 modification Effects 0.000 abstract description 5
- 238000012986 modification Methods 0.000 abstract description 5
- 108010064851 Plant Proteins Proteins 0.000 abstract description 3
- 235000021118 plant-derived protein Nutrition 0.000 abstract description 3
- 239000000499 gel Substances 0.000 description 94
- 230000000052 comparative effect Effects 0.000 description 16
- 238000012360 testing method Methods 0.000 description 12
- 239000000047 product Substances 0.000 description 9
- 206010016807 Fluid retention Diseases 0.000 description 7
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 7
- 238000002715 modification method Methods 0.000 description 6
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- 238000005303 weighing Methods 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 102000035118 modified proteins Human genes 0.000 description 3
- 108091005573 modified proteins Proteins 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
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- 238000010438 heat treatment Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
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- 235000010469 Glycine max Nutrition 0.000 description 1
- 108060008539 Transglutaminase Proteins 0.000 description 1
- 238000003916 acid precipitation Methods 0.000 description 1
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- 239000006227 byproduct Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
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- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
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- 238000003825 pressing Methods 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
- A23J1/14—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
- 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
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Peptides Or Proteins (AREA)
Abstract
The invention relates to the field of plant protein extraction and modification, in particular to a preparation method of high-gel soybean protein isolate and gel. Dissolving soybean meal in water, regulating the pH value to 8.0-10.0, stirring, performing ultrasonic treatment under the ultrasonic power of 100-1000W, and centrifuging to obtain supernatant; regulating the pH value of the supernatant until protein is separated out, centrifuging, taking precipitate, redissolving, regulating the pH value to be neutral, and freeze-drying to obtain the soybean protein isolate. Dissolving the soybean protein isolate in water according to a proportion, adding mTGase enzyme, inactivating the enzyme after water bath, and obtaining the soybean protein isolate gel with high gel property. The method for separating the soybean protein with high gel property and the gel thereof not only remarkably improves the extraction rate of the protein, but also enhances the gel property of the protein and increases the application of the protein in the field of food delivery. The operation method is simple and feasible, and has excellent industrialization prospect.
Description
Technical Field
The invention relates to the field of plant protein extraction and modification, in particular to a preparation method of high-gel soybean protein isolate and gel.
Background
The soybean protein is a high-quality plant protein which is comparable with animal protein, contains 8 amino acids necessary for human body, and the content of the necessary amino acids is close to or higher than the ratio recommended by FAO/WHO. The soybean protein also contains rich polyunsaturated fatty acids, minerals and phospholipids which are beneficial to human health, has high nutritive value, and is an ideal edible protein resource. The functionality of the soybean protein mainly depends on the composition and structure of the protein and the denaturation and aggregation degree of the protein, a plurality of soybean protein products with more specific functionality have been developed abroad, the soybean protein products in China are single, the soybean protein products developed in China are mainly meat product special protein-gel type soybean protein at present, but the gel property of the soybean protein products does not reach the research level abroad, and the obtained final products lack competitiveness in the market.
In recent years, the isolated soy protein gel has the functions of protecting bioactive components, replacing solid fat and the like due to the unique three-dimensional network structure, and has wide application in the industries of foods, medicines, cosmetics and the like. Gel property is one of the most widely used functional properties of soy protein in foods, but its gel property is affected by many factors, such as: protein concentration, acid-base strength, heat treatment strength and the like, which make the prepared soybean protein have poor solubility and weak functional properties, greatly limit the application of the soybean protein in the food field, so that the application range of the soybean protein is widened and the soybean protein needs to be modified. The common modification methods are as follows: physical modification (e.g., heating, pressurizing, ultrasonic treatment, etc.), chemical modification (e.g., adjusting ionic strength, adding a coagulant, etc.), and enzymatic modification (e.g., transglutaminase), but chemical modification has disadvantages such as a large amount of reaction byproducts, a certain influence on the nutritional value during the reaction, etc.; the enzymatic modification and enzymolysis efficiency is low, and meanwhile, the hydrolysate contains a certain amount of bitter peptide, so that the product has poor flavor, and the functional characteristics of the soybean protein product are not obviously improved. Meanwhile, most of the research objects are soy protein isolate or commercial soy protein isolate after laboratory extraction, and the production cost is relatively high.
The present method for preparing soybean protein and gel for improving the protein extraction rate and gel property is a technical problem which needs to be solved by the skilled in the art.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of high-gel soybean protein isolate and gel.
In a first aspect, the present invention provides a method for preparing a high gel-forming soybean protein isolate, comprising: dissolving soybean meal in water, regulating the pH to 8.0-10.0, stirring, performing ultrasonic treatment under the ultrasonic power of 100-1000W, and centrifuging to obtain supernatant; regulating the pH value of the supernatant until protein is separated out, centrifuging, taking precipitate, redissolving, regulating the pH value to be neutral, and freeze-drying to obtain the soybean protein isolate.
The preparation method improves the extraction process, and utilizes ultrasonic assistance to improve the protein extraction rate in the protein extraction process and prepare the high-gel soybean protein isolate. The extraction process of the soybean protein isolate combines ultrasonic treatment, so that the extraction rate of the protein is remarkably improved, the gel property of the protein is enhanced, and the application of the protein in the field of food delivery is increased. The operation method is simple and feasible, and has excellent industrialization prospect.
Preferably, the soybean meal is crushed and then sieved by a 100-300-mesh sieve; and/or the ultrasonic power is 200-600W; and/or the ultrasonic time is 1-20 min.
Preferably, the standing time at room temperature is 30-60 min; and/or the freeze drying time is 3-5 days; and/or the weight ratio of the sediment to the water is 1:5-10.
Preferably, the preparation method of the high-gel soybean protein isolate comprises the steps of crushing and sieving soybean meal, mixing and stirring the sieved soybean meal and water according to the mass ratio of 1:8-12 to obtain a soybean meal mixed solution, regulating the pH value to 8.0-10.0 by using an alkali solution, and stirring for 1-3 hours; centrifuging at 2-5 ℃ after ultrasonic treatment; regulating pH of supernatant to 3.5-5.0 with acid solution, standing at room temperature, centrifuging, dissolving precipitate in water, regulating pH to neutrality, and freeze drying to obtain soybean protein isolate.
In a second aspect, the present invention provides a high-gel soy protein isolate, made by the method of making the high-gel soy protein isolate gel.
In a third aspect, the present invention provides a method for preparing a high gel soy protein isolate gel, comprising: the soybean protein isolate prepared by the preparation method of the soybean protein isolate with high gel property is dissolved by adding water according to a proportion, mTGase enzyme is added, and the enzyme is deactivated after water bath, so that the soybean protein isolate gel with high gel property is prepared.
Preferably, the method comprises dissolving the isolated soy protein in water, adding mTGase enzyme, maintaining in water bath at 25-60deg.C, inactivating enzyme at 90-95deg.C for more than 2min, and cooling in ice bath to obtain soy protein gel; preferably, the mass ratio of the soybean protein isolate to the water is 1:5-20; and/or the addition concentration of mTGase enzyme is 10-100 u/g; and/or, water bath at 30-50 ℃ for 2h, and enzyme deactivation at 90 ℃ for more than 5min.
The invention discovers that the soybean protein isolate prepared by adopting the specific modification method and the specific modification condition has higher extraction rate than the prior art, and simultaneously changes the secondary structure of the soybean protein isolate, enhances the gel characteristic of the soybean protein isolate, and the gel prepared by using the soybean protein isolate has stronger gel strength, water retention capacity and a denser structure.
Further preferably, the preparation method of the high-gel soybean protein isolate gel comprises the following steps:
1) Pulverizing and sieving the bean pulp, mixing and stirring the sieved bean pulp and water according to the mass ratio of 1:8-12 to obtain a bean pulp mixed solution, regulating the pH value to 8.0-10.0 by using an alkali solution, and stirring for 1-3 h; centrifuging at 2-5 ℃ after ultrasonic treatment; regulating pH of the supernatant to 3.5-5.0 with acid solution, standing at room temperature, centrifuging, dissolving precipitate in water, regulating pH to neutrality, and freeze drying to obtain soybean protein isolate;
2) Dissolving the soybean protein isolate obtained in the step 1) in water, adding mTGase enzyme, preserving heat in a water bath at 25-60 ℃, inactivating enzyme at 90-95 ℃ for more than 2min, and cooling in an ice bath to obtain the soybean protein gel.
Preferably, the ultrasonic treatment is followed by centrifugation at a speed of 6000 to 8000r/min for 15 to 30min; and standing at room temperature, and centrifuging at a speed of 3000-5000r/min for 15-25 min.
Preferably, in the step 1), the soybean meal is crushed and then sieved by a 100-300 mesh sieve.
More preferably, the powder is ground and then sieved by a 100-200 mesh sieve.
Preferably, in the step 1), the ultrasonic power is 200-600W; and/or the ultrasonic time is 1-20 min.
Further preferably, the ultrasonic power is 300 to 500W, more preferably 400W.
Further preferably, the ultrasonic time is 1 to 6 minutes, preferably 2 to 4 minutes, more preferably 3 minutes.
Preferably, in step 1), the time of standing at room temperature is 30 to 60 minutes.
Preferably, in step 1), the time of freeze-drying is 3 to 5 days.
Preferably, in step 1), the weight ratio of the sediment to the water is 1:5-10.
According to the invention, under the conditions of the proportion and the treatment process, the comprehensive performance of the prepared soybean protein isolate reaches the best.
Preferably, in the step 2), the mass ratio of the soybean protein to the water is 1:5-20; and/or the mTGase enzyme is added at a concentration of 10-100 u/g.
Further preferably, the mass ratio of the soybean protein to the water is 1:5-10.
More preferably, the mTGase enzyme is added at a concentration of 10 to 50u/g.
Preferably, in the step 2), the enzyme is inactivated in a water bath at 30-50 ℃ for 2h and at 90 ℃ for more than 5min.
More preferably, the enzyme is inactivated in a water bath at 30-50 ℃ for 2 hours at 90 ℃ for more than 5 minutes.
According to the invention, the extraction rate and the gel property of the soybean protein isolate are greatly improved by optimizing the extraction and gel preparation processes of the soybean protein isolate.
In a fourth aspect, the present invention provides a high-gel soy protein isolate gel, prepared by the method of preparing the high-gel soy protein isolate gel.
In the invention, the gel strength of the soybean protein gel with high gel property is 255.53 g-546.57 g, and the water retention capacity is 94.71% -98.35%.
In a fifth aspect, the present invention provides the use of a high gel-forming soy protein gel as described in a food embedding delivery system.
The invention has the advantages that: in the process of extracting the soy protein isolate, the invention obviously improves the dissolution rate of the soy protein by ultrasonic treatment, thereby improving the extraction rate of the soy protein; meanwhile, the secondary structure of the soybean protein isolate is changed, the gel characteristic is enhanced, and the gel prepared by using the protein has stronger gel strength, water retention and a denser structure, so that the soybean protein gel characteristic is further improved. In addition, the operation method is simple and feasible, and has excellent industrialization prospect.
Drawings
In order to more clearly illustrate the invention or the technical solutions of the prior art, the following description will briefly explain the drawings used in the embodiments or the description of the prior art, and it is obvious that the drawings in the following description are some embodiments of the invention, and other drawings can be obtained according to the drawings without inventive effort for a person skilled in the art.
FIG. 1 is a graph showing the gel strength comparison of soybean protein gels of examples 1 to 3 and comparative examples 1 to 4 according to the present invention;
FIG. 2 is a graph showing the water retention of soybean protein gels of examples 1-3 and comparative examples 1-4 of the present invention;
FIG. 3 is an electron microscope scan of soybean protein gels of examples 1-3 and comparative example 1 of the present invention.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings, and it is apparent that the described embodiments are some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
It is to be understood that the following examples are illustrative only and are not to be construed as limiting the scope of the invention. All techniques implemented based on the above description of the invention are intended to be included within the scope of the invention. Unless otherwise indicated, the starting materials and reagents used in the following examples were either commercially available or may be prepared by known methods. The examples are not intended to identify the particular technology or conditions, and are either conventional or are carried out according to the technology or conditions described in the literature in this field or are carried out according to the product specifications. The reagents and instruments used, etc. are not identified to the manufacturer and are conventional products available for purchase by regular vendors.
In the embodiment of the invention, the soybean meal adopts low-temperature defatted soybean meal provided by Shandong Yu Wang Shengtai food industry Co. The mTGase enzyme was a glutamine transaminase available from Beijing Soy Corp technology Co. The alkali solution used for regulating the pH is 1mol/L -1 NaOH solution of (d). The acid solution used for regulating the pH is 1mol/L -1 Is a HCl of (C).
Example 1
The embodiment provides a preparation method of soybean protein for improving protein extraction rate and gel property, which comprises the following steps:
(1) Pulverizing soybean meal and sieving with 100 mesh sieve; mixing and uniformly stirring bean pulp and water according to a mass ratio of 1:8 to obtain a bean pulp mixed solution, regulating the pH value to 8.0, and stirring for 1h;
(2) After 180s of ultrasonic treatment at 200W power, centrifuging at 4 ℃, taking supernatant, adjusting pH to 4.5, standing at room temperature, centrifuging, taking precipitate, and precipitating: water = 1:5 re-dissolving, regulating the pH value to 7.0, and freeze-drying to obtain the soybean protein isolate 2;
(3) Fully dissolving the soybean protein and water according to a ratio of 1:10, adding mTGase enzyme, preserving heat in a water bath at 40 ℃, inactivating enzyme at 90 ℃ for more than 2min, and cooling to room temperature in an ice bath to obtain soybean protein gel which is named protein gel B.
Example 2
This example provides a method for preparing soy protein with improved protein extraction and gel properties, which differs from example 1 only in that:
in the protein preparation process, the mixed solution is subjected to ultrasonic treatment for 180s under the power of 400W to obtain soybean protein isolate 3;
a soy protein gel was obtained, designated protein gel C.
Example 3
This example provides a method for preparing soy protein with improved protein extraction and gel properties, which differs from example 1 only in that:
in the protein preparation process, the mixed solution is subjected to ultrasonic treatment for 180s under the power of 600W to obtain soybean protein isolate 4;
a soy protein gel was obtained, designated protein gel D.
Comparative example 1
The comparative example provides a preparation method of traditional soybean protein and gel, which comprises the following steps:
(1) Pulverizing soybean meal and sieving with 100 mesh sieve; mixing and uniformly stirring the soybean meal and water according to the mass ratio of 1:8 to obtain a soybean meal mixed solution, regulating the pH value to 8.0, and stirring for 1h.
(2) Centrifuging at 6000r/min for 15min at 2deg.C, collecting supernatant, adjusting pH to 4.5, standing at room temperature, centrifuging at 3000r/min for 15min, collecting precipitate, and collecting precipitate according to the following steps: water = 1:5 re-dissolving, regulating pH to 7.0, and freeze-drying to obtain isolated soybean protein 1.
(3) Dissolving the soybean protein in water, adding mTGase enzyme, maintaining in water bath at 40deg.C, inactivating enzyme at 90deg.C for more than 2min, and cooling to room temperature in ice bath to obtain soybean protein gel named protein gel A.
Comparative example 2
The comparative example provides a preparation of a traditional modified protein and gel:
(1) Pulverizing soybean meal and sieving with 100 mesh sieve; mixing and uniformly stirring bean pulp and water according to a mass ratio of 1:8 to obtain a bean pulp mixed solution, regulating the pH value to 8.0, and stirring for 1h;
(2) Centrifuging at 4deg.C, collecting supernatant, adjusting pH to 4.5, standing at room temperature, centrifuging, collecting precipitate, and collecting precipitate: water = 1: re-dissolving, regulating pH to 7.0, and freeze-drying to obtain soybean protein isolate 5;
(3) Dissolving the above isolated soy protein in water at a ratio of 1:10, sonicating at 200W power for 180s, and freeze drying;
(4) Dissolving the soybean protein in water, adding mTGase enzyme, maintaining in water bath at 40deg.C, inactivating enzyme at 90deg.C for more than 2min, and cooling to room temperature in ice bath to obtain soybean protein gel, named protein gel E.
Comparative example 3
This comparative example provides a preparation of a traditional modified protein and gel, which differs from comparative example 2 only in the following manner:
dissolving the freeze-dried protein, and performing ultrasonic treatment on the solution for 180s under 400W power to obtain soybean protein isolate 6;
a soy protein gel was obtained, designated protein gel F.
Comparative example 4
This comparative example provides a preparation of a traditional modified protein and gel, which differs from comparative example 2 only in the following manner:
dissolving the freeze-dried protein, and performing ultrasonic treatment on the solution for 180s under 600W power to obtain soybean protein isolate 7;
a soy protein gel was obtained, designated protein gel G.
Test example 1 measurement of extraction yield
(1) Weighing 20g of low-temperature defatted soybean meal, wherein the soybean meal is as follows: water = 1:8, after alkali dissolution and acid precipitation freeze-drying (the specific steps are as in example 1), collecting a freeze-dried sample and weighing;
(2) Extraction ratio (%) = (protein mass after lyophilization (g)/soybean meal mass (g)) ×100%.
The test results are shown in table 1:
TABLE 1 extraction yield of isolated soy proteins
| Isolated soy protein 2 | Isolated soy protein 3 | Isolated soy protein 4 | Isolated soy protein 1 | |
| Extraction yield% | 31.12±0.12 | 35.44±0.06 | 41.62±0.26 | 24.68±0.40 |
Test results show that compared with the protein extracted without ultrasonic treatment, the protein extraction rate after ultrasonic treatment is obviously improved, and the extraction rate is as high as 31.12-41.62% under the treatment condition of 400-600W.
Test example 2 gel hardness test
(1) The prepared gel is taken out and balanced for 30min at room temperature in a cold room at 4 ℃ overnight;
(2) Gel strength was measured with a texture analyzer. The main parameters are that the probe type is P/0.5, the speed before measurement is 1mm/s, the speed after measurement is 10mm/s, the trigger type is automatic, the trigger force is 5g, and the gel strength is expressed by Hardness (Hardness), namely the maximum induction force (unit g) in the pressing process of the probe.
The test results are shown in FIG. 1, and FIG. 1 shows a graph comparing gel strength with that of soybean protein gel prepared by the conventional modification method, and the result shows that under the same ultrasonic time condition, the gel strength shows a tendency of increasing and then decreasing with the increase of ultrasonic power, and reaches the maximum value (546.57 g) at 400W180 s. The results also show that the gel prepared from the protein obtained by ultrasonic treatment in the extraction has better gel strength than the gel prepared from the protein extracted by the conventional modification method (ultrasonic after extraction) of comparative examples 2 to 4 under the same ultrasonic strength and time.
Test example 3 gel Water retention test
(1) Weighing 5g of modified SPI gel sample, placing the sample in a 10mL centrifuge tube, weighing and marking as W2, and centrifuging at 8000r/min for 20min;
(2) The gel surface and the water in the centrifuge tube were wiped off, and the mass of the gel sample and the centrifuge tube were precisely weighed and noted as W3. The water holdup is calculated as follows:
WHC(％)＝(W 3 -W 1 )/(W 2- W 1 )×100％
wherein W1 is the mass (g) of the centrifuge tube.
The test results are shown in FIG. 2, and FIG. 2 shows a graph comparing the water holding capacity of the soybean protein gel prepared by the conventional modification method of comparative example 1 and comparative examples 2 to 4 (wherein the water holding capacity of example 2 can reach 98.3%). The results show that at the same ultrasound time, the gel water retention tended to increase and then decrease with increasing ultrasound power, and reached a maximum at 400W180 s. The results also show that the water retention of the gel prepared by ultrasonic treatment obtained in the extraction process is better than that of the gel prepared by the protein extracted by the traditional modification method under the same ultrasonic intensity and time.
Test example 4 gel scanning electron microscope test
And (3) observing the microstructure of the protein gel by using a scanning electron microscope, wherein the voltage is 10kV. The gel samples were critical point dried and gold sprayed prior to observation.
The test results are shown in FIG. 3, in which the network structure of the untreated gel is large in pores, low in crosslinking degree and nonuniform. The gel prepared by ultrasonic processing of soybean protein has more uniform and compact gel network structure.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A method for preparing a high gel-forming isolated soy protein, comprising: dissolving soybean meal in water, regulating the pH to 8.0-10.0, stirring, performing ultrasonic treatment under the ultrasonic power of 100-1000W, and centrifuging to obtain supernatant; regulating the pH value of the supernatant until protein is separated out, centrifuging, taking precipitate, redissolving, regulating the pH value to be neutral, and freeze-drying to obtain the soybean protein isolate.
2. The method for producing a high gel-forming soybean protein isolate according to claim 1, wherein the soybean meal is crushed and then sieved with a 100-300 mesh sieve; and/or the ultrasonic power is 200-600W; and/or the ultrasonic time is 1-20 min.
3. The method for producing a high gel-forming isolated soy protein according to claim 1 or 2, wherein the time for standing at room temperature is 30 to 60 minutes; and/or the freeze drying time is 3-5 days; and/or the weight ratio of the sediment to the water is 1:5-10.
4. A method for producing a high-gel isolated soybean protein according to claim 2 to 3, comprising pulverizing and sieving soybean meal, mixing and stirring the sieved soybean meal with water in a mass ratio of 1:8-12 to obtain a soybean meal mixed solution, adjusting the pH to 8.0-10.0 with an alkali solution, and stirring for 1-3 hours; centrifuging at 2-5 ℃ after ultrasonic treatment; regulating pH of supernatant to 3.5-5.0 with acid solution, standing at room temperature, centrifuging, dissolving precipitate in water, regulating pH to neutrality, and freeze drying to obtain soybean protein isolate.
5. A high-gel-property isolated soy protein produced by the process of any one of claims 1 to 4.
6. A method for preparing a high gel-property soy protein isolate gel, comprising: the process for producing a high-gel isolated soy protein according to any one of claims 1 to 4, wherein the high-gel isolated soy protein is obtained by dissolving the isolated soy protein in water, adding mTGase enzyme, and inactivating the enzyme after water bath.
7. The method for preparing a high-gel-property isolated soy protein gel according to claim 6, wherein the method comprises dissolving the isolated soy protein in water, adding mTGase enzyme, maintaining the temperature in a water bath at 25-60 ℃, inactivating the enzyme at 90-95 ℃ for more than 2min, and cooling in an ice bath to obtain the isolated soy protein gel.
8. The method for producing a high-gel-property soybean protein isolate gel according to claim 7, wherein the mass ratio of the soybean protein isolate to water is 1:5 to 20; and/or the addition concentration of mTGase enzyme is 10-100 u/g; and/or, water bath at 30-50 ℃ for 2h, and enzyme deactivation at 90 ℃ for more than 5min.
9. A high-gel-property soybean protein isolate gel prepared by the method for preparing a high-gel-property soybean protein isolate gel according to any one of claims 6 to 8.
10. Use of the high gel soy protein gel of claim 9 in a food embedding delivery system.
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