CN1561787A - Method for extracting soybean protein - Google Patents
Method for extracting soybean protein Download PDFInfo
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- CN1561787A CN1561787A CN 200410029589 CN200410029589A CN1561787A CN 1561787 A CN1561787 A CN 1561787A CN 200410029589 CN200410029589 CN 200410029589 CN 200410029589 A CN200410029589 A CN 200410029589A CN 1561787 A CN1561787 A CN 1561787A
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Abstract
A process for extracting soybean protein includes such steps as low-temp deoiling of soybean flakes or powder, dispersing in water at 25-60 deg.C with 6.5-11 of pH value, removing insoluble components, and regulating ionic strength to 0.05-1.0 and pH value to 4-6 value to 4-6 to obtain high-purity soybean protein.
Description
Technical field
The present invention relates to a kind of soybean deep-processing method, particularly relate to a kind of method of extracting soybean protein.
Background technology
The defatted soy flour of high protein content (more than 70%) and soybean protein isolate are the major products of modern soybean processing industry, along with the development of modern science and technology and people to the nutritive peculiarity of soybean protein and deepening continuously of functional characteristic understanding, the defatted soy flour of high protein content (more than 70%) and protein isolate as food process raw material or additive is widely used in tens series products such as meat, breast and Flour product, convenience, freezing, candy and beverage.The production of China's soybean protein isolate at present mainly is to continue to use traditional " the molten acid of alkali is heavy " technology, though product has reached specification requirement on protein content, functional characteristics such as dissolubility, gelation, emulsibility are not outstanding; A little less than the product market competitiveness, and the structure of product is more single, does not satisfy otherwise demands such as breast and Flour product, convenience, freezing, candy and beverage.
The functional characteristic of soybean protein mainly is meant the processing characteristics that soybean protein is shown when being used as food processing, form property, emulsibility, foaminess, dissolubility, retentiveness, hold oiliness etc. as gel.At present, the way of generally improving the machining functions characteristic is that soybean protein is carried out upgrading, and the approach of employing has phosphorylation method, acetylation method, protease hydrolytic method etc.Yet these methods are back modification techniques that albumen carries out after separated, have not only increased technology difficulty and equipment, and have often made the quality instability of product owing to course of reaction is wayward.
Soybean protein mainly is made of glycinin (11S) and beta-conglycinin (7S), and the two has remarkable difference on functional.Glycinin (11S) has high gelation, and β-companion's globulin (7S) has high emulsibility.Yet present soybean protein isolate production technology also fails to make these two kinds of component performances functionality advantage separately.
The innovation and creation content
The purpose of this invention is to provide a kind of method of extracting soybean protein.
The method of extraction soybean protein provided by the present invention may further comprise the steps:
(1) with low-temperature defatted unmodified soybean material sheet or powder with 1: the material water quality of 8-15 is that 25-60 ℃, pH value are in the water of 6.5-11 than being scattered in temperature, removes the non-solubility composition;
(2) solution ion strength that obtains in the set-up procedure (1) is 0.05-1.0, and the pH value is 4.0-6.0, and the sediment that obtains is soybean protein.
Wherein, low-temperature defatted unmodified soybean material sheet or powder in the step (1) can prepare according to conventional method, also can buy from market; For making protein dissolution abundant, can carry out mechanical agitation or ultrasonic wave in the described dispersion process handles, described mechanical agitation comprises the various alr modes of grinding and mechanical crushing, as, rotating speed that can 50-80rpm stirred 30-60 minute, or handled 30-60 minute at the ultrasonic wave of power 500w, frequency 25KHz; Can remove described non-solubility composition by mode centrifugal or that filter, described centrifugal rotation speed can be 2000-4000rpm, and described filtration can be adopted and filter the aperture is 80-200 purpose filter cloth.
Solution ion strength in the step (2) can be used K
+Or Na
+Hydrochloride, phosphate, sulfate, citrate, sulphite and ascorbate etc. in single salt or its complex salt that combines arbitrarily adjust; Adjusting pH acid is food industry hydrochloric acid, sulfuric acid etc.; Described sediment can obtain by centrifugal, and described centrifugal rotation speed can be 3000-7000rpm.
In order to obtain purer soybean protein, above-mentioned soybean protein available water washing, then with 6-10 doubly aqueous dispersion and to transfer the pH of dispersion liquid be 7.0-8.5, spray-drying obtains purer soybean protein.
Described ionic strength in step (2) is 0.05-0.1, and is centrifugal at 4000-7000rpm when pH is 5.0-6.0, and the sediment that obtains is high 11S or high glycinin component or the soybean protein that claims low 7S or low beta-conglycinin component.With this sediment add aqueous dispersion by known PROCESS FOR TREATMENT after, through the SDS-PAGE electrophoresis formation of protein is detected, the shared ratio content of the 11S component of this glycinin is higher than 70%.
Described ionic strength in step (2) is 0.05-0.1, when pH is 5.0-6.0, centrifugal at 4000-7000rpm, the supernatant that obtains is transferred pH to 4.0-5.0 with diluted acid, centrifugal at 2000-4000rpm then, the sediment that obtains is high 7S or high-beta-conglycinin component or claims the soybean protein of low 11S or low glycinin component.With this sediment add aqueous dispersion by known PROCESS FOR TREATMENT after, through the SDS-PAGE electrophoresis formation of protein is detected, the shared ratio content of the 7S component of protein is higher than 60%.
Soybean protein extraction process of the present invention can be extracted soybean protein under neutrallty condition, extract with conventional alkaline process and compare, and has not only avoided the albuminous degeneration that alkali causes but also has reduced the soda acid consumption, helps environmental protection; The present invention can extract ambient condition according to the product requirement adjustment, obtains the soybean protein or the high protein content soy meal of the different content ratio of required 7S/11S; The soybean protein of the inventive method preparation has very powerful characteristic, as high 7S soybean protein good dissolubility and weak gel formation property and emulsibility is arranged, and can be widely used in ice cream, beverage, dairy products; High 11S soybean protein has good foamed stability and gelation, can be widely used in Flour product, improves the processing quality of product; The present invention has improved traditional soybean protein isolate extraction process, bring into play the functional characteristic of soybean protein itself fully, the machining functions characteristic that has solved soy protein products is distinct issues not, for the soy protein products of developing aspects such as being suitable for beverage, dairy products, Flour product provides material base, has wide prospect in industrial application.
The specific embodiment
Used acid is food industry with sour among the following embodiment.
The soybean protein of embodiment 1, the high 11S component of extraction
With the kind of the low-temperature defatted 11S of being rich in component is the material piece of the soybean of TOHOKU 124, feed intake by raw material dregs of beans sheet and 1: 10 mass ratio of water, under the condition of 60 ℃ of feed temperatures, adjust pH to 9.0, stirred 45 minutes with the speed of 65rpm, in the centrifugal slagging-off of 4000rpm with the NaOH alkali lye of 1M.Supernatant is adjusted pH to 4.5 with 35% food industry with hydrochloric acid, centrifugal at 3000rpm, supernatant discarded night, with washing of precipitate 2 times, also transfer the pH=8.0 of dispersion liquid then with 1M NaOH alkali lye with the aqueous dispersion of 8 times of volumes, spray-drying gets high 11S component, and 11S accounts for 79% of soybean protein.
The soybean protein of embodiment 2, the high 7S component of extraction
The kind that low-temperature defatted and protein is rich in the 7S component is the raw meal of the soybean of TAMAHOMATE, feed intake by raw soybeans powder and 1: 12 mass ratio of water, NaOH alkali lye with 1M under the condition of 45 ℃ of feed temperatures is adjusted pH to 8.0, speed with 60rpm stirred 40 minutes, in the centrifugal slagging-off of 4000rpm.Supernatant is adjusted pH to 4.0 with 35% food industry with hydrochloric acid, centrifugal at 3000rpm, supernatant discarded night, with washing of precipitate 2 times, also transfer the pH=8.0 of dispersion liquid then with the NaOH alkali lye of 1M with the aqueous dispersion of 10 times of volumes, spray-drying gets high 7S component, and 7S accounts for 68% content of soybean protein.
The soybean protein of embodiment 3, the high 11S component of extraction
With low-temperature defatted soybean material sheet (available from Harbin high-tech group, protein content is 50%-55%), feed intake by material piece and 1: 15 mass ratio of water, NaOH alkali lye with 1M under the condition of 35 ℃ of feed temperatures is adjusted pH to 11.0, speed with 70rpm stirred 40 minutes, in the centrifugal slagging-off of 4000rpm.In supernatant, add sodium phosphate, sodium sulfite, potassium citrate, (concentration of sodium phosphate is 0.3g/Kg to the complex salt of potassium ascorbate preparation in this complex salt, concentration of sodium sulfite is 0.1g/Kg, the concentration of potassium citrate is 0.5g/Kg, the concentration of potassium ascorbate is 800mg/Kg (calculating separately)), make the ionic strength of solution reach 0.05, adjust pH to 5.5 with 35% food industry with hydrochloric acid then, centrifugal at 7000rpm, abandoning supernatant, with washing of precipitate 2 times, also transfer the pH=8.0 of dispersion liquid then with the NaOH alkali lye of 1M with the aqueous dispersion of 9 times of volumes, spray-drying gets high 11S component soybean protein, 80% of 11S ingredients constitute soybean protein.
The soybean protein of embodiment 4, the high 7S component of extraction
The raw material of soybean protein and pre-treatment and ionic strength adjustment and pH adjust with embodiment 3.To continue to adjust pH to 4.5 at the supernatant that 7000rpm is centrifugal after obtaining high 11S component among the embodiment 3 with the hydrochloric acid of 1M, must precipitate in that 4000rpm is centrifugal, with this washing of precipitate 2 times, then with the aqueous dispersion of 10 times of volumes and transfer the pH=8.0 of dispersion liquid with alkali, spray-drying gets high 7S component soybean protein, and the 7S constituent content is 60% of a soybean protein.
The soybean protein of embodiment 5, the high 11S component of extraction
With low-temperature defatted soybean material sheet (available from Harbin high-tech group, protein content is 50%-55%), feed intake by material bean sheet and 1: 11 mass ratio of water, under the condition of 40 ℃ of feed temperatures, use the NaOH lye pH adjustment to 8.0 of 1M, speed stirring with 50rpm was handled 60 minutes with the ultrasonic wave of power 500w, frequency 25KHz simultaneously, in the centrifugal slagging-off of 4000rpm.In supernatant, add sodium phosphate, sodium sulfite, potassium citrate, (concentration of sodium phosphate is 0.3g/Kg to the complex salt of potassium ascorbate preparation in this complex salt, concentration of sodium sulfite is 0.1g/Kg, the concentration of potassium citrate is 0.5g/Kg, the concentration of potassium ascorbate is 800mg/Kg (calculating separately)), make the ionic strength of solution reach 0.05, adjust pH to 6.0 with 35% food industry with hydrochloric acid then, centrifugal at 7000rpm, abandoning supernatant, with washing of precipitate 2 times, also transfer the pH=8.0 of dispersion liquid then with alkali lye 1M NaOH with the aqueous dispersion of 10 times of volumes, spray-drying gets high 11S component soybean protein.76% of 11S ingredients constitute soybean protein.
The soybean protein of embodiment 6, the high 7S component of extraction
To continue to adjust pH to 4.5 at the supernatant that 7000rpm is centrifugal after obtaining high 11S component among the embodiment 5 with 1M HCl acid, must precipitate in that 4000rpm is centrifugal, with this washing of precipitate 2 times, also transfer the pH=8.0 of dispersion liquid then with alkali lye 1M NaOH with the aqueous dispersion of 10 times of volumes, spray-drying gets high 7S component soybean protein, and the 7S constituent content is 58% of a soybean protein.
The application of soybean protein in ice cream and Plain flour of embodiment 7, the inventive method preparation
The high 7S component soybean protein that embodiment 4 is made adds in the ice cream by 4% and 6% quality percentage composition respectively, and ice cream is carried out sensory evaluation.Ice-cream basic components is as follows: whipping cream, fresh milk (10%), and white granulated sugar (9.25%), stabilizing agent (0.45%), skimmed milk power (8-9%) (total lipid content: 10%, total solids content: 37%).The result shows that the high 7S component soybean protein that extracts with the inventive method can be used for ice-cream production (table 1) fully.
Table 1. ice cream adds the effect after the high 7S component soybean protein
The sensory evaluation of high 11S component soybean expansion rate
Albumen addition (%) (%)
0 33 tissues are fine and smooth, and mouthfeel is abundant, and the fragrance of fresh milk is arranged
4 41 structural state homogeneous, exquisiteness has gluing sense, and mouthfeel is more abundant, free from beany flavor
6 43 structural state homogeneous, softer, inlet is slick and sly, and mouthfeel is abundant, the spices local flavor
Not outstanding, free from beany flavor
The application of soybean protein in Plain flour of embodiment 8, the inventive method preparation
The high 11S component soybean protein that embodiment 3 is made adds in the Plain flour by 3% quality percentage composition, utilizes Bradley Bender farinograph to measure the opaque of flour.The result shows in Plain flour and to add the high 11S component soybean protein that extracts with the inventive method, the quality of Plain flour improve significantly (table 2).
The opaque that table 2. flour adds after the high 11S component soybean protein improves effect
Project standard sample (contrast) adds 3% specialized soybean protein sample
Kneading-through (g) 50 50
The speed of kneading dough (l/min) 63 63
Water absorption rate (%) 66.0 71.0
Dough development time (min) 3.5 5.2
Stability (min) 6.7 7.6
Reduction degree (beginning back 10min) 39FU 28FU
Reduction degree (ICC standard/beginning back 12min) 51FU 55FU
Opaque evaluation of estimate 79 97
Claims (7)
1, a kind of method of extracting soybean protein may further comprise the steps:
(1) with low-temperature defatted unmodified soybean material sheet or powder with 1: the material water quality of 8-15 is that 25-60 ℃, pH are in the water of 6.5-11 than being scattered in temperature, removes the non-solubility composition;
(2) solution ion strength that obtains in the set-up procedure (1) is 0.05-1.0, and the pH value is 4.0-6.0, and the sediment that obtains is soybean protein.
2, method according to claim 1 is characterized in that: in the described dispersion process with the rotating speed mechanical agitation of 50-80rpm 30-60 minute.
3, method according to claim 1 is characterized in that: the ultrasonic wave with power 500w, frequency 25KHz in the described dispersion process was handled 30-60 minute.
4, method according to claim 1 is characterized in that: the solution ion strength K in the described step (2)
+Or Na
+Hydrochloride, phosphate, sulfate, citrate, sulphite and ascorbate in single salt or its complex salt that combines arbitrarily adjust.
5, method according to claim 1 is characterized in that: to be that 3000-7000rpm is centrifugal by rotating speed obtain the sediment in the described step (2).
6, according to the described method of arbitrary claim in the claim 1 to 5, it is characterized in that: the solution ion strength in the described step (2) is 0.05-0.1, pH is 5.0-6.0, and is centrifugal at 4000-7000rpm, and the sediment that obtains is the soybean protein of high glycinin component.
7, method according to claim 6, it is characterized in that: the solution ion strength in the described step (2) is 0.05-0.1, pH is 5.0-6.0, centrifugal at 4000-7000rpm, the supernatant that obtains is transferred pH to 4.0-5.0 with acid, centrifugal at 2000-4000rpm then, the sediment that obtains is the soybean protein of high-beta-conglycinin component.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410029589 CN1254188C (en) | 2004-03-26 | 2004-03-26 | Method for extracting soybean protein |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410029589 CN1254188C (en) | 2004-03-26 | 2004-03-26 | Method for extracting soybean protein |
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| CN1561787A true CN1561787A (en) | 2005-01-12 |
| CN1254188C CN1254188C (en) | 2006-05-03 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224856A (en) * | 2011-05-25 | 2011-10-26 | 东北农业大学 | Method for synchronously extracting soybean oil and protein concentrate |
| CN101171951B (en) * | 2006-11-03 | 2012-03-14 | 吉林省光泰生物蛋白技术有限公司 | Method for producing organic concentration protein of soybean |
| CN102845587A (en) * | 2012-08-29 | 2013-01-02 | 东北农业大学 | Extrusion puffing and ultramicro crushing combined isolated soybean protein production method |
| CN103859140A (en) * | 2013-01-28 | 2014-06-18 | 临邑禹王植物蛋白有限公司 | Technology for extracting isolated soybean protein at low temperature |
| CN111171110A (en) * | 2020-02-26 | 2020-05-19 | 大连理工大学 | Method for extracting silybum marianum protein from silybum marianum pharmaceutical slag |
| CN111269285A (en) * | 2020-02-26 | 2020-06-12 | 大连理工大学 | Method for extracting vegetable protein from silybum marianum seed kernels |
| 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 |
| CN112006156A (en) * | 2020-09-01 | 2020-12-01 | 东北农业大学 | Method for producing vegetarian meat by reverse engineering |
| CN115088783A (en) * | 2022-05-07 | 2022-09-23 | 吉林农业大学 | Application of separated protein composed of different beta-conglycinin in high-gel food |
-
2004
- 2004-03-26 CN CN 200410029589 patent/CN1254188C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101171951B (en) * | 2006-11-03 | 2012-03-14 | 吉林省光泰生物蛋白技术有限公司 | Method for producing organic concentration protein of soybean |
| CN102224856A (en) * | 2011-05-25 | 2011-10-26 | 东北农业大学 | Method for synchronously extracting soybean oil and protein concentrate |
| CN102224856B (en) * | 2011-05-25 | 2013-01-02 | 东北农业大学 | Method for synchronously extracting soybean oil and protein concentrate |
| CN102845587A (en) * | 2012-08-29 | 2013-01-02 | 东北农业大学 | Extrusion puffing and ultramicro crushing combined isolated soybean protein production method |
| CN103859140A (en) * | 2013-01-28 | 2014-06-18 | 临邑禹王植物蛋白有限公司 | Technology for extracting isolated soybean protein at low temperature |
| CN103859140B (en) * | 2013-01-28 | 2015-08-26 | 临邑禹王植物蛋白有限公司 | A kind of low temperature extracts the technique of soybean protein isolate |
| CN111171110A (en) * | 2020-02-26 | 2020-05-19 | 大连理工大学 | Method for extracting silybum marianum protein from silybum marianum pharmaceutical slag |
| CN111269285A (en) * | 2020-02-26 | 2020-06-12 | 大连理工大学 | Method for extracting vegetable protein from silybum marianum seed kernels |
| CN111171110B (en) * | 2020-02-26 | 2022-09-16 | 大连理工大学 | Method for extracting silybum marianum protein from silybum marianum pharmaceutical slag |
| 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 |
| CN112006156A (en) * | 2020-09-01 | 2020-12-01 | 东北农业大学 | Method for producing vegetarian meat by reverse engineering |
| CN115088783A (en) * | 2022-05-07 | 2022-09-23 | 吉林农业大学 | Application of separated protein composed of different beta-conglycinin in high-gel food |
| CN115088783B (en) * | 2022-05-07 | 2023-12-26 | 吉林农业大学 | Application of isolated proteins composed of different beta-conglycinins in high-gel-property food |
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