CN1951206A - Method for controlling property of soybean protein gel texture - Google Patents
Method for controlling property of soybean protein gel texture Download PDFInfo
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Abstract
The invention relates to a method for controlling the property of soybean protein gel. Wherein, it uses low-temperature soya bean waste as material, extracts to obtain soybean protein, heats, washes with acid or mellow, and collects, to obtain different soybean protein collectors with different functions; then mixes the collects with extracted soybean protein at different ratios to obtain the soybean protein gel with different structures.
Description
Technical field
A kind of control method to soybean protein gel texture character belongs to the processing of farm products field.
Background technology
Along with the continuous growth of the domestic and international soybean protein market demand, a fast-developing period has also been stepped in the production of domestic soybean protein, and output improves year by year, and the raising of soybean protein functional character has become an urgent demand of numerous domestic soybean protein manufacturing enterprise.From the product structure of domestic soybean protein, the 90%th, the gel-type product of food grade, product quality level is approaching, is tending towards homogeneity, so dog-eat-dog.Certainly this is relevant with China soybean protein demand status, and the domestic demand to soybean protein of China is mainly in the meat products application facet, and is big to the gel-type product consumption.Compare with external many large-scale soybean protein manufacturing enterprises such as ADM, only grease, central soybean etc., still all there is very big gap in domestic soy protein products qualitatively in kind.
In the preparation or process of soybean protein, use different processing methods, the capital causes that the physicochemical property of protein changes, and suitable modification can produce suitable functional character, widens the scope that soybean protein is used as additive in food industry.Soybean protein is environment such as temperature to external world, acid, and alkali, ionic strength and organic solvent etc. are relatively more responsive.So its method of modifying is also many, the more common method of modifying to soybean protein is divided into physical modification, three kinds of chemical modification and enzyme modifications, and physical modification mainly contains heat treatment and HIGH PRESSURE TREATMENT; Chemical modification mainly contains the acid system modification, and organic solvent is handled modification etc.By selection, can obtain the protein product of difference in functionality character to modified condition and method of modifying.
Heat treatment mainly is that inducible protein dissociates to the influence of soybean protein, sex change and 7S, the gathering of 11S component, studies show that and select proper heat treatment condition (temperature, the pH value, time and protein concentration) can obtain different surface hydrophobics, the protein product of emulsibility and solubility.
Albumen interacts and strengthens under acid condition, and the protein solution after the sex change under acid condition random aggregation can take place, the generating structure densification, and the aggregation that particle diameter is bigger, its solubility is very little, and dispersion liquid viscosity is lower.
With hydrophilic organic solvents such as alcohol albumen is handled, found that protein denaturation is remarkable, water-soluble reduction is obvious, and the concentration of alcohol of soybean protein ethanol sex change is between 40%-80%.People such as Huang Youru discover that the more traditional heavy method of the molten acid of alkali of soybean protein of utilizing alcohol to wash the dregs of beans extraction has gelling performance and emulsion stability preferably.Eldridge etc. discover that pure washing protein matter improved color and luster and local flavor, form stabilizer pole, low-density foam, and it is beaten performance classes and is similar to egg white and commercial soybean prod.
The blending and modifying of polymer is an important branch in polymer material science and engineering field, different types of polymer is adopted physics or chemical method blend, not only can improve the performance of original copolymer, formation has the polymeric system of excellent combination property, and can greatly reduce expense in polymeric material exploitation and the development process, reduce cost.The soybean protein of handling through the whole bag of tricks has different structures and functional character, can be used as the soybean protein blend heating gel of monomer and extraction, because its thermodynamics incompatibility, on microscopic pattern, can be separated, produce evenly macroscopical and the structure of micron-scale phase separation, thereby obtain the blended gel of excellent performance, the physics of its microcosmic phase morphology and gel, confidential relation is arranged between the mechanical performance, effectively control the degree that is separated and to obtain the not gel of homogeneity structure, satisfy specific demand, have great significance for the performance of improving soy protein gel and range of application.
The generation that is separated is relevant with the compatibility between the polymer, because the entropy of mixing between the polymer is very little, so only when having very strong interaction or the repulsion between component self segment between the polymer greater than the repulsion between the component segment, could be compatible fully.So really compatible polymers is also few fully on thermodynamics, most polymers is incompatible or part is compatible.The soybean protein aggregation is because through overheated, acid, the processing of methods such as organic solvent, its secondary structure changes, with after the soybean protein that extracts mixes, in the aqueous solution owing to its surface hydrophobic, the difference of character such as molecular weight, show the compatible character of part, the heating back produces and is separated, thereby improves protein gel matter structure.
Polymer blending modification is existing in macromolecular material research to be used widely, and theoretical to it both at home and abroad and experiment in recent years research is quite active, and has obtained some impressive progresses.And with this theory be applied to food matter structure to improve the aspect still rare, existing great majority research concentrates on the interaction of protein and polysaccharide and the aspect that is separated, and the aspect few people that influence that are separated to its mixed gel between the protein-protein set foot in.Bongkosh etc. are added in the lactalbumin hot gel under certain salinity with whey protein aggregate, find the increase of assembling the scale of construction with adding, the exquisiteness that gel becomes, and the rupture strength of gel, retentiveness and transparency all are improved to some extent; Sarah Comfort etc. has studied the character of soybean protein and lactalbumin blended gel, finds to have tangible phenomenon of phase separation to take place, and the control mixed proportion can produce novel structure.
Can change its functional character through soybean protein is effectively handled, obtain the product of different gelling performances, but this kind method need change treatment conditions or processing method, this has increased operational difficulty, and is also economical inadequately concerning industrial production.How by simple, economic processing and obtain not that the soy protein gel product of homogeneity structure has huge market using value.More than research has reflected by after soybean protein is carried out the gathering of distinct methods, it is feasible utilizing the soybean protein blend of the aggregation of difference in functionality character and extraction to improve its gelling structure, and simple and practical, from the material of present grasp, also there is not report in this respect both at home and abroad.
Summary of the invention
The objective of the invention is to obtain various aggregation of different nature, then these aggregations and soybean protein immixture are obtained the not soy protein gel of homogeneity structure by post processing to soybean protein.The main particle diameter with aggregation of aggregation, solubility to the influence of gelling structure reach with native protein between interaction relevant.The aggregation of different nature and the native protein blend that utilize distinct methods to make can change the protein gel structure, obtain the not gel of homogeneity structure character.
Technical scheme of the present invention: with the low temperature soy meal is that raw material extracts soybean protein, again soybean protein is heated, acid or alcohol are washed to assemble and are handled, obtain the soybean protein aggregation of difference in functionality character type, soybean protein with dissimilar soybean protein aggregations and extraction obtains the not soy protein gel product of homogeneity structure by the different proportion Hybrid Heating again, and described method is:
1) extraction of soybean protein: defatted soybean meal normal temperature is that the ethanol of 5-15 85% concentration doubly mixes stirring alcohol and washed 1 hour with the solid-liquid mass volume ratio down earlier, centrifugal back low temperature soy meal mixes stirring dehydration 1 hour with the ethanol of 95% concentration of 5 times of mass volume ratios, flash distillation precipitation then, dregs of beans after the processing adopts conventional method to be suspended in the aqueous solution, soybean meal content is 0.05-0.1g/ml in the suspension, regulate 30-60 ℃ of temperature, at the molten 30-60 of pH7.0-9.0 alkali minute, centrifugation obtains supernatant, it is heavy that supernatant is regulated pH4.0-5.0 acid, centrifugation obtains curdy precipitate, curdy precipitate adds water with the ratio of solid-to-liquid ratio 1: 5 (g/ml) and mixes, and readjustment pH7.0 postlyophilization or spray-drying obtain soybean protein.
2) gathering of soybean protein is handled:
Aggregation is made, and a kind of method is heating, and heating-up temperature is 95 ℃, protein concentration 5%-20%, and another is that alcohol is washed, and concentration of alcohol is 65%, and temperature is 60 ℃, discovers that the soybean protein denaturation degrees is the highest under this condition.At last a kind of is to regulate the pH value in heating process, makes the protein aggregation precipitation, and heating-up temperature is 95 ℃, and the pH value is 4.5, so that albumen can precipitate preferably.Concrete technology is:
Heat treatment is assembled: the soybean protein that extracts is added water stir and be made into the solution of 5%-20%, then 95 ℃ of heating 30 minutes, add water after the cooling and be made into 5% solution, the high speed homogenization postlyophilization gets soybean protein heat treatment aggregation.
Acid treatment is assembled: the soybean protein that extracts is added water stir and be made into 5% solution, then at 95 ℃ of heating 30 minutes, heating process later stage adjust pH to 4.5, the centrifugal curdy precipitate that obtains, it is 7.0 that the pH value is regulated in the washing back, and freeze drying gets soybean protein acid treatment aggregation.
Alcohol handle to be assembled: with the soybean protein that extracts by mass volume ratio 5-15 ratio doubly with the ethanol of 65% concentration at 60 ℃ of insulation 1h down, curdy precipitate 95% ethanol dehydration that obtains after centrifugal gets the pure sex change aggregation of soybean protein after the drying.
3) blend making soy protein gel carries out the control of matter structure:
Blended gel preparation method: dissimilar soybean protein aggregations is mixed with the soybean protein of extraction in different ratios, being made into total concentration is the soybean protein mixed liquor of 10%-20%, then at 95 ℃ of heating 30min, transfer in the ice-water bath rapidly after heating finishes and cool off, promptly obtain the protein gel product.The mensuration of gel adopts TA-XT2i type physical property measurement instrument to carry out full matter structure (TPA) and measures, and obtains gel fragility, hardness, and elasticity, viscosity, matter structure parameters such as cohesion, concrete technology is:
The high resiliency soy protein gel is made: with the soybean protein of the soybean protein heat treatment aggregation made under the 5%-7% concentration and extraction by 40: 60-80: 20 mass ratio mixes, adding water mixes, control albumen total concentration is 10%-20%, regulate pH value to 7.0,95 ℃ were heated 30 minutes then, in ice-water bath, cool off rapidly after the taking-up, obtain gel elastomer and be higher than 95% high resiliency soy protein gel.
The high viscosity soy protein gel is made: with the soybean protein of the soybean protein heat treatment aggregation made under soybean protein acid treatment aggregation or the 8%-20% concentration and extraction by 40: 60-80: 20 mass ratio mixes, adding water mixes, control albumen total concentration is 10%-20%, regulate pH value to 7.0,95 ℃ were heated 30 minutes then, in ice-water bath, cool off rapidly after the taking-up, obtain the high viscosity soy protein gel of gel viscosity greater than 60gs;
The high fragility soy protein gel of high rigidity is made: the soybean protein that soybean protein alcohol is handled aggregation and extraction is by 40: 60-80: 20 mass ratio mixes, adding water stirs, control albumen total concentration is 10%-20%, regulate pH value to 7.0,95 ℃ were heated 30 minutes then, cool off in ice-water bath rapidly after the taking-up, obtain gel hardness greater than 150g, gel fragility is greater than the high fragility soy protein gel of high rigidity of 140g.
Beneficial effect of the present invention: the present invention assembles the functional character that processing method can change soybean protein by different soybean proteins, and the soybean protein that dissimilar gatherings were handled and the soybean protein Hybrid Heating of extraction can obtain the not gel products of homogeneity structure, be embodied in its gel strength, on functional character such as viscoplasticity and its micro-structural, can regulate soybean protein gel texture by changing its mixed proportion.
The specific embodiment
Embodiment 1
The making of soybean protein: getting low temperature soy meal, to pulverize the back be that 1: 15 ratio was washed 60 minutes with 85% ethanol with solid-liquid mass volume ratio (g/ml), use 95% ethanol to dewater 60 minutes then with the ratio of solid-to-liquid ratio 1: 5 (g/ml), dry behind the suction filtration, wash dregs of beans with this alcohol and extract protein isolate, solid-liquid ratio 1: 10 (g/ml), 30 ℃ of temperature, at pH7.0 alkali molten 60 minutes, it is heavy in pH4.5 acid to get supernatant after centrifugal, centrifugal back curdy precipitate adds water with the ratio of solid-to-liquid ratio 1: 5 (g/ml) and mixes, and adjusts back pH7.0 postlyophilization or spray-drying then and gets soybean protein isolate.Measuring nitrogen soluble index is 91.2%.
Embodiment 2
High resiliency gel preparation method: get dried native protein and be made into 5% solution, 95 ℃ of water-baths were heated 30 minutes, cool off under the room temperature of heating back, soybean protein heat treatment aggregation is made in freeze drying, the soybean protein of this soybean protein heat treatment aggregation and the extraction mass ratio by 80: 20 is mixed, adding water stirs, making the albumen total concentration is 10%, the pH value is adjusted to 7.0,95 ℃ were heated 30 minutes then, cooled off in ice-water bath rapidly after the taking-up, behind 4 ℃ of ageing 24h, taking-up returns to room temperature, and measuring its gel elastomer is 95.45%.
Embodiment 3
High viscosity gel preparation method: get dried native protein and be made into 10% solution, 95 ℃ of water-baths were heated 30 minutes, cool off at ice-water bath rapidly, the gel that forms is smashed, adding water, to make protein concentration be 5%, high speed homogenization then, pulverize with pulverizer after the solution freeze drying that obtains, make soybean protein heat treatment aggregation, the soybean protein of this soybean protein heat treatment aggregation and the extraction mass ratio by 40: 60 is mixed, add water and stir, making the albumen total concentration is 10%, regulate pH value to 7.0,95 ℃ were heated 30 minutes then, cooled off in ice-water bath rapidly after the taking-up, and 4 ℃ of ageings are after 24 hours, taking-up returns to room temperature, and measuring its gel viscosity is that the 60.02gs transparency is better.
Embodiment 4
High viscosity gel preparation method: the native protein of getting drying is made into 5% solution, 95 ℃ of heating 25 minutes, regulate pH to 4.5 down for 95 ℃, heated again 5 minutes, and after the cooling, washed twice, regulate pH value to 7.0, soybean protein acid treatment aggregation is made in freeze drying, and the soybean protein of this soybean protein acid treatment aggregation and the extraction mass ratio by 50: 50 is mixed, and adds water and stirs, making the albumen total concentration is 10%, regulate pH value to 7.0,95 ℃ were heated 30 minutes then, cooled off in ice-water bath rapidly after the taking-up, 4 ℃ of ageings are after 24 hours, taking-up returns to room temperature, and measuring its gel viscosity is 76.44gs, and transparency is relatively poor.
Embodiment 5
The high fragility gel of high rigidity preparation method: the soybean protein of getting dry extraction was washed 60 minutes at 60 ℃ of alcohol in the ratio of solid-to-liquid ratio 1: 10 (g/ml) with 65% ethanol, curdy precipitate after centrifugal dewatered 30 minutes in the ratio of solid-to-liquid ratio 1: 5 (g/ml) with 95% ethanol, dried the back pulverizing and made soybean protein alcohol sex change aggregation.The soybean protein of pure sex change aggregation and the extraction mass ratio by 80: 20 is mixed, adding water stirs, making the albumen total concentration is 10%, regulate pH value to 7.0,95 ℃ were heated 30 minutes then, cooled off in ice-water bath rapidly after the taking-up, 4 ℃ of ageings are after 24 hours, taking-up returns to room temperature, and measuring its hardness is 154.0g, and gel fragility is 141.9g.
Embodiment 6
Present embodiment is a reference examples, the soybean protein that extracts is made into 10% solution, heating is 30 minutes in 95 ℃ of water-baths, putting into ice-water bath rapidly cools off, the gel that forms takes out behind the ageing 24h in 4 ℃ of refrigerators and returns to the room temperature thing to measure its gel hardness be 62.9g, viscosity is 36.77gs, fragility 55.9g, elasticity 91.65%.
Claims (1)
1. control method to soybean protein gel texture character, it is characterized in that through with the low temperature soy meal being raw material extraction soybean protein, again soybean protein is heated, acid or alcohol are washed to assemble and are handled, obtain the soybean protein aggregation of difference in functionality character type, soybean protein with dissimilar soybean protein aggregations and extraction obtains the not soy protein gel product of homogeneity structure by the different proportion Hybrid Heating again, and described method is:
1) extraction of soybean protein: low temperature soy meal stirs alcohol with the ethanol mixing of solid-liquid mass volume ratio (g/ml) 5-15 85% concentration doubly earlier and washed 1 hour, centrifugal back low temperature soy meal mixes stirring dehydration 1 hour with the ethanol of 95% concentration of 5 times of mass volume ratios, flash distillation precipitation then, dregs of beans after the processing adopts conventional method to be suspended in the aqueous solution, soybean meal content is 0.05-0.1g/ml in the suspension, regulate 30-60 ℃ of temperature, at the molten 30-60 of pH7.0-9.0 alkali minute, centrifugation obtains supernatant, it is heavy that supernatant is regulated pH4.0-5.0 acid, centrifugation obtains curdy precipitate, curdy precipitate adds water with the ratio of solid-to-liquid ratio 1: 5 (g/ml) and mixes, and readjustment pH7.0 postlyophilization or spray-drying obtain soybean protein;
2) gathering of soybean protein is handled:
Heat treatment is assembled: the soybean protein that extracts is added water stir and be made into the solution of 5%-20%, then 95 ℃ of heating 30 minutes, add water after the cooling and be made into 5% solution, the high speed homogenization postlyophilization gets soybean protein heat treatment aggregation;
Acid treatment is assembled: the soybean protein that extracts is added water stir and be made into 5% solution, heated 30 minutes at 95 ℃ then, heating process later stage adjust pH to 4.5, centrifugal, it is 7.0 that the pH value is regulated in the curdy precipitate washing back that obtains, and freeze drying gets soybean protein acid treatment aggregation;
Alcohol handle to be assembled: with the soybean protein that extracts by mass volume ratio 5-15 ratio doubly with the ethanol of 65% concentration 60 ℃ of insulations 1 hour down, curdy precipitate 95% ethanol dehydration that obtains after centrifugal gets the pure sex change aggregation of soybean protein after the drying;
3) blend making soy protein gel carries out the control of matter structure:
The high resiliency soy protein gel is made: with the soybean protein of the soybean protein heat treatment aggregation made under the 5%-7% concentration and extraction by 40: 60-80: 20 mass ratio mixes, adding water mixes, control albumen total concentration is 10%-20%, regulate pH value to 7.0,95 ℃ were heated 30 minutes then, in ice-water bath, cool off rapidly after the taking-up, obtain gel elastomer and be higher than 95% high resiliency soy protein gel;
The high viscosity soy protein gel is made: with the soybean protein of the soybean protein heat treatment aggregation made under soybean protein acid treatment aggregation or the 8%-20% concentration and extraction by 40: 60-80: 20 mass ratio mixes, adding water mixes, control albumen total concentration is 10%-20%, regulate pH value 7.0,95 ℃ were heated 30 minutes, in ice-water bath, cool off rapidly after the taking-up, obtain the high viscosity soy protein gel of gel viscosity greater than 60gs;
The high fragility soy protein gel of high rigidity is made: the soybean protein that soybean protein alcohol is handled aggregation and extraction is by 40: 60-80: 20 mass ratio mixes, adding water stirs, control albumen total concentration is 10%-20%, regulate pH value to 7.0,95 ℃ were heated 30 minutes then, cool off in ice-water bath rapidly after the taking-up, obtain gel hardness greater than 150g, gel fragility is greater than the high fragility soy protein gel of high rigidity of 140g.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766573A (en) * | 2013-12-27 | 2014-05-07 | 山东禹王生态食业有限公司 | Production method for soy isolate protein applied to solid beverage |
| CN107280014A (en) * | 2017-08-02 | 2017-10-24 | 安徽金源药业有限公司 | It is a kind of to promote the compound probiotic protein powder of Instestinal motility |
| CN107334115A (en) * | 2017-08-02 | 2017-11-10 | 安徽金源药业有限公司 | A kind of energy protect liver, improve blood vessel, anti-aging, the calcium protein powder of reducing blood lipid |
| CN107509960A (en) * | 2017-09-06 | 2017-12-26 | 张永霞 | A kind of high-moisture cooking extrusion dilated food |
| CN107853556A (en) * | 2017-10-12 | 2018-03-30 | 汪彩平 | It is a kind of to improve blood vessel, the anti-production method for shining old, reducing blood lipid coarse cereals rice stick |
| CN108967650A (en) * | 2018-09-29 | 2018-12-11 | 山东禹王生态食业有限公司 | A kind of production method of high-gel strength soybean protein isolate |
| CN109770041A (en) * | 2019-02-25 | 2019-05-21 | 大连工业大学 | A kind of preparation method of thermal stability soybean protein |
| CN110663805A (en) * | 2019-09-30 | 2020-01-10 | 合肥工业大学 | Soybean protein heat aggregate and application thereof in gel preparation |
| CN112250891A (en) * | 2020-10-22 | 2021-01-22 | 南京财经大学 | Flammulina velutipes polysaccharide/soybean protein composite gel suitable for immune cell culture and preparation method and application thereof |
| CN113100325A (en) * | 2021-05-24 | 2021-07-13 | 江南大学 | Method for preparing fiberized soy protein gel under acidic condition |
| CN114009715A (en) * | 2021-11-16 | 2022-02-08 | 上海交通大学 | Food protein modifier and application thereof in improving quality of fish balls |
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- 2006-11-07 CN CNB200610097551XA patent/CN100536676C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103766573A (en) * | 2013-12-27 | 2014-05-07 | 山东禹王生态食业有限公司 | Production method for soy isolate protein applied to solid beverage |
| CN107280014A (en) * | 2017-08-02 | 2017-10-24 | 安徽金源药业有限公司 | It is a kind of to promote the compound probiotic protein powder of Instestinal motility |
| CN107334115A (en) * | 2017-08-02 | 2017-11-10 | 安徽金源药业有限公司 | A kind of energy protect liver, improve blood vessel, anti-aging, the calcium protein powder of reducing blood lipid |
| CN107509960A (en) * | 2017-09-06 | 2017-12-26 | 张永霞 | A kind of high-moisture cooking extrusion dilated food |
| CN107853556A (en) * | 2017-10-12 | 2018-03-30 | 汪彩平 | It is a kind of to improve blood vessel, the anti-production method for shining old, reducing blood lipid coarse cereals rice stick |
| CN108967650A (en) * | 2018-09-29 | 2018-12-11 | 山东禹王生态食业有限公司 | A kind of production method of high-gel strength soybean protein isolate |
| CN109770041A (en) * | 2019-02-25 | 2019-05-21 | 大连工业大学 | A kind of preparation method of thermal stability soybean protein |
| CN109770041B (en) * | 2019-02-25 | 2022-03-08 | 大连工业大学 | Preparation method of thermal-stability soybean protein |
| CN110663805A (en) * | 2019-09-30 | 2020-01-10 | 合肥工业大学 | Soybean protein heat aggregate and application thereof in gel preparation |
| CN112250891A (en) * | 2020-10-22 | 2021-01-22 | 南京财经大学 | Flammulina velutipes polysaccharide/soybean protein composite gel suitable for immune cell culture and preparation method and application thereof |
| CN113100325A (en) * | 2021-05-24 | 2021-07-13 | 江南大学 | Method for preparing fiberized soy protein gel under acidic condition |
| CN114009715A (en) * | 2021-11-16 | 2022-02-08 | 上海交通大学 | Food protein modifier and application thereof in improving quality of fish balls |
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Assignee: Aipu Food Industry Co., Ltd., Shanghai Assignor: Jiangnan University Contract record no.: 2011310000004 Denomination of invention: Method for controlling property of soybean protein gel texture Granted publication date: 20090909 License type: Exclusive License Open date: 20070425 Record date: 20110111 |
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