CN102940169A - Method for preparing efficient emulsifying agent from modified soy isolate proteins - Google Patents
Method for preparing efficient emulsifying agent from modified soy isolate proteins Download PDFInfo
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- CN102940169A CN102940169A CN2012105019255A CN201210501925A CN102940169A CN 102940169 A CN102940169 A CN 102940169A CN 2012105019255 A CN2012105019255 A CN 2012105019255A CN 201210501925 A CN201210501925 A CN 201210501925A CN 102940169 A CN102940169 A CN 102940169A
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Abstract
The invention discloses a method for preparing an efficient emulsifying agent from modified soy isolate proteins, and belongs to the field of processing of soy proteins. The method comprises the following steps of: (1), extracting the soy isolate proteins from defatted soy protein flour; (2) adding the soy isolate proteins extracted in the step (1) into a phosphate buffer liquid to prepare a protein liquid; (3), adding soya bean lecithin into the protein liquid and stirring the mixture to obtain a mixing liquid; (4), performing high pressure homogeneity on the mixing liquid; and (5), drying the mixing liquid subjected to homogeneity to obtain the efficient emulsifying agent. By the method, the efficient emulsifying agent is prepared from the modified soy isolate proteins by combining phospholipid and the high pressure homogeneity technology. The required equipment is simple and safe in operation, and the obtained emulsifying agent is high in activity and good in stability.
Description
Technical field
The invention belongs to the soybean protein manufacture field, relate generally to the method that a kind of modified soybean protein isolate prepares efficient emulsifying agent.
Background technology
Emulsification is a kind of liquid evenly spreads to the heterogeneous dispersion with quite stable that forms in the not miscible liquid medium of another kind with fine droplet or liquid crystal form process. with regard to food system, the emulsification property of food protein refers to that it can make oil and water form stable emulsion and play emulsifying agent. the ability of Protein formation stable emulsion is very crucial to the many application in the food industry, such as meat products, cake, batter, coffee white oil, mayonnaise, salad oil, cold drink etc.
Soybean protein isolate (SPI) has certain emulsifying property, widely used a kind of protein in the food system, excellent with its functional character, protein content is high, after adding in the food, properties of product are improved, fortification, cost, the extremely welcome of consumer and application vendor. abroad, soybean protein isolate has been applied to meat products, dairy products, baking goods, candy, health food, infant foods, fast food, the various fields such as school lunch. the quality of its emulsification property has directly had influence on production and the Application and Development of Related product. and the quality of emulsion is directly connected to food to the application performance of protein isolate.
There are hydrophobic effect in albumen and phosphatide, and protein conformation changes after albumen and the phosphatide effect, and its emulsifiability improves, and is a kind of method for preparing efficient emulsifying agent.Super-pressure (claiming again high hydrostatic pressure) has certain destruction to the non-covalent bond in the protein structure such as hydrogen bond, disulfide bond, ionic bond, under certain conditions, utilizes suitable ultra high pressure treatment can improve significantly the emulsibility of albumen.
Utilize phosphatide to be combined with high pressure homogenization technique protein isolate is carried out modification, this modified protein can reasonably be formulated in the oil type food emulsion and process, and avoids " leakage of oil " phenomenon. for better prospect has been opened up in emulsifying agent production and application.
Therefore, for a kind of new method for preparing emulsifying agent of exploitation, this Research Significance is great.
Summary of the invention
The objective of the invention is to develop a kind of efficient emulsifying agent by using lecithin in conjunction with the high pressure homogenization technique modified soybean protein isolate, the albumen after the modification can better be applied in the processing of food emulsion.
Technical problem to be solved by this invention is achieved through the following technical solutions:
A kind of modified soybean protein isolate prepares the method for efficient emulsifying agent, and the method comprises the steps: that (1) extract soybean protein isolate from defatted soy flour; (2) soybean protein isolate that step (1) is extracted joins in the phosphate buffer, is mixed with concentration and is 1% protein solution; (3) adding concentration in the protein solution is the soybean lecithin of 1-3.5g/L, and low whipping speed is to stir 1h under the 2000r/min, obtains mixed solution; (4) mixed solution is carried out high-pressure homogeneous, described homogenization pressure is 250-350MPa, and the homogeneous rotating speed is 15000-25000r/min, homogenizing time 30-90s; (5) the mixed solution vacuum drying behind the homogeneous namely obtains efficient emulsifying agent.
The suitableeest described soybean lecithin concentration is 2.5 g/L.
Described homogeneous preferred parameter is: homogenization pressure 325MPa, homogeneous rotating speed are 22500r/min, and homogenizing time is 58s.
The present invention is by the modification protein isolate, has improved the albumin milk voltinism, has opened up better prospect for emulsifying agent production and application, have novel in design rationally, simple, the albumin milk voltinism high of process.
Description of drawings
The process route chart of Fig. 1 the inventive method
Fig. 2 phosphatide addition is on the impact of emulsifying activity
Fig. 3 homogenization pressure is on the impact on emulsifying activity
Fig. 4 homogeneous speed is on the impact on emulsifying activity
Fig. 5 homogenizing time is on the impact on emulsifying activity
Specific embodiments
Below in conjunction with accompanying drawing the specific embodiment of the invention is described in detail.
A kind of modified soybean protein isolate prepares the method for efficient emulsifying agent, and the method comprises the steps: that (1) extract soybean protein isolate from defatted soy flour; (2) soybean protein isolate that step (1) is extracted joins in the phosphate buffer, is mixed with concentration and is 1% protein solution; (3) adding concentration in the protein solution is the soybean lecithin of 1-3.5g/L, and low whipping speed is to stir 1h under the 2000r/min, obtains mixed solution; (4) mixed solution is carried out high-pressure homogeneous, described homogenization pressure is 250-350MPa, and the homogeneous rotating speed is 15000-25000r/min, homogenizing time 30-90s; (5) the mixed solution vacuum drying behind the homogeneous namely obtains efficient emulsifying agent.
The suitableeest described soybean lecithin concentration is 2.5 g/L.
Described homogeneous preferred parameter is: homogenization pressure 325MPa, homogeneous rotating speed are 22500r/min, and homogenizing time is 58s.
Embodiment
1 materials and methods
1.1 material, reagent
Defatted soy flour Ha Gaoke
Sky, soybean lecithin Qingdao new food additives company
The imperial fish of soybean ready-mixed oil gold
1.2 experimental facilities
Extra-high tension unit Baotou literary composition day Co., Ltd;
PHS-25 type acidometer Shanghai great achievement instrument plant
Electronic analytical balance Mei Lete-Tuo benefit instrument (Shanghai) Co., Ltd.
Jintan City, electric precise mixer Jiangsu Province high honour instrument manufacturing Co., Ltd
Electric-heated thermostatic water bath Yuyao City east electric instrument factory
722S spectrophotometer Shanghai Precision Scientific Apparatus Co., Ltd
Microscale sampler Shanghai Rong Tai Biochemical Engineering Co., Ltd
1.3 test method
1.3.1 the extraction of soybean protein isolate
Defatted soy flour → one time alkali carries → and secondary alkali carries → and first separation → acid is heavy → secondary separation → neutralization → protein isolate → drying
1.3.2 technological process
See accompanying drawing 1
1.3.3 emulsifiability is measured
Accurately take by weighing 1g left and right sides sample, be dissolved in the 100mL buffer solution of sodium phosphate, 1000r/min stirs 1h under the room temperature.Getting the 15mL protein solution mixes with the 5mL soybean oil, under the high-speed emulsifying homogeneous machine, pour in the 25mL beaker behind the 13500r/min emulsification 2min, respectively at 0min, 30min evenly mixes with the SDS solution of 5mL0.1% at beaker bottom sampling 20uL emulsion, measures its light absorption value at the 500nm place.
1.3.4 computing formula
Emulsifying activity:
Wherein, T=2.303; N: extension rate (250); C: emulsion forms protein compression in the front protein aqueous solution
Degree (g/mL);
: oil phase volume fraction (0.25) in the emulsion;
2. result and discussion
2.1 the selection of phosphatide addition
Press the described method of 1.3.2, the phosphatide addition is chosen 1g/L, 1.5, g/L, and 2g/L, 2.5g/L, 3 g/L, 3.5 g/L mixing speed 2000r/min, mixing time 1h investigates the phosphatide addition to the impact of albumin milk voltinism, the results are shown in Figure 2.Can be found out by Fig. 2 result, when the phosphatide addition is lower than 2.5 g/L, along with the increase of addition, the albumin milk voltinism significantly rises, and intensity of variation is more obvious, when reaching 2.5g/L, emulsibility is near maximum, and when surpassing 1:3, emulsibility changes not obvious tending towards stability.So phosphatide addition level is selected 2.5 g/L in the design of response surface below.
2.2 the selection of homogeneous parameter
2.2.1 the selection of homogenization pressure
Press the described method of 1.3.2, homogenization pressure is chosen 200MPa, 250 MPa, and 300 MPa, 350 MPa, 400 MPa homogeneous speed are chosen the 20000r/min homogenizing time and are respectively 60s.Investigate homogenization pressure to the impact of emulsibility, the results are shown in Figure 3.Can find out such as Fig. 3, when pressure was lower than 300 MPa, emulsibility was in rising trend, and when pressure continued to increase, emulsibility began to descend, so the homogenization pressure level is selected 250 MPa-350 MPa in the design of response surface below.
2.2.2 the selection of homogeneous speed
Press the described method of 1.3.2, homogenization pressure is chosen 300MPa, homogenizing time 60s, and homogeneous speed is chosen 10000r/min, 15000r/min, 20000r/min, 25000r/min, 30000r/min investigates homogeneous speed to the impact of albumin milk voltinism, the results are shown in Figure 4.Can be found out by Fig. 4 result, when speed was lower than 20000 r/min, along with the increase of homogeneous speed, the albumin milk voltinism significantly rose, and when reaching 20000r/min, emulsibility is near maximum, and when surpassing 2000r/min, emulsibility changes not obvious tending towards stability.So homogeneous speed is selected 15000r/min-25000 r/min in the design of response surface below.
2.2.3 the selection of homogenizing time
Press the described method of 1.3.2, homogenization pressure is chosen 300MPa, and homogeneous speed is chosen the 20000r/min homogenizing time and is respectively 30s, 60s, 90s, 120s, 150s.Investigate homogenizing time to the impact of emulsibility, the results are shown in Figure 5.Can find out such as Fig. 5, when the time was lower than 60s, emulsibility was in rising trend, and the time, emulsibility began to descend when continuing to increase, so the homogenizing time level is selected 30s-90s in the design of response surface below.
2.4 albumin milk voltinism response surface experimental design
2.4.1 empirical factor level code table
On the basis of single factor research, determine the level value scope of each factor, adopt response surface central. set and experimental design, research homogeneous parameter is on investigating the rule that affects of index.Choose pressure, the time, 3 factors of speed take emulsifying activity as response, are optimized the optimal parameter of protein modified technique.Result of the test the data Design-Expert 7.0.1 software is analyzed, and response surface factor level table sees Table 1.
Table 1 response surface experimental factor water-glass
2.4.2 response surface EE and result
On the basis of experiment of single factor, determine the optimum level value scope of each factor, adopt response surface central. set and experimental design, study each homogeneous parameter to the rule that affects of investigation index, and obtain the optimum condition of homogeneous.Take each homogenization pressure value (x1), speed (x2), time (x3) as independent variable, with the emulsifying activity response.Response surface experimental program and the results are shown in Table 2.
Table 2 response surface design and result
2.4.3 response surface interpretation
Utilize Design-Expert8.0.5 software that result of the test is carried out Quadratic Regression Fitting, take emulsifying activity (Y1) as response, the regression equation model that obtains emulsifying activity is:
Y1=90.33+2.66A+1.84B+2.81C+1.94AB-2.19AC-1.09BC-0.68A
2+0.91B
2-1.68C
2
The test data of emulsifying activity is carried out variance analysis and carried out significance test, and the result is as shown in table 3.
The result of the test analysis of variance table of table 3 emulsifying activity
| Soruces of variation | Quadratic sum | The free degree | All square | The F value | The P value | Conspicuousness | ? |
| Model | 492.11 | 9 | 54.68 | 30.97 | ? <0.0001 | Extremely remarkable | ? |
| A | 113.20 | 1 | 113.20 | 64.12 | <0.0001 | *** | ? |
| B | 53.96 | 1 | 53.96 | 30.57 | 0.0003 | 8*** | ? |
| C | 125.86 | 1 | 125.89 | 71.31 | <0.0001 | *** | ? |
| AB | 30.24 | 1 | 30.24 | 17.13 | 0.0020 | *** | ? |
| AC | 38.29 | 1 | 38.29 | 21.69 | 0.0009 | *** | ? |
| BC | 9.44 | 1 | 9.44 | 5.35 | 0.0433 | ** | ? |
| A 2 | 11.47 | 1 | 11.47 | 6.50 | 0.0289 | ** | ? |
| B 2 | 20.76 | 1 | 20.76 | 11.76 | 0.0064 | *** | ? |
| C 2 | 70.77 | 1 | 70.77 | 40.09 | <0.0001 | *** | ? |
| Residual error | 17.65 | 10 | 1.77 | ? | ? | ? | ? |
| Lose and intend error | 11.06 | 5 | 2.21 | 1.68 | 0.2916 | Not remarkable | ? |
| Pure error | 6.59 | 5 | 1.32 | ? | ? | ? | ? |
| Summation | 509.76 | 19 | ? | ? | ? | ? | ? |
Annotate: p value＜0.0500 is (* *) significantly, and p value＜0.0100 is remarkable (* * *) extremely, the p value〉0.1000 not remarkable.
The results of analysis of variance by table 3 can be found out, the gained regression equation is (p＜0.01) extremely significantly, and the check of model mistake plan is not remarkable, and this explanation is better with model equation Y1 and actual conditions match, can the true response surface of match, reflect emulsifying activity and pressure, speed, the relation between the time.Model coefficient of determination R
2=0.9654(R
20.8000) R
2 Adj=93.42%, illustrate that 96.54% variation can be passed through this model explanation, test error is less, and model is set up, and can predict and analyzes protein modified phospholipids incorporate is high-pressure homogeneous by this model.
By the significance test of the every coefficient in the table 3 as can be known, once A, B, C, quadratic term AB, AC, BC, A2, B
2, C2 has significant impact (p＜0.05) to emulsifying activity, this shows the variation very complex of emulsifying activity, various influence factors are not simple linear relationships on the impact of emulsifying activity, but are the secondary relation, and have reciprocation between each factor.Regression equation is carried out centralized criterion processes, from regression equation Y1 once the order of magnitude of a regression coefficient judge that 3 factors are to the influence degree of emulsifying activity.The Y1 once order of magnitude of a regression coefficient is followed successively by C, A, B, shows that 3 factors on the impact of emulsibility sequentially are: the time〉pressure〉rotating speed.
3. experiment conclusion
Utilize Response surface methodology to be optimized adding the laggard horizontal high voltage homogenization of phosphatide parameter in the protein solution.Having set up corresponding Mathematical Modeling is that later pilot scale and suitability for industrialized production provided fundamental basis, and obtaining optimum phosphatide addition is 2.5g/L, the optimum process condition of homogeneous is: homogenization pressure 325MPa, homogeneous speed 22500r/min, homogenizing time 57.94s, the protein emulsifying activity is 97.034 under this optimum process condition.The experiment acquired results is comparatively desirable, provides theoretical foundation for preparing efficient emulsifying agent.
Claims (3)
1. a modified soybean protein isolate prepares the method for efficient emulsifying agent, it is characterized in that the method comprises the steps: that (1) extract soybean protein isolate from defatted soy flour; (2) soybean protein isolate that step (1) is extracted joins in the phosphate buffer, is mixed with concentration and is 1% protein solution; (3) adding concentration in the protein solution is the soybean lecithin of 1-3.5g/L, and low whipping speed is to stir 1h under the 2000r/min, obtains mixed solution; (4) mixed solution is carried out high-pressure homogeneous, described homogenization pressure is 250-350MPa, and the homogeneous rotating speed is 15000-25000r/min, homogenizing time 30-90s; (5) the mixed solution vacuum drying behind the homogeneous namely obtains efficient emulsifying agent.
2. a kind of modified soybean protein isolate according to claim 1 prepares the method for efficient emulsifying agent, it is characterized in that the suitableeest described soybean lecithin concentration is 2.5 g/L.
3. a kind of modified soybean protein isolate according to claim 1 prepares the method for efficient emulsifying agent, and it is characterized in that described homogeneous preferred parameter is: homogenization pressure 325MPa, homogeneous rotating speed are 22500r/min, and homogenizing time is 58s.
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| CN103876007A (en) * | 2014-04-16 | 2014-06-25 | 安徽丹研食品有限公司 | Cake nano molecule emulsifying ointment and making method thereof |
| CN104938765A (en) * | 2015-07-17 | 2015-09-30 | 东北农业大学 | Preparation meted for high-stability soybean protein emulsion |
| CN109349649A (en) * | 2018-09-29 | 2019-02-19 | 东北农业大学 | A kind of preparation method of high oil-containing protein emulsion |
| CN111772171A (en) * | 2020-06-30 | 2020-10-16 | 东北农业大学 | Preparation method of double-protein co-emulsified Pickering emulsion |
| CN112655812A (en) * | 2020-12-18 | 2021-04-16 | 黑龙江省绿色食品科学研究院 | Method for improving emulsibility of soybean protein isolate mixed system through high-pressure homogenization |
| CN112741236A (en) * | 2020-12-29 | 2021-05-04 | 四川省农业科学院园艺研究所 | Pear juice beverage and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876007A (en) * | 2014-04-16 | 2014-06-25 | 安徽丹研食品有限公司 | Cake nano molecule emulsifying ointment and making method thereof |
| CN104938765A (en) * | 2015-07-17 | 2015-09-30 | 东北农业大学 | Preparation meted for high-stability soybean protein emulsion |
| CN104938765B (en) * | 2015-07-17 | 2018-07-17 | 东北农业大学 | A kind of preparation method of high stability soybean protein lotion |
| CN109349649A (en) * | 2018-09-29 | 2019-02-19 | 东北农业大学 | A kind of preparation method of high oil-containing protein emulsion |
| CN111772171A (en) * | 2020-06-30 | 2020-10-16 | 东北农业大学 | Preparation method of double-protein co-emulsified Pickering emulsion |
| CN112655812A (en) * | 2020-12-18 | 2021-04-16 | 黑龙江省绿色食品科学研究院 | Method for improving emulsibility of soybean protein isolate mixed system through high-pressure homogenization |
| CN112741236A (en) * | 2020-12-29 | 2021-05-04 | 四川省农业科学院园艺研究所 | Pear juice beverage and preparation method thereof |
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Application publication date: 20130227 |