CN104186920A - Preparation method for high-dispersity soybean proteins - Google Patents
Preparation method for high-dispersity soybean proteins Download PDFInfo
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Abstract
The invention discloses a preparation method for high-dispersity soybean proteins, and belongs to the technical field of soybean protein processing. The preparation method comprises the steps of (1) dissolving isolated soybean proteins into water according to a certain ratio to obtain a soybean protein solution, and performing limited enzymolysis by papain; (2) adding transglutaminase into enzymatic hydrolysate in the step (1) for crosslinking, and performing enzyme deactivation, centrifugation and freeze-drying to obtain enzymolysis-crosslinking modified soybean proteins; (3) performing phosphorylation treatment on the enzymolysis-crosslinking modified soybean proteins in the step (2), and then performing freeze-drying to obtain high-dispersity soybean proteins. An experiment result shows that the modified soybean proteins prepared by the method are extremely high in dispersity; furthermore, equipment is simple and is convenient to operate; the using amount of enzyme is small, and the high-dispersity soybean proteins are very suitable for application in food processing.
Description
Technical field
The invention belongs to soybean protein processing technique field, relate to a kind of method of preparing high dispersancy soy protein.
Background technology
Dispersiveness refers in the situation that stirring, the ability of protein rapid dispersion in water, and dissolubility refers to the performance that protein dissolves in the aqueous solution or salting liquid.At present, both at home and abroad in business soy protein products, the good soybean protein of dissolubility is dispersed can be reduced, if because in the process of being dissolved in water protein good hydrophilic property, the particle flocking together by Van der Waals force is met water, outer particle will be soaked rapidly, form one deck mucous membrane, hinder moisture and enter inside, thereby formed outer moistening, inner dry " caking ", cause the dispersed variation of soybean protein isolate, be difficult for rapid dispersion; And the soybean protein of polymolecularity often dissolubility is very poor, limited the performance of its functional character.
Protein-modified is artificially protein structure to be modified, thereby improves the functional of product.Modification techniques of protein mainly contains physical modification, chemical modification, enzyme modification and genetic engineering modification at present.Enzyme modification can effectively improve the functional characteristic of soybean protein, relates generally to the hydrolysis of protein and is cross-linked.Albumen is after enzymolysis, and the variation of its functional character is very remarkable, and compares with chemical modification, and enzyme modification has the following aspects advantage: (1) enzymolysis process is very gentle, seldom or there is no unwelcome side reaction or a byproduct; (2) final hydrolysate is after balance, and saliferous functional character few and final products can be by selecting specific enzyme and reaction factor to be controlled; (3) protolysate can be directly for indigestion person provides nutrition.Enzyme hydrolysis has makes molecular weight of albumen reduce the increase that enzyme hydrolysis promotes protein solubility, but emulsibility, retention ability, holds the functional characters such as oily power, gel-type and may be damaged.Excessively hydrolysis also can produce a large amount of bitter peptides, makes the product making have serious bitter taste, thereby affects the quality of product.TGase (TGase) is a kind of enzyme that can catalysis turn amide groups reaction, its epsilon-amino on can catalytic proteins lysine and the γ-amide groups combination on glutamic acid, cause occurring between protein covalent cross-linking, protein after enzymolysis is introduced crosslinked action, may change that amino acid forms, puts in order, in the shape of conformation, molecule and size, CHARGE DISTRIBUTION and molecule and the effect of intermolecular linkage, thereby improve the functional character of protein.
The molecular weight of product that restricted low in hydrolysis degree hydrolysis can guarantee catalytic reaction is all within controlled range, unlikely because excessively hydrolysis and polymerization produce too small hydrolysate and thoroughly destroy the secondary structure of native soy protein and produce a large amount of bitter peptides, there is unjoyful bitter taste and affect product quality, the appropriately crosslinked dispersiveness that prevents to affect compared with large polymeric protein product, other functional characters also obtain corresponding raising as emulsibility etc., through above-mentioned enzyme modification, in conjunction with phosphorylation, can obtain the high dispersancy soy protein that the most applicable a kind of food processing is used.
Protein phosphorylation has been considered to improve the effect means of protein functional.The phosphorylation modification of protein is selective utilize specific oxygen atom or nitrogen-atoms on protein side chain active group, forms esterification, thereby introduces a large amount of phosphate groups.The main advantage of phosphorylated protein is the change of solubility and isoelectric point, thereby reach in the protein after the object phosphorylation modification that changes its functional characteristic, owing to having introduced a large amount of phosphate groups, utilize the introducing of negative electrical charge to increase the repulsion between drop, thereby more easily disperse, sodium polyphosphate is that FDA allows edible food additives, with sodium polyphosphate, protein is carried out to phosphorylation, can improve functional characteristic and the nutritive peculiarity of food protein simultaneously, and not affect the digestibility of food protein.
Summary of the invention
In order to overcome the deficiency of existing Soybean Protein Modification technology, the invention provides a kind of effective method of improving soybean protein isolate dispersiveness.
The object of the invention is to be achieved through the following technical solutions:
(1) extracting degreasing low temperature soy meal powder (Heilongjiang Province Xiang He grease Co., Ltd provides) mixes with the deionized water of 15 times by 200g, with 2mol/L NaOH adjust pH to 7.5-8.0, stir after 1h, by its suspension centrifugal 20min of 8000g under 4 ℃ of conditions, get supernatant and adjust pH to 4.5 with 2mol/L HCl.After standing under 4 ℃ of conditions the centrifugal 10min of 8000g.Getting albumen precipitation is scattered in water and uses 2mol/L NaOH to adjust pH to 7.0.Freeze drying is placed on 4 ℃ and saves backup.
(2) soybean protein isolate of preparation in step (1) is dissolved in the water according to a certain percentage, obtain the soy bean proteinous soln of 5～10wt.%, adopt papain limited enzymatic hydrolysis under 35～60 ℃, the condition of pH=6.5～7.5, the quality ratio of controlling papain and substrate soybean protein is E/S=0.05～0.15%, and degree of hydrolysis is DH=0.5～2.0%.
(3) enzymolysis liquid in step (2) is heated to 35～45 ℃, adds Transglutaminases to be cross-linked 0.1～1.5h, enzyme goes out, centrifugal, freeze-drying, obtains " enzymolysis-cross-linking modified soybean protein ", and wherein the quality ratio of Transglutaminases and substrate soybean protein is 0.013～0.065%.
(4) " enzymolysis-cross-linking modified soybean protein " that in step (3), obtain carried out to phosphatizing treatment postlyophilization, obtain high dispersancy soy protein.
In the present invention, the concrete grammar of described step (3) is: by " enzymolysis-cross-linking modified soybean protein " solution adjust pH, be 7.8～8.5, add and account for enzymolysis-cross-linking modified soybean protein " sodium phosphate trimer of solution quality 3～5%; after 25～35 ℃ of reaction 0.5～4h; cooling; 7.0,4 ℃ of adjust pHs are used distill water dialysis 24h, freeze drying.
Optimised process of the present invention is: soybean protein isolate is dissolved in the water according to a certain percentage, obtain 5% soy bean proteinous soln, adopt papain (E/S=0.05%) at 55 ℃, limited enzymatic hydrolysis under the condition of pH=7.0, obtain degree of hydrolysis and be 0.5% sample, then step enzymolysis liquid is heated to 40 ℃, add again Transglutaminases (E/S=0.013%) to be cross-linked 1h, finally by the sample solution adjust pH 8.3 of DH0.5Cr, add 3% sodium phosphate trimer (STP), after 30 ℃ of reaction 2h, cooling, adjust pH 7.0, use distill water dialysis 24h for 4 ℃, freeze drying.
Experimental result shows that the modified soybean protein isolate of preparing with said method has extraordinary dispersiveness, and equipment is simple, and easy to operate, enzyme dosage is few, is applicable to very much applying in food processing.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention;
Fig. 2 is the impacts of different method of modifying on soybean protein dispersiveness.
The specific embodiment
Below in conjunction with accompanying drawing, technical scheme of the present invention is further described; but do not limit to so; every technical solution of the present invention is modified or is equal to replacement, and not departing from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
As shown in Figure 1, the present invention applies in accordance with the following steps enzymolysis-crosslinked, in conjunction with phosphorylation, soybean protein is carried out to modification, improves soybean protein dispersed:
1, experimental technique
(1) extraction of soybean protein isolate and modifying process.
Extracting degreasing low temperature soy meal powder 200g mixes with the deionized water of 15 times, with 2mol/L NaOH adjust pH, to 7.5-8.0, stirs after 1h, by its suspension centrifugal 20min of 6000rpm/min under 4 ℃ of conditions, gets supernatant and adjusts pH to 4.5 with 2mol/L HCl.After standing under 4 ℃ of conditions the centrifugal 10min of 6000rpm/min.Get albumen precipitation and be scattered in water and use 2mol/L NaOH to adjust pH to 7.0, freeze drying is placed on 4 ℃ and saves backup.
Soybean protein isolate is mixed with to 5% solution by deionized water, stirring at room 1h fully dissolves it, adjust pH value to 7.0, heating-up temperature to 55 ℃, add papain (E/S=0.05%) enzymolysis, to splashing into 0.5mol/L NaOH in solution, to keep pH constant be 7.0, by pH-stat method, calculate degree of hydrolysis (DH), obtain respectively degree of hydrolysis and be 0.5%, 1.0%, 2.0% sample and be designated as respectively DH0.5, DH1.0, DH2.0, after enzymolysis, 90 ℃ of enzyme 5min that go out, are placed at 4 ℃ and save backup.
Degree of hydrolysis (DH) is measured by pH-stat method, is calculated as follows:
DH＝[(V
NaOH×N
NaOH)/(α×MP×h
tot)]×100％
In formula: N
naOHfor the concentration (mol/L) of titration with NaOH, V
naOHfor adding the volume (mL) of NaOH, MP is albumen quality (g); h
totfor peptide bond number in substrate, the wherein h of soybean protein isolate
totfor 7.78mmol/g; α is under reaction condition-NH
3+proton dissociation degree, α=0.4636 under this test enzymatic hydrolysis condition.
The sample of 3 kinds of different degree of hydrolysis that above-mentioned enzymolysis obtains (DH0.5, DH1.0, DH2.0) is heated to 40 ℃, adds TGase (E/S=0.013%) to be cross-linked, and heats 5min and make enzyme deactivation after stirring 30min at 80 ℃, is cooled to room temperature.The sample obtaining is designated as DH0.5Cr, DH1.0Cr, DH2.0Cr.
By DH0.5Cr, DH1.0Cr, tri-kinds of sample solution adjust pHs 8.3 of DH2.0Cr, add 3% sodium phosphate trimer (STP), and after 30 ℃ of reaction 2h, cooling, 7.0,4 ℃ of adjust pHs are used distill water dialysis 24h, freeze drying.Obtain sample and be denoted as respectively DH0.5Cr-STP, DH1.0Cr-STP, DH2.0Cr-STP.
(2) mensuration of protein dispersibility index
Take 20g sample, the distilled water of 25 ± 1 ℃ is poured in the volumetric flask of 300mL, get 50mL in jar, the sample weighing up is moved in jar quantitatively, with a spatula, stir into pasty state, by remaining water in volumetric flask, pour in jar, rinse spatula and stir wall of cup.Then stirred sample 10min under the rotating speed of 8500r/min, from jar taking-up slurries immigration 600mL burns out, after slurries layering, pipette 40mL clear liquid and inject 50mL centrifuge tube, and under 2700r/min rotating speed centrifugal 10min, pipette 15mL supernatant liquor in kjeldahl flask, then adopt Kjeldahl nitrogen determination to disperse the content of protein content and gross protein.
2, experimental result
As shown in Figure 2, soybean protein isolate dispersiveness is 75.55%, after papain hydrolysis, after the sample of DH=0.5% is crosslinked in conjunction with Transglutaminases, dispersed best, reaches 89.41%; Meanwhile, the sample after crosslinked is taked to phosphatizing treatment, obtain DH0.5CrSTP sample (soybean protein isolate of degree of hydrolysis DH=0.5% is through crosslinked and phosphatizing treatment) dispersed best, reach 95.51%.
Claims (9)
1. a preparation method for high dispersancy soy protein, is characterized in that described method step is as follows:
(1) soybean protein isolate is dissolved in the water according to a certain percentage, obtain the soy bean proteinous soln of 5～10wt.%, adopt papain limited enzymatic hydrolysis under 35～60 ℃, the condition of pH=6.5～7.5, the quality ratio of controlling papain and substrate soybean protein is E/S=0.05～0.15%, and degree of hydrolysis is DH=0.5～2.0%;
(2) enzymolysis liquid in step (1) is heated to 35～45 ℃, add Transglutaminases to be cross-linked 0.1～1.5h, enzyme goes out, centrifugal, freeze-drying, obtain " enzymolysis-cross-linking modified soybean protein ", wherein the quality ratio of Transglutaminases and substrate soybean protein is E/S=0.013～0.065%;
(3) " enzymolysis-cross-linking modified soybean protein " that in step (2), obtain carried out to phosphatizing treatment postlyophilization, obtain high dispersancy soy protein.
2. the preparation method of high dispersancy soy protein according to claim 1, is characterized in that, in described step (1), the concentration of soy bean proteinous soln is 5wt.%.
3. the preparation method of high dispersancy soy protein according to claim 1, is characterized in that, in described step (1), hydrolysis temperature is 55 ℃, pH=7.0.
4. the preparation method of high dispersancy soy protein according to claim 1, is characterized in that in described step (1) E/S=0.05%.
5. the preparation method of high dispersancy soy protein according to claim 1, is characterized in that in described step (1) DH=0.5%.
6. the preparation method of high dispersancy soy protein according to claim 1, is characterized in that, in described step (2), enzymolysis liquid being heated to 40 ℃.
7. the preparation method of high dispersancy soy protein according to claim 1, is characterized in that in described step (2) E/S=0.013%.
8. the preparation method of high dispersancy soy protein according to claim 1, is characterized in that, in described step (2), crosslinking time is 1h.
9. the preparation method of high dispersancy soy protein according to claim 1, the concrete grammar that it is characterized in that described step (3) is: by " enzymolysis-cross-linking modified soybean protein " solution adjust pH, be 7.8～8.5, add and account for enzymolysis-cross-linking modified soybean protein " sodium phosphate trimer of solution quality 3～5%; after 25～35 ℃ of reaction 0.5～4h; cooling; 7.0,4 ℃ of adjust pHs are used distill water dialysis 24h, freeze drying.
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| CN106490298A (en) * | 2016-11-28 | 2017-03-15 | 华南理工大学 | A kind of polymolecularity vegetable protein and preparation method thereof |
| CN106666070A (en) * | 2016-11-28 | 2017-05-17 | 广东巍微生物科技有限公司 | Soybean protein and preparation method thereof |
| CN107047781A (en) * | 2017-04-19 | 2017-08-18 | 南昌大学 | High added value soymilk prepared by a kind of profit fusion method |
| WO2018058801A1 (en) * | 2016-09-28 | 2018-04-05 | 华南理工大学 | High-dispersion plant protein and method for preparation thereof |
| CN108935921A (en) * | 2018-06-08 | 2018-12-07 | 河南蜀正园食品有限公司 | Nourishing soybean albumen powder, preparation method and its preparing the application in nutraceutical |
| CN110129395A (en) * | 2019-04-17 | 2019-08-16 | 华南理工大学 | A kind of activated protein nano particle and the preparation method and application thereof of limited enzymatic hydrolysis preparation |
| CN110218757A (en) * | 2019-06-06 | 2019-09-10 | 南通光合生物技术有限公司 | A kind of novel soybean protein improvement technique |
| CN110720546A (en) * | 2019-12-04 | 2020-01-24 | 厦门海洋职业技术学院 | Preparation method of fat substitute and application of fat substitute in quick-frozen prepared food |
| CN113558135A (en) * | 2021-07-28 | 2021-10-29 | 新疆农业大学 | High-gelling bitter almond protein and preparation method and application thereof |
| CN113773528A (en) * | 2021-08-23 | 2021-12-10 | 东北农业大学 | Soybean protein isolate or soybean polypeptide hydrogel and preparation method and application thereof |
| WO2023219163A1 (en) * | 2022-05-13 | 2023-11-16 | 日清食品ホールディングス株式会社 | Plant protein composition |
| WO2024128012A1 (en) * | 2022-12-14 | 2024-06-20 | 日清食品ホールディングス株式会社 | Plant protein composition |
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Cited By (15)
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| CN104489240A (en) * | 2015-01-12 | 2015-04-08 | 黑龙江省大豆技术开发研究中心 | Method of improving solubility, water retention and oil retention of soy protein isolate by utilizing ultra-high pressure homogenization combined with enzymatic modification |
| WO2018058801A1 (en) * | 2016-09-28 | 2018-04-05 | 华南理工大学 | High-dispersion plant protein and method for preparation thereof |
| CN106490298A (en) * | 2016-11-28 | 2017-03-15 | 华南理工大学 | A kind of polymolecularity vegetable protein and preparation method thereof |
| CN106666070A (en) * | 2016-11-28 | 2017-05-17 | 广东巍微生物科技有限公司 | Soybean protein and preparation method thereof |
| CN107047781A (en) * | 2017-04-19 | 2017-08-18 | 南昌大学 | High added value soymilk prepared by a kind of profit fusion method |
| CN108935921A (en) * | 2018-06-08 | 2018-12-07 | 河南蜀正园食品有限公司 | Nourishing soybean albumen powder, preparation method and its preparing the application in nutraceutical |
| CN110129395A (en) * | 2019-04-17 | 2019-08-16 | 华南理工大学 | A kind of activated protein nano particle and the preparation method and application thereof of limited enzymatic hydrolysis preparation |
| CN110218757A (en) * | 2019-06-06 | 2019-09-10 | 南通光合生物技术有限公司 | A kind of novel soybean protein improvement technique |
| CN110720546A (en) * | 2019-12-04 | 2020-01-24 | 厦门海洋职业技术学院 | Preparation method of fat substitute and application of fat substitute in quick-frozen prepared food |
| CN110720546B (en) * | 2019-12-04 | 2024-01-26 | 厦门海洋职业技术学院 | Preparation method of fat substitute and application of fat substitute in quick-frozen prepared food |
| CN113558135A (en) * | 2021-07-28 | 2021-10-29 | 新疆农业大学 | High-gelling bitter almond protein and preparation method and application thereof |
| CN113773528A (en) * | 2021-08-23 | 2021-12-10 | 东北农业大学 | Soybean protein isolate or soybean polypeptide hydrogel and preparation method and application thereof |
| CN113773528B (en) * | 2021-08-23 | 2023-08-18 | 东北农业大学 | Soybean protein isolate or soybean polypeptide hydrogel and preparation method and application thereof |
| WO2023219163A1 (en) * | 2022-05-13 | 2023-11-16 | 日清食品ホールディングス株式会社 | Plant protein composition |
| WO2024128012A1 (en) * | 2022-12-14 | 2024-06-20 | 日清食品ホールディングス株式会社 | Plant protein composition |
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Inventor after: Han Jianchun Inventor after: Liu Jian Inventor after: Zheng Huanyu Inventor after: Gao Shan Inventor after: Xu Hui Inventor before: Han Jianchun Inventor before: Liu Jian Inventor before: Zheng Huanyu |
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