CN113575751A - Processing method of low-odor soybean protein isolate - Google Patents
Processing method of low-odor soybean protein isolate Download PDFInfo
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- CN113575751A CN113575751A CN202110805205.7A CN202110805205A CN113575751A CN 113575751 A CN113575751 A CN 113575751A CN 202110805205 A CN202110805205 A CN 202110805205A CN 113575751 A CN113575751 A CN 113575751A
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- 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
- 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
- A23J1/148—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 by treatment involving enzymes or microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
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Abstract
The invention belongs to the technical field of food processing, and discloses a processing method of low-odor soybean protein isolate, which specifically comprises the following production steps: alkali liquor leaching; carrying out biological enzymolysis; carrying out centrifugal separation; embedding peculiar smell; isoelectric point precipitation; centrifugal separation: washing with water to remove impurities: protein redissolution; heating to inactivate enzyme; and (5) drying. According to the invention, on the basis of the traditional technology for preparing the soybean protein isolate by the alkali-soluble acid-precipitation process, the biological restriction enzyme hydrolysis and odor-combined embedding technology is utilized, so that volatile odor components combined in the protein can be effectively released and embedded and removed, the odor of the prepared soybean protein isolate is obviously reduced, and the soybean protein isolate has good economic potential and application value.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to a processing method of soybean protein isolate, and particularly relates to a processing method of low-odor soybean protein isolate.
Background
The soybean protein isolate is a high value-added product of soybeans, and is produced by taking low-temperature defatted soybean meal as a raw material and adopting an alkali-soluble acid-precipitation technology. Despite the abundant (more than 90%) protein content, soy protein isolates still contain small amounts of lipids (> 1%). The polyunsaturated fatty acids in these lipids are inevitably oxidized during storage and processing, and the produced aldehydes, ketones, alcohols and other substances (such as hexanal, 1-octen-3-ol and the like) are the main sources of the peculiar smell of the soybean protein isolate (beany flavor, grass flavor and the like). The perception of soy protein isolate off-flavors by consumers varies, and these off-flavor substances are important limiting factors affecting the market value of soy protein isolates worldwide, especially in the European and American areas. The method has the advantages that the peculiar smell of the soybean protein isolate is reduced, the sensory acceptance degree of a consumer on the soybean protein product can be improved, the popularization and application of the soybean protein isolate in Europe, America or other countries or regions in China can be widened, and the method has important economic value and practical significance.
The traditional production process of the isolated soy protein does not have a special peculiar smell removal step. The current commercial bean off-flavor removal process is blanching, which primarily delays lipid oxidation and off-flavor generation by inactivating lipoxygenase. The soy protein isolate has two existing forms of off-flavor compounds, namely a free form and a combined form, and the blanching method mainly removes off-flavor substances in the free form at high temperature, so that the off-flavor removal efficiency is low. In order to fully remove the peculiar smell components of the soybean protein isolate, the spatial structure of the protein must be developed, and the non-covalent bond (hydrogen bond, ionic bond, hydrophobic interaction and the like) crosslinking between the protein and peculiar smell molecules is broken, so that the peculiar smell molecules are fully exposed and completely embedded. Therefore, the development of an odor removal technology which enables odor molecules to be dissociated from a protein structure and fully captured is the key for solving the problem of odor of the isolated soy protein.
Disclosure of Invention
The invention aims to provide a low-odor soybean protein isolate and a processing method thereof, and the invention adopts a biological enzymolysis and odor embedding technology on the basis of the traditional alkali dissolution and acid precipitation process to destroy the spatial structure of soybean protein and the cross-linking of protein and odor molecules, promote the dissociation of the odor molecules and the protein combined by non-covalent bonds, and fully embed the released odor molecules, thereby achieving the purpose of preparing the low-odor soybean protein isolate.
The biological enzymolysis technology adopted by the invention can break the spatial structure of the soybean protein, lead the soybean protein to be hydrolyzed properly into polypeptide, promote the release of peculiar smell components and fully combine with the peculiar smell embedding agent. Compared with other odor removal technologies (such as salting-out method, organic solvent extraction method, supercritical carbon dioxide extraction method and the like), the beta-cyclodextrin used in the method not only can remove volatile polar and non-polar odor components, but also can effectively embed odor precursor substances such as residual phospholipid, free fatty acid and the like in the soybean protein; can reduce the peculiar smell of the soybean protein and simultaneously keep the functional characteristics of the soybean protein isolate as much as possible.
The invention provides a processing method of soybean protein isolate with low peculiar smell, which comprises the following steps:
(1) alkali liquor leaching: extracting the defatted soybean meal by adopting alkali liquor;
(2) biological enzymolysis: adding a protease preparation in the alkali liquor leaching process for biological enzymolysis;
(3) centrifugal separation: carrying out centrifugal separation on the solution obtained in the step (2) to obtain a supernatant;
(4) embedding peculiar smell: adding an embedding medium into the supernatant obtained by the centrifugation in the step (3), and stirring and incubating;
(5) isoelectric precipitation: adjusting the pH of the protein mixed liquor in the step (4) to an acidic environment, and standing under the pH condition;
(6) centrifugal separation: and (5) centrifugally separating the acid precipitation liquid obtained in the step (5), and removing supernatant liquid to obtain the soybean protein isolate with low peculiar smell.
As a preferable technical scheme of the invention, in the step (4), the embedding medium is alpha-cyclodextrin, beta-cyclodextrin or gamma-cyclodextrin, and the addition amount is 10-50 mmol/L.
As a preferable technical scheme of the invention, in the step (4), the peculiar smell embedding temperature is 50-75 ℃, the time is 1-2 hours, and the stirring speed is 60-80 rpm.
As a preferred technical scheme of the invention, the alkali liquor leaching in the step (1): mixing defatted soybean meal with water, adjusting pH value of the mixed solution to be alkaline by using alkali, adjusting temperature of the mixed solution, and stirring to extract soybean protein; specifically, the mass ratio of the defatted soybean meal to water is preferably 1: 8-1: 15, the alkali is food-grade alkali, the food-grade alkali is sodium hydroxide, the temperature of the mixed solution is set to be 50-75 ℃, the pH value of the mixed solution is set to be 7.5-8.5, and the stirring speed is 60-80 rpm.
As a preferred embodiment of the present invention, in the step (2), the protease preparation is Alcalase, an alkaline protease from Novoxin, Denmark
Flavourzyme protease
Etc., the enzyme activity is 3X 104～4×105In the U/g range, the addition amount of enzyme is 0.1-2.0% of the protein mass of the extracting solution, the enzymolysis pH is 7.5-8.5, the enzymolysis temperature is 50-75 ℃, and the enzymolysis time is 30-60 minutes.
As a preferable technical scheme of the invention, in the step (4), the embedding agent is alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin and the like, the addition amount is 10-50mmol/L, the peculiar smell embedding temperature is 50-75 ℃, the time is 1-2 hours, and the stirring speed is 60-80 rpm.
As a preferable technical scheme of the invention, in the step (5), the acid is food-grade acid, the food-grade acid is hydrochloric acid, the pH value of the leaching solution is adjusted to 4.0-4.5, and the standing time is 1-2 hours.
As a preferred embodiment of the present invention, the method further comprises the steps of:
(7) washing with water to remove impurities: washing the protein precipitate obtained in (6) with water, centrifuging, and washing thoroughly to remove non-protein components;
(8) protein redissolution: adding water to the protein precipitate obtained in the step (7), and adjusting the pH value to be neutral by using alkali to obtain a soybean protein isolate solution;
(9) heating for enzyme killing: heating the soybean protein isolate solution obtained in the step (8), reserving, inactivating enzyme and sterilizing;
(10) and (3) drying: and (4) drying the soybean protein isolate solution subjected to enzyme deactivation and sterilization in the step (9) to prepare a soybean protein isolate product.
As a preferable technical scheme of the invention, the addition amount of the water in the step (7) is 3-4 times of the mass of the precipitate, and the washing times are 2-4 times.
As a preferable technical scheme of the invention, in the step (8), the addition amount of the redissolved water is 8-10 times of the mass of the precipitate, the alkali is food grade alkali, the food grade alkali is sodium hydroxide, and the pH is adjusted to be 7.0-7.5.
As a preferable technical scheme of the invention, the temperature in the step (9) is 120-140 ℃, and the enzyme deactivation and sterilization time is 10-30 seconds.
As a preferred technical scheme of the invention, the drying mode in the step (10) is spray drying or freeze drying, wherein the pressure of the spray drying is 30-40 MPa, the air inlet temperature is 160-180 ℃, and the air exhaust temperature is 60-80 ℃; the freeze drying pressure is less than 1MPa, and the freeze drying temperature is-60 ℃.
In particular, an embodiment of the present invention comprises
(1) Alkali liquor leaching: mixing the low-temperature defatted soybean meal with water, adjusting the pH value of the mixed solution to be alkaline by using food-grade alkali, adjusting the temperature of the mixed solution, and stirring and extracting the soybean protein;
(2) biological enzymolysis: adding a certain mass of protease preparation in the alkali liquor leaching process to carry out moderate hydrolysis on the soybean protein;
(3) centrifugal separation: centrifuging the solution obtained in the step (2) to obtain a supernatant;
(4) embedding peculiar smell: adding embedding agent with certain mass into the supernatant obtained in the step (3), and stirring and incubating at certain temperature;
(5) isoelectric precipitation: adjusting the pH of the protein mixed liquor in the step (4) to acidity by using food-grade acid, and standing for a period of time under the pH condition;
(6) centrifugal separation: centrifuging the mixed solution obtained in the step (5), and removing the supernatant;
(7) washing with water to remove impurities: washing the protein precipitate obtained in (6) several times with several volumes of water, and removing non-protein components by centrifugation;
(8) protein redissolution: adding a plurality of times of water into the protein precipitate obtained in the step (7), and adjusting the pH value of the protein solution to be neutral by using food-grade alkali to obtain a soybean protein isolate solution;
(9) heating to inactivate enzyme: heating the soy protein isolate solution obtained in the step (8) to a certain temperature, keeping for a certain time, and carrying out enzyme deactivation and sterilization;
(10) and (3) drying: drying the soy protein isolate solution obtained in (9).
Compared with the prior art, the invention has the following advantages:
the invention utilizes the restrictive biological enzymolysis technology to expand the structure of the soybean protein isolate, accelerates the release of the peculiar smell components combined in a non-covalent bond form from the protein, and can greatly remove the peculiar smell components of the soybean protein isolate by combining the embedding technology.
The method is simple to operate, and the peculiar smell removing step is suitable for the traditional alkali-soluble acid-precipitation production process of the soybean protein isolate and is suitable for industrialization.
Drawings
FIG. 1 is a graph showing the odor scores of soy protein isolates from different sources (alkali-soluble acid-precipitated soy protein isolate, commercial soy protein isolate: Linyi mountain pine bioproduct Co., Ltd., and soy protein isolate produced by the method);
FIG. 2 is an electronic nose map of soybean protein isolates (alkali-soluble acid-precipitated soybean protein isolates, commercial soybean protein isolates: Linyi mountain pine bioproduct Co., Ltd., and soybean protein isolates produced by the method) from different sources.
Detailed Description
The following examples and figures illustrate the invention, but the invention is not limited thereto. The analysis methods used in the above are all conventional methods unless otherwise specified.
Sensory analysis of soy protein isolates in the following examples was determined by a sensory training panel using heated soybeans (50g of soybean meal added to 450mL of distilled water and boiled for 10 minutes) as a standard for beany flavor; the concentration of the soy protein isolate used for sensory test is 5% (w/v), the sensory temperature is room temperature, the sensory score is 0-10 min, wherein the higher the score is, the more obvious the peculiar smell of the soy protein is;
the electronic nose analysis in the following examples was determined using a 5% soy protein isolate solution using a Fox 4000 electronic nose from Alpha MOS, france, the analysis program being set up as follows: the sample was incubated at 40 ℃ for 150s, and the air in the 1.5mL headspace bottle was drawn by the injector and injected into the detection chamber at a rate of 1.5mL/s, with a carrier gas flow rate of 0.5 mL/s. The FOX 4000 electronic nose has 18 probes such as T30/1, P10/1, P10/2 and the like, and can detect the abundance of volatile flavor components such as ketones, hydrocarbons and the like.
Example 1A method for processing a soy protein isolate with reduced off-flavors
(1) Alkali liquor leaching: mixing low-temperature defatted soybean meal with water at a ratio of 1:10, adjusting pH of the mixed solution to 8.0 with food-grade sodium hydroxide, adjusting the mixed solution to 55 ℃, stirring at 70rpm for 120 minutes, and extracting soybean protein;
(2) biological enzymolysis: adding flavourzyme with the protein mass of 1.0 percent after the alkali liquor is leached for 45 minutes
The enzyme activity was 3X 104U/g, carrying out moderate hydrolysis on the soybean protein for 30 minutes;
(3) centrifugal separation: carrying out centrifugal separation on the solution obtained in the step (2) to obtain a supernatant;
(4) embedding peculiar smell: adding 50mM gamma-cyclodextrin into the supernatant obtained by the centrifugation in the step (3), and stirring at 70rpm for 2 hours at 55 ℃;
(5) isoelectric precipitation: adjusting the pH value of the protein mixed solution in the step (4) to 4.5 by using food-grade hydrochloric acid, and standing for 1 hour to ensure the full precipitation of the protein;
(6) centrifugal separation: centrifuging the solution obtained in the step (5), and removing the supernatant;
(7) washing with water to remove impurities: adding 4 times of water into the protein precipitate obtained in the step (6), uniformly mixing, performing centrifugal separation, and fully washing to remove non-protein components. Repeating the step 3 times;
(8) protein redissolution: adding 8 times of water into the protein precipitate obtained in the step (7), and adjusting the pH value to 7.0 by using food-grade sodium hydroxide to obtain a soybean protein isolate solution;
(9) heating to inactivate enzyme and sterilize: heating the soy protein isolate solution obtained in (8) to 130 ℃ for 15 seconds;
(10) and (3) drying: and (4) freeze-drying the soybean protein isolate solution subjected to enzyme deactivation and sterilization in the step (9) to prepare a soybean protein isolate product.
Comparative example 1 preparation of isolated Soybean protein by common alkali-soluble acid precipitation
(1) Alkali liquor leaching: mixing low-temperature defatted soybean meal with water at a ratio of 1:10, adjusting pH of the mixed solution to 8.0 with food-grade sodium hydroxide, adjusting the mixed solution to 55 ℃, stirring at 70rpm for 60 minutes, and extracting soybean protein;
(2) centrifugal separation: carrying out centrifugal separation on the solution obtained in the step (1) to obtain a supernatant;
(3) isoelectric precipitation: adjusting the pH of the protein mixed liquor in the step (2) to 4.5 by using food-grade hydrochloric acid, and standing for 1 hour;
(4) centrifugal separation: centrifuging the acid precipitation liquid obtained in the step (3), and removing the supernatant;
(5) washing with water to remove impurities: adding 4 times of water into the protein precipitate obtained in the step (4), uniformly mixing, performing centrifugal separation, and fully washing to remove non-protein components. Repeating the step 3 times;
(6) protein redissolution: adding 8 times of water into the protein precipitate obtained in the step (5), and adjusting the pH value to 7.0 by using food-grade sodium hydroxide to obtain a soybean protein isolate solution;
(7) heating to inactivate enzyme: heating the soy protein isolate solution obtained in (6) to 130 ℃ for 15 seconds;
(8) and (3) drying: and (4) freeze-drying the soybean protein isolate solution subjected to enzyme deactivation and sterilization in the step (7) to prepare a soybean protein isolate product.
The determination result of the peculiar smell of the soybean protein isolate of the invention is as follows:
as shown in fig. 1, the soy protein isolate prepared by the present invention had an off-flavor score of 2.94, a commercial soy protein isolate off-flavor score of 4.08, and a soy protein isolate off-flavor score of 5.23 using a conventional alkali-dissolution acid-precipitation process; compared with the soybean protein isolate prepared by the conventional commercial product and the conventional process, the soybean protein isolate prepared by the method has the peculiar smell reduced by 27.94 percent and 43.82 percent respectively, which shows that the method can remove the peculiar smell of the soybean protein isolate to a greater extent and has good application prospect.
As shown in fig. 2, the electronic nose has 18 probes in total, and can measure changes in the overall abundance of volatile flavor substances such as ketones, aldehydes, alcohols, and alkanes. The detection value of the total volatile flavor substances of the soybean protein isolate prepared by the method is lower, and compared with the conventional commercial product and the soybean protein isolate produced by the traditional process, the total flavor value is reduced by about 24.38 percent and 25.87 percent, which shows that the method has good effect of improving the peculiar smell of the soybean protein isolate.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited thereto. Those skilled in the art can fully develop the detailed description or technical features of the invention while still remaining within the scope of the present invention.
Claims (10)
1. A processing method of soybean protein isolate with low peculiar smell is characterized by comprising the following steps:
(1) alkali liquor leaching: extracting the defatted soybean meal by adopting alkali liquor;
(2) biological enzymolysis: adding a protease preparation in the alkali liquor leaching process for biological enzymolysis;
(3) centrifugal separation: carrying out centrifugal separation on the solution obtained in the step (2) to obtain a supernatant;
(4) embedding peculiar smell: adding an embedding medium into the supernatant obtained by the centrifugation in the step (3), and stirring and incubating;
(5) isoelectric precipitation: adjusting the pH of the protein mixed liquor in the step (4) to an acidic environment, and standing under the pH condition;
(6) centrifugal separation: and (5) centrifugally separating the acid precipitation liquid obtained in the step (5), and removing supernatant liquid to obtain the soybean protein isolate with low peculiar smell.
2. The process according to claim 1, wherein the embedding medium in step (4) is alpha-cyclodextrin, beta-cyclodextrin or gamma-cyclodextrin, and the addition amount is 10-50 mmol/L.
3. The processing technology according to claim 1, wherein the odor embedding temperature in the step (4) is 50-75 ℃, the time is 1-2 hours, and the stirring speed is 60-80 rpm.
4. The process of claim 1, wherein the step (1) of alkali leaching: mixing defatted soybean meal with water, adjusting pH value of the mixed solution to be alkaline by using alkali, adjusting temperature of the mixed solution, and stirring to extract soybean protein; wherein the mass ratio of the defatted soybean meal to water is 1: 8-1: 15, the alkali is sodium hydroxide, the temperature of the mixed solution is set to be 50-75 ℃, the pH value of the mixed solution is set to be 7.5-8.5, and the stirring speed is 60-80 rpm.
5. The process according to claim 1, wherein the protease preparation in step (2) is an alkaline protease from Novitin
Flavourzyme protease
Etc., the enzyme activity is 3X 104～4×105U/g, the addition amount of enzyme is 0.1-2.0% of the protein mass of the extracting solution, the enzymolysis pH is 7.5-8.5, the enzymolysis temperature is 50-75 ℃, and the enzymolysis time is 30-60 minutes.
6. The process according to claim 1, wherein the acid in step (5) is hydrochloric acid, the pH of the leaching solution is adjusted to 4.0-4.5, and the standing time is 1-2 hours.
7. The process of claim 1, further comprising the steps of:
(7) washing with water to remove impurities: washing the protein precipitate obtained in (6) with water, centrifuging, and washing thoroughly to remove non-protein components;
(8) protein redissolution: adding water to the protein precipitate obtained in the step (7), and adjusting the pH value to be neutral by using alkali to obtain a soybean protein isolate solution;
(9) heating for enzyme killing: heating the soybean protein isolate solution obtained in the step (8), reserving, inactivating enzyme and sterilizing;
(10) and (3) drying: and (4) drying the soybean protein isolate solution subjected to enzyme deactivation and sterilization in the step (9) to prepare a soybean protein isolate product.
8. The processing technology according to claim 7, wherein the addition amount of water in the step (7) is 3-4 times of the mass of the precipitate, and the washing times are 2-4 times; in the step (8), the addition amount of the redissolved water is 8-10 times of the mass of the precipitate, the alkali is sodium hydroxide, and the pH is adjusted to 7.0-7.5.
9. The process according to claim 7, wherein the enzyme deactivation and sterilization in the step (9) are carried out at a temperature of 120 to 140 ℃ for 10 to 30 seconds; the drying mode in the step (10) is spray drying or freeze drying, wherein the pressure of the spray drying is 30-40 MPa, the air inlet temperature is 160-180 ℃, and the air exhaust temperature is 60-80 ℃; the freeze drying pressure is less than 1MPa, and the freeze drying temperature is-60 ℃.
10. A soy protein isolate having reduced off-flavors, produced according to the process of any one of claims 1-9.
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