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Case study of functional soybean protein concentrate preparation process

soy protein concentrate

Meat products generally contain 2% -3% of salt. Due to the presence of salt, soluble soybean protein tends to become insoluble and precipitate, which makes meat products unfavorable in taste and reduces the gelling and emulsifying functions of the protein itself. Therefore, the applied functional soybean protein concentrate is required to have certain salt tolerance.

Salt tolerance index (Salt Tolerance hdex) refers to the ratio of soluble protein content to total nitrogen in functional soybean protein in the presence of salt, that is, to measure the nitrogen solubility index of protein in the presence of salt. The method of determination is as follows: Add 0.75g NaCl to a 500ml conical flask, then add 150ml distilled water to fully dissolve NaCl. Pour this salt solution into a mixer, add 5 g of soy protein, and beat at 7000 rpm for 5 min. Pour this protein solution into a 500ml conical flask, rinse the stirrer with 50ml distilled water, and add it to the conical flask. The flask was shaken on a shaker at 150 rpm for 2 hours. Then pour this protein solution into a 250ml volumetric flask to make up the volume. The protein solution after constant volume was transferred into a 50ml centrifuge tube, centrifuged at 1500 rpm for 10min, and the supernatant after centrifugation was filtered through a quick filter paper and collected in a 150ml conical flask. The protein content of the finally collected protein solution was determined by Kjeldahl method. The formula for salt tolerance index = 100X [soluble nitrogen content (%)/total nitrogen content (%)]. The functional soy protein concentrate of the invention has good salt tolerance, and the salt tolerance index can reach 30-80%.

Both sucrose ester and succinic acid monoglyceride are nonionic surfactants with good emulsifying, dispersing, solubilizing and wetting properties, which can effectively improve the water holding capacity and elasticity of meat products.

The beneficial effects of the present invention are as follows: the present invention uses the alcoholic soybean protein concentrate or the soybean protein curd in the alcohol extraction process as the raw material to provide a technical method for preparing the functional soybean protein concentrate, which has good solubility and oil retention. Water-retaining protein products are used in meat products to partially replace soy protein isolate products to reduce production costs.

The functional soybean protein concentrate prepared by the processing technology of the invention has significantly improved solubility, NSI reaches 50-80%, salt tolerance index reaches 30-80%, the product has light color and luster, light flavor, and oil and water retention reaches 1:5:5 The above can be widely used in food systems such as meat products.

Below in conjunction with the preferred embodiment, the specific implementation according to the provision is described in detail as follows:

Example 1

The soybean protein concentrate curd obtained by the alcohol extraction process was dropped into the dissolving tank, and 15 times of water was added for mixing and stirring for 20min, and the water temperature was controlled at 60°C. The pH value of the protein solution was adjusted to 8.0 with sodium hydroxide and stirred for 20min. Then add (w/w) phospholipids (on the dry basis of protein, protein refers to the input soy protein concentrate raw material) and 0.5% (on the dry basis of protein) sucrose ester, and stir well. Afterwards, the protein liquid is pumped into the ultra-high temperature sterilizer through a centrifugal pump, and the temperature reaches 140 °C, and is incubated for 15s, and the feed liquid outlet temperature is set at 60 °C. The feed liquid after the heat treatment is pumped into the spray drying tower, and is conventionally spray-dried, and the spray-drying inlet temperature is 160 °C, and the outlet temperature is 80 °C. The protein content of the product obtained is 70% (w/w) (accounting for the dry weight of the product, which refers to the final functional soybean protein concentrate product obtained, which contains 70% protein, and other moisture, carbohydrates, etc.); NSI 50%, the salt tolerance index is 46%, and the oil and water retention performance of the product reaches 1: 5.2: 5.4.

Example 2

The soybean protein concentrate curd that alcohol extraction process makes is dropped into dissolving tank, adds 6 times of water and mixes and stirs 10min, and water temperature is controlled at 50 DEG C. The pH value of the protein solution was adjusted to 7.5 with sodium hydroxide, and stirred for 10min. The protein liquid is pumped into the ultra-high temperature sterilizer through a centrifugal pump, the temperature reaches 130 ° C, the temperature is maintained for 40 s, and the temperature of the material liquid outlet is set at 50 ° C. Then add 0.5% phospholipid (dry protein basis) and 0.5% (dry protein basis) sucrose ester and mix well. The feed liquid is pumped into the spray drying tower, and the spray drying is carried out routinely, and the spray drying inlet temperature is 140 ° C, and the outlet temperature is 75 ° C. The protein content of the obtained product is 75% (accounting for the dry weight of the product), the NSI is 80%, the salt tolerance index is 75%, and the oil and water retention performance of the product reaches 1:5.5:5.9.

Example 3

The commercially available soybean protein concentrate of over 80 objects was dropped into the dissolving tank, 10 times of water was added and mixed and stirred for 20min, and the water temperature was controlled at 60 °C. The pH value of the protein solution was adjusted to 7.5 with sodium hydroxide, and stirred for 20 min. The protein liquid is pumped into the ultra-high temperature sterilizer through a centrifugal pump, and the temperature reaches 130 ° C, and the temperature of the feed liquid outlet is set at 65 ° C. Then add 0.2% monoglyceride succinate (on protein dry basis) and stir well. The feed liquid is pumped into the spray drying tower, and spray drying is carried out routinely, and the spray drying inlet temperature is 168 °C, and the outlet temperature is 76 °C. The spray-dried product was sprayed on the protein surface with 0.1% phospholipid (by weight of the product) through a fluidized bed. The protein content of the obtained product is 71% (accounting for the dry weight of the product), the NSI is 61%, the salt tolerance index is 65%, and the oil and water retention performance of the product reaches 1:5.2:5.5.

Example 4

80 purpose soybean protein concentrates commercially available are dropped into the dissolving tank, 12.5 times of water is added and mixed and stirred for 20min, and the water temperature is controlled at 60°C. The pH value of the protein solution was adjusted to 8.0 with sodium hydroxide and stirred for 20min. The protein liquid is pumped into the ultra-high temperature sterilizer through a centrifugal pump, the temperature reaches 150 ° C, and the temperature is maintained for 30 s, and the temperature of the material liquid outlet is set at 65 ° C. Then add 0.5% phospholipid (based on dry protein) and 0.2% monoglyceride succinate (based on dry protein) and stir well. The feed liquid is pumped into the spray drying tower, and conventionally, spray drying is carried out, and the spray drying inlet temperature is 140 ° C, and the outlet temperature is 76 ° C. The protein content of the obtained product is 70% (accounting for the dry weight of the product), the NSI is 75%, the salt tolerance index is 72%, and the oil and water retention performance of the product reaches 1 5 5 5.

Example 5

The commercially available soybean protein concentrate of over 80 objects was dropped into the dissolving tank, and 10 times of water was added and mixed and stirred for 20min, and the water temperature was controlled at 60 ° C. The pH value of the protein solution was adjusted to 8.0 with sodium hydroxide and stirred for 20min. The protein liquid is pumped into the ultra-high temperature sterilizer through a centrifugal pump, the temperature reaches 150 ° C, the temperature is maintained for 15 s, and the outlet temperature of the material liquid is set at 65 ° C. Then add 0.3% phospholipid (on protein dry basis), 0.1% sucrose ester (on protein dry basis) and 0.1% succinate monoglyceride (on protein dry basis), and stir well. The feed liquid is pumped into the spray drying tower, and spray drying is carried out routinely, and the spray drying inlet temperature is 140 °C, and the outlet temperature is 80 °C. The protein content of the obtained product is 72% (accounting for the dry weight of the product), the NSI is 78%, the salt tolerance index is 80%, and the oil and water retention performance of the product reaches 1:5.6:5.8.

Using alcohol method soybean protein concentrate or soybean protein curd in alcohol extraction process as raw material, a process method for preparing functional soybean protein concentrate is provided, and a protein product with good solubility and oil and water retention is prepared, which is applied to meat In the product, part of the soybean protein isolate product is replaced to reduce the production cost.

The above-mentioned detailed description of the preparation process of the functional soybean protein concentrate with reference to the examples is illustrative rather than restrictive, and several examples can be exemplified according to the limited scope, so it is not departing from the general concept of the present invention. The changes and modifications below shall fall within the protection scope of this article.

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