Studies On Solubility Of Alcohol Leaching Soy Protein Concentrate

Soybean contains 40% protein and exceeds any crop on the content of protein and soybean protein has the most nutritional value of all the plant protein. Alcohol leaching soy protein concentrate is confined because of its bad solubility that is arosed by alcohol-denatured soy protein. Especially when alcohol leaching soy protein concentrate is used to produce fluidity food the degree of solubility and stability is especially significant, Bsides, All kinds of physical enginery of soybean protein are exerted at the premise of good solubility. So the study of solubility from soybean protein is very significant for the process of alcohol leaching soy protein concentrate.The paper researches the distill of alcohol leaching soy protein concentrate as the beginning, And then physical modifications by the operation of ultrasonic , high-pressure homogenization, accessing surfactant and reducing agent. These operations contribute to solubilizing of alcohol leaching soy protein concentrate.1. The techniques of distilling alcohol leaching soy protein concentrate.Research findings show that optimum conditions are: alcohol concentration65%, the detatted soybean meal to liquid is 1:10, temperature 50 °C and duration 60min.2. The study of solubility with alcohol leaching soy protein concentrate.The paper discovers the increase of the solubility after physical modifications by the operation of ultrasonic , high-pressure homogenization, accessing surfactant and reducing agent . The optimum conditions of the operation of ultrasonic are: temperature 90°C, PH9. 0, protein concentration 6% and duration 5min. The optimum conditions of the operation of high-pressure homogenization are: pressure 60MP, PH9. 0, protein concentration 10% and duration 7min.With the protein afer physical modifications access different surfactant, the research findings show: the NSI is improved 3% by accessing 0.4% modificativelecithin. The research findings also show: solubility of alcohol leaching soy protein concentrate is improved by accessing 0.1% Na2SC>3.The experiment try combining physical modifications with accessing surfactant and reducing agent. The method may improve the solubility and other functionalities of alcohol leaching soy protein concentrate.