Study On Solid-state Preparation Of Functional Soy Protein Concentrate

Functional soy protein concentrate is a high-tech tools of modern biochemistry, the molecular structure of soybean protein is modified by the various stages of physical and chemical processes, which improved a variety of functional properties of soy protein. There are many ways to modification,include physical modification, chemical modification, enzymatic modification, genetically modified. Most methods are aimed at protein-modified liquid handling. Taking into account large-scale production of protein powder in the enterprise, the protein solution evaporated to dryness with huge energy consumption and long production cycle, thus research solid-state preparation of functional protein concentrate alcohol law ideas.The main contents of this research project is based on soy protein concentrate as the main raw material, using solid-state preparation methods (physical modification and compounding modified) to improve emulsibility and gel nature of soy protein concentrate, explore the optimal preparing parameters of high functional soy protein concentrate.Through a fixed formula seasoning process, added the modified soy protein concentrate to the chicken sausage, and evaluated the sensory of product.Main research contents as follow:1. Study on enhancing the emulsifying of soybean protein concentration by ball milling. The single factor tests explored the effect rules on the emulsibility of soy protein concentrate by technical parameters, definite the speed, milling time, soy protein concentrate filler content, soy protein concentrate moisture content, pH. Then through the orthogonal analysis, obtain the optimal operating parameters: rotation speed 80 r/min, milling time 1h, content of soy protein concentrate 10 g, water content of soy protein concentrate 85%, pH 11. The EAI of soy protein concentrate after the ball milling was 114.893 m2/g,which increased by 116%.2. Study on enhancing the gelatin of soybean protein concentration by functional reagent. The test selected 16 species of common thickening agents, aimed at improving the gelation of soybean protein concentrate to do 16 groups of single-factor tests. Trials found the regular pattern of very thickening agent effect on soy protein concentration. Preliminary identified 6 thickening agents, and through the initial ratio of tests to determine 4 thickeners as the optimal ratio. Finally using the orthogonal experiment analysis to obtain the optimal operating parameters: carrageenan 2.0%, sodium polyacrylate 0.4%, guar gum 0.7%, KGM 0.5%. The modified soy protein concentrate gel strength is 868.567g, while the pure soy protein concentrate emulsion can not form a gelatum.3. Solid-state preparation of functional soy protein concentrate process definited. When the ball milling modified protein, we plans three options according to the different time to add the athickening agent. Compared with three kinds of products to determine the final modification process.4. A practical application was carried out above-mentioned technological research findings. Referring to the traditional chicken sausage making process, the modified soy protein concentrate was added to the chicken sausage substitute part of the chicken, made texture test and sensory evaluation of products.The research indicated that emulsification and gelation of soy protein concentrate has been greatly improved by solid-state preparation method. The results provided the new ways and means for soybean deep processing, and also provided basis and foundation theory for the other proteins modification.