Research And Development Of Low-purine And Defatted Soybean Curd Powder For Patients With Gouts

Soybean meal is a product of soybean after being extracted fat, which retained most of the nutrients in soybean except fat. Soybean meal which contents253.0mg/100g purine is high-purine foods. The gout restricting diet restricts the intake of animal protein. In this study, low-purine and defatted soybean curd powder has been produced by high temperature soybean meal through extracting protein, boiling, removing purine and studying the condition of kinds of coagulant. The content of purine in low-purine and defatted soybean curd powder is123.5mg/100g and it is suitable for the gout. The results of this study are as follows:(1) The content of protein and total sugar in soybean was48.5%and34.4%and the soybean meal is still very rich in nutrition compared to soybean. The content of fat in soybean was4.6%and the soybean meal is low-fat foods. The content of purine in soybean was253.0mg/100g and it is more than150.0mg/100g.The soybean meal is high-purine foods.(2)This study got the optimal processing conditions of defatted soybean milk produced by high temperature soybean meal. The optimal processing conditions of stirring extraction were as follows:extraction temperature60℃, extraction time60min, material to water ratiol:18, protein leaching rate80.9%. The optimal processing conditions of ultrasonication were as follows:ultrasonic temperature50℃, ultrasonic time30min, material to water ratio1:16, protein leaching rate81.8%. In order to save energy and improve the protein nature, ultrasonic has been chosen as the best way to produce skim milk by high-temperature soybean meal.(3) Through studying the effect of A, B, C, D,E, F, G on removing purine, the result showed that E and G is obviously better than the others, and the optimal adsorb conditions of them are the same:concentration2.0%、adsorption time120min.The removal rate is51.2%、60.69%.Because of the residue of G, E has been chosen as the best adsorbent for low-purine and defatted soybean curd powder. The content of purine, protein, total sugar and fat in low-purine and defatted soybean curd powder is123.5mg/100g,56.2%,28.4%and0. Low-purine and defatted soybean curd powder is high-nutrition and low-fat foods.(4) The optimum boiling temperature and time of low-purine soybean milk was95℃and10min.The optimum concentration, temperature and time of different coagulants were:CaCl2,0.2%,90℃,5min; CaSO4,1.5%,90℃, lOmin; GDL,1.0%,90℃,10min.