The Influence Of Different Processing Technology On Functional Properties Of SPI And Its Components

Soy protein is not only rich in nutrients, but also has a number of important features,and ithas been widely used in the food industry.However,it’s functional properties isn’t full used in realapplications,because of the functional properties of natural soy proteinis not prominent.China’s SPI products are mainly for high gel, therefore diversified application of modifiedsoy protein is particularly important.. This paper based on high pressure homogenization onprotein structure of heterogeneous effect and improve the functional properties of soy proteinand preparation of high-quality soy protein modification, and needle for soybean protein in themain7S and11S the changes of functional properties were analyzed, in order to achievedifferent group of soybean protein points in the food system synergistic. Analysis of soybeanprotein isolate after spray drying, the trend of change in the nature, optimization of processparameters of spray drying and join thermal protection agent, to reduce the degree ofdegeneration of SPI in spray process, in order to improve the functional properties.SPI after high pressure homogenization treatment can significantly improve the functionalcharacteristics of SPI, the corresponding characteristics of the corresponding to the best effect ofthe homogeneous range is also different. The homogeneous number of homogeneous times ismore suitable for the production of non-foaming soybean protein products. In the experimentalrange, the functional properties of soybean protein isolate were enhanced when the homogeneouspressure was elevated, and the solubility of SPI reached the highest in the40MPa.. Isolated soyprotein7S and11S points after high-pressure homogenization treatment, the solubility of SPI,emulsifying activity, emulsion stability and7S group divided into consistent tendency, indicatingthat the SPI solubility and emulsifying capacity change is mainly influenced by the effect of7Scomponent; and high-pressure homogenization of SPI and foaming had little effect, but of7Sand11S component has a significant effect; the trend of foam stability of SPI is with the changetrend of7S and11S globulin instead. The SPI drying powder was prepared by spray drying, andthe protein concentration, pH and inlet temperature of the feed liquid were three factors, and theprotein dispersion index of SPI was the response value.. In the experiment, the order of the threefactors affecting the solubility of pH is the material SPI> entrance temperature> materialconcentration.. When the spray drying technology conditions were the material concentration4.89%, pH7.32, the inlet temperature154.86, the solubility of the soy protein isolate was the best,and the protein dispersion index of SPI was86.19%. In spray drying process, through to adddifferent kinds of polyols SPI dissolution, emulsification, thermal properties and particle sizedistribution of comparative analysis shows that, the test of several polyols of isolated soybeanprotein solubility and emulsifying properties has improvement effect, with polyol hydroxyl number and polyol content increase increasing effect, and isolated soybean protein denaturationtemperature increased significantly, after spray drying thermal denaturation degree has also beenreduced, and spi of particle size distribution shift to the left as a whole, D50decreases obviously,particle size decreased.