Study On The Protein Powder For Different Groups Of People

In this thesis, according to the physiological characteristics and nutritional needs ofthe three kinds of people that are infants, gravidas and elderly people years, It wasdesigned the protein powder formula for them. It includes the mix proportion of the protein,the designing of cosolvent, the adding of the vitamins and minerals and the adding ofnutrilites for the three kinds of people. It was determined the processing method for theprotein powder. Then we made the sensory evaluation, the digestion in vitro and thenutrition evaluation of the protein for the formula protein powder. The soy protein isolateswere moderate hydrolyzed because of lower solubility and digestibility that could effectthe quality of the products. It was studied the influence of hydrolysis on the solubility,digestibility and other function characteristic of the soy protein isolates, The main findingsare as follows：1The formulas of protein powder to infants, gravidas and elderly people was made.2It was chosen spray drying as the best way for the processing. It was alsodetermined the optimum condition of spray drying that are material concentration of10%,inlet temperature150℃, feed quantity of40mL／min and outlet temperature85℃throughthe orthogonal test. The solubility of the protein powder could be90%in that condition.3It was showed that the substances of the formula design could be detected, thecontents of the protein powder could be over84%, and the essential amino acids are closedto the mode of FAO／WHO, the contents of the vitamins and minerals could be theexpected values and the special nutrients could make the protein powder have a morecomprehensive nutritional value and could meet the needs of different kinds of people.4The results of sensory evaluation of the three protein powder products were well.The digestibility of infants formula powder, gravidas formula powder and elderly peopleformula powder respectively were78.3%、79.4%、80.1%,and the digestibility of themerchant protein powder was82.27%.It shows that the three protein powder productscould be merchant levels. The chemical score, amino acid score, essential amino acid index and biological value of the infants formula powder, gravidas formula powder and elderlypeople formula powder were close to100.The relative lack of the Valine made it be thefirst restriction amino acids. The amino acids at the ratio of coefficients were respectively90.67、91.14、90.91.The nutritional value of the product was totally higher and it couldmeet the needs of the three kinds of people.5It was studied the influence of pH, temperature, enzyme concentration andhydrolysis time on the degree of hydrolysis. It was obtained the optimum condition ofhydrolysis that were pH8.5, temperature50℃, enzyme concentration7%, hydrolysis time3h, and the best degree of hydrolysis was17.42%, and the solubility and the digestibilitywere respectively92.36%and90.12%at that degree of hydrolysis.6The bitterness was not brought basicly by hydrolyzing soy protein isolates withFlavourzyme.