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CN-121444985-B - Sulfur-containing amino acid soybean protein product and preparation method thereof

CN121444985BCN 121444985 BCN121444985 BCN 121444985BCN-121444985-B

Abstract

The application relates to the field of food, and provides a soybean protein product containing sulfur amino acid and a preparation method thereof, wherein the method comprises the steps of leaching and centrifuging soybean meal and water to obtain deslagged soybean milk and soybean dregs; performing cold sedimentation and centrifugation on the deslagged soybean milk to obtain cold sedimentation supernatant, performing ultrasonic treatment and first ultrafiltration on the cold sedimentation supernatant simultaneously, collecting permeate, performing second ultrafiltration on the permeate, and collecting retentate to obtain the sulfur-containing amino acid soybean protein product. The soybean protein product of the application has high sulfur-containing amino acid, high nutritive value, good flavor and little beany flavor. And the preparation method is simple and convenient to operate and suitable for large-scale popularization and application.

Inventors

  • ZHANG YI
  • MU ZHISHEN
  • JI GUOZHI
  • GAO ZENGLI

Assignees

  • 内蒙古蒙牛乳业（集团）股份有限公司

Dates

Publication Date
20260508
Application Date
20260106

Claims (10)

  1. 1. A method of preparing a sulfur-containing amino acid soy protein product comprising: Leaching and centrifuging the soybean meal and water to obtain deslagged soybean milk and soybean dregs; Performing cold sedimentation and centrifugation on the deslagged soybean milk to obtain cold sedimentation and cold sedimentation supernatant; simultaneously carrying out ultrasonic treatment and first ultrafiltration treatment on the cold sedimentation supernatant, and collecting permeate; performing second ultrafiltration treatment on the permeate liquid, and collecting retentate to obtain the soy protein product containing sulfur amino acids; The molecular weight cut-off of the first ultrafiltration treatment is 200 kDa-400 kDa; The molecular weight cut-off of the second ultrafiltration treatment is 2 kDa-5 kDa; The power of the ultrasonic treatment is 400-1500W.
  2. 2. The method of claim 1, wherein the temperature of the ultrasonic treatment is 40 ℃ to 60 ℃.
  3. 3. The method according to claim 1, wherein the mass ratio of the soybean meal to the water is 1 (5-15), the leaching temperature is 30-60 ℃ and the leaching time is 30-120 min; the method further comprises the steps of extracting the bean dregs, collecting supernatant fluid and carrying out cold sedimentation.
  4. 4. The method according to claim 1, wherein the cold-sinking process is performed at a temperature of 0 ℃ to 10 ℃ for a time of 8 hours to 20 hours.
  5. 5. The method of claim 1, further comprising subjecting the retentate to a drying process.
  6. 6. The method of claim 1 or 5, further comprising mixing the retentate with the cold precipitation water after dissolving the cold precipitation water to obtain the sulfur amino acid-containing soy protein product.
  7. 7. The method according to claim 1, characterized in that it comprises: step 1, putting defatted soybean meal into a container with a stirring device, adding water, heating, stirring at a constant speed, and leaching; step 2, centrifuging the leached mixed solution, and collecting supernatant; Step 3, the supernatant is subjected to cold sedimentation for 16 hours at the temperature of 4 ℃; step 4, centrifuging the solution after cold sedimentation to obtain cold sedimentation supernatant and cold sedimentation, adding water into the cold sedimentation supernatant for re-dissolution, and drying to obtain a cold sedimentation protein component; Step 5, the cold sedimentation supernatant passes through an ultrafiltration membrane with the molecular weight cutoff of 300kDa, and is subjected to ultrasonic treatment in the ultrafiltration process, the ultrasonic power is 500W, the temperature is 50 ℃, and permeate liquid is collected; and 6, passing the permeate through an ultrafiltration membrane with the molecular weight cutoff of 5kDa, collecting the retentate, and drying to obtain the sulfur-containing amino acid soybean protein product.
  8. 8. The method of claim 7, wherein the cold precipitated protein fraction from step 4 is combined with the dried retentate from step6 to produce the sulfur amino acid-containing soy protein product.
  9. 9. A sulfur-containing amino acid soy protein product, characterized in that it is obtained by the process for producing a sulfur-containing amino acid soy protein product according to any one of claims 1 to 8.
  10. 10. The sulfur amino acid soy protein product of claim 9 wherein the sulfur amino acid content of the sulfur amino acid soy protein product is 2.77% -3.68%.

Description

Sulfur-containing amino acid soybean protein product and preparation method thereof Technical Field The present application relates to the field of food. In particular, the present application relates to sulfur amino acid-containing soy protein products and methods of making the same. Background Soybean is not only an important oil crop, but also an ideal edible protein resource. The soybean protein is rich in 8 kinds of 'essential amino acids' required by human body, the content of the soybean protein is similar to that of meat, and the soybean protein is an ideal meat substitute, and is called as 'meat in the field'. In a protein nutrition evaluation system, soybean protein is an important representative of plant protein due to the advantages of wide sources, low cost and the like. However, soy protein has a distinct short nutritive board compared to high quality animal proteins such as milk proteins, egg proteins, and the like. The study data show that the sulfur-containing amino acids (methionine and cysteine) content in the milk protein is about 2.8-3.2 g per 100 g, the sulfur-containing amino acids content in the egg protein is about 3.0-3.5 g, and the sulfur-containing amino acids content in the soybean protein of the same quality is only 1.8-2.2 g. Sulfur-containing amino acids (such as methionine, cysteine, etc.) are the first limiting amino acids in soy protein, and their content and distribution directly determine the nutritional value of soy protein. Methionine is a sulfur-containing essential amino acid, the carbon-sulfur skeleton of which cannot be synthesized in vivo, methionine is a methyl donor for important activities in vivo, and is an important substance for synthesizing choline and creatine. Choline is an important substance against fatty liver and has an important protective effect against liver poisoning. Therefore, when methionine is supplied insufficiently in the human body, it may affect the growth and life, even cause fatty liver and other diseases. The lack of sulfur-containing amino acids in the soybean protein severely limits the application of the soybean protein in the field of high-end foods, such as infant formulas, sports nutrition foods, beverages and other products with extremely high requirements on protein quality, and the soybean protein is difficult to reach ideal nutrition ratio standards due to the lack of sulfur-containing amino acids. At present, the traditional process for extracting protein from soybeans is mainly an alkaline acid extraction and precipitation process, and a large amount of acid-base reagents are needed in the implementation process of the process, so that the production cost is greatly increased, a large amount of acid-base wastewater is generated, and serious pollution is caused to the environment. According to statistics, each 1 ton of soybean protein isolate is produced, about 15-20 tons of acid-base wastewater is produced by adopting an alkali extraction and acid precipitation process, the wastewater treatment cost is high, and the treatment difficulty is high. Meanwhile, the alkaline extraction and acid precipitation process has complicated steps, and involves operations such as acid adjustment, alkali adjustment, precipitation and the like for many times, and the production period is long. In addition, the enrichment effect of the prior art on the sulfur-containing amino acid is not ideal, the problem of insufficient sulfur-containing amino acid in the soybean protein cannot be effectively solved, and the urgent requirement of the market on soybean protein products with high sulfur-containing amino acid content is difficult to meet. Other methods such as chromatographic separation method have low production efficiency, long production period, expensive filler, repeated elution, and large water consumption, and also involve concentration treatment of eluting water. Is not suitable for large-scale industrialized production. Therefore, the development of the soybean protein extraction process which is efficient, environment-friendly and low in cost and can remarkably improve the content of sulfur-containing amino acid is urgent, and the method has important practical significance for improving the added value of soybean protein products and promoting the high-quality development of food industry. Disclosure of Invention The present application aims to solve, at least to some extent, the technical problems existing in the prior art. Therefore, the application provides the soy protein product containing the sulfur amino acid and the preparation method thereof, and the soy protein product has high sulfur amino acid content, high nutritive value, good flavor and extremely small beany flavor. And the preparation method is simple and convenient to operate and suitable for large-scale popularization and application. In one aspect of the application, a method of preparing a soy protein product containing sulfur amino acids is provided. According to