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CN-122004343-A - High-concentration high-freeze-thawing-stability soybean protein gel and preparation method thereof

CN122004343ACN 122004343 ACN122004343 ACN 122004343ACN-122004343-A

Abstract

The invention discloses a high-concentration high-freeze-thawing-stability soybean protein gel and a preparation method thereof, and relates to the technical field of gel preparation. Compared with the existing preparation method of the soybean protein gel, the preparation method mainly comprises 2 steps of 1) mixing soybean protein serving as a raw material with an alkali/acid glyceryl solvent, 2) uniformly mixing, heating, cooling and refrigerating to obtain the soybean protein gel. The soybean protein gel prepared by the glyceryl solvent treatment has the advantages of high freeze-thawing stability, complete and uniform gel form even after 20 freeze-thawing cycles, and high gel hardness. 2. The concentration of protein in the soybean protein gel prepared by the method can reach 20% or more. 3. The preparation method is simple, convenient, green and environment-friendly, does not need to add a cross-linking agent, is nontoxic and edible, and can be used in the field of foods.

Inventors

  • WAN JIE
  • YANG RUI

Assignees

  • 南昌大学

Dates

Publication Date
20260512
Application Date
20260211

Claims (10)

  1. 1. The preparation method of the soybean protein gel with high concentration and high freeze-thawing stability is characterized by comprising the following steps: Heating and mixing glycerin, alkali or acid with water to obtain a basic glyceryl solvent or an acidic glyceryl solvent; uniformly mixing soybean protein and the alkaline glyceryl solvent or the acidic glyceryl solvent to obtain a mixed solution, heating the mixed solution, and cooling to obtain the soybean protein gel.
  2. 2. The method according to claim 1, wherein the base is potassium carbonate and the acid is DL-malic acid.
  3. 3. The preparation method according to claim 1, wherein the molar ratio of glycerin, alkali and water in the basic glyceryl solvent is 7-10:0.4-3.8:12-13.
  4. 4. The preparation method according to claim 1, wherein the molar ratio of glycerin, acid and water in the acidic glyceryl solvent is 0.5-3:0.4-3.8:4-5.
  5. 5. The method of claim 1, wherein the heating and mixing of glycerin, alkali or acid with water comprises: And (3) placing glycerin, alkali or acid and water in a water bath kettle with the temperature of 80-90 ℃ in proportion, stirring at the rotating speed of 500-700 rpm for 30-60 min, and finally clarifying and transparentizing the system to obtain the alkaline glyceryl solvent or the acidic glyceryl solvent.
  6. 6. The preparation method according to claim 1, wherein the mass concentration of the soybean protein in the mixed solution is 10% -30%.
  7. 7. The method of preparing according to claim 1, wherein the method of uniformly mixing the soybean protein and the basic glyceryl solvent or the acidic glyceryl solvent comprises: Mixing soybean protein and the alkaline glyceryl solvent or the acidic glyceryl solvent with stirring at a rotation speed of 300-700 r/min by magnetic stirrer for 5-20 min.
  8. 8. The method according to claim 1, wherein the heating treatment comprises heating at 90℃for 30min.
  9. 9. A high concentration high freeze-thaw stability soy protein gel characterized by being obtained by the method of any one of claims 1-8.
  10. 10. The soy protein gel of claim 9, wherein the soy protein gel has a complete, uniform gel morphology after 20 freeze-thaw cycles and a gel hardness of greater than 1000g.

Description

High-concentration high-freeze-thawing-stability soybean protein gel and preparation method thereof Technical Field The invention relates to the technical field of gel preparation, in particular to a high-concentration high-freeze-thawing-stability soybean protein gel and a preparation method thereof. Background The isolated soy protein (soy protein isolate, SPI) is a high purity vegetable protein made from defatted soy, and has the advantages of high nutritional value, good biocompatibility, low cost, etc. As an important raw material and auxiliary material in the food industry, the gel is widely applied to the fields of bean products, meat products, beverage products and the like, is used for improving the quality of foods, such as improving the mouthfeel, increasing the elasticity and the water retention, and is one of important application forms in food processing. When the protein gel is prepared, the protein concentration is a core factor for regulating and controlling the network structure and the functional characteristics of the gel, and directly determines whether the gel can be formed or not, and the physicochemical property and the application value of the gel after the gel is formed. However, soy protein has poor solubility and is difficult to spontaneously form gel in a general aqueous system. The prior solution measures mainly adopt methods of enzyme treatment, cross-linking agent (natural/synthetic cross-linking agent), physical induction or combined treatment and the like to promote coagulation. The method has the defects of complicated operation flow, high cost, doubtful safety and the like, and has no obvious solubilization effect on protein. If acidic or alkaline solution is adopted to improve the solubility of the protein, the molecular structure of the protein is greatly influenced, and a high-concentration gel system with stable structure is difficult to form later. Thus, the concentration of soy protein isolate gel is currently around 10%. At the same time, the freeze-thaw stability of protein gels is critical in determining their use in frozen foods and other frozen environments. In the freezing-thawing process of the freeze-thawing cycle, interaction among protein molecules and in molecules can be influenced due to the phenomena of redistribution of water, formation of ice crystals, recrystallization and the like, so that the ordered network structure of the gel is damaged, shrinkage, hardening, weakening of water holding capacity and the like are generated, and the quality of a product is deteriorated. Therefore, the soybean protein gel with high concentration and high freeze thawing stability is developed, the nutrition function of the gel can be enhanced, and the application of the soybean protein gel in frozen foods and other frozen environments is expanded. Disclosure of Invention The invention aims to at least solve one of the technical problems in the prior art, provides a preparation method of high-concentration high-freeze-thawing-stability soybean protein gel, effectively solves the problems of low protein content of the soybean protein gel and quality degradation in the freezing-thawing process, and provides a new scheme for preparing the high-concentration high-freeze-thawing-stability soybean protein gel. The technical scheme of the invention is as follows: In a first aspect, the invention provides a preparation method of a high-concentration high-freeze-thawing-stability soy protein gel, comprising the following steps: Heating and mixing glycerin, alkali or acid with water to obtain a basic glyceryl solvent or an acidic glyceryl solvent; uniformly mixing soybean protein and the alkaline glyceryl solvent or the acidic glyceryl solvent to obtain a mixed solution, heating the mixed solution, and cooling to obtain the soybean protein gel. In a preferred embodiment of the invention, the soybean protein gel is prepared by stirring and mixing soybean protein (the mass concentration is 10% -30%) and alkali/acid glyceryl solvent at the rotation speed of 300-700 rpm by a magnetic stirrer, heating a 90 ℃ water bath kettle for 30min after uniform mixing, cooling at room temperature, and refrigerating at 4 ℃ for 24 h. The glyceryl solvent is prepared by the reaction of glycerol, alkali/acid and water, and the soybean protein is soybean isolated protein. In a preferred embodiment of the present invention, the base is potassium carbonate and the acid is DL-malic acid. In a preferred embodiment of the present invention, the molar ratio of glycerin, alkali and water in the basic glyceryl solvent is 7-10:0.4-3.8:12-13. In a preferred embodiment of the present invention, the molar ratio of glycerin, acid and water in the acidic glyceryl solvent is 0.5-3:0.4-3.8:4-5. In a preferred embodiment of the present invention, the method of heating and mixing glycerin, a base or an acid with water comprises: And (3) placing glycerin, alkali or acid and water in a water bath kettle with the temper