Method for producing of modified soya protein. RU patent 2248725.

IPC classes for russian patent Method for producing of modified soya protein. RU patent 2248725. (RU 2248725):

A23L1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates

A23J3/16 - from soybean

Another patents in same IPC classes:

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FIELD: food-processing industry, in particular, food-concentrates industry.

SUBSTANCE: method involves providing hydrolysis of protein; thermal processing of hydrolyzed protein suspension; neutralizing suspension with 3%- citric acid solution and drying neutralized suspension with the use of spraying procedure. Hydrolysis procedure is performed for 30-60 min in the presence of aqueous extract of germinated soya seeds ground in cold mode with hydraulic modulus of 1:8-1:10, said aqueous extract being introduced at the rate of 0.5-1.0% by weight of fat-free soya flour protein. Thermal processing of suspension is performed at temperature of 80-90⁰C for 10-15 min and drying process is performed at temperature of 130-140⁰C until dry substance content is 95-96%.

EFFECT: increased lipophilic properties and reduced trypsin inhibiting activity of modified soya protein.

2 cl, 1 tbl, 5 ex

The invention relates to food industry, in particular to food concentrates, and may be used to obtain a modified soy protein with high functional properties.

Currently, in the production of protein food destination widely used enzymatic hydrolysis of vegetable proteins.

Known, for example, a method of producing a modified vegetable protein flour that obtains a water suspension in an acidic medium and the hydrolysis of proteins by introducing enzyme preparation of pepsin. Received the product in paste form is used for entering it into a sausage [Evenrude. Vegetable protein: a new perspective. - M.: Pishepromizdat, 2000, p.6-24].

There is also known a method of production of the modified protein from fat soy flour, provisions for the processing of the infrared rays, the enzymatic hydrolysis drug Protocontinent GH at a temperature of 45°C, pH=7.0 V for 6 hours, heat inactivation of the suspension at a temperature of 95°C for 5 min, obtaining a liquid hydrolysate by centrifugation and drying the hydrolysate on inert bodies [Fugal O.A. Development of technology of production and application of soy enzymatic hydrolysates //abstract. Diss. on saisc. academic step. Kida. technology. Sciences. - M, 1997, p.18].

The closest to the technical nature of the claimed is a method of production of the modified soy protein, providing preliminary mechanochemical degradation of the protein, the protein hydrolysis solution of an enzyme, which use It GH concentration of 0.7-1.0 u/g protein at a temperature of 50°C, pH=7,0-7,2 and duration of the reaction 10-30 minutes Gidralizovanny the slurry is then subjected to heat treatment purified with live steam at a temperature of 120-130°C for 15-30 s, neutralization of 3%citric acid solution until the desired pH and drying the neutralized suspension of the protein in the drying installation spray type.

The shortcomings of the existing method is not sufficiently high lipophilic properties, low degree of destruction of trypsin inhibitors, as well as the high cost used in the prototype enzyme preparations and the need for pre-mechanochemical degradation of the protein, resulting in increased cost of the finished product and increased labor costs.

The problem solved by the invention is the enhancement of lipophilic properties and reduction tripterygiidae activity modificirovannogo soy protein and reduction in price of the finished product.

The problem is solved due to the fact that in the production method of the modified protein, providing protein hydrolysis, thermal treatment of a suspension of hydrolyzed protein, neutralizing suspension of 3%citric acid solution and drying the neutralized suspension spray method, the process of hydrolysis are within 30-60 min in the presence of an aqueous extract crushed in the cold sprouted soya seeds at a water ratio of 1:8-1:10, applied at the rate of 0.5 to 1.0% by weight protein fat soy flour, while heat treatment of the suspension is carried out at a temperature of 80-90°C for 10-15 min, and drying at a temperature of 130-140°until the dry matter content of 95-96%.

On the basis of theoretical studies and experimental data it was found that an aqueous extract of sprouted beans can improve lipophilic properties of the modified protein, including gyrodinium (ZHUSA), iremonger (GA) ability, stability of the emulsion (SE), mainly due to the impact on native protein Proteas soybean seeds that are activated during germination. In addition, the aqueous extract effectively contributes to the destruction of trypsin inhibitors that affect the digestibility of the product, resulting in reduced anti-nutritional properties.

The use of aqueous extract of sprouted seeds of soybean in the hydrolysis process also reduces the cost of the finished product, because it eliminates the need for use of expensive enzymes and eliminates the need for preliminary degradation of the protein.

Examples of specific performance.

Example 1

- Fat soy flour was mixed with water in the ratio 1:10, was stirred until a homogeneous suspension. To the resulting suspension were added to extract crushed sprouted soybean seeds in the amount of 0.5% by weight protein fat soy flour.

Extract crushed sprouted soybean seeds were prepared as follows. Soybean seeds were soaked and germinated until you see sprouts within three days, then were crushed in the cold at a temperature of 0-3°With water at a ratio of 1:8, the resulting suspension was filtered and the filtrate was injected into fat soy flour.

Protein hydrolysis was conducted at a temperature of 45°C, pH=7.0 and stirring for 30 minutes Heat treatment of the suspension of hydrolyzed protein was carried out at a temperature of 80°C for 10 min, neutralized suspension of 3%citric acid solution to pH=6.0 and dried by spray method at a temperature of 130°With up to a solids content of 96%.

Example 2

Modification of soy protein, similar to example 1, wherein a dose introduced aqueous extract of sprouted seeds, 1% by weight protein fat soy flour.

Example 3

Modification of soy protein, similar to example 1, wherein the water ratio when receiving the enzymatic extract (sprouted soybean seeds: water of 1:10).

Example 4

Modification of soy protein, similar to example 1, characterized by carrying out hydrolysis for 60 minutes

Example 5

Modification of soy protein, similar to example 2, characterized in that the protein hydrolysis was carried out at a temperature of 50°and pH=7.5 V for 60 min, heat treatment of the suspension of hydrolyzed protein at a temperature of 90°C for 15 min, spray drying at a temperature of 140°C.

Characterization of the functional properties of proteins modified by the claimed method, shown in the table.

Nn/n Lipophilic properties,% TIA (mg/g GEN SE ZHUSA Method prototype 71 64 180 8 1 80 92 308 1,5 2 76 76 255 0,2 3 78 86 290 0,7 4 90 89 300 0,4 5 96 96 308 0,2

Analysis of the data presented in the table showed that when using the essential features in comparison with the prototype anti-nutritional properties tripterygiidae activity (TIA) - decrease in 15-40 times and lipophilic properties increase by 35-70%, while essential low cost products.

1. The production method of the modified soy protein, providing protein hydrolysis, thermal treatment of a suspension of hydrolyzed protein, neutralizing suspension of 3%citric acid solution and drying the neutralized suspension spray method, characterized in that the hydrolysis process are within 30-60 min in the presence of an aqueous extract crushed in the cold sprouted soya seeds at a water ratio of 1:8-1:10, applied at the rate of 0.5 to 1.0% by weight protein fat soy flour, while heat treatment of the suspension is carried out at a temperature of 80-90°C for 10-15 min, and drying at a temperature of 130-140°until the dry matter content of 95-96%.

2. The method according to claim 1, characterized in that the hydrolysis is carried out at a temperature of 45-50°C and pH 7.0 and 7.5.