AMULYN
Soy Protein Isolate (SPI) refers to a powdery soybean product with a dry protein content of ≥90%. There are various preparation methods for soy protein isolate, such as alkali-soluble acid precipitation method and membrane separation method. The production of soy protein isolate by alkali-soluble acid precipitation is currently the most commonly used process in the world. It uses low-temperature degreasing and decomposing soybean meal as raw materials to remove soluble and insoluble carbohydrates from defatted soybean meal by alkali dissolution and isoelectric precipitation.
Process: Low temperature soybean meal - lye extraction - centrifugation - acid precipitation - centrifugation - neutralization - sterilization - spray drying - soy protein isolate.
Thermal denaturation of soy protein in spray drying
Spray drying is a drying method in which a solution, emulsion, suspension or paste material is processed into a powdery or granular material. It is a liquid through the atomizer, sprayed into a mist of droplets, and by means of a drying medium (hot air) and mist droplets are evenly mixed, heat exchange and mass exchange, vaporization of water to remove the physical binding water in the material The process of combining water with machinery has the advantages of stable product properties, low degree of denaturation, continuous, automated, and flexible operation.
The heat treatment during spray drying greatly reduces the viability of the trypsin inhibitor, thereby increasing the digestibility of the protein. It has been proven that the use of a spray drying system helps to improve the functionality of the soy protein isolate, thereby improving the viscosity, density, color and flavor of the product.
In addition, after spray drying, the hydrophobic group originally embedded in the soy protein isolate is exposed, the surface hydrophobicity is increased, a large amount of thermal aggregates are formed, and solubility and emulsifying properties are lowered. With the increase of protein concentration, the volume fraction of thermal aggregates in soy protein isolate increased after spray drying, the particle size increased, the solubility decreased, and the lower inlet air temperature could reduce the degree of denaturation and help to maintain the functional properties of the product.
Some scholars have studied that cyclodextrin acts as an additive to assist protein renaturation. Therefore, while lowering the temperature, a certain amount of additives can be added to reduce the denaturation of soy protein.
January 12, 2023
January 12, 2023
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January 12, 2023
January 12, 2023
January 12, 2023
January 12, 2023
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