Detaffing Soy protein with deordoriztion
The product is soluble and has good emulsifying and gelling properties, and can be specialty modified to the customer's needs.
At present, the soybean protein modification technology in our department mainly includes physical modification, chemical modification, enzymatic modification, and genetic engineering modification. It is unlikely that the various features are related to each other both positively and negatively in the same product, and all features are unlikely to be significant at the same time.
The modified soybean proteins have:
1) To improve the surface hydrophobicity of SPC and improve its emulsification and solubility, it should be used in emulsifiers of foods such as margarine, mayonnaise and meat for coffee;
2) Cross linking the protein, improving protein film-forming properties.
3) Physical modification can improve the solubility of concentrated soy protein obtained by alcohol method from about 10% to more than 70%, and the functional properties such as emulsification, foaming, oil absorption can also be improved.
4) Chemical modification methods to improve the solubility, gelation, emulsification, oil absorption of soybean proteins, such as introducing organic macromolecules on the molecules of soybean proteins to glycosylate them and generating new glycoproteins, not only improve their solubility, thermal stability, emulsification, due to the Maillard reaction, but also improve the antioxidant capacity of the products, Extends the shelf-life of the product.
1. Application scope
Baked products, meat products, dairy products, fried foods as well as health foods, chemicals.
2. Packaging 25 kg / bag
3. Storage method and shelf life
Sealed and placed in a cool and dry place for storage with a shelf life of 24 months.
Physical and chemical index |
Protein(dry basis, N×6.25,%) | ≥50 |
Moisture(%) | ≤7.0 |
Oil(%) | ≤1.0 |
Ash(dry basis,%) | ≤7.5 |
Particle Size(100mesh,%) | ≥95 |
The modified soy proteins had the following: 1) increased the surface hydrophobicity of SPC to improve its emulsification and solubility, and they were applied to emulsifiers of foods, such as margarine for coffee, mayonnaise, and meat; 2) Cross linking the protein, improving protein film-forming properties. 3) Physical modification can improve the solubility of concentrated soy protein obtained by alcohol method from about 10% to more than 70%, and the functional properties such as emulsification, foaming, oil absorption can also be improved. 4) Chemical modification methods to improve the solubility, gelation, emulsification, oil absorption of soybean proteins, such as introducing organic macromolecules on the molecules of soybean proteins to glycosylate them and generating new glycoproteins, not only improve their solubility, thermal stability, emulsification, due to the Maillard reaction, but also improve the antioxidant capacity of the products, Extends the shelf-life of the product.
1. Application scope
Baked products, meat products, dairy products, fried foods as well as health foods, chemicals.
Guangdong, China
