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The Critical Technology of Enzymatic Succinylation Modification on Soybean Protein Isolated and the Application Research on the Chiffon Cake

Author: WangYue
Tutor: ZhangDongJie
School: Heilongjiang Bayi Agricultural University
Course: Agricultural Products Processing and Storage
Keywords: Soy protein isolate Modified Cloning and expression Chiffon Cake
CLC: TS213.23
Type: Master's thesis
Year: 2011
Downloads: 112
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Abstract


The soy protein isolate as a resource-rich plant protein with high nutritional value, because of its low price, free of cholesterol and important source of nutrition for human and industrial raw materials. Soy protein isolate its unique features to improve the performance and flavor of the food processing, is widely used in the production of the food industry. However, due to the features of the soy protein isolate is still inadequate to result in the application of modern food processing subject to certain restrictions. The soy protein isolate as the raw material, Aspergillus oryzae neutral protease using of succinyl anhydride and the laboratory-made composite modified, modified process is optimized by single factor and the rotating combination design principles, and products used in Qi cake, the determination of the rate of substitution of its best eggs in the cake. 1 Acylation with succinic anhydride on soy protein isolate, determination of changes in the functional properties of soy protein isolate and modified to establish the mathematical model of the relationship of the protein of solubility with modified conditions. Response Surface Methodology succinylated appropriate conditions: soy protein isolate mass fraction of 7.0%, the reaction temperature of 54 ° C, 11% of the amount of succinic anhydride Add, reaction time 2h. 2, was extracted from Aspergillus oryzae 41477 Aspergillus oryzae total RNA the Npr II gene was amplified by RT-PCR, to the plasmid pcal-N expression vector was constructed the the the recombinant plasmid pcal-n-NprII, and transformed into E.coli BL21 expression of protease gene expression with IPTG for induction of inducing agent, was measured by SDS-PAGE of recombinant protein expression in E.coli BL21 using Folin protease activity measurement method, derived recombinant neutral protease activity 296.18U/mL . 3, digested modified using recombinant neutral protease acylation soy protein isolate, the effects of pH, enzymatic hydrolysis temperature and the amount of enzyme features. Through single factor test and central composite test to determine the optimal enzymatic modification conditions: pH value of 6.82, hydrolysis temperature 48 ° C the enzyme dosage 6627U/mL, enzymatic time 120min. Explore unmodified soy protein isolate, soy protein isolate and enzymatic acylation of succinylated soy protein isolate three proteins the partial substitution eggs chiffon cake baking quality. The test results show that when the composite modified soy protein isolate replacement rate of 10%, making chiffon cake the most excellent quality. In summary, the composite modified soy protein isolate features significant improvement is feasible to improve the quality of the cake to replace part of the egg in the cake. The results of this study provide a theoretical basis for soy protein isolate modified features to further improve.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Food processing industry > Cereal system of food > Flour-made products > Cakes
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