How to use enzyme technology to modify soy protein?

 According to market needs, through the selection of different proteases, the adjustment of process conditions and the degree of hydrolysis, a variety of products with different functional characteristics can be developed and produced.


(1)Injectable protein isolate: 

The product is used in the salted solution for injection of whole meat products, which can reduce the cooking loss of meat products and improve the quality of individual rows and cut surfaces of meat products. Since the product is usually added in a relatively small amount, below 3%, it is not necessary to strictly control the bitterness.

Such products are required to have a lower viscosity, and at the same time, the increase in foaming properties and the decrease in gel properties must be controlled within a certain range.

The viscosity is mainly determined by the molecular mass of the protein. The greater the molecular mass, the greater the viscosity. 80% of soybean protein has a molecular mass of more than 100,000 and has a relatively high viscosity. If it is directly applied to the injection of salted liquid for meat products, it will block the needle and cause difficulties in application. The limited enzymatic hydrolysis treatment of the separated protein can reduce its molecular mass distribution and reduce its viscosity.

Soy protein has thermal gel properties. Under certain pH conditions, the noggin is heated to depolymerize the molecules in the soy protein to form a linear macromolecular structure, and the hydrophobic groups are exposed; after cooling, the hydrophobic groups interact with each other. Function to form a network structure. The thermal gel performance of the protein isolate continues to decrease as the degree of hydrolysis increases.

The protein isolate maintains a certain degree of gelation, which can improve the elasticity and slice quality of the final meat product, and reduce its cooking loss. During production, lecithin can also be sprayed on its surface to improve its rehydration performance.

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Use of soy silk drawing protein

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The soy silk drawing protein is a fibrous plant protein with a texture similar to muscle fiber formed by the production and processing of soy protein through a special process. The classification of soy silk drawing protein is divided according to its structure. There are thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to the different silk structure and the tensile strength of the silk, how much A combination of plant silk protein can be used to produce ham sausage, minced meat, beef jerky and canned food. The taste of the food is basically the same as ordinary meat food, but the price of plant silk protein is only 1/of the lean pork. 5. The protein content is equivalent to 2-3 times that of fish, meat, and eggs.
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