The Processing Technology Of Soybean Protein Isolated Edibility Casing

Casing was necessary to be used in our meat product processing industrial. However, natural casing had been unable to meet the industrial need, therefore, it was necessary to develop artificial casing. Recently, in the processed of development of artificial casings, there were two parts of artificial casings which consist of inedible artificial casings and edible collagen artificial casing. All of two artificial casings were used in production and have achieved certain results. But in the utilization of plant protein as the raw material of artificial casing is lack of.In this paper, the soybean protein isolated casing was made of main raw material, accessory and additive. The main purpose of this study was to investigate the optimum formula of protein casing through comprehensive assessment, indicators include tensile strength, tensile rate, the mechanical properties which condition of under water soluble, water soluble, oil block ability、the determination of oxygen permeability and light transmittance and so on. On this basis, to determine the optimum parameters soybean isolated protein casing followed by the stirring temperature, pH and the drying temperature. Results summarized as following:(1) It was indicated soybean separation protein edible casing formula through single factor experiment and orthogonal experiment, investigate the optimum formula of protein casing through comprehensive assessment. The results also show that the primary and secondary order of influence of several indicators as concentration of soybean protein isolated concentration> Glycerol concentration> Glutamine transaminase concentration> Calcium chloride concentration. The optimum formula was soybean protein isolated8%, Glutamine transaminase0.25%, Glycerol2%, Calcium chloride0.25%, Gelatin0.11%, Carboxy Methylated Cellulose0.1%, soluble starch0.86%, respectively.(2) It investigated the effect of soybean separation protein edible casing by using single factor and orthogonal test analysis method to determine the optimum formula, the regression equation can effectively represent the actual condition. The result is show that stirring temperature65-75℃,pH8.5-9.4, drying temperature34.5-35.5℃, respectively(3) The optimal process parameters in the best formula were:tensile strength24.98MPa, tensile rate29.6%, water soluble17.4%, mechanical properties under the codition of water soluble13.12MPa, tensile rate under the condition of water soluble25.3%, oil block ability0.7g·mm/(m2·d), oxygen transmission rate24.2mol/g and the light transmittance40.6%. The content of casing were: soybean protein isolated65.57%, Glycerol16.93%, Gelatin0.90%, Carboxy Methylated Cellulose0.82%, soluble starch7.05%, moisture content9.27%.