Study On Extracting Of Black Soybean Protein,Processing Properties And Its Use In The Fermentative Beverage

The study selected cyan kernel black soybean as raw material abound in 2014 for the Heilongjiang Academy of Agricultural Sciences.With an alkali-solution and acid-isolation and complex enzymatic method we extracted the black soybean protein.Processing parameters were optimizedby Response Surface Methodology and the processing properties of black soybean proteinwere analyzed.On the base of these researches,we developed unique flavor,good taste,appearance and taste of the new Fermentative Black Soymilk Beverage.Response surface methodology of alkali-solution and acid-isolation:Use Solid-liquid ratio,pH,Solution temperature and Lysis time as independent variable,extraction rate as the response value,response surface optimization.The result is:Solid-liquid ratio is 9.81:1,pH is 10.2,Solution temperature is 42? and Lysis time is 1.6h.According to the best conditions of the three validation tests,the optimum extraction rate of 50.60%.Response surface methodology of complex enzymatic method is divided into two parts:1)Complex enzymatic method assisted extraction of black soybean protein optimization of process parameters:Use Enzyme activity ratio,pH,Solution temperature and Lysis time as independent variable,extraction rate as the response value,response surface optimization.2)Optimization of black soybean protein hydrolysis process parameters:Results obtained partial response surface before the test.Use Alkaline proteinase,pH,Solution temperature and Lysis time as independent variable,extraction rate as the response value.The final result of complex enzymatic method is:Enzyme activityratio(Cellulase:Hemicellulase)is 0.15,pH is 10.55,Solution temperature is 38.23?,Lysis time is 1.6h.Alkaline proteinase is 0.86%,pH is 10.4,Solution temperature is 45.5? and Lysis time is 1.6h.According to the best conditions of the three validation tests,the optimum extraction rate of 64.04%.Bycomparison with the experimental solubility,foam stability,emulsifying capacity,gel properties and apparent viscosity complex enzymatic extraction of black soybean and soybean protein.The results show that the solubility and emulsifying capacity of black soybean protein were higher than soybean protein,description which is more suitable for plant protein beverage.Application of TPA were measured texture analyzer two kinds of soybean protein gel properties.By drawingForce-Time Curve,we get a conclusion that black soybean protein gel properties better than soy protein,or even more benefit from the production of cheese and curd.Or without the addition of different concentrations of Na+solution and Ca2+ solution in the shear rate range of 0.1?100s-1 application of rheometer apparent viscosity of black soybean and soybean protein.Final conclusions:black soybean protein high solubility and high emulsifying capacity than soynbean protein make it more suitable for plant protein beverage.Finally,this study fixed the complex enzymaticmethod that leads to high extraction rate and more suitable processing properties.The extraction was used in Fermentative Black Soymilk Beverage that were determined sensory evaluation and its apparent viscosity.Fermentative Black Soymilk Beverage is a nutrient-rich,unique flavor of the new pure plant protein drinks,both to meet the daily needs of patients with lactose intolerance,but also provide a scientific basis for the construction of scientific and reasonable diet.