JPS5765155A - Preparation of powdery protein of soybean - Google Patents

Preparation of powdery protein of soybean

Info

Publication number
JPS5765155A
JPS5765155A JP14166580A JP14166580A JPS5765155A JP S5765155 A JPS5765155 A JP S5765155A JP 14166580 A JP14166580 A JP 14166580A JP 14166580 A JP14166580 A JP 14166580A JP S5765155 A JPS5765155 A JP S5765155A
Authority
JP
Japan
Prior art keywords
soybean
heat
protein
treated
properties
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP14166580A
Other languages
Japanese (ja)
Inventor
Tadayasu Furukawa
Shizuri Koyama
Yoshinori Oota
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KH Neochem Co Ltd
Original Assignee
Kyowa Hakko Kogyo Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kyowa Hakko Kogyo Co Ltd filed Critical Kyowa Hakko Kogyo Co Ltd
Priority to JP14166580A priority Critical patent/JPS5765155A/en
Publication of JPS5765155A publication Critical patent/JPS5765155A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To prepare powder protein of soybean having improved water solubility, salting-in properties, gelling properties, and emulsification properties, by dispersing protein separated from soybean into a dispersing medium, heat-treating the dispersion, subjecting it to lutrasonic wave treatment, followed by spray drying.
CONSTITUTION: Protein separated from soybean is prepared by extracting defatted soybean, dispersed into a dispersing medium water, adjusted to a pH of about 6.5W 7.5, and heat-treated at ≥85°C. The heat-treated protein is cooled, subjected to ultrasonic wave treatment and to spray drying, to give a product. When protein separated from soybean on the market, which has been heat-treated already, is used, the above-mentuoned heat treatment is not necessarily, however, if may be heat- treated newly.
COPYRIGHT: (C)1982,JPO&Japio
JP14166580A 1980-10-09 1980-10-09 Preparation of powdery protein of soybean Pending JPS5765155A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14166580A JPS5765155A (en) 1980-10-09 1980-10-09 Preparation of powdery protein of soybean

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14166580A JPS5765155A (en) 1980-10-09 1980-10-09 Preparation of powdery protein of soybean

Publications (1)

Publication Number Publication Date
JPS5765155A true JPS5765155A (en) 1982-04-20

Family

ID=15297323

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14166580A Pending JPS5765155A (en) 1980-10-09 1980-10-09 Preparation of powdery protein of soybean

Country Status (1)

Country Link
JP (1) JPS5765155A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63123346A (en) * 1986-11-11 1988-05-27 Q P Corp Preparation of dried soya protein having increased gel-forming capability
US9254333B2 (en) 2007-05-29 2016-02-09 Trustees Of Tufts College Method for silk fibroin gelation using sonication
CN112913963A (en) * 2021-03-05 2021-06-08 大连工业大学 Method for improving thermal stability of soybean protein by combining preheating and ultrasound

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63123346A (en) * 1986-11-11 1988-05-27 Q P Corp Preparation of dried soya protein having increased gel-forming capability
US9254333B2 (en) 2007-05-29 2016-02-09 Trustees Of Tufts College Method for silk fibroin gelation using sonication
CN112913963A (en) * 2021-03-05 2021-06-08 大连工业大学 Method for improving thermal stability of soybean protein by combining preheating and ultrasound

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