The introduction of soybean protein isolation technology:
Soybean protein isolation is a full price protein food additives using low temperature desolventizing big soybean meal as raw material. Protein content in soybean protein isolation is above 90%. There are nearly 20 kinds of species amino acids, and contains essential amino acids. Its rich nutrition is one of the few alternative animal protein in plant protein.
Soybean protein isolation equipment engineering specifications: 300~500T/D
Raw material application fields: soybeans, walnut, peanut, etc
Raw material:
Soybean meal’s quality directly affects the extraction yield and functional properties of protein isolation. Raw soybean meal used for protein isolation should be a clean, peel, solvent degreasing, in low temperature desolventizing low denatured soybean meal. This kind of soybean meal contains less impurities, high protein content, low protein denaturation degree, applying to soybean protein isolation production.
Extracting process:
Extraction of protein from soybean meal, the water content, PH, temperature, leaching time have a great influence on yield of protein isolation.
The choice of leaching time is basic on the dissolution rate of protein.
Isolation process:
Using the method of alkali extraction and acid precipitation in protein isolation, there are two separate processes. After alkali lye extract soybean protein, use centrifugal separates protein extracted liquid and solids. Secondly, after acid precipitation, use centrifugal separates protein curds and whey. Separator is a key equipment in the production of soybean protein isolation..
Acid precipitation, washing, neutralization process:
Acid precipitation of soybean protein mainly uses the principle of soybean protein’s smallest solubility in PH conditions and makes it coagulate and precipitate.
PH near the soybean globulin isoelectric point can coagulate and precipitate. During acid precipitation operating, the speed of adding acid also affects the precipitation of proteins.
Sterilization, homogeneous, drying process:
The protein fluid after beating and neutralizing should be heat treatment. Different temperature of heat treatment have different effects on the viscosity, gel strength, NSI value, flavor and so on.
