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| Effect of wet grinding technology of soybean meal on production of soy protein isolate |
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| DOI： |
| KeyWord:wet grinding low temperature defatted soybean meal soy protein isolate gel |
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| Abstract: |
| In soy protein isolate production process, in order to improve the recovery and production efficiency of protein and control microorganism, low temperature defatted soybean meal needs to be grinded. By comparative researching on dry grinding wet grinding processes of soybean meal, the optimal industrial production of wet grinding particle size was confirmed. Under the wet grinding particle size of soybean meal 100 meshes, the protein recovery rate increased to 78.9%.And the hardness of the gel increased by 18.7%,resilience increased by 4.6%, and chewiness increased by 17.8%. The research results could provide important support to expand the application scope of soybean protein isolate and improve product performance. |
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