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Strengthening dissolution of soy protein by current cavitation-mechanical grinding
  
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KeyWord:current cavitation  mechanical grinding  soy meal  protein  solubility
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CHENG Haitao, SHEN Xianshuang  
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Abstract:
      The soy meal was used as raw material, and the current cavitation-mechanical grinding was applied to strengthen the dissolution of soy protein. The effects of the hydrodynamic cavitation pressure, hydrodynamic cavitation time, ratio of material to liquid, hydrodynamic cavitation temperature, mechanical grinding speed and mechanical grinding time on the solubility of soy protein were researched by single factor experiment. The optimal conditions were obtained by response surface methodology as follows: hydrodynamic cavitation pressure 036 MPa, hydrodynamic cavitation time 65 min, ratio of material to liquid 1.8∶?100, hydrodynamic cavitation temperature 43?℃, mechanical grinding speed 2 000 r/min, mechanical grinding time 30 min. Under the optimal conditions, the solubility of soy protein increased from 0.780 mg/mL to 1.624 mg/mL. In addition, the water-soluble soybean protein had certain surface activity.
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