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Treatment of soybean protein by ultra high pressure homogenization
Soy protein isolate is widely used in food production. Liquid milk, instant coffee and soybean powder with soybean protein isolate as raw material in dairy products and beverages. Adding soy protein isolate to formula milk can improve the content of protein in milk, and it does not contain lactose, which can effectively avoid lactose intolerance among consumers, especially children.
Ultra high pressure homogenization technology means that under the action of ultra-high pressure, the material in suspension state will change the molecular structure due to physical effects such as shear impact when flowing through the slit, impacting on the metal ring and sudden pressure change. Ultra high pressure homogenization treatment is generally less than 1s. High pressure homogenization can destroy the covalent bond of the protein itself, change the properties of the material more thoroughly, and directly change the emulsification of the protein. When the material is treated under high pressure, if the pressure reaches a certain degree, the cell membrane or cell wall of microorganisms in the material will be destroyed. Ultra high pressure homogenization can also inactivate or inactivate enzymes in materials.
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Caizhi Mingzuo Building, No.3 Dongfeng Road, Zhengzhou China
TEL: +86-371-86231703
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E-mail : [email protected]