Effection of infrared heating on soybean protein denaturation of damp and hot

The experiment took soybean meal as the raw material, used the method of infrared heating, the effect of soy protein denaturation degree was studied, through single factor and orthogonal experiment to study the effect of heat treatment time, heat treatment temperature and solid-liquid ratio on the solubility of soybean protein.Finally it was concluded that soybean protein denaturation optimum conditions, the heating temperature was 110 ℃, the heating time for 35 min, liquid-solid ratio of 1 ∶ 2.Under this condition, nitrogen soluble index was 22.36% of soybean meal protein, the soybean protein degeneration effect was highest.