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食品安全国家标准 食品加工用植物蛋白
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GB 20371-2016
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标准编号: GB 20371-2016 (GB20371-2016)
中文名称: 食品安全国家标准 食品加工用植物蛋白
英文名称: Soy protein for food industry
行业: 国家标准
中标分类: X09
字数估计: 7,779
发布日期: 2016-12-23
实施日期: 2017-06-23
旧标准 (被替代): GB/T 20371-2006
标准依据: National Health and Family Planning Commission Notice No.17 of 2016
GB 20371-2016: 食品安全国家标准 食品加工用植物蛋白
GB 20371-2016 英文名称: Soy protein for food industry
1 范围
本标准适用于食品加工用途的植物蛋白产品。
本标准不适用于棉籽蛋白和菜籽蛋白。
2 术语和定义
2.1 植物蛋白
以植物为原料,去除或部分去除植物原料中的非蛋白成分(如水分、脂肪、碳水化合物等),蛋白质含
量不低于40%的产品。其主要产品有豆类(如大豆、豌豆、蚕豆)蛋白、谷类(如小麦、玉米、大米、燕麦)蛋白、坚果及籽类(如花生)蛋白、薯类(如马铃薯)蛋白及其他植物类蛋白。
2.2 粗提蛋白
通过初级提取,部分去除植物原料中的非蛋白成分(如水分、脂肪、碳水化合物等)而制得的产品。
2.3 浓缩蛋白
通过提取、浓缩、分离等工艺,去除或部分去除植物原料中的非蛋白成分(如水分、脂肪、碳水化合物
等)而制得的产品。包括通过提取、加热凝固等工艺制得的马铃薯凝固蛋白。
2.4 分离蛋白
通过提取、浓缩、分离、精制等工艺,去除或部分去除植物原料中的非蛋白成分(如水分、脂肪、碳水
化合物等)而制得的产品。
2.5 植物水解蛋白
植物蛋白经酶适度水解制得的以蛋白质为主要成分的产品。
2.6 组织蛋白
以植物蛋白为原料,经挤压或纺丝工艺加工制成的、具有特定组织结构的产品。
3 技术要求
3.1 原料要求
原料应符合相应的产品标准和有关规定。
3.2 感官要求
感官要求应符合表1的规定。
3.3 理化指标
理化指标应符合表2的规定。
3.4 污染物限量和真菌毒素限量
3.4.1 污染物限量应符合GB 2762中相应类别产品的规定。其中大豆蛋白应符合GB 2762中豆类制
品的规定,花生蛋白应符合GB 2762中花生的规定,小麦蛋白应符合GB 2762中面筋的规定,玉米蛋
白、燕麦蛋白应符合GB 2762中谷物制品的规定,马铃薯蛋白、豌豆蛋白、蚕豆蛋白应符合GB 2762中
蔬菜制品的规定,大米蛋白应符合GB 2762中大米的规定。
3.4.2 真菌毒素限量应符合GB 2761中相应类别产品的规定。其中花生蛋白应符合GB 2761中花生
的规定,玉米蛋白应符合GB 2761中谷物制品的规定,大米蛋白应符合GB 2761中大米的规定。
3.5 微生物限量
3.5.1 致病菌限量应符合GB 29921中粮食制品类的规定。
3.5.2 微生物限量还应符合表3的规定。
3.6 食品添加剂
食品添加剂的使用应符合GB 2760的规定。
4 其他
4.1 产品名称应标注具体植物来源,如:大豆蛋白、小麦蛋白、玉米蛋白、豌豆蛋白、马铃薯蛋白等。
4.2 产品名称可标注具体的分类,以大豆、花生为例,如大豆粗提蛋白、大豆浓缩蛋白、大豆分离蛋白、
大豆组织蛋白、花生粗提蛋白、花生浓缩蛋白、花生分离蛋白、花生组织蛋白等。
4.3 产品名称中可包含描述产品成型后物理形态的词语,如:颗粒、碎片、粉等。
4.4 植物水解蛋白名称应依据具体植物来源进行标注,如:大豆水解蛋白、小麦水解蛋白、玉米水解蛋
白、豌豆水解蛋白、马铃薯水解蛋白等。
4.5 大豆蛋白产品应按照下列方式标识脲酶活性和安全性文字说明:
脲酶活性为阴性;
脲酶活性为非阴性(需加热灭酶处理后方可食用的产品)。
附 录 A
大豆蛋白中脲酶(尿素酶)活性的检验方法
A.1 仪器设备
A.1.1 粉碎机:粉碎时应不生强热。
A.1.2 样品筛:孔径200μm。
A.1.3 分析天平:感量0.1mg。
A.1.4 恒温水浴:可控温30℃±0.5℃。
A.1.5 计时器。
A.1.6 酸度计:精度0.02,附有磁力搅拌器和滴定装置。
A.1.7 实验室常用玻璃仪器。
A.2 试剂和溶液
试剂为分析纯,水应符合GB/T 6682的规定。
A.2.1 尿素缓冲溶液(pH7.0±0.1)
称取8.95g磷酸氢二钠(Na2HPO4·12H2O)、3.40g磷酸二氢钾(KH2PO4)溶于水并稀释至
1000mL,再将30g尿素溶在此缓冲溶液中,有效期1个月。
A.2.2 盐酸溶液[c(HCl)=0.1mol/L]
移取8.3mL盐酸,用水稀释至1000mL。
A.2.3 氢氧化钠标准溶液[c(NaOH)=0.1mol/L]
称取4g氢氧化钠溶于水并稀释至1000mL,按GB/T 601规定的方法配制和标定。
A.2.4 甲基红、溴甲酚绿混合乙醇溶液
称取0.1g甲基红,溶于95%乙醇并稀释至100mL,再称取0.5g溴甲酚绿,溶于95%乙醇并稀释
至100mL,两种溶液等体积混合,储存于棕色瓶中。
A.3 试样的制备
用粉碎机(A.1.1)将具有代表性的样品粉碎,使之全部通过样品筛(A.1.2)。对特殊样品(水分或挥
发物含量较高而无法粉碎的样品)应先在实验室温度下进行预干燥,再进行粉碎,当计算结果时应将干
燥失重计算在内。
A.4 测定步骤
称取约0.2g制备好的试样(A.3)(精确至0.1mg)于玻璃试管中(如活性很高可称0.05g试样),加
入10mL尿素缓冲溶液(A.2.1),立即盖好试管盖剧烈振摇后,将试管马上置于30℃±0.5℃恒温水浴
(A.1.4)中,计时保持30min±10s。要求每个试样加入尿素缓冲液的时间间隔保持一致。停止反应时
小烧杯中,用20mL水冲洗试管数次,以氢氧化钠标准溶液(A.2.3)用酸度计(A.1.6)滴定至pH4.70。
如果选择用指示剂,则将试管内容物全部转入250mL锥形瓶中,加入8滴~10滴混合指示剂(A.2.4),
以氢氧化钠标准溶液(A.2.3)滴定至溶液呈蓝绿色。
另取试管做空白试验,称取约0.2g制备好的试样(A.3)(精确至0.1mg)于玻璃试管中(如活性很
高可称0.05g试样),加入10mL盐酸溶液(A.2.2),振摇后加入10mL尿素缓冲溶液(A.2.1),立即盖
好试管盖剧烈振摇,将试管马上置于30℃±0.5℃恒温水浴(A.1.4)中,计时保持30min±10s。停止
反应时将试管迅速冷却到20℃。将试管内容物全部转入小烧杯中,用20mL水冲洗试管数次,以氢氧
化钠标准溶液(A.2.3)用酸度计(A.1.6)滴定至pH4.70。如果选择用指示剂,则将试管内容物全部转入
250mL锥形瓶中,加入8滴~10滴混合指示剂(A.2.4),以氢氧化钠标准溶液(A.2.3)滴定至溶液呈蓝
GB 20371-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard
– Plant Protein for Food Processing
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of PRC;
China Food and Drug Administration
3. No action is required - Full-copy of this standard will be automatically &
immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and Definitions ... 4
3 Technical Requirements ... 5
4 Others ... 7
Appendix A Test Method of Urease (Urea Enzymes) Activity in Soybean
Protein ... 8
Foreword
This Standard replaced GB/T 20371-2006 Soy Protein for Food Industry.
Compared with GB/T 20371-2006, this Standard has the major changes as follows.
--- Modify the standard name as “National Food Safety Standard – Plant Protein for
Food Processing”;
--- Modify the scope;
--- Add Terms and definitions;
--- Modify the physical and chemical indicators;
--- Modify the hygienic requirements;
--- Add the mycotoxin limits;
--- Modify the appendix.
National Food Safety Standard
– Plant Protein for Food Processing
1 Scope
This Standard is applicable to the plant protein products for food processing.
This Standard isn’t applicable to the cottonseed protein and rapeseed protein.
2 Terms and Definitions
2.1 Plant protein
The products taking plant as raw materials, removing or partially removing the non-
protein components (such as water, fat, carbohydrates, etc.) from the raw materials of
plant, and the protein content is no less than 40%. The main products include beans
(such as soybean, pea, broad bean) protein; grains (such as wheat, corn, rice, oat)
protein; nuts and seeds (such as peanut) protein; tuberous crops (such as potato)
protein; and other plant proteins.
2.2 Crude protein
The products made, by the primary extraction, through partially removing the non-
protein components (such as water, fat, carbohydrates, etc.) from the raw materials of
plant.
2.3 Concentrated protein
The products made, by extraction, concentration, separation and the like technologies,
through removing or partial removing the non-protein components (such as water, fat,
carbohydrates, etc.) from the raw materials of plant. It includes the potato coagulation
protein made through extraction, heating coagulation and other technologies.
2.4 Separated protein
The products made, by extraction, concentration, separation, refining and the like
technologies, through removing or partial removing the non-protein components (such
as water, fat, carbohydrates, etc.) from the raw materials of plant.
2.5 Plant hydrolyzed protein
solutions in equal volume, then store in the brown bottle.
A.3 Specimen preparation
Grind the representative sample by the grinder (A.1.1), so that it can totally pass
through the sample sieve (A.1.2). The special sample (the sample that can’t be ground
due to the high content of moisture and volatile) can be pre-dried under the laboratory
temperature; then grind it; when calculating the results, the dry weight loss shall be
calculated.
A.4 Test procedures
Take about 0.2g of prepared specimen (A.3) (accurate to 0.1mg) into the glass test
tube (if the activity is very high, then take 0.05g of specimen); add 10mL of urea buffer
solution (A.2.1); immediately cover the test tube, after shaking it vigorously; place the
test tube into 30°C±0.5°C constant-temperature water bath (A.1.4); maintain for
solution remains the same. When reaction stops, add 10mL of hydrochloric acid
solution (A.2.2) at the same time interval; after shaking, swiftly cooling off to 20°C.
Transfer all the matters in the test tube into the small beaker; use 20mL of water to
wash the test tube for several times; use the acidity meter (A.1.6) to titrate pH to be
4.70 with sodium hydroxide standard solution (A.2.3). If the indicator is selected,
transfer all the matters in the test tube into the 250mL conical flask; add 8-10 drops of
mixed indicator (A.2.4), titrate the solution with sodium hydroxide standard solution
(A.2.3) till the solution turns to blue-green.
Take another test tube to do the blank test; take about 0.2g of prepared specimen (A.3)
of specimen); add 10mL of hydrochloric acid solution (A.2.2); after shaking, add 10mL
of urea buffer solution (A.2.1); immediately cover the test tube, after shaking it
vigorously; place the test tube into 30°C±0.5°C constant-temperature water bath
(A.1.4); maintain for 30min±10s. When reaction stops, swiftly cooling off the test tube
to 20°C. Transfer all the matters in the test tube into the small beaker; use 20mL of
water to wash the test tube for several times; use the acidity meter (A.1.6) to titrate pH
to be 4.70 with sodium hydroxide standard solution (A.2.3). If the indicator is selected,
transfer all the matters in the test tube into the 250mL conical flask; add 8-10 drops of
mixed indicator (A.2.4), titrate the solution with sodium hydroxide standard solution
A.5 Results calculation
A.5.1 Urea enzymes activity of X in the soybean protein can be calculated as per
Formula (A.1). If the specimen is pre-dried before grinding, it shall be calculated as per
Formula (A.2).
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