GB 20371-2016 PDF in English
GB 20371-2016 (GB20371-2016) PDF English
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Name of Chinese Standard | Status |
| GB 20371-2016 | English | 85 |
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Soy protein for food industry
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| GB/T 20371-2006 | English | 359 |
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Soy protein for food industry
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Standards related to (historical): GB 20371-2016
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GB 20371-2016: PDF in English 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
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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
30min±10s. The time interval required to each sample to be added to the urea buffer
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)
(accurate to 0.1mg) into the glass test tube (if the activity is very high, then take 0.05g
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.2.3) till the solution turns to blue-green.
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).
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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