GB 20371-2016 PDF English
US$85.00 · In stock · Download in 9 secondsGB 20371-2016: National food safety standard - Plant Protein for Food Processing Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB 20371: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 20371-2016 | English | 85 |
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National food safety standard - Plant Protein for Food Processing
| Valid |
| GB/T 20371-2006 | English | 359 |
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3 days
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Soy protein for food industry
| Obsolete |
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GB 20371-2016: National food safety standard - Plant Protein for Food Processing---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB20371-2016
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
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.
3 Technical Requirements
3.1 Requirements for raw materials
The raw materials shall conform to the corresponding product standards and relevant
provisions.
3.2 Sensory requirements
The sensory requirements shall conform to the provisions of Table 1.
3.3 Physical and chemical indicators
The physical and chemical indicators shall conform to the provisions of Table 2.
Table 2 -- Physical and Chemical Indicators
3.4 Contaminant limits and mycotoxin limits
3.5 Microbial limits
3.6 Food additives
The use of food additives shall conform to the provisions of GB 2760.
4 Others
4.1 The product name shall label specific plant source, such as soybean protein,
wheat protein, corn protein, pea protein, potato protein, etc.
4.2 The product name can label the specific classification; take soybean and peanut
as an example, such as soybean crude protein, soybean concentrated protein,
soybean separated protein, soybean tissue protein, peanut crude protein, peanut
concentrated protein, peanut separated protein, peanut tissue protein, etc.
4.5 The soybean protein shall be labeled the urease activity and safety text
description in the following ways.
Urease activity is negative;
Urease activity is non-negative (the products that can be eaten after the heating and
enzyme-destructing treatment).
Appendix A
Test Method of Urease
(Urea Enzymes) Activity in Soybean Protein
A.1 Apparatus
A.1.1 Grinder. when grinding, generate no strong heat.
A.1.6 Acidity meter. precision of 0.02; equipped with magnetic stirrer and titration
device.
A.1.7 Laboratory commonly used glass instrument.
A.2 Reagents and solutions
The reagents shall be analytically pure, while water shall conform to the provisions of
GB/T 6682.
A.2.1 Urea buffer solution (pH 7.0±0.1)
Weigh 8.95g of disodium hydrogen phosphate (Na2HPO4•12H2O), 3.40g of potassium
dihydrogen phosphate (KH2PO4); dissolve into water and dilute to 1000mL; then
dissolve 30g of urea into such buffer solution; the valid date is 1 month.
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.
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 full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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