Method for producing enzyme modified soybean lecithin

A technology of soybean lecithin and production method, which is applied in the direction of fermentation, etc., to achieve the effects of strong functionality, improved diffusion wettability, and increased HLB value

Inactive Publication Date: 2009-05-20
SOYBEAN TECH DEV RES CENT HEILONGJIANG PROV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional chemical modification has been limited in use due to the introduction of other chemical substances.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Weigh 50kg of concentrated phospholipids into the reactor, adjust the temperature to 60°C, pH 7, add 1.25 million IU of phospholipase A 2 and 17g CaCl 2 Thoroughly stir evenly, and react for 8 hours under constant temperature condition of 60°C. Add 1 million IU of compound protease, control the pH value to 8, and react for 4 hours. The reactant is put into a centrifuge, centrifuged at 5000 rpm for 10 minutes to remove grease, and the residue is the modified phospholipid product.

Embodiment 2

[0018] Weigh 50kg of concentrated phospholipids into the reactor, adjust the temperature to 40°C, pH 6, add 1 million IU of phospholipase A 2 and 17g CaCl 2 Thoroughly stir evenly, and react for 8 hours under constant temperature condition of 45°C. Add 800,000 IU of compound protease, control the pH value to 8, and react for 3 hours. The reactant was put into a centrifuge, and centrifuged at 4000 rpm for 15 minutes to remove grease, and the residue was the modified phospholipid product.

Embodiment 3

[0020] Weigh 50kg of concentrated phospholipids into the reaction kettle, adjust the temperature to 50°C, pH 8, add 2 million IU of phospholipase A 2 and 17g CaCl 2 Thoroughly stir evenly, and react for 8 hours under constant temperature condition of 55°C. Add 1.2 million IU of complex protease, control the pH value to 8, and react for 5 hours. The reactants were put into a centrifuge, and centrifuged at 6000rpm for 20 minutes to remove grease, and the residue was the modified phospholipid product.

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Abstract

The present invention provides a process for preparing enzyme modified soya bean lecithin, wherein phospholipase A2 is added therein according to 2000IU / 100g-4000IU / 100g concentrating phosphatide, CaCl2 is added therein according to 0.003-0.005 mol / L, the temperature is kept constant at 40-60 DEG C, reacting for 6-8 h; composite prolease is added therein according to 10000IU / g-20000IU / g, with pH value being controlled at 6-8, reacting for 3-5 h; the celvacene greases is removed by centrifugating for 10-20 minutes. By modifying soya bean lecithin through phospholipase A2, the process in accordance with the present invention not only improves process specific characters such as the HLB values and the lecithoid water-solubility, but also is free of introduction of chemical groups, being characterized by safety, reliability, limitation independence, broad applications and remarkable effect.

Description

【Technical field】 [0001] The invention relates to a production method of soybean lecithin, in particular to a production method of enzyme-modified soybean lecithin. 【Background technique】 [0002] Phospholipids are the main complex lipids in nature. Almost all organisms contain phospholipids, mainly in the brain, heart, liver, blood, milk, plant seeds and microorganisms of animals. The highest content is egg yolk and soybean. The main phospholipid products on the market are derived from soybeans. In the oil removal process, it is separated with the hydration oil, and then produced through concentration, refining and other processes. [0003] Phospholipids contain not only lipophilic fatty acids, but also hydrophilic phosphate groups. They are natural amphoteric surfactants, so they are widely used in various fields such as food, feed, light industry, chemical industry, and medicine. However, due to poor fluidity and poor water solubility of phospholipids, that is, its hyd...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P9/00
Inventor 江连洲孙树坤朱秀清梁歧
Owner SOYBEAN TECH DEV RES CENT HEILONGJIANG PROV
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