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Process for producing functional soybean peptide by two-step method

A soybean peptide, functional technology, applied in the field of preparation of functional soybean peptide, to achieve the effect of reducing production costs, inhibiting hyperglycemia, and preventing high blood pressure

Inactive Publication Date: 2009-12-16
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bacillus subtilis (Ehrenberg) Cohn is the main production strain of natto, a traditional Japanese food. The fermentation product contains a large number of functional components—nattokinase, but nattokinase has a unique odor of natto, and it is directly used in Food, there are some problems in the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Extract soy protein isolate

[0027] Raw material: low temperature defatted soybean meal

[0028] (1) Alkali dissolution

[0029] After the low-temperature degreased soybean meal is crushed, pass through a 60-mesh sieve, add 1:10 water into the leaching tank according to the ratio of material to water, adjust the pH of the material solution to 7.2 with 15% NaOH solution, stir at a constant speed at 50°C for 50 minutes, and collect the protein extract after centrifugation , the residue is leached twice under the above conditions, and the two protein extracts are combined for later use.

[0030] (2) Acid precipitation

[0031] Add 20% hydrochloric acid solution to the soybean protein extract, adjust the pH value of the solution to 4.3, centrifuge after most of the protein precipitates, and wash the precipitate with water to obtain soybean protein isolate with a purity of more than 90%.

[0032] 2. Protease hydrolysis

[0033] (1) The soybean protein isolate was pre...

Embodiment 2

[0050] 1. Extract soy protein isolate

[0051] Raw material: low temperature defatted soybean meal

[0052] (1) Alkali dissolution

[0053] After the low-temperature degreased soybean meal is crushed, pass through a 60-mesh sieve, add 1:10 water into the leaching tank according to the ratio of material to water, adjust the pH of the material solution to 7.2 with 15% NaOH solution, stir at a constant speed at 50°C for 50 minutes, and collect the protein extract after centrifugation , the residue is leached twice under the above conditions, and the two protein extracts are combined for later use.

[0054] (2) Acid precipitation

[0055] Add 20% hydrochloric acid solution to the soybean protein extract, adjust the pH value of the solution to 4.3, centrifuge after most of the protein precipitates, and wash the precipitate with water to obtain soybean protein isolate with a purity of more than 90%.

[0056] 2. Protease hydrolysis

[0057] (1) The soybean protein isolate was pre...

Embodiment 3

[0074] 1. Extract soy protein isolate

[0075] Low temperature defatted soybean meal

[0076] (1) Alkali dissolution

[0077] After the low-temperature degreased soybean meal is crushed, pass through a 60-mesh sieve, add 1:10 water into the leaching tank according to the ratio of material to water, adjust the pH of the material solution to 7.2 with 15% NaOH solution, stir at a constant speed at 50°C for 50 minutes, and collect the protein extract after centrifugation , the residue is leached twice under the above conditions, and the two protein extracts are combined for later use.

[0078] (2) Acid precipitation

[0079] Add 20% hydrochloric acid solution to the soybean protein extract, adjust the pH value of the solution to 4.3, centrifuge after most of the protein precipitates, and wash the precipitate with water to obtain soybean protein isolate with a purity of more than 90%.

[0080] 2. Protease hydrolysis

[0081] (1) The soybean protein isolate was prepared into a 3...

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Abstract

The preparation method for a functional soybean peptide comprises: with bean pulp degreased at low temperature as material, composite hydrolyzing soyabean protein with proteinase and microbe while adding bacillus subtilis. This invention needs low cost, improves product physical and biological performances, and is benefit to health care.

Description

technical field [0001] The invention belongs to the technical field of soybean deep processing, specifically a process for preparing functional soybean peptides. Background technique [0002] Soybean peptide is a deep-processed product of soybean protein hydrolyzed by protease. Compared with traditional soybean protein, soybean polypeptide has good water solubility, small molecular weight, small solution viscosity, no solidification when heated, rapid supply of body energy, no protein denaturation, no beany smell, no residue, no precipitation under acidic conditions, etc. properties, and has significant advantages such as easy digestion and absorption, low antigenicity, lowering cholesterol and blood pressure, and regulating human physiological functions. Therefore, soybean peptide is a kind of active polypeptide with excellent performance. As a functional factor and high-quality protein in the food industry, it has very broad application prospects and has become one of the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/00C12R1/685C12R1/645C12R1/10C12R1/125C12R1/01
Inventor 刘长江张春红张鹏
Owner SHENYANG AGRI UNIV
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