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Technique for producing protein peptide and isoflavone extracted from bean sprout

A production process, soybean protein peptide technology, applied in the direction of fermentation, etc., can solve problems such as restricting the application of production process, and achieve the effects of good dispersibility, high water solubility, and reduction of waste water discharge.

Inactive Publication Date: 2008-01-16
DUNHUA CITY HUALI FOREIGN ECONOMIC & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, in the practical application of the above-mentioned technology, it is quite difficult for a production enterprise, thus restricting the application of this production process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1 (soy protein isolate)

[0045] 1. Refining: the ratio of germinated bean material to water is 1:4, and it is filtered through a refiner to 80 mesh to form a slurry;

[0046] 2. Filtration: filter the above slurry with 100-120 mesh to remove the filter residue for later use;

[0047] 3. Sinking acid: use 20% edible hydrochloric acid or citric acid, or phosphoric acid: adjust the pH to 4.5, stir at 30 rpm, and settle for 30 minutes;

[0048] 4. Centrifugal separation: Centrifuge and dehydrate the above, and separate the whey solution and protein precipitate;

[0049] 5. Wash and centrifuge the above protein precipitates with warm water at 60°C, twice each;

[0050] 6. Clean water callback: add NaOH to adjust the pH to 6-7, and heat at 90°C for 10 minutes;

[0051] 7. Decolorization and desalination: decolorize the protein precipitate by activated carbon, and desalinate by reverse osmosis;

[0052] 8. Sterilization treatment: subject the above-mentioned de...

Embodiment 2

[0055] Embodiment 2 (soybean protein peptide)

[0056] 1. According to Example 1, step 9 is adjusted back and heated to 80°C, and NaOH is added to adjust PH=8;

[0057] 2. Add alkaline protease to hydrolyze the above, control the temperature at 65-70°C, adjust the pH to 7-8, and the time is 6 hours;

[0058]3. Put the above-mentioned enzymatic hydrolysis liquid into the ultrafilter for separation, and use double-membrane parts for treatment.

[0059] 4. Add activated carbon to the enzymolysis solution with a molecular weight cut-off of 300-1000 for debittering and decolorization;

[0060] 5. Put the above-mentioned enzymatic solution into the ion exchanger for desalination, and then conduct ultra-high temperature instantaneous sterilization at 135°C;

[0061] 6. Concentrate and dry the above enzymolysis solution in vacuum to obtain the finished soybean protein peptide.

Embodiment 3

[0062] Embodiment 3 (soybean oligosaccharide)

[0063] 1. According to the whey solution separated in Step 4 of Example 1, heat it to 70°C to purify and remove residual protein;

[0064] 2. Desalting: Put the above-mentioned purified soybean whey solution into the desalting device to remove 95% of the salt;

[0065] 3. Resin adsorption: the desalinated soybean whey enters the resin to absorb other components in it, improving the taste and flavor of sugar, reducing the color value and decolorizing at the same time;

[0066] 4. Concentration: Dehydration by reverse osmosis to make the sugar concentration of the solution reach more than 12%. The dialysis water can be used many times, and after concentration, the solution sugar can be concentrated to 30% by vacuum evaporation;

[0067] 5. Purification: put 30% of the sugar solution into an ultrafiltration device for membrane separation, remove suspended solids and bacteria, and dry to obtain soybean oligosaccharides.

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PUM

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Abstract

The invention discloses a production process of extraction soybean peptide and isoflavone from bean sprout, comprising refining, filtering, acid precipitation, centrifugal separation for protein solution, purified water call back, decolor, desalination, call back, enzymatic hydrolysis, ion exchange, drying concentration to get soybean peptide; desalination, resin adsorption, alcohol washing, dealcoholization, drying concentration to centrifugal separated whey solution to get soybean isoflavone. The invention adopts bean sprout as raw material and percolation technique by ultrafiltration membrane, which can not only save energy and recycle waste water, but also can realize cleaner production with discharge of waste water reduced.

Description

technical field [0001] The invention relates to a soybean deep processing technology, in particular to a production process for extracting protein peptides and isoflavones by processing soybean sprouts. Background technique [0002] As we all know, soybean has high-quality soybean protein, and soybean protein peptide, isoflavones, oligosaccharides, soybean fiber, soybean saponin, etc. can be extracted from soybean protein, and it has attracted people's attention. And has been widely used in medicine, food and health care and other fields. For this reason, in-depth research and development work has been carried out on this technical aspect. In this regard, there are also relevant reports, such as the Chinese invention patent, whose notification number is CN1687123A, which discloses a "membrane method for extracting soybean protein peptide and its by-product deep processing technology". The process is as follows: the low-temperature soybean meal is leached with lye, and acco...

Claims

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Application Information

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IPC IPC(8): C12P21/00C12P17/06
Inventor 徐勇李武唐晓伟翟玉春孙志勇
Owner DUNHUA CITY HUALI FOREIGN ECONOMIC & TRADE
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