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Method for preparing soybean sport polypeptide by enzyme method

A soybean and sports technology, applied in food preparation, protein food processing, plant protein processing, etc., can solve the problems of impact, protein hydrolyzate residual toxic substances, etc., and achieve the effect of less investment, wide application, and low total production cost

Inactive Publication Date: 2009-07-22
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the hydrolysis method of HVP, which was used in a relatively large amount in my country's condiment industry in the past few years, was produced by acid hydrolysis. big shock

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] In this embodiment, high-efficiency protease is selected as the enzyme preparation. First, heat the 3% soybean protein solution in a 90°C water bath for 15 minutes, then lower the temperature to 55°C, and adjust the pH value of the solution to 8.0. 15% protease was added, and the reaction was carried out at a constant temperature of 55°C for 4 hours, and the degree of hydrolysis of the solution was measured to be 16.3%. After the enzymatic hydrolysis reaction, it is ultrafiltered through PS membrane ultrafilters with cut-off molecular weights of 1000Da and 5000Da. The operating pressure is 0.2MPa and the temperature is 4°C. The separated molecular weight polypeptide solutions are injected into the spray drying tower through a high-pressure pump for drying. The drying conditions are: inlet temperature 175°C, outlet temperature 85°C, high-pressure pump pressure 4.5MPa.

Embodiment 2

[0036] In this embodiment, high-efficiency protease is selected as the enzyme preparation. First heat the 5% soybean protein solution in a 90°C water bath for 15 minutes, then cool down to 55°C, and adjust the pH value of the solution to 8.5. 15% protease was added, and the reaction was carried out at a constant temperature of 55° C. for 4 hours, and the degree of hydrolysis of the solution was measured to be 18.7%. After the enzymatic hydrolysis reaction, it is ultrafiltered through PS membrane ultrafilters with cut-off molecular weights of 1000Da and 5000Da. The operating pressure is 0.2MPa and the temperature is 4°C. The separated molecular weight polypeptide solutions are injected into the spray drying tower through a high-pressure pump for drying. The drying conditions are: inlet temperature 175°C, outlet temperature 85°C, high-pressure pump pressure 4.5MPa.

Embodiment 3

[0038] In this embodiment, high-efficiency protease is selected as the enzyme preparation. Firstly heat the 6% soybean protein solution in a 90°C water bath for 15min, then lower the temperature to 55°C, and adjust the pH value of the solution to 8.5. 15% protease was added, and the reaction was carried out at a constant temperature of 55° C. for 4 hours, and the degree of hydrolysis of the solution was measured to be 17.3%. After the enzymatic hydrolysis reaction, it is ultrafiltered through PS membrane ultrafilters with cut-off molecular weights of 1000Da and 5000Da. The operating pressure is 0.2MPa and the temperature is 4°C. The separated molecular weight polypeptide solutions are injected into the spray drying tower through a high-pressure pump for drying. The drying conditions are: inlet temperature 175°C, outlet temperature 85°C, high-pressure pump pressure 4.5MPa.

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Abstract

The invention provides a method for preparing soybean kinetic polypeptide by an enzyme process, which is a production process for preparing kinetic polypeptide by applying protease to hydrolyze soybean protein. The test uses isolated soybean protein as a raw material, and adopts the protease to hydrolyze the isolated soybean protein so as to prepare the soybean kinetic polypeptide. The production process comprises pretreatment of the raw material, enzymolysis, ultra-filtration and separation, and drying. The process is simple and suitable for industrialized production. The soybean kinetic polypeptide can be directly used, can also be used as food nutrient supplement, can also be used as an ingredient for sports healthy food and army food at the same time of improving food protein content, and develops a novel path for deep processing of soybean protein.

Description

(1) Technical field [0001] The invention relates to functional food, in particular to a preparation method of soybean sports polypeptide. (2) Background technology [0002] Modern nutritional studies have found that polypeptides have the characteristics of faster absorption, better absorption rate, and high biological potency than free amino acids, and are active substances with multiple physiological functions. Among them, anti-fatigue peptides can significantly improve the working ability of the human body, enhance muscle strength, maintain or improve the body's exercise capacity, and quickly eliminate fatigue, quickly recover and enhance physical strength, and help maintain human health in an exercise environment. Therefore, anti-fatigue peptides can become an important functional food base for people engaged in physical, mental, and sports activities. [0003] This active peptide has the characteristics of fast absorption, low consumption, and not easy to be saturated. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/34A23L1/305
Inventor 程建军江连洲吴琼苏俊烽任为聪赵伟华
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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