Acid-resistant no-bitterness soybean oligopeptide and production method and application thereof

The technology of soybean oligopeptide and production method is applied in the field of intensive and deep processing technology of soybean protein, which can solve the problems of poor functionality, prominent hydrolyzed taste, poor flavor and the like, and achieve the effects of good solubility, good acid resistance and good stability.

Active Publication Date: 2010-07-28
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problems of soybean peptide products currently on the market are: large molecular weight, mostly between 2,000 and 5,000 Da, poor functionality, and easy to form precipitation in acidic beverage systems; poor flavor, prominent hydrolysis taste, The bitter taste is obvious, which limits its application in the food industry
This self-prepared mucorinase is very protease with commercial potential, but it needs further research and exploration in terms of food safety, production feasibility and commercial cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Soybean protein isolate (Shandong Yuwang Industrial Co., Ltd.) is prepared into a protein solution of 10% (w / w mass percentage, the same below) with deionized water, and the soybean protein is separated by high-speed shearing at 3000 rpm. fully dispersed;

[0033] (2) Heat the dispersed soybean protein solution to 52°C under constant stirring; -1 Slowly add hydrochloric acid into the protein solution, adjust the pH to 4.5, and the protein aggregates into larger particles. At this time, constant stirring is required to prevent the protein from settling at the bottom of the reaction tank. After 15 minutes, the pH value was measured again, and the pH value did not change;

[0034] (3) Next, heat the soybean protein solution to 85°C and keep it for 25 minutes to fully denature the soybean protein, and then cool the soybean protein solution to 52°C;

[0035] (4) Fully dissolve Protex 51F protease (food-grade commercial protease from Genencor Corporation, a mixed enzyme...

Embodiment 2

[0039] In this example, the low-temperature soybean meal is used as the raw material, and the soybean protein is first extracted from the low-temperature soybean meal by the method of "alkali dissolution and acid precipitation", then denatured at high temperature, and enzymatically hydrolyzed by isoelectric point. The specific implementation is as follows:

[0040]Use low-temperature soybean meal (Shandong Yuwang Industrial Co., Ltd.) as raw material, add 50-55°C hot water 15 times the mass of soybean meal, adjust the pH value to 8.0-8.5, stir and extract for 15 minutes, and then centrifuge at a speed of 4000 rpm , obtain soybean protein solution and okara, re-extract the okara once; the extracted soybean solution has good dispersibility, directly adjust the concentration of soybean protein solution to 5% with water; Stir. After adjusting the pH, the temperature of the protein solution was further heated to 70° C. and kept for 30 minutes to denature the soybean protein. Then...

Embodiment 3

[0043] Soybean protein isolate is used as a raw material, and the difference from Example 1 is that different proteases are used for enzymatic hydrolysis. Papain with endo-action and flavor protease with exo-action (Novozymes food-grade commercial protease) are used, the quality of which is 0.5% and 0.2% of soybean protein respectively, and the enzymolysis reaction temperature is 55°C. Other conditions and operating method are identical with embodiment 1. The average molecular weight of the target product determined by gel permeation chromatography was 960 Da, 86% of the peptide molecular weight was less than 1,000 Da, and the free amino acid was 17%.

[0044] The degree of bitterness is expressed by the concentration of quinine sulfate solution. Ten trained sensory evaluators tasted and compared the concentration of quinine sulfate solution closest to the bitterness of the unknown sample. The bitterness of 5% concentration of oligopeptide solution was equivalent to that of 0...

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PUM

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Abstract

The invention discloses acid-resistant no-bitterness soybean oligopeptide and a production method and the application thereof. The invention adopts a soy protein isoelectric point enzyme method, carries out enzymolysis simultaneously with exoproteinase and endo protease or with protease with the functions of incision enzyme and excision enzyme, so that the degree of hydrolysis of soy protein is up to 42 percent, above 85 percent of soybean oligopeptide only contains less than 8 amino acids, wherein most of the soybean oligopeptide contains 3 to 5 amino acids, the average molecular weight is below 1,000Da, and in addition, 10 to 20 percent of FAA is also contained. The acid-resistant no-bitterness soybean oligopeptide prepared by the invention has very good solubility, even at the isoelectric points of soy protein, at least 95 percent of oligopeptide is soluble; and therefore, the invention is widely applied to acid food systems, can be directly added into sports drinks, nutrition supplementary drinks and other products, and does not produce precipitation or flocculation and other unstable phenomena that protein drinks are easy to produce.

Description

technical field [0001] The invention relates to a deep processing technology of soybean protein, in particular to an acid-resistant and non-bitter soybean oligopeptide as well as its production method and application. Background technique [0002] Compounds formed by dehydration condensation of 2 to 10 amino acid molecules are called oligopeptides (small molecular peptides); compounds formed by dehydration condensation of 10 to 50 molecules are called polypeptides; compounds formed by dehydration condensation of more than 50 molecules called protein. Soybean oligopeptide is a mixture of oligopeptides obtained by hydrolyzing soybean protein, followed by separation and refining. [0003] Studies have found that the oligopeptide has a small molecular weight and good solubility; it has good anticoagulant effect and good stability when heated or under acid-base conditions. The biggest feature of soybean oligopeptides is that they can be quickly absorbed by the human body, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K4/10A23L1/305A23L2/66A23L33/18
Inventor 王才华周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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