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Soy protein oligopeptide, and preparation method and use thereof

A soybean protein and oligopeptide technology, applied in the field of enzyme catalysis, can solve the problems of tastelessness, low efficiency and low degree of automation

Active Publication Date: 2010-09-08
香港百特有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the research on soybean peptides is relatively common, but there are still many problems in the application: ①The goal of soybean peptides in terms of flavor is tasteless and odorless
At present, there are two main limiting factors for soybean peptide products: one is the complex production process, low efficiency, low yield and high cost; the other is poor product quality and unstable quality
③At present, the enzyme preparations used for hydrolysis of soybean protein cannot completely eliminate the bitterness and odor produced during the hydrolysis process
In addition, the requirements for controlling the degree of hydrolysis are particularly high, and it is still manual operation with low degree of automation, large errors, complicated process, low product yield, high cost, and unstable quality, etc.

Method used

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  • Soy protein oligopeptide, and preparation method and use thereof
  • Soy protein oligopeptide, and preparation method and use thereof
  • Soy protein oligopeptide, and preparation method and use thereof

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preparation example Construction

[0072] The invention provides a preparation method of soybean protein oligopeptide, which comprises the steps of: adding compound enzyme A to hydrolyze the raw material after being processed, and passing the hydrolyzed product through microfiltration, desalting and decolorizing through D315 and 335 resin, and finally making soybean protein oligopeptides.

[0073] In a preferred embodiment of the present invention, based on the total weight of solids, the compound enzyme A is added in an amount of 1-3w / w% of the solids content.

[0074] In a preferred embodiment of the present invention, the hydrolysis is carried out at 55°C-65°C and pH 8-9 for 8-12 hours; more preferably, it is then kept at 75-85°C for 30 minutes.

[0075] In another preferred embodiment of the present invention, the raw material of the method for preparing soybean protein oligopeptides is soybean protein isolate, comprising the following steps:

[0076] 1) Raw material pretreatment: mix soybean protein isola...

Embodiment 1

[0119] Hydrolysis of soybean protein by compound enzyme A

[0120] In the range of 45-85w / w%, gradually adjust the percentage concentration of keratinase in the compound enzyme A, then according to step 1) to step 2) described in Example 2 (1), or Example 2 (2) Step 1) to step 4) described in, or step 1) to step 5) described in embodiment 2 (3) implements compound enzyme A to the hydrolysis of soybean protein (the amount of compound enzyme A is according to 2w of raw material amount / w% added), after hydrolysis finishes, get enzymolysis solution 5ml12000rpm centrifugal 5 minutes, get supernatant and measure soluble protein content with Folin-phenol method, and calculate degree of hydrolysis DH according to following formula:

[0121] DH ( % ) = ( N 2 - N 1 ...

Embodiment 2

[0133] Preparation of soybean protein oligopeptide

[0134] (1) Using soybean protein isolate as raw material

[0135] Using soybean protein isolate as raw material, the preparation of soybean protein oligopeptides is carried out according to the following steps, and the process flow is as follows: image 3 shown.

[0136] 1) Pretreatment of raw materials: mix soybean protein isolate with water (m / v) according to the solid-to-liquid ratio of 1:3-1:9, adjust the pH to 5-6, raise the temperature to 30°C-40°C, and Conditional insulation for 30 minutes, then the mixed solution is ground into an emulsion through a colloid mill;

[0137] 2) Enzymatic hydrolysis: Add the emulsion into the reaction tank, adjust the pH to 8-9, raise the temperature to 55°C-65°C, add compound enzyme A (m / m) according to 1%-3% of the solid content, and mix After uniformity, hydrolyze under this condition for 8-12 hours, then rapidly raise the temperature to 75°C-85°C, and keep it warm for 30 minutes; ...

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Abstract

The invention discloses soy protein oligopeptide. Based on the total weight of soy protein oligopeptide, the soy protein oligopeptide comprises 90 to 95 percent of crude protein, 2 to 3 percent of ash, 3 to 5 percent of water, 2 to 3 percent of sugar and fat and 99.5 to 99.9 percent of acid-soluble protein, and has a nitrogen solubility index NSI of 98.5 to 99.9 percent. The invention also discloses a preparation method and the use of the soy protein oligopeptide.

Description

technical field [0001] The invention belongs to the technical field of enzyme catalysis, and in particular relates to a soybean protein oligopeptide and its preparation method and application. Background technique [0002] Soybean protein is widely used in food industry and feed industry. Soy protein isolate can be applied to fish products, meat products, dairy products and nutritious food, etc. Soy protein concentrate is divided into two types: powder and granular. Powder is used to increase protein content in food; granular is basically used to enhance food Both products can enhance the water retention of food. In meat products, soybean protein can be used to retain gravy, absorb fat, and improve taste. Soybean protein has a balanced amino acid composition and is rich in essential amino acids. As a feed with high nutritional value, it is also widely used in aquaculture. [0003] So far, some defects in the functions of soybean protein products have greatly affected thei...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K14/415A61K38/01A61P7/02A61P9/12A61P35/00A61P39/06
Inventor 叶秀云靳伟刚张洋罗鋆琳
Owner 香港百特有限公司
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