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Soy protein oligopeptide, and preparation method and use thereof

A soybean oligopeptide and soybean protein technology, which is applied in the field of enzyme catalysis, can solve the problems of inability to completely eliminate bitterness and odor, low degree of automation and complex process.

Active Publication Date: 2013-07-17
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

[0073] The present invention provides a preparation method of soybean protein oligopeptide, which comprises the steps of: adding compound enzyme A to hydrolyze the raw material after processing, the hydrolysate is subjected to microfiltration, and then passed through D315 and 335 resin for desalting and decolorization, and finally making soybeans Protein oligopeptides.

[0074] In a preferred embodiment of the present invention, based on the total weight of the solids, the added amount of the composite enzyme A is added at 1-3 w / w% of the solids content.

[0075] In a preferred embodiment of the present invention, the hydrolysis used is at 55°C-65°C and pH 8-9 for 8-12 hours; more preferably, it is incubated at 75-85°C for 30 minutes.

[0076] In another preferred embodiment of the present invention, the raw material of the method for preparing soy protein oligopeptides is soy protein isolate, which includes the following steps:

[0077] 1) Raw material pretreatment: mix the soybean p...

Embodiment 1

[0120] Hydrolysis of Soy Protein by Complex Enzyme A

[0121] Within the range of 45-85w / w%, gradually adjust the percentage concentration of keratinase in the complex enzyme A, and then follow the steps 1) to 2) described in Example 2(1), or Example 2(2) Step 1) to step 4) described in Example 2(3), or step 1) to step 5) described in Example 2(3), implement the hydrolysis of soybean protein by complex enzyme A (the amount of complex enzyme A is 2w of the amount of raw materials / w% added), after the hydrolysis, take 5ml of the enzymatic hydrolysate and centrifuge at 12000rpm for 5 minutes, take the supernatant and use the Folin-phenol method to determine the soluble protein content, and calculate the degree of hydrolysis DH according to the following formula:

[0122] DH ( % ) = ( N 2 - N 1 ) X V N 0 X 100

[0123] Where: N 2 --The soluble protein content of the enzymolysis solution after enzymolysis reaction, mg / mL;

[0124] ...

Embodiment 2

[0134] Preparation of soybean protein oligopeptides

[0135] (1) Using soybean protein isolate as raw material

[0136] 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.

[0137] 1) Raw material pretreatment: mix the soy protein isolate with water (m / v) according to the solid-liquid ratio 1:3-1:9, adjust the pH to between 5-6, heat up to 30℃-40℃, and then Incubate for 30 minutes under the conditions, and then grind the mixture into an emulsion through colloid grinding;

[0138] 2) Enzymatic hydrolysis: add the emulsion to the reaction tank, adjust the pH to 8-9, heat up to 55℃-65℃, add compound enzyme A (m / m) according to 1%-3% of the solid content, mix After homogenization, hydrolyze under these conditions for 8-12 hours, then quickly increase the temperature to 75℃-85℃ and keep it for 30 minutes;

[0139] 3) Separation: reduce the tempera...

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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 particularly relates to a soybean protein oligopeptide and a preparation method and application thereof. Background technique [0002] Soy protein has a wide range of applications in the food industry and feed industry. Soy protein isolate can be used in fish products, meat products, dairy products and nutritious foods. Soy protein concentrate is divided into powder and granular. The powder is used to increase the protein content of food; the granular is basically used to enhance food The organization structure of the two products can enhance the water retention of food. In meat products, soy protein can be used to retain gravy, absorb fat, and improve taste. Soy protein has a balanced amino acid composition and must be rich in 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 soy protein products ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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