Method for preparing immunocompetent soybean peptide by enzymolysis and membrane separation

A technology of immune activity and soybean peptide, which is applied in the preparation method of peptides, chemical instruments and methods, peptides, etc., can solve the problems of less research on immune activity peptides, and achieve the effect of improving the quality of immune activity

Active Publication Date: 2011-02-16
安徽盛美诺生物技术有限公司
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The reported immune active peptides are mainly synthetic peptides, and a small part of the research on food-derived immune active peptides is also mainly concentrated on milk protein sources, and there are few studies on immune active peptides derived from soybean protein

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  • Method for preparing immunocompetent soybean peptide by enzymolysis and membrane separation

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Embodiment 1

[0026] Low-temperature defatted soy flour pickling 4 times. Add mass concentration 2g / LNa during pickling 2 SO 3 Solution, adjust the pH to 4.5, add pickling solution at a ratio of 1:10 (w / v), temperature 55°C, washing time 10min, after pickling, centrifuge to remove the supernatant to obtain acid-precipitated protein. After pickling soybean protein, add water at a ratio of 1:10 (w / v), adjust the pH to 8.0 (in the process of adjusting to pH 8.0, the protein viscosity gradually increases, and stir well), adjust the temperature to 55°C, and add Alcalase protease (E / S=1.0%), keep the pH value constant during the reaction. When the degree of hydrolysis DH=20%, adjust the pH to 4.0 to inactivate the enzyme, centrifuge at 3000r / min for 15min, and the obtained supernatant is crude soybean peptide liquid. The crude peptide solution is clarified and removed of impurities by microfiltration technology, and a microfiltration membrane (polysulfone membrane) with a pore size of 0.45 μm ...

Embodiment 2

[0028] Low-temperature defatted soy flour pickled twice. Add mass concentration 2g / LNa during pickling 2 SO 3 solution, adjust the pH to 4.0, add pickling solution at a ratio of 1:20 (w / v), temperature 50°C, washing time 15 minutes, after pickling, centrifuge to remove the supernatant to obtain acid-precipitated protein. After acid-washed soybean protein, add water at a ratio of 1:15 (w / v), adjust the pH to 8.0 (in the process of adjusting to pH 8.0, the protein viscosity gradually increases, and stir well), adjust the temperature to 60°C, and add Alcalase protease (E / S=3.0%), keep the pH value constant during the reaction. When the degree of hydrolysis DH=20%, adjust the pH to 4.0 to inactivate the enzyme, centrifuge at 3000r / min for 15min, and the obtained supernatant is crude soybean peptide liquid. The crude peptide liquid was clarified and removed by microfiltration technology. A 0.10 μm microfiltration membrane (polysulfone) was used. During the treatment process, t...

Embodiment 3

[0030] Low-temperature defatted soy flour pickled 3 times. Add mass concentration 2g / LNa during pickling 2 SO 3 solution, adjust the pH to 5.0, add pickling solution at a ratio of 1:20 (w / v), temperature 60°C, washing time 15 minutes, after pickling, centrifuge to remove the supernatant to obtain acid-precipitated protein. After pickling soybean protein, add water at a ratio of 1:20 (w / v), adjust the pH to 8.0 (in the process of adjusting to pH 8.0, the protein viscosity gradually increases, stir well), add Alcalase protease (E / S= 2.0%), adjust the temperature at 60°C, and keep the pH constant during the reaction. When the degree of hydrolysis DH=20%, adjust the pH to 4.0 to inactivate the enzyme, centrifuge at 3000r / min for 15min, and the obtained supernatant is crude soybean peptide liquid. The crude peptide liquid was clarified and removed by microfiltration technology. The microfiltration membrane used has a pore size of 0.45 μm (polysulfone). During the treatment pro...

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Abstract

The invention relates to a method for preparing an immunocompetent soybean peptide by enzymolysis and membrane separation, belonging to the technical field of soybean protein deep processing. The method comprises the following steps of: by taking defatted soybean protein powder as a raw material, firstly, carrying out acid cleaning on the defatted soybean protein powder to obtain acid washed soybean protein; then carrying out enzyme hydrolysis by using an Alcalase protease under certain conditions to obtain coarse soybean peptide liquid; clarifying the prepared coarse soybean peptide liquid by adopting microfiltration; then carrying out enrichment and desalination treatment by adopting ultrafiltration and nanofiltration; and finally, drying to obtain the powdery immunocompetent soybean peptide. The activity of the soybean peptide is determined by adopting a neutral red phagocytosis test and a lymphopoiesis method, which proves that the prepared soybean peptide has high immunocompetence.

Description

technical field [0001] The invention relates to a method for preparing soybean protein immunoactive peptides by using protease hydrolysis and membrane separation, and belongs to the technical field of soybean protein deep processing. Background technique [0002] A healthy human immune system needs to maintain a reasonable balance. If the immune system is weak, people are prone to infections, tumors and other diseases. With the in-depth study of mechanisms at the cellular and molecular levels, and the understanding of the intricate network structure within the immune system, people have gradually realized that immune regulation plays a much greater role in maintaining health than before. In recent years, people have discovered many small peptides that can regulate the natural immune response, which are called immunoactive peptides, and they may function as antigenic substances or chemical transmitters in the immune cell network. Immunoactive peptides have far-reaching sign...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K1/34C12P21/06
Inventor 华欲飞孔祥珍黄文凯董蝶张彩猛
Owner 安徽盛美诺生物技术有限公司
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