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: 2012-11-21
安徽盛美诺生物技术有限公司
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  • Abstract
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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 is pickled 4 times. Add mass concentration 2g / LNa during pickling 2 SO 3 Solution, adjust the pH to 4.5, add pickling solution at 1:10 (w / v), temperature 55℃, washing time 10min, after pickling, centrifuge to remove the supernatant to obtain acid precipitation protein. After pickling the soy protein, add water at 1:10 (w / v), adjust the pH to 8.0 (in the process of adjusting to pH 8.0, the viscosity of the protein gradually increases, stir it evenly), adjust the temperature to 55°C, add Alcalase protease (E / S=1.0%), keep the pH constant during the reaction. When the degree of hydrolysis DH=20%, adjust the pH to 4.0 to kill the enzyme, centrifuge at 3000r / min for 15min, and the supernatant obtained is the crude soybean peptide solution. The crude peptide solution is clarified and removed by microfiltration technology, and a microfiltration membrane (polysulfone membrane) with a pore size of 0.45μm is used. During the treatment process, ...

Embodiment 2

[0028] Low-temperature defatted soy flour is pickled twice. Add mass concentration 2g / LNa during pickling 2 SO 3 Solution, adjust pH 4.0, add pickling solution at 1:20 (w / v), temperature 50℃, washing time 15min, after pickling, centrifuge to remove the supernatant to obtain acid precipitation protein. After pickling the soy protein, add water at 1:15 (w / v), adjust the pH to 8.0 (in the process of adjusting to pH 8.0, the viscosity of the protein gradually increases, stir it well), adjust the temperature to 60°C, add Alcalase protease (E / S=3.0%), keep the pH constant during the reaction. When the degree of hydrolysis DH=20%, adjust the pH to 4.0 to kill the enzyme, centrifuge at 3000r / min for 15min, and the supernatant obtained is the crude soybean peptide solution. The crude peptide solution was clarified and removed by microfiltration technology. Using 0.10μm microfiltration membrane (polysulfone). During the treatment process, the microfiltration membrane takes 180 minutes...

Embodiment 3

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

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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 immunologically active peptides by using protease enzymolysis and membrane separation, and belongs to the technical field of soybean protein deep processing. Background technique [0002] The immune system of a healthy human body needs to maintain a reasonable balance. If the immunity is weak, people are prone to infections, tumors and other diseases. With the in-depth study of the mechanism at the cellular and molecular level, as well as the understanding of the intricate network structure within the immune system, people have gradually realized that the role of immune regulation in maintaining health is much greater than before. In recent years, people have discovered many small peptides that can regulate the natural immune response, called immunologically active peptides. They may function as antigenic substances or chemical transmitters in immune cell networks. Immune active peptides have...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/34
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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