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Method for reducing allergenicity of special soybean isolation protein of soy-based infant formula powder

A soy protein isolate and infant-based technology, which is applied in protein food processing, protein food ingredients, applications, etc., can solve the problem that genetically modified raw materials cannot be used in infant formula food, etc., and achieves improvement of nitrogen solubility index, less energy consumption, and lower energy consumption. Allergenic effect

Active Publication Date: 2012-06-13
兆隆康源(山西)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the national standard emphasizes that genetically modified raw materials cannot be used in infant formula

Method used

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  • Method for reducing allergenicity of special soybean isolation protein of soy-based infant formula powder
  • Method for reducing allergenicity of special soybean isolation protein of soy-based infant formula powder
  • Method for reducing allergenicity of special soybean isolation protein of soy-based infant formula powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Production process: (1) Weigh a certain quality of soybean protein isolate, dissolve it in water according to the ratio of 1.06% (mass volume ratio is the amount of soybean protein isolate / volume of water), mix and prepare a uniform slurry, and then transfer it to an aluminum foil bag , seal and vacuumize; (2) Preheat the ultra-high static pressure water bath circulation device to 25°C, then place the soybean protein isolate in the ultra-high static pressure treatment chamber, increase the pressure to 352MPa, and the pressure increase rate is 250MPa / min, Keep the pressure for 16 minutes. After the time is up, the machine will automatically release the pressure quickly, and the pressure relief rate is 300MPa / min. (3) Concentrate the soybean protein isolate solution under the condition of 0.1MPa vacuum degree and 55° C. to 8% (mass volume ratio is soybean protein isolate quality / volume of water). (4) Transfer the soy protein isolate concentrate to the enzymolysis tank, ad...

Embodiment 2

[0032] Production process: (1) Weigh a certain quality of soybean protein isolate, dissolve it in water according to the ratio of 1.03% (mass volume ratio is the amount of soybean protein isolate / volume of water), mix and prepare a uniform slurry, and then transfer it to an aluminum foil bag , sealed and vacuumed; (2) The ultra-high static pressure water bath circulation device is preheated to 20°C, and then the soybean protein isolate is placed in the ultra-high static pressure treatment chamber, and the pressure is increased to 317MPa, and the pressure increase rate is 250MPa / min. The pressure is maintained for 19 minutes. After the time is up, the machine automatically releases the pressure quickly, and the pressure relief rate is 300MPa / min. (3) Concentrate the soybean protein isolate solution under the condition of 0.1MPa vacuum degree and 55° C., and concentrate to 9% (mass volume ratio is the soybean protein isolate quantity / volume of water). (4) Transfer the soy protei...

Embodiment 3

[0035] Production process: (1) Weigh a certain quality of soybean protein isolate, dissolve it in water according to the ratio of 1.65% (mass volume ratio is the amount of soybean protein isolate / volume of water), mix and prepare a uniform slurry, and then transfer it to an aluminum foil bag , sealed and vacuumed; (2) The ultra-high static pressure water bath circulation device is preheated to 24°C, and then the soybean protein isolate is placed in the ultra-high static pressure treatment chamber, and the pressure is increased to 382MPa, and the pressure increase rate is 250MPa / min. Keep the pressure for 18 minutes. After the time is up, the machine will automatically release the pressure quickly, and the pressure relief rate is 300MPa / min. (3) Concentrate the isolated soybean protein solution under the condition of 0.1MPa vacuum degree and 55° C. to 8.5% (mass volume ratio is the isolated soybean protein amount / volume of water). (4) Transfer the concentrated soy protein isola...

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Abstract

The invention discloses a method for reducing allergenicity of special soybean isolation protein of soy-based infant formula powder, belonging to the field of food safety. Soybean isolation protein prepared from non-transgenic and non-radiation soybean is used as the raw material; the special soybean isolation protein is subjected to compound modification by adopting an ultra-high static pressurenon-thermal physical method cooperatively with a compound enzyme method, therefore, the allergenicity of the special soybean isolation protein is obviously reduced; meanwhile, functionalities, such as an nitrogen soluble index, emulsifying activity, viscosity, thixotropy, in-vitro digestibility coefficient and the like, and nutritional quality are improved. Detailed parameters of the ultra-high static pressure and compound enzyme enzymatic treatment are as follows: weighing a certain amount of the soybean isolation protein, mixing and modulating the soybean isolation protein into 1-1.65% of uniform slurry, then, transferring the slurry into an aluminium foil bag, sealing, and vaccumizing; pre-heating an ultra-high static pressure water bath circulation device to 20-25 DEG C, then, puttingthe soybean isolation protein in an ultra-high static pressure processing cavity, increasing pressure to 315-385 MPa with the pressure increasing rate of 250 MPa / min, and keeping the pressure for 15-20 min with the pressure relieving rate of 300 MPa / min; and concentrating a soybean isolation protein solution in vacuum to 5-15%, then, transferring the soybean isolation protein solution into an enzymatic tank, adjusting the temperature of enzymatic liquid to 48-55 DEG C, adjusting a pH value of the enzymatic liquid to 6-7.5, wherein the use amount of special compound enzyme (preparing neutral protease and flavourzyme according to the mass ratio of 1:1 in a mixed and compound manner) is 1.5-2.5%; and the enzymatic time is 1.2-2.5 h; and then, obtaining a finished product by enzyme inactivating the enzymatic liquid, desalting, concentrating, atomizing and drying. When the product obtained by using the method disclosed by the invention is detected by ELISA (Enzyme-Linked Immuno Sorbent Assay), the allergen content is reduced by 87.49-90.75%.

Description

technical field [0001] The invention relates to a method for producing low-allergenic soybean protein, in particular to a method for reducing the allergenicity of soybean protein isolate special for soybean-based formula powder for infants and young children. Background technique [0002] Soybean-based infant formula refers to a product that uses soybean protein as the base and adjusts the content and quality of its nutrients according to the nutritional composition of breast milk. It is characterized by no lactose, and its protein is better than casein in milk. It is suitable for infants who are allergic to milk or have low lactase activity. Milk protein allergy in infants is IgE-mediated allergy, and the probability of allergy to soybean protein is as high as 53-63%, so soybean protein desensitization should be considered in the development of soybean-based formula powder. [0003] According to the different principles of removing food allergens, food desensitization tech...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34
Inventor 周惠明李慧静朱科学彭伟
Owner 兆隆康源(山西)生物科技有限公司
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