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Method for suppressing soybean lipoxygenase activity by use of cyclodextrin

A technology of lipoxygenase and cyclodextrin, applied in the field of cyclodextrin, can solve the problems such as loss of flavor, color, vitamins and nutrients, decrease in solubility of soybean protein, increase in cost of soybean products, etc., and achieve high inactivation efficiency, The effect of good quality and low cost

Inactive Publication Date: 2012-09-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods will increase the cost of soybean products to varying degrees, and often lead to a decrease in the solubility of soybean protein, reduce the nutritional value of food, and cause a great loss of some flavor, color, vitamins and nutritional components.

Method used

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  • Method for suppressing soybean lipoxygenase activity by use of cyclodextrin
  • Method for suppressing soybean lipoxygenase activity by use of cyclodextrin
  • Method for suppressing soybean lipoxygenase activity by use of cyclodextrin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1 A kind of method that cyclodextrin inhibits soybean lipoxygenase activity, comprises the following steps:

[0012] (1) Preparation of borax-boric acid buffer solution

[0013] Borax-boric acid buffer solution (0.1M, pH9.0): weigh 15.265g Na 2 B 4 o 7 10H 2 O and 2.474g H 3 BO 3 Dilute to 1.0L with distilled water to obtain a 0.1M pH9.0 borax-boric acid buffer solution;

[0014] (2) Preparation of substrate

[0015] Disperse 1.3mL Tween-20 in 20mL of the above-prepared pH9.0, 0.1 M borax-boric acid buffer solution, add 1.5mL linoleic acid (LA) drop by drop under shaking, and mix well to make the LA The emulsion was dispersed in the solution, then 11mL of 0.5M NaOH solution was added, and shaken to make it a clear and transparent solution. Use 0.1M HCl to adjust the pH to 9.0, and finally use the borax-boric acid buffer solution prepared above to adjust the volume to 100 mL. At this time, the concentration of LA was 50 mmol / L.

[0016] Accurately p...

Embodiment 2

[0029] A method for cyclodextrin to inhibit the activity of soybean lipoxygenase, using 10mM α-cyclodextrin or γ-cyclodextrin 1mL instead of β-cyclodextrin to add 3mL of lipoxygenase to catalyze the oxidation of linoleic acid in the reaction system. The rest are the same as in Example 1, which can also inhibit the activity of soybean lipoxygenase.

Embodiment 3

[0030] Example 3 Soymilk products are prepared by the method of the present invention, and the beany smell is removed

[0031] Weigh 50g of soybeans, add 400mL of tap water to soak (soaking water temperature 28°C, soaking time 6.5h), conduct cold water grinding according to the mass ratio of soybeans to water 1:8, and use a ratio of 0.5%-2.5% (based on the weight of soybeans) Add β-cyclodextrin and stir at the same time, so that the cyclodextrin can be quickly and evenly dispersed in the soymilk, and then sterilized and bottled.

[0032] The technological process is: soybean screening, cleaning, soaking, refining, filtering, adding cyclodextrin, preparing, sterilizing, and bottling to obtain the finished product.

[0033] Specific steps are as follows:

[0034] 1. Selection of soybeans: Select high-quality soybeans with uniform particle size, intact skin and no impurities as raw materials.

[0035] 2. Cleaning and soaking of soybeans: Wash 3 times with tap water to remove du...

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Abstract

The invention discloses a method for suppressing soybean lipoxygenase activity by use of cyclodextrin, belonging to the technical field of cyclodextrin. According to the invention, the cyclodextrin is subjected to complexation with hydrophobic amino acid of the soybean lipoxygenase molecules so as to change the active conformation of lipoxygenase and suppress the activity of the lipoxygenase by 86.26% maximally. The method disclosed by the invention is simple and easy to implement, saves energy, has low cost, realizes good working environment and sanitary environment, and avoids pollution; and through the method, the deodorization technology for soybean and products thereof can be simplified.

Description

technical field [0001] The invention discloses a method for inhibiting the activity of soybean lipoxygenase by cyclodextrin, relates to the application of cyclodextrin in removing fishy smell of soybean products, and belongs to the technical field of cyclodextrin. Background technique [0002] Soybean food often has different degrees of beany smell, which makes it difficult for many people to accept, thus limiting the development and wide consumption of soybean food. Therefore, soybean deodorization has become a key technology for the development and utilization of soybean products. A fishy approach is imminent. The beany smell of soybeans is mainly caused by the oxidation of unsaturated fatty acids catalyzed by lipoxygenase (LOX) (Cai Kun, Fang Yun, Xia Yongmei, etc. Extraction of soybean lipoxygenase and research on factors affecting enzyme activity). The protein content in soybean is about 40%, and lipoxygenase is the most active enzyme in soybean. In mature soybean see...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/99A23C11/10A23L11/00
Inventor 金征宇李奕璇王金鹏焦爱权徐学明谢正军田耀旗杨哪柏玉香翟秀超
Owner JIANGNAN UNIV
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