Preparation method of soybean whey polypeptides with liver protection and antioxidation effects

A technology of anti-oxidation and soybean whey, applied in the direction of fermentation, etc., can solve the problems of increased energy consumption, lower peptide yield, loss of enzyme activity, etc., achieves strong anti-oxidative function, less free amino acid content, and restores skin elasticity Effect
CN102732591AActive Publication Date: 2012-10-17LINYI SHANSONG BIOLOGICAL PRODS
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
LINYI SHANSONG BIOLOGICAL PRODS
Publication Date
2012-10-17

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Abstract

The invention provides a preparation method of soybean whey polypeptides with liver protection and antioxidation effects. The preparation method comprises the following steps: carrying out flocculation treatment and impurity removal on soybean whey wastewater, adding 0.5-1.5 grams of cysteine to each liter of whey water and carry out hydrolysis for 5-7 hours under the conditions that 1000-2500 activity unit of acid protease is added to each gram of proteins, the pH value is 2-3 and the temperature is 40-55 DEG C; and carrying out hydrolysis for 3-5 hours under the conditions that 1000-2500U / g of pepsase is added, the temperature is 35-45 DEG C and pH value is 2-3; and carrying out enzyme killing, centrifugation, filtration, concentration and drying on hydrolysate to obtain the soybean whey polypeptides. Animal experiments prove that the soybean whey polypeptides have strong antioxidation and acute liver injury resistance effects. The polypeptides contain more than 80% of small molecular oligopeptides below 1000Da. Through human test, the polypeptides have good taste and do not have side effects. The polypeptides can serve as the raw materials of common nutritional and health food.
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Description

technical field

[0001] The present invention relates to the preparation of soybean whey polypeptides, in particular to the deep processing of whey wastewater produced by producing soybean protein isolates and soybean products, and more specifically to a preparation method of soybean whey polypeptides with hepatoprotective and antioxidative effects . Background technique

[0002] Soy whey protein exists in the wastewater discharged during the processing of soybean protein isolate and soy products, and the production of 1 ton of isolate protein will discharge 20-30m 3 whey wastewater. Preliminary estimates show that the whey wastewater discharged from the processing of 1 ton of protein isolate contains about 70kg of whey protein. Therefore, the in-depth development and application of bean whey has positive significance for the comprehensive utilization of beans and environmental protection. In recent years, there have been reports of processing anti-tumor polypeptides and an...

Claims

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