Preparation methods for functional enzymolyzed soybean protein isolate and dual-protein pure milk

Abstract

The invention discloses preparation methods for functional enzymolyzed soybean protein isolate and dual-protein pure milk. Protease used in the invention is selected from the group consisting of papain, bromelain, pepsin, trypsin, Aspergillus niger acidic protease, flavourzyme, subtilisin, peptidoglutaminase, 2709 alkali protease, the neutral protease Neutrase, AS1.398 neutral protease and transglutaminase, and the addition amount of the protease is 0.2 to 1.0%. The dual-protein pure milk is prepared by mixing the above mentioned soybean protein isolate with fresh milk and carrying out hydration, homogenization, sterilization and filling, and the dual-protein pure milk has high protein content and is free of a stabilizing agent, thus more beneficial for health of human bodies.

Description

technical field

[0001] The invention relates to a functional enzymatically hydrolyzed soybean protein isolate and a method for preparing double-protein pure milk using the protein and pure milk. Background technique

[0002] The protein content in soybeans is about 38%, which is 4 to 5 times that of cereal foods. The amino acid composition of soybean protein is similar to that of milk protein. Except for slightly lower methionine, the rest of the essential amino acids are rich in content. It is a plant-based complete protein. In terms of nutritional value, it can be equivalent to animal protein. FAO / WHO (1985) human test results show that the essential amino acid composition of soybean protein is more suitable for human needs. For people over two years old, the physiological potency of soybean protein is 100, which is the same as egg and milk protein. In the case of protein, soy protein contains all the essential amino acids required by the human body in sufficient quantiti...