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Process method for quickly preparing soybean antioxidant peptide

A technology of soybean antioxidant peptide and process method, which is applied in the preparation methods of peptides, chemical instruments and methods, peptides, etc., can solve the problems of long time consumption, low production efficiency, large molecular weight of peptides, etc.

Inactive Publication Date: 2012-11-28
JILIN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the conventional enzymatic hydrolysis process takes a long time and the production efficiency is low; the microbial fermentation method has great difficulties in screening out suitable strains, and the peptides produced by enzymolysis have a large molecular weight; the acid-base method will make the nutrition of amino acids The value is reduced, and the hydrolyzate contains a large amount of salt produced by the neutralization reaction

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Using concentrated soybean protein powder with a protein content of 70% as raw material and phosphate buffer with a pH value of 8 as a solvent, a soybean protein emulsion with a substrate concentration of 5% is prepared and passed through a digital display high-speed dispersing homogenizer at high speed Stir for 3 minutes to make the emulsion state more uniform and stable. The prepared emulsion was first heated in a super constant temperature water bath at 90°C for 5 minutes, and the parameters of the microwave extractor were set to 800W power, temperature 85°C, time 4min, and rotation speed 1000r, and the heated soybean protein emulsion was extracted. Pretreatment denatures the protein and destroys its complete protein structure, which is beneficial to the later enzymatic hydrolysis. The pretreated soybean emulsion was rapidly cooled in an ice bath, then incubated in a super constant temperature water bath at 60° C. for 10 minutes, and Alcalase alkaline protease was ad...

Embodiment 2

[0023] Using concentrated soybean protein powder with a protein content of 70% as raw material, and a carbonate buffer solution with a pH value of 8 as a solvent, prepare a soybean protein emulsion with a substrate concentration of 6%, and pass it through a digital display high-speed dispersing homogenizer Stir at high speed for 4 minutes to make the emulsion state more uniform and stable. The prepared emulsion was first heated in a super constant temperature water bath at 90°C for 5 minutes, and the parameters of the microwave extractor were set to 800W power, temperature 85°C, time 5min, and rotation speed 1000r, and the heated soybean protein emulsion was processed. Pretreatment denatures the protein and destroys its complete protein structure, which is beneficial to the later enzymatic hydrolysis. The pretreated soybean emulsion was rapidly cooled in an ice bath, then incubated in a super constant temperature water bath at 60° C. for 10 minutes, and Alcalase alkaline prote...

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Abstract

The invention discloses a process method for quickly preparing a soybean antioxidant peptide, belonging to the technical fields of deep processing of agricultural and sideline products and comprehensive utilization of byproducts thereof, and relating to the process method for quickly preparing the soybean antioxidant peptide by using a microwave technology. According to the process method, soybean protein concentrate powder with protein content of 70 percent is used as a raw material, the material passes through a microwave extractor through processes of preparing the soybean protein concentrate powder, pretreating soybean protein concentrate powder emulsion, performing microwave auxiliary enzymatic treatment on the soybean protein concentrate powder emulsion, deactivating enzymatic hydrolysate, centrifuging, performing ultrafiltration treatment and performing vacuum freeze drying treatment by using the microwave auxiliary enzymatic hydrolysis technology; the enzymatic hydrolysis time is shortened to 35-38 minutes; and compared with the conventional enzymatic hydrolysis, the efficiency is increased by 3-4 times, and the ABTS (2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid)) free radical clear rate is over 72 percent and is equivalent to that of the conventional enzyme. According to the process method, a new idea is provided for technical research for quickly preparing the soybean antioxidant peptide, and a new approach is provided for development and application of soybean series products of high antioxidant activity.

Description

Technical field: [0001] The invention belongs to the technical field of deep processing of agricultural and sideline products and comprehensive utilization of by-products, and relates to a method for accelerating the preparation of soybean antioxidant peptides by using microwave technology, which can realize the microwave-assisted enzymolysis of materials for 35 to 38 minutes, and the obtained antioxidant peptides , ABTS free radical scavenging rate is over 72%, which is higher than the antioxidant peptide activity obtained after conventional enzymatic hydrolysis for 4-5 hours. Background technique: [0002] With the continuous development of free radical life science research, research on oxidative stress damage and antioxidant protection has received increasing attention. The generation of free radicals is inevitable for the respiration of aerobic organisms, and they are extremely unstable. They can quickly react with substances in the body, causing cross-linking or breaki...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/36C07K1/34
Inventor 刘静波刘丹周玉权
Owner JILIN UNIV
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