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Soybean peptide and industrial production method and application of soybean peptide

A production method and soybean peptide technology, applied in soybean peptide and its industrialized production method and application field, can solve problems such as food safety concerns, and achieve the effect of solving color and luster

Active Publication Date: 2013-04-03
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sulfite added in this patent exceeds the limit in the national standard GB2760. Although it is subsequently removed by desalination, it also causes food safety concerns

Method used

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  • Soybean peptide and industrial production method and application of soybean peptide
  • Soybean peptide and industrial production method and application of soybean peptide
  • Soybean peptide and industrial production method and application of soybean peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Pickling: Take 100kg of soybean protein isolate (commercially available), stir and dissolve it in 600L of water at a temperature of 55°C at a speed of 100rpm, adjust the pH value to 4.2 with citric acid, and remove the supernatant by centrifugation in a decanter centrifuge , the slurry is pickled once more and separated;

[0046] (2) Disintegration and neutralization: disintegrate the slurry, dissolve it in 800L of water at a temperature of 55°C, and adjust its pH value to 7.2 with sodium hydroxide;

[0047] (3) Enzymolysis: keep at 55°C, add 3kg of alkaline protease (Alcalase2.4L, produced by Novozymes) and 0.1kg of compound flavor protease (Flavourzyme1000L, produced by Novozymes) for enzymolysis, and enzymolysis for 3 hours; Add 1 kg of neutral protease (Neutrase 0.8L, produced by Novozymes) and perform enzymatic hydrolysis for 4 hours.

[0048] (4) Acid precipitation, enzyme inactivation, separation: then adjust the pH value to 4.5 with citric acid, raise the t...

Embodiment 2

[0052] (1) Pickling: Take 100kg of soybean protein isolate, stir and dissolve it in 600L of water at a temperature of 55°C at 150rpm, adjust the pH value to 4.5 with citric acid, remove the supernatant by centrifugation, continue to pickle the slurry once, and separate;

[0053] (2) Disintegration and neutralization: disintegrate the slurry, dissolve it in 800L of water at a temperature of 55°C, and adjust its pH value to 7.4 with sodium hydroxide;

[0054](3) Enzymolysis: keep at 53°C, add 3kg of alkaline protease (Alcalase2.4L, produced by Novozymes), add 0.5kg of compound flavor protease (Flavourzyme1000L, produced by Novozymes) for enzymolysis, and enzymolysis for 3.5 hours, Add 1 kg of neutral protease (Neutrase 0.8L, produced by Novozymes), and enzymatically hydrolyze for 4.5 hours;

[0055] (4) Acid precipitation, enzyme inactivation, separation: adjust the acidity to 4.5 with citric acid, raise the temperature to 85°C, centrifuge to take the supernatant after 15 minute...

Embodiment 3

[0059] (1) Pickling: Take 100kg of soybean protein isolate, stir and dissolve at 130rpm in 600L of water at a temperature of 55°C, use hydrochloric acid to make the pH value 4.8, centrifuge to remove the supernatant, continue to pickle the slurry once, and separate;

[0060] (2) Disintegration and neutralization: disintegrate the slurry, dissolve it in 800L of water at a temperature of 55°C, and adjust its pH value to 7.4 with sodium hydroxide;

[0061] (3) Enzymolysis: Keep at 58°C, add 1kg of alkaline protease (Alcalase2.4L, produced by Novozymes), 1.0kg of compound flavor protease (Flavourzyme1000L, produced by Novozymes) for enzymolysis, enzymatic hydrolysis for 4 hours, add 3kg neutral protease (Neutrase0.8L, produced by Novozymes), enzymolysis for 5 hours;

[0062] (4) Acid precipitation, enzyme inactivation, separation: adjust the acidity to 4.5 with hydrochloric acid, raise the temperature to 85°C, and after 15 minutes, centrifuge to take the supernatant;

[0063] (5)...

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Abstract

The invention discloses soybean peptide and an industrial production method and application of soybean peptide. The method comprises the steps of dissolving soybean protein isolate in 50-55 DEG C water, mixing and adjusting a pH value of a solution to be 4.2-4.8, centrifugally removing supernatant liquid, obtaining acid slurry, decomposing the acid slurry, adding the 50-55 DEG C water to the acid slurry, adjusting the pH value to be 7.2-7.4 with alkali, keeping at 53-58 DEG C, adding alcalase and flavourzyme, conducting compound enzymatic hydrolysis reaction, adding neutrase, continuing to react, adjusting the pH value to be 4.2-4.5, heating to deactivate enzyme, centrifugally separating, obtaining supernatant liquid, adding powdered activated carbon to the supernatant liquid, mixing, filtering to remove solid components, sterilizing, condensing, conducting spray drying, and obtaining a soybean peptide powder matter. The content of peptide in soybean peptide is 70-80%, and an aqueous solution is approximately colorless and transparent even if the dissolution concentration is 10% of the mass-volume ratio.

Description

technical field [0001] The invention relates to a preparation method of a peptide, in particular to a soybean peptide and its industrial production method and application. Background technique [0002] Soybean peptide is the enzymatic hydrolysis product of soybean protein. Compared with soybean protein, it has the characteristics of easy absorption, can quickly give the body energy, no protein denaturation, no beany smell, no residue, small liquid viscosity and no solidification when heated. It has unique functions such as lowering cholesterol, lowering blood pressure, promoting fat metabolism, and anti-allergy. Therefore, soybean peptide is a new type of deep-processed soybean product and nutritional product with higher quality than soybean protein, and has broader development prospects in the fields of food, medicine, and daily chemical industry. [0003] At present, common methods for preparing soybean peptides include enzymatic hydrolysis, microbial fermentation, and th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K2/00A23L1/305
Inventor 武嘉周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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