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Microcapsule embedding soybean source antioxidation peptide and preparation method thereof

A technology of antioxidant peptides and microcapsules, which is applied in protein food processing, plant protein processing, food science, etc., can solve the problems of no antioxidant activity, etc., and achieve the effect of feasible industrialization, simple process route, and less investment in equipment

Active Publication Date: 2013-10-02
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0012] In summary, looking at the relevant research and technical reports at home and abroad, there is no antioxidant activity of 1-3kDa soybean peptide components embedded in rapid microcapsules using an orifice-coagulation bath, and the embedding rate reaches more than 85%. The rate is more than 80%, and the product particle size is 0.08 ~ 1.0mm technology breakthrough research

Method used

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  • Microcapsule embedding soybean source antioxidation peptide and preparation method thereof

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Effect test

Embodiment 1

[0032] Using soybean protein powder with a protein content of 40% as raw material, weigh a certain amount, dissolve it in water, prepare a solution with a protein concentration of 2%, adjust the speed of the high-speed homogenizer to 1500r / min, homogenize for 10min, and then transfer the solution to In an enzymolysis device with a stirring device, heat to 85°C, keep for 25min, then cool to 30°C, adjust the pH value to 9.50 with 1mol / L NaOH solution, add solid alkaline protease with a protein mass of 2%, the enzyme ratio The activity unit is 200,000 U / g, and the enzymatic hydrolysis is 5 hours. During the enzymatic hydrolysis, 1mol / L NaOH solution is continuously added dropwise to maintain the pH value of the solution during the enzymatic hydrolysis. The range of pH is 9.50±0.05; ℃, keep it for 10min, cool to 6℃, adjust the speed of the centrifuge to 0.8×10 4 Centrifuge at r / min, take the supernatant, adjust the pH value of the supernatant to 7.00±0.05 with 10mol / L HCl; adjust ...

Embodiment 2

[0034] Using soybean protein powder with a protein content of 60% as raw material, weigh a certain amount, dissolve it in water, prepare a solution with a protein concentration of 2%, adjust the speed of the high-speed homogenizer to 500r / min, homogenize for 15min, and then transfer the solution to In an enzymolysis device with a stirring device, heat to 90°C, keep for 10 minutes, then cool to 60°C, adjust the pH value to 11.50 with 10mol / L NaOH solution, add solid alkaline protease with a protein mass of 8%, the enzyme ratio The activity unit is 800,000 U / g, and the enzymatic hydrolysis is 3 hours. During the enzymatic hydrolysis, 10mol / L NaOH solution is continuously added dropwise to maintain the pH value of the solution during the enzymatic hydrolysis. The range of pH is 11.50±0.05; ℃, keep it for 10min, cool to 4℃, adjust the speed of the centrifuge to 0.9×10 4 Centrifuge at r / min, take the supernatant, adjust the pH value of the supernatant to 7.00±0.05 with 1mol / L HCl; ...

Embodiment 3

[0036] Using soybean protein powder with a protein content of 50% as raw material, weigh a certain amount, dissolve it in water, prepare a solution with a protein concentration of 6%, adjust the speed of the high-speed homogenizer to 600r / min, homogenize for 14min, and then transfer the solution to In the enzymolysis device with a stirring device, heat to 86°C, keep for 20min, then cool to 50°C, adjust the pH value to 10.50 with 6mol / L NaOH solution, add solid alkaline protease with a protein mass of 14%, the enzyme ratio The activity unit is 500,000 U / g, and the enzymatic hydrolysis is 2 hours. During the enzymatic hydrolysis, 6mol / L NaOH solution is continuously added dropwise to maintain the pH value of the solution during the enzymatic hydrolysis. The range of pH is 10.50±0.05; ℃, keep it for 10min, cool to 2℃, adjust the speed of the centrifuge to 1×10 4 Centrifuge at r / min, take the supernatant, adjust the pH value of the supernatant to 7.00±0.05 with 4mol / L HCl; adjust ...

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Abstract

The invention belongs to the technical field of deep agricultural product processing and comprehensive byproduct utilization, and discloses microcapsule embedding soybean source antioxidation peptide and a preparation method thereof. The preparation method is characterized by comprising the steps that soybean protein powder with the protein mass of 40-60% is taken as a main raw material; enzymolysis, ultrafiltration, vacuum freeze drying, orifice-coagulating bath technique microcapsule embedding and vacuum freeze drying treatment processes are performed by virtue of an orifice-coagulating bath technique; and a soybean source antioxidation peptide microcapsule product is prepared, wherein the particle size of the product is 0.08-1.0mm, an embedding rate is above 85%, and a removal rate of DPPH (Diphenylpicrylhydrazyl) is above 80%. The obtained product is natural, safe, and high in antioxidation activity, and can provide a new approach for value increasing and efficiency improving of soybean byproducts.

Description

technical field [0001] The invention belongs to the technical field of intensive processing of agricultural products and comprehensive utilization of by-products, and discloses a microcapsule-embedded soybean source antioxidant peptide and a preparation method thereof. Background technique [0002] Soybean is the largest food and feed protein resource in the world, and its product development has the advantages of rich resources, easy acceptance, nutritional safety and increased added value. Soy contains about 40% protein. According to the recommended intake of protein established by the World Health Organization (WHO), soybean protein contains all the amino acids necessary for the human body, and its nutritional value is equivalent to that of animal protein, which can well meet the nutritional needs of human beings. The digestion and absorption rate of soybean protein is as high as 84% ​​to 98%. Its digestibility and protein efficacy ratio (PER) are close to those of milk,...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J3/34
Inventor 林松毅王佳刘静波王凯杨睿雯
Owner JILIN UNIV
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