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Preparation method of high-emulsibility CNPPs (casein non-phosphopeptides)-soybean polypeptide assembly protein

A technology of soybean polypeptide and assembled protein, which is applied in the field of preparation of CNPPs-soybean polypeptide assembled protein, which can solve the problems of single type of soybean protein, poor emulsification and emulsification stability, etc.

Inactive Publication Date: 2015-03-25
HARBIN UNIV OF COMMERCE
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Problems solved by technology

[0004] The present invention fully recycles wastes such as CNPPs to solve the problem that the existing soybean protein types are relatively single, and the emulsification and emulsification stability are not good, and provides a preparation of highly emulsifying CNPPs-soybean polypeptide assembly protein method

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  • Preparation method of high-emulsibility CNPPs (casein non-phosphopeptides)-soybean polypeptide assembly protein
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specific Embodiment approach 1

[0018] Specific embodiment one: the preparation method of highly emulsifying CNPPs-soybean polypeptide assembly protein in this embodiment is carried out according to the following steps:

[0019] 1. Put 3g of casein powder in 100mL of distilled water and stir evenly to prepare a casein suspension. Add Alcalase alkaline protease to the casein suspension according to the enzyme-to-bottom ratio of 1:25 to adjust the pH of the suspension 8.0, enzymolysis for 3 hours, then adjust the pH value of the enzymolysis solution to 4.6, and centrifuge at 4000r / min for 10min, take the supernatant, add 12g / mL CaCl to the supernatant 2 solution and 50% ethanol solution by volume, the supernatant was mixed with CaCl 2 The volume ratio of the solution is 4:1, and the volume ratio of the supernatant to the ethanol solution is 5:1. After reacting for 10 minutes, centrifuge at 4000r / min for 10 minutes, and then take the supernatant and concentrate it by rotary evaporation to obtain the mass concen...

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Abstract

The invention discloses a preparation method of a high-emulsibility CNPPs (casein non-phosphopeptides)-soybean polypeptide assembly protein, which relates to a preparation method of a CNPPs-soybean polypeptide assembly protein and aims at solving the problems of single category and bad emulsibility and stability of existing soybean protein. The method comprises the following steps: 1. preparing a casein suspension, adding alkaline protease, regulating the pH value, carrying out enzymolysis, regulating the pH value, centrifuging to extract supernatant, adding a CaCl2 solution and an alcohol solution, reacting and centrifuging, and concentrating the supernatant to obtain a solution; 2. preparing a defatted bean pulp suspension, adding the alkaline protease, regulating the pH value, carrying out enzymolysis to obtain protein hydrolysate, dialyzing and ultrafiltrating the protein hydrolysate, and carrying out rotary evaporating on the dialyzed and ultrafiltrated protein hydrolysate to obtain a solution; and 3. mixing the solutions prepared in the step 1 and the step 2 with chymotrypsin, stirring the mixture in a water bath, regulating the pH value, reacting, filtering the reaction product, and drying the reaction product to obtain the CNPPs-soybean polypeptide assembly albumen powder. The preparation method disclosed by the invention is used for preparing the CNPPs-soybean polypeptide assembly protein.

Description

technical field [0001] The invention relates to a preparation method of CNPPs-soybean polypeptide assembly protein. Background technique [0002] The types of soybean protein in my country are relatively single, and there are two deficiencies that are the bottleneck of its development: First, from the perspective of nutrition, the content of sulfur-containing amino acids (mainly methionine, Met) in the amino acid composition of soybean protein is extremely low (only 1.0-1.4 g / 100g); Second, from the perspective of applicability, the functional properties of soybean protein such as dispersibility, solubility, emulsification, and emulsification stability are not good. CNPPs (casein non-phosphopeptides) are the by-products of casein phosphopeptides (CPPs) produced industrially from casein. They are mainly hydrophobic amino acids. At present, nearly 80% of CNPPs in my country have not been rationally utilized as feed or waste discarded. [0003] Aiming at the problem that the ty...

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K19/00
Inventor 张娜郭庆启朱秀清石彦国马永强侯俊才
Owner HARBIN UNIV OF COMMERCE
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