Long-acting enzymolysis method for vegetable proteins
A plant protease, plant protein technology, applied in the field of food processing, can solve problems such as easy inactivation of enzymes, difficult enzymolysis, and microbial contamination.
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Embodiment 1
[0028] Measure 100ml of distilled water in a 250ml beaker and heat it to boiling, add 2g of wet cornstarch (Sinopharm Chemical Reagent, Analytical Pure), stir continuously until it is completely dissolved, then cool to 50°C to obtain protease with a mass percentage of 2% Protective agent solution; Weigh 10g of soybean protein isolate (Solarbio, batch number: 20110520), 0.2g of sodium diacetate and 0.05g of potassium sorbate into another 250ml beaker, and add 100ml of protease protective agent solution into the beaker at the same time to obtain the material liquid; use 2M NaOH solution to adjust the pH of the feed liquid to 7.5, and stir until the soybean protein isolate is in a dissolved state; finally add 0.005 g of alkaline protease (Novozymes) and 0.005 g of flavor protease (Novozymes) to obtain the reaction liquid; The solution was stirred at 150 rpm, and enzymatically hydrolyzed at 40°C for 120h; then heated to 100°C for 5min to inactivate the enzyme activity. It has been...
Embodiment 2
[0030] Measure 100ml of distilled water in a 250ml beaker and heat to boil, add 1g of wet cornstarch (Sinopharm Chemical Reagent), stir continuously until fully dissolved, then cool to room temperature to obtain a protease protectant solution with a mass percentage of 1%; Weigh 1g of soybean protein isolate (Solarbio, batch number: 20110520), 0.2g of sodium diacetate and 0.05g of potassium sorbate into another 250ml beaker, and add 100ml of protease protectant solution into the beaker at the same time to obtain a feed solution; NaOH solution to adjust the pH of the feed liquid to 7.5, and stir until the soybean protein isolate is in a dissolved state; finally, add 0.05 g of alkaline protease (Novozymes) and 0.05 g of protamex (Novozymes) to obtain a reaction liquid; Stir separately, enzymatically hydrolyze at 50°C for 12h; then heat to 100°C and maintain for 5min to inactivate the enzyme activity. It has been determined that the degree of hydrolysis of soybean protein isolate ...
Embodiment 3
[0032] Measure 100ml of distilled water into a 250ml beaker, add 5g of wet maltodextrin (Sinopharm Chemical Reagent), stir continuously until fully dissolved, then cool to room temperature to obtain a protease protectant solution with a mass percentage of 5%; weigh Take 10g of peanut protein isolate (Henan Liangjian Technology Co., Ltd.), 0.2g of sodium diacetate and 0.01g of nisin in another 250ml flask. 2M NaOH solution and 10M hydrochloric acid solution adjusted the pH of the feed solution to 6.0, and stirred at 150 rpm; finally, 0.5 g of papain (Guangxi Nanning Pangbo Biological Engineering Co., Ltd.) and 0.5 g of Protamex (novozymes) were added to obtain a reaction solution; Stir and mix the reaction solution, enzymatically hydrolyze at 50°C for 48 hours; then heat to 100°C for 5 minutes to inactivate the enzyme activity. It has been determined that the degree of hydrolysis of peanut protein isolate is 32%.
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