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Preparation and efficacy of low molecular weight soybean peptide

A low molecular weight, soybean peptide technology, applied in the direction of fermentation, can solve the problems of difficult to fully absorb, not concentrated, and the soybean peptide solution is not clear and transparent, and achieves the effect of good taste and easy absorption.

Inactive Publication Date: 2014-02-12
NUOLI RUYI ANYANG BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The obtained soybean peptide product has a large molecular weight, is not concentrated, and is not easy to fully absorb. It may form a precipitate in an acidic solution, and the obtained soybean peptide solution is not clear enough.

Method used

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  • Preparation and efficacy of low molecular weight soybean peptide
  • Preparation and efficacy of low molecular weight soybean peptide
  • Preparation and efficacy of low molecular weight soybean peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: Using soybean protein isolate as raw material, adding alkaline or neutral protease, under fixed temperature conditions, choosing different pH to obtain the molecular weight distribution of soybean peptides and the clarity of the solution, we use the clarity of the solution according to the OD610nm value Size is evaluated.

[0019]

[0020]

Embodiment 2

[0021] Example 2: Using soybean protein isolate as raw material, adding alkaline or neutral protease, under fixed temperature conditions, the molecular weight distribution of soybean peptide and the clarity of the solution obtained by selecting different temperatures.

[0022]

[0023]

Embodiment 3

[0024] Example 3: Using soybean protein isolate as raw material, adding alkaline or neutral protease, enzymatically hydrolyzing for 1h-8h at a temperature of 40-70°C and pH5-9, passing through a membrane with a pore size of 0.1μm-0.45μm, The collected filtrate is the soybean peptide mixture we need; the peptide molecular weight and filtrate clarity obtained by comparing the traditional separation method with the membrane filtration method of the present invention are as follows:

[0025]

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PUM

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Abstract

The invention belongs to the field of soybean protein deep processing technology, and specifically relates to a method used for extracting soybean peptide via enzyme-membrane method. The method comprises following steps: commercially available soybean isolate protein is taken as a raw material, and is subjected to alkali dissolution, sterilization processing, and enzyme hydrolysis using protease so as to obtain a crude soybean peptide liquid; the crude soybean peptide liquid is processed via novel membrane treatment technology and nanofiltration, and a filtrate containing peptide is obtained via filtration, wherein the molecular weight of most of the peptide is less than 1000D; and the filtrate is subjected to sterilization, and spray drying so as to obtain a soybean peptide powder, wherein more than 80% of the soybean peptide powder is the soybean peptide with the molecular weight less than 1000D, a solution of the soybean peptide powder is clear, and no turbidity is caused by refrigeration of the soybean peptide powder in acid solution. The soybean peptide powder can be used in acid food and various beverages, and possesses excellent flavors and excellent characteristics such as easy absorption.

Description

technical field [0001] The invention relates to the technical field of soybean protein deep processing, in particular to a method for extracting soybean peptides by enzymatic membrane method, which is prepared by using commercially available soybean protein isolates as raw materials, enzymolyzing them with biological enzymes, and separating them through ultrafiltration and nanofiltration. Soy peptides with molecular weight below 1000D. Background technique [0002] Compared with soybean protein and amino acids, soybean peptides are easier to absorb and absorb faster. Soybean peptide can increase the metabolic rate of the human body and reduce body fat content; intake of soy peptide can increase body temperature and reduce body cold. Soy peptides have been shown to reduce stress and improve concentration. For mental workers and students who often suffer from drowsiness, memory loss, and slow thinking in the brain, soybean peptide health nutrition can quickly eliminate brain...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/34
Inventor 岳炳祥
Owner NUOLI RUYI ANYANG BIOLOGICAL SCI & TECH
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