Preparation method of soy isolate protein rich in branched chain amino acid
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of isolated soybean protein and branched-chain amino acids, which is applied in protein food processing, plant protein processing, protein food ingredients, etc., can solve the problems of particle residue, lack of texture, poor stability, etc., and achieve no bad taste, and products Stable properties and good processing performance
Active Publication Date: 2014-04-30
NORTHEAST AGRICULTURAL UNIVERSITY
View PDF1 Cites 5 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
On the one hand, these products have a unique bitter smell derived from branched-chain amino acids. In addition, the stability of free amino acids or small peptides is poor. During storage and sales of products, it is easy to reduce the content of branched-chain amino acids and even change the shape of the product.
At the same time, because branched-chain amino acids are hydrophobic amino acids, for example, granular preparations containing branched-chain amino acids are difficult to be compatible with water. Problems such as a large amount of residue in the mouth
Some researchers have also used enzymatic hydrolysis and separation using specific techniques to prepare small peptides rich in branched-chain amino acids, but these small peptides do not have functional properties such as texturization, and may have a certain bitter taste, which is not conducive to food Industrial application
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0027] Example 1: As an improvement, the step (1) can be replaced in the following way: Prepare 5% soybean protein isolate, stir evenly, heat at 80°C for 10 minutes, use chymotrypsin as a stock solution for hydrolysis, and give The amount of enzyme is 5%, pH9.0, hydrolyzed in a constant temperature water bath at 50°C for 6h, and 0.2mol / L NaOH is used to stabilize the pH value within ±0.05 of the specified range during the hydrolysis process.
Embodiment 2
[0028] Embodiment 2: As an improvement, the step (3) can be replaced by the following method: spray-dry the hydrolyzed solution with a thermal spray dryer, grind it into fine powder and place it in a desiccator for later use.
Embodiment 3
[0029] Example 3: As an improvement, the step (4) can be replaced in the following way: the product from step (1) to step (3) is used as the substrate of the protein-like reaction and prepared into an aqueous solution with a concentration of 30%, Adjust the pH of the solution to 6.0, the reaction temperature is 37°C, m (valine methyl ester hydrochloride): m (substrate) = 10:1, add papain in the presence of 0.01mol / L L-cysteine Catalyzed reaction, the amount of enzyme added is 2%, and the reaction time is 24 hours;
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a preparation method of a soy isolate protein rich in branched chain amino acid. The preparation method comprises the following steps: preparing the soy isolate protein firstly, stirring uniformly, heating, hydrolyzing with alkaline protease, stabilizing the pH (potential of hydrogen) within an appointed range in the hydrolysis process by using NaOH; inactivating the hydrolysate with boiling water, adjusting the pH value by adding HCl, centrifugally separating, taking supernatant for later use; freeze-drying the hydrolysate by a vacuum freeze-drying machine, and porphyrizing the hydrolysate to be put into the drying machine; adjusting the pH value of the solution, and under the presence of L-cysteine, adding papain to catalyze the reaction, wherein the enzyme adding amount is 2%; after the reaction is finished, depositing protein with ethanol, centrifugally separating, enabling the protein to pass through a dialysis bag, centrifugally separating, and freeze-drying, so as to obtain the final product, namely the precipitate. Compared with the prior art, the branched chain amino acid is introduced into proteins such as soy protein by using a plastein synthesis method, so as to obtain a plastein product rich in branched chain amino acid, the purpose of supplementing the branched chain amino acid can also be achieved after the plastein product is eaten; furthermore, the product is stable in character, preferable in processability, and does not have any bad mouth feel.
Description
technical field [0001] The invention relates to a method for preparing soybean protein isolate, in particular to a method for preparing soybean protein isolate rich in branched-chain amino acids. Background technique [0002] It has been known for a long time that branched-chain amino acids including three kinds of amino acids, namely, extractine, leucine, and isoleucine, have the function of increasing protein, or can play an important role as an energy source during exercise, and various types of amino acids have been developed. Drugs, food and supplements containing branched-chain amino acids were launched and launched. [0003] However, the existing medicines, foods and supplements containing branched-chain amino acids usually prepare free branched-chain amino acids or small peptides containing more branched-chain amino acids into injections, granules or tablets, or add them to food , beverages to obtain products rich in branched chain amino acids. On the one hand, the...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more