Method for preparing low-sensitivity soybean protein powder by combination of glycosylation and enzymatic modification

A technology of soybean protein powder and glycosylation, which is applied in protein food processing, plant protein processing, protein food ingredients, etc., can solve the problems of affecting the nutritional value of the product appearance, long reaction time, etc., and achieve short reaction time and high nutritional value. The effect of high value and simple process

Active Publication Date: 2014-07-23
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a single glycosylation method is usually used to improve the functional properties of proteins. The reaction takes a long time and is accompanied by color changes during the reaction process, which affects the appearance and nutritional value of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Mix 9g of commercially available soybean protein isolate powder with 3g of glucose, add 200mL of distilled water, stir slowly to prevent a large number of air bubbles, and then pre-freeze in a vacuum freeze dryer for about 6 hours, and then perform vacuum freeze-drying to obtain soybean isolate Protein-glucose mixture; the soybean protein isolate-glucose mixture was reacted at a relative humidity of 79% (saturated KBr solution control) and a temperature of 50°C for 24 hours to obtain a soybean protein isolate-glucose covalent complex; 6g of soybean protein isolate-glucose was taken The covalent complex was dissolved in 200 mL of phosphate buffer with a pH of 8.0, and then 0.0998 g of complex protease was added (the complex protease was alkaline protease and flavor protease in a ratio of 1:1.5), and hydrolyzed at 52°C for 2 hours , inactivate the enzyme at 90°C for 15 minutes to obtain a glycosylation product hydrolysis solution; adjust the pH to 4.5, then centrifuge at 4...

Embodiment 2

[0021] Mix 6g of commercially available soybean protein isolate powder with 2g of xylose, add 130mL of distilled water, stir slowly to prevent a large number of air bubbles, and then pre-freeze in a vacuum freeze dryer for about 6 hours, and then perform vacuum freeze-drying to obtain soybeans Isolate protein-xylose mixture; react the soybean protein isolate-xylose mixture at a relative humidity of 79% (controlled by saturated KBr solution) and a temperature of 55°C for 6.5h to obtain a soybean protein isolate-xylose covalent complex; take 5g Soybean protein isolate-xylose covalent complex was dissolved in 200mL pH of phosphate buffered saline solution of 8.0, then added 0.0698g composite protease (composite protease is alkaline protease and flavor protease in proportion of 1: 1.5), at a temperature of After hydrolysis at 55°C for 1 hour, inactivate the enzyme at 95°C for 13 minutes to obtain a hydrolyzed solution of glycosylated products; adjust the pH to 4.6, then centrifuge ...

Embodiment 3

[0023] Mix 6g of commercially available defatted soybean powder with 6g of fructose, add 200mL of distilled water, stir slowly to prevent a large number of air bubbles, then pre-freeze in a vacuum freeze dryer for about 6 hours, and then conduct vacuum freeze-drying to obtain soybean protein isolate - fructose mixture; the soybean protein isolate-fructose mixture was reacted at a relative humidity of 79% (controlled by saturated KBr solution) and a temperature of 56°C for 18 hours to obtain a soybean protein-fructose covalent complex; take 8g of soybean protein-fructose covalent complex The product was dissolved in 250mL of phosphate buffer solution with a pH of 8.0, and then hydrolyzed at 50°C for 2 hours according to 0.1008g of compound protease (the compound protease was alkaline protease and flavor protease in a ratio of 1:1.5), and then dissolved at 100 Inactivate the enzyme at ℃ for 10 minutes to obtain the hydrolysis solution of the glycosylation product; adjust the pH t...

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PUM

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Abstract

The invention discloses a method for preparing low-sensitivity soybean protein powder by combination of glycosylation and enzymatic modification. The method comprises the following steps: firstly uniformly mixing soybean protein with a glycosyl donor in a certain mass ratio and then dissolving in distilled water, freezing and drying in vacuum, and putting the mixture at certain humidity and certain temperature to prepare a soybean protein glycosylation product; subsequently performing proper hydrolysis by use of a compound enzyme consisting of alkaline protease and flavorzyme, and then centrifuging and drying to obtain the low-sensitivity soybean protein powder. The method disclosed by the invention has the advantages that firstly, a soybean protein product prepared by the method disclosed by the invention is relatively low in antigenicity, so that soybean anaphylaxis can be reduced or eliminated; secondly, by adopting a conventional dry heating method, the preparation method is relatively simple in process, free of pollution and safe; thirdly, the method is combined with an enzymolysis method, so the reaction time is shortened and the product is free of bitter taste and other smelly flavors; finally, active substances which are easy to digest and absorb and have the functions of enhancing the immunity and reducing blood pressure can be generated during the preparation process.

Description

technical field [0001] The invention belongs to the field of food bioengineering and the field of low-sensitivity protein product development, and specifically relates to a method for compound modification of protein by using a glycosylation method and an enzymatic hydrolysis method. Background technique [0002] Soy protein is a very important source of plant protein, but it is also one of the eight major allergens. The widespread use of soybean protein has brought unavoidable safety and health problems to people who are allergic to soybeans. Compared with other protein sources, soy protein is generally accepted as cheap and has high nutritional value. However, according to investigations, it is found that about 1% to 6% of infants and young children will have allergic reactions to soybeans, and with the widespread use of soybean protein products, the incidence of adults allergic to soybeans is also constantly rising. Soy allergies can manifest in many different forms of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/34
Inventor 布冠好朱婷伟陈复生张楠刘昆仑张丽芬姚永志杨宏顺杨趁仙刘少博杨光胜王书展方志锋李彦磊李润洁郭珍
Owner HENAN UNIVERSITY OF TECHNOLOGY
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