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Method for hydrolyzing vegetable protein

A technology of hydrolyzing plant protein and plant protein, which is applied in the field of step-by-step hydrolyzing plant protein to produce feed raw materials, can solve the problems that cannot meet the production requirements of feed raw materials, and cannot deal with anti-nutritional factors extensively and deeply, so as to achieve thorough hydrolysis and reduce stress. Possibility of irritating reaction, wide adaptability effect

Active Publication Date: 2014-09-03
CHENGDU MYTECH BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are some production methods of plant protein hydrolyzate in the prior art, but these methods are mainly used in the fields of food and medicine, and cannot meet the production requirements of feed raw materials
In addition, the methods in the prior art can only be applied to a certain type of plant, and the hydrolysis process can only deal with protein antinutritional factors, and cannot deal with other antinutritional factors more extensively and deeply.

Method used

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  • Method for hydrolyzing vegetable protein

Examples

Experimental program
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Effect test

Embodiment 1

[0054] Weigh 100g of soybean meal powder, add 600ml of boiling water, and keep at 90°C for half an hour. Adjust the temperature to 55°C, pH 4-4.5, add a mixture of α-amylase, cellulase, hemicellulase, pectinase, α-galactosidase, and phytase at a mass ratio of 10:5:5 :2:2:1, a total of 0.65g, hydrolyzed for 4h. Adjust the temperature to 60°C, adjust the pH to 7.0-7.5, add 0.3 g of neutral protease, and hydrolyze for 3 hours. Adjust the temperature to 70°C, adjust the pH to 8.5-9.0, add 0.4 g of alkaline protease, and hydrolyze for 3 hours. Drying and crushing, the degree of proteolysis was determined to be 71.7%. The contents of stachyose and raffinose were determined by HPLC method, and the contents of stachyose and raffinose were 1.0mg / g and 6.2mg / g respectively, compared with Comparative Example 4, the contents were respectively reduced by 90% and 72%. The phytic acid content was measured by GB / T5009.153-2003, and the phytic acid content of the hydrolyzed vegetable protei...

Embodiment 2

[0056] Weigh 1000kg of soybean meal powder and place it in a reaction kettle, add 6000kg of hot water at 90-100°C, and maintain the temperature above 90°C for 30 minutes. The temperature was adjusted to 55° C., and the pH was adjusted to 4-4.5. Add the compound of α-amylase, cellulase, hemicellulase, pectinase, α-galactosidase and phytase, the mass ratio is 10:5:5:2:2:1, a total of 6.5 kg, hydrolyzed for 3h. Adjust the temperature to 60°C, adjust the pH to 7.0-7.5, add 3 kg of neutral protease, and hydrolyze for 3 hours. Adjust the temperature to 70°C, adjust the pH to 8.5-9.0, add 4 kg of alkaline protease, and hydrolyze for 3 hours. The pH is adjusted to 7-8, the homogenate is spray-dried, and the degree of protein hydrolysis is determined to be 67.2%.

Embodiment 3

[0058] Weigh 1000kg of wheat gluten powder and put it in the reaction kettle, add 8000kg of hot water at 90-100℃, and keep the temperature above 90℃ for 30 minutes. The temperature was adjusted to 55°C, pH 4-4.5. Add the compound of α-amylase, cellulase, hemicellulase, pectinase, α-galactosidase and phytase, the mass ratio is 10:5:5:2:2:1, 6kg in total , Hydrolyzed for 3h. Adjust the temperature to 60°C, adjust the pH to 7.0-7.5, add 3 kg of neutral protease, and hydrolyze for 3 hours. Adjust the temperature to 70°C, adjust the pH to 8.5-9.0, add 4 kg of alkaline protease, and hydrolyze for 5 hours. The pH is adjusted to 7-8, the homogenate is spray-dried, and the degree of protein hydrolysis is determined to be 62.4%.

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Abstract

The invention discloses a method for hydrolyzing vegetable protein and belongs to the field of feed processing. The method for hydrolyzing vegetable protein disclosed by the invention sequentially comprises the following steps: adding a mixture of enzymes including alpha-amylase, cellulose, hemicellulase, pectinase, alpha-galactosidase and phytase at a mass ratio of 10:5:5:2:2:1 into a vegetable protein raw material, and hydrolyzing for 2-5 hours, wherein the addition amount of the mixture is 3-8 g / Kg of the vegetable protein raw material; adding neutral protease, and hydrolyzing for 2-5 hours, wherein the addition amount of the neutral protease is 2-4 g / kg of the vegetable protein raw material; adding alkaline protease, and hydrolyzing for 2-5 hours, wherein the addition amount of the alkaline protease is 3-5 g / kg of the vegetable protein raw material; drying to obtain powdery vegetable hydrated protein. The method for hydrolyzing vegetable protein disclosed by the invention is capable of hydrolyzing a plurality of plant protein raw materials and reducing nutrient levels in the plant raw materials and is thorough in the hydrolyzing process.

Description

technical field [0001] The invention belongs to the field of feed processing, in particular to a method for producing feed raw materials by stepwise hydrolyzing plant protein with various hydrolytic enzymes. Background technique [0002] With the increase of domestic and global demand for meat products, the demand for protein feed raw materials also continues to grow. However, the production of animal protein raw materials has not increased significantly, and the use of animal protein raw materials is still declining due to concerns about the spread of diseases such as mad cow disease. The use of plant protein raw materials continues to grow, but due to the result of plant evolution selection, plant protein raw materials contain a variety of anti-nutritional factors, so it is necessary to pre-treat plant protein raw materials or use methods to reduce the amount of addition to reduce the occurrence of stress reactions . In addition to using heat denaturation to inactivate p...

Claims

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Application Information

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IPC IPC(8): A23K1/14A23K1/00A23K10/14
Inventor 唐旭
Owner CHENGDU MYTECH BIOTECH
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