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Preparation method for soybean peptide protein feed without bitterness

A protein feed and soybean peptide technology, applied in the field of protein feed, can solve the problems of affecting the nutritional value of soybean peptide, loss of large protein hydrolyzate, incomplete bitterness removal, etc., to improve immunity, avoid decomposition and oxidation, and prevent adverse effects Effect

Active Publication Date: 2014-10-15
无锡华诺威动物保健品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But to achieve the goal of complete debittering, 5%~10% of large protein hydrolyzate will be lost, which will affect the nutritional value of soybean peptide
[0006] 3. Protein modification method: recombination of bitter hydrolyzate into protein-like substances can effectively remove bitterness, but the yield is low (≤27%), and it is reversible. During further processing, bitterness may be re-formed
[0007] 4. Hydrophobic chromatography column treatment method: adjust the pH value of the protein hydrolyzate to 7.0, load the sample on an ethyl-agarose gel column, and elute at room temperature, and the bitter peptide containing hydrophobic amino acids will bind to the support of the gel above, so as to achieve the goal of getting rid of suffering, but this method is not complete
At present, this method is seldom used. In addition to the high cost, it does not completely remove the bitterness.

Method used

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  • Preparation method for soybean peptide protein feed without bitterness
  • Preparation method for soybean peptide protein feed without bitterness
  • Preparation method for soybean peptide protein feed without bitterness

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation method of the non-bitter soybean peptide protein feed, the specific steps are as follows:

[0025] (1) Mix 85 parts of soybean peptide powder with 3 parts of microcrystalline cellulose and 2 parts of β-cyclodextrin to obtain a mixture;

[0026] (2) Mix the mixture obtained in step (1) with 5 parts of watermelon pulp and 1 part of watermelon rind, then add 20 parts of insect wax and 5 parts of polyethylene glycol 6000 in molten state for granulation to obtain the product.

[0027] Among them, the watermelon pulp and the watermelon rind are the fluid after mechanical crushing, pass through a 120-mesh sieve, and take the under-sieve. The acid value of insect wax is ≤4.0, the saponification value is 80, and the iodine value is ≤8.0. Microcrystalline cellulose is food grade, and the content of microcrystalline cellulose is 95.0~99.5%.

Embodiment 2

[0029] The preparation method of the non-bitter soybean peptide protein feed, the specific steps are as follows:

[0030] (1) Mix 90 parts of soybean peptide powder with 5 parts of microcrystalline cellulose and 8 parts of β-cyclodextrin to obtain a mixture;

[0031] (2) Mix the mixture obtained in step (1) with 15 parts of watermelon pulp and 3 parts of watermelon rind, then add 25 parts of insect wax and 8 parts of polyethylene glycol 6000 in molten state for granulation to obtain the product.

[0032] Among them, the watermelon pulp and the watermelon rind are the fluid after mechanical crushing, pass through a 120-mesh sieve, and take the under-sieve. The acid value of insect wax is ≤4.0, the saponification value is 70, and the iodine value is ≤8.0. Microcrystalline cellulose is food grade, and the content of microcrystalline cellulose is 95.0~99.5%.

Embodiment 3

[0034] The preparation method of the non-bitter soybean peptide protein feed, the specific steps are as follows:

[0035] (1) Mix 88 parts of soybean peptide powder with 4 parts of microcrystalline cellulose and 5 parts of β-cyclodextrin to obtain a mixture;

[0036] (2) Mix the mixture obtained in step (1) with 10 parts of watermelon pulp and 2 parts of watermelon rind, then add 23 parts of insect wax and 6 parts of molten polyethylene glycol 6000 for granulation to obtain the product.

[0037] Among them, the watermelon pulp and the watermelon rind are the fluid after mechanical crushing, pass through a 120-mesh sieve, and take the under-sieve. The acid value of insect wax is ≤1.0, the saponification value is 80, and the iodine value is ≤8.0. Microcrystalline cellulose is food grade, and the content of microcrystalline cellulose is 95.0~99.5%.

[0038] In the foregoing examples, the source of each raw material is as follows. Soybean peptide powder: Wuxi Peptide Flag Biote...

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Abstract

The invention relates to a preparation method for a soybean peptide protein feed without bitterness. The preparation method comprises the following steps: (1) evenly mixing 85-90 parts of soybean peptide powder with 3-5 parts of microlite cellulose and 2-8 parts of beta-cyclodextrine to obtain a mixture; (2) mixing the mixture obtained in the step (1) with 5-15 parts of watermelon flesh and 1-3 parts of watermelon peels, then adding 20-25 parts of Chinese waxes and 5-8 parts of polyethylene glycol 6000 under a melted state for pelletization so as to obtain the soybean peptide protein feed. The method is simple and easy to operate, the cost is low, the effect of concealing bitterness is good, and the soybean peptide protein feed has the comprehensive performance of improving the immunity of animals.

Description

technical field [0001] The invention relates to the technical field of protein feed, in particular to a method for preparing soybean peptide protein feed without bitterness. Background technique [0002] Soybean peptides are peptides with various structures and functions generated by hydrolysis of soybean protein. The types and functions of soybean peptides are related to factors such as raw materials used, hydrolysis methods, and process conditions. Soybean peptide has the following functions: 1. The absorption rate of soybean peptide is much higher than that of soybean protein diet, which can stimulate the secretion of insulin, participate in the extension of peptide chain, improve the synthesis efficiency of body protein, and promote the transport of amino acids in the intestine; 2. 1. Soybean peptide has the function of significantly hindering the activity of angiotensin-converting enzyme, which can prevent the contraction of blood vessel ends and achieve the effect of l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/16A23K20/147A23K40/10
Inventor 蒋银屏李勇朱赛华朱建平黄剑飞
Owner 无锡华诺威动物保健品有限公司
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