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Method for reducing protein content in soybean dietary fiber

A technology for soybean dietary fiber and protein content, applied in food preparation, food science, application and other directions, can solve problems such as reducing protein content, and achieve the effects of simple preparation process, extended shelf life, and not easy to absorb moisture

Inactive Publication Date: 2015-01-07
SHANDONG GAOTANG LANSHAN GRP CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using protease to hydrolyze protein is the most important method to reduce protein content. However, since the protein in soybean fiber is wrapped in cellulose, hemicellulose, and pectin, simple protease has little effect on reducing protein content. micro

Method used

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  • Method for reducing protein content in soybean dietary fiber

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1 A kind of method that reduces protein content in soybean dietary fiber

[0012] Add water to the dried bean dregs, the mass ratio of dried bean dregs to water is 1:20, adjust the pH to 6.65, then add 0.1% neutral protease (provided by Novozymes) on a dry basis, keep shaking at 60°C for 2 hours, shake The final composition was centrifuged at a speed of 3000r / min, and the centrifugation time was 10min. The supernatant was removed to obtain the lower sediment, and the sediment was washed with water 20 times the mass of dried bean dregs, and then added in an amount of 1:20 by mass volume ratio. Water, adjust the pH to be 6.65, then, add the mixture enzyme of pectinase, hemicellulase and cellulase, the addition of pectinase, hemicellulase and cellulase is 0.1% of the mixture after adding water to the sediment, and the fruit The mass percentage of gelatinase, hemicellulase and cellulase is 1:1:1, incubated and shaken at 60°C for 2 hours, then the fiber is separat...

Embodiment 2

[0013] Example 2 A method for reducing protein content in soybean dietary fiber

[0014] Add water to the dried bean dregs, the mass ratio of dried bean dregs to water is 1:15, adjust the pH to 7.0, then add 0.15% neutral protease (provided by Novozymes) on a dry basis, keep shaking at 60°C for 3 hours, shake The final composition was centrifuged at a speed of 3000r / min, and the centrifugation time was 10min. The supernatant was removed to obtain the lower sediment, and the sediment was washed with water 20 times the mass of dried bean dregs, and then added in an amount of 1:15 by mass volume ratio. Water, adjust the pH to be 7.0, then, add the mixture enzyme of pectinase, hemicellulase and cellulase, the addition of pectinase, hemicellulase and cellulase is 0.15% of the mixture after adding water to the sediment, and the fruit The mass percentage of gelatinase, hemicellulase and cellulase is 1:2:1, incubated and shaken at 60°C for 4 hours, and then the fiber is separated from...

Embodiment 3

[0015] Embodiment 3 A method for reducing protein content in soybean dietary fiber

[0016] Add water to the dried bean dregs, the mass ratio of dried bean dregs to water is 1:25, adjust the pH to 6.5, then add 0.15% neutral protease (provided by Novozymes) on a dry basis, keep shaking at 60°C for 4 hours, shake The final composition was centrifuged at a speed of 3000r / min, and the centrifugation time was 10min. The supernatant was removed to obtain the lower sediment, and the sediment was washed with water 20 times the mass of dried bean dregs, and then added in an amount of 1:25 by mass volume ratio. Water, adjust the pH to be 6.5, then, add the mixture enzyme of pectinase, hemicellulase and cellulase, the addition of pectinase, hemicellulase and cellulase is 0.2% of the mixture after adding water to the sediment, and the fruit The mass percentage of gelatinase, hemicellulase and cellulase is 2:2:1, incubated and shaken at 60°C for 3 hours, and then the fiber is separated fr...

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Abstract

The invention relates to a method for reducing the protein content in soybean dietary fiber. The method comprises the following steps: feeding water into dried bean dregs, adjusting the pH, then feeding neutral protease into the dried bean dregs, carrying out heat preservation at the temperature of 60 DEG C, and oscillating; centrifuging the oscillated composition for 10 minutes at the rotating speed of 3000 revolutions / minute; removing supernatant to obtain lower sediment, washing the sediment by water, adjusting the pH, then feeding pectinase, hemicellulase and cellulase, carrying out heat preservation at the temperature of 60 DEG C, and oscillating; and separating fiber from supernatant by centrifugation, washing and then purifying to obtain the soybean dietary fiber. The preparation technology is simple and fast; the soybean dietary fiber prepared by the method is high in fiber purity, and does not easily have the phenomena of moisture absorption and color change; and the storage life of the soybean dietary fiber can be prolonged. After the soybean dietary fiber is treated by the method, the protein content in the soybean dietary fiber is reduced to about 6% from about 20%.

Description

technical field [0001] The invention relates to a method for reducing protein content in soybean dietary fiber, which belongs to the field of food processing. Background technique [0002] Soybean dietary fiber made from soybean hulls or defatted soybean meal is a prebiotic factor that can enhance the growth of bifidobacteria in the large intestine, and can also be used to reduce calories in food, or as a thickener for food. However, when extracting soybean dietary fiber, it is difficult to extract pure dietary fiber due to the protein entrapped therein. Soybean dietary fiber contains protein, which will not only reduce the purity of the fiber in the dietary fiber, but also cause strong moisture absorption and darker color of the fiber product, and it is easy to produce an unpleasant smell during storage, which will affect its use. [0003] For this reason, when using soybean hulls or defatted soybean meal to manufacture soybean dietary fiber, all efforts are made to reduce...

Claims

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Application Information

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IPC IPC(8): A23L1/308A23L33/22
CPCA23L33/22
Inventor 许兰山许振国穆洪静高剑
Owner SHANDONG GAOTANG LANSHAN GRP CORP
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