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 soybea

Method used

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  • Method for reducing protein content in soybean dietary fiber

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Example Embodiment

[0011] Example 1 A method for reducing protein content in soybean dietary fiber

[0012] Add water to the dried okara, the mass ratio of dried okara to water is 1:20, adjust the pH to 6.65, and then add 0.1% neutral protease (provided by Novozymes) on a dry basis, incubate at 60°C for 2 hours and shake The latter composition was centrifuged at a speed of 3000r / min and a centrifugation time of 10min. The supernatant was removed to obtain the lower sediment. The sediment was washed with water of 20 times the mass of dry okara, and then added in a mass-volume ratio of 1:20 Adjust the pH to 6.65 with water, and then add a mixture of pectinase, hemicellulase and cellulase enzymes. The addition amount of pectinase, hemicellulase and cellulase is 0.1% of the mixture after adding water to the sediment, and the fruit The mass percentages of pectinases, hemicellulase and cellulase are 1:1:1. They are incubated and shaken at 60°C for 2 hours, and then the fiber is separated from the superna...

Example Embodiment

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

[0014] Add water to the dry okara, the mass ratio of dry okara to water is 1:15, adjust the pH to 7.0, and then add 0.15% of the neutral protease (provided by Novozymes) on a dry basis, incubate at 60°C and shake for 3 hours, then shake The latter composition was centrifuged at a speed of 3000r / min and a centrifugation time of 10min. The supernatant was removed to obtain the lower sediment. The sediment was washed with water of 20 times the mass of dried okara, and then added at a mass-volume ratio of 1:15 Adjust the pH to 7.0 with water, and then add a mixture of pectinase, hemicellulase and cellulase enzymes. The addition amount of pectinase, hemicellulase and cellulase is 0.15% of the mixture after adding water to the sediment. The mass percentage of pectinase, hemicellulase and cellulase is 1:2:1, kept at 60°C and shaken for 4 hours, and then the fiber is separated from the supernatant by centri...

Example Embodiment

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

[0016] Add water to the dry okara, the mass ratio of dry okara to water is 1:25, adjust the pH to 6.5, and then add 0.15% of the neutral protease (provided by Novozymes) on a dry basis, incubate at 60°C for 4 hours and shake The latter composition was centrifuged at a speed of 3000r / min and a centrifugation time of 10min. The supernatant was removed to obtain the lower sediment. The sediment was washed with water of 20 times the mass of dried okara, and then added at a mass-volume ratio of 1:25 Adjust the pH to 6.5 with water, and then add a mixture of pectinase, hemicellulase and cellulase enzymes. The added amount of pectinase, hemicellulase and cellulase is 0.2% of the mixture after adding water to the sediment, and the fruit The mass percentage of pectinase, hemicellulase and cellulase is 2:2:1, kept at 60°C and shaken for 3 hours, and then the fiber is separated from the supernatant by centrifu...

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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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