Method for preparing soybean peptides through enzymolysis of soy protein

A technology for enzymatic hydrolysis of soybean protein and soybean protein isolate, applied in protein food processing, vegetable protein processing, protein food ingredients, etc., can solve the problems of no sensory evaluation and molecular weight distribution, etc., and achieve low bitterness, high yield, programmatic simple effect

Active Publication Date: 2015-06-24
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Moreover, there is no sensory evaluation and molecular weight distribution data in this patent application document

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  • Method for preparing soybean peptides through enzymolysis of soy protein
  • Method for preparing soybean peptides through enzymolysis of soy protein

Examples

Experimental program
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Effect test

Embodiment 1

[0056] Soy protein isolate is prepared by adding water to a 4wt% soybean protein isolate liquid, and the pH is adjusted to 7.0 with 2mol / L sodium hydroxide or 2mol / L phosphoric acid solution, and the temperature is adjusted to 60°C, relative to the dry weight of soybean protein isolate In other words, first add 2wt% Alkaline protease (Danisco) and 0.5wt% Alphalase (Danisco), and then add 1wt% Foodpro51FP (Danisco) for 1 hour of enzymolysis. After the enzymolysis, adjust the enzymatic hydrolysis Solution pH to 4.5, heat at 75°C for 30min to inactivate enzyme, centrifuge at 1000g for 10min, take supernatant, add to jet cooker (ESCS-M103, Shanghai Xiaole Dongchao Biotechnology Development Co., Ltd.), and sterilize at 130°C 90s, and then spray-dry to obtain soybean peptide products. Wherein, the spray-drying equipment controls the inlet temperature to be 200°C and the outlet temperature to be 100°C.

Embodiment 2

[0058] Soybean protein isolate is prepared by adding water to 12wt% soybean protein isolate liquid, and the pH is adjusted to 5.0 with 2mol / L sodium hydroxide or 2mol / L hydrochloric acid solution, and the temperature is adjusted to 30°C, relative to the dry weight of soybean protein isolate In other words, first add 5wt% Alcalase2.4L FG (Novozymes) and 5wt% Neutrase0.8L (Novozymes) for 3 hours, then add 0.1wt% Flavourzyme (Novozymes) for 3 hours. After the enzymatic hydrolysis, adjust the pH of the enzymatic solution to 4.0, heat at 85°C for 20 minutes to inactivate the enzyme, centrifuge at 3000g for 20 minutes, take the supernatant, and add it to a jet cooker (ESCS-M103, Shanghai Xiaole Dongchao Biotechnology Development Co., Ltd.) sterilized at 100°C for 120s, and then spray-dried to obtain soybean peptide products. Wherein, the spray drying equipment controls the inlet temperature to be 170°C and the outlet temperature to be 70°C.

Embodiment 3

[0060] Soy protein isolate is prepared by adding water to 10wt% soybean protein isolate liquid, and the pH is adjusted to 9.0 with 2mol / L sodium hydroxide or 2mol / L hydrochloric acid solution, and the temperature is adjusted to 45°C, relative to the dry weight of soybean protein isolate In other words, first add 0.5wt% Alcalase2.4L FG (Novozymes) and 2wt% Neutrase0.8L (Novozymes) for 2 hours, then add 3wt% Flavourzyme (Novozymes) for 2 hours. After the enzymatic hydrolysis, adjust the pH of the enzymatic solution to 5.0, heat at 95°C for 10 minutes to inactivate the enzyme, centrifuge at 5000g for 30 minutes, take the supernatant, and add it to a jet cooker (ESCS-M103, Shanghai Xiaole Dongchao Biotechnology Development Co., Ltd.) sterilized at 180°C for 30s, and then spray-dried to obtain soybean peptide products. Wherein, the spray drying equipment controls the inlet temperature to be 150°C and the outlet temperature to be 50°C.

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Abstract

The present invention relates to a method for preparing soybean peptides through enzymolysis of soy protein, wherein the obtained soybean peptides have characteristics of low bitter taste and high yield, and the contents of free amino acids and the peptides having a molecular weight of less than 150 Da or greater than 2000 Da are low. The method comprises: adding water to soybean protein to prepare a 4-12 wt% soybean separation protein liquid, adjusting the temperature and the pH value, sequentially adding a proper amount of alkaline proteinase adopted as the endopeptidase, neutral proteinase and flavourzyme adopted as the exopeptidase, carrying out an enzymolysis reaction, adjusting the pH value of the enzymolysis liquid, carrying out enzyme inactivation, centrifugating, taking the supernatant, sterilizing, and carrying out spray drying to obtain the soybean peptide.

Description

technical field [0001] The invention relates to a method for enzymatically hydrolyzing soybean protein. More specifically, the present invention relates to a method for preparing soybean peptides by enzymatically hydrolyzing soybean protein. Background technique [0002] Soybean peptide is a polypeptide mixture obtained by separating soybean protein through microbial fermentation, acid decomposition or enzymatic hydrolysis, and refined. (Molecular weight greater than 2000Da), oligopeptides, free amino acids, sugars and inorganic salts with a molecular weight of less than 150Da, with a relative molecular mass of less than 5000Da. The protein content of soybean peptide is about 85wt% (calculated by measuring N content by Kjeldahl method), its amino acid composition is the same as that of soybean protein, and the composition of essential amino acids is well balanced and rich in content. Soybean peptide has good processing properties such as no beany smell, no protein denatura...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34A23J3/16
Inventor 刘新旗张连慧王一刘泽龙贺寅应欣郑岩涂丛慧杨佳王宇
Owner COFCO NUTRITION & HEALTH RES INST
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