Hypoallergenic soybean peptide whole wheat flour as well as preparation method and application thereof

A technology for allergy to soybean and soybean protein powder, applied in the field of soybean peptides, can solve the problems of poor product taste and inability to completely eliminate the allergenicity of soybean protein, and achieve the effects of improving protein utilization, low processing cost and moderate degree of hydrolysis

Active Publication Date: 2015-07-22
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a low-allergenic soybean peptide whole powder and its preparation method and application, which are used to solve tec

Method used

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  • Hypoallergenic soybean peptide whole wheat flour as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Thermal denaturation

[0031] Add 500kg of soybean protein powder with a protein content of about 60% into the reaction tank, add 2500L of water into the reaction tank, stir and mix to make a soybean protein solution, heat the soybean protein solution to about 70°C, keep warm and continue stirring for about 20min to prepare denatured protein solution.

[0032] 2. The first enzymatic hydrolysis

[0033] After the temperature of the above-mentioned denatured protein solution drops to about 30°C, adjust its pH value to about 6, and add neutral protease to the denatured protein solution, wherein the dosage of neutral protease is about 100U / g soybean protein powder, maintained at 30 The first enzymatic hydrolysis is carried out at a temperature of about ℃, and after about 180 minutes of the first enzymatic hydrolysis, the first enzymatic hydrolysis solution is obtained.

[0034] 3. Second enzymatic hydrolysis

[0035] Continue to add alkaline protease and flavor protease...

Embodiment 2

[0042] 1. Thermal denaturation

[0043] After adding 500kg of soybean protein powder with a protein content of about 60% into the reaction tank, add 4000L of water into the reaction tank, stir and mix to make a soybean protein solution, heat the soybean protein solution to about 80°C, keep warm and continue stirring for about 40min to prepare denatured protein solution.

[0044] 2. The first enzymatic hydrolysis

[0045] After the temperature of the above-mentioned denatured protein solution drops to about 50°C, adjust its pH value to about 7, and add neutral protease to the denatured protein solution. The first enzymatic hydrolysis is carried out at a temperature of about ℃, and after about 120 minutes of the first enzymatic hydrolysis, the first enzymatic hydrolysis solution is obtained.

[0046] 3. Second enzymatic hydrolysis

[0047] Continue to add alkaline protease and flavor protease to the above first enzymolysis solution, wherein the amount of alkaline protease is ...

Embodiment 3

[0051] 1. Thermal denaturation

[0052] After adding 500kg of soybean protein powder with a protein content of about 60% into the reaction tank, add 5000L of water into the reaction tank, stir and mix to make a soybean protein solution, heat the soybean protein solution to about 90°C, keep warm and continue stirring for about 60min to prepare denatured protein solution.

[0053] 2. The first enzymatic hydrolysis

[0054] After the temperature of the above-mentioned denatured protein solution drops to about 60°C, adjust its pH value to about 8, and add neutral protease to the denatured protein solution, wherein the dosage of neutral protease is about 100U / g soybean protein powder, maintained at 60 The first enzymatic hydrolysis is carried out at a temperature of about ℃, and the first enzymatic hydrolysis solution is obtained after the first enzymatic hydrolysis for about 60 minutes.

[0055] 3. Second enzymatic hydrolysis

[0056] Continue to add alkaline protease and flavo...

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Abstract

The invention discloses hypoallergenic soybean peptide whole wheat flour, as well as a preparation method and application thereof. The preparation method comprises the following steps: (1) mixing the soybean protein powder with water to obtain a soybean protein solution, and performing thermal denaturation on the soybean protein solution to obtain a denatured protein solution; (2) adjusting the pH value of the denatured protein solution to 6-9, adding neutral protease and performing first enzymolysis to obtain a first enzymatic hydrolysate; (3) adding alkaline protease and flavourzyme into the first enzymatic hydrolysate to perform second enzymolysis, and performing enzyme deactivation to obtain a second enzymatic hydrolysate; and (4) homogenizing the second enzymatic hydrolysate to obtain the hypoallergenic soybean peptide whole wheat flour. By adopting the preparation method, the sensitization of the soybean protein can be completely eliminated, the utilization rate of the protein is high and the mouth feel of the product is effectively guaranteed, and the prepared hypoallergenic soybean peptide whole wheat flour can be widely used in the milk powder or healthcare product.

Description

technical field [0001] The invention relates to a soybean peptide, in particular to a low-allergenic soybean peptide whole powder and its preparation method and application. Background technique [0002] Soybean protein is a plant-based protein. Its amino acid composition is similar to that of milk protein. It is rich in various essential amino acids. Its nutritional value can be equal to that of animal protein, and its genetic structure is also closest to human amino acids. It is the most nutritious protein. of vegetable protein. However, there are many allergens in soybean protein, such as glycinin, β-conglycinin, P34, Gly m Bd 28K, etc., among which glycinin and β-conglycinin are the main components of soybean protein, The two account for about 70%. At present, about 1 to 6% of infants will be affected by soybean allergens and have soybean allergic reactions such as respiratory, skin, and gastrointestinal symptoms, and with the increasing number of soybean products, the...

Claims

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Application Information

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IPC IPC(8): A23J3/34A23J3/16
Inventor 蔡木易谷瑞增鲁军马涛潘兴昌董哲林峰马勇徐亚光马永庆金振涛陈亮陆路刘文颖魏颖张海欣刘艳曹珂璐王憬李国明周明
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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