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Low-molecular soybean peptide and preparation method thereof

A soybean peptide and low-molecular technology, applied in the field of low-molecular soybean peptide and its preparation, can solve the problems of non-concentrated molecular weight, difficult control of product quality, and difficult absorption of soybean peptide products, and achieve significant absorption effect, small molecular weight, and concentrated molecular weight Effect

Active Publication Date: 2016-06-01
刘新旗 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The molecular weight of the obtained soybean peptide product is not concentrated, it is not easy to be fully absorbed, and precipitated substances are easily produced under acidic conditions, the product quality is difficult to control, and the product has peculiar smells other than soybean peptide

Method used

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  • Low-molecular soybean peptide and preparation method thereof

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Effect test

Embodiment 1

[0034] The low-molecular-weight soybean peptide of this embodiment is prepared by the following method, and the specific operation steps are:

[0035] 1) Dissolve soybean protein isolate in RO pure water at 30°C, and add NaOH solution with a mass concentration of 25% to adjust the pH value to 7 to obtain solution 1; the mass ratio of soybean protein isolate to RO pure water is 1:12;

[0036]2) Add complex protease to the solution 1 prepared in step 1) at 55°C, and stir for 4 hours for enzymolysis to obtain solution 2; , add composite protease 1 to solution 1, wherein the mass ratio of composite protease 1 to soybean protein isolate is 0.5:100, after enzymolysis for 2 hours; add composite protease 2 obtained by compounding ficin and Aspergillus niger, wherein composite protease The mass ratio of 2 to soybean protein isolate is 0.5:100. After 1 hour of enzymolysis, add 537 acid protease, the mass ratio of 537 acid protease to soybean protein isolate is 0.2:100, and the enzymoly...

Embodiment 2

[0041] The low-molecular-weight soybean peptide of this embodiment is prepared by the following method, and the specific operation steps are:

[0042] 1) Under the condition of 20°C, dissolving soybean protein isolate in RO pure water, and adding NaOH solution with a mass concentration of 10% to adjust the pH value to 5, so that the soybean protein isolate was dissolved to obtain solution 1; wherein the soybean protein isolate was mixed with The mass ratio of RO pure water is 1:10;

[0043] 2) Add compound protease step by step to solution 1 prepared in step 1) at 40°C, stir and enzymatically hydrolyze for 3 hours to obtain solution 2; first, take papain and pineapple Protease and 3942 neutral protease are compounded to obtain composite protease 1, and composite protease 1 is added in solution 1, wherein the mass ratio of composite protease 1 to soybean protein isolate is 1:100, after enzymolysis for 1 hour; The compound protease 2 obtained by compounding Aspergillus, wherein...

Embodiment 3

[0048] The low-molecular-weight soybean peptide of this embodiment is prepared by the following method, and the specific operation steps are:

[0049] 1) Under the condition of 45°C, dissolving soybean protein isolate in RO pure water, and adding NaOH solution with a mass concentration of 40% to adjust the pH value to 9, so that the soybean protein isolate was dissolved to obtain solution 1; wherein the soybean protein isolate was mixed with The mass ratio of RO pure water is 1:15;

[0050] 2) Add the compound protease step by step to the solution 1 prepared in step 1) at 70°C, stir for 5 hours for enzymolysis to obtain solution 2; wherein the compound protease is obtained by compounding papain, bromelain, and 3942 neutral protease Protease 1, compound protease 1 is added in solution 1, wherein the mass ratio of compound protease 1 and soybean protein isolate is 1:100, after enzymolysis 2 hours; Add the compound protease 2 that is obtained by compounding ficin and Aspergillus ...

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Abstract

The invention relates to the technical field of soybean deep processing and specifically discloses a low-molecular soybean peptide and a preparation method thereof. The preparation method for preparing the low-molecular soybean peptide comprises the following steps: taking soy isolate protein and adding the soy isolate protein into RO pure water under the temperature of 20-45 DEG C, adjusting pH value to 5-9 and acquiring a solution 1; under the temperature of 40-70 DEG C, adding compound protease in steps into the solution 1, stirring and performing enzymolysis for 3-5 hours, thereby acquiring a solution 2; keeping the temperature of the solution 2 for 10-30min under the temperature of 70-95 DEG C, performing membrane treatment under the temperature of 40-70 DEG C and filtering the matters with molecular weight of 150-2000Da, thereby acquiring a solution 3; performing nanofiltration treatment on the solution 3 at normal temperature, intercepting the matters with the molecular weight of 150-300DDa, thereby acquiring a solution 4; and sterilizing the solution 4 and performing spray drying treatment, thereby acquiring the low-molecular soybean peptide. The soybean peptide is low in molecular weight, is concentrated and has the effects of oxidation resistance, blood pressure reduction, blood fat reduction and cholesterol reduction.

Description

technical field [0001] The invention relates to the technical field of soybean deep processing, in particular to a low-molecular-weight soybean peptide and a preparation method thereof. Background technique [0002] Since China’s reform and opening up in 1978 for 37 years, people’s living standards have improved rapidly and material wealth has been greatly enriched. The "overnutrition" during the early years, the drastic changes in the diet structure, and the excessive calorie intake have caused this generation of Chinese people to suffer from the "three highs" diseases of high blood pressure, high blood fat, and high blood sugar. After they entered middle-aged and old age, the unscientific eating generally caused the "rich man's disease", which caused great pain to individuals and families. [0003] As the age increases, the activity of various enzymes in the digestive system continues to decline, so when the elderly eat large fish and meat, more fat is digested and absorb...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23L5/20
CPCA23V2002/00A23V2200/326A23V2200/3262A23V2250/55A23V2300/10
Inventor 刘新旗付慧彦郭际陈伟张海萍王华
Owner 刘新旗
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