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Method of producing soybean glycopeptides with soybean dregs as raw material

A technology of glycopeptides and soybeans, which is applied in the field of producing soybean glycopeptides from bean dregs, which can solve the problems of affecting the taste, increasing production costs, and large energy, and achieves the effects of reducing production costs, increasing extraction rates, and less investment in equipment

Inactive Publication Date: 2017-04-19
大连平岛天然产物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] Through the analysis of the research, it is found that there are obvious deficiencies: the dried bean dregs are used for extraction and enzymatic hydrolysis. The bean dregs contain more than 50% fiber and the water content is as high as about 85%. A large amount of energy will increase production costs and reduce the market competitiveness of products
may affect taste
The molecular weight of the enzymatic hydrolysis product was not determined, whether it is a polypeptide or an oligopeptide, so it is impossible to evaluate its usage and digestion and absorption rate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment one: it comprises the following steps:

[0047] 1. Take 50g of wet bean dregs, add 300ml of pure water to stir and disperse to obtain a suspension, and put the suspension into a broken wall cooking machine to make a slurry;

[0048] 2. Put the slurry in a beaker, stir and heat it to 70°C in a water bath, add NaOH solution to adjust the pH to 9.0, add 70°C for heat treatment for 30 minutes to obtain a heat treatment solution;

[0049] 3. Cool the heat treatment liquid to 45°C±1°C, adjust the pH of the seasoning liquid to 7.8±0.1, add 0.02g of compound protease, and the total amount of protein in the compound protease is 1%;

[0050] 4. Add NaHSO30.265g (0.075‰v / v) as an enzymatic hydrolysis accelerator, stir for 3.5h, adjust to pH 5.5±0.1, raise the temperature of the feed solution to 75°C, and treat for 20min to inactivate the enzyme;

[0051]5. The feed liquid is centrifuged at 4000rpm for 10 minutes, and the residue liquid is separated to obtain the liquid...

Embodiment 2

[0059] Embodiment two: it comprises the following steps:

[0060] 1. Take 10kg of bean dregs, add 100L of pure water, stir and disperse to obtain a suspension, and pass the suspension through a colloid mill;

[0061] 2. Pass the slurry through a homogenizer and homogenize under a pressure of 50MP to obtain a homogeneous liquid;

[0062] 3. Pour the homogeneous liquid into the reaction kettle, heat it to 78°C±1°C, adjust the pH to 9.5 with NaOH solution, and heat the feed liquid at 78°C for 45 minutes to obtain the heat treatment liquid;

[0063] 4. Cool the heat treatment solution to 48°C±1°C, adjust the pH of the seasoning solution to 8.2±0.1, add 8g of compound protease, and the total amount of protein in the compound protease is 2%;

[0064] 5. Add 355g of enzymolysis accelerator NaHSO (0.05‰v / v), stir the enzymolysis for 4 hours, adjust to pH 6.0±0.1, raise the temperature of the feed solution to 80°C, and treat for 15 minutes to inactivate the enzyme;

[0065] 6. The fe...

Embodiment 3

[0073] Embodiment three: it comprises the following steps:

[0074] 1. Take 1000kg of bean dregs, add 12m3 of pure water, stir and disperse to obtain a suspension, and pass the suspension through a colloid mill to obtain a slurry;

[0075] 2. Pass the slurry through a homogenizer and homogenize under a pressure of 55MPa to obtain a homogeneous liquid;

[0076] 3. Pour the homogeneous liquid into the reaction kettle, heat it to 82°C±1°C, adjust the pH to 10±0.1 with NaOH solution, and heat the feed liquid at 85°C±1°C for 60 minutes to obtain the heat treatment liquid;

[0077] 4. Cool the heat treatment solution to 50°C±1°C, adjust the pH of the seasoning solution to 8.5±0.1, add 1.2kg of compound protease, and the total amount of protein in the compound protease is 3%;

[0078] 5. Add 1.3kg (0.1% v / v) of enzymolysis accelerator NaHSO, stir for 4.5 hours, adjust the pH to 6.5±0.1, raise the temperature of the feed solution to 85°C, and treat for 10 minutes to inactivate the en...

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Abstract

A method of producing soybean glycopeptides with soybean dregs as a raw material. The invention relates to a method of producing glycopeptides. The method includes the following steps: adding a proper amount of water to wet soybean dregs to prepare a suspension liquid; grinding the suspension liquid by a colloid grinder and homogenizing the suspension liquid by a high pressure homogenizer, performing thermal-treatment and reducing the temperature; adding a compound protease and an enzymolysis accelerator to perform enzymolysis, separating residue from a liquid phase; adding a CTS A solution and a CTS B solution to the liquid phase to perform flocculation, and separating the liquid phase to obtain a clear liquid; and purifying, concentrating and spray-drying the clear liquid to obtain a finish product of the soybean glycopeptides. The method has simple process, low equipment cost, high yield and high oligopeptide content and is free of emission of wastewater, waste gas and waste solid, and is suitable for being promoted and applied in enterprises producing protein isolates and soybean products.

Description

technical field [0001] The invention relates to a production method of glycopeptide, in particular to a method for producing soybean glycopeptide with bean dregs as raw material. Background technique [0002] Soybean, also known as soybean, is one of the five grains and belongs to Papilionaceae. Soybean, originally produced in China, has been cultivated for 5,000 years, and there are more than 1,000 known varieties. In the late nineteenth century, soybeans were cultivated in the Northeast Plain, Huanghuai Plain, Yangtze River Delta and Jianghan Plain. [0003] Soybean is rich in nutrients that are very beneficial to the human body, such as high protein, high fiber, high potassium, high calcium and oil, etc., and has high nutritional and economic value. my country has had the eating habit of eating soybeans and its products since ancient times. It has rich experience and relatively mature technology in the processing and handling of soybeans. [0004] Okara is a by-produc...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/14C07K1/18C07K1/24C07K1/34
Inventor 黄磊付佳奇刘心雨宋志凤
Owner 大连平岛天然产物科技有限公司
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