Aqueous enzymatic method for preparing protein peptide powder from soybean hydrolysate

A technology of soybean hydrolyzate and protein peptide, applied in the field of soybean product processing, can solve the problems of limited composition and functional properties, and little research on protein peptide powder.

Inactive Publication Date: 2017-05-31
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the soybean hydrolyzate by water enzymatic method is limited to the research on the composition and functional propert

Method used

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  • Aqueous enzymatic method for preparing protein peptide powder from soybean hydrolysate

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Experimental program
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Effect test

Embodiment 1

[0023] Dehulled and crushed soybeans are extruded and puffed to obtain puffed products. Water is poured into the enzymolysis reaction tank, and steam at 55°C is introduced for heating. The puffed products are added to the heated water and mixed to obtain a mixed solution, using 2mol / L NaOH solution to adjust the pH of the mixed solution to 9.0, add 2% alkaline protease to the mixed solution for 3 hours under the condition that the ratio of solid to liquid is 1:6, and carry out enzymatic hydrolysis for 3 hours. Obtain emulsified oil, hydrolyzate Ⅰ and residue Ⅰ; add soybean protein isolate to hydrolyzate Ⅰ to make its solid content reach 30% of its total mass, adjust its pH value to 2, add pepsin for enzymolysis, enzymolysis The time is 1.5h, the enzymolysis temperature is 40°C, and after enzymolysis, soybean oil, hydrolyzate II and residue II are obtained by centrifugation, adding alkali to the hydrolyzate II to neutralize the pH, and desalting through the ultrafiltration membr...

Embodiment 2

[0025] Dehulled and crushed soybeans are extruded and puffed to obtain puffed products. Water is poured into the enzymolysis reaction tank, and steam at 55°C is introduced for heating. The puffed products are added to the heated water and mixed to obtain a mixed solution, using 2mol / L NaOH solution to adjust the pH of the mixed solution to 9.0, add 2% alkaline protease to the mixed solution for 3 hours under the condition that the ratio of solid to liquid is 1:6, and carry out enzymatic hydrolysis for 3 hours. Obtain emulsified oil, hydrolyzate Ⅰ and residue Ⅰ; add soybean protein isolate to hydrolyzate Ⅰ to make its solid content reach 30% of its total mass, adjust its pH value to 2, add pepsin for enzymolysis, enzymolysis The time is 1.5h, the enzymolysis temperature is 40°C, and after enzymolysis, soybean oil, hydrolyzate II and residue II are obtained by centrifugation, adding alkali to the hydrolyzate II to neutralize the pH, and desalting through the ultrafiltration membr...

Embodiment 3

[0027]Dehulled and crushed soybeans are extruded and puffed to obtain puffed products. Water is poured into the enzymolysis reaction tank, and steam at 55°C is introduced for heating. The puffed products are added to the heated water and mixed to obtain a mixed solution, using 2mol / L NaOH solution to adjust the pH of the mixed solution to 9.0, add 2% alkaline protease to the mixed solution for 3 hours under the condition that the ratio of solid to liquid is 1:6, and carry out enzymatic hydrolysis for 3 hours. Obtain emulsified oil, hydrolyzate Ⅰ and residue Ⅰ; add soybean protein isolate to hydrolyzate Ⅰ to make its solid content reach 30% of its total mass, adjust its pH value to 2, add pepsin for enzymolysis, enzymolysis The time is 1.5h, the enzymolysis temperature is 40°C, and after enzymolysis, soybean oil, hydrolyzate II and residue II are obtained by centrifugation, adding alkali to the hydrolyzate II to neutralize the pH, and desalting through the ultrafiltration membra...

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Abstract

The invention relates to an aqueous enzymatic method for preparing protein peptide powder from soybean hydrolysate and belongs to the technical field of soybean product processing. The method comprises the steps as follows: (1) soybeans are peeled and crushed, extrusion treatment is performed, and an extruded product is obtained; (2) water is injected into an enzymatic hydrolysis reaction tank, steam heating is performed, the extruded product is added, a mixed solution is obtained, the pH value of the mixed solution is adjusted, and alkaline protease is added for enzymolysis; (3) centrifugal separation is performed with a horizontal centrifuge after enzymolysis, and emulsified oil, a hydrolysate I and residues I are obtained; (4) isolated soy protein is added to the hydrolysate I, the pH value is adjusted, pepsin is added for enzymolysis, centrifugal separation is performed after enzymolysis, soybean oil, a hydrolysate II and residues II are obtained, alkali is added to the hydrolysate II for neutralization until the pH is neutral, and desalination is performed with an ultrafiltration membrane; (5) malt syrup, maltodextrin and other auxiliary materials are added to desalinated hydrolysate for blending, uniform mixing is performed, a protein emulsion is formed, homogenization, vacuum concentration and spray drying are performed, and protein peptide powder is obtained. The method adopts a simple process and is low in cost, the prepared protein peptide powder has high nutritional value, has strong milk aroma, tastes fine and has good digestibility, besides, the instant solubility of the protein peptide powder is significantly improved, and the protein peptide powder is suitable for industrial continuous production.

Description

technical field [0001] The invention belongs to the technical field of bean products processing, and mainly relates to a method for preparing protein peptide powder from hydrolyzed liquid by enzymatic method. Background technique [0002] Soybean is an ideal plant protein resource in my country, with a protein content of about 40%. In addition, it also contains a variety of minerals and vitamins, and has a complete range of amino acids. It has the reputation of "vegetable meat" and "green milk". Soybean oil has been mainly produced by pressing and leaching methods. After pressing, the cake protein denaturation is serious, and it is difficult to develop it into edible protein, resulting in a serious waste of resources. As far as my country's current actual national conditions are concerned, it is of great practical significance to develop a high-protein food with high nutritional value and convenience to eat, to increase the daily intake of protein per capita in my country, a...

Claims

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Application Information

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IPC IPC(8): C12P21/06
CPCC12P21/06
Inventor 隋晓楠江连洲武燕华李杨齐宝坤王中江姜楠刘宝华
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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