Method for removing soybean peptide bitter by composite protease

Abstract

The invention relates to a method for removing soybean peptide bitter by a composite protease. The method is as follows: (1) preparing a pulp: mixing a soybean protein isolate with a buffer solution so as to obtain the pulp with a soybean protein isolate mass percentage content of 10-20%; (2) conducting sterilization: disposing the pulp in microwave sterilization equipment for intermittent microwave sterilization treatment; (3) preparing a composite protease preparation: mixing an alkali protease, a neutral protease and papain, adding blending water to the mixture, and adding an acid protease and bromelain to the obtained solution so as to obtain the composite protease preparation; (4) conducting a hydrolysis with the composite protease preparation: controlling a hydrolysis degree of 10-35%; and (5) conducting separation: conducting centrifugal treatment and membrane filtration, and controlling molecular weight at 2000-4000 Dalton. The method embeds hydrophobic amino acids in the middle of peptide chains so as to remove the peptide bitter. Moreover, process conditions are easy to control so as to reduce manufacturing costs.

Description

technical field [0001] The invention relates to a method for removing the bitterness of soybean peptide by using a compound protease, and belongs to the technical field of soybean peptide production. Background technique [0002] Soybean peptide has good processing properties such as no beany smell, no protein denaturation, no precipitation in acid, no solidification when heated, easy to dissolve in water, and good fluidity. It is an excellent health food material. Soybean peptide is a polypeptide mixture obtained by acid or enzymatic hydrolysis or separation and refining of soybean protein. It is mainly composed of small molecular peptides, and also contains a small amount of macromolecular peptides, free amino acids, sugars and inorganic salts. The amino acid composition of soybean protein is very close to that of soybean protein, but because the molecular weight of soybean peptide is relatively small, it is easier to be absorbed, and some low molecular weight peptides can...

AI Technical Summary

Problems solved by technology

[0003] At present, there are also methods such as activated carbon adsorption, ultrafiltration, and organic solvent extraction on the market. The disadvantage of these methods is that it is easy to reduce the nitrogen content in the product, resulting in incomplete amino acid composition of the product, and cannot retain the advantages of full-valent protein of soybean protein. There are also patents such as CN 1932027 proposes a method of using alkaline protease and compound flavor protease to prepare non-bitter soybean peptide by double-enzyme hydrolysis step by step, but the process conditions are complex and difficult to control, and it is easy to cause the degree of hydrolysis to be too low or too high, making the soybean peptide product bitter The quality is different, it is difficult to mass-produce and apply