Method for preparing functional soy protein through biomimetic process
A soybean protein, functional technology, applied in the direction of protein food processing, plant protein processing, protein food ingredients, etc., can solve the problems of few types of enzymes, low anti-nutritional factors, low product wall breaking rate, etc., and achieve good social and economic benefits Benefits, enhanced immunity and disease resistance, the effect of simple process
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Embodiment 1
[0036] Take 500 kg of defatted and peeled soybean meal raw material, pre-crumble it through a 40-mesh sieve, add water (soybean meal: water = 1:5) and stir evenly, and prepare a soybean meal mixture with a solid content of 10-30%; value to 3.5, add complex enzyme A (3.5% of the solid content of soybean meal), enzymolyze at 50°C for 6 hours, heat up the enzymolysis solution to 85°C to kill the enzyme for 20min, and obtain a soybean meal enzymolysis solution; Adjust the pH value of the soybean meal enzymatic hydrolysis solution to 8, add compound enzyme B (8% of the solid content of the soybean meal), and enzymolyze it at a temperature of 55° C. for 7 hours to obtain a secondary soybean meal enzymatic hydrolysis solution; the obtained secondary soybean meal After homogenizing the enzymolysis solution for 30 minutes, high-speed centrifugal spray-drying is carried out at an air inlet temperature of 180°C and an air outlet temperature of 80°C to obtain high-quality functional soybea...
Embodiment 2
[0039]The difference between this embodiment and above-mentioned Example 1 is: 1) get 300kg of peeled soybean meal raw material, soybean meal and water weight ratio are 1:6, the amount of the compound enzyme A that adds is 2%, is 4.5 at pH, temperature is Enzyme hydrolysis for 7 hours at 40°C; 2) Enzyme inactivation at high temperature: after the enzymatic hydrolysis of compound enzyme A, the temperature was raised to 80°C and maintained for 30 minutes; 3) The amount of compound enzyme B added was 3%, at a pH of 7 , enzymatic hydrolysis for 6 hours at a temperature of 55°C; 4) After homogenizing the obtained secondary soybean meal enzymatic hydrolysis solution for 30 minutes, perform high-speed centrifugation at an air inlet temperature of 200°C and an air outlet temperature of 70°C Spray dry.
[0040] In this example, the product has stable quality and contains a large amount of free amino acids (<186Da, accounting for 57%) and a small amount of small peptides (5% for those b...
Embodiment 3
[0042] The difference between this embodiment and above-mentioned Example 1 is: 1) get 150kg of peeled soybean meal raw material, soybean meal and water weight ratio are 1:7, the amount of the compound enzyme A that adds is 5%, is 5.5 at pH, temperature is Enzyme hydrolysis for 6.5 hours at 45°C; 2) Enzyme inactivation at high temperature: after compound enzyme A was enzymatically hydrolyzed, the temperature was raised to 90°C and maintained for 10 minutes; 3) The amount of compound enzyme B added was 7%, at a pH of 9. Enzymatic hydrolysis for 3.5 hours at a temperature of 50°C; 4) After homogenizing the obtained secondary soybean meal enzymatic hydrolysis liquid for 30 minutes, carry out a High speed centrifugal spray drying.
[0043] In this example, the product is stable in quality and contains a large amount of isolated amino acids (<186Da, accounting for 58%) and a small amount of small peptides (4% for those between 186-800Da, and 10% for those between 800-1000Da).
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