High purity soybean oligopeptide having unique solubility and preparation method and application

Abstract

The invention discloses a high purity soybean oligopeptide having unique solubility and a preparation method and application. Soy protein isolate powder is subjected to hydration, enzymolysis, enzymedeactivation, charcoal absorption for decoloring, and solid-liquid separation to obtain liquid, and the obtained liquid is subjected to ultrafiltration, nanofiltration, concentration, sterilization, and drying, so that the high purity soybean oligopeptide having unique solubility is obtained. The protein content of the oligopeptide is greater than or equal to 94%, the content of peptide is greaterthan or equal to 91%, the peptide of which the relative molecular weight is smaller than 1000Da is 83.7%-85.6%, free amino acid is 0.32%-0.41%, and the sodium content is 48.7-56.6mg / 100g. In the dissolving process, high sensory experience of being free from aggregation, enabling peptide powder to directly and quickly dissolve in the surface of an aqueous solution like snowslide, being free from bubbles, and the like is presented in the dissolving process; the high purity soybean oligopeptide is free from peculiar smell, free from bitterness, and soft in mouth feel, can be used as superior rawmaterials of health-care foods, special medical foods and common foods, and is suitable for various crowds.

Description

technical field [0001] The invention relates to a deep processing technology of soybean protein, in particular to a high-purity soybean oligopeptide with unique solubility, its preparation method and application. Background technique [0002] Soybean peptide is the product of soybean protein produced by enzymatic hydrolysis or microbial fermentation. Compared with soybean protein, it is easy to absorb, can quickly replenish the body's energy, has low allergenicity, strong heat resistance, acid resistance, low solution viscosity, and good emulsification. In addition, it has the characteristics of enhancing immunity, anti-fatigue, anti- Oxidation, lowering blood pressure, lowering blood fat, lowering cholesterol, promoting fat metabolism, promoting mineral absorption and other unique physiological effects. Therefore, soybean peptide has become a new and most potential deep-processing product of soybean protein, and has very broad prospects in the fields of functional food (es...

AI Technical Summary

Problems solved by technology

However, whether soybean meal is used as a raw material or protein isolate is used as a raw material to produce soybean peptides, there are the following problems: (1) the protein purity is low, and the protein content of soybean peptide products reaching the first-class standard stipulated in GB / T 22492 is greater than or equal to 90%. Dry basis), high ash content (on dry basis, GB / T 22492 first-level standard requires ≤6.5%, high sodium salt content, some people such as hypertensive people are restricted in eating), and contain a small amount of carbohydrates Compound (ranging from 1% to 3%), strong hygroscopicity and easy to be affected by moisture; (2) The content of peptides and oligopeptides is low, and GB / T22492 stipulates that the content of peptides (calculated on a dry basis) is ≥55%, ≥80% peptides A segment with a relative molecular mass of ≤5000 can be called a "peptide". The primary standard requires that the peptide content (on a dry basis) be ≥ 80%, and the relative molecular mass of a ≥ 80% peptide segment should be ≤ 2000. It can be seen that the current soybean peptide product peptide content On the low side, the content of oligopeptides (generally referring to the relative molecular mass below 1000) is low, and the efficacy of the product is not significant, and the function is not outstanding; (3) Although the product is completely soluble in water, due to the good emulsification and foaming properties of soybean peptide , Strong hygroscopicity, easy to form clusters and float on the water surface after dissolving in water, and produce a lot of foaming, long dissolution time, poor sense, which limits the application of soybean peptide products

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