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Method for preparing polypeptide complex by combining tea polyphenol and polypeptide

A technology of polypeptide complex and tea polyphenols, which is applied in the protein composition, application, and food science of vegetable seeds, and can solve problems such as waste, sedimentation and discarding, and research obstacles of insoluble matter

Inactive Publication Date: 2020-05-22
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, with the development of soybean protein and the potential application prospects of soybean enzymatic polypeptide in nutrition, food industry and fermentation industry, people have paid attention to soybean polypeptide. However, the precipitate produced by soybean protein enzymatic hydrolysis is often used as animal feed or by Discarded, resulting in a certain degree of waste, so the research on the insoluble matter after soybean enzymatic hydrolysis still has a certain degree of hindrance

Method used

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  • Method for preparing polypeptide complex by combining tea polyphenol and polypeptide

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Experimental program
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Effect test

Embodiment 1

[0014] According to the ratio of 1:3 (w / v), the soybean flour obtained after crushing was degreased three times with n-hexane, and placed in a fume hood to remove n-hexane, and the soybean powder from which n-hexane was removed was 1:8 (w / v) w) Dissolve in distilled water, adjust the pH to 8.5 with 2M NaOH, and mechanically stir the resulting slurry at 44 °C for 2 h, maintaining the pH at 8.5. Then centrifuge at 9000g for 20min, collect the supernatant and adjust the pH to 4.5 with 2M HCl, then centrifuge at 6000g for 20min, dissolve the obtained precipitate in distilled water, neutralize to pH 7.0 with 2M NaOH, and wash with Dialyze with distilled water for 24 hours, then pre-freeze at -40°C, freeze-dry, and grind to obtain soybean protein isolate powder; (2) Weigh soybean protein isolate powder and dissolve it in deionized water to prepare a 3% (w / v) soybean protein isolate solution , stirred mechanically at 50° C. for 2 h to make the soybean protein structure more loose, an...

Embodiment 2

[0016] According to the ratio of 1:3 (w / v), the soybean powder obtained after crushing was degreased three times with n-hexane, and placed in a fume hood to remove n-hexane, and the soybean powder from which n-hexane was removed was 1:10 (w / v). w) Dissolve in distilled water, adjust the pH to 8.5 with 2M NaOH, and mechanically stir the resulting slurry at 45 °C for 2 h, maintaining the pH at 8.5. Then centrifuge at 9000g for 20min, collect the supernatant and adjust the pH to 4.5 with 2M HCl, then centrifuge at 6000g for 20min, dissolve the obtained precipitate in distilled water, neutralize to pH 7.0 with 2M NaOH, and wash with Dialyze with distilled water for 24 hours, then pre-freeze at -40°C, freeze-dry, and grind to obtain soybean protein isolate powder; (2) Weigh soybean protein isolate powder and dissolve it in deionized water to prepare a 4% (w / v) soybean protein isolate solution , stirred mechanically at 50° C. for 2 h to make the soybean protein structure more loose,...

Embodiment 3

[0018] According to the ratio of 1:3 (w / v), the soybean flour obtained after crushing was degreased three times with n-hexane, and placed in a fume hood to remove n-hexane, and the soybean powder from which n-hexane was removed was 1:12 (w / v). w) Dissolve in distilled water, adjust the pH to 8.5 with 2M NaOH, and mechanically stir the resulting slurry at 46 °C for 2 h, maintaining the pH at 8.5. Then centrifuge at 9000g for 20min, collect the supernatant and adjust the pH to 4.5 with 2M HCl, then centrifuge at 6000g for 20min, dissolve the obtained precipitate in distilled water, neutralize to pH 7.0 with 2M NaOH, and wash with Dialyze with distilled water for 24 hours, then pre-freeze at -40°C, freeze-dry, and grind to obtain soybean protein isolate powder; (2) Weigh soybean protein isolate powder and dissolve it in deionized water to prepare a 5% (w / v) soybean protein isolate solution , stirred mechanically at 50° C. for 2 h to make the soybean protein structure more loose, ...

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Abstract

The invention discloses a method for preparing a polypeptide complex by combining tea polyphenol and polypeptide, and belongs to the field of soybean protein product development. The method includes the following steps: (1) preparing soybean protein isolate; (2) preparing a soybean proteolysis solution; and 3) preparing the polypeptide complex formed by compounding soybean polypeptide with epigallocatechin gallate (EGCG). The method clarifies the process of compounding the polypeptide obtained by enzymolysis of the soybean protein isolate with and epigallocatechin gallate (EGCG), and confirmsthat the polypeptide complex formed by compounding the polypeptide with the EGCG has a higher biological function, and the compounding process has the characteristics of low costs, convenient operation, environmental protection and health.

Description

technical field [0001] The invention belongs to the field of soybean protein product development, and mainly relates to a method for preparing polypeptide complexes by combining tea polyphenols with polypeptides Background technique [0002] In recent years, with the development of soybean protein and the potential application prospects of soybean enzymatic polypeptide in nutrition, food industry and fermentation industry, people have paid attention to soybean polypeptide. However, the precipitate produced by soybean protein enzymatic hydrolysis is often used as animal feed or by Discarding caused a certain degree of waste, so the research on the insoluble matter after soybean enzymatic hydrolysis still has a certain degree of hindrance. [0003] Soybean protein isolate is an edible protein resource with rich nutritional value. Due to its high protein content and excellent functional properties, it has been widely used in food processing. Soybean polypeptide overcomes the w...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L33/18A23J3/34A23J3/16A23J1/14
CPCA23L33/105A23L33/18A23J1/148A23J3/346A23J3/16A23V2002/00A23V2200/30A23V2250/2132A23V2250/214A23V2250/55A23V2300/14A23V2300/38A23V2300/40
Inventor 隋晓楠兰天王睿珊董亚博王佳悦温家煜田然张泰毓
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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