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A kind of production formula and technology of soybean polypeptide

A technology of soybean polypeptide and production process, which is applied in the field of soybean polypeptide production formula, can solve the problems of poor solubility and dispersion of soybean protein isolate, affect the effect of protease hydrolysis, and damage the product efficacy, so as to avoid the gap between yield and molecular weight Effects of conflict, protection of antioxidant activity, and avoidance of Maillard reaction

Active Publication Date: 2022-04-01
湖北瑞邦生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] (1) The solubility and dispersibility of soybean protein isolate in water is not good, and it is easily affected by various factors such as temperature and pH. It is directly put into water and then stirred to disperse. Affect the hydrolysis effect of subsequent proteases, thereby reducing production efficiency and product yield;
[0009] (2) Sterilization generally adopts high temperature method, which will lead to the decline or even loss of the activity of the active polypeptide in the product, and affect its functionality;
[0010] (3) The produced soybean peptide has a large number of hydrophobic amino acid ends exposed, making the taste extremely bitter, with a beany smell and poor flavor
[0011] To sum up, the soybean peptide produced by the production process of the prior art has a large loss, low yield, and poor taste, and the reaction conditions in the production process are intense, which greatly damages the efficacy of the product

Method used

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  • A kind of production formula and technology of soybean polypeptide
  • A kind of production formula and technology of soybean polypeptide
  • A kind of production formula and technology of soybean polypeptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A soybean polypeptide production process, comprising the following steps:

[0046] S1 dissolution: heat 1800 parts by mass of water to 60° C., stir to form a vortex, adjust the pH to 8.5, and add 100 parts of soybean protein isolate into water to dissolve. Homogenize with a homogenizer to obtain a uniform and stable protein dispersion solution;

[0047] S2 heat preservation: heat the protein dispersion solution obtained in S1 dissolution at 68° C. for 3.5 hours.

[0048]S3 enzymatic hydrolysis: Add 2.6 parts of neutral protease to the solution obtained in S2 insulation, maintain the reaction temperature at 50°C and the reaction pH at 6.0, react for 4.2 hours, centrifuge, and divide into supernatant and precipitate; then add 1.2 parts of alkali Add neutral protease to the precipitate after enzymatic hydrolysis with neutral protease, add water 2-5 times the weight of the residue, maintain the reaction temperature at 55°C and the reaction pH at 8.0, and react for 2 hours;...

Embodiment 2

[0054] A soybean polypeptide production process, comprising the following steps:

[0055] S1 Dissolving: Heat 2000 parts of water, stir to form a vortex, adjust the pH to 8.5, add 100 parts of soybean protein isolate into the water to dissolve. Homogenize with a homogenizer to obtain a uniform and stable protein dispersion solution;

[0056] S2 heat preservation: heat the protein dispersion solution obtained in S1 dissolution at 70° C. for 2.5 hours.

[0057] S3 enzymatic hydrolysis: add 4 parts of neutral protease to the solution obtained in S2 insulation, maintain the reaction temperature at 45°C and the reaction pH at 7.0, react for 4.0h, centrifuge, and divide into supernatant and precipitate; then add 0.2 parts of alkali Add neutral protease to the precipitate after enzymatic hydrolysis with neutral protease, add water twice the weight of the residue, maintain the reaction temperature at 65°C and reaction pH at 7.5, and react for 2.5 hours; use 200W, 60KHz ultrasonic wav...

Embodiment 3

[0063] A soybean polypeptide production process, comprising the following steps:

[0064] S1 Dissolution: Heat 800 parts of water, stir to form a vortex, adjust the pH to 9.0, add 100 parts of soybean protein isolate into the water to dissolve. Homogenize with a homogenizer to obtain a uniform and stable protein dispersion solution;

[0065] S2 heat preservation: heat the protein dispersion solution obtained in S1 dissolution at 55° C. for 4 hours.

[0066] S3 enzymatic hydrolysis: add 0.2 parts of neutral protease to the solution obtained in S2 incubation, maintain the reaction temperature at 60°C and the reaction pH at 5.5, react for 5.0 hours, centrifuge, and divide into supernatant and precipitate; then add 2 parts of alkali Add neutral protease to the precipitate after enzymatic hydrolysis with neutral protease, add water 5 times the weight of the residue, maintain the reaction temperature at 45°C and the reaction pH at 9.5, and react for 1.5-h; use 900kW, 60KHz ultrason...

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Abstract

The invention belongs to the field of enzymatic hydrolysis of soybean peptides, and in particular relates to a production formula and process of soybean peptides, including S1 dissolution, S2 heat preservation, S3 enzymolysis, S4 centrifugation, S5 enzyme inactivation, S6 impurity removal, and S7 finished product. In this application, by adjusting the reaction conditions of double-enzyme step-by-step extraction and combining physical hydrolysis and biological hydrolysis, the average molecular weight of the product is increased while the yield of soybean small molecule peptides is as high as possible, reducing the Bitter taste is avoided, and the conflict between the yield and molecular weight in the prior art scheme is avoided; The active polypeptide makes it have a strong antioxidant capacity, and the process conditions and process effects are far superior to the existing technical solutions.

Description

technical field [0001] The invention belongs to the field of enzymatic hydrolysis of soybean peptides, in particular to a production formula and process of soybean peptides. Background technique [0002] Soybean peptide, also known as soybean peptide, is an enzymatic hydrolysis product of soybean protein, usually a peptide mixture composed of 3-6 amino acids, and its molecular weight is mainly concentrated below 1000. As an excellent health food, it not only has the effects of lowering blood fat, easy digestion, easy absorption, promoting energy metabolism and anti-obesity, but also can eliminate fatigue, enhance muscle stretching and anti-allergy. [0003] The production process commonly used for soybean peptides is as follows: soybean protein isolate—dissolution and dispersion—denaturation—enzymolysis—enzyme deactivation—filtration—sterilization—drying—packaging and finished products. [0004] The existing authorized notification number CN105614899B, the Chinese invention...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/34
CPCC12P21/06C07K1/34
Inventor 尹晓清吴海靳祯亮王希搏吴梦婷王微
Owner 湖北瑞邦生物科技有限公司