Process for purifying soybean milk and extracting soybean isoflavone aglycone

A technology for isoflavone aglycone and yellow syrup water, which is applied in the field of purifying and extracting soybean isoflavone aglycone from yellow syrup water, and can solve the problems of low yield of aglycon-type isoflavones and the like

Pending Publication Date: 2021-09-07
SUZHOU JINJI FOODS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biological activity of aglycon-type soybean isoflavones is higher than that of glycoside-type soybean isoflavones, and it is easier to be absorbed by the human body. However, the current difficulty is that soybean isoflavones mainly exist in the form of glycosides, and aglycone-type isoflavones are directly prepared from yellow pulp water. low yield

Method used

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  • Process for purifying soybean milk and extracting soybean isoflavone aglycone
  • Process for purifying soybean milk and extracting soybean isoflavone aglycone
  • Process for purifying soybean milk and extracting soybean isoflavone aglycone

Examples

Experimental program
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Embodiment 1

[0026] This embodiment includes the following steps:

[0027] 1. Pretreatment of yellow pulp water: put 250mL yellow pulp water into the bottle, lightly twist the cap, sterilize in boiling water bath at high temperature for 5 minutes, sterilize the bottle body with alcohol cotton ball, put it into the ultra-clean bench, and cool to room temperature;

[0028] 2. Fermentation: Based on the inoculation amount of 3%, weigh 0.0075g of Lactobacillus acidophilus and add it to the bottle, then sterilize the bottle cap and bottle mouth with an alcohol lamp, shake well, and put it in a 37°C incubator to ferment for 24 hours; The yellow pulp water stock solution and the liquid after 24 hours of fermentation were filtered through a 0.22 μm filter membrane, pretreated by a solid-phase extraction cartridge, and the collected liquid was tested by high-performance liquid phase to obtain figure 1 , it can be seen that the content of aglycone increases significantly after fermentation;

[0029...

Embodiment 2

[0035] When preparing fermented yellow pulp water, Lactobacillus paracasei was selected as the fermentation strain, and the rest of the preparation steps refer to Example 1.

Embodiment 3

[0037] During the purification step, D-101 resin was used for adsorption, and the rest of the preparation steps refer to Example 1.

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Abstract

The invention provides a process for purifying soybean milk and extracting soybean isoflavone aglycone, and belongs to the technical field of food processing. The process for purifying the soybean milk and extracting the soybean isoflavone aglycone comprises the following steps of: S1, inoculating a fermentation strain into the soybean milk for fermentation, so that soybean isoflavone glycoside is converted into the soybean isoflavone aglycone; and S2, flocculating and ultra-filtering the soybean milk treated in the step S1, adsorbing by using macroporous adsorption resin, eluting, and collecting eluent to obtain the soybean isoflavone aglycone. According to the process, glycoside type soybean isoflavone can be converted into aglycone type soybean isoflavone, and the yield of the aglycone type soybean isoflavone is improved.

Description

technical field [0001] The invention relates to a technology in the field of food processing, in particular to a process for purifying yellow pulp water and extracting soybean isoflavone aglycone. Background technique [0002] When making soy products, first add water to grind the soybeans into soymilk, then add brine or gypsum to the soymilk to precipitate most of the protein, in order to fix it into shape, pressure is applied to squeeze out the excess water, and in the process it is filtered The discharged wastewater is called yellow slurry water, which is usually light yellow or milky white. [0003] Yellow pulp water contains a lot of organic matter, but there is currently a lack of mature yellow pulp wastewater treatment process. In order to reduce costs, most enterprises directly discharge yellow pulp water without treatment, which is likely to cause environmental pollution. If a certain process can be used to separate the beneficial components in the yellow pulp wate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P17/06C12P39/00C07D311/36C07D311/40C12R1/225C12R1/23C12R1/46C12R1/25
CPCC12P17/06C12P39/00C07D311/36C07D311/40
Inventor 金兴仓田梦妍李笃信熊丹陆庆方
Owner SUZHOU JINJI FOODS
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