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Preparation process of low-bitterness soybean peptide through step-by-step enzymolysis of excision enzyme and stirring device of low-bitterness soybean peptide

A step-by-step enzymatic hydrolysis and preparation technology, which is applied in the direction of mixer accessories, drive mixer dissolution, dissolution, etc., can solve the problems of bitter taste and low production efficiency of soybean peptides

Pending Publication Date: 2022-03-04
SHANDONG YUWANG ECOLOGY FOOD IND +1
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  • Abstract
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Problems solved by technology

[0004] Therefore, the present invention will solve the problem that the preparation efficiency of soybean peptide in the prior art is low and has a bitter taste

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  • Preparation process of low-bitterness soybean peptide through step-by-step enzymolysis of excision enzyme and stirring device of low-bitterness soybean peptide
  • Preparation process of low-bitterness soybean peptide through step-by-step enzymolysis of excision enzyme and stirring device of low-bitterness soybean peptide
  • Preparation process of low-bitterness soybean peptide through step-by-step enzymolysis of excision enzyme and stirring device of low-bitterness soybean peptide

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Embodiment Construction

[0039] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present invention clearer, the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0040] It should be noted that when a component is referred to as being “fixed on” or “disposed on” another component, it may be directly on the other component or indirectly on the other component. When an element is referred to as being "connected to" another element, it can be directly or indirectly connected to the other element.

[0041]It is to be understood that the terms "length", "width", "top", "bottom", "front", "rear", "left", "right", "vertical", "horizontal", "top" , "bottom", "inner", "outer" and other indicated orientations or positional relationsh...

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Abstract

The preparation process of the low-bitterness soybean peptide through step-by-step excision enzyme enzymolysis and the stirring device of the low-bitterness soybean peptide comprises the following steps: step 1, dissolving soybean protein isolate powder by using deionized water through the stirring device to prepare a soybean protein isolate solution with the concentration of 5%; step 2, adding a NaOH solution to adjust the pH value to 7.5, and carrying out sterilization treatment at 85 DEG C for 10 minutes; step 3, adding 0.1% of composite endonuclease, wherein the enzymolysis temperature is 55 DEG C; 4, 0.4% of excision protease is added, and the enzymolysis temperature is 45 DEG C; and step 5, after enzymolysis, putting the solution into a water bath kettle at 90 DEG C, carrying out enzyme deactivation for 15 minutes, centrifuging, and taking supernate. The invention aims to provide the soybean peptide preparation process with high preparation efficiency and bitter taste reduction and the stirring device thereof.

Description

technical field [0001] The invention belongs to the technical field of soybean processing, and in particular relates to a preparation process of low-bitter soybean peptides hydrolyzed by exonuclease step by step and a stirring device thereof. Background technique [0002] Soybean peptide refers to a small molecular fragment composed of 2-10 amino acids, which is obtained by using soybean, soybean meal or soybean protein as the main raw material through enzymatic hydrolysis, microbial fermentation and other ways. It is a class of quite effective bioactive peptides. Compared with other soybean proteins, soybean peptide has almost no obvious difference in amino acid composition. At the same time, the relative molecular weight of this soybean peptide is smaller, which is easier to absorb and utilize. [0003] As a bioactive peptide, soybean peptide has many physiological activities. Researchers have found that a variety of short peptides can be isolated from the products of en...

Claims

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Application Information

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IPC IPC(8): C12P21/06B01F31/40B01F21/10B01F35/12B01F35/90B08B9/087
CPCC12P21/06B08B9/087
Inventor 王松刘军王洪彩李顺秀李明月
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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