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Membrane process for extracting soybean protein peptide and technique of deep processing byproduct

A technology of soybean protein peptides and by-products, applied in vegetable protein processing, chemical instruments and methods, peptide sources, etc., can solve functional problems such as gel emulsifying, oil absorption, water retention, dissolving foaming and foam stability It can improve the oil absorption, simplify the production process and increase the work efficiency.

Inactive Publication Date: 2006-12-27
海城后英生物工程有限公司
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Problems solved by technology

At present, the existing soybean protein processing enterprises in my country use traditional protein processing technology to produce soybean protein products with relatively high functional properties such as gelation, emulsification, oil absorption, water retention, solubility, foaming and foam stability. Poor, unable to meet the needs of the food industry and processing high-end food, forcing some large meat products companies to use imported soybean protein in order to ensure the quality of their products, and, for some protein peptides with functional properties, they can only rely on imports

Method used

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Embodiment Construction

[0018] A method for deep processing of soybean protein peptide and its by-products extracted by membrane method, the method comprises the following steps:

[0019] 1) The low-temperature soybean meal is extracted with dilute lye solution for 10-20 hours, the lye solution material-to-liquid ratio is 1:10-20 by weight, and the pH value is 7.5-9. Membrane ultrafiltration to separate whey solution and protein solution;

[0020] 2) The protein solution is subjected to instantaneous sterilization at a temperature of 105-115° C. and a time of 3-5 seconds, and the protein solution is homogenized after the sterilization;

[0021] 3) Concentrating the homogenized protein solution and spray-drying to obtain finished soybean protein isolate;

[0022] 4) adding protease hydrolysis to the homogenized protein solution, hydrolyzing for 10 hours, then using polysulfone membrane ultrafiltration after hydrolysis, concentrating the filtrate, and drying to obtain soybean protein peptide;

[0023...

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Abstract

The present invention relates to a soybean deep-processing technique, in particular, said invention adopts a membrane method to extract soybean protein peptide and relates to a process for deep-processing its by-product. Said invention adopts the procedures of low-temperature soaking soybean cake in alkaline liquor, separation, ultrafiltering and resin adsorption to produce soybean protein peptide and by-product of soybean separation protein, soybean isoflavone, soybean saponin and soybean oligosaccharide.

Description

technical field [0001] The invention relates to the technical field of soybean deep processing. Background technique [0002] Soybeans are rich in high-quality protein, including eight essential amino acids for the human body. At present, the existing soybean protein processing enterprises in my country use traditional protein processing technology to produce soybean protein products with relatively high functionalities such as gelation, emulsification, oil absorption, water retention, solubility, foamability and foam stability. Poor, unable to meet the needs of the food industry and processing high-end food, forcing some large meat products companies to use imported soybean protein to ensure the quality of their products, and some protein peptides with functional properties can only rely on imports. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to provide a method for deep processing of soybean protein peptides and their by-products by a membra...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K14/415C07K1/14C07H3/06C07H1/08C07D311/36A23J3/16
Inventor 何宪超何显军郑贵仁单广鑫
Owner 海城后英生物工程有限公司