Soya protein oligopeptides production

A soybean protein and oligopeptide technology, applied in the field of enzyme catalysis, can solve the problems of increasing difficulty and product cost, and achieve the effect of reducing production cost and simplifying downstream processing technology

Inactive Publication Date: 2003-09-03
DALIAN UNIV OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

This will increase the difficulty of implementat

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0025] Embodiment 1 (comparative example)

[0026]Add 12g of soybean protein concentrate (dry weight) and 200ml of tap water into a fermenter with a water jacket, and raise the temperature in the fermenter to 60°C under stirring. The pH value of the feed liquid in the fermenter was measured to be about 7.0 by a pH meter. Then, 240 μl of Alcalase alkaline protease (2.4 L, labeled activity 2.4 AU / g, produced by Danish NOVO Company) was added to the fermenter, and hydrolysis was started under constant stirring. In this example, the substrate concentration was 60 g soy protein isolate per liter of water and the enzyme to substrate ratio was 20 μl Alcalase alkaline enzyme (2.4 L) per gram soy protein isolate. The total hydrolysis time was 24 hours. During the hydrolysis process, the pH value, substrate degradation rate and protein hydrolysis degree were tracked and analyzed. The analysis result is: the pH value of the hydrolyzate reaches 6.3-6.4 and stops falling after 1 hour af...

Embodiment 2

[0028] Repeat Example 1, but while adding 240 μl of Alcalase alkaline protease, add 2% (based on the substrate dry basis weight) of Aspergillus niger acid protease (enzyme activity 3000u / g). The analysis results are: the pH value of the hydrolyzed solution continues to decrease during the hydrolysis time, and reaches about 5.2 after 24 hours of hydrolysis. The degradation rate of the substrate reached the highest value of about 76% after 16-18 hours, and thereafter did not change much. The degree of protein hydrolysis continued to increase during the investigation time. When the hydrolysis time reached 24 hours, the degree of hydrolysis increased to about 28%. The oligopeptides with less than 10 amino acids accounted for about 70% of the peptide content in the hydrolyzate obtained by hydrolysis for 24 hours as measured by Sephadex chromatography.

Embodiment 3

[0030] Repeat Example 2, but the Aspergillus niger acid protease is added to the fermenter 1 hour after the Alcalase alkaline protease is added, and the temperature of the fermenter is adjusted to 55°C. Then the result of hydrolysis for 24 hours is: the pH value of the hydrolyzate is about 5.1, the degradation rate of the substrate is about 80%, and the degree of protein hydrolysis is about 25%.

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PUM

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Abstract

A process for preparing soybean protein oligopeptide from concentrated soybean protein, separated soybean protein, defatted soybean powder, soybean dregs, or soybean cake features the cooperative hydrolysis with alkaline proteinase, acidic proteinase and/or neutral proteinase at 30-70 deg.C for 2-24 hr. Its advantages are simple downstream steps and low cost.

Description

technical field [0001] The invention belongs to the technical field of enzyme catalysis. It relates to enzyme-catalyzed hydrolysis of soybean protein, and provides a method of preparing oligopeptides (peptides with less than 10 amino acids) through the synergistic hydrolysis of alkaline protease and acid protease or / and neutral protease under the condition of gradient pH value without adding alkali. )Methods. Background technique [0002] In recent years, studies have found that the human body absorbs peptides and amino acids through two completely different mechanisms, and oligopeptides can be directly absorbed by the human body. Oligopeptide hydrolyzate can not only provide nitrogen nutrition source for human body like amino acid, but also show health care function because some oligopeptides have physiological activity. [0003] At present, there are mainly two methods for hydrolyzing soybean protein into peptides: acid hydrolysis and enzymatic hydrolysis. The disadvant...

Claims

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Application Information

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IPC IPC(8): C12P21/02
Inventor 郭洪臣班玉凤李岩毛生贵陈黎行
Owner DALIAN UNIV OF TECH
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