Method for producing soya protein bioactive peptide

A technology of soybean protein and production method, which is applied in the field of production of soybean protein active peptides, can solve the problems of poor quality and no activity of soybean protein, and achieve the effects of saving equipment funds, reducing energy consumption, and improving product quality

Inactive Publication Date: 2004-04-21
九三食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, for the deep processing of soybeans, people often use the acid-base method, w

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Weigh 100kg of low-temperature soybean meal, add 800L of water, stir, adjust the pH value with sodium hydroxide to keep it at 8.5, start timing, stir and extract for 40 minutes, and use a pulp-residue separator to separate the extract from the bean dregs; get wet bean dregs 240kg, add food additives and other ingredients, dry the obtained dietary fiber; the separated extract is 750kg, and filter it twice with a 500 mesh filter cloth, and then filter the filtrate with a 0.2um microfiltration unit to obtain a microfiltration solution and a microfiltration water wash The combined volume of the liquid is 900L. The 900L microfiltration solution is pumped into the ultrafiltration membrane module for ultrafiltration to obtain 450L of permeate, which is concentrated to obtain 15L of soybean oligosaccharide syrup; 450L of ultrafiltration retentate is obtained, 50L of which is concentrated and spray-dried. Soy protein isolate 4kg. Heat another 400L liquid to 80°C, keep the tempe...

Embodiment 2

[0032] Weigh soybean protein isolate, add water 10 times, heat to 30°C, keep warm for 60 minutes, then adjust the pH value to 6, adjust the temperature to 60°C and keep the temperature, and then add 10% of the protein content in the material. solution, adjust the pH value between 8.5-9.5, the enzymolysis time is 24 hours, and the enzymolysis solution is ultrafiltered with a membrane module with a molecular weight of 1000-30000 Daltons to obtain ultrafiltration retentate and ultrafiltration permeate; The ultrafiltration retentate is deactivated and sterilized by enzymes, then concentrated and spray-dried to obtain soybean high-polypeptide products; the permeate by ultrafiltration is deactivated and sterilized by enzymes, then concentrated and spray-dried to obtain soybeans Protein active peptide products.

[0033] The protease used in the above-mentioned embodiment 1 and embodiment 2 is at least one in the following 8 kinds of proteases: papain, pepsin, trypsin, neutral proteas...

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Abstract

A process for preparing the active peptide of soybean protein includes such steps as extracting, separating, microfiltering, membrane ultrafiltering and enzymolyzing. Its advantages are high output and quality of product, less investment in equipment, high output rate of protein, useful products (edible fibres, oligose of soybean, and high-polymer peptide), and no drainage of sewage.

Description

technical field [0001] The invention relates to a method for preparing a protein peptide, in particular to a method for preparing a soybean protein peptide. Background technique [0002] In recent years, with people's in-depth research on food and human health, the various health functions of soybean food on the human body have become more and more popular topics in the international medical and food industry circles. Soybean protein active peptide is composed of many kinds of peptide molecular mixtures. The product also contains a small amount of free amino acids, sugars and inorganic salts. It has anti-oxidation, high absorption rate, good solubility, low liquid viscosity, and does not solidify when heated. , Can quickly supply the body with energy, no protein denaturation, no beany smell, no allergic reaction, no residue, small molecular weight, easily soluble in water, and does not produce precipitation under acidic conditions, can promote fat metabolism and other chara...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23J3/16
Inventor 李锋魏凌恺
Owner 九三食品股份有限公司
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