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Soybean protein enzymolysis method capable of reducing colour change

A soybean protease and protease technology, applied in the field of enzyme catalysis, can solve the problems of limited application, dark brown and even dark brown, etc., and achieve the effect of reducing production costs

Inactive Publication Date: 2004-04-28
DALIAN UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the disadvantage of this method is that the process of enzymatic hydrolysis of soybean protein into oligopeptides is often accompanied by the generation of pigment substances, resulting in dark brown or even dark brown appearance of the enzymatic hydrolyzate, which limits its application in food
However, to date no published or patented literature has been found detailing pigment inhibition during proteolysis

Method used

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  • Soybean protein enzymolysis method capable of reducing colour change
  • Soybean protein enzymolysis method capable of reducing colour change
  • Soybean protein enzymolysis method capable of reducing colour change

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1 (comparative example)

[0035] Add 8g of soybean protein isolate (dry weight) and 200ml of tap water into an enzymolysis tank with a water jacket, and raise the temperature in the enzymolysis tank to 60°C under stirring. The pH value of the feed liquid in the enzymolysis tank was measured to be about 7.0 by a pH meter. Then, add 120 μ l Alcalase alkaline protease (2.4L, labeled activity is 2.4AU / gram, Danish NOVO company produces) and 0.48 gram Aspergillus niger acid protease (enzyme activity 3000u / g) in the enzymolysis tank, start under constant stirring enzymolysis. In this example, the substrate concentration is 40 grams of isolated soybean protein / liter of water, the ratio of Alcalase solution to the substrate is 15 μl / gram of isolated soybean protein, and Aspergillus niger acid protease accounts for 6% of the substrate (based on the dry weight of the substrate ), the total enzymatic hydrolysis time is 6 hours, the substrate degradation rate is about ...

Embodiment 2

[0036] Embodiment 2 (according to the present invention)

[0037] Repeat Example 1, but when adding Alcalase and Aspergillus niger acid protease in enzymolysis tank, add the hydrogen peroxide (being 30% hydrogen peroxide 4.8 milligrams) that is equivalent to 0.12 ‰ of soybean protein raw material dry basis weight wherein. The degradation rate of the substrate is still about 71%, and the degree of protein hydrolysis is still about 22%, but the color of the enzymolysis clear liquid is obviously lighter, and the discoloration inhibition rate reaches 29.3%.

Embodiment 3

[0038] Embodiment 3 (according to the present invention)

[0039] Repeat Example 2, but the added hydrogen peroxide is successively 0.06‰, 0.25‰, 0.50‰ and 1.9‰ of the dry basis weight of the soybean protein material. In these four cases, the substrate degradation rate and the degree of protein hydrolysis still remained at about 71% and 22%, but the color of the enzymolysis clear liquid became lighter with the increase of hydrogen peroxide addition, and the color change inhibition rate 25%, 32.4%, 35% and 51.8%, respectively. No residual hydrogen peroxide was detected in the enzymolysis solution with hydrogen peroxide addition of 1.9‰ by iodometric titration. It shows that hydrogen peroxide has been decomposed after high temperature inactivation at 95°C.

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PUM

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Abstract

The present invention belongs to the field of enzyme catalyzing technology, and is soybean protein enzymolyzing method with less color change to prepare 10 amino acid below oligopeptide mixture. Technologically, the present invention features that while hydrolyzing protein in condition of adding no alkali and thus gradually changing pH value, some inhibitor to prevent the Maillard reaction between reducing sugar and amino acid and amino group of protein is added into the hydrolysis cylinder. The present invention has the effect and benefit of simplifying the downstream treatment of soybean protein hydrolysate, needing desalting and decoloring.

Description

technical field [0001] The invention belongs to the technical field of enzyme catalysis, and provides a method for enzymatically hydrolyzing soybean protein to prepare an oligopeptide mixture with less than 10 amino acids under the condition of gradually changing the pH value without adding alkali, and at the same time inhibiting the discoloration of the enzymatic solution. Background technique [0002] Studies in recent years have shown that soybean protein peptides not only have the same nutritional value as soybean protein, but also have a variety of physiological health functions. Therefore, research on the method of converting soybean protein into soybean protein peptides has attracted people's attention. [0003] Obtaining soybean protein peptides by enzymatic hydrolysis has the advantages of mild conditions, environmental friendliness and no damage to nutrition, and is the direction of soybean protein hydrolysis technology development. Patents CN1151848A, CN1168770A,...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J3/34A23L5/41
Inventor 郭洪臣班玉凤李岩毛生贵陈黎行王祥生
Owner DALIAN UNIV OF TECH