Process for preparation of protein hydrolysate from soy flour

A technology of protein hydrolysis and soybean powder, applied in protein food processing, plant protein processing, protein food ingredients, etc., can solve the problems of low substrate solubility and low yield

Inactive Publication Date: 2004-05-05
COUNCIL OF SCI & IND RES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Substrate has low solubility at acidic pH, which may result in low yields

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Disperse 25 g of defatted soybean powder in 250 ml of water, and adjust the pH of the dispersion to 7.2 with 6N sodium hydroxide solution. Stir mechanically for 20 minutes and heat to 40°C. At this stage, 125 mg fungal protease was added and stirring was continued for 2 hours. At the end of 2 hours, the temperature was raised to 50° C., the second enzyme, papain 125 mg, was added and stirring was continued for 1 hour. After hydrolysis, the resulting solution was boiled for 10 minutes to inactivate the enzyme. The slurry was centrifuged using a frame centrifugal filter. The clear solution was lyophilized. The yield of protein was 65%, and the degree of hydrolysis determined by the TNBS method was 43%.

Embodiment 2

[0056] Disperse 50 g of defatted soybean powder in 500 ml of water, and adjust the pH of the dispersion to 7.3. Stir mechanically for 20 minutes and heat to 43°C. At this stage, 250 mg fungal protease was added and stirring was continued for 1.5 hours. At the end of 2 hours, heat was raised to 53°C, a second enzyme, papain 250mg, was added and stirring was continued for 1 hour. After hydrolysis, the resulting solution was boiled for 15 minutes to inactivate the enzyme and subjected to centrifugation. The clear solution was lyophilized. The yield of protein was 68.0%, and the degree of hydrolysis determined by the TNBS method was 39%.

Embodiment 3

[0058] Disperse 100 g of defatted soybean powder in 1 L of water, and adjust the pH of the dispersion to 7.6. Stir mechanically for 20 minutes and heat to 45°C. At this stage, 500 mg fungal protease was added and stirring was continued for 2 hours. At the end of 2 hours, heat was raised to 55°C, and the second enzyme, papain 500mg, was added and stirring was continued for 1.5 hours. After hydrolysis, the resulting solution was boiled for 10 minutes to inactivate the enzyme and subjected to centrifugation. The clear solution was spray dried. The yield of protein was 70%, and the degree of hydrolysis determined by the TNBS method was 38%.

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PUM

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Abstract

The present invention provides a process for the preparation of protein hydrolysate from soy flour, which comprises preparing aqueous slurry of defatted soy flour having 6-12% w/v of solid content, hydrolyzing the said slurry using fungal protease at pH 7-8 and temperature 43 +/-5 deg.C to get 20-40% degree of hydrolysis (DH), further hydrolyzing using papain at temperature 53 +/-5 deg.C under stirring till completion of hydrolysis to 30-45 % DH, inactivating residual enzyme in a known manner, separating the solids and drying the clarified supernatant thus obtained to get protein hydrolysate.

Description

technical field [0001] The present invention relates to a method for preparing protein hydrolyzate from soybean flour using fungal protease. In particular, the present invention relates to a process for the preparation of protein hydrolyzates from defatted soy flour using fungal proteases obtained from Aspergillus sp. Background technique [0002] India recently produced about 6.8 million tonnes of soybeans for oil refining and solvent extracted soybean meal as feed for export. By providing an additional sanitation process during solvent extraction of soybeans, it is possible to obtain edible grade defatted soybean flour with desired functional properties. After recovering the oil, 4.9 million tons of soybean meal can be utilized locally in India. As a by-product of edible oils, oleaginous proteins are a potentially important source of dietary protein for humans worldwide. After the oil is removed, the proteins in the defatted soybean chunks can be denatured by heat and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/34
CPCA23J3/346C12Y304/22002A23J3/16
Inventor 阿普·拉奥·戈帕拉·拉奥·阿普·拉奥卡拉德卡·戈文达拉尤拉马斯瓦米·阿朗卓纳斯约翰尼·约瑟夫维什崴什瓦瑞尔·普拉卡什切鲁潘普里奥·拉达米索·切鲁瓦瑞亚·沙曼萨卡·萨斯瑞斯里德维·安纳珀纳·辛格
Owner COUNCIL OF SCI & IND RES
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