Process for producing soybean protein peptide using soybean as raw material

A technology of soybean protein peptide and soybean protein, applied in the direction of fermentation, etc., can solve the problems that soybean protein peptide has not been reported, and achieve the effect of good foaming, low cost and low allergy

Inactive Publication Date: 2004-06-02
陆晓民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of soybean protein to develop soybean glycopeptides and improve the level of sulfur-containing amino acids from raw materials and technologies, that is, the problem of amino acid balance peptides has not been reported at home and abroad.
[0007] At present, there are no reports on the technology of preparing various soybean protein peptides from soybeans in China.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Soybean is used as raw material, and soy protein is purified after crushing, low-temperature dissolution, degreasing, etc., but it must not be denatured. Under the condition that the mass concentration of the feed (mass concentration of pure soybean protein in water) is 10% and the temperature is 30-60°C, the pH value is adjusted between 7-11 with 10% lye, and stirred at 20-80rmp for 40 -100 minutes. Then after standing still for 10-40 minutes, adjust the pH value between 4-4.8 with 35% hydrochloric acid, centrifuge and discard the supernatant, wash the precipitate 2-3 times, adjust the pH value at 2-9, and use papain for the first time Enzymolysis, during the enzymolysis process, the temperature is controlled at 60°C, the pH value is 2-9, the enzymolysis takes 30-200 minutes, and the enzyme dosage is 1.0%. Use 0.5-1.2N hydrochloric acid to adjust the pH value to 4-6.0, and centrifuge to get the supernatant and precipitate.

Embodiment 2

[0034] The hydrolysis of soybean protein and the first enzymatic hydrolysis with protease and the centrifugation steps after the enzymatic hydrolysis solution are the same as the above-mentioned embodiments. Perform the second enzymolysis on the supernatant obtained by centrifugation, and control the pH value of the second enzymolysis at 2-9, temperature 25-75°C, 3-8 hours, and enzyme amount of 0.4%, using alkaline protease , then inactivate the enzyme at 90°C, concentrate and spray-dry to obtain soybean glycopeptide.

Embodiment 3

[0036] The hydrolysis of soybean protein and the first enzymatic hydrolysis with protease and the centrifugation steps after the enzymatic hydrolysis solution are the same as the above-mentioned embodiments. The precipitate obtained by centrifugation is subjected to the second enzymatic hydrolysis. The second enzymatic hydrolysis requires 0.4% trypsin under the conditions of a feeding mass concentration of 2-10% and a temperature of 25-75°C. -8 hours. Then the enzyme was inactivated at 90°C, and the supernatant was collected by centrifugation and spray-dried to obtain the amino acid balanced peptide.

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PUM

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Abstract

The present invention is the technological process of preparing soybean protein peptide with soybean as material. The technological process includes dissolving soybean protein, the first enzymolysis, centrifugal separation to obtain supernatant and precipitate; separating and enzymolyzing the supernatant and the precipitate, with soybean glycopeptide being obtained via enzymolyzing the supernatant; centrifugally separating the precipitate enzymolyzing product to obtain supernatant and precipitate for the second time; separately drying the the supernatant and the precipitate to obtain amino acid balanced peptide and soybean polypeptide separately. The technological process is unique and low in cost, and the products have nourishing and auxiliary treatment effects and no toxic side effect and may be used widely in medicine and health food.

Description

technical field [0001] The invention relates to a soybean deep processing technology, in particular to a technology for producing soybean protein peptides using soybeans as raw materials. Background technique [0002] Soybean is rich in protein and a variety of physiologically active components, fully extracting and utilizing the nutritional components and physiologically active substances in soybeans has become a hot spot in research and development. One of the hotspots is the technology of soybean protein hydrolysis to produce peptides. Due to the unique physiological activity of small molecular peptides, it has attracted the attention of many scholars and experts in the field of medicine and nutrition. Soybean peptides, especially oligopeptides, have many special nutritional functions and physiological activities. Compared with amino acids and proteins of the same composition, soybean peptides have the characteristics of fast absorption; promote energy metabolism, inhibi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/00
Inventor 郭顺堂陆晓民
Owner 陆晓民
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