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Method for preparing peptide of soybean through continuous enzyme membrane reaction of soyabean protein

A technology of soybean protease and soybean protein, applied in the direction of fermentation, can solve the problems of affecting the conversion rate and product quality, increasing the solid content and viscosity, and difficult to achieve continuous enzymatic hydrolysis, so as to improve the reaction conversion rate and product quality. Quality, high-converting effects

Inactive Publication Date: 2005-01-12
GUANGXI UNIV
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

However, during the enzymatic membrane reaction, while removing the lower molecular weight enzymatic hydrolysis products, the mother liquor (prepared by water and small molecule acid or alkali) in the reaction system will also be removed. Therefore, with the enzymatic membrane reaction The solid content and viscosity of the retentate (biodegradation reaction substrate) increase significantly, and the pH value fluctuates, which restricts the activity of the enzyme, making it difficult to achieve continuous enzymatic hydrolysis, which directly affects the conversion of soybean protein to soybean peptide. The improvement of efficiency and product quality, while the productivity cannot be improved, and the production cost cannot be reduced.

Method used

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  • Method for preparing peptide of soybean through continuous enzyme membrane reaction of soyabean protein

Examples

Experimental program
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Effect test

Embodiment 1

[0022] Example 1 Alkaline enzymatic hydrolysis of soybean protein to prepare soybean peptides with a molecular weight of 300-5000

[0023] The first step: Enzyme-membrane reaction based on ultrafiltration separation

[0024] 500g of soybean protein was dissolved in 5L of distilled water to prepare a 10% (W / V) soybean protein solution, Alcalase alkaline protease was selected, and the amount of enzyme added was 1.0×10 -2 AU / g protein, mechanical stirring, rotating speed 50r / min, and use 0.5mol / L NaOH solution to adjust the pH of the mother liquor to 10, through the heat exchanger to make the temperature of the raw material system reach 85°C, after stirring for 1 hour, turn on the ultrafiltration system to carry out the enzyme membrane reaction , the reaction time of the enzyme membrane is 4h; the molecular weight cut-off is 5000, and the effective area is 0.7M 2 Roll-type ultrafiltration membrane, the ultrafiltration pressure is 0.08mPa; when the concentration ratio reaches 1.5...

Embodiment 2

[0029] Example 2 Preparation of soybean peptides with a molecular weight of 300-3000 by neutral enzymatic hydrolysis of soybean protein

[0030] The first step: Enzyme-membrane reaction based on ultrafiltration separation

[0031] 300g of soybean protein was dissolved in 10L of deionized water to prepare a 3% (W / V) soybean protein solution, Neutrase neutral protease was selected, and the amount of enzyme added was 3.0×10 -2 AU / g protein, mechanical stirring, speed 10r / min, the temperature of the raw material system reaches 50°C through a heat exchanger, and after stirring for 1 hour, the ultrafiltration system is turned on to carry out the enzyme membrane reaction, and the enzyme membrane reaction time is 6 hours; The area is 0.7M 2 Roll-type ultrafiltration membrane, the ultrafiltration pressure is 0.20mPa; when the concentration ratio reaches 1.1, the nanofiltration treatment starts. The retained liquid from the ultrafiltration process is sent back to the reaction tank to ...

Embodiment 3

[0036] Example 3 Preparation of soybean peptides with a molecular weight of 300-3000 by acidic enzymatic hydrolysis of soybean protein

[0037] The first step: Enzyme-membrane reaction based on ultrafiltration separation

[0038] Dissolve 600g of soybean protein in 10L of distilled water to prepare a 6% (W / V) soybean protein solution, select As3.350 acid protease, and add enzyme amount 2.0×10 -2 AU / g protein, mechanical stirring, rotating speed 100r / min, and use 1.0mol / L HCl solution to adjust the pH of the mother liquor to 3.0, the temperature of the raw material system reaches 55°C through a heat exchanger, and after stirring for 3 hours, open the ultrafiltration system to carry out the enzyme membrane reaction , the reaction time of the enzyme membrane is 8h; the molecular weight cut-off is 3000, and the effective area is 0.5M 2 The tubular hollow ultrafiltration membrane has an ultrafiltration pressure of 0.12mPa; when the concentration ratio reaches 2.0, nanofiltration t...

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Abstract

A method for preparing soybean peptide by soybean protein continuous zyme film reactions is to carry out the bean protein zyme film reaction in super filtration and separation and to carry out activated carbon adsorption and bean peptide concentration. This invention can realize circulation use of zyme and mother liquid and bean peptide decolor, debitter and concentration at the same time.

Description

technical field [0001] The invention belongs to the method field of preparing soybean peptide by carrying out continuous enzymatic membrane reaction of soybean protein. Background technique [0002] Soybean peptide is a low-peptide mixture with a wide molecular weight distribution obtained from soybean protein or defatted soybean meal through proteolysis. Soybean peptide can promote the proliferation of lactic acid bacteria and bifidobacteria and the secretion of beneficial metabolites, and its solubility is not affected by pH and heating, so it can be widely used in the development of health food and functional food. However, soybean protein often produces an unacceptable bitter taste after enzymatic hydrolysis, which requires proper treatment. Soybean peptides with different molecular weights have different physiological activities. Soybean peptides with too large or too small molecular weights have low activity. It is generally believed that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/00
Inventor 陈山王弘卢石覃健强
Owner GUANGXI UNIV
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