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Double enzyme hydrolysis process for preparing soybean peptide without bitter

A dual-enzyme hydrolysis and soybean peptide technology, applied in the biological field, can solve the problems of limiting the application of soybean peptide products, complicated processes, and increased costs

Inactive Publication Date: 2007-03-21
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Enzymatic hydrolysis will greatly improve the properties of soybean protein, but due to hydrolysis, the hydrophobic amino acid residues inside the soybean protein molecule will be exposed, etc., so that the obtained soybean peptide products have a relatively serious bitter taste, which limits the application of soybean peptide products
In order to remove the bitterness of soybean peptide products, people have developed a variety of debittering processes including adsorption, masking, etc. The single debittering process inevitably makes the process complicated, increases the cost, and reduces the yield

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] Accurately weigh the soybean protein isolate with a substrate concentration of 8.38%, preheat the soybean protein isolate at 75°C, supplemented by stirring at a constant speed of 400r / min, perform pretreatment for 15min, add the reactor to stir at 400r / min until homogeneous and cool When the enzymatic hydrolysis reaction temperature is 60°C, use 4M NaOH and 4M HCL to adjust the pH to the optimum pH of the enzyme to 8.0. According to the activity of the enzyme used, accurately measure 4.5% of the protein amount of Alcalase alkaline protease and add it to the hydrolysis reactor During the reaction, add 4M NaOH and 4M HCL dropwise to stabilize the pH at the optimal pH of the enzyme at 8.0, and keep the temperature at 60°C, the optimal temperature for enzymatic hydrolysis, and monitor the alkali consumed during each period of the hydrolysis process Liquid volume, calculated by pH-stat method and monitored when the degree of hydrolysis reaches 20%, adjust the temperature to 5...

Embodiment 2

[0082] Accurately weigh the soybean protein isolate with a substrate concentration of 6%, preheat the soybean protein isolate at 90°C, supplemented by stirring at a constant speed of 200r / min, perform pretreatment for 10min, add to the reactor and stir at 200r / min until homogeneous and cool When the enzymatic hydrolysis reaction temperature is 60°C, use 2M NaOH and 2M HCL to adjust the pH to the optimum pH of the enzyme to 8.0. According to the activity of the enzyme used, accurately measure 3% of the protein amount of Alcalase alkaline protease and add it to the hydrolysis reactor During the reaction, 2M NaOH was added dropwise to stabilize the pH at the optimum pH of the enzyme at 8.0, and the temperature was always kept at the optimum temperature of 60°C for enzymatic hydrolysis. The amount of lye consumed during each period of the hydrolysis process was monitored. Calculate and monitor the degree of hydrolysis to 24% by the pH-stat method, then adjust the temperature to 55°...

Embodiment 3

[0084] Accurately weigh the soybean protein isolate with a substrate concentration of 8%, preheat the soybean protein isolate at 85°C, supplemented by stirring at a constant speed of 300r / min, perform pretreatment for 10min, add to the reactor and stir at 300r / min until homogeneous and cool When the enzymatic hydrolysis reaction temperature is 60°C, use 4M NaOH and 4M HCL to adjust the pH to the optimal pH of the enzyme to 8.0. According to the activity of the enzyme used, accurately measure 4% of the protein amount of Alcalase alkaline protease and add it to the hydrolysis reactor During the reaction, 4M NaOH and 4M HCL were added dropwise to stabilize the pH at the optimum pH of the enzyme at 8.0, and the temperature was always kept at the optimum temperature of 60°C for enzymatic hydrolysis. The amount of lye is calculated by the pH-stat method and monitored when the degree of hydrolysis reaches 22%. After the temperature is adjusted to 55°C, the pH value is adjusted to 7.5,...

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Abstract

The double enzyme hydrolysis process for preparing soybean peptide without bitter includes material pre-treatment, enzymolysis, terminating reaction, purifying product and mathematic simulation of the hydrolysis process. Soybean separating protein material is first pretreated at high temperature to destroy the structure of soybean protein and shorten enzymolysis time, then hydrolyzed with two kinds of proteinase of different characteristics to reach proper hydrolysis degree before high temperature treatment to terminating enzyme reaction. Through further pH regulation to precipitate residual protein, centrifugal separation and desalting the supernatant, the soybean peptide product is obtained. The soybean peptide product is ivory powder and has amino acid composition the same as that of soybean protein, balanced amino acid proportion and rich nutrients.

Description

Technical field: [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for treating soybean protein isolate with two enzymes with different characteristics, simulating and predicting the hydrolysis process through a mathematical model, and obtaining a soybean peptide product with low molecular weight and no bitter taste. Background technique: [0002] Soybean peptide refers to the protein hydrolyzate obtained after soybean protein is hydrolyzed, then separated, refined and other processes. It is composed of a variety of peptide mixtures after soybean protein hydrolyz ingredients such as salt. The protein content of soybean peptide is about 85%, and its amino acid composition is almost exactly the same as that of soybean protein. The balance of essential amino acids is good and the content is also rich. The molecular weight of soybean peptides is usually below 10,000, and some functional oligopeptides have smaller molecular weights...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/02
Inventor 陈光孙旸李艳丽丛建民
Owner JILIN AGRICULTURAL UNIV
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