Purine adsorbent composition, method for reducing total purine content of whole soybean grains and application of purine adsorbent composition
By using a purine adsorbent composition composed of calcium chloride and fumaric acid, the soybean seed coat structure is changed and purine is bound, thereby solving the problems of low purine reduction efficiency, high cost and poor safety in the existing technology, and achieving an efficient and safe purine adsorption effect.
Patent Information
- Application Number
- CN202510982223.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-16
- Publication Date
- 2025-09-09
AI Technical Summary
Existing methods for reducing the purine content in soybeans and soy products have problems such as high processing temperature, impact on other nutrient components of soybeans, and easy leakage of materials. It is difficult to balance the efficiency and cost of purine reduction, and it is not safe enough.
The purine adsorbent composition uses calcium chloride and fumaric acid as adsorption active ingredients. By changing the structure of soybean seed coat and combining purine, it achieves efficient adsorption of purine while maintaining the overall quality and safety of soybeans.
It can simply and effectively reduce the purine content in soybeans while keeping the protein and oil content basically unchanged. It is highly safe and suitable for food-grade applications.
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Figure CN120605685A_ABST
Abstract
Description
Technical Field
[0001] The present application belongs to the technical field of adsorbent compositions, and specifically relates to a purine adsorbent composition, and a method and application of using the purine adsorbent composition to reduce the total purine content of whole soybean seeds. Background Art
[0002] Soybeans are one of my country's major grain and oil crops and the best source of plant protein. They can be processed into bean products such as yuba (dried bean curd sheets) and protein meat. As a purine-rich food, soybeans are also a major source of purine intake. Most purine-rich foods are rich in nutrients and contain numerous bioactive ingredients. However, purine undergoes a series of physiological and biochemical metabolisms in the human body to form uric acid. High uric acid has become the fourth highest risk factor after hypertension, hyperlipidemia, and hyperglycemia, and is a major cause of gout, cardiovascular and cerebrovascular diseases, etc. Therefore, purine-rich foods are not suitable for everyone. Effectively reducing the purine content in purine-rich soybeans and their products is of great significance.
[0003] Current methods for reducing purine content in soybeans and soy products include CaCl2 adsorption, ultrasonic removal, activated carbon adsorption, and nanomaterial removal. The adsorption materials involved primarily include CaCl2, activated carbon, and nanomaterials. CaCl2 enters soybeans through solution permeation, binds to purines, and is transported out of the soybean kernel, achieving a purine removal rate of 27.13%. Activated carbon can adsorb purines from soy products through its pore structure and intermolecular forces, achieving a purine removal rate of 48.878% in soy milk. The CaCl2-MIL-101(Fe) composite adsorption system achieves a purine removal rate exceeding 50% for soybean kernels. This is primarily due to CaCl2 altering the permeability of the soybean seed coat and binding to purines, while MIL-101(Fe) captures purines through hydrogen bonding, thereby increasing their adsorption rate. Silver colloidal nanomaterials have a good adsorption capacity for xanthine. Silver colloids obtained by reducing silver ions with citric acid have good stability. This adsorption is mainly attributed to the interaction between xanthine and silver. These methods mainly reduce soybean purine through physical adsorption or chemical binding. However, all of the above methods have certain problems, such as the high processing temperature required, the impact on other nutrient components of soybeans, and the material is prone to leakage. These methods are difficult to balance the efficiency of purine reduction with cost savings and food safety.
[0004] Therefore, the present invention still needs to provide an adsorbent composition for reducing the purine content in soybeans and a method for reducing the purine content in soybeans, which can effectively reduce the purine content in soybeans and soy products, ensure the overall quality of soybeans and soy products, and reduce costs to a certain extent. Summary of the Invention
[0005] In view of this, the primary purpose of the present application is to provide a purine adsorbent composition, the adsorption active ingredients of which are composed of calcium chloride and fumaric acid, which can effectively adsorb and reduce the purine content in soybeans, while the protein and oil content in the soybeans do not change significantly, thereby reducing the purine content without affecting the overall quality of the soybeans, and will not introduce harmful substances to the human body, and is highly safe.
[0006] In order to achieve the above objectives, this application adopts the following technical solutions: One aspect of the present application discloses a purine adsorbent composition, wherein the adsorption active ingredients in the purine adsorbent composition are calcium chloride and fumaric acid in a mass ratio of 1:(0.8-1.2).
[0007] Another aspect of the present application discloses a method for reducing the total purine content of whole soybean seeds, comprising: The step of mixing dried whole soybean seeds with the purine adsorbent composition and fully soaking them.
[0008] Another aspect of the present application discloses a low-purine soybean obtained by processing using the method described above.
[0009] Another aspect of the present application discloses the use of the low-purine soybeans as described above in food production.
[0010] Another aspect of the present application discloses a soy product, which is made from the low-purine soybeans described above.
[0011] Beneficial effects of this application: The purine adsorbent composition provided herein can reduce the purine content in soybeans without affecting their overall quality. The calcium chloride in the purine adsorbent composition can alter the structure of the soybean seed coat and enter the soybean kernel to bind purines. After exiting the soybean, fumaric acid, another active ingredient in the purine adsorbent composition, binds to purines with its polycarboxyl structure, thereby promoting further calcium chloride entry into the soybean kernel to complete the purine binding process. These two active ingredients work synergistically to achieve efficient adsorption of purines from soybeans.
[0012] The purine adsorbent composition provided in the present application is easy to operate for adsorbing soybean purine, which can be achieved by soaking, and the adsorption is food grade. On the basis of reducing soybean purine, the impact on the protein and oil of soybean is relatively small, which can ensure the food safety and overall quality of soybeans and their soy products. BRIEF DESCRIPTION OF THE DRAWINGS
[0013] Figure 1The adsorption rate curves and purine content bar graphs of the purine adsorbent composition and method in Examples 1-6 for purine substances in Jiyu No. 47 soybeans under different soaking temperature conditions are shown, wherein CK is a blank group (original soybean material that has not been subjected to adsorption treatment).
[0014] Figure 2 The adsorption rate curves and purine content bar graphs of the purine adsorbent composition and method in Examples 7-12 for purine substances in Zhonghuang No. 6 soybeans under different soaking temperature conditions are shown, wherein CK is a blank group (original soybean material that has not been subjected to adsorption treatment).
[0015] Figure 3 The adsorption rate curve and purine content bar graph of the purine adsorbent composition and method in Examples 3 and Examples 13-17 for purine substances in Jiyu No. 47 soybean under different immersion time conditions are shown. CK is the blank group (original soybean material without adsorption treatment).
[0016] Figure 4 The adsorption rate curves and purine content bar graphs of the purine adsorbent compositions and methods in Examples 9 and 18-22 for purine substances in Zhonghuang No. 6 soybeans under different immersion time conditions are shown, wherein CK is a blank group (original soybean material that has not undergone adsorption treatment).
[0017] Figure 5 The adsorption rate curves and purine content bar graphs of the purine adsorbent compositions and methods in Examples 3 and 23-27 for purine substances in Jiyu No. 47 soybeans under different adsorbent concentrations are shown, wherein CK is a blank group (original soybean material that has not been adsorbed).
[0018] Figure 6 The adsorption rate curves and purine content bar graphs of the purine adsorbent compositions and methods in Examples 9 and 28-32 for purine substances in Jiyu No. 47 soybeans under different adsorbent concentrations are shown, wherein CK is a blank group (original soybean material that has not been adsorbed).
[0019] Figure 7 This is a bar graph of the protein content and oil content in soybeans before and after adsorption at 40° C. using the purine adsorption composition and method described in Example 3. ns represents a statistically significant difference. DETAILED DESCRIPTION
[0020] The following will clearly and completely describe the embodiments of the present application. The technical solutions in the embodiments described below are exemplary and are only possible technical implementations of the present application, not all possible implementations. Those skilled in the art can fully combine the embodiments of the present application to obtain other embodiments without creative work, and these embodiments are also within the scope of protection of the present application.
[0021] The first aspect of the present application discloses a purine adsorbent composition, wherein the adsorption active ingredients of the purine adsorbent composition are calcium chloride and fumaric acid in a mass ratio of 1: (0.8-1.2).
[0022] In this application, a purine adsorbent composition is obtained by using calcium chloride and fumaric acid as adsorption active ingredients to adsorb purine in soybeans, thereby effectively reducing the purine content in soybeans and obtaining low-purine soybeans. Specifically, calcium chloride can change the structure of soybean seed coat and enter the interior of the grain to bind purine. After being transported out of the soybean, fumaric acid binds to purine with its polycarboxyl structure, promoting calcium chloride to further enter the soybean grain to complete the process of binding to purine. The two active ingredients cooperate with each other to achieve efficient adsorption of purine in soybeans. In addition, both active ingredients are cheap and easy to obtain, with significant cost advantages; at the same time, the safety of the two active ingredients is high. In the process of adsorbing purine, no substances harmful to the human body are introduced, and they have the safety requirements of food.
[0023] In the purine adsorbent composition, the mass ratio of calcium chloride to fumaric acid is 1:(0.8-1.2), and can be, for example, any ratio of 1:0.8, 1:0.9, 1:1, 1:1.1, 1:1.2, or any range therebetween. In some examples, the mass ratio of calcium chloride to fumaric acid is 1:(0.9-1.1), and optimally, the mass ratio of calcium chloride to fumaric acid is 1:1.
[0024] In some examples, the purine adsorbent composition further includes water, and calcium chloride and fumaric acid are mixed with water so that the calcium chloride and fumaric acid are dissolved in water to form an aqueous solution. The concentration of the adsorbed active ingredient is 25 g / L to 50 g / L, for example, any concentration of 25 g / L, 30 g / L, 35 g / L, 40 g / L, 45 g / L, or 50 g / L, or a range of values therebetween. Preferably, the concentration of the adsorbed active ingredient is 30 g / L to 45 g / L, thereby achieving a better adsorption effect. More preferably, the concentration of the adsorbed active ingredient is 35 g / L, at which the adsorption effect is optimal.
[0025] The second aspect of the present application discloses a method for reducing the total purine content of whole soybean seeds. The method is based on the purine adsorbent composition described in the first aspect of the present application, and comprises the steps of mixing dried whole soybean seeds with the purine adsorbent composition and fully soaking them.
[0026] The method has the advantage of being easy to operate. It only requires mixing soybean seeds with the purine adsorbent composition and then soaking them to efficiently adsorb purine in the soybeans and reduce the purine content in the soybeans.
[0027] In the present application, there is no special requirement for the ratio of the soybeans and the purine adsorbent composition. The specific ratio varies depending on the seed coat or texture of the soybeans themselves. Those skilled in the art can determine it through experimental methods. In some examples, the volume of the purine adsorbent composition required for every 1g of soybeans is not less than 4.5mL. Preferably, the volume of the purine adsorbent composition required for every 1g of soybeans is 4.5~5mL; preferably, the volume of the purine adsorbent composition required for every 1g of soybeans is 5mL.
[0028] In some examples, the soaking is performed with stirring, preferably magnetic stirring, to ensure that the soybeans and the purine adsorbent composition are in full contact with each other, thereby improving the adsorption effect. The specific stirring speed is not particularly limited, and those skilled in the art can select an appropriate speed based on their needs. For example, too high a speed may cause significant damage to the inner seed coat of most soybeans, which will have a significant impact on the appearance quality. As an example, the magnetic stirring speed is 180-210 rpm, preferably 200 rpm.
[0029] In the present application, there are no special requirements for the soaking time, and those skilled in the art can select based on needs or determine the appropriate soaking time by experimental methods. In some examples, the soaking time is 1.5~4h, for example, it can be any time of 1.5h, 2h, 2.5h, 3h, 3.5h, 4h or a range value between any two. Preferably, the soaking time is 2.5~4h, which has a more excellent adsorption effect and can better reduce the content of purine in soybeans. More preferably, the soaking time is 2.5h, which not only has a better adsorption effect, but also can avoid the soybean seed coat from being destroyed, while reducing the purine content of soybeans, ensuring the appearance quality and nutritional quality of soybeans.
[0030] In the present application, there is no special requirement for the soaking temperature. Those skilled in the art can select it based on their needs or determine the appropriate soaking temperature through experimental methods. In some examples, the soaking temperature is 20~70℃, for example, it can be any temperature of 20℃, 25℃, 30℃, 35℃, 40℃, 45℃, 50℃, 55℃, 60℃, 65℃, 70℃ or any range between two of them. Preferably, the soaking temperature is 30~60℃, which has a better adsorption effect within this temperature range; more preferably, the soaking temperature is 40~50℃, which further improves the adsorption effect and takes into account the advantages of energy consumption. Optimally, the soaking temperature is 40℃, which not only has excellent adsorption effect and low energy consumption, but also can greatly avoid the loss of nutrients such as protein and oil in soybeans.
[0031] In some examples, the method further includes a step of washing with clean water after the soaking is completed; further, the method further includes a step of drying the soybeans to a constant weight after washing with clean water. The specific drying requirements can refer to the Chinese national standard "GB / T 5497-1985", specifically, drying in a 70°C electric drying oven for 10 hours until the weight is constant.
[0032] The third aspect of the present application discloses a low-purine soybean, which is obtained by processing using the method described in the second aspect of the present application. The method in the present application can significantly reduce the purine content in soybeans, and obtain soybeans with a low purine content. In the present application, the low-purine soybeans refer to soybeans whose purine adsorption rate after treatment with a purine adsorbent composition is not less than 20% compared to the original soybeans, and the purine in the soybeans is significantly reduced. The specific content may vary depending on the soybean variety. Preferably, in some examples, the purine content of the low-purine soybeans is not higher than 100mg / 100g.
[0033] The fourth aspect of the present application discloses the use of the low-purine soybeans in food production, and the low-purine soybeans can be used as raw materials to prepare any type of food without special restrictions. As an example, the food is a soy product.
[0034] The fifth aspect of the present application discloses a soy product made from the low-purine soybeans. The soy product refers to a food product processed using soybeans as the main raw material. In this application, it specifically refers to a food product processed using the low-purine soybeans described above as the main raw material. There are no specific requirements for the specific processing method, and methods well known in the art can be used.
[0035] As an example, specific examples of the soy products include at least one of bean curd sticks, tofu, and soy milk, but are not limited thereto.
[0036] The present application is further illustrated below with reference to specific embodiments. It should be noted that the following specific embodiments are only for illustrative purposes and do not limit the scope of the present application in any way.
[0037] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application pertains. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application.
[0038] In addition, unless otherwise specified, methods without specific conditions or steps are conventional methods, and the reagents and materials used are all commercially available.
[0039] There are two soybean varieties used in the experiments in this application, namely: Jiyu 47 soybeans: protein content is 42.50±0.56%, fat content is 19.53±0.57%, and purine content is 162.06±11.04mg / 100g; Zhonghuang No. 6 soybean has a protein content of 41.34±0.91%, an oil content of 20.02±0.38%, and a purine content of 214.38±9.23 mg / 100g.
[0040] The soybean purine content in this application is determined by the following test method: After the treated low-purine soybeans were ground into powder, 0.1 g was taken and added to a 50 mL centrifuge tube, and 2.5 mL of 35% perchloric acid was added to the centrifuge tube. The mixture was heated in a water bath at 100°C for 30 minutes. After sufficient cooling, 50% potassium hydroxide solution (mass concentration of 50%) was added to neutralize the mixture. After sufficient cooling again, potassium hydroxide solution (mass concentration of 20%) and dilute phosphoric acid (mass concentration of 25%) were added to adjust the pH to 3.95-4.05 and the volume was made up to 20 mL with pure water. After sufficient standing, 1.0 mL of the supernatant was taken and centrifuged at 12000 r / min for 10 minutes. The centrifuged solution was filtered through a 0.22 μm filter membrane. Finally, 1 μL of the sample solution was aspirated and the absorbance of the purine substance was detected using an ultramicro spectrophotometer and substituted into the standard curve for final conversion into purine concentration.
[0041] Wherein, adsorption rate % = (purine content before adsorption - purine content after adsorption) / purine content before adsorption × 100%; The calculation formula of purine content obtained by absorbance is y=( x + 0.0009) / 184.53 × 100 ×100, where x is absorbance and y is purine content (mg / 100g). For details, please refer to (Li, J., Li, N., Hu, X., Wang, G., Pengyu, B., & Hu, Y., et al. (2025). Revealing the distribution pattern of soybean purine content and its influencing factors based on an ultra-microdetection system). LWT , 223(5), 117683.) Table 1 Compositions and process conditions of purine adsorbent compositions in Examples and Comparative Examples
[0042] Example 1 This embodiment discloses a purine adsorbent composition and a method for reducing the total purine content of whole soybean seeds based on the purine adsorbent composition.
[0043] 1. Purine adsorbent composition Calcium chloride and fumaric acid were mixed in a mass ratio of 1:1, and pure water was added to prepare a purine adsorbent composition with a concentration of 35 g / L.
[0044] 2. Methods for reducing the total purine content of whole soybean seeds According to the mass volume ratio of soybeans to purine adsorbent composition of 1g:5mL, Jiyu No. 47 soybeans were mixed with the purine adsorbent composition and immersed (immersion temperature was 20°C, time was 2.5h, magnetic stirring speed was 200rpm) to obtain low-purine soybeans.
[0045] Examples 2-6 Examples 2-6 disclose purine adsorbent compositions and methods for reducing the total purine content of whole soybean seeds, with reference to the embodiments of Example 1, except that the soaking temperatures are 30°C, 40°C, 50°C, 60°C, and 70°C, respectively. All other process steps and parameters are the same as those in Example 1.
[0046] Examples 7-12 Examples 7-12 respectively disclose a purine adsorbent composition and a method for reducing the total purine content of whole soybean seeds with reference to the embodiments in Examples 1-6, with the only difference being that the Jiyu 47 soybean is replaced with the Zhonghuang 6 soybean.
[0047] The purine content in the low-purine soybeans obtained in Examples 1 to 12 was detected. The results were as follows: Figure 1 and Figure 2 As shown in .
[0048] Figure 1 The purine adsorbent composition and method described in Examples 1 to 6 are shown in the bar graph and adsorption rate curve of purine content of Jiyu No. 47 soybean under different immersion temperature conditions. Figure 1 It can be seen that at soaking temperatures of 20-70°C, the adsorption of purine substances in soybeans can be effectively achieved, and the purine content in soybeans is significantly reduced. Among them, preferably, when the soybeans are soaked at 30-60°C, the adsorption rate of purine substances in soybeans is greater than 40%. When the optimal soaking temperature is 40°C, the adsorption rate of purine substances in soybeans can reach 48.53%, which is the best adsorption.
[0049] Figure 2 The purine adsorbent composition and method described in Examples 7 to 12 are shown in the bar graph and adsorption rate curve of purine content of Zhonghuang No. 6 soybean under different immersion temperature conditions. Figure 2 It can be seen that, similar to the soybean Jiyu No. 47, the adsorption of purine substances in soybeans can be effectively achieved at an immersion temperature of 20~70℃, and the purine content in soybeans is significantly reduced. Preferably, the adsorption effect is better when the soybeans are soaked at 30~60℃.
[0050] Examples 13-17 Examples 13-17 disclose purine adsorbent compositions and methods for reducing the total purine content of whole soybean seeds, with reference to the embodiment of Example 3, except that the soaking times are 1.5 hours, 2.0 hours, 3.0 hours, 3.5 hours, and 4.0 hours. All other process steps and parameters are the same as those in Example 3.
[0051] Examples 18-22 Examples 18-22 disclose a purine adsorbent composition and a method for reducing the total purine content of whole soybean seeds with reference to the embodiments in Examples 13-17, respectively, except that the Jiyu No. 47 soybean is replaced with the Zhonghuang No. 6 soybean.
[0052] The purine content in the low-purine soybeans obtained in Examples 13-22 was detected. The results were as follows: Figure 3 and Figure 4 As shown in .
[0053] Figure 3 The purine adsorbent composition and method described in Examples 3 and 13 to 17 are shown in the histogram and adsorption rate curve of purine content in Jiyu 47 soybean under different immersion time conditions. Figure 3 It can be seen that a soaking time of 1.5h~4h can effectively adsorb purine in soybeans and reduce the purine content in soybeans; preferably, when the soaking time is 2~4h, the adsorption rate of purine substances in soybeans is greater than 40%, which has a better adsorption effect.
[0054] Figure 4 The purine adsorbent composition and method described in Example 9 and Examples 18-22 are shown in the histogram and adsorption rate curve of purine content in Zhonghuang No. 6 soybean under different immersion time conditions. Figure 4 It can be seen that, similar to the soybeans of Jiyu No. 47, the immersion time is 1.5h~4h, which can effectively adsorb purine in soybeans and reduce the purine content in soybeans; preferably, when the immersion time is 3.0~4h, the adsorption effect is better.
[0055] Examples 23-27 Examples 23-27, referring to the embodiment of Example 3, disclose purine adsorbent compositions and methods for reducing the total purine content of whole soybean kernels. The only difference is that the concentrations of the adsorbed active ingredient in the purine adsorbent composition are 25 g / L, 30 g / L, 40 g / L, 45 g / L, and 50 g / L, respectively. All other process steps and parameters are the same as those in Example 3.
[0056] Examples 28-32 Examples 28-32 disclose a purine adsorbent composition and a method for reducing the total purine content of whole soybean seeds with reference to the embodiments in Examples 23-27, respectively, with the only difference being that the Jiyu No. 47 soybean is replaced with the Zhonghuang No. 6 soybean.
[0057] The purine content in the low-purine soybeans obtained in Examples 23-32 was detected. The results were as follows: Figure 5 and Figure 6 As shown in .
[0058] Figure 5 The purine content in soybean Jiyu 47 under different concentrations of active ingredients adsorbed by the purine adsorbent composition and method described in Examples 3 and 23 to 27 is shown as a bar graph and adsorption rate curve. Figure 5 It can be seen that soaking soybeans with 25-50g / L of the purine adsorbent composition can effectively adsorb and reduce the purine content. Among them, when soaking with 30g / L-45g / L of the purine adsorbent composition, the adsorption rate of purine substances in the soybeans is greater than 40%, which is more effective. When the concentration of the purine adsorbent composition is 35g / L, the adsorption effect is the best. At this time, the adsorption rate of purine substances in the soybeans can reach 48.53%. In addition, after testing the protein content and oil content of the low-purine soybeans obtained by treating with the purine adsorbent composition and method described in Example 3, it was found that there was no significant difference before and after adsorption, indicating that the purine adsorbent composition and method of the present application have little impact on the overall quality of soybeans ( Figure 7 ).
[0059] Figure 6 The purine adsorbent composition and method described in Example 9 and Examples 28 to 32 are shown in the bar graph and adsorption rate curve of purine content in Zhonghuang No. 6 soybean under different concentration conditions of adsorption active ingredients. Figure 6 It can be seen that when the concentration of the purine adsorbent composition is 35 g / L, the adsorption effect is the best. At this time, the adsorption rate of purine substances in soybeans can reach 33.77%.
[0060] Examples 33-34 Examples 33-34, referring to the embodiments of Example 3, disclose a purine adsorbent composition and a method for reducing the total purine content of whole soybean kernels, respectively. The only difference is that the mass ratios of calcium chloride and fumaric acid in the purine adsorbent composition are 1:0.8 and 1:1.2, respectively. All other process steps and parameters are the same as those in Example 3.
[0061] Examples 35-36 Examples 35-36 respectively disclose a purine adsorbent composition and a method for reducing the total purine content of whole soybean seeds with reference to the implementation methods in Examples 33-34, with the only difference being that the Jiyu No. 47 soybean is replaced with the Zhonghuang No. 6 soybean.
[0062] Example 37 This example discloses a purine adsorbent composition and a method for reducing the total purine content of whole soybean seeds with reference to the embodiment of Example 3, except that the ratio of soybean to purine adsorbent composition is 1 g:4.5 mL. Other process steps and parameters are the same as those in Example 3.
[0063] Example 38 This example discloses a purine adsorbent composition and a method for reducing the total purine content of whole soybean seeds with reference to the implementation of Example 37, with the only difference being that the Jiyu No. 47 soybean is replaced with the Zhonghuang No. 6 soybean.
[0064] Comparative Example 1 This comparative example discloses a purine adsorbent composition and a method for reducing the total purine content of whole soybean seeds with reference to the embodiment of Example 3, with the only difference being that the adsorption active ingredient is only calcium chloride, i.e., no fumaric acid is added. The other process steps and parameters are the same as those of Example 3.
[0065] Comparative Example 2 This comparative example discloses a purine adsorbent composition and a method for reducing the total purine content of whole soybean seeds, referring to the embodiment of Example 3, with the only difference being that the adsorbent active ingredient is only fumaric acid, i.e., no calcium chloride is added. All other process steps and parameters are the same as those in Example 3.
[0066] Comparative Examples 3-4 Comparative Examples 3-4 disclose a purine adsorbent composition and a method for reducing the total purine content of whole soybean seeds with reference to the embodiments of Comparative Examples 1-2, respectively, with the only difference being that the Jiyu No. 47 soybean is replaced by the Zhonghuang No. 6 soybean.
[0067] Tables 1 and 2 show the test results of Examples 33-38, and Table 3 shows the test results of Comparative Examples 1-4.
[0068] Table 1 Test results of Example 3, Examples 33-34 and Examples 9, Examples 35-36
[0069] As shown in Table 1, when the mass ratio of calcium chloride to fumaric acid in the purine adsorbent composition is 1: (0.8-1.2), it can effectively adsorb purine from soybeans and reduce the purine content in soybeans. When the mass ratio of calcium chloride to fumaric acid is 1:1, the adsorption effect is the best.
[0070] Table 2 Test results of Example 3, Example 37, Example 9, and Example 38
[0071] It can be seen from the test results in Table 2 that when the volume of the purine adsorbent composition required for every 1g of soybean is not less than 4.5mL, the purine in the soybean can be effectively adsorbed and the purine content in the soybean can be reduced.
[0072] Table 3 Test results of Comparative Examples 1 to 4
[0073] The test results in Table 3 show that when the active adsorption ingredient in the purine adsorbent composition is only calcium chloride or only fumaric acid, although it also has the effect of adsorbing purine from soybeans, it is significantly inferior to the adsorption effect of calcium chloride and fumaric acid. The test results also show that the combination of calcium chloride and fumaric acid has a significant synergistic effect in adsorbing purine from soybeans. At the same dosage, it can significantly improve the adsorption effect of soybean purine and reduce the purine content in soybeans.
[0074] Based on the above examples, the purine concentration of soybeans treated with the purine adsorbent composition and method of the present application can be reduced to 86.63±12.87 mg / 100 g at the lowest, and the purine content of soybeans treated with Zhonghuang No. 6 can be reduced to 148.17±5.28 mg / 100 g at the lowest. There is no significant difference in the protein and oil content of soybeans after adsorption treatment compared with those without treatment ( P =0.161>0.05; P =0.262>0.05); the average adsorption rate of purine substances reached more than 40%.
[0075] It should be noted that the present application is not limited to the above-mentioned embodiments. The above-mentioned embodiments are merely examples, and any embodiments having substantially the same structure and effect as the technical concept within the scope of the present application are all included in the technical scope of the present application. In addition, without departing from the scope of the present application, any other embodiments that can be conceived by those skilled in the art and that combine some of the constituent elements in the embodiments are also included in the scope of the present application.
Claims
1. A purine adsorbent composition, characterized in that In the purine adsorbent composition, the adsorption active components are calcium chloride and fumaric acid in a mass ratio of 1: (0.8-1.2).
2. The purine adsorbent composition according to claim 1, wherein The adsorbent composition also includes water, and the concentration of the adsorption active component is 25 g / L to 50 g / L.
3. A method for reducing the total purine content of whole soybean seeds, characterized in that: include: The step of mixing dried whole soybean seeds with the purine adsorbent composition according to claim 1 or 2 and fully soaking them.
4. The method according to claim 3, wherein The volume of the purine adsorbent composition required to soak 1g of soybeans is not less than 4.5mL.
5. The method according to claim 3, wherein The soaking is stirring soaking.
6. The method according to claim 3, wherein The soaking time is 1.5-4 hours; and / or the soaking temperature is 20-70°C.
7. The method according to claim 3, wherein After the soaking is completed, the method further comprises the steps of washing with clean water and drying the soybeans to a constant weight.
8. A low-purine soybean, characterized in that The method according to any one of claims 3 to 7 is used to obtain the product.
9. Use of the low-purine soybeans as claimed in claim 8 in food production.
10. A soy product, characterized in that The low-purine soybean is prepared from the low-purine soybean according to claim 8.