Bacillus polyfermenticus Enzymatic Hydrolysis of Soy Milk
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Solution Overview
Problem
Soy milk processing technologies face challenges in enhancing digestion and absorption of soybean nutrients due to poorly digestible carbohydrates and physiological inhibitors, leading to side effects like diarrhea, and issues with odor, texture, and consumer preference.
Innovation Solution
A method involving the treatment of whole soy milk with a fermentation broth containing enzymes from the Bacillus polyfermenticus strain to produce low-molecular-weight amino acids and peptides, enhancing the bioconversion of soybeans into a bioconversion powder with improved nutritional and functional properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If soybeans are consumed as they are, then the structure is simple, but only about 30% of nutrients are absorbed while the remaining 70% is excreted
Solution Approach 1:
The patent applies preliminary action by pre-treating soybeans with proteolytic enzymes before consumption to break down proteins into peptides and amino acids. This preliminary enzymatic treatment prepares the soybeans for better absorption, transforming the dense protein structure into more digestible forms, thereby increasing nutrient absorption from 30% to over 90% without requiring complex fermentation processes.
2Productivity
If soybeans are fermented, then nutrient absorption increases to over 90%, but soybean odor remains and texture becomes rough
Solution Approach 1:
The patent applies the extraction principle by selectively removing harmful components through enzymatic treatment. The proteolytic enzymes specifically target and break down proteins into smaller peptides and amino acids, extracting the beneficial nutritional components while leaving behind or degrading the compounds responsible for soybean odor and rough texture. This selective extraction achieves high nutrient absorption without the undesirable sensory characteristics of traditional fermentation.
3Productivity
If proteolytic enzymes are used to degrade soybean protein, then peptides with nutritional functions are produced, but the process lacks industrialization
Solution Approach 1:
The patent applies parameter changes by optimizing enzyme treatment conditions for industrial application. Specifically, the use of proteolytic enzymes from Aspergillus oryzae at controlled temperatures (40-60°C) and pH levels (6.0-7.0) transforms the laboratory-scale enzymatic hydrolysis into an industrially viable process. These parameter optimizations enable scalable production of functional peptides while maintaining product quality and nutritional value.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively increases nutrient absorption, improves antioxidant activity, and enhances the taste and texture of soy milk, addressing digestion and consumer preference issues while maintaining nutritional benefits.
Implementation Method 1
treating an enzyme solution derived from a Bacillus polyfermenticus strain to identify that low-molecular-weight amino acids, peptides
Data Source
AI summary
The present invention relates to a method for preparing bioconversion powder having various improved physiological activity functions, by treatment with an enzyme solution derived from a Bacillus polyfermenticus strain, and provides a method for preparing bioconversion powder using a fermentation broth of a Bacillus polyfermenticus strain, by confirming that low-molecular-weight amino acids, peptides and various functional ingredients were formed by treating whole soy milk with a fermentation broth mixed with various degrading enzymes and peptide-synthesizing enzymes derived from the Bacillus polyfermenticus strain.