Preparation technology for soybean oligopeptide with high F-value

A soybean and oligopeptide technology, applied in the protein composition of vegetable seeds, food science, application, etc., can solve the problem of complex production technology routes of high F value oligopeptides, low yield of high F value oligopeptides, long production cycle, etc. problem, achieve the effect of shortening the hydrolysis time, increasing the product yield and simplifying the operation

Inactive Publication Date: 2008-01-02
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a soybean high F value oligopeptide in order to solve the problems of low yield, long production cycle and high cost of high F value oligopeptides due to the complicated production technology route of high F value oligopeptides preparation technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0015] Embodiment 1: The process of soybean high F value oligopeptide preparation technology in this embodiment is as follows: a. Protein hydrolysis: the first step of enzymatic hydrolysis: adding water to soybean protein isolate to form soybean protein with a concentration of 5% to 10% by mass solution, put the soybean protein solution in the reactor, stir at a speed of 300-600r / min, at the same time raise the temperature of the soybean protein solution to 50-80°C, adjust the pH value of the protein solution at 6.5-8.5, and then add 1-4 The protease A of % soybean protein content is hydrolyzed at constant temperature and under constant stirring conditions for 1 to 5 hours, and the pH value of the reaction solution is maintained at 6.5 to 8.5 within the first 30 minutes of protease A hydrolysis; the second step of enzymatic hydrolysis: the first step of enzymatic The pH value of the hydrolyzed reaction solution was adjusted to 5.0-7.5, and at a temperature of 45-65°C, protease ...

specific Embodiment approach 2

[0017] Specific embodiment 2: In this embodiment, the reaction temperature of the first step of enzymolysis in step a is 50-75°C. Other steps are the same as in the first embodiment.

specific Embodiment approach 3

[0018] Specific embodiment three: In this embodiment, the reaction temperature of the first step of enzymatic hydrolysis in step a is 70°C. Other steps are the same as in the first embodiment.

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Abstract

The invention discloses a making technique of soybean high-F value oligopeptide, which comprises the following steps: a. hydrolyzing protein in two steps; b. adjusting pH value of the collected supernatant at 4.0-6.0; adding activated char at 20-40 deg. c to adsorb 5-20 min; adopting plate and frame filtering method to separate the activated char and enzymolyze peptide; obtaining the product with receiving rate over 50% and molecular weight at 200-1000, F value over 20 and free amino acid over 10% in the high-F value egg oligopeptide weight.

Description

technical field [0001] The invention relates to a food processing technology. Background technique [0002] High F value oligopeptide is a small peptide mixture with high content of branched chain amino acids and low content of aromatic amino acids, which can improve or alleviate the symptoms of hepatic encephalopathy, treat phenylketonuria, improve protein nutrition status of postoperative and bedridden patients, etc. Features. The most common high F-value preparations in clinical medicine are formulated with pure crystallized amino acids in a certain proportion, or food proteins are hydrolyzed into amino acid mixtures by acid or alkali, and then neutralized, filtered, decolorized, purified, concentrated, High F-value amino acid preparations are produced through preparation and other processes, and enzymatic methods are used for the preparation of high F-value oligopeptides due to their advantages such as mild reaction conditions and no hypertonicity of the product. At pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/02A23J1/14
Inventor 迟玉杰孙波夏宁
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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