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Method of producing soybean peptide-calcium compound

A technology for soybean peptides and complexes, which is applied in the field of preparation of soybean peptide-calcium complexes, can solve the problems of limited application, high production cost, increased production cost and the like, and achieves a simple process, low production cost and high bioavailability. Effect

Inactive Publication Date: 2010-12-08
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The calcium absorption rate of inorganic calcium and organic acid calcium is less than 40%. The absorption rate of amino acid chelated calcium and casein phosphopeptide calcium derived from milk is high, but the production cost is also high, which greatly limits its application.
[0003] In the current research, Japan has used ion exchange to remove phytic acid to obtain soybean protein isolate that can combine with calcium and promote calcium absorption, but this method will increase production costs, and the addition of calcium will also lead to poor formation of soybean protein. soluble precipitate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, the method for producing soluble soybean peptide-calcium complex with defatted soybean meal as raw material

[0018] Defatted soybean meal and water were extracted at a ratio of 1:10 (w / v) for 90 minutes at a pH of 7.0 to 8.0, centrifuged (4,000 rpm, 20 minutes) to remove the soybean dregs to obtain protein curd, added 5 times the volume of water, stirred to disperse, and centrifuged (1,000rpm, 5min), discard the whey in the upper layer (repeat twice); add water to the obtained protein curd at a ratio of 5% (m / v), stir vigorously to disperse the curd evenly, adjust the pH to 3.0, 50°C Keep warm, add protease M (the ratio of enzyme to substrate is 1 / 100) to hydrolyze for 60min, heat to 85°C after hydrolysis, extinguish the enzyme for 10min, cool, centrifuge (4000rpm, 20min), collect the supernatant, and adjust the pH of the soybean peptide solution Adjust to 7.0, the temperature is at 50°C, add glutaminase (the ratio of enzyme to substrate is 1 / 50) for deam...

Embodiment 2

[0019] Embodiment 2, the method for producing soluble soybean peptide-calcium complex with defatted soybean meal as raw material

[0020] Defatted soybean meal and water were extracted at a ratio of 1:10 (w / v) for 90 minutes at a pH of 7.0 to 8.0, centrifuged (4,000 rpm, 20 minutes) to remove the soybean dregs to obtain protein curd, added 5 times the volume of water, stirred to disperse, and centrifuged (1,000rpm, 5min), discard the whey in the upper layer (repeat 2 times), and add water to the protein curd at a ratio of 5% (m / v), stir with a homogenizer until a uniform dispersion, and adjust the pH to 3.0, 45 Incubate at ℃, add protease M (the ratio of enzyme to substrate is 1 / 100) and incubate at 45℃ for hydrolysis for 60min, heat to 85℃ after hydrolysis, inactivate the enzyme for 10min, cool, centrifuge (4000rpm, 20min), collect the supernatant, Adjust the pH of the soybean peptide solution to 7.0, and add asparaginase (the ratio of enzyme to substrate is 1 / 50) for deamida...

Embodiment 3

[0021] Embodiment 3, the method for producing soluble soybean peptide-calcium complex with commercial soybean protein isolate as raw material

[0022] Add soy protein isolate and 10 times the volume of water and stir it with a homogenizer until it becomes a uniform dispersion, adjust the pH to 3.0, keep it warm at 55°C, add protease M (the ratio of enzyme to substrate is 1 / 100), keep it at 55°C for 60 minutes, and hydrolyze After the end, heat to 85°C, inactivate the enzyme for 10min, cool, centrifuge (4,000rpm, 20min), collect the supernatant, adjust the pH of the soybean peptide solution to 7.0, and add glutaminase (enzyme and The substrate ratio is 1 / 50) for deamidation for 180 min to obtain a deamidated soybean peptide solution. Add 1mol / L CaCl at a ratio of 30:1 (v / v) 2 The solution was reacted at 30° C. for 30 minutes, centrifuged (4,000 rpm, 20 minutes), the supernatant was taken, and freeze-dried to obtain the soybean peptide-calcium complex.

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Abstract

The present invention discloses a method for preparing soja titanium-calcium complex, belonging to health food or food additive preparing technology field, especially relates to soja deep processing technology. The present invention uses low-temperature degrease bean or soja separating albumen as raw material, by means of technics such as enzymatic hydrolysising of the protease and deamidase, destroying enzyme, chelating soja titanium and calcium, drying milling etc., provides a soja titanium-calcium complex with high calcium combination amount. The soja titanium-calcium complex is canary powder, property is stable, calcium combination amount is 110mg / g. The soja titanium-calcium complex has low cost, simple technics, and can accelerate calcium absorbing, also can be used as calcium-filling product directly or as substrate to add into healty food or general food, its application is wide.

Description

technical field [0001] The invention belongs to the technical field of health food or food additive preparation, and in particular relates to a preparation method of a soybean peptide-calcium complex in the soybean deep processing technology. Background technique [0002] Calcium is an essential nutrient element for the human body. In order to ensure human health and enhance physical fitness, it is very important to scientifically and reasonably supplement calcium through food ingredients and promote the body's absorption of calcium. Calcium supplements currently on the market include inorganic calcium, organic acid calcium, amino acid chelated calcium, and casein phosphopeptide calcium. The calcium absorption rate of inorganic calcium and organic acid calcium is less than 40%. The absorption rate of amino acid chelated calcium and casein phosphopeptide calcium derived from milk is high, but the production cost is also high, which greatly limits its application. Soybean is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/304A23L1/305A23J3/16A23J3/34A23L33/16A23L33/18
Inventor 郭顺堂包小兰吕莹
Owner CHINA AGRI UNIV
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