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Soybean polypeptide without hydrolysis and bitter tastes as well as preparation method and application thereof

A soy polypeptide and no bitterness technology, which is applied in the field of deep processing of soybean protein, can solve the problems of limiting the application of soybean polypeptide and poor flavor of polypeptide products, and achieve the effect of low cost, good flavor, stable and reliable process

Active Publication Date: 2011-05-11
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of using the enzymatic hydrolysis process to prepare soybean polypeptide is that the obtained polypeptide products often have poor flavor, with varying degrees of bitterness and hydrolysis taste, which seriously limits the application of soybean polypeptide in food
This self-made Mucor protease extract is a kind of protease with great commercial potential, but the feasibility and commercial cost of production still need further research and exploration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Wetting: Use non-genetically modified soybean meal as raw material and fully moisten it with tap water equivalent to 50% of the mass of soybean meal;

[0040] (2) Wet steaming and cooling: steam the wet soybean meal at 100°C for 60 minutes; after the wet steaming, take out the soybean meal and cool to 30°C with ventilation;

[0041] (3) Inoculation: accurately weigh the Aspergillus oryzae 3.042 spores equivalent to 0.05% of the mass of soybean meal (Guangzhou Institute of Microbiology), mix them with soybean protein isolate powder 50 times the mass of Aspergillus oryzae 3.042 spores, and then mix it with Soybean meal is mixed and the inoculation is completed;

[0042] (4) Fermentation: Ferment the inoculated soybean meal at 30°C and 95% relative humidity for 70h;

[0043] (5) Enzymatic hydrolysis: pulverize the fermented soybean meal, prepare the pulverized soybean meal with deionized water into a 5% mass percent solution, and use a colloid mill to shear the solution unifor...

Embodiment 2

[0046] (1) Wetting: Use non-genetically modified soybean meal as raw material and fully moisten it with tap water equivalent to 200% of the mass of soybean meal;

[0047] (2) Wet steaming and cooling: Wet steamed soybean meal at 121°C for 10 minutes; after wet steaming, take out the soybean meal and cool to 30°C with ventilation;

[0048] (3) Inoculation: accurately weigh the spores of Aspergillus oryzae A-9005 equivalent to 0.15% of the mass of soybean meal (Guangzhou Institute of Microbiology), and thoroughly mix them with soybean protein isolate powder equivalent to 20 times the mass of Aspergillus oryzae A-9005, and then Mix well with soybean meal, and the inoculation is complete;

[0049] (4) Fermentation: Ferment the inoculated soybean meal at 30°C and 95% relative humidity for 20 hours;

[0050] (5) Enzymatic hydrolysis: crush the fermented soybean meal, use deionized water to formulate the crushed soybean meal into a solution of 15% by mass, and use a colloid mill to shear the...

Embodiment 3

[0053] (1) Wetting: Use soy protein concentrate as raw material, and fully wet it with tap water equivalent to 120% of the mass of soy protein concentrate;

[0054] (2) Wet steaming and cooling: Wet soy protein concentrate is steamed at 121°C for 20 minutes; after wet steaming, the soy protein concentrate is taken out and cooled to 30°C in ventilation;

[0055] (3) Inoculation: accurately weigh the Aspergillus oryzae 3.042 spores equivalent to 0.2% of the mass of soybean protein concentrate (Guangzhou Institute of Microbiology), and thoroughly mix with soy protein isolate powder equivalent to 100 times the mass of the Aspergillus oryzae 3.042 spores Soybean meal is mixed and the inoculation is completed;

[0056] (4) Fermentation: Ferment the inoculated soy protein concentrate at 30°C and 95% relative humidity for 48h;

[0057] (5) Enzymatic hydrolysis: Use deionized water to prepare the fermented soybean protein concentrate into a 10% mass percent dissolving solution, and use a collo...

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Abstract

The invention discloses soybean polypeptide without hydrolysis and bitter tastes as well as a preparation method and application thereof. The preparation method provided by the invention comprises the following steps of: firstly producing a great deal of proteases by utilizing a solid microbial fermentation method, and removing the bitter taste and the hydrolysis taste in the polypeptide by utilizing the proteases produced by the microbial fermentation so that the favorable flavor of the soybean polypeptide is ensured, and decomposing a part of soybean protein into small-molecular polypeptide; and then preparing the soybean protein into a solution, converting a solid fermentation system into a liquid enzymolysis system, inhibiting the growth of microbes by improving the temperature of the enzymolysis system, adding high-efficiency protease, and hydrolyzing the polypeptide into the soybean polypeptide with less molecular weight by utilizing high efficiency, stability and specificity of an enzymolysis method. According to the invention, the hydrolysis degree of the soybean protein is 20-40 percent, and the prepared soybean polypeptide has the average length of 2.5-4.0 amino acid, the average molecular weight below 1,000Da and not bitter and hydrolysis tastes. The soybean polypeptide can be directly added into foods and also applied to cosmetics.

Description

Technical field [0001] The invention relates to a deep processing technology of soybean protein, in particular to a soybean polypeptide with no hydrolysis taste and no bitter taste, and a preparation method and application thereof. Background technique [0002] Soy peptide is a mixture of soy protein as a raw material, the soy protein molecule is cut into several small molecule peptides through a hydrolysis process, and then the mixture is obtained through processes such as separation and refining. Studies have shown that soybean peptides can resist high blood pressure, anti-cholesterol, anti-thrombosis, promote fat metabolism, prevent arteriosclerosis, enhance muscle exercise capacity, promote myocardial recovery, and help the body to restore physical strength and promote mineral absorption. Therefore, soybean peptides have very broad application prospects in the field of functional foods. [0003] At present, the preparation of soybean peptides by microbial fermentation is a com...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J3/34
Inventor 王才华周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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