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Method for preparing functional soybean polysaccharide based on Maillard reaction

A Maillard reaction and soybean polysaccharide technology, which is applied in the field of soybean polysaccharide preparation, can solve the problems of lack of clear analysis and discussion, difficult dispersion stability of soybean polysaccharide, etc., and achieves widening the range of functional applications, superior functionality, and reducing environmental pollution. Effect

Active Publication Date: 2012-08-29
FUJIAN QUANZHOU WEIBO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, since there is no systematic research on the relationship between the structure and properties of soybean polysaccharides, and the essential relationship between the structure of glycoproteins in soybean polysaccharide molecules and their functional properties, there is no clear analysis and discussion. Therefore, the dispersion stability of soybean polysaccharides The development of functional soybean polysaccharides has always been a difficult problem in research and development. So far, there is no effective method for how to recover and extract functional soybean polysaccharides from waste bean dregs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] In this embodiment, the dried okara produced as a by-product during the production of soybean protein isolate is used as a raw material. First, water 20 times the volume of the dried okara is added to the weighed dry okara, and the okara solution is formed under sufficient stirring; Hydrochloric acid is added dropwise to the bean dregs solution to adjust the pH value of the solution to 5, and it is cooked at a temperature of 150° C. in a high-temperature and high-pressure airtight container for 1 hour to form a soybean fiber decomposition liquid.

[0020] Then, extract the soybean fiber decomposition solution, quickly cool it down to 80°C within 0.5h, then add phosphate buffer solution dropwise to the solution to adjust its pH value to 6.5; continue to keep warm for 3h to produce Maillard reaction, so that the raw material The ε-amino group of the protein in the protein is further combined with the reducing carbonyl end of the polysaccharide in the soybean fiber decompos...

Embodiment 2

[0023] In this example, the dried okara produced as a by-product during the production of tofu is used as the raw material. First, 15 times the volume of water is added to the weighed dry okara, and the okara solution is formed under sufficient stirring; Add hydrochloric acid to adjust its pH value to 4, and cook for 3 hours in a high-temperature and high-pressure-resistant airtight container at a temperature of 120° C. to form a soybean fiber decomposition liquid.

[0024] Next, cool down the soybean fiber decomposition solution to 100°C within 1 hour, then adjust its pH value to 7.0 with phosphate buffer solution, and continue to keep warm for 2 hours to cause Maillard reaction, so that the ε-amino group of the protein in the raw material Further combined with the reducing carbonyl end of the polysaccharide in the soybean fiber decomposition liquid.

[0025] Then, solid-liquid separation is carried out by means of a plate and frame filter press to obtain a supernatant, and t...

Embodiment 3

[0027] In this example, the dried okara produced as a by-product during the production of isolated soybean protein is used as the raw material. First, 10 times the volume of water is added to the dried okara, and the okara solution is formed under sufficient stirring; then hydrochloric acid is added dropwise to the okara solution. Adjust its pH value to 4.5, and cook at a temperature of 130° C. for 1.5 hours in a high-temperature and high-pressure airtight container to form a soybean fiber decomposition liquid.

[0028] Next, cool down the soybean fiber decomposition solution to 60°C within 1 hour, add phosphate buffer solution dropwise to the decomposition solution to adjust its pH value to 6.0, and continue to keep warm for 5 hours to produce Maillard reaction, so that the protein in the raw material The ε-amino group of the β-amino group is further combined with the reducing carbonyl end of the polysaccharide in the soybean fiber decomposition liquid.

[0029] Then, the sol...

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Abstract

The invention discloses a method for preparing a functional soybean polysaccharide based on Maillard reaction, which is characterized by mainly comprising the following steps of: (1) stewing waste bean dregs for 1-3h under an acidic environment with the pH value of 4-5 and the temperature of 120-150 DEG C to generate a soybean fibrolysis solution; (2) rapidly cooling the generated soybean fibrolysis solution to 60-100 DEG C in 0.5-1h, and regulating the pH value of the soybean fibrolysis solution to be 6-7; (3) carrying out Maillard reaction on the solution for 2-5 h by maintaining the temperature of the soybean fibrolysis solution to be 60-100 DEG C; and (4) carrying out solid-liquid separation after the Maillard reaction is ended, and concentrating and drying the obtained supernate. In the invention, the spontaneous Maillard reaction (also named as non-enzyme browning reaction) is used for bonding an epsilon-amino group of protein with a reducible carbonyl tail end of a polysaccharide so as to generate the soybean soluble polysaccharide with a glycoprotein structure, and thus, the method provided by the invention can be used for preparing a soybean soluble glycoprotein product with a superior functionality.

Description

technical field [0001] The invention relates to a preparation method of soybean polysaccharide, in particular to a method for preparing functional soybean polysaccharide based on Maillard reaction. Background technique [0002] my country is rich in soybean resources. The processing of soybean oil, soybean protein isolate and soybean products has a large market scale. However, a large number of processing by-products are abandoned by factories every year or used as animal feed. Few manufacturers recycle soybean dregs. recycle and re-use. However, these discarded bean dregs contain a large amount of water-soluble soybean polysaccharides. The so-called water-soluble soybean polysaccharide is an excellent dietary fiber, which not only prevents atherosclerosis, lowers cholesterol levels, promotes intestinal peristalsis and changes intestinal flora, prevents colon cancer, loses weight, etc., but also has many functions. Superior functional properties, such as emulsification and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/00
Inventor 廖劲松
Owner FUJIAN QUANZHOU WEIBO FOOD CO LTD
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