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Preparation method of soybean whey polypeptides with liver protection and antioxidation effects

A technology of anti-oxidation and soybean whey, applied in the direction of fermentation, etc., can solve the problems of low polypeptide yield, increased energy consumption, and reduced enzyme activity, so as to achieve less free amino acid content, strong anti-oxidation function, and good taste Effect

Active Publication Date: 2013-11-20
LINYI SHANSONG BIOLOGICAL PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The characteristics of these enzymatically hydrolyzed whey polypeptides are: ① heat-treat whey protein before hydrolysis to denature it, increasing energy consumption; ② in these methods, enzymes are directly added in large quantities at one time, which is easy to destroy The balance relationship between the substrate and the enzyme, a considerable part of the enzyme has no chance to participate in the reaction after being added, and the enzyme activity is gradually reduced or even invalidated in the tank (temperature, pH value and time will partially lose the enzyme activity); moreover, one-time input A large number of enzymes will cause the early reaction to be too fast, and a large amount of free amino acids will be produced prematurely, which will reduce the yield of peptides

Method used

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  • Preparation method of soybean whey polypeptides with liver protection and antioxidation effects
  • Preparation method of soybean whey polypeptides with liver protection and antioxidation effects
  • Preparation method of soybean whey polypeptides with liver protection and antioxidation effects

Examples

Experimental program
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Effect test

Embodiment 1

[0019] After conventional flocculation of the black soybean whey water, centrifuge to remove the flocculation sediment; the desettled whey water is refrigerated for later use. In this whey water, the content of whey protein was 4.16 g / L.

[0020] Take 500mL of black soybean whey water (equivalent to 2.08g of whey protein), add 0.3g of cysteine, stir well, and place at 22°C for 12h; then adjust the pH to 2.0, and weigh 93mg of 3.350 acid protease (enzyme activity 44,700 U / g), first add 1 / 3 of the acid protease to whey water, put it in a 45°C water bath for constant temperature hydrolysis, adjust the pH, and keep the pH 2; after hydrolysis for 2 hours, add 1 / 3 of the acid protease, and then hydrolyze for 2 hours Then add the last 1 / 3 of acid protease, and continue hydrolysis for 2 hours; adjust the temperature of the water bath to 37°C, keep the pH 2 constant, weigh 1.26g of pepsin (enzyme activity is 3300U / g), first add 0.42g of pepsin Pepsin was hydrolyzed for 1 hour, then 0....

Embodiment 2

[0037] After conventional flocculation of soybean whey water, the flocculation sediment is removed by centrifugation; the desettled whey water is refrigerated for later use. After analysis, it was found that the content of whey protein was 4.50 mg / mL.

[0038] Take 500mL of refrigerated soybean whey water (equivalent to 2.25g of whey protein), add 0.45g of cysteine, stir well, and place it at 30°C for 8h; then adjust the pH to 2.5, and weigh 112mg of 537 acid protease ( The enzyme activity is 45,200 U / g), first add 1 / 3 of the acid protease into the whey water, put it in a 40°C water bath for constant temperature hydrolysis, adjust the pH, and keep the pH at 2.5; add 1 / 3 of the acid protease after 1 hour of hydrolysis Acid protease, after hydrolysis for 2 hours, add the last 1 / 3 of acid protease, continue hydrolysis for 2 hours; keep the temperature of the water bath at 40°C, adjust the pH to 2, weigh 1.38g of pepsin (enzyme activity is 3300U / g ), first add 0.69g of pepsin for...

Embodiment 3

[0043] After conventional flocculation of the black soybean whey water, centrifuge to remove the flocculation sediment; the desettled whey water is refrigerated for later use. After analysis, it was found that the content of whey protein was 4.64mg / mL. Cysteine ​​treatment group and no cysteine ​​treatment group were used respectively.

[0044] Take 500mL of refrigerated black soybean whey water (equivalent to 2.32g of whey protein), add 0.75g of cysteine, stir well, and place it at 40°C for 6h; then adjust the pH to 3.0, and weigh 126mg of 3.350 acid protease ( Enzyme activity is 44,700 U / g), first add 80mg of acid protease into whey water, put it in a 42°C water bath for constant temperature hydrolysis, adjust pH, keep pH = 3.0, hydrolyze for 2 hours, then add the rest of acid protease , and then hydrolyzed for 3 hours; 3.350 After the hydrolysis with acid protease, adjust the temperature of the water bath to 38°C, adjust the pH to 2.5, weigh 1.41g of pepsin (enzyme activit...

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Abstract

The invention provides a preparation method of soybean whey polypeptides with liver protection and antioxidation effects. The preparation method comprises the following steps: carrying out flocculation treatment and impurity removal on soybean whey wastewater, adding 0.5-1.5 grams of cysteine to each liter of whey water and carry out hydrolysis for 5-7 hours under the conditions that 1000-2500 activity unit of acid protease is added to each gram of proteins, the pH value is 2-3 and the temperature is 40-55 DEG C; and carrying out hydrolysis for 3-5 hours under the conditions that 1000-2500U / g of pepsase is added, the temperature is 35-45 DEG C and pH value is 2-3; and carrying out enzyme killing, centrifugation, filtration, concentration and drying on hydrolysate to obtain the soybean whey polypeptides. Animal experiments prove that the soybean whey polypeptides have strong antioxidation and acute liver injury resistance effects. The polypeptides contain more than 80% of small molecular oligopeptides below 1000Da. Through human test, the polypeptides have good taste and do not have side effects. The polypeptides can serve as the raw materials of common nutritional and health food.

Description

technical field [0001] The present invention relates to the preparation of soybean whey polypeptides, in particular to the deep processing of whey wastewater produced by producing soybean protein isolates and soybean products, and more specifically to a preparation method of soybean whey polypeptides with hepatoprotective and antioxidative effects . Background technique [0002] Soy whey protein exists in the wastewater discharged during the processing of soybean protein isolate and soy products, and the production of 1 ton of isolate protein will discharge 20-30m 3 whey wastewater. Preliminary estimates show that the whey wastewater discharged from the processing of 1 ton of protein isolate contains about 70kg of whey protein. Therefore, the in-depth development and application of bean whey has positive significance for the comprehensive utilization of beans and environmental protection. In recent years, there have been reports of processing anti-tumor polypeptides and an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06
Inventor 王常青樊迎
Owner LINYI SHANSONG BIOLOGICAL PRODS
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