Production technology for extracting soybean isoflavone aglycone through enzymatic hydrolysis method

Abstract

The invention provides a production technology for extracting soybean isoflavone aglycone through an enzymatic hydrolysis method, and belongs to the technical field of processing and extraction of soybeans. The technology comprises the following steps: immersing degreased soybean meal according to a material-to-water ratio of 5-10:1; adding ethanol to an immersion solution until the mass concentration of ethanol in the ethanol added immersion solution is 10%; hydrolyzing through adding superhigh temperature beta-glucosidase to the immersion solution at 90-120DEG C for 1-2h under slowly stirring; carrying out solid-liquid separation after the hydrolysis; extracting through adding 60-80% ethanol to the resulting solid precipitate; filtering the resulting extract solution by a film to obtain a permeation solution; and carrying out protein removal, reduced pressure concentration and drying on the permeation solution to obtain the isoflavone aglycone. The technology which utilizes enzymological characteristics comprising the high temperature resistance, the heat stability and the like of the superhigh temperature beta-glucosidase enables the superhigh temperature beta-glucosidase to be applied to the extraction and the preparation of the soybean isoflavone aglycone, so the production efficiency is improved, the production cost is reduced, and the obtained isoflavone aglycone is sugar-free isoflavone having a high absorptivity and a strong biological activity.

Description

technical field [0001] The invention relates to the technical field of soybean processing and extraction, in particular to a production process for extracting soybean isoflavone aglycone by enzymatic hydrolysis. Background technique [0002] Generally, soybean isoflavone aglycone is prepared by the following methods, but there are certain defects and deficiencies: alkaline hydrolysis: the structure of aglycone is unstable and easy to hydrolyze; acid hydrolysis: the hydrolysis efficiency is high; but it is not conducive to industry under strong acid conditions. Production, easy to corrode equipment, cause environmental pollution, and the stability of aglycone is questionable; enzymatic hydrolysis: fast reaction speed, mild conditions, and high stability of aglycon; but aglycone has low solubility in water, and generally enzymatic hydrolysis is not high. [0003] There are 12 soy isoflavones found so far, but most of them are unstable. At present, the application and biologic...

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Problems solved by technology

[0002] Generally, soybean isoflavone aglycone is prepared by the following methods, but there are certain defects and deficiencies: alkaline hydrolysis: the structure of aglycone is unstable and easy to hydrolyze; acid hydrolysis: the hydrolysis efficiency is high; but it is not conducive to industry under strong acid conditions. Production, easy to corrode equipment, cause environmental pollution, and the stability of aglycone is questionable; enzymatic hydrolysis: fast reaction speed, mild conditions, and high stability of aglycon; but aglycon has low solubility in water, and generally enzymatic hydrolysis is not high

Enzymatic hydrolysis: fast reaction speed, mild conditions, and high stability of aglycone; however, the solubility of aglycon in water is low, and enzymatic hydrolysis is generally not high

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