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Preparation method of soybean peptide-calcium chelate

A technology of soybean peptide and calcium chelate, applied in the field of preparation of soybean peptide, can solve the problem of high cost

Active Publication Date: 2015-09-09
FOOD IND RES & DEV INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The mainland patent CN 101161114 B discloses the use of commercial proteolytic enzymes to hydrolyze soybean protein to produce soybean peptides to manufacture soybean peptide-calcium mixtures, but the cost is relatively high

Method used

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  • Preparation method of soybean peptide-calcium chelate
  • Preparation method of soybean peptide-calcium chelate
  • Preparation method of soybean peptide-calcium chelate

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preparation example Construction

[0018] The invention provides a method for preparing soybean peptide-calcium chelate. In one embodiment, after the soybean meal is decomposed by solid-state fermentation with koji bacteria, a hydrolysis reaction is performed, and then a clarification step is performed to obtain a clarified hydrolysate, and then calcium chloride is directly added to the clarified soybean hydrolysate to mix, and Adjust the water content and pH to obtain a liquid containing soybean peptide-calcium chelate. In another embodiment, the clarified soybean hydrolysate can be subjected to a powdering step, and then the soybean peptide powder and calcium ions are mixed with water and stirred to dissolve, and the pH value is adjusted to prepare a soybean peptide-calcium chelate. The peptide product of the compound.

[0019] The present invention uses soybeans to produce soy peptides. The principle is to use Aspergillus oryzae, Aspergillus sojae or the Aspergillus sojae to process raw materials containing so...

Embodiment 1

[0028] Example 1. Manufacture of soybean peptide to promote calcium absorption

[0029] Use defatted soybean meal as raw material to inoculate Aspergillus sojae, in which the amount of aspergillus inoculation is 0.013% of the total weight of the soybean raw material, and the weight percentage is 0.25% CH 3 COONa / 0.25%HNaSO 3 , PH=5.8 buffer solution to adjust the moisture to 55%, incubate for 2 days in an environment of 25-30°C and relative humidity above 95%.

[0030] Then proceed to the hydrolysis reaction and mix the soybean koji with water, where the ratio of soybean koji to water is 1:2, the hydrolysis time is 6 hours, the hydrolysis temperature is 45°C, and the temperature is increased to 90-95°C and maintained for 10 minutes to suppress Enzyme activity.

[0031] Next, the clarification treatment of the hydrolysate is performed. First, a squeezer is used to place the soybean hydrolysate in a filter bag, spread it flat in the squeeze tank, and separate the solid and liquid by hy...

Embodiment 2

[0032] Example 2. The effect of soybean hydrolyzate on inhibiting calcium carbonate precipitation

[0033] According to Jin et al. (J.Agnc.Food Chem.2000) calcium carbonate crystallization experiment, slightly modified, 1mL sample was mixed with 1mL 40mM calcium chloride and 1.2mL distilled water, and then 0.8mL 40mM sodium bicarbonate was added to react. 1 hour, and use 0.1N sodium hydroxide titration to maintain pH=8.5. The reaction mixture was centrifuged (centrifugal force is 2000g), the supernatant was taken and the calcium concentration was measured using a calcium measuring reagent set (product of Merck, Taiwan), which is the soluble calcium content.

[0034] In the calcium carbonate crystallization inhibition experiment, the soy protein hydrolyzate obtained in Example 1 has an inhibitory effect on calcium carbonate crystallization. The evaluation of this effect is the lowest sample concentration that completely inhibits calcium carbonate crystallization under alkaline condi...

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Abstract

A method for preparing soybean peptide-calcium chelate is disclosed. The method of the invention includes mixing a material containing soy protein with water to form a mixture having a water content of about 45-65% by weight, and inoculating the mixure with Aspergillus oryzae, Aspergillus sojae, or the combination thereof in an amount of about 0.006% -0.05% based on the total weight of the soy protein material. Then, the resulting culture is subjected to a solid state fermentation to obtain a fermentation product. After the fermentation product is hydrolyzed, the hydrolysate is subjected to clarification, and then calcium ion is mixed with the clarified hydrolysate with a molar ratio of 2: 1 to 0.5: 1, followed by adjusting the water content and pH to obtain a soybean peptide-calcium chelate solution.

Description

Technical field [0001] The invention relates to a method for preparing soybean peptides, in particular, to a method for preparing soybean peptide-calcium chelate. Background technique [0002] Soybeans have a long history of consumption. Soybeans have high nutritional value, are rich in protein, fiber, and have many functional ingredients to maintain health, including plant sterols which can lower cholesterol, isoflavones to relieve menopausal symptoms of women, vitamin E and saponin Provide antioxidant function. For vegetarians, it is a good choice for nutrition. In recent years, Western society has also vigorously promoted soybean products, and the healthy image of soybeans is increasing day by day. [0003] Soy milk is a very common food in Chinese daily life, but compared with milk, the calcium content of soy milk is obviously lower. According to the data of the United States Department of Agriculture, the calcium content of general milk is 113 mg / 100 g, and the calcium conte...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/304A23L1/305A23L11/00
Inventor 张建棣洪铭育刘毓蕙庄少钧赖祥玲钱阜甯刘素娥陈怡宏程竹青
Owner FOOD IND RES & DEV INST
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