A method for preparing low-sensitivity soybean protein powder by compounding glycosylation and enzymatic modification

Abstract

The invention discloses a method for preparing low-sensitivity soybean protein powder by combination of glycosylation and enzymatic modification. The method comprises the following steps: firstly uniformly mixing soybean protein with a glycosyl donor in a certain mass ratio and then dissolving in distilled water, freezing and drying in vacuum, and putting the mixture at certain humidity and certain temperature to prepare a soybean protein glycosylation product; subsequently performing proper hydrolysis by use of a compound enzyme consisting of alkaline protease and flavorzyme, and then centrifuging and drying to obtain the low-sensitivity soybean protein powder. The method disclosed by the invention has the advantages that firstly, a soybean protein product prepared by the method disclosed by the invention is relatively low in antigenicity, so that soybean anaphylaxis can be reduced or eliminated; secondly, by adopting a conventional dry heating method, the preparation method is relatively simple in process, free of pollution and safe; thirdly, the method is combined with an enzymolysis method, so the reaction time is shortened and the product is free of bitter taste and other smelly flavors; finally, active substances which are easy to digest and absorb and have the functions of enhancing the immunity and reducing blood pressure can be generated during the preparation process.

Description

technical field [0001] The invention belongs to the field of food bioengineering and the field of low-sensitivity protein product development, and specifically relates to a method for compound modification of protein by using a glycosylation method and an enzymatic hydrolysis method. Background technique [0002] Soy protein is a very important source of plant protein, but it is also one of the eight major allergens. The widespread use of soybean protein has brought unavoidable safety and health problems to people who are allergic to soybeans. Compared with other protein sources, soy protein is generally accepted as cheap and has high nutritional value. However, according to investigations, it is found that about 1% to 6% of infants and young children will have allergic reactions to soybeans, and with the widespread use of soybean protein products, the incidence of adults allergic to soybeans is also constantly rising. Soy allergies can manifest in many different forms of ...

AI Technical Summary

Problems solved by technology

However, a single glycosylation method is usually used to improve the functional properties of proteins. The reaction takes a long time and is accompanied by color changes during the reaction process, which affects the appearance and nutritional value of the product.