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Fermented soybean peptides with low lipophilicity protein and production method of fermented soybean peptides

A production method and technology of fermented soybean protein, which is applied in the field of fermented soybean peptide production, can solve the problems of unsuitable soybean protein, complex processing methods, small isoelectric point range, etc., so as to avoid the generation of bad flavor, wide application space, Improve the effect of flavor problems

Inactive Publication Date: 2016-03-23
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method can effectively separate lipophilic protein and lipid substances in soybean protein, but the processing method is relatively complicated and the cost is high
Samoto and Wu et al. respectively obtained soybean protein products with less lipophilic protein content from soybean cake by isoelectric point separation method, which effectively improved the flavor and functional properties of soybean protein, but the research object of this method was unfermented soybean protein. Isoelectric point classification treatment, because the range of isoelectric point of the method is small, the invention is not suitable for the treatment of fermented soybean protein

Method used

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  • Fermented soybean peptides with low lipophilicity protein and production method of fermented soybean peptides
  • Fermented soybean peptides with low lipophilicity protein and production method of fermented soybean peptides
  • Fermented soybean peptides with low lipophilicity protein and production method of fermented soybean peptides

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Experimental program
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Effect test

Embodiment 1

[0072] Embodiment 1: raw material preparation

[0073] The fermented soybean meal raw material of the embodiment of the present invention is self-made fermented soybean meal, and the method of self-made fermented soybean meal is as follows:

[0074] Sterile water is added into the soybean meal to make the water content of the soybean meal 45%-50%. Inoculate complex bacterial preparations (60% for Bacillus subtilis, 30% for Saccharomyces cerevisiae, and 10% for lactic acid bacteria) in the soybean meal after adding water, carry out ventilated fermentation at 35°C-40°C, and dry and pulverize after 36 hours of fermentation , to obtain a self-made fermented soybean meal product, the product quality is shown in Table 1 after testing, and the self-made fermented soybean meal is a high-quality fermented soybean meal.

[0075] Table 1:

[0076]

Embodiment 2

[0077] Example 2: Preparation of fermented soybean peptides of low lipophilic protein

[0078] 1. Preparation of fermented soybean protein: Dissolve the self-made fermented soybean meal obtained in Example 1 in water at a ratio of 1:8 (w / w), adjust the pH to 8.0, and stir at 40°C for 1 hour to prepare a fermented soybean protein mixture. The mixture is prepared in 4000g Centrifuge for 10 minutes, separate the supernatant, re-dissolve the precipitated substance in water at 1:8 (w / w), repeat the extraction, centrifuge, collect the supernatant, combine the supernatant, and use it as a fermented soybean protein mixture;

[0079] 2. Fermented soybean peptide extraction: add Na to the fermented soybean protein mixture 2 SO 4 and CaCl 2 , so that the concentration reaches 1mM respectively, and adjust the pH to 5.8, centrifuge at 4000g for 10min, collect the supernatant, which is the fermented soybean peptide extract;

[0080] 3. Remove lipophilic protein: Add Na2SO3 to the ferment...

Embodiment 3

[0086]Embodiment 3: Preparation of fermented soybean peptide by Samoto method

[0087] Refer to the Samoto method (SamotoM, MaebuchiM, MiyazakiC, etal. Abundantproteins associated with lecithininsoyproteinisolate. FoodChemistry.2007, 102: 317-322.) to prepare fermented soybean peptides, the specific process is as follows:

[0088] Dissolve the self-made fermented soybean meal obtained in Example 1 in water at a ratio of 1:8 (w / w), adjust the pH to 8.0, and stir at 40°C for 1 hour to prepare a fermented soybean protein mixture. The mixture is centrifuged, and the precipitated substances are repeatedly extracted and combined. Supernatant, as a fermented soybean protein mixture; add Na to the fermented soybean protein mixture 2 SO 3 , make the concentration reach 1mM, and adjust the pH of the mixture to 5.0, heat and stir at 55°C for 15 minutes, adjust the pH to 5.5, centrifuge at 4000g for 10 minutes, collect the supernatant, which is the low lipophilic protein fermented soybea...

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Abstract

The invention provides a production method of fermented soybean peptides with low lipophilicity protein. The production method comprises the following steps of (i) preparing fermented soybean protein from fermented soybean meal to obtain a fermented soybean protein solution; (ii) extracting the fermented soybean peptides from the fermented soybean protein solution to obtain an extracting solution of the fermented soybean peptides; (iii) adding sulfite into the extraction solution of the fermented soybean peptides, adjusting a pH value, performing solid-liquid separation so as to remove lipophilicity protein to obtain supernate of the fermented soybean peptides with low lipophilicity protein; and (iv) drying the supernate of the fermented soybean peptides with low lipophilicity protein to obtain the fermented soybean peptides with low lipophilicity protein.

Description

technical field [0001] The invention relates to the field of soybean protein processing, in particular to a production method of fermented soybean peptide. Background technique [0002] Soybean protein is one of the best plant proteins, with rich sources and high nutritional value, it has been processed into soybean protein isolate, soybean protein concentrate, soybean tissue protein and other protein products by modern industrial technology, and is widely used in food and feed in industry. However, because soybeans contain a variety of anti-nutritional factors, the absorption and utilization of it by humans and animals has been reduced. [0003] Soybean peptide is a mixture of peptides with different molecular weights produced by hydrolysis of soybean protein. The molecular weight ranges from several hundred to tens of thousands, and the molecular weight is mainly below 10,000 Da. In addition, it also includes a small amount of free amino acids, inorganic salts, and soybea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23L1/305A23L2/66
Inventor 宋鹏吴学智柴丹
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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