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Preparation method for soybean protein bioactive peptide

A technology of soybean protein peptide and soybean protein, which is applied in the field of preparation of soybean protein active peptide, can solve the problems of cumbersome processing steps of soybean protein peptide, low purity of protein peptide, poor fluidity, etc., and achieve both purity of soybean protein peptide and processing technology Simple, Formulated Effects

Inactive Publication Date: 2016-05-25
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problems of cumbersome processing steps of soybean protein peptides, serious waste of raw materials, low purity of protein peptides, heavy beany smell, and poor fluidity in the prior art, the present invention provides a soybean protein peptide that has no beany smell, no protein denaturation, and no acidic precipitation , Heating does not solidify, soluble in water, good fluidity, can not only have the purity of soybean protein peptide, but also ensure the preparation method of soybean protein peptide with simple production process and low cost

Method used

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  • Preparation method for soybean protein bioactive peptide
  • Preparation method for soybean protein bioactive peptide

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Embodiment 1

[0027] A preparation method of soybean protein active peptide, comprising the following steps:

[0028] 1) Soybean pretreatment: Fresh soybeans are degreased within 12 days by low-temperature pressing or leaching at ≤60°C;

[0029] 2) Extraction of soybean protein isolate: According to the ratio of defatted soybeans to water 1:9, add a sodium hydroxide alkali solution with a concentration of 20%-40% to adjust the pH value to 11.5, the reaction time is 40 minutes, and add hydrochloric acid with a concentration of 30% Adjust the pH value of the acid solution to 4.5 for 55 minutes; centrifuge to obtain curd;

[0030] 3) Preparation of soybean protein peptide: After the curd is neutralized, add Promod523P alkaline protease for enzymolysis reaction, the temperature is 50°C, the pH value is 7.5, the time is 30min, the ratio of neutralizing solution and enzyme [E] / [S]= 3%, after the reaction is completed, the neutralization solution is centrifuged, and the supernatant is sterilized ...

Embodiment 2

[0032] A preparation method of soybean protein active peptide, comprising the following steps:

[0033] 1) Soybean pretreatment: Fresh soybeans are used for degreasing treatment within 18 hours by low-temperature pressing or leaching at ≤60°C;

[0034] 2) Extraction of soybean protein isolate: according to the ratio of defatted soybeans to water 1:9.5, add a concentration of 40% sodium hydroxide alkali solution to adjust the pH value to 12, and the reaction time is 20 minutes. Add a concentration of 20% hydrochloric acid solution to adjust The pH value is 4.6, and the time is 60 minutes; the curd is obtained after centrifugation;

[0035] 3) Preparation of soybean protein peptide: After the curd is neutralized, add Promod523P alkaline protease for enzymolysis reaction, the temperature is 50°C, the pH value is 7.5, the time is 30min, the ratio of neutralizing solution and enzyme [E] / [S]= 1%, after the reaction is completed, the neutralization solution is centrifuged, and the s...

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Abstract

The invention specifically relates to a preparation method for soybean protein bioactive peptide, which belongs to the field of food processing. The preparation method comprises the following steps: soybean pretreatment; extraction of soybean protein isolate; and preparation of the soybean protein bioactive peptide. The preparation method provided by the invention controls the integral processing technology of the soybean protein bioactive peptide, especially key points like the pH value of aqueous alkali and concrete operation conditions like enzymatic hydrolysis time, sterilization, flash evaporation and drying, there by preparing the soybean protein bioactive peptide with the advantages of no beany flavor, no protein denaturation, capacity of realizing no precipitation under an acidic condition and no solidification under a heating condition, solubility in water and good fluidity. The preparation method can guarantee the purity of the soybean protein bioactive peptide and easiness and low cost of production process.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to soybean protein processing, and in particular to a preparation method of soybean protein active peptide. Background technique [0002] Soybean is the king of protein in all plant foods in nature, and my country is also the "hometown of soybeans". Soybean is very rich in nutrients, and its protein content is 2.5 to 8 times higher than that of cereals and potato foods. The protein content in the low-temperature soybean meal obtained from soybeans after low-temperature desolventization reaches about 55%. The amino acid composition of soybean protein is similar to that of milk protein. Except for slightly lower methionine, the rest of the essential amino acids are rich in content. It is a plant-based complete protein. In terms of nutritional value, it can be equivalent to animal protein. Therefore, soybean is an ideal high-quality plant protein food. Eating more soybeans and its produ...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23J3/16A23J3/34
CPCA23J1/14A23J3/16A23J3/34
Inventor 刘锡潜牛祥臣刘汝萃王彩华刘军李成辉
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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