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A kind of enzyme preparation with debittering function and its preparation method and application

A technology of enzyme preparation and bitter function, which is applied in the field of enzyme preparation with debittering function and its preparation, can solve the problems of heavy bitterness of the product, influence on food flavor, restrict application, etc., and achieve good scientific research value and economic value, economic safety, Good effect of pain relief

Active Publication Date: 2019-12-31
GUANGZHOU HUAYUAN FOOD SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, soybean polypeptides produced at home and abroad mostly use commercial enzymatic hydrolysis, which has mild enzymatic hydrolysis conditions and simple operation, but the product has a heavy bitter taste, which affects the flavor of food and restricts its wide application.

Method used

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  • A kind of enzyme preparation with debittering function and its preparation method and application
  • A kind of enzyme preparation with debittering function and its preparation method and application
  • A kind of enzyme preparation with debittering function and its preparation method and application

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Embodiment Construction

[0032] The present invention will be further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto.

[0033] 1. Determine the soybean germination time for the preparation of protease

[0034] Determination of 0-10d germinated soybean protease activity changes ( figure 1 ) trend combined with SDS-PAGE gel electrophoresis band changes ( figure 2 ), analyze and determine the soybean germination time for the preparation of protease. The change of germinated soybean protease activity went through four periods. During the germination period of 1-2d, the activity of protease was low. During the rapid growth period of 2-5d, the activity of protease increased rapidly. Until 5d of germination, the activity of protease reached the highest value of 0.16 U / mg, the subsequent 5-8d is a stable period, and the enzyme activity is basically maintained at about 0.11U / mg. After 8 days of germination, it is a decline period....

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Abstract

The invention belongs to the field of enzyme preparation, and discloses an enzyme preparation with a bitterness removing function, a preparation method and applications thereof. The enzyme preparation is originated from soybeans that have sprouted for 5 to 8 days; the soybeans are extracted by a salt extracting liquid twice, then ammonium sulfate with a mass percentage of 40-60% is added at a temperature of 0 DEG C to carry out fractional precipitation; the obtained precipitate is re-dissolved by distilled water, and finally the solution is subjected to dialysis and freeze-drying to obtain the enzyme preparation with a bitterness removing function. The enzyme preparation can be used to remove bitterness of soybean polypeptide, corn polypeptide, and rice polypeptide. The enzyme preparation is a novel flavored enzyme, has the advantages of wide sources, economy, and safety, and has a very good scientific and economic value.

Description

technical field [0001] The invention belongs to the field of enzyme preparations, in particular to an enzyme preparation extracted from germinated soybeans with debittering function, its preparation method and application. Background technique [0002] Today, with the rapid development of the pace of life, people's life and work pressure is constantly increasing, and they are prone to sub-health states such as fatigue, decreased immunity, and premature aging. Studies have shown that peptide products with multiple physiological activities can assist the body's antioxidant system to scavenge free radicals, reduce the occurrence of diseases such as high blood pressure and high blood cholesterol, improve human immunity, and enhance human health. [0003] Soybean polypeptide is a typical representative of polypeptide products. Its enzymatic hydrolysis substrate soybean protein isolate has high yield, high purity and low price, and is suitable for large-scale industrial production...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N9/50A23L5/20
CPCC12N9/48C12N9/63
Inventor 吴晖张虹赖富饶闵甜
Owner GUANGZHOU HUAYUAN FOOD SCI & TECH
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