High-solubility soybean peptide as well as preparation technology and application thereof

Abstract

The invention provides high-solubility soybean peptide as well as a preparation technology and application thereof, and relates to the field of a processing technology of soybean protein. The preparation technology of the high-solubility soybean peptide comprises the following steps of uniformly mixing and stirring soy protein isolate with distilled water; warming soy protein isolate slurry to 50-55 DEG C, adding alkali protease under natural pH condition for enzymolysis, then adding neutral protease for enzymolysis, then adding organic acid for regulating the pH to 5.4-6.2, and adding acid protease for enzymolysis so as to obtain enzymatic hydrolysate; performing enzyme deactivation on the enzymatic hydrolysate; and lowering the temperature to 60-70 DEG C, performing physical bitterness removing treatment, performing concentration, and performing spray drying. According to the preparation technology, the organic acid is used for regulating the pH during acidic enzymolysis, so that theenzymolysis effect is guaranteed, besides, the labor cost is saved, and the preparation technology is simple and convenient to operate, and is suitable for scaled production. The prepared high-solubility soybean peptide is high in solubility under the acidic and high-temperature high-pressure condition, and is free from bitterness. The high-solubility soybean peptide can be made into health-carefoods, functional foods and foods.

Description

technical field [0001] The invention relates to the field of soybean protein processing technology, and in particular to a highly soluble soybean polypeptide and its preparation process and application. Background technique [0002] At present, for the deep processing of soybean protein isolate, methods such as acid method, alkali method or enzymatic hydrolysis are generally used to transform the macromolecular protein in soybean decomposed protein into small molecular polypeptides that can be directly absorbed by the human body. The method of enzymatic hydrolysis The most widely used. At present, many patented technologies on the enzymatic hydrolysis process of soybean polypeptide have been disclosed, most of which focus on the enzymatic hydrolysis process of alkaline protease and the debittering process. For example, the Chinese invention patent application with publication number CN1359693A discloses a production process of soybean polypeptide dry powder with lipid-lower...

AI Technical Summary

Problems solved by technology

[0003] The preparation of soybean peptides by enzymatic hydrolysis in the prior art mainly uses one or more enzymes of alkaline protease, neutral protease and trypsin for enzymolysis and preparation. According to the requirements of GB22492-2008 "Soybean Peptide Powder", soybean The protein content of peptide products is ≥80%, and the peptide content is ≥55%. However, the solubility of soybean peptide products currently on the market is limited under high temperature and high pressure conditions of pH 4.2-4.6, and precipitation is easy to occur. Application in oral liquid, etc.

At the same time, soybean peptide has its unique bitterness, which also limits its application to a certain extent. At present, the methods to improve the bitterness of soybean peptide mainly focus on the embedding process, but the addition of embedding wall materials will reduce the protein and protein content of the product to a certain extent. Peptide content

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