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Preparation method of soybean active peptide

A technology of soybean active peptide and soybean protein isolate, which is applied to the preparation method of peptides, chemical instruments and methods, and peptides. The effect of high rate and purity

Inactive Publication Date: 2018-06-29
金华市艾力生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the soybean peptide obtained by this preparation method has a bitter taste, which greatly limits its application.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The preparation method of soybean active peptide includes pretreatment, enzymatic hydrolysis, deodorization, ultrafiltration, separation and purification, and its specific steps are:

[0016] 1) Pretreatment: add distilled water to soybean protein isolate according to the material-to-liquid ratio of 1:25 (g / mL), mix well, then heat-treat at 95°C for 10 minutes, and cool to room temperature to obtain the soybean protein isolate mixture, which is ready for use , the above distilled water contains 0.02mM taurine and 0.03mM semicarbazide, taurine and semicarbazide can assist heating to destroy the secondary bonds and disulfide bonds that maintain the high-level structure of proteins, and can expand the compact structure of globulin molecules. It can dissociate the subunit of the protein, increase the access of the enzyme and the cleavage site, increase the activity of the enzyme, and then increase the yield of the active peptide. In addition, the presence of taurine and semi...

Embodiment 2

[0022] The preparation method of soybean active peptide includes pretreatment, enzymatic hydrolysis, deodorization, ultrafiltration, separation and purification, and its specific steps are:

[0023] 1) Pretreatment: add distilled water to soybean protein isolate according to the material-to-liquid ratio of 1:15 (g / mL), mix well, then heat-treat at 110°C for 5 minutes, and cool to room temperature to obtain the soybean protein isolate mixture, which is ready for use , the above-mentioned distilled water contains 0.03mM taurine and 0.01mM semicarbazide;

[0024] 2) Enzymatic hydrolysis: adjust the pH of the soybean protein isolate mixture to 10.0, add alkaline protease according to the amount of enzyme added at 3% (w / w), mix well, and enzymolyze at 55°C for 2 hours, then press to add The amount of enzyme is 3% (w / w), add flavor protease and 0.03% tyrosine by weight of flavor protease, mix well, enzymolyze at 55°C for 3 hours, then put it in boiling water for 15 minutes, and then...

Embodiment 3

[0029] The preparation method of soybean active peptide includes pretreatment, enzymatic hydrolysis, deodorization, ultrafiltration, separation and purification, and its specific steps are:

[0030] 1) Pretreatment: add distilled water to soybean meal powder according to the material-to-liquid ratio of 1:20 (g / mL), mix well, then heat-treat at 100°C for 8 minutes, and cool to room temperature to obtain soybean meal mixture, which is set aside. The above distilled water contains 0.025mM taurine and 0.02mM semicarbazide;

[0031] 2) Enzymolysis: adjust the pH of the soybean protein isolate mixture to 9.5, add alkaline protease according to the amount of enzyme added at 3.5% (w / w), mix well, and enzymolyze at 50°C for 3 hours, then press The amount of enzyme is 2.5% (w / w), add flavor protease and 0.035% tyrosine by weight of flavor protease, mix evenly, enzymolyze at 50°C for 4 hours, then put it in boiling water for 12 minutes, and then put it in 5000r / min under the condition ...

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Abstract

The invention discloses a preparation method of a soybean active peptide. The method comprises the specific steps: adding distilled water to soy isolate protein, conducting heat treatment, cooling toroom temperature, adjusting the pH, sequentially adding alkaline protease and flavor protease for enzymatic hydrolysis, enzyme inhibition, centrifuging supernatant as enzymatic hydrolysate; adding beta-cyclodextrin to the enzymatic hydrolysate for deodorization, filtering the beta-cyclodextrin; ultrafiltering the deodorized enzymatic hydrolysate through an ultrafiltration membrane, and lyophilizing filtrate; equilibrating a chromatographic column with double distilled water, dissolving an ultra-filtered frozen sample in the double distilled water, taking centrifuged supernatant for gel chromatography, after loading a sample, eluting with the double distilled water, detecting absorbance value A214 of collected liquid at 214 nm, collecting a component with higher antioxidant activity, and freeze-drying to obtain the soybean active peptide. The preparation method of the soybean active peptide has the beneficial effects that the preparation method of the active peptide disclosed the invention is simple and feasible, the extraction efficiency, the yield and the purity are high, and the prepared active peptide has high antioxidant activity and no bitter taste.

Description

technical field [0001] The invention relates to the technical field of biological extraction, in particular to a preparation method of soybean active peptide. Background technique [0002] Isolated Soy Protein( Soy Protein Isolate , referred to as SPI) uses low-temperature defatted soybean meal as raw material, and uses an alkali-dissolving acid precipitation process to remove non-protein components in the defatted soybean meal, thereby obtaining powdered soybean products with a protein content of more than 90%. SPI contains more than 20 kinds of amino acids, and contains a large number of essential amino acids needed by the human body. It is a vegetable protein that can completely replace animal protein in theory. However, on the one hand, due to the alkali extraction and acid precipitation in the SPI extraction process, the SPI The protein denaturation of SPI causes low solubility and poor dispersibility of SPI, especially the low solubility in the isoelectric point regio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/36C07K1/34C07K1/16
CPCC07K1/16C07K1/34C07K1/36C12P21/06
Inventor 周艳初
Owner 金华市艾力生物科技有限公司
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