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Vegetable protein peptide and preparation method thereof

A plant protein peptide and plant protein technology, which is applied in the field of plant protein processing, can solve the problems of low efficiency and high production cost, and achieve the effects of reducing enzymatic hydrolysis time, improving quality and shortening the preparation cycle

Active Publication Date: 2020-08-11
武汉天天好生物制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The first purpose of the present invention is to provide a method for preparing plant protein peptides to solve the problems of high production cost and low efficiency in the prior art

Method used

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  • Vegetable protein peptide and preparation method thereof

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Effect test

Embodiment 1

[0057] The present embodiment provides a kind of preparation method of vegetable protein peptide, comprises the following steps:

[0058] (1) Send 5kg of soybean protein isolate and 75kg of water into the enzymolysis reaction tank, stir fully, the stirring speed is 60rpm, open the steam valve to raise the temperature and keep the temperature to 55°C, turn on the vacuum pump to make the vacuum degree in the reaction tank reach and maintain at 0.07 MPa, then add 0.075kg alkaline protease, enzymatic hydrolysis for 1h, turn off the vacuum pump, return to normal pressure, and obtain the mixed material;

[0059] (2) Add 0.1 kg of neutral protease to the mixed material in step (1), and after enzymolysis for 2 hours, add 0.05 kg of flavor protease for enzymolysis for 1 hour;

[0060] (3) Warm up the mixture obtained after enzymolysis in step (2) to 95°C, inactivate the enzyme for 15 minutes; then lower the temperature to 70°C, filter with plates and frames, and collect the filtrate; ...

Embodiment 2

[0064] The present embodiment provides a kind of preparation method of vegetable protein peptide, comprises the following steps:

[0065] (1) Send 5kg of soybean protein isolate and 100kg of water into the enzymolysis reaction tank, stir fully, the stirring speed is 60rpm, open the steam valve to raise the temperature and keep the temperature at 55°C, turn on the vacuum pump to make the vacuum degree in the reaction tank reach and maintain at 0.07 MPa, then add 0.1kg alkaline protease, enzymatically hydrolyze for 2h, turn off the vacuum pump, return to normal pressure, and obtain the mixed material;

[0066] (2) Add 0.025 kg of neutral protease to the mixed material of step (1), and after enzymatic hydrolysis for 2 hours, add 0.01 kg of flavor protease, and perform enzymatic hydrolysis for 1 hour;

[0067] (3) Warm up the mixture obtained after enzymolysis in step (2) to 95°C, inactivate the enzyme for 15 minutes; then lower the temperature to 70°C, filter with plates and fram...

Embodiment 3

[0071] The present embodiment provides a kind of preparation method of vegetable protein peptide, comprises the following steps:

[0072] (1) Send 5kg of soybean protein isolate and 50kg of water into the enzymolysis reaction tank, stir fully, the stirring speed is 60rpm, open the steam valve to heat up and keep the temperature at 55°C, turn on the vacuum pump to make the vacuum degree in the reaction tank reach and maintain at 0.07 MPa, then add 0.15kg alkaline protease, enzymatic hydrolysis for 1h, turn off the vacuum pump, return to normal pressure, and obtain the mixed material;

[0073] (2) Add 0.1 kg of neutral protease to the mixed material in step (1), and after enzymolysis for 2 hours, add 0.05 kg of flavor protease for enzymolysis for 1 hour;

[0074] (3) Warm up the mixture obtained after enzymolysis in step (2) to 95°C, inactivate the enzyme for 15 minutes; then lower the temperature to 70°C, filter with plates and frames, and collect the filtrate;

[0075] (4) Co...

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Abstract

The invention relates to the technical field of processing of vegetable protein, in particular to a vegetable protein peptide and a preparation method thereof. The preparation method of the vegetableprotein peptide comprises the following steps of (a) performing enzymolysis for 0.5 to 4 h on a mixture of vegetable protein and water under the vacuum condition of 50 to 55 DEG C under the effect ofan alkaline protease so as to obtain a mixed material; and (b) after the mixed material is subjected to enzymolysis for 1 to 2 h under the conditions of 50 to 55 DEG C and normal pressure under the effect of an enzyme A, performing enzymolysis for 0.5 to 2 h under the effect of a flavourzyme, wherein the enzyme A is selected from a neutral protease, a papain and a trypsin. The vegetable protein peptide and the preparation method provided by the invention have the advantages that the yield of the vegetable protein peptide can be greatly improved; the protein content and the polypeptide contentin the vegetable protein peptide are improved; the product quality is improved; the enzymolysis time can be reduced; the preparation period is shortened; pH regulation is not needed; the production cost is reduced; the production process is simplified; and the vegetable protein peptide and the preparation method can be used for mass production.

Description

technical field [0001] The invention relates to the technical field of plant protein processing, in particular to a plant protein peptide and a preparation method thereof. Background technique [0002] At present, the research on the enzymatic hydrolysis process of plant protein (taking soybean peptide as an example) mainly includes chemical hydrolysis, enzymatic hydrolysis and microbial fermentation. Enzyme hydrolysis is more commonly used in large-scale production, which has mild reaction and less side reactions. , safe operation, low pollution, and easy control of production conditions. Taking the research on the preparation process of soybean polypeptide as an example, when the single-enzyme hydrolysis method is used, the hydrolysis ability is low, and a large number of hydrophobic amino acid residues are exposed, and the product has obvious bitterness. But it is worth noting that both single-enzyme hydrolysis and compound-enzyme hydrolysis are carried out under normal ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
CPCC12P21/06
Inventor 陈大伟成静
Owner 武汉天天好生物制品有限公司
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