Method for treating plant protein whey

Abstract

The invention discloses a plant protein whey processing method, firstly ultra-filtering the concentrated plant protein whey by inorganic ceramic diaphragm, to hold back large-molecular alcohol-soluble protein, the alcohol-soluble protein able to return to the concentrated protein and also able to directly extract the alcohol-soluble protein with specific function; then making depressured concentration on the ultrafiltrate to reclaim the alcohol to obtain the concentrated liquid; and finally purifying the concentrated liquid by solvent and large-aperture resin or directly making acid / enzyme hydrolyzation, and during the hydrolyzing course, adding with acetic ester to carry out alternate / refluent liquid-liquid dynamic extraction, and making depressured concentration on the acetic ester layer to obtain isoflavone ligand with remarkable bioactivity, and refining the water phase to obtain higer-purity oligose.

Description

technical field [0001] The invention belongs to the technical field of plant protein concentrate production and comprehensive utilization, and relates to a method for processing protein whey, in particular to a method for processing vegetable protein whey. Background technique [0002] In the past ten years, the development and utilization of plant protein resources has been booming all over the world. The development of plant protein and the provision of high-quality and low-cost protein for the society have become an important issue in improving people's nutritional structure. Soy protein is the vegetable protein with the largest intake and the highest biological value. Soybeans contain more than 36% protein, while hairtail only contains 18.1%, yellow croaker only 16.7%, lean pork only 16.7%, meat only 12%, chicken only 24.9%. Soybean is an important source of protein and contains eight essential amino acids for humans, especially lysine, which is very much needed by chil...

AI Technical Summary

Problems solved by technology

However, if heating distillation is used to recover alcohol, this part of the protein will be thermally denatured and cannot be recycled and reused.

[0008] 2: The browning reaction between sugar and protein is violent, which is not conducive to the refining of oligosaccharides in the latter stage and the increase in the yield of oligosaccharides

[0009] 3: The concentration of sugar in the reaction tank in the later stage of distillation is high, and coking occurs at high temperature, which makes it difficult to recover alcohol, so the recovery rate of alcohol is low

[0010] 4: Other high value-added products contained in whey, such as by-products such as isoflavones, cannot be fully utilized

In addition, especially if acid hydrolysis is carried out at high temperature, the browning reaction of sugar and protein is severe, which is not conducive to the purification of oligosaccharides in the latter stage and the increase in the yield of oligosaccharides

More importantly, with the progress of enzyme or acid hydrolysis, the hydrolyzate-isoflavone ligand gradually increases. If it is not separated from the reaction system in time, the hydrolysis process will be greatly reduced, which will increase the consumption of acid or enzyme. The hydrolysis reaction slows down, which also affects the biological activity of isoflavone ligands to varying degrees

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