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Bitterless soybean polypeptide and its production method

A soybean polypeptide and production method technology, applied in the direction of fermentation, can solve the problems of increasing production cost, hindering the application scope of health food, difficult to achieve deep hydrolysis, etc., to achieve the effects of increasing added value, facilitating industrial production, and reducing production costs

Inactive Publication Date: 2004-11-10
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, a problem encountered in the preparation of soybean polypeptides is that during the in vitro enzymatic digestion of soybean proteins, due to the compact structure of soybean proteins and a large amount of hydrophobic amino acids, it is difficult to achieve deep hydrolysis, and its enzymatic conversion rate is much lower than that of Milk-derived protein and fish protein, so the production cost is greatly increased
Another problem encountered in the preparation of soybean peptides is the generation of bitter peptides after enzymatic treatment, which greatly hinders the application range of this product as a health food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The first step is to put 10g of bran into a 250ml Erlenmeyer flask, add 10ml of tap water, mix well, fully absorb water and moisten it for 1hr, make a total of 10 bottles of the above medium, sterilize at 121℃ for 30min, and inoculate As3.2778 after cooling , cultivated at 25°C for 48hrs, added 100ml of deionized water to each bottle, leached overnight at 4°C, filtered with four layers of gauze, the obtained filtrate had a refreshing sweet taste, and the neutral protease activity was 100u.ml after testing -1 .

[0028] The second step is to take 60g of soybean protein isolate, add 660ml of the above mucorinase extract, add 60ml of 1% protease Alcalase (produced by Novozymes, Denmark), stir well, and incubate at 55°C and pH6-pH7 for 20hr After the reaction was completed, the enzyme was inactivated in a boiling water bath for 1 hr, and the DH was detected to reach 42.7%.

[0029] The third step is to place the crude polypeptide above in a refrigerator at 4°C for 24 hours...

Embodiment 2

[0031] The first step is to take the wet bean curd residue and mix a small amount of dry bran until the moisture is suitable (with a little water drop when kneaded by hand), mix well to make the bran absorb water, sterilize by high-pressure steam at 121°C for 30 minutes, and inoculate As3.2778, 28 Cultivate in a shallow plate for 60 hours, after testing, the activity of neutral protease is 200u.g -1 wet song.

[0032] Step 2 Take 60g of wet bean dregs koji, add 240ml of deionized water at 40°C to extract protease for 30min, and filter with two layers of gauze. 12g soybean protein isolate was added to the filtrate, the pH was natural, and it was incubated overnight at 55°C, and the DH reached 42.7% after detection.

[0033] The third step is to place the above-mentioned hydrolyzate in a boiling water bath to inactivate enzymes for 15 minutes, filter with filter paper to obtain polypeptide filtrate, add 0.6% activated carbon (W / V), boil for 15 minutes, and filter with filter pa...

Embodiment 3

[0035]The first step is to take 5000g of bran and add 5000ml of water, mix well, fully absorb the water for 1hr, sterilize at 121°C for 30min, spread it to cool, inoculate As3. It should have the unique fragrance of Mucor.

[0036] The second step is to get 50g glutinous rice bran, add 500ml0.3% sodium chloride aqueous solution, extract 1hr at 40°C, press filter with four layers of gauze, remove the slag by centrifugation of the filtrate, add ammonium sulfate with 75% saturation for salting out (0°C ), collected the precipitate, redissolved in deionized water, and desalted by ultrafiltration for later use.

[0037] In the third step, take 10 g of soybean protein isolate, add 10 ml of 1% protease Protamex (produced by Novozymes, Denmark) and the above-mentioned mucormycin protease, heat and hydrolyze it at 50 ° C for 6 hours, and DH reaches 30%, inactivate the enzyme in a boiling water bath for 15 minutes, centrifuge, remove Slag, the resulting clear liquid is light in color, ...

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Abstract

The invention is a bitterless soybean polypeptide producing method, adding water or directly mucor proteinase extract to soybean protein or low-temperature desolventized soybean dregs in the proportion of 5%-10% (W / V), additionally, adding in neutral or basic proteinase of edible mushroom of soybean protein, like Alcalase or Protamex 2.4L, dehydrating, then raising temperature to 80deg.C-100deg.C and preserving heat for 15min-60min, filtering and obtaining soybean polypeptide filtrate; it uses the self-prepared mucor proteinase to act on the soybean protein and can obtain the soybean polypeptide with good flavor, extremely good water solubility and molecular weight distribution ranger at 400D about. The obtained product can be widely used on general food, function food and refined chemical products, especially applied to dietetic food for the patients suffering from gastric ulcer, drinks for athletes, etc.

Description

technical field [0001] The invention relates to the technical field of soybean polypeptide production technology, in particular to a production method of soybean polypeptide without bitter taste. Background technique [0002] Soybean polypeptide is the product of incomplete degradation of soybean protein under the catalysis of protease, usually composed of 3-6 amino acid residues, and the molecular weight distribution range is between 300-600. This degradation product often contains a variety of physiologically active peptides , such as hypotensive peptides, antioxidant peptides, immune active peptides, etc. At the same time, the degraded polypeptide products can be 100% absorbed by the human body due to their different transport mechanisms from amino acids, and have the functions of promoting growth, enhancing physical fitness, and quickly recovering from fatigue. . [0003] my country is one of the main soybean producing countries, and our ...

Claims

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Application Information

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IPC IPC(8): C12P21/00
Inventor 李理杨晓泉赵谋明
Owner SOUTH CHINA UNIV OF TECH
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