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Soluble soy protein with superior functional properties

A soy protein and soluble technology, which is applied in plant protein processing, peptide/protein components, protein food components, etc., can solve the problems of reduction and loss of health benefits, and achieve the goal of enhancing antioxidant activity, preventing oxidation, and maintaining structural integrity Effect

Inactive Publication Date: 2005-06-15
KRAFT FOODS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While bitterness is avoided using this extended hydrolysis, the health benefits normally associated with soy protein are significantly reduced or even lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Example 1. Screening of enzymes for producing non-bitter tasting soybean protein hydrolyzate. Soybean protein hydrolysis using proteases generally produces a bitter taste due to the release of bitter peptides during enzymatic hydrolysis. The following proteases were selected for evaluation:

[0046] Valley Research Validase TSP Concentrate

[0047] AB Enzyme Corolase 7089

[0048] Corolase PN-L

[0049] Novozyme Flavorzyme 500L

[0050] Alcalase 2.4L FG

[0051] Protamex

[0052] Neutrase 1.5MG

[0053] Genencor Fungal Protease 500000

[0054] Protex6X

[0055] Multlifect Neutral

[0056] Fungal Protease Concentrate

[0057] enzyme

tasting score

control

2.2

Validase TSP Concentrate II

9.6

Corolase 7089

very bitter

Corolase PN-L

not bitter*

Flavourzyme 500L

...

Embodiment 2

[0060] Example 2. Treatment of Various Soy Protein Materials Using Acceptable Enzymes of Example 1. The soy protein materials tested were as follows: (1) soy protein isolate DX34 from Dupont Protein Technologies; and (2) deflavored soy flour (DFSF, 65% protein). Several enzyme mixtures were used: (1) a 1:1 mixture of Fungal Protease Concentrate (FPC) and Fungal Protease 500000 (FP500); and (2) a 1:1 mixture of Flacourzyme 500L (Flav) and Fungal Protease Concentrate (FPC).

[0061] A slurry of about 200 grams of soy protein material in about 1 to about 1.5 liters of water is preheated to about 50°C in a water bath or jacketed vessel. From about 1 to about 3 grams of one or more fungal proteases are then added to the slurry. The resulting mixture is then stirred gently at about 50°C for about 30 to about 90 minutes. The mixture is then heated in a boiling water bath for about 5 to about 20 minutes to inactivate the enzyme; generally a temperature of about 80 to about 95°C is s...

Embodiment 3

[0079] Example 3. This example illustrates the high antioxidant capacity of soluble soy protein prepared in the present invention. Each batch of soluble soy protein prepared in Example 2 was evaluated by ORAC analysis. ORAC reflects antioxidant capacity and provides scavenging capacity for antioxidant hydroperoxide radicals. Among the different reactive oxygen species, hydrogen peroxide radical is one of the most active and common in vivo free radicals (see, for example, Cao et al., Free Radical Biology & Medicine, 1993, 303-11; Wang et al., J. Agric. Food Chem., 1996, 44, 701-5).

[0080] creative

Controlled

soybean sample

ORAC n

fruit

ORAC n

DFSF2 +

18

strawberry

154

DFSE +

18

Plum

79

SoISP-DFSF2

280

citrus

52

SoISP-DFSE

278

grapefruit, red

36

SoISP-DFSF2-2

279

Grapefruit

48

SoISP-DFSE-2

...

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PUM

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Abstract

The present invention utilizes a novel enzyme mixture comprising a fungal protease or a mixture of fungal proteases with both endo- and exo-peptidase activities to hydrolyze soy protein while substantially avoiding free amino acids and low molecular weight Peptides, two substances that can impart a bitter or unpleasant flavor to hydrolysates. The hydrolyzate, more preferably the soluble soy protein it contains, can be used in food products such as high protein beverages, sports drinks, balanced nutritional drinks, juice mixes, health / nutrition bars, salad dressings, meat products , snacks, sweets, confectionery, nutritional supplements, etc. The soy protein hydrolyzate, more preferably the soluble soy protein it comprises, is particularly useful in accordance with the present invention when dosages up to about 2.5 to about 6.5 grams of soy protein per common serving of food product are desired.

Description

technical field [0001] The present invention provides a method for the production of soybean protein material having the properties of both endopeptidase and exopeptidase using an enzyme, preferably a fungal protease or a mixture of fungal proteases, which has advanced functionality properties (eg, high solubility and high antioxidant properties) without the usual bitter and beany flavor associated with soy materials. The soluble soybean protein material of the present invention is very suitable for use in beverages, foods, cosmetics, medicines and the like. Background technique [0002] Soy-rich diets have long been praised for various health benefits, including lowering of serum cholesterol, suppression of cancer or tumor cells, and stimulation of the immune system. Furthermore, the amino acid profile of soy is one of the most complete among plant protein sources and is similar (with the exception of sulfur amino acids) to common forms from high quality animal protein sou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52A23J3/16A23J3/34A23L1/30A23L1/305A23L2/66A23L11/00A23L27/60A61K8/64A61K8/66A61K8/96A61K8/97A61K36/48A61K38/00A61K38/46A61P9/00A61P17/00
CPCA23J3/16A23J3/346A23L2/66A23L27/60A23L33/18A23L33/185A61P9/00A61P17/00
Inventor S·高D·A·史密斯W·-S·陈
Owner KRAFT FOODS INC
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