CN101491288A - Soybean peptide preparation technique by microbe fermentation - Google Patents
Soybean peptide preparation technique by microbe fermentation Download PDFInfo
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- CN101491288A CN101491288A CNA2009100640774A CN200910064077A CN101491288A CN 101491288 A CN101491288 A CN 101491288A CN A2009100640774 A CNA2009100640774 A CN A2009100640774A CN 200910064077 A CN200910064077 A CN 200910064077A CN 101491288 A CN101491288 A CN 101491288A
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Abstract
The invention discloses a process for preparing soy peptide by microbial fermentation. The process comprises the following steps: evenly mixing 2 to 10 percent of soybean protein isolate, 0.1 to 2 percent of sodium chloride, 0.1 to 2 percent of monopotassium phosphate and drinking water; fermenting the mixture by a prolease microorganism independently researched and developed at a temperature of between 25 and 40 DEG C for 12 to 24 hours after sterilization and inoculation so as to produce a zymotic fluid; centrifugally separating the zymotic fluid, filtering the zymotic fluid by a cellulose membrane with molecular permeation capacity of between 2,000 and 10,000Dalton; debitterizing and deodorizing the zymotic fluid by an activated carbon adsorption column; and spray drying the zymotic fluid after vacuum concentration to produce soy peptide powder. The process for preparing the soy peptide is simple, has a short fermenting period of between 12 and 24 hours, which is 24 to 36 hours shorter than the prior fermenting period of 48 hours with low cost; the main raw material soybean protein isolate has wide source; the prepared soy peptide contains 99.1 percent of gross protein, 82.2 percent of the soy peptide, and 6.3 percent of ash content, wherein molecular weight of 89.0 percent of the soy peptide is lower than 2,000Dalton with quality superior to QB/T2653 I type index; and the short peptide with potential bioactivity is in the majority. Compared with the soy peptide prepared by zymohydrolysis, the soy peptide by microbial fermentation has the advantages of small bitterness, good mouthfeel and flavor.
Description
Technical field
The present invention relates to a kind of Soybean Peptide process for producing, especially produce the protease soybean peptide preparation technique by microbe fermentation.
Background technology
Soybean Peptide is soy proteinaceous enzymolysis product, not only has reducing blood lipid, easily digestion, easily absorbs, promotes energetic supersession and anti-obesic action, and can set up, strengthen muscle and antiallergy etc.Soybean Peptide has vast potential for future development in food, health products and production of fodder field.
Common Soybean Peptide process for producing mainly contains enzyme hydrolysis method and microbe fermentation method at present, the research paper and the patent of domestic and international application hydrolysis by novo production Soybean Peptide are more, have invention to utilize the method for hydrolysis to produce soya-bean polypeptides (METHOD FOR PRODUCING SOYBEAN PEPTIDE/Inventor:TANAKAMASARU; SASAKI MASAKUNI; HIGASHIMURA MAKOTO//JP2007124973).Easily expose the hydrophobicity amino terminal but utilize in the process of enzyme hydrolysis production Soybean Peptide, cause the product heavy bitter taste, bring bad flavor.
Utilized microbe fermentation method to prepare Soybean Peptide in recent years both at home and abroad and obtained certain progress, mainly showed in the screening of fermented bacterium, and carried out some optimizations at the strain fermentation process of screening.Liu Huanming etc. have carried out the shake flask fermentation test with regard to the technology that fermentation method prepares Soybean Peptide, under optimum fermentation condition, fermentation 48h, degree of hydrolysis is that 60% (research/Liu of fermentation method production Soybean Peptide calls out Ming Dengchujin, food science and technology institute of Guangdong Ocean University // feed industry .-2006, (19) .).Utilize microbe fermentation method to prepare the Soybean Peptide required time at present both at home and abroad and generally reach 36～60h, fermentation period is longer, and (DH) is lower for degree of hydrolysis, is 15%～60%, these all restricted greatly utilize microbe fermentation method prepare Soybean Peptide in industry application and development.
Summary of the invention
The purpose of this invention is to provide a kind of product protease soybean peptide preparation technique by microbe fermentation, is to utilize soybean protein isolate to be raw material, prepares Soybean Peptide through a kind of product protease microbial fermentation.The Soybean Peptide bitter taste of fermentation preparation is little, and mouthfeel is good, and local flavor obviously is better than the Soybean Peptide of enzymolysis preparation, and fermentation period is short, and the degree of hydrolysis height is applied in industrial production easily.
The present invention is a raw material with the soybean protein isolate, adds a spot of salt and potassium dihydrogen phosphate, and separation and Extraction prepares Soybean Peptide behind a kind of product protease microbial fermentation.
The Soybean Peptide fermentation is preparation technology may further comprise the steps:
1) with 2%～10% soybean protein isolate, 0.1%～2% sodium chloride, 0.1%～2% potassium dihydrogen phosphate and drinking water mixing, above raw material percentage all by weight.This microorganism of disinfection inoculation is fermented for 25 ℃～40 ℃ then, behind fermentation 12～24h, obtains zymotic fluid.
2) centrifugation zymotic fluid, filtering and adopting the penetrating amount of molecule is the cellulose membrane of 2000～10000Dalton, adopts the deodorization of active carbon adsorption column debitterize, vacuum concentrates spray-drying then, obtains soy peptide powder.
The Soybean Peptide gross protein 99.1% of the present invention's preparation, Soybean Peptide 82.2%, the molecular weight of the Soybean Peptide of ash content 6.3%, 89.09% is lower than 2000Dalton.
Described soybean protein isolate raw material is to be a kind of full price protide product that raw material is produced with the big dregs of beans of low temperature desolventizing, and its protein content is more than 90%.
The fermented bacterium that is adopted is a kind of product protease microorganism of independent research, is that the occurring in nature separation and purification obtains.
Described sterilization is at 121 ℃ of sterilization 15～30min.
Described centrifugation zymotic fluid, centrifugal rotational speed are 2000～6000r/min.
Described vacuum concentrates, and is to concentrate under vacuum 0.06～0.1Mpa condition.
Described spray-drying, 145～210 ℃ of its EATs, 65～110 ℃ of leaving air temps.
Advantage of the present invention is:
1) the product protease soybean peptide preparation technique by microbe fermentation that the present invention relates to is simple, and the time is short, and fermentation period is 12～24h, has shortened 24～36h than the required time 48h that generally ferments at present, and production cost is low;
2) the primary raw material soybean protein isolate wide material sources of the present invention's employing; The Soybean Peptide gross protein 99.1% of fermentation preparation, Soybean Peptide 82.2%, the molecular weight of the Soybean Peptide of ash content 6.3%, 89.0% is lower than 2000Dalton.The molecular weight distribution of the gross protein that quality is better than present People's Republic of China's light industry standard soy peptide powder (QB/T2653) I type index more than 90%, Soybean Peptide more than 80%, ash content below 6.5%, 90% above Soybean Peptide is below 10000Dalton, and the small peptide with potential source biomolecule activity accounts for the overwhelming majority;
3) the present invention's preparation Soybean Peptide of fermenting is little than the Soybean Peptide bitter taste of enzymatic isolation method preparation, mouthfeel, raciness.
Fermented bacterium biological material specimens preservation date of the present invention: on January 9th, 2009 deposit number: CGMCC No.2857 specific name: bacillus licheniformis Bacillus licheniformis depositary institution: China Committee for Culture Collection of Microorganisms's common micro-organisms centre address: Datun Road, Chaoyang District, Beijing City Institute of Microorganism, Academia Sinica
The specific embodiment
The soybean protein isolate that the present invention uses is a kind of full price protide product of producing as raw material with the big dregs of beans of low temperature desolventizing, and its protein content is more than 90%.The technology of extracting soybean protein isolate from the big dregs of beans of low temperature desolventizing is known, disclose " a kind of method of extracting soybean protein isolate " as Chinese patent 200510019452, Chinese patent 00109175 discloses " a kind of technology of extracting soybean protein isolate ".Suitable soybean protein isolate also can be selected from commercial product, as buying soybean protein isolate from Wandefu Ind Co., Ltd., Shandong.
Utilize the product protease microbial fermentation of independent research to prepare Soybean Peptide and carry out in two steps, the first step is mixed 2%～10% soybean protein isolate, 0.1%～2% sodium chloride, 0.1%～2% potassium dihydrogen phosphate and drinking water.Mixing can be adopted high pressure homogenizer, also can adopt colloid mill or by the manual 10～30min of stirring of instrument, the material elementary mixing evenly be got final product.15～the 30min that sterilizes under 121 ℃ of conditions then is cooled to 25～40 ℃ of condition bottom fermentations of this microorganism of inoculation, 12～24h after the room temperature, obtains zymotic fluid.Zymotic fluid centrifugation after second step will ferment, rotating speed is 2000～6000r/min, filtering and adopting the penetrating amount of molecule is the cellulose membrane of 2000～10000Dalton, use the deodorization of activated-charcoal column debitterize then, under vacuum 0.06～0.1Mpa condition 1/2nd to 1/4th of the simmer down to original volume, dust 145～210 ℃ of EATs then, 65～110 ℃ of leaving air temps obtain soy peptide powder.
Further specify the present invention below in conjunction with specific embodiment.
Following examples all are raw material with the soybean protein isolate, prepare Soybean Peptide through the product protease microbial fermentation of independent research.This product protease microorganism is a kind of fermented bacterium, is that the occurring in nature separation and purification obtains.Raw materials used percentage all by weight.
Embodiment 1: its preparation technology may further comprise the steps:
1) takes by weighing 7% soybean protein isolate, 2% sodium chloride, 1% potassium dihydrogen phosphate, it is once high-pressure homogeneous through 12MP to add 90% drinking water, then in 121 ℃ of sterilization 20min, is cooled to this product protease microorganism of inoculation after the room temperature, 30 ℃ of 24h that ferment obtain zymotic fluid.
2) zymotic fluid is centrifugal, rotating speed 3000r/min, adopting the penetrating amount of molecule is the cellulose membrane filtration of 10000Dalton, use the deodorization of activated-charcoal column debitterize, under vacuum 0.08Mpa condition, be concentrated into 1/3rd of original volume, spray-drying then, 185 ℃ of EATs, 85 ℃ of leaving air temps obtain soy peptide powder.
Embodiment 2: its preparation technology may further comprise the steps:
1) takes by weighing 2% soybean protein isolate, 1% sodium chloride, 2% potassium dihydrogen phosphate, add 95% drinking water, the manual 30min that stirs, then in 121 ℃ of sterilization 20min, inoculate this product protease microorganism after being cooled to room temperature, 40 ℃ of 12h that ferment obtain zymotic fluid.
2) zymotic fluid is centrifugal, rotating speed 4000r/min, adopting the penetrating amount of molecule is the cellulose membrane filtration of 3000Dalton, use the deodorization of activated-charcoal column debitterize, under vacuum 0.06Mpa condition, be concentrated into 1/3rd of original volume, spray-drying then, 160 ℃ of EATs, 73 ℃ of leaving air temps obtain soy peptide powder.
Embodiment 3: its preparation technology may further comprise the steps:
1) takes by weighing 4% soybean protein isolate, 0.5% sodium chloride, 0.5% potassium dihydrogen phosphate, add 95% drinking water, the manual 30min that stirs, then in 121 ℃ of sterilization 20min, inoculate this product protease microorganism after being cooled to room temperature, 35 ℃ of 18h that ferment obtain zymotic fluid.
2) zymotic fluid is centrifugal, rotating speed 4000r/min, adopting the penetrating amount of molecule is the cellulose membrane filtration of 5000Dalton, use the deodorization of activated-charcoal column debitterize, under vacuum 0.06Mpa condition, be concentrated into 1/3rd of original volume, spray-drying then, 160 ℃ of EATs, 73 ℃ of leaving air temps obtain soy peptide powder.
Claims (8)
1. a soybean peptide preparation technique by microbe fermentation is to be raw material with the soybean protein isolate, adds salt and potassium dihydrogen phosphate, and separation and Extraction prepares Soybean Peptide behind a kind of product protease microbial fermentation; Its preparation technology may further comprise the steps:
(1) with 2%～10% soybean protein isolate, 0.1%～2% sodium chloride, 0.1%～2% potassium dihydrogen phosphate and drinking water mixing, above raw material percentage all by weight, this microorganism of disinfection inoculation is fermented for 25 ℃～40 ℃ then, behind fermentation 12～24h, obtains zymotic fluid;
(2) centrifugation zymotic fluid, filtering and adopting the penetrating amount of molecule is the cellulose membrane of 2000～10000Dalton, adopts the deodorization of active carbon adsorption column debitterize, vacuum concentrates the back spray-drying, obtains soy peptide powder.
2. soybean peptide preparation technique by microbe fermentation according to claim 1 is characterized in that: described soybean protein isolate raw material is to be a kind of full price protide product that raw material is produced with the big dregs of beans of low temperature desolventizing, and its protein content is more than 90%.
3. soybean peptide preparation technique by microbe fermentation according to claim 1 is characterized in that: described with soybean protein isolate, sodium chloride, potassium dihydrogen phosphate, with drinking water through high-pressure homogeneous, colloid mill or by the manual stirring and evenly mixing 10～30min of instrument.
4. soybean peptide preparation technique by microbe fermentation according to claim 1 is characterized in that: described sterilization is at 121 ℃ of sterilization 15～30min.
5. soybean peptide preparation technique by microbe fermentation according to claim 1 is characterized in that: the fermented bacterium that is adopted is a kind of product protease microorganism of independent research, is that the occurring in nature separation and purification obtains.
6. soybean peptide preparation technique by microbe fermentation according to claim 1 is characterized in that: the centrifugal rotational speed of described centrifugation zymotic fluid is 2000～6000r/min.
7. soybean peptide preparation technique by microbe fermentation according to claim 1 is characterized in that: described vacuum concentrates, and is to concentrate under vacuum 0.06～0.1Mpa condition.
8. soybean peptide preparation technique by microbe fermentation according to claim 1 is characterized in that: described spray-drying, 145～210 ℃ of its EATs, 65～110 ℃ of leaving air temps.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102329825A (en) * | 2010-08-11 | 2012-01-25 | 东北农业大学 | Microbial fermentation method for simultaneously extracting soybean oil and soybean protein |
| CN102652547A (en) * | 2011-03-04 | 2012-09-05 | 王文华 | Method for preparing enzyme in foods containing soybean, coarse cereals and multi-fibers |
| CN102676482A (en) * | 2012-05-11 | 2012-09-19 | 河南省***（集团）有限公司 | Method for producing alkali protease from highland bacillus |
| CN104957355A (en) * | 2015-06-19 | 2015-10-07 | 味特佳食品江苏有限公司 | Fermentation method for extracting vegetable fibrin from peanuts |
| CN104970182A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Method for extracting protein and starchiness from fermented soybean products |
| CN105410330A (en) * | 2014-09-17 | 2016-03-23 | 丰益(上海)生物技术研发中心有限公司 | Fermented soybean peptides with low lipophilicity protein and production method of fermented soybean peptides |
| CN108208309A (en) * | 2017-12-28 | 2018-06-29 | 保龄宝生物股份有限公司 | The production method of low ash content soybean peptide containing profitable probliotics |
| CN110637916A (en) * | 2018-06-27 | 2020-01-03 | 北京天地中科生态工程技术研究院(普通合伙) | Edible fermented short peptide and preparation method thereof |
| CN112592950A (en) * | 2020-12-31 | 2021-04-02 | 南京工业大学 | Method for synthesizing soybean-based high F value oligopeptide |
| CN112753990A (en) * | 2020-12-31 | 2021-05-07 | 佛山市海天(高明)调味食品有限公司 | Natural flavor base material and preparation method and application thereof |
| CN114181990A (en) * | 2021-12-10 | 2022-03-15 | 厦门元之道生物科技有限公司 | Method for preparing soybean oligopeptide by combining enzyme method with microbial fermentation and application thereof |
-
2009
- 2009-01-14 CN CNA2009100640774A patent/CN101491288A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102329825A (en) * | 2010-08-11 | 2012-01-25 | 东北农业大学 | Microbial fermentation method for simultaneously extracting soybean oil and soybean protein |
| CN102652547A (en) * | 2011-03-04 | 2012-09-05 | 王文华 | Method for preparing enzyme in foods containing soybean, coarse cereals and multi-fibers |
| CN102676482A (en) * | 2012-05-11 | 2012-09-19 | 河南省***（集团）有限公司 | Method for producing alkali protease from highland bacillus |
| CN105410330A (en) * | 2014-09-17 | 2016-03-23 | 丰益(上海)生物技术研发中心有限公司 | Fermented soybean peptides with low lipophilicity protein and production method of fermented soybean peptides |
| CN104957355A (en) * | 2015-06-19 | 2015-10-07 | 味特佳食品江苏有限公司 | Fermentation method for extracting vegetable fibrin from peanuts |
| CN104970182A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Method for extracting protein and starchiness from fermented soybean products |
| CN108208309A (en) * | 2017-12-28 | 2018-06-29 | 保龄宝生物股份有限公司 | The production method of low ash content soybean peptide containing profitable probliotics |
| CN110637916A (en) * | 2018-06-27 | 2020-01-03 | 北京天地中科生态工程技术研究院(普通合伙) | Edible fermented short peptide and preparation method thereof |
| CN112592950A (en) * | 2020-12-31 | 2021-04-02 | 南京工业大学 | Method for synthesizing soybean-based high F value oligopeptide |
| CN112753990A (en) * | 2020-12-31 | 2021-05-07 | 佛山市海天(高明)调味食品有限公司 | Natural flavor base material and preparation method and application thereof |
| CN112592950B (en) * | 2020-12-31 | 2023-07-04 | 南京工业大学 | Method for synthesizing soybean-based high F value oligopeptide |
| CN114181990A (en) * | 2021-12-10 | 2022-03-15 | 厦门元之道生物科技有限公司 | Method for preparing soybean oligopeptide by combining enzyme method with microbial fermentation and application thereof |
| CN114181990B (en) * | 2021-12-10 | 2023-09-05 | 厦门元之道生物科技有限公司 | Method for preparing soybean oligopeptide by enzyme method and microbial fermentation and application thereof |
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Open date: 20090729 |