CN105506045A - Efficient preparation technology for low-bitterness and high-quality soybean peptide - Google Patents
Efficient preparation technology for low-bitterness and high-quality soybean peptide Download PDFInfo
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Abstract
The invention relates to an efficient preparation technology for a low-bitterness and high-quality soybean peptide. According the method, the raw material utilization rate is high, the bitterness of the obtained peptide is low, the yield is high, the peptide molecular weight is concentrated on 2,000 Da or below, and free amino acid is less. The method comprises the following steps that water is added into soybean isolate protein to be prepared into a soybean isolate protein solution of 5%-10%, the temperature and pH are adjusted, enzymolysis is conducted on the soybean isolate protein solution by means of endo protein compound enzyme and exo protein compound enzyme of neutral protease and compound flavor protease, plate frame filtration is conducted after enzymolysis is completed, multi stage ultrafiltration is conducted on filtrate through a 6,000-Da ultrafiltration membrane and a 2,000-Da ultrafiltration membrane respectively, and trapped fluid and plate frame residues return into an enzymatic vessel for secondary enzymolysis. PH adjustment and enzyme deactivation are conducted on permeate liquid, after debittering is conducted through activated carbon, desalination and free amino acid removing are conducted by conducting filtration through a 150-Da nanofiltration membrane, and the soybean peptide is obtained through spray drying. A work flow is shown in figure 1.
Description
Technical field
The present invention relates to a kind of efficient preparation technology of low bitter taste high-quality soybean peptides, belong to bioengineering plant albumen field of deep.
Background technology
Soy peptide powder is with soybean meal or soybean protein etc. for main raw material, by enzymolysis or Production by Microorganism Fermentation, the polypeptide mixture of relative molecular mass below 5000.Soybean peptides not only has good solvability, low viscosity, anti-gel formative compared with soybean protein, and absorption easy to digest in vivo, and antigenicity is low can not produce anaphylaxis.Soybean peptides, as the multi-functional physiologically active substance of a new generation, has wide application and market outlook.
Hydrolysate of soybean protein is being utilized to prepare in the process of soybean peptides at present, people only focus on the recovery of first enzymolysis product, and residual a large amount of protein is recycled fully in soybean protein powder after enzymolysis and soybean meal, especially a large amount of suitability for industrialized production can cause the waste of a large amount of protein resource.The soybean peptides retained in secondary enzymolysis and reclamation film filtering separation process if carry out the soybean protein powder after enzymolysis or soybean meal, effectively can improve the utilization ratio of protein resource, realizes the high-efficiency environment friendly preparation of soybean peptides, also more adapts to the requirement of era development.And prepare in the method for soybean peptides and do not recognize this problem disclosed in existing patent or application, more do not make solution.
In addition, in the follow-up desalting process of preparation soybean peptides, great majority adopt cation and anion exchange method, and ion-exchange unit has complicated operation, is not easy to realize automatization, waste soda acid, the shortcomings such as running cost is high.Await the efficiency that a kind of new method raising of searching soybean peptides prepares industry.
Summary of the invention
For solving above-mentioned existing issue, for the deficiencies in the prior art, the object of the present invention is to provide soybean peptides preparation technology that is simple, efficient, environmental protection.
For achieving the above object, the present invention is realized by subordinate's technical system: a kind of efficient preparation technology of low bitter taste high-quality soybean peptides, is characterized in that:
(1) enzymolysis: soybean protein isolate is joined in damping fluid, be mixed with the soybean protein isolate solution of 5%-10%, adjust initial pH7.0-8.0, by neutral protease and compound protease with Mei Huo unit (1-5): 1 adds neutral protease, compound protease, every gram of soybean protein powder is made to add 5000-7000U, enzymolysis 1-180min at 40-60 DEG C.
(2) filtration and ultrafiltration: utilize flame filter press to filter enzymolysis solution, filtrate carries out classification ultrafiltration with the ultra-filtration membrane of 6000Da, 2000Da respectively, and two times of ultrafiltration trapped fluid and Plate Filtration filter cake return hydrolytic decomposition pot and carry out secondary hydrolysis.
(3) debitterize: go out ultrafiltration permeate enzyme adjust pH5-6, adds the gac of 1%-3%, absorption 10-20min.Carry out debitterizing and decoloring and filter.
(4) nanofiltration desalination: filtered liquid is used 150Da nanofiltration membrane, carries out desalination and total free aminoacids.
(5) dry: by nanofiltration desalination trapped fluid spraying dry, to obtain low bitter taste high-quality soybean peptides.
Described in step (1), neutral protease and compound protease are respectively Protex7L and Flavourzyme500MG.Two kinds of proteolytic enzyme are used in combination, the membrane filtration system of the ultra-filtration membrane of described 6000Da, 2000Da to be separating ranges be molecular weight 6000Da, 2000Da.
Secondary enzymolysis described in step (2), refers to and is not carried out secondary enzymolysis by the macromolecule protein that the soybean protein of enzymolysis and ultrafiltration retain by filter cake.
Gac described in step (3) is food grade shell powdered active carbon, and fineness is 200 orders.
150Da nanofiltration membrane described in step (4) is separation aperture molecular weight is the membrane filtration system of 150Da, effectively can be separated salt ion and total free aminoacids.
Spraying dry described in step (5) is that spray tower is dry, and inlet temperature is 180-200 DEG C, and temperature out is 80-100 DEG C.
Soy peptide powder bitter taste described in step (6) is low, crude protein content >=92.7%, peptide content (in butt) >=90.7% and molecular weight all≤2000, ash oontent≤3.4%, moisture content≤4.6%, crude fat (butt) content≤0.6%, urase (urease) activity is negative.
The present invention compared with prior art, has the following advantages and quality effect:
1. enzymolysis protein enzyme uses circumscribed inscribe Protex7L and Flavourzyme500MG two kinds of compound proteases, the hydrolysis efficiency of albumen can be improved, in addition the interpolation of excision enzyme compound protease and later stage gac debitterize complement each other, dual debitterize, reduce the bitter taste of soybean peptides product.
2. the trapped fluid in pair soybean protein or soybean meal and ultra-filtration process carries out secondary enzymolysis, improves the utilization ratio of protein in raw material, realizes the efficient preparation of soybean peptides.
3. adopt advanced nanofiltration membrane technology desalination, easy and simple to handle, can automated job be realized, good stability, easy to maintenance.And nanofiltration can most total free aminoacids in elimination soybean peptides liquid, improves the quality of soybean peptides.
Accompanying drawing explanation
Fig. 1 is a kind of efficient preparation technology's flow process of low bitter taste high-quality soybean peptides.
Embodiment
Below in conjunction with example, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
Example 1
(1) enzymolysis: soybean protein isolate is joined in damping fluid, be mixed with the soybean protein isolate solution of 5%, adjust initial pH7.0, add neutral protease flavor protease by Mei Huo unit 3:1, every gram of soybean protein powder is made to add 5000U, enzymolysis 90min at 40 DEG C.
(2) filtration and ultrafiltration: utilize flame filter press to filter enzymolysis solution, filtrate carries out classification ultrafiltration with the ultra-filtration membrane of 6000Da, 2000Da respectively, and two times of ultrafiltration trapped fluid and Plate Filtration filter cake return hydrolytic decomposition pot and carry out secondary hydrolysis.
(3) debitterize: go out ultrafiltration permeate enzyme adjust pH to 5, adds the gac of 2%, absorption 10min.Carry out debitterizing and decoloring and filter.
(4) nanofiltration desalination: filtered liquid is used 150Da nanofiltration membrane, carries out desalination and total free aminoacids.
(5) dry: by nanofiltration desalination trapped fluid spraying dry, temperature in is 180 DEG C, and temperature out is 80 DEG C, obtains low bitter taste high-quality soybean peptides.
Example 2
(1) enzymolysis: soybean protein isolate is entered in damping fluid, be mixed with the soybean protein isolate solution of 7%, adjust initial pH7.5, add neutral protease and flavor protease by Mei Huo unit 4:1, every gram of soybean protein powder is made to add 6000U, enzymolysis 180min at 50 DEG C.
(2) filtration and ultrafiltration: utilize flame filter press to filter enzymolysis solution, filtrate carries out classification ultrafiltration with the ultra-filtration membrane of 6000Da, 2000Da respectively, and two times of ultrafiltration trapped fluid and Plate Filtration filter cake return hydrolytic decomposition pot and carry out secondary hydrolysis.
(3) debitterize: go out ultrafiltration permeate enzyme adjust pH5.5, adds the gac of 1%, absorption 15min.Carry out debitterizing and decoloring and filter.
(4) nanofiltration desalination: filtered liquid is used 150Da nanofiltration membrane, carries out desalination and total free aminoacids.
(5) dry: by nanofiltration desalination trapped fluid spraying dry, temperature in is 190 DEG C, and temperature out is 90 DEG C, obtains low bitter taste high-quality soybean peptides.
Example 3
(1) enzymolysis: soybean protein isolate is joined in damping fluid, be mixed with the soybean protein isolate solution of 10%, adjust initial pH8.0, add neutral protease and flavor protease by Mei Huo unit 5:1, every gram of soybean protein powder is made to add 7000U, enzymolysis 150min at 60 DEG C.
(2) filtration and ultrafiltration: utilize flame filter press to filter enzymolysis solution, filtrate carries out classification ultrafiltration with the ultra-filtration membrane of 6000Da, 2000Da respectively, and two times of ultrafiltration trapped fluid and Plate Filtration filter cake return hydrolytic decomposition pot and carry out secondary hydrolysis.
(3) debitterize: go out ultrafiltration permeate enzyme adjust pH6, adds the gac of 3%, absorption 20min.Carry out debitterizing and decoloring and filter.
(4) nanofiltration desalination: filtered liquid is used 150Da nanofiltration membrane, carries out desalination and total free aminoacids.
(5) dry: by nanofiltration desalination trapped fluid spraying dry, temperature in is 200 DEG C, and temperature out is 100 DEG C, obtains low bitter taste high-quality soybean peptides.
Adopt the standard of soy peptide powder standard GB/T/T22492-2008 defined and detection method to carry out determination and evaluation to indexs such as the content molecule strength of soy peptide powder in above-mentioned 1-2, the results are shown in Table 1.
The detected result of table 1 standard-required and example 1-3 contrasts
The announcement of book and instruction according to the above description, above-mentioned example is the present invention's preferably embodiment.Therefore, the present invention is not restricted to the described embodiments, the change done under other any does not deviate from essence of the present invention and principle, combination, modification, all should be the substitute mode of equivalence, is included within protection scope of the present invention.
Claims (9)
1. the efficient preparation technology of low bitter taste high-quality soybean peptides, described technique is as follows:
(1) enzymolysis: soybean protein isolate is joined in damping fluid, be mixed with the soybean protein isolate solution of 5%-10%, adjust initial pH7.0-8.0, by Mei Huo unit (1-5): 1 adds neutral protease and compound protease, every gram of soybean protein isolate is made to add 5000-7000U, enzymolysis 1-180min at 40-60 DEG C;
(2) filtration and ultrafiltration: utilize flame filter press to filter enzymolysis solution, filtrate carries out classification ultrafiltration with the ultra-filtration membrane of 6000Da, 2000Da respectively, and two times of ultrafiltration trapped fluid and Plate Filtration filter cake return hydrolytic decomposition pot and carry out secondary hydrolysis;
(3) debitterize: go out ultrafiltration permeate enzyme adjust pH5-6, adds the gac of 1%-3%, absorption 10-20mi; Carry out debitterizing and decoloring and filter; (4) nanofiltration desalination: filtered liquid is used 150Da nanofiltration membrane, carries out desalination and total free aminoacids; (5) dry: by nanofiltration desalination trapped fluid spraying dry, to obtain low bitter taste high-quality soybean peptides.
2. in the method for claim 1, it is characterized in that: described in step (1), damping fluid is Sodium phosphate dibasic, citrate buffer solution.
3. in the method for claim 1, it is characterized in that: described in step (1), neutral protease and compound protease are respectively Protex7L and Flavourzyme500MG, two kinds of proteolytic enzyme are used in combination.
4. in the method for claim 1, it is characterized in that: the membrane filtration system of to be separating ranges be molecular weight 6000Da, the 2000Da of the ultra-filtration membrane of 6000Da, 2000Da described in step (1).
5. in the method for claim 1, it is characterized in that: secondary enzymolysis described in step (2), refer to and do not carried out secondary enzymolysis recovery by the macromolecule protein that the soybean protein of enzymolysis and ultrafiltration retain by filter cake.
6. in the method for claim 1, it is characterized in that: gac described in step (3) is food grade shell powdered active carbon, and fineness is 200 orders.
7. in the method for claim 1, it is characterized in that: 150Da nanofiltration membrane described in step (4) is that to be separated aperture molecular weight be that the membrane filtration system of 150Da can be separated effectively to salt ion and total free aminoacids.
8. in the method for claim 1, it is characterized in that: spraying dry described in step (5) is that spray tower is dry, and inlet temperature is 180-200 DEG C, and temperature out is 80-100 DEG C.
9. the soy peptide powder that method prepares according to any one of claim 1-9.
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Cited By (17)
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---|---|---|---|---|
CN105925365A (en) * | 2016-05-17 | 2016-09-07 | 东北农业大学 | Method for extracting soybean oil and non-bitter soybean peptide through aqueous enzymatic method |
CN105949274A (en) * | 2016-07-08 | 2016-09-21 | 刘新旗 | Novel soybean peptide separating and refining method |
CN106072666A (en) * | 2016-06-03 | 2016-11-09 | 李继富 | A kind of low ash, the production method of soybean peptide without bitter powder and production system |
CN106616236A (en) * | 2017-02-09 | 2017-05-10 | 吉林大学 | Method for debitterizing and decoloring corn germ meal alkali-soluble protein hepato-protective peptide |
CN106616564A (en) * | 2016-10-10 | 2017-05-10 | 大连工业大学 | Instant kelp root and preparation method thereof |
CN107574212A (en) * | 2016-11-21 | 2018-01-12 | 广西大学 | A kind of method using complex enzyme Debittered soybean peptide |
CN107805654A (en) * | 2017-11-08 | 2018-03-16 | 安徽生物肽产业研究院有限公司 | A kind of industrial process rich in organic microelement Soybean Peptide prepared by soybean protein and application |
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 |
CN108740664A (en) * | 2018-05-14 | 2018-11-06 | 吉林大学 | A kind of soybean peptide solid beverage and its preparation process |
CN108949878A (en) * | 2018-07-19 | 2018-12-07 | 山东瑞芝生物科技有限公司 | The clean preparation method of combined-enzyme method hydrolysing soybean protein preparation soybean peptide |
CN109077319A (en) * | 2018-08-30 | 2018-12-25 | 祁景泉 | The method that lipid containing plant extract prepares ice cream, milk tea and pulvis |
CN109438552A (en) * | 2018-09-17 | 2019-03-08 | 天津科技大学 | A kind of methods and applications preparing defatted soybean meal storage iron polypeptide using protease |
CN109527196A (en) * | 2018-12-17 | 2019-03-29 | 沈阳市康普利德生物科技有限公司 | A method of improving hydrolysate of soybean protein efficiency and yield |
CN111671006A (en) * | 2020-05-20 | 2020-09-18 | 清远希普生物科技有限公司 | Preparation method of soybean peptide rich in active lactobacillus |
CN112662723A (en) * | 2020-12-30 | 2021-04-16 | 南通励成生物工程有限公司 | Preparation method of debitterized hydrolyzed whey protein rich in small molecular polypeptide |
CN113261643A (en) * | 2021-04-22 | 2021-08-17 | 诺利如一(安阳)生物科技有限公司 | Method for removing bitterness of soybean peptide |
CN115152944A (en) * | 2022-06-27 | 2022-10-11 | 祖名豆制品股份有限公司 | Preparation method of germinated soybean peptide milk |
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Cited By (19)
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CN105925365A (en) * | 2016-05-17 | 2016-09-07 | 东北农业大学 | Method for extracting soybean oil and non-bitter soybean peptide through aqueous enzymatic method |
CN106072666A (en) * | 2016-06-03 | 2016-11-09 | 李继富 | A kind of low ash, the production method of soybean peptide without bitter powder and production system |
CN105949274A (en) * | 2016-07-08 | 2016-09-21 | 刘新旗 | Novel soybean peptide separating and refining method |
CN106616564A (en) * | 2016-10-10 | 2017-05-10 | 大连工业大学 | Instant kelp root and preparation method thereof |
CN107574212A (en) * | 2016-11-21 | 2018-01-12 | 广西大学 | A kind of method using complex enzyme Debittered soybean peptide |
CN106616236A (en) * | 2017-02-09 | 2017-05-10 | 吉林大学 | Method for debitterizing and decoloring corn germ meal alkali-soluble protein hepato-protective peptide |
CN107805654A (en) * | 2017-11-08 | 2018-03-16 | 安徽生物肽产业研究院有限公司 | A kind of industrial process rich in organic microelement Soybean Peptide prepared by soybean protein and application |
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 |
CN108740664A (en) * | 2018-05-14 | 2018-11-06 | 吉林大学 | A kind of soybean peptide solid beverage and its preparation process |
CN108949878A (en) * | 2018-07-19 | 2018-12-07 | 山东瑞芝生物科技有限公司 | The clean preparation method of combined-enzyme method hydrolysing soybean protein preparation soybean peptide |
CN109077319A (en) * | 2018-08-30 | 2018-12-25 | 祁景泉 | The method that lipid containing plant extract prepares ice cream, milk tea and pulvis |
CN109438552A (en) * | 2018-09-17 | 2019-03-08 | 天津科技大学 | A kind of methods and applications preparing defatted soybean meal storage iron polypeptide using protease |
CN109438552B (en) * | 2018-09-17 | 2022-03-25 | 天津科技大学 | Method for preparing defatted soybean meal iron-storing polypeptide by using protease and application |
CN109527196A (en) * | 2018-12-17 | 2019-03-29 | 沈阳市康普利德生物科技有限公司 | A method of improving hydrolysate of soybean protein efficiency and yield |
CN109527196B (en) * | 2018-12-17 | 2022-02-18 | 辽宁康普利德生物科技有限公司 | Method for improving enzymolysis efficiency and yield of soybean protein |
CN111671006A (en) * | 2020-05-20 | 2020-09-18 | 清远希普生物科技有限公司 | Preparation method of soybean peptide rich in active lactobacillus |
CN112662723A (en) * | 2020-12-30 | 2021-04-16 | 南通励成生物工程有限公司 | Preparation method of debitterized hydrolyzed whey protein rich in small molecular polypeptide |
CN113261643A (en) * | 2021-04-22 | 2021-08-17 | 诺利如一(安阳)生物科技有限公司 | Method for removing bitterness of soybean peptide |
CN115152944A (en) * | 2022-06-27 | 2022-10-11 | 祖名豆制品股份有限公司 | Preparation method of germinated soybean peptide milk |
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