CN108244331A - A kind of preparation method of very soluble soybean peptide - Google Patents
A kind of preparation method of very soluble soybean peptide Download PDFInfo
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- CN108244331A CN108244331A CN201810024100.6A CN201810024100A CN108244331A CN 108244331 A CN108244331 A CN 108244331A CN 201810024100 A CN201810024100 A CN 201810024100A CN 108244331 A CN108244331 A CN 108244331A
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- soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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- General Chemical & Material Sciences (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of preparation methods of very soluble soybean peptide, are as follows：Soybean protein isolate and pure water are configured to soybean protein mixed aqueous solution, by 80~95 DEG C of 10~15min of heat treatment；It is 7.0~9.0 to adjust pH, and control solution temperature is 30~70 DEG C, adds in alkali protease, flavor protease 0.5~2h of enzyme digestion reaction, and point 2~10 equivalent add in succinic anhydride in enzymolysis process, and it is 7.0~9.0 that reaction process, which keeps pH,；PH is adjusted after enzyme digestion reaction and terminates acylation reaction for 7.0, enzyme deactivation centrifugal filtration takes supernatant, and it is 6.0~8.0 to adjust pH, adds in sodium tripolyphosphate stirring and makes it completely dissolved, is spray-dried；Hermetically drying preserves.The effect of soybean peptide solution of the invention preserves is not easy muddy aggregation for a long time, and peptide content is high and molecular weight is high less than 1000 content, is easily effectively absorbed by body, has and quickly set up, strengthen immunity, reduction cholesterol.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of preparation method of very soluble soybean peptide.
Background technology
Soybean contains nearly 40% protein, soybean protein series of products is developed, for making full use of the existing food in China
Product resource, improving the diet structure of our people has great significance.Soybean protein isolate (soyPorietnsIolaetd,
SPI it is) the highest one kind of purity in all soy protein products, protein content is more than 90%.With it is other of the same race
Product is compared, and maximum feature is that amino acids distribution is reasonable, eliminates the unfavorable ingredient such as the oligosaccharide that can cause alimentary canal flatulence,
And lighter color, thus have a wide range of application, it can be added in meat, bakery product and various health foods and carry out fortification.
But SPI molecular masses are big, complicated, and numberator height compression folds, so as to make its digestibility and biological value not
And animal protein.SPI is moderately hydrolyzed to the smaller soybean peptide of molecular mass using protease, and (average molecular weight is less than
1000D, main peaks are usually made of, wherein balance of essential amino acids is good, content is rich 2~9 amino acid in 300~700D
It is rich), its digestive utilization ratio can be improved, improves biological value.Not only amino acid composition is almost just the same with SPI for soybean peptide,
With very high nutritive value, compared with soybean protein, soybean peptide not only has low stickiness, highly dissoluble, emulsibility and hygroscopicity
Wait physicochemical properties, also with low antigenicity, blood pressure lowering, it is anti-oxidant, promote the physiological functions such as mineral absorption, can build up health,
Antifatigue, anticancer.Have simultaneously reducing blood lipid, norcholesterol, the physiological functions such as generation for reducing coronary heart disease and preferable dissolubility,
Emulsibility and foaming characteristic.Modern biotechnology be metabolized research shows that, the protein that the mankind ingest after digestive enzyme acts on, unlike with
Before think as be to be absorbed completely with amino acid form, but more absorbed in the form of oligopeptides (dipeptides, tripeptides), and oligopeptides
Absorptivity than amino acid higher, be easier, can quickly be utilized by human body, protein utilization higher.So soybean peptide
It can be widely used in the relevant industries such as food, daily necessities, Medicines and Health Product.
At present soybean peptide product on the market be mostly molecular weight more than 1000, less than 1000 content is extremely low, human body
It is absorbed and utilized be not as preferable as absorption of the molecular weight below 1000.And most product mouthfeels and dissolubility are all not fully up to expectations.Such as
A kind of preparation process of soy peptide powder (CN201710762538.X), a kind of soybean peptide and its industrialized preparing process and application
(CN201210560938.X), above-mentioned patent all merely illustrate by enzymolysis obtain soybean peptide, there is no to its solubility, with
And soybean peptide solution easily assembles cloudiness and carries out depth explanation.Therefore, develop that a solubility is high, having of being not easy to assemble
The soybean peptide product for improving immunity and relieving fatigue has important social value and market value.
Invention content
It is an object of the invention to：The preparation method that a kind of solubility is high, is not easy the muddy soybean peptide of aggregation is provided.
To achieve the above object, the present invention provides following technical solution：
A kind of preparation method of very soluble soybean peptide, is as follows：
(1) soybean protein isolate and pure water are configured to soybean protein mixed aqueous solution, by 80~95 DEG C of heat treatments 10
~15min；
(2) it is 7.0~9.0 to adjust the pH value of solution after heat treatment, and control solution temperature is 30~70 DEG C, adds in basic protein
Enzyme, flavor protease 0.5~2h of enzyme digestion reaction, point 2~10 equivalent add in succinic anhydride in enzymolysis process, and reaction process is protected
It is 7.0~9.0 to hold pH；
(3) pH is adjusted after enzyme digestion reaction and terminates acylation reaction for 7.0, enzyme deactivation centrifugal filtration takes supernatant, adjusts pH
It is 6.0~8.0, adds in 10~50min of sodium tripolyphosphate stirring and make it completely dissolved, be later spray-dried solution；
(4) dry product hermetically drying preserves.
Preferably, the mass ratio of soybean protein isolate and pure water is 1 in step (1)：(6~20).
Preferably, the addition quality of step (2) neutral and alkali protease be digest substrate soybean protein isolate quality 0.5~
5%, the addition quality of flavor protease is digest substrate soybean protein isolate quality 0.5~5%.
Preferably, succinic anhydride and soybean protein isolate mass ratio are 1 in step (2):(20~30).
Preferably, sodium tripolyphosphate and the mass ratio of soybean peptide gross mass in supernatant are 1 in step (3):(100~
300), supernatant soybean peptide gross mass=supernatant peptide content × supernatant volume.
The beneficial effects of the present invention are：
Soybean protein isolate in the present invention considerably increases big by enzymolysis and succinic anhydride, sodium tripolyphosphate processing
Beans peptide solubility, and soybean peptide solution preserves be not easy muddy aggregation for a long time.Content of peptide in soybean peptide prepared by the present invention is high and divides
Son amount is high less than 1000 content, is easily effectively absorbed by body, has and quickly set up, strengthen immunity, reduces courage and consolidates
The effect of alcohol.This soy peptide powder is rich in soybean minor peptides, is suitable for sports food, sports drink, blood pressure-reducing food and extensive
In the health products such as multiple fatigue food or food.
Specific embodiment
Embodiment 1
A kind of preparation method of very soluble soybean peptide, is as follows：
(1) pure water of soybean protein isolate and 10 times of mass ratioes is configured to soybean protein mixed aqueous solution, by 90 DEG C
It is heat-treated 10min；
(2) it is 8.0 to adjust mixed aqueous solution pH, and temperature is 60 DEG C, adds in alkali protease 1%, 1% enzyme of flavor protease
Solution reaction 1h, points of 2~10 times equivalent add in succinic anhydrides in enzymolysis process, succinic anhydride with soybean protein isolate mass ratio
It is 1:25, pH remain 8.0；
(3) pH is adjusted after reaction and terminates acylation reaction for 7.0, and enzyme deactivation centrifugation is filtered to take by membrane filter system
Clear liquid, it is 7.0 that supernatant, which adjusts pH, adds in sodium tripolyphosphate stirring 30min and makes it completely dissolved, sodium tripolyphosphate and supernatant
The mass ratio of middle soybean peptide gross mass is 1:250, supernatant soybean peptide gross mass=supernatant peptide content × supernatant volume, it
Solution is spray-dried afterwards；
(4) dry product hermetically drying preserves.
Embodiment 2
A kind of preparation method of very soluble soybean peptide, is as follows：
(1) pure water of soybean protein isolate and 10 times of mass ratioes is configured to soybean protein mixed aqueous solution, by 90 DEG C
It is heat-treated 10min；
(2) it is 8.0 to adjust mixed aqueous solution pH, and temperature is 60 DEG C, adds in alkali protease 2%, 2% enzyme of flavor protease
Solution reaction 1h, point 2~10 equivalent add in succinic anhydride, the quality with soybean protein isolate of succinic anhydride in enzymolysis process
Than being 1:25, pH remain 8.0；
(3) pH is adjusted after reaction and terminates acylation reaction for 7.0, and enzyme deactivation centrifugation is filtered to take by membrane filter system
Clear liquid, it is 7.0 that supernatant, which adjusts pH, adds in sodium tripolyphosphate stirring 30min and makes it completely dissolved, sodium tripolyphosphate and supernatant
The mass ratio of middle soybean peptide gross mass is 1:250, supernatant soybean peptide gross mass=supernatant peptide content × supernatant volume, it
Solution is spray-dried afterwards；
(4) dry product hermetically drying preserves.
Embodiment 3
A kind of preparation method of very soluble soybean peptide, is as follows：
(1) pure water of soybean protein isolate and 10 times of mass ratioes is configured to soybean protein mixed aqueous solution, by 90 DEG C
It is heat-treated 10min；
(2) it is 8.0 to adjust mixed aqueous solution pH, and temperature is 60 DEG C, adds in alkali protease 0.5%, flavor protease
0.5% enzyme digestion reaction 1h, points of 2~10 times equivalent add in succinic anhydrides in enzymolysis process, succinic anhydride and soybean separation protein
White mass ratio is 1:25, pH remain 8.0；
(3) pH is adjusted after reaction and terminates acylation reaction for 7.0, and enzyme deactivation centrifugation is filtered to take by membrane filter system
Clear liquid, it is 7.0 that supernatant, which adjusts pH, adds in sodium tripolyphosphate stirring 30min and makes it completely dissolved, sodium tripolyphosphate and supernatant
The mass ratio of middle soybean peptide gross mass is 1:250, supernatant soybean peptide gross mass=supernatant peptide content × supernatant volume, it
Solution is spray-dried afterwards；
(4) dry product hermetically drying preserves.
Embodiment 4
The detection of soybean peptide molecular weight distribution
The soybean peptide molecular weight of Examples 1 to 3 and commercially available fast sale is detected using high performance gel filtration chromatography, i.e.,
Using porous filler as stationary phase, the difference according to sample component sub-volume size is detached, in the UV absorption wave of peptide bond
It is detected under long 220nm, as a result such as table 1.
The molecular weight distribution table of 1 embodiment of table and the soybean peptide sample of commercially available fast sale
The result shows that the soybean peptide of present invention gained is less than the soybean peptide product for being apparently higher than commercially available fast sale of 1000Da.
Claims (5)
1. a kind of preparation method of very soluble soybean peptide, it is characterised in that：It is as follows：
(1) soybean protein isolate and pure water are configured to soybean protein mixed aqueous solution, by 80~95 DEG C of heat treatments 10~
15min；
(2) pH value of solution after adjusting heat treatment is 7.0~9.0, and control solution temperature is 30~70 DEG C, addition alkali protease,
Flavor protease 0.5~2h of enzyme digestion reaction, point 2~10 equivalent add in succinic anhydride in enzymolysis process, and reaction process is kept
PH is 7.0~9.0；
(3) pH is adjusted after enzyme digestion reaction and terminates acylation reaction for 7.0, enzyme deactivation centrifugal filtration takes supernatant, and it is 6.0 to adjust pH
~8.0, it adds in 10~50min of sodium tripolyphosphate stirring and makes it completely dissolved, be later spray-dried solution；
(4) dry product hermetically drying preserves.
2. a kind of preparation method of very soluble soybean peptide according to claim 1, it is characterised in that：
The mass ratio of soybean protein isolate and pure water is 1 in step (1)：(6~20).
3. a kind of preparation method of very soluble soybean peptide according to claim 1, it is characterised in that：
The addition quality of step (2) neutral and alkali protease be digest substrate soybean protein isolate quality 0.5~5%, flavor egg
The addition quality of white enzyme is digest substrate soybean protein isolate quality 0.5~5%.
4. a kind of preparation method of very soluble soybean peptide according to claim 1, it is characterised in that：
Succinic anhydride and soybean protein isolate mass ratio are 1 in step (2):(20~30).
5. a kind of preparation method of very soluble soybean peptide according to claim 1, it is characterised in that：
Sodium tripolyphosphate and the mass ratio of soybean peptide gross mass in supernatant are 1 in step (3):(100~300), supernatant is big
Beans peptide gross mass=supernatant peptide content × supernatant volume.
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| CN201810024100.6A CN108244331A (en) | 2018-01-10 | 2018-01-10 | A kind of preparation method of very soluble soybean peptide |
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| CN201810024100.6A CN108244331A (en) | 2018-01-10 | 2018-01-10 | A kind of preparation method of very soluble soybean peptide |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114231583A (en) * | 2021-12-16 | 2022-03-25 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and pseudo-ginseng bioactive peptides |
Citations (4)
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|---|---|---|---|---|
| CN102217700A (en) * | 2011-05-27 | 2011-10-19 | 山东省花生研究所 | Method for preparing peanut protein |
| CN103160559A (en) * | 2013-01-23 | 2013-06-19 | 重庆大学 | Preparation method of modified zein peptide |
| CN104719611A (en) * | 2013-12-18 | 2015-06-24 | 中粮营养健康研究院有限公司 | Method for preparing soybean peptides through enzymolysis of soy protein |
| CN107467343A (en) * | 2017-09-11 | 2017-12-15 | 浙江海洋大学 | A kind of preparation technology of beche-de-mer without spike albumen powder |
-
2018
- 2018-01-10 CN CN201810024100.6A patent/CN108244331A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102217700A (en) * | 2011-05-27 | 2011-10-19 | 山东省花生研究所 | Method for preparing peanut protein |
| CN103160559A (en) * | 2013-01-23 | 2013-06-19 | 重庆大学 | Preparation method of modified zein peptide |
| CN104719611A (en) * | 2013-12-18 | 2015-06-24 | 中粮营养健康研究院有限公司 | Method for preparing soybean peptides through enzymolysis of soy protein |
| CN107467343A (en) * | 2017-09-11 | 2017-12-15 | 浙江海洋大学 | A kind of preparation technology of beche-de-mer without spike albumen powder |
Non-Patent Citations (5)
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| 刘雯，等: "琥珀酰化对水酶法提取大豆蛋白的影响 ", 《中国粮油学报》 * |
| 唐文婷: "小麦面筋蛋白的琥珀酰化及磷酸化改性研究", 《中国优秀硕士学位论文全文数据库》 * |
| 李峰，等: "大豆活性肽酶解制备的工艺条件研究", 《食品科学》 * |
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| 金丽丽: "木瓜蛋白酶水解和磷酸化修饰对大豆分离蛋白溶解性的影响", 《中国优秀硕士学位论文全文数据库》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114231583A (en) * | 2021-12-16 | 2022-03-25 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and pseudo-ginseng bioactive peptides |
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Application publication date: 20180706 |
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