CN103040000A - Preparation method of soybean peptide-calcium chelate - Google Patents
Preparation method of soybean peptide-calcium chelate Download PDFInfo
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- CN103040000A CN103040000A CN201110387656XA CN201110387656A CN103040000A CN 103040000 A CN103040000 A CN 103040000A CN 201110387656X A CN201110387656X A CN 201110387656XA CN 201110387656 A CN201110387656 A CN 201110387656A CN 103040000 A CN103040000 A CN 103040000A
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- calcium
- soybean
- peptide
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a preparation method of a soybean peptide-calcium chelate, which comprises the following steps: mixing a soy protein-containing material with water to form a mixture having a moisture content of about 45% to 65% by weight; inoculating Aspergillus oryzae, Aspergillus sojae or Aspergillus mixture thereof to the mixture to obtain a culture, wherein the inoculum size of Aspergillus is about 0.006% -0.05% of the weight of the soybean protein material; then, carrying out solid state fermentation on the culture to obtain a fermentation product; then, carrying out hydrolysis reaction on the fermentation product to obtain soybean hydrolysate; clarifying the soybean hydrolysate; and finally, adding calcium ions into the clear soybean hydrolysate, mixing, wherein the molar ratio of the soybean peptide to the calcium ions is 2: 1-0.5: 1, and adjusting the water content and the pH value to obtain the liquid containing the soybean peptide-calcium chelate.
Description
Technical field
The present invention relates to the preparation method that a kind of soybean wins peptide, particularly, relate to the preparation method that a kind of soybean wins peptide-calcium chelate.
Background technology
Soybean edible has long history, and protein, fiber are rich in being of high nutritive value of soybean, and it is healthy to exist many functional components to safeguard, comprise that phytosterol can reduce cholesterol, the isoflavones Woman climacteric symptom of releiving, vitamin E and saponin provide anti-oxidation function.Obtain especially the good food selection of nutrition for the vegetarian.In recent years, Western society is also advocated soybean prod energetically, and the healthy image of soybean grows with each passing day.
Soya-bean milk is very general food in Chinese's daily life, but compares with milk, and the calcium content of soya-bean milk is obviously on the low side, according to United States Department of Agriculture's data, the calcium content of general milk is 113 milligrams/100 g, only 39 milligrams/100 g of soya-bean milk calcium contents (USDA, 2008).If the family self-control soya-bean milk at traditional market or breakfast StoreFront may increase in the water mixing doubt, calcium content can be lower, to obtain calcium more limited.So for the group of often edible soya-bean milk product, picked-up calcium amount demand is large especially.
Calcium is played the part of many key players in Human Physiology, biochemical function, comprising group skeletogenous essential element, blood clotting, contraction of muscle, acid-base balance, safeguard membrane passage, regulating blood pressure, the many enzyme reactions of participation etc., is an indispensable nutrient.Human body grows and lasting draws calcareously, stores " bone this ", until reached the top in 35 to 45 years old, then bone calcium runs off gradually with age, loss speed faster (Bronner.et al., 1999) behind the Menopause.Therefore, the people must note calcareous picked-up throughout one's life constantly, because calcareous must obtaining from daily meals can't be made voluntarily.Show according to resident's nutrition survey, the average intake of the Taiwan male sex is 520mg, and women's average out to 542mg if weigh with the standard of U.S. RDA (1200mg) or RDI (1300mg), is that serious picked-up is not enough.Generally lack based on compatriots are calcareous, Department of Health is at " DRIS " of revision in 2002, just significantly revise calcareous intake, from 600 milligrams of per day for adults originally, bring up to 800～1000 milligrams (http://www.doh.gov.tw).And senile fracture's increase frequency is not enough with calcareous intake in recent years, causes skeleton bulking that sizable association is arranged.Find according to Department of Health's investigation, the population of Taiwan more than 65 years old, per nine people namely have a people to suffer from osteoporosis, and wherein the women more just has a people (http://www.doh.gov.tw) up to every four-player.So improve bone health, top priority namely is that picked-up is enough calcareous.
The general calcium source of being familiar with is to be provided by dairy products, but many people have the not anti-disease of lactose, and in addition, in the Taiwan, the consumption per head of dairy products is a lot of less than western countries, and this also is the reason that reduces the calcium pickup total amount.
Research is found, casein in the dairy products (casein) can produce after the protease through stomach and intestines decomposes and suppress the victory peptide components that calcium ion precipitates under alkaline environment, be referred to as CPP (Caseinophosphopeptide, CPP).Calcium ion is in the absorption of small intestine, except partly being the active transport that needs vitamin D in few part (15-20% percentage by weight) at the duodenum of front end, most of calcium ions enter the human recycle system, that lean on is passive transportation (60-65% percentage by weight) (Bronner, F.1998.Calcium the Absorption-A Paradigm for Mineral Absorption J.Nutr.128:917-920 of jejunum and ileal segment; Bronner, F.and Pansu, D.1999.Nutritional Aspects of Calcium Absorption.J.Nutr.129:9-12).Because the pH value of small intestine back segment is alkalescent, therefore when the CPP victory fragments of peptides that contains the SerP-SerP-SerP-Glu-Glu sequence exists, just can keep the dissolved state of calcium ion and penetrate the passive transportation (Ferraretto in enterocyte gap, A..Signorile, A Gravaghi, C.Fiorilli, A.and Tettamanti, G.2001.Casein Phosphopeptides Influence Calcium Uptake by Cultured Human Intestinal HT-29 Tumor Cells J.Nutr.131:1655-1661).Cause the generation of osteoporosis diseases for fear of shortage calcium, except the picked-up that increases calcium, the absorptivity that increases calcium also is a good method, yet the not anti-disease patient of lactose is not suitable for utilizing the casein in the dairy products to promote calcium to absorb.
Therefore, the soya-bean milk product is replenished the important business opportunity that the calcium source becomes product development.On technological layer, strengthen the calcium soya-bean milk during fabrication, add calcium and have the processing obstacle, because soybean protein can cause the hydrophobicity clustering phenomena because of the calcium ion that adds in the soya-bean milk, and then make the soybean protein precipitation.Solve this kind processing problems, add chelating agent and calcium ion and form rock-steady structure, reducing the soybean protein precipitation is the method for commonly using.Such as calgon, natrium citricum, dibastic sodium phosphate etc. all is soya-bean milk chemical additive commonly used, improves product stability (Pathomrungsiyounggul, et al., 2010).Under the raising of health perception, the use of additive need especially be careful in the food processing field, and unnecessary chemicals additive should be avoided, and the natural batching that replaces or additive then are considering of feeling at ease.
Past, existing scholar proposes to produce the short calcium absorption of single kind victory peptide in the mode of chemical synthesis, yet its cost is quite high, more difficult practice (Galzigna, L., Domergue, N., Previero, A.1998.A synthetic calcium-chelating L-glutamyl-L-serine phosphate (Glu-Ser.P) enhances calcium absorption in the rat.J Pept Res.52 (1): 15-18).In addition, still there is the scholar to propose to reach the purpose (Pathomrungsiyounggul that soya-bean milk is strengthened calcium with chemical additive as chelating agent or stabilizing agent, P., Lewis, M.J.and Grandison, A.S.2010.Effects of calcium-chelating agents and pasteurization on certain properties of calcium-fortified soy milk.Food Chem.118:808-814; Luhadiya, A.P.C., Yang, D.K., Heisey, M.T.2006.Calcium fortified beverages.US Patent 6994877 B2), yet chemical additive still has considering on the safety, unlike natural chelating agent, and wherein the last pH-value of product of Luhadiya et al. is alkalescence 8.25, more difficult actual drinking.In addition, also there is the scholar to propose to make as chelating agent with the chemical additive natrium citricum and adds calcium soya-bean milk (the wild and waste wood of order, 2005).Disclosed among patent CN 101161114 B of continent and utilized commercial protein breakdown soy proteins generation soybean victory peptide to make soybean victory peptide-calcium compound, but its cost is higher.
In sum, people need a kind of low manufacturing cost badly, and can allow the not absorptivity of the increase calcium of the edible for patients of anti-disease of lactose, meet practicality and without the bean milk beverage of security concerns.
Summary of the invention
The invention provides the preparation method that a kind of soybean wins peptide-calcium chelate, its step comprises: a raw material that contains soybean protein is mixed with water, to form the approximately mixture of 45%-65% percentage by weight of a water content; One aspergillus flora is inoculated in said mixture obtains a culture, wherein, above-mentioned aspergillus flora comprises: aspergillus oryzae (Aspergillus oryzae), Aspergillus sojae (Aspergillus sojae) or their mixtures, and the inoculum concentration of above-mentioned aspergillus flora accounts for the approximately 0.006%-0.05% of above-mentioned soybean protein raw material weight; Above-mentioned culture is carried out solid state fermentation obtain a tunning, wherein, the condition of above-mentioned solid state fermentation comprises: relative humidity approximately 85%-95% and fermentation temperature between 23～35 degree approximately Celsius; The reaction that is hydrolyzed of above-mentioned tunning is obtained a Soy hydrolysate; Above-mentioned Soy hydrolysate is carried out obtaining soybean clarification hydrolyzate after clarification and the Separation of Solid and Liquid successively; And directly add calcium ion in above-mentioned soybean clarification hydrolyzate and mix, wherein, the mole ratio that soybean wins peptide and calcium ion is 2: 1～0.5: 1, and adjusts water content to 60～65% percentage by weight, and the pH value obtains one and contains the liquid that soybean wins peptide-calcium chelate between 6.5～7.
The present invention provides a kind of soybean to win the preparation method of peptide-calcium chelate in addition, and its step comprises: a raw material that contains soybean protein is mixed with water, to form the approximately mixture of 45%-65% percentage by weight of a water content; One aspergillus flora is inoculated in said mixture obtains a culture, wherein, above-mentioned aspergillus flora comprises: aspergillus oryzae (Aspergillus oryzae), Aspergillus sojae (Aspergillus sojae) or their mixture, and the inoculum concentration of above-mentioned aspergillus flora accounts for the approximately 0.006%-0.05% of above-mentioned soybean protein raw material weight; Above-mentioned culture is carried out solid state fermentation obtain a tunning, wherein, the condition of above-mentioned solid state fermentation comprises: relative humidity approximately 85%-95% and fermentation temperature between 23～35 degree approximately Celsius; The reaction that is hydrolyzed of above-mentioned tunning is obtained a Soy hydrolysate; Above-mentioned Soy hydrolysate is carried out obtaining soybean clarification hydrolyzate after clarification and the Separation of Solid and Liquid successively; Above-mentioned soybean clarification hydrolyzate is evenly mixed with soybean oil and lecithin, and wherein, the concentration of soybean oil is 2～8% percentage by weights of Soy hydrolysate solid content, and the concentration of lecithin is 0.01～0.05% percentage by weight of soybean oil, obtains a mixture; Said mixture is carried out drying obtain soybean victory peptide powder; This soybean victory peptide powder and calcium ion is soluble in water, wherein, the molal quantity ratio that soybean in this soybean victory peptide powder wins peptide and calcium ion is 2: 1～0.5: 1, and adjustment water content to 60～65% percentage by weight, and the pH value obtains one and contains the liquid that soybean wins peptide-calcium chelate between 6.5～7.
The preparation method that the present invention also provides a kind of calcium to strengthen soya-bean milk, it is aforementioned soybean to be won peptide-calcium chelate make an addition in the soya-bean milk.
The present invention also provides a kind of calcium to strengthen soya-bean milk, is strengthened preparation method's manufacturing of soya-bean milk and get by aforementioned calcium, and wherein, the calcium content of above-mentioned calcium reinforcement soya-bean milk is greater than 40mg/100mL.
Description of drawings
Fig. 1 is for relatively hydrolyzate of soybean protein and CPP suppress the effect of calcium carbonate crystal.
Fig. 2 is the effect that different protein sources materials suppress calcium carbonate crystal.
Fig. 3 shows that the short calcium of feeding absorbs the calcium absorptivity of the mouse that wins peptide and soybean protein feed, between mean value ± 95% trusted domain, has significant difference (p＜0.05) between the two.
The specific embodiment
For above and other objects of the present invention, feature and advantage can be become apparent, preferred embodiment cited below particularly is described in detail below.
The invention provides the preparation method that a kind of soybean wins peptide-calcium chelate.In one embodiment, soy meal is carried out after solid state fermentation decomposes with aspergillus, reaction again is hydrolyzed, then carry out clarification steps, the hydrolyzate that obtains clarifying, directly add calcium chloride in above-mentioned soybean clarification hydrolyzate afterwards and mixed, and adjust water content and pH value, obtain one and contain the liquid that soybean wins peptide-calcium chelate.In another embodiment, above-mentioned soybean clarification hydrolyzate can be carried out a powder process step, more above-mentioned soybean be won Gly-His-Lys and calcium ion and add the dissolving of water mix and blend, adjust pH-value, make one and contain the victory peptide prod that soybean wins peptide-calcium chelate.
The present invention utilizes soybean to make soybean to win peptide, its principle is to utilize aspergillus oryzae (Aspergillus oryzae), Aspergillus sojae (Aspergillus sojae) or mix the aspergillus flora that above-mentioned bacterial classification forms and process the raw material that contains soybean protein, to carry out solid state fermentation, wherein, the source of above-mentioned soybean protein includes but not limited to soy meal, defatted soy flour, defatted soybean sheet, soybean protein isolate, Soybean Meal, soya-bean cake or their combination.In one embodiment, above-mentioned aspergillus inoculum concentration accounts for the approximately 0.006%-0.05% of raw material gross weight, is preferably approximately 0.008%～0.02%, and more preferably approximately 0.013%.In above-mentioned solid state fermentation, can use various buffer solutions, for example: citric acid-sodium citrate, acetic acid-sodium acetate, K
2HPO
4-KH
2PO
4, Na
2HPO
4-NaH
2PO
4Boric acid-NaOH, trihydroxy methyl methylamino propane sulfonic acid, N, two (2-ethoxy) glycine of N-, trishydroxymethylaminomethane, N-three-(methylol) methyl aminoacetic acid, 4-(2-ethoxy)-1-piperazine ethane sulfonic acid half sodium salt, N-three (methylol) methyl-2-amino ethyl sulfonic acid, 3-(the non-quinoline of N-) ethyl sulfonic acid piperazine-N, N '-two (2-ethanesulfonic acid), the cacodylic acid natrium citricum, MES etc., regulate the required moisture of solid state fermentation, its required moisture accounts for the approximately 45%-65% of raw material and aqueous mixtures gross weight, be preferably approximately 50%～60%, more preferably approximately 55%.In one embodiment, above-mentioned solid state fermentation can be in pH value approximately 5～7; Relative humidity is 85%-95% approximately; Fermentation temperature is between 23～35 degree approximately Celsius; Carry out under the condition of approximately 2～5 days time of fermentation.
Then, with the reaction that is hydrolyzed of above-mentioned tunning, to obtain Soy hydrolysate.In one embodiment, the step of carrying out of said hydrolyzed reaction comprises: above-mentioned tunning is mixed with approximately 1: 1～1: 3 ratio of weight ratio with water, be preferably approximately 1: 2; The time of hydrolysis is approximately 3-24 hour, is preferably approximately 6 hours; Hydrolysis temperature is preferably 45 degree approximately Celsius between 30-65 degree approximately Celsius.Afterwards, improve again reaction temperature to 90-95 degree approximately Celsius with inhibitory enzyme activity.
Afterwards, more above-mentioned Soy hydrolysate is carried out the clarifications such as Separation of Solid and Liquid.For example, can use first squeezer, make it Separation of Solid and Liquid in the oil pressure mode.Then the precipitation that produces behind 90 ℃, 10 minutes of the heating liquids is removed precipitation with supercentrifuge again, uses at last plate and frame type filter-press or uses microfiltration membrane filtration hydrolyzate, and collect and contain the above-mentioned hydrolyzate that contains the victory peptide that promotes that calcium absorbs.
Then, gained hydrolyzate and calcium ion are carried out chelating, also the gained hydrolyzate can be carried out chelating with calcium ion again through a powder process step, be prepared into the victory peptide prod that various forms of soybean win peptide-calcium chelate.Will be appreciated that, those skilled in the art also can use any other suitable solid-liquid separation method, and other suitable filtration means.
In one embodiment, said hydrolyzed liquid and calcium ion carry out the step of chelating, can comprise: directly add calcium ion in above-mentioned soybean clarification hydrolyzate and mix, the source of above-mentioned calcium ion can be selected from but the group that is not limited to be comprised of following: inorganic calcium (calcium chloride for example, calcium carbonate, calcium phosphate), organic calcium (calcium lactate for example, calcium citrate, calcium gluconae) and their combination, wherein, the mole ratio that soybean wins peptide and calcium ion mixing is 2: 1～0.5: 1, be preferably 1: 1, and adjustment water content to 60～65%, be preferably 65%, and the pH value is between 6.5～7, be preferably 6.7, obtain one and contain the liquid that soybean wins peptide-calcium chelate.
In another embodiment, said hydrolyzed liquid and calcium ion carry out the step of chelating, can comprise: use the vacuum-concentrcted machine to process to obtain high concentration Soy hydrolysate (solid content 40-60% percentage by weight) above-mentioned clarification Soy hydrolysate, the interpolation soybean oil is 2-8%, most preferably be approximately 5% percentage by weight (take the Soy hydrolysate solid content as 100% percentage by weight) and lecithin as 0.01%-0.05%, most preferably be approximately 0.02% percentage by weight (take soybean oil heavily as 100% percentage by weight), use the ultrahigh speed homogenizer fully to mix, then carry out drying with spray dryer, condition is inlet temperature 145-160 ℃, is preferably 150-155 ℃; Outlet temperature 85-110 ℃, be preferably 90-105 ℃; Rotating speed 35-40Hz, be preferably 40Hz, obtain a soybean and win Gly-His-Lys, then above-mentioned soybean victory Gly-His-Lys and calcium ion are added water in temperature 25-50 ℃, mix and blend dissolving under the preferred room temperature, the following group that forms of the optional freedom in the source of above-mentioned calcium ion, but be not limited to: inorganic calcium (calcium chloride for example, calcium carbonate, calcium phosphate), organic calcium (calcium lactate for example, calcium citrate, calcium gluconae) and their combination, wherein, the molal quantity ratio that wins the chelated calcium soybean victory peptide of peptide and calcium ion is 2: 1～0.5: 1, be preferably 1: 1, and adjustment water content to 60～65%, be preferably 65%, and adjustment pH-value pH 6.5～7, be preferably pH 6.7, make the victory peptide prod that soybean wins peptide-calcium chelate.
In one embodiment, the preparation of calcium reinforcement soya-bean milk of the present invention can comprise: that gets different amounts is added into commercially available soya-bean milk mix and blend by the resulting soybean victory of above-mentioned manufacture method peptide-calcium chelate.Adopting the calcium of preparation method's gained of the present invention to strengthen the calcium content of soya-bean milk can be greater than about 40mg/100ml, preferably between about 40～90mg/100ml.In the embodiment of the commercially available soya-bean milk of a calcium content 40mg/100ml, when the interpolation calcium content reaches the 60mg/100ml soya-bean milk, the easy retrogradation of soya-bean milk, soybean protein produces coacervation because of calcium ion, concentration heals high coacervation significantly, and easily has the albumen precipitation layering to produce.Preferably can make and add below the calcium content 50mg/100ml soya-bean milk, its outward appearance, mouthfeel are all good, and this moment, gained calcium was strengthened the high calcium content Yue Keda 90mg/100ml of soya-bean milk product, near the calcium content (approximately 113mg/100ml) of milk.
It is easy and with low cost that the soybean protein raw material that the preparation method of calcium reinforcement soya-bean milk provided by the present invention adopts is obtained, and have advantages of and to allow the not increase calcium absorptivity of the edible for patients of anti-disease of lactose, to meet practicality and without the bean milk beverage of security concerns, can provide the consumer to be higher than general soya-bean milk, even close to the contained calcium content of milk.
[embodiment]
Take defatted soy flour as raw material, inoculation Aspergillus sojae (Aspergillus sojae), wherein the aspergillus inoculum concentration is 0.013% of soybean material gross weight, with the CH of concentration expressed in percentage by weight 0.25%
3COONa/0.25%HNaSO
3, pH=5.8 buffer solution regulate moisture to 55%, 25～30 ℃, the environment cultivation of relative humidity 95% or more 2 days.
The reaction that then is hydrolyzed mixes soybean Qu Jiashui, and wherein, the ratio of soybean Qu Yushui is 1: 2, and hydrolysis time is 6 hours, and 45 ℃ of hydrolysis temperatures improve temperature again to 90-95 ℃, keep 10 minutes, with inhibitory enzyme activity.
Then, the clarification of the liquid that is hydrolyzed uses first squeezer, and the soybean hydrolysate is placed filter bag, is tiled in pressing tank, makes it Separation of Solid and Liquid in the oil pressure mode.Then the precipitation that produces behind 90 ℃, 10 minutes of the heating liquids, again with centrifugal supercentrifuge (rotating speed 16000rpm, in the platform, the safe company of spring makes) remove and precipitate, use at last plate and frame type filter-press to filter (Seitz Orion, Germany makes) or use microfiltration film (0.3 μ m) to filter hydrolyzate, the Soy hydrolysate that obtains clarifying.
Experiment is revised slightly according to the people such as Jin (J.Agnc.Food Chem.2000) calcium carbonate crystal, the 1mL sample is mixed with calcium chloride and the 1.2mL distilled water of 1mL concentration 40mM, then add 0.8mL concentration 40mM sodium acid carbonate afterreaction 1 hour, and use the titration of 0.1N NaOH to keep pH=8.5.The mixed liquor that finishes reaction is carried out centrifugal (centrifugal force is 2000g), get supernatant and use survey calcon group (Taiwan Merck ﹠ Co., Inc. product) to measure calcium concentration, this is soluble calcium content.
Suppress in the calcium carbonate crystal experiment, hydrolyzate of soybean protein by embodiment 1 gained has inhibition for calcium carbonate crystal, the assessment of this effect is under alkali condition (pH=8.5), the minimum sample concentration that suppresses calcium carbonate crystal fully, if the generation precipitation of calcium carbonate, the calcium content of supernatant then reduces; Otherwise the calcium content of supernatant is then constant.Fig. 1 suppresses the effect of calcium carbonate crystal for comparing hydrolyzate of soybean protein and CPP, it is 1.76 * 10 that its result shows CPP albumen (CPP) minimum inhibitory concentration that helps the calcium absorption
-4%, and the albumen minimum inhibitory concentration of hydrolyzate of soybean protein of the present invention is 2.16 * 10
-3%.
The effect that embodiment 3. Soy hydrolysates suppress
In the present embodiment, select different dietary protein origin materials to compare, the 1mL sample is mixed with calcium chloride and the 1.2mL distilled water of 1mL concentration 40mM, then added 0.8mL concentration 40mM sodium acid carbonate afterreaction 1 hour, and use the titration of 0.1N NaOH to keep pH=8.5.The mixed liquor that finishes reaction is carried out centrifugal (centrifugal force is 2000g), get supernatant and use survey calcon group (Taiwan Merck ﹠ Co., Inc. product) to measure calcium concentration, and under alkali condition (pH=8.5), suppress the minimum sample concentration of calcium carbonate crystal fully as the evaluation criteria of soluble calcium content.
Fig. 2 is the effect that different protein sources materials suppress calcium carbonate crystal.Wherein, the inhibition of free amino acid such as sodium glutamate (monosodium glutamate, MSG), glycine (glycine) is relatively poor; Then be protein such as soybean protein isolate (isolated soy protein, ISP), casein (casein), chickens' extract (essence of chicken, commercially available product, for chicken protein extracts thing), its effect that suppresses precipitation of calcium carbonate is better than front two classes; And hydrolyzate of soybean protein of the present invention (soy hydrolysate) the best.As seen the situation of single free amino acid or whole protein and calcium ion chelating is not as protein hydrolysate, protein through the different hydrolysis of degree after, they have and suppress preferably the calcium precipitate effect.Therefore, with the albumen food materials that win peptide pattern chickens' extract for example, also having the present invention to utilize aspergillus enzyme decomposing soya-bean protein hydrolyzate all is the good calcium precipitate assistant agent that presses down.
Embodiment 4. short calcium absorb and win the effect that peptide absorbs animal calcium
The similar bad love Ji's of experiment method paper (Taiwan NI magazine, 2 phases of the 21st volume, 1996), but slightly make an amendment, the Female Rats (Bltw:SD that grows up adopted; Available from the Le Sike biotech inc) raise in separately independently in the metabolic cage, room temperature maintains 23 ± 2 ℃, illumination 12 hours, fasting one day is after food is got rid of in body, provide respectively the interpolation soybean protein isolate to organize in contrast and provide short calcium to absorb and win peptide as experimental group, every group of sample number is 10, make animal ingest arbitrarily, collect ight soil every day, take feed away after 6 days, the calcium content in its defecate is collected and analyzed to its total amount of eating of scale after waiting for one day again and getting rid of the feed eat.The analytic approach of calcium is measured with atom extinction instrument for after doing nitration reaction with nitric acid.
Total intake of calcium takes advantage of the content of Calcium in Feed to estimate with the forage volume of eating.The absorptivity of calcium is (calcium content in total intake-ight soil)/total intake.
Fig. 3 shows that the short calcium of feeding absorbs the calcium absorptivity of the mouse that wins peptide and soybean protein feed.Relatively the absorption of soybean protein and short calcium wins the absorptivity discovery of peptide, and short calcium absorbs the absorptivity of victory peptide apparently higher than soybean protein, between mean value ± 95% trusted domain, has significant difference (p＜0.05) between the two.
Table 1, soybean protein isolate (control group) and short calcium absorb the feed formula (amount of each composition in per 2000 gram feeds, unit is gram) that wins peptide (experimental group).
| Experimental group | Control group | |
| Protein (Protein) | ||
| Promote the victory peptide prod that calcium absorbs | 500 | 0 |
| Soybean protein isolate (ISP) | 0 | 334 |
| Casein (Casein) | 108 | 108 |
| Soybean oil (Soy oil) | 200 | 200 |
| Sucrose (Sucrose) | 1108 | 1108 |
| Carboxymethyl cellulose (CMC) | 0 | 166 |
| Mineral matter (Mineral) | 60 | 60 |
| Vitamin (Vitamin) | 20 | 20 |
| Choline (Choline) | 4 | 4 |
| Sum total (Total) | 2000 | 2000 |
Embodiment 5. soybean win the preparation method of peptide powder
Use the processing of vacuum-concentrcted machine to obtain high concentration Soy hydrolysate (solid content 40%) the clarification Soy hydrolysate of gained among the embodiment 1, the interpolation soybean oil is that 5% and lecithin of Soy hydrolysate solid content gross weight is 0.02% of soybean oil gross weight, use the ultrahigh speed homogenizer fully to mix, then carry out drying with spray dryer, condition is 150 ℃ of inlet temperatures, 90 ℃ of outlet temperatures, rotating speed 40Hz, makes soybean and wins the peptide powder.
Embodiment 6. calcium are strengthened the preparation of soya-bean milk
39.42 g and 9 g calcium chloride of soybean victory Gly-His-Lys of embodiment 5 gained are added 90 g of mix and blend dissolvings under room temperature of water, the chelated calcium ratio of victory peptide that is formed by soybean victory Gly-His-Lys, calcium chloride, water is 4.38: 1: 10 (weight ratio), adjust pH-value pH6.7, then the chelating calcium solution of getting different amounts is added into commercially available soya-bean milk (sugar-free soybean milk, Yi Mei company manufactures, Taiwan) mix and blend.It is as shown in the table (table 2) for the sensory evaluation of final product and calcium content, uses and survey calcon group (Taiwan Merck ﹠ Co., Inc. product) measurement calcium concentration.When adding calcium content 60mg/100ml soya-bean milk, obviously feel the soya-bean milk retrogradation, soybean protein produces coacervation because of calcium ion, and concentration heals high coacervation significantly, and has the albumen precipitation layering to produce.Best product quality is to add below the calcium content 50mg/100ml, and their outward appearance, mouthfeel are all good, and calcium is strengthened the high calcium content of soya-bean milk product near milk (90mg/100ml; The about 113mg/100ml of milk calcium content).
Table 2, different calcium addition are to the sensory evaluation of soya-bean milk
| Add calcium content mg/100ml soya-bean milk | | Mouthfeel | |
| 30 | Evenly | Smooth-going | |
| 40 | Evenly | Smooth-going | |
| 50 | Evenly | Strong | |
| 60 | The microparticle shape | The thickness sense | |
| 70 | The microparticle shape | The thickness sense | |
| 80 | The microparticle shape | The |
|
| 100 | Layering (every other day) | Bean curd mud sensation |
The sugar-free soybean milk original Ca content 40mg/100ml of Yi Mei company
Although the invention discloses aforesaid preferred embodiment; but these embodiment limit the present invention; those skilled in the art should understand that without departing from the spirit and scope of the present invention; can do a little change and retouching; therefore, protection scope of the present invention should be looked the claimed scope of claims and is as the criterion.
Claims (13)
1. a soybean wins the preparation method of peptide-calcium chelate, and its step comprises:
One raw material that contains soybean protein is mixed with water, to form the mixture of a water content 45%～65% percentage by weight;
One aspergillus flora is inoculated in this mixture obtains a culture, wherein, this aspergillus flora comprises: aspergillus oryzae, Aspergillus sojae or their mixture, and the inoculum concentration of this aspergillus flora accounts for approximately 0.006%～0.05% of this soybean protein raw material weight;
This culture is carried out solid state fermentation obtains a tunning, wherein, the condition of this solid state fermentation be relative humidity approximately 85%～95% and fermentation temperature between approximately Celsius 23～35 the degree;
The reaction that is hydrolyzed of this tunning is obtained a Soy hydrolysate;
This Soy hydrolysate is carried out obtaining soybean clarification hydrolyzate after clarification and the Separation of Solid and Liquid successively; And
Directly adding calcium ion in this soybean clarification hydrolyzate is mixed, wherein, the mole ratio that soybean wins peptide and calcium ion is 2: 1～0.5: 1, and adjusts water content to 60～65% percentage by weight and pH value between 6.5～7, obtains a liquid that contains soybean victory peptide-calcium chelate.
2. a soybean wins the preparation method of peptide-calcium chelate, and its step comprises:
One raw material that contains soybean protein is mixed with water, to form the approximately mixture of 45%～65% percentage by weight of a water content;
One aspergillus flora is inoculated in this mixture obtains a culture, wherein, this aspergillus flora comprises: aspergillus oryzae, Aspergillus sojae or their mixture, and the inoculum concentration of this aspergillus flora accounts for approximately 0.006%～0.05% of this soybean protein raw material weight;
This culture is carried out solid state fermentation obtains a tunning, wherein, the condition of this solid state fermentation be relative humidity approximately 85%～95% and fermentation temperature between approximately Celsius 23～35 the degree;
The reaction that is hydrolyzed of this tunning is obtained a Soy hydrolysate;
This Soy hydrolysate is carried out obtaining soybean clarification hydrolyzate after clarification and the Separation of Solid and Liquid successively;
This soybean clarification hydrolyzate is evenly mixed with soybean oil and lecithin, and wherein, the concentration of soybean oil is 2～8% percentage by weights of Soy hydrolysate solid content, and the concentration of lecithin is 0.01～0.05% percentage by weight of soybean oil, obtains a mixture;
This mixture is carried out drying obtain soybean victory peptide powder; And
This soybean victory peptide powder and calcium ion is soluble in water, wherein, the molal quantity ratio that soybean in this soybean victory peptide powder wins peptide and calcium ion is 2: 1～0.5: 1, and adjust water content to 60～65% percentage by weight and pH value between 6.5～7, obtain a liquid that contains soybean victory peptide-calcium chelate.
3. soybean as claimed in claim 1 or 2 wins the preparation method of peptide-calcium chelate, and wherein, the source of this calcium ion is to be selected from organic calcium, inorganic calcium and their combination,
Described inorganic calcium is selected from the group that is comprised of calcium chloride, calcium carbonate, calcium phosphate and their combination,
Described organic calcium is selected from the group that is comprised of calcium lactate, calcium citrate, calcium gluconae and their combination.
4. soybean as claimed in claim 1 or 2 wins the preparation method of peptide-calcium chelate, and wherein, this raw material that contains soybean protein comprises soy meal, defatted soy flour, defatted soybean sheet, soybean protein isolate, Soybean Meal, soya-bean cake or their combination.
5. soybean as claimed in claim 1 or 2 wins the preparation method of peptide-calcium chelate, and wherein, this solid state fermentation is approximately to carry out for 5～7 times in the pH value.
6. soybean as claimed in claim 1 or 2 wins the preparation method of peptide-calcium chelate, and wherein, the time of this solid state fermentation is approximately 2～5 days.
7. soybean as claimed in claim 1 or 2 wins the preparation method of peptide-calcium chelate, and wherein, in this hydrolysis, this tunning is approximately 1: 1～1: 3 with the mixed weight ratio of water.
8. soybean as claimed in claim 1 or 2 wins the preparation method of peptide-calcium chelate, and wherein, the hydrolysis time of this hydrolysis is approximately 3～24 hours.
9. soybean as claimed in claim 1 or 2 wins the preparation method of peptide-calcium chelate, and wherein, the hydrolysis temperature of this hydrolysis is between 30～65 degree approximately Celsius.
10. claim 1 or 2 described soybean win the preparation method of peptide-calcium chelate, wherein, after this hydrolysis is finished, also comprise and improve reaction temperature 90～95 degree extremely approximately Celsius with inhibitory enzyme activity.
11. a calcium is strengthened the preparation method of soya-bean milk, it is that claim 1 or 2 described soybean victory peptide-calcium chelates are made an addition in the soya-bean milk.
12. a calcium is strengthened soya-bean milk, is strengthened preparation method's manufacturing of soya-bean milk and get by the described calcium of claim 11, wherein, the calcium content of this calcium reinforcement soya-bean milk is greater than 40mg/100ml.
13. calcium as claimed in claim 12 is strengthened soya-bean milk, wherein, this calcium is strengthened the calcium content of soya-bean milk between 40～90mg/100ml.
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| TW100136710A TWI475962B (en) | 2011-10-11 | 2011-10-11 | Method for preparing soybean peptide-calcium chelate |
| TW100136710 | 2011-10-11 |
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| CN113813362B (en) * | 2021-09-27 | 2023-10-24 | 山东安为先生物科技有限公司 | Stable small peptide chelated calcium, preparation method and application |
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| CN106900988A (en) * | 2017-04-24 | 2017-06-30 | 蚌埠农兴达现代农业有限公司 | A kind of egg feedstuff for improving egg quality |
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Also Published As
| Publication number | Publication date |
|---|---|
| TW201315390A (en) | 2013-04-16 |
| TWI475962B (en) | 2015-03-11 |
| CN103040000B (en) | 2015-09-09 |
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