CN103040000B - Preparation method of soybean peptide-calcium chelate - Google Patents
Preparation method of soybean peptide-calcium chelate Download PDFInfo
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- CN103040000B CN103040000B CN201110387656.XA CN201110387656A CN103040000B CN 103040000 B CN103040000 B CN 103040000B CN 201110387656 A CN201110387656 A CN 201110387656A CN 103040000 B CN103040000 B CN 103040000B
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- calcium
- soybean
- soya
- aspergillus
- hydrolysis
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 150
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- 239000000203 mixture Substances 0.000 claims abstract description 34
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- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims abstract description 31
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract description 30
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- 239000007788 liquid Substances 0.000 claims abstract description 20
- 241000228212 Aspergillus Species 0.000 claims abstract description 19
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 17
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 109
- 239000011575 calcium Substances 0.000 claims description 89
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- SPOMEWBVWWDQBC-UHFFFAOYSA-K tripotassium;dihydrogen phosphate;hydrogen phosphate Chemical compound [K+].[K+].[K+].OP(O)([O-])=O.OP([O-])([O-])=O SPOMEWBVWWDQBC-UHFFFAOYSA-K 0.000 description 1
- LENZDBCJOHFCAS-UHFFFAOYSA-N tris Chemical compound OCC(N)(CO)CO LENZDBCJOHFCAS-UHFFFAOYSA-N 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 0.000 description 1
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Landscapes
- 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 of a kind of soybean victory peptide, particularly, relate to a kind of preparation method of soybean piptide calcium chelate.
Background technology
The edible of soybean has long history, and being of high nutritive value of soybean is rich in protein, fiber, and it is healthy to there is the maintenance of many functional components, comprise phytosterol and can reduce cholesterol, isoflavones is releived Woman climacteric symptom, and vitamin E and saponin provide anti-oxidation function.The good food selection of nutrition is obtained especially for vegetarian.In recent years, Western society also advocates soybean prod energetically, and the healthy image of soybean grows with each passing day.
In Chinese's daily life, soya-bean milk is very general food, but compared with milk, 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, soya-bean milk calcium content only 39 milligrams/100 g (USDA, 2008).If may water mixing doubt increase at the family self-control soya-bean milk of traditional market or breakfast StoreFront, calcium content can be lower, to obtain calcium more limited.So for the group often eating soya-bean milk product, picked-up calcium amount demand is large especially.
Calcium plays 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.Growth in humans grows to continue and draws calcareous, stores " bone this ", until reach top in 35 to 45 years old, then bone calcium runs off gradually with age, the speed that runs off after Menopause faster (Bronner.et al., 1999).Therefore, people must note calcareous picked-up throughout one's life constantly, must obtain, cannot manufacture voluntarily because calcareous from ordinary meal.According to the display of resident's nutrition survey, the average intake of the Taiwan male sex is 520mg, women's average out to 542mg, if weigh with the standard of U.S. RDA (1200mg) or RDI (1300mg), is seriously absorb deficiency.Generally lack based on compatriots are calcareous, Department of Health is at " DRIS " of revision in 2002, just significantly revise calcareous intake, from adult every day 600 milligrams originally, bring up to 800 ~ 1000 milligrams (http://www.doh.gov.tw).And the frequency of senile fracture increases in recent years, not enough with calcareous intake, cause skeleton bulking to have sizable association.Find according to Department of Health's investigation, the population of more than 65 years old, Taiwan, namely every nine people have people's suffers from osteoporosis, and wherein women more just has a people (http://www.doh.gov.tw) up to every four people.So improve bone health, namely top priority is that picked-up is enough calcareous.
The general calcium source be comparatively familiar with is provided by dairy products, but many people have the not resistance to disease of lactose, and in addition, in Taiwan, comparatively western countries are a lot of less for the consumption per head of dairy products, and this is also the reason reducing calcium pickup total amount.
Research finds, casein (casein) in dairy products can produce the victory peptide components suppressing calcium ion to precipitate under alkaline environment after decomposing through the protease of stomach and intestines, be referred to as CPP (Caseinophosphopeptide, CPP).Calcium ion is in the absorption of small intestine, except being the active transport needing vitamin D in few part (15-20% percentage by weight) at the duodenal segment of front end, most of calcium ion enters human recycle system, that lean on is passive transport (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).PH value due to small intestine back segment is alkalescent, therefore when the CPP victory fragments of peptides containing SerP-SerP-SerP-Glu-Glu sequence exists, just can maintain the dissolved state of calcium ion and carry out penetrating the passive transport (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 in order to avoid lacking calcium, except increasing the picked-up of calcium, the absorptivity increasing calcium is also a good method, but the not resistance to disease patient of lactose is not suitable for utilizing the casein in dairy products to promote calcium uptake.
Therefore, the important business opportunity that calcium source becomes product development is supplemented to soya-bean milk product.On technological layer, strengthening calcium soya-bean milk during fabrication, adds calcium and there is processing obstacle, because soybean protein can cause hydrophobicity clustering phenomena because of the calcium ion added in soya-bean milk, and then soybean protein is precipitated.Solve this kind of processing problems, interpolation chelating agent and calcium ion form rock-steady structure, and reducing soybean protein precipitation is conventional method.Such as calgon, natrium citricum, dibastic sodium phosphate etc. are all conventional soya-bean milk chemical additives, improve product stability (Pathomrungsiyounggul, et al., 2010).Under the raising of health perception, in food processing field, the use of additive need especially be noticed, and unnecessary chemicals additive should be avoided, and instead natural ingredients or additive are then considering of comparatively feeling at ease.
Past, existing scholar proposes to produce single kind in the mode of chemical synthesis and urgees calcium uptake victory peptide, but 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, scholar is still had to propose to reach as chelating agent or stabilizing agent with chemical additive the object (Pathomrungsiyounggul of soya-bean milk strengthening calcium, 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), but chemical additive still has considering in safety, unlike natural chelators, and the pH-value that wherein product of Luhadiya et al. is last is alkalescence 8.25, more difficultly actually to drink.In addition, scholar is also had to propose to make as chelating agent with chemical additive natrium citricum to add calcium soya-bean milk (order is wild and famine wooden, 2005).Disclose in continent patent CN 101161114 B and utilize business protein breakdown soy proteins to produce soybean victory peptide to manufacture 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 absorptivity of the lactose not increase calcium of the edible for patients of resistance to disease, meet practicality and without the bean milk beverage of security concerns.
Summary of the invention
The invention provides a kind of preparation method of soybean piptide calcium chelate, its step comprises: mix, the raw material that contains soybean protein to form the mixture that a water content is about 45%-65% percentage by weight with water; One aspergillus flora is inoculated in said mixture and 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 about 0.006%-0.05% of above-mentioned soybean protein raw material weight; Above-mentioned culture is carried out solid state fermentation and obtains a tunning, wherein, the condition of above-mentioned solid state fermentation comprises: relative humidity is about 85%-95% and fermentation temperature between 23 ~ 35 degree about Celsius; Above-mentioned tunning is hydrolyzed and is obtained by reacting a Soy hydrolysate; A soybean clarification hydrolyzate is obtained after above-mentioned Soy hydrolysate is carried out clarification and Separation of Solid and Liquid successively; And directly add calcium ion mixing in above-mentioned soybean clarification hydrolyzate, wherein, the mole ratio of soybean victory peptide and calcium ion is 2: 1 ~ 0.5: 1, and adjusts water content to 60 ~ 65% percentage by weight, and pH value is between 6.5 ~ 7, obtain the liquid that one contains soybean piptide calcium chelate.
The present invention separately provides a kind of preparation method of soybean piptide calcium chelate, and its step comprises: mix, the raw material that contains soybean protein to form the mixture that a water content is about 45%-65% percentage by weight with water; One aspergillus flora is inoculated in said mixture and 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 about 0.006%-0.05% of above-mentioned soybean protein raw material weight; Above-mentioned culture is carried out solid state fermentation and obtains a tunning, wherein, the condition of above-mentioned solid state fermentation comprises: relative humidity is about 85%-95% and fermentation temperature between 23 ~ 35 degree about Celsius; Above-mentioned tunning is hydrolyzed and is obtained by reacting a Soy hydrolysate; A soybean clarification hydrolyzate is obtained after above-mentioned Soy hydrolysate is carried out clarification and Separation of Solid and Liquid successively; By above-mentioned soybean clarification hydrolyzate and soybean oil and lecithin Homogeneous phase mixing, 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 and obtain a soybean victory peptide powder; By this soybean victory peptide powder and calcium ion soluble in water, wherein, soybean victory peptide in this soybean victory peptide powder and the molal quantity ratio of calcium ion are 2: 1 ~ 0.5: 1, and adjust water content to 60 ~ 65% percentage by weight, and pH value is between 6.5 ~ 7, obtain the liquid that one contains soybean piptide calcium chelate.
The present invention also provides a kind of calcium to strengthen the preparation method of soya-bean milk, and it is made an addition in soya-bean milk aforementioned soybean piptide calcium chelate.
The present invention also provides a kind of calcium to strengthen soya-bean milk, strengthens preparation method's manufacture of soya-bean milk and obtain by aforementioned calcium, and wherein, the calcium content of above-mentioned calcium strengthening soya-bean milk is greater than 40mg/100mL.
Accompanying drawing explanation
Fig. 1 compares the effect that hydrolyzate of soybean protein and CPP suppress calcium carbonate crystal.
Fig. 2 is the effect that different protein sources material suppresses calcium carbonate crystal.
Fig. 3 shows the calcium absorptivity that feeding urgees the mouse of calcium uptake victory peptide and soybean protein feed, between mean value ± 95% trusted domain, has significant difference (p < 0.05) between the two.
Detailed description of the invention
In order to make above and other objects of the present invention, feature and advantage become apparent, preferred embodiment cited below particularly, is described in detail below.
The invention provides a kind of preparation method of soybean piptide calcium chelate.In one embodiment, after soy meal is carried out solid state fermentation decomposition with aspergillus, be hydrolyzed reaction again, then clarification steps is carried out, obtain the hydrolyzate clarified, directly add calcium chloride in above-mentioned soybean clarification hydrolyzate afterwards to be mixed, and adjust water content and pH value, obtain the liquid that one contains soybean piptide calcium chelate.In another embodiment, above-mentioned soybean clarification hydrolyzate can be carried out a milling step, then the mix and blend that above-mentioned soybean victory Gly-His-Lys and calcium ion added water dissolves, adjustment pH-value, makes the victory peptide prod that contains soybean piptide calcium chelate.
The present invention utilizes soybean to manufacture soybean victory peptide, its principle is the raw material that the aspergillus flora utilizing aspergillus oryzae (Aspergillus oryzae), Aspergillus sojae (Aspergillus sojae) or mix above-mentioned bacterial classification processes containing 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 about 0.006%-0.05% of raw material gross weight, is preferably about 0.008% ~ 0.02%, is more preferably about 0.013%.In above-mentioned solid state fermentation, various buffer solution can be used, such as: citric acid-sodium citrate, acetic acid-sodium acetate, K
2hPO
4-KH
2pO
4, Na
2hPO
4-NaH
2pO
4, boric acid-NaOH, trihydroxy methyl methylamino propane sulfonic acid, N, two (2-ethoxy) glycine of N-, trishydroxymethylaminomethane, N-tri--(methylol) methyl aminoacetic acid, 4-(2-ethoxy)-1-piperazine ethanesulfonic acid half sodium salt, N-tri-(methylol) methyl-2-amino ethyl sulfonic acid, 3-(the non-quinoline of N-) ethyl sulfonic acid piperazine-N, N '-two (2-ethanesulfonic acid), cacodylic acid natrium citricum, MES etc., regulate the moisture needed for solid state fermentation, moisture needed for it accounts for the about 45%-65% of raw material and aqueous mixtures gross weight, be preferably about 50% ~ 60%, be more preferably about 55%.In one embodiment, above-mentioned solid state fermentation can in pH value about 5 ~ 7; Relative humidity is about 85%-95%; Fermentation temperature is between 23 ~ 35 degree about Celsius; Carry out under the condition of about 2 ~ 5 days time of fermentation.
Then, be hydrolyzed above-mentioned tunning reaction, to obtain Soy hydrolysate.In one embodiment, the step of carrying out of said hydrolyzed reaction comprises: mixed with the ratio of weight ratio about 1: 1 ~ 1: 3 with water by above-mentioned tunning, is preferably about 1: 2; The time of hydrolysis is about 3-24 hour, is preferably about 6 hours; Hydrolysis temperature, between 30-65 degree about Celsius, is preferably 45 degree about Celsius.Afterwards, then improve reaction temperature to 90-95 degree about Celsius with inhibitory enzyme activity.
Afterwards, then by above-mentioned Soy hydrolysate the clarifications such as Separation of Solid and Liquid are carried out.Such as, first can use squeezer, make it Separation of Solid and Liquid in oil pressure mode.Then the precipitation produced after heating liquid 90 DEG C, 10 minutes, then remove precipitation with supercentrifuge, finally uses plate and frame type filter-press or uses microfiltration membrane filtration hydrolyzate, and collects containing the above-mentioned hydrolyzate of victory peptide containing promoting calcium uptake.
Then, gained hydrolyzate and calcium ion are carried out chelating, also gained hydrolyzate can be carried out chelating with calcium ion again through a milling step, be prepared into the victory peptide prod of various forms of soybean piptide calcium chelate.It is to be understood that those skilled in the art also can use other suitable solid-liquid separation method any, and other suitable filters.
In one embodiment, said hydrolyzed liquid and calcium ion carry out the step of chelating, can comprise: directly add calcium ion mixing in above-mentioned soybean clarification hydrolyzate, the source of above-mentioned calcium ion can be selected from but be not limited to by following formed group: inorganic calcium (such as calcium chloride, calcium carbonate, calcium phosphate), organic calcium (such as calcium lactate, calcium citrate, calcium gluconae) and their combination, wherein, the mole ratio of soybean victory peptide and calcium ion mixing is 2: 1 ~ 0.5: 1, be preferably 1: 1, and adjust water content to 60 ~ 65%, be preferably 65%, and pH value is between 6.5 ~ 7, be preferably 6.7, obtain the liquid that one contains soybean piptide calcium chelate.
In another embodiment, said hydrolyzed liquid and calcium ion carry out the step of chelating, can comprise: used by above-mentioned clarification Soy hydrolysate the process of vacuum-concentrcted machine to obtain high concentration Soy hydrolysate (solid content 40-60% percentage by weight), interpolation soybean oil is 2-8%, most preferably be about 5% percentage by weight (be 100% percentage by weight with Soy hydrolysate solid content) and lecithin for 0.01%-0.05%, most preferably be about 0.02% percentage by weight (be heavily 100% percentage by weight with soybean oil), ultrahigh speed homogenizer is used fully to mix, then drying is carried out with spray dryer, condition is inlet temperature 145-160 DEG C, be preferably 150-155 DEG C, outlet temperature 85-110 DEG C, is preferably 90-105 DEG C, rotating speed 35-40Hz, be preferably 40Hz, obtain a soybean victory Gly-His-Lys, then above-mentioned soybean victory Gly-His-Lys and calcium ion are added water in temperature 25-50 DEG C, under preferred room temperature, mix and blend dissolves, following the formed group of the optional freedom in source of above-mentioned calcium ion, but be not limited to: inorganic calcium (such as calcium chloride, calcium carbonate, calcium phosphate), organic calcium (such as calcium lactate, calcium citrate, calcium gluconae) and their combination, wherein, the molal quantity ratio of the chelated calcium soybean victory peptide of victory peptide and calcium ion is 2: 1 ~ 0.5: 1, be preferably 1: 1, and adjust 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 of soybean piptide calcium chelate.
In one embodiment, the preparation of calcium strengthening soya-bean milk of the present invention can comprise: the soybean piptide calcium chelate obtained by above-mentioned manufacture method of getting different amount is added into commercially available soya-bean milk mix and blend.The calcium content adopting the calcium of preparation method's gained of the present invention to strengthen 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 adding calcium content and reaching 60mg/100ml soya-bean milk, the easy retrogradation of soya-bean milk, soybean protein produces coacervation because of calcium ion, the higher coacervation of concentration is more remarkable, and easily has albumen precipitation layering to produce.Preferably can make below interpolation calcium content 50mg/100ml soya-bean milk, its outward appearance, mouthfeel are all good, and the most high calcium content Yue Keda 90mg/100ml of now gained calcium strengthening soya-bean milk product, close to the calcium content (about 113mg/100ml) of milk.
It is easy and with low cost that the soybean protein raw material that the preparation method of calcium provided by the present invention strengthening soya-bean milk adopts obtains, and have and can allow the advantage of the lactose not increase calcium absorptivity of the edible for patients of resistance to disease, meet practicality and without the bean milk beverage of security concerns, consumer can be provided higher than general soya-bean milk, even close to the calcium content contained by milk.
[embodiment]
Embodiment 1. promotes that calcium uptake soybean wins the manufacture of peptide
Take defatted soy flour as raw material, inoculation Aspergillus sojae (Aspergillus sojae), wherein 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 DEG C, the environment of relative humidity more than 95% cultivates 2 days.
Then be hydrolyzed reaction, mixed by soybean Qu Jiashui, and wherein, the ratio of soybean Qu Yushui is 1: 2, and hydrolysis time is 6 hours, hydrolysis temperature 45 DEG C, then improves temperature to 90-95 DEG C, maintains 10 minutes, with inhibitory enzyme activity.
Then, the clarification of the liquid that is hydrolyzed, first uses squeezer, and soy hydrolyzate is placed in filter bag, is laid in pressing tank, makes it Separation of Solid and Liquid in oil pressure mode.Then the precipitation produced after heating liquid 90 DEG C, 10 minutes, again with centrifugal supercentrifuge (rotating speed 16000rpm, in platform, Quan Tai company manufactures) remove precipitation, plate and frame type filter-press is finally used to filter (Seitz Orion, Germany manufactures) or use microfiltration film (0.3 μm) to filter hydrolyzate, obtain the Soy hydrolysate clarified.
Embodiment 2. Soy hydrolysate suppresses the effect of precipitation of calcium carbonate
Revise slightly according to the experiment of the people such as Jin (J.Agnc.Food Chem.2000) calcium carbonate crystal, the calcium chloride of 1mL sample and 1mL concentration 40mM and 1.2mL distilled water are mixed, then react 1 hour after adding 0.8mL concentration 40mM sodium acid carbonate, and use 0.1N sodium hydroxide titration to maintain pH=8.5.Carried out centrifugal (centrifugal force is 2000g) by the mixed liquor terminating reaction, get supernatant and use survey calcon group (Taiwan Merck & Co., Inc. product) to measure calcium concentration, this is soluble calcium content.
Suppress in calcium carbonate crystal experiment, inhibition is had for calcium carbonate crystal by the hydrolyzate of soybean protein of embodiment 1 gained, the assessment of this effect is under alkali condition (pH=8.5), suppress the minimum sample concentration of calcium carbonate crystal completely, if generation precipitation of calcium carbonate, the calcium content of supernatant then reduces; Otherwise the calcium content of supernatant is then constant.Fig. 1 compares the effect that hydrolyzate of soybean protein and CPP suppress calcium carbonate crystal, and it is 1.76 × 10 that its result shows CPP albumen (CPP) minimum inhibitory concentration helping calcium uptake
-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 hydrolysate suppresses
In the present embodiment, different protein source materials is selected to compare, the calcium chloride of 1mL sample and 1mL concentration 40mM and 1.2mL distilled water are mixed, then to add after 0.8mL concentration 40mM sodium acid carbonate reaction 1 hour, and use 0.1N sodium hydroxide titration to maintain pH=8.5.The mixed liquor terminating 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 evaluation criteria of minimum sample concentration as soluble calcium content of calcium carbonate crystal completely.
Fig. 2 is the effect that different protein sources material suppresses calcium carbonate crystal.Wherein, the inhibition of free amino acid as sodium glutamate (monosodium glutamate, MSG), glycine (glycine) is poor; Then be that protein is as soybean protein isolate (isolated soy protein, ISP), casein (casein), chickens' extract (essence of chicken, commercial products, for chicken protein extracts thing), it suppresses the effect of precipitation of calcium carbonate to be better than front two classes; And hydrolyzate of soybean protein of the present invention (soy hydrolysate) is best.The situation of visible single free amino acid or whole protein and calcium ion chelating is not as protein hydrolysate, and protein is after the hydrolysis that degree is different, and they have suppression calcium precipitate effect preferably.Therefore, to win the albumen food materials such as chickens' extract of peptide pattern, also have the present invention to utilize aspergillus enzyme decomposing soya-bean protein hydrolyzate to be all good but calcium precipitate assistant agent.
Embodiment 4. urgees calcium uptake victory peptide to the effect of animal calcium uptake
The similar bad love Ji's of experiment method paper (Taiwan NI magazine, the 21st volume 2 phase, 1996), but slightly make an amendment, adopt Adult female mouse (Bltw:SD; Purchased from Le Sike biotech inc) raise in respective independently metabolic cage, room temperature maintains 23 ± 2 DEG C, illumination 12 hours, fasting one day is after food in body is got rid of, there is provided respectively add soybean protein isolate as a control group and provide short calcium uptake win peptide as experimental group, often organizing sample number is 10, animal is made to ingest arbitrarily, every day collects ight soil, feed is taken away after 6 days, its total amount of eating of scale, then after waiting for the feed that eliminating in a day is eaten, collect and analyze the calcium content in its defecate.The analytic approach of calcium is, after doing nitration reaction with nitric acid, measure with atom extinction instrument.
Total intake of calcium takes advantage of the content of Calcium in Feed to estimate with the forage volume eaten.The absorptivity of calcium is (calcium content in total intake-ight soil)/total intake.
Fig. 3 shows the calcium absorptivity that feeding urgees the mouse of calcium uptake victory peptide and soybean protein feed.Relatively the absorptivity of soybean protein and short calcium uptake victory peptide finds, the absorptivity of short calcium uptake victory peptide, apparently higher than soybean protein, between mean value ± 95% trusted domain, has significant difference (p < 0.05) between the two.
The feed formula of table 1, soybean protein isolate (control group) and short calcium uptake victory peptide (experimental group) (amount of each composition in every 2000 grams of feeds, unit be gram).
| Experimental group | Control group | |
| Protein (Protein) | ||
| Promote the victory peptide prod of calcium uptake | 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 |
The preparation method of embodiment 5. soybean victory peptide powder
The process of vacuum-concentrcted machine is used by the clarification Soy hydrolysate of gained in embodiment 1 to obtain high concentration Soy hydrolysate (solid content 40%), interpolation soybean oil is 5% and lecithin of Soy hydrolysate solid content gross weight is 0.02% of soybean oil gross weight, ultrahigh speed homogenizer is used fully to mix, then drying is carried out with spray dryer, condition is inlet temperature 150 DEG C, outlet temperature 90 DEG C, rotating speed 40Hz, makes soybean victory peptide powder.
The preparation of embodiment 6. calcium strengthening soya-bean milk
Add water the soybean of embodiment 5 gained victory Gly-His-Lys 39.42 g and 9 g of calcium chloride 90 g of mix and blend dissolvings under room temperature, win Gly-His-Lys by soybean, the chelated calcium ratio of victory peptide that calcium chloride, water are formed is 4.38: 1: 10 (weight ratios), adjustment pH-value pH6.7, then the chelating calcium solution getting different amount 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 survey calcon group (Taiwan Merck & Co., Inc. product) to measure calcium concentration.When adding calcium content 60mg/100ml soya-bean milk, obviously sensation soya-bean milk retrogradation, soybean protein produces coacervation because of calcium ion, and the higher coacervation of concentration is more remarkable, and has albumen precipitation layering to produce.Best product quality is that their outward appearance, mouthfeel are all good at interpolation below calcium content 50mg/100ml, and the most high calcium content of calcium strengthening soya-bean milk product is close to 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 | Outward appearance | Mouthfeel |
| 30 | Evenly | Smooth-going |
| 40 | Evenly | Smooth-going |
| 50 | Evenly | Strong |
| 60 | Microparticle shape | Thickness sense |
| 70 | Microparticle shape | Thickness sense |
| 80 | Microparticle shape | Thickness sense |
| 100 | Layering (every other day) | Bean curd mud is felt |
Yi Mei company sugar-free soybean milk original Ca content 40mg/100ml
Although the invention discloses preferred embodiment as above; but these embodiments are also not used to limit the present invention; those skilled in the art should understand that without departing from the spirit and scope of the present invention; a little change and retouching can be done; therefore, protection scope of the present invention should be as the criterion depending on the scope that claims are claimed.
Claims (9)
1. a preparation method for soybean piptide calcium chelate, its step comprises:
The raw material that one contains soybean protein is mixed with water, to form the mixture of water content 45% ~ 65% percentage by weight;
One aspergillus flora is inoculated in this mixture and 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 0.006% ~ 0.05% of this soybean protein raw material weight;
This culture is carried out solid state fermentation and obtains a tunning, wherein, the condition of this solid state fermentation is that relative humidity 85% ~ 95% and fermentation temperature are between 23 ~ 35 degree Celsius;
This tunning is hydrolyzed and is obtained by reacting a Soy hydrolysate;
A soybean clarification hydrolyzate is obtained after this Soy hydrolysate is carried out clarification and Separation of Solid and Liquid successively; And
Directly add calcium ion in this soybean clarification hydrolyzate to be mixed, wherein, soybean victory peptide and the mole ratio of calcium ion are 0.5:1, and adjust water content to 60 ~ 65% percentage by weight and pH value between 6.5 ~ 7, obtain a liquid containing soybean piptide calcium chelate;
Wherein, the time of this solid state fermentation is 2 ~ 5 days;
Wherein, in this hydrolysis, this tunning is 1:1 ~ 1:3 with the mixed weight ratio of water, and the hydrolysis time of this hydrolysis is 3 ~ 24 hours, and the hydrolysis temperature of this hydrolysis is between 30 ~ 65 degree Celsius.
2. a preparation method for soybean piptide calcium chelate, its step comprises:
The raw material that one contains soybean protein is mixed with water, to form the mixture of water content 45% ~ 65% percentage by weight;
One aspergillus flora is inoculated in this mixture and 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 0.006% ~ 0.05% of this soybean protein raw material weight;
This culture is carried out solid state fermentation and obtains a tunning, wherein, the condition of this solid state fermentation is that relative humidity 85% ~ 95% and fermentation temperature are between 23 ~ 35 degree Celsius;
This tunning is hydrolyzed and is obtained by reacting a Soy hydrolysate;
A soybean clarification hydrolyzate is obtained after this Soy hydrolysate is carried out clarification and Separation of Solid and Liquid successively;
By this soybean clarification hydrolyzate and soybean oil and lecithin Homogeneous phase mixing, 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 and obtain a soybean victory peptide powder; And
By this soybean victory peptide powder and calcium ion soluble in water, wherein, soybean victory peptide in this soybean victory peptide powder and the molal quantity ratio of calcium ion are 0.5:1, and adjust water content to 60 ~ 65% percentage by weight and pH value between 6.5 ~ 7, obtain a liquid containing soybean piptide calcium chelate;
Wherein, the time of this solid state fermentation is 2 ~ 5 days;
Wherein, in this hydrolysis, this tunning is 1:1 ~ 1:3 with the mixed weight ratio of water, and the hydrolysis time of this hydrolysis is 3 ~ 24 hours, and the hydrolysis temperature of this hydrolysis is between 30 ~ 65 degree Celsius.
3. the preparation method of soybean piptide calcium chelate as claimed in claim 1 or 2, wherein, the source of this calcium ion for being selected from organic calcium, inorganic calcium and their combination,
Described inorganic calcium is selected from the group be made up of calcium chloride, calcium carbonate, calcium phosphate and their combination,
Described organic calcium is selected from the group be made up of calcium lactate, calcium citrate, calcium gluconae and their combination.
4. the preparation method of soybean piptide calcium chelate as claimed in claim 1 or 2, wherein, should comprise soy meal, defatted soy flour, defatted soybean sheet, soybean protein isolate, Soybean Meal, soya-bean cake or their combination by the raw material containing soybean protein.
5. the preparation method of soybean piptide calcium chelate as claimed in claim 1 or 2, wherein, this solid state fermentation carries out for 5 ~ 7 times in pH value.
6. the preparation method of the soybean piptide calcium chelate described in claim 1 or 2, wherein, after this hydrolysis completes, also comprise improve reaction temperature to Celsius 90 ~ 95 degree with inhibitory enzyme activity.
7. a preparation method for calcium strengthening soya-bean milk, it is made an addition in soya-bean milk the soybean piptide calcium chelate described in claim 1 or 2.
8. a calcium strengthening soya-bean milk, strengthens preparation method's manufacture of soya-bean milk by calcium according to claim 7 and obtains, and wherein, the calcium content of this calcium strengthening soya-bean milk is greater than 40mg/100ml.
9. calcium strengthening soya-bean milk as claimed in claim 8, wherein, the calcium content of this calcium strengthening soya-bean milk is between 40 ~ 90mg/100ml.
Applications Claiming Priority (2)
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| CN104161265A (en) * | 2014-07-04 | 2014-11-26 | 东北农业大学 | Preparation method for low-molecular weight soybean peptide-calcium chelate for enhancing bone density |
| CN104472852B (en) * | 2014-12-11 | 2017-08-08 | 齐齐哈尔医学院 | It is a kind of calcium fortified rich in lactalbumin polypeptide product and preparation method thereof |
| CN104920782B (en) * | 2015-06-03 | 2018-04-13 | 四川大学 | A kind of polypeptide chelate calcium preparation and preparation method thereof |
| CN104905162A (en) * | 2015-06-09 | 2015-09-16 | 华南理工大学 | Method for preparing bean flour and functional soybean protein rich in glyceollin by adopting solid fermentation method |
| CN106244655A (en) * | 2016-08-05 | 2016-12-21 | 广州金酮医疗科技有限公司 | A kind of protein peptide and calcium chelate thereof and preparation method |
| 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 |
| CN106983036A (en) * | 2017-04-24 | 2017-07-28 | 蚌埠农兴达现代农业有限公司 | A kind of feed of promotion broiler chicken thymus development |
| CN110720515A (en) * | 2019-10-25 | 2020-01-24 | 李玉保 | Bone collagen polypeptide composite nutrient for improving bone mineral density and preparation method thereof |
| 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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