CN103070452B - Method for inhibiting starch retrogradation by using soybean protein hydrolysates - Google Patents
Method for inhibiting starch retrogradation by using soybean protein hydrolysates Download PDFInfo
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- CN103070452B CN103070452B CN201210575235.4A CN201210575235A CN103070452B CN 103070452 B CN103070452 B CN 103070452B CN 201210575235 A CN201210575235 A CN 201210575235A CN 103070452 B CN103070452 B CN 103070452B
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Abstract
The invention discloses a method for inhibiting starch retrogradation by using soybean protein hydrolysates, and aims to provide a method for inhibiting generation of cells due to retrogradation of starch so as to inhibit the retrogradation of starch. The method comprises the following steps: dissolving a soybean protein raw material into water, adding neutral, alkaline or acidic protease in the mixture for enzymolysis to obtain soybean protein enzymatic hydrolysate containing peptides and amino acids; centrifuging the enzymatic hydrolysate, removing precipitation and acquiring supernatant, adjusting the pH value of the supernatant to be 4.0, performing centrifugation, and removing precipitation and acquiring supernatant to obtain the soybean protein hydrolysates; and adding the soybean protein hydrolysates into the starch to be manufactured as starch milk, gelatinizing the starch milk at the temperature of 90 DEG C for 30 min, performing high pressure treatment on the starch milk to obtain starch paste, aging the starch paste, adding thermostable amylase into the starch paste for hydrolysis, performing centrifuging, taking precipitate out for washing with water, centrifuging again, and performing drying. According to the method, limited protease is used for enzyme of the soybean protein to obtain peptides, and isoelectric precipitation is added to the raw starch so as to enable starch molecules to combine with the peptides in the retrogradation process of the native starch paste, so that retrogradation of the starch molecules to generate the cells is prevented, thereby inhibiting the retrogradation of the starch.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of method of utilizing soybean protein hydrolysate to suppress starch retrogradation.
Background technology
Starch retrogradation is the crystallization that straight chain after gelatinization and amylopectin are connected to form with hydrogen bond between molecule in temperature reduction process, brings back to life and causes starchy food product hardness to increase, and digestibility reduces, and starch is also affected in industrial application as binding agent simultaneously.
At present, the method for inhibition starch retrogradation is mainly to adopt materials such as adding gelatin substance and Tea Polyphenols to suppress starch retrogradation.During the former uses, gelatin substance and water form thickness tissue, make starch absorb moisture speed and slow down, and affect starch gelatinization, and the latter's content in plant is low, is difficult to suitability for industrialized production.
Summary of the invention
The object of the invention is for the technological deficiency existing in prior art, and a kind of starch retrogradation nucleation that can suppress is provided, the soybean protein hydrolysate that utilizes that then reaches the object that suppresses starch retrogradation suppresses the method for starch retrogradation.
For realizing the technical scheme that object of the present invention adopts, be:
Utilize soybean protein hydrolysate to suppress a method for starch retrogradation, it is characterized in that, comprise the steps:
(1) obtain the protein emulsion that mass percent is 5-10% by soybean protein raw material is soluble in water, add by mass percentage neutrality, alkalescence or the acid protease enzymolysis of soybean protein raw material 1-2%, obtain the soybean protease hydrolysate that contains polypeptide; The soybean protease hydrolysate that gained contains polypeptide is through centrifugal, abandons precipitation and gets supernatant, and regulating the pH value of gained supernatant is 4.0, more centrifugal, abandons to precipitate and gets supernatant and obtain soybean protein hydrolysate;
(2) soybean protein hydrolysate step (1) being obtained adds in starch makes starch milk, and gained starch milk, in 90 ℃ of gelatinization 30min, then is carried out to HIGH PRESSURE TREATMENT and obtains gelatinized corn starch; Afterwards, at 4 ℃ of aging 72h, afterwards, according to mass percent, add the high-temperature starch enzyme hydrolysis 30min of starch milk 6%, 95 ℃ of hydrolysis temperatures, then centrifugal, get precipitation washing, again centrifugal, get 40 ℃ of precipitations and be dried; Wherein, with soybean protein hydrolysate dry weight basis, the addition of soybean protein hydrolysate is the 1-2% of starch weight.
When adopting acid protease, hydrolysis temperature is that 55 ℃, pH value are 7.0, and enzymolysis time is 9h.
When adopting alkali protease, hydrolysis temperature is that 55 ℃, pH value are 1.0, enzymolysis time is 5h.
While adopting neutral protease enzymolysis, hydrolysis temperature is that 25 ℃, pH value are 1.0, enzymolysis time is 9h.
In described soybean protease hydrolysate, contained polypeptide is that molecular weight is 862 seven peptides.
Described soybean protein raw material is soyabean protein powder, the FSPC that contains protein 65-90% butt meter that contains albumen 50-65% butt meter or the soybean protein isolate that contains the above butt meter of protein 90 %.
The raw material of soybean protein hydrolysate inhibition starch is any in sweet potato starch, farina, cornstarch, wheaten starch, barley starch, bean starch.
When soybean protein hydrolysate need to be preserved, the supernatant that step (1) is obtained, in-60 ℃ of freeze dryings, obtains dry rear soybean protein hydrolysate; During use, take the water of 9 times of starch weight, from wherein getting the dry soybean protein hydrolysate of water-soluble solution of 2 times of dry soybean protein hydrolysate quality; Starch is added in residue water and stirs into emulsus, then mix with soybean protein hydrolysate soluble in water, stir into starch milk.
The temperature of described HIGH PRESSURE TREATMENT is 120 ℃, and the time of HIGH PRESSURE TREATMENT is 30min.
Compared with prior art, the invention has the beneficial effects as follows:
1, method of the present invention is by the control to the addition of protease, enzymatic hydrolysis condition, make protease limited enzymolysis (being enzymolysis under non-optimum enzymolysis condition) soybean protein obtain certain molecular weight polypeptide, isoelectric precipitation (pH4.0) is added in ative starch, the ative starch gelatinization starch molecule in process of bringing back to life is combined with polypeptide, stop the starch molecule nucleation of bringing back to life, and then reach the object that suppresses starch retrogradation, avoid starchy food product hardness to increase, improve digestibility, meanwhile, widened the application of soybean protein and starch.
2, soybean protein hydrolysate of the present invention suppresses in the method for starch retrogradation, resulting polypeptide solubilized in neutral water, convenient use.
Accompanying drawing explanation
Figure 1 shows that acid protease enzymatic hydrolysis of soybean albumen supernatant mass spectrogram;
Figure 2 shows that alkali protease enzymatic hydrolysis of soybean albumen supernatant mass spectrogram;
Figure 3 shows that neutral protease enzymolysis soybean protein supernatant mass spectrogram.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
(1) will be 10% protein emulsion containing the soyabean protein powder of the albumen 50-65% butt meter mass percent concentration that obtains soluble in water, add neutral proteinase (15000U/mL) enzymolysis of soyabean protein powder quality 2%, hydrolysis temperature is that 25 ℃, pH value are 1.0, enzymolysis time is 9h, obtains soybean protease hydrolysate.Gained soybean protease hydrolysate adopts Mass Spectrometer Method, and mass spectrogram as shown in Figure 3, wherein mainly contains polypeptide and amino acid, and polypeptide be take seven peptides that molecular weight is 862 as main.Gained contains polypeptide and amino acid whose soybean protease hydrolysate is centrifugal through 3000 revs/min, abandon precipitation and get supernatant, with 6.0M hydrochloric acid, regulating the pH value of gained supernatant is 4.0, and standing 12h is centrifugal by 3000 revs/min, abandons supernatant and gets to precipitate and obtain soybean protein hydrolysate.
(2) by 100 grams of soybean protein hydrolysates that obtain with 10 grams of steps (1) of sweet potato starch, (soybean protein hydrolysate weight in wet base and dry weight ratio are 10:1, dry weight is about 1g), water is mixed and made into the starch milk that the mass percent concentration of starch is 10%, after 90 ℃ of gelatinization 30min, putting into pressure cooker carries out HIGH PRESSURE TREATMENT and obtains Sweet Potato Starch Paste, high pressure temperature is 120 ℃, the high pressure time is 30min, after being taken out, Sweet Potato Starch Paste carries out the aging semi-solid resistant starch of bringing back to life that obtains, aging temperature is 4 ℃, and ageing time is 72h.Add alpha-amylase (20000U/mL) the hydrolysis 30min that is equivalent to starch milk quality 6%, hydrolysis temperature is 95 ℃, then centrifugal, gets precipitation washing, again centrifugal, gets 40 ℃ of precipitations and is dried, and recording the content of starch of bringing back to life is 2.5%, and the rate of bringing back to life is 2.5%.
The rate of bringing back to life that similarity condition does not add soybean protein hydrolysate sweet potato starch is 20.0%.
Embodiment 2
(1) will be 8% protein emulsion containing the FSPC of the protein 65-90% butt meter mass percent concentration that obtains soluble in water, add acid protease (12000U/mL) enzymolysis that is equivalent to above-mentioned FSPC quality 1%, hydrolysis temperature is that 55 ℃, pH value are 7.0, enzymolysis time is 9h, obtains soybean protease hydrolysate.Gained soybean protease hydrolysate adopts Mass Spectrometer Method, and mass spectrogram as shown in Figure 1, wherein mainly contains polypeptide and amino acid, and polypeptide be take seven peptides that molecular weight is 862 as main.Gained contain polypeptide and amino acid whose soybean protease hydrolysate through 3000 revs/min centrifugal, abandon precipitation and get supernatant, with 6.0M hydrochloric acid, regulating the pH value of gained supernatant is 4.0, through 3000 revs/min centrifugal, abandon to precipitate and get supernatant and obtain soybean protein hydrolysate.
(2) by 100 grams of cornstarch, (soybean protein hydrolysate weight in wet base and dry weight ratio are 10:1 with 10 grams of soybean protein hydrolysates, be equivalent to 1g dry weight), water is mixed and made into the starch milk that the mass percent concentration of quality starch is 10%, after 90 ℃ of gelatinization 30min, putting into pressure cooker carries out HIGH PRESSURE TREATMENT and obtains Sweet Potato Starch Paste, high pressure temperature is 120 ℃, the high pressure time is 30min, after being taken out, Sweet Potato Starch Paste carries out the aging semi-solid resistant starch of bringing back to life that obtains, aging temperature is 4 ℃, and ageing time is 72h.Add alpha-amylase (20000U/mL) the hydrolysis 30mi n that is equivalent to starch milk quality 6%, hydrolysis temperature is 95 ℃, then centrifugal, gets precipitation washing, again centrifugal, gets 40 ℃ of precipitations and is dried, and recording the content of starch of bringing back to life is 3.5%, and the rate of bringing back to life is 3.5%.It is 18.0% that similarity condition does not add the soybean protein hydrolysate cornstarch rate of bringing back to life.
Embodiment 3
(1) will be 5% protein emulsion containing the soybean protein isolate of the above butt meter of the protein 90 % mass percent concentration that obtains soluble in water, add alkali protease (10000U/mL) enzymolysis of soybean protein isolates amount 2%, hydrolysis temperature is that 55 ℃, pH value are 1.0, enzymolysis time is 5h, obtains soybean protease hydrolysate.Gained soybean protease hydrolysate adopts Mass Spectrometer Method, and mass spectrogram as shown in Figure 2, wherein mainly contains polypeptide and amino acid, and polypeptide be take seven peptides that molecular weight is 862 as main.Gained contain polypeptide and amino acid whose soybean protease hydrolysate through 3000 revs/min centrifugal, abandon precipitation and get supernatant, with 6.0M hydrochloric acid, regulating the pH value of gained supernatant is 4.0, through 3000 revs/min centrifugal, abandon to precipitate and get supernatant and obtain soybean protein hydrolysate.
(2) by 100 grams of farinas, (soybean protein hydrolysate weight in wet base and dry weight ratio are 10:1 with 10 grams of soybean protein hydrolysates, be equivalent to 1g dry weight), water is mixed and made into the starch milk that the mass percent concentration of starch is 10%, after 90 ℃ of gelatinization 30min, putting into pressure cooker carries out HIGH PRESSURE TREATMENT and obtains Sweet Potato Starch Paste, high pressure temperature is 120 ℃, the high pressure time is 30min, after being taken out, Sweet Potato Starch Paste carries out the aging semi-solid resistant starch of bringing back to life that obtains, aging temperature is 4 ℃, and ageing time is 72h.Add alpha-amylase (20000U/mL) the hydrolysis 30min that is equivalent to starch milk quality 6%, 95 ℃ of hydrolysis temperatures, then centrifugal, get precipitation washing, again centrifugal, get 40 ℃ of precipitations and be dried, recording the content of starch of bringing back to life is 1.5%, the rate of bringing back to life is 1.5%.It is 19.0% that similarity condition does not add the soybean protein hydrolysate farina rate of bringing back to life.
Embodiment 4
(1) will be 10% protein emulsion containing the soyabean protein powder of the albumen 50-65% butt meter mass percent concentration that obtains soluble in water, add neutral proteinase (15000U/mL) enzymolysis of soyabean protein powder quality 2%, hydrolysis temperature is that 25 ℃, pH value are 1.0, enzymolysis time is 9h, obtains soybean protease hydrolysate.Gained soybean protease hydrolysate adopts Mass Spectrometer Method, and mass spectrogram as shown in Figure 3, wherein mainly contains polypeptide and amino acid, and polypeptide be take seven peptides that molecular weight is 862 as main.Gained contains polypeptide and amino acid whose soybean protease hydrolysate is centrifugal through 3000 revs/min, abandon precipitation and get supernatant, with 6.0M hydrochloric acid, regulating the pH value of gained supernatant is 4.0, centrifugal through 3000 revs/min, abandon precipitation and get supernatant, supernatant obtains soybean protein hydrolysate in-60 ℃ of freeze dryings.
(2) get 100 grams of wheaten starches, the dried soybean protein hydrolysate of 1 gram of step (1), 900g water, from 900g water, get the dried soybean protein hydrolysate of the water-soluble solution of 2g 1g, wheaten starch is added in residue water and stirs into emulsus, then soybean protein hydrolysate soluble in water is added, stir and make starch milk.After 90 ℃ of gelatinization 30min, putting into pressure cooker carries out HIGH PRESSURE TREATMENT and obtains Sweet Potato Starch Paste, high pressure temperature is 120 ℃, and the high pressure time is 30min, carries out the aging semi-solid resistant starch of bringing back to life that obtains after Sweet Potato Starch Paste is taken out, aging temperature is 4 ℃, and ageing time is 72h.Add alpha-amylase (20000U/mL) the hydrolysis 30min that is equivalent to starch milk quality 6%, hydrolysis temperature is 95 ℃, then centrifugal, gets precipitation washing, again centrifugal, gets 40 ℃ of precipitations and is dried, and recording the content of starch of bringing back to life is 3.0%, and the rate of bringing back to life is 3.0%.The rate of bringing back to life that similarity condition does not add soybean protein hydrolysate wheaten starch is 21.0%.
By above-described embodiment, can find out, method of the present invention can effectively suppress starch retrogradation, avoids starchy food product hardness to increase, and improves digestibility, meanwhile, has widened the application of soybean protein and starch.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (9)
1. utilize soybean protein hydrolysate to suppress a method for starch retrogradation, it is characterized in that, comprise the steps:
(1) obtain the protein emulsion that mass percent is 5-10% by soybean protein raw material is soluble in water, add by mass percentage neutrality, alkalescence or the acid protease enzymolysis of soybean protein raw material 1-2%, obtain the soybean protease hydrolysate that contains polypeptide; The soybean protease hydrolysate that gained contains polypeptide is through centrifugal, abandons precipitation and gets supernatant, and regulating the pH value of gained supernatant is 4.0, more centrifugal, abandons to precipitate and gets supernatant and obtain soybean protein hydrolysate;
(2) soybean protein hydrolysate step (1) being obtained adds in starch makes starch milk, and gained starch milk, in 90 ℃ of gelatinization 30min, then is carried out to HIGH PRESSURE TREATMENT and obtains gelatinized corn starch; Afterwards, at 4 ℃ of aging 72h, afterwards, according to mass percent, add the high-temperature starch enzyme hydrolysis 30min of starch milk 6%, 95 ℃ of hydrolysis temperatures, then centrifugal, get precipitation washing, again centrifugal, get 40 ℃ of precipitations and be dried; Wherein, with soybean protein hydrolysate dry weight basis, the addition of soybean protein hydrolysate is the 1-2% of starch weight.
2. the method for utilizing soybean protein hydrolysate to suppress starch retrogradation according to claim 1, is characterized in that, when adopting acid protease, hydrolysis temperature is that 55 ℃, pH value are 7.0, and enzymolysis time is 9h.
3. the method for utilizing soybean protein hydrolysate to suppress starch retrogradation according to claim 1, is characterized in that, when adopting alkali protease, hydrolysis temperature is that 55 ℃, pH value are 1.0, enzymolysis time is 5h.
4. the method for utilizing soybean protein hydrolysate to suppress starch retrogradation according to claim 1, is characterized in that, while adopting neutral protease enzymolysis, hydrolysis temperature is that 25 ℃, pH value are 1.0, enzymolysis time is 9h.
5. the method for utilizing soybean protein hydrolysate to suppress starch retrogradation according to claim 1, is characterized in that, in described soybean protease hydrolysate, contained polypeptide is that molecular weight is 862 seven peptides.
6. the method for utilizing soybean protein hydrolysate to suppress starch retrogradation according to claim 1, it is characterized in that, described soybean protein raw material is soyabean protein powder, the FSPC that contains protein 65-90% butt meter that contains albumen 50-65% butt meter or the soybean protein isolate that contains the above butt meter of protein 90 %.
7. the method for utilizing soybean protein hydrolysate to suppress starch retrogradation according to claim 1, it is characterized in that, the raw material of soybean protein hydrolysate inhibition starch is any in sweet potato starch, farina, cornstarch, wheaten starch, barley starch, bean starch.
8. the method for utilizing soybean protein hydrolysate to suppress starch retrogradation according to claim 1, it is characterized in that, when soybean protein hydrolysate need to be preserved, the supernatant that step (1) is obtained, in-60 ℃ of freeze dryings, obtains dry rear soybean protein hydrolysate; During use, take the water of 9 times of starch weight, from wherein getting the dry soybean protein hydrolysate of water-soluble solution of 2 times of dry soybean protein hydrolysate quality; Starch is added in residue water and stirs into emulsus, then mix with soybean protein hydrolysate soluble in water, stir into starch milk.
9. the method for utilizing soybean protein hydrolysate to suppress starch retrogradation according to claim 1, is characterized in that, the temperature of described HIGH PRESSURE TREATMENT is 120 ℃, and the time of HIGH PRESSURE TREATMENT is 30min.
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