CN103504120B - Long-acting enzymolysis method for vegetable proteins - Google Patents
Long-acting enzymolysis method for vegetable proteins Download PDFInfo
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- CN103504120B CN103504120B CN201310445146.2A CN201310445146A CN103504120B CN 103504120 B CN103504120 B CN 103504120B CN 201310445146 A CN201310445146 A CN 201310445146A CN 103504120 B CN103504120 B CN 103504120B
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Abstract
The invention relates to a long-acting enzymolysis method for vegetable proteins, and belongs to the technical field of food processing. The method comprises the following steps: crushed vegetable protein raw materials or extracts, a plant protease protective agent and a preservative are prepared to feed liquid by using water; the raw materials or extracts are 1-12 wt%; the protective agent comprises small biological molecules and/or large biological molecules not degraded by protease; the preservative adopts the allowed preservative types and dosage in the food safety national standard GB2760-2011 seasoning; when the pH value of the feed liquid is regulated as the optimum pH value of commodity protease for foods, the protease is added to obtain reaction liquid; the reaction liquid is stirred to full mixing, and is in enzymolysis for 12-120 hours at the optimum protease temperature; finally, heating and enzyme deactivation are performed. The method can prolong the enzymolysis time, relieve the enzyme deactivation and reduce the enzyme dosage, improves the utilization rate of protease, and enhances the hydrolysis degree of the vegetable proteins.
Description
Technical field
The present invention relates to the long-acting enzyme solution of a kind of vegetable protein, belong to food processing technology field.
Background technology
Protein hydrolyzate is mainly containing each peptide species and amino acid, tool has been widely used, can be applied in the processing such as functional food, formula milk, flavoring, meat products, instant noodles and bakery, the precursor nutritional labeling of food being provided, improving food delicate flavour mouthfeel, Mei Lade thermal response is provided, the physical characteristics such as the emulsification of enhancing food and retentiveness, performance antioxidation etc.
Early protein adopts hydrochloric acid hydrolysis, and degree of hydrolysis is very high, but some amino acid is as serious in tryptophan destroys, and has serious acidifying taste, produces the chloro-2-propyl alcohol of carcinogen 1,3-bis-and 3-chlorine-1,2-propylene glycol etc. simultaneously.Along with proteolysis technology is progressively ripe, utilize animal/vegetable protein raw material enzymolysis to produce protolysate and replace acid hydrolysis thing to become trend.Polypeptide, the acid hydrolysis thing of animal protein and the production of meat proteins enzymolysis are widely used.But animal protein cost of material is very high, for beef, 1 kilogram of beef protein (butt) price is 240 yuan, and the albumen cost of one kilogram of soybean-source is only 12 yuan, and price differs 20 times, and vegetable protein is not more conducive to health containing cholesterol.So, be that raw material enzymolysis produces protolysate with vegetable protein, there is the advantages such as inexpensive, safety, health, but vegetable protein existence is difficult to the problem of enzymolysis.
Summary of the invention
For the problem of enzyme easy in inactivation and microbial contamination in the difficult enzymolysis of vegetable protein in prior art, long-time enzymolysis process, the object of the present invention is to provide the long-acting enzyme solution of a kind of vegetable protein.Described method is by adding biological micromolecule or/and not by the large biological molecule of protease hydrolyzed; protective agent as enzyme slows down the inactivation of protease in enzymolysis process; add food preservative simultaneously and prevent the putrid and deteriorated of enzymolysis liquid; finally by extending enzymolysis time and the consumption slowing down enzyme deactivation, reduction enzyme; improve protease utilization rate, increase the degree of hydrolysis of vegetable protein.
The object of the invention is to be achieved through the following technical solutions.
The long-acting enzyme solution of a kind of vegetable protein, described method step is as follows:
(1) plant protein material after pulverizing or vegetable protein extract, vegetable protein enzymatic protective reagent and anticorrisive agent water are mixed with feed liquid;
Wherein, in the oeverall quality of water for 100%, the mass percent of plant protein material or vegetable protein extract is 1% ~ 12%;
Described vegetable protein enzymatic protective reagent is made a living thing Small molecular and/or the large biological molecule that is not easily degraded by proteases;
Described anticorrisive agent is one or more, for according to the kind of anticorrisive agent allowing in national food safety standard GB2760-2011 " food additives use standard " flavoring to use and consumption;
Preferred plant protein raw materials or vegetable protein extract pulverize and sieve at 40 order ~ 60 orders;
Described plant protein material can be the raw material that soybean, dregs of beans and/or peanut meal etc. are rich in vegetable protein, and vegetable protein extract can be FSPC, soybean protein isolate, peanut concentrated protein, peanut protein isolate, zein and/or the gluten protein etc. that extract from plant protein material;
Preferably in the oeverall quality of water for 100%, wherein, the protectant mass percent of plant rennet is 1% ~ 5%;
Preferred plant protease protective agent is the large biological molecule be not easily degraded by proteases, as starch, konjaku flour or pulullan polysaccharide etc.;
When vegetable protein enzymatic protective reagent is Small molecular, can be maltodextrin or maltitol etc.;
Anticorrisive agent can be one or more in potassium sorbate, sodium Diacetate, nisin or sodium ethylene diamine tetracetate (EDTA);
(2) optimum pH of pH value to food commercially available protein enzyme of feed liquid is regulated with NaOH or HCl;
(3) in feed liquid, add one or more food commercially available protein enzyme, obtain reactant liquor, when more than one food differs more than 1 by the optimum pH of commercially available protein enzyme, need stepwise discretization;
Preferably in the oeverall quality of plant protein material or vegetable protein extract for 100%, the mass percent of food commercially available protein enzyme is 0.1% ~ 10%;
Food commercially available protein enzyme can be papain, bromelain, neutral proteinase, alkali protease, pancreas chymotrypsin, trypsase, pepsin, flavor protease or Protamex(Novozymes) etc. the complex enzyme of single protease or more than one protease;
(4) stirring reaction liquid is to fully mixing, and enzymolysis time is 12h ~ 120h; During single protease hydrolyzed, hydrolysis temperature is the optimum temperature of single protease, and the while of more than one protease during enzymolysis, temperature when hydrolysis temperature is maximum according to enzymolysis time implants proteolysis degree is determined;
(5) the heating enzyme that goes out is lived, can at 100 DEG C, maintains 5min ~ 10min enzyme that goes out and lives.
Beneficial effect
Applicant is by the analysis to animal protein and vegetable protein molecular structure, find that the distinctive secondary structure composition of vegetable protein determines it and has than animal protein molecular structure more closely, this structure closely limits the enzymolysis of inside configuration peptide section, the phytoprotein such as to only have outside by after enzymolysis gradually, its inside could contact with protease, so enzymolysis speed is slow; Find after deliberation in addition, under protease hydrolyzed optimum temperature, half-life of protease be 2h ~ 6h not etc.; And after enzymolysis 12h, enzymolysis liquid will be putrid and deteriorated, smelly, greening, therefore vegetable protein has the characteristic of enzymolysis more difficult than animal protein, and its enzymolysis speed is about 1/5 ~ 1/3 of animal protein enzymolysis speed.
Based on above-mentioned discovery, the invention provides the long-acting enzyme solution of a kind of vegetable protein, in the enzymatic hydrolysis system of described method by ratio at the bottom of low enzyme, add biological micromolecule and/or not by the large biological molecule of protease hydrolyzed to slow down the inactivation of protease, overcome the raw material spoilage problem in long-time enzymolysis process by interpolation anticorrisive agent simultaneously, enzymolysis time can be made to reach 12h ~ 120h, increase the utilization rate of protease, degree of hydrolysis reaches more than 18%, efficiently solve the difficult enzymolysis of vegetable protein, protease easy in inactivation in long-time enzymolysis process, putrefactive three difficult problems of the above reactant liquor of enzymolysis 12h.
Detailed description of the invention
Degree of hydrolysis in following examples all adopts formol titration to measure.
Embodiment 1
Measure 100ml distilled water in a 250ml beaker, be heated to boiling, add wetting 2g cornstarch (traditional Chinese medicines group chemical reagent, analyze pure), be cooled to 50 DEG C after not stopping to be stirred to all dissolvings, obtain the protease protective agent solution that mass percent is 2%; (100ml protease protective agent solution adds in this beaker simultaneously, obtains feed liquid by Solarbio, lot number: 20110520) 10g, sodium Diacetate 0.2g and potassium sorbate 0.05g are in another 250ml beaker to take soybean protein isolate; Regulate the pH of feed liquid to be 7.5 by the NaOH solution of 2M, being stirred to soybean protein isolate is dissolved state; Finally add alkali protease (Novozymes) 0.005g, flavor protease (Novozymes) 0.005g respectively, obtain reactant liquor; By reactant liquor 150 revs/min of stirrings, 40 DEG C of enzymolysis 120h; Then be heated to 100 DEG C, maintain 5min go out enzyme live.After measured, soybean separation proteolysis degree is 18%.
Embodiment 2
Measure 100ml distilled water ebuillition of heated in a 250ml beaker, add wetting 1g cornstarch (traditional Chinese medicines group chemical reagent), after not stopping to be stirred to CL state, be cooled to normal temperature, obtain the protease protective agent solution that mass percent is 1%; (100ml protease protective agent solution adds in this beaker simultaneously, obtains feed liquid by Solarbio, lot number: 20110520) 1g, sodium Diacetate 0.2g and potassium sorbate 0.05g are in another 250ml beaker to take soybean protein isolate; Regulate the pH of feed liquid to be 7.5 by the NaOH solution of 2M, being stirred to soybean protein isolate is dissolved state; Finally add alkali protease (Novozymes) 0.05g, protamex(Novozymes respectively) 0.05g, obtain reactant liquor; By reactant liquor 150 revs/min of stirrings, 50 DEG C of enzymolysis 12h; Then be heated to 100 DEG C, maintain 5min go out enzyme live.After measured, the degree of hydrolysis of soybean protein isolate is 39%.
Embodiment 3
Measure 100ml distilled water in a 250ml beaker, add wetting 5g maltodextrin (traditional Chinese medicines group chemical reagent), after not stopping to be stirred to CL state, be cooled to normal temperature, obtain the protease protective agent solution that mass percent is 5%; Take peanut protein isolate (Henan Liang Jian Science and Technology Ltd.) 10g, sodium Diacetate 0.2g and nisin 0.01g in another 250ml flask, 100ml protease protective agent solution is added in this beaker simultaneously, obtain feed liquid; The pH of feed liquid is regulated to be 6.0,150 revs/min of stirrings with the NaOH solution of 2M and 10M hydrochloric acid solution; Finally add papain 0.5g(Nanning Pang Bo bioengineering Co., Ltd) and Protamex(novozymes) 0.5g, obtain reactant liquor; Reactant liquor is stirred and evenly mixed, at 50 DEG C of enzymolysis 48h; Then be heated to 100 DEG C, maintain 5min go out enzyme live.After measured, the degree of hydrolysis of peanut protein isolate is 32%.
Embodiment 4
Measure 100ml distilled water in a 250ml beaker, add 3g maltitol (traditional Chinese medicines group chemical reagent), after not stopping to be stirred to CL state, be cooled to normal temperature, obtain the protease protective agent solution that mass percent is 3%; Take 8g Gluten (Beijing nandina bird food additives Co., Ltd) in another 250ml beaker, add 100ml protease protection liquid simultaneously, obtain feed liquid; The pH regulating feed liquid with 10M HCl is 2.0; Finally add 0.1g pepsin (Sichuan Deyang City biochemical product Co., Ltd), obtain reactant liquor; By reactant liquor at 37 DEG C of enzymolysis 12h; Then in reactant liquor, add sodium Diacetate 0.2g and potassium sorbate 0.05g, regulate pH to be 7.5 by the NaOH solution of 2M simultaneously, stir; Add 0.1g alkali protease (Novozymes) and 0.1g flavor protease (Novozymes) again, after 50 DEG C of enzymolysis 48h, be heated to 100 DEG C, maintain the enzyme that goes out for 5 minutes and live.Gluten degree of hydrolysis is 33% after measured.
Claims (8)
1. the long-acting enzyme solution of vegetable protein, is characterized in that: step is as follows:
(1) plant protein material after pulverizing or vegetable protein extract, vegetable protein enzymatic protective reagent and anticorrisive agent water are mixed with feed liquid;
In the oeverall quality of water for 100%, the mass percent of plant protein material or vegetable protein extract is 1% ~ 12%, and the protectant mass percent of plant rennet is 1% ~ 5%;
Vegetable protein enzymatic protective reagent is made a living thing Small molecular and/or the large biological molecule that is not easily degraded by proteases;
Anticorrisive agent is more than one, for according to the kind of anticorrisive agent allowing in national food safety standard GB2760-2011 " food additives use standard " flavoring to use and consumption;
(2) optimum pH of pH value to food commercially available protein enzyme of feed liquid is regulated with NaOH or HCl;
(3) in feed liquid, add more than one food commercially available protein enzyme, obtain reactant liquor, when more than one food differs more than 1 by the optimum pH of commercially available protein enzyme, need stepwise discretization, in the oeverall quality of plant protein material or vegetable protein extract for 100%, the mass percent of food commercially available protein enzyme is 0.1% ~ 10%;
(4) stirring reaction liquid is to fully mixing, and enzymolysis time is 12h ~ 120h; During single protease hydrolyzed, hydrolysis temperature is the optimum temperature of single protease, and the while of more than one protease during enzymolysis, temperature when hydrolysis temperature is maximum according to enzymolysis time implants proteolysis degree is determined;
(5) heat the enzyme that goes out to live.
2. the long-acting enzyme solution of a kind of vegetable protein according to claim 1, is characterized in that: in step (1), plant protein material or vegetable protein extract pulverize and sieve at 40 order ~ 60 orders.
3. the long-acting enzyme solution of a kind of vegetable protein according to claim 1, it is characterized in that: in step (1), plant protein material is soybean, dregs of beans and/or peanut meal; Vegetable protein extract is FSPC, soybean protein isolate, peanut concentrated protein, peanut protein isolate, zein and/or gluten protein.
4. the long-acting enzyme solution of a kind of vegetable protein according to claim 1, it is characterized in that: in step (1), vegetable protein enzymatic protective reagent is the large biological molecule be not easily degraded by proteases.
5. the long-acting enzyme solution of a kind of vegetable protein according to claim 1, it is characterized in that: in step (1), vegetable protein enzymatic protective reagent is starch, konjaku flour, pulullan polysaccharide, maltodextrin or maltitol.
6. the long-acting enzyme solution of a kind of vegetable protein according to claim 1, is characterized in that: in step (1), and anticorrisive agent is more than one in potassium sorbate, sodium Diacetate, nisin or sodium ethylene diamine tetracetate.
7. the long-acting enzyme solution of a kind of vegetable protein according to claim 1, it is characterized in that: in step (3), food commercially available protein enzyme is more than one in papain, bromelain, neutral proteinase, alkali protease, pancreas chymotrypsin, trypsase, pepsin, flavor protease or Protamex.
8. the long-acting enzyme solution of a kind of vegetable protein according to claim 1, is characterized in that: in step (5), at 100 DEG C, maintain 5min ~ 10min go out enzyme live.
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| CN105685366A (en) * | 2016-01-28 | 2016-06-22 | 山东众山生物科技有限公司 | Preparation method of vegetable protein polypeptide liquid |
| CN105524966A (en) * | 2016-02-26 | 2016-04-27 | 天津现代职业技术学院 | Method for preparing ACE inhibitory peptides through bean pulp enzymolysis |
| CN105795432A (en) * | 2016-04-01 | 2016-07-27 | 广州聚注专利研发有限公司 | Coconut-flavor meat analogue condiment and preparation method thereof |
| CN107970278B (en) * | 2016-10-21 | 2021-04-02 | 顶宏生物科技股份有限公司 | Hydrolysate of water extract of wax apple, preparation method and application thereof |
| CN106962592A (en) * | 2017-05-09 | 2017-07-21 | 北京理工大学 | A kind of sterile long-acting enzyme solution of vegetable protein |
| CN106982982A (en) * | 2017-05-09 | 2017-07-28 | 北京工商大学 | It is a kind of to improve the alkali heat-treatment method that vegetable protein digests efficiency |
| CN107212149A (en) * | 2017-06-29 | 2017-09-29 | 江南大学 | A kind of method for improving soybean protein enzyme modification reclaimed water solution yield |
| CN111903957A (en) * | 2020-07-27 | 2020-11-10 | 北京理工大学 | Application of plant protein zymolyte as polypeptide surfactant |
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| CN102239954B (en) * | 2011-07-01 | 2013-03-06 | 华南理工大学 | Preparation and decolouring methods of peanut proteins |
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