CN103518944A - Preparation method of soybean peptides - Google Patents
Preparation method of soybean peptides Download PDFInfo
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Abstract
The invention relates to the field of food processing and in particular relates to a preparation method of soybean peptides. The preparation method comprises the steps of (1) preparing soybean protein serum; (2) adjusting the temperature and the pH value to perform primary enzymolysis through crude pancreatin; (3) rising the temperature to inactivate the crude pancreatin; (4) adjusting the temperature and the pH value to perform secondary enzymolysis through neutral proteinase; (5) rising the temperature to inactivate the neutral proteinase; (6) adjusting the pH value, and performing filtration, concentration, drying and packaging to obtain the finished product, namely the soybean peptides. The preparation method disclosed by the invention has the beneficial effects that soybean proteins are directionally hydrolyzed through compound enzyme in multiple stages; macromolecular proteins with different properties are hydrolyzed through enzymes with different performance in different stages; the hydrolysis specificity is greatly improved, so that the utilization rate of the enzymes is greatly increased; the obtained soybean peptides are high in quality and high in activity.
Description
Technical field
The present invention relates to food processing field, especially a kind of preparation method of soya-bean polypeptides.
Background technology
It is found that, peptide material, except having the trophism of general protein, also has very important irreplaceable regulating action to human body, and this effect almost relates to all physiological activities of human body.Such as: nerve, digestion, absorption, metabolism, circulation, growth, reproduction, endocrine etc.In recent years, the exploitation of soy protein products have been subject to the great attention of food industry.The functional characteristics such as the emulsibility of soybean protein and oil absorption, are accepted widely and are familiar with by people.In order further to improve trophic function and the processing characteristics of soybean prod, improve value and the added value of soy protein products, the developmental research of Soybean Peptide has become the focus of domestic and international research.
Soya-bean polypeptides is the low molecular peptide mixture that soybean protein makes through hydrolysis, is that physicochemical property, nutritive peculiarity or functional characteristic are all better than soybean protein.Research show these low molecular peptides have regulate blood pressure, reduce cholesterol, promote fat metabolism, improve immunity of organisms, the function such as delay senility, its application prospect is very extensive, market potential is huge.
Current method of producing soya-bean polypeptides has varied, mainly contains chemical method, gene engineering research, chemical synthesis, and wherein chemical method reaction condition is violent, destroys the original configuration of amino acid, produces noxious material.Genetic engineering, chemical synthesis rule need sizable input, and security also needs further research.In existing enzymatic isolation method production technology also there are a lot of deficiencies in the selection of hydrolase and process conditions, and the soya-bean polypeptides quality making need to improve.
Summary of the invention
The object of the invention is: overcome the technical deficiency of soybean enzymatic isolation method hydrolyzed soy isolated polypeptide in prior art, the preparation method of the soya-bean polypeptides that a kind of hydrolysate activity is good, quality is high is provided.
For achieving the above object, the technical solution used in the present invention is as follows:
A preparation method for soya-bean polypeptides, described preparation method comprises the following steps:
(1) get the soybean protein of 1 part of weight, add the Drinking Water of 12~16 parts to mix, stir and form FSPC slurries;
(2) the FSPC slurries that make in step (1) are dropped in enzymatic vessel, be warming up to 47~58 ℃, pH value and be adjusted to 8.0~9.0,0.6~2.5% the thick pancreatin that adds soybean protein weight, stir hydrolysis, in hydrolytic process, constantly with alkaline solution, regulating and keep the pH value of hydrolyzate is 8.0~9.0, holding temperature is 47~58 ℃, is hydrolyzed 4.5~8.5h, obtains enzymolysis liquid for the first time;
(3) temperature of enzymolysis liquid is for the first time increased to rapidly to 90 ℃, and keeps 15~30min, make thick pancreatin deactivation wherein;
(4) temperature of the enzymolysis liquid for the first time of processing through enzyme-deactivating in step (3) is down to 40~55 ℃, pH value is adjusted to 6.5~8.0,0.6~2.5% the neutral proteinase that adds soybean protein weight, stir hydrolysis, in hydrolytic process, constantly with alkaline solution, regulating and keep the pH value of hydrolyzate is 6.5~8.0, holding temperature is 40~55 ℃, is hydrolyzed 2~4h, obtains enzymolysis liquid for the second time;
(5) by the enzymolysis liquid for the second time making in step (4), under constantly stirring, slowly adding acid solution to regulate pH value is 5.0~6.0, and heating makes the temperature of hydrolyzate rise to 90 ℃, and maintains 15~30min, makes neutral protein enzyme-deactivating wherein;
(6) hydrolyzate of processing through enzyme-deactivating making in step (5) is cooled to 70~75 ℃, centrifugal filtration, then proceed to and in ceramic membrane separation device, carry out separation;
(7) by after the filtrate concentrate drying obtaining in step (6), can obtain soya-bean polypeptides, then it is dry to spray, dry temperature is 187~193 ℃, is dried to when humidity is 10~35% and packs, and obtains soya-bean polypeptides finished product.
Further, the nitrogen content of the soybean protein in described step (1) is greater than 12%.
Further, in described step (2), selecting concentration is that the sodium hydroxide solution of 1mol/l regulates soy protein slurry and the pH value in enzymolysis process for the first time.
Further, in described step (4), select the sodium hydroxide solution of 1mol/l to regulate enzymolysis liquid for the first time and the pH value in enzymolysis process for the second time.
Further, in described step (5), selecting mass fraction is that 20~25% hydrochloric acid solution regulates the pH value of enzymolysis liquid for the second time.
The nitrogen content of above-mentioned soybean protein is greater than 12%, too low quality and the yield that can affect final hydrolysate of soybean protein content.
In the present invention, pass through first with the pre-enzymatic hydrolysis of soybean albumen of thick trypsin process, destroy the inner labyrinth of protein molecule, be especially the folding and non-ordered structure of antiparallel and numberator height compression, 3 level structures, 4 level structure highly structurals folding and glycinin form solid body, reduce molecule relative mass, for improving solubility property, improve nutritive value and other functional characteristics, further expand it and utilize scope significant.
Adopt the beneficial effect of technical scheme of the present invention to be: to adopt the multistage directionally hydrolyzing soybean protein of complex enzyme, for macro-molecular protein of different nature, with the enzyme of different performance, be hydrolyzed stage by stage, hydrolysis specially finger degree greatly strengthens, thereby greatly improved the utilization ratio of enzyme, the soya-bean polypeptides quality obtaining is high, active strong.
The specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment 1
A preparation method for soya-bean polypeptides, described preparation method comprises the following steps:
(1) get nitrogen content and be greater than 20 kilograms of 12% soybean proteins, add 240 kilograms of Drinking Waters to mix, stir and form FSPC slurries; Choose the soybean protein that nitrogen content is greater than 12%, too low quality and the yield that can affect final hydrolysate of soybean protein content.
(2) the FSPC slurries that make in step (1) are dropped in enzymatic vessel, be warming up to 47~50 ℃, pH value and be adjusted to 8.0, add the thick pancreatin of 120g, stir hydrolysis, in hydrolytic process, constantly with the sodium hydroxide solution that concentration is 1mol/l, regulating and keep the pH value of hydrolyzate is 8.0, holding temperature is 47~50 ℃, and hydrolysis 4.5h, obtains enzymolysis liquid for the first time;
(3) temperature of enzymolysis liquid is for the first time increased to rapidly to 90 ℃, and keeps 15~30min, make thick pancreatin deactivation wherein;
(4) temperature of the enzymolysis liquid for the first time of processing through enzyme-deactivating in step (3) is down to 40~43 ℃, pH value is adjusted to 6.5, add 120g neutral proteinase, stir hydrolysis, in hydrolytic process, constantly with the sodium hydroxide solution that concentration is 1mol/l, regulating and keep the pH value of hydrolyzate is 6.5, holding temperature is 40~43 ℃, and hydrolysis 2h, obtains enzymolysis liquid for the second time;
(5) by the enzymolysis liquid for the second time making in step (4), under constantly stirring, slowly add mass fraction be 20% hydrochloric acid solution to regulate pH value be 5.0, heat and make the temperature of hydrolyzate rise to 90 ℃, and maintain 15~30min, make neutral protein enzyme-deactivating wherein;
(6) hydrolyzate of processing through enzyme-deactivating making in step (5) is cooled to 70 ℃, centrifugal filtration, then proceed to and in ceramic membrane separation device, carry out separation;
(7) filtrate obtaining in step (6) is concentrated, then it is dry to spray, dry temperature is 187~193 ℃, is dried to when humidity is 10~35% and packs, and obtains soya-bean polypeptides finished product.
Embodiment 2
A preparation method for soya-bean polypeptides, described preparation method comprises the following steps:
(1) get nitrogen content and be greater than 20 kilograms of 12% soybean proteins, add 300 kilograms of Drinking Waters to mix, stir and form FSPC slurries; Choose the soybean protein that nitrogen content is greater than 12%, too low quality and the yield that can affect final hydrolysate of soybean protein content.
(2) the FSPC slurries that make in step (1) are dropped in enzymatic vessel, be warming up to 50~55 ℃, pH value and be adjusted to 8.5, add the thick pancreatin of 200g, stir hydrolysis, in hydrolytic process, constantly with the sodium hydroxide solution that concentration is 1mol/l, regulating and keep the pH value of hydrolyzate is 8.5, holding temperature is 50~55 ℃, and hydrolysis 5h, obtains enzymolysis liquid for the first time;
(3) temperature of enzymolysis liquid is for the first time increased to rapidly to 90 ℃, and keeps 15~30min, make thick pancreatin deactivation wherein;
(4) temperature of the enzymolysis liquid for the first time of processing through enzyme-deactivating in step (3) is down to 43~50 ℃, pH value is adjusted to 7.0, add 200g neutral proteinase, stir hydrolysis, in hydrolytic process, constantly with the sodium hydroxide solution that concentration is 1mol/l, regulating and keep the pH value of hydrolyzate is 7.0, holding temperature is 43~50 ℃, and hydrolysis 3h, obtains enzymolysis liquid for the second time;
(5) by the enzymolysis liquid for the second time making in step (4), under constantly stirring, slowly add mass fraction be 22% hydrochloric acid solution to regulate pH value be 5.5, heat and make the temperature of hydrolyzate rise to 90 ℃, and maintain 15~30min, make neutral protein enzyme-deactivating wherein;
(6) hydrolyzate of processing through enzyme-deactivating making in step (5) is cooled to 70~75 ℃, centrifugal filtration, then proceed to and in ceramic membrane separation device, carry out separation;
(7) filtrate obtaining in step (6) is concentrated, then it is dry to spray, dry temperature is 187~193 ℃, is dried to when humidity is 10~35% and packs, and obtains soya-bean polypeptides finished product.
The present embodiment is preferred forms.
Embodiment 3
A preparation method for soya-bean polypeptides, described preparation method comprises the following steps:
(1) get nitrogen content and be greater than 20 kilograms of 12% soybean proteins, add 320 kilograms of Drinking Waters to mix, stir and form FSPC slurries; Choose the soybean protein that nitrogen content is greater than 12%, too low quality and the yield that can affect final hydrolysate of soybean protein content.
(2) the FSPC slurries that make in step (1) are dropped in enzymatic vessel, be warming up to 55~58 ℃, pH value and be adjusted to 9.0, add the thick pancreatin of 200g, stir hydrolysis, in hydrolytic process, constantly with the sodium hydroxide solution of 1mol/l, regulating and keep the pH value of hydrolyzate is 9.0, holding temperature is 55~58 ℃, and hydrolysis 8.5h, obtains enzymolysis liquid for the first time;
(3) temperature of enzymolysis liquid is for the first time increased to rapidly to 90 ℃, and keeps 15~30min, make thick pancreatin deactivation wherein;
(4) temperature of the enzymolysis liquid for the first time of processing through enzyme-deactivating in step (3) is down to 50~55 ℃, pH value is adjusted to 8.0, add 200g neutral proteinase, stir hydrolysis, in hydrolytic process, constantly with the sodium hydroxide solution of 1mol/l, regulating and keep the pH value of hydrolyzate is 8.0, holding temperature is 50~55 ℃, and hydrolysis 4h, obtains enzymolysis liquid for the second time;
(5) by the enzymolysis liquid for the second time making in step (4), under constantly stirring, slowly add mass fraction be 25% hydrochloric acid solution to regulate pH value be 6.0, heat and make the temperature of hydrolyzate rise to 90 ℃, and maintain 15~30min, make neutral protein enzyme-deactivating wherein;
(6) hydrolyzate of processing through enzyme-deactivating making in step (5) is cooled to 70~75 ℃, centrifugal filtration, then proceed to and in ceramic membrane separation device, carry out separation;
(7) filtrate obtaining in step (6) is concentrated, then it is dry to spray, dry temperature is 187~193 ℃, is dried to when humidity is 10~35% and packs, and obtains soya-bean polypeptides finished product.
In the present invention, pass through first with the pre-enzymatic hydrolysis of soybean albumen of thick trypsin process, destroy the inner labyrinth of protein molecule, be especially the folding and non-ordered structure of antiparallel and numberator height compression, 3 level structures, 4 level structure highly structurals folding and glycinin form solid body, reduce molecule relative mass, for improving solubility property, improve nutritive value and other functional characteristics, further expand it and utilize scope significant.
Although above-described embodiment describes in detail technical scheme of the present invention, but technical scheme of the present invention is not limited to above embodiment, in the situation that not departing from thought of the present invention and aim, any change that technical scheme of the present invention is done all will fall into claims limited range of the present invention.
Claims (5)
1. a preparation method for soya-bean polypeptides, is characterized in that, described preparation method comprises the following steps:
(1) get the soybean protein of 1 part of weight, add the Drinking Water of 12~16 parts to mix, stir and form FSPC slurries;
(2) the FSPC slurries that make in step (1) are dropped in enzymatic vessel, be warming up to 47~58 ℃, pH value and be adjusted to 8.0~9.0,0.6~2.5% the thick pancreatin that adds soybean protein weight, stir hydrolysis, in hydrolytic process, constantly with alkaline solution, regulating and keep the pH value of hydrolyzate is 8.0~9.0, holding temperature is 47~58 ℃, is hydrolyzed 4.5~8.5h, obtains enzymolysis liquid for the first time;
(3) temperature of enzymolysis liquid is for the first time increased to rapidly to 90 ℃, and keeps 15~30min, make thick pancreatin deactivation wherein;
(4) temperature of the enzymolysis liquid for the first time of processing through enzyme-deactivating in step (3) is down to 40~55 ℃, pH value is adjusted to 6.5~8.0,0.6~2.5% the neutral proteinase that adds soybean protein weight, stir hydrolysis, in hydrolytic process, constantly with alkaline solution, regulating and keep the pH value of hydrolyzate is 6.5~8.0, holding temperature is 40~55 ℃, is hydrolyzed 2~4h, obtains enzymolysis liquid for the second time;
(5) by the enzymolysis liquid for the second time making in step (4), under constantly stirring, slowly adding acid solution to regulate pH value is 5.0~6.0, and heating makes the temperature of hydrolyzate rise to 90 ℃, and maintains 15~30min, makes neutral protein enzyme-deactivating wherein;
(6) hydrolyzate of processing through enzyme-deactivating making in step (5) is cooled to 70~75 ℃, centrifugal filtration, then proceed to and in ceramic membrane separation device, carry out separation;
(7) by after the filtrate concentrate drying obtaining in step (6), can obtain soya-bean polypeptides, then it is dry to spray, dry temperature is 187~193 ℃, is dried to when humidity is 10~35% and packs, and obtains soya-bean polypeptides finished product.
2. the preparation method of a kind of soya-bean polypeptides according to claim 1, is characterized in that: the nitrogen content of the soybean protein in described step (1) is greater than 12%.
3. the preparation method of a kind of soya-bean polypeptides according to claim 1 and 2, is characterized in that: in described step (2), selecting concentration is that the sodium hydroxide solution of 1mol/l regulates soy protein slurry and the pH value in enzymolysis process for the first time.
4. the preparation method of a kind of soya-bean polypeptides according to claim 1 and 2, is characterized in that: in described step (4), select the sodium hydroxide solution of 1mol/l to regulate enzymolysis liquid for the first time and the pH value in enzymolysis process for the second time.
5. the preparation method of a kind of soya-bean polypeptides according to claim 1, is characterized in that: in described step (5), selecting mass fraction is that 20~25% hydrochloric acid solution regulates the pH value of enzymolysis liquid for the second time.
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Cited By (8)
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CN106819356A (en) * | 2016-12-23 | 2017-06-13 | 钱斌 | A kind of plateau quinoa peptide and preparation method thereof and medicine-food two-purpose product |
CN107094986A (en) * | 2017-03-13 | 2017-08-29 | 华南理工大学 | It is a kind of to improve the hydrolysate of soybean protein product of yogurt texture and rheological behavior |
CN108157583A (en) * | 2017-12-28 | 2018-06-15 | 武汉天天好生物制品有限公司 | A kind of highly dissoluble soya-bean polypeptides and its preparation process and application |
CN108477620A (en) * | 2017-12-28 | 2018-09-04 | 武汉天天好生物制品有限公司 | A kind of highly dissoluble soybean peptide oral liquid and its preparation process |
CN109691553A (en) * | 2019-02-13 | 2019-04-30 | 黑龙江八一农垦大学 | A kind of imitative meat product and its processing method rich in soya-bean polypeptides |
CN110089618A (en) * | 2019-06-18 | 2019-08-06 | 武汉天天好生物制品有限公司 | A kind of soya-bean polypeptides of low sodium content and preparation method thereof |
CN114097922A (en) * | 2021-12-06 | 2022-03-01 | 山东信然医药科技有限公司 | High-solubility soybean polypeptide and preparation process thereof |
WO2024149178A1 (en) * | 2023-01-10 | 2024-07-18 | 南京纽邦生物科技有限公司 | Emotion regulation method and composition |
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Cited By (11)
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CN106819356A (en) * | 2016-12-23 | 2017-06-13 | 钱斌 | A kind of plateau quinoa peptide and preparation method thereof and medicine-food two-purpose product |
CN107094986A (en) * | 2017-03-13 | 2017-08-29 | 华南理工大学 | It is a kind of to improve the hydrolysate of soybean protein product of yogurt texture and rheological behavior |
CN107094986B (en) * | 2017-03-13 | 2020-12-22 | 华南理工大学 | Soybean protein enzymolysis product for improving acid milk texture and rheological property |
CN108157583A (en) * | 2017-12-28 | 2018-06-15 | 武汉天天好生物制品有限公司 | A kind of highly dissoluble soya-bean polypeptides and its preparation process and application |
CN108477620A (en) * | 2017-12-28 | 2018-09-04 | 武汉天天好生物制品有限公司 | A kind of highly dissoluble soybean peptide oral liquid and its preparation process |
CN108477620B (en) * | 2017-12-28 | 2021-07-09 | 武汉天天好生物制品有限公司 | High-solubility soybean peptide oral liquid and preparation process thereof |
CN109691553A (en) * | 2019-02-13 | 2019-04-30 | 黑龙江八一农垦大学 | A kind of imitative meat product and its processing method rich in soya-bean polypeptides |
CN110089618A (en) * | 2019-06-18 | 2019-08-06 | 武汉天天好生物制品有限公司 | A kind of soya-bean polypeptides of low sodium content and preparation method thereof |
CN110089618B (en) * | 2019-06-18 | 2020-02-07 | 武汉天天好生物制品有限公司 | Soybean polypeptide with low sodium content and preparation method thereof |
CN114097922A (en) * | 2021-12-06 | 2022-03-01 | 山东信然医药科技有限公司 | High-solubility soybean polypeptide and preparation process thereof |
WO2024149178A1 (en) * | 2023-01-10 | 2024-07-18 | 南京纽邦生物科技有限公司 | Emotion regulation method and composition |
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