CN103621872A - Technology for coproducing bean starch, protein and trypsin inhibitor concentrate - Google Patents
Technology for coproducing bean starch, protein and trypsin inhibitor concentrate Download PDFInfo
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- CN103621872A CN103621872A CN201310695526.1A CN201310695526A CN103621872A CN 103621872 A CN103621872 A CN 103621872A CN 201310695526 A CN201310695526 A CN 201310695526A CN 103621872 A CN103621872 A CN 103621872A
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- acid
- trypsin inhibitor
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 33
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 31
- 229920002472 Starch Polymers 0.000 title claims abstract description 31
- 239000008107 starch Substances 0.000 title claims abstract description 31
- 235000019698 starch Nutrition 0.000 title claims abstract description 31
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 229940122618 Trypsin inhibitor Drugs 0.000 title claims abstract description 15
- 101710162629 Trypsin inhibitor Proteins 0.000 title claims abstract description 15
- 239000002753 trypsin inhibitor Substances 0.000 title claims abstract description 15
- 239000012141 concentrate Substances 0.000 title claims abstract description 7
- 102000004169 proteins and genes Human genes 0.000 title abstract description 20
- 108090000623 proteins and genes Proteins 0.000 title abstract description 20
- 229940121649 protein inhibitor Drugs 0.000 title 1
- 239000012268 protein inhibitor Substances 0.000 title 1
- 229940032147 starch Drugs 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 238000012545 processing Methods 0.000 claims abstract description 3
- 239000002253 acid Substances 0.000 claims description 16
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 240000004922 Vigna radiata Species 0.000 claims description 5
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 5
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 5
- 238000011084 recovery Methods 0.000 claims description 5
- 235000011054 acetic acid Nutrition 0.000 claims description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 244000045232 Canavalia ensiformis Species 0.000 claims description 2
- 235000010520 Canavalia ensiformis Nutrition 0.000 claims description 2
- 235000010518 Canavalia gladiata Nutrition 0.000 claims description 2
- 244000045195 Cicer arietinum Species 0.000 claims description 2
- 235000010523 Cicer arietinum Nutrition 0.000 claims description 2
- 241000219739 Lens Species 0.000 claims description 2
- 235000010582 Pisum sativum Nutrition 0.000 claims description 2
- 240000004713 Pisum sativum Species 0.000 claims description 2
- 240000006677 Vicia faba Species 0.000 claims description 2
- 235000010749 Vicia faba Nutrition 0.000 claims description 2
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 2
- 241000219977 Vigna Species 0.000 claims description 2
- 235000010716 Vigna mungo Nutrition 0.000 claims description 2
- 235000010726 Vigna sinensis Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000002244 precipitate Substances 0.000 claims description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims 1
- 235000015165 citric acid Nutrition 0.000 claims 1
- 239000001630 malic acid Substances 0.000 claims 1
- 235000011090 malic acid Nutrition 0.000 claims 1
- 235000011007 phosphoric acid Nutrition 0.000 claims 1
- 238000007873 sieving Methods 0.000 claims 1
- 238000000151 deposition Methods 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract description 3
- 238000000227 grinding Methods 0.000 abstract description 2
- 239000012528 membrane Substances 0.000 abstract description 2
- 238000003916 acid precipitation Methods 0.000 abstract 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 238000012258 culturing Methods 0.000 abstract 1
- 239000012535 impurity Substances 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 239000006228 supernatant Substances 0.000 description 9
- 230000006920 protein precipitation Effects 0.000 description 4
- 238000000746 purification Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- -1 L MALIC ACID Chemical compound 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229940116298 l- malic acid Drugs 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000003946 protein process Effects 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- 206010009900 Colitis ulcerative Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 101100020212 Mus musculus Klhdc3 gene Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 241000932075 Priacanthus hamrur Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 208000019155 Radiation injury Diseases 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 201000006704 Ulcerative Colitis Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000012869 ethanol precipitation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a technology for coproducing bean starch, protein and a trypsin inhibitor concentrate, and relates to the field of deep processing of edible beans. The main process flow of the technology comprises the following steps of preparing beans; removing impurities; soaking; grinding into thick liquid; screening; recovering starch; recovering protein through acid precipitation; carrying out ultrafiltration concentration on a trypsin inhibitor; depositing ethanol to recover the trypsin inhibitor. The soaking process is as follows: the soaking is carried out at 10-50 DEG C for 6-28 hours; the acid precipitation process is as follows: the pH is 2.5-5.5, the molar weight cut-off of an ultrafiltration membrane is 3000-8000 dalton, and the depositing concentration of the ethanol is 15%-65% (v/v). The technology disclosed by the invention can be used for coproducing three main products namely the starch, the protein, the trypsin inhibitor concentrate by adopting wet production. According to the technology, a final extracting solution can be used for producing beverages or used for culturing microbes without polluting the environment, so that the resource is furthest utilized, and the economic value of beans is greatly enhanced.
Description
Technical field
The present invention relates to a kind of bean starch, albumen and trypsin inhibitor concentration co-production technology, belong to beans deep processing field.
Background technology
Beans contains 23～42% protein, 35～65% starch and abundant trypsin inhibitor, and peas protein amino acid composition balance, is of high nutritive value; Its starch quality is excellent, liked by consumer.
Trypsin inhibitor (Trypsin inhibitor, TI) general reference has a class material that suppresses tryptic activity effect, extensively be present in animal, plant and microorganism, can form certain dynamic equilibrium with corresponding trypsase in vivo, regulate many important vital movements in organism, in biological physiology system, play a significant role.Clinically, TI to ulcerative colitis (Gary R, waits .Dig Dis Sci, 2008,53:175-180), (Katoh H, waits .J Radiat Res (Tokyo), 2010,51 (3): 325-32 in radiation injury; Klaus Dittmann, waits .Radiotherapy and Oncology, and 2008,86:375-382), (Fang EF, waits .Protein Pept Lett.2011,18 (1): 64-72 for HIV and tumour; Ma DZ, waits .Protein Pept Lett, 2010,17 (6): 782-8; Vincent S.M.HO, waits .J Pept Sci, and 2008,14:278-282) etc. there is certain curative effect; In agricultural, can be for the prevention and control of plant diseases, pest control; Food industry, is used for protease inhibition, prevents sausage, burger, less salt fishery-ies product, ocean blue Scad surimi gel softening, improves the matter structure of meat product.Therefore, TI is with a wide range of applications.
Up to now, the existing corresponding patent CN1528181A (bean starch suitability for industrialized production and comprehensive utilization process) of the production technology of relevant bean starch and protein, but have no bean starch, albumen and TI co-production technology.There is fatal deficiency in existing beans TI preparation method, does not consider the separation and Extraction of starch, protein, and TI separation purifying technique is not suitable for suitability for industrialized production in addition, causes high cost, cannot realize commercialization.As patent CN102295700A discloses isolation and purification method and the application in surimi product is produced of mung bean trypsin.This patent is to implement like this: mung bean is pulverized, with 4-6 0.05-0.1mol/L sulfuric acid solution doubly, extracted TI, then pass through multistep separation and purification, obtain mung bean TI.This patent is not considered the comprehensive utilization of green starch and protein, so the production cost of TI can be very high, and secondly, this technique, because extracting TI with 4-6 0.05-0.1mol/L sulfuric acid solution doubly, can produce vitriolated waste liquid, and environment is produced and polluted.
More than analyze and show, research and develop bean starch, albumen and TI co-production technology, be conducive to reduce the production cost of bean starch, albumen and TI, improve the economic benefit of beans, promote the development of Legumes industry, it is of far-reaching significance.
Summary of the invention
The present invention is intended to utilize separation-extraction technology that can industrialization environmental protection and energy saving, sets up bean starch, albumen and TI co-production technology, reduces the production cost of bean starch, albumen and TI, improves the economic benefit of beans, promotes the development of Legumes industry.
The technological process of bean starch provided by the present invention, albumen and TI co-production technology is:
In described soaking technology, add the water that 2-5 times of beans are heavy, in 10-50 ℃ of immersion (20～30 ℃ of optimum temperatures), soak time according to the kind of beans and different, is generally 8～30h.
In described refining process, add the water that approximately 10 times of beans are heavy, adopt beans paste mill grinding, secondary pulping also adds the water mill slurry that approximately 10 times of beans are heavy.
In described centrifuging process, adopt horizontal screw centrifuge centrifugal.
In the heavy protein Process of described acid, pH2.5～5.5 are adjusted in available 2N acid, and acid comprises phosphoric acid, citric acid, L MALIC ACID, acetic acid, lactic acid, sulfuric acid, hydrochloric acid.
In described ultrafiltration concentration process, with hollow-fibre membrane or the rolled film of the molecular weight 3000～5000Dalton that dams.
In described ethanol depositing technology, ethanol final concentration 25～35%.
The feature of production technology of the present invention is applicable to can coproduction starch, albumen powder, TI, bean dregs, improved to greatest extent economic benefit, and, in the heavy protein Process of acid, use food grade phosphoric acid, citric acid, L MALIC ACID, acetic acid, lactic acid, sulfuric acid, hydrochloric acid, its final extract can be used for preparation of drinks or cultivate microorganism, has utilized to greatest extent resource, also free from environmental pollution.
The specific embodiment
Below by specific embodiment, the present invention will be described, but these embodiment are only exemplary, scope of the present invention are not formed to any restriction.It will be understood by those skilled in the art that lower without departing from the spirit and scope of the present invention and can the details of technical solution of the present invention and form be modified or be replaced, but these modifications and replacement all fall into protection scope of the present invention.
The experimental technique using in following example, if no special instructions, is conventional method; Described material, reagent etc., if no special instructions, all can obtain from commercial channels.
The kind of beans: kidney bean, black soya bean, soybean, broad bean, mung bean, red bean, sword bean, rice bean, cowpea, pea, lens, chick-pea etc.The beans content of starch of some kind is low, therefore can not get starch, as soybean, black soya bean.
The impact of soak time on starch, protein, TI productive rate: get 20.0g red bean and wash with water 2 times, each water consumption is about 2.5 times of raw material weight, drain the water, add 100mL water and soak 12-28 hour in 25 ℃ of water-baths, remove immersion water, with running water washing 2 times, add running water to 200.0 gram, pull an oar 30 seconds, pull an oar 3 times, every minor tick 2 minutes.Cross 100 mesh sieves, filtrate is standing, and starch is sunken to bottom, pours out supernatant, measures protein, TI concentration in supernatant.In starch, add 200mL water, stir, standing, abandon supernatant, wash altogether 5～6 times, obtain purified starch, natural drying at room temperature, weighs.Its productive rate is in Table 1.At 25 ℃, soak 20 hours starch and protein yield the highest, soak 12 hours TI productive rates the highest, extend in time yield reducation.
The impact of table 1 soak time on starch, protein, TI productive rate
| Soak time (h) | 12 | 16 | 20 | 24 | 28 |
| Starch productive rate (%) | 27.1 | 33.2 | 34.1 | 33.8 | 29.9 |
| The relative productive rate of protein (%) | 93.9 | 97.5 | 100.0 | 98.0 | 96.6 |
| TI active (TIU/ml) | 45.688 | 32.258 | 32.032 | 34.568 | 35.041 |
The impact of the heavy pH value of acid on albumen, TI sedimentation effect: get the yellow slurries of 50ml starch and adjust pH to 5.5,4.5,4.2,2.8 with 2N HCl, standing to protein layering, in supernatant, residual protein concentration and TI are active in table 2.Between pH2.8～pH5.5, protein precipitation effect and TI yield are all better, and when pH4.2, protein precipitation is the most complete, and TI purification is the highest, and its TI yield is 71.3%.
The impact of the heavy pH value of table 2 acid on albumen precipitation and TI yield
The impact of the kind of acid on the heavy albumen effect of acid and TI yield: get 35mLTI extract (26.2TIU/ml, specific activity is 1.94TIU/A595) and adjust pH to 4.2 with 2N acid, the standing 12h of room temperature, in supernatant, protein concentration and TI activity are in Table 3.Result shows that sour kind is little to protein precipitation influential effect, but TI yield is had to minimal effect, uses H
3pO
4, H
2sO
4process its yield and specific activity slightly high.
The impact of the kind of table 3 acid on the heavy albumen effect of acid and TI yield
| Acid | HCl | HAc | H 2SO 4 | H 3PO 4 |
| pH | 4.17 | 4.17 | 4.17 | 4.17 |
| Protein concentration (A in supernatant 595nm) | 0.833 | 0.835 | 0.838 | 0.832 |
| TI content (U/mL) in supernatant | 17.0 | 17.7 | 18.2 | 18.2 |
| TI specific activity (U/A in supernatant 595nm) | 20.4 | 21.2 | 21.7 | 21.9 |
| The rate of recovery (%) | 64.9 | 67.6 | 69.5 | 69.5 |
| Purification | 10.5 | 10.9 | 11.2 | 11.3 |
Ultrafiltration concentration: 400g red bean by above-mentioned optimum condition soak, after defibrination, protein precipitation, obtain supernatant 4950mL, adopt the film ultrafiltration of molecular weight cut off 3000Dalton, concentrated 20 times obtain TI concentrate, and enzyme yield reaches 99% (the TI rate of recovery is in Table 4).
The impact of table 4 ultrafiltration on TI activity
| ? | Volume (ml) | Protein concentration (mg/ml) | Enzymatic activity (U/mL) | Gross activity | The rate of recovery (%) |
| Stoste | 4950 | 0.77 | 12.8 | 63360 | 100 |
| Concentrate | 245 | 20.83 | 256.4 | 62818 | 99.1 |
Dry: by ethanol precipitation for ultrafiltration concentration liquid (final concentration 25%, V/V), 10000 revs/min centrifugal 10 minutes, will precipitate freeze-drying or spraying is dried, obtain TI concentrate dry product.
Claims (6)
1. bean starch, albumen and a trypsin inhibitor concentration co-production technology, its technical process is: and beans → clear are assorted → and the heavy recovery of the immersions → defibrination → starch → acid of sieving → reclaims albumen → ultrafiltration concentration trypsin inhibitor → ethanol precipitates recovery trypsin inhibitor.
2. method according to claim 1, is characterized in that adopting wet production, 10～50 ℃ of soaking temperatures, soak time 6～28 hours.
3. method according to claim 1, is characterized in that adopting the heavy method of acid to reclaim albumen, the heavy pH value 2.5～5.5 of acid, and the kind of acid comprises the mixture of phosphoric acid, citric acid, malic acid, lactic acid, acetic acid, sulfuric acid, hydrochloric acid and its arbitrary proportion.
4. method according to claim 1, is characterized in that adopting hyperfiltration process to concentrate trypsin inhibitor, and the molecular weight that dams of milipore filter is 3000～8000 dalton.
5. method according to claim 1, is characterized in that adopting ethanol intermediate processing to reclaim trypsin inhibitor, and ethanol final concentration is 15～65% (v/v).
6. method according to claim 1, the kind that the method is applicable to beans comprises soybean, mung bean, red bean, black soya bean, kidney bean, pea, broad bean, sword bean, rice bean, cowpea, lens, chick-pea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310695526.1A CN103621872A (en) | 2013-12-18 | 2013-12-18 | Technology for coproducing bean starch, protein and trypsin inhibitor concentrate |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310695526.1A CN103621872A (en) | 2013-12-18 | 2013-12-18 | Technology for coproducing bean starch, protein and trypsin inhibitor concentrate |
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|---|---|
| CN103621872A true CN103621872A (en) | 2014-03-12 |
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| CN201310695526.1A Pending CN103621872A (en) | 2013-12-18 | 2013-12-18 | Technology for coproducing bean starch, protein and trypsin inhibitor concentrate |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206644A (en) * | 2014-09-12 | 2014-12-17 | 山东健源食品有限公司 | Improved preparation process for pea protein isolate |
| CN104473231A (en) * | 2014-12-01 | 2015-04-01 | 福建安井食品股份有限公司 | Multi-target inhibiting base material for aquatic muscle endogenous enzyme and preparation method and application of multi-target inhibiting base material |
| CN105801690A (en) * | 2016-05-30 | 2016-07-27 | 山西大学 | Trypsin inhibitor and preparation method and application thereof |
| CN109730190A (en) * | 2019-02-22 | 2019-05-10 | 黑龙江冰泉多多保健食品有限责任公司 | A kind of high emulsibility soybean protein powder producing method |
| CN110551208A (en) * | 2019-08-27 | 2019-12-10 | 合肥天汇孵化科技有限公司 | method for extracting soybean trypsin inhibitor |
| CN110551209A (en) * | 2019-08-27 | 2019-12-10 | 合肥天汇孵化科技有限公司 | soybean clear water-based SBTI protein crude extraction process based on soybean deep processing waste liquid |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06145198A (en) * | 1992-03-30 | 1994-05-24 | Shokuhin Sangyo High Separeeshiyon Syst Gijutsu Kenkyu Kumiai | Production of soybean trypsin inhibitor |
| CN1528181A (en) * | 2003-09-27 | 2004-09-15 | 申成果 | Industrialized production of bean starch and comprehensive utilization process thereof |
| CN103169024A (en) * | 2013-04-17 | 2013-06-26 | 黑龙江八一农垦大学 | Method for extracting kidney bean starch and coproducing kidney bean protein powder and dietary fiber powder |
-
2013
- 2013-12-18 CN CN201310695526.1A patent/CN103621872A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06145198A (en) * | 1992-03-30 | 1994-05-24 | Shokuhin Sangyo High Separeeshiyon Syst Gijutsu Kenkyu Kumiai | Production of soybean trypsin inhibitor |
| CN1528181A (en) * | 2003-09-27 | 2004-09-15 | 申成果 | Industrialized production of bean starch and comprehensive utilization process thereof |
| CN103169024A (en) * | 2013-04-17 | 2013-06-26 | 黑龙江八一农垦大学 | Method for extracting kidney bean starch and coproducing kidney bean protein powder and dietary fiber powder |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206644A (en) * | 2014-09-12 | 2014-12-17 | 山东健源食品有限公司 | Improved preparation process for pea protein isolate |
| CN104473231A (en) * | 2014-12-01 | 2015-04-01 | 福建安井食品股份有限公司 | Multi-target inhibiting base material for aquatic muscle endogenous enzyme and preparation method and application of multi-target inhibiting base material |
| CN104473231B (en) * | 2014-12-01 | 2017-06-13 | 福建安井食品股份有限公司 | Many targeting endogenous enzyme level base-materials of aquatic products muscle and its preparation method and application |
| CN105801690A (en) * | 2016-05-30 | 2016-07-27 | 山西大学 | Trypsin inhibitor and preparation method and application thereof |
| CN105801690B (en) * | 2016-05-30 | 2019-01-29 | 山西大学 | A kind of trypsin inhibitor and its preparation method and application |
| CN109730190A (en) * | 2019-02-22 | 2019-05-10 | 黑龙江冰泉多多保健食品有限责任公司 | A kind of high emulsibility soybean protein powder producing method |
| CN110551208A (en) * | 2019-08-27 | 2019-12-10 | 合肥天汇孵化科技有限公司 | method for extracting soybean trypsin inhibitor |
| CN110551209A (en) * | 2019-08-27 | 2019-12-10 | 合肥天汇孵化科技有限公司 | soybean clear water-based SBTI protein crude extraction process based on soybean deep processing waste liquid |
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