CN106982982A - It is a kind of to improve the alkali heat-treatment method that vegetable protein digests efficiency - Google Patents
It is a kind of to improve the alkali heat-treatment method that vegetable protein digests efficiency Download PDFInfo
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- CN106982982A CN106982982A CN201710322791.3A CN201710322791A CN106982982A CN 106982982 A CN106982982 A CN 106982982A CN 201710322791 A CN201710322791 A CN 201710322791A CN 106982982 A CN106982982 A CN 106982982A
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- protein
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- alkali
- vegetable protein
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- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
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- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
Abstract
The present invention relates to a kind of alkali heat-treatment method for improving proteolysis efficiency, belong to food processing technology field.Methods described is as follows：Plant protein material or vegetable protein extract after crushing is configured to feed liquid with water；The pH value heat pre-treatment of feed liquid is adjusted with alkali lye；After cooling, the pH value of feed liquid is adjusted to optimum pH of the food with commercially available protein enzyme；Food commercially available protein enzyme is added into feed liquid, reaction solution is obtained；Stirring reaction liquid, optimum temperature enzymolysis；Heat enzyme activity of going out.Methods described to vegetable protein or vegetable protein extract by carrying out alkali heat-treatment, it is subsequently added protease hydrolyzed, the enzymolysis efficiency of protease is increased, degree of hydrolysis reaches more than 20%, efficiently solve the vegetable protein enzymolysis problem that efficiency is low, albumen enzyme dosage is big.
Description
Technical field
The present invention relates to a kind of alkali heat-treatment method for improving proteolysis efficiency, belong to food processing technology field.
Background technology
The polypeptide that protein degradation is produced is with amino acid in the multiple fields quilt such as food, medicine, health products, cosmetics, feed
Extensive use.Its effect includes：Lift the delicate flavour characteristic and nutritive peculiarity of food；Absorption is easily transported, some diseases are treated；Increase
Strong immunity of organisms, improves fitness；With antioxidation, food quality is kept.
It is the animal egg such as pig, ox, chicken, sheep, aquatic products to prepare the polypeptide raw material conventional with amino acid delicate flavour flavouring at present
In vain, not only cost of material is higher, and cholesterol, hormone equal size are high, are unfavorable for healthy.Compared with animal protein, plant
Thing protein yield height, wide material sources, extraction process are simple, cost is low, without materials such as cholesterol, hormones.Therefore, plant egg can be used
It is white to prepare polypeptide and amino acid instead of animal protein.
Phytoprotein biodegrading process can be divided into acid-hydrolysis method and alkali hydrolysis method, and wherein acid-hydrolysis method is the most frequently used.Sour water solution
During protein by complete hydrolysis be amino acid, it is impossible to form polypeptide, tryptophan is totally disrupted, and be also easy to produce 1,3- bis-
The poisonous and harmful substances such as the chloro- chloro- 1,2- propane diols of 2- propyl alcohol and 3-.Reduced with the production cost of protease, protease method drop
Solution production polypeptide, the research of amino acid increasingly increase, and this method reaction condition is gentle, and content of peptides is high, no amino acid loss, peace
Quan Xinggao, applied to food, medicine and other fields, local flavor more enriches soft, and nutrition is more comprehensive, and function is more various.But by
It is close compared with animal protein in the structure of vegetable protein, therefore have that proteolysis speed is very slow, albumen enzyme dosage is more, enzymolysis time
It is long, cause with enzyme cost and digest the high defect of production cost.
The content of the invention
The defect existed for prior art, it is an object of the invention to provide a kind of alkali heat for improving proteolysis efficiency
Processing method.Methods described makes the fracture of vegetable protein part peptide bond by carrying out alkali heat-treatment to vegetable protein, secondary structure with
Tertiary structure is destroyed, and then destroys the tight structure of vegetable protein, and proteolysis speed increase, albumen enzyme dosage reduction is planted
The increase of thing proteolysis degree.
The purpose of the present invention is achieved through the following technical solutions.
A kind of to improve the alkali heat-treatment method that vegetable protein digests efficiency, methods described step is as follows：
(1) plant protein material or vegetable protein extract after crushing are configured to feed liquid with water；
Wherein, counted using the oeverall quality of water as 100%, the mass fraction of plant protein material or vegetable protein extract is
1%~20%；
Preferred plant protein raw materials or vegetable protein extract pulverize and sieve more than 40 mesh；
The plant protein material can be soybean, dregs of beans and peanut meal etc. more than one be rich in vegetable protein raw materials；
The vegetable protein extract can be FSPC, the soybean separation protein extracted from plant protein material
In vain, peanut concentrated protein, peanut protein isolate, zein and gluten protein etc. more than one.
(2) pH value of feed liquid is adjusted with alkali lye to 7~10, in 80 DEG C~100 DEG C heating 5min~180min, or
101 DEG C~121 DEG C high pressure steam sterilizations handle 1min~60min, or 130 DEG C~145 DEG C ultra-high temperature sterilizations processing 15s~
30min；After cooling, the pH value of feed liquid is adjusted to optimum pH of the food with commercially available protein enzyme；
Wherein, the alkali is according to national food safety standard《Food additives use standard》Permit in GB2760-2014
Perhaps the alkaloids used, including calcium hydroxide, potassium hydroxide, sodium hydroxide, potassium carbonate, sodium carbonate, saleratus and carbonic acid
Hydrogen sodium etc. more than one；
After cooling, the pH value of feed liquid need to be such as adjusted with acid, the acid is to meet national food safety standard《Food additives
Use standard》Acidic species in GB2760-2014, preferably HCl.
(3), with food commercially available protein enzyme is added in the feed liquid of commercially available protein enzyme optimum pH, obtain anti-to food
Answer liquid；
Wherein, the albumen oeverall quality preferably using plant protein material or vegetable protein extract is counted as 100%, non-liquid
The mass fraction of food commercially available protein enzyme is 0.1%~20%, and the volume fraction of food liquid commercially available protein enzyme is 0.1%
~20%；
Food commercially available protein enzyme can be papain, bromelain, neutral proteinase, alkali protease, withered
Careless Bacillus protease, pancreas chymotrypsin, trypsase, pepsin, flavor protease and Protamex (Novozymes) etc. one
More than kind；
When more than one food differs≤2 with the optimum pH of commercially available protein enzyme, digest simultaneously, pH value is given bar
PH value when degree of hydrolysis is maximum under part；, it is necessary to stepwise discretization during optimum pH difference ＞ 2.
(4) stirring reaction liquid is to being sufficiently mixed, and enzymolysis time is 2h~12h；During single protease hydrolyzed, hydrolysis temperature is
The optimum temperature of protease, two or more protease are digested simultaneously when, hydrolysis temperature is the plant egg under given enzymatic hydrolysis condition
Temperature during white degree of hydrolysis maximum；
(5) enzyme activity of going out is heated.
Beneficial effect
Inventor has found plant by the analysis to animal protein, vegetable protein and vegetable protein extract molecular structure
The distinctive close β-lamellar structure of albumen/extract limits vegetable protein/contact of the extract molecule with protease, same enzyme
Enzymolysis speed is only the 1/3~1/5 of animal protein enzymolysis speed under the same conditions with substrate protein amount；When vegetable protein passes through
After alkali heat-treatment, the part peptide bond fracture of protein shows as the rising 1%~5% of degree of hydrolysis, secondary structure and tertiary structure
Destroyed, wherein β-sheet content is substantially reduced in secondary structure, and random coil content increase, structure becomes loose；It is based on
Above-mentioned discovery, improves the alkali heat-treatment method that vegetable protein digests efficiency, methods described passes through to planting the invention provides a kind of
Thing albumen or vegetable protein extract carry out alkali heat-treatment, are subsequently added protease hydrolyzed 2h~12h, increase the enzyme of protease
Efficiency is solved, degree of hydrolysis reaches more than 20%, efficiently solve the vegetable protein enzymolysis problem that efficiency is low, albumen enzyme dosage is big.
Embodiment
The preferred embodiment of the present invention is described in detail below.
Protein hydrolysis degree in following examples in protein enzymatic hydrolyzate is using the formaldehyde drop in GB 5009.235-2016
The method of determining is measured.
Embodiment 1
The alkali heat-treatment of soybean protein isolate
(1) 5g soybean protein isolates (YP928C beverage type soybean protein isolates, GB/T20371,100 mesh, Shandong Yu are weighed
King's ecology Shi Ye Co., Ltds) add into 250mL triangular flasks, 100mL distilled water is subsequently added, is stirred, is configured to big
Beans protein isolate mass fraction is 5% feed liquid.
(2) pH of feed liquid is adjusted using 2mol/L sodium hydroxide solutions, it is 9.0,100 DEG C of boilings to be evenly stirred until final ph
Heating water bath handles 60min, after cooling, and the pH value for adjusting feed liquid with hydrochloric acid is 8.0.
(3) reaction solution is obtained to pH value to add alkali protease (Novozymes) 0.01g in 8.0 feed liquid.
(4) 6h is digested at 50 DEG C to being sufficiently mixed in 150 revs/min of stirring reaction liquid, obtains protein enzymatic hydrolyzate, after measured,
The protein hydrolysis degree of protein enzymatic hydrolyzate is 23.4%.
(5) it is heated to 100 DEG C, maintains 5min to go out enzyme activity.
Embodiment 2
The alkali heat-treatment of zein
(1) zein (Qinghuangdao Lihua Starch Co., Ltd.) is subjected to dry grinding powder with nine positive Multifunctional cooking machines
Sieve that is broken, crossing more than 40 mesh, (Kjeldahl's method) is 70% to protein content after measured, weighs 10g and adds to 250mL triangular flasks
In, 100mL distilled water is subsequently added, is stirred, the feed liquid that zein quality fraction is 10% is configured to.
(2) pH of feed liquid is adjusted with 2mol/L sodium hydroxide solutions, it is 10.0 to be evenly stirred until final ph, is steamed with high pressure
Vapour autoclave heats 15min at 121 DEG C；After cooling, the pH value for adjusting feed liquid with hydrochloric acid is 8.0.
(3) reaction solution is obtained to pH value to add alkali protease (Novozymes) 0.05g in 8.0 feed liquid.
(4) 8h is digested at 50 DEG C to being sufficiently mixed in 150 revs/min of stirring reaction liquid, obtains protein enzymatic hydrolyzate, after measured,
The protein hydrolysis degree of enzymolysis liquid is 23.4%.
(5) it is heated to 100 DEG C, maintains 5min to go out enzyme activity.
Embodiment 3
The alkali heat-treatment of peanut protein powder
(1) protein content is weighed to add for 52% peanut protein powder (60 mesh, Henan Liang Jian Science and Technology Ltd.s) 15g
In 250mL triangular flasks, 100mL water is added, the feed liquid that peanut protein quality fraction is 15% is configured to.
(2) Na is added2CO3Powder 0.4g adjusts the pH of feed liquid, and 150 revs/min of stirrings to final ph are 8.5,90 DEG C of water-baths
Heat 2h；The pH value of feed liquid is adjusted to 7.0 with 2mol/L hydrochloric acid after cooling.
(3) papain 0.25g (Nanning Pang Bo bioengineering Co., Ltd) is added in being 7.0 feed liquids to pH value
With flavor protease (Novozymes) 0.25g, reaction solution is obtained.
(4) 10h is digested at 55 DEG C to being sufficiently mixed in 150 revs/min of stirring reaction liquid, obtains protein enzymatic hydrolyzate, through surveying
Fixed, the protein hydrolysis degree of peanut protein enzymolysis liquid is 26.1%.
(5) it is heated to 100 DEG C, maintains 5min to go out enzyme activity.
Embodiment 4
The alkali heat-treatment of Gluten
(1) 8g Glutens (GB/T21924-2008 one-levels, protein content 85%, 65 mesh, Beijing nandina bird food additive are weighed
Plus agent Co., Ltd) in 250mL triangular flasks, 100mL water is subsequently added, is stirred, gluten protein mass fraction is configured to
For 8% feed liquid.
(2) pH that 2mol/L potassium hydroxide solutions adjust feed liquid is added, it is 9.0 to be evenly stirred until final ph, in high pressure
115 DEG C of heating 20min in steam sterilization pan；After cooling, the pH value for adjusting feed liquid with 5M hydrochloric acid is 2.0.
(3) to pH value to add 0.08g pepsins (Sichuan Deyang City biochemical product Co., Ltd) in 2.0 feed liquid,
Obtain reaction solution.
(4) 8h is digested at 37 DEG C to being sufficiently mixed in 150 revs/min of stirring reaction liquid, obtains protein enzymatic hydrolyzate, after measured,
Gluten protein degree of hydrolysis is 21.8%.
(5) it is heated to 100 DEG C, maintains 5min to go out enzyme activity.
Embodiment 5
The alkali heat-treatment of soybean protein isolate
(1) 0.5Kg soybean protein isolates (YP928C beverage type soybean protein isolates, GB/T20371,100 mesh, mountain are weighed
Eastern king's Yu ecology Shi Ye Co., Ltds) it is dissolved in the Plastic Drum for filling 10L water, stir and be configured to soybean separation protein white matter
Measure the feed liquid that fraction is 5%.
(2) killed using the pH value of 2mol/L sodium hydroxide solutions regulation feed liquid to 8.0 through HZ-SJJ- test-type superhigh temperature
Bacterium equipment (Shanghai Hui Zhan experimental facilities Co., Ltd) is in 140 DEG C of ultra-high temperature sterilization 30s, the feed liquid access of center section cooling
In 1000mL beakers, about 500mL takes 100mL feed liquids to be put into 250mL triangular flasks, and feed liquid is adjusted with 2mol/L HCl solutions
PH, fully mix to final ph be 6.5,
(3) reaction solution is obtained to pH value to add 0.15g neutral proteinases (Novozymes) in 6.5 feed liquid.
(4) 10h is digested at 55 DEG C to being sufficiently mixed in 150 revs/min of stirring reaction liquid, obtains protein enzymatic hydrolyzate, determine water
Xie Du, after measured, the degree of hydrolysis of soybean protein isolate is 31%.
(5) enzymolysis liquid is heated to 100 DEG C, maintains 5min to go out enzyme activity.
Claims (9)
1. a kind of improve the alkali heat-treatment method that vegetable protein digests efficiency, it is characterised in that：Methods described step is as follows：
(1) plant protein material or vegetable protein extract after crushing are configured to feed liquid with water；
The mass fraction of plant protein material or vegetable protein extract is 1%~20%；
(2) pH value of feed liquid is adjusted with alkali lye to 7~10,5min~180min is heated at 80 DEG C~100 DEG C, or 101
DEG C~121 DEG C of high pressure steam sterilizations processing 1min~60min, or 130 DEG C~145 DEG C ultra-high temperature sterilizations processing 15s~
30min；After cooling, the pH value of feed liquid is adjusted to optimum pH of the food with commercially available protein enzyme；
The alkali and acid are according to national food safety standard《Food additives use standard》Allow to make in GB2760-2014
Bases and acid；
(3), with food commercially available protein enzyme is added in the feed liquid of commercially available protein enzyme optimum pH, reaction solution is obtained to food；
When more than one food differs≤2 with the optimum pH of commercially available protein enzyme, digest simultaneously, pH value is under specified criteria
PH value when degree of hydrolysis is maximum；When optimum pH differs ＞ 2, stepwise discretization；
(4) stirring reaction liquid digests 2h~12h to being sufficiently mixed；During single protease hydrolyzed, hydrolysis temperature be protease most
Thermophilic degree, two or more protease are digested simultaneously when, hydrolysis temperature is that vegetable protein degree of hydrolysis is most under given enzymatic hydrolysis condition
Temperature when big；
(5) enzyme activity of going out is heated.
2. a kind of alkali heat-treatment method for improving vegetable protein enzymolysis efficiency according to claim 1, it is characterised in that：Plant
Thing protein raw materials or vegetable protein extract pulverize and sieve more than 40 mesh.
3. a kind of alkali heat-treatment method for improving vegetable protein enzymolysis efficiency according to claim 1 or 2, its feature exists
In：The plant protein material includes one or more of soybean, dregs of beans and peanut meal；The vegetable protein extract includes planting
FSPC, soybean protein isolate, peanut concentrated protein, peanut protein isolate, the corn egg extracted in thing protein raw materials
One or more of white and gluten protein.
4. a kind of alkali heat-treatment method for improving vegetable protein enzymolysis efficiency according to claim 1 or 2, its feature exists
In：The alkali is included in calcium hydroxide, potassium hydroxide, sodium hydroxide, potassium carbonate, sodium carbonate, saleratus and sodium acid carbonate
More than one；The acid is HCl.
5. a kind of alkali heat-treatment method for improving vegetable protein enzymolysis efficiency according to claim 3, it is characterised in that：Institute
State alkali including in calcium hydroxide, potassium hydroxide, sodium hydroxide, potassium carbonate, sodium carbonate, saleratus and sodium acid carbonate it is a kind of with
On；The acid is HCl.
6. a kind of alkali heat-treatment method for improving vegetable protein enzymolysis efficiency according to claim 1 or 2, its feature exists
In：Counted using the albumen oeverall quality of plant protein material or vegetable protein extract as 100%, non-liquid food commercially available protein
The mass fraction of enzyme is 0.1%~20%, and the volume fraction of food liquid commercially available protein enzyme is 0.1%~20%；Food is used
It is rotten that commercially available protein enzyme includes papain, bromelain, neutral proteinase, alkali protease, subtilopeptidase A, pancreas
One or more of protease, trypsase, pepsin, flavor protease and Protamex.
7. a kind of alkali heat-treatment method for improving vegetable protein enzymolysis efficiency according to claim 3, it is characterised in that：With
The oeverall quality of plant protein material or vegetable protein extract is 100% meter, the quality of non-liquid food commercially available protein enzyme
Fraction is 0.1%~20%, and the volume fraction of food liquid commercially available protein enzyme is 0.1%~20%；Food commercially available protein
Enzyme include papain, bromelain, neutral proteinase, alkali protease, subtilopeptidase A, pancreas chymotrypsin,
One or more of trypsase, pepsin, flavor protease and Protamex.
8. a kind of alkali heat-treatment method for improving vegetable protein enzymolysis efficiency according to claim 4, it is characterised in that：With
The oeverall quality of plant protein material or vegetable protein extract is 100% meter, the quality of non-liquid food commercially available protein enzyme
Fraction is 0.1%~20%, and the volume fraction of food liquid commercially available protein enzyme is 0.1%~20%；Food commercially available protein
Enzyme include papain, bromelain, neutral proteinase, alkali protease, subtilopeptidase A, pancreas chymotrypsin,
One or more of trypsase, pepsin, flavor protease and Protamex.
9. a kind of alkali heat-treatment method for improving vegetable protein enzymolysis efficiency according to claim 5, it is characterised in that：With
The oeverall quality of plant protein material or vegetable protein extract is 100% meter, the quality of non-liquid food commercially available protein enzyme
Fraction is 0.1%~20%, and the volume fraction of food liquid commercially available protein enzyme is 0.1%~20%；Food commercially available protein
Enzyme include papain, bromelain, neutral proteinase, alkali protease, subtilopeptidase A, pancreas chymotrypsin,
One or more of trypsase, pepsin, flavor protease and Protamex.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527196A (en) * | 2018-12-17 | 2019-03-29 | 沈阳市康普利德生物科技有限公司 | A method of improving hydrolysate of soybean protein efficiency and yield |
| CN112573961A (en) * | 2020-12-26 | 2021-03-30 | 南宁东恒华道生物科技有限责任公司 | Liquid micro-peptide fertilizer produced by composite enzymolysis of urban fresh garbage, production process and application thereof |
| CN112626155A (en) * | 2020-06-09 | 2021-04-09 | 南京泛成生物科技有限公司 | Preparation method of pea peptide |
| CN114304646A (en) * | 2021-12-28 | 2022-04-12 | 华南理工大学 | Iron-protein nano-composite and preparation method and application thereof |
| CN116287076A (en) * | 2023-03-06 | 2023-06-23 | 广东植链科技发展有限公司 | Silanization hydrolytic protein product and preparation method and application thereof |
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| CN112573961A (en) * | 2020-12-26 | 2021-03-30 | 南宁东恒华道生物科技有限责任公司 | Liquid micro-peptide fertilizer produced by composite enzymolysis of urban fresh garbage, production process and application thereof |
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| CN116287076A (en) * | 2023-03-06 | 2023-06-23 | 广东植链科技发展有限公司 | Silanization hydrolytic protein product and preparation method and application thereof |
| CN116287076B (en) * | 2023-03-06 | 2024-02-09 | 广州雕龄新材料有限公司 | Silanization hydrolytic protein product and preparation method and application thereof |
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Application publication date: 20170728 |