CN107232391A - A kind of method that use compound protease removes Soybean Peptide bitter taste - Google Patents
A kind of method that use compound protease removes Soybean Peptide bitter taste Download PDFInfo
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- CN107232391A CN107232391A CN201710242303.8A CN201710242303A CN107232391A CN 107232391 A CN107232391 A CN 107232391A CN 201710242303 A CN201710242303 A CN 201710242303A CN 107232391 A CN107232391 A CN 107232391A
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 50
- 239000004365 Protease Substances 0.000 title claims abstract description 48
- 108091005804 Peptidases Proteins 0.000 title claims abstract description 42
- 150000001875 compounds Chemical class 0.000 title claims abstract description 39
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 title claims abstract description 37
- 244000068988 Glycine max Species 0.000 title claims abstract description 36
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 35
- 235000019658 bitter taste Nutrition 0.000 title claims abstract description 33
- 235000019419 proteases Nutrition 0.000 claims abstract description 36
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 27
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 27
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 239000002002 slurry Substances 0.000 claims abstract description 22
- 102000004190 Enzymes Human genes 0.000 claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 230000007062 hydrolysis Effects 0.000 claims abstract description 15
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000007853 buffer solution Substances 0.000 claims abstract description 10
- 229940088598 enzyme Drugs 0.000 claims abstract description 10
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims abstract description 9
- 239000003513 alkali Substances 0.000 claims abstract description 9
- 238000000926 separation method Methods 0.000 claims abstract description 7
- 108091005508 Acid proteases Proteins 0.000 claims abstract description 6
- 108010004032 Bromelains Proteins 0.000 claims abstract description 6
- 235000019835 bromelain Nutrition 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 235000019834 papain Nutrition 0.000 claims abstract description 5
- 108090000526 Papain Proteins 0.000 claims abstract description 3
- 229940055729 papain Drugs 0.000 claims abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 20
- 239000011780 sodium chloride Substances 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 8
- 235000018102 proteins Nutrition 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- WHXSMMKQMYFTQS-UHFFFAOYSA-N Lithium Chemical compound [Li] WHXSMMKQMYFTQS-UHFFFAOYSA-N 0.000 claims description 6
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 6
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 6
- 239000012043 crude product Substances 0.000 claims description 6
- 229910052744 lithium Inorganic materials 0.000 claims description 6
- 239000011669 selenium Substances 0.000 claims description 6
- 229910052711 selenium Inorganic materials 0.000 claims description 6
- 239000011701 zinc Substances 0.000 claims description 6
- 229910052725 zinc Inorganic materials 0.000 claims description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 5
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 claims description 5
- 102000035195 Peptidases Human genes 0.000 claims description 5
- 230000033228 biological regulation Effects 0.000 claims description 5
- 229910052791 calcium Inorganic materials 0.000 claims description 5
- 239000011575 calcium Substances 0.000 claims description 5
- IJKVHSBPTUYDLN-UHFFFAOYSA-N dihydroxy(oxo)silane Chemical compound O[Si](O)=O IJKVHSBPTUYDLN-UHFFFAOYSA-N 0.000 claims description 5
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 239000011572 manganese Substances 0.000 claims description 5
- 229910052748 manganese Inorganic materials 0.000 claims description 5
- 229910052712 strontium Inorganic materials 0.000 claims description 5
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 4
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 4
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 4
- QGMRQYFBGABWDR-UHFFFAOYSA-M Pentobarbital sodium Chemical compound [Na+].CCCC(C)C1(CC)C(=O)NC(=O)[N-]C1=O QGMRQYFBGABWDR-UHFFFAOYSA-M 0.000 claims description 3
- 229960001780 bromelains Drugs 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 238000011010 flushing procedure Methods 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000005374 membrane filtration Methods 0.000 abstract description 4
- 230000002209 hydrophobic effect Effects 0.000 abstract description 3
- 230000009467 reduction Effects 0.000 abstract description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 102000004196 processed proteins & peptides Human genes 0.000 description 4
- 244000241257 Cucumis melo Species 0.000 description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229920001184 polypeptide Polymers 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- LOUPRKONTZGTKE-WZBLMQSHSA-N Quinine Chemical compound C([C@H]([C@H](C1)C=C)C2)C[N@@]1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-WZBLMQSHSA-N 0.000 description 2
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- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 235000001258 Cinchona calisaya Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-L Phosphate ion(2-) Chemical compound OP([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-L 0.000 description 1
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- LOUPRKONTZGTKE-UHFFFAOYSA-N cinchonine Natural products C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-UHFFFAOYSA-N 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 229960000948 quinine Drugs 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 210000004885 white matter Anatomy 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
- 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
-
- 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
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of method that use compound protease removes Soybean Peptide bitter taste, its method is as follows：（1）Size mixing：Soybean protein isolate plus buffer solution is taken to be tuned into the slurries that soybean protein isolate mass percentage content is 10 ~ 20%,（2）Sterilizing：Slurries are placed in microwave sterilizing equipment and carry out intermittent microwave sterilization processing,（3）Allocate compound protein enzyme preparation：Alkali protease, neutral proteinase and papain mixing are taken, allotment water is added, adds acid protease and bromelain, compound protein enzyme preparation is made,（4）Enzyme-added hydrolysis：It is 10 ~ 35% to control degree of hydrolysis,（5）Separation：Membrane filtration after centrifugal treating, it is 2000 ~ 4000Da to control molecular weight；The present invention is by the point of contact of enzyme, and in the middle of hydrophobic amino acid embedding and peptide chain, to remove the bitter taste of peptide, and process conditions are easily controllable, beneficial to reduction manufacturing cost.
Description
Technical field
The present invention relates to a kind of method that use compound protease removes Soybean Peptide bitter taste, belong to Soybean Peptide production technology neck
Domain.
Background technology
Soybean Peptide have free from beany flavor, without albuminous degeneration, it is acid do not precipitate, heat do not solidify, soluble in water, good fluidity
It is excellent health food material etc. good processing characteristics.Soybean Peptide is soybean protein through acid system or enzymatic hydrolysis or divided
From, it is refined obtained from mixtures of polypeptides, based on small-molecular peptides, also containing a small amount of macromolecular peptide, free amino acid, carbohydrate and
Amino acid composition and soybean protein in the compositions such as inorganic salts, Soybean Peptide closely, but are due to the molecular weight ratio of Soybean Peptide
Smaller, it is easier to be absorbed, some of which low molecular peptide can also play the physiological function of uniqueness.The soybean of produced in conventional processes
In the polypeptide produced in peptide after soybean protein hydrolysis, containing a large amount of molecular weight in below 6000Da hydrophobicity small peptide, these are dredged
Aqueous amino acid carries different degrees of bitter taste, serious to have impact on its application in field of food.It is good in order to make it have
Good taste, improves the extensive use in food service industry, must carry out de- suffering reason.
Also have in the market using methods such as charcoal absorption, ultrafiltration, organic solvent extractions, these methods have the disadvantage to hold
Easily reduction product in nitrogen content, cause product amino acid constitute it is incomplete, it is impossible to retain soybean protein full price albumen it is excellent
Point, one kind for also having patent such as CN 1932027 to propose uses alkali protease and compound fertilizer production, substep double-enzyme hydrolysis
The method for preparing soybean peptide without bitter, but process conditions complexity is difficult to control to, it is too low or too high to easily cause degree of hydrolysis, makes Soybean Peptide
Product bitter taste quality differs, it is difficult to large-scale production and application.
The content of the invention
The purpose of the present invention is that the defect for being directed to prior art removes Soybean Peptide bitter taste there is provided one kind using compound protease
Method, by the point of contact of enzyme, by hydrophobic amino acid embedding with the middle of peptide chain, to remove the bitter taste of peptide, and process conditions are easy
In control, beneficial to reduction manufacturing cost.
The present invention is achieved by the following technical solutions：
A kind of method that use compound protease removes Soybean Peptide bitter taste, its method is as follows：
（1）Size mixing：Soybean protein isolate plus buffer solution is taken to be tuned into the slurry that soybean protein isolate mass percentage content is 10 ~ 20%
Liquid, adjustment pH value is 5.0 ~ 6.5, and regulation slurry temperature is 40 ~ 50 DEG C of 1 ~ 2h of insulation；
（2）Sterilizing：Will be through step（1）Slurries after processing are placed in microwave sterilizing equipment, and it is 15 ~ 32KW to control microwave power,
Frequency is 2000 ~ 3000MHz, and temperature is 75 ~ 95 DEG C, carries out intermittent microwave sterilization and handles 2 ~ 3 times, each microwave treatment time
For 3 ~ 5min, microwave treatment interval time is 1 ~ 3min；
（3）Allocate compound protein enzyme preparation：Take according to the mass fraction 20 ~ 42 parts of alkali proteases, 36 ~ 58 parts of neutral proteinases and
12 ~ 23 parts of papains, 40 ~ 50min of stirring mixing under 160 ~ 200r/min is subsequently added 100 ~ 120 parts of allotment water, risen
Temperature is to 35 ~ 40 DEG C, and 40 ~ 50min of stirring mixing, is then cooled to 10 ~ 15 DEG C under 120 ~ 160r/min, adds 40 ~ 55 parts of acid
Property protease and 13 ~ 16 parts of bromelains, 1 ~ 2h of stirring mixing under 100 ~ 120r/min, then be incubated at room temperature 20 ~
Compound protein enzyme preparation is made in 30min；
（4）Enzyme-added hydrolysis：Learn from else's experience step（2）Slurries after processing, are added by every gram of soybean protein isolate of 7000 ~ 8000U of enzyme activity
Enter compound protein enzyme preparation, control degree of hydrolysis be 10 ~ 35%, stir speed (S.S.) be 120 ~ 180r/min, at 45 ~ 55 DEG C hydrolyze 3 ~
4h, then 20 ~ 30min progress enzyme-deactivatings are incubated in 85 ~ 95 DEG C, room temperature is then cooled to, hydrolyzate is obtained；
（5）Separation：Hydrolyzate 20 ~ 30min of centrifugal treating under 4000 ~ 6000rpm rotating speeds is taken, takes centrifuged supernatant to carry out film mistake
Filter, it is 2000 ~ 4000Da to control molecular weight, obtains Soybean Peptide crude product.
The method that a kind of above-mentioned use compound protease removes Soybean Peptide bitter taste, wherein, egg in the soybean protein isolate
The mass percentage content of white matter is 93 ~ 99%.
The method that a kind of above-mentioned use compound protease removes Soybean Peptide bitter taste, wherein, the buffer solution is by biphosphate
Sodium, disodium hydrogen phosphate and sodium chloride solution in mass ratio 9：11：35 mix, the quality of sodium chloride in the sodium chloride solution
Degree is 15 ~ 20%.
The method that a kind of above-mentioned use compound protease removes Soybean Peptide bitter taste, wherein it is preferred to, the basic protein
The mass ratio of enzyme, neutral proteinase and papain is：21:37:18.
The method that a kind of above-mentioned use compound protease removes Soybean Peptide bitter taste, wherein, contain in every liter of the water of allotment
Lithium：0.2 ~ 0.3mg, zinc：0.3 ~ 0.4mg, calcium：0.08 ~ 0.1mg, strontium：0.05 ~ 0.08mg, selenium：0.05 ~ 0.08mg, manganese：0.01
~ 0.03mg, metasilicic acid：0.01~0.03mg.
The method that a kind of above-mentioned use compound protease removes Soybean Peptide bitter taste, wherein it is preferred to, the acid protease
Mass ratio with bromelain is：43：14.
Beneficial effects of the present invention are：
The present invention uses NEW TYPE OF COMPOSITE protease hydrolytic soybean protein isolate, will be hydrophobic by the point of contact of enzyme under optimal compatibility
Acidic amino acid is embedded and peptide chain centre rather than two ends, by controlling the hydrolysis degree of albumen, while controlling the molecular weight of peptide, peptide
Bitter taste non-linear relation is presented with its own relative molecular mass quality inspection, in the range of certain molecular weight, with relative point
The trend of rising can be presented in the decline bitter taste of son amount, and when molecular weight further declines, the bitter taste of polypeptide can also decline, so that de-
Except the bitter taste of Soybean Peptide, and process condition is easily controllable, suitable for mass production, and hydrolysate homogeneity very well, makes it
Beneficial to the further deep processing such as separation passivation is carried out, there is good taste in following process, by compound protease system
Added in agent preparation process containing lithium, zinc, selenium and other trace elements allotment water, beneficial to improve nutritive value, improve in food row
Extensive use in industry.
Embodiment
The embodiment of the present invention is described further with reference to embodiment.
The soybean protein isolate is purchased from Linyi Shansong Biological Products Co., Ltd., alkali protease, neutral proteinase
Purchased from Zhengzhou Jun Kai chemical products Co., Ltd.
Embodiment 1
A kind of method that use compound protease removes Soybean Peptide bitter taste, its method is as follows：
（1）Size mixing：Soybean protein isolate plus buffer solution is taken to be tuned into the slurries that soybean protein isolate mass percentage content is 15%,
In the soybean protein isolate mass percentage content of protein be 95%, buffer solution by sodium dihydrogen phosphate, disodium hydrogen phosphate and
Sodium chloride solution in mass ratio 9：11：35 mix, and the mass percentage content of sodium chloride is in the sodium chloride solution
16%, it is 5.5 to add hydrochloric acid adjustment pH value, and regulation slurry temperature is 45 DEG C of insulation 1.5h；
（2）Sterilizing：Will be through step（1）Slurries after processing are placed in microwave sterilizing equipment, and it is 24KW, frequency to control microwave power
For 2000MHz, temperature is 85 DEG C, carries out intermittent microwave sterilization and handles 2 times, each microwave treatment time is at 4min, microwave
Reason interval time is 2min；
（3）Allocate compound protein enzyme preparation：21 parts of alkali proteases, 38 parts of neutral proteinases and 18 parts of wood are taken according to the mass fraction
Melon protease, the stirring mixing 45min under 180r/min is subsequently added in 110 parts of allotment water, every liter of the allotment water and contained
Lithium：0.25mg, zinc：0.3mg, calcium：0.09mg, strontium：0.05mg, selenium：0.05mg, manganese：0.02mg, metasilicic acid：0.03mg, rises
Temperature is to 40 DEG C, and stirring mixing 40min, is then cooled to 14 DEG C under 150r/min, adds 43 parts of acid proteases and 14 parts of spinach
Trailing plants protease, the stirring mixing 2h under 110r/min, then it is incubated at room temperature the obtained compound protein enzyme preparations of 20min；
（4）Enzyme-added hydrolysis：Learn from else's experience step（2）Slurries after processing, are added compound by every gram of soybean protein isolate of enzyme activity 7500U
Protease preparation, it is 25% to control degree of hydrolysis, and stir speed (S.S.) is 150r/min, 3h is hydrolyzed at 50 DEG C, then be incubated in 90 DEG C
25min carries out enzyme-deactivating, is then cooled to room temperature, obtains hydrolyzate；
（5）Separation：Hydrolyzate centrifugal treating 30min under 5000rpm rotating speeds is taken, takes centrifuged supernatant to carry out membrane filtration, control
Molecular weight is 2000 ~ 4000Da, obtains Soybean Peptide crude product.
Embodiment 2
A kind of method that use compound protease removes Soybean Peptide bitter taste, its method is as follows：
（1）Size mixing：Soybean protein isolate plus buffer solution is taken to be tuned into the slurries that soybean protein isolate mass percentage content is 13%,
In the soybean protein isolate mass percentage content of protein be 93%, buffer solution by sodium dihydrogen phosphate, disodium hydrogen phosphate and
Sodium chloride solution in mass ratio 9：11：35 mix, and the mass percentage content of sodium chloride is in the sodium chloride solution
18%, it is 6.2 to add hydrochloric acid adjustment pH value, and regulation slurry temperature is 40 DEG C of insulation 1h；
（2）Sterilizing：Will be through step（1）Slurries after processing are placed in microwave sterilizing equipment, and it is 28KW, frequency to control microwave power
For 3000MHz, temperature is 78 DEG C, carries out intermittent microwave sterilization and handles 3 times, each microwave treatment time is at 3min, microwave
Reason interval time is 1min；
（3）Allocate compound protein enzyme preparation：35 parts of alkali proteases, 52 parts of neutral proteinases and 17 parts of wood are taken according to the mass fraction
Melon protease, the stirring mixing 40min under 190r/min is subsequently added in 115 parts of allotment water, every liter of the allotment water and contained
Lithium：0.3mg, zinc：0.4mg, calcium：0.09mg, strontium：0.08mg, selenium：0.08mg, manganese：0.02mg, metasilicic acid：
0.03mg, is warming up to 39 DEG C, and stirring mixing 50min, is then cooled to 14 DEG C under 140r/min, adds 40 parts of acid proteases
With 15 parts of bromelains, the stirring mixing 2h under 105r/min, then it is incubated at room temperature the obtained compound protease systems of 25min
Agent；
（4）Enzyme-added hydrolysis：Learn from else's experience step（2）Slurries after processing, are added compound by every gram of soybean protein isolate of enzyme activity 8000U
Protease preparation, it is 30% to control degree of hydrolysis, and stir speed (S.S.) is 170r/min, 3.5h is hydrolyzed at 50 DEG C, then be incubated in 92 DEG C
23min carries out enzyme-deactivating, is then cooled to room temperature, obtains hydrolyzate；
（5）Separation：Hydrolyzate centrifugal treating 23min under 6000rpm rotating speeds is taken, takes centrifuged supernatant to carry out membrane filtration, control
Molecular weight is 2000 ~ 4000Da, obtains Soybean Peptide crude product.
Embodiment 3
A kind of method that use compound protease removes Soybean Peptide bitter taste, its method is as follows：
（1）Size mixing：Soybean protein isolate plus buffer solution is taken to be tuned into the slurries that soybean protein isolate mass percentage content is 18%,
In the soybean protein isolate mass percentage content of protein be 96%, buffer solution by sodium dihydrogen phosphate, disodium hydrogen phosphate and
Sodium chloride solution in mass ratio 9：11：35 mix, and the mass percentage content of sodium chloride is in the sodium chloride solution
15%, it is 5.7 to add hydrochloric acid adjustment pH value, and regulation slurry temperature is 48 DEG C of insulation 1.5h；
（2）Sterilizing：Will be through step（1）Slurries after processing are placed in microwave sterilizing equipment, and it is 16KW, frequency to control microwave power
For 2500MHz, temperature is 85 DEG C, carries out intermittent microwave sterilization and handles 2 times, each microwave treatment time is at 5min, microwave
Reason interval time is 2min；
（3）Allocate compound protein enzyme preparation：40 parts of alkali proteases, 40 parts of neutral proteinases and 20 parts of wood are taken according to the mass fraction
Melon protease, the stirring mixing 45min under 180r/min is subsequently added in 120 parts of allotment water, every liter of the allotment water and contained
Lithium：0.3mg, zinc：0.3mg, calcium：0.08mg, strontium：0.06mg, selenium：0.08mg, manganese：0.02mg, metasilicic acid：0.03mg, heating
To 38 DEG C, stirring mixing 42min, is then cooled to 14 DEG C under 150r/min, adds 42 parts of acid proteases and 15 portions of pineapples
Protease, the stirring mixing 1h under 110r/min, then it is incubated at room temperature the obtained compound protein enzyme preparations of 25min；
（4）Enzyme-added hydrolysis：Learn from else's experience step（2）Slurries after processing, are added compound by every gram of soybean protein isolate of enzyme activity 7000U
Protease preparation, it is 20% to control degree of hydrolysis, and stir speed (S.S.) is 130r/min, 3h is hydrolyzed at 50 DEG C, then be incubated in 90 DEG C
20min carries out enzyme-deactivating, is then cooled to room temperature, obtains hydrolyzate；
（5）Separation：Hydrolyzate centrifugal treating 20min under 6000rpm rotating speeds is taken, takes centrifuged supernatant to carry out membrane filtration, control
Molecular weight is 2000 ~ 4000Da, obtains Soybean Peptide crude product.
Take bitter substance quinine as object of reference, be diluted to the dilution of 0%, 0.2%, 0.3%, 0.4% and 0.5% various concentrations
Liquid, bitter taste strengthens successively, correspondence bitterness value 0,1,2,3,4,5；Soybean Peptide crude product made from above-described embodiment 1-3 is taken, by 20 people
Taste and determine bitterness value, take bitterness value average value, it is as a result as follows：Embodiment 1:0.13, embodiment 2：0.25, embodiment 3:
0.17, it can be seen that the present invention can effectively remove Soybean Peptide bitter taste, and rich in trace element, with higher edibility.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, the change or replacement that can be readily occurred in,
It should all cover within the scope of the present invention.Therefore, protection scope of the present invention should be with the protection domain of claims
It is defined.
Claims (6)
1. a kind of method that use compound protease removes Soybean Peptide bitter taste, it is characterized in that, its method is as follows：
（1）Size mixing：Soybean protein isolate plus buffer solution is taken to be tuned into the slurry that soybean protein isolate mass percentage content is 10 ~ 20%
Liquid, adjustment pH value is 5.0 ~ 6.5, and regulation slurry temperature is 40 ~ 50 DEG C of 1 ~ 2h of insulation；
（2）Sterilizing：Will be through step（1）Slurries after processing are placed in microwave sterilizing equipment, and it is 15 ~ 32KW to control microwave power,
Frequency is 2000 ~ 3000MHz, and temperature is 75 ~ 95 DEG C, carries out intermittent microwave sterilization and handles 2 ~ 3 times, each microwave treatment time
For 3 ~ 5min, microwave treatment interval time is 1 ~ 3min；
（3）Allocate compound protein enzyme preparation：Take according to the mass fraction 20 ~ 42 parts of alkali proteases, 36 ~ 58 parts of neutral proteinases and
12 ~ 23 parts of papains, 40 ~ 50min of stirring mixing under 160 ~ 200r/min is subsequently added 100 ~ 120 parts of allotment water, risen
Temperature is to 35 ~ 40 DEG C, and 40 ~ 50min of stirring mixing, is then cooled to 10 ~ 15 DEG C under 120 ~ 160r/min, adds 40 ~ 55 parts of acid
Property protease and 13 ~ 16 parts of bromelains, 1 ~ 2h of stirring mixing under 100 ~ 120r/min, then be incubated at room temperature 20 ~
Compound protein enzyme preparation is made in 30min；
（4）Enzyme-added hydrolysis：Learn from else's experience step（2）Slurries after processing, are added by every gram of soybean protein isolate of 7000 ~ 8000U of enzyme activity
Enter compound protein enzyme preparation, control degree of hydrolysis be 10 ~ 35%, stir speed (S.S.) be 120 ~ 180r/min, at 45 ~ 55 DEG C hydrolyze 3 ~
4h, then 20 ~ 30min progress enzyme-deactivatings are incubated in 85 ~ 95 DEG C, room temperature is then cooled to, hydrolyzate is obtained；
（5）Separation：Hydrolyzate 20 ~ 30min of centrifugal treating under 4000 ~ 6000rpm rotating speeds is taken, takes centrifuged supernatant to carry out film mistake
Filter, it is 2000 ~ 4000Da to control molecular weight, obtains Soybean Peptide crude product.
2. the method that a kind of use compound protease as claimed in claim 1 removes Soybean Peptide bitter taste, it is characterized in that, it is described big
The mass percentage content of protein is 93 ~ 99% in beans protein isolate.
3. the method that a kind of use compound protease as claimed in claim 1 removes Soybean Peptide bitter taste, it is characterized in that, it is described slow
Fliud flushing is by sodium dihydrogen phosphate, disodium hydrogen phosphate and sodium chloride solution in mass ratio 9：11：35 mix, the sodium chloride solution
The mass percentage content of middle sodium chloride is 15 ~ 20%.
4. the method that a kind of use compound protease as claimed in claim 1 removes Soybean Peptide bitter taste, it is characterized in that, preferably
Ground, the mass ratio of the alkali protease, neutral proteinase and papain is：21:37:18.
5. the method that a kind of use compound protease as claimed in claim 1 removes Soybean Peptide bitter taste, it is characterized in that, it is described to adjust
Contain lithium in every liter of water distribution：0.2 ~ 0.3mg, zinc：0.3 ~ 0.4mg, calcium：0.08 ~ 0.1mg, strontium：0.05 ~ 0.08mg, selenium：0.05~
0.08mg, manganese：0.01 ~ 0.03mg, metasilicic acid：0.01~0.03mg.
6. the method that a kind of use compound protease as claimed in claim 1 removes Soybean Peptide bitter taste, it is characterized in that, preferably
Ground, the mass ratio of the acid protease and bromelain is：43：14.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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| CN104719611A (en) * | 2013-12-18 | 2015-06-24 | 中粮营养健康研究院有限公司 | Method for preparing soybean peptides through enzymolysis of soy protein |
| CN105614899A (en) * | 2016-01-13 | 2016-06-01 | 刘新旗 | Low-molecular soybean peptide and preparation method thereof |
| CN106072666A (en) * | 2016-06-03 | 2016-11-09 | 李继富 | A kind of low ash, the production method of soybean peptide without bitter powder and production system |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101704877A (en) * | 2009-11-30 | 2010-05-12 | 哈尔滨美佳娜生物工程有限责任公司 | Method for preparing soybean peptide |
| CN102987275A (en) * | 2012-12-28 | 2013-03-27 | 黑龙江新曙光牧业集团有限公司 | Preparation method of soybean oligo saccharide peptide with high biological value |
| CN104719611A (en) * | 2013-12-18 | 2015-06-24 | 中粮营养健康研究院有限公司 | Method for preparing soybean peptides through enzymolysis of soy protein |
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| CN106072666A (en) * | 2016-06-03 | 2016-11-09 | 李继富 | A kind of low ash, the production method of soybean peptide without bitter powder and production system |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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