CN108384824A - A kind of preparation method of anti-oxidant soya-bean polypeptides - Google Patents
A kind of preparation method of anti-oxidant soya-bean polypeptides Download PDFInfo
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- CN108384824A CN108384824A CN201810399036.XA CN201810399036A CN108384824A CN 108384824 A CN108384824 A CN 108384824A CN 201810399036 A CN201810399036 A CN 201810399036A CN 108384824 A CN108384824 A CN 108384824A
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- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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Abstract
The present invention relates to soya-bean cake applied technical field more particularly to a kind of preparation methods of anti-oxidant soya-bean polypeptides.The preparation method of the anti-oxidant soya-bean polypeptides is using soybean soya-bean cake as primary raw material, the aqueous solution of hydrochloric acid and ethyl alcohol is added in preparation process, in preparation process antioxidative soya-bean polypeptides are can be obtained by primary centrifugation evaporation, and preparation method is simple, the labor intensity of worker is small, the controllability of preparation process is high, reduces the cost of manufacture of anti-oxidant soya-bean polypeptides, is suitble to promote the use of.
Description
Technical field
The present invention relates to soya-bean cake applied technical field more particularly to a kind of preparation methods of anti-oxidant soya-bean polypeptides.
Background technology
The antioxidant used in food has natural and chemical synthesis antioxidant, natural main
There are L- ascorbic acid and tocopherol, L- ascorbic acid is unstable, and moisture absorption is strong, and Yi Beiguang, heat are significantly destroyed.Tocopherol
（VE）It is not alkaline-resisting, very sensitive to oxygen and expensive.Synthetized oxidation preventive agent mainly has BHA（Butylated hydroxy anisole）、
BHT （Dimethyl paracresol）、TBHQ（Tert-butyl hydroquinone）.Chemical synthesis oxidant is normal to its safety due to consumer
It is with suspicion, also it is not usually used in food.
Soya-bean polypeptides have the function of inhibiting large biological molecule peroxidating and remove interior free yl product.Soybean is more at present
The preparation method of peptide mainly by protease in a mild condition hydrolytic soya bean protein by obtain, as a kind of natural antioxygen
The property changed substance, its safety in utilization is relatively high, but since intermediary enzyme hydrolytic process is not easy to control, causes enzyme hydrolysis degree not
Together, the antioxidant effect of the soya-bean polypeptides obtained also has larger difference, and the soya-bean polypeptides that partial hydrolysis obtains are due to having
Heavier bitter taste also affects its application in food.
Invention content
The technical solution adopted by the present invention to solve the technical problems is：A kind of preparation method of anti-oxidant soya-bean polypeptides,
Its step is：
（1）, by soya-bean cake and distilled water according to 1:The weight ratio of 2-3 is uniformly mixed, big with rotating speed after impregnating 20-25 hours
It is spare after 120 rpms of blenders stir 15-20 minutes；
（2）, continue whipping step（1）In mixture, during stirring mass concentration be 45% concentrated hydrochloric acid with every
The minute speed of 20 drop are dripped into step（1）In the mixture of preparation, after the pH value to 3-4 for adjusting mixture, continue to stir 50-60
Hour；
（3）, in the case of stirring to step（2）Mixture in 3-4 times of step is added in 8-10 minutes（1）Soya-bean cake weight
The ethanol water that the volume fraction of amount is 68% continues to stir mixture 2-3 hours after the completion of ethanol water addition；
（4）, by step（3）Mixture centrifugation after middle reaction, takes supernatant liquor, the 1/ of original volume is concentrated into rotary evaporation
10-1/8；
（5）, by step（4）The mixture of middle concentration carries out freeze-drying process, and obtained sediment is with anti-oxidant
The soya-bean polypeptides of property.
A kind of preparation method of anti-oxidant soya-bean polypeptides of the present invention, the preparation methods of the anti-oxidant soya-bean polypeptides with
Soybean soya-bean cake is primary raw material, and the aqueous solution of hydrochloric acid and ethyl alcohol is added in preparation process, by primary in preparation process
Centrifugation evaporation can be obtained antioxidative soya-bean polypeptides, and preparation method is simple, and the labor intensity of worker is small, preparation process
Controllability it is high, reduce the cost of manufacture of anti-oxidant soya-bean polypeptides, be suitble to promote the use of.
Specific implementation mode
Specific embodiment one：A kind of preparation method of anti-oxidant soya-bean polypeptides, step are：
（1）, by soya-bean cake and distilled water according to 1:The weight ratio of 2-3 is uniformly mixed, big with rotating speed after impregnating 20-25 hours
It is spare after 120 rpms of blenders stir 15-20 minutes；
（2）, continue whipping step（1）In mixture, during stirring mass concentration be 45% concentrated hydrochloric acid with every
The minute speed of 20 drop are dripped into step（1）In the mixture of preparation, after the pH value to 3-4 for adjusting mixture, continue to stir 50-60
Hour；
（3）, in the case of stirring to step（2）Mixture in 3-4 times of step is added in 8-10 minutes（1）Soya-bean cake weight
The ethanol water that the volume fraction of amount is 68% continues to stir mixture 2-3 hours after the completion of ethanol water addition；
（4）, by step（3）Mixture centrifugation after middle reaction, takes supernatant liquor, the 1/ of original volume is concentrated into rotary evaporation
10-1/8；
（5）, by step（4）The mixture of middle concentration carries out freeze-drying process, and obtained sediment is with anti-oxidant
The soya-bean polypeptides of property.
Specific embodiment two：A kind of preparation method of anti-oxidant soya-bean polypeptides, step are：
（1）, by soya-bean cake and distilled water according to 1:The weight ratio of 2-3 is uniformly mixed, big with rotating speed after impregnating 20-25 hours
It is spare after 120 rpms of blenders stir 15-20 minutes；
（2）, continue whipping step（1）In mixture, during stirring mass concentration be 45% concentrated hydrochloric acid with every
The minute speed of 20 drop are dripped into step（1）In the mixture of preparation, after the pH value to 3-4 for adjusting mixture, continue to stir 50-60
Hour；
（3）, in the case of stirring to step（2）Mixture in 3-4 times of step is added in 8-10 minutes（1）Soya-bean cake weight
The ethanol water that the volume fraction of amount is 68% continues to stir mixture 2-3 hours after the completion of ethanol water addition；
（4）, by step（3）Mixture centrifugation after middle reaction, takes supernatant liquor, the 1/ of original volume is concentrated into rotary evaporation
10-1/8；
（5）, by step（4）The mixture of middle concentration carries out freeze-drying process, and obtained sediment is with anti-oxidant
The soya-bean polypeptides of property.
Specific embodiment three：A kind of preparation method of anti-oxidant soya-bean polypeptides, step are：
（1）, by soya-bean cake and distilled water according to 1:The weight ratio of 2-3 is uniformly mixed, big with rotating speed after impregnating 20-25 hours
It is spare after 120 rpms of blenders stir 15-20 minutes；
（2）, continue whipping step（1）In mixture, during stirring mass concentration be 45% concentrated hydrochloric acid with every
The minute speed of 20 drop are dripped into step（1）In the mixture of preparation, after the pH value to 3-4 for adjusting mixture, continue to stir 50-60
Hour；
（3）, in the case of stirring to step（2）Mixture in 3-4 times of step is added in 8-10 minutes（1）Soya-bean cake weight
The ethanol water that the volume fraction of amount is 68% continues to stir mixture 2-3 hours after the completion of ethanol water addition；
（4）, by step（3）Mixture centrifugation after middle reaction, takes supernatant liquor, the 1/ of original volume is concentrated into rotary evaporation
10-1/8；
（5）, by step（4）The mixture of middle concentration carries out freeze-drying process, and obtained sediment is with anti-oxidant
The soya-bean polypeptides of property.
A kind of preparation method of anti-oxidant soya-bean polypeptides of the present invention, the preparation methods of the anti-oxidant soya-bean polypeptides with
Soybean soya-bean cake is primary raw material, and the aqueous solution of hydrochloric acid and ethyl alcohol is added in preparation process, by primary in preparation process
Centrifugation evaporation can be obtained antioxidative soya-bean polypeptides, and preparation method is simple, and the labor intensity of worker is small, preparation process
Controllability it is high, reduce the cost of manufacture of anti-oxidant soya-bean polypeptides, be suitble to promote the use of.
Obviously, the above embodiments are merely examples for clarifying the description, and does not limit the embodiments.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And it is extended from this it is obvious variation or
It changes still within the protection scope of the invention.
Claims (1)
1. a kind of preparation method of anti-oxidant soya-bean polypeptides, it is characterised in that its step is：
（1）, by soya-bean cake and distilled water according to 1:The weight ratio of 2-3 is uniformly mixed, big with rotating speed after impregnating 20-25 hours
It is spare after 120 rpms of blenders stir 15-20 minutes；
（2）, continue whipping step（1）In mixture, during stirring mass concentration be 45% concentrated hydrochloric acid with every
The minute speed of 20 drop are dripped into step（1）In the mixture of preparation, after the pH value to 3-4 for adjusting mixture, continue to stir 50-60
Hour；
（3）, in the case of stirring to step（2）Mixture in 3-4 times of step is added in 8-10 minutes（1）Soya-bean cake weight
The ethanol water that the volume fraction of amount is 68% continues to stir mixture 2-3 hours after the completion of ethanol water addition；
（4）, by step（3）Mixture centrifugation after middle reaction, takes supernatant liquor, the 1/ of original volume is concentrated into rotary evaporation
10-1/8；
（5）, by step（4）The mixture of middle concentration carries out freeze-drying process, and obtained sediment is with anti-oxidant
The soya-bean polypeptides of property.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810399036.XA CN108384824A (en) | 2018-04-28 | 2018-04-28 | A kind of preparation method of anti-oxidant soya-bean polypeptides |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810399036.XA CN108384824A (en) | 2018-04-28 | 2018-04-28 | A kind of preparation method of anti-oxidant soya-bean polypeptides |
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| CN108384824A true CN108384824A (en) | 2018-08-10 |
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| CN201810399036.XA Pending CN108384824A (en) | 2018-04-28 | 2018-04-28 | A kind of preparation method of anti-oxidant soya-bean polypeptides |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527589A (en) * | 2018-12-05 | 2019-03-29 | 平顶山天晶植物蛋白有限责任公司 | A kind of health care product albumen process of preparing |
| CN110237254A (en) * | 2019-06-05 | 2019-09-17 | 大连工业大学 | A kind of preparation method and applications of the food-borne anti-oxidation peptide optothermal material of multi-metal oxygen cluster- |
| CN111423489A (en) * | 2020-06-10 | 2020-07-17 | 天津不二蛋白有限公司 | Antioxidant peptide and soybean protein hydrolysate containing the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1273783A (en) * | 2000-05-26 | 2000-11-22 | 黑龙江省轻工科学研究院 | Process for preparing active peptide of soybean protein |
| JP2006141380A (en) * | 2004-11-19 | 2006-06-08 | Shoichi Yamamoto | Bean-curd refuse peptide, amino acid-containing starch and method for producing the same |
| CN104892722A (en) * | 2015-07-07 | 2015-09-09 | 平顶山金晶生物科技有限公司 | Preparation method of soybean polypeptide with inoxidizability |
-
2018
- 2018-04-28 CN CN201810399036.XA patent/CN108384824A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1273783A (en) * | 2000-05-26 | 2000-11-22 | 黑龙江省轻工科学研究院 | Process for preparing active peptide of soybean protein |
| JP2006141380A (en) * | 2004-11-19 | 2006-06-08 | Shoichi Yamamoto | Bean-curd refuse peptide, amino acid-containing starch and method for producing the same |
| CN104892722A (en) * | 2015-07-07 | 2015-09-09 | 平顶山金晶生物科技有限公司 | Preparation method of soybean polypeptide with inoxidizability |
Non-Patent Citations (2)
| Title |
|---|
| TOSHIKAZU CHIYONOBU 等: "A New Growth Effecting Peptide of Bacillus Species from Soybean Cake", 《AGRICULTURAL AND BIOLOGICAL CHEMISTRY》 * |
| 王晓燕 等: "大豆抗氧化肽分子特征及制备技术概述", 《粮食与油脂》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527589A (en) * | 2018-12-05 | 2019-03-29 | 平顶山天晶植物蛋白有限责任公司 | A kind of health care product albumen process of preparing |
| CN110237254A (en) * | 2019-06-05 | 2019-09-17 | 大连工业大学 | A kind of preparation method and applications of the food-borne anti-oxidation peptide optothermal material of multi-metal oxygen cluster- |
| CN111423489A (en) * | 2020-06-10 | 2020-07-17 | 天津不二蛋白有限公司 | Antioxidant peptide and soybean protein hydrolysate containing the same |
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