CN113383852A - Preparation method for forming polypeptide by utilizing soybean hydrolysis - Google Patents
Preparation method for forming polypeptide by utilizing soybean hydrolysis Download PDFInfo
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- CN113383852A CN113383852A CN202110262829.9A CN202110262829A CN113383852A CN 113383852 A CN113383852 A CN 113383852A CN 202110262829 A CN202110262829 A CN 202110262829A CN 113383852 A CN113383852 A CN 113383852A
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- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 46
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 46
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 45
- 244000068988 Glycine max Species 0.000 title claims abstract description 45
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 45
- 230000007062 hydrolysis Effects 0.000 title claims abstract description 20
- 238000006460 hydrolysis reaction Methods 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 92
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 80
- 238000000034 method Methods 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000706 filtrate Substances 0.000 claims description 24
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims description 18
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 12
- 229940001941 soy protein Drugs 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 10
- 241000228212 Aspergillus Species 0.000 claims description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical class [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 108091005658 Basic proteases Proteins 0.000 claims description 6
- 235000006408 oxalic acid Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000018102 proteins Nutrition 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 238000010008 shearing Methods 0.000 claims description 6
- 229940071440 soy protein isolate Drugs 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 230000001276 controlling effect Effects 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 238000004925 denaturation Methods 0.000 claims description 3
- 230000036425 denaturation Effects 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000005374 membrane filtration Methods 0.000 claims description 3
- 238000001471 micro-filtration Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 239000002699 waste material Substances 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 abstract description 9
- 230000004151 fermentation Effects 0.000 abstract description 9
- 230000000813 microbial effect Effects 0.000 abstract description 8
- 230000035484 reaction time Effects 0.000 abstract description 7
- 235000019658 bitter taste Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000007547 defect Effects 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 4
- 230000020978 protein processing Effects 0.000 abstract description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 14
- 235000013305 food Nutrition 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
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- 239000012141 concentrate Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 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
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- 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
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Peptides Or Proteins (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method for forming polypeptide by utilizing soybean hydrolysis, and relates to the technical field of soybean protein processing. The invention comprises putting soybean protein into container, adding right amount of water to wet soybean protein, then inoculating and fermenting, then preparing fermented soybean protein into solution, finally carrying out microwave enzymolysis to the obtained solution. The invention adopts microwave enzymatic hydrolysis technology, has short reaction time, shortens the reaction time to dozens of minutes, has no any bad smell on the structure and flavor of the product, has good color and luster of the product, and improves the quality and efficacy of the obtained soybean polypeptide product; by combining the advantages of a microbial fermentation method and an enzymolysis method, the defect of preparing polypeptide by singly adopting the microbial fermentation method or the enzymolysis method is effectively overcome, so that the obtained polypeptide product has no bitter taste and hydrolysis taste.
Description
Technical Field
The invention belongs to the technical field of soybean protein processing, and particularly relates to a preparation method for forming polypeptide by utilizing soybean hydrolysis.
Background
The soybean originates from China, is one of main crops in China, and has the best quality in northeast. The soybeans cultivated in all countries in the world are directly or indirectly transmitted by China. Because of its high nutritive value, it is called "king in beans", "meat in field", "green milk", etc., and is the most advocated food by nutriologists among hundreds of natural foods. The soybean contains rich protein and 18 amino acids required by human body, and can be used as a protein nutrition enhancer and additive to relieve the shortage of protein resources. However, with the development of soybean processing industry, soybean protein is basically fully utilized, oil-extracted soybeans can be used as high-quality feed, and the soybean protein can be further processed into a nutritional aid with high protein content such as soybean protein concentrate, soybean protein isolate and the like. With the rapid development of polypeptide industry in these years, people have more recognized that the soybean polypeptide with the function and nutritive value of polypeptide is a mixture obtained by using soybean protein as a raw material, cutting soybean protein molecules into a plurality of small molecular peptides through a hydrolysis process, separating, refining and the like. Researches show that the soybean polypeptide can resist hypertension, cholesterol and thrombosis, promote fat metabolism, prevent arteriosclerosis, enhance muscle movement capacity, promote muscle red cell recovery, help human body to recover physical strength, promote mineral absorption and the like. Therefore, the soybean polypeptide has very wide application prospect in the field of functional foods.
The existing soybean polypeptide is usually prepared in modes of enzymolysis or fermentation and the like, has a long relative period and high production cost, is mainly applied to health-care food, and has the defects that the obtained polypeptide product is usually poor in flavor and has bitter taste and hydrolytic flavor of different degrees, so that the application of the soybean polypeptide in the food is severely limited.
Disclosure of Invention
The invention aims to provide a preparation method for forming polypeptide by utilizing soybean hydrolysis, which has the advantages that the reaction time is shortened to dozens of minutes by selecting a microwave-assisted enzymolysis technology, the structure and the flavor of the product are not affected, the color and the luster of the product are good, and the quality and the efficacy of the obtained soybean polypeptide product are improved; by combining the advantages of a microbial fermentation method and an enzymolysis method, the defect of singly adopting the microbial fermentation method or the enzymolysis method to prepare the polypeptide is effectively overcome, so that the obtained polypeptide product has no bitter taste and no hydrolyzed taste, and the problems of long reaction period and bitter taste and hydrolyzed taste in the prior art are solved.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the invention relates to a preparation method for forming polypeptide by utilizing soybean hydrolysis, which comprises the following steps:
the method comprises the following steps: putting a proper amount of soybean protein into a container, adding a proper amount of water to fully wet the soybean protein, and uniformly stirring;
step two: steaming the wetted soy protein in the step two for 10-60 minutes at 100-121 ℃;
step three: ventilating and cooling the soyabean protein subjected to wet steaming treatment in the step two, and cooling the temperature to below 30 ℃ for later use;
step four: taking a proper amount of aspergillus and a proper amount of soy protein isolate to fully and uniformly mix; then, fully and uniformly mixing the strains uniformly dispersed in the isolated soy protein with the soy protein raw material treated in the third step, and inoculating;
step five: placing the soybean protein obtained in the fourth step in an environment with the temperature of 25-35 ℃ and the relative humidity of 85-95%, fermenting for 20-70 hours, and preparing the fermented soybean protein into a solution;
step six: putting the dissolved solution in the fifth step into a microwave reactor, adding 200-4000 ml of distilled water or purified water, uniformly stirring, adjusting the pH value to 7.0-9.0 by using potassium hydroxide, then performing microwave treatment, performing denaturation treatment on the soybean hydrolysate, and cooling to obtain a soybean protein water solution;
step seven: adding alkaline protease into the soybean protein aqueous solution obtained in the sixth step, starting a microwave generator for enzymolysis, continuously supplying microwave energy during the enzymolysis, and maintaining the microwave enzymolysis time for 5-30 minutes to obtain soybean protein isolate enzymolysis liquid;
step eight: performing microwave enzyme deactivation on the obtained soybean protein isolate enzymolysis liquid, then cooling the soybean protein isolate enzymolysis liquid to 30-50 ℃, performing microfiltration membrane filtration, and removing filter residues to obtain soybean protein isolate enzymolysis filtrate;
step nine: adding activated carbon powder accounting for 1-3% of the volume of the soybean protein isolate enzymolysis filtrate into the soybean protein isolate enzymolysis filtrate, adjusting the pH value of the soybean protein isolate enzymolysis filtrate to 3.0-7.0 by using oxalic acid, maintaining the temperature of the soybean protein isolate enzymolysis filtrate at 30-80 ℃, carrying out decoloration and debitterizing treatment for 1-3 hours, then filtering the soybean protein isolate enzymolysis filtrate, and removing waste activated carbon residues to obtain a soybean polypeptide fine filtrate;
step ten: and carrying out low-temperature vacuum concentration and spray drying treatment on the obtained soybean polypeptide fine filtrate to obtain soybean polypeptide powder.
Preferably, the components required by the hydrolysis of the soybean to form the polypeptide comprise, by weight, 20-30 parts of soybean protein, 5-8 parts of aspergillus, 15-25 parts of soybean protein isolate, 10-15 parts of potassium hydroxide, 10-15 parts of alkaline protease, 5-8 parts of activated carbon powder and 5-8 parts of oxalic acid.
Preferably, the ratio of soy protein to water in step one is 1: 1.5.
Preferably, the ratio of aspergillus and soy protein isolate in step four is 0.3: 1.
Preferably, the microwave power in the sixth step is 500-1000 w, and the microwave is kept for 10-30 minutes under the microwave condition.
Preferably, the microwave temperature in the seventh step is 30-70 ℃, and the microwave power is 100-1000 w.
Preferably, the microwave power in the step eight is 500-2000 w, and the temperature is increased to above 90 ℃ and kept for 2-10 minutes.
Preferably, the preparation method of the soybean protein comprises the following steps: taking soybean protein isolate as a raw material, and adjusting the shearing force and pressure of an extruder; then mixing water with the dry material to make the total moisture content 50%; putting the mixture into a double-screw extruder, and regulating and controlling the temperature of a machine barrel at the tail end of the double-screw extruder to be 40-70 ℃; then the soybean protein powder is forced to flow through a die under the conditions of mixing, heating and shearing high pressure to obtain an extruded substance, the extruded soybean protein isolate is dried at the temperature of 50 ℃, and then the soybean protein isolate is crushed and sieved by a 100-mesh sieve to prepare the soybean protein particles.
The invention has the following beneficial effects:
1. the invention adopts microwave-assisted enzymolysis technology, has short reaction time, shortens the reaction time to dozens of minutes, has no any bad smell on the structure and the flavor of the product, has good color and luster of the product, and improves the quality and the efficacy of the obtained soybean polypeptide product.
2. The invention effectively overcomes the defect of preparing polypeptide by singly adopting a microbial fermentation method or an enzymolysis method by combining the advantages of the microbial fermentation method and the enzymolysis method, so that the obtained polypeptide product has no bitter taste and hydrolysis taste.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it is to be understood that the terms "upper", "middle", "outer", "inner", and the like, indicate orientations or positional relationships, are used for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referenced components or elements must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
The first embodiment is as follows:
the invention relates to a preparation method for forming polypeptide by utilizing soybean hydrolysis, which comprises the following steps:
the method comprises the following steps: putting a proper amount of soybean protein into a container, adding a proper amount of water to fully wet the soybean protein, and uniformly stirring;
step two: steaming the wetted soy protein in the step two for 10-60 minutes at 100-121 ℃;
step three: ventilating and cooling the soyabean protein subjected to wet steaming treatment in the step two, and cooling the temperature to below 30 ℃ for later use;
step four: taking a proper amount of aspergillus and a proper amount of soy protein isolate to fully and uniformly mix; then, fully and uniformly mixing the strains uniformly dispersed in the isolated soy protein with the soy protein raw material treated in the third step, and inoculating;
step five: placing the soybean protein obtained in the fourth step in an environment with the temperature of 25-35 ℃ and the relative humidity of 85-95%, fermenting for 20-70 hours, and preparing the fermented soybean protein into a solution;
step six: putting the dissolved solution in the fifth step into a microwave reactor, adding 200-4000 ml of distilled water or purified water, uniformly stirring, adjusting the pH value to 7.0-9.0 by using potassium hydroxide, then performing microwave treatment, performing denaturation treatment on the soybean hydrolysate, and cooling to obtain a soybean protein water solution;
step seven: adding alkaline protease into the soybean protein aqueous solution obtained in the sixth step, starting a microwave generator for enzymolysis, continuously supplying microwave energy during the enzymolysis, and maintaining the microwave enzymolysis time for 5-30 minutes to obtain soybean protein isolate enzymolysis liquid;
step eight: performing microwave enzyme deactivation on the obtained soybean protein isolate enzymolysis liquid, then cooling the soybean protein isolate enzymolysis liquid to 30-50 ℃, performing microfiltration membrane filtration, and removing filter residues to obtain soybean protein isolate enzymolysis filtrate;
step nine: adding activated carbon powder accounting for 1-3% of the volume of the soybean protein isolate enzymolysis filtrate into the soybean protein isolate enzymolysis filtrate, adjusting the pH value of the soybean protein isolate enzymolysis filtrate to 3.0-7.0 by using oxalic acid, maintaining the temperature of the soybean protein isolate enzymolysis filtrate at 30-80 ℃, carrying out decoloration and debitterizing treatment for 1-3 hours, then filtering the soybean protein isolate enzymolysis filtrate, and removing waste activated carbon residues to obtain a soybean polypeptide fine filtrate;
step ten: and carrying out low-temperature vacuum concentration and spray drying treatment on the obtained soybean polypeptide fine filtrate to obtain soybean polypeptide powder.
Preferably, the components required by the hydrolysis of soybean to form polypeptide comprise, by weight, 20-30 parts of soybean protein, 5-8 parts of aspergillus, 15-25 parts of soybean protein isolate, 10-15 parts of potassium hydroxide, 10-15 parts of alkaline protease, 5-8 parts of activated carbon powder and 5-8 parts of oxalic acid.
Preferably, the ratio of soy protein to water in step one is 1: 1.5.
Preferably, the ratio of aspergillus and soy protein isolate in step four is 0.3: 1.
Preferably, the microwave power in the sixth step is 500-1000 w, and the microwave is kept for 10-30 minutes under the microwave condition.
Preferably, the microwave temperature in the seventh step is 30-70 ℃, and the microwave power is 100-1000 w.
Preferably, in the step eight, the microwave power is 500-2000 w, and the temperature is increased to over 90 ℃ and kept for 2-10 minutes.
Preferably, the preparation method of the soybean protein comprises the following steps: taking soybean protein isolate as a raw material, and adjusting the shearing force and pressure of an extruder; then mixing water with the dry material to make the total moisture content 50%; putting the mixture into a double-screw extruder, and regulating and controlling the temperature of a machine barrel at the tail end of the double-screw extruder to be 40-70 ℃; then the soybean protein powder is forced to flow through a die under the conditions of mixing, heating and shearing high pressure to obtain an extruded substance, the extruded soybean protein isolate is dried at the temperature of 50 ℃, and then the soybean protein isolate is crushed and sieved by a 100-mesh sieve to prepare the soybean protein particles.
Example two:
the invention is a preparation method for forming polypeptide by utilizing soybean hydrolysis, the invention adopts microwave-assisted enzymolysis technology, the reaction time is short, the reaction time is shortened to dozens of minutes, no bad smell is generated to the structure and the flavor of the product, the color and the luster of the product are good, and the quality and the efficacy of the obtained soybean polypeptide product are improved; by combining the advantages of a microbial fermentation method and an enzymolysis method, the defect of preparing polypeptide by singly adopting the microbial fermentation method or the enzymolysis method is effectively overcome, so that the obtained polypeptide product has no bitter taste and hydrolysis taste.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (8)
1. A preparation method for forming polypeptide by utilizing soybean hydrolysis is characterized in that: the method comprises the following steps:
the method comprises the following steps: putting a proper amount of soybean protein into a container, adding a proper amount of water to fully wet the soybean protein, and uniformly stirring;
step two: steaming the wetted soy protein in the step two for 10-60 minutes at 100-121 ℃;
step three: ventilating and cooling the soyabean protein subjected to wet steaming treatment in the step two, and cooling the temperature to below 30 ℃ for later use;
step four: taking a proper amount of aspergillus and a proper amount of soy protein isolate to fully and uniformly mix; then, fully and uniformly mixing the strains uniformly dispersed in the isolated soy protein with the soy protein raw material treated in the third step, and inoculating;
step five: placing the soybean protein obtained in the fourth step in an environment with the temperature of 25-35 ℃ and the relative humidity of 85-95%, fermenting for 20-70 hours, and preparing the fermented soybean protein into a solution;
step six: putting the dissolved solution in the fifth step into a microwave reactor, adding 200-4000 ml of distilled water or purified water, uniformly stirring, adjusting the pH value to 7.0-9.0 by using potassium hydroxide, then performing microwave treatment, performing denaturation treatment on the soybean hydrolysate, and cooling to obtain a soybean protein water solution;
step seven: adding alkaline protease into the soybean protein aqueous solution obtained in the sixth step, starting a microwave generator for enzymolysis, continuously supplying microwave energy during the enzymolysis, and maintaining the microwave enzymolysis time for 5-30 minutes to obtain soybean protein isolate enzymolysis liquid;
step eight: performing microwave enzyme deactivation on the obtained soybean protein isolate enzymolysis liquid, then cooling the soybean protein isolate enzymolysis liquid to 30-50 ℃, performing microfiltration membrane filtration, and removing filter residues to obtain soybean protein isolate enzymolysis filtrate;
step nine: adding activated carbon powder accounting for 1-3% of the volume of the soybean protein isolate enzymolysis filtrate into the soybean protein isolate enzymolysis filtrate, adjusting the pH value of the soybean protein isolate enzymolysis filtrate to 3.0-7.0 by using oxalic acid, maintaining the temperature of the soybean protein isolate enzymolysis filtrate at 30-80 ℃, carrying out decoloration and debitterizing treatment for 1-3 hours, then filtering the soybean protein isolate enzymolysis filtrate, and removing waste activated carbon residues to obtain a soybean polypeptide fine filtrate;
step ten: and carrying out low-temperature vacuum concentration and spray drying treatment on the obtained soybean polypeptide fine filtrate to obtain soybean polypeptide powder.
2. The method for preparing polypeptide through soybean hydrolysis according to claim 1, wherein the components required by the soybean hydrolysis to form polypeptide comprise, by weight, 20-30 parts of soybean protein, 5-8 parts of aspergillus, 15-25 parts of soybean protein isolate, 10-15 parts of potassium hydroxide, 10-15 parts of alkaline protease, 5-8 parts of activated carbon powder and 5-8 parts of oxalic acid.
3. The method as claimed in claim 1, wherein the ratio of soy protein to water in step one is 1: 1.5.
4. The method according to claim 1, wherein the ratio of the Aspergillus and the soy protein isolate in step four is 0.3: 1.
5. The method for preparing polypeptide by soybean hydrolysis according to claim 1, wherein the microwave power in the sixth step is 500-1000 w, and the sixth step is performed under microwave condition for 10-30 min.
6. The method for preparing polypeptide by soybean hydrolysis according to claim 1, wherein the microwave temperature in the seventh step is 30-70 ℃ and the microwave power is 100-1000 w.
7. The method as claimed in claim 1, wherein the microwave power is 500-2000 w, and the temperature is increased to 90 ℃ or higher for 2-10 min.
8. The method for preparing polypeptide by soybean hydrolysis according to claim 1, wherein the method for preparing soybean protein comprises: taking soybean protein isolate as a raw material, and adjusting the shearing force and pressure of an extruder; then mixing water with the dry material to make the total moisture content 50%; putting the mixture into a double-screw extruder, and regulating and controlling the temperature of a machine barrel at the tail end of the double-screw extruder to be 40-70 ℃; then the soybean protein powder is forced to flow through a die under the conditions of mixing, heating and shearing high pressure to obtain an extruded substance, the extruded soybean protein isolate is dried at the temperature of 50 ℃, and then the soybean protein isolate is crushed and sieved by a 100-mesh sieve to prepare the soybean protein particles.
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| CN114246222A (en) * | 2021-12-29 | 2022-03-29 | 宁波御坊堂生物科技有限公司 | Plant-based yoghourt with functions of calming nerves, helping sleep and improving gastrointestinal tract and preparation method thereof |
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| CN102048022A (en) * | 2010-11-25 | 2011-05-11 | 广州合诚实业有限公司 | Soybean polypeptide without hydrolysis and bitter tastes as well as preparation method and application thereof |
| CN102094059A (en) * | 2009-12-10 | 2011-06-15 | 陈栋梁 | Method for preparing soybean polypeptide by microwave-promoted hydrolysis of soybean protein |
| CN111296620A (en) * | 2019-12-04 | 2020-06-19 | 沈阳师范大学 | Method for preparing high-dispersity soybean protein |
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| CN102094059A (en) * | 2009-12-10 | 2011-06-15 | 陈栋梁 | Method for preparing soybean polypeptide by microwave-promoted hydrolysis of soybean protein |
| CN102048022A (en) * | 2010-11-25 | 2011-05-11 | 广州合诚实业有限公司 | Soybean polypeptide without hydrolysis and bitter tastes as well as preparation method and application thereof |
| CN111296620A (en) * | 2019-12-04 | 2020-06-19 | 沈阳师范大学 | Method for preparing high-dispersity soybean protein |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114246222A (en) * | 2021-12-29 | 2022-03-29 | 宁波御坊堂生物科技有限公司 | Plant-based yoghourt with functions of calming nerves, helping sleep and improving gastrointestinal tract and preparation method thereof |
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