CN115152939B - Soybean lipid-lowering component and preparation method and application thereof - Google Patents
Soybean lipid-lowering component and preparation method and application thereof Download PDFInfo
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- CN115152939B CN115152939B CN202210623502.4A CN202210623502A CN115152939B CN 115152939 B CN115152939 B CN 115152939B CN 202210623502 A CN202210623502 A CN 202210623502A CN 115152939 B CN115152939 B CN 115152939B
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- 239000003549 soybean oil Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000007916 tablet composition Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
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- 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
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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Abstract
The invention discloses a soybean lipid-lowering component and a preparation method and application thereof, wherein the preparation method of the soybean lipid-lowering component comprises the steps of soaking, cleaning and impurity removing of dried soybean meal, adding water for homogenating, and carrying out processes of enzymolysis by pectase, water extraction, centrifugation, decompression concentration, freeze drying and the like to obtain the soybean lipid-lowering component with good nutrition quality, good water solubility, fine and soft taste, fresh and sweet taste and rich soybean fragrance and good in-vitro lipid-lowering activity.
Description
Technical Field
The invention belongs to the field of deep processing and high-value soybean, and particularly relates to a soybean lipid-lowering component, a preparation method and application thereof.
Background
China is an important soybean production and consumption country in the world, and according to national statistical office data, the annual output of soybeans in China in 2018 is 1596.71 ten thousand tons, and the imported soybean quantity is 8804.00 ten thousand tons. The soybean processing industry in China still takes the pressed and refined soybean oil as the main material, takes food processing and biochemical extraction as the auxiliary material, and the soybean meal generally refers to byproducts generated after the soybean is subjected to oil extraction treatment, so that the soybean meal in China has huge yield, and the soybean meal in China has a yield of up to 7128 ten thousand tons in 2017, but more than half of the soybean meal is used for producing livestock feed, the added value of the product is lower, and the serious waste of resources is caused. The low-temperature defatted soybean meal is generally pale yellow flake, and the main components of the low-temperature defatted soybean meal are protein, and the low-temperature defatted soybean meal contains abundant carbohydrate and a small amount of fat, wherein the protein content is about 40-45%, the oligosaccharide content is about 10-15%, the polysaccharide and cellulose content is about 20-25%, and the low-temperature defatted soybean meal also contains various trace elements such as minerals and nutrient substances such as vitamins. The products developed in the food field by taking soybean processing byproducts such as soybean meal and the like as raw materials mainly comprise seasonings such as soy sauce, soy protein, soybean active peptide, soybean dietary fiber, leisure food and the like, wherein the development and the utilization of the protein and the dietary fiber in the soybean meal are mainly focused, and the preparation method mainly comprises an enzyme method, a chemical method, a mechanical physical method, a fermentation method and the like. The soybean protein has sufficient content of essential amino acids of human body and complete components, belongs to high-quality protein, has strong water retention, has strong satiety when being eaten, and is a meal replacement food for well controlling weight; in addition, the soybean peptide after soybean protein hydrolysis is easy to be absorbed and utilized by human body, and has the effects of resisting oxidation, reducing blood fat, resisting allergy and the like; the soybean dietary fiber can not be digested and absorbed in the small intestine of a human body, can be utilized by intestinal microorganisms in the large intestine, stimulates intestinal peristalsis, accelerates the discharge of food residues, and can balance the blood lipid level of the human body. A health-care food composition for reducing blood fat and promoting defecation is prepared through immersing soybean dregs, ultrasonic extracting, filtering, deoiling, and adding soybean oligose. A health-care chewing tablet composition for reducing blood fat and blood sugar is prepared from cane shoot and modified insoluble bean dregs as edible fibres through preparing cane shoot powder and edible fibre powder, mixing with adhesive, lubricant, sweetening agent and sour agent, tabletting, and high-temp high-pressure digestion. The production process of soybean polypeptide dry powder with lipid-lowering effect includes adding proper amount of distilled water into soybean protein isolate, grinding into homogeneous slurry, adding proper amount of neutral microbial proteinase, regulating pH value and temperature range with alkaline solution, first hydrolysis, adding proper amount of pancreatin, regulating pH value and temperature range again, second hydrolysis, neutralizing hydrolyzed liquid with acid solution, boiling to deactivate enzyme, cooling, filtering and vacuum concentrating, and spray drying to obtain soybean polypeptide dry powder with lipid-lowering and antioxidant functions. A food composition with the functions of losing weight, reducing blood sugar and blood fat is prepared from coarse rice powder, soybean protein isolate, whey protein powder, defatted milk powder, edible corn starch, soybean dietary fiber, konjak flour and inulin through proportionally mixing.
The key point of the method is that the extracted micromolecular protein is crosslinked to form macromolecular protein, and the macromolecular protein can be fully precipitated and recovered during acid precipitation, so that the protein recovery rate is improved to 80 percent, and oligosaccharide and polysaccharide substances in the soybean meal are directly precipitated, separated and removed, so that the resource waste is caused.
The prior technical means for improving the solubility and stability of the soybean processing products mainly comprises an enzymolysis method, a pressurizing and aerating method, a chemical modification method, an emulsifier and stabilizer, and the like, and the method for improving the solubility of the soybean protein isolate by the aid of ultrahigh pressure is disclosed, wherein the soybean protein isolate and reducing sugar are prepared into a mixed solution, the mixed solution is placed in an ultrahigh pressure device to perform Maillard reaction so as to improve the solubility of the soybean protein, the high pressure treatment can maximally maintain the nutritive value of food while acting on non-covalent bonds such as protein hydrogen bonds, ionic bonds and hydrophobic bonds in comparison with the traditional hot processing, the Maillard reaction is introduced in a proper high pressure environment, and the probability of reducing carbonyl reaction of protein epsilon-amino groups and polysaccharide is greatly increased along with moderately developed protein molecules, so that the process of the Maillard reaction is influenced, the water solubility of the soybean protein is improved, the reaction condition is required to be strictly controlled, and the requirement on the performance of production equipment is high. The fast dispersion and easy-to-brew protein powder is prepared by coating aerated soybean protein powder with syrup through vacuum heating, high-pressure aeration, depressurization to generate bubbles, high-pressure standing and cooling, and when granular protein powder encounters water, sugar melts and hydrolyzes, and the high-pressure bubbles are released, so that the brewing property and stability of the soybean protein powder are improved, the dispersibility of the soybean protein powder is improved by adopting a high-pressure aeration method, and the requirements on the performance of factory equipment are high. A process for preparing the soybean protein isolate with high dispersion stability includes such steps as introducing anionic polyose to interfere with the formation of soybean protein dispersion system, adding flavourzyme for enzymolysis to break the peptide bond of soybean protein and microwave radiation to break the disulfide bond of protein molecule. In general, the prior art utilizes a high-strength physical field auxiliary mode by adding an auxiliary agent and protease enzymolysis to improve the water solubility and dispersibility of the soybean protein.
In conclusion, soybean meal is treated by a chemical method to prepare soybean protein or soybean dietary fiber, and production wastewater is difficult to treat; the mechanical physical method has higher requirements on factory equipment, high energy consumption and high cost; the enzyme method is green and pollution-free, but certain proteases can cause the product to have certain bitter and astringent feeling. Most of the technical methods focus on extracting single components in the soybean meal, and most adopt a processing mode of 'heavy efficacy and light flavor', so that soybean active components are not fully utilized, the product has poor sensory quality, poor water solubility and poor processing applicability, and the method is difficult to apply to multi-dosage-form products including oral liquid, liquid beverage, solid beverage and the like.
Disclosure of Invention
The invention aims to provide a soybean lipid-lowering component and a preparation method and application thereof. The soybean lipid-lowering component has total protein content of more than 53%, polysaccharide content of more than 10%, sucrose content of more than 9.8%, raffinose content of more than 1% and stachyose content of more than 2.3%. Experiments such as in vitro lipid-lowering activity experiments, soybean lectin activity measurement and sensory evaluation prove that the extract has good lipid-lowering potential, good nutrition quality, good water solubility, fine and soft taste, fresh and sweet taste and rich bean fragrance. The invention has simple extraction process and low industrial production energy consumption, does not involve the use of organic reagents, is green and safe, can meet the food-grade requirements in the whole process flow, and can be applied to the processing of multi-dosage foods or health care products such as solid beverages, tablets, powder, capsules, granules, oral liquid, liquid drinks and the like.
The invention takes low-temperature defatted soybean meal as a raw material, utilizes pectase enzymolysis to couple with medium-temperature water extraction to realize the co-extraction of water-soluble dietary fibers, proteins and functional oligosaccharides in the soybean meal, and develops a soybean meal deep-processing product with lipid-lowering function and excellent nutritional quality and sensory quality.
The technical scheme of the invention is as follows:
the invention provides a preparation method of soybean lipid-lowering component, which comprises the steps of firstly soaking and cleaning dry soybean meal to remove impurities, adding water for homogenating, and carrying out processes of enzymolysis by pectase, water extraction, centrifugation, reduced pressure concentration, freeze drying and the like to obtain the soybean lipid-lowering component with excellent nutrition quality, good water solubility, fine and soft taste, fresh and sweet taste, rich soybean fragrance and good in vitro lipid-lowering activity.
The specific technical scheme of the invention is as follows:
(1) Preparing soybean meal pulp: soaking the dried bean pulp in water, cleaning, draining, adding water, and homogenizing by a colloid mill to obtain bean pulp.
(2) Pectase enzymolysis: heating soybean meal pulp to a certain temperature for preheating, adjusting the pH of the soybean meal pulp, adding pectase, stirring at constant temperature for enzymolysis, and obtaining suspension 1.
(3) Water extraction: adjusting pH of the suspension 1, stirring at constant temperature, extracting, and inactivating enzyme to obtain suspension 2.
(4) Separating and drying: cooling the suspension 2, centrifuging, collecting supernatant, concentrating under reduced pressure, and lyophilizing to obtain soybean lipid-lowering component.
Further, in the step (1), the dried soybean meal is low-temperature defatted soybean meal; the ratio of the mass of the dried bean pulp to the volume of water is 1:30-1:50 g/mL; the soaking time is 4-6 h, and the soaking temperature is 25-35 ℃; the cleaning temperature is 25-35 ℃, and the cleaning times are 2-4 times; the conditions of the homogenization treatment are: adding water 10-16 times the mass of the dried bean pulp before soaking, and passing through a colloid mill for 2-4 times.
Further, in the step (2), the preheating temperature before enzyme addition is 40-60 ℃; the step of adjusting the pH of the soybean meal pulp is to adjust the pH of the soybean meal pulp to 5.0-6.0; the enzymolysis conditions are as follows: the adding amount of pectase is 1% -3% of the mass of the dried soybean meal in the step (1), the enzymolysis temperature is 40-60 ℃, the stirring speed is 120-180 r/min, and the enzymolysis time is 20-40 min.
Further, in the step (3), the step of adjusting the pH of the suspension 1 means that the pH of the suspension 1 is adjusted to 7.5-8.5, and the extraction conditions are as follows: the extraction temperature is 40-60 ℃, the stirring speed is 120-180 r/min, and the extraction time is 1.5-2.5 h; the enzyme-inactivating conditions are as follows: the temperature is 90-100 ℃, the time is 10-20 min, and the stirring speed is 120-180 r/min.
Further, in the step (4), the centrifugation conditions are: the centrifugal force is 7000-9000 g, and the centrifugal time is 15-25 min; the reduced pressure concentration temperature is 50-60 ℃, and the solid content in the concentrated solution is 20-30 wt%.
The invention provides a soybean lipid-lowering component prepared by the preparation method, wherein the total protein content of the soybean lipid-lowering component is more than 53%, the polysaccharide content is more than 10%, the sucrose content is more than 9.8%, the raffinose content is more than 1%, and the stachyose content is more than 2.3%.
Further, the soybean lipid-lowering ingredient has the advantages of excellent nutrition quality, good water solubility, fine and soft taste, fresh and sweet taste, strong soybean fragrance and good in-vitro lipid-lowering activity.
Furthermore, the soybean lipid-lowering component has the advantages of simple extraction process, low energy consumption in industrial production, green and safe performance, and the whole process flow can meet the food-grade requirements, and can be applied to the fields of common foods, health-care foods and the like.
The invention also provides application of the soybean lipid-lowering component in preparation of lipid-lowering food or health care products.
Compared with the prior art, the invention has the following advantages and effects:
(1) According to the invention, the water-soluble dietary fibers, proteins and functional oligosaccharides in the soybean meal are extracted by a pectase enzymolysis-medium temperature water extraction method, on one hand, pectic polysaccharide in the cell wall is moderately hydrolyzed, the water extraction temperature is moderately increased, the dissolution of the water-soluble dietary fibers, proteins and functional oligosaccharides can be increased, and on the other hand, the medium temperature extraction is coupled with short-time high-temperature enzyme deactivation treatment, so that the Maillard reaction of saccharides and proteins in the extracting solution is moderate, the browning degree is low, and the water solubility of the proteins is improved after the Maillard reaction is modified; the soybean lectin can also be inactivated under the short-time high-temperature enzyme deactivation condition, and the color, water solubility, flavor and nutrition quality of the product are ensured.
(2) The raw materials used in the invention are low in price and easy to obtain, the enzyme used in the invention is a food-grade enzyme preparation, no organic reagent is involved, the extraction process accords with food processing standards, and the obtained soybean lipid-lowering component has good lipid-lowering activity in vitro through in vitro cholate adsorption experiments, in vitro lipase inhibition experiments and in vitro cholesterol esterase inhibition experiments, and has potential to be used as a common food ingredient for preparing lipid-lowering functional foods or health care products.
(3) The preparation method can realize the co-extraction of the water-soluble dietary fiber, the protein and the functional oligosaccharide in the soybean meal, save energy consumption and production period and greatly improve the utilization rate of soybean byproducts. The product has fine and soft taste, fresh and sweet taste and strong bean fragrance, can be quickly dissolved in water, has good processing performance, is suitable for processing multi-dosage foods and health care products, and is suitable for solid beverages, tablets, powder, capsules, granules, oral liquid and liquid drinks.
Drawings
FIG. 1 is a bar graph showing the browning indexes of the lipid-lowering components of soybean in examples 1 to 3 and comparative examples 1 to 5.
FIG. 2 is a water-soluble histogram of the lipid-lowering components of soybean in examples 1 to 3 and comparative examples 1 to 5.
FIG. 3 is a bar graph showing turbidity of the lipid-lowering components of soybeans in examples 1 to 3 and comparative examples 1 to 5.
FIG. 4 is a graph showing the activity of soybean lectin in the lipid-lowering components of soybean in examples 1 to 3 and comparative examples 1 to 5.
FIG. 5 is a graph showing the adsorption rate of cholate of the lipid-lowering component of soybean in examples 1 to 3 and comparative examples 1 to 5.
FIG. 6 is a bar graph showing lipase inhibitory activities of soybean lipid-lowering components in examples 1 to 3 and comparative examples 1 to 5.
FIG. 7 is a bar graph showing cholesterol esterase inhibitory activities of the lipid-lowering components of soybeans of examples 1-3 and comparative examples 1-5.
Detailed description of the preferred embodiments
For a better understanding of the present invention, specific implementations of the invention will be further described below with reference to examples, but the practice and protection of the invention are not limited thereto. It should be noted that the following processes, if not specifically described in detail, can be realized or understood by those skilled in the art with reference to the prior art. The low temperature defatted soybean meal used in examples and comparative examples was purchased from Shandong Yuwang group. The reagents or apparatus used were not manufacturer-specific and were considered conventional products commercially available.
The lipid-lowering components of soybeans prepared in the following examples and comparative examples were measured by the following methods.
1. Determination of the content of the Main chemical Components
(1) Total protein content determination
The protein content in the lipid-lowering component of soybean is determined by Kjeldahl method (total nitrogen coefficient 6.25, refer to GB/T5009.5-2016).
(2) Polysaccharide content determination
Precisely weighing the lipid-lowering component (100.0 mg) of the soybean, adding 5mL of 80% (v/v) ethanol to precipitate polysaccharide, carrying out ultrasonic treatment (600W, 50 ℃) for 1h, centrifuging (10000 g,10min,4 ℃), dispersing the precipitate in deionized water for 8h, fixing the volume and diluting to 0.1mg/mL for polysaccharide content measurement (phenol-sulfuric acid method, reference GB/T15672-2009), and calculating the polysaccharide content according to the following formula:
(3) Oligosaccharide content determination
Accurately weighing the lipid-lowering component (100.0 mg) of the soybean, adding 5mL of 80% (v/v) ethanol to precipitate polysaccharide and protein, performing ultrasonic treatment (600W, 50 ℃) for 1h, and centrifuging (10000 g,10min,4 ℃). The supernatant was passed through a 0.22 μm filter and the contents of sucrose, raffinose and stachyose were determined by high performance liquid chromatography and a differential detector. Chromatographic column: cosmosil Sugar-D (4.6X250 mm,5 μm), mobile phase: 70% (v/v) acetonitrile, using an isocratic elution mode.
2. Determination of functional Properties
(1) Browning index
The browning index was calculated by measuring L, a and b of an aqueous solution (10 mg/mL) of the lipid-lowering component of soybean using a color colorimeter (KONICA MINOLTA, CR-10 Plus), wherein L represents the brightness of the sample, a represents the red-green value, and b represents the yellow-blue value. The browning index calculation formula is as follows:
wherein:
(2) Water-solubility
100.0mg of the lipid-lowering soybean component was accurately weighed and dispersed in 10mL of deionized water, magnetically stirred (120 rpm/min) at room temperature for 2 hours, and then dispersed at 4℃for 8 hours. The well dispersed samples were centrifuged (10000 g,10 min) to remove insoluble components and the protein content of the supernatant was determined using BCA protein quantification kit. The solubility of the lipid-lowering soybean component in water is calculated according to the following formula:
(3) Turbidity degree
The absorbance at 600nm of the aqueous solution of lipid-lowering soybean component (10 mg/mL) was measured as the turbidity of the aqueous solution of lipid-lowering soybean component (10 mg/mL) using a light-absorbing full-wavelength enzyme-labeled instrument (Shanghai flash Spectrum Biotechnology Co., ltd., readMax1900 type).
3. Fuzzy mathematical sensory evaluation
10 food assessors with healthy body, no sensory defects and special ages are selected, the ages are distributed between 20 and 30 years, soybean lipid-lowering components are soaked in warm water at 60 ℃ to be 25mg/mL solution, sensory evaluation is carried out from 4 indexes of color, smell, brewing and taste, the sensory evaluation table (table 1) of the soybean lipid-lowering components is designed according to the sensory requirements in GB 18738-2014 instant soybean powder and soybean milk powder by performing percentage scoring according to 4 grades of excellent, good and medium indexes.
TABLE 1 sensory evaluation of lipid-lowering ingredients of soybean
The soybean lipid-lowering ingredient samples were randomly coded with three-digit numbers and subjected to sensory evaluation by 10 food professional assessors. And according to the sensory evaluation result, carrying out data analysis by adopting a fuzzy mathematical method through 4 single factor evaluation matrixes, and calculating to obtain the comprehensive evaluation score of the soybean lipid-lowering component sample.
4. Determination of soybean lectin Activity
The lipid-lowering soybean component (25. Mu.L, 50 mg/mL) dissolved in physiological saline (0.9% w/w) was added to the "V" -type 96-well plate, and the lipid-lowering soybean component solution was subjected to gradient dilution with physiological saline (25. Mu.L, 0.9% w/w). Subsequently 25. Mu.L of 2% (v/v) rabbit erythrocytes were added to each well, mixed well and incubated at 37℃for 1h and hemagglutination was observed. An equal volume of physiological saline was used as a negative control instead of the soy lipid-lowering ingredient solution.
5. In vitro lipid lowering Activity assay
(1) Adsorption rate of cholate
And evaluating the cholate adsorption capacity of the soybean lipid-lowering component by adopting an in-vitro simulated gastrointestinal digestion model. Simulated saliva, simulated gastric fluid and simulated intestinal fluid were formulated according to the method of Brodkorb et al. The sample (final concentration 15 mg/mL) was dissolved in 1.25mL deionized water, mixed with 1mL simulated saliva, and 6.25. Mu.L CaCl was added 2 (0.3M) and 0.245. Mu.L deionized water, and incubated in a constant temperature shaker (37 ℃,140 r/min) for 2min to simulate the oral phase. In the gastric digestion stage, 2mL simulated gastric fluid and CaCl are added 2 (0.15 mM) and pepsin (2000U/mL) and ph=3 were adjusted, deionized water was added to a volume of 5mL and incubated in a constant temperature shaker (37 ℃,140 r/min) for 120min to simulate gastric digestion. During the intestinal digestion phase, chyme was mixed with 3mL of simulated intestinal fluid, pancreatin (100U/mL) and bile salt (10 mM) and adjusted to ph=7, deionized water was supplemented to a volume of 10mL, and incubated in a thermostated shaker (37 ℃,140 r/min) for 120min to simulate small intestinal digestion. Immediately after digestion, the mixture was cooled in ice water and centrifuged (10000 g,10min,4 ℃). The total bile acid kit was used to determine the bile acid concentration of the supernatant with the same mass of deionized water as the blank, and the cholate adsorption rate was calculated as follows:
wherein C is b And C s Bile salt concentrations in the blank and sample digest supernatants, respectively.
(2) Pancreatic lipase inhibition rate
The lipid-lowering components of soybean were dissolved in deionized water, and 4-nitrophenyl butyrate (p-NPB) and pancreatic lipase were prepared using simulated intestinal fluid (ph=7.0, 10mM bile salts, 0.6mM CaCl 2 ) After dissolving, pancreatic lipase solution (2 mg/mL) was centrifuged (4000 g,10 min), the supernatant was filtered through a 0.22 μm filter, the sample solution (50. Mu.L) and enzyme solution (50. Mu.L) were mixed and incubated at 37℃for 10min, then p-NPB (50. Mu.L, 2 mg/mL) was added to start the reaction and kept at 37℃for 25min, and the absorbance at 405nm was measured by a full wavelength microplate reader. In the reaction mixture, an equal volume of simulated intestine was usedLiquid is used as a sample control instead of pancreatic lipase; an equal volume of deionized water was used as a blank instead of the sample; equal volumes of deionized water and simulated intestinal fluid were used as blank controls instead of sample and enzyme solutions, respectively. The absorbance at 405nm of sample/blank/sample control/blank is defined as A s /A b /A sc /A bc Pancreatic lipase inhibition was calculated using the following formula:
(3) Cholesterol esterase inhibition rate
The lipid-lowering components of soybean were dissolved in deionized water, and p-NPB and cholesterol esterase were used with simulated intestinal fluid (ph=7.0, 10mM bile salts, 0.6mM CaCl 2 ) After dissolving, cholesterol esterase solution (10. Mu.g/mL) was centrifuged (4000 g,10 min) and the supernatant was passed through a 0.22 μm filter, the sample solution (50. Mu.L) and enzyme solution (50. Mu.L) were mixed and incubated at 37℃for 10min, then p-NPB (50. Mu.L, 2 mg/mL) was added to start the reaction and kept at 37℃for 25min, and its absorbance at 405nm was measured by a full wavelength microplate reader. In the reaction mixture, an equal volume of simulated intestinal fluid was used as a sample control instead of cholesterol esterase; an equal volume of deionized water was used as a blank instead of the sample; equal volumes of deionized water and simulated intestinal fluid were used as blank controls instead of sample and enzyme solutions, respectively. The absorbance at 405nm of sample/blank/sample control/blank is defined as A s /A b /A sc /A bc . Cholesterol esterase inhibition was calculated using the following formula:
example 1
A preparation method of soybean lipid-lowering component specifically comprises the following steps:
(1) Preparing soybean meal pulp: 100g of dried soybean meal is placed in 25 ℃ deionized water (3000 mL), soaked for 4 hours, washed for 2 times by the 25 ℃ deionized water, drained, 1000g of deionized water is added, and homogenization treatment is carried out by a colloid mill for 2 times, so as to obtain soybean meal pulp.
(2) Pectase enzymolysis: heating soybean meal pulp to 40 ℃ for preheating, adjusting the pH=5.0 of the soybean meal pulp, adding 1g of pectase, and stirring at the speed of 120r/min for 20min at 40 ℃ to obtain a suspension P1-1.
(3) Water extraction: adjusting pH=7.5 of the suspension P1-1, stirring at 120r/min for 1.5h at 40 ℃, and then stirring at 120r/min for 10min at 90 ℃ to deactivate enzyme to obtain the suspension P1-2.
(4) Separating and drying: cooling the suspension P1-2 to room temperature, centrifuging 7000g for 15min, collecting supernatant, concentrating under reduced pressure at 50deg.C until the solid content in the concentrated solution is 20wt%, and lyophilizing to obtain soybean lipid-lowering component P1.
Example 2
A preparation method of soybean lipid-lowering component specifically comprises the following steps:
(1) Preparing soybean meal pulp: 100g of dried soybean meal is placed in 30 ℃ deionized water (4000 mL), soaked for 5h, washed 3 times with 30 ℃ deionized water, drained, 1300g of deionized water is added, and homogenization treatment is carried out by a colloid mill for 3 times, so as to obtain soybean meal pulp.
(2) Pectase enzymolysis: the soybean meal pulp is heated to 50 ℃ for preheating, the pH=5.5 of the soybean meal pulp is adjusted, 2g of pectase is added, and the mixture is stirred for 30min at the speed of 150r/min at 50 ℃ to obtain a suspension P2-1.
(3) Water extraction: adjusting pH=8.0 of the suspension P2-1, stirring at 150r/min for 2h at 50 ℃, and then stirring at 150r/min for 15min at 95 ℃ to deactivate enzyme to obtain the suspension P2-2.
(4) Separating and drying: cooling the suspension P2-2 to room temperature, centrifuging 8000g for 20min, collecting supernatant, concentrating under reduced pressure at 55deg.C until the solid content in the concentrated solution is 25wt%, and lyophilizing to obtain soybean lipid-lowering component P2.
Example 3
A preparation method of soybean lipid-lowering component specifically comprises the following steps:
(1) Preparing soybean meal pulp: 100g of dried soybean meal is placed in 35 ℃ deionized water (5000 mL), soaked for 6h, washed for 4 times by the deionized water at 35 ℃, drained, 1600g of deionized water is added, and homogenization treatment is carried out by a colloid mill for 4 times, so as to obtain soybean meal pulp.
(2) Pectase enzymolysis: heating soybean meal pulp to 60 ℃ for preheating, adjusting the pH value of the soybean meal pulp to be=6.0, adding 3g of pectase, and stirring at the speed of 180r/min for 40min at 60 ℃ to obtain suspension P3-1.
(3) Water extraction: adjusting pH=8.5 of the suspension P3-1, stirring at 180r/min for 2.5h at 60 ℃, and then stirring at 180r/min for 20min at 100 ℃ to deactivate enzyme to obtain the suspension P3-2.
(4) Separating and drying: cooling the suspension P3-2 to room temperature, centrifuging 9000g for 25min, collecting supernatant, concentrating under reduced pressure at 60deg.C until the solid content in the concentrated solution is 30wt%, and lyophilizing to obtain soybean lipid-lowering component P3.
The soybean lipid-lowering component prepared by the invention can be applied to solid beverages, tablets and powder, and is also applicable to oral liquid and liquid beverage. The method comprises the following specific steps:
preparation of solid beverage and powder: weighing 55-65 parts of soybean lipid-lowering components prepared by the invention according to parts by weight, adding 20-25 parts of sugar alcohol and 10-25 parts of fruit powder, and uniformly mixing to prepare solid beverage and powder.
Preparation of tablets: weighing 55-65 parts of soybean lipid-lowering components prepared by the invention according to the parts by weight, adding 20-25 parts of sugar alcohol, 8-23 parts of microcrystalline cellulose, 1 part of magnesium stearate and 1 part of talcum powder, uniformly mixing, and tabletting to prepare the tabletting candy.
Preparation of oral liquid and liquid beverage: according to the parts by weight, 74.7-79.7 parts of soybean lipid-lowering components, 20-25 parts of sugar alcohol and 0.2-0.3 part of stevioside are weighed, 40-50 times of water is added for dissolution, and the oral liquid and the liquid beverage are prepared after heating and sterilizing at 115 ℃ for 20 min.
Comparative example 1
A preparation method of soybean lipid-lowering component specifically comprises the following steps:
(1) Preparing soybean meal pulp: 100g of dried soybean meal is placed in 30 ℃ deionized water (4000 mL), soaked for 5h, washed 3 times with 30 ℃ deionized water, drained, 1300g of deionized water is added, and homogenization treatment is carried out by a colloid mill for 3 times, so as to obtain soybean meal pulp.
(2) Water extraction: the pH of the soybean meal slurry was adjusted to=8.0 and stirred at 150r/min for 2h at 25℃to give suspension S1-1.
(3) Separating and drying: cooling the suspension S1-1 to room temperature, centrifuging 8000g for 20min, collecting supernatant, concentrating under reduced pressure at 55deg.C until the solid content in the concentrated solution is 25wt%, and lyophilizing to obtain soybean lipid-lowering component S1.
Comparative example 2
A preparation method of soybean lipid-lowering component specifically comprises the following steps:
(1) Preparing soybean meal pulp: 100g of dried soybean meal is placed in 30 ℃ deionized water (4000 mL), soaked for 5h, washed 3 times with 30 ℃ deionized water, drained, 1300g of deionized water is added, and homogenization treatment is carried out by a colloid mill for 3 times, so as to obtain soybean meal pulp.
(2) Water extraction: the pH of the soybean meal slurry was adjusted to=8.0 and stirred at 150r/min for 2h at 50℃to give suspension S2-1.
(3) Separating and drying: cooling the suspension S2-1 to room temperature, centrifuging 8000g for 20min, collecting supernatant, concentrating under reduced pressure at 55deg.C until the solid content in the concentrated solution is 25wt%, and lyophilizing to obtain soybean lipid-lowering component S2.
Comparative example 3
A preparation method of soybean lipid-lowering component specifically comprises the following steps:
(1) Preparing soybean meal pulp: 100g of dried soybean meal is placed in 30 ℃ deionized water (4000 mL), soaked for 5h, washed 3 times with 30 ℃ deionized water, drained, 1300g of deionized water is added, and homogenization treatment is carried out by a colloid mill for 3 times, so as to obtain soybean meal pulp.
(2) Water extraction: after adjusting the ph=8.0 of the soybean meal slurry and stirring at a rate of 150r/min for 2 hours at 50 ℃, stirring at a rate of 150r/min for 15 minutes at 95 ℃ to obtain suspension S3-1.
(3) Separating and drying: cooling the suspension S3-1 to room temperature, centrifuging 8000g for 20min, collecting supernatant, concentrating under reduced pressure at 55deg.C until the solid content in the concentrated solution is 25wt%, and lyophilizing to obtain soybean lipid-lowering component S3.
Comparative example 4
A preparation method of soybean lipid-lowering component specifically comprises the following steps:
(1) Preparing soybean meal pulp: 100g of dried soybean meal is placed in 30 ℃ deionized water (4000 mL), soaked for 5h, washed 3 times with 30 ℃ deionized water, drained, 1300g of deionized water is added, and homogenization treatment is carried out by a colloid mill for 3 times, so as to obtain soybean meal pulp.
(2) Homogenizing under high pressure: the ph=8.0 of the soybean meal slurry was adjusted, and the soybean meal slurry was homogenized 2 times at 40Mpa to obtain suspension J2-1.
(3) Water extraction: after stirring the suspension J2-1 at a rate of 150r/min for 2 hours at 50℃and at a rate of 150r/min for 15 minutes at 95℃to obtain a suspension J2-2.
(4) Separating and drying: cooling the suspension J2-2 to room temperature, centrifuging 8000g for 20min, collecting supernatant, concentrating under reduced pressure at 55deg.C until the solid content in the concentrated solution is 25wt%, and lyophilizing to obtain soybean lipid-lowering component J2.
Comparative example 5
A preparation method of soybean lipid-lowering component specifically comprises the following steps:
(1) Preparing soybean meal pulp: 100g of dried soybean meal is placed in 30 ℃ deionized water (4000 mL), soaked for 5h, washed 3 times with 30 ℃ deionized water, drained, 1300g of deionized water is added, and homogenization treatment is carried out by a colloid mill for 3 times, so as to obtain soybean meal pulp.
(2) High temperature treatment: the pH of the soybean meal slurry was adjusted to=8.0 and stirred at a rate of 150r/min for 30min at 95℃to give suspension H2-1.
(3) Water extraction: adjusting pH=8.0 of suspension H2-1, stirring at 150r/min at 50deg.C for 2H, and stirring at 150r/min at 95deg.C for 15min to obtain suspension H2-2.
(4) Separating and drying: cooling the suspension H2-2 to room temperature, centrifuging 8000g for 20min, collecting supernatant, concentrating under reduced pressure at 55deg.C until the solid content in the concentrated solution is 25wt%, and lyophilizing to obtain soybean lipid-lowering component H2.
Comparative example 6
A preparation method of soybean lipid-lowering component specifically comprises the following steps:
(1) Preparing soybean meal pulp: 100g of dried soybean meal is placed in 30 ℃ deionized water (4000 mL), soaked for 5h, washed 3 times with 30 ℃ deionized water, drained, 1300g of deionized water is added, and homogenization treatment is carried out by a colloid mill for 3 times, so as to obtain soybean meal pulp.
(2) Enzymatic hydrolysis of cellulase: the soybean meal pulp is heated to 50 ℃ for preheating, the pH=5.5 of the soybean meal pulp is adjusted, 2g of cellulase is added, and the mixture is stirred for 30min at the speed of 150r/min at 50 ℃ to obtain suspension C-1.
(3) Water extraction: adjusting pH=8.0 of suspension C-1, stirring at 150r/min at 50deg.C for 2h, and stirring at 150r/min at 95deg.C for 15min to deactivate enzyme to obtain suspension C-2.
(4) Separating and drying: cooling the suspension C-2 to room temperature, centrifuging 8000g for 20min, collecting supernatant, concentrating under reduced pressure at 55deg.C until the solid content in the concentrated solution is 25wt%, and lyophilizing to obtain soybean lipid-lowering component C.
Chemical composition of different soybean lipid-lowering components
As is clear from Table 2, the main components of the soybean lipid-lowering components in examples and comparative examples are protein and saccharide, wherein the total protein content is 53.0% -62.0%, the polysaccharide content in saccharide is 9.5% -14.1%, the sucrose content is 9.0% -10.7%, the raffinose content is 0.9% -1.3% and the stachyose content is 2.0% -3.1%. The invention can increase the dissolution of water-soluble dietary fibers, proteins and functional oligosaccharides by moderately hydrolyzing pectic polysaccharide in cell walls and moderately increasing water extraction temperature with pectic enzyme, and can simultaneously extract the water-soluble dietary fibers, proteins and functional oligosaccharides in soybean meal.
TABLE 2 chemical composition of lipid-lowering soybean component
The different letters in Table 2 indicate significant differences between groups (p < 0.05)
Sensory and functional properties of different lipid-lowering soybean components
The browning indexes of the different soybean lipid-lowering components are shown in figure 1, and the different letters in figure 1 indicate that significant differences (p < 0.05) exist among groups. Under the concentration of 10mg/mL (the solvent is deionized water), the lipid-lowering components P1, P2 and P3 of the soybean prepared by the technology, the lipid-lowering component S1 of the soybean extracted at normal temperature, the lipid-lowering component S2 of the soybean extracted at medium temperature, the lipid-lowering component S3 of the soybean extracted at medium temperature coupled with short-time high-temperature enzyme deactivation and the browning index of the lipid-lowering component C of the soybean extracted at cellulase enzymolysis-medium temperature coupled with short-time high-temperature enzyme deactivation are all obviously lower than the lipid-lowering component J2 of the soybean extracted at high pressure homogenization-medium temperature coupled with short-time high-temperature enzyme deactivation and the lipid-lowering component H2 of the soybean extracted at high temperature water, which means that under the condition of high temperature or strong physical acting force, the Maillard reaction degree of sugar-protein in the extract is higher, the browning degree of the extract is higher, the short-time high-temperature enzyme deactivation treatment is coupled with medium-time extraction, the Maillard reaction is moderate, the degree is low, and the color change of the lipid-lowering component of the soybean is small.
The water solubility of the lipid-lowering components of different soybeans is shown in FIG. 2, and the different letters in FIG. 2 indicate that significant differences (p < 0.05) exist between groups. Under the concentration of 10mg/mL (the solvent is deionized water), the water solubility of the soybean lipid-lowering components P1, P2 and P3 prepared according to the technology is obviously higher than that of the soybean lipid-lowering components S1, S2 and S3 obtained in the absence of a pectase treatment link, which indicates that the selection of pectase for enzymolysis in the preparation technology has a key effect on improving the water solubility of the soybean lipid-lowering components; the water solubility of the soybean lipid-lowering components P1, P2 and P3 prepared by the technology is obviously higher than that of the soybean lipid-lowering component C prepared by enzymolysis treatment of cellulase instead of pectase, which indicates that the selection of pectase for enzymolysis in the preparation technology has a key effect on improving the water solubility of the soybean lipid-lowering components; the water solubility of the soybean lipid-lowering components P1, P2 and P3 prepared by the technology is obviously higher than that of the soybean lipid-lowering component J2 obtained by high-pressure homogenization and the soybean lipid-lowering component H2 obtained by high-temperature water extraction, which indicate that the mode of high-pressure homogenization or high-temperature extraction is not the same as that of enzymolysis treatment by adding pectase. The pectase enzymolysis treatment adopted by the technology is beneficial to improving the water solubility of the soybean lipid-lowering component, and the modes of cellulose enzymolysis treatment, high-pressure homogenization and high-temperature treatment do not have the advantages of the technology.
The turbidity of the lipid-lowering components of the different soybeans is shown in FIG. 3, and the different letters in FIG. 3 indicate that there is a significant difference (p < 0.05) between groups. The turbidity of the soybean lipid-lowering components P1, P2 and P3 prepared according to the invention is obviously lower than that of the soybean lipid-lowering components S1, S2 and S3 obtained in the absence of a pectase treatment link under the concentration of 10mg/mL (the solvent is deionized water), which indicates that the clarity of the soybean lipid-lowering components can be improved by adopting pectase for enzymolysis in the preparation process of the invention; the turbidity of the soybean lipid-lowering components P1, P2 and P3 prepared by the technology is obviously lower than that of the soybean lipid-lowering component J2 obtained by high-pressure homogenization and the soybean lipid-lowering component H2 obtained by high-temperature water extraction, and compared with the product obtained by enzymolysis of cellulase, the soybean lipid-lowering components are not obviously different, which means that pectase and enzymolysis treatment of cellulase are more beneficial to obtaining products with high clarity compared with the modes of high-pressure homogenization or high-temperature extraction, and the soybean lipid-lowering components are not superior to the modes of high-pressure homogenization and high-temperature extraction.
TABLE 3 comprehensive evaluation score of lipid-lowering Components of different soybeans
The comprehensive evaluation scores of the different soybean lipid-lowering components are shown in table 3, and the soybean lipid-lowering components P1, P2 and P3 prepared by the technology of the invention have excellent brewing property, are easy to dissolve after being brewed, have a small amount of lumps, are light yellow after being brewed by warm water, have luster, are rich in soybean fragrance, have no obvious burnt smell and beany flavor, have the inherent taste of soybean milk, have proper sweetness and are lubrication in taste, and the final comprehensive evaluation score is higher than that of the soybean lipid-lowering components prepared by other comparative examples.
In conclusion, the pectase enzymolysis treatment adopted by the technology is beneficial to improving the water solubility, clarity and sensory properties of the soybean lipid-lowering component, and the cellulase enzymolysis treatment, high-pressure homogenization and high-temperature treatment modes do not have the advantages of the technology.
According to the invention, the water-soluble dietary fiber, protein and functional oligosaccharide in the soybean meal are extracted by a pectase enzymolysis-medium temperature water extraction method, on one hand, the pectic polysaccharide in the cell wall is moderately hydrolyzed, the water extraction temperature is moderately increased, the dissolution of the water-soluble dietary fiber, protein and functional oligosaccharide can be increased, the co-extraction of the water-soluble dietary fiber, protein and functional oligosaccharide in the soybean meal can be realized, the energy consumption and the production period are saved, the utilization rate of soybean byproducts is greatly improved, and on the other hand, the medium temperature extraction is coupled with short-time high-temperature enzyme deactivation treatment, so that the Maillard reaction of saccharide-protein in the extracting solution is moderate, the browning degree is low, and the water solubility of the protein is improved after the Maillard reaction modification. The soybean lipid-lowering ingredient prepared by the invention has fine and soft taste, fresh and sweet taste and strong bean fragrance, can be rapidly dissolved in water, has good processing performance, is suitable for processing multi-dosage food and health care products, and is suitable for solid beverages, tablets, powder, capsules, granules, oral liquid and liquid beverage.
Lectin activity of soybean with different lipid-lowering components
The soybean lectin is glycoprotein, has the property of agglutinating higher animal red blood cells, is not easy to hydrolyze by protease in animal intestinal tracts, can be combined with specific receptors on the surfaces of small intestinal wall epithelial cells, damages the brush-like edge mucous membrane structures of the small intestinal walls, and interferes with secretion of digestive enzymes, thereby inhibiting digestion and absorption of nutrient substances by the intestinal tracts. As shown in FIG. 4, the soybean lectin activity of different soybean lipid-lowering components indicates that red blood cells are not aggregated if the black parts are concentrated in dots, and indicates that red blood cells are aggregated if they are in a large-scale. Under the concentration of 25mg/mL (the solvent is deionized water), soybean lipid-lowering components P1, P2 and P3 prepared according to the technology of the invention are high-pressure homogenized, medium-temperature extracted and coupled with short-time high-temperature enzyme deactivation to obtain soybean lipid-lowering component J2, and cellulase enzymolysis, medium-temperature extracted and coupled with short-time high-temperature enzyme deactivation to obtain soybean lipid-lowering component C, wherein no hemagglutination phenomenon occurs in a hemagglutination experiment, the soybean lipid-lowering component H2 extracted by high-temperature also has better anticoagulation activity (no hemagglutination phenomenon occurs at the concentration of 12.5 mg/mL), the soybean lipid-lowering component S1 extracted at normal temperature, the soybean lipid-lowering component S2 extracted by medium-temperature extracted and coupled with short-time high-temperature enzyme deactivation to obtain soybean lipid-lowering component S3, which has obvious hemagglutination phenomenon in the hemagglutination experiment, and shows that strong physical effects of high-pressure homogenization, high-temperature and the like and the soybean lipid-lowering component H2 extracted by the coupling with medium-temperature high-temperature enzyme deactivation treatment can effectively deactivate the soybean lectin in the soybean lipid-lowering component. However, lack of effective biological enzymes, physical fields and high temperature treatment can cause residual lectin in the lipid-lowering components of soybeans to affect the digestion and absorption of nutrients.
Lipid-lowering activity of different lipid-lowering components of soybean
Pancreatic lipase inhibitory activity, cholesterol esterase inhibitory activity and cholate adsorption activity are important indexes for evaluating the lipid-lowering and weight-losing effects of food components.
The cholate adsorption activity of the different soybean lipid-lowering components is shown in fig. 5, and the different letters in fig. 5 indicate that significant differences (p < 0.05) exist among groups. Under the condition that the concentration of 15mg/mL (the solvent is deionized water), the cholate adsorption rates of the soybean lipid-lowering components P1, P2 and P3 obtained by the preparation process are all more than 25%, which is obviously higher than that of the soybean lipid-lowering component S2 obtained by coupling short-time high-temperature enzyme deactivation through medium-temperature extraction, and the cholate adsorption activity of the soybean lipid-lowering component C obtained by coupling short-time high-temperature enzyme deactivation through cellulase enzymolysis-medium-temperature extraction, which indicates that the cholate adsorption activity of the product prepared by the pectase enzymolysis process in the technology is superior to that of the product prepared by adopting cellulase enzymolysis.
The lipase inhibitory activities of the different soybean lipid-lowering components are shown in FIG. 6, and the different letters in FIG. 6 indicate that significant differences (p < 0.05) exist between groups. The lipid-lowering components of the soybeans have good lipase inhibition activity, and under the concentration of 10mg/mL (the solvent is deionized water), the pancreatic lipase inhibition rates of the lipid-lowering components P1, P2 and P3 of the soybeans obtained by the preparation process are all more than 69 percent and are obviously higher than those of other lipid-lowering components of the soybeans, so that the pectase enzymolysis treatment adopted by the technology of the invention is favorable for improving the lipase inhibition activity of the lipid-lowering components of the soybeans, and the cellulase enzymolysis treatment, high-pressure homogenization and high-temperature treatment modes do not have the advantages of the technology of the invention.
The cholesterol esterase inhibitory activity of the various lipid-lowering soybean components is shown in FIG. 7, and the various letters in FIG. 7 indicate significant differences (p < 0.05) between groups. The lipid-lowering components of the soybean prepared by the preparation process have excellent cholesterol esterase inhibition activity, and under the concentration of 1mg/mL (the solvent is deionized water), the cholesterol esterase inhibition rates of the lipid-lowering components P1, P2 and P3 of the soybean prepared by the preparation process are all more than 79 percent, which is obviously higher than those of the lipid-lowering components of the soybean prepared by other comparative examples. The pectase enzymolysis treatment adopted by the technology is favorable for improving the cholesterol esterase inhibition activity of the soybean lipid-lowering component, and the cellulase enzymolysis treatment, the high-pressure homogenization and the high-temperature treatment mode do not have the advantages of the technology.
In conclusion, the raw materials used in the invention are low in price and easy to obtain, the enzyme used in the invention is a food-grade enzyme preparation, does not involve organic reagents, has mild extraction process, accords with food processing standards, and has low requirements on equipment performance. According to the invention, the water-soluble dietary fiber, protein and functional oligosaccharide in the soybean meal are extracted by a pectase enzymolysis-medium temperature water extraction method, on one hand, the pectic polysaccharide in the cell wall is moderately hydrolyzed, the water extraction temperature is moderately increased, the dissolution of the water-soluble dietary fiber, protein and functional oligosaccharide can be increased, the co-extraction of the water-soluble dietary fiber, protein and functional oligosaccharide in the soybean meal can be realized, the energy consumption and the production period are saved, the utilization rate of soybean byproducts is greatly improved, and on the other hand, the medium temperature extraction is coupled with short-time high-temperature enzyme deactivation treatment, so that the Maillard reaction of saccharide-protein in the extracting solution is moderate, the browning degree is low, and the water solubility of the protein is improved after the Maillard reaction modification; the soybean lectin can also be inactivated under the short-time high-temperature enzyme deactivation condition, and the color, water solubility, flavor and nutrition quality of the product are ensured. The product has fine and soft taste, fresh and sweet taste and strong bean fragrance, can be rapidly dissolved in water, has good processing performance, is suitable for processing multi-dosage foods and health care products, and is suitable for solid beverages, tablets, powder, capsules, granules, oral liquid and liquid drinks. The obtained soybean lipid-lowering component has good in-vitro lipid-lowering activity through in-vitro cholate adsorption experiments, in-vitro lipase inhibition experiments and in-vitro cholesterol esterase inhibition experiments, and can be used as a common food ingredient to prepare lipid-lowering functional food or health care products.
The above examples are only preferred embodiments of the present invention, and are merely for illustrating the present invention, not for limiting the present invention, and those skilled in the art should not be able to make any changes, substitutions, modifications and the like without departing from the spirit of the present invention.
Claims (7)
1. The preparation method of the soybean lipid-lowering component is characterized by comprising the following steps of:
(1) Preparing soybean meal pulp: soaking the dried bean pulp in water, cleaning, draining, and homogenizing by a colloid mill to obtain bean pulp; the dried bean pulp is low-temperature defatted bean pulp; the ratio of the mass of the dried soybean meal to the volume of water is 1:30-1:50 g/mL; the soaking time is 4-6 hours;
(2) Pectase enzymolysis: heating soybean meal pulp for preheating, adjusting the pH of the soybean meal pulp, adding pectase, and stirring at constant temperature for enzymolysis to obtain a suspension 1; the preheating temperature is 40-60 ℃; the step of adjusting the pH of the soybean meal pulp is to adjust the pH of the soybean meal pulp to 5.0-6.0; the adding amount of the pectase is 1% -3% of the mass of the dried soybean meal in the step (1);
(3) Water extraction: adjusting the pH value of the suspension 1 to 7.5-8.5; extracting under constant temperature stirring, inactivating enzyme to obtain suspension 2;
(4) Separating and drying: cooling the suspension 2, centrifuging, collecting supernatant, concentrating under reduced pressure, and lyophilizing to obtain soybean lipid-lowering component; the temperature of the reduced pressure concentration is 50-60 ℃, and the solid content in the concentrated solution is 20wt% -30 wt%;
the conditions of the homogenization treatment are: adding water 10-16 times the mass of the dried soybean meal before soaking, and passing through a colloid mill for 2-4 times; the soybean lipid-lowering component has total protein content of more than 53%, polysaccharide content of more than 10%, sucrose content of more than 9.8%, raffinose content of more than 1% and stachyose content of more than 2.3%.
2. The method for preparing a lipid-lowering soybean component according to claim 1, wherein in the step (1), the soaking temperature is 25-35 ℃; the cleaning temperature is 25-35 ℃, and the cleaning times are 2-4.
3. The method for preparing a lipid-lowering soybean component according to claim 1, wherein in the step (3), the conditions for inactivating the enzyme are: the temperature is 90-100 ℃, the time is 10-20 min, and the stirring speed is 120-180 r/min.
4. The method for producing a lipid-lowering soybean component according to claim 1, wherein in the step (3), the conditions for the extraction are: the extraction temperature is 40-60 ℃, the stirring speed is 120-180 r/min, and the extraction time is 1.5-2.5 h.
5. The method for producing a lipid-lowering soybean component according to claim 1, wherein in the step (4), the centrifugation conditions are: the centrifugal force is 7000 to 9000gThe centrifugation time is 15-25 min.
6. The method for preparing a lipid-lowering soybean component according to claim 1, wherein in the step (2), the conditions for the enzymolysis are: the enzymolysis temperature is 40-60 ℃, the stirring speed is 120-180 r/min, and the enzymolysis time is 20-40 min.
7. Use of the soybean lipid-lowering ingredient prepared by the preparation method of any one of claims 1 to 6 in preparing auxiliary lipid-lowering health products.
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| JP2004033205A (en) * | 2002-07-03 | 2004-02-05 | Nakamura Teruo | Health food prepared by reprocessing ultrashort wave-processed soybean and soybean curd lee |
| CN107960479A (en) * | 2017-11-23 | 2018-04-27 | 山东渤海实业股份有限公司 | A kind of method for preparing soybean protein food and manufactured soybean protein food |
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| JP2004033205A (en) * | 2002-07-03 | 2004-02-05 | Nakamura Teruo | Health food prepared by reprocessing ultrashort wave-processed soybean and soybean curd lee |
| CN107960479A (en) * | 2017-11-23 | 2018-04-27 | 山东渤海实业股份有限公司 | A kind of method for preparing soybean protein food and manufactured soybean protein food |
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