CN115500425B - Low-digestion coagulability soybean protein isolate and preparation method and application thereof - Google Patents
Low-digestion coagulability soybean protein isolate and preparation method and application thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- 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
- 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
- A23L33/185—Vegetable proteins
-
- 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)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The invention discloses a low-digestion coagulability soybean protein isolate and a preparation method and application thereof. The low-digestibility soy protein isolate has less coagulability during gastric digestion in the body, with little or no clot formation. The preparation method is that the soybean protein obtained from the soybean meal by extraction with 3 alkali-dissolution acid-precipitation method is treated with phytase and protein glutaminase, and then is heat treated and dried. The invention provides a low-digestion coagulability soybean protein isolate with a short stomach digestion process and good taste, and the protein product can be used as a vegetable protein ingredient to be applied to preparing full-nutrition instant drink in the fields of special medical foods or sports nutrition foods.
Description
Technical Field
The present invention belongs to the field of functional property improvement of soybean protein isolate. In particular to a low-digestion coagulability soybean protein isolate and a preparation method and application thereof.
Background
For consumption scenes of some foods, such as special medical formula foods (abbreviated as special medical foods) for people with limited eating, digestive absorption disorder, metabolic disorder or specific disease states and sports nutrition foods meeting the physiological metabolic states, sports ability and special requirements for certain nutritional ingredients of sports people, the nutrients in the food can be quickly digested and hydrolyzed after being eaten and can be absorbed and utilized by human bodies, and various digestive discomfort caused by flatulence or prolonged gastric emptying and the like is not generated. The addition of nutrient ingredients with fast digestion properties is the key to whether these two types of foods can perform their functions.
As a basic substance for life, proteins are the most important and necessary nutrients for a total nutrient formula. With the rising of the concept of green sustainable development in recent years and the deep research on the physiological functions of vegetable proteins, the food industry of various countries starts to turn the eyes to vegetable proteins, and attempts are made to find new vegetable protein resources and processing technologies to replace animal protein ingredients commonly used in food processing. The soybean contains abundant proteins and has high yield. The amino acid composition of the soybean protein is reasonable in the vegetable protein, and belongs to high-quality protein; the protein has low sulfur-containing amino acid content, and is more suitable for supplementing protein for tumor patients compared with animal protein. It can be seen that the soy protein is a reasonable source of vegetable protein for preparing special medical foods and sports foods. The soybean protein is used as protein ingredients of the two kinds of foods, and related modification technology is introduced in the processing of the soybean protein, so that the digestion performance of the soybean protein is improved, the digestion process of the soybean protein in the gastrointestinal tract of a human body is accelerated, and the soybean protein meets the corresponding requirements.
After eating, the brain signals the relevant glands to begin secreting gastric juice to the stomach. After the food dough formed by chewing the mouth and wetting the saliva enters the stomach, the protein therein is gradually hydrolyzed under the combined action of gastric acid, pepsin, gastric peristalsis and the like to generate polypeptide, and then enters the small intestine. The progress of protein digestion, whether the digestion hydrolysate can enter the human blood circulation system rapidly for the human body to absorb and utilize, is determined by the stomach digestion process. The pH value of the digestive system of human stomach is not constant and always in the optimum working pH condition of pepsin, but is a process of gradually acidifying from the neutral range. Because the isoelectric point of most edible proteins is between pH4.0 and 6.0, the proteins in the food dough are easy to aggregate and form a clot in the process of gradual acidification and enzymolysis, and the contact of pepsin and a substrate thereof is blocked, so that the hydrolytic digestion of the proteins in the process is delayed. The coagulability of proteins during this process reduces their digestion efficiency.
The heat treatment and high pressure homogenization of cow's milk has been found by scholars to reduce coagulability of casein during gastric digestion and to accelerate the digestion process (J. Dairy Sci.,2017.100, 36-47; food Chem.,2019, 286, 216-225). A method for controlling the digestive coagulation of proteins discloses a method for controlling the coagulation of casein in the digestive tract by adding soy protein to the casein; by introducing heterologous protein, two biological macromolecular substances are subjected to microphase separation, so that coagulability of the biological macromolecular substances in an acidification process is weakened. However, this method controls the digestion and coagulation properties of the protein only by mixing the heterologous proteins, and does not involve any modification of the soybean protein to reduce the digestion and coagulation properties.
Disclosure of Invention
Aiming at the problem that the technology for reducing the digestion coagulability of the isolated soy protein is lacking at present and the isolated soy protein is difficult to apply to special medical foods or sports foods, the invention aims to provide the isolated soy protein with low digestion coagulability, and the preparation method and the application thereof, in particular to the improvement of the existing isolated soy protein preparation technology to prepare and obtain the isolated soy protein which is coagulated and aggregated to a small extent and forms a small amount of coagulum under the gastric digestion condition of human body. The stomach digestibility and coagulum formation amount are significantly lower than those of the soybean isolated protein products currently prepared by conventional processes or without heat treatment.
In particular, the present invention relates to the clotting properties of such modified soy protein isolates during digestion in humans, and more particularly during gastric digestion. The object of the present invention is to reduce the coagulability of isolated soy proteins upon gastric digestion while improving their mouthfeel experience.
The invention observes the digestion behavior of the isolated soy protein by an in vitro semi-dynamic system simulating human stomach digestion, and discovers that the soy protein has obvious coagulability in the processes of acidification and pepsin hydrolysis, and the coagulability of the soy protein under the gastrointestinal tract digestion condition is further improved by heat treatment. Heat treatment is an effective means of improving the gelling properties of soy proteins in the food industry. By heat treating soy protein under suitable conditions (e.g., temperature and pH) to expose more amino acid side chain groups available for assembly into a three-dimensional gel network, protein products with higher viscosity and gelation properties can be obtained. It can be seen that the heat treatment also improves the coagulability of the soy protein during gastric digestion. Contrary to casein of animal origin and general knowledge, heat treatment is not actually a viable way to improve the digestibility of soy proteins. Therefore, the isolated soy protein prepared by conventional processes does not have low digestion coagulability and fast digestion properties.
Unlike animal proteins, vegetable protein products often contain a variety of phytochemicals, phytic acid being one of the common substances found in soy proteins. Phytic acid limits the absorption of various mineral elements by human body and affects the aggregation behavior of soybean protein. Phytic acid consists of 1 inositol ring containing 6 phosphoester bonds, belongs to a highly charged substance, and is tightly combined with proteins in soybeans to endow soybean proteins with a large amount of negative charges. In soy protein processing, various process treatments still cannot change the way in which phytic acid binds to soy protein. Only the phytic acid combined with the soybean protein is removed, the charge state of the soybean protein in the gastric digestion and acidification process is changed, the intermolecular repulsive force in the process is increased, the coagulation of the soybean protein in the gastric digestion process is effectively controlled by inhibiting aggregation of the soybean protein, and the aim of quick digestion of the soybean protein can be fulfilled.
On the other hand, when the phytic acid group bound to the soybean protein is removed, the isoelectric point of the soybean protein is shifted to the alkaline pH range, and the acid solubility thereof is improved. However, when the hydrophilic group phytic acid is lost from the surface of the protein, the water holding performance of the molecule is reduced, so that the taste of the prepared protein liquid becomes rough, and the granular feel is more obvious. How to improve the mouthfeel experience provided for consumers is also a problem to be solved when the soy protein is applied to special medical foods or sports nutrition foods.
In the preparation process of the isolated soy protein, phytase and protein glutaminase are introduced for treatment, the soy protein obtained by extraction through a 3 alkali dissolution and acid precipitation method is subjected to phytic acid degradation and deamidation treatment respectively through a biological enzyme method, and the isolated soy protein with low gastric digestion coagulability is obtained through being matched with a proper heat treatment sterilization means and dried. The invention provides a soybean protein isolate with a short stomach digestion process and good taste, and the protein product can be applied to the preparation of full-nutrition instant drink belonging to the field of special medical food or sports nutrition food.
The aim of the invention is realized by the following technical scheme:
the invention provides a preparation method of low-digestion coagulability soybean protein isolate, which comprises the following steps:
(1) Adding soybean meal into water, stirring to enable the soybean meal to be fully dispersed and suspended in the water, adjusting the pH to 6.5-8.5, and continuously stirring for 0.5-2.5 hours to obtain soybean protein slurry;
(2) Filtering the soybean protein slurry obtained in the step (1), removing bean dregs, centrifuging the filtrate in a centrifuge, and taking supernatant to obtain soybean protein extract;
(3) Regulating the pH of the soybean protein extract obtained in the step (2) to 4.0-5.5, centrifuging in a centrifuge, discarding supernatant, and fully dispersing the precipitate in water to obtain soybean protein suspension;
(4) Regulating the pH of the soy protein suspension obtained in the step (3) to 5.0-6.5, adding phytase, and placing the feed liquid at 35-60 ℃ for reaction for 0.5-2.0 hours;
(5) Regulating the pH value of the soybean protein feed liquid treated by the phytase obtained in the step (4) to 6.5-8.0, adding protein glutaminase, placing the feed liquid at 35-60 ℃ for reaction for 0.5-2.0 hours, and then cooling to room temperature;
(6) Desalting the soybean protein feed liquid treated by phytase and protein glutaminase obtained in the step (5), then carrying out heat treatment on the feed liquid, and finally drying to obtain the soybean protein isolate with low digestion coagulability.
Preferably, the mass ratio of the soybean meal to the water in the step (1) is 1:5-1:15.
Preferably, the filtering in the step (2) is performed by using a filter cloth with 100-300 meshes.
Preferably, the centrifugal force of the centrifugation in the step (2) is 2000g-8000g, and the time of the centrifugation is 5-40 minutes.
Preferably, the mass of the phytase of the step (4) is 0.2% -2% of the mass of the soy protein suspension of the step (4).
Preferably, the mass of the phytase of the step (5) is 0.2% -2% of the mass of the soy protein suspension of the step (5).
Preferably, the desalting treatment in the step (6) is to place the obtained soybean protein feed liquid treated by phytase and protein glutaminase in an environment of 4-20 ℃ and dialyze for 15-48 hours by a dialysis membrane with a molecular weight cut-off of 10-80 kDa.
Preferably, the heat treatment in the step (6) is to heat the feed liquid to 65-121 ℃ and maintain for 15-45 minutes, and then rapidly cool the feed liquid to room temperature by cooling water.
Preferably, the drying in the step (6) is spray drying, and the condition is that the inlet temperature is 130-180 ℃ and the outlet temperature is 90-110 ℃.
The invention provides the low-digestion coagulability soybean protein isolate prepared by the preparation method.
The invention also provides application of the low-digestion coagulability soybean protein isolate serving as a vegetable protein ingredient in whole plant-based special medical food or sports nutritional food.
Further, the low-digestive coagulative soy protein isolate has less coagulability during gastric digestion in the body, forming fewer clots or no clots.
The advantages of the invention include:
1. the low-digestion coagulability soybean protein isolate obtained by the preparation method of the invention has obviously lower coagulability under the digestion condition of human stomach than the soybean protein isolate prepared by the conventional 3 alkali dissolution acid precipitation process. Therefore, the low-digestion coagulability soybean protein isolate protected by the invention is easier to hydrolyze by pepsin under the condition of gastric digestion, so that the low-digestion coagulability soybean protein isolate has a shorter gastric digestion process and is suitable for being applied to whole plant-based special medical foods and sports nutritional foods as a plant protein ingredient.
2. The method for preparing the low-digestion coagulability soybean protein isolate is added with phytase and protein glutaminase for treatment and matched with proper heat treatment. The method remarkably reduces the digestion coagulability of the obtained soy protein isolate, and is a method which is easy to realize and execute for industrialized preparation of the soy protein.
Drawings
FIG. 1 is a graph showing the percentage of protein involved in clot formation as a function of digestion time in an in vitro simulated gastric digestion process for soy protein isolate dispersions prepared by various treatments of comparative examples 1-3.
FIG. 2 is a graph showing the changes in the essential amino acid content of serum of a rat after ingestion of isolated soy proteins obtained by the different treatments of examples 1-2.
Detailed Description
For a better understanding of the present invention, the present invention will be further described with reference to examples, but the embodiments of the present invention are not limited thereto.
In the following examples, the specific operating conditions of the semi-dynamic in vitro simulated gastric digestive system and the composition of simulated digestive fluid used are as follows:
soy protein isolate was dispersed in water to provide a protein dispersion with a protein content of 3.6% (w/w), then 50mL of the dispersion was mixed with 10mL of artificial simulated saliva, incubated at 37 ℃ for 2 minutes, then mixed with 17.5mL of basal gastric fluid (containing 14mL of artificial simulated gastric fluid and 3.5mL of pepsin solution) and then the digestion process was started. Continuously dripping artificial simulated gastric juice into the system at a speed of 0.5 mL/min by using a pH potentiometric titrator, and recording pH change in the digestion process; continuously dripping pepsin solution into the system at a speed of 0.125 mL/min by using a microinjection pump; the mixing of the gastric chyme is simulated by a three-dimensional circumferential rotary table, and a water bath circulating pump simulates a constant temperature environment at 37 ℃. 11.25mL were taken from the bottom of the digestion vessel every 15 minutes, which was the empty content. The reaction was stopped by adjusting the pH of the evacuated contents to 7.2 and freeze-dried. The chyme was centrifuged at 8000g for 3 minutes, the supernatant removed and the pellet was taken for further use.
The composition of the artificial simulated saliva is 15.1mmol/L KCl and 3.7mmol/L KH 2 PO 4 、13.6mmol/L NaHCO 3 、0.15mmo1/L MgCl 2 、0.06mmol/L(NH 4 ) 2 CO 3 And 1.5mmol/L CaCl 2 The enzyme activity of the alpha-amylase is 75U/mL.
The composition of the artificial simulated gastric juice is 6.9mmol/L KCl and 0.9mmol/L KH 2 PO 4 、25.0mmol/L NaHCO 3 、47.2mmol/LNaCl、0.12mmol/L MgCl 2 、0.50mmol/L(NH 4 ) 2 CO 3 And 0.15mmol/L CaCl 2 . Pepsin, the enzyme activity of which in the whole system is 2000U/mL.
Pepsin solution: pepsin was dissolved in water to prepare a solution of 1100U/mL.
In the following examples, the digestion and absorption characteristics of soybean protein were evaluated in a mouse model as follows:
male Sprague-Dawley rats of 5 weeks of age were housed in a room with controlled temperature, humidity (23.+ -. 2 ℃ C., 12 hours light/dark cycle, 55%.+ -. 5% relative humidity). After two weeks of adaptive feeding, rats were randomly grouped, 10 per group. The isolated soy protein was formulated as a 20mg/mL dispersion in normal saline and the gastric lavage of the rats was 1mL/100g body weight. After the start of the experiment, the rats were free to eat normal feed. Feeding the protein-free feed for 3 consecutive days starting on day 6. All rats were fasted for 24 hours prior to intragastric administration on day 9 and blood was collected through the orbit; following lavage with different soy protein isolate samples, the orbit was bled every 2 hours interval for a total of 4 times (i.e., 2 h, 4h, 6h, 8h orbit bleed after separate lavage); all blood samples were separately centrifuged (3000 g,10 min, 4 ℃) to collect serum and stored at-80 ℃. All rats recovered normal diet after the blood withdrawal process was completed until the start of the next experiment. The above test was cycled twice, 10 total orbital bleeds were performed for each rat. After the 10 th blood sampling, all rats were euthanized and subjected to innocent treatment.
The serum was placed in a 4℃environment, 200. Mu.L of the serum was placed in a 1.5mL centrifuge tube, and an equal volume of 60. 60 mg/mL aqueous trichloroacetic acid was added to precipitate the protein component therein 12 h in a 4℃environment. 10000g are centrifuged at 4℃for 10 minutes. The supernatant was removed and filtered through a 0.22 μm filter and analyzed for amino acid content using an automatic amino acid analyzer.
Comparative example 1
Mixing 250g of crushed low-temperature defatted soybean meal with deionized water in a ratio of 1:10, stirring to fully suspend the low-temperature defatted soybean meal, adjusting the pH to 8.0 with a 2mol/LNaOH aqueous solution, stirring for 2 hours at room temperature of 500r/min, and centrifuging for 20 minutes at 8000g to obtain soybean protein slurry. Filtering the soybean protein slurry, removing bean dreg precipitate, centrifuging the filtrate in a centrifuge, collecting supernatant and adjusting the pH to 4.5 with 1mol/L hydrochloric acid. After the protein is fully precipitated, centrifuging for 20 minutes at 8000g, collecting the precipitate, uniformly dispersing the precipitate in deionized water with the mass of 10 times of the precipitate, and adjusting the pH value to 7.5 to obtain the final feed liquid. Dialyzing the feed liquid in a dialysis bag with a molecular weight cutoff of 10kDa at 4deg.C for 48 hr, collecting the feed liquid in the dialysis bag, and lyophilizing to obtain soybean protein isolate.
Comparative example 2
Mixing 250g of crushed low-temperature defatted soybean meal with deionized water in a ratio of 1:10, stirring to fully suspend the low-temperature defatted soybean meal, adjusting the pH to 8.0 with a 2mol/LNaOH aqueous solution, stirring for 2 hours at room temperature of 500r/min, and centrifuging for 20 minutes at 8000g to obtain soybean protein slurry. Filtering the soybean protein slurry, removing bean dreg precipitate, centrifuging the filtrate in a centrifuge, collecting supernatant and adjusting the pH to 4.5 with 1mol/L hydrochloric acid. After the protein is fully precipitated, centrifuging for 20 minutes at 8000g, collecting the precipitate, uniformly dispersing the precipitate in deionized water with the mass of 10 times of the precipitate, and adjusting the pH value to 7.5 to obtain the final feed liquid. The feed solution was dialyzed in a dialysis bag having a molecular weight cut-off of 10kDa at 4℃for 48 hours. And (3) placing the feed liquid in the dialysis bag in a boiling water bath (100 ℃) for heat treatment for 30 minutes, and after cooling to room temperature, freeze-drying to obtain the heat-treated soybean protein isolate.
Comparative example 3
Mixing 250g of crushed low-temperature defatted soybean meal with deionized water in a ratio of 1:10, stirring to fully suspend the low-temperature defatted soybean meal, adjusting the pH to 8.0 with a 2mol/LNaOH aqueous solution, stirring for 2 hours at room temperature of 500r/min, and centrifuging for 20 minutes at 8000g to obtain soybean protein slurry. Filtering the soybean protein slurry, removing bean dreg precipitate, centrifuging the filtrate in a centrifuge, collecting supernatant and adjusting the pH to 4.5 with 1mol/L hydrochloric acid. After the protein was sufficiently precipitated, the precipitate was collected by centrifugation at 8000g for 20 minutes, and 60g of the precipitate was uniformly dispersed in deionized water having a mass 10 times of the mass of the precipitate. The pH was adjusted to 5.5, 3g of phytase from Dissmann was added and the feed solution was placed in a water bath at 50-55℃for 30 minutes. And then adjusting the pH value of the feed liquid to 7.5 to obtain the final feed liquid. Dialyzing the final solution in dialysis bag with molecular weight cut-off of 10kDa at 4deg.C for 48 hr, collecting the solution in the dialysis bag, and lyophilizing to obtain phytase-treated soybean protein isolate.
The isolated soy proteins prepared in comparative examples 1-3 were evaluated for their digestibility and coagulability by semi-dynamic in vitro simulated gastric digestive system.
Proteins solidify to form clots during digestion and hydrolysis by pepsin in the stomach, resulting from the progressive neutralization of their surface charges, weakening of intermolecular repulsive forces and subsequent approaching and aggregation. The soybean protein isolate prepared by the conventional process prepared in comparative example 1 starts to appear as a clot after 4% (w/w) of soybean protein isolate is mixed with simulated gastric fluid under the condition of semi-dynamic in vitro simulated gastric digestive system; after 15 minutes of simulated gastric digestion, 65% of the protein had coagulated and participated in clot formation; as simulated digestion proceeds to 30 minutes and 45 minutes, there is still 26% and 24% protein component, respectively, involved in clot formation.
In comparative example 3, soy protein was treated with phytase to obtain soy protein isolate with a low phytic acid content, starting from 4% (w/w) soy protein isolate under semi-dynamic in vitro simulated gastric digestive system conditions, and after 15 minutes of simulated gastric digestion, 61% of the protein had coagulated and participated in clot formation; as simulated digestion proceeds for 30 minutes, proteins involved in clot formation decline to 13.8%; when digestion was carried out for 45 minutes and 60 minutes, the clot forming proteins were 4.7% and 4.4%, respectively. It can be seen that the amount of soy protein isolate obtained after phytase treatment forms a clot under gastric digestion conditions is significantly reduced.
FIG. 1 is a graph showing the percentage of protein involved in clot formation over time during in vitro simulated gastric digestion of a dispersion prepared by various treatments of comparative examples 1-3 to produce soy protein isolate. As can be seen from fig. 1, in comparative example 1, the soybean protein isolate obtained by conventional "alkali dissolution and acid precipitation" coagulated and aggregated to form a clot 65% of the protein after 15 minutes from the start of gastric digestion; with continuous dripping of gastric acid and pepsin, the clot gradually disappears; when digestion was carried out for 30 minutes, the proportion of protein to form a clot was reduced to 26%; when digested to 45 minutes, the ratio was 24%; as digestion proceeds to 60 minutes, 90 minutes and 120 minutes, the ratio continues to drop, 11%, 3% and 0.3%, respectively. In comparative example 2, soy protein isolate, which was prepared by "alkali dissolution acid precipitation" and heat treatment, had a large amount of clot formation during the initial stages of gastric digestion; when digested to 15 minutes, 81% of the protein participated in clot formation, and as digestion proceeded to 30 minutes, 45 minutes, 60 minutes, 90 minutes and 120 minutes, the clot forming protein fractions decreased to 35%, 17%, 9.3%, 4.4% and 2.4%, respectively. In comparative example 3, treatment with phytase produced isolated soy protein, 61% of the protein formed a clot when digested in the stomach for 15 minutes; when digestion proceeds for 30 minutes, 13.8% of the protein participates in forming a clot; as digestion was carried out for 45 minutes, 60 minutes, 90 minutes and 120 minutes, the proportion of protein to form clots was reduced to 4.7%, 4.4%, 0.8% and 0.6%, respectively. It can be seen that the heat treatment during the preparation of the isolated soy protein has an effect of enhancing the digestion and coagulation properties. The digestion coagulability of the soybean protein isolate prepared by phytase treatment is obviously reduced, and the gastric digestion process is shortened by 30 minutes.
Example 1
Mixing 250g of crushed low-temperature defatted soybean meal with deionized water in a ratio of 1:10, stirring to fully suspend the low-temperature defatted soybean meal, adjusting the pH to 8.0 with a 2mol/LNaOH aqueous solution, stirring for 2 hours at room temperature of 500r/min, and centrifuging for 20 minutes at 8000g to obtain soybean protein slurry. Filtering the soybean protein slurry, removing bean dreg precipitate, centrifuging the filtrate in a centrifuge, collecting supernatant and adjusting the pH to 4.5 with 1mol/L hydrochloric acid. After the protein was sufficiently precipitated, the precipitate was collected by centrifugation at 8000g for 20 minutes, and 60g of the precipitate was uniformly dispersed in deionized water having a mass 10 times of the mass of the precipitate. The pH was adjusted to 5.5, 3g of phytase from Dissmann was added and the feed solution was placed in a water bath at 50-55℃for 30 minutes. The pH was adjusted to 7.0, 5g of protein glutaminase from Japanese Kogyo Co., ltd was added, and the mixture was reacted in a water bath at 44℃for 1 hour, and cooled to room temperature. After the enzymolysis reaction is finished, regulating the pH value of the feed liquid to 7.5 to obtain the final feed liquid, dialyzing the final feed liquid in a dialysis bag with the molecular weight cutoff of 10kDa at the temperature of 4 ℃ for 48 hours, then placing the feed liquid in the dialysis bag in a boiling water bath (100 ℃) for 30 minutes for heat treatment, cooling the feed liquid to room temperature by normal temperature water, and freeze-drying to obtain the low-digestion coagulating soybean protein isolate subjected to the synergistic treatment of double enzyme treatment and normal pressure heat treatment.
Example 2
Mixing the crushed low-temperature defatted soybean meal of 250 and g with deionized water in a ratio of 1:10, stirring to fully suspend the low-temperature defatted soybean meal, adjusting the pH to 8.0 with a 2mol/LNaOH aqueous solution, stirring for 2 hours at room temperature of 500r/min, and centrifuging for 20 minutes at 8000g to obtain soybean protein slurry. Filtering the soybean protein slurry, removing bean dreg precipitate, centrifuging the filtrate in a centrifuge, collecting supernatant and adjusting the pH to 4.5 with 1mol/L hydrochloric acid. After the protein was sufficiently precipitated, the precipitate was collected by centrifugation at 8000g for 20 minutes, and 60g of the precipitate was uniformly dispersed in deionized water having a mass 10 times of the mass of the precipitate. The pH was adjusted to 5.5, 3g of phytase from Dissmann was added and the feed solution was placed in a water bath at 50-55℃for 30 minutes. The pH was adjusted to 7.0, 5g of protein glutaminase from Japanese wild enzyme products Co., ltd was added, and the mixture was reacted in a water bath at 44℃for 1 hour and cooled to room temperature. After the enzymolysis reaction is finished, the pH of the feed liquid is regulated to 7.5 to obtain the final feed liquid, the final feed liquid is dialyzed in a dialysis bag with the molecular weight cut-off of 10kDa for 48 hours at the temperature of 4 ℃, then the feed liquid in the dialysis bag is subjected to hydro-thermal treatment, the treatment is carried out for 15 minutes at the temperature of 0.1MPa (121 ℃), and after the temperature is cooled to the room temperature by normal temperature water, the low-digestion coagulability soybean protein isolate which is subjected to double-enzyme treatment and high-pressure heat treatment is obtained by freeze drying.
Example 3
Mixing 250g of crushed low-temperature defatted soybean meal with deionized water in a ratio of 1:10, stirring to fully suspend the low-temperature defatted soybean meal, adjusting the pH to 7.0 with a 2mol/LNaOH aqueous solution, stirring for 2 hours at room temperature of 500r/min, and centrifuging for 20 minutes at 8000g to obtain soybean protein slurry. Filtering the soybean protein slurry, removing bean dreg precipitate, centrifuging the filtrate in a centrifuge, collecting supernatant and adjusting the pH to 5.5 with 1mol/L hydrochloric acid. After the protein was sufficiently precipitated, the precipitate was collected by centrifugation at 8000g for 20 minutes and 60g of the precipitate was uniformly dispersed in deionized water of 10 times the mass of the precipitate. The pH was adjusted to 6.0, 6g of phytase from Dissmann was added, and the feed solution was placed in a 40℃water bath for reaction for 1 hour. The pH was adjusted to 7.0, and 10 g protein glutaminase from Nippon Ten Denshoku was added and the mixture was reacted in a water bath at 40℃for 1 hour and cooled to room temperature. After the enzymolysis reaction is finished, regulating the pH value of the feed liquid to 7.0 to obtain the final feed liquid, dialyzing the final feed liquid in a dialysis bag with the molecular weight cutoff of 10kDa at the temperature of 4 ℃ for 48 hours, then placing the feed liquid in the dialysis bag in a water bath with the temperature of 70 ℃ for 45 minutes for heat treatment, cooling the feed liquid to the room temperature by normal-temperature water, and freeze-drying to obtain the low-digestion coagulating soybean protein isolate subjected to the synergistic constant-pressure heat treatment of double-enzyme treatment.
Example 4
Mixing 250g of crushed low-temperature defatted soybean meal with deionized water in a ratio of 1:10, stirring to fully suspend the low-temperature defatted soybean meal, adjusting the pH to 7.0 with a 2mol/LNaOH aqueous solution, stirring for 2 hours at room temperature of 500r/min, and centrifuging for 20 minutes at 8000g to obtain soybean protein slurry. Filtering the soybean protein slurry, removing bean dreg precipitate, centrifuging the filtrate in a centrifuge, collecting supernatant and adjusting the pH to 5.5 with 1mol/L hydrochloric acid. After the protein was sufficiently precipitated, the precipitate was collected by centrifugation at 8000g for 20 minutes, and 60g precipitate was uniformly dispersed in deionized water of 10 times the mass of the precipitate. The pH was adjusted to 8.0, 12g Dissman phytase was added and the feed was placed in a 40℃water bath for 1 hour. The pH was adjusted to 7.0, 12g of protein glutaminase from Japanese wild enzyme products Co., ltd was added, and the mixture was placed in a water bath at 60℃to react for 2 hours and cooled to room temperature. After the enzymolysis reaction is finished, regulating the pH value of the feed liquid to 7.0 to obtain the final feed liquid, dialyzing the final feed liquid in a dialysis bag with the molecular weight cutoff of 10kDa at the temperature of 4 ℃ for 48 hours, then placing the feed liquid in the dialysis bag in a water bath with the temperature of 70 ℃ for 45 minutes for heat treatment, cooling the feed liquid to the room temperature by normal-temperature water, and freeze-drying to obtain the low-digestion coagulating soybean protein isolate subjected to the synergistic constant-pressure heat treatment of double-enzyme treatment.
The low-digestion coagulability soybean protein isolate prepared in examples 1 to 4 was prepared with water to form a protein dispersion having a protein content of 40g/L, pH was adjusted to 3.5 with citric acid, then it was heated to 100℃for 30 minutes, and then cooled to room temperature with water at room temperature to obtain a soybean protein isolate. The taste and flavor of the protein liquid were evaluated by 10 volunteers, and the low-digestion-coagulability isolated soy proteins prepared in examples 1-3 had good taste without roughness and graininess.
The digestion and clotting properties of the low-digestion, clotting soybean isolate protein prepared in example 1-2 were evaluated by a semi-dynamic in vitro simulated gastric digestive system, and the digestion and absorption properties of the low-digestion, clotting soybean isolate protein prepared in example 1-2 were evaluated by a mouse model.
The low digestion coagulability soy protein isolate prepared by the dual enzyme synergistic atmospheric heat treatment in example 1 had similar digestion coagulability to the protein prepared by conventional "alkali dissolution acid precipitation" in comparative example 1 (without heat treatment), which formed similar amounts of coagulum at similar time nodes during gastric digestion. This indicates that both have similar gastric digestion processes. The soy protein isolate produced in example 2 by the dual enzyme synergistic autoclaving forms more clots in the early stages of digestion which take longer to fade out under the action of gastric acid and pepsin, indicating a longer digestion process for the protein. FIG. 2 shows the variation of the essential amino acid content in the serum of rats after ingestion of different processed soy protein isolates. In agreement with the results of in vitro gastric digestion simulation, the soybean protein isolate prepared in example 1 and comparative example 1 showed similar trend of change in essential amino acid content in rat serum within 2 hours after ingestion by rats, both showing a significant trend of decrease. After the soybean protein isolate is prepared by the conventional process for 2 hours after the rats ingest comparative example 1, the content of essential amino acids in serum is reduced from 2514 mug/mL to 2077 mug/mL. After the rats had ingested the low-digestion coagulability isolated soy protein prepared in example 1 for 2 hours, the content of essential amino acids in the serum was reduced from 2539. Mu.g/mL to 2261. Mu.g/mL. The increase of the essential amino acid content in serum from 2472. Mu.g/mL to 2557. Mu.g/mL after the soybean protein isolate of example 2 was ingested by the rat was not a decrease, indicating that the body took more time to digest and absorb the isolated soybean protein isolate of the present invention prepared by high pressure heat treatment, while the body took less time to digest and absorb the isolated soybean protein isolate of the present invention prepared by normal pressure heat treatment.
Claims (7)
1. A method for preparing low-digestion coagulability soybean protein isolate, which is characterized by comprising the following steps:
(1) Adding soybean meal into water, and stirring to fully suspend the soybean meal to obtain soybean protein slurry;
(2) Filtering the soybean protein slurry obtained in the step (1), removing bean dregs, centrifuging the filtrate, and taking supernatant to obtain soybean protein extract;
(3) Regulating the soybean protein extract in the step (2) to be acidic, centrifuging, discarding supernatant, and fully dispersing the precipitate in water to obtain soybean protein suspension;
(4) Regulating the pH condition of the soy protein suspension in the step (3), and adding phytase for treatment; adding phytase with the mass of 0.2% -2% of the mass of the soybean protein suspension in the step (3);
(5) Regulating the pH condition of the soybean protein feed liquid treated by the phytase obtained in the step (4), and adding protein glutaminase for treatment; the added protein glutaminase is treated to react for 0.5 to 2.0 hours at the temperature of 35 to 60 ℃; adding protein glutaminase with the mass of 0.2% -2% of the mass of the soybean protein suspension in the step (3);
(6) Desalting the soybean protein feed liquid treated by phytase and protein glutaminase obtained in the step (5), then carrying out heat treatment, and finally drying to obtain low-digestion coagulability soybean protein isolate; the heat treatment is to heat the feed liquid to 65-121 ℃ and maintain for 15-45 minutes, and then cool the feed liquid to room temperature with cooling water.
2. The method for producing a low-digestion coagulating isolated soy protein according to claim 1, wherein the pH of the soy protein slurry of step (1) is from 6.5 to 8.5; the pH of the acidity in the step (3) is 4.0-5.5.
3. The method for producing a low-digestion coagulating isolated soybean protein according to claim 1, wherein in the step (4), the pH of the soybean protein suspension is adjusted to 5.0 to 6.5.
4. The method for producing a low-digestion coagulating isolated soybean protein according to claim 1, wherein in the step (4), phytase is added for the treatment of reacting at 35 to 60℃for 0.5 to 2.0 hours.
5. The method for producing a low-digestion coagulating isolated soybean protein according to claim 1, wherein in the step (5), the pH of the phytase-treated soybean protein solution is adjusted to 6.5 to 8.0.
6. A low-digestion coagulability isolated soy protein produced by the process of any one of claims 1-5.
7. Use of the low-digestive coagulating isolated soy protein of claim 6 as a vegetable protein ingredient in whole plant based specialty medical foods or sports nutritional foods.
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| CN102396643A (en) * | 2011-11-02 | 2012-04-04 | 华南理工大学 | Preparation method of acid-soluble soybean protein |
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| CN102396643A (en) * | 2011-11-02 | 2012-04-04 | 华南理工大学 | Preparation method of acid-soluble soybean protein |
| CN103053786A (en) * | 2012-12-17 | 2013-04-24 | 华南理工大学 | Preparation method for low-phytic acid calcium-tolerant soybean protein |
| CN107245481A (en) * | 2016-02-16 | 2017-10-13 | 上海青瑞食品科技有限公司 | A kind of liquid enzyme formulation and preparation method |
| CN106490298A (en) * | 2016-11-28 | 2017-03-15 | 华南理工大学 | A kind of polymolecularity vegetable protein and preparation method thereof |
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