CN115820777A - Soybean protein peptide, preparation method and application thereof - Google Patents
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Abstract
The invention relates to a soybean protein peptide, a preparation method and application thereof, belonging to the technical field of soybean deep processing. The functional health care product is prepared by taking the raw materials and combining with the compatibility of traditional Chinese medicines, and has very important significance in the aspects of resisting blood pressure and regulating cardiovascular and cerebrovascular diseases.
Description
Technical Field
The invention belongs to the technical field of soybean deep processing, and particularly relates to a soybean protein peptide, a preparation method and application thereof.
Background
The soybean protein peptide is a pure natural nutrient substance extracted from soybeans and is also an important component of human cells. Mainly comprises 2-10 amino acids, plays an extremely important role in vital activities, has obvious medical health care effects on hypertension resistance, cholesterol resistance, thrombosis resistance, fatigue elimination, liver protection, arteriosclerosis prevention, physical strength and muscle strength enhancement, immunity enhancement and the like of human bodies, has obvious medical health care effects on diabetes and is a functional health care food suitable for the old and the young.
The soybean protein peptide has oxidation resistance, the activity of the soybean protein peptide is closely related to the degree of hydrolysis of the soybean protein, the hydrolysis capacity of protease is very important to the degree of hydrolysis of the soybean protein, and in addition, the degrees of hydrolysis of the soybean protein peptide prepared at present are uneven, high or low, which seriously restricts the further popularization and application of the soybean protein peptide.
With the coming of aging of China, chronic diseases are increasing continuously, the incidence of heart brain blood vessels and brain blood vessels is increasing continuously, the health of the old is directly influenced, and the middle-aged people often stay up and drink due to the change of pressure and life style, so that the body has three high symptoms, and the life and the work are inconvenient. Therefore, the development of nutritional foods that improve and lower blood pressure to achieve a balanced body is essential to improve the health of the middle-aged and elderly people and to enhance the sense of well-being in the home.
Disclosure of Invention
In order to solve the problem of poor hydrolysis degree of the soybean protein peptide and further improve the performance of a derivative health-care product taking the soybean protein peptide as an effective component, the invention aims to provide a preparation method of the soybean protein peptide, aims to provide the soybean protein peptide prepared by the method, aims to provide application of the soybean protein peptide in preparing a health-care product for regulating cardiovascular and cerebrovascular diseases, and aims to provide an eucommia ulmoides kudzuvine root protein peptide tablet candy. The soybean protein peptide prepared by the method has good hydrolysis degree and strong antioxidant activity, is compatible with other traditional Chinese medicine raw materials to prepare functional health products, and has important values in the aspects of resisting blood pressure and regulating cardiovascular and cerebrovascular diseases.
In order to achieve the purpose, the invention adopts the specific scheme that:
in a first aspect, a method for preparing a soy protein peptide comprises the steps of:
step one, crushing and sieving soybean protein isolate serving as a raw material to prepare fine powder with the particle size of less than 100 meshes;
step two, adding water into the fine powder obtained in the step one and dissolving the fine powder, wherein the mass ratio of the fine powder to the water is 1 to 15-17, so as to obtain a mixed solution I;
step three, treating the mixed liquor I obtained in the step two at a rotating speed of 4000-5000rpm for at least 5 times, each time for 30s, and each time for 10s; then, circulating twice at 4 ℃ and 150-180MPa to perform high-pressure homogenization treatment to obtain a mixed solution II;
step four, adjusting the pH value of the mixed solution II obtained in the step three, and then carrying out enzymolysis treatment to obtain an enzymolysis solution;
and step five, filtering, concentrating, drying and crushing the enzymatic hydrolysate obtained in the step four to obtain the soybean protein peptide.
In the second step, after the fine powder is dissolved in water, betaine and L-selenium-methyl selenocysteine are added to ensure that the concentration of the betaine is 0.2-0.3mol/L and the concentration of the L-selenium-methyl selenocysteine is 1-1.5mol/L, and thus, a mixed solution I is obtained.
In the fourth step, the pH value of the mixed solution II is adjusted to be 5-6, mixed enzyme is added, the adding amount of the mixed enzyme is 0.2-0.3 per mill of the mass of the fine powder, enzymolysis is carried out for 0.5-1h under the water bath condition of 50-60 ℃, the temperature is reduced to room temperature and maintained for 20-30min, then the temperature is increased to 50-60 ℃, and enzymolysis is continued for 0.5-1h, so as to obtain enzymolysis liquid; the mixed enzyme is at least two of alkaline protease, trypsin and papain.
Further, the mixed enzyme is obtained by mixing alkaline protease, trypsin and papain according to the mass ratio of 1-3. Furthermore, in the mixed enzyme, the mass ratio of the alkaline protease to the trypsin to the papain is 1.
In a second aspect, a soy protein peptide is prepared using the above method.
In a third aspect, the soybean protein peptide is applied to the preparation of health products for regulating cardiovascular and cerebrovascular diseases.
In a fourth aspect, the eucommia bark and kudzu root soybean protein peptide tablet candy is prepared by adopting the following steps:
step one, preparing raw and auxiliary materials for later use; the raw and auxiliary materials comprise the following components in parts by weight: 3-8 parts of kudzu root extract, 3-8 parts of earthworm, 3-8 parts of rhizoma polygonati extract, 3-8 parts of eucommia male flower, 6-8 parts of sorbitol, 3-8 parts of medlar powder, 3-8 parts of chrysanthemum extract, 3-8 parts of ginkgo (ginkgo) extract, 3-8 parts of cassia seed extract, 3-8 parts of turmeric, 3-8 parts of purslane extract, 3-8 parts of yam powder, 3-8 parts of oyster powder, 2-5 parts of tea theanine, 3-8 parts of fructus amomi powder, 12-16 parts of soybean protein peptide powder, 3-8 parts of orange peel extract, 2-4 parts of sunset yellow, 1-2 parts of iron oxide red, 1-2 parts of titanium dioxide, 20-25 parts of hydrocarbon propyl methyl cellulose and 18-22 parts of polyethylene glycol;
the soybean protein peptide is prepared by the preparation method;
step two, mixing the raw materials according to the raw materials and auxiliary materials in the step one, crushing, mixing, granulating, drying until the water content is less than or equal to 9%, and then sequentially tabletting, coating and packaging to obtain the tabletted candy.
Has the advantages that: the invention provides a preparation method of soybean protein peptide, which takes soybean protein isolate as raw material, adds protective and accelerating agent after dissolving in water, carries out enzymolysis after homogenizing and high-pressure homogenizing treatment, and carries out two times of segmental enzymolysis by using combined enzyme in the enzymolysis process, and the obtained soybean protein peptide has higher hydrolysis degree and stronger antioxidant activity. The functional health care product is prepared by taking the raw materials and combining with the compatibility of traditional Chinese medicines, and has very important significance in the aspects of resisting blood pressure and regulating cardiovascular and cerebrovascular diseases.
Drawings
FIG. 1 is a graph comparing the degree of hydrolysis of examples 1-10;
FIG. 2 is a graph comparing the antioxidant power of examples 1 to 10;
FIG. 3 is a process flow diagram for the production of the tabletted confectionery product of example 11;
FIG. 4 is a graph showing the results of testing the tabletted confectionery as described in example 11.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention.
Raw materials: isolated soy protein (90% content), linyishansong bioproduct, ltd. Alkaline protease (enzyme activity is 115 ten thousand U/g), papain (enzyme activity is 1.1 ten thousand U/g) and trypsin (enzyme activity is 0.3 ten thousand U/g).
Unless otherwise stated, the reagents used in the following examples are all conventional commercially available reagents, and the procedures used are all conventional techniques.
Example 1
A preparation method of soybean protein peptide comprises the following steps:
step one, crushing and sieving soybean protein isolate serving as a raw material to prepare fine powder with the particle size of less than 100 meshes;
step two, adding water into the fine powder obtained in the step one and dissolving the fine powder, wherein the mass ratio of the fine powder to the water is 1; adding betaine and L-selenium-methyl selenocysteine to make the concentration of betaine be 0.2mol/L and the concentration of L-selenium-methyl selenocysteine be 1mol/L to obtain a mixed solution I;
step three, treating the mixed liquor obtained in the step two at the rotating speed of 4500rpm for 5 times, each time for 30s, and each time for 10s; then, circulating twice at 4 ℃ and 150MPa for high-pressure homogenization treatment to obtain a mixed solution II;
step four, adjusting the pH value of the mixed solution II obtained in the step three to 5-6, adding mixed enzyme, wherein the adding amount of the mixed enzyme is 0.2 per mill of the mass of the fine powder, performing enzymolysis for 1h under the water bath condition of 55 ℃, cooling to room temperature, maintaining for 30min, then heating to 55 ℃, and continuing enzymolysis for 1h to obtain an enzymolysis solution;
the mixed enzyme is obtained by mixing alkaline protease, trypsin and papain according to the mass ratio of 1;
and step five, filtering, concentrating, drying and crushing the enzymatic hydrolysate obtained in the step four to obtain the soybean protein peptide.
Example 2
A preparation method of soybean protein peptide comprises the following steps:
step one, crushing and sieving soybean protein isolate serving as a raw material to prepare fine powder with the particle size of less than 100 meshes;
step two, adding water into the fine powder obtained in the step one and dissolving the fine powder, wherein the mass ratio of the fine powder to the water is 1; adding betaine and L-selenium-methyl selenocysteine to make the concentration of betaine be 0.3mol/L and the concentration of L-selenium-methyl selenocysteine be 1.5mol/L to obtain a mixed solution I;
step three, treating the mixed liquor obtained in the step two at the rotating speed of 4500rpm for 5 times, each time for 30s, and each time for 10s; then, performing high-pressure homogenization treatment twice circularly at the temperature of 4 ℃ and under the pressure of 160MPa to obtain a mixed solution II;
step four, adjusting the pH value of the mixed solution II obtained in the step three to 5-6, adding 0.2 per mill of mixed enzyme, carrying out enzymolysis for 1h under the condition of water bath at the temperature of 60 ℃, cooling to room temperature, maintaining for 20min, then heating to 50 ℃, and continuing enzymolysis for 1h to obtain an enzymolysis solution;
the mixed enzyme is obtained by mixing alkaline protease, trypsin and papain according to the mass ratio of 3: 5;
and step five, filtering, concentrating, drying and crushing the enzymatic hydrolysate obtained in the step four to obtain the soybean protein peptide.
Example 3
A preparation method of soybean protein peptide comprises the following steps:
step one, crushing and sieving soybean protein isolate serving as a raw material to prepare fine powder with the particle size of less than 100 meshes;
step two, adding water into the fine powder obtained in the step one and dissolving the fine powder, wherein the mass ratio of the fine powder to the water is 1; adding betaine and L-selenium-methyl selenocysteine to make the concentration of betaine be 0.2mol/L and the concentration of L-selenium-methyl selenocysteine be 1.5mol/L to obtain a mixed solution I;
step three, treating the mixed liquor obtained in the step two at the rotating speed of 4500rpm for 5 times, each time for 30s, and each time for 10s; then, performing high-pressure homogenization treatment twice circularly at 4 ℃ and under the pressure of 180MPa to obtain a mixed solution II;
step four, adjusting the pH value of the mixed solution II obtained in the step three to 5-6, adding 0.3 per mill of mixed enzyme, carrying out enzymolysis for 1h under the condition of 50 ℃ water bath, cooling to room temperature for 20min, then heating to 50 ℃ and continuing enzymolysis for 1h to obtain an enzymolysis solution;
the mixed enzyme is obtained by mixing alkaline protease, trypsin and papain according to the mass ratio of 1;
and step five, filtering, concentrating, drying and crushing the enzymatic hydrolysate obtained in the step four to obtain the soybean protein peptide.
Example 4
The preparation method is basically the same as that of example 1, except that: betaine and L-selenium-methyl selenocysteine are not added in the second step.
Example 5
The preparation method is basically the same as that of example 1, except that: in the second step, only 0.2mol/L of betaine is added,
example 6
The preparation method is basically the same as that of example 1, except that: and step two, adding 1mol/L of L-selenium-methyl selenocysteine.
Example 7
The preparation method is basically the same as that of example 1, except that: and step three, high-pressure homogenization is not carried out.
Example 8
The preparation method is basically the same as that of example 1, except that: and step four, directly carrying out enzymolysis for 2.5 hours at 55 ℃ after adding the mixed enzyme to obtain an enzymolysis solution.
Example 9
The preparation method is basically the same as that of example 1, except that: in the fourth step, the mixed enzyme is obtained by mixing alkaline protease and trypsin according to the mass ratio of 6.
Example 10
The preparation method is basically the same as that of example 1, except that: in the fourth step, the mixed enzyme is obtained by mixing trypsin and papain according to the mass ratio of 5.
The supernatants of the enzymatic hydrolysates obtained by filtration in examples 1-10 were each subjected to the determination of the degree of hydrolysis and the antioxidant activity. Wherein, the hydrolysis degree is measured by a pH-State method; and (3) measuring the antioxidant capacity of the soybean peptide: measuring the mass concentration of the soybean peptide solution by using a Kjeldahl method, diluting or concentrating the soybean peptide solution to ensure that the mass concentration is 20mg/mL, and measuring the antioxidant capacity of the soybean peptide solution by using a linoleic acid autoxidation method. The results are shown in FIGS. 1 and 2.
As can be seen from FIG. 1, the degree of hydrolysis is 11-19%, and compared with other examples, the degree of hydrolysis is the greatest in examples 1-3, and is between 18.0-18.5%; example 7 without high pressure homogenization was the lowest, only 11.5%; compared with the embodiment 8, the embodiment 1-3 adopts two times of segmented enzymolysis, the hydrolysis degree is slightly improved, probably because the temperature change between the segments accelerates the molecular motion and the reaction force, and the enzymolysis is promoted; example 4 compared to examples 1-3, the degree of hydrolysis was significantly reduced without the addition of betaine, an alkaline substance that protects enzymes, selenium is known to have an antioxidant effect in humans, and L-seleno-methylselenocysteine, in combination with betaine, acts as a protectant and an accelerant in the preparation of soy protein peptides.
As can be seen from FIG. 2, the antioxidant activities of examples 1 to 3 were relatively maximal, indicating that the antioxidant activities were relatively strongest when the degree of hydrolysis was 18.0 to 18.5%. And when the degree of hydrolysis is low, the antioxidant activity is relatively weakened.
Example 11
A preparation method of eucommia bark-radix puerariae-soybean protein peptide tablet candy comprises the following steps:
1. the formula is as follows: according to parts by weight, 5 parts of kudzu root extract, 5 parts of earthworm, 5 parts of sealwort extract, 5 parts of eucommia male flower, 7 parts of sorbitol, 5 parts of medlar powder, 5 parts of chrysanthemum extract, 5 parts of ginkgo biloba extract, 5 parts of cassia seed extract, 5 parts of turmeric, 5 parts of purslane extract, 5 parts of yam powder, 5 parts of oyster powder, 5 parts of tea theanine, 5 parts of fructus amomi powder, 15 parts of soybean protein peptide powder, 5 parts of orange peel extract, 2 parts of sunset yellow, 2 parts of iron oxide red, 2 parts of titanium dioxide, 25 parts of hydroxypropyl methyl cellulose and 20 parts of polyethylene glycol.
The soy protein peptide powder was prepared as described in examples 1-3.
2. Process (as shown in fig. 3):
raw and auxiliary materials, proportioning, crushing, mixing, granulating, drying, tabletting, coating, packaging, inspecting and warehousing.
The synusiologic comfortable tabletting candy prepared by the method is a nutritional food which is prepared according to female characteristics and applied to the traditional Chinese medicine theory and effectively improves and reduces blood pressure, achieves body balance, improves the health level of middle-aged and old people, and enhances family happiness.
The product has the following functions: has effects in lowering blood pressure and regulating cardiovascular and cerebrovascular diseases.
The obtained product is detected, and the result is shown in figure 4, so that the product is safe and meets the product requirements and national standards.
It should be noted that the above-mentioned embodiments illustrate rather than limit the scope of the invention, which is defined by the appended claims. It will be apparent to those skilled in the art that certain insubstantial modifications and adaptations of the present invention can be made without departing from the spirit and scope of the invention.
Claims (8)
1. A preparation method of soybean protein peptide is characterized in that: the method comprises the following steps:
step one, crushing and sieving soybean protein isolate serving as a raw material to prepare fine powder with the particle size of less than 100 meshes;
step two, adding water into the fine powder obtained in the step one and dissolving the fine powder, wherein the mass ratio of the fine powder to the water is 1 to 15-17, so as to obtain a mixed solution I;
step three, treating the mixed liquor I obtained in the step two at a rotating speed of 4000-5000rpm for at least 5 times, each time for 30s, and each time for 10s; then, circulating twice at 4 ℃ and 150-180MPa to perform high-pressure homogenization treatment to obtain a mixed solution II;
step four, adjusting the pH value of the mixed solution II obtained in the step three, adding mixed enzyme, and performing enzymolysis treatment to obtain an enzymolysis solution;
and step five, filtering, concentrating, drying and crushing the enzymatic hydrolysate obtained in the step four to obtain the soybean protein peptide.
2. The method for preparing a soy protein peptide as claimed in claim 1, wherein: in the second step, after the fine powder is dissolved in water, betaine and L-selenium-methyl selenocysteine are added to ensure that the concentration of the betaine is 0.2-0.3mol/L and the concentration of the L-selenium-methyl selenocysteine is 1-1.5mol/L, and thus, a mixed solution I is obtained.
3. The method for preparing a soy protein peptide as claimed in claim 1, wherein: in the fourth step, the pH value of the mixed solution II is adjusted to 5-6, mixed enzyme is added, enzymolysis is carried out for 0.5-1h under the condition of water bath at 50-60 ℃, the temperature is reduced to room temperature and maintained for 20-30min, then the temperature is raised to 50-60 ℃ for continuous enzymolysis for 0.5-1h, and enzymatic hydrolysate is obtained; the mixed enzyme is at least two of alkaline protease, trypsin and papain.
4. The method for preparing a soy protein peptide as claimed in claim 3, wherein: the mixed enzyme is obtained by mixing alkaline protease, trypsin and papain according to the mass ratio of 1-3.
5. The method for preparing a soy protein peptide as claimed in claim 1, wherein: in the mixed enzyme, the mass ratio of alkaline protease, trypsin and papain is 1.
6. A soybean protein peptide produced by the production method according to any one of claims 1 to 5.
7. The use of the soy protein peptide of claim 6 in the preparation of a health product for modulating cardiovascular and cerebrovascular diseases.
8. The eucommia bark and radix puerariae soybean protein peptide tablet candy is characterized in that: the preparation method comprises the following steps:
step one, preparing raw and auxiliary materials for later use; the raw and auxiliary materials comprise the following components in parts by weight: 3-8 parts of kudzu root extract, 3-8 parts of earthworm, 3-8 parts of rhizoma polygonati extract, 3-8 parts of eucommia male flower, 6-8 parts of sorbitol, 3-8 parts of medlar powder, 3-8 parts of chrysanthemum extract, 3-8 parts of ginkgo biloba extract, 3-8 parts of cassia seed extract, 3-8 parts of turmeric, 3-8 parts of purslane extract, 3-8 parts of yam powder, 3-8 parts of oyster powder, 2-5 parts of tea theanine, 3-8 parts of fructus amomi powder, 12-16 parts of soybean protein peptide powder, 3-8 parts of orange peel extract, 2-4 parts of sunset yellow, 1-2 parts of iron oxide red, 1-2 parts of titanium dioxide, 20-25 parts of hydrocarbon propyl methyl cellulose and 18-22 parts of polyethylene glycol;
the soybean protein peptide is the soybean protein peptide of claim 6;
and step two, mixing the raw materials according to the raw materials and the auxiliary materials in the step one, crushing, mixing, granulating, drying until the moisture content is less than or equal to 9%, and then sequentially tabletting, coating and packaging to obtain the tabletted candy.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689733A (en) * | 2013-10-14 | 2014-04-02 | 诺利如一（安阳）生物科技有限公司 | Preparation method of soybean peptide local flavor beverage |
| US20170143001A1 (en) * | 2015-04-30 | 2017-05-25 | China National Research Institute Of Food And Fermentation Industries | Soybean oligopeptide with low allergenicity and little bitterness and preparation method and application thereof |
| CN108378188A (en) * | 2018-05-29 | 2018-08-10 | 南京财经大学 | A kind of sprouted unpolished rice soybean peptide pressed candy and preparation method thereof |
| CN111670996A (en) * | 2020-06-08 | 2020-09-18 | 颜如玉医药科技有限公司 | Preparation method of soybean protein peptide |
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- 2022-12-19 CN CN202211629976.6A patent/CN115820777A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689733A (en) * | 2013-10-14 | 2014-04-02 | 诺利如一（安阳）生物科技有限公司 | Preparation method of soybean peptide local flavor beverage |
| US20170143001A1 (en) * | 2015-04-30 | 2017-05-25 | China National Research Institute Of Food And Fermentation Industries | Soybean oligopeptide with low allergenicity and little bitterness and preparation method and application thereof |
| CN108378188A (en) * | 2018-05-29 | 2018-08-10 | 南京财经大学 | A kind of sprouted unpolished rice soybean peptide pressed candy and preparation method thereof |
| CN111670996A (en) * | 2020-06-08 | 2020-09-18 | 颜如玉医药科技有限公司 | Preparation method of soybean protein peptide |
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| 吴朝霞等: "《作物栽培生理研究文集》", pages: 238 - 338 * |
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