CN116195678A - Preparation method of soybean peptide powder - Google Patents
Preparation method of soybean peptide powder Download PDFInfo
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- CN116195678A CN116195678A CN202111445444.2A CN202111445444A CN116195678A CN 116195678 A CN116195678 A CN 116195678A CN 202111445444 A CN202111445444 A CN 202111445444A CN 116195678 A CN116195678 A CN 116195678A
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- 239000000843 powder Substances 0.000 title claims abstract description 63
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 57
- 244000068988 Glycine max Species 0.000 title claims abstract description 47
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 58
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 58
- 102000004190 Enzymes Human genes 0.000 claims abstract description 39
- 108090000790 Enzymes Proteins 0.000 claims abstract description 39
- 229940088598 enzyme Drugs 0.000 claims abstract description 39
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- 108090000526 Papain Proteins 0.000 claims abstract description 21
- 235000019834 papain Nutrition 0.000 claims abstract description 21
- 229940055729 papain Drugs 0.000 claims abstract description 21
- 108010007119 flavourzyme Proteins 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000002002 slurry Substances 0.000 claims abstract description 18
- 108010064851 Plant Proteins Proteins 0.000 claims abstract description 16
- 235000021118 plant-derived protein Nutrition 0.000 claims abstract description 16
- 230000007065 protein hydrolysis Effects 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
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- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000001694 spray drying Methods 0.000 claims abstract description 6
- 230000000694 effects Effects 0.000 claims description 11
- 108091005804 Peptidases Proteins 0.000 claims description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 8
- 244000061456 Solanum tuberosum Species 0.000 claims description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 8
- 239000001963 growth medium Substances 0.000 claims description 8
- 238000009630 liquid culture Methods 0.000 claims description 8
- 235000019419 proteases Nutrition 0.000 claims description 7
- 240000006439 Aspergillus oryzae Species 0.000 claims description 6
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
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- 244000063299 Bacillus subtilis Species 0.000 claims description 4
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 4
- 240000006432 Carica papaya Species 0.000 claims description 4
- 235000009467 Carica papaya Nutrition 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 4
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 4
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 4
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 239000003223 protective agent Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000001888 Peptone Substances 0.000 claims description 2
- 108010080698 Peptones Proteins 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- WIIZWVCIJKGZOK-RKDXNWHRSA-N chloramphenicol Chemical compound ClC(Cl)C(=O)N[C@H](CO)[C@H](O)C1=CC=C([N+]([O-])=O)C=C1 WIIZWVCIJKGZOK-RKDXNWHRSA-N 0.000 claims description 2
- 229960005091 chloramphenicol Drugs 0.000 claims description 2
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- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 239000000839 emulsion Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 230000007935 neutral effect Effects 0.000 claims description 2
- 235000019319 peptone Nutrition 0.000 claims description 2
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 2
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 2
- 239000002244 precipitate Substances 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 230000001502 supplementing effect Effects 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 229930003231 vitamin Natural products 0.000 claims description 2
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 2
- 239000002994 raw material Substances 0.000 abstract description 17
- 230000007062 hydrolysis Effects 0.000 abstract description 3
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 3
- 230000004071 biological effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 41
- 102000035195 Peptidases Human genes 0.000 description 7
- 102000004196 processed proteins & peptides Human genes 0.000 description 6
- 108090000145 Bacillolysin Proteins 0.000 description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 5
- 102000035092 Neutral proteases Human genes 0.000 description 5
- 108091005507 Neutral proteases Proteins 0.000 description 5
- 108091005658 Basic proteases Proteins 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
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- 241000196324 Embryophyta Species 0.000 description 3
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- 239000000047 product Substances 0.000 description 3
- 150000003384 small molecules Chemical group 0.000 description 3
- 102000004142 Trypsin Human genes 0.000 description 2
- 108090000631 Trypsin Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 230000017854 proteolysis Effects 0.000 description 2
- 239000012588 trypsin Substances 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 108091005508 Acid proteases Proteins 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 230000007160 gastrointestinal dysfunction Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002605 large molecules Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
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- 239000002245 particle Substances 0.000 description 1
- 230000002980 postoperative effect Effects 0.000 description 1
- 230000013777 protein digestion Effects 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
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
- 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
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention provides a preparation method of soybean peptide powder, and relates to the technical field of soybean peptide powder preparation; mixing soybean protein powder and water according to a certain proportion, and uniformly stirring; emulsifying and homogenizing the soybean protein slurry; adding papain, special enzyme for plant protein hydrolysis and flavourzyme into the emulsified and homogenized soybean protein slurry for enzymolysis to obtain soybean protein enzymolysis liquid; spray drying and sterilizing the soybean protein enzymolysis liquid to obtain soybean peptide powder; the invention adopts the enzyme combination of papain, special enzyme for plant protein hydrolysis and flavourzyme to carry out enzymolysis on the soybean protein powder into the optimal small molecular peptide level, and has high hydrolysis efficiency; the peptide content of the prepared soybean peptide powder product is above 58%, so that the soybean peptide powder product is easy to digest and absorb and has strong biological activity; the preparation method has the advantages of simple process flow, wide raw material sources, low production cost, suitability for industrialized popularization and good social and economic benefits.
Description
Technical Field
The invention relates to the technical field of preparation of soybean peptide powder, in particular to a preparation method of soybean peptide powder.
Background
The soybean peptide is prepared by hydrolyzing soybean protein with large molecule by biotechnology into small molecule fragment composed of 2-10 amino acids. The soybean peptide is rich in 22 amino acids, and contains 9 essential amino acids which cannot be synthesized by human body. The soybean peptide is a small-molecule protein, is easy to be absorbed by human body, and is suitable for people with poor protein digestion and absorption, such as middle-aged and elderly people, postoperative recovery patients, tumor and radiotherapy and chemotherapy patients, gastrointestinal dysfunction patients, etc. In addition, the soybean peptide also has the effects of improving immunity, enhancing physical strength, relieving fatigue, reducing hypertension, hyperglycemia, hyperlipidemia and the like.
At present, soybean peptide powder is produced on a large scale initially, and the annual yield is about 5000 tons. The soybean peptide powder production process generally converts macromolecular proteins separated from raw soybean into small molecular polypeptides which are easy to be directly absorbed by human bodies through an enzymatic hydrolysis process.
In the prior art, in the process of preparing the soybean polypeptide from raw material soybeans, operations such as enzymolysis, centrifugal separation, sterilization, flash evaporation and the like are generally needed for many times, the production process is complex, and the yield of the soybean polypeptide is low; or ultrafiltration membranes or ultrafiltration techniques are used in the preparation process, but the production cost is high.
Disclosure of Invention
The invention aims to overcome at least one defect (deficiency) of the prior art, and provides a preparation method of soybean peptide powder, which is used for solving the problems of complex production process and high production cost of the soybean peptide powder.
The technical scheme adopted by the invention is that the preparation method of the soybean peptide powder comprises the following steps:
s1: preparing soybean protein slurry: mixing soybean protein powder and water according to a certain proportion, and uniformly stirring;
s2: emulsifying and homogenizing: emulsifying and homogenizing the soybean protein slurry;
s3: enzymolysis: adding papain, special enzyme for plant protein hydrolysis and flavourzyme into the emulsified and homogenized soybean protein slurry for enzymolysis to obtain soybean protein enzymolysis liquid;
s4: drying and sterilizing: and (3) carrying out spray drying and sterilization on the soybean protein enzymolysis liquid obtained in the step (S3) to obtain soybean peptide powder.
In the invention, soybean protein slurry is emulsified by a colloid mill, so that the particle size of the soybean protein slurry is reduced, the soybean protein slurry is dispersed more uniformly, and then the enzyme is fully combined with a substrate by adopting the enzyme combination of papain, special enzyme for plant protein hydrolysis and flavourzyme, so that the enzymolysis efficiency and the enzymolysis effect are greatly improved, and the macromolecular soybean protein can be fully hydrolyzed into micromolecular fragments by only carrying out enzymolysis once.
Further, in the step S1, the soybean protein powder and water are mixed according to the mass ratio of 1:5-8 and stirred uniformly; in the step S2, the scale of the whole stainless steel colloid mill is adjusted to 2-10 mu m, and the soybean protein slurry is emulsified and homogenized for 05-1 h; in the step S3, regulating the pH value of the emulsified soybean protein slurry to 6-8 by using 1mol/L NaOH, adding papain, special plant protein hydrolysis enzyme and flavourzyme, and carrying out enzymolysis for 4-10 hours at the temperature of 40-60 ℃ to obtain soybean protein enzymolysis liquid; in the step S4, the obtained soybean protein enzymolysis liquid is spray dried at the air inlet temperature of 180-220 ℃ and the air outlet temperature of 60-80 ℃ and sterilized, thus obtaining the high-quality soybean peptide powder.
The proper proportion of the soybean protein powder to the water not only can uniformly disperse the soybean protein powder raw material, but also can promote the next enzymolysis;
further, the papain, the special vegetable protein hydrolysis enzyme and the flavourzyme are added according to 0.5-3%, 5-18% and 1-5% of the mass of the soybean protein powder respectively.
Further, the mass content of the soybean peptide powder with the molecular weight smaller than 5000Da is more than 58%.
Further, the papain is a mixed enzyme extracted by cutting emulsion from immature fruits of planted papaya, and the enzyme activity is 500000U/ml.
Further, the extraction and fermentation method of the papain comprises the following steps: cutting fresh papaya, homogenizing, centrifuging at 4-8 ℃, taking supernatant, adding an enzyme activity protective agent accounting for 20-30% of the volume of the supernatant, adding 65% ethanol accounting for 1-2 times of the volume of the solution, regulating the pH value to 7 by using 0.1mol/L NaOH, standing overnight, centrifuging the solution after standing overnight for 20min at 4 ℃ under 4500-6500 r/min, and taking precipitate.
Specifically, the enzyme activity protective agent is 0.04mol/L of L-cys and 0.002mol/L of EDTA according to the weight ratio of 1:1 proportion.
Further, the flavourzyme is mixed protease extracted by aspergillus oryzae fermentation, and the enzyme activity is 30000U/ml.
Further, the fermentation and extraction method of the flavourzyme comprises the following steps: inoculating the activated strain into a mould liquid culture medium according to the addition amount of 2%, and culturing for 10-24 hours. The mould liquid culture medium formula is that 5g peptone, 10g glucose, 1g monopotassium phosphate, 0.5g magnesium sulfate and 0.1g chloramphenicol are added into each liter of water, stirred and heated until the mixture is completely dissolved, the pH is adjusted to 3-6, sterilized at 115 ℃ for 20min, and cooled for standby.
Further, the special enzyme for the vegetable protein is a mixed protease obtained by fermenting and extracting neutral bacillus subtilis and aspergillus oryzae, and the enzyme activity is 100000 ～ 500000U/ml.
Further, the extraction and fermentation method of the plant protein special enzyme comprises the following steps: preparing a comprehensive potato liquid culture medium: cutting 200g peeled potato into small pieces, adding 1000ml of water, boiling for 30 minutes, filtering with gauze, and supplementing water to 1000ml; then adding 3g of potassium dihydrogen phosphate, 1.5g of magnesium sulfate, 20g of glucose and 10mg of vitamin into the 1000ml of potato extract, heating for dissolving, adjusting pH to 7-10, sterilizing at 115 ℃ for 20min, and cooling for later use; inoculating the activated bacillus subtilis and aspergillus oryzae into a comprehensive potato liquid culture medium according to the addition amount of 2%, and culturing for 18-24 hours.
Compared with the prior art, the invention has the beneficial effects that:
(1) The invention adopts the enzyme combination of papain, special enzyme for plant protein hydrolysis and flavourzyme to carry out enzymolysis on the soybean protein powder into the optimal small molecular peptide level, and has high hydrolysis efficiency;
(2) The peptide content of the soybean peptide powder product prepared by the invention is above 58%, so that the soybean peptide powder product is easy to digest and absorb and has strong biological activity;
(3) The preparation method has the advantages of simple process flow, wide raw material sources, low production cost, suitability for industrialized popularization and good social and economic benefits.
Detailed Description
The present embodiments are to be considered in all respects as illustrative and not restrictive.
Example 1
Taking 500kg of soybean protein powder raw material, adding water (1:5), uniformly stirring, adjusting the scale of the whole stainless steel colloid mill to 2 mu m, and emulsifying and homogenizing soybean protein slurry for 0.5h; adding papain 0.5%, plant protein hydrolysis special enzyme 18% and flavourzyme 3% according to the mass of the soybean protein powder raw material, uniformly mixing, regulating pH to 7, and carrying out enzymolysis for 10 hours at 40 ℃ to obtain soybean protein enzymolysis liquid; and (3) spray drying at the air inlet temperature of 180 ℃ and the air outlet temperature of 80 ℃ to obtain the high-quality soybean peptide powder.
Example 2
Taking 300kg of soybean protein powder raw material, adding water (1:8), uniformly stirring, adjusting the scale of the whole stainless steel colloid mill to 6 mu m, and emulsifying and homogenizing soybean protein slurry for 45min; adding 3% papain, 5% plant protein hydrolysis special enzyme and 5% flavor protease according to the mass of the soybean protein powder raw material, uniformly mixing, adjusting pH to 8, and carrying out enzymolysis for 7 hours at 50 ℃ to obtain soybean protein enzymolysis liquid; and (3) spray drying at the air inlet temperature of 200 ℃ and the air outlet temperature of 70 ℃ to obtain the high-quality soybean peptide powder.
Example 3
Taking 150kg of soybean protein powder raw material, adding water (1:6.5), uniformly stirring, adjusting the scale of the whole stainless steel colloid mill to 10 mu m, and emulsifying and homogenizing soybean protein slurry for 1h; adding 2.3% papain, 11.5% plant protein hydrolysis special enzyme and 1% flavor protease according to the mass of the soybean protein powder raw material, uniformly mixing, adjusting pH to 6, and carrying out enzymolysis for 4 hours at 60 ℃ to obtain soybean protein enzymolysis liquid; and (3) spray drying at 220 ℃ of air inlet temperature and 60 ℃ of air outlet temperature to obtain the high-quality soybean peptide powder.
Comparative example 1
The comparative example differs from example 1 only in that no papain was added to the comparative example, and other experimental conditions were identical to those of example 1.
Comparative example 2
The comparative example differs from example 1 only in that no enzyme dedicated to plant proteolysis was added, and other experimental conditions were identical to those of example 1.
Comparative example 3
The comparative example differs from example 1 only in that no flavourzyme was added to the comparative example, and other experimental conditions were identical to those of example 1.
Comparative example 4
The comparative example differs from example 1 only in that only a plant protein hydrolyzing dedicated enzyme was added to the comparative example in an amount of 12.5% by mass of the soybean protein powder raw material.
Comparative example 5
The comparative example differs from example 1 only in that papain was added only in an amount of 12.5% by mass of the soybean protein powder raw material.
Comparative example 6
The comparative example differs from example 1 only in that only a flavourzyme of 12.5% of the mass of the soybean protein powder raw material was added.
Comparative example 7
The comparative example differs from example 1 only in that the comparative example replaces the enzyme dedicated to the vegetable protein hydrolysis with the neutral protease and alkaline protease added in an amount of 9% by mass of the soybean protein powder raw material, and other experimental conditions are the same as those of example 1.
Comparative example 8
The comparative example differs from example 1 only in that papain, a plant proteolytic enzyme dedicated to the proteolysis, and a flavourzyme are replaced with cellulase, alkaline protease, and neutral protease, respectively, and other experimental conditions are the same as in example 1.
Comparative example 9
The comparative example differs from example 1 only in that the comparative example replaces the enzyme dedicated to the vegetable protein hydrolysis with the neutral protease 9% and trypsin 9% of the mass of the raw material added with the soybean protein powder, and other experimental conditions are the same as those of example 1.
Comparative example 10
The comparative example differs from example 1 only in that papain, a plant protease-dedicated enzyme and a flavourzyme are replaced with an acid protease, an alkaline protease, a neutral protease, and a brewer's enzyme in amounts of 0.5%, 9% and 3% of the mass of the soybean protein powder raw material, respectively, and other experimental conditions are the same as those of example 1.
Comparative example 11
The comparative example differs from example 1 only in that the enzyme dedicated to the hydrolysis of vegetable protein and the flavourzyme are replaced with alkaline protease, neutral protease, trypsin, and the addition amounts are 9%, 9% and 3% of the mass of the soybean protein powder raw material, respectively, and other experimental conditions are the same as those of example 1.
The soybean peptide powders prepared in examples 1 to 3 and comparative examples 1 to 11 were subjected to peptide content (< 5000 Da) test, and the results are shown in Table 1:
table 1 results comparison Table of the peptide content (< 5000 Da) of the soybean peptide powders of examples 1 to 3 and comparative examples 1 to 11
| Experiment | Peptide content [ (]<5000Da，％) |
| Example 1 | 58.67 |
| Example 2 | 59.34 |
| Example 3 | 58.33 |
| Comparative example 1 | 25.58 |
| Comparative example 2 | 36.12 |
| Comparative example 3 | 50.03 |
| Comparative example 4 | 24.84 |
| Comparative example 5 | 30.19 |
| Comparative example 6 | 19.05 |
| Comparative example 7 | 53.41 |
| Comparative example 8 | 52.67 |
| Comparative example 9 | 51.24 |
| Comparative example 10 | 50.13 |
| Comparative example 11 | 52.89 |
From Table 1, it can be seen that the mass content of the peptide with the molecular weight smaller than 5000Da in the soybean peptide powder obtained in examples 1-3 is up to 58%, which accords with the third-level product standard of the national standard GBT 22492-2008 of soybean peptide powder; the mass content of peptides with molecular weight less than 5000Da in comparative examples 1-11 was only 53.41% at maximum, thus indicating that not any protease or combination thereof can hydrolyze macromolecular proteins sufficiently to small peptides of small molecules when soybean proteins are treated, but only proteases of specific composition can hydrolyze proteins more thoroughly to produce more small peptides.
It should be understood that the foregoing examples of the present invention are merely illustrative of the present invention and are not intended to limit the present invention to the specific embodiments thereof. Any modification, equivalent replacement, improvement, etc. that comes within the spirit and principle of the claims of the present invention should be included in the protection scope of the claims of the present invention.
Claims (10)
1. The preparation method of the soybean peptide powder is characterized by comprising the following steps:
s1: preparing soybean protein slurry: mixing soybean protein powder and water according to a certain proportion, and uniformly stirring;
s2: emulsifying and homogenizing: emulsifying and homogenizing the soybean protein slurry;
s3: enzymolysis: adding papain, special enzyme for plant protein hydrolysis and flavourzyme into the emulsified and homogenized soybean protein slurry for enzymolysis to obtain soybean protein enzymolysis liquid;
s4: drying and sterilizing: and (3) carrying out spray drying and sterilization on the soybean protein enzymolysis liquid obtained in the step (S3) to obtain soybean peptide powder.
2. The method for preparing soybean peptide powder according to claim 1, wherein,
in the step S1, mixing the soybean protein powder and water according to the mass ratio of 1:5-8, and uniformly stirring;
in the step S2, the scale of the integral stainless steel colloid mill is adjusted to 2-10 mu m, and the soybean protein slurry is emulsified and homogenized for 0.5-1 h;
in the step S3, regulating the pH value of the emulsified soybean protein slurry to 6-8, adding papain, special plant protein hydrolysis enzyme and flavourzyme, and carrying out enzymolysis for 4-10 hours at the temperature of 40-60 ℃ to obtain soybean protein enzymolysis liquid;
in the step S4, the obtained soybean protein enzymolysis liquid is spray dried at the air inlet temperature of 180-220 ℃ and the air outlet temperature of 60-80 ℃ and sterilized, thus obtaining the high-quality soybean peptide powder.
3. The method for preparing soybean peptide powder according to claim 1, wherein papain, plant protein hydrolysis dedicated enzyme and flavourzyme are added according to 0.5% -3%, 5% -18% and 1% -5% of the mass of soybean protein powder respectively.
4. The method for producing a soybean peptide powder according to claim 1, wherein the mass content of the soybean peptide powder having a molecular weight of less than 5000Da is 58% or more.
5. The method for preparing soybean peptide powder according to claim 1, wherein the papain is a mixed enzyme extracted from emulsion of immature fruits of papaya planted, and the enzyme activity is 500000U/ml.
6. The method for preparing soybean peptide powder according to claim 5, wherein the method for extracting and fermenting papain comprises the following steps: cutting fresh papaya, homogenizing, centrifuging at 4-8 ℃, taking supernatant, adding an enzyme activity protective agent accounting for 20-30% of the volume of the supernatant, adding 65% ethanol accounting for 1-2 times of the volume of the solution, regulating the pH value to 7 by using 0.1mol/L NaOH, standing overnight, centrifuging the solution after standing overnight for 20min at 4 ℃ under 4500-6500 r/min, and taking precipitate.
7. The method for preparing soybean peptide powder according to claim 1, wherein the flavourzyme is mixed protease extracted by aspergillus oryzae fermentation, and the enzyme activity is 30000U/ml.
8. The method for preparing soybean peptide powder according to claim 7, wherein the method for fermenting and extracting the flavourzyme is as follows: inoculating the activated strain into a mould liquid culture medium according to the addition amount of 2%, and culturing for 10-24 hours. The mould liquid culture medium formula is that 5g peptone, 10g glucose, 1g monopotassium phosphate, 0.5g magnesium sulfate and 0.1g chloramphenicol are added into each liter of water, stirred and heated until the mixture is completely dissolved, the pH is adjusted to 3-6, sterilized at 115 ℃ for 20min, and cooled for standby.
9. The method for preparing soybean peptide powder according to claim 1, wherein the plant protein dedicated enzyme is a mixed protease obtained by fermenting and extracting neutral bacillus subtilis and aspergillus oryzae, and the enzyme activity is 100000 ～ 500000U/ml.
10. The method for preparing soybean peptide powder according to claim 9, wherein the method for extracting and fermenting the plant protein specific enzyme comprises the following steps: preparing a comprehensive potato liquid culture medium: cutting 200g peeled potato into small pieces, adding 1000ml of water, boiling for 30 minutes, filtering with gauze, and supplementing water to 1000ml; then adding 3g of potassium dihydrogen phosphate, 1.5g of magnesium sulfate, 20g of glucose and 10mg of vitamin into the 1000ml of potato extract, heating for dissolving, adjusting pH to 7-10, sterilizing at 115 ℃ for 20min, and cooling for later use; inoculating the activated bacillus subtilis and aspergillus oryzae into a comprehensive potato liquid culture medium according to the addition amount of 2%, and culturing for 18-24 hours.
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