CN1273783A - Process for preparing active peptide of soybean protein - Google Patents
Process for preparing active peptide of soybean protein Download PDFInfo
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- CN1273783A CN1273783A CN 00110471 CN00110471A CN1273783A CN 1273783 A CN1273783 A CN 1273783A CN 00110471 CN00110471 CN 00110471 CN 00110471 A CN00110471 A CN 00110471A CN 1273783 A CN1273783 A CN 1273783A
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- soybean protein
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Abstract
A process for preparing active peptide of soybean protein uses any one of separated soybean protein, soybean powder and soybean cake as raw material and includes pulverizing, mixing with water until its concentation is 10-12%, regulating pH value to 6.5-7.0, high-temp high-pressure sterilization, cooling to 45 deg.C, inoculating Aspergillus oryzae, stirring, fermenting for 20-30 hrs at 45 +/- 2 deg.C while stirring, high-temp deactivating, filter, concentrating supernatant to 40BX and drying. Its advantages are smooth and easily controlled reaction, low content of impurities and no abnormal taste.
Description
What the present invention relates to is a kind of processing method of edible protein.
Modern scientific research shows that small-molecular peptides has higher biologically active and nutritive value than the amino acid of equivalent.Because the amino acid difference of peptide class, its function and biological effect are also different, peptide class and amino acid can almost completely be absorbed and used by the Epithelium of intestinal villus cell, enter into blood, are input to each position of human body then.Protein then must be by being absorbed after the digestion.Contain rich in protein in the soybean, if it is not transformed, the utilization rate of its effective ingredient is very low.The method that at present soybean protein is changed into active peptide mainly is to adopt acid hydrolyzation or enzymatic isolation method.Their reaction is relatively fiercer, and reaction is difficult to control, the destruction that can cause partial amino-acid, and its final products have fairly obvious bitter taste, and mouthfeel is relatively poor, and its cost is higher.
The object of the present invention is to provide a kind of can improving the quality of products, the preparation method of the active peptide of soybean protein that cuts down finished cost.
The object of the present invention is achieved like this: with soybean protein isolate, soy meal, big dregs of beans, any in the soya-bean cake is raw material, raw material is pulverized preliminary treatment earlier, adding water move to material concentration is 10-12%, the accent pH value is 6.5-7.0, then at high temperature, carry out sterilization treatment under the high pressure, be cooled to 45 ℃, the 0.4-0.6% that presses solid content inserts aspergillus oryzae, stir, carry out 20-30 hour fermentation process, maintain the temperature at 45 ℃ ± 2 ℃ during fermentation, and constantly stir, fermentation ends is carried out high-temperature inactivation, isolated by filtration then, supernatant is concentrated into 40BX again, and drying is made product.
The present invention is with soybean protein isolate, and any in soy meal, big dregs of beans, the soya-bean cake be raw material, adopts adding aspergillus oryzae bacterial classification, and by the method for biofermentation, the protein with containing in the soybean changes into active peptide of soybean protein.Little molecule Soybean Peptide not only has good dissolubility, low viscosity, flowability that high concentration is good, and absorb in vivo fast, utilization rate is high.Soybean Peptide is except nutritious, easy absorption, also has anti-hypertension, anti-cholesterol, antithrombotic forms, and improves lipid-metabolism, eliminated fattiness, prevent artery sclerosis, strengthen human body physical agility and muscle strength, promote the flesh red blood cell to restore, help sets up, promote calcium phosphorus and other trace element absorb, can form chela and calcium directly enter hypostasis in bone, do not need V
DParticipation.Soybean Peptide is removed free radical, non-oxidizability in addition, plays blood street cleaner effect.Soybean Peptide can also promote brain and neurodevelopment, raising memory.Soybean Peptide also has and strengthens phagocyte and B cell viability, strengthen immunologic function, anticancer, anti-ageing, protect epidermal cell, prevent melanin deposition, promote cell proliferation.The protection liver also helps liver function recovery, and the diabetes patient is had prevention and therapeutic action, can prevent the generation of senile dementia, senile osteoporosis and gall stone.Can be used as additive or hardening agent according to these function active peptide of soybean protein, add in the Foods or drinks, make the special Soybean Peptide milk powder of infant, the pregnant woman, health care for the middle and old aged Soybean Peptide pulvis, electuary, tablet, capsule, the Soybean Peptide infant foods, drink, the breakfast for students food stuff improving intelligence, drink, the special-purpose physical efficiency beverage that strengthens of Soybean Peptide sportsman, Soybean Peptide coffee, refresh oneself, restoring consciouness, brain tonic, the antifatigue drink, patients ' recovery food, drink, the anti-ageing drink of preserving youthful looks of women, food, Soybean Peptide is protected liver, protect kidney, anticancer, fat-reducing, antithrombotic, preventing arteriosclerosis, anti-dieletic foodstuff, drink, the Soybean Peptide brute force is replenished the calcium, phosphorus, the trace element absorbent, the Soybean Peptide health-care spirit, beer, drinks such as yellow rice wine, Soybean Peptide beauty care cosmetics, high-quality microbiological culture media etc.Process reacting balance of the present invention, than being easier to control, the impurity content in its final products is low, peculiar smell such as no bitterness.And its production cost is lower.
For example the present invention is done more detailed description below: carry out the cultivation of aspergillus oryzae seed earlier, carry out the preparation and the fermentation of fermentation medium again.The cultural method of aspergillus oryzae seed is: take by weighing the 20g wheat bran, take by weighing 0.4gN again
A2CO
3, 0.1gC
aCO
3, add 25ml water, make it thorough dissolving, join in the wheat bran, stir, sterilized 30 minutes for 121 ℃, be cooled to 30 ℃, insert seed, stir, cultivated 72 hours for 28 ℃, relative humidity remains on more than 80%, finishes the back low temperature drying, and temperature is no more than 55 ℃, pulverizes.The preparation of fermentation medium and fermentation process are: take by weighing the 100g soy meal, add 900ml water, stir, the accent pH value is 6.5-7.0, sterilized 30 minutes for 121 ℃, be cooled to 45 ℃, insert the 0.5g seed, stir, cultivated 24 hours for 45 ℃, sweat intermittently stirs, and stirs 15 minutes every 1 hour, fermentation to 20 hour, per hour analytical test is once measured α-ammoniacal nitrogen and peptide attitude nitrogen, α-ammoniacal nitrogen about 10%, peptide attitude nitrogen accounts for the 70-75% of total nitrogen content for touching the mark, after touching the mark, 121 ℃ of deactivations 15 minutes, centrifugal then (or filtration), precipitation discards, the supernatant evaporation and concentration is to 40BX, and spray-drying (or freeze drying) is made product again.
Claims (3)
1, a kind of preparation method of active peptide of soybean protein, it is characterized in that: with soybean protein isolate, soy meal, big dregs of beans, any in the soya-bean cake is raw material, raw material is pulverized preliminary treatment earlier, adding water move to material concentration is 10-12%, and the accent pH value is 6.5-7.0, then at high temperature, carry out sterilization treatment under the high pressure, be cooled to 45 ℃, the 0.4-0.6% that presses solid content inserts aspergillus oryzae, stirs, and carries out 20-30 hour fermentation process, maintain the temperature at 45 ℃ ± 2 ℃ during fermentation, and constantly stir, fermentation ends is carried out high-temperature inactivation, isolated by filtration then, supernatant is concentrated into 40BX again, and drying is made product.
2, the preparation method of active peptide of soybean protein according to claim 1 is characterized in that: the pressure that carries out sterilization treatment under the HTHP is that 0.1MPa, temperature are 121 ℃.
3, according to the preparation method of claim 1,2 described active peptide of soybean protein, it is characterized in that: carry out the cultivation of aspergillus oryzae seed earlier, carry out the preparation and the fermentation of fermentation medium again, the cultural method of aspergillus oryzae seed is: take by weighing the 20g wheat bran, take by weighing 0.4gN again
A2CO
3, 0.1gC
aCO
3, add 25ml water, make it thorough dissolving, join in the wheat bran, stir, sterilized 30 minutes for 121 ℃, be cooled to 30 ℃, insert seed, stir, cultivated 72 hours for 28 ℃, relative humidity remains on more than 80%, finishes the back low temperature drying, and temperature is no more than 55 ℃, pulverizes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00110471A CN1101471C (en) | 2000-05-26 | 2000-05-26 | Process for preparing active peptide of soybean protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00110471A CN1101471C (en) | 2000-05-26 | 2000-05-26 | Process for preparing active peptide of soybean protein |
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| Publication Number | Publication Date |
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| CN1273783A true CN1273783A (en) | 2000-11-22 |
| CN1101471C CN1101471C (en) | 2003-02-12 |
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| CN00110471A Expired - Fee Related CN1101471C (en) | 2000-05-26 | 2000-05-26 | Process for preparing active peptide of soybean protein |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100338224C (en) * | 2004-04-01 | 2007-09-19 | 广西大学 | Method for preparing peptide of soybean through continuous enzyme membrane reaction of soyabean protein |
| CN103040000A (en) * | 2011-10-11 | 2013-04-17 | 财团法人食品工业发展研究所 | Preparation method of soybean peptide-calcium chelate |
| CN103039695A (en) * | 2011-10-11 | 2013-04-17 | 财团法人食品工业发展研究所 | Peptide product for promoting calcium absorption and its preparation method |
| CN103907937A (en) * | 2014-04-11 | 2014-07-09 | 湖北工业大学 | Soybean peptide nutrient solution and preparation method thereof |
| CN104206645A (en) * | 2013-05-30 | 2014-12-17 | 辽宁威兰生物技术有限责任公司 | Method for producing small peptide feed additive by solid fermentation of soybean meal with aspergillus oryzae |
| CN104397319A (en) * | 2014-12-05 | 2015-03-11 | 黑龙江省轻工科学研究院 | Method for preparing potato protein bioactive peptide by using microorganism fermentation method |
| CN108384824A (en) * | 2018-04-28 | 2018-08-10 | 平顶山天晶植物蛋白有限责任公司 | A kind of preparation method of anti-oxidant soya-bean polypeptides |
| CN109619264A (en) * | 2018-10-29 | 2019-04-16 | 长春大学 | The clean preparation method of the compound water-soluble function factor of soybean probiotic peptide |
| CN113101254A (en) * | 2021-04-02 | 2021-07-13 | 仇俊鹏 | Plant-based fermented cosmetic raw material and preparation method thereof |
| CN113892594A (en) * | 2021-10-21 | 2022-01-07 | 河南旭瑞食品有限公司 | Duck blood with antioxidation effect and preparation process thereof |
| CN115644410A (en) * | 2022-10-14 | 2023-01-31 | 华南理工大学 | Method for preparing high-freshness flavor-developing base material by using lentinus edodes stems and soybean protein isolate and application |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1023409C (en) * | 1989-07-11 | 1994-01-05 | 杨振华 | Production method of nutrient solution |
| CN1095222A (en) * | 1993-05-19 | 1994-11-23 | 赵庆政 | The preparation method of zymyhydrolyzed protein food |
-
2000
- 2000-05-26 CN CN00110471A patent/CN1101471C/en not_active Expired - Fee Related
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100338224C (en) * | 2004-04-01 | 2007-09-19 | 广西大学 | Method for preparing peptide of soybean through continuous enzyme membrane reaction of soyabean protein |
| CN103040000A (en) * | 2011-10-11 | 2013-04-17 | 财团法人食品工业发展研究所 | Preparation method of soybean peptide-calcium chelate |
| CN103039695A (en) * | 2011-10-11 | 2013-04-17 | 财团法人食品工业发展研究所 | Peptide product for promoting calcium absorption and its preparation method |
| CN103040000B (en) * | 2011-10-11 | 2015-09-09 | 财团法人食品工业发展研究所 | Preparation method of soybean peptide-calcium chelate |
| TWI472298B (en) * | 2011-10-11 | 2015-02-11 | Food Industry Res & Dev Inst | Peptide product for enhancing calcium absorption and fabrication method thereof |
| TWI475962B (en) * | 2011-10-11 | 2015-03-11 | Food Industry Res & Dev Inst | Method for preparing soybean peptide-calcium chelate |
| CN103039695B (en) * | 2011-10-11 | 2015-04-22 | 财团法人食品工业发展研究所 | Peptide product for promoting calcium absorption and its preparation method |
| CN104206645A (en) * | 2013-05-30 | 2014-12-17 | 辽宁威兰生物技术有限责任公司 | Method for producing small peptide feed additive by solid fermentation of soybean meal with aspergillus oryzae |
| CN103907937B (en) * | 2014-04-11 | 2015-03-18 | 湖北工业大学 | Soybean peptide nutrient solution and preparation method thereof |
| CN103907937A (en) * | 2014-04-11 | 2014-07-09 | 湖北工业大学 | Soybean peptide nutrient solution and preparation method thereof |
| CN104397319A (en) * | 2014-12-05 | 2015-03-11 | 黑龙江省轻工科学研究院 | Method for preparing potato protein bioactive peptide by using microorganism fermentation method |
| CN108384824A (en) * | 2018-04-28 | 2018-08-10 | 平顶山天晶植物蛋白有限责任公司 | A kind of preparation method of anti-oxidant soya-bean polypeptides |
| CN109619264A (en) * | 2018-10-29 | 2019-04-16 | 长春大学 | The clean preparation method of the compound water-soluble function factor of soybean probiotic peptide |
| CN113101254A (en) * | 2021-04-02 | 2021-07-13 | 仇俊鹏 | Plant-based fermented cosmetic raw material and preparation method thereof |
| CN113892594A (en) * | 2021-10-21 | 2022-01-07 | 河南旭瑞食品有限公司 | Duck blood with antioxidation effect and preparation process thereof |
| CN115644410A (en) * | 2022-10-14 | 2023-01-31 | 华南理工大学 | Method for preparing high-freshness flavor-developing base material by using lentinus edodes stems and soybean protein isolate and application |
| CN115644410B (en) * | 2022-10-14 | 2023-11-10 | 华南理工大学 | Method for preparing high-freshness flavoring base material by using lentinus edodes stems and soy protein isolate and application |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1101471C (en) | 2003-02-12 |
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Owner name: HEILONGJIANG JIANGLONGHONGYUAN CO., LTD. Free format text: FORMER OWNER: HEILONGJIANG-PROV. ACADEMY OF LIGHT INDUSTRY SCIENCES Effective date: 20030704 |
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Effective date of registration: 20030704 Address after: 150030 Heilongjiang Province, Harbin city Xiangfang District Gongbin Road No. 201 Patentee after: Heilongjiang Jianglong Hongyuan Limited by Share Ltd Address before: 150010, 43, end street, Daoli District, Heilongjiang, Harbin Patentee before: Heilongjiang-Prov. Academy of Light Industry Sciences |
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