CN1494382A - Process for preparation of protein hydrolysate from soy flour - Google Patents
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- CN1494382A CN1494382A CNA018231241A CN01823124A CN1494382A CN 1494382 A CN1494382 A CN 1494382A CN A018231241 A CNA018231241 A CN A018231241A CN 01823124 A CN01823124 A CN 01823124A CN 1494382 A CN1494382 A CN 1494382A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/22—Cysteine endopeptidases (3.4.22)
- C12Y304/22002—Papain (3.4.22.2)
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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
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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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
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Abstract
The present invention provides a process for the preparation of protein hydrolysate from soy flour, which comprises preparing aqueous slurry of defatted soy flour having 6-12% w/v of solid content, hydrolyzing the said slurry using fungal protease at pH 7-8 and temperature 43 +/-5 deg.C to get 20-40% degree of hydrolysis (DH), further hydrolyzing using papain at temperature 53 +/-5 deg.C under stirring till completion of hydrolysis to 30-45 % DH, inactivating residual enzyme in a known manner, separating the solids and drying the clarified supernatant thus obtained to get protein hydrolysate.
Description
Technical field
The present invention relates to a kind of method of using fungal proteinase from soy meal, to prepare protein hydrolysate.Particularly, the present invention relates to a kind of employing is prepared protein hydrolysate from defatted soy flour by the fungal proteinase of Aspergillus bacterial strain (Aspergillus sp) acquisition method.
Background technology
Recent India produces 6,800,000 tons of soybean approximately and is used for oil refining, and the soy meal after the solvent extraction is as the outlet feed.By a kind of extra sanitization treating process is provided, just might obtain to have the defatted soy flour required function characteristic, edible grade in the solvent extraction process of soybean.After recovered oil, 4,900,000 tons soy meal just can be utilized in the India locality.As the byproduct of edible oil, oily seed protein is the potential valuable source of human diet albumen in the whole world.Remove deoil after, but the protein heat denatured in the soybean block of degreasing and therefore can not directly being extracted.Therefore proteolysis is a kind ofly to reclaim the attracting method of protein with soluble form from the soybean block, and a kind of high protein preparation method who is suitable for interpolation protein in various foods is provided.There is small part also to can be used for other soy meal of different edible grade in all soybean that produced, independent protein and structurized product.These products are very welcome all over the world.Soybean is that protein is well originated, and it contains 40% protein.By reducing and destroying for example insulin inhibitor of anti--auxotype factor, developed the new technology for preparing high-quality soybean food.
U.S. Patent No. 518057 has been described the method that a kind of production required for protection has the hydrolysis vegetable proteins that improves taste, comprising monochloro dihydroxy propyl alcohol content detection less than.In above-mentioned document, adopt protoenzyme 6 (Prozyme 6) (a kind of fungal proteinase) 40-50 ℃ temperature, pH is a hydrolyzed wheat wheat bran under the 6.5-7.0, enzyme concentration is the 0.1-2.0% of substrate, reacts 4 hours.The albumen of handling hydrolysis with gaseous state HCl adds acid subsequently and makes enzyme deactivation with deacylated tRNA amine.The shortcoming of this kind hydrolysis is to cause amino acid whose racemization, and adds the salt content in the acid meeting increase product.
Please refer to Emster, J.H. (1991), US patent No.5077062, Excelpro Inc., LosAngeles, CA, USA has wherein described and has adopted the fungal proteinase that is present in the water, from big beans material, soy meal for example prepares the soya hydrolysate of low sodium, low monosodium glutamate in soyabeen grists or the soybean coarse grain.Hydrolysis was carried out under the condition of anacidity or alkali 2 hours at 90 ℃.After making enzyme deactivation and making the mixture dehydration, contain the albumen in the soybean source of 45-55wt% enzymatic hydrolysisization in the hydrolysate that obtains, mean molecule quantity is 670,000 ± 50,000.The enzyme that is adopted among the fungal proteinase that adopts in the document and the present invention is different.Such single enzyme system may cause peptide to send out hardship, and owing to having adopted high temperature (90 ℃) to cause energy to be strengthened.
Document Satoh et al., (1988) U.S. Patent No. 4757007, Nishin Oil Mills, andTokyo has described a kind of method for preparing two kinds of hydrolysates from the protease of soybean protein of using among the Japan.After with alcohol precipitation, adopt papain or pepsin that soybean protein is hydrolyzed.The shortcoming of this method relates to the separation of hydrolysate.Adopt papain or pepsin to be hydrolyzed.When carrying out acidifying, the pH value is reduced in the scope of 2.5-5.0 isolate two kinds of hydrolysates, this method causes the increase of salt content in the product.
Document Cipollo, K.L.and Wagner, T.J., (1987) European patent No.0148600Bl has described a kind of method for preparing aminosal from protein isolate that relates among the Ralston Purina Co..Utilize the injecting type boiling or, then in vacuum chamber, cool off, use bromelain to be hydrolyzed then, from protein isolate, prepare aminosal 104 ℃ of dynamic heat protein isolate several seconds.Before being hydrolyzed, protein is precipitated out from water extract in its isoelectric point.The shortcoming of this method is that the price of initiation material protein isolate is higher.This method is the rapid method of a kind of multistep, energy-intensive.This method also needs to use for example instrument such as jet cooker or vacuum chamber.
Document Parker, D.M.and Pawlett, D. (1987) European Patent No.0223560A2, Imperial Biotechnology Ltd., in a kind of method with meat or cheese condiment isolated protein hydrolysate has been described, the raw material that this meat or cheese condiment come from protein (for example comprises soybean, gelatin, whey, casein, hemochrome, yeast, cereal or microprotein), use the endopeptidase enzyme hydrolysis earlier, be hydrolyzed by the aminopeptidase that comes from Streptococcus lactus subsequently.The shortcoming of this method is that this method is a method that multistep is rapid.
Document Lee, (1986) European Patent No.0087246B1, the method that a kind of employing comes from fungal proteinase and pancreatin (insulin, chymotrypsin A, B, C, elastoser and Carboxypeptidase A and B) hydrolyzed soy, wheat bran and the cottonseed of Aspergillus has been described among the Staffer Chemical Co..Use the activated carbon treatment hydrolysate, it is used to improve nutrition.The shortcoming of this method relates to a plurality of steps.
Document Boyce, C.O.L.et al., (1986) European Patent No.0187048 A2, NOVO Industries A/S has described the method that a kind of employing microbial rennet (Mucor miehei) preparation has the soybean protein hydrolysate of 0.25 to 0.5% hydrolysis degree (DH), and this soybean protein hydrolysate is as the substitute of albumen.This method has been used different enzymes, and this enzyme relates to the low in hydrolysis degree of soybean protein.
Document Olsen, H.A.S (1981) has described a kind of method of producing the soybean protein hydrolysates thing among the BP No.2053228A, and this product is the soybean material from partially skimmed, adopts proteolytic enzyme to be hydrolyzed and makes.The shortcoming of this method is to make residual oil and protein combine owing to adopt the soy meal of partially skimmed that it may cause peculiar smell.
Document Olsen, H.S (1981) has described a kind of method of producing soybean protein hydrolysates thing and oil in the U.S. Patent No. 4324805, and this product is the soybean material from partially skimmed, adopts proteolytic enzyme to be hydrolyzed and makes.Wash in pH is 3.5 to 4.5 scope, make the soy meal partially skimmed, water and alkali are hydrolyzed then increases pH.The scope of hydrolysis degree (DH) is between 8-12%.Recovered oil from the water of washing.Used enzyme is alkali protease (Alcalase).The shortcoming of this method is to have comprised a plurality of steps, and owing to adopt the soy meal of partially skimmed, remaining oil combines with protein, may cause peculiar smell.Make enzyme deactivation by adding acid, this may cause the increase of salt component in the product.
Sherba and Steiger (1972) has described a kind of enzymatic hydrolysis method that is used to produce the soybean protein hydrolysates thing in the U.S. Patent No. 3640725.Soya seeds is pulverized and is heated between 90 to 140 ℃.Between 25 to 75 ℃, add protease (fungi or bacterialprotease).Isolate cellulosic, have two-phase in the slurry: oil phase and water.Regulate the pH to 4.5 of water, be settled out protein, then it is concentrated.Initiation material does not pass through degreasing, therefore residual oil may with the water combination, thereby cause peculiar smell.
Gunther has described a kind of method of producing product with pepsin modified soybean hydrolysate among R.C. (1972) the Canadian Patent No.905742, wherein in the presence of water and sugar, beats fast to produce low-density aerated product.
Document Tsumura, K.et al., (1997) European Patent No.0797928 A1 has described a kind of method for preparing the soybean protein hydrolysates thing, adopts the protease glycinin of optionally degrading between pH1.5-2.5.The pH that this method adopts is quite low, and is therefore different with the pH scope that adopted among the present invention.In addition, the purpose of this method is to obtain the glycinin of low content, and this also is different from situation of the present invention.
Publish paper " Industrial production and application of soluble enzymatichydrolysate of soy protein ", Olsen, H.S., Adler Nissen, J. (1979), ProcessBiochemistry, 14 (7), 6,8,10-11 has described a kind of method for preparing the soybean protein hydrolysates thing from soybean flakes: washing soya bean thin slice under pH4.5, adopt alkali protease (alcalase) to be hydrolyzed then.The dissolubility of substrate under condition of acidic pH is low, and this may cause low-yield.The enzyme that is adopted among the enzyme that adopts in this method and the present invention is different.
Goal of the invention
Main purpose of the present invention is to provide a kind of method that adopts microbial protease to prepare protein hydrolysate from soy meal.
Another object of the present invention provides a kind of employing Aspergillus bacterial strain (Aspergillus sp) prepares protein hydrolysate from defatted soy flour method.
A further object of the present invention provides and a kind ofly adopts proteolytic enzyme to carry out double-enzyme hydrolysis and prepare the method for protein hydrolysate.
A further object of the present invention is that it is greater than 2g% that the bitter taste in the hydrolysate is reduced to the bitter taste recognition threshold.
Another purpose of the present invention is to provide a kind of method for preparing the protein hydrolysate of low mineral content.
Another purpose of the present invention is to provide a kind of method for preparing the high yield protein hydrolysate, and it has obtained specific degree of hydrolysis from used raw material.
Summary of the invention
Therefore, the invention provides and a kind ofly prepare the method for protein hydrolysate from soy meal, it comprises that the preparation solid content is the aqueous slurry of the defatted soy flour of 6-12%w/v; In pH7-8 and temperature be under 43 ± 5 ℃ the condition with the described slurry of fungal proteinase hydrolyze, (DH) reaches 20-40% to degree of hydrolysis; At 53 ± 5 ℃, with the further hydrolysis of papain, DH reaches 30-45% until degree of hydrolysis under the stirring condition then; Make the residual enzyme inactivation with known method, separating solids and dry supernatant obtain protein hydrolysate.
Detailed Description Of The Invention
Therefore, the invention provides and a kind ofly prepare the method for protein hydrolysate with fungal proteinase from soy meal, this method comprises: the preparation solid content is the aqueous slurry of the defatted soy flour of 6-12%w/v; In pH7-8 and temperature be under 43 ± 5 ℃ the condition with the described slurry of fungal proteinase hydrolyze, reach 20-40% (DH) to degree of hydrolysis; At 53 ± 5 ℃, with the further hydrolysis of papain, reach 30-45%DH under the stirring condition then until degree of hydrolysis; Make the residual enzyme inactivation with known method, separating solids and dry supernatant obtain protein hydrolysate.
In an embodiment of the invention, the solid content of slurry is 8-12%w/v.
In yet another embodiment of the present invention, fungal proteinase comes from Aspergillus bacterial strain (Aspergillus sp).
In another embodiment of the present invention, Aspergillus is selected from A.flavus, A.japanicus, A.niger and A.awamori.
In another embodiment of the present invention, obtain protein hydrolysate by double-enzyme hydrolysis.
In another embodiment of the present invention,, obtain protein hydrolysate by slurry being hydrolyzed with proteolytic enzyme.
In another embodiment of the present invention, the use amount of fungal proteinase accounts for 0.4 to 0.5%w/w of soy meal.
In an embodiment of the invention, proteolysis carries out in pH is 7.2 to 7.6 scope.
In yet another embodiment of the present invention, the use amount of papain accounts for 0.4 to 0.5%w/w of soy meal.
In another embodiment of the present invention, the bitter taste of the hydrolysate that is obtained reduces.
In another embodiment of the present invention, the bitter taste recognition threshold is greater than 2g%.
In another embodiment of the present invention, the mineral content of the protein hydrolysate that obtains is low.
In another embodiment of the present invention, from used raw material, obtained the protein hydrolysate of high yield, hydrolysis degree is 35 to 45%.
In an embodiment of the invention, the soybean protein hydrolysates thing that obtains has cream color, and productive rate is 60-67.0% (based on a protein).
In yet another embodiment of the present invention, the water content of soybean protein hydrolysates thing is 9.4%, and nitrogen content is 10.5-11.0%, and hydrolysis degree is 35-45%.
In another embodiment of the present invention, the soybean protein hydrolysates thing that obtains has the activity of 20-23 insulin inhibitor units/mg, nitrogen solubility index (Nitrogen Solubility Index) is 95-98%, and salt content is 0.6-1.0%, and the bitter taste recognition threshold is 2 to 2.2%.
In another embodiment of the present invention, do not detect the lipoxygenase and the urease activity of protein hydrolysate.
In another embodiment of the present invention, amino acid is formed similar to the amino acid composition in the initial substance in the protein hydrolysate.
In another embodiment of the present invention, protein hydrolysate is the cream color.
The present invention also provides a kind of protein hydrolysate, and it has the protein hydrolysate of 60-67% with respect to protein.
In yet another embodiment of the present invention, the water content of protein hydrolysate is 9.4%, and nitrogen content is 10.5-11%, and hydrolysis degree is 35-45%.
In another embodiment of the present invention, protein hydrolysate has the activity of 20-23 insulin inhibitor units/mg, nitrogen solubility index (Nitrogen Solubility Index) is 95-98%, and salt content is 0.6-1.0%, and the bitter taste recognition threshold is 2 to 2.2%.
In another embodiment of the present invention, do not detect the lipoxygenase and the urease activity of protein hydrolysate.
In another embodiment of the present invention, amino acid is formed similar to the amino acid composition in the initial substance in the protein hydrolysate.
The method for preparing protein hydrolysate is as described below:
(1) defatted soy flour: prepare soy meal from the circular beans of cleaning.After the beans pressure break with cleaning, carry out classification at sieve and suction system.Cleaning, the beans meat of pressure break is by regulating boiling vessel (conditioner cooker) and laminating.Through the solvent extraction process.Solvent in the thin slice that removal extracts pulverizes it to 100 orders.The specification of soy meal comprises (a) water content % (mass percent), is 9% to the maximum; (b) protein is by the quality % of dry matter calculating, and minimum is 48%; (c) total ash is by the quality % of dry matter calculating, maximum 7.2%; (d) be insoluble to the quality % of the ash of acid by dry matter calculating, maximum 0.4%; (e) fat is by the quality % of dry matter calculating, 1.5%; (f) crude fibre is by the quality % of dry matter calculating, maximum 4.2%; (g) aflatoxin, maximum 30ppb; (h) residual solvent, 170ppm; (i) the total bacterial population in every gram, 50,000; (i) coliform/g＞10; (k) salmonella, 0.
(2) fungal enzyme: the food grade enzyme albuminoid enzyme P " amino " 6 that commercial sources can get, originate in M/s Amano Pharmaceutical Co.Ltd., 2-7,1-Chome, Nishiki, Nak-ku, Nagoya, 460, Japan, proteolytic activity is not less than 60,000U/g.The specification of plant thiol proteinase papain is the available food-grade of commercial sources, and proteolytic activity is not less than the proteolytic activity of 2,000 tyrosine units (TU)/mg.
(3) mensuration of hydrolysis degree (DH): TNB (TNBS) method be a kind of measure food protein hydrolysate hydrolysis degree accurately, can repeat and blanket method.The protein hydrolysate dissolution is in 1% hot lauryl sodium sulfate, and concentration reaches 0.25-2.5 * 10
-3Ammonia equivalent/L.Sample solution (0.25ml) is mixed mutually with the sodium phosphate buffer (pH8.2) of the 0.2125M of 2ml and the 0.1%TNBS solution of 2ml, under 50 ℃, in dark, preserved 60 minutes then.Add hydrochloric acid solution (HCl) the quencher reaction of the 0.1N of 4ml, when 340nm, read absorption.Adopting the L-leucine solution of 1.5mM is standard.With every kind of specified protein substrate as calibration curve, the leucic amino equivalent of being measured can be converted into hydrolysis degree (Adler-Nissen, J. (1979) J.Agr.Food Chem.27,6,1256-1262).Ratio with suitable solvent and solute is scattered in the water defatted soybean bean powder, adopts 6N NaOH or 6N hydrochloric acid to regulate the pH value of disperse system.Carry out mechanical agitation and be warming up to 40 to 45 ℃ after a few minutes.At the fungal enzyme based on soy meal of this stage adding 0.4 to 0.5%, continue to stir 2 hours.Last in specified time period makes the temperature of slurry rise to 50 to 55 ℃.So far, add 0.4 to 0.5% papain, stirred lasting 1 to 2 hour based on soy meal.In the latter stage in the above-mentioned time interval, make slurry be warming up to 90 to 95 ℃, kept 5 to 10 minutes.The slurry cool to room temperature is centrifugally removed the undissolved part that is rich in carbohydrate.Clarified protein hydrolysate is sprayed after the drying, has obtained protein hydrolysate.
Following embodiment is used to explain the present invention and is not to be used to limit protection scope of the present invention.
Embodiment 1
In 250ml water, disperse the 25g defatted soy flour, regulate the pH to 7.2 of disperse system with the sodium hydroxide solution of 6N.Mechanical agitation reaches 20 minutes, heat temperature raising to 40 ℃.In this stage, add the 125mg fungal proteinase, continue to stir 2 hours.2 hour latter stage, heat temperature raising to 50 ℃ added second kind of enzyme, and papain 125mg continues to stir 1 hour.After the hydrolysis, the solution that obtains was boiled 10 minutes, make enzyme deactivation.Adopt the frame filter centrifugal to carry out centrifugal to slurry.The freeze-drying clear solutions.The productive rate of protein is 65%, and the hydrolysis degree of measuring with the TNBS method is 43%.
Embodiment 2
In 500ml water, disperse the 50g defatted soy flour, regulate the pH to 7.3 of disperse system.Mechanical agitation reaches 20 minutes, heat temperature raising to 43 ℃.In this stage, add the 250mg fungal proteinase, lasting stirring reaches 1.5 hours.2 hour latter stage, heat temperature raising to 53 ℃ added second kind of enzyme, and papain 250mg continues to stir 1 hour.After the hydrolysis, the solution that obtains was boiled 15 minutes, make enzyme deactivation, and carry out centrifugation.The freeze-drying clear solutions.The productive rate of protein is 68.0%, and the hydrolysis degree of measuring with the TNBS method is 39%.
Embodiment 3
In 1L water, disperse the 100g defatted soy flour, regulate the pH to 7.6 of disperse system.Mechanical agitation reaches 20 minutes, heat temperature raising to 45 ℃.In this stage, add the 500mg fungal proteinase, lasting stirring reaches 2 hours.2 hour latter stage, heat temperature raising to 55 ℃ added second kind of enzyme, and papain 500mg continues to stir 1.5 hours.After the hydrolysis, the solution that obtains was boiled 10 minutes, make enzyme deactivation, and carry out centrifugation.Clear solutions is carried out spray-drying.The productive rate of protein is 70%, and the hydrolysis degree of measuring with the TNBS method is 38%.
Embodiment 4
In 10L water, disperse the 1kg defatted soy flour, regulate the pH to 7.6 of disperse system.Mechanical agitation reaches 15 minutes, and temperature rises to 45 ℃.In this stage, add the 5g fungal proteinase, continue to stir 2 hours.2 hour latter stage, the slurry temperature rose to 55 ℃, added second kind of enzyme, and papain 5g continues to stir 1.5 hours.After the hydrolysis, the solution that obtains was boiled 15 minutes, make enzyme deactivation, and adopt the frame centrifuge to carry out centrifugation.Clear solutions is carried out spray-drying.Degree of hydrolysis is 38%, and the productive rate of protein is 70%.
The granular size of soy meal, the ratio of enzyme-to-substrate, temperature, the end of pH and time interval controls enzyme hydrolysis makes the bitter taste of hydrolysate minimize.
The soybean protein hydrolysates thing that obtains is cream-colored, and productive rate is 60-67.0% (on the protein basis).The water content of product is 9.4%, and nitrogen content is 10.5-11.0%, and hydrolysis degree is 35-45% (a TNBS method).
The soybean protein hydrolysates thing that obtains has 20-23 insulin inhibitor units/mg activity (TIU), and nitrogen soluble index is 95-98%, and salt content is that 0.6-1.0% is (with Cl
-Ion measurement), the bitter taste recognition threshold is 2-2.2%.Detection is less than the activity of lipoxygenase and urase.Amino acid in the soybean protein hydrolysates thing is formed similar to the amino acid composition in the initiation material, has therefore kept nutritive value.Compare with the protein hydrolysate that obtains from casein, protein hydrolysate bitter taste of the present invention is lower, and hygroscopicity is littler.
Major advantage of the present invention is:
This method provides specific hydrolysis degree DH, and nitrogen content is 10.5-11.0% in the powder type Protein hydrolysate.
1. employing the method, this product have had good additive character, and it can make an addition to finally In the product and do not produce any unwanted eccentric fragrance.
2. the method has produced a kind of high-quality hydrolysate, and its dissolubility and pH are irrelevant, and is both suitable Close in as the additive under the acid ph value, be suitable as again the additive under the alkaline pH value.
3. the nitrogen recovery of soy meal is 95-98%, is higher than any existing method of commercially producing.
4. the productive rate of protein hydrolysate is soy proteinaceous 65-70%.
5. hydrolysis time is 2.5 to 4 hours, the short time cost is dropped into and energy consumption all For favourable. Unite and use two kinds of enzymes, make the minimum 0.6-1% of reaching of salt content.
6. the enzyme that adopts is the obtainable food stage phytoenzyme/fungal enzyme of commercial sources, and it has Wide specificity.
7. because the primary amino acid loss is very little, so that the nutritive value of initiation material has obtained the guarantor Stay.
8. the protein hydrolysate that obtains contains the insulin inhibitor activity of acceptable level, does not have Activity of fatty oxygenase and urease activity, NSI are 98%.
Claims (22)
1. adopt fungal proteinase to prepare the method for protein hydrolysate from soy meal, this method comprises: the preparation solid content is the aqueous slurry of the defatted soy flour of 6-12%w/v; Be to reach 1-3 hour with the described slurry of fungal proteinase hydrolyze under 43 ± 5 ℃ the condition in pH7-8 and temperature, to hydrolysis degree be 20-40%; At 53 ± 5 ℃, with the further hydrolysis 0.5-1.5 of papain hour, reach 30-45%DH under the stirring condition then until hydrolysis degree; Make remaining enzyme deactivation with known method; The supernatant of separating solids and dry clarification obtains protein hydrolysate.
2. method according to claim 1 is characterized in that, the solid content of slurry is 8-12%w/v.
3. method according to claim 1 is characterized in that fungal proteinase comes from Aspergillus sp.
4. method according to claim 1 is characterized in that, Aspergillus selects in vain in A.flavus, A.japanicus, A.niger and A.awamori.
5. method according to claim 1 is characterized in that protein hydrolysate obtains by double-enzyme hydrolysis.
6. method according to claim 1 is characterized in that, protein hydrolysate is to obtain by with proteolytic enzyme slurry being hydrolyzed.
7. method according to claim 1 is characterized in that, the use amount of fungal proteinase accounts for the 0.4-0.5%w/w of soy meal.
8. method according to claim 1 is characterized in that, proteolysis carries out in pH is the scope of 7.2-7.6.
9. method according to claim 1 is characterized in that, the use amount of papain accounts for the 0.4-0.5%w/w of soy meal.
10. method according to claim 1 is characterized in that, the bitter taste of the hydrolysate that obtains reduces.
11. method according to claim 1 is characterized in that, the bitter taste recognition threshold is greater than 2g%.
12. method according to claim 1 is characterized in that, the mineral content of the hydrolysate that obtains is low.
13. method according to claim 1 is characterized in that, has obtained protein hydrolysate with high yield from raw material, hydrolysis degree is 35-45%.
14. method according to claim 1 is characterized in that, the protein hydrolysate that obtains has cream color, and protein yields is 60-67.0%.
15. method according to claim 1 is characterized in that, the water content of protein hydrolysate is 9.4%, and nitrogen content is 10.5-11.0%, and hydrolysis degree is 35-45%.
16. method according to claim 1 is characterized in that, the protein hydrolysate that obtains has the activity of 20-23 insulin inhibitor units/mg, and nitrogen solubility index is 95-98%, and salt content is 0.6-1.0%, and the bitter taste recognition threshold is 2 to 2.2%.
17. method according to claim 1 is characterized in that, does not detect the lipoxygenase and the urease activity of protein hydrolysate.
18. method according to claim 1 is characterized in that, amino acid is formed similar to the amino acid composition in the initial substance in the protein hydrolysate.
19. protein hydrolysate that obtains from soy meal, activity with 20-23 insulin inhibitor units/mg, the nitrogen solubility index of 95-98%, the bitter taste recognition threshold of the salt content of 0.6-1.0% and 2-2.2%, 9.4% water content, nitrogen content is 10.5-11%, and hydrolysis degree is 35-45%.
20. protein hydrolysate according to claim 19 is characterized in that, detects less than lipoxygenase and urease activity in the product.
21. protein hydrolysate according to claim 19 is characterized in that, amino acid is formed similar to the amino acid composition in the initial substance in the protein hydrolysate.
22. protein hydrolysate according to claim 19 is characterized in that, this protein hydrolysate is cream-colored.
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| PCT/IN2001/000031 WO2002069732A1 (en) | 2001-03-05 | 2001-03-05 | Process for preparation of protein hydrolysate from soy flour |
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| CN102480999A (en) * | 2009-07-17 | 2012-05-30 | 诺维信公司 | Enzyme-modified soybean product |
| CN103194517A (en) * | 2013-04-11 | 2013-07-10 | 中国科学院过程工程研究所 | Chickpea short-peptide mixture and preparation method thereof |
| CN108366581A (en) * | 2015-12-18 | 2018-08-03 | 雀巢产品技术援助有限公司 | Heat sterilization high protein composition containing the protein hydrolysate from the continuation method using at least one endopeptidase |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB0522229D0 (en) | 2005-11-01 | 2005-12-07 | Johnson Matthey Plc | Adsorption of volatile organic compounds derived from organic matter |
| GB0911478D0 (en) | 2009-07-02 | 2009-08-12 | Johnson Matthey Plc | Adsorption of volatile organic compounds derived from organic matter |
| RU2612155C1 (en) * | 2015-11-26 | 2017-03-02 | Василий Васильевич Пономарев | Method of producing protein hydrolysates |
| RU2612153C1 (en) * | 2016-06-07 | 2017-03-02 | Василий Васильевич Пономарев | Method of intensifying mass exchange processes |
| FR3076982B1 (en) * | 2018-01-23 | 2021-09-10 | Laboratoires Gilbert | FABACEAN PROTEIN HYDROLYSATE AS A HYPOALLERGENIC PROTEIN SOURCE IN FOOD COMPOSITIONS |
| CN112940842A (en) * | 2021-03-19 | 2021-06-11 | 东北农业大学 | Method for preparing low-bitter-taste soybean powder and high-quality soybean oil by two-step enzymolysis |
Family Cites Families (6)
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|---|---|---|---|---|
| GB2053228B (en) * | 1979-07-11 | 1983-02-23 | Novo Industri As | Method of production soy protein hydrolyzate from fat-containing soy material and such soy protein hydrolyzate |
| CA1198072A (en) * | 1982-02-22 | 1985-12-17 | Nicholas Melachouris | Process for the preparation of protein hydrolysates |
| EP0325986A3 (en) * | 1988-01-28 | 1989-10-11 | Miles Inc. | Enzymatic hydrolysis of proteins |
| DK46793D0 (en) * | 1993-04-26 | 1993-04-26 | Novo Nordisk As | ENZYME |
| ATE243433T1 (en) * | 1996-10-30 | 2003-07-15 | Novozymes As | METHOD FOR PRODUCING A FOOD SEASONING |
| US6221423B1 (en) * | 1998-04-13 | 2001-04-24 | Protein Technologies Int'l Inc. | Short-chained peptide material |
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- 2001-03-05 WO PCT/IN2001/000031 patent/WO2002069732A1/en active Application Filing
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2003
- 2003-09-05 ZA ZA200306957A patent/ZA200306957B/en unknown
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102480999A (en) * | 2009-07-17 | 2012-05-30 | 诺维信公司 | Enzyme-modified soybean product |
| CN103194517A (en) * | 2013-04-11 | 2013-07-10 | 中国科学院过程工程研究所 | Chickpea short-peptide mixture and preparation method thereof |
| CN103194517B (en) * | 2013-04-11 | 2016-04-06 | 中国科学院过程工程研究所 | A kind of Chickpea short-peptide mixture and preparation method thereof |
| CN108366581A (en) * | 2015-12-18 | 2018-08-03 | 雀巢产品技术援助有限公司 | Heat sterilization high protein composition containing the protein hydrolysate from the continuation method using at least one endopeptidase |
| CN108366581B (en) * | 2015-12-18 | 2022-04-19 | 雀巢产品有限公司 | Heat-sterilized high protein composition containing hydrolyzed protein from a continuous process employing at least one endopeptidase |
Also Published As
| Publication number | Publication date |
|---|---|
| ZA200306957B (en) | 2004-07-28 |
| WO2002069732A1 (en) | 2002-09-12 |
| CN1234288C (en) | 2006-01-04 |
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