CN1840675A - Process for producing high activity soybean oligosaccharide by lactic acid bacteria fermentation method - Google Patents
Process for producing high activity soybean oligosaccharide by lactic acid bacteria fermentation method Download PDFInfo
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- CN1840675A CN1840675A CNA2006100458087A CN200610045808A CN1840675A CN 1840675 A CN1840675 A CN 1840675A CN A2006100458087 A CNA2006100458087 A CN A2006100458087A CN 200610045808 A CN200610045808 A CN 200610045808A CN 1840675 A CN1840675 A CN 1840675A
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Abstract
The fermentation method for soybean oligosaccharide with lactic acid bacteria in soybean deep processing can increase the content of functional constituent (stachyose and raffinose) by consuming the sucrose in material by means of carbon source without using the benefit parts. This invention reduces cost and pollution, and shortcuts production period to further improve product bio-activity.
Description
Technical field
The invention belongs to the soybean deep processing technology field, definite saying so utilizes the lactobacillus-fermented legal system to be equipped with the technology of soybean oligosaccharide.
Background technology
Soybean oligosaccharide be a class be very beneficial for HUMAN HEALTH have an active material of special physiological.Its not only have low sugariness, low in calories, mouthfeel good, Heat stability is good, physicochemical property such as volatility not the more important thing is the propagation that can promote probiotics in the enteron aisle, keep intestinal eubiosis, be a class be very beneficial for HUMAN HEALTH have an active material of special physiological.And can be edible for crowds such as diabetics and obesity patients.From meals, replenish soybean oligosaccharide; can promote Pediatric diet, strengthen resistivity, bifidobacterium growth propagation in mitigating osteoporosis, the promotion enteron aisle disease; suppress spoilage product generation in the intestines; the protection liver, prevention, treatment constipation, serum cholesterol-lowering; improve immunologic function; improve allergicly, regulate the human body physiologically active, promote that body transforms to healthy attitude.
Milk-acid bacteria is a class and the very close bacterium of human relation, is indispensable a kind of bacterium in the healthy humans and animals intestinal microecology.To the special physiological activity of milk-acid bacteria and meta-bolites thereof and studies show that in a large number of nourishing function, milk-acid bacteria has the effects such as growth and breeding of regulating human gastrointestinal tract normal microflora, maintenance microecological balance, raising food digestion rate and biological value, reduction serum cholesterol, suppressing the interior spoilage organism of enteron aisle in recent years.
Having functional composition in the soybean oligosaccharide is raffinose and stachyose, but its content is lower, directly influenced the health-care effect of product, therefore utilize lactobacillus-fermented to produce high activity soybean oligosaccharide, protective foods as pure natural, safety non-toxic is feasible, adapt to and produce actual needs, have bigger practical advice meaning.
Soybean oligosaccharide is as a kind of emerging functional oligose, its product high-quality, and low cost has good physicochemical performance and physiologically active, the added value height, social benefit is good, and effect is remarkable, so its development and application has vast potential for future development.There is abundant soybean resource in China, and populous, increasing of the aged particularly, and the consumption market is wide.Along with the human consumer to healthy and have the attention and a understanding of physiologically functional food, will increase day by day the demand of protective foods, will be a slice light the future of containing soybean oligosaccharide food.Therefore, how extract highly active soybean oligosaccharide and improve its yield from soybean, be the generally problem of attention of soybean deep processing industry institute always.It is raw material that present domestic extraction soybean oligosaccharide is generally taked the by-product of soybean whey to produce soybean protein isolate or soybean protein concentrate, obtain through removing albumen, decolouring, desalination and vacuum concentration, its composition be generally moisture 24%, stachyose 18%, raffinose 6%, sucrose 34%, other 18%.But contain more sucrose in this product, the diabetics can not directly take, and also is not suitable for the obesity patient.The refining soybean oligosaccharide that removes sucrose then can overcome above-mentioned shortcoming, is applicable to all groups, has wide range of applications.
Produce soybean oligosaccharide at present and adopt column chromatography to carry out separation and purification usually, technical difficulty is big and production cost is high.
Summary of the invention
The purpose of this invention is to provide and a kind ofly utilize sucrose in the soybean oligosaccharide, improve the technology of the relative content of functional ingredient in the soybean oligosaccharide (stachyose, raffinose) by lactobacillus-fermented.Present method adopts can selective use sucrose, but unfavorable milk-acid bacteria with stachyose and raffinose is fermented as bacterial classification, sucrose is consumed during the fermentation as carbon source, can remove the sucrose in the soybean oligosaccharide substantially, the relative content of stachyose and raffinose in the raising product.
In order to achieve the above object, the technical solution used in the present invention is:
1. extraction soybean whey
Raw material: defatted soybean meal
(1) alkali dissolution
Defatted soybean meal is pulverized the back and is crossed 40～60 mesh sieves, press material-water ratio 1: 8～12 water are added batch extractor, with 10～30%NaOH solution material liquid pH is regulated 7.0～9.0, at the uniform velocity stir 40～60min under 40～60 ℃ of degree, collect protein extract after the centrifugation, residue utilizes the lixiviate of above-mentioned condition secondary, and is standby after twice protein extract merged.
(2) sour precipitating
Add 10～30% hydrochloric acid soln in the soybean protein extracting solution, the regulator solution temperature is 30～50 ℃, and the pH value is 4.3～4.5, treat most of protein precipitation precipitating after, centrifugation, the supernatant liquor that obtains is a soybean whey.
2. lactobacillus-fermented
(1) medium preparation
It is 10～50mg/mL that soybean oligosaccharide concentration in the soybean whey is adjusted into, the nitrogenous source (hydrolyzed vegetable protein, peptone etc.) of interpolation 0.5～1.5% and 0.1～0.5% somatomedin (as anhydrous sodium acetate, SODIUMNITRATE etc.), regulating pH value is 7.0～7.5,20～the 30min that under 121 ℃ of conditions, sterilizes, cooling.
(2) lactobacillus-fermented
Insert 5～10% milk-acid bacteria (lactobacillus leichmannii 1681, lactobacillus delbruckii 1047), constant temperature culture 36～50h under 25～40 ℃ of conditions in the soybean whey substratum after sterilization.
3. soybean oligosaccharide is refining
(1) centrifugal
Centrifugation 10～25min removes thalline under 5000～10000rpm, obtains soybean oligosaccharide solution.
(2) thermal treatment
Soybean oligosaccharide solution after centrifugal is heated 8～15min under 70～90 ℃ of conditions, remove by filter the protein of sex change then.
(3) ultrafiltration
Adopting relative molecular weight respectively is the ultrafiltration membrane treatment liquid glucose of 10000～20000Da and 2000～3000Da, removes low-molecular-weight protein component in the liquid glucose.
(4) decolouring
The pH value of regulating liquid glucose is 3.0～5.0, adds 0.5～2.5% activated carbon, handles 20～60min under 40～60 ℃ of conditions.
(5) desalination
Adopt 732 type Zeo-karbs and 717 type anionite-exchange resin to carry out desalination, the temperature of liquid glucose is 40～60 ℃ during desalination, and flow velocity is 30～50m
3Liquid glucose/(m
3Resin h).
(6) concentrate
Adopt vacuum concentration equipment to concentrate, the boiling point of liquid glucose is 65～75 ℃ when concentrating, and the dry-matter that concentrates the back liquid glucose is 70～75%.
The invention provides a kind of sucrose that passes through in the lactobacillus-fermented soybean oligosaccharide, improve the technology of the relative content of functional ingredient in the soybean oligosaccharide (stachyose, raffinose).Because the present invention has used milk-acid bacteria in leaching process, the form of sucrose in the soybean oligosaccharide with carbon source consumed, but do not utilize wherein raffinose and stachyose, thereby the soybean oligosaccharide product purity improved more than 20 percentage points than existing production method, and reduced production cost.With the soybean protein isolates processing byproduct---the soybean whey waste liquid is that raw material extracts soybean oligosaccharide, helps deep processing and the comprehensive utilization of soybean, can improve the added value of soybean, and solve environmental issue.Because of the present invention with short production cycle, and utilization is probiotics---lactobacillus-fermented is consumed sucrose, thereby has improved the content of functional oligose in the soybean oligosaccharide, has further improved the physiologically active of soybean oligosaccharide.The soybean oligosaccharide product purity that adopts this explained hereafter is up to more than 45%, and reduced production cost.No matter this product is aspect appearance index such as color, smell, has all reached high levels.
Embodiment
Embodiment 1
1. soybean whey preparation
(1) raw material: defatted soybean meal
(2) alkali dissolution
Defatted soybean meal is pulverized the back and is crossed 60 mesh sieves, press material-water ratio 1: 10 water is added batch extractor, with 20%NaOH solution material liquid pH is regulated 9.0, at the uniform velocity stir 50min under 55 ℃ of degree, collect protein extract after the centrifugation, residue utilizes the lixiviate of above-mentioned condition secondary, and is standby after twice protein extract merged.
(3) sour precipitating
Regulating soybean protein extracting solution temperature is 40 ℃, adds 15% hydrochloric acid soln, and adjust pH is 4.5, treat most of protein precipitation precipitating after, centrifugation, the supernatant liquor that obtains is a soybean whey.
2. lactobacillus-fermented
(1) medium preparation
Soybean oligosaccharide concentration in the soybean whey is adjusted into is 20mg/mL, add 1% peptone and 0.3% anhydrous sodium acetate, regulating pH value is 7.2, and sterilization is 20 minutes under 121 ℃ of conditions, cooling.
(2) lactobacillus-fermented
Insert 8% lactobacillus leichmannii 1681 in the soybean whey substratum after sterilization, constant temperature culture 48h under 37 ℃ of conditions.
3. soybean oligosaccharide is refining
(1) centrifugal
Centrifugation 15min removes thalline under the 8000rpm, obtains soybean oligosaccharide solution.
(2) thermal treatment
Soybean oligosaccharide solution after centrifugal is heated 15min under 70 ℃ of conditions, remove by filter the protein of sex change then.
(3) ultrafiltration
Adopting relative molecular weight respectively is the ultrafiltration membrane treatment liquid glucose of 10000Da and 2000Da, removes low-molecular-weight protein component in the liquid glucose.
(4) decolouring
The pH value of regulating liquid glucose is 4.0, adds 1.5% activated carbon, handles 40min under 50 ℃ of conditions.
(5) desalination
Adopt 732 type Zeo-karbs and 717 type anionite-exchange resin to carry out desalination, the temperature of liquid glucose is 50 ℃ during desalination, and flow velocity is 40m
3Liquid glucose/(m
3Resin h).
(6) concentrate
Adopt vacuum concentration equipment to concentrate, the boiling point of liquid glucose is 70 ℃ when concentrating.
4. main performance index of the present invention
Moisture (%): 26.5
Total reducing sugar (%) syrup: 71.3
Stachyose and raffinose (%) syrup: 46.8
Embodiment 2
1. soybean whey preparation
Raw material: defatted soybean meal
(1) alkali dissolution
Defatted soybean meal is pulverized the back and is crossed 60 mesh sieves, press material-water ratio 1: 10 water is added batch extractor, with 20%NaOH solution material liquid pH is regulated 9.0, at the uniform velocity stir 50min under 55 ℃ of degree, collect protein extract after the centrifugation, residue utilizes the lixiviate of above-mentioned condition secondary, and is standby after twice protein extract merged.
(2) sour precipitating
Regulating soybean protein extracting solution temperature is 40 ℃, adds 15% hydrochloric acid soln, and adjust pH is 4.5, treat most of protein precipitation precipitating after, centrifugation, the supernatant liquor that obtains is a soybean whey.
2. lactobacillus-fermented
(1) medium preparation
Soybean oligosaccharide concentration in the soybean whey is adjusted into is 50mg/mL, add 1.5% peptone etc. and 0.5% anhydrous sodium acetate, regulating pH value is 7.0, and sterilization is 20 minutes under 121 ℃ of conditions, cooling.
(2) lactobacillus-fermented
Insert 10% lactobacillus leichmannii 1681 in the soybean whey substratum after sterilization, constant temperature culture 41h under 37 ℃ of conditions.
3. soybean oligosaccharide is refining
(1) centrifugal
Centrifugation 10min removes thalline under the 10000rpm, obtains soybean oligosaccharide solution.
(2) thermal treatment
Soybean oligosaccharide solution after centrifugal is heated 15min under 70 ℃ of conditions, remove by filter the protein of sex change then.
(3) ultrafiltration
Adopting relative molecular weight respectively is the ultrafiltration membrane treatment liquid glucose of 20000Da and 3000Da, removes low-molecular-weight protein component in the liquid glucose.
(4) decolouring
The pH value of regulating liquid glucose is 3.0, adds 0.5% activated carbon, handles 20min under 60 ℃ of conditions.
(5) desalination
Adopt 732 type Zeo-karbs and 717 type anionite-exchange resin to carry out desalination, the temperature of liquid glucose is 60 ℃ during desalination, and flow velocity is 50m
3Liquid glucose/(m
3Resin h).
(6) concentrate
Adopt vacuum concentration equipment to concentrate, the boiling point of liquid glucose is 70 ℃ when concentrating.
4. main performance index of the present invention
Moisture (%): 25.8
Total reducing sugar (%) syrup: 71.9
Stachyose and raffinose (%) syrup: 45.7
Embodiment 3
1. soybean whey preparation
Raw material: defatted soybean meal
(1) alkali dissolution
Defatted soybean meal is pulverized the back and is crossed 60 mesh sieves, press material-water ratio 1: 10 water is added batch extractor, with 20%NaOH solution material liquid pH is regulated 9.0, at the uniform velocity stir 50min under 55 ℃ of degree, collect protein extract after the centrifugation, residue utilizes the lixiviate of above-mentioned condition secondary, and is standby after twice protein extract merged.
(2) sour precipitating
Regulating soybean protein extracting solution temperature is 40 ℃, adds 15% hydrochloric acid soln, and adjust pH is 4.5, treat most of protein precipitation precipitating after, centrifugation, the supernatant liquor that obtains is a soybean whey.
2. lactobacillus-fermented
(1) medium preparation
Soybean oligosaccharide concentration in the soybean whey is adjusted into is 10mg/mL, add 0.5% peptone etc. and 0.1% anhydrous sodium acetate, regulating pH value is 7.5, and sterilization is 20 minutes under 121 ℃ of conditions, cooling.
(2) lactobacillus-fermented
Insert 5% lactobacillus leichmannii 1681 in the soybean whey substratum after sterilization, constant temperature culture 36h under 37 ℃ of conditions.
3. soybean oligosaccharide is refining
(1) centrifugal
Centrifugation 10min removes thalline under the 10000rpm, obtains soybean oligosaccharide solution.
(2) thermal treatment
Soybean oligosaccharide solution after centrifugal is heated 15min under 70 ℃ of conditions, remove by filter the protein of sex change then.
(3) ultrafiltration
Adopting relative molecular weight respectively is the ultrafiltration membrane treatment liquid glucose of 10000Da and 2000Da, removes low-molecular-weight protein component in the liquid glucose.
(4) decolouring
The pH value of regulating liquid glucose is 5.0, adds 2.5% activated carbon, handles 60min under 40 ℃ of conditions.
(5) desalination
Adopt 732 type Zeo-karbs and 717 type anionite-exchange resin to carry out desalination, the temperature of liquid glucose is 40 ℃ during desalination, and flow velocity is 30m
3Liquid glucose/(m
3Resin h).
(6) concentrate
Adopt vacuum concentration equipment to concentrate, the boiling point of liquid glucose is 70 ℃ when concentrating.
4. main performance index of the present invention
Moisture (%): 28.2
Total reducing sugar (%) syrup: 70.6
Stachyose and raffinose (%) syrup: 45.0.
Claims (7)
1, a kind of technology of producing high activity soybean oligosaccharide by lactic acid bacteria fermentation method, it is characterized in that: be that raw material extracts soybean whey with the defatted soybean meal, utilize the sucrose in the lactobacillus-fermented soybean oligosaccharide, improve functional ingredient in the soybean oligosaccharide---the relative content of stachyose, raffinose, wherein:
(a) medium preparation
It is 10～50mg/mL that soybean oligosaccharide concentration in the soybean whey is adjusted into, the nitrogenous source of interpolation 0.5～1.5% and 0.1～0.5% somatomedin, and regulating pH value is 7.0～7.5, sterilization, cooling;
(b) lactobacillus-fermented
Insert 5～10% milk-acid bacteria, constant temperature culture 36～50h under 25～40 ℃ of conditions in the soybean whey substratum after sterilization.
2, the technology of a kind of producing high activity soybean oligosaccharide by lactic acid bacteria fermentation method as claimed in claim 1 is characterized in that the described soybean whey that extracts from defatted soybean meal, adopt following steps:
(1) alkali dissolution
Defatted soybean meal is pulverized the back and is crossed 40～60 mesh sieves, press material-water ratio 1: 8～12 water are added batch extractor, with 10～30%NaOH solution material liquid pH is regulated 7.0～9.0, at the uniform velocity stir 40～60min under 40～60 ℃ of degree, collect protein extract after the centrifugation, residue utilizes the lixiviate of above-mentioned condition secondary, and is standby after twice protein extract merged;
(2) sour precipitating
Add 10～30% hydrochloric acid soln in the soybean protein extracting solution, the regulator solution temperature is 30～50 ℃, and the pH value is 4.3～4.5, treat most of protein precipitation precipitating after, centrifugation, the supernatant liquor that obtains is a soybean whey.
3, the technology of a kind of producing high activity soybean oligosaccharide by lactic acid bacteria fermentation method as claimed in claim 1 is characterized in that described milk-acid bacteria is lactobacillus leichmannii 1681, lactobacillus delbruckii 1047.
4, the technology of a kind of producing high activity soybean oligosaccharide by lactic acid bacteria fermentation method as claimed in claim 1 is characterized in that described nitrogenous source can be hydrolyzed vegetable protein, peptone.
5, the technology of a kind of producing high activity soybean oligosaccharide by lactic acid bacteria fermentation method as claimed in claim 1 is characterized in that described somatomedin is anhydrous sodium acetate, SODIUMNITRATE.
6, the technology of a kind of producing high activity soybean oligosaccharide by lactic acid bacteria fermentation method as claimed in claim 1 or 2 is characterized in that: described lactobacillus-fermented soybean oligosaccharide process refinement treatment:
(1) centrifugal
Centrifugation 10～25min removes thalline under 5000～10000rpm, obtains soybean oligosaccharide solution;
(2) thermal treatment
Soybean oligosaccharide solution after centrifugal is heated 8～15min under 70～90 ℃ of conditions, remove by filter the protein of sex change then;
(3) ultrafiltration
Adopting relative molecular weight respectively is the ultrafiltration membrane treatment liquid glucose of 10000～20000Da and 2000～3000Da, removes low-molecular-weight protein component in the liquid glucose;
(4) decolouring
The pH value of regulating liquid glucose is 3.0～5.0, adds 0.5～2.5% activated carbon, handles 20～60min under 40～60 ℃ of conditions;
(5) desalination
Adopt 732 type Zeo-karbs and 717 type anionite-exchange resin to carry out desalination, the temperature of liquid glucose is 40～60 ℃ during desalination, and flow velocity is 30～50m
3Liquid glucose/(m
3Resin h);
(6) concentrate
Adopt vacuum concentration equipment to concentrate, the boiling point of liquid glucose is 65～75 ℃ when concentrating, and the dry-matter that concentrates the back liquid glucose is 70～75%.
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| CNB2006100458087A CN100387725C (en) | 2006-02-08 | 2006-02-08 | Process for producing high activity soybean oligosaccharide by lactic acid bacteria fermentation method |
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| CN100387725C CN100387725C (en) | 2008-05-14 |
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| CN102669523A (en) * | 2011-03-14 | 2012-09-19 | 齐齐哈尔大学 | Method for preparing functional soybean oligosaccharides |
| CN103445048A (en) * | 2012-06-04 | 2013-12-18 | 财团法人食品工业发展研究所 | Soybean oligosaccharide product containing probiotics and preparation method thereof |
| CN104621253A (en) * | 2015-03-12 | 2015-05-20 | 苏州金记食品有限公司 | Activated yellow slurry water lactic acid beverage and production process thereof |
| WO2018103118A1 (en) * | 2016-12-07 | 2018-06-14 | 深圳先进技术研究院 | Fermented soybean whey beverage and preparation method thereof |
| CN109206312A (en) * | 2017-07-03 | 2019-01-15 | 中国石化扬子石油化工有限公司 | A method of D-ALPHA-Hydroxypropionic acid is isolated and purified from D-ALPHA-Hydroxypropionic acid ammonium fermentation liquid |
| CN109206310A (en) * | 2017-07-03 | 2019-01-15 | 中国石化扬子石油化工有限公司 | A method of extracting D-ALPHA-Hydroxypropionic acid from D-ALPHA-Hydroxypropionic acid calcium fermentation liquid |
| CN109293716A (en) * | 2018-09-29 | 2019-02-01 | 四川省食品发酵工业研究设计院 | The method for improving functional oligose recovery rate and purity in yellow plasm of soybean |
| CN110950975A (en) * | 2019-11-20 | 2020-04-03 | 浙江工业大学 | Method for greening microbial fermentation synthesis process |
| CN112724194A (en) * | 2021-01-18 | 2021-04-30 | 荣海生物科技有限公司 | Method for extracting peptide from protein hydrolysis by-product |
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| CN102669523A (en) * | 2011-03-14 | 2012-09-19 | 齐齐哈尔大学 | Method for preparing functional soybean oligosaccharides |
| CN102669523B (en) * | 2011-03-14 | 2015-09-30 | 齐齐哈尔大学 | The preparation method of functional soya oligosaccharide |
| CN103445048A (en) * | 2012-06-04 | 2013-12-18 | 财团法人食品工业发展研究所 | Soybean oligosaccharide product containing probiotics and preparation method thereof |
| CN103445048B (en) * | 2012-06-04 | 2015-05-06 | 财团法人食品工业发展研究所 | Soybean oligosaccharide product containing probiotics and preparation method thereof |
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| CN104621253A (en) * | 2015-03-12 | 2015-05-20 | 苏州金记食品有限公司 | Activated yellow slurry water lactic acid beverage and production process thereof |
| WO2018103118A1 (en) * | 2016-12-07 | 2018-06-14 | 深圳先进技术研究院 | Fermented soybean whey beverage and preparation method thereof |
| CN109206312A (en) * | 2017-07-03 | 2019-01-15 | 中国石化扬子石油化工有限公司 | A method of D-ALPHA-Hydroxypropionic acid is isolated and purified from D-ALPHA-Hydroxypropionic acid ammonium fermentation liquid |
| CN109206310A (en) * | 2017-07-03 | 2019-01-15 | 中国石化扬子石油化工有限公司 | A method of extracting D-ALPHA-Hydroxypropionic acid from D-ALPHA-Hydroxypropionic acid calcium fermentation liquid |
| CN109293716A (en) * | 2018-09-29 | 2019-02-01 | 四川省食品发酵工业研究设计院 | The method for improving functional oligose recovery rate and purity in yellow plasm of soybean |
| CN110950975A (en) * | 2019-11-20 | 2020-04-03 | 浙江工业大学 | Method for greening microbial fermentation synthesis process |
| CN112724194A (en) * | 2021-01-18 | 2021-04-30 | 荣海生物科技有限公司 | Method for extracting peptide from protein hydrolysis by-product |
| CN116083270A (en) * | 2022-08-22 | 2023-05-09 | 扬州大学 | Lactobacillus delbrueckii capable of fermenting soybean oligosaccharide and application thereof |
| CN116083270B (en) * | 2022-08-22 | 2024-02-02 | 扬州大学 | Lactobacillus delbrueckii capable of fermenting soybean oligosaccharide and application thereof |
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