DE2221869A1 - ENZYMATIC TREATMENT OF LEGUMES AND PRODUCTS MADE FROM THEM - Google Patents

Description

Enzymatic treatment of pulses and products made from them

The present invention relates to a method for the enzymatic treatment of legumes and products made therefrom which are used in human and / or animal nutrition. In this context, pulses are understood to be fruits of plants of the fabaceae family (butterfly family), such as peas, beans, in particular soy beans. _t ''

Legumes are popular because of their high protein content very valuable for human and animal nutrition.

In particular, products obtained from soy beans, such as soy flakes, soy meal, soy flour, soy milk or TVP (textured vegetable protein), are a valuable source of protein Sausages, used on a large scale. (J. Agr. Food Chemistry J ₁ S (6) 969 ff (197O)).

However, the usability of the aforementioned products for human nutrition, especially for children, is restricted by the fact that they contain components that result in serious digestive insufficiencies (cf., for example, Med. Klin. 65, No. 25, 1204-1207 (1970) and J. Agr. Food Chem. 8Γ6) 977 ff (197O)). These disorders

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are caused, inter alia, by the content of galactose-containing oligosaccharides in the beans (cf. J. Food Science 35 ^, 634-639, (197O)). Defatted soy flour, for example, contains around 7 % oligosaccharides containing galactose (around 5% stachyose, around 2% raffinose). This oligosaccharide fraction can be removed from soy products by extraction with water or with aqueous alcohol. Therefore, they are no longer present in protein concentrates from soy, which go through such process steps in their production. The same applies to the so-called isolates caused by isoelectr. Precipitation of the proteins dissolved in dilute lye can be produced. However, these products are 3 to 5 times as expensive as those mentioned at the beginning. The latter are produced in a simple way from soybeans by removing the hulls, chopping, extracting with water and degreasing if necessary.

In these products, such as soy flakes, soy meal, Soy flour, soy milk, but also in the extrusion process manufactured soy products (TVP; GB 1'049'848) are the interfering galacto-oligosaccharides are still present.

In animal nutrition there has also been no lack of attempts to use soy protein from low prices as milk replacer to use (cf. O.M. Radostits and J.M. Bell, Can. J. Animal Sci. December 1970, as well as Z. Nitsan et al., J. Dairy Sci. 54_ (1971) 1294). However, these attempts are the poor tolerance of soy for young animals failed. There are four reasons for this:

a) Presence of a trypsin inhibitor that prevents normal digestion of soy proteins

b) Presence of hemagglutinins ^{: h}

c) The insufficient proteolytic activity in the gastrointestinal tract of the young animals ^L

d) Presence of non-absorbable carbohydrates that cause fermentative diarrhea.

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The object of the present invention is a method that allows these proportions in a simple manner to diminish. -,

An attempt is known to determine the compatibility of a soy product by enzymatic degradation of the aforementioned Galacto-oligosaccharides to improve. Soymilk was made with one produced by Aspergillus saitoi, from which technically accessible enzyme preparation MOLSIN (Seishin Pharmaceutical Co. Ltd., Noda-Chiba, Japan) obtained by purification treated α-galactosidase at pH 6.2. (J. Food Science, 35, -655 (197O)).

There was an improvement in the treatment of soybean meal with pectinase or with mixtures of pectinase and cellulase the compatibility of soybean meal for calf rearing aimed at (French patent application no. 2'013'753),

The two previously proposed methods for the enzymatic treatment of soy and those made from soy Products, do not solve the problem at hand satisfactorily.

In the first case, the use of the α-galactosidase obtained from MOLSIN is limited to the treatment of soy milk. In the second case, the problem at hand is only partially solved by increasing the soy content that the young animals can tolerate from just 5 % to a maximum of 25% of the feed. ;

According to the invention it is now proposed that legumes of the type mentioned or products made therefrom in aqueous suspension or solution at pH 3-7, preferably pH 4-6 with 0.05-5 wt. I ₀ , preferably 0.1-2 wt. 7 _o one of Aspergillus inuii IAM * 2268 (R-3021) by 48-72 stUndige fermentation of sterilized wheat bran moisture-vain "keitsgehalt 50 Gew.7 _e at 30 ⁰ C, extraction with water, precipitated with ethanol and subsequent drying of the enzyme obtained to treat.

* IAM - Institute of Applied Mierobiology, University of Tokyo.

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The erfindungsgeraässe treatment is advantageously carried out at 10-80 ⁰ C, preferably at 20-7O ⁰ C. The duration of the treatment is between 1 minute and 24 hours, depending on the type of bean or the product made from it and the enzyme concentration.

The soy products for which the method according to the invention is suitable are in particular: Soy flakes, soy meal, soy flour and soy milk. The invention Treatment of soy flakes, soy meal and soy flour can be with the full fat or with the whole or part degreased products. The treatment can take place at any suitable point in the manufacturing process of these products.

The treatment according to the invention can be carried out in the rapid preparation of soy meal, soy flakes or soy flour after comminution the soybeans freed from the shell, if necessary after Degreasing the same.

For example, soy flour is mixed with dilute acetic acid at pH 4 to 5 in a suitable heatable container. The batter is ^{heated to 60 0} C and. The appropriate amount of the enzyme is added in portions. The reaction mixture is ^{stirred at 60 °} C. for 4 hours. To end the reaction, the mixture is ^{heated to 90 °} C. for 10 minutes. The material is best worked up by spray drying, if necessary after dilution with water. In a second variant, the material is dried in a vacuum paddle dryer. The soy product produced in this way can advantageously be extruded (TVP process).

An enzyme treatment is carried out analogously with soy milk .

The products treated according to the invention are of Children and young animals tolerate much better than the corresponding untreated products, as they have a significant effect have a lower content of interfering galacto-oligosaccharides than these. Furthermore, the inventive Treatment is a partial cleavage of high molecular weight proteins

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to soluble fractions (low molecular weight proteins, peptides and amino acids), making the treated products in particular easier for children and young animals to digest,

The execution "of the method according to the invention is explained in more detail using the following examples:

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example 1 Treatment of soy flour for human consumption

Nutrisoy 220 (Archer Daniels Midland Co., USA):

Protein content 39 % (Kjeldahl-N χ 5.7)

Fat content 24 %
Stachyous 3.8%
Raffinose 0.8%

Enzyme from Aspergillus inuii IAM 2268 (R-3021):

This enzyme is produced by fermentation of 48-72 sttindige sterilized wheat bran with a moisture content of 50 wt.% At 3O ⁰ C, extraction with water, precipitated with ethanol and subsequent drying.

50 grams of Nutrisoy 220 are suspended in 200 ml of dilute acetic acid (0.5%), resulting in a pH of 4.8. 0.5 gram of enzyme from Aspergillus inuii is added to the suspension, which has been heated to 55 ° C., with stirring. The mixture is ^{stirred at 55 °} C. for 2 hours. The enzymatic action is terminated by briefly heating to 90 ⁰ C. The water / acetic acid mixture is removed either by spray drying or in vacuo. The treated soy flour is obtained quantitatively.

The galactose content of the aqueous extract corresponds to a breakdown of the original galacto-oligosaccharides contained in the soy flour by at least 50 "L.

In a parallel experiment in which instead of the enzyme from Aspergillus inuii 0.5 gram "MOLSIK ¹¹ (from Seishin Pharmac. Co., Noda-Chiba Japan) is used, the degradation of the galacto-oligosaccharides, measured in terms of the released galactose, is less than 6 %.

No galactose can be detected in a blind test without the addition of enzyme. 3 fj,;. -; / (] 7 B 9

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Example 2

50 grams of Nutrisoy 220 are treated as in Example 1 with 0.1 grams of the enzyme from Aspergillus inuii at pH 4.8. The mixture is ^{stirred at 60 °} C. for 4 hours.

The breakdown of the galacto-oligosaccharides is more than 50%.

In a parallel test with 0.1 gram of "MOLSIN" ^R , the degradation of the galacto-oligosaccharides is measured. of * the galactose released, less than 4%.

Example 3 Treatment of soybean meal for animal nutrition

Defatted roasted soy meal.

Protein content 44 ~% (Kjeldahl-N χ 5.7) Fat content 2 %

50 grams of soy meal are suspended in 250 ml of dilute acetic acid 0.5 7 _O ) , resulting in a pH of 4.9. 0.8 grams of the enzyme from Aspergillus inuii is added to the suspension heated to 38 ° C. The mixture is stirred at 38 ° C. for 8 hours. Work-up as in example The breakdown of the galacto-oligosaccharides, measured in terms of the released galactose, is over 60 V ₀ .

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Example 4

100 kg of finely ground soy meal are mixed with a mixture of 300 liters of water in a heated stirred kettle and 2 liters of concentrated acetic acid suspended, resulting in a pH of 4.8.

With moderate stirring, 0.6 kg of enzyme from Aspergillus are obtained inuii added. This mixture is held at 50 ° to 55 ° C. for 16 hours. Then the boiler contents rapidly cooled to room temperature.

The pH is adjusted to 6.5 by adding 10 N sodium hydroxide solution. By spray drying this aqueous A cream-colored fine powder is obtained in the suspension. at

Using a two-fluid nozzle has been selected, an air entry temperature of 180 to 185 ° C and an air outlet temperature of to 95 ⁰ C.

Enzyme-Treated Untreated Soybean Meal Soybean Meal

Water content 5% 10%

Nitrogen content 7.3 % . 7.3%

Nitrogen solubility

Index "(NSI) - * 70 15

total reducing

Sugar (according to Somogyi-

Nelson determined) in mg

Equivalent glucose / g soy 140 2

oc-galactosides ** 12 36

The germ counts that can be determined in the enzyme-treated soy meal (Bacteria and fungi) are smaller than those found in untreated soy meal.

* NSI: determined according to Smith et al., Cereal Chem. 43 (1966), 261.

** as releasable galactose photometrically in the presence of Galactose dehydrogenase and diphosphorus pyridine nucleotide determined (expressed in mg galactose gram soy).

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The enzyme-treated soy meal is very easy to disperse in lukewarm water and is available in all weight ratios Compatible with skimmed milk powder., The result is a milk-like suspension that is produced by young calves is well received.

Example 5 - , <■■ -'_

Enzymatisation of beans of the Phaseolus vulgaris type ("Navy Beans").

9 liters of dilute acetic acid and 30 g of enzyme from Aspergillus inuii IAM 2268 are added to 3 kg of these beans and the mixture is stirred at pH 4.8 and 50 ° C. for 20 hours.

Freeze-drying gives a bean powder whose residual α-galactooligosaccharide content is 18% of that in the untreated Beans present salary.

Example 6

Enzymation of beans of the type "California Small, White Beans ".

The enzymatization is carried out as in Example No. 5.

Freeze-drying gives a bean powder in the no more a-glacooligosaccharides can be detected * »;

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Claims (6)

Claims 1. A process for improving the compatibility of pulses or products produced therefrom, characterized in that the legumes or the products produced therefrom in aqueous suspension or solution at pH 3-7 with 0.05 to 5 wt% of an Aspergillus inuii IAM. 2268 (R-3021) by fermenting for 48-72 hours
sterilized wheat bran with a moisture content
of 5.0 Gew.7o at 30 ⁰ C, extraction with water, precipitation with
Treated ethanol and drying recovered enzyme. 2. The method according to claim 1, characterized in that one uses soy beans or products made therefrom
treated. 3. The method according to claim 1, characterized in that the treatment is carried out at pH 4-6. 4. The method according to claim 1, characterized in that that 0.1-2% by weight of the enzyme is used in relation to the product to be treated. 5. The method according to claim 1, characterized in that the treatment at a temperature between 20
and 70 ⁰ C carries out. 6. Use of the treated according to claims 1-5
Legumes as an additive to food and feed. 309843/0759