WO2004056980A1 - Activation de proteases d'oleagineux et hydrolyse de proteines vegetales - Google Patents

Activation de proteases d'oleagineux et hydrolyse de proteines vegetales Download PDF

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Publication number
WO2004056980A1
WO2004056980A1 PCT/CN2003/001095 CN0301095W WO2004056980A1 WO 2004056980 A1 WO2004056980 A1 WO 2004056980A1 CN 0301095 W CN0301095 W CN 0301095W WO 2004056980 A1 WO2004056980 A1 WO 2004056980A1
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soybean
activator
raw material
hydrolysis
protease
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PCT/CN2003/001095
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English (en)
Chinese (zh)
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Lusheng Bao
Xuesong Chen
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Beijing Food Research Institute
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Priority to AU2003292861A priority Critical patent/AU2003292861A1/en
Publication of WO2004056980A1 publication Critical patent/WO2004056980A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
    • C12N9/63—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from plants
    • 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)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • 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
    • 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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks

Definitions

  • the present invention relates to the field of deep processing of plant proteins and plant protein products, and in particular to the study of proteolytic enzymes contained in oil crops.
  • the present invention also relates to a method for hydrolyzing plant protein in the seeds of oil crops, which adopts a process completely different from the prior art, does not use expensive protease preparations, but activates the oil crops themselves by appropriate Protease to complete the hydrolysis process.
  • the invention also relates to products prepared by such a hydrolysis method, especially soy protein products. Background technique
  • Oilseed seeds are rich in protein and are the main source of plant protein essential for humans.
  • the use of proteolytic enzymes in the process of plant protein processing and extraction can increase yields, change various physicochemical and biological properties of proteins, develop new products, and expand the scope of plant protein applications. This has been the consensus of the industry.
  • the processing and extraction of plant proteins is a process of dissociating the protein macromolecules into small molecular substances. For example, by controlling in different hydrolysis stages, it can be partially decomposed into polypeptides, or completely hydrolyzed into small molecule amino acids.
  • enzymatic hydrolysis is a relatively gentle and easy to control method.
  • the enzymatic hydrolysis method is usually selected, that is, the appropriate protease preparation is used to make the protein molecules in It is cut into small molecules (peptides or amino acids) under certain conditions.
  • Oil crops are the main source of plant protein.
  • protease preparations are widely used in deep processing and new product development.
  • the cost of commercial protease preparations has limited the development of plant protein products.
  • Cheap protease sources will have a profound impact on the development and application of plant proteins.
  • Oilseed seeds are the main source of functional protein currently being developed.
  • Plant physiology has inspired us that the germination process of seeds is the process in which various nutritional components (such as protein shields, sugars, and fats) are constantly broken down, transported to the growth point in the form of small molecules, and then synthesized into new tissues. Its sprouting
  • the process is a process in which various enzymes are active. If these enzymes can be used in the food processing process, it will promote the technology of the food industry. Humans have invented a method for producing beer by using amylase in malt. Enzymes are possible. The invention is driven by this idea, and it is related to how to activate the protease.
  • the raw materials currently available for the preparation of plant proteins are generally low-temperature meals, or oilseeds are directly used, and high-temperature meals after high-temperature pressing are not used (the important use is feed).
  • the method can activate the inactivated protease in the high-temperature meal, thus exploiting the utilization value of the high-temperature meal.
  • the present inventor also proposed a method for hydrolyzing plant protein that is completely different from the traditional process, that is, the use of protease of the oil crop to hydrolyze the protein in the raw material, especially the activation and utilization of the oil crop
  • the method of seed protease can reduce the high cost of proteolysis using protease preparation.
  • the invention also provides a plant protein product obtained by using the above hydrolysis method.
  • a method for activating proteolytic enzymes in oil crop seeds comprises adding a slurry of proteolytic enzymes in which the proteolytic enzyme has been activated in advance as an activator to control ⁇ value is 6. 5 ⁇ 8. 5, keep stirring at 30-65 ° C.
  • the method of the present invention is applicable to seeds of various oil crops, including: soybeans, peanuts, oil seeds, sunflower seeds, cotton seeds, 3 ⁇ 4fr, two, walnut kernel seeds, and the like.
  • the method of the present invention is also suitable for the cake meal of the above-mentioned raw material seeds after being pressed, including ordinary low-temperature meal and high-temperature meal currently mainly used as feed; the method of the present invention is also applicable to genetically modified products of these raw materials. Digestion of raw materials such as non-GMO and GMO soybeans.
  • an "activator" for starting an enzymatic hydrolysis reaction which already contains a proteolytic enzyme that is activated by any feasible method.
  • the proteolysis in the raw material Enzymes can also be activated.
  • the protease in the raw material Once the protease in the raw material is activated, it can be directly used as a new activator to activate the protease in the next batch of raw materials. In this way, the proteinase can be hydrolyzed by using the protease possessed by the raw material itself. It is necessary to additionally use protease preparations currently used in industrial production, which can reduce production costs.
  • the activator can be obtained in three ways:
  • the preferred activation method of the present invention further includes first preparing the activator: using a protease preparation under suitable activation (the temperature and threshold value required by different enzyme preparations are different, and only need to operate according to the requirements of the enzyme preparation product, Or just a little test) Maintain the stirring, observe the pH value of the reaction solution, add alkaline preparations to maintain the pH value when it starts to fall, or leave it to fall without controlling the pH value, and get the activator after 0.5 ⁇ 1.0 hours It can also be adjusted to neutrality by adding an alkaline agent, or as an activator without neutralization.
  • soybeans, peanuts, rapeseeds, sunflower seeds, cotton seeds, walnut kernels, sesame seeds, almonds and other raw materials are soaked for 0 to 60 r, ground into water to form a pulp, or the meal of the above-mentioned crops after oil extraction
  • one or more protease preparations in a container with automatic stirring such as plant proteases: papain, bromelain; animal proteases; pepsin, trypsin; various microbial proteases: subtilisin 1398, etc., at its optimal H value and temperature, symptomatic, appropriate alkaline agents can be used during the reaction, preferably Na, K, Ca, Mg hydroxide or carbonate or citrate to maintain the reaction
  • the pH of the solution is stable. 5 ⁇ After the pH value starts to fall 1.0 hr (the protease in the seeds of the crop is already activated) is ready for subsequent operations.
  • the slurry activated by the above method can be used as an activator to be added to the next batch of raw material slurry, and the added amount is generally 1/1 5 to 1/5 (weight) of the next batch of raw material slurry. That is, only the exogenous enzyme is used as the "activator" in the hydrolysis of the first batch of raw materials, and then the materials after each batch of activated hydrolysis reaction can be used as activators and passed on from generation to generation.
  • Self-activation method Stir the raw material slurry at 30 ⁇ 65 ° C, pH value 5.5 ⁇ 8.5, and stir for 2 ⁇ 6 hours.
  • the protease can be activated to obtain the activator, and the pH value during the It is maintained by adding i ⁇ p to the alkaline agent.
  • oil crop seeds (soaked or not soaked) are ground into a slurry (soaked for 0 ⁇ 60 hr, or until germination), and cakes made by low temperature leaching can be directly ground into a slurry.
  • a slurry soaked for 0 ⁇ 60 hr, or until germination
  • cakes made by low temperature leaching can be directly ground into a slurry.
  • alkaline agents such as Na, K, Ca, Mg lye or carbonate or citric acid
  • the hydrolysis reaction can be continued, or it can be added to the subsequent raw material slurry as an activator to achieve the same transfer.
  • Mutual (cross) activation method that is, the raw materials of the activator and the subsequent raw materials are different types.
  • exogenous enzyme activation or automatic activation method the slurry of any activated oil crop or the supernatant of the activated slurry after removing protein by precipitation can be used as an activator to activate any other oil crop.
  • Protease for example, activated soybean slurry or its supernatant can activate the protease in peanut, rapeseed, cottonseed, sunflower and other crop seeds and cake pulp. Similarly, peanut slurry can also activate soybean, rapeseed, etc. Protease.
  • the optimal hydrolysis t and hydrolysis end point can be selected by matching.
  • the activator obtained by any of the above three activation methods as the "starting source”, and then use a method similar to fermentation and inoculation, and use each batch of activated materials as "seed liquid” to access the next batch of materials.
  • the production can continue stably.
  • the subsequent batch reaction rate is fast and stable.
  • "Seed liquid” The addition amount is generally 1/15 1/5 of the next batch of raw material slurry.
  • each batch of raw materials has slightly different enzyme activity and activation time due to different varieties and storage periods. The proportion of the activator added in batches can adjust the reaction time and maintain a stable flow rate, which is easy for those skilled in the art.
  • Example 1 When performing the proteolysis according to the preferred method of the present invention, the amount of the activator is 1/15 to 1/5 of the raw material slurry, and the time required to activate the protease in the raw material is about 0.5 to 1.5 hours.
  • the experimental results of the inventors also show that the method of the present invention has the same effect when applied to ordinary soybeans and genetically modified soybeans, see Real-Risk Example 4.
  • the enzyme activation time of transgenic soybean is slightly shorter than that of non-transgenic soybean.
  • Other raw materials have slightly different enzyme activities due to the origin and variety.
  • the invention successfully realizes the activation of the protease of the oil crop, which means that in the process of enzymatic hydrolysis of the plant protein, at least the use of a high-cost protease preparation is no longer required, and thus the production cost of the plant protein product can be greatly reduced.
  • the inventors also found that by activating the self-protease for hydrolysis, the protein extraction rate was significantly improved, and the unpleasant "beany smell" in soybeans disappeared; the original seeds of sesame, peanut, rapeseed, etc. The aroma, spicy odor decreases or disappears completely with hydrolysis.
  • the present invention provides a method for hydrolyzing vegetable protein, using oil crop seeds as a raw material, and using the method described above, firstly activating the protease contained in the raw material itself to make it an "activator" in the raw material hydrolysis reaction, Add to first batch In the raw material slurry, maintain a pH value of 3.0 to 8.5 under continuous stirring, preferably a pH value of 6.5 to 8.5, a temperature of 15 to 65 ° C, and preferably 30 to 65 ° C.
  • the protein is extracted from the low-temperature meal.
  • the protein extraction rate can be improved by at least 8-12%, because the hydrolysis of the method of the present invention can make the original water-insoluble protein Hydrolyzed to soluble protein.
  • the method of the invention has no special requirements on the quality of water and does not require softening treatment.
  • the hydrolysis reaction using the method of the invention can: 1. remove the original odor of the seeds; 2. increase the protein extraction rate by 8 to 12 percentage points; 3. reduce the viscosity of the material, which is beneficial to In the subsequent pulp and slag separation process, the cylinder separation equipment can increase the concentration of the material after concentration.
  • the polypeptide obtained by the method of the present invention significantly reduces or even eliminates the bitterness caused by the conventional method, and has various beneficial effects on plant protein processing.
  • the invention 3 ⁇ 4 found that the solution method of the invention can be used to produce instant soy milk powder and soy milk products with good solubility, better flavor and taste.
  • the instant soybean milk powder of the present invention basically uses soybean as the main material, so that the ground slurry can be used in soybeans. Hydrolysis occurs under the action of the soybean protease contained in it, and the hydrolyzed soybean milk is subjected to enzyme inactivation and spray drying, wherein the hydrolysis is achieved by using the aforementioned method for hydrolyzing plant proteins.
  • the instant soybean milk powder is manufactured by the method of the present invention, after the hydrolysis reaction is completed, an appropriate amount of soybean paste is retained and added to the next batch of materials as
  • the amount of “activator” may be 1/15 to 1/5 of the raw material (based on the slurry after refining), and may preferably be 1/10 of the amount of raw material. .
  • the hydrolysis reaction time of each batch of raw materials is preferably in the range of 1 to 2.5 hours.
  • the soybean paste that has completed the hydrolysis reaction is separated to remove residues, so that the H value of the soybean milk obtained by filtration is reduced to the range of 7. 5-5. 6 and the enzyme is immediately heated to destroy .
  • the inactivation process also includes inactivating activated proteases. Enzyme can be boiled for 5 minutes at normal pressure; the enzyme can also be killed at 121 ° C for 30 seconds under high pressure. It is then spray-dried and can be concentrated and spray-dried if necessary. Spray drying conditions are the same as traditional conditions.
  • the concentration operation can be concentrated in a vacuum by a usual method.
  • the hydrolyzed bean dregs were loose and dry and easy to filter.
  • the solids concentration of the concentrate can reach more than 30%, which is conducive to improving the spray drying efficiency, and can improve the bulk density and dispersion of the finished product. These are all unattainable in the prior art.
  • the degree of hydrolysis has a significant effect on the solubility of soy milk powder.
  • the soy milk powder can almost achieve the effect of dissolving the milk powder. This true dissolution is fundamentally different from the visual "dissolution" often achieved in soy milk powder production by adding sugar to increase the water content.
  • the degree of hydrolysis can be controlled by 5 watts. If calculated as NaOH, the alkali consumption should be controlled within the range of 0 to 3. 0% of the weight of soybeans. Both can improve the solubility of soybean milk powder.
  • the degree of hydrolysis is high, the amount is large, the solubility is good, and the polypeptide content in the product is high, but the product flavor and taste will be different.
  • the activated peanut paste When the activated peanut paste is used as an "activator” and added to the soybean raw material slurry, or when the "activator” is used, the peanut proteinase is divided into ⁇ , and peanut milk powder with a more unique flavor can be obtained.
  • the present invention also provides a deodorized soybean milk obtained by using soybean as a main ingredient and hydrolyzing soybean slurry by the above method.
  • a deodorized soybean milk obtained by using soybean as a main ingredient and hydrolyzing soybean slurry by the above method.
  • 6 to 8 ⁇ times water is added after the soybean absorbs water and is saturated.
  • soybean milk can be used for hydrolysis after the residue has been separated, or soybean paste can be directly used for hydrolysis first, and then the residue is separated and removed.
  • the deodorized soybean milk produced by the present invention is inoculated and fermented in accordance with a conventional method, and the sour milk obtained has no such odor, and the flavor and taste of the sour milk are greatly improved.
  • the key of the present invention is to propose a plant protein processing idea that is completely different from the prior art, that is, to try to activate the proteolytic enzyme contained in the raw material itself, and then to play a role in the autoprotease. Hydrolysis reaction occurred.
  • the present invention stands at a completely new angle to study the physiological characteristics of oil crops, and successfully applies this result to the deep processing of plant proteins, which not only saves a large number of enzyme preparations, but also It greatly reduces the traditional process flow and supporting equipment, thereby reducing investment and production costs, and at the same time solving difficult problems such as soybean deodorization and solubility of soybean milk powder that have been difficult to solve for many years with traditional processing ideas. Therefore, the inventors are convinced that the implementation and promotion of the present invention will open up a broad new space for the research and processing of plant proteins, especially the theoretical research of soybeans and the production and development of products. Specific implementation plan
  • Solid matter extraction rate solids content in slurry / total amount of raw materials X 100%;
  • Protein extraction rate protein content in the slurry / total protein content in the raw material X 100% (here the protein extraction rate only represents the effect under the production process conditions, and does not represent the NSI value of soybean protein)
  • soybeans were saturated with water by soaking and ground into 800 ml of soybean paste.
  • 0.1 g of papain 600,000 viable units / g was added, kept at 42 ° C for constant stirring, and continuously added dropwise with a 0.1 N NaOH solution to maintain its PH value stable at 7.0 to 7. 2.
  • the reaction was stopped when ⁇ ? Wei solution reached 50 ml. Take 100 ml and add it to the next batch of the same soybean paste, and react under the same conditions. After that, 100 ml of the finished soybean paste was taken as an "inoculation solution" each time and added to the next batch, and a total of 12 batches of delivery reactions were performed.
  • soybean paste 100g of low temperature soybean meal and 9 times the weight of tap water are ground into soybean paste, and the same amount of soybean paste is separately processed as follows:.
  • the GM soybean imported from the United States was directly crushed and passed through a 60 mesh screen. Take 100 g of this soybean flour and 900 ml of tap water and mix to form a suspension. Adjust the pH to 7. 0 ⁇ 7. 5 with 0.1 N NaOH and stir continuously in a water bath at 50 ⁇ 60 ° C. After 2 hr 30 min, the pH value began to decrease, and the reaction was continued for 1 hr 45 min. When the alkaline solution reached 30 ml, it stopped. Take 100 ml of this milky product: ⁇ Orally put in the second portion of the same soybean flour suspension, and process again according to the above conditions. The reaction was stopped when the amount reached 30 ml in 2 hr 15min.
  • Ear flower kernel, 3 ⁇ 4 ⁇ kernel, rapeseed (mustard type), kernel ⁇ 100g each add 900ml tap water and mashed with tissue ⁇ machine into a thin paste, all of which are white emulsion. And with 0.1 IN NaOH to adjust the pH to about 7.5, keep warm and stir in a 5 (TC water bath, when the pH value drops, add lye to maintain the pH value of 7.5. When the emulsion is reduced due to water evaporation, make up water to maintain The volume of the material liquid. Record the time when the pH value starts to fall. The time it takes for the pH value to stop changing, and the amount of power. Observe the phenomenon. Table 7:
  • solution time time from pH value drop to pH stop change.
  • the commercial products A and B in the table are 60% in quantity and have milk ingredients (package labeling).
  • Two samples of the present invention (hydrolyzed and unhydrolyzed soy milk powder) were added without soluble ingredients such as sugar and milk.
  • a certain brand of soy milk was purchased from a supermarket (produced for an imported production line). The process is: peeling, alkaline dry refining, vacuum flash deodorization, and protein content> 3.5 ° /. .
  • soybeans are soaked in tap water (temperature below 60 ° C, time 4 ⁇ 60 hr, can be arbitrarily combined), after water absorption reaches saturation, force ⁇ 8 Kg 7j to grind soybean paste, add bromelain according to its optimum pH value Perform the enzymatic hydrolysis reaction under the optimal temperature conditions, and add a mixed solution consisting of k NaOH and 2% Ca (OH) 2 to maintain a stable pH value.
  • the amount of soybeans is 0.5 ⁇ 1.0% by weight, the final 4L reaction will be completed, and this batch of material will be used as the enzyme activator for the next batch of soybean paste.
  • the above process can also use any other protease preparation, such as trypsin, papain, 1398 and the like.
  • the viscosity of soybean paste is reduced, which facilitates the separation of pulp and dregs. It can be separated in one go by ordinary centrifugal tamping machine .
  • Dried soybean dregs the moisture content of soybean dregs is 80%, and the viscosity of soybean milk is greatly reduced by 4 ⁇ , which can be concentrated. It maintains good fluidity with a solid content of 18 to 26% and a viscosity of less than 200 cp.
  • the viscosity of the reference soymilk solids reached 14 to 16% when the viscosity was hundreds of cp. This method can also improve the solids and protein extraction rate.
  • the solids extraction rate (for soybeans) can reach 58 to 63% (the control sample is 48 to 52%), and the protein extraction rate (for soybeans) can reach 30-36% ( The control sample is 24 to 26%), and a series of changes have occurred in the properties of the extracted soybean protein shield. 25 to 30% of the total extracted protein can be converted to acidic conditions;
  • the bean paste can be unheated, or it can be cooled to 30 ⁇ 65 ° C after boiling, and the enzymes can be activated again.
  • the enzymatic hydrolysis reaction can be performed in soybean paste or in separated soybean milk.
  • the obtained soy milk has lost the original smell of soy, and has produced flavor and sweetness. It becomes deodorized soy milk, and then concentrated and spray-dried to obtain a soy milk powder with good solubility (the soy milk powder is not added with milk and sugar, etc. Ingredients), its solubility can reach the level of sugary soy milk powder currently on the market.
  • the hulled and red-covered peanuts are ground into a paste by soaking or without soaking and adding water, and the same enzymolysis reaction is performed according to the methods of Examples 1 and 2, respectively, and the same effect can be obtained.
  • the reaction process, temperature and H value are the same as those in Examples 1 and 2.
  • Peanut paste reaction can also use mash-activated soybean paste or separated beans as the "activator". The reaction effect and reaction speed are not affected.
  • soybeans are activated with activated peanut paste, the enzymatic hydrolysis of soybeans will be faster.
  • the protein extraction rate is increased by 8-12 percentage points, the viscosity is reduced, and the solids concentration after concentration is up to 36%, and other degradation products can be obtained for many months by controlling the reaction time .
  • the isolated protein made by this method has better solubility.
  • the rapeseed and its low-temperature meal were subjected to the same enzymatic hydrolysis reaction as described in Example 1, 2, and 4.
  • the results of the reaction in addition to the increased protein extraction rate, reduced the content of glucosinolate in rapeseed and the content of mustard essential oil produced by the reaction. With the extension of the reaction time, the spicy taste decreases obviously until it disappears.
  • soybeans 1 Kg of soybeans were soaked with ordinary tap water until it became saturated with water, and the weight was increased to 2.3 Kg, then 6 liters of tap water was added, ground into a bean paste with a small grinding wheel, transferred to a stainless steel barrel with a stirring and holding device, and the stirrer was started. And holding at 45 ⁇ 55 ° C, the initial pH of soybean paste was 6.84, H value began to decrease after 3 hr 20 min, when the pH of soybean paste dropped to about 6.4, the residue was separated to obtain soybean milk 7.
  • soybean flour 5 Liter, 7.4% solids concentration, immediately heated to boiling and maintained for 5 minutes, homogeneous (20 / 5MPa), concentrated in batches using a vacuum thin-film evaporator, the solids concentration was 14%, and then dried with a small spray dryer ( Inlet air temperature 195 Outlet temperature 78 ⁇ 82 ° C, centrifuge 12000rpm), 475 g of soybean flour was obtained. This soybean flour can be completely dissolved in warm water at 50 ° C, no precipitates and floating matters are formed, and a small amount is not completely dissolved under the microscope Of debris.
  • Soak soybeans in 2.3 Kg for 14 hr grind them into soybean paste with 7 liters of tap water and add the activated soybean paste. Perform hydrolysis reaction at 5 ° C under electric stirring, and use 4% Na0H solution dropwise to maintain pH 7.5. When the amount of salt reaches 750 ml, continue the reaction for 10-30 minutes, and remove the residue. About 9 liters of soybean milk is obtained, 10 g of emulsifier (monoglyceride, sucrose ester, etc.) is added, mixed and boiled for 5 minutes to kill the enzyme, and then Homogeneous (20 / 5.0 MPa) to obtain delicate and bitter-free soy milk. Concentrated in vacuum and spray-dried to obtain soy milk powder.
  • emulsifier monoglyceride, sucrose ester, etc.
  • soybeans were soaked (room temperature, 8 ⁇ 14 hr), and 7 liters of tap water was added to grind the soybean paste, and the above-mentioned hydrolyzed soybean paste was added, kept at 42 ° C and stirred, and the G.1M NaOH solution was continuously added dropwise. Maintaining pH 7.0, after about 1 ⁇ 1.5 hours, salty amount 150 ⁇ 200ml, the reaction was stopped, and 90% soybean paste was taken out for separation and residue removal. 8500ml of soybean milk was obtained, with a solid concentration of 7.3% and a protein concentration of 3. '4 0 The resulting soybean milk was naturally cooled after boiling for 3 minutes.
  • sucrose concentration 2.5%) a sucrose concentration of sucrose (sucrose concentration 2.5%) and dissolve it homogeneously (20 ⁇ 25 / 5.0 Mpa) to obtain a fishy taste-free soy milk with a sweetness equivalent to 5% sucrose ordinary soy milk. Degree increased.
  • the remaining 1000 ml of the hydrolyzed soybean paste in the reaction container was used as an "activator", and then added 2.3 Kg of soaked soybeans and 8000 mj of ground soybean paste.
  • the hydrolysis reaction was continued in the same manner, and it took 3 ⁇ 4011 to 200 ml. At this time, the reaction was stopped. This batch of hydrolysis reaction took 1 hr.
  • soybean paste prepared according to the methods of Examples 9 and 10 is heated to boil to destroy the enzyme, and the temperature is reduced to 55 ° C. Then, 1/10 of any batch of soybean paste that has been hydrolyzed in Examples 9 and 10 is added as an "activator". Performing the hydrolysis reaction under the same conditions as above can achieve the same effect: removing the fishy smell and improving the yield of protein and solids.
  • the disadvantage is that the enzymatic soybean paste is boiled, and the time for proteol to be "activated” again is extended from 1 hr to 2.5 hr, indicating that the inactive soybean protease can be activated again.
  • Example 13 900 g of soybeans and 100 g of unred-skinned peanuts. According to the method of Example 10 and operating under the same conditions, deodorized soy milk with peanut flavor can be obtained.
  • the other effects are exactly the same as in Example 10, except that the hydrolysis reaction rate and enzyme activation rate are the same. Both are faster than using soy alone, which is beneficial to shorten the production cycle.
  • the aroma of peanuts weakens more slowly than the removal of beany smell. Therefore, peanut flavored soy milk can be obtained.
  • the method of the present invention can prepare soymilk raw soymilk.
  • the salty amount reached between 1 to 2% of the weight of the soybean, and the pH was terminated when the pH dropped to 6. 5-7. 0, Immediately heat and inactivate the enzyme and homogenize, and then ferment according to the conventional inoculation method to remove odors and improve the taste and taste of sour milk.

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  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Molecular Biology (AREA)
  • Agronomy & Crop Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Seasonings (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne le traitement poussé de protéines végétales et de produits de protéine végétale. Elle concerne un procédé d'activation de protéases contenues dans des oléagineux et d'hydrolyse de protéines végétales, complètement différent de la technique classique dans l'activation et dans l'utilisation de protéases d'oléagineux. L'invention concerne aussi des produits à base de protéine végétale produits à l'aide de ce procédé, particulièrement concernant une poudre instantanée de lait de soja ainsi que de la poudre de soja désodorisée, ne réduisant pas le coût d'utilisation de protéases afin d'hydrolyser des protéines, mais permettant, entre autres, d'éliminer l'odeur de soja du lait de soja, ce qui améliore la solubilité de la poudre de lait de soja.
PCT/CN2003/001095 2002-12-23 2003-12-19 Activation de proteases d'oleagineux et hydrolyse de proteines vegetales WO2004056980A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2003292861A AU2003292861A1 (en) 2002-12-23 2003-12-19 Activating protease of oil grains and hydrolyzing vegetable proteins

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN02157397.2 2002-12-23
CNB021573972A CN1212072C (zh) 2002-12-23 2002-12-23 油料作物种籽中蛋白水解酶的激活及植物蛋白的水解

Publications (1)

Publication Number Publication Date
WO2004056980A1 true WO2004056980A1 (fr) 2004-07-08

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PCT/CN2003/001095 WO2004056980A1 (fr) 2002-12-23 2003-12-19 Activation de proteases d'oleagineux et hydrolyse de proteines vegetales

Country Status (3)

Country Link
CN (1) CN1212072C (fr)
AU (1) AU2003292861A1 (fr)
WO (1) WO2004056980A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110577975A (zh) * 2019-09-24 2019-12-17 福州海锐黎思生物科技有限责任公司 一种鱼鳔胶原低聚肽的提取与制备方法

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100345837C (zh) * 2005-01-31 2007-10-31 重庆工学院 提取大豆异黄酮和大豆浓缩蛋白、大豆低聚糖的工艺
CN101455368B (zh) * 2008-12-29 2012-06-27 陕西天宝大豆食品技术研究所 杏仁肽营养品及其制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4731248A (en) * 1986-02-18 1988-03-15 Ralston Purina Company Production of palatability enhancers from the autolysis of filamentous fungi
EP0268575A2 (fr) * 1986-11-17 1988-05-25 Agrocon Agrar-Consulting Gesellschaft m.b.H. Moyen pour activer des procédés de fermentation ainsi que procédé d'accélération de décomposition par fermentation de substances naturelles
CN1323535A (zh) * 2000-05-12 2001-11-28 邹远东 一种酶解分离超微脱腥大豆蛋白制品制备方法和用途

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4731248A (en) * 1986-02-18 1988-03-15 Ralston Purina Company Production of palatability enhancers from the autolysis of filamentous fungi
EP0268575A2 (fr) * 1986-11-17 1988-05-25 Agrocon Agrar-Consulting Gesellschaft m.b.H. Moyen pour activer des procédés de fermentation ainsi que procédé d'accélération de décomposition par fermentation de substances naturelles
CN1323535A (zh) * 2000-05-12 2001-11-28 邹远东 一种酶解分离超微脱腥大豆蛋白制品制备方法和用途

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110577975A (zh) * 2019-09-24 2019-12-17 福州海锐黎思生物科技有限责任公司 一种鱼鳔胶原低聚肽的提取与制备方法

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AU2003292861A1 (en) 2004-07-14
CN1509626A (zh) 2004-07-07
CN1212072C (zh) 2005-07-27

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