Method for preparing soybean peptides through enzymolysis of soy protein

The present invention relates to a method for preparing soybean peptides through enzymolysis of soy protein, wherein the obtained soybean peptides have characteristics of low bitter taste and high yield, and the contents of free amino acids and the peptides having a molecular weight of less than 150...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: LIU XINQI, YING XIN, LIU ZELONG, ZHENG YAN, WANG YI, HE YIN, TU CONGHUI, WANG YU, YANG JIA, ZHANG LIANHUI
Format: Patent
Sprache:eng
Schlagworte:
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The present invention relates to a method for preparing soybean peptides through enzymolysis of soy protein, wherein the obtained soybean peptides have characteristics of low bitter taste and high yield, and the contents of free amino acids and the peptides having a molecular weight of less than 150 Da or greater than 2000 Da are low. The method comprises: adding water to soybean protein to prepare a 4-12 wt% soybean separation protein liquid, adjusting the temperature and the pH value, sequentially adding a proper amount of alkaline proteinase adopted as the endopeptidase, neutral proteinase and flavourzyme adopted as the exopeptidase, carrying out an enzymolysis reaction, adjusting the pH value of the enzymolysis liquid, carrying out enzyme inactivation, centrifugating, taking the supernatant, sterilizing, and carrying out spray drying to obtain the soybean peptide.