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CN-121992057-A - Sequential enzymatic-ion synergistic soybean protein isolate modification method and application

CN121992057ACN 121992057 ACN121992057 ACN 121992057ACN-121992057-A

Abstract

The invention discloses a sequential enzymatic-ion synergistic soybean protein isolate modification method, which comprises the steps of dispersing soybean protein isolate in water to prepare a protein solution, adding glutamine transaminase, heating to inactivate enzymes to obtain an enzyme cross-linked protein solution, adding MgCl 2 into the enzyme cross-linked protein solution to heat and react to induce protein aggregation, and cooling to room temperature after the reaction is finished. The invention also discloses application of the soy protein product obtained by the soy protein isolate modification method with sequential enzymatic-ionic synergy as a food additive. The method can obviously reduce the sensitization of the soybean protein and simultaneously show unique dynamic characteristics of gastric resistance and intestinal high-efficiency release, so that the release amount of the small intestinal peptide is promoted.

Inventors

  • XING GUANGLIANG
  • SUN YUE
  • LIU JIA

Assignees

  • 苏州工学院

Dates

Publication Date
20260508
Application Date
20260227

Claims (8)

  1. 1. A sequential enzymatic-ionic synergistic soybean protein isolate modification method is characterized by comprising the steps of dispersing soybean protein isolate in water to prepare a protein solution, adding glutamine transaminase, heating to inactivate enzymes to obtain an enzyme cross-linked protein solution, adding MgCl 2 into the enzyme cross-linked protein solution to heat and react to induce protein aggregation, and cooling to room temperature after the reaction is finished.
  2. 2. The method for modifying isolated soy protein by sequential enzymatic-ionic synergy according to claim 1, wherein the post-glutamine transaminase addition heating reaction is performed at 45-55 ℃ for 0.5-2 hours, then at 80-90 ℃ for 5-10 minutes, and the MgCl 2 addition heating reaction is performed at 80-90 ℃ for 20-40 minutes.
  3. 3. The method for modifying soy protein isolate by sequential enzymatic-ionic synergy according to claim 1, wherein the addition amount of glutamine transaminase is 10-50U per gram of soy protein isolate, and the concentration of MgCl 2 in the enzyme cross-linked protein solution is 20-40 mM.
  4. 4. The method for modifying isolated soy protein of claim 3 wherein the amount of glutamine transaminase added is 20-40U per gram of isolated soy protein.
  5. 5. The method for modifying soy protein isolate by sequential enzymatic-ionic synergy according to claim 3, wherein the concentration of MgCl 2 in the enzyme cross-linked protein solution is 25-35 mM, and the MgCl 2 is added for heating reaction at 85-88 ℃ for 25-35 minutes.
  6. 6. The sequential enzymatic-ionic synergistic soy protein isolate modification process of claim 1, wherein the concentration of the protein solution is 10-40 g/L.
  7. 7. The method for modifying isolated soy protein by sequential enzymatic-ionic synergy according to claim 1, wherein isolated soy protein is dispersed in water and stirred for 15-30 minutes at 85-95 ℃ to produce a protein solution.
  8. 8. Use of a soy protein isolate according to any of claims 1 to 7, characterized in that the soy protein product obtained by the sequential enzymatic-ionic synergistic soy protein isolate modification process is used as a food additive.

Description

Sequential enzymatic-ion synergistic soybean protein isolate modification method and application Technical Field The invention belongs to the field of soybean protein processing, and particularly relates to a sequential enzymatic-ion synergistic soybean protein isolate modification method and application. Background Soy protein isolate is an important plant protein resource, but its major allergens (such as β -conglycinin and glycinin) contained may trigger allergic reactions. The prior main desensitization technology comprises heat treatment, high-pressure treatment and fermentation, and the problems of incomplete desensitization or reduced protein nutrition quality are often caused in the modes. In addition, the prior art also adopts enzymolysis to change the spatial structure of protein, and protein macromolecules are hydrolyzed into small peptides or smaller amino acids, so that the sensitization is reduced, but bitter peptides are easily generated due to excessive hydrolysis, and the functional characteristics of protein such as emulsification, gel and the like are damaged. Disclosure of Invention In view of the defects in the prior art, the invention provides a sequential enzymatic-ionic synergistic soybean protein isolate modification method, which aims to remarkably reduce the sensitization of the soybean protein isolate and regulate the digestion kinetics of the soybean protein isolate. The technical scheme of the invention is that the method for modifying the soy protein isolate by sequential enzymatic-ionic synergy comprises the steps of dispersing the soy protein isolate in water to prepare a protein solution, adding glutamine transaminase, heating to inactivate enzyme to obtain an enzyme cross-linked protein solution, adding MgCl 2 into the enzyme cross-linked protein solution to heat to induce protein aggregation, and cooling to room temperature after the reaction is finished. Further, the glutamine transaminase is added and then heated to react for 0.5-2 hours at 45-55 ℃ and then reacted for 5-10 minutes at 80-90 ℃, and MgCl 2 is added and then heated to react for 20-40 minutes at 80-90 ℃. Further, the addition amount of the glutamine transaminase is 10-50U per gram of isolated soy protein, and the concentration of MgCl 2 in the enzyme-crosslinked protein solution is 20-40 mM. Further, the addition amount of the glutamine transaminase is 20-40U per gram of isolated soy protein. The added amount parameter interval of the glutamine transaminase has remarkable effects on reducing IgE binding capacity and forming 'stomach resistance-intestinal high-efficiency release' protein matrix when the added amount parameter interval is cooperated with the subsequent MgCl 2 treatment. Further, the concentration of MgCl 2 in the enzyme cross-linked protein solution is 25-35 mM, and MgCl 2 is added for heating reaction at 85-88 ℃ for 25-30 minutes. The parameter interval of the technical scheme and the previous glutamine transaminase treatment step can generate a definite synergistic effect, so that the transformation of a secondary structure of the protein, the reduction of free sulfhydryl and the formation of an aggregation structure which is more beneficial to the subsequent intestinal enzymolysis are promoted together. Further, the concentration of the protein solution is 10-40 g/L. Further, the soy protein isolate is dispersed in water and stirred for 15-30 minutes at 85-95 ℃ to prepare a protein solution. The other technical scheme of the invention is that the soybean protein isolate is applied, and a soybean protein product obtained by the soybean protein isolate modification method with the sequential enzymatic-ion synergy is used as a food additive. Compared with the prior art, the invention has the following beneficial effects: According to the invention, through the sequence of enzyme crosslinking and then ion aggregation, glutamine transaminase can catalyze protein intermolecular crosslinking, conformational epitopes can be covered or destroyed, mgCl 2 is used as an ion coagulant, protein aggregation can be induced through charge shielding effect, cooperative regulation and control on soybean protein isolate structure, sensitization and digestion behavior are realized, a cooperative effect of '1+1 > 2' is generated, and digestion dynamics of SPI sensitization (shown as reduction of IgE binding capacity) is skillfully regulated while the SPI sensitization is obviously reduced, so that the protein is relatively stable in a gastric stage, and is efficiently hydrolyzed in an intestinal stage, and finally the release amount of bioavailable peptide is improved. Drawings FIG. 1 is an electropherogram of example 2 of the present invention and each comparative sample. Figure 2 is an IgE binding capacity profile of example 2 of the present invention and each comparative sample. FIG. 3 is a graph showing the quantitative analysis of small peptide content during simulated gastrointestinal digestion of example