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In order to improve the soy protein the function characteristic, expands its application domain, develops its potential, proposed the soy protein hydrolisis, namely soybean peptide research development. Soy protein hydrolisis research date from the 1960s, at that time used the acid, the alkali chemical reagent to urge the protein member under certain temperature the peptide chain break to form the small molecular material. Because the acid, the lye solution have many deficiencies, like the nutrient content loses, the hydrolisis not to have the specificity, the side reaction to be many, hydrolysate sense organ performance difference and so on. Therefore this aspect's research development is slow. Until the 80s zymochemistry's rapid development, the US, Japan regarding soy protein's enzymolysis craft and the enzymolysis process's sense organ characteristic, the function characteristic and the nutritional value improvement's research have made the big progress. In overseas is developed unceasingly along with soybean intensive processing product function food. The home has also conducted the extensive research in this aspect.
Soybean peptide function characteristic: The soybean peptides are the soy protein after the hydrolisis, is composed the low peptide mixture by 3-6 amino acid residues, the molecular weight is about 1000Dalton. The reason that the soybean peptides take one kind of new soybean product to be widely-noted, is mainly as a result of its numerous fine characteristic.
Easy to digest the absorption as well as the good nutrition characteristic: The modern biology metabolism research indicated that the humanity takes in food the protein after digesting the enzyme action, not necessarily completely drifts away the amino acid form absorption, what are more is by the low peptide form absorption, confirmed through the experiment the low peptide compared to the amino acid change, by organism absorption use, the low peptide's absorption rate is been quickly higher than the amino acid, thus the soybean peptides may take these not to be able to meet the protein nutrition need fully by the usual diet special condition personnel's food. The soybean peptide's amino acid structure is nearly completely same as the soy protein, essential amino acids balanced good, the content is rich, namely it retained the original protein nutrition characteristic, moreover eliminated in the original protein some nutrition inhibiting factor through the protein denaturation, increased its absorption use efficiency.
The high solubility and the low viscosity soybean peptides lie in its viscosity and the solubility as food raw material's appropriate. Soya protein's viscosity elevates suddenly along with the density markup, this is because soy protein solution when the density is above 10% after the high-temperature treatment, easy to produce the unfamiliar water key union and the disulphide group union forms the netted polymer, causes the soy protein solution viscosity to reach as high as 9 000cp, after creating, sequential operation difficulty, thus has limited the soybean separation protein in fluid food increase use; But soybean peptide solution density when reaches as high as above 65%H viscosity only then 2 200cp, and the solubility reaches as high as above 99%, the fluidity is good, moreover the soybean peptide's solubility is insensitive to the temperature, is not easy in the heating situation to coagulate. Moreover, the soybean peptides can, in soy protein's isoelectric point (pH plants 4.3) neighbor maintains the dissolved state; Simultaneously the soybean peptides have suppress the protein to form the gelatin obviously the nature, uses this nature to be possible to adjust protein food degree of hardness and the improvement food feeling.
Non-allergic reaction, can promote the fat metabolism: The soy protein has certain antigenicity, particularly 7s and 2s ingredient. Through enzyme degeneration, in soy protein antigen ingredient big reduction, moreover, because the soybean peptide's member is small, this also reduced its antigenicity to a certain extent. Because indicated according to the recent research, when protein molecular weight when 3 400Dalton will not cause allergic reaction. But the soybean peptide's molecular weight satisfies sufficiently about 1 000Dalton requests. Moreover the research also indicated that the soybean peptide has the promoter action to the fat metabolism.
The promotion microorganism ferments characteristic: The soybean peptides have the promotion microorganism growth and the active metabolism, the same amino acid or the soy protein do not display this function. Perhaps this is precisely because the soybean peptide is absorbed easy the use the reason. Moreover, the soybean peptides can strengthen the pair of qi bacillus's fermentation, and can promote the lactobacillus, the mold, the yeast to multiply, the enhancement yeast produces is mad the function.
Good flavor: The soy protein has the bean fishy smell, this mainly originates some lipids which unifies in the protein. After the enzymolysis may except with the protein union these flavor material and the fats material, enables the bean fishy smell to have the distinct improvement.
Biological activity: The soybean peptides through suppress the blood vessel tight element transformation enzyme the role, thus plays reduces the blood pressure the function, has the remarkable curative effect to the original patients with elevated blood pressure; The soybean peptides can also stimulate the thyroxine secretion to increase, the promotion cholesterol's bile acidification, makes the excrement excretion cholesterol to increase, thus plays lowers the blood cholesterol the role. Moreover, the soybean peptide class has the remarkable influence to the choleresis and the linoleic acid metabolism mechanism.
Soybean peptide application prospect: Because above the soybean peptides have the numerous fine characteristics, therefore in domains and so on food, medicine, everyday use chemical industry has demonstrated the very good development application prospect.
In food industry application: According to the soybean peptide's solubility the ph value change's influence's characteristic, may not develop the high protein the acidic drink and the high protein fruit jelly; According to the soybean peptide's nutrition characteristic, the soybean peptides may take the intestines absorption nourishing substance and fluid state food, the patient take in directly from the appetite, can obtain the nutrition rapidly compared to the intravenous injection amino acid; Because the soybean peptides have lower the cholesterol and lower the blood pressure the function, therefore may develop some in view of senior citizen's health foods, like takes the parent metal by the soybean peptides, the increase partial whole milk powder, the honey and the strengthened amino acid and so on, may manufacture many kinds of suits senior citizen's physiological characteristic and the nutrition request fast thawing old age powdered milk, it may lower senior citizen's blood serum cholesterol, is the high quality nutrition health foods; The soybean peptides have the promotion fat metabolism function, therefore may use in producing in view of obesity foods and so on patient's functionality health foods and babies and infants nutrition powdered milk, sweet dessert; Moreover, as a result of soybean peptide change in absorption use, therefore may develop athlete food, like production protein enriched food and energy supplies drinks and so on.
In fermentation industry application: The soybean peptides have the promotion microorganism growth and the active metabolism function, may use in producing foods and so on yogurt, cheese, vinegar, soy sauce and ham, may also use in producing the enzyme preparation.
In date profession application: Because the soybean peptide's solubility is good, the water absorbability and the moisturizer is strong, easy to dissolve in many kinds of cosmetics resolvers, therefore may apply in the cosmetics profession; Also according to the research, the low peptide which the hydrolisis obtains may form the compound amino acid with the metallic element under the controlled condition to wind with the thing, therefore may take the cosmetics chemical additive.
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