酶辅助逆流萃取法制备营养改善大豆蛋白研究

In order to improve the application of the functional ingredients of soy protein in the food industry and the development of a less ecnomic-consuming and nutrition-fortified soybean protein and peptides. The study aims to prepare fortified soybean protein and peptides which contain less phytate acid, more isoflavone aglycones, high Calcium-binding ability and better flavor through biological enzyme-physical methods. The results were showed as followed: nutrition fortified soy protein isolate (SPI) was prepared from White Soy Flake using biological enzyme(β-glucosidase, phytase and acid protease)-counter current extraction. The results showed that: compared with the acid precipitated soy protein, peotein yield of CP-Cocktail increased to 74.83%, the content of phytate acid decreased by 50% and aglycones were 2.68 higher. The flavor, surface hydrophobicity and thermal stability of CP-DEN was also significantly improved.