Preparation And Plant Design Of Hypo-allergenic Soybean Peptide

Soybean is a very plant food with high nutritional value.However,soybean is considered as one of the eight kinds of allergic food recognized by Food and Agriculture Organization of the United Nations(FAO).Soy allergens can cause gastrointestinal disorders,allergic dermatitis,anaphylactic shock and even death.Therefore,it is very important to develop the hypoallergenic soybean products for consumer safety of soybean allergic patients.Germination can not only reduce the antinutritional factors in soybean but also improve soybean nutritional value and utilization of nutrients.Enzymatic hydrolysis is regarded as a common protein modification method,and it is also considered to be the most effective way to reduce the allergencity of food allergens.Enzymatic hydrolysis can reduce or eliminate the allergenicity of soybean protein by destroying some of soy allergen epitopes,especially the conformational epitopes.In this paper,soybean sprouts were made from soybeans by germination,and the hypo-allergenic soybean peptides were prepared through enzyme hydrolysis of soybean sprouts with single enzyme and double compound enzyme,and then the factory design was carried out.Several works are involved in this investigation including:(1)Optimization conditions for the mild hydrolysis of bean sprouts protein by Alcalase and the evaluation of its physicochemical properties and allergenicity;(2)Optimization conditions for the intense hydrolysis of bean sprouts protein by double enzyme and the evaluation of its physicochemical properties and allergenicity;(3)Factory design for hypo-allergenic soybean peptide.The main results and conclusion are addressed as follows:1.The hydrolysis conditions of soybean sprout protein with Alcalase was optimized by using single factor experiment,and optimum conditions of enzymic bean sprouts protein by Alcalase was enzyme to substrate ratio(E/S)of 1:25,the substrate concentration of 7%,hydrolysis time of 4.11 h.Antigenicity and potential allergencity of hydrolysates were evaluated IgG binding and IgE binding,respectively.It showed that antigenicity of sprout protein hydrolysate was lower than that ofsoybean protein hydrolysate,but the result of the potential allergencity of the hydrolysate was just the opposite.Based on the above work,the functional and nutritional properties of soybean protein,sprout protein and its hydrolysate were analyzed.The results showed that the content of amino acid in the hydrolysate increased after enzymtic hydrolysis,and the content of amino acid in hydrolysate of soybean protein was higher than that of in hydrolysate of bean sprouts protein.In addition,emulsification and solubility in hydrolysates increased,but the stability of the emulsification were decreased.2.The hydrolysis conditions for neutral protease and flavor protease were optimized by using single factor experiment,and the optimum hydrolysis condition of soybean protein by neutral protease was E/S of 1:10,substrate concentration of 8%,hydrolysis time of 4 h.The optimum hydrolysis condition of soybean protein by Flavor protease was E/S of 1:10,substrate concentration of 8%,hydrolysis time of 3h.The optimum hydrolysis condition of soybean protein by Soybean compound enzymes was E/S of 1:5,the substrate concentration of 8%,hydrolysis time of 5 h.The influence of the sequence for enzyme addition and enzyme inactivation at end of the first step hydrolysis on the hydrolysis degree were discussed.The results showed that sequence of enzyme addition had little impact on the degree of hydrolysis,and the enzyme inactivation at end of the first step hydrolysis had a great effect on hydrolysis degree.3.Alkaline protease combined with neutral protease were used for hydrolysis of soybean protein and bean sprouts protein,and IgG binding of hydrolysates were evaluated.The results showed that the antigenicity of the bean sprouts protein hydrolysate was lower than that of soy protein hydrolysate.In addition,IgE binding of the hydrolysates of bean sprouts protein and soybean protein was also evaluated.It showed that the allergenicity of both hydrolysates were negligible(OD < 0.2),and OD value in hydrolysate of soybean sprouts protein was lower than that of the hydrolysate of soybean protein.4.Annual output of 100 tons hypoallergenic soybean peptides was designed in this paper,including general layout of plant,design of production process,quality standard of production,material balance,equipment selection,labor organization,aswell as technical and economic analysis.The raw materials of 100 tons of hypoallergenic soybean peptides was 250 tons soybean,with annual sales of 40 million yuan,and the annual net economic benefits of the factory was 1507.26 million yuan.