The hottest low temperature protein decomposition

2022-08-14
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Low temperature protein decomposition technology helps the research and development of soybean peptide products

by adopting advanced technologies such as low temperature protein decomposition extraction, accelerate the transformation of soybean food industry to nutrition and health, and promote the development of soybean food in China to nutrition refinement and product functionalization, which is conducive to playing its due role in national health and meeting people's needs for soybean nutrition and health care products

during the two sessions of the National People's Congress, the committee members submitted a speech on "developing the soybean food industry to help build a healthy China" to the general assembly, and put forward five suggestions. Among them, it includes special support for the key technologies of soybean functional food, in-depth research on the main components of soybean peptides, further development of new health food, soybean functional food that meets the market demand, and also comprehensively promote the upgrading of traditional soybean food industry to a certain extent. Low temperature protein decomposition technology provides strong technical support for the research and development of soybean peptide products in their development laboratories

as we all know, soybean is one of the important grain crops in China. It has been cultivated for 5000 years. Its nutritional value is very high. It is known as "the king of beans", "green milk", "meat in the field" and so on. It is a food highly respected by nutritionists among hundreds of natural foods. The relevant documents in 2019 clearly put forward the soybean revitalization plan. According to one of the six core nutrition recommendations in the dietary guidelines for Chinese residents (2016): 25-35 grams of soybeans and nuts per person per day

soybeans are often used to make soybean products, edible oil, brewing soy sauce, etc. However, according to the survey and research, the amount of soybean food consumed by Chinese residents has not changed significantly in recent decades, and has basically remained between 13 grams and 16 grams per day. Obviously, the amount of soybeans per person per day is insufficient

some insiders believe that the intensive processing of soybeans is not well understood in June 2019, the nutritional and health value has not been paid enough attention to, the research and development achievements of domestic soybean functional foods are few, and the market lacks healthy, staple, scientific and technological modern soybean foods with good quality and taste

in the outline of China's food and Nutrition Development (2014-2020), the government clearly proposed to give full play to the advantages of China's traditional soybean resources, support the development of domestic soybean industry, strengthen scientific research on soybean production and deep processing, implement technological transformation of traditional soybean products, develop new soybean foods, and promote large-scale production of soybean products. This undoubtedly provides strong policy support for the development of soybean deep processing industry and the development of soybean functional food

we know that the development of soybean functional food is mainly to conduct in-depth research on the main components of soybean peptides, phospholipids, oligosaccharides and isoflavones. Among them, soybean polypeptide is the protein hydrolysate of soybean protein through protease action and special treatment. Soybean polypeptide is a functional food base with great potential, and has become one of the important projects in the development of soybean functional food in the 21st century. "One of the central objectives is to investigate the data of specific structure or mode

it is understood that most traditional substances are extracted by high-temperature continuous hydrolysis or low-temperature quick freezing, which will destroy most of the active substances, lose the active ingredients of the extract, and affect the effectiveness

the traditional soybean peptide extraction process is mainly biological enzymatic hydrolysis, which does not damage the active substances, and can make the substance extract rich in active enzymes and promote human metabolism. However, due to the relatively complex process of biological enzymatic hydrolysis and the addition of additives, Liu Wenhua said that multiple processes are needed to remove the bitterness, odor and astringency of the products, which will produce three wastes and pollute the environment

at present, some enterprises in the market use non GMO soybeans instead of protein powder as production raw materials, and use the advanced low-temperature protein decomposition process to inactivate soybean peptides when they are active and abundant. They not only extract liquid peptides and peptide powder, do not destroy the active ingredients of peptides, retain the nutritional value to the greatest extent, but also reprocess and reuse other materials of soybeans to obtain soybean dietary cellulose and other products, Improve the comprehensive utilization rate of soybean

it is worth mentioning that the low-temperature protein decomposition process has no chemical addition, eliminating the traditional "three removal" process, which not only avoids the pollution of the extract, but also realizes no three wastes discharge, ensuring the quality of soybean peptides

experts said that relying on scientific and technological innovation to realize "storing grain in technology" is an important way to promote the development of China's soybean industry. With the promotion of the construction of a healthy China, we should vigorously promote the development of soybean deep processing industry. By adopting advanced technologies such as low-temperature decomposition protein extraction, we should speed up the transformation of soybean food industry to nutrition and health, and promote the development of soybean food in China to nutrition refinement and product functionalization, which is conducive to playing its due role in national health and meeting people's needs for soybean nutrition and health care products

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