Hypoallergenic soy oligopeptide with reduced bitterness, preparation method thereof, and use thereof

摘要

The present invention provides soybean oligopeptides with low allergenicity and little bitterness, as well as preparation methods and uses thereof. This preparation method includes the following steps: 1) A step of preparing soy protein solution by mixing soy protein powder with water and then subjecting the soy protein solution to heat denaturation; 2 ) Adjusting the pH value of the denatured protein solution to 6-9, then adding neutral protease and papain to perform the first enzymatic degradation to obtain the first enzymatic hydrolyzate; 3) the first enzyme A step of adding an alkaline protease and a flavored protease to the hydrolyzate to perform a second enzymatic degradation, inactivating the enzyme, and then obtaining a second enzymatic hydrolyzate; and 4) a second enzymatic hydrolysis A step of centrifuging the degradation product and performing membrane filtration on the centrifuged supernatant to obtain a soybean oligopeptide with low allergenicity and almost no bitterness. The preparation method of the present invention can completely eliminate the allergenicity of soy protein and ensure the taste of the product. The prepared soy oligopeptide with low allergenicity and almost no bitterness has wide application in milk powder or health food.