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High gel protein powder and its production method and uses

A high-gel protein powder, production method technology, applied in protein food processing, animal protein processing, protein food ingredients and other directions, can solve the problems affecting product quality stability, unsatisfactory effect, low gel strength, etc. Improve gel strength and stability, improve use value, and reduce the effect of paste soup rate

Active Publication Date: 2008-11-19
NANTONG KANGDE BIOLOGICAL PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Even so, egg white powder with higher gel strength is required in quite a few food production processes, but it is very difficult to further improve the gel strength of egg white powder
At present, people have adopted a variety of methods to improve its gel strength, such as (1) transglutaminase modification treatment, but due to the unique properties of egg white protein, the effect is not ideal, and the gel strength achieved is not high. And the cost of enzymes is too high
(2) Maillard reaction, although the gel strength can be improved by using the Maillard reaction, because the sugars used in the reaction with egg white protein are hydrolyzed fragments obtained by hydrolysis of polysaccharides, which contain a large amount of reducing sugars, so in the following The browning reaction is strong during the Maillard reaction, which can cause the color of the protein powder to become unacceptable
Although the gel strength of the protein can be effectively improved, the gel strength of the obtained protein powder is unstable, and it is prone to decline during the storage period, thereby affecting the quality stability of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] The starch hydrolase sold by Jienuo Bioenzyme Co., Ltd. under the trade name of medium temperature α-refined amylase and wheat starch were dissolved in 0.02mol / L pH6.0 acetate buffer according to the ratio of 16U / g, and reacted at 80°C for 3h, Inactivate the enzyme at 95-100° C. for 15 minutes, and then use the PVDF ultrafiltration membrane sold by Jingmei Membrane Technology Co., Ltd. under the trade name of Jingmei PVDF ultrafiltration membrane to concentrate to obtain the polysaccharide hydrolyzate.

[0061] 10 tons of fresh eggs were sorted, washed, disinfected, sprayed, dried, beaten and separated to obtain egg yolk and protein liquid respectively. Wherein the obtained egg yolk liquid can directly make about 1.2 tons of egg yolk powder products through spray drying. And gained egg white adds 8% above-mentioned polysaccharide hydrolyzate in terms of the total weight of the egg white, then after filtering and pasteurizing, use 40% by weight of citric acid to adjust p...

Embodiment 2

[0064] Dissolve the mannanase and guar gum sold under the trade name of FINNICO TM (FINNICO) series β-mannanase by Beijing Boshi Ao Biotechnology Co., Ltd. in 0.02mol / LpH6.0 acetic acid according to the ratio of 20U / g In the buffer solution, react at 70°C for 16 hours, inactivate the enzyme at 90-100°C for 15 minutes, and then use the PVDF ultrafiltration membrane sold by Jingmei Membrane Technology Co., Ltd. under the trade name Jingmei PVDF ultrafiltration membrane to concentrate to obtain the polysaccharide hydrolyzate .

[0065] 10 tons of fresh eggs were sorted, washed, disinfected, sprayed, dried, beaten and separated to obtain egg yolk and protein liquid respectively. Wherein the obtained egg yolk liquid can directly make about 1.2 tons of egg yolk powder products through spray drying. The obtained egg white is added with 5% of the above-mentioned polysaccharide hydrolyzate based on the total weight of the egg white, and then filtered and pasteurized, then added with 0...

Embodiment 3

[0068] Dissolve the pectinase and pectin sold by Guangzhou Yulibao Biotechnology Co., Ltd. under the trade name pectinase (Neopectinase X1) in a ratio of 15U / g in 0.02mol / L pH6.0 acetate buffer solution, at 80°C After reacting for 16 hours, inactivate the enzyme at 90-100°C for 15 minutes, and then use the PVDF ultrafiltration membrane sold by Jingmei Membrane Technology Co., Ltd. under the trade name of Jingmei PVDF ultrafiltration membrane to concentrate for use.

[0069] 10 tons of fresh eggs were sorted, washed, disinfected, sprayed, dried, beaten and separated to obtain egg yolk and protein liquid respectively. Wherein the obtained egg yolk liquid can be separated to obtain products such as egg yolk immunoglobulin, lecithin, egg oil and remaining egg yolk powder. Add 8% of the above-mentioned polysaccharide hydrolyzate to the obtained egg white based on the total weight of the egg white, then filter, pasteurize, add 1% dry yeast, ferment at 30°C for 31 hours, centrifuge, ...

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Abstract

The invention provides a method for preparing high-gelation protein powder combining chemical methods including a Maillard reaction, a fermentation sugar removal method and physical methods such as microwave radiation, dry heat-treating, etc. The prepared high-gelation protein powder has ultrahigh protein powder gel strength and stability with a highest up to2,400g and wide application.

Description

【Technical field】 [0001] The invention relates to the technical field of food ingredients and industrialized production, more specifically, the invention relates to a high-gelling protein powder, a production method thereof and applications thereof. 【Background technique】 [0002] Egg white powder has the strongest gel strength of all commonly used food proteins. Even so, egg white powder with higher gel strength is required in quite a few food production processes, yet it is very difficult to further improve the gel strength of egg white powder. At present, people have adopted a variety of methods to improve its gel strength, such as (1) transglutaminase modification treatment, but due to the unique properties of egg white protein, the effect is not ideal, and the gel strength achieved is not high. And the cost of enzymes is too high. (2) Maillard reaction, although the gel strength can be improved by using the Maillard reaction, because the sugars used in the reaction wi...

Claims

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Application Information

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IPC IPC(8): A23J3/04A23J3/34A23L1/0562A23L29/281
Inventor 杨严俊徐榕榕
Owner NANTONG KANGDE BIOLOGICAL PROD
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