Preparation method of compound protein effervescing agent

A compound protein and foaming agent technology, applied in the field of food biology, to achieve the effects of good food safety, production promotion, good market prospects and economic benefits

Inactive Publication Date: 2009-02-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the preparation of composite foaming agent products by grading soybean protein, wheat protein, rice protein and other mixed protein hydrolyzates according to hydrophobicity and TGase cross-linking

Method used

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  • Preparation method of compound protein effervescing agent
  • Preparation method of compound protein effervescing agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Accurately weigh 50g of soybean protein isolate, add water and stir to dissolve, make 80g / L protein solution, adjust the pH value to 8.0 with 1mol / L NaOH solution, keep the temperature at 55°C, add alkaline protease Alcalase with a solution volume of 0.2% Carry out the hydrolysis reaction, maintain the pH value of the protein solution at 8.0 during the period, when the degree of protein hydrolysis reaches 3%, the reaction is terminated, the hydrolyzate is heated in a boiling water bath for 15 minutes to inactivate the enzyme, and the supernatant is collected after centrifugation at 5000r / min for 20 minutes. The hydrolysis procedure of wheat gluten, rice protein and whey protein is the same as soybean protein isolate.

[0027] Mix the hydrolyzate of soybean protein isolate, wheat gluten protein, rice protein and whey protein in a ratio of 3:3:3:1 (v / v / v / v), and use a polysulfone ultrafiltration membrane with a molecular weight cut-off of 10kDa to separate the mixture The...

Embodiment 2

[0031] According to the operation steps of Example 1, graded hydrophobic peptides and hydrophilic peptides were prepared.

[0032] The fractionated hydrophobic peptides and hydrophilic peptides were mixed 1:1 (w / w) as the enzyme reaction substrate. The substrate polypeptide content was 50g / L, and 4g / L TGase was added to the substrate solution. Carry out cross-linking reaction, the reaction temperature is 40°C, pH6.5, after reacting for 3 hours, put it in a water bath at 80°C for 30 minutes to inactivate the enzyme, then cool it in a water bath at 25°C, the cross-linked product is concentrated in vacuum at 45-50°C, and placed in - The composite protein foaming agent product was obtained after freeze-drying at a temperature of 50-55°C. The foaming ability of the cross-linked product was measured to be 284%, the foam stability was 96%, and the foaming ability was 18% higher than that of egg white protein.

Embodiment 3

[0034] According to the operation steps of Example 1, graded hydrophobic peptides and hydrophilic peptides were prepared.

[0035] The fractionated hydrophobic peptides and hydrophilic peptides were mixed 1:1 (w / w) as the enzyme reaction substrate. The substrate polypeptide content was 50g / L, and 4g / L TGase was added to the substrate solution. Carry out cross-linking reaction, the reaction temperature is 45°C, pH 6.5, after 3.5 hours of reaction, put it in a water bath of 80°C for 30 minutes to inactivate the enzyme, then cool it in a water bath of 25°C, and the cross-linked product is concentrated in a vacuum at 45-50°C. The complex protein foaming agent product was obtained after freeze-drying at the temperature of -50~-55°C. The foaming ability of the cross-linked product was measured to be 293%, the foam stability was 97%, and the foaming ability was 22% higher than that of egg white protein .

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Abstract

A preparation method used for preparing a compound protein foaming agent belongs to the food biotechnology field. The method adopts isolated soy protein, wheat gluten protein, rice protein and whey protein as materials which are respectively hydrolyzed properly by alcalase; then the hydrolyzates are mixed by a certain proportion and the mixed hydrolyzate is hyperfiltrated to obtain protein peptide provided with the molecular weight higher than 10kDa; a hydrophobic classification method is adopted to isolate the peptide to obtain the peptides of different types of hydrophobicity; then the peptides are crossly linked with TGase for recombination; the linked production is condensed and frozen for drying to obtain the compound protein foaming agent. The invention relates to the modification to structure and functional property of protein and the frothing capability and froth stability of the prepared product are both better than that of egg white protein and the frothing capability is enhanced by 10 to 30 percent compared with egg white protein. The invention strongly promotes the extensive application of the natural food foaming agent to the food production and largely enhances the availability and added value of various low-value protein resources with excellent economic benefit.

Description

technical field [0001] The invention provides a preparation method of a composite protein foaming agent, relates to the transformation of protein structure and functional properties, and belongs to the field of food biotechnology. Background technique [0002] Soybean protein, wheat gluten protein and rice protein are commonly used raw materials in the food processing industry. They are rich in resources, high in quality, low in price, low in cholesterol, and have high nutritional value. In occasions where the added value is relatively low, there are few functional products of food protein ingredients with slightly higher added value. The main reason for this situation is that although the price of this kind of protein is cheap, it also has certain functional properties, but various Properties such as emulsification, gelling, foaming, etc., are still quite different from animal-derived proteins such as casein, muscle fibrin, egg white protein, etc. Applications are subject ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L29/00
Inventor 陈洁何志勇唐学燕王林祥刘瑾熊幼翎
Owner JIANGNAN UNIV
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