Preparation method of modified whey protein powder
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The technology of whey protein powder and whey protein is applied in the field of preparation of modified whey protein powder, which can solve the problems of high energy consumption for raw material pretreatment, long modification time, etc., so as to improve the acylation speed and improve the gelation rate. The effect of sex, simple process method
Inactive Publication Date: 2014-02-12
NORTHEAST AGRICULTURAL UNIVERSITY
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However, the succinylation modification method has disadvantages such as relatively long modification time and high energy consumption for raw material pretreatment.
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preparation example Construction
[0018] A preparation method of modified whey protein powder, the method comprising the following steps: (1) dissolving whey protein in water to prepare a 7% whey protein solution; (2) adding a certain amount of Succinic anhydride is succinylated, and the amount of succinic anhydride added is 7-15% of the mass of the protein solution; (3) the succinylated protein solution is adjusted to pH 8, and then it is subjected to microwave treatment, and the microwave Power 800-1200W, microwave time 20-60s; (4) Adjust the pH of the protein solution after microwave treatment to 4, stir for 30 minutes, centrifuge at 4000r / min for 20 minutes, and take the precipitated part; (5) Vacuum dry the precipitated part Modified whey protein powder.
[0019] The preferred amount of succinic anhydride added is 10.9% of the protein solution mass.
[0020] The preferred parameters of the microwave treatment are: microwave power 1049.78 W, microwave time 44.97s.
[0021]
experiment example
[0022] Experimental example Screening experiments of the optimal parameters of succinic anhydride addition amount and microwave treatment process conditions
[0023] 1 Materials and methods
[0024] 1.1 Materials and reagents
[0025] Whey Protein Hargaco
[0026] Succinic Anhydride Hangzhou Zhongxiang Chemical Co., Ltd.
[0027] 1.2 Main instruments and equipment
[0028] TA Texture Analyzer SMS UK;
[0029] pHS-25 acidity meter Shanghai Weiye Instrument Factory
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Abstract
The invention discloses a preparation method of modified whey protein powder, which belongs to a cow milk protein processing technology. The method comprises the following steps: (1) dissolving a whey protein into water so as to prepare a whey protein solution with a certain concentration; (2) adding a certain amount of succinic anhydride into the protein solution to carry out succinylation; (3) adjusting the pH of the protein solution subjected to succinylation to be alkaline, and then carrying out microwave treatment on the protein solution; (4) adjusting the pH of the protein solution subjected to microwave treatment to be acidic, and after the protein solution is stirred after a time, carrying out centrifugal separation on the obtained object so as to obtain a precipitation part; and (5) carrying out vacuum drying on the precipitation part so as to obtain modified whey protein powder. According to the invention, a whey protein is modified through succinylation supplemented by microwaves so as to improve the high gel property thereof, the preparation of whey protein powder with a high gel property is simple in required equipment, and safe and rapid in operation, the modified protein gel property is high, and the application of the whey protein in food is facilitated.
Description
technical field [0001] The invention belongs to milk protein processing technology, and mainly relates to a preparation method of modified whey protein powder. Background technique [0002] Whey protein is a protein extracted from milk. It has the characteristics of high nutritional value, easy digestion and absorption, and contains a variety of active ingredients. It is recognized as one of the high-quality protein supplements for the human body and has a wide range of application value and development in the food industry. prospect. In addition to nutritional properties, whey protein also has good functional properties such as emulsification, foaming, and gelling properties. Its better gel-forming properties are the most important functional properties. Many foods are based on gel It affects the texture, sensory properties and consumer acceptance of different foods, which has attracted widespread attention. Due to the gelatinity of whey protein, it not only reduces the a...
Claims
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