Method for visibly detecting storage stability change of protein bar

A protein bar and stability technology, which is applied in the field of monitoring protein bar storage stability changes by using fluorescent bleaching recovery technology, and can solve problems such as unclear hardening mechanism and texture hardening

Inactive Publication Date: 2015-03-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems of texture hardening and hardening mechanism of commercially available protein bars and other products during storage, the applicant, through research, provides an intuitive monitoring protein bar stability during storage by using fluorescent bleaching recovery technology. To provide theoretical basis and data support for solving problems related to protein bar texture hardening and predicting product shelf life in the future

Method used

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  • Method for visibly detecting storage stability change of protein bar
  • Method for visibly detecting storage stability change of protein bar
  • Method for visibly detecting storage stability change of protein bar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for visually detecting changes in storage stability of protein bars, the technical solution adopted is:

[0034] 1) Preparation of casein bar model system

[0035] 2.5 g of sorbitol was dissolved in 1.25 g of ultrapure water, and 1.75 g of glycerin was added and stirred. After stirring evenly, the mixture was mixed with 4.5g sodium caseinate for 2min, and kneaded into a uniform dough. Finally, the kneaded dough was sealed with parafilm to prevent water from evaporating and placed in a 3 ) 2 In the desiccator of the supersaturated solution (a w =0.53) to be determined. After the airtight container was equilibrated at room temperature for 0.5h, the 0d sampling was carried out.

[0036] 2) Sample fluorescence staining

[0037] A 0.2 mg / mL fluorescein isothiocyanate (FITC) / acetone staining solution was prepared, and 6 μg of the staining solution was added dropwise to 0.5 g of sodium caseinate dough and mixed. After mixing evenly, 0.3g of the dyed sodium case...

Embodiment 2

[0041] A method for visually detecting changes in storage stability of protein bars, the technical solution adopted is:

[0042] 1) Preparation of whey protein bar model system

[0043] 2.5 g of sorbitol was dissolved in 1.25 g of ultrapure water, and 1.75 g of glycerin was added and stirred. After stirring evenly, the mixture was mixed with 4.5g of whey protein for 2min, and kneaded into a uniform dough. Finally, the kneaded dough was sealed with parafilm to prevent water from evaporating and placed in a 3 ) 2 In the desiccator of the supersaturated solution (a w =0.53) to be determined. After the airtight container was equilibrated at room temperature for 0.5h, the 0d sampling was carried out.

[0044] 2) Sample fluorescence staining

[0045] With embodiment 1.

[0046] 3) Fluorescent bleaching recovery assay

[0047] With embodiment 1. The experimental results are shown in Figure 2. Figure 2A The shown whey protein bar model system completed fluorescence bleachin...

Embodiment 3

[0049] A method for visually detecting changes in storage stability of protein bars, the technical solution adopted is:

[0050] 1) Preparation of concentrated milk protein bar model system

[0051] 2.5 g of sorbitol was dissolved in 1.25 g of ultrapure water, and 1.75 g of glycerin was added and stirred. After stirring evenly, the mixture was mixed with 4.5g of concentrated milk protein for 2min, and kneaded into a uniform dough. Finally, the kneaded dough was sealed with parafilm to prevent water from evaporating and placed in a 3 ) 2 In the desiccator of the supersaturated solution (a w =0.53) to be determined. After the airtight container was equilibrated at room temperature for 0.5h, the 0d sampling was carried out.

[0052] 2) Sample fluorescent staining

[0053] With embodiment 1.

[0054] 3) Fluorescent bleaching recovery assay

[0055] With embodiment 1. The experimental results are shown in Figure 3. Figure 3A The concentrated milk protein bar model system...

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Abstract

The invention relates to a method for visibly detecting the storage stability change of protein bars. According to the technical scheme, the method comprises the following steps: 1) preparing a protein bar model system; 2) performing fluorescence dyeing on a sample; 3) performing fluorescence bleaching recovery testing on the sample by using a laser confocal scanning microscope. By adoption of the method, the degree that the texture of a lactoprotein bar changes in the storage process can be monitored on line, the quality and the shelf life of a high protein product such as the protein bar can be predicted, and the inner mechanism that the texture of the protein bar is hardened in the primary preservation period can be revealed according to the molecule level.

Description

technical field [0001] The invention relates to a method for visually detecting changes in storage stability of protein sticks, in particular to a method for monitoring changes in storage stability of protein sticks by using fluorescent bleaching recovery technology. Background technique [0002] Due to its high protein content and rich nutrition, protein bars are favored by special groups such as soldiers and athletes, as well as more and more people. However, an important bottleneck affecting the development of protein bars and other products in the market is that the texture of protein bars hardens during storage, which seriously affects the storage stability and eating quality of protein bars, and limits the development of protein bars and other products. . However, there are still controversies about the internal mechanism of the texture hardening of protein bars during storage. [0003] Fluorescence photobleaching recovery technology (FRAP) is to irradiate a certain ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/64
Inventor 周鹏李娟贾晓戈陆乃彦张轩
Owner JIANGNAN UNIV
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