Method for preparing ovalbumin with high foamability by microwave ultrasonic waves

An ovalbumin and ultrasonic technology, applied in the direction of animal protein processing, etc., can solve the problem of low foaming of ovalbumin, and achieve the effects of safe and reliable nutrition, short time consumption and low energy consumption.

Inactive Publication Date: 2015-03-25
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem of low foamability of ovalbumin, the present invention provides a method of mixing ovalbumin and glucose for microwave ultrasonic treatment to improve the foamability of egg white

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Raw material pretreatment: Weigh 50 g of ovalbumin and 50 g of glucose each and dissolve in 500 mL of 2 mmol / L NaCl solution, stir slowly at room temperature for 20 min until completely dissolved and mixed evenly, then adjust the pH to 8.0;

[0020] (2) Microwave ultrasonic modification treatment: put the above-mentioned homogeneously mixed sample into an 800 mL high-pressure sealed tank, first set the microwave power to 560 W, and the processing time to 13 min; then set the ultrasonic power to 700 W, and the processing time to 15 min. min, take out the treated solution from the high-pressure sealed tank and cool it down, so that the sample temperature reaches room temperature;

[0021] (3) Freeze-drying: pre-freeze the above-mentioned protein solution in a -80 ℃ refrigerator for 5 hours, and freeze it in a freeze dryer for 24 hours to obtain a high-foaming egg white protein dry powder;

[0022] (4) Vacuum packaging, finished product;

[0023] (5) Product testing:...

Embodiment 2

[0025] (1) Raw material pretreatment: Weigh 50 g of ovalbumin and 50 g of glucose each and dissolve in 500 mL of 2 mmol / L NaCl solution, stir slowly at room temperature for 20 min until completely dissolved and mixed evenly, then adjust the pH to 8.0;

[0026] (2) Microwave ultrasonic modification treatment: Put the above-mentioned homogeneously mixed sample into an 800 mL high-pressure sealed tank, first set the microwave power to 600 W, and the processing time to 10 min; then set the ultrasonic power to 600 W, and the processing time to 20 min min, take out the treated solution from the high-pressure sealed tank and cool it down, so that the sample temperature reaches room temperature;

[0027] (3) Freeze-drying: pre-freeze the above-mentioned protein solution in a -80 ℃ refrigerator for 5 hours, and freeze it in a freeze dryer for 24 hours to obtain a high-foaming egg white protein dry powder;

[0028] (4) Vacuum packaging, finished product;

[0029] (5) Product testing: ...

Embodiment 3

[0031] (1) Raw material pretreatment: Weigh 50 g of ovalbumin and 50 g of glucose each and dissolve in 500 mL of 2 mmol / L NaCl solution, stir slowly at room temperature for 20 min until completely dissolved and mixed evenly, then adjust the pH to 8.0;

[0032] (2) Microwave ultrasonic modification treatment: put the above-mentioned homogeneously mixed sample into an 800 mL high-pressure sealed tank, first set the microwave power to 720 W, and the processing time to 5 min; then set the ultrasonic power to 500 W, and the processing time to 25 min. min, take out the treated solution from the high-pressure sealed tank and cool it down, so that the sample temperature reaches room temperature;

[0033] (3) Freeze-drying: pre-freeze the above-mentioned protein solution in a -80°C refrigerator for 5 hours, and freeze it in a freeze dryer for 24 hours to obtain a high-foaming egg white protein dry powder;

[0034] (4) Vacuum packaging, finished product; (5) Product testing: testing pr...

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PUM

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Abstract

The invention discloses a method for preparing ovalbumin with high foamability by microwave ultrasonic waves. The method comprises the following steps of accurately weighing 50g of ovalbumin and 50g of glucose respectively, dissolving into a 500mL of 2mmol/L NaCl solution, stirring slowly at room temperature for 20 minutes until dissolving completely, mixing uniformly, adjusting the pH to 8.0, putting into a 800mL high-pressure seal tank, and modifying the ovalbumin by controlling the microwave and ultrasonic wave time as well as power so as to improve the foamability. The ovalbumin prepared by the method is high in foamability which is 6-8 times of that of the untreated protein, is simple to operate, is low in cost, is reasonable in technology, and is short in production cycle.

Description

technical field [0001] The invention relates to a method for preparing highly foaming ovalbumin by microwave and ultrasonic waves, and belongs to the field of food protein processing. Background technique [0002] Protein plays an important role in the process of human life activities and is one of the essential nutrients for the human body. There are two main types of protein for human consumption: plant protein and animal protein. Among them, the research on animal protein is less than that of plant protein. Animal protein mainly comes from meat, eggs, and milk of poultry, livestock, and fish, and its protein composition is mainly casein, which can be better absorbed and utilized by adults. In recent years, the functional properties of protein, such as foaming, emulsifying, water holding and gelling properties, have become a research hotspot for researchers. Among them, the foaming property is one of the main manifestations of the surface properties of protein molecules....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08
Inventor 涂宗财段邓乐王辉沙小梅钮培佩黄涛
Owner NANCHANG UNIV
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