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TG enzyme modification high-intensity mixed gel and preparing method thereof

A hybrid gel and high-strength technology, which is applied in plant protein processing and other fields, can solve the problems of poor solubility of wheat protein gel, low strength of soybean protein gel, and weak protein gel properties, and achieve low cost and high quality. Uniform structure, good gel effect

Inactive Publication Date: 2015-07-29
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, they are all limited to the research on the characteristics of a single protein gel, and the properties of the prepared protein gel are not strong, showing that the strength of the soybean protein gel is not high, and the solubility of the wheat protein gel is poor, which greatly limits its application in the food field. application in

Method used

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  • TG enzyme modification high-intensity mixed gel and preparing method thereof
  • TG enzyme modification high-intensity mixed gel and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Accurately and quantitatively weigh soybean protein isolate, wheat protein and TG enzyme, dissolve the mixed powder of soybean protein isolate and wheat protein with distilled water. Stir with a stirrer at 300r / min for 2 hours to obtain a solution, add 30U / g (ratio of enzyme activity equivalent to substrate protein) TG enzyme to the solution and stir evenly, adjust the pH of the mixture to 7.5 with NaOH solution, and put it in a vibrating In a constant temperature water bath, keep warm in a 40°C aqueous solution for 2 hours, then sterilize it in a 95°C constant temperature water bath for 50 minutes, then immediately cool it in an ice bath, take it out and store it at 4°C overnight to obtain a mixed gel.

[0029] After testing, the gel strength of the mixed gel prepared in this embodiment is 90g, the water holding rate is 71.93%, and the soluble protein content is 6.98mg / ml.

Embodiment 2

[0031] Accurately and quantitatively weigh soybean protein isolate, wheat protein, and TG enzyme, dissolve the mixed powder of soybean protein isolate and wheat protein in distilled water, add 13g / 100mL of soybean protein isolate and 1g / 100mL of wheat protein in distilled water, stir with magnetic force Stir at 300r / min for 2 hours to obtain a solution, add 30U / g (ratio of enzyme activity equivalent to substrate protein) TG enzyme to the solution and stir evenly, adjust the pH of the mixture to 7.5 with NaOH solution, and put it in a constant temperature shaker In a water bath, keep warm in an aqueous solution at 40°C for 3 hours, then sterilize in a constant temperature water bath at 95°C for 50 minutes, then immediately cool it in an ice bath, take it out and store it at 4°C overnight to obtain a mixed gel.

[0032] After testing, the gel strength of the mixed gel prepared in this example is 116g, the water holding rate is 84.67%, and the soluble protein content is 8.74mg / ml....

Embodiment 3

[0034] Accurately and quantitatively weigh soybean protein isolate, wheat protein, and TG enzyme, dissolve the mixed powder of soybean protein isolate and wheat protein in distilled water, add 10g / 100mL of soybean protein isolate in distilled water, and 1g / 100mL of wheat protein, stir with magnetic force Stir at 300r / min for 2 hours to obtain a solution, add 30U / g (ratio of enzyme activity equivalent to substrate protein) TG enzyme to the solution and stir evenly, adjust the pH of the mixture to 7.0 with NaOH solution, and put it in a constant temperature shaker In a water bath, keep warm in a 40°C aqueous solution for 2 hours, then sterilize in a constant temperature water bath at 80°C for 50 minutes, then immediately cool it down in an ice bath, take it out and store it at 4°C overnight to obtain a mixed gel.

[0035] After testing, the gel strength of the mixed gel prepared in this embodiment is 80g, the water holding rate is 76.47%, and the soluble protein content is 7.46mg...

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Abstract

The invention relates to a TG enzyme modification high-intensity mixed gel and a preparing method thereof. The TG enzyme modification high-intensity mixed gel uses soy protein and wheat protein as raw materials; TG enzyme modification is adopted; the steps of weighing, protein dissolution, enzyme supplementation, acidity or alkalinity regulation, temperature regulation, enzyme deactivation, cooling and the like are carried out for preparing the high-intensity mixed gel. The preparing method has the advantages that the technical flow process is simple, the period is short, the cost is low, and in addition, the environment is protected. The prepared composite gel product has high nutrition value, the product performance is good, the gel intensity reaches 79 to 116g, the water holding ratio is 71.93 percent to 84.67 percent, the soluble protein content is 6.98 to 8.74 mg / ml, the gel can be widely applied to the fields of food processing of bean products, milk products, meat products, instant food, puffed food, concentration food and the like, and the application of the soybean protein and wheat protein mixed gel to the food is enlarged.

Description

technical field [0001] The invention belongs to the technical field of modification and processing of soybean protein, in particular to a preparation method of high-strength mixed gel modified by TG enzyme. Background technique [0002] Soybean protein is a high-quality plant protein source, especially the gel properties, which is an important functional property of soybean protein products, and can be directly applied in the production of soy products, dairy products, meat products, etc. Soybean protein isolate (SPI) is a by-product of soybean protein production, in which the protein content is more than 90%, has rich nutritional value, complete amino acid types, and contains essential amino acids for human body. And its main components are 7S and 11S globulins, and the gel network formed by globulins can bind water, lipids, flavor substances, pigments and other components at the same time, which can clarify the gel properties of soybean protein to a certain extent. For foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/18A23J3/34
Inventor 赵妍嫣秦新生郑志
Owner HEFEI UNIV OF TECH
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