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A kind of preparation method and application of insoluble egg protein aggregate particles

A technology of aggregate particles and egg protein, which is applied in the food field, can solve the problems of human health hazards and the single application range of protein aggregate fat substitutes, so as to increase nutritional added value, have no effect on nutritional value, and reduce lipid content Effect

Active Publication Date: 2019-05-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that high-fat food is harmful to human health, and most protein aggregates have a single application range, the present invention chooses egg protein as raw material to prepare aggregate particles, and uses it in beverages, mayonnaise, ice cream, etc. Lingzhong's applicability is elaborated

Method used

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  • A kind of preparation method and application of insoluble egg protein aggregate particles
  • A kind of preparation method and application of insoluble egg protein aggregate particles
  • A kind of preparation method and application of insoluble egg protein aggregate particles

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Experimental program
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Effect test

Embodiment 1

[0029] Embodiment 1: adopting method (1) to prepare egg protein aggregate particles

[0030] The egg protein aggregate particles are prepared by directly heating under the mechanical shear condition of 600-1200rpm, and continuing to shear until the temperature is lowered to normal temperature after heating. The steps are as follows:

[0031]Add 1 volume of water to the egg white to dilute to a final protein mass fraction of 5%, adjust the pH to 5.0 with 2M citric acid, stir for 15 min, naturally precipitate for 1 h, and then filter to remove insoluble protein components. Dilute the pretreated egg white with water to a final protein mass fraction of 3%, adjust the pH of the diluted egg white to 3.5 with citric acid with a concentration of 2M, heat under mechanical shear, the shear speed is 800rpm, and the heating temperature is 90 ℃, the heating time is 15min. During the heating process, the egg white gradually aggregates into particles, which are stably suspended in the water ...

Embodiment 2

[0033] Embodiment 2: Using method (2) to prepare egg protein aggregate particles

[0034] Heating first to form a gel, then placing it at a low temperature for a period of time, then shearing at a high speed at 8000-15000 rpm, shearing and crushing, and then performing high-pressure homogenization to prepare egg protein aggregate particles, the steps are as follows:

[0035] Add 1 volume of water to the egg white to dilute to a final protein mass fraction of 5%, adjust the pH to 5.0 with 2M citric acid, stir for 15 min, naturally precipitate for 1 h, and then filter to remove insoluble protein components. Adjust the pH of the pretreated egg white to 3.5 with 2M citric acid, heat it in a water bath at 90°C for 30 minutes, store the formed gel at 4°C for 24 hours, and use The gel is broken by high-speed shearing at a shear rate of 10,000 rpm. After shearing, high-pressure homogenization technology is used to further break the gel particles. The homogenization pressure is 10 MPa,...

Embodiment 3

[0037] Embodiment 3: Using method (3) to prepare egg protein aggregate particles

[0038] Heating to form a gel first, then placing it at low temperature for a period of time, and then high-speed shearing at 8000-15000rpm to prepare egg protein aggregate particles, the steps are as follows:

[0039] The pH of egg white was adjusted to 5.0 with 2M citric acid, stirred for 15 min, naturally precipitated for 1 h, and then filtered to remove insoluble protein components. Dilute the pretreated egg white with water to a protein mass fraction of 8%, adjust the pH of the egg white dilution to 3.8 with 2M citric acid, and heat in a water bath at a heating temperature of 90°C for 30 minutes to form After the gel was stored at 4°C for 24 hours, the gel was broken by high-speed shearing at a shear rate of 12,000 rpm, and the particle size after shearing and breaking was 1.0-3.0 μm ( image 3 ), it can be seen from the macroscopic picture that the concentration of the aggregate dispersion...

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Abstract

The invention discloses a preparation method of insoluble egg protein aggregate particles as well as an application thereof and belongs to the technical field of food. According to the invention, the egg protein aggregate particles are prepared by a combined heat treatment-mechanical shearing technology. This kind of particles have very good suspension stability in water, and have approximately spherical shapes whose granule particle sizes are 0.03-3 microns. Moreover, this kind of particles have very good wetting properties that the particles can be rapidly re-watered after drying, and the re-watered colloid has viscosity and smoothness similar to those of the fat as well as sensory properties of the colloid. The egg protein aggregate particles disclosed by the invention are used as emulsifiers, thickeners, brighteners, turbid agents and stabilizers in the food systems, including beverages, coffees, salad sauces, ice creams and the like, so as to maintain sensory properties of the systems while reducing fat contents and improving added nutritional values.

Description

technical field [0001] The invention relates to a preparation method and application of insoluble egg protein aggregate particles, belonging to the technical field of food. Background technique [0002] Fatty foods are popular because of their unique taste and flavor, and occupy a large proportion in the daily human diet. However, the deficiencies in nutrition and health of some modern popular high-fat products have attracted more and more attention, and the research and application of fat substitutes have become increasingly urgent. [0003] Egg protein is a protein that is rich in nutrition and easily digested and absorbed by the human body. It can provide all the essential amino acids that the human body needs daily, and the composition ratio of the essential amino acids in eggs is very close to the human body's demand value, and the digestion and absorption rate is high. Important source of amino acids. Ovalbumin is the main component of egg protein, accounting for 54%...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/08A23J3/04
CPCA23J1/08A23J3/04
Inventor 杨严俊苏宇杰常翠华
Owner JIANGNAN UNIV
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