Method for improving gel coagulation property of milk protein concentrates and application of method

A milk protein concentrate and gelling technology, applied in the field of dairy product processing, can solve problems such as affecting the quality of yogurt, and achieve the effect of improving gel strength and water holding capacity

Inactive Publication Date: 2017-05-31
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In industrial production, raw milk is standardized by adding whole milk powder (WMP), skimmed milk powder (SMP) and high-protein milk powder, but due to the increase of lactose content,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: Preparation of modified milk protein concentrate

[0031] (1) Milk protein concentrate (MPC) with a protein content of 70% was dissolved in purified water with a protein content of 3.5% (w / v), stirred slowly with a glass rod for 2 minutes to submerge the powder in the water, and stirred in a constant temperature water bath at 55°C for 2 hours. To obtain the MPC dispersion, in order to prevent the growth of microorganisms, add 0.02g / 100mL sodium azide to the dispersion; then take it out from the water bath, stir it to room temperature (25°C), and place the dispersion at 4°C to ensure that the protein is fully hydrated Store in refrigerator overnight;

[0032] (2) Step (1) Add microbial transglutaminase (MTG) to the dispersion liquid and carry out cross-linking reaction in a constant temperature water bath. The amount of MTG added is 2.0U / g protein, the reaction pH value is 7.0, and the reaction temperature is 33 ℃, the reaction time is 1h, and the pH value...

Embodiment 2

[0043] The amount of MTG added was 2.5U / g protein, the crosslinking reaction temperature was 35°C, and the rest of the steps were the same as in Example 1. The acid gel strength of the modified MPC70 was measured to be 272g, and the water holding capacity WHC was 54%.

Embodiment 3

[0045] The amount of MTG added was 2.5U / g protein, the crosslinking reaction temperature was 35°C, and the pH was 7.25. The rest of the steps were the same as in Example 1. The acid gel strength of the modified MPC70 was measured to be 310g, and the water holding capacity WHC was 64.5%.

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Abstract

The invention relates to a method for improving the gel coagulation property of milk protein concentrates and an application of the method. According to the method disclosed by the invention, the gel coagulation property of the milk protein concentrates is improved by treating the milk protein concentrates through a microorganism namely transglutaminase. By controlling the time of a crosslinking reaction to be 1-2h, controlling the reaction temperature to be 33-35 DEG C, controlling the pH to be 7.0-7.5 and controlling the addition quantity of enzymes in protein to be 2.0-2.5U/g, the modified milk protein concentrates with good gel coagulation intensity and good water-holding capacity are obtained. Compared with ordinary milk protein concentrates, the milk protein concentrates under the condition have the advantages that the gel coagulation intensity is improved by 150-206%, and the water-holding capacity is improved by 50-90%. The modified milk protein concentrates are applied to the preparation of stirring type yoghourt, and under the premise that the fermentation time of the yoghourt is not obviously changed, the gel coagulation intensity and the water-holding capacity of the stirring type yoghourt can be notably improved.

Description

technical field [0001] The invention belongs to the field of dairy product processing, and in particular relates to a method for improving gelatinity of a milk protein concentrate and an application thereof. Background technique [0002] Milk Protein Concentrates (MPC for short) is made from skim milk through preheating, ultrafiltration, evaporation concentration, spray drying and other processes. Part of the minerals and lactose in the milk are removed, and almost all the milk protein is retained. , with a protein content of 42% to 92%, has the characteristics of high protein and low lactose, and maintains the natural ratio of casein and whey protein in milk, which is an advantage that other milk-based ingredients do not have. [0003] As a complex protein system, MPC has some excellent functional properties, such as solubility, gelation, emulsification, and water retention. MPC is widely used in food production because of its dehydration, small storage space, low transpor...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C9/13
CPCA23C9/1216A23C9/1307
Inventor 张列兵李妍尹未华卢璋李海梅
Owner CHINA AGRI UNIV
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