Preparation and application of high-glue protein powder with extra-high gelation degree

A technology of protein powder and gelation degree, which is applied in the field of denatured protein, can solve the problems of long preparation time and high energy consumption, and achieve the effect of improving protein structure and function, reducing microorganisms, and improving gelation

Active Publication Date: 2017-07-14
苏州欧福蛋业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This product has a very good high gelling property, which solves the problem of quality decline in meat products after freezing, but this method requires up to 18 days of high-temperature denaturation process, long preparation time, high energy consumption, and gel strength. Further improvement, so it is necessary to study a kind of preparation method of super high degree of gelatin high gelatin powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Weigh 500g of protein solution, put it in a container, adjust the pH value to 8.4 with 10% citric acid solution, heat it in a water bath to 60°C, add glutaminase 5U / 100g, and react, the reaction temperature is 60°C, the reaction time For 5 hours, use 10% NaOH to control the pH value of the reaction to 8.5, heat to inactivate the enzyme, and cool to obtain a semi-finished product.

Embodiment 2

[0035] Weigh 500g of protein solution, put it in a container, adjust the pH value to 8.7 with 10% citric acid solution, heat it in a water bath to 40°C, add glutaminase 5U / 100g, and react, the reaction temperature is 60°C, the reaction time For 2 hours, use 10% NaOH to control the pH value of the reaction to 8.7, heat to inactivate the enzyme, and cool to obtain a semi-finished product.

Embodiment 3

[0037] Weigh 500g of protein solution, put it in a container, adjust the pH value to 8.2 with 10% citric acid solution, heat it in a water bath to 60°C, add glutaminase 1U / 100g, and react. The reaction temperature is 55°C, and the reaction time is For 1 hour, use 10% NaOH to control the pH value of the reaction to 8.3, heat to inactivate the enzyme, and cool to obtain a semi-finished product.

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PUM

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Abstract

The invention discloses high-glue protein powder with an extra-high gelation degree. The high-glue protein powder is prepared through the following steps of modifying egg white liquid by an enzyme method, and performing treatment in a hot chamber so as to obtain sterilized egg protein powder with an extra-high gelation degree. The high-glue protein powder prepared by a method disclosed by the invention has good gel coagulation strength characteristics, the quality of the high-glue protein powder with an extra-high gelation degree is improved, and the high-glue protein powder with an extra-high gelation degree is used for products having high requirements for gel coagulation strength, such as noodles and fish meat. The high-glue protein powder with an extra-high gelation degree has the advantages that glutamyl transpeptidase is used for promoting the polymerizing effect of egg white, and heat treatment is used for promoting the expansion of disulfide bonds to form a stable network structure, so that the desaturation of the stored high-glue protein powder is changed, the technological design is scientific and practical, and the product properties are good.

Description

technical field [0001] The invention relates to the technical field of denatured proteins, in particular to a preparation method and application of ultra-high gelling degree high gelatin powder. Background technique [0002] Egg protein powder is widely used in pastry, meat, baking and other food industries. Egg white powder is obtained by separating, sterilizing, and spray-drying from eggs. In food industry applications, gel strength is one of its key functional properties The gel strength of natural egg white powder depends on the quality of eggs to a large extent, but this function is limited and cannot meet the requirements of food processing. Sometimes the dosage has to be increased to achieve the goal, thereby increasing the cost. For example, in the processing of noodles and minced meat products, low gel strength means an increase in the amount of addition, which greatly reduces the added value of the product, making it impossible to use egg white powder in a large ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/09A23J3/04A23L33/17A23L13/40
CPCA23J1/09A23J3/04A23V2002/00A23V2200/30A23V2250/5428A23V2300/38
Inventor 吴霜谢良赵殷勤
Owner 苏州欧福蛋业股份有限公司
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