Preparation method of composite protein foaming agent

A technology of compounding protein and foaming agent, applied in protein food processing, animal protein processing, vegetable protein processing and other directions, can solve the problems of reducing foaming, long technical cycle, unsatisfactory and other problems, achieve good foaming ability, improve The effect of adaptability, good foam stability

Active Publication Date: 2018-01-09
WUHAN POLYTECHNIC UNIVERSITY
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Problems solved by technology

[0003] An ideal protein foaming agent should have high surface activity to provide good foaming properties and provide long-term foam stability. However, due to the low pH value and high temperature, etc. Denatured by environmental factors, reducing its foaming properties, especially at the isoelectric point of the protein
At present, most of the foaming properties are improved by modifying proteins. The main modification methods include physical methods, chemical methods, enzymatic methods, and genetic engineering methods. Among them, the technical cycle of genetic engineering methods is longer, and the effect is slower. The physical modification of rapeseed protein cannot significantly improve the functional properties of rapeseed protein, the chemical modification has certain safety problems, and the enzymatic modification is relatively high in cost. Not ideal in sexual applications

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  • Preparation method of composite protein foaming agent
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  • Preparation method of composite protein foaming agent

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preparation example Construction

[0033] The invention proposes a preparation method of a composite protein foaming agent, figure 1 For an embodiment of the preparation method of the composite protein foaming agent provided by the present invention, please refer to figure 1 , the preparation method of described composite protein foaming agent comprises the steps:

[0034] Step S10, preparing a mixed protein solution;

[0035] Wherein, the mixed protein solution includes at least two of soybean protein, rice protein, rapeseed protein, rice bran protein, whey protein, casein and ovalbumin.

[0036] Dissolve at least two of the above-mentioned proteins in deionized water respectively, stir well and leave overnight to fully hydrate the protein, prepare a protein solution with a certain concentration, and then mix the two evenly to obtain the mixed protein solution . In practice, some proteins have excellent foaming ability but poor foam stability, while some proteins have the opposite foaming properties. By com...

Embodiment 1

[0064] (1) Preparation of mixed protein solution: Weigh rice bran protein and ovalbumin and dissolve them in deionized water respectively to prepare a protein solution with a concentration of 10 mg / mL, stir for 10 minutes and place it overnight; then put rice bran protein in a four-way round bottom flask The solution and the ovalbumin solution were mixed at a ratio of 1:1, and stirred for 5 minutes to obtain a mixed protein solution; then the pH value of the mixed protein solution was adjusted to 1.5 using 1 mol / mL hydrochloric acid solution.

[0065] (2) Prepare the composite protein solution: put the mixed protein solution into the microwave-ultrasonic synergistic synthesis reactor, adjust the microwave power to 300W, the ultrasonic power to 100W, control the temperature of the reaction system to 90°C, the reaction time to 5min, and the reaction ends Finally, the composite protein solution was prepared and cooled to room temperature; then the pH value of the composite protein...

Embodiment 2

[0068] (1) Preparation of mixed protein solution: Weigh rice bran protein and ovalbumin and dissolve them in deionized water respectively to prepare a protein solution with a concentration of 20 mg / mL, stir for 10 minutes and place overnight; then put rice bran protein in a four-way round bottom flask The solution and the ovalbumin solution were mixed at a ratio of 2:1, and stirred for 5 minutes to obtain a mixed protein solution; then the pH value of the mixed protein solution was adjusted to 1.5 using 1 mol / mL hydrochloric acid solution.

[0069] (2) Preparation of complex protein solution: put the mixed protein solution into a microwave-ultrasonic synergistic reaction apparatus, adjust the microwave power to 500W, the ultrasonic power to 300W, control the temperature of the reaction system to 90°C, and the reaction time to 5min, the reaction ends Finally, the composite protein solution was prepared and cooled to room temperature; then the pH value of the composite protein so...

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Abstract

The invention discloses a preparation method of a composite protein foaming agent. The method comprises: preparing a mixed protein solution; performing microwave and supersonic wave cooperative treatment to the mixed protein solution at the pH value of 1.5-3.0 to obtain a micro-granulated composite protein solution; performing high-pressure microjet to the micro-granulated composite protein solution to obtain a homogeneous composite protein solution; and drying the homogeneous composite protein solution to obtain the protein foaming agent. Through a microwave and supersonic wave cooperative effect, heterogenous protein is induced to undergo aggregation and recombination, thereby forming specific composite protein aggregate particles. Further, the particle size of the composite protein aggregate particles is regulated with the assistance of high-pressure microjet. The adaptability to the environmental condition of the composite protein foaming agent is improved.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a preparation method of a composite protein foaming agent. Background technique [0002] As an amphiphilic macromolecule, protein has various functional properties such as gelation, emulsification, foaming, water binding, and oil absorption. Among them, based on its foaming properties, protein can be used as a foaming agent in aerated food processing Among them, it can effectively improve the texture and mouthfeel of food, make it even and delicate, lubricated, and have a certain brightness. It can also improve the dispersion and detectability of flavor components in food, and help improve the chewing shape of food. Replacing some fat components to reduce the body's calorie intake. [0003] An ideal protein foaming agent should have high surface activity to provide good foaming properties and provide long-term foam stability. However, due to the low pH value and high tem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08A23J3/16A23J3/14A23J3/30
Inventor 张燕鹏张维农胥伟齐玉堂
Owner WUHAN POLYTECHNIC UNIVERSITY
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