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Lotus root amylopectin covalently composite whey protein emulsifier and preparation method thereof

A technology of whey protein and pullulan, which is applied in the field of milk protein processing to achieve the effects of low cost, good emulsification stability, and good thermal stability

Inactive Publication Date: 2018-04-10
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research on lotus root starch mainly focuses on physical and chemical properties, granule morphology and thermal properties, but there are no relevant reports at home and abroad on the application of lotus root starch in whey protein emulsion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The operation steps of preparing the whey protein emulsifier covalently compounded with lotus root pullulan are as follows:

[0027] Step 1: Prepare Whey Protein Stock Solution

[0028] Weigh 3.75g bovine whey protein isolate powder into 10 mL pH=7 phosphate buffer, stir magnetically at 20°C and 600r / min for 2h, then let stand at 4°C for 12h, and the mass concentration is 37.5% whey protein stock solution.

[0029] Step 2: Preparation of lotus root starch stock solution

[0030] Weigh 0.97g of lotus root starch in 10 mL of phosphate buffer solution with pH=7, heat and stir at 80°C and 600r / min for 3 hours, then let it stand at 4°C for 12h to prepare 9.7% mass concentration Lotus root starch stock solution.

[0031] Step 3: Preparation of whey protein emulsifier covalently compounded with lotus root pullulan

[0032] Mix the whey protein stock solution and the lotus root amylopectin stock solution, and stir magnetically for 4 hours at 20° C. and 600 r / min to make the...

Embodiment 2

[0035] The operation steps of preparing the whey protein emulsifier covalently compounded with lotus root pullulan are as follows:

[0036] Step 1: Prepare Whey Protein Stock Solution

[0037] Weigh 3.75g bovine whey protein isolate powder in 10 mL pH=7 phosphate buffer, stir magnetically at 20°C and 600r / min for 2h, then let stand at 4°C for 12h to make a mass concentration of 37.5 % whey protein stock solution.

[0038] Step 2: Preparation of lotus root starch stock solution

[0039] Weigh 1.25g of lotus root starch in 10 mL of phosphate buffer solution with pH=7, heat and stir at 80°C and 600r / min for 3 hours, then let stand at 4°C for 12h to make lotus root with a mass concentration of 12.5%. Starch stock solution.

[0040] Step 3: Preparation of whey protein emulsifier covalently compounded with lotus root pullulan

[0041] Mix the whey protein stock solution and the lotus root amylopectin stock solution, and stir magnetically for 4 hours at 20° C. and 600 r / min to ma...

Embodiment 3

[0044] The operation steps of preparing the whey protein emulsifier covalently compounded with lotus root pullulan are as follows:

[0045] Step 1: Prepare Whey Protein Stock Solution

[0046] Weigh 3.75g bovine whey protein isolate powder in 10 mL pH=7 phosphate buffer, stir magnetically at 20°C and 600r / min for 2h, then let stand at 4°C for 12h to make a mass concentration of 37.5 % whey protein stock solution.

[0047] Step 2: Preparation of lotus root starch stock solution

[0048] Weigh 1.60 g of lotus root starch in 10 mL of phosphate buffer solution with pH=7, heat and stir at 80 °C and 600 r / min for 3 h, then let stand at 4 °C for 12 h to prepare lotus root with a mass concentration of 16.0%. Starch stock solution.

[0049] Step 3: Preparation of whey protein emulsifier covalently compounded with lotus root pullulan

[0050] Mix the whey protein stock solution and the lotus root amylopectin stock solution, and stir magnetically for 4 hours at 20° C. and 600 r / min to ...

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PUM

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Abstract

The invention relates to a lotus root amylopectin covalently composite whey protein emulsifier. Under a condition of the pH value of 3-4, the whey protein emulsifier has the emulsifying property of 62.9%-58.6%, the emulsifying stability of 60.2%-61.4% and the DPPH free radical scavenging rate of 52.66-58.12%; the thermal stability is 85.7%-75.4% at the temperature of 70-100 DEG C. A preparation method of the whey protein emulsifier comprises the following preparation and operation steps: (1) preparing a whey protein stock solution by an isolated whey protein and a phosphate buffer solution with the pH of 7; (2) preparing a lotus root starch stock solution with lotus root starch and a phosphate buffer solution with the pH of 7; and (3) mixing the prepared whey protein stock solution and thelotus root amylopectin stock solution evenly, and freeze-drying; and carrying out a reaction of the dry substance in a reactor having the bottom loaded with a potassium bromide saturated solution, and thus obtaining the lotus root amylopectin covalently composite whey protein emulsifier. The used solvent is water, the cost is low, the technology is simple, the process is controllable, the methodis safe and environmentally friendly, and formation of the emulsifier having the advantages of good emulsifying property, good emulsifying stability and good thermal stability is facilitated.

Description

technical field [0001] The invention belongs to the technical field of milk protein processing, and in particular relates to a whey protein emulsifier covalently compounded with lotus root amylopectin and a preparation method thereof. Background technique [0002] Lotus root (scientific name Nelumbo nucifern), a perennial aquatic plant of the genus Nelumbo, is widely distributed in subtropical countries, such as China, Australia, and Italy. According to statistics, the total planting area of ​​lotus root in China reaches 330,000 hectares. Relevant studies have shown that lotus root contains a lot of nutrients such as starch, dietary fiber, protein, amino acid, reducing sugar, minerals, carotene and vitamins, so lotus root is often used as an important raw material for salads, candies and fried foods. In addition, lotus root is also used as a folk remedy for fever, dysentery, dizziness, heat stroke, and gastrointestinal ailments. Among all nutrients, starch is the most abun...

Claims

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Application Information

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IPC IPC(8): A23L29/10C08G81/00
CPCA23L29/10C08G81/00
Inventor 查学强白礼涛潘利华罗建平
Owner HEFEI UNIV OF TECH