Method for preparing ovalbumin with high foaming by ultrasonic assisted glycosylation modification

Abstract

The present invention discloses a method for preparing ovalbumin with high foaming by an ultrasonic assisted glycosylation modification. The method is as follows: firstly ovalbumin powder is added towater to be dissolved to obtain an ovalbumin solution; then xylose is added to obtain a proteoglycan solution; then the proteoglycan solution is placed in an ultrasonic device to be ultrasonically treated in a pulse mode to obtain a protein sample solution; finally the protein sample solution is rapidly cooled to 4 DEC C or below in an ice bath; then the protein sample solution is dialyzed at a temperature of 4 DEG C or below; then the dialyzed protein sample solution is freeze-dried into powder; and the powder is vacuum-packed to obtain the ovalbumin with the high foaming. The ultrasonic assisted glycosylation modification improves the foaming of the ovalbumin; the foaming of unmodified ovalbumin is 30-40%; the foam stability is 40-55%; the foaming after the modification reaches 60-90%; the foam stability is 60-80%; and besides, the method is short in reaction time, low in costs, green and safe, and has very good market prospects and economic benefits.

Description

technical field [0001] The invention relates to the technical field of protein functional properties improvement in poultry and egg product processing, in particular to a method for preparing highly foaming ovalbumin through ultrasonic-assisted glycosylation modification. Background technique [0002] my country is a large country of poultry egg production, with many varieties of eggs, wide sources and rich nutrition. In the process of industrial production, because eggs are easy to break and deteriorate, and the cost of transportation and storage is high, fresh egg whites are processed into egg white protein powder through egg powder processing technology. At the same time, it is widely used in food processing because of its advantages of convenient use and good functional properties (high gelling property, high whipping property, emulsifying property, water holding capacity) and so on. However, part of the functional properties of egg white protein powder will decrease duri...

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Problems solved by technology

[0006] 1) Although the conditions of the physical method are relatively easy to realize and the cost is relatively low, its improvement effect has certain limitations;

[0007] 2) Although the effect of the chemical method is relatively obvious, convenient and quick, but the reaction is intense and easily produces by-products, and there are problems such as product separation difficulties, environmental pollution and safety; protein glycosylation is a chemical method that combines carbohydrates with protein amino groups. The carbonyl ammonia reaction (Maillard reaction) combined with covalent bonds is not only safe, pollution-free, simple, and economical, but also meets people's requirements for green and safe natural food additives in recent years, but the traditional Maillard The glycosylation reaction usually takes several hours to several weeks through heating methods such as water bath, oil bath, heating mantle and oven, which takes a long time and consumes a lot of energy

For example, patent CN104957356A uses glucose and ovalbumin to carry out Maillard reaction through traditional water bath heating method to improve the foamability of ovalbumin to a certain extent, but the reaction temperature is too high and ovalbumin is easy to aggregate, and this method reacts violently easy to produce by-products

[0008] 3) Although the enzymatic hydrolysis method is the mildest modification method with relatively high specificity, the enzymatic hydrolysis process may produce bitter substances and affect the flavor. The reaction system is a heterogeneous system, and each protein is not evenly absorbed. Enzymolysis, after the enzymolysis reaction is completed, it is necessary to inactivate the enzyme in an extreme environment, which will reduce the functional properties of the protein to a certain extent, and the enzyme utilization rate is low, the cost is high, and the industrial application rate is low. The technology is not yet mature enough for mass production;

For example, ultrasonic technology has the advantages of mild action, good directionality, strong penetrating ability, and strong vibration. As an advanced food processing technology, it is stable, efficient, easy to control, and effective for nutrition Small impact on safety, no toxic and side effects, etc., such as patent CN104012749B, which uses ultrasonic-assisted compound enzyme method to modify ovalbumin, which improves the foaming property of ovalbumin to a certain extent, but after modification, no enzyme treatment is carried out. It may cause the modified ovalbumin to be further enzymatically hydrolyzed in food processing to produce bitter substances, thus affecting the flavor of the product, and this modification method is difficult to achieve industrial production

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