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Method for improving foaming property and foam stability of protein

A technology of foam stability and protein, which is applied in the field of improving protein foaming and foam stability, improving whey protein concentrate foaming and foam stability, and can solve the problems of protein application limitation and insufficient improvement effect, and achieve The hydrolysis process is simple, easy to promote, and the effect of mild hydrolysis conditions

Inactive Publication Date: 2018-11-13
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing methods for improving protein foamability and foam stability have defects such as insufficient improvement effect to varying degrees, which leads to limitations in the application of these proteins in the food industry and needs to be improved

Method used

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  • Method for improving foaming property and foam stability of protein
  • Method for improving foaming property and foam stability of protein
  • Method for improving foaming property and foam stability of protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Using whey protein concentrate as raw material, take 4.00g whey protein concentrate powder and dissolve it in deionized water, adjust the pH value of the solution to 2.0 and set the volume to 100mL, centrifuge at 16000g for 20min (4°C), take the supernatant with deionized water Dilute the protein solution to 2.0% (w / v), adjust the pH to 2.0 again, heat-treat at 90°C for 10h, take a sample and store it in a refrigerator at 4°C to prepare a nanofiber polymer;

[0043] Take 45mL of 2.0wt% nanofiber polymer, add 6M NaOH to adjust the pH to 7.0, and dilute to 50mL with deionized water (pH 7.0). According to the ratio of enzyme to substrate (E / S) 1 / 30 (7447U / g protein, w / w), add trypsin solution, digest in water bath at 37°C for 2h, and inactivate at 90°C for 20min after enzymolysis to obtain hydrolyzate;

[0044] Use 6M HCl to adjust the pH value of the hydrolyzed solution to 2.0 and dilute the protein concentration of the hydrolyzed solution to 1.5 wt% with deionized water ...

Embodiment 2

[0046] Using whey protein concentrate as raw material, take 4.00g whey protein concentrate powder and dissolve it in deionized water, adjust the pH value of the solution to 2.0 and set the volume to 100mL, centrifuge at 16000g for 20min (4°C), take the supernatant with deionized water Dilute the protein solution to 2.0% (w / v), adjust the pH to 2.0 again, heat-treat at 90°C for 10h, take a sample and store it in a refrigerator at 4°C to prepare a nanofiber polymer;

[0047] Take 45mL of 2.0wt% nanofiber polymer, add 6M NaOH to adjust the pH to 7.0, and dilute to 50mL with deionized water (pH 7.0). Add trypsin solution according to the ratio of enzyme to substrate (E / S) 1 / 30 (7447U / g protein, w / w), digest in 37°C water bath for 2h, and inactivate at 90°C for 20min after enzymolysis to obtain hydrolyzate.

[0048] Use 6M HCl to adjust the pH value of the hydrolyzed solution to 2.0 and dilute the protein concentration of the hydrolyzed solution to 1.5 wt% with deionized water (pH ...

Embodiment 3

[0050] Using whey protein concentrate as raw material, take 4.00g whey protein concentrate powder and dissolve it in deionized water, adjust the pH value of the solution to 2.0 and set the volume to 100mL, centrifuge at 16000g for 20min (4°C), take the supernatant with deionized water Dilute the protein solution to 2.0% (w / v), adjust the pH to 2.0 again, heat-treat at 90°C for 10h, take a sample and store it in a refrigerator at 4°C to prepare a nanofiber polymer.

[0051] Take 45mL of 2.0wt% nanofiber polymer, add 6M NaOH to adjust the pH to 7.0, and dilute to 50mL with deionized water (pH 7.0). Add trypsin solution according to the ratio of enzyme to substrate (E / S) 1 / 30 (7447U / g protein, w / w), digest in 37°C water bath for 2h, and inactivate at 90°C for 20min after enzymolysis to obtain hydrolyzate.

[0052] Use 6M HCl to adjust the pH value of the hydrolyzed solution to 2.0 and dilute the protein concentration of the hydrolyzed solution to 1.5 wt% with deionized water (pH ...

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Abstract

The invention discloses a method for improving foaming property and foam stability of protein. According to the method, high-temperature heating is performed on whey protein concentrate to obtain a nano-fiber polymer, wherein the foaming property and the foam stability are obviously improved. The prepared nano-fiber polymer as an inducer and the whey protein concentrate are mixed and then subjected to heat treatment, so that the foaming property and the foam stability of the whey protein concentrate can be further improved. The whey protein concentrate fiber polymer is hydrolyzed with enzymes,the obtained hydrolysate as the inducer and the whey protein concentrate are mixed and then subjected to high-temperature heating treatment, and results show that the foaming capacity of the treatedwhey protein is improved by 47.73-59.09%, and the foam stability is improved by 84.98-101.1%. The method is low in production cost, the raw materials are broad in source, complex equipment is not needed, the technology is simple, and the method is easy to popularize and apply.

Description

technical field [0001] The invention relates to a method for improving protein foamability and foam stability, in particular to a method for improving whey protein concentrate foamability and foam stability, and belongs to the field of improving protein foamability and foam stability. Background technique [0002] At present, most studies on improving protein foaming properties use protease to modify proteins, which can improve protein foaming properties to a certain extent. Whey protein can form fiber polymers with a diameter of nanoscale under the conditions of low pH, low ionic strength, and high temperature heat treatment. Because of their high aspect ratio, fiber polymers can be used as thickeners and acting in the food industry. Foam stabilizer, significantly improves the foamability of protein. However, there is a lack of research on protein foaming properties after protease modification of nanofiber polymers. [0003] At present, most studies on improving protein f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08A23J3/16A23J3/04A23J3/34A23J3/22
CPCA23J3/04A23J3/08A23J3/16A23J3/22A23J3/341A23J3/343A23J3/346
Inventor 徐红华谭俊艳谢明明丁瑞王欣关琛
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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