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Protein-polysaccharide composite thermal gel for food and preparation method of protein-polysaccharide composite thermal gel

A polysaccharide compounding and protein technology, applied in the field of food processing, can solve the problems of poor water holding capacity, single texture properties, poor mechanical properties of thermal gels, etc., to achieve improved mechanical properties and water holding capacity, efficient processing, and expanded applications range effect

Inactive Publication Date: 2019-01-04
SHANDONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the embodiments of the present invention is to provide a protein-polysaccharide composite thermal gel for food and its preparation method, which is used to solve the problems of poor mechanical properties, poor water holding rate, and single texture properties of existing thermal gels.

Method used

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  • Protein-polysaccharide composite thermal gel for food and preparation method of protein-polysaccharide composite thermal gel
  • Protein-polysaccharide composite thermal gel for food and preparation method of protein-polysaccharide composite thermal gel
  • Protein-polysaccharide composite thermal gel for food and preparation method of protein-polysaccharide composite thermal gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The dual-network thermogel provided in this example has the following components: 7% (w / v) soybean protein isolate, 1.5% (w / v) beet pectin, and laccase (100 nkat / g substrate). The substrates are soy protein isolate and beet pectin.

[0046] The specific process of its preparation is as follows:

[0047] 7 g of SPI was dissolved in 100 ml of distilled water, stirred thoroughly for 4 hours, and placed in a refrigerator at 4°C overnight to ensure that the SPI was fully hydrated to obtain a 7% (w / v) SPI solution. Add 1.5g SBP and magnetically stir for 4h until fully dissolved. Then add laccase (100nkat / g substrate), stir evenly, put it in a water bath at 40°C and keep it for 2 hours, then put it in a water bath at 90°C and heat it for 30 minutes, cool it quickly with flowing water, and place it at 4°C Refrigerate overnight to obtain SPI-SBP thermal gel.

[0048] The obtained SPI-SBP thermal gel was stored in a refrigerator at 4°C.

Embodiment 2

[0050] The dual-network thermal gel provided in this example has the following components: 8% (w / v) soybean protein isolate, 1.5% (w / v) beet pectin, and laccase (100nkat / g substrate). The substrates are soy protein isolate and beet pectin.

[0051] The specific process of its preparation is as follows:

[0052]Dissolve 8g of SPI in 100ml of distilled water, stir thoroughly for 4 hours, and place in a refrigerator at 4°C overnight to ensure that the SPI is fully hydrated to obtain an 8% (w / v) SPI solution. Add 1.5g SBP and magnetically stir for 4h until fully dissolved. Then add laccase (100nkat / g substrate), stir evenly, put it in a water bath at 40°C and keep it for 2 hours, then put it in a water bath at 90°C and heat it for 30 minutes, cool it quickly with flowing water, and place it at 4°C Refrigerate overnight to obtain SPI-SBP thermal gel.

[0053] The obtained SPI-SBP thermal gel was stored in a refrigerator at 4°C.

Embodiment 3

[0055] The dual-network thermal gel provided in this example has the following components: 9% (w / v) soybean protein isolate, 1.5% (w / v) beet pectin, and laccase (100nkat / g substrate). The substrates are soy protein isolate and beet pectin.

[0056] Its preparation specific process is as follows:

[0057] Dissolve 9 g of SPI in 100 ml of distilled water, stir thoroughly for 4 hours, and place in a refrigerator at 4°C overnight to ensure that the SPI is fully hydrated to obtain a 9% (w / v) SPI solution. Add 1.5g SBP and magnetically stir for 4h until fully dissolved. Then add laccase (100nkat / g substrate), stir evenly, put it in a water bath at 40°C and keep it for 2 hours, then put it in a water bath at 90°C and heat it for 30 minutes, cool it quickly with flowing water, and place it at 4°C Refrigerate overnight to obtain SPI-SBP thermal gel.

[0058] The obtained SPI-SBP thermal gel was stored in a refrigerator at 4°C.

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Abstract

The invention discloses a protein-polysaccharide composite thermal gel for food and a preparation method of the protein-polysaccharide composite thermal gel. The protein-polysaccharide composite thermal gel for food comprises the following preparation raw materials in parts by weight: 7-11 parts of protein, 1.5 parts of polysaccharide, 100 parts of water, and a catalyst. The protein-polysaccharidecomposite thermal gel for food has the advantages that a processing course is efficient, simple and convenient; a double-network gel system is prepared, the mechanical property and water holding capacity of the gel are improved effectively, and the application range of the gel is expanded; and the protein-polysaccharide double-network gel system does not produce objectionable odor, and the fluidmechanics property is good.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a protein-polysaccharide composite thermal gel for food and a preparation method thereof. Background technique [0002] Gel refers to the three-dimensional network structure formed by the interconnection of polymer chains in solution under certain conditions. Gel plays a very important role in the food industry and can be used as a carrier of many flavors, nutrients and functional factors. Polysaccharides and proteins are commonly used natural gel materials. [0003] Protein gel is a protein molecule under different physical and chemical effects, the intramolecular force (hydrogen bond, disulfide bond), and the attraction and repulsion between protein-protein, protein-water and adjacent polypeptide chains reach a balance, and the orientation formed has orderly network space structure. The application of polysaccharide hydrogels in tissue engineering, cell fixation, dru...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/231
CPCA23V2002/00A23L29/045A23L29/06A23L29/231A23V2250/5072A23V2250/5488
Inventor 陈浩刘佳林刘凤华
Owner SHANDONG UNIV
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