Preparation process of double-protein composite gel with high intensity and high water holding capacity

A composite gel and preparation technology, which is applied in the field of food and meat product material processing, can solve the problems of heavy fishy smell, poor gelation of soybean protein isolate, and deterioration of silver carp surimi gel strength, so as to prevent gelation Effects of degradation, improvement of bioavailability, and ease of absorption by the human body

Inactive Publication Date: 2019-05-03
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a high-strength and high-water-holding dual-protein composite gel preparation process, which solves the problems of silver carp surimi gel strength degradation, heavy fishy smell, and poor gelation of soybean protein isolate, and improves Improve the str

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  • Preparation process of double-protein composite gel with high intensity and high water holding capacity
  • Preparation process of double-protein composite gel with high intensity and high water holding capacity
  • Preparation process of double-protein composite gel with high intensity and high water holding capacity

Examples

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Embodiment 1

[0015] A high strength and high water holding capacity dual protein composite gel preparation process, comprising the following steps: in step (1), soybean protein isolate is mixed with deionized water (substrate concentration 3%), low degree of restrictive enzymolysis, hydrolysis degree DH 2 =5%; the requirement of adding buffer solution in step (2) is 4 times of volume (V / W) buffer solution (50mM, pH7.5), at 4 ℃, centrifugal 15min under the condition of 8500×g; In step (3) The requirement of adding buffer solution is 4 times of volume (V / W) buffer solution (0.1M NaCl), adopts 6 layers of gauze to filter; In step (4), soybean protein powder and silver carp myofibrillar protein are mixed according to 1:3, The total protein content of all mixed solutions is 60 mg / mL; the two-step heating method in step (5) is heating in a water bath at 40°C for 30 minutes, and heating in a water bath at 90°C for 30 minutes; in step (6), use an ice-water bath to cool to room temperature , store...

Embodiment 2

[0018] A high strength and high water holding capacity dual protein composite gel preparation process, comprising the following steps: in step (1), soybean protein isolate is mixed with deionized water (substrate concentration 3%), low degree of restrictive enzymolysis, hydrolysis degree DH 2 =5%; the requirement of adding buffer solution in step (2) is 4 times of volume (V / W) buffer solution (50mM, pH7.5), at 4 ℃, centrifugal 15min under the condition of 8500×g; In step (3) The requirement of adding buffer solution is 4 times of volume (V / W) buffer solution (0.1M NaCl), adopts 6 layers of gauze to filter; In step (4), soybean protein powder and silver carp myofibrillar protein are mixed according to 1:3, The total protein content of all mixed solutions is 60 mg / mL; the two-step heating method in step (5) is heating in a water bath at 40°C for 30 minutes, and heating in a water bath at 90°C for 30 minutes; in step (6), use an ice-water bath to cool to room temperature , store...

Embodiment 3

[0021] A preparation process for a high-strength and high-water-holding double-protein composite gel, comprising the following steps: Measuring the performance of the double-protein composite gel in Examples 1 to 2, the specific steps are as follows: (1) Gel strength measurement: at room temperature (20± 1° C.) The gel product is made into a cube gel block with a thickness of 30 mm, which is measured by a TA-XT plus texture analyzer. Select P / 0.5 (diameter: 12mm) for the probe model, and the penetration force obtained by pressing down is the gel strength of the protein. The measurement parameters of the selected physical instrument are as follows: speed before test: 2.0mm / s; test speed: 0.5mm / s; trigger force: 5g; speed after test: 2.0mm / s; puncture distance: 5.0mm. Three parallel experiments were carried out for each sample, and the average value was obtained. (2) Determination of gel water holding capacity: 10 g of protein gel was placed in a 50 mL centrifuge tube and centr...

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Abstract

The invention provides a preparation process of a double-protein composite gel with high intensity and high water holding capacity, and relates to the technical field of food processing. The preparation process of the composite gel with high intensity and high water holding capacity mainly comprises the following steps: limited enzymolysis modification of soy protein isolate, extraction and purification of silver carp myofibrillar protein, mixing and cross-linking of two proteins, and two-step heating. The invention overcomes the deficiencies of the prior art, provides the preparation processof the double-protein composite gel with high intensity and high water holding capacity, solves the problems of the deterioration of silver carp myofibrillar protein gel and the strong fishy smell ofgel products, and at the same time, increases the application of soy protein isolate in the food field. The double-protein gel product of the invention has the advantages of high nutrition, easy digestion, low fat, good flavor and good mouth feel, is beneficial to promoting the development of meat products and soybean processing industry, and realizes the comprehensive utilization of the soybean processing industry.

Description

[0001] The invention relates to the technical field of food and meat product material processing, in particular to a preparation process of a high-strength and high-water-holding double protein composite gel. Background technique [0002] Minimal enzymatic modification is to obtain modified protein by enzymatic hydrolysis in the range of low degree of hydrolysis. Minimal enzymatic modification can improve and improve certain nutritional and functional properties of proteins to varying degrees. Enzymolyzed protein with a low degree of hydrolysis not only retains the texture characteristics of unenzymolyzed protein, but also retains the original characteristic flavor of unenzymolyzed protein, thereby expanding the scope of protein addition and use in various foods. [0003] Silver carp is the biomass with the largest biomass and the lowest cost in aquatic food in the world. As a raw material for the production of freshwater surimi, the use of silver carp is limited due to proble...

Claims

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Application Information

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IPC IPC(8): A23L33/185A23L33/17A23L17/00
Inventor 李杨王中江郑丽腾飞周艳
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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