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Method for improving gelatin characteristic of whey protein by citric acid cross-linking

A technology of whey protein gel and whey protein, which is applied in animal protein processing, protein food ingredients, milk protein ingredients, etc., can solve the problems of low efficiency, unsafe, expensive, etc., to expand the application field and improve coagulation Adhesive, easy to operate effect

Inactive Publication Date: 2019-10-18
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the chemical cross-linking methods we can master currently have problems such as unsafe, expensive, and low efficiency.

Method used

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  • Method for improving gelatin characteristic of whey protein by citric acid cross-linking
  • Method for improving gelatin characteristic of whey protein by citric acid cross-linking
  • Method for improving gelatin characteristic of whey protein by citric acid cross-linking

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Embodiment 1

[0024] A method for improving the gel properties of whey protein by citric acid crosslinking, comprising the following steps:

[0025] (1) Preparation of whey protein solution: Whey protein isolate (WPI) powder was dissolved in deionized water, stirred at room temperature for 2 hours, and stored at 4°C overnight to ensure complete dissolution. Then it is formulated into a solution with a protein concentration of 10% (w / w), to obtain a whey protein solution;

[0026] (2) Preparation of citric acid cross-linked whey protein: add citric acid to the prepared whey protein solution to make the final concentration 0.6% (w / w), and use saturated sodium hydroxide solution to adjust the mixing after completely dissolving The pH of the liquid was adjusted to 7.0, and then reacted at 50° C. for 6 hours; after the reaction, the mixed liquid was cooled, and after freeze-drying, whey protein with excellent gelling property was obtained.

[0027] The specific determination method of whey prot...

Embodiment 2

[0035] A method for improving the gel properties of whey protein by citric acid crosslinking, comprising the following steps:

[0036] (1) Preparation of whey protein solution: Whey protein isolate (WPI) powder was dissolved in deionized water, stirred at room temperature for 2 hours, and stored at 4°C overnight to ensure complete dissolution. Then it is formulated into a solution with a protein concentration of 10% (w / w), to obtain a whey protein solution;

[0037] (2) Preparation of citric acid cross-linked whey protein: Add citric acid to the prepared whey protein solution to make the final concentration 0.8% (w / w), and use saturated sodium hydroxide solution to adjust the mixing after completely dissolving The pH of the liquid was adjusted to 7.0, and then reacted at 50° C. for 8 hours; after the reaction, the mixed liquid was cooled, and after freeze-drying, whey protein with excellent gelling property was obtained.

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Abstract

The invention relates to a method. The method lies in that whey protein is used as a research object, gelatin hardness and water preserving capability are used as detection indexes, and citric acid cross-linking is used for obtaining the whey protein having the best gelatin characteristics. The method comprises the specific steps of adding citric acid to a whey protein solution of which the concentration is 10% until the concentration is 0.6%, regulating the pH to 7.0, performing water bath treatment under the condition of 50 DEG C for 6 hours, performing cooling, and performing freeze dryingso as to prepare a whey protein cross-linking product having favorable gelatin characteristics. The invention belongs to the technical field of protein modification of food protein.

Description

【Technical field】 [0001] The invention belongs to the technical field of preparation of modified whey protein, and in particular relates to a method for improving the gel properties of whey protein by cross-linking with citric acid. 【Background technique】 [0002] Whey protein is a by-product of dairy products such as cheese. It has a wide range of sources, is cheap, and is rich in a variety of essential amino acids. Whey protein accounts for about 20% of milk protein. The main components in whey protein are: about 48% of β-lactoglobulin, about 19% of α-lactalbumin, 20% of protease, 8% of immunoglobulin, 5% of bovine serum albumin and a small amount of other components (such as Lactoferrin and lactoperoxidase, etc.) are a nutritious and easily digestible and absorbable full-valent protein, which has good application value in many fields such as food processing, pharmacy, and chemistry. At the same time, whey protein also has good functional properties, such as emulsificatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/20A23J3/08
CPCA23J1/205A23J3/08A23V2002/00
Inventor 姜瞻梅李园园李桐王春燕李天齐高昊
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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