Technological method for increasing stability of protein

A process method and protein technology, applied in animal protein processing, food science and other directions, can solve the problems of complex system, affecting product quality, product quality decline, etc., achieving the effect of simple operation and solving production process problems

Pending Publication Date: 2019-12-24
苏州恒瑞健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the process of standardization, homogenization, sterilization or sterilization of liquid dairy products, protein denaturation may occur due to the different system environment brought by the previous formulation ingredients, and protein denaturation will occur in the selection of subsequent homogenization pressure and sterilization temperature, resulting in product quality decline
In addition, during the processing of milk powder and other powdered dairy products, the instability of the system in the early stage may also affect the quality of the final product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0044] Example one:

[0045] Step 1. Weigh 48 grams of milk protein, concentrated whey protein, casein, and calcium caseinate into a 500 ml beaker, add 352 grams of warm water at 50°C for preliminary dissolution, and use a high-speed shearing machine for emulsification and shearing 2 minutes (5000rpm), prepared into 12% concentration of milk protein, concentrated whey protein, casein, calcium caseinate solution.

[0046] Step 2. Add citric acid and potassium hydroxide with a concentration of 1 mol / L to the protein solution that has been dissolved in step 1, and adjust the pH to 5, 6, 7, 8, 9.

[0047] Step 3. Heat the protein solution after adjusting the pH in step 2 in a water bath at 70°C with a stirring speed of 300 rpm.

[0048] Step 4. Add different sodium-containing minerals (sodium bicarbonate, sodium dihydrogen phosphate, sodium citrate, sodium chloride or disodium hydrogen phosphate) with a concentration of 50 mg / 100 g to the protein solution that has been dissolved in step 1...

Example Embodiment

[0054] Embodiment two:

[0055] Step 1. Weigh 48 grams of milk protein, concentrated whey protein, casein, and calcium caseinate into a 500 ml beaker, add 352 grams of warm water at 50°C for preliminary dissolution, and use a high-speed shearing machine for emulsification shearing 2 Minutes (5000rpm), formulated into 12% concentration of milk protein, concentrated whey protein, casein, calcium caseinate solution.

[0056] Step 2. Add different sodium-containing minerals (in sodium bicarbonate, sodium dihydrogen phosphate, sodium citrate, sodium chloride or disodium hydrogen phosphate) with a concentration of 400 mg / 100 g to the protein solution that has been dissolved in step 1. One), potassium-containing minerals (one of potassium citrate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate or potassium chloride), calcium-containing minerals (calcium citrate, calcium hydrogen phosphate, calcium chloride, oxide One of calcium or calcium sulfate), magnesium-containing mi...

Example Embodiment

[0060] Embodiment three:

[0061] Step 1. Weigh 48 grams of milk protein, concentrated whey protein, casein, and calcium caseinate into a 500 ml beaker, add 352 grams of warm water at 50°C for preliminary dissolution, and use a high-speed shearing machine for emulsification and shearing 2 minutes (5000rpm), prepared into 12% concentration of milk protein, concentrated whey protein, casein, calcium caseinate solution.

[0062] Step 2. Add citric acid and potassium hydroxide with a concentration of 1 mol / L to the dissolved protein solution in step 1, and adjust the pH to 5, 6, 7, 8, 9.

[0063] Step 3. Heat the protein solution after adjusting the pH in step 2 in a water bath at 70°C with a stirring speed of 300 rpm.

[0064] Step 4. Add different sodium-containing minerals (one of sodium bicarbonate, sodium dihydrogen phosphate, sodium citrate or sodium chloride disodium hydrogen phosphate) with a concentration of 1000 mg / 100 g to the protein solution that has been dissolved in step 1....

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PUM

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Abstract

The invention discloses a method for increasing stability of protein. The method comprises the steps of 1, adding water of 40-50 DEG C to protein raw materials, performing dissolving, and performing compounding to obtain a protein solution of which the concentration is 10-30%, wherein protein is one or several of whey protein concentrate, milk protein, calcium caseinate and casein; 2, adding 0.5-1moL/L of pH-regulating agents to the protein solution which dissolves well so that the pH value is 5-9; 3, respectively adding one or more of different sodium-containing minerals, potassium-containingminerals, calcium-containing minerals, magnesium-containing minerals, ferrum-containing minerals and zinc-containing minerals of which the concentration is 20-1500mg/100g to the protein solution which dissolves well; and 4, putting the protein solution of which the pH value is adjusted and the protein solution to which different kinds of minerals are added in water bath of 70-100 DEG C, and performing stirring and heating at the speed of 200-600rpm for 2 hours. According to the method, the protein sources are wide, the concentration is high, the types of different minerals are researched, through experiment, the denaturation point of protein can be found out, production enterprises can be guided to directly avoid factors which lead to protein denaturation in accordance with the differences of the used proteins, and the stability of products can be increased.

Description

technical field [0001] The invention belongs to the technical field of dairy products processing, and in particular relates to a process for improving protein stability. Background technique [0002] In the production of dairy products (protein-containing products, including powdered dairy products such as milk powder, liquid, etc.), protein processing is involved, and protein stabilization is a key process. Existing data show that protein denaturation is a complex change, which can lead to changes in protein structure and can be divided into two categories: physical and chemical factors; physical factors can be heating, pressurization, etc.; chemical factors include strong acid and strong alkali , heavy metal salts, etc. [0003] In other fields, such as the medical field, in order to improve the stability of the protein, the initiator is covalently linked to the protein in order to obtain a protein-initiator conjugate. In situ polymerization of the protein-initiator conju...

Claims

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Application Information

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IPC IPC(8): A23J3/08A23L33/19A23L33/16
CPCA23J3/08A23L33/19A23L33/16
Inventor 陈兵兵邓欣田俊楠石丹徐龙李贺佳王宇郭平施炎
Owner 苏州恒瑞健康科技有限公司
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