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Preparation method of novel protein ingredients, being high in oil absorption and high in emulsifying and capable of realizing gelatinization at low temperature

A high oil-absorbing, low-temperature glue technology, applied in protein food processing, animal protein processing, protein food ingredients, etc., can solve problems such as imperfections, achieve low gel temperature, improve protein properties, and low price

Pending Publication Date: 2020-10-16
GUANGDONG UNIV OF PETROCHEMICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pure protein has many advantages in its own functional properties, but it is not perfect enough. Modified protein not only meets the needs of production and processing, but also meets the multi-dimensional needs of consumers for food

Method used

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  • Preparation method of novel protein ingredients, being high in oil absorption and high in emulsifying and capable of realizing gelatinization at low temperature
  • Preparation method of novel protein ingredients, being high in oil absorption and high in emulsifying and capable of realizing gelatinization at low temperature
  • Preparation method of novel protein ingredients, being high in oil absorption and high in emulsifying and capable of realizing gelatinization at low temperature

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Effect test

specific Embodiment approach 1

[0035] Embodiment 1: In this embodiment, a novel protein ingredient preparation method with high oil absorption, high emulsification and low-temperature gelation includes the following steps:

[0036] Step 1: Prepare a whey protein isolate solution with a concentration of 62.5 g / L.

[0037] Step 2: Add horseradish peroxidase, glucose oxidase and glucose to the prepared whey protein isolate solution, and mix thoroughly to obtain a mixture.

[0038] Step 3: Adjust the pH value of the mixture.

[0039] Step 4: subjecting the mixture to a modification reaction at a certain temperature and a certain reaction time.

[0040] Step 5: After the reaction is completed, the mixture sample is subjected to enzyme inactivation treatment.

[0041] Step 6: Cool the sample after the enzyme-inactivating treatment to room temperature, and vacuum freeze-dry to obtain a protein ingredient with high oil absorption, high emulsification and low-temperature gelation.

specific Embodiment approach 2

[0042] Embodiment 2: In Embodiment 1, the novel protein ingredient preparation method with high oil absorption, high emulsification and low-temperature gelation, the pH value of the whey protein isolate solution in step 1 is 7.0.

specific Embodiment approach 3

[0043] Embodiment 3: In Embodiment 1, according to the method for preparing novel protein ingredients with high oil absorption, high emulsification and low-temperature gelation, the amount of horseradish peroxidase added in step 2 is 200 enzyme activity units / gram of protein.

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Abstract

The invention relates to a preparation method of novel protein ingredients, in particular to a preparation method of the novel protein ingredients, being high in oil absorption and high in emulsifyingand capable of realizing gelatinization at low temperature, and belongs to the technical field of food processing. The preparation method of the novel protein ingredients, being high in oil absorption and high in emulsifying and capable of realizing gelatinization at low temperature comprises the following steps of (1) preparing a whey protein isolate solution of which the concentration is 62.5 grams per liter, and adjusting the pH value of the solution to be 7.0; (2) adding horseradish peroxidase, glucose oxidase and glucose to the prepared whey protein isolate solution, performing thoroughmixing to obtain a mixture, and controlling the final concentration of the whey protein isolate in the mixture to 50 grams per liter. The preparation technology is simple in process and mild in condition, and the novel whey protein ingredients prepared by the method are safe and non-toxic, and have the characteristics of being high in oil absorption, and high in emulsibility and capable of realizing gelatinization at low temperature. The invention provides a new processing method for development of novel food ingredients namely whey proteins.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing novel protein ingredients with high oil absorption, high emulsification and low-temperature gelation. Background technique [0002] Whey protein is a high-quality animal-source protein. In the food culture of eating cheese in European and American countries, a large amount of whey is separated during the cheese manufacturing process. The exact composition of whey depends on the source and manufacturing process of the milk, and it is widely available and inexpensive. As one of the ingredients in milk, whey protein not only has extremely high nutritional value, but also has various functional properties (such as emulsification, film formation, etc.), and is widely used as an important ingredient or base material in the food industry. Nowadays, the research on whey protein ranges from basic properties to structural composition, and natur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08A23J3/34
CPCA23J3/08A23J3/343
Inventor 赵新淮杨钰菲王丽张强迟恩忠
Owner GUANGDONG UNIV OF PETROCHEMICAL TECH
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