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A method for improving the functional properties of whey protein isolate by combining pH shifting with sonication
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A technology of whey protein isolate and ultrasonic treatment, which is applied in animal protein processing and other fields, can solve the problems of unstable properties of whey protein isolate, improve the foaming ability and foaming stability, improve the emulsification stability, and expand the application value Effect
Active Publication Date: 2021-12-10
NORTHEAST AGRICULTURAL UNIVERSITY
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[0006] The present invention is a method for improving the functional properties of whey protein isolate by combining pH excursion with ultrasonic treatment. The purpose is to overcome the problem of unstable properties of whey protein isolate and provide a method for improving its functional properties
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Embodiment 1
[0037] A method for modifying whey protein isolate with pH offset combined with ultrasound, comprising the following steps:
[0038] (1) Preparation of whey protein isolate solution: Dissolve whey protein isolate in water to make a solution with a solids concentration of 5% (w / w), adjust the initial reaction pH to 7.0, and stir until completely dissolved , which is whey protein isolate solution;
[0039] (2) pH shift treatment of whey protein isolate solution: at room temperature, use 4mol / L HCl solution to adjust the whey protein isolate solution (1) The pH value is 2; after 3 hours of shift treatment at pH 2 , using 4mol / L NaOH solution to adjust the whey protein isolate solution to 7.0;
[0040] (3) Ultrasonic treatment of whey protein isolate solution after pH shift treatment: Under the condition of ultrasonic frequency of 20kHz and ultrasonic power of 600W, ultrasonic treatment of whey protein isolate solution (2) after pH shift treatment was performed for 30min; To avo...
Embodiment 2
[0043] A method for modifying whey protein isolate with pH offset combined with ultrasound, comprising the following steps:
[0044] A method for modifying whey protein isolate with pH offset combined with ultrasound, comprising the following steps:
[0045] (1) Preparation of whey protein isolate solution: Dissolve whey protein isolate in water to make a solution with a solids concentration of 4% (w / w), adjust the initial reaction pH to 7.0, and stir until completely dissolved , which is whey protein isolate solution;
[0046] (2) pH offset treatment of whey protein isolate solution: at room temperature, use 4mol / L HCl solution to adjust whey protein isolate solution (1) pH value is 2; after offset treatment for 2 hours under pH 2 conditions , using 4mol / L NaOH solution to adjust the whey protein isolate solution to 7.0;
[0047] (3) Ultrasonic treatment of whey protein isolate solution after pH shift treatment: Under the condition of ultrasonic frequency of 20kHz and ultra...
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Abstract
The invention discloses a method for improving the functional properties of whey protein isolate by combining pH offset with ultrasonic treatment. The specific method is as follows: firstly, the prepared whey protein isolate solution is subjected to pH offset treatment, and the pH value for the offset treatment is selected. is 2.0, and the offset time is 1-3h; then the whey protein isolate solution after the pH offset treatment is ultrasonically treated at an ultrasonic frequency of 20kHz and an ultrasonic power of 600W for 30min; finally, the pH offset is combined with ultrasonic The treated whey protein isolate solution is freeze-dried to obtain a whey protein isolate powder product in combination with pH shifting and ultrasonic treatment. The emulsifying and foaming properties of the whey protein isolate treated by the method of the invention are significantly improved.
Description
technical field [0001] The invention relates to a method for improving the functional properties of whey protein isolate in combination with pH excursion and ultrasonic treatment. Background technique [0002] Whey protein is prepared from whey products during cheese and casein processing, accounting for 15-20% of the total milk protein. Whey proteins include beta-lactoglobulin, alpha-lactalbumin, immunoglobulins, serum albumin and lactoferrin. Therefore, whey protein has properties such as emulsification, foaming, gelation, and film formation. However, pH, temperature, ion type or strength, and other external environments often have a significant impact on these functional properties. Based on the above characteristics, the functional properties of whey protein can be improved by adjusting external factors, so as to expand its application in the food industry. [0003] pH offset treatment is a new protein modification method. Its specific operation refers to adjusting th...
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