Composite modification of mung bean protein and preparation method of mung bean protein-based simulated egg liquid

Abstract

The invention discloses a composite modification of mung bean protein and a preparation method of mung bean protein-based simulated egg liquid, and belongs to the technical field of food processing. The high-functionality modified mung bean protein isolate is prepared from commercial mung bean protein isolate as a raw material through composite modification by pH offset modification, ultrasonic treatment and protein glutaminase (PG enzyme) treatment. The modified mung bean protein isolate is used as a raw material, rapeseed oil, edible polysaccharide and other ingredients are added, and high-speed emulsification and high-pressure homogenization are performed to obtain the high-stability mung bean protein-based simulated egg liquid. According to the invention, the mung bean protein isolateprepared by compound modification has good solubility, emulsibility and gel performance. The prepared mung bean protein-based simulated egg liquid exists in a stable emulsion form, is good in flowability and moderate in gel performance, and can still keep uniform and stable after long-time low-temperature storage and multiple times of freeze-thawing.

Description

technical field [0001] The invention relates to a compound modification of mung bean protein and a preparation method of mung bean protein-based simulated egg liquid, belonging to the technical field of food processing. Background technique [0002] As an important part of various common foods, eggs are often used in scrambled eggs, omelets or baked products. They are not only nutritious, but also provide products with desired characteristics such as viscoelasticity, gelatinity, taste, flavor and nutrition. However, the high levels of cholesterol and saturated fat in eggs, potential allergenic risks, and the limited shelf life of eggs make it an urgent market demand to develop high-quality plant protein-based simulated eggs that can replace animal proteins. [0003] At present, there are few researches on egg substitutes. There have been attempts to use plant proteins such as wheat protein, soybean protein, and black soybean protein as egg substitutes, but they have not been...

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Problems solved by technology

[0006] In order to solve the above problems, the present invention provides a method for compound modification of mung bean protein and preparation method of mung bean protein-based simulated egg liquid. The present invention overcomes the problem by combining pH offset with ultrasonic treatment technology and protein deaminase compound modification. It solves the problem of excessive viscosity in the pH shifting process of the plant-based high-protein system, and at the same time improves the functional properties of the modified mung bean protein; the invention also uses the modified mung bean protein to prepare a mung bean in the form of a high-stability emulsion The protein-based simulated egg liquid has obtained the desired functions such as emulsification and gelation provided by egg protein. It does not contain allergens, the molding conditions are mild and the gel strength is moderate, and the fat precipitation is less during the heating process. It can still maintain uniformity and stability after the first freeze-thaw, making it suitable for industrial production and circulation sales

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