A kind of mung bean protein compound modification and the preparation method of mung bean protein-based simulated egg liquid

Abstract

The invention discloses a compound 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. In the present invention, commercial mung bean protein isolate is used as a raw material, and a high-functionality modified mung bean protein isolate is prepared through pH shift modification, ultrasonic treatment, and protein glutaminase (PG enzyme) treatment and compound modification; The modified mung bean protein isolate is used as a raw material, and after adding ingredients such as rapeseed oil and edible polysaccharide, high-speed emulsification and high-pressure homogenization are performed to obtain a high-stability mung bean protein-based simulated egg liquid. In the present invention, by means of compound modification, the prepared mung bean protein isolate has good solubility, emulsification and gel properties. The prepared mung bean protein-based simulated egg liquid exists in the form of a stable emulsion, has good fluidity, moderate gel performance, and can remain uniform and stable after long-term low-temperature storage and multiple freeze-thaw times.

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, and belongs to the technical field of food processing. Background technique [0002] Eggs are an important part of a variety of common foods and are often used in scrambled eggs, quiches, or baked products. They are not only nutritious, but also provide products with desirable characteristics such as viscoelasticity, gelatinity, mouthfeel, flavor, and nutrition. However, the high levels of cholesterol and saturated fat in eggs, the potential risk of allergy, and the limited shelf life of eggs make it an urgent market need to develop high-quality vegetable protein-based mock eggs that can replace animal proteins. [0003] At present, there are few studies on egg substitutes. There have been attempts to use wheat protein, soybean protein, black soybean protein and other vegetable proteins as egg substitutes, but ...

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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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