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Method for improving foamability or emulsibility of sodium caseinate

A sodium caseinate, foaming technology, applied in animal protein processing, food science and other directions, can solve the problems of easy depolymerization and pH instability of protein-polysaccharide complexes, and achieve simple and effective destabilizing aggregation and low price. , a wide range of effects

Pending Publication Date: 2021-04-16
HUBEI UNIV OF TECH
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research on food complex coagulation is mostly focused on the protein-polysaccharide mixed system. Because the polysaccharide is particularly hydrophilic, the attraction between protein-polysaccharide mainly depends on electrostatic attraction, but the charged amount of polymers is greatly affected by the environmental pH, and electrostatic attraction has no effect on pH. Stable, easily depolymerized protein-polysaccharide complexes

Method used

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  • Method for improving foamability or emulsibility of sodium caseinate
  • Method for improving foamability or emulsibility of sodium caseinate
  • Method for improving foamability or emulsibility of sodium caseinate

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Embodiment 16-30

[0031] Embodiment 16-30 provides a kind of method utilizing gelatin A to improve the emulsification of sodium caseinate, comprising the steps:

[0032] Step 1: Weigh a certain mass of sodium caseinate powder and dissolve it in deionized water, heat and dissolve in a water bath at 45°C, and prepare a sodium caseinate solution with the concentration shown in Table 2;

[0033] Step 2: Weigh a certain amount of gelatin A powder and dissolve it in deionized water, heat and dissolve in a water bath at 45°C, and prepare a gelatin A solution with the concentration shown in Table 2;

[0034] Step 3: Mix the gelatin A and sodium caseinate solution in step 1 and step 2 to prepare the gelatin A / sodium caseinate mixed system in the ratio shown in Table 2. Hydrochloric acid and sodium hydroxide were used to adjust the pH, and stirring was continued at 45°C and 300 rpm for 30 minutes to obtain a gelatin A / sodium caseinate mixture.

[0035] Step 4: Mix the gelatin A / sodium caseinate mixture ...

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Abstract

The invention discloses a method for improving foamability or emulsibility of sodium caseinate, which is characterized by adding gelatin A into a sodium caseinate solution, wherein the weight ratio of gelatin A to the sodium caseinate solution is 0.25-4, the total protein concentration of gelatin A and the sodium caseinate solution is 0.1-2% and the pH value is 3-9; by carrying out complex coacervation on the gelatin A and sodium caseinate, the method can effectively inhibit the instability aggregation phenomenon of sodium caseinate near an isoelectric point, improves the foamability, foam stability and emulsibility of sodium caseinate in a wide food pH range, and has the advantages of simple process operation, wide material sources, no chemical residue and easy popularization.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for improving the foamability or emulsification of sodium caseinate by using gelatin A. Background technique [0002] Sodium caseinate (Cas, pI≈4.5) is a soluble derivative of casein after alkaline treatment. It is rich in nutrition and low in price. It has been determined by FAO and WHO as a food additive that can be used in unlimited quantities. In addition, sodium caseinate has many functional properties, such as thickening, emulsification, foaming, etc., because the hydrophilic and lipophilic groups present on the molecular chain of sodium caseinate can be adsorbed at the air-water interface and oil-water interface , effectively reduce the interfacial tension and have a certain foaming and emulsifying properties, widely used in ice cream, salads, cakes, milkshakes and other foods. However, its foaming and emulsifying properties are greatly affect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/19A23L33/17A23J3/10
Inventor 赵萌张延镇彭舒悦
Owner HUBEI UNIV OF TECH
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