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Method for preparing healthy fat substitute based on pea/mung bean protein

A fat substitute, mung bean protein technology, applied in the field of oil and emulsified fat products, can solve the problems of difficult preparation, weak gel properties, etc., achieve good plasticity, low saturated fatty acid content, and expand the application field.

Pending Publication Date: 2021-12-21
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, pea and mung bean have weak gel properties. Compared with soybean protein, etc., they can only form weak gels, and it is difficult to prepare stable solid particles for the system of stabilizing structural oils.
[0005] So far, there is no way to obtain an ideal method of preparing a stable structural oil system from pea / mung bean protein to construct a healthy fat substitute

Method used

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  • Method for preparing healthy fat substitute based on pea/mung bean protein
  • Method for preparing healthy fat substitute based on pea/mung bean protein
  • Method for preparing healthy fat substitute based on pea/mung bean protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] A method for preparing a healthy fat substitute only based on nanoscale pea protein isolate, comprising the steps of:

[0070] (1) Using phosphate buffer as a solvent, prepare a pea protein isolate solution with a mass concentration of 15%, fully stir it with a stirrer at 300 rpm for 2 hours, adjust the pH value to 7.0, and place it in a refrigerator at 4°C for 12 hours to fully hydrate the protein. A hydrated pea protein isolate solution is obtained;

[0071] (2) The hydrated pea protein isolate solution obtained in step (1) is subjected to high-speed shearing (10000rpm treatment for 2min) and high-pressure homogenization (100Mpa treatment for 3min) to obtain a nanoscale pea protein isolate dispersion;

[0072] (3) heating the nanoscale protein isolate dispersion in step (2) in a water bath at 80°C for 20 minutes, and then cooling to 40°C to obtain a modified pea protein isolate dispersion;

[0073] (4) Add 15U / g transglutaminase TGase to the pea protein isolate dispe...

Embodiment 2

[0077] A method for preparing a healthy fat substitute only based on nano-scale mung bean protein isolate, comprising the steps of:

[0078] (1) Using phosphate buffer as a solvent, prepare mung bean protein isolate solution with a mass concentration of 15%, fully stir with a stirrer at 300 rpm for 2 hours, adjust the pH value to 7.0 and place it in a refrigerator at 4°C for 12 hours to fully hydrate the protein. Obtain the mung bean protein isolate solution after hydration;

[0079] (2) The hydrated mung bean protein isolate solution obtained in step (1) is subjected to high-speed shearing (10000rpm treatment for 2min) and high-pressure homogenization (100Mpa treatment for 3min) to obtain a nano-scale mung bean protein isolate dispersion;

[0080] (3) heating the nanoscale protein isolate dispersion in step (2) in a water bath at 80°C for 20 minutes, and then cooling to 40°C to obtain a modified mung bean protein isolate dispersion;

[0081] (4) Add 15U / g transglutaminase TG...

Embodiment 3

[0085] A method for preparing a healthy fat substitute based on nanoscale pea protein isolate-xanthan gum (XG), comprising the steps of:

[0086] (1) Using phosphate buffer as a solvent, prepare a pea protein isolate solution with a mass concentration of 15%, fully stir it with a stirrer at 300 rpm for 2 hours, adjust the pH value to 7.0, and place it in a refrigerator at 4°C for 12 hours to fully hydrate the protein. A hydrated pea protein isolate solution is obtained;

[0087] (2) The hydrated pea protein isolate solution obtained in step (1) is subjected to high-speed shearing (10000rpm treatment for 2min) and high-pressure homogenization (100Mpa treatment for 3min) to obtain a nanoscale pea protein isolate dispersion;

[0088] (3) heating the nanoscale protein isolate dispersion in step (2) in a water bath at 80°C for 20 minutes, and then cooling to 40°C to obtain a modified pea protein isolate dispersion;

[0089] (4) Add 15U / g transglutaminase TGase to the pea protein i...

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Abstract

The invention discloses a method for preparing a healthy fat substitute based on pea / mung bean protein, and belongs to the technical field of grease and emulsified fat products. The method comprises the following steps: (1) preparing a pea protein isolate solution or a mung bean protein isolate solution with the mass concentration of 5-20%, and hydrating; (2) performing high-speed shearing and high-pressure homogenization to obtain a nano-scale protein isolate dispersion liquid; (3) carrying out heating treatment to obtain modified protein isolate dispersion liquid; (4) adding transglutaminase TGase, and carrying out a reaction so as to obtain isolated protein glue; (5) adding a diluent, and performing microjet and high-pressure homogenization to obtain a nano microgel solution; and (6) adding into edible oil, and carrying out high-speed shearing treatment to obtain the gelatinized fat substitute. According to the invention, the microgel particles with excellent properties are obtained by improving the properties of proteins with poor gelling properties, such as pea and mung bean proteins, through physical and chemical means, and a high oil phase system is successfully stabilized.

Description

technical field [0001] The invention relates to a method for preparing a healthy fat substitute based on pea / mung bean protein, and belongs to the technical field of oil and emulsified fat products. Background technique [0002] Many natural and processed foods are composed of multi-phase dispersion systems such as foams and emulsions (such as milk, cream, salad dressing, beer, ice cream, etc.). With a high specific surface area, a series of macroscopic behaviors (such as rheological properties, structure and stability, etc.) largely depend on the properties of the two-phase interface. This type of food system is called "interface-dominated food system". In recent years, with the improvement of living standards along with economic development, people have questioned the safety of small molecule surfactants (LWSFs) stable interface leading food safety issues, more and more consumers are pursuing more natural and green food, using natural large Foods stabilized by molecules (...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L29/238A23L29/25A23L29/256A23L29/269
CPCA23L29/045A23L29/04A23L29/238A23L29/25A23L29/256A23L29/27A23V2002/00A23V2200/124A23V2200/228A23V2250/548A23V2250/5086
Inventor 孟宗刘元法李劭阳
Owner JIANGNAN UNIV
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