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A protein-based foaming agent and its preparation method and application

A foaming agent, protein-based technology, applied in the direction of food ingredients as foaming agent, application, food ingredients, etc., can solve the problem that the foaming ability and foam stability have not been significantly improved, and the foaming performance has not been greatly improved Improve foaming ability and poor foam stability, etc., to achieve the effect of improving foam performance and foam stability, increasing the possibility of bonding, and good foaming effect

Active Publication Date: 2022-05-17
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] α-lactalbumin has diverse functional properties and can be widely used in food processing as a foaming agent, emulsifier, thickener, gelling agent, etc., but when it is used as a foaming agent, its foaming ability and foam stability are not Well, although there are currently studies on adding surfactants to adjust its foaming performance, its foaming performance has not been greatly improved, and its foaming ability and foam stability have not been significantly improved.

Method used

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  • A protein-based foaming agent and its preparation method and application
  • A protein-based foaming agent and its preparation method and application
  • A protein-based foaming agent and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation of protein-based whipping agent comprises the following steps:

[0036] A lactalbumin solution with a concentration of 20 μM was prepared with phosphate buffered saline (PBS, 10 mmol / L, pH 7.0), stirred continuously for 3 hours, adjusted to pH 7 with sodium hydroxide solution, and left for 12 hours; different amounts of Glycyrrhizic acid, so that the concentrations of glycyrrhizic acid in the solution are: 0mM, 0.5mM, 1.0mM, 3.0mM, 10.0mM and 15.0mM, mix and stir evenly, and react at room temperature for 30min to obtain a mixed solution, that is, a protein-based foaming agent.

Embodiment 2

[0038] The preparation of protein-based whipping agent comprises the following steps:

[0039] Prepare a lactalbumin solution with a concentration of 20 μM with phosphate buffered saline (PBS, 10 mmol / L, pH 7.0), stir continuously for 3 hours, adjust its pH to 2.5, and place it for 12 hours; add different amounts of glycyrrhizic acid to it, so that the solution The concentrations of glycyrrhizic acid in the mixture are: 0mM, 0.5mM, 1.0mM, 3.0mM, 10.0mM and 15.0mM respectively, mixed and stirred evenly, and reacted at room temperature for 30min to obtain a mixed solution, that is, a protein-based foaming agent.

[0040] Effect verification

[0041] 1. Effect of the presence of lactalbumin on the aggregation degree of glycyrrhizic acid

[0042] Determination of degree of aggregation: ANS solution (80 μL, 8 mmol / L) was added to 4 mL of the mixed solution prepared in Example 1 and Example 2, and placed in the dark for 15 minutes. Use a 1cm optical path cuvette for measurement, a...

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Abstract

The invention discloses a protein-based foaming agent and its preparation method and application, belonging to the technical field of food additives; raw materials include lactalbumin and glycyrrhizic acid, and in the protein-based foaming agent, the molar concentration ratio of lactalbumin to glycyrrhizic acid 1: (2.5~750); prepare lactalbumin solution and adjust pH, then add glycyrrhizic acid to react to obtain the protein-based foaming agent; the present invention adjusts the pH of lactalbumin solution to make lactalbumin secondary and The tertiary structure changes, which promotes the unfolding of protein molecules and increases the possibility of combining with small molecule surfactants. After compounding with glycyrrhizic acid, it greatly improves the foamability and foam stability of lactalbumin.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a protein-based foaming agent and its preparation method and application. Background technique [0002] Surfactants play a key role in the formation and stability of interface-dominated food systems such as foams and emulsions. Food-derived protein is a natural surface-active substance, which has received widespread attention as the most potential substitute. Due to its high nutritional value and multiple functional properties, milk protein has great application prospects in the field of regulating the stability of food systems dominated by interfaces, but its poor foam stability limits its application in food. Adding small molecule surfactants is a preferred technology to improve the foamability of milk protein. [0003] α-lactalbumin has diverse functional properties and can be widely used in food processing as a foaming agent, emulsifier, thickener, gelling agent, etc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/00
CPCA23L29/035A23L29/045A23V2002/00A23V2200/226A23V2250/252A23V2250/54242A23L29/244A23L29/281A23L33/105A23L33/19A23L29/10A23J3/08
Inventor 姜瞻梅侯俊财史瑞婕胡嘉伦李萌
Owner NORTHEAST AGRICULTURAL UNIVERSITY