Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Double-network pea protein hydrogel with high freeze-thaw stability and preparation method thereof

A pea protein and hydrogel technology, applied in protein food processing, vegetable protein processing, protein food ingredients, etc., can solve the problems of poor texture, mechanics, freeze-thaw stability, poor pea protein gel performance, etc., and achieve improved flow. Chemical properties, avoidance of moisture loss, strength enhancement effect

Active Publication Date: 2022-02-11
JIANGNAN UNIV +1
View PDF11 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The gel performance of pea protein is poor, which limits its application; and the current conventional methods to improve the performance of pea protein hydrogels have poor texture, mechanics, and freeze-thaw stability.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Double-network pea protein hydrogel with high freeze-thaw stability and preparation method thereof
  • Double-network pea protein hydrogel with high freeze-thaw stability and preparation method thereof
  • Double-network pea protein hydrogel with high freeze-thaw stability and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A method for preparing double-network pea protein hydrogel, comprising the steps of:

[0051] (1) Disperse 15g of pea protein powder in 100mL of water, stir magnetically at 800rpm for 120min to fully hydrate, and obtain a pea protein suspension with a concentration of 15g / mL;

[0052] (2) Slowly add 0.075 g of sodium alginate into 50 mL of the pea protein suspension in step (1) under stirring, and continue stirring at 800 rpm for 30 min to dissolve the sodium alginate to obtain a pea protein-sodium alginate mixed solution; The concentration of sodium is 1.5g / L;

[0053] (3) Mix 0.125g of transglutaminase and 10mL of water evenly to obtain a transglutaminase solution with a concentration of 12.5g / L; add 1mL of glutamine to the 50mL pea protein-sodium alginate mixed solution in step (2) Amide transaminase solution, stirred rapidly at 1200rpm for 1min and mixed evenly, quickly poured the obtained mixture into a round bottom beaker with a diameter of 22mm and a height of 2...

Embodiment 2

[0056] Adjust the dosage of sodium alginate in Example 1 to 0, 0.025, 0.05, 0.125g, and the concentration of sodium alginate to 0, 0.5, 1, 2.5g / L, and keep the others consistent with Example 1 to obtain double network pea protein Hydrogels.

[0057] The obtained double-network pea protein hydrogel was tested for performance, and the test results are as follows:

[0058] figure 1 It is the self-recovery picture of the double-network pea protein hydrogel of Example 1. From figure 1 It can be seen that under 50% compressive strain, the pea protein hydrogel did not break, and could still return to its original shape after the external force disappeared.

[0059] figure 2 is the stress-strain curve of the double-network pea protein hydrogels of Examples 1 and 2. From figure 2 It can be seen that: when the amount of sodium alginate is 0, the maximum strain of pea protein hydrogel is 62%, and the maximum stress is 0.12MPa; as the amount of sodium alginate increases to 1.5g / mL...

Embodiment 3

[0081] In Example 1, the sodium alginate was adjusted to sodium carboxymethyl cellulose, the calcium chloride was adjusted to ferric chloride, and the others were kept the same as in Example 1 to obtain a double-network pea protein hydrogel.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
concentrationaaaaaaaaaa
concentrationaaaaaaaaaa
Login to View More

Abstract

The invention discloses a double-network pea protein hydrogel with high freeze-thaw stability and a preparation method thereof, and belongs to the field of food. The preparation method of the double-network pea protein hydrogel comprises the following steps: (1) dispersing pea protein in water, and fully hydrating to obtain a pea protein suspension; (2) adding polysaccharide into the pea protein suspension, and uniformly mixing to obtain a pea protein-polysaccharide mixed solution; (3) adding a glutamine transaminase solution into the pea protein-polysaccharide mixed solution, uniformly mixing, pouring into a mold, and heating and cross-linking to obtain pea protein hydrogel containing a first protein cross-linked network; and (4) dipping the pea protein hydrogel containing the first protein cross-linked network in a metal ion solution, taking out, and washing to obtain the dual-network pea protein hydrogel. The double-network pea protein hydrogel has good mechanical property, rheological property, mechanical strength, texture property and freeze-thaw stability.

Description

technical field [0001] The invention relates to a double-network pea protein hydrogel with high freeze-thaw stability and a preparation method thereof, belonging to the field of food. Background technique [0002] Rapid population growth and general improvement in living standards across the globe are driving increasing demand for high-protein foods. However, the environmental, sustainable development, animal welfare, and potential human health concerns caused by excessive consumption of animal-source protein are real concerns. To address these issues, the strategy of replacing conventional meat with plant-based meat substitutes has attracted widespread attention from consumers and scientists. As a result, plant-based meat products are increasingly available to meet the growing public demand. While these products can complement or even replace traditional meat products, fully achieving the gelatinous structure of animal-derived meat products is a challenge. [0003] Pea p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23J3/34
CPCA23J3/14A23J3/346
Inventor 焦爱权王乙惠金征宇姚德洋李庆文邱超徐恩波
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com