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Method for improving emulsibility of beta-conglycinin by combining pH-migration with ultrasound

A conglycinin, emulsifying technology, applied in vegetable protein processing and other directions, to achieve the effect of expanding the application value

Pending Publication Date: 2022-04-12
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] So far, although the technical methods of pH excursion treatment or ultrasonic treatment to improve protein properties have been disclosed, there are few reports on the effect of pH excursion combined with ultrasonic treatment on the structure and emulsification of β-conglycinin

Method used

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  • Method for improving emulsibility of beta-conglycinin by combining pH-migration with ultrasound
  • Method for improving emulsibility of beta-conglycinin by combining pH-migration with ultrasound

Examples

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Effect test

Embodiment example 1

[0023] Dissolve 4 g of β-conglycinin in 400 mL of deionized water, stir for 2 hours, and place it in a refrigerator at 4°C for overnight hydration to dissolve it completely, making a solution with a protein concentration of 1%, and adjusting the initial reaction pH to 7.0, namely For β-conglycinin solution. At room temperature, the pH value of the protein solution was adjusted to 2.0 with 2M HCl, and after stirring at room temperature for 1 h, the pH value was adjusted to 7.0, and stirred for 1 h to obtain a pH-shift-treated β-conglycinin solution. Under the condition of ultrasonic frequency of 20KHz and ultrasonic power of 400W, the β-conglycinin solution after pH-shift treatment was ultrasonically treated for 10min. The temperature of the protein solution was 25±2°C to obtain a pH-shifted and ultrasonically treated β-conglycinin solution, and finally freeze-dried for 24 hours to obtain pH-shifted and ultrasonically treated β-conglycinin. At this time, the emulsifying activi...

Embodiment example 2

[0025] Dissolve 4 g of β-conglycinin in 400 mL of deionized water, stir for 2 hours, and place it in a refrigerator at 4°C for overnight hydration to dissolve it completely, making a solution with a protein concentration of 1%, and adjusting the initial reaction pH to 7.0, namely For β-conglycinin solution. At room temperature, the pH value of the protein solution was adjusted to 12.0 with 2M NaOH, and after stirring at room temperature for 1 h, the pH value was adjusted to 7.0, and stirred for 1 h to obtain a pH-shift-treated β-conglycinin solution. Under the condition of ultrasonic frequency of 20KHz and ultrasonic power of 400W, the β-conglycinin solution after pH-shift treatment was ultrasonically treated for 10min. The temperature of the protein solution was 25±2°C to obtain a pH-shifted and ultrasonically treated β-conglycinin solution, and finally freeze-dried for 24 hours to obtain pH-shifted and ultrasonically treated β-conglycinin. At this time, the emulsifying acti...

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Abstract

The invention relates to a method for improving the emulsibility of beta-conglycinin by combining pH-migration with ultrasound, which belongs to the technical field of protein modification and comprises the following steps: (1) preparing a beta-conglycinin solution; (2) carrying out pH-migration treatment on the beta-conglycinin solution; (3) carrying out ultrasonic treatment on the beta-conglycinin solution after pH-migration treatment; and (4) freeze-drying to obtain the beta-conglycinin subjected to pH-shift combined ultrasonic treatment. The modification method disclosed by the invention can greatly improve the emulsifying property of the beta-conglycinin, and has very important significance for expanding the application field of the beta-conglycinin.

Description

technical field [0001] The invention relates to pH-shift combined with ultrasonic treatment, and belongs to the technical field of protein modification. Background technique [0002] β-conglycinin is a trimeric glycoprotein composed of three subunits α (~67kDa), α' (~71kDa) and β (~50kDa), due to the retention of the structure of the subunits, it is in four It has a good flexible conformation in the hierarchical structure, and its molecular weight is low and there are a large number of hydrophobic groups on the surface. The interface adsorption speed is fast, so it has high emulsification. However, to adapt to the application in different food processing, its emulsifying performance needs to be further improved. After protein modification, better functional properties can be obtained to meet the needs of different types of food systems. Therefore, it is necessary to modify β-conglycinin to obtain better emulsifying properties. [0003] pH-shift is a relatively simple prote...

Claims

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Application Information

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IPC IPC(8): A23J3/16
Inventor 江连洲杨赛连子腾曹佳王萌萌曹昕汝佟晓红田甜王欢
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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