Pectin-bean protein composite gel with self-gelling property and preparation method of pectin-bean protein composite gel

Abstract

The invention relates to a preparation method and application of pectin-bean protein composite gel with a self-gelling property. The preparation method of the pectin-bean protein composite gel with the self-gelling property comprises the following steps: obtaining the Euyu pectin and the soybean protein isolate or the pea protein isolate; the preparation method comprises the following steps: dispersing soybean protein isolate or pea protein isolate into ultrapure water, and uniformly stirring to obtain uniformly dispersed protein dispersion liquid; adding the Ayu pectin into the soybean protein isolate or pea protein isolate dispersion liquid, and mixing; stirring the mixed solution and then placing the mixed solution in a refrigerator for hydration overnight; and placing the mixed solution hydrated overnight at room temperature to obtain the pectin-bean protein composite gel. The preparation method of the pectin-bean protein composite gel has the advantages that the pectin-bean protein composite gel is prepared only through ultrapure water, so that the preparation method is environment-friendly and pollution-free; the pectin-bean protein composite gel is prepared only by mixing the Ayu pectin and the bean protein, no external energy is input, and the preparation method is simple, convenient and efficient; the pectin-bean protein composite gel prepared by the invention presents a self-sustaining appearance, and is good in thermal stability and freeze-thaw stability.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, in particular to a preparation method and application of a pectin-bean protein composite gel with self-gelling properties. Background Art

[0002] Proteins and polysaccharides, as natural biomacromolecules, are widely used in the food industry, stabilizing food dispersions, delivering bioactive ingredients, and extending the shelf life of foods. In particular, in the area of food gels, leveraging the interactions between polysaccharides and proteins to control the formation of food gel systems is crucial for improving gel texture and designing personalized gel-based foods. Compared to monocomponent pectin gel systems, the construction of pectin-protein binary gel systems can enhance the stability, bioactivity, and functionality of composite gels, expand their applications, manipulate their physicochemical properties, and enable customized design, offering broad application prospects and significant significance. In recent years, a growing number of literature reports have reported on the preparation of binary hybrid gels using pectin and legume proteins as gel matrices. Despite this, the development of structural design for pectin-protein binary food gels remains in its infancy.

[0003] Soy protein and pectin composite gels can be divided into heat-induced gels and cold-induced gels according to different gel formation conditions. Heat-induced gels are mainly achieved by heating, while cold-induced gels are mainly achieved by salt ion, enzyme, and pH induction. Their advantages and disadvantages are as follows: 1) The thermal induction method has the advantages of fast gelation rate, strong controllability and good uniformity of the prepared gel. However, the thermal processing has the disadvantages of high equipment requirements, high energy consumption, and loss of nutrients in the prepared gel. 2) Although the cold induction method can better retain heat-sensitive nutrients and active ingredients, it has disadvantages such as long gelation time, poor uniformity, and high production cost; The above-mentioned heat-induced and cold-induced composite gel preparation methods both require the input of external energy. Faced with this high-energy consumption and high-cost induction method, the composite gel system constructed by utilizing the self-gelling properties of the gel system matrix itself can greatly reduce energy consumption and environmental pollution, retain the nutrients and active substances in the raw materials, and the construction of composite gels based on the self-gelling properties of the gel matrix does not require complex equipment and processes, is easy to operate, has low production costs, and is suitable for large-scale production.

[0004] Previously, the fig pectin in our patent application titled "Natural Low-Methoxyl Fig Pectin, Natural Low-Methoxyl Fig Pectin Gel, Preparation Method and Application" (publication number: CN117126305A) has self-gelling properties. However, when introducing fig pectin into the protein system, whether the binary gel composite system can gel spontaneously without the input of external energy, and how to prepare a pectin-legume protein composite gel with self-gelling characteristics, etc., no effective solutions have been proposed yet. Summary of the Invention

[0005] The object of the present invention is to provide a pectin-legume protein composite gel with self-gelling characteristics and its preparation method in view of the deficiencies in the prior art, so as to solve the problems such as high energy consumption and cost in the construction process of the pectin-protein composite gel system.

[0006] To achieve the above object, the technical solution adopted by the present invention is: In the first aspect, a preparation method of a pectin-legume protein composite gel is provided, including the following steps: Obtain fig pectin and legume protein; Disperse the legume protein into ultrapure water and stir evenly to obtain a uniformly dispersed legume protein dispersion; Add the fig pectin to the legume protein dispersion and mix; Stir the mixture and then place it in the refrigerator for overnight hydration; Place the above mixture hydrated overnight at room temperature to obtain a pectin-legume protein composite gel.

[0007] In some embodiments, the fig pectin is the fig pectin in the patent application titled "Natural Low-Methoxyl Fig Pectin, Natural Low-Methoxyl Fig Pectin Gel, Preparation Method and Application" (publication number: CN117126305A).

[0008] In some embodiments, the legume proteins are soy protein isolate and pea protein isolate respectively.

[0009] In some embodiments, the concentrations of the legume protein dispersions are 1.4 - 10.0 wt% respectively.

[0010] In some embodiments, the addition amounts of fig pectin in the above different-concentration legume protein dispersions are 0 - 0.6 wt% respectively.

[0011] In some embodiments, the mixing includes stirring, and the process parameters of the stirring are: stirring at a rotation speed of 500 revolutions per minute for 4 h.

[0012] In some embodiments, the process parameters of the refrigerator overnight hydration are: the time is 12 h and the temperature is 4 °C.

[0013] Further, in some of these embodiments, the following steps are included: Obtain Aiyu pectin and soy protein isolate or pea protein isolate; At room temperature, disperse soy protein isolate or pea protein isolate into ultrapure water and stir evenly to obtain a uniformly dispersed soy protein isolate or pea protein isolate dispersion with a concentration of 1.4 - 10.0 wt%; Add Aiyu pectin to the soy protein isolate or pea protein isolate dispersion respectively for mixing, and the addition amount of Aiyu pectin in different concentrations of legume protein dispersions is 0 - 0.6 wt% respectively; Stir the mixture of Aiyu pectin and soy protein isolate or pea protein isolate at a speed of 500 revolutions per minute for 4 h, and then place it in the refrigerator for 12 h to hydrate overnight; Let the above-mentioned hydrated mixture stand at room temperature for 12 h to obtain a pectin - legume protein composite gel.

[0014] In a second aspect, there is provided a pectin - legume protein composite gel having self - gelling properties, and the pectin - legume protein composite gel is prepared by the preparation method described in the first aspect.

[0015] In a third aspect, there is provided a preparation method of a pectin - legume protein composite gel having self - gelling properties for preparing the pectin - legume protein composite gel having self - gelling properties as described in the second aspect, including: Mix the Aiyu pectin and legume protein as described in the second aspect with ultrapure water to obtain the pectin - legume protein composite gel having self - gelling properties.

[0016] Further, in some of these embodiments, the mass ratio of the Aiyu pectin and legume protein to the ultrapure water is 1:!0 - 1:100.

[0017] In a fourth aspect, there is provided an application of a pectin - legume protein composite gel having self - gelling properties in the preparation of health foods.

[0018] The present invention adopts the above - mentioned technical solutions, and compared with the prior art, has the following technical effects: (1) The preparation method of the pectin - legume protein composite gel of the present invention is prepared only with ultrapure water, the preparation method is environmentally friendly, green, pollution - free, and the operation is simple and efficient; (2) The preparation of the pectin - legume protein composite gel of the present invention is only prepared by mixing Aiyu pectin and legume protein, without any external energy input, and the preparation method is environmentally friendly, green and simple; (3) The pectin - legume protein composite gel prepared by the present invention presents a self - supporting appearance and has good thermal stability and freeze - thaw stability; (4) The pectin-legume protein composite gel prepared by the present invention can be used to develop low-sugar foods to meet the needs of special populations such as obese and diabetic patients in the preparation of health foods. Description of the Drawings

[0019] Figure 1 is the appearance of the Aiyu pectin-soybean protein isolate composite gel; Figure 2 is the appearance of the Aiyu pectin-pea protein isolate composite gel; Figure 3 is the water-holding capacity of the Aiyu pectin-soybean protein isolate composite gel; Figure 4 is the water-holding capacity of the Aiyu pectin-pea protein isolate composite gel; Figure 5 is the stability of the Aiyu pectin-soybean protein isolate composite gel; Figure 6 is the stability of the Aiyu pectin-pea protein isolate composite gel; Figure 7 is the appearance of the Aiyu pectin-legume protein composite gel. Detailed Embodiments

[0020] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0021] It should be noted that, without conflict, the embodiments in the present invention and the features in the embodiments can be combined with each other.

[0022] The present invention will be further described below with reference to the accompanying drawings and specific embodiments, but it is not limited to the present invention. Embodiment <{

[0023] This embodiment relates to a preparation method and application of a pectin-legume protein composite gel with self-gelling properties according to the present invention.

[0024] A preparation method of an Aiyu pectin-soybean protein isolate composite gel with self-gelling properties, comprising the following steps: Obtain Aiyu pectin and soybean protein isolate; [[ID=,46]] Disperse the soybean protein isolate into ultrapure water and stir evenly to obtain a uniformly dispersed soybean protein isolate dispersion; Add Aiyu pectin to the soybean protein isolate dispersion and mix; After stirring the mixture, place it in the refrigerator for overnight hydration; Let the above-mentioned mixed solution hydrated overnight stand at room temperature to obtain a pectin-soy protein isolate composite gel.

[0025] A preparation method of a pectin-soy protein isolate composite gel with self-gelling properties, comprising: Step S101, obtain fig pectin and soy protein isolate; Step S102, disperse soy protein isolate into ultrapure water and stir evenly to obtain a uniformly dispersed soy protein isolate dispersion; Step S103, add fig pectin to the soy protein isolate dispersion and mix; Step S104, stir the mixed solution and place it in a refrigerator to hydrate overnight; Step S105, let the above-mentioned mixed solution hydrated overnight stand at room temperature to obtain a pectin-soy protein isolate composite gel.

[0026] In step S102, the fig pectin is the fig pectin in the patent titled "Natural low-methoxyl fig pectin, natural low-methoxyl fig pectin gel, preparation method and application" (publication number: CN117126305A).

[0027] In step S102, it includes: Disperse soy protein isolate into ultrapure water and stir evenly to obtain a uniformly dispersed soy protein isolate dispersion; In step S102, the concentration of soy protein isolate is 3.4 - 3.7 wt%.

[0028] In step S103, the mass ratio of soy protein isolate to fig pectin is 3.4:0.6 - 3.7:0.3.

[0029] Preferably, the ratio of soy protein isolate to fig pectin is 3.5:0.5 In step S103, the mixing includes stirring, etc.

[0030] In some of the embodiments, the process parameters of the stirring are: stirring at a speed of 500 revolutions per minute for 4 h.

[0031] In step S104, the process parameters of hydrating overnight in the refrigerator are: the time is 12 h and the temperature is 4 °C.

[0032] In step S105, let the above-mentioned mixed solution hydrated overnight stand at room temperature for 12 h to obtain a pectin-soy protein isolate composite gel.

[0033] For the prepared fig pectin-soy protein isolate composite gel, it can be applied to the preparation of health products, including but not limited to health foods and low-sugar foods.

[0034] As Figure 1 shown, the fig tree fruit pectin-soybean protein isolate composite gel prepared in this example forms a gel without any external energy input, and the gel has a self-supporting appearance, indicating that it has self-gelling properties.

[0035] The technical effects of the present invention are as follows: The fig tree fruit pectin-soybean protein isolate composite gel is prepared only with ultrapure water, and the solvent is environmentally friendly, green, and pollution-free; The preparation of the pectin-legume protein composite gel of the present invention is only prepared by mixing fig tree fruit pectin and legume protein without any external energy input, and the preparation method is simple and efficient; The pectin-legume protein composite gel prepared by the present invention presents a self-sustaining appearance and has self-gelling properties; Example

[0036] This example relates to a method for preparing a pectin-legume protein composite gel with self-gelling characteristics of the present invention and its application.

[0037] A method for preparing a fig tree fruit pectin-pea protein isolate composite gel with self-gelling characteristics, comprising the following steps: Step S201, obtain fig tree fruit pectin and pea protein isolate; In step S202, the concentration of the pea protein isolate is 3.4-3.8 wt%.

[0038] In step S203, the mass ratio of the pea protein isolate to the fig tree fruit pectin is 3.4:0.6-3.8:0.2.

[0039] Preferably, the ratio of the pea protein isolate to the fig tree fruit pectin is 3.5:0.5 In step S203, the mixing includes stirring, etc.

[0040] In some of the embodiments, the process parameters of the stirring are: stirring at a speed of 500 revolutions per minute for 4 h.

[0041] In step S204, the process parameters for hydrating overnight in the refrigerator are: the time is 12 h and the temperature is 4 °C.

[0042] In step S205, the above-mentioned mixed solution hydrated overnight is placed at room temperature for 12 h to obtain a pectin-pea protein isolate composite gel.

[0043] As Figure 2As shown, when the mass ratio of pea protein isolate to fig pectin is 3.8:0.2, 3.7:0.3, 3.6:0.4, 3.5:0.5, and 3.4:0.6, that is, when the concentration of natural low-methoxyl fig pectin is 0.4 wt%, 0.6 wt%, 0.8 wt%, and 1.0 wt%, respectively, the fig pectin-pea protein isolate composite gel forms a gel without any external energy input, and the gel has a self-supporting appearance, indicating its self-gelling property. Example

[0044] This example is a specific example of the present invention.

[0045] In this example, the water-holding capacity of fig pectin-soybean protein isolate at different mass ratios in Example 1 was studied.

[0046] A method for preparing a fig pectin-soybean protein isolate composite gel with self-gelling properties, comprising the following steps: S301: Obtain fig pectin and soybean protein isolate; S302: Disperse the soybean protein isolate into ultrapure water and stir evenly to obtain a uniformly dispersed soybean protein isolate dispersion; S303: The mass ratio of soybean protein isolate to fig pectin is 3.4:0.6 - 4.0:0.

[0047] S304: Stir the mixture at a speed of 500 revolutions per minute for 4 h, then place it in the refrigerator for overnight hydration for 12 h at a temperature of 4 °C; S305: Let the above-mentioned mixture hydrated overnight stand at room temperature for 12 h to obtain a pectin-soybean protein isolate composite gel.

[0048] Detect the water-holding capacity of the fig pectin-soybean protein isolate prepared by the above preparation method, and the detection results are as Figure 3 shown. When the protein addition amounts in the fig pectin-soybean protein isolate composite gel are 4.0 wt% (S1) and 3.9 wt% (S2), respectively, the water-holding capacity of the samples is extremely low. After the introduction of fig pectin, the water-holding capacity of the overall system is significantly improved. When the fig pectin content is 0.3 wt% - 0.6 wt% (S4 - S7), the water-holding capacity of the fig pectin-legume protein composite gel is in the range of 93.2 ± 0.3% - 98.5 ± 0.2%. The enhancement of the water-holding capacity indicates that the composite gel system has a better physical water retention environment, such as a good gel structure. Example

[0049] This example is a specific example of the present invention.

[0050] In this example, the water-holding capacity of fig pectin-pea protein isolate at different mass ratios in Example 1 was studied.

[0051] A preparation method of fig pectin-pea protein isolate composite gel with self-gelling properties, comprising the following steps: S401: Obtain fig pectin and pea protein isolate; S402: Disperse pea protein isolate into ultrapure water and stir evenly to obtain a uniformly dispersed pea protein isolate dispersion, and the concentration of pea protein isolate is 3.4 - 3.8 wt%; S403: The mass ratio of pea protein isolate to fig pectin is 3.4:0.6 - 4.0:0.

[0052] S404: After stirring the mixture at a speed of 500 revolutions per minute for 4 h, place it in a refrigerator for overnight hydration for 12 h at a temperature of 4 °C; S405: Let the above-mentioned hydrated mixture stand at room temperature for 12 h to obtain a pectin-pea protein isolate composite gel.

[0053] The water-holding capacity of the fig pectin-pea protein isolate prepared by the above preparation method was detected, and the detection results are as Figure 4 shown. When the protein addition amounts in the fig pectin-pea protein isolate composite gel are 4.0 wt% (P1) and 3.9 wt% (P2) respectively, the water-holding capacity of the samples is extremely low. After the introduction of fig pectin, the water-holding capacity of the overall system is significantly improved. When the fig pectin content is 0.3 wt% - 0.6 wt% (P4 - P7), the water-holding capacity of the fig pectin-legume protein composite gel is in the range of 91.2 ± 0.3% - 99.5 ± 0.2%. The enhancement of the water-holding capacity indicates that the composite gel system has a better physical water-retaining environment, such as a good gel structure. Example

[0054] This example is a specific example of the present invention.

[0055] In this example, the stability of the fig pectin-soybean protein isolate composite gel at the optimal mass ratio in Example 1 was studied.

[0056] A preparation method of fig pectin-soybean protein isolate composite gel, comprising the following steps: S501: Obtain fig pectin and soybean protein isolate; S502: Disperse soybean protein isolate into ultrapure water and stir evenly to obtain a uniformly dispersed soybean protein isolate dispersion; S503: The mass ratio of soybean protein isolate to fig pectin is 3.5:0.5; S504: Stir the mixture at a speed of 500 revolutions per minute for 4 h. After stirring, place it in the refrigerator for overnight hydration for 12 h at a temperature of 4 °C. S505: Let the mixture hydrated overnight stand at room temperature for 12 h to obtain the pectin-soy protein isolate composite gel.

[0057] The freeze-thaw stability and thermal stability of the prepared Aiyu pectin-soy protein isolate composite gel were detected, and the detection results are as Figure 5 shown. Under heating and freeze-thaw conditions, the water loss rates of the Aiyu pectin gel were 8.63 ± 0.75% and 7.48 ± 0.48% respectively. The lower water loss rate indicates that the composite gel system has a better physical water retention environment under freeze-thaw and heating conditions, indicating that it has good thermal stability and freeze-thaw stability. Example

[0058] This example is a specific example of the present invention.

[0059] In this example, the stability of the Aiyu pectin-pea protein isolate composite gel at the optimal mass ratio in Example 2 was studied.

[0060] A method for preparing an Aiyu pectin-pea protein isolate composite gel, comprising the following steps: S601: Obtain Aiyu pectin and pea protein isolate. S602: Disperse the pea protein isolate into ultrapure water and stir evenly to obtain a uniformly dispersed pea protein isolate dispersion with a concentration of 3.4-3.8 wt%. S603: The mass ratio of pea protein isolate to Aiyu pectin is 3.5:0.5.

[0061] S604: Stir the mixture at a speed of 500 revolutions per minute for 4 h. After stirring, place it in the refrigerator for overnight hydration for 12 h at a temperature of 4 °C. S605: Let the mixture hydrated overnight stand at room temperature for 12 h to obtain the pectin-pea protein isolate composite gel.

[0062] The freeze-thaw stability and thermal stability of the prepared Aiyu pectin-pea protein isolate composite gel were detected, and the detection results are as Figure 6 shown. Under heating and freeze-thaw conditions, the water loss rates of the Aiyu pectin gel were 8.63 ± 0.75% and 7.48 ± 0.48% respectively. The lower water loss rate indicates that the composite gel system has a better physical water retention environment under freeze-thaw and heating conditions, indicating that it has good thermal stability and freeze-thaw stability.

[0063] The above are only the preferred embodiments of the present invention, and do not limit the implementation and protection scope of the present invention. For those skilled in the art, it should be realized that all the equivalent substitutions and obvious changes made by using the description and illustrations of the present invention should be included in the protection scope of the present invention.

Claims

1. A preparation method of a pectin-legume protein composite gel with self-gelling properties, characterized in that, Comprising: Obtaining fig pectin and legume protein; Dispersing the legume protein into ultrapure water and stirring evenly to obtain a uniformly dispersed legume protein dispersion; Adding the fig pectin into the legume protein dispersion and mixing; Stirring the mixture and then placing it in a refrigerator for overnight hydration; Placing the above mixture hydrated overnight at room temperature to obtain a pectin-legume protein composite gel.

2. The preparation method according to claim 1, characterized in that, The fig pectin is the fig pectin in the patent with the title "Natural low-methoxyl fig pectin, natural low-methoxyl fig pectin gel, preparation method and application" (publication number CN117126305A); and / or The legume proteins are soy protein isolate and pea protein isolate respectively; and / or The concentrations of the legume protein dispersions are 1.4 - 10.0 wt% respectively; and / or The addition amounts of the fig pectin in different concentrations of the legume protein dispersions are 0 - 0.6 wt% respectively; and / or Mixing includes stirring, and the process parameters of the stirring are: stirring at a rotation speed of 500 revolutions per minute for 4 h; and / or The process parameters of the refrigerator overnight hydration are: the time is 12 h and the temperature is 4 °C.

3. According to the preparation method described in any one of claims 1 to 2, characterized in that Obtaining fig pectin and soy protein isolate or pea protein isolate; At room temperature, dispersing soy protein isolate or pea protein isolate into ultrapure water and stirring evenly to obtain a uniformly dispersed soy protein isolate or pea protein dispersion with a concentration of 1.4 - 10.0 wt% respectively; Adding the fig pectin into the soy protein isolate or pea protein dispersion respectively and mixing, and the addition amounts of the fig pectin in different concentrations of the legume protein dispersions are 0 - 0.6 wt% respectively; Stirring the mixture of the fig pectin and soy protein isolate or pea protein at a rotation speed of 500 revolutions per minute for 4 h and then placing it in a refrigerator for 12 h for overnight hydration; Placing the above mixture hydrated overnight at room temperature for 12 h to obtain a pectin-legume protein composite gel.

4. A pectin-legume protein composite gel with self-gelling properties, characterized in that, Prepared by the preparation method described in any one of claims 1 to 3.

5. The pectin-legume protein composite gel with self-gelling properties according to claim 4, characterized in that, Comprising: Having a self-supporting appearance; Having good thermal stability and freeze-thaw stability.

6. A pectin-legume protein composite gel with self-gelling properties, characterized in that, Comprising: The fig pectin and soy protein isolate or pea protein isolate as described in any one of claims 4 to 5; Ultrapure water.

7. The natural low-methoxyl fig pectin gel according to claim 6, characterized in that, The concentration of the pectin-legume protein composite gel is 1.4 wt% - 10.6 wt%.

8. A preparation method of a pectin-legume protein composite gel with self-gelling properties, characterized in that, For preparing the pectin-legume protein composite gel as described in any one of claims 6 to 7, comprising: Mixing the pectin as described in any one of claims 4 to 5 with the legume protein to obtain the pectin-legume protein composite gel with self-gelling properties.

9. The preparation method according to claim 8, characterized in that, The mass ratio of the fig pectin and the legume protein to the ultrapure water is 1:10 - 1:

100.

10. Use of a pectin-legume protein composite gel with self-gelling properties in the preparation of health foods, characterized in that, The pectin-legume protein composite gel with self-gelling properties is prepared by the preparation method described in any one of claims 1 to 3.

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