Magnetic field treatment device to improve protein emulsification properties and reduce protein allergenicity

Abstract

This utility model relates to the field of food processing technology and discloses a magnetic field treatment device for improving protein emulsification properties and reducing protein allergenicity. The device includes: a sample bottle, a circulating water pump, and a magnetic field generating mechanism connected in a sequential cycle. The sample bottle has an inlet pipe and an outlet pipe. The circulating water pump is connected to the sample bottle through the inlet pipe, and the magnetic field generating mechanism is connected to the sample bottle through the outlet pipe. This utility model, by setting up a sample bottle, a circulating water pump, and a magnetic field generating mechanism connected in a sequential cycle, simultaneously achieves the circulating transport of protein liquid and uniformly treats the protein liquid with a magnetic field to generate Lorentz force. It is simple and practical, and can effectively improve protein emulsification properties and reduce protein allergenicity.

Description

Technical Field

[0001] This utility model relates to the field of food processing technology, and in particular to a magnetic field treatment device for improving the emulsification properties of proteins and reducing protein allergenicity. Background Technology

[0002] Proteins, as essential raw materials in food processing, have a significant impact on food quality and safety due to their emulsifying properties and allergenicity. Good emulsifying properties make food systems more stable, improving taste and appearance; while reducing protein allergenicity expands the consumer base and protects consumer health. Currently, various methods exist for improving protein emulsifying properties and reducing allergenicity, such as physical modification, chemical modification, and enzymatic modification. However, chemical modification may introduce harmful substances, and biological modification is costly and currently faces the challenge of immature technology hindering large-scale production. Physical modification, on the other hand, offers numerous advantages and is the preferred technique by researchers and manufacturers at present.

[0003] He Xiaoye, Li Hu, Wu Meishan, et al. Effects of magnetic field treatment on the structure and emulsifying properties of soybean-whey dual proteins [C] / / Chinese Institute of Food Science and Technology. Abstracts of the 20th Annual Meeting of the Chinese Institute of Food Science and Technology. Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs; Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, 2023:256-257. DOI:10.26914 / c.cnkihy.2023.044954. The study shows that the soybean-whey dual protein formed a more ordered and stable configuration after magnetic field treatment, which increased the steric hindrance between emulsion droplets; the unfolding of the protein structure and the exposure of hydrophobic residues made it easier to adsorb at the oil-water interface, thereby improving the physical stability of the emulsion and providing a theoretical basis for the fabrication of devices to improve emulsifying properties. Tong Yue. Study on the Influence of Extremely Strong Magnetic Fields on the Fine Structure and Functional Properties of Whey Protein [D]. Inner Mongolia University of Technology, 2024. DOI:10.27225 / d.cnki.gnmgu.2024.000015. The study shows that with increasing magnetic field strength, the tertiary structure of whey protein unfolds (<10T) and rearranges (>10T). The change is most significant at 10T, with β-sheet, crystallinity, SS content, and average particle size increasing to 45.70%, 22.76%, 0.30 μmol / g, and 27.50 μm, respectively. Magnetic fields can alter the spatial structure of proteins, providing a possibility for magnetic field treatment in reducing protein sensitization.

[0004] Currently, there is a lack of devices on the market that can optimize protein emulsification properties through magnetic field treatment, as well as devices that can reduce protein allergenicity. Therefore, it is essential to develop a magnetic field treatment device that can improve protein emulsification properties and reduce protein allergenicity. Utility Model Content

[0005] Purpose of this utility model: Addressing the problems existing in the prior art, this utility model provides a magnetic field treatment device to improve the emulsification properties of proteins and reduce their allergenicity. By setting up a sample bottle, a circulating water pump, and a magnetic field generating mechanism connected in a sequential cycle, the device simultaneously achieves the circulating transport of the protein liquid and uniformly treats the protein liquid with a magnetic field to generate a Lorentz force. This utility model is simple and practical, processes samples uniformly, and can effectively improve the emulsification properties of proteins and reduce their allergenicity.

[0006] Technical solution: This utility model provides a magnetic field treatment device for improving the emulsification properties of proteins and reducing their allergenicity, comprising: a sample bottle, a circulating water pump, and a magnetic field generating mechanism connected in sequence; the sample bottle is provided with an inlet pipe and an outlet pipe, the circulating water pump is connected to the sample bottle through the inlet pipe, and the magnetic field generating mechanism is connected to the sample bottle through the outlet pipe.

[0007] Furthermore, the circulating water pump and the magnetic field generating mechanism are connected through a liquid circulation pipeline.

[0008] The device consists of a sample bottle, a circulating water pump, and a magnetic field generator, which are connected in a sequential cycle. The three components are connected by an inlet pipe, a liquid circulation pipe, and an outlet pipe. The circulating water pump provides power, while the inlet pipe, liquid circulation pipe, and outlet pipe provide the transport path. The sample bottle circulates and replenishes the liquid sample, thus forming a liquid circulation system for the entire magnetic field treatment device that improves protein emulsification properties and reduces protein allergenicity.

[0009] The circulating water pump is an electric water pump with a flow rate of 2.5-3.5 L / min. The electric water pump can continuously provide power to the entire device, providing the necessary kinetic energy for the sample cutting magnetic field lines.

[0010] Furthermore, the magnetic field generating mechanism is a hollow permanent magnet tube.

[0011] Furthermore, the magnetic field generating mechanism has a fixed magnetic field.

[0012] A magnetic field generating mechanism is set up, and a hollow permanent magnet tube with a fixed magnetic field is connected between the liquid circulation pipe and the liquid outlet pipe, so that the liquid is subjected to Lorentz force by the magnetic field while it is continuously circulating and being transported.

[0013] The magnetic field generating mechanism is a hollow permanent magnet tube with a constant magnetic field, which can provide magnetic field lines for the sample, providing the necessary conditions for the generation of Lorentz force, and ultimately the Lorentz force changes the properties of the protein.

[0014] Preferably, the magnetic field generating mechanism provides a 1T magnetic field; the magnetic field generating mechanism can continuously provide a stable constant magnetic field so that the Lorentz force generated by cutting the magnetic field lines when the sample passes through uniformly remains consistent.

[0015] Preferably, the inlet of the inlet tube is placed inside the sample bottle and located in the lower half of the sample bottle.

[0016] The inlet of the inlet tube is located in the lower half of the sample bottle, which makes it easier for the liquid in the bottle to enter the inlet tube.

[0017] Preferably, the outlet of the liquid outlet tube is placed inside the sample bottle and located in the lower half of the sample bottle.

[0018] Beneficial effects: Compared with the prior art, the specific beneficial effects of this utility model are as follows:

[0019] This invention provides a magnetic field treatment device for improving the emulsification properties and reducing the allergenicity of proteins. This device allows for the continuous treatment of protein liquids under magnetic field conditions, generating Lorentz forces during circulation. After treatment for a certain period, the antigenicity and allergenicity of α-lactalbumin (ALA) and β-lactoglobulin (BLG) are significantly reduced. This data indicates that magnetic field treatment significantly reduces protein allergenicity and has high practicality. Furthermore, after magnetic field treatment, the protein solution is emulsified. Compared with untreated samples, the emulsion treated with the magnetic field shows significant changes in both zeta potential and particle size, demonstrating improved emulsion stability.

[0020] This invention features a hollow permanent magnet tube that continuously provides a stable magnetic field to the protein liquid, reducing the hydrophobicity of the protein and significantly altering its secondary structure. This allows for stable modification of protein properties and emulsification characteristics, thereby significantly improving emulsion stability and demonstrating high practicality.

[0021] This invention utilizes a circulating water pump and a sample bottle to form a water circulation system and adds a magnetic field of fixed size to achieve uniform processing of protein liquid. It is simple to operate, low in cost, and does not easily introduce impurities.

[0022] The unique liquid circulation and magnetic field structure design of this invention significantly improve the uniformity of magnetic field strength in the magnetic field generation and treatment area, ensuring that all parts of the treated object are subjected to the same magnetic field, thus improving the consistency of treatment effect and guaranteeing product quality stability. Attached image description:

[0023] Figure 1This is a schematic diagram of the structure of a magnetic field treatment device for improving protein emulsification properties and reducing protein allergenicity according to the present invention.

[0024] Figure 2 This is a graph showing the particle size determination results of each group of sample solutions in Implementation Method 2;

[0025] Figure 3 This is a graph showing the zeta potential measurement results of each group of sample solutions in Implementation Method 2;

[0026] Figure 4 This is a graph showing the results of the assay of the binding capacity of ALA and BLG to IgG in the sample solution in Implementation Method 3;

[0027] Figure 5 This is a graph showing the results of the determination of the binding capacity of ALA and BLG to IgE in the sample solution in Implementation Method 3.

[0028] Illustration: 1. Sample bottle; 2. Circulating water pump; 3. Magnetic field generating mechanism; 4. Liquid inlet pipe; 401. Liquid inlet; 5. Liquid outlet pipe; 501. Liquid outlet; 6. Liquid circulation pipeline. Detailed Implementation

[0029] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0030] The purpose of this invention is to provide a magnetic field treatment device that improves the emulsification properties of proteins and reduces their allergenicity, thereby solving the problems existing in the prior art. By treating protein solutions with a magnetic field, the antigenicity and allergenicity of ALA and BLG are significantly reduced. This data shows that magnetic field treatment significantly reduces protein allergenicity.

[0031] This invention places a whey protein solution under a magnetic field for treatment, followed by emulsification. Compared with samples that have not undergone magnetic field treatment, the zeta potential and particle size of the emulsion treated with the magnetic field show significant and positive changes, demonstrating that the emulsion stability is significantly improved. This invention can alter the emulsification characteristics of proteins to achieve the goal of significantly improving emulsion stability, and has high practicality.

[0032] To make the above-mentioned objectives, features and advantages of this utility model more apparent and understandable, the utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0033] Implementation method 1:

[0034] This embodiment provides a magnetic field treatment device for improving protein emulsification properties and reducing protein allergenicity, such as... Figure 1 As shown: It includes an inlet pipe 4, a circulating water pump 3, a liquid circulation pipe 6, a magnetic field generating mechanism 3, and an outlet pipe 5 connected in sequence; wherein, the inlet pipe 4 and the outlet pipe 5 are located inside the sample bottle 1, and the inlet port 401 of the inlet pipe 4 is located in the lower half of the sample bottle 1, and the outlet port 501 of the outlet pipe 5 is located in the lower half of the sample bottle 1. The sample bottle 1 is connected to the circulating water pump 2 through the inlet pipe 4, the circulating water pump 2 is connected to the magnetic field generating mechanism 3 through the liquid circulation pipe 6, and the magnetic field generating mechanism 3 is connected to the sample bottle 1 through the outlet pipe 5.

[0035] Optionally, the magnetic field generating mechanism 3 is a hollow permanent magnet tube with a fixed magnetic field, and the magnetic field of the permanent magnet tube can be set to 1T.

[0036] Optionally, the circulating water pump 2 is an electric water pump, and the flow rate of the circulating water pump 2 can be set to 2.9L / min.

[0037] In this device, the magnetic field generating mechanism 3 provides magnetic field lines, which provides the necessary prerequisite for the generation of Lorentz force; the circulating water pump 2 provides stable transmission power for transporting sample liquid; the liquid circulation pipeline 6, the inlet pipe 4 and the outlet pipe 5 are used for sample liquid transmission; and the sample bottle 1 is used to hold the sample liquid.

[0038] In use, first pour 0.5 g / L of protein liquid into sample bottle 1. Then turn on the power, energizing the circulating water pump 2. Using the power provided by the circulating water pump 2, the protein liquid in sample bottle 1 flows into the inlet pipe 4 through the inlet port 401 inside sample bottle 1. It then enters the liquid circulation pipe 6, passes through the magnetic field generating mechanism 3 at a constant speed, and returns to sample bottle 1 through the outlet port 501 of the outlet pipe 5, forming a liquid circulation. While the liquid is continuously circulating, the magnetic field generating mechanism 3 treats the protein in the liquid with a magnetic field. After treatment for 5-10 minutes, turn off the power and pour out the protein liquid from sample bottle 1.

[0039] Under the influence of a magnetic field, ALA-IgG and BLG-IgG sites are masked, reducing protein sensitization. The microenvironment of tryptophan and tyrosine changes, hydrophobicity decreases, and the emulsifying properties of the protein are altered, thus improving emulsion stability. In this embodiment, the protein solutions treated with the magnetic field were tested. ALA and BLG antigenicity decreased by 14.56% and 6.85%, respectively, and ALA and BLG sensitization decreased by 22.91% and 20.56%, respectively. This data indicates that magnetic field treatment reduces protein sensitization and alters protein emulsifying properties, significantly improving emulsion stability. Compared to the untreated blank control group, the emulsion stability of each group was significantly improved. Zeta potential data shows that, compared to the untreated blank control group, the emulsion stability after magnetic field treatment was significantly improved by more than 30%.

[0040] To further illustrate how the magnetic field treatment device provided by this invention can improve the emulsification properties of proteins and reduce their allergenicity, the following description uses Embodiment 2 and Embodiment 3.

[0041] Implementation Method 2:

[0042] Five newly prepared whey protein solutions with a concentration of 0.5 g / L were placed in a magnetic field treatment device with a magnetic field strength of 1 T and treated for 5 min, 6 min, 7 min, 8 min, and 9 min respectively, and recorded as 1, 2, 3, 4, and 5. A blank control was also taken and recorded as 0. A certain amount of each component was taken and added to salad oil with a volume ratio of 7%, and emulsified in a high-speed shear homogenizer at 10000 r / min for 5 min. The particle size and zeta potential were measured.

[0043] The particle size measurement results of this embodiment are as follows: Figure 2 As shown. The zeta potential measurement results of this embodiment are as follows. Figure 3 As shown in the figure. The more clustered the particle size peaks and the higher the peaks, the closer the overall particle size is to the average value, indicating greater stability. A larger absolute value of the zeta potential also indicates greater stability. According to... Figures 2-3 It can be seen that, compared with the blank control group that has not been treated with a magnetic field, the emulsion stability of the sample solution treated by the device of this invention is significantly improved. From the zeta potential data, compared with the blank control group that has not been treated with a magnetic field, the emulsion stability of the sample solution after magnetic field treatment is significantly improved by more than 30%.

[0044] Implementation Method 3:

[0045] A 0.5 g / L whey protein solution was prepared and divided into two portions: one as a blank group (untreated group) and the other treated with the magnetic field of the device described in this invention (treated group). The treated group was placed into sample bottles, each containing 270 ml of whey protein solution, and subjected to magnetic field treatment. The binding capacity of the magnetic field products to IgG and IgE was evaluated using a competitive inhibition ELISA method. Data were analyzed using SPSS 27.0, and results are expressed as mean ± standard deviation (X ± SD). One-way ANOVA was used to determine significant differences between groups, with P < 0.05 considered significant. Graphs were plotted using Origin 2022 software. The experiment was repeated at least three times. Results are shown below. Figure 4 and Figure 5 As shown, after magnetic field treatment, the antigenicity of ALA and BLG decreased by 14.56% and 6.85%, respectively, and the sensitization of ALA and BLG decreased by 22.91% and 20.56%, respectively.

[0046] In summary, the magnetic field treatment device provided by this invention, which improves protein emulsification properties and reduces protein allergenicity, enhances protein emulsification properties and reduces protein allergenicity, thus possessing high practicality.

[0047] Any adaptive changes made according to actual needs are within the protection scope of this utility model.

[0048] It should be noted that, for those skilled in the art, it is obvious that this utility model is not limited to the details of the above exemplary embodiments, and that it can be implemented in other specific forms without departing from the spirit or essential characteristics of this utility model. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of this utility model is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within this utility model. No reference numerals in the claims should be construed as limiting the scope of the claims.

Claims

1. A magnetic field treatment device for improving protein emulsification properties and reducing protein allergenicity, characterized in that, include: A sample bottle (1), a circulating water pump (2), and a magnetic field generating mechanism (3) are connected in sequence. The sample bottle (1) is provided with an inlet pipe (4) and an outlet pipe (5). The circulating water pump (2) is connected to the sample bottle (1) through the inlet pipe (4), and the magnetic field generating mechanism (3) is connected to the sample bottle (1) through the outlet pipe (5).

2. The magnetic field treatment device for improving protein emulsification properties and reducing protein sensitization according to claim 1, characterized in that: The magnetic field generating mechanism (3) is a hollow permanent magnet tube.

3. The magnetic field treatment device for improving protein emulsification properties and reducing protein sensitization according to claim 2, characterized in that: The magnetic field generating mechanism (3) has a fixed magnetic field.

4. The magnetic field treatment device for improving protein emulsification properties and reducing protein sensitization according to claim 1, characterized in that: The inlet (401) of the inlet tube (4) is placed inside the sample bottle (1) and is located in the lower half of the sample bottle (1).

5. The magnetic field treatment device for improving protein emulsification properties and reducing protein sensitization according to claim 1, characterized in that: The outlet (501) of the outlet tube (5) is placed inside the sample bottle (1) and is located in the lower half of the sample bottle (1).

6. The magnetic field treatment device for improving protein emulsification properties and reducing protein sensitization according to claim 1, characterized in that: The circulating water pump (2) and the magnetic field generating mechanism (3) are connected by a liquid circulation pipe (6).

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