Method for enhancing thermal stability of casein

Abstract

This invention relates to a method for improving the thermal stability of casein and a food composition thereof. The steps include taking a casein solution of a first concentration and a dextrin solution of a second concentration in a tank, mixing and stirring them at a certain speed to obtain a casein mixed solution. The first concentration is between 1% and 10% (w / v), and the second concentration is between 1% and 10% (w / v). The casein mixed solution is then transported to a dielectric discharge plasma module through a homogenizing pump on one side of the tank to perform a dielectric barrier discharge procedure.

Claims

1. A method for improving the thermal stability of casein, comprising the steps of: taking a casein solution of a first concentration and a dextrin solution of a second concentration into a tank of a reaction module, mixing and stirring at a certain rotation speed to obtain a casein mixed solution, wherein, The first concentration is between 1% and 10% (w / v), the second concentration is between 1% and 10% (w / v), the weight ratio of the casein solution to the dextrin solution is 10:1 to 1:1; and the casein mixture solution is transported through a homogenizing pump on one side of the tank to a dielectric discharge plasma module for a dielectric barrier discharge procedure, the voltage used in the dielectric barrier discharge procedure being between 50V and 110V; wherein the dielectric discharge plasma module includes a high-voltage electrode disposed in the tank and on one side of the homogenizing pump, a ground electrode disposed opposite to the high-voltage electrode, and at least one dielectric material disposed between the high-voltage electrode and the ground electrode; The homogenizing pump continuously stirs and draws the casein mixture into the plasma reaction chamber for the plasma process. The casein mixture enters a reaction zone from the high-voltage electrode side of the plasma reaction chamber and then flows out from the ground electrode side of the plasma reaction chamber.

2. The method for improving the thermal stability of casein as described in claim 1, wherein in the step of taking a casein solution of a first concentration and a dextrin solution of a second concentration in a tank and mixing and stirring them at a certain speed to obtain a casein mixed solution, the speed is between 500 rpm and 3000 rpm.

3. The method for improving the thermal stability of casein as described in claim 1, wherein the high-voltage electrode and the ground electrode are made of one of stainless steel, copper, aluminum, gold, silver, titanium or platinum.

4. The method for improving the thermal stability of casein as described in claim 1, wherein the at least one dielectric material is one of glass, quartz, ceramic, polymers, polytetrafluoroethylene (PTFE), polypropylene (PP), polyethylene (PE), polyimide (PI), or the natural material mica.

5. The method for improving the thermal stability of casein as described in claim 1, wherein in the step of conveying the casein mixture solution to a dielectric discharge plasma module through a homogenizing pump on one side of the tank to perform a dielectric barrier discharge procedure, a plasma reaction chamber system is fitted with at least one dielectric and disposed between the high-voltage electrode and the ground electrode.

Images