A method for preparing high-protein high-fiber meal replacement powder base by coupling chemical and enzymatic cross-linking in one step

Abstract

The application discloses a method for preparing high-protein and high-fiber meal replacement powder base by a one-step chemical and enzyme coupling cross-linking method. The composite powder base has good fluidity and viscosity, low energy, good water solubility and stability, and is convenient to prepare and drink. After being digested by human bodies, the composite powder base has a large swelling rate and can provide strong satiety. Main raw material components of the composite powder base are as follows: 55-75% of protein, 25-45% of soluble dietary fiber and 0.07-0.25% of TG enzyme. By combining with a spray drying technology, the liquid powder has good dispersibility and viscosity after being dissolved in water, and the liquid powder base can be matched with various flavors to expand the application range.

Description

Technical Field

[0001] This invention relates to the field of food processing, specifically to a method for preparing high-protein, high-fiber meal replacement powder base by enzyme cross-linking-assisted glycosylation, belonging to the field of meal replacement food manufacturing, and suitable for convenient foods for people who want to lose weight and diabetic patients. Background Technology

[0002] In recent decades, with changes in lifestyle, dietary structure, and reduced physical activity, the global prevalence of obesity has shown a continuous upward trend. The World Health Organization (WHO) has defined obesity as a significant chronic disease. Furthermore, obesity significantly increases the risk of type 2 diabetes, metabolic syndrome, hyperlipidemia, and cardiovascular disease. As people's living standards improve, more and more people are shifting their focus from simply eating enough to eating well and healthily, thus paying increasing attention to the nutritional value and health benefits of products. This has led to the emergence of weight-loss meal replacement products.

[0003] Meal replacement powder is a low-calorie, high-protein product that provides nutrition and satiety. It primarily uses animal and plant proteins as raw materials, with added dietary fiber, vitamins, minerals, and other food additives. Meal replacement powder not only provides consumers with a large amount of nutrients but also features high fiber, low calories, and a feeling of fullness.

[0004] Proteins are the material basis of life, organic macromolecules, the basic organic components of cells, and the main carriers of life activities. Amino acids are the basic building blocks of proteins. They are substances closely linked to life and all forms of life activities. Under acidic conditions and the action of pepsin, proteins undergo initial hydrolysis, completing the entire digestive and absorptive process in the small intestine.

[0005] Soluble dietary fiber is a polysaccharide with very low energy and strong water absorption. It cannot be digested and absorbed by the gastrointestinal tract, nor does it produce energy. However, it plays a significant physiological role. Studies have shown that soluble dietary fiber can lower blood lipids and blood sugar, as well as promote bowel movements. In the gastrointestinal tract, it intertwines with carbohydrates such as starch, slowing down their absorption, thus helping to lower postprandial blood sugar.

[0006] However, since most proteins and soluble dietary fibers have good hydration and gelation properties, dissolving them in water at high concentrations or high temperatures often results in flocculation or the formation of gel systems. These systems have high viscosity and poor flowability, significantly impacting the application range and taste of the products. Therefore, manufacturing high-protein, high-fiber meal replacement powder bases with large molecular weight and low viscosity is of great significance for the research and development of meal replacement foods.

[0007] Glycosylation is a process that involves the Maillard reaction to form glucosamine rearrangements, thereby generating modifications for proteins and fibers. It is widely used to improve the functional properties of proteins. The Maillard reaction between proteins and fibers consumes amino groups and introduces hydroxyl groups into the glycan chains, altering the number of hydrophilic and hydrophobic groups and thus changing their functional properties.

[0008] Glutamine transaminase, also known as TG enzyme, is an enzyme that catalyzes acyl transfer reactions. TG enzymes catalyze the reaction between the γ-hydroxylamine group (acyl donor) of glutamine residues in proteins or polypeptides and a primary amine compound (acyl acceptor). It is an enzyme that catalyzes both intramolecular and intermolecular cross-linking of proteins. Summary of the Invention

[0009] This invention aims to solve the technical problem of high viscosity and poor flowability caused by direct mixing of monomer components in high-protein and high-fiber foods, and provides a technical method for preparing high-protein and high-fiber cross-linked meal replacement powder base by acid-base regulation and enzymatic glycosylation.

[0010] The technical solution of the present invention is as follows:

[0011] A high-protein, high-fiber meal replacement powder base is mainly made from the following ingredients by weight percentage:

[0012] Protein 55-75%, soluble dietary fiber 25-45%, TG enzyme 0.07-0.25%; total 100%;

[0013] The protein is selected from one or more high-quality proteins such as soy protein isolate, whey protein, sodium caseinate, and egg white protein.

[0014] Soluble dietary fiber can be one or more of the following: soluble dietary fiber with poor flowability after dissolving in water and sweet soluble dietary fiber. Examples of soluble dietary fiber with poor flowability after dissolving in water include: konjac gum, glucomannan, pectin, sodium carboxymethyl cellulose, agar, etc. Examples of sweet soluble dietary fiber include: soybean oligosaccharides, lacto-oligosaccharides, polydextrose, fructooligosaccharides, etc.

[0015] A one-step method for preparing high-protein, high-fiber meal replacement powder base using a chemically and enzymatically coupled cross-linking process includes the following steps:

[0016] (1) Cellulose pretreatment: Add powdered soluble dietary fiber to pure water, stir and mix evenly, then add cellulase, adjust the pH to 4.5-5.5, stir at 45-55℃ for 5-10 minutes to obtain modified fiber product;

[0017] Preferably, powdered soluble dietary fiber is dissolved in pure water at a concentration of 10-20%, and then 0.05-0.1% cellulase is added to it.

[0018] Preferably, the cellulase used is an endoglucanase (endo-1,4-β-D-glucanase, EC.3.2.1.4, abbreviated as EG). This type of enzyme acts on the non-crystalline region inside the cellulose molecule, randomly hydrolyzing β-1,4-glycosidic bonds, truncerating the middle of the long-chain cellulose molecule, and producing a large number of small cellulose molecules or oligosaccharides of different lengths with non-reducing ends; while the traditional acid degradation of cellulose usually yields the monosaccharide molecule glucose.

[0019] (2) Low-concentration preheating modification of protein: Add protein to pure water, stir and mix evenly, then add ammonia water, and heat to 100-120℃ for 45-60 min;

[0020] Preferably, the protein is dissolved in pure water at a concentration of 4-6%, and then 0.25-0.5% ammonia is added.

[0021] This alkaline treatment enhances protein solubility and modifies the α-helices and β-sheets in certain spatial structures of the protein, facilitating glycosylation. Note: Acids denature proteins, while alkalis dissolve them. Proteins have a specific spatial structure; after modification through α-helices, β-sheets, and other forms, some amino and carboxyl groups on the R groups of the protein's peptide chain will exist in an ionic form; that is, under acidic conditions, the amino group becomes NH4+. 3+ The carboxyl group remains unchanged; under alkaline conditions, the carboxyl group transforms into COO. - However, since the amino group remains unchanged, its solubility will increase.

[0022] (3) Chemical and enzymatic crosslinking: The modified fiber product obtained in step (1) is added to the protein solution in step (2), and the mixture is treated with microwave at 10-15 W / g for 20-40 min. Then, the microwave power is increased to 25-45 W / g and the mixture is treated for another 20-40 min. After that, TG enzyme is added under stirring, the pH is adjusted to 6.0-8.0, and the mixture is stirred at 40-55℃ for 1-3 h. Then, the temperature is raised to 70-100℃ and stirred for 45-60 min to inactivate the enzyme. Finally, the mixture is cooled to room temperature.

[0023] Preferably, 1-2% of modified fiber product is added to the protein solution, and after microwave treatment, 0.07-0.25% of TG enzyme is added.

[0024] In this step, microwave heating is first used to promote the chemical glycosylation reaction between amino acids in protein molecules and aldehyde groups in sugar molecules. Then, under the action of TG enzyme, the protein is modified by forming isopeptide bonds and undergoes multiple reactions such as cross-linking, deamidation and glycosylation.

[0025] (4) Homogenization: Adjust the pH of the composite system in step (3) to 6.0-8.0, stir at 40°C for 40-80 min (to achieve uniform expansion and standardization), cool to room temperature, and then shear or homogenize at high speed to form a uniform protein fiber system.

[0026] The preferred conditions for high-speed shearing are 10000 r / min for 60 s; the preferred conditions for homogenization are 200 kg / cm³. 2 2 times;

[0027] (5) Drying: The uniform protein fiber system obtained in step (4) is freeze-dried or spray-dried to obtain high-protein, high-fiber meal replacement powder base.

[0028] The beneficial effects of this invention are as follows:

[0029] (1) The present invention preheats the protein at a low concentration, causing the protein molecules to aggregate into microparticles, thereby achieving a better embedding effect.

[0030] (2) In this invention, enzyme cross-linking is applied in the preparation process of protein fiber meal replacement powder. TG enzyme is used to promote further cross-linking of denatured proteins, which improves the encapsulation effect, shortens the processing time, simplifies the operation and saves costs.

[0031] (3) In this invention, the protein is modified by glycosylation. The polyhydroxy sugar molecules are covalently bonded to the ε-amino acids on the protein molecules to form protein fiber meal replacement powder base. The steric hindrance of the glycosylation group prevents the aggregation of the protein, thereby giving the system stronger stability and dispersibility.

[0032] By combining the above low-concentration preheating technology with glycosylation reaction, the meal replacement powder base can achieve good high-concentration, low-viscosity characteristics and dispersibility after dissolving in water. Attached Figure Description

[0033] Figure 1 Flowchart of the preparation process for high-protein, high-fiber meal replacement powder base.

[0034] Figure 2 A graph showing the in vitro digestion swelling rate of high-protein, high-fiber meal replacement powder during the meal process. Detailed Implementation

[0035] The present invention is further described below through specific embodiments, but the scope of protection of the present invention is not limited thereto.

[0036] Example 1:

[0037] (1) Cellulose pretreatment: Dissolve 25g of konjac gum and 5g of soybean oligosaccharide in pure water at 10% (this percentage is the relative content at the current step, not the final concentration. The same applies below), stir and mix evenly, add 0.05% 40000U / g cellulase, adjust the pH to 4.5 with citric acid, stir at 45℃ for 10min to obtain the modified fiber product.

[0038] (2) Dissolve 70g of soy protein isolate in pure water at 4%, add 0.3% ammonia, stir magnetically to mix well, heat the above system to 110℃ and heat for 50min.

[0039] (3) Add 20g of modified fiber product to the above system, treat it under microwave conditions of 10W / g for 40min, increase the microwave power to 30W / g, and treat it for another 40min.

[0040] (4) Add 0.1% 100U / gTG enzyme under stirring conditions, adjust the pH value to 7.0 with saturated lime water, heat and stir at 50℃ for 2h to carry out enzymatic glycosylation modification; raise the temperature to 90℃, heat and stir for 50min to inactivate the enzyme, and cool to room temperature.

[0041] (5) Adjust the pH to 7.0 with saturated lime water, heat and stir at 40°C for 40 min, and cool to room temperature. Perform high-speed shearing (10000 r / min, 60 s) to form a uniform protein fiber system.

[0042] (6) Spray drying to obtain the finished powder. The parameters are set as follows: fan setting 23, peristalsis speed 25, and air inlet temperature 160°C.

[0043] The meal replacement powder obtained through this process is white after spray drying. It exhibits good dispersibility and flowability when dissolved in water, and its apparent viscosity decreases by 25% after rehydration, with no sedimentation or gelation observed. The meal replacement powder did not deteriorate after 3 months of storage, and its state remained largely unchanged after rehydration.

[0044] Example 2:

[0045] (1) Cellulose pretreatment: Dissolve 20g pectin and 5g oligolactose in pure water at 15%, stir and mix evenly, add 0.08% 40000U / g cellulase, adjust the pH to 5.0 with malic acid, stir at 50℃ for 8min to obtain modified fiber product.

[0046] (2) Dissolve 75g of whey protein in pure water at 5%, add 0.35% ammonia, stir magnetically to mix well, heat the above system to 115℃ and heat for 45min.

[0047] (3) Add 25g of modified fiber product to the above system, treat it under microwave conditions of 15W / g for 30min, increase the microwave power to 40W / g, and treat it for another 30min.

[0048] (4) Add 0.15% 100U / gTG enzyme under stirring conditions, adjust the pH value to 6.5 with sodium carbonate, heat and stir at 55℃ for 2.5h for enzymatic glycosylation modification; raise the temperature to 80℃, heat and stir for 60min to inactivate the enzyme, and cool to room temperature.

[0049] (5) Adjust the pH to 6.5 with sodium carbonate, heat and stir at 40℃ for 50 min, then cool to room temperature. Homogenize (200 kg / cm³). 2 (2 times) to form a uniform protein fiber system.

[0050] (6) Freeze-dry to obtain the finished powder.

[0051] The meal replacement powder base obtained through this process is white after spray drying. It exhibits good dispersibility and flowability when dissolved in water, and its apparent viscosity decreases by 28% after rehydration, with no sedimentation or gelation observed. The meal replacement powder base did not deteriorate after 3 months of storage, and its state remained largely unchanged after rehydration.

[0052] Example 3:

[0053] (1) Cellulose pretreatment: Dissolve 25g pectin and 15g polydextrose in pure water at 20%, stir and mix evenly, add 0.1% 40000U / g cellulase, adjust the pH to 5.5 with tartaric acid, stir at 55℃ for 5min to obtain modified fiber product.

[0054] (2) Dissolve 60g of sodium caseinate in pure water at 6%, add 0.4% ammonia water, stir magnetically to mix well, heat the above system to 120℃ and heat for 45min.

[0055] (3) Add 25g of modified fiber product to the above system, treat it under microwave conditions of 13W / g for 30min, increase the microwave power to 40W / g, and treat it for another 20min.

[0056] (4) Add 0.2% 100U / gTG enzyme under stirring conditions, adjust the pH value to 7.5 with potassium carbonate, heat and stir at 40℃ for 3h for enzymatic glycosylation modification; raise the temperature to 100℃, heat and stir for 50min to inactivate the enzyme, and cool to room temperature.

[0057] (5) Adjust the pH to 7.5 with potassium carbonate, heat and stir at 40℃ for 60 min, then cool to room temperature. Homogenize (200 kg / cm³). 2 (2 times) to form a uniform protein fiber system.

[0058] (6) Spray drying to obtain the finished powder. The parameters are set as follows: fan setting 25, peristalsis speed 25, air inlet temperature 170℃.

[0059] The meal replacement powder obtained through this process is white after spray drying. It exhibits good dispersibility and flowability when dissolved in water, and its apparent viscosity decreases by 36% after rehydration, with no sedimentation or gelation observed. The meal replacement powder did not deteriorate after 3 months of storage, and its state remained largely unchanged after rehydration.

[0060] Example 4:

[0061] (1) Cellulose pretreatment: Dissolve 20g agar and 25g oligofructose in pure water at 10%, stir and mix evenly, add 0.08% 40000U / g cellulase, adjust the pH to 4.5 with lactic acid, stir at 50℃ for 8min to obtain modified fiber product.

[0062] (2) Dissolve 55g of egg white protein in pure water at 4%, add 0.4% ammonia water, stir magnetically to mix well, heat the above system to 110℃ and heat for 50min.

[0063] (3) Add 15g of modified fiber product to the above system, treat it under microwave conditions of 10W / g for 40min, increase the microwave power to 25W / g, and treat it for another 20min.

[0064] (4) Add 0.1% 100U / gTG enzyme under stirring conditions, adjust the pH value to 8.0 with saturated lime water, heat and stir at 45℃ for 2h to carry out enzymatic glycosylation modification; raise the temperature to 90℃, heat and stir for 45min to inactivate the enzyme, and cool to room temperature.

[0065] (5) Adjust the pH to 7.0 with saturated lime water, heat and stir at 40°C for 80 min, and cool to room temperature. Perform high-speed shearing (10000 r / min, 60 s) to form a uniform protein fiber system.

[0066] (6) Freeze-dry to obtain the finished powder.

[0067] The meal replacement powder obtained through this process is white after spray drying. It exhibits good dispersibility and flowability when dissolved in water, and its apparent viscosity decreases by 42% after rehydration, with no sedimentation or gelation observed. The meal replacement powder did not deteriorate after 3 months of storage, and its state remained largely unchanged after rehydration.

Claims

1. A high-protein, high-fiber meal replacement powder base, characterized in that, The high-protein, high-fiber meal replacement powder base is mainly made from the following raw materials by weight percentage: Protein 55-75%, soluble dietary fiber 25-45%, TG enzyme 0.07-0.25%; total 100%; The protein is selected from one or more of soy protein isolate, whey protein, sodium caseinate, and egg white protein; Soluble dietary fiber is selected from one or more of the following: soluble dietary fiber with poor flowability after dissolving in water and sweet soluble dietary fiber. The preparation method of the high-protein, high-fiber meal replacement powder base includes the following steps: (1) Cellulose pretreatment: Add powdered soluble dietary fiber to pure water, stir and mix evenly, then add cellulase, adjust the pH to 4.5-5.5, stir at 45-55℃ for 5-10 minutes to obtain modified fiber product; (2) Low-concentration preheating modification of protein: Add protein to pure water, stir and mix evenly, then add ammonia water, and heat to 100-120℃ for 45-60 min; (3) Chemical and enzymatic crosslinking: The modified fiber product obtained in step (1) is added to the protein solution in step (2), and the mixture is treated with microwave at 10-15 W / g for 20-40 min. Then, the microwave power is increased to 25-45 W / g and the mixture is treated for another 20-40 min. After that, TG enzyme is added under stirring, the pH is adjusted to 6.0-8.0, and the mixture is stirred at 40-55℃ for 1-3 h. Then, the temperature is raised to 70-100℃ and stirred for 45-60 min to inactivate the enzyme. Finally, the mixture is cooled to room temperature. (4) Homogenization: Adjust the pH of the composite system in step (3) to 6.0-8.0, stir at 40°C for 40-80 min, cool to room temperature, and then shear or homogenize at high speed to form a uniform protein fiber system. (5) Drying: The uniform protein fiber system obtained in step (4) is freeze-dried or spray-dried to obtain high-protein, high-fiber meal replacement powder base.

2. The high-protein, high-fiber meal replacement powder base as described in claim 1, characterized in that, The soluble dietary fiber with poor flowability after dissolving in water is selected from: konjac gum, glucomannan, pectin, sodium carboxymethyl cellulose, and agar; the sweet soluble dietary fiber is selected from: soybean oligosaccharides, lacto-oligosaccharides, polydextrose, and fructooligosaccharides.

3. The high-protein, high-fiber meal replacement powder base as described in claim 1, characterized in that, In step (1) of the preparation method, the powdered soluble dietary fiber is dissolved in pure water at a concentration of 10-20%, and then 0.05-0.1% cellulase is added to it.

4. The high-protein, high-fiber meal replacement powder base as described in claim 1, characterized in that, In step (1) of the preparation method, the cellulase used is a glucose endopeptidase.

5. The high-protein, high-fiber meal replacement powder base as described in claim 1, characterized in that, In step (2) of the preparation method, the protein is dissolved in pure water at 4-6%, and then 0.25-0.5% ammonia is added.

6. The high-protein, high-fiber meal replacement powder base as described in claim 1, characterized in that, In step (3) of the preparation method, 1-2% of modified fiber product is added to the protein solution, and after microwave treatment, 0.07-0.25% of TG enzyme is added.

7. The high-protein, high-fiber meal replacement powder base as described in claim 1, characterized in that, In step (4) of the preparation method, the high-speed shearing conditions are 10000 r / min for 60 s; the homogenization conditions are 200 kg / cm³. 2 , 2 times.

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