Meal replacement food based on carrageenan and soy protein isolate and preparation method thereof
Through the electrostatic interaction of soy protein isolate, λ-carrageenan and ι-carrageenan under acidic conditions, a high-strength hydrogel was formed, which solved the problems of low gel strength and poor water holding capacity in the prior art, and achieved the Extend the duration of fullness and weight management effects.
Patent Information
- Application Number
- CN202410699410.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2024-05-31
- Publication Date
- 2024-12-20
- Estimated Expiration
- 2044-05-31
AI Technical Summary
The existing soy protein isolate and carabinol gels have problems such as low mechanical strength, fast degradation, poor water holding capacity and short duration of satiety, making it difficult to effectively control weight and lose weight.
Using a combination of soy protein isolate, λ-carrageenan and ι-carrageenan, a hydrogel with a network structure is formed through electrostatic interaction under acidic conditions, improving the strength and water-holding ability of the gel, and prolonging the emptying in the stomach. time.
It has formed a high-intensity, strong water-holding ability and long-lasting meal replacement food. It has good biocompatibility and safety, can effectively reduce food intake and help control weight.
Smart Images
Figure CN118525969B_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and in particular relates to a meal replacement food based on carrageenan and soy protein isolate and a preparation method thereof. Background Art
[0002] Overweight and obesity can cause cardiovascular diseases; similarly, the weight of obese people will put a heavy burden on the body, causing joint pain or movement disorders; overweight and obesity can also cause sleep apnea syndrome, endocrine and metabolic disorders, gallbladder disease and fatty liver disease.
[0003] The mixture of protein and electronegative biopolymer can form gastric gel at low polysaccharide concentration, produce satiety, reduce food intake, slow down the digestion rate of food, and effectively help control weight. Soy protein isolate (SP1) is a protein powder with good nutritional value and functional characteristics made from low-temperature defatted soybean meal, through extraction, separation and other processes, removing non-protein components therein, which is the most satiating of all macronutrients and can be applied to weight management and obesity control. Carrageenan, also known as carrageenan, staghorn gum, Irish moss gum, is the calcium, potassium, sodium, and ammonium salt of polysaccharide sulfate composed of galactose and dehydrated galactose, and is commonly used as a gelling agent in food. Carrageenan, as dietary fiber, has a satiety effect in itself, and will not provide extra energy to the human body while being full. After compounding with soy protein isolate, gel can be formed at a pH far below the isoelectric point of protein, and is used as a weight loss substitute. However, simple soy protein isolate / carrageenan gel has the disadvantages of low mechanical strength and fast degradation, poor water holding capacity, and short duration of satiety. Summary of the invention
[0004] In view of the deficiencies in the prior art, the object of the present invention is to provide a weight loss meal replacement food composed of carrageenan and soy protein isolate, which has high strength, strong water holding capacity and long satiety duration, and a preparation method thereof.
[0005] To achieve the above object, the present invention adopts the following technical solutions:
[0006] In a first aspect, the present invention provides a meal replacement beverage based on carrageenan and soy protein isolate, comprising, by mass fraction:
[0007] 5% of isolated soy protein, 0.25% to 0.75% of λ-carrageenan, 0.25% to 1% of ι-carrageenan, and the balance is water.
[0008] In a second aspect, the present invention provides a method for preparing the meal replacement beverage provided in the first aspect, comprising the following steps:
[0009] Add soy protein isolate, λ-carrageenan and ι-carrageenan into pure water, heat and stir to dissolve, and cool to obtain the product.
[0010] In a third aspect, the present invention provides a meal replacement gel based on carrageenan and soy protein isolate, which is formed by inducing an aqueous solution of soy protein isolate, λ-carrageenan and ι-carrageenan under acidic conditions.
[0011] In a fourth aspect, the present invention provides a method for preparing the meal replacement gel provided in the third aspect, comprising the following steps:
[0012] Adding soy protein isolate, λ-carrageenan and ι-carrageenan into pure water, heating and stirring to dissolve, to obtain a mixed solution;
[0013] After the mixed solution is cooled to room temperature, it is put into a dialysis bag and immersed in an acidic solution to obtain the gel.
[0014] Compared with the prior art, the present invention has the following beneficial effects:
[0015] (1) The present invention utilizes soy protein isolate and λ-carrageenan and ι-carrageenan to form a hydrogel under acid induction to prepare a meal replacement food. Electrostatic interaction occurs between the protein and the anionic polysaccharide to form a gel with a network structure. λ-carrageenan and ι-carrageenan have large electronegativity. The synergistic effect of the two enhances the stability of the network structure, improves the gel strength and water holding capacity, and can prolong the emptying time of the hydrogel in the stomach, effectively prolonging the duration of satiety.
[0016] (2) The hydrogel prepared by the present invention has good biocompatibility and safety, and meets the requirements of food grade. After the composite solution of soy protein isolate, λ-carrageenan and ι-carrageenan enters the stomach and quickly forms a gel and forms a gel film on the surface, most of the protein is wrapped in the gel. Digestion in the stomach starts from the outside of the gel and proceeds slowly, only providing a sense of fullness. The rich soy protein isolate can provide a relatively good source of nutrition and reduce weight by reducing calorie intake without causing adverse effects on the human body.
[0017] (3) The preparation method of the present invention has a simple process and is convenient for industrial mass production. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] Figure 1 This is a laser confocal microscopic image of the hydrogel prepared in Example 1;
[0019] Figure 2 This is the low-field nuclear magnetic resonance spectrum of the hydrogel prepared in Example 1. DETAILED DESCRIPTION
[0020] The present invention is further described in detail below in conjunction with specific embodiments so that those skilled in the art can more clearly understand the present invention. The examples are only used to explain the present invention and are not used to limit the scope of the present invention. In the embodiments of the present invention, unless otherwise specified, all raw material components are commercially available products well known to those skilled in the art; unless otherwise specified, the technical means used are conventional means well known to those skilled in the art.
[0021] The meal replacement beverage based on carrageenan and soy protein isolate provided in an embodiment of the present invention comprises, by mass fraction:
[0022] 5% of isolated soy protein, 0.25% to 0.75% of λ-carrageenan, 0.25% to 1% of ι-carrageenan, and the balance is water.
[0023] When meal replacement drinks enter the stomach, under the induction of gastric acid, proteins and carrageenan can quickly form a gel with a network structure through electrostatic interaction. λ-carrageenan and ι-carrageenan have greater electronegativity. The synergistic effect of the two can make the network structure more stable, the gel strength is high, and the water holding capacity is strong.
[0024] The method for preparing a meal replacement beverage based on carrageenan and soy protein isolate provided in an embodiment of the present invention comprises the following steps:
[0025] Add soy protein isolate, λ-carrageenan and ι-carrageenan into pure water, heat and stir to dissolve, and cool to obtain the product.
[0026] In some preferred embodiments, the heating temperature is 90-98°C.
[0027] The meal replacement gel based on carrageenan and soy protein isolate provided in an embodiment of the present invention is formed by inducing an aqueous solution of soy protein isolate, λ-carrageenan and ι-carrageenan under acidic conditions.
[0028] In some preferred embodiments, the raw material composition of the meal replacement gel, by mass fraction, includes:
[0029] 5% of isolated soy protein, 0.25% to 0.75% of λ-carrageenan, 0.25% to 1% of ι-carrageenan, and the balance is water.
[0030] In some preferred embodiments, the pH of the acidic condition is 1-2.
[0031] The method for preparing a meal replacement gel based on carrageenan and soy protein isolate provided in an embodiment of the present invention comprises the following steps:
[0032] Adding soy protein isolate, λ-carrageenan and ι-carrageenan into pure water, heating and stirring to dissolve, to obtain a mixed solution;
[0033] After the mixed solution is cooled to room temperature, it is put into a dialysis bag and immersed in an acidic solution to obtain the gel.
[0034] In some preferred embodiments, the acidic solution is a hydrochloric acid solution.
[0035] In some preferred embodiments, the pH of the acidic solution is 1-2.
[0036] Comparative Example 1
[0037] This comparative example provides 5 groups of meal replacement gels composed of soy protein isolate and different contents of λ-carrageenan, and the preparation method is as follows:
[0038] λ-carrageenan and SPI powder were added into a flask containing a certain amount of ultrapure water, and then stirred at 750 rpm for 1.5 h at 95 °C to obtain a SPΙ / λC mixed solution; after cooling to room temperature, the solution was placed into a dialysis bag and immersed in a hydrochloric acid solution with a pH of 1.2 for 24 h to form a SPΙ / λC gel.
[0039] Each group of SP1 / λC gel was taken out and cut for performance testing. The composition of the raw materials and the performance test results of each group are shown in Table 1.
[0040] Table 1
[0041] Group D1-1 D1-2 D1-3 D1-4 D1-5 SPI concentration / w / w 5％ 5％ 5％ 5％ 5％ λC concentration / w / w 0.25％ 0.375％ 0.5％ 0.625％ 0.75％ Hardness / N 0.23 0.44 0.50 0.45 0.38 Water holding capacity 42.16％ 43.47％ 44.80％ 50.96％ 46.92％
[0042] The maximum hardness of the hydrogel obtained in this comparative example is 0.5N for group D3. This is because the high charge density of λ-carrageenan makes the electrostatic interaction force stronger at higher concentrations. However, the higher gelation rate and system viscosity during the gelation process will cause the gel to have a hollow structure, affecting the gel properties and causing the hardness of the gel to decrease.
[0043] Example 1
[0044] This embodiment provides 7 groups of meal replacement gels composed of soy protein isolate, λ-carrageenan and different amounts of ι-carrageenan, and the preparation method is as follows:
[0045] SPI powder, λ-carrageenan and ι-carrageenan were added to a flask containing a certain amount of ultrapure water, and then stirred at 750 rpm at 95°C for 1.5 h to obtain a SPΙ / λC / ιC mixed solution; after cooling to room temperature, it was placed in a dialysis bag and immersed in a hydrochloric acid solution with a pH of 1.2 for 24 h to form a SPΙ / λC / ιC gel.
[0046] Each group of SPI / λC / ιC gel was taken out and cut into pieces for performance testing. The composition of raw materials and performance test results of each group of formulas are shown in Table 2.
[0047] Table 2
[0048] Group S1 S2 S3 S4 S5 S6 S7 SPI concentration / w / w 5％ 5％ 5％ 5％ 5％ 5％ 5％ λC concentration / w / w 0.5％ 0.5％ 0.5％ 0.5％ 0.5％ 0.5％ 0.5％ ιC concentration / w / w 0.25％ 0.4％ 0.55％ 0.7％ 0.85％ 1％ 1.25％ Hardness / N 0.53 0.75 1.30 1.02 0.81 0.79 0.38 Water holding capacity 55.29％ 56.28％ 61.70％ 64.89％ 80.22％ 97.79％ 89.25％
[0049] Figure 1 The micrographs of acid-induced SPI / λC / ιC gels at different ι-carrageenan concentrations taken using a laser confocal microscope. In the figure, the bright red area represents the protein network stained with rhodamine B, while the black area is the serum phase lacking protein. With the increase of ι-carrageenan content (>0.25%, w / w), the hardness of SPI / λC / ιC gel increases, and the gel structure is improved. When the ι-carrageenan content is 0.55%, it can be seen that the network structure is the most uniform and dense, and the gel hardness is the largest at this time. The gel hardness decreases when the ι-carrageenan content is further increased. From the laser confocal microscope picture, it can be seen that a structure similar to phase separation appears. The concentration of polysaccharides determines the degree of phase separation and whether proteins and polysaccharides form a continuous network. At lower ι-carrageenan concentrations, the interaction between λ-carrageenan and proteins is dominant. At this time, protein particles and λ-carrageenan form a gel skeleton through electrostatic interaction to form a continuous phase. When the ι-carrageenan concentration is 0.55% (w / w), two different types of carrageenan form a double continuous gel network structure, and the gel network structure at this time is the most stable. Continue to increase the concentration of ι-carrageenan, at this time ι-carrageenan dominates, the continuity of the protein phase disappears, and the gel network is transformed into a continuous phase structure dominated by ι-carrageenan. In this type of network, SPI is embedded in the continuous phase of carrageenan in the form of irregular aggregates. The blending of the two carrageenans can effectively prevent flocculation by enhancing electrostatic repulsion and reducing hydrophobic interactions. The combination of carrageenans helps to form and develop a cross-linked network through intermolecular association between polysaccharide chains, thereby hindering the bridging flocculation caused by the strong electrostatic interaction between carrageenan and protein micelles.
[0050] The proportion and distribution of water in different states in the acid-induced SPΙ / λC / ιC gel system were studied by measuring the T2 relaxation time using low-frequency nuclear magnetic resonance (LF-NMR) technology. Usually, the fitting and inversion of the LF-NMR spectrum will produce three different T2 distribution peaks, corresponding to three different water states: tightly bound water (1-10ms, P21), weakly bound water (10-600ms, P22) and free water (>600ms, P23). The LF-NMR spectrum of the acid-induced SPΙ / λC / ιC gel is shown in Figure 2It can be seen that weakly bound water (>97%) dominates the acid-induced SPΙ / λC / ιC gel. With the increase of ι-carrageenan content, weakly bound water gradually increases, while tightly bound water and free water decrease slightly. The results show that with the addition of ι-carrageenan (0.25%), the gel has a wider shoulder at the P22 peak (10-600ms), and this transition indicates an increase in the freedom of water molecules. With the continued addition of ι-carrageenan, the shoulder gradually narrows, indicating that the interaction between the gel and water is enhanced, which may be due to the hydrophilicity of carrageenan.
[0051] In summary, this embodiment increases the cross-linking density and structural rigidity through the synergistic effect of λ-carrageenan and ι-carrageenan, improves the hardness of the hydrogel, prolongs the digestion time, and enhances the feeling of fullness.
[0052] Example 2
[0053] This embodiment provides three groups of meal replacement gels composed of soy protein isolate and different contents of λ-carrageenan and ι-carrageenan, and the preparation method is as follows:
[0054] SPI powder, λ-carrageenan and ι-carrageenan were added to a flask containing a certain amount of ultrapure water, and then stirred at 750 rpm at 95°C for 1.5 h to obtain a SPΙ / λC / ιC mixed solution; after cooling to room temperature, it was placed in a dialysis bag and immersed in a hydrochloric acid solution with a pH of 2 for 24 h to form a SPΙ / λC / ιC gel.
[0055] Each group of SPI / λC / ιC gel was taken out and cut for performance testing. The composition of raw materials and performance test results of each group of formulas are shown in Table 3.
[0056] Table 3
[0057] Group S8 S9 S10 SPI concentration / w / w 5％ 5％ 5％ λC concentration / w / w 0.25％ 0.5％ 0.75％ ιC concentration / w / w 0.80％ 0.55％ 0.30％ Hardness / N 1.26 1.30 0.72 Water holding capacity 55.73％ 61.70％ 53.20％
[0058] Comparative Example 2
[0059] In this comparative example, ι-carrageenan is replaced with κ-carrageenan to prepare a gel consisting of soy protein isolate, λ-carrageenan and κ-carrageenan in different contents. The preparation method is as follows:
[0060] SPI powder, λ-carrageenan and κ-carrageenan were added to a flask containing a certain amount of ultrapure water, and then stirred at 750 rpm at 95°C for 1.5 h to obtain a SPΙ / λC / κC mixed solution, which formed a gel after cooling.
[0061] Each group of SPI / λC / κC gel was taken out and cut into pieces for performance testing. The composition of raw materials and performance test results of each group of formulas are shown in Table 4.
[0062] Table 4
[0063] Group D2-1 D2-2 D2-3 D2-4 D2-5 SPI concentration / w / w 5％ 5％ 5％ 5％ 5％ λC concentration / w / w 0.5％ 0.5％ 0.5％ 0.5％ 0.5％ κC concentration / w / w 0.1％ 0.3％ 0.5％ 0.8％ 1％ Hardness / N 0.54 1.67 3.38 4.71 5.13 Water holding capacity 53.89％ 67.13％ 80.43％ 91.58％ 98.66％
[0064] The comparative example can form gel without acid induction, has high hardness, is inconvenient to swallow and has poor taste.
[0065] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims
1. A meal replacement gel based on carrageenan and soy protein isolate, characterized in that: It is formed by an aqueous solution of soy protein isolate, λ-carrageenan and ι-carrageenan under acidic conditions; The raw material composition of the meal replacement gel, calculated by mass fraction, includes: 5% soy protein isolate, 0.25% to 0.75% λ-carrageenan, 0.25% to 1% ι-carrageenan, and the balance is water; The pH of the acidic condition is 1-2.
2. The method for preparing the meal replacement gel based on carrageenan and soy protein isolate according to claim 1, characterized in that: The following steps are involved: Adding soy protein isolate, λ-carrageenan and ι-carrageenan into pure water, heating and stirring to dissolve, to obtain a mixed solution; After the mixed solution is cooled to room temperature, it is put into a dialysis bag and immersed in an acidic solution to obtain the gel.
3. The method for preparing a meal replacement gel based on carrageenan and soy protein isolate according to claim 2, characterized in that: The acidic solution is a hydrochloric acid solution.
4. The method for preparing a meal replacement gel based on carrageenan and soy protein isolate according to claim 2, characterized in that: The pH of the acidic solution is 1-2.