Composition for improving foaming performance of desalted egg white liquid and application

Abstract

The invention discloses a composition for improving foaming performance of desalted egg white liquid and application, the composition comprises TG enzyme, catalase and xanthan gum, and the mass ratio of the TG enzyme to the catalase to the xanthan gum is (0.1-1): (0.1-1): (0.3-0.5). Adding the composition into desalted egg white for enzymolysis; the desalted egg white with good foaming performance is prepared. The foaming property of the obtained desalted egg white is improved from 326.7% to 433.3%, the foam stability is improved from 30% to 100%, the desalted egg white can meet the food industry with high foaming property requirements such as puffing and baking, and the desalted egg white has the advantages of being simple in process, low in cost, easy to industrially produce and wide in application prospect.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for improving the foaming properties of desalted egg white liquid. Background Technology

[0002] Salted eggs, an important component of traditional Chinese egg products, are widely used in food processing such as mooncakes due to their unique flavor and texture. However, during the peak mooncake production season, the large-scale processing of salted eggs results in the generation of nearly 10,000 tons of high-salt egg white byproducts. Because of the high salt content of salted egg white, its direct application is limited; therefore, desalting has become a key method to improve its utilization rate. However, while desalting reduces the salt content, it often leads to a decrease in foaming properties, making it difficult to meet the processing requirements of highly foaming foods such as ice cream, cakes, and bread. Therefore, improving the foaming characteristics of desalted egg white is of great significance to the sustainable development of my country's food industry.

[0003] Foaming properties are one of the core functional characteristics of egg white protein, mainly including foaming ability and foam stability. Foaming ability refers to the ease with which a liquid forms foam under external influences, and is usually closely related to surface tension; the lower the surface tension, the more favorable it is for foam formation. Foam stability refers to the ability of foam to maintain its structure and resist external damage after formation. Currently, methods to improve the foaming performance of egg white are mainly divided into physical and chemical methods. Physical methods improve foaming properties by changing the physical state or processing conditions of egg white (such as ultrasonic treatment, freezing treatment, microwave treatment, etc.), but these methods are usually complex to operate, highly dependent on equipment, and result in high production costs. Chemical methods mainly optimize the foaming performance of egg white protein by adding chemical reagents (such as antioxidants) or adjusting pH value, which may introduce exogenous chemical additives, thereby affecting the natural properties of egg white protein and food safety.

[0004] Currently, there are some reports on using enzymatic methods to improve the foaming properties of desalted egg white. However, many problems still exist in practical applications. For example, patent CN102356888A mentions that using protease alone cannot overcome the influence of lipids in egg white on foaming performance, and excessive enzymatic hydrolysis can lead to the loss of functional properties of egg white. Patent CN 101878924A utilizes the synergistic effect of enzymatic hydrolysis of egg white protein and sodium carboxymethyl cellulose (CMC) to improve the foaming properties and foam stability of the enzymatic hydrolysate, but its foaming property is 140% and its foam stability is 95%, indicating that the effect still needs improvement.

[0005] Therefore, exploring efficient and low-cost technologies for improving the foaming properties of desalted egg white is of great significance for promoting the high-value utilization of salted egg white. Summary of the Invention

[0006] The purpose of this invention is to provide a method for improving the performance of desalted egg white, particularly improving the foaming properties and foam stability of desalted egg white, thereby increasing the added value of the salted egg processing industry and improving the economic benefits of enterprises.

[0007] This invention is achieved using the following technical solution:

[0008] A composition for improving the foaming properties of desalted egg white includes TG enzyme, catalase and xanthan gum in a mass ratio of (0.1-1):(0.1-1):(0.3-0.5).

[0009] Preferably, the mass ratio of TG enzyme, catalase and xanthan gum is (0.5-1):(0.5-1):(0.3-0.5).

[0010] Preferably, the enzyme activities of the TG enzyme and catalase are 600±100u / g and 240000±40000u / g, respectively.

[0011] The composition is used to improve the foaming properties of desalted egg white by adding the composition to the desalted egg white liquid for enzymatic hydrolysis, thereby obtaining desalted egg white with good foaming properties.

[0012] Preferably, the amounts of TG enzyme, catalase and xanthan gum added are 0.5%–1%, 0.5%–1%, and 0.3%–0.5% by weight.

[0013] Preferably, the enzymatic hydrolysis is performed at a temperature of 40±10℃ for 120±30 minutes.

[0014] Preferably, the enzymatically hydrolyzed desalted egg white is pasteurized by heating at a temperature of 60℃~65℃ for 10±5 minutes.

[0015] Preferably, the desalted egg white solution is obtained by a traditional physical desalination method, such as reverse osmosis desalination. The specific preparation method is as follows:

[0016] (1) Dilute the salted egg white and homogenize it under a pressure of 80-120 MPa;

[0017] (2) The processed salted egg white is filtered and then concentrated to obtain desalted egg white liquid.

[0018] The desalted egg white prepared by this invention has good foaming properties, with foaming rate >400% and foam stability 100%.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] (1) This invention combines TG enzyme, catalase, and xanthan gum to enhance the functional properties of desalted egg white protein. The beneficial effect of this invention is to obtain a desalted egg white solution with higher foaming properties and 100% foam stability compared to existing technologies.

[0021] (2) This method has a simple process and low production cost. It only requires the addition of a small amount of food additives to achieve significant results. While improving the foaming properties of desalted egg whites, it also has a positive effect on stabilizing the quality of egg whites. Attached Figure Description

[0022] Figure 1 This is a picture of stable bubbles after desalted egg whites (without enzymatic hydrolysis) have been whipped and left to stand for 30 minutes.

[0023] Figure 2 This is a stable bubble diagram of desalted egg white (enzymatically hydrolyzed) after being whipped and left to stand for 30 minutes, as shown in Example 5. Detailed Implementation

[0024] The present invention will be further described in detail below with reference to specific embodiments, but the implementation of the present invention is not limited thereto. For process parameters not specifically noted, conventional techniques can be referred to.

[0025] TG enzyme is from Zhengzhou Oubao Biotechnology Co., Ltd.; catalase is from Cangzhou Xiasheng Enzyme Biotechnology Co., Ltd.

[0026] Salted egg whites undergo the following desalting process:

[0027] (1) Dilute the thawed salted egg whites to room temperature at a ratio of 1:4;

[0028] (2) Homogenize the salted egg whites from step (1) under a pressure of 95 MPa;

[0029] (3) Filter the salted egg white from step (2) through a plate and frame filter press;

[0030] (4) The salted egg white liquid obtained in step (3) is concentrated using a spiral membrane concentrator to obtain desalted egg white liquid, which is then frozen and stored.

[0031] Example 1

[0032] A method for improving the foaming properties of desalted egg whites includes the following steps:

[0033] (1) Thaw the frozen desalted egg whites at room temperature;

[0034] (2) Add 0.5% TG enzyme to the desalted egg white from step (1) and stir well;

[0035] (3) The desalted egg white from step (2) is enzymatically hydrolyzed at 40°C for 120 minutes;

[0036] (4) When the desalted egg white in step (3) is heated to 60°C, pasteurize for 10 minutes.

[0037] (5) The desalted egg white obtained by pasteurization in step (4) is packaged to obtain the finished product.

[0038] (6) Determination of the foaming ability of desalted egg white: Take 300 mL of enzyme-treated desalted egg white in a mixer and beat it at a certain rate for 90 s to 3 min. Transfer all the foam produced to a measuring cylinder and read the volume A of the egg white liquid and the volume B of the foam. Repeat the experiment three times and take the average value.

[0039]

[0040] Where B is the volume of foam at the end of beating, in mL.

[0041] Test on the stability of desalted egg white foam: Let the foam stand still for 30 minutes, and read the volume C of the egg white liquid. Repeat the experiment three times and take the average value.

[0042]

[0043] Where A represents the volume of the desalted egg white liquid at the end of beating, in mL.

[0044] C represents the volume of the desalted egg white solution after 30 minutes, in mL.

[0045] The desalted egg white solution obtained from the above steps has a foaming capacity of 366.7% and a foam stability of 33.3%.

[0046] Example 2

[0047] A method for improving the foaming properties of desalted egg whites includes the following steps:

[0048] (1) Thaw the frozen desalted egg whites at room temperature;

[0049] (2) Add 0.5% catalase to the desalted egg white from step (1) and stir well;

[0050] (3) The desalted egg white from step (2) is enzymatically hydrolyzed at 40°C for 120 minutes;

[0051] (4) When the desalted egg white in step (3) is heated to 60°C, pasteurize for 10 minutes.

[0052] (5) Determine its foaming properties (by the method described in Example 1).

[0053] The desalted egg white solution obtained from the above steps has a foaming capacity of 400% and a foam stability of 36.67%.

[0054] Example 3

[0055] A method for improving the foaming properties of desalted egg whites includes the following steps:

[0056] (1) Thaw the frozen desalted egg whites at room temperature;

[0057] (2) Add 0.3% xanthan gum to the desalted egg whites from step (1) and stir well;

[0058] (3) The desalted egg white from step (2) is enzymatically hydrolyzed at 40°C for 120 minutes;

[0059] (4) When the desalted egg white in step (3) is heated to 60°C, pasteurize for 10 minutes.

[0060] (5) Determine its foaming properties (by the method described in Example 1).

[0061] The desalted egg white solution obtained from the above steps has a foaming capacity of 350% and a foam stability of 23.3%.

[0062] Example 4

[0063] A method for improving the foaming properties of desalted egg whites includes the following steps:

[0064] (1) Thaw the frozen desalted egg whites at room temperature;

[0065] (2) Add 0.5% catalase and 0.3% xanthan gum to the desalted egg white from step (1) and stir well.

[0066] (3) The desalted egg white from step (2) is enzymatically hydrolyzed at 40°C for 120 minutes;

[0067] (4) When the desalted egg white in step (3) is heated to 60°C, pasteurize for 10 minutes.

[0068] (5) Determine its foaming properties (by the method described in Example 1).

[0069] The desalted egg white solution obtained from the above steps has a foaming capacity of 356.7% and a foam stability of 70%.

[0070] Example 5

[0071] A method for improving the foaming properties of desalted egg whites includes the following steps:

[0072] (1) Thaw the frozen desalted egg whites at room temperature;

[0073] (2) Add 0.5% TG enzyme, 0.5% catalase and 0.3% xanthan gum to the desalted egg white in step (1) and stir well;

[0074] (3) The desalted egg white from step (2) is enzymatically hydrolyzed at 40°C for 120 minutes;

[0075] (4) When the desalted egg white in step (3) is heated to 60°C, pasteurize for 10 minutes.

[0076] (5) Determine its foaming properties (using the method described in Example 1). After whipping, allow the foam to stand for 30 minutes. See the foam stability chart for details. Figure 2 .

[0077] The desalted egg white liquid obtained from the above steps has a foaming capacity of 433.3% and a foam stability of 100%.

[0078] Table 1. Data on the foaming properties of desalted egg whites in Examples 1-5

[0079] index Foaming properties Foam stability blank 326.7％ 30.0％ Example 1 366.7％ 33.3％ Example 2 400.0％ 36.67％ Example 3 350.0％ 23.3％ Example 4 356.7％ 70.0％ Example 5 433.3％ 100％

[0080] The blank space in Table 1 represents the whipping data for desalted egg whites without the addition of any enzymes.

[0081] As shown in Table 1, the composition of TG enzyme, catalase, and xanthan gum in this invention has a synergistic effect, significantly improving the foaming properties of desalted egg white from 326.7% to 433.3%. More importantly, it greatly improves foam stability from 30% to 100%. Simultaneously, through... Figure 1 , 2 The comparison also confirms that the desalted egg white liquid of the present invention has excellent foaming performance. Figure 1 Untreated foam has a loose structure and exhibits severe water effusion (liquid phase separation), indicating poor foam stability. Figure 2 The enzymatically hydrolyzed foam is uniform and fine, with no water seepage, proving that the enzymatic hydrolysis treatment of this invention significantly improves foam stability.

[0082] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be considered as equivalent replacement methods and are included in the scope of protection of the present invention.

Claims

1. A composition for improving the foaming properties of desalted egg white, characterized in that, It includes TG enzyme, catalase and xanthan gum, with a mass ratio of (0.1-1):(0.1-1):(0.3-0.5).

2. The composition according to claim 1, characterized in that, The mass ratio of TG enzyme, catalase and xanthan gum is (0.5-1):(0.5-1):(0.3-0.5).

3. The composition according to claim 1 or 2, characterized in that, The enzyme activities of the TG enzyme and catalase were 600±100u / g and 240000±40000u / g, respectively.

4. The application of the composition according to claim 1, 2, or 3 in improving the foaming properties of desalted egg white, characterized in that, The composition was added to the desalted egg white liquid for enzymatic hydrolysis, resulting in desalted egg white with good foaming properties.

5. The application according to claim 4, characterized in that, The amounts of TG enzyme, catalase, and xanthan gum added, by weight, are 0.5%–1%, 0.5%–1%, and 0.3%–0.5%, respectively.

6. The application according to claim 4 or 5, characterized in that, The enzymatic hydrolysis conditions are as follows: enzymatic hydrolysis at a temperature of 40±10℃ for 120±30 minutes.

7. The application according to claim 6, characterized in that, The enzymatically hydrolyzed desalted egg whites were pasteurized at a temperature of 60℃~65℃ for 10±5 minutes.

8. The application according to claim 4 or 5, characterized in that, The desalted egg white liquid was obtained by physical desalting.

9. Desalted egg white with good foaming properties obtained by the application according to any one of claims 4 to 8.

10. The desalted egg white according to claim 9, characterized in that, Foaming ability >400%, foam stability 100%.

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