A method for preparing whey protein isolate microgel based on enzymatic OSA modified starch and application

CN121101141BActive Publication Date: 2026-06-19JIANGNAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
JIANGNAN UNIV
Filing Date
2025-08-27
Publication Date
2026-06-19

AI Technical Summary

Technical Problem

Existing emulsion gels suffer from insufficient thermal and storage stability, especially when used in emulsion preparation, which limits their application in deep processing and production. Furthermore, the uneven distribution of microgel particle size leads to poor structural stability.

Method used

OSA-modified starch was mixed with whey protein isolate using enzymatic hydrolysis. The microgel particle size and gel network structure were controlled through the enzymatic hydrolysis process to form a stable emulsion morphology. The degree of enzymatic hydrolysis was adjusted to meet different swallowing requirements.

Benefits of technology

It achieves high thermal and storage stability of the emulsion, making it suitable for the preparation of swallowable foods. Furthermore, the microgel particle size and aggregation degree can be adjusted according to needs to meet different swallowing requirements.

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Abstract

This invention discloses a method and application for preparing whey protein isolate microgels based on enzymatic hydrolysis of OSA-modified starch, belonging to the field of emulsion gelation technology. The preparation of the whey protein isolate microgels of this invention includes the following steps: dissolving OSA-modified starch in phosphate buffer, gelatinizing in a boiling water bath, cooling, adding pullulanase for enzymatic hydrolysis, boiling to inactivate the enzyme, then adding β-amylase for secondary enzymatic hydrolysis, centrifuging, collecting the supernatant, and freeze-drying to obtain EOSA starch; preparing whey protein isolate solutions and EOSA starch solutions separately, mixing them at a 1:1 volume ratio, homogenizing, and obtaining the final microgel. The microgel particles have a smooth surface and a uniform gel network structure; they can effectively stabilize the emulsion morphology, exhibiting good storage and thermal stability; furthermore, they are suitable for the preparation of swallowable foods, and the degree of enzymatic hydrolysis of OSA-modified starch can be adjusted to control the swallowability grade, adapting to different swallowability requirements.
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