Vegetable protein-based foam foaming agent and preparation method thereof

Abstract

The invention belongs to the technical field of plant protein development, and discloses a preparation method of a plant protein-based foam foaming agent, which comprises the following steps: extracting protein; covalently compounding pigment molecules and proteins; protein, pigment molecules and polysaccharide are subjected to ternary compounding; respectively freeze-drying the samples to respectively obtain a protein-pigment compound foaming agent and a protein-pigment-polysaccharide compound foaming agent; and mixing the foaming agent with water, and shearing by using a high-speed shearing machine to obtain foam. The flaxseed 11S globulin is compounded with the monascus orange pigment and the carboxymethyl cellulose, so that the foaming performance of the flaxseed protein is remarkably improved. As a natural pigment, the monascus orange pigment can enhance the interfacial activity of protein, stabilize the foam structure through intermolecular interaction, and improve the foamability of foam. Carboxymethyl cellulose can adjust the adsorption capacity of surface active molecules, increase the thickness of a bubble liquid film and improve the mechanical performance of the liquid film, so that the purpose of stabilizing foam is achieved.

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