A flaxseed protein-fucoidan- rutin ternary compound foaming agent, a preparation method thereof and application thereof in protein cream biscuits
By using a ternary composite system of flaxseed protein, fucoidan, and rutin, the problem of insufficient foaming and stability of plant protein foaming agents in meringue cookies was solved, achieving an efficient replacement of egg white protein, improving the quality and nutritional value of meringue cookies, and reducing production costs.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- NORTHEAST AGRICULTURAL UNIVERSITY
- Filing Date
- 2026-01-21
- Publication Date
- 2026-06-02
AI Technical Summary
Existing plant protein foaming agents have problems with poor foaming properties and insufficient stability in meringue cookies, making it difficult to replace egg white protein. Furthermore, the existing modification process parameters lack systematic optimization, resulting in cookies with a hard texture and dry taste, which cannot meet the needs of plant-based foods.
A ternary complex system of flaxseed protein-fucose-rutin was adopted to form a non-covalent complex through electrostatic interaction, hydrogen bonding and hydrophobic interaction. A foaming agent with a particle size of 150~180nm and an absolute value of Zeta potential ≥35mV was prepared. Its stability and dispersibility at high temperature were optimized to achieve an efficient replacement of egg white protein.
It achieved a foaming height of ≥95%, a foam retention rate of ≥80% after 30 minutes, an interfacial tension of ≤26mN/m, good high-temperature stability, a fluffy and delicate texture in meringue cookies, a sensory score of ≥89 points, reduced production costs by more than 30%, and improved the utilization rate of flaxseed by-products.
Smart Images
Figure CN122123397A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food additives and baking technology, and relates to a plant protein foaming agent. Specifically, it relates to a ternary composite foaming agent of flaxseed protein-fucose-rutin constructed based on non-covalent interactions, its preparation method, and the application of the foaming agent as a substitute for egg white protein in meringue cookies. Background Technology
[0002] Meringue cookies are a type of baked good that uses egg white protein as the core foaming agent. Their fluffy texture and stable shape depend on the tough foam film formed by egg white protein at the gas-liquid interface. However, egg white protein has limitations in its application in plant-based and hypoallergenic food fields due to its reliance on animal-based raw materials, fluctuating production costs, and the risk of allergies in some individuals.
[0003] Plant proteins are considered a potential alternative to egg white protein, with flaxseed protein (derived from flaxseed meal, a byproduct of flaxseed oil processing) attracting significant attention due to its high protein content (18-30%), low allergenicity, and sustainability. However, natural flaxseed protein suffers from drawbacks such as dense structure and insufficient interfacial activity, resulting in low foam height and poor foam stability, with a foam retention rate typically below 40% after 30 minutes, making it difficult to meet the stringent requirements for foaming agents in meringue cookies.
[0004] Existing technologies for improving the foaming properties of plant proteins mainly include two approaches: single modification and binary composite modification. Single modification (such as physical or chemical modification) has limitations in functional enhancement or safety risks. While protein-polysaccharide binary composite modification can improve foam stability, it lacks resilience under high-temperature baking conditions and has not fully utilized the functional enhancement effects of polyphenols. The modification process parameters of the above methods lack systematic optimization, and the optimal ratio and mechanism of action of each component are not yet clear. Furthermore, the application technology of existing modified proteins in meringue cookies is still immature. Replacing egg whites easily leads to problems such as harder cookies, dry texture, and shortened shelf life, making it difficult to achieve efficient replacement of egg white proteins. Moreover, the correlation mechanism between foaming agent structure and cookie quality has not yet been established.
[0005] Therefore, developing a natural foaming agent based on a ternary composite system, optimizing its foaming performance and processing adaptability through the synergistic effect of multiple components, and establishing its application process in meringue cookies are of great significance for improving the utilization rate of flaxseed by-products and developing plant-based baked goods. Summary of the Invention
[0006] The purpose of this invention is to provide a ternary composite foaming agent of flaxseed protein-fucose polysaccharide-rutin, its preparation method and its application in meringue cookies. By constructing a ternary composite system through non-covalent interactions, the foaming performance and high-temperature stability are synergistically optimized, achieving an efficient replacement of egg white protein, while improving the quality and nutritional value of meringue cookies.
[0007] The objective of this invention is achieved through the following technical solution:
[0008] A ternary composite foaming agent consisting of flaxseed protein isolate (FPI), fucoidan (FUC), and rutin (RU) is a non-covalent complex formed by electrostatic interactions, hydrogen bonds, and hydrophobic interactions. The mass ratio of the three components is FPI:FUC:RU = 1:2:(0.2~0.4). The composite foaming agent has a particle size of 150~180nm, an absolute zeta potential of ≥35mV, a foaming height of ≥95%, a foam retention rate of ≥80% after 30min, and an interfacial tension of ≤26mN / m. It exhibits good high-temperature stability and dispersibility.
[0009] A method for preparing the above-mentioned flaxseed protein-fucose-rutin ternary composite foaming agent includes the following steps:
[0010] Step (1) Flaxseed protein isolate (FPI) extraction:
[0011] Step (1-1): Crush and sieve the defatted and degummed flaxseed cake, add deionized water at a material-to-liquid ratio of 1:10~20 (w / v), adjust the pH to 9.0~10.0, stir and extract at room temperature for 1~3 hours, and collect the supernatant by centrifugation;
[0012] Steps (1-2): Adjust the pH of the supernatant to 4.4-4.7, let it stand for 30-60 min, centrifuge to collect the precipitate, wash with water, adjust the pH to 7.0 to reconstitute, freeze-dry to obtain FPI, with a protein content ≥90%;
[0013] Step (2) Preparation of FPI-FUC binary complex:
[0014] Step (2-1) Dissolve FPI in deionized water to prepare a 0.5~1.5% (w / v) FPI solution, and let it stand overnight at 4°C for hydration;
[0015] Step (2-2): Add fucoidan at FPI:FUC = 1:2 (w / w), adjust the pH of the system to 9.0~10.0, incubate at room temperature for 1~3 h, then adjust to neutral, centrifuge for 10~30 min to remove insoluble components, and obtain FPI-FUC binary composite solution;
[0016] Step (3) Preparation of FPI-FUC-RU ternary composite:
[0017] Add rutin to the FPI-FUC binary composite solution to achieve a final concentration of 0.2-0.4 mg / mL. Stir continuously at 25°C for 1-3 h. Transfer the solution to a dialysis bag (molecular weight cutoff 8000-14000 Da) and dialyze with deionized water for 36-60 h (change the solution every 12 h). Freeze dry to obtain ternary composite foaming agent powder.
[0018] The application of the above-mentioned flaxseed protein-fucose-rutin ternary complex foaming agent in meringue cookies, wherein the meringue cookies are made from 100g of modified flaxseed protein solution (MFP) (containing 9g of flaxseed protein-fucose-rutin ternary complex foaming agent and 91g of distilled water) and 50g of white sugar, wherein MFP can replace 20-100% of egg white protein.
[0019] Compared with the prior art, the present invention has the following advantages:
[0020] (1) The synergistic effect of the three components results in excellent foaming performance: Through the non-covalent interaction of FPI, FUC and rutin, a structurally stable composite system is formed, with a foaming height of 95.69±8.77%. The foam retention rate after 30 min is more than twice that of natural FPI, and the interfacial tension is reduced to below 25 mN / m, which solves the defects of poor foaming and insufficient stability of single plant protein. After high-temperature baking, the foam retention rate is still more than 75%, which is suitable for the processing needs of meringue cookies.
[0021] (2) Controllable process and stable product: The optimal ratio of each component and key process parameters (such as dialysis molecular weight and incubation temperature) were determined. The prepared composite foaming agent has uniform particle size and good dispersibility. The performance difference between batches is ≤5%, which meets the requirements of industrial production.
[0022] (3) Natural and safe, nutritionally fortified: The raw materials are all food-grade natural ingredients. FPI is derived from agricultural by-products. FUC and rutin have physiological activities such as anti-oxidation, which makes the compound foaming agent have both functional characteristics and nutritional value, in line with the development trend of clean label and plant-based food.
[0023] (4) Significant substitution effect: It can efficiently replace egg white in meringue cookies. The finished product has a specific volume ≥2.8mL / g, a hardness ≤300g, a fluffy and delicate texture, a uniform color, and a sensory score ≥89 points. It is not significantly different from traditional egg white cookies, and at the same time, it reduces production costs by more than 30%.
[0024] (5) High-value utilization of resources: realize the resource-based upgrading of flaxseed cake, transform low-priced by-products into high-value-added food additives, extend the flaxseed industry chain, and improve the overall benefits of the industry. Attached Figure Description
[0025] Figure 1 This is a process flow diagram for the preparation of a ternary composite foaming agent;
[0026] Figure 2 The microstructure diagrams of foams containing ternary composite foaming agents and single FPI and FPI-FUC binary composites are shown.
[0027] Figure 3 The images show the scanning electron microscope (SEM) microstructures of the ternary composite foaming agent with single FPI and the FPI-FUC binary composite. Detailed Implementation
[0028] The technical solution of the present invention will be further described below with reference to the accompanying drawings, but it is not limited thereto. Any modifications or equivalent substitutions to the technical solution of the present invention that do not depart from the spirit and scope of the technical solution of the present invention should be covered within the protection scope of the present invention.
[0029] Example 1: Preparation of a ternary composite foaming agent
[0030] (1) FPI extraction: Defatted and degummed flaxseed cake was crushed and passed through an 80-mesh sieve. Deionized water was added at a material-to-liquid ratio of 1:15 (w / v). The pH was adjusted to 9.0 with 1.0M NaOH. The mixture was stirred at 1000 rpm for 2 h at room temperature. The supernatant was collected by centrifugation at 8000 g for 20 min at 4℃. The pH of the supernatant was adjusted to 4.4 with 1.0M HCl. After standing for 60 min, the precipitate was collected by centrifugation. The precipitate was washed twice with deionized water and then reconstituted with 1.0M NaOH at pH 7.0. The precipitate was freeze-dried to obtain FPI with a protein content of 92.49±1.94%.
[0031] (2) Preparation of binary complex: Weigh 10g FPI, add 1000 mL of deionized water, and let stand overnight at 4 ℃ to hydrate to obtain 1% (w / v) FPI solution; add 20g fucoidan at FPI:FUC=1:2 (w / w), adjust pH to 9.0 with 0.1M NaOH, incubate at room temperature for 2h, adjust pH to 7.0 with 0.1M HCl, centrifuge at 3000g for 10 min to remove precipitate, and collect supernatant.
[0032] (3) Preparation of ternary complex: Add 4 g of rutin to the supernatant above, stir at 500 rpm for 2 h at 25 ℃, put it into a dialysis bag (molecular weight cutoff 8000~14000 Da), and dialyze with deionized water for 48 h, changing the dialysate 4 times during the period; freeze dry after dialysis to obtain ternary complex foaming agent powder with a particle size of 165.63 nm, a Zeta potential of -38.2 mV, a foaming height of 95.69±8.77%, and a foam retention rate of 82.3% after 30 min.
[0033] Example 2: Performance Testing of Ternary Composite Foaming Agent
[0034] The performance of the ternary composite foaming agent prepared in Example 1 was compared with that of natural FPI and FPI-FUC binary composite:
[0035] (1) Foaming performance: The ternary composite foaming agent has a foaming height of 95.69±8.77% and a retention rate of 82.3% after 30 min, which is significantly higher than that of natural FPI (foaming height 62.1% and retention rate 38.5%) and binary composite (foaming height 81.5% and retention rate 65.2%).
[0036] (2) Interface performance: The interfacial tension of the ternary composite foaming agent is 25.3 mN / m, which is lower than that of natural FPI (35.6 mN / m) and binary composite (28.7 mN / m), and the interfacial adsorption rate is increased by more than 40%.
[0037] (3) High temperature stability: After treatment at 100℃ for 30 min, the foaming height retention rate of the ternary composite foaming agent was 86.7%, while that of natural FPI was only 58.3% and that of binary composite was 72.5%.
[0038] Example 3: Application of ternary composite foaming agent in meringue cookies
[0039] (1) Formula: 9 g of ternary compound foaming agent, 91 g of distilled water, and 50 g of white sugar (replacing 100% egg white protein); control group: 72 g of egg white, 28 g of distilled water, and 50 g of white sugar.
[0040] (2) Preparation process:
[0041] ① Batter preparation: Mix the compound foaming agent with distilled water, stir with a vertical mixer for 2 minutes, add the white sugar in three batches, and beat at speed 10 for 3 minutes to make meringue batter;
[0042] ②Shaping and baking: Shape the batter into a cylinder with a diameter of 45 mm and a height of 30 mm, and bake at 100℃ for 90 min;
[0043] ③ Cooling: Cool at room temperature for 30 minutes to obtain meringue cookies.
[0044] (3) Product quality: The finished product has a specific volume of 2.8 mL / g, a hardness of 285 g, and a white color. The sensory score of the control group was 89 points; the specific volume of the control group was 2.9 mL / g, the hardness was 278 g, and the sensory score was 91 points. There was no significant difference in quality between the two groups, thus achieving complete substitution of egg white protein.
[0045] Example 4: Effect of different rutin concentrations on foaming agent performance
[0046] The concentration of rutin was varied (0.1, 0.2, 0.4, 0.6, 0.8 mg / mL), while the other preparation conditions remained the same as in Example 1. Figure 2 and Figure 3 The results show that the composite foaming agent has the best overall performance when the rutin concentration is 0.4 mg / mL; when the concentration is too low (≤0.1 mg / mL), the foam stability is insufficient; when the concentration is too high (≥0.6 mg / mL), it is easy to cause protein aggregation and reduce the foam height.
Claims
1. A ternary composite foaming agent consisting of flaxseed protein, fucoidan, and rutin, characterized in that... The foaming agent is a non-covalent complex formed by flaxseed protein isolate (FPI), fucoidan (FUC), and rutin (RU) through electrostatic interactions, hydrogen bonds, and hydrophobic interactions, with a mass ratio of FPI:FUC:RU = 1:2:(0.2~0.4).
2. The flaxseed protein-fucose-rutin ternary composite foaming agent according to claim 1, characterized in that... The FPI:FUC:RU = 1:2:0.
4.
3. The flaxseed protein-fucose-rutin ternary composite foaming agent according to claim 1, characterized in that... The particle size of the composite foaming agent is 150~180nm.
4. A method for preparing the flaxseed protein-fucose-rutin ternary composite foaming agent according to any one of claims 1-3, characterized in that... The method includes the following steps: Step (1) Extraction of Flaxseed Protein Isolate (FPI): Step (1-1): Crush and sieve the defatted and degummed flaxseed cake, add deionized water at a material-to-liquid ratio of 1:10~20 (w / v), adjust the pH to 9.0~10.0, extract by stirring at room temperature, centrifuge, and collect the supernatant. Steps (1-2): Adjust the pH of the supernatant to 4.4-4.7, let it stand, centrifuge to collect the precipitate, wash with water, adjust the pH to 7.0 to reconstitute, and freeze-dry to obtain FPI; Step (2) Preparation of FPI-FUC binary complex: Step (2-1) Dissolve FPI in deionized water to prepare a 0.5~1.5% (w / v) FPI solution, and let it stand overnight at 4°C for hydration; Step (2-2): Add fucoidan at a ratio of FPI:FUC = 1:2 (w / w), adjust the pH of the system to 9.0~10.0, incubate at room temperature, then adjust to neutral, centrifuge to remove insoluble components, and obtain FPI-FUC binary composite solution; Step (3) Preparation of FPI-FUC-RU ternary composite: Rutin was added to the FPI-FUC binary composite solution, and after continuous stirring at 25°C, the solution was placed in a dialysis bag, dialyzed with deionized water, and freeze-dried to obtain a ternary composite foaming agent powder.
5. The preparation method of the flaxseed protein-fucose-rutin ternary composite foaming agent according to claim 4, characterized in that... In step (1-1), the extraction time with stirring at room temperature is 1~3h.
6. The preparation method of the flaxseed protein-fucose-rutin ternary composite foaming agent according to claim 4, characterized in that... In steps (1-2), the settling time is 30-60 minutes.
7. The preparation method of the flaxseed protein-fucose-rutin ternary composite foaming agent according to claim 4, characterized in that... In step (2-2), the room temperature incubation time is 1-3 h, and the centrifugation time is 10-30 min.
8. The preparation method of the flaxseed protein-fucose-rutin ternary composite foaming agent according to claim 4, characterized in that... In step (3), the stirring time at 25°C is 1-3 h, the molecular weight cutoff of the dialysis bag is 8000-14000 Da, the dialysis time is 36-60 h, and the solution is changed once every 12 h.
9. The use of the flaxseed protein-fucose-rutin ternary compound foaming agent according to any one of claims 1-3 in meringue cookies.