阅读说明：本技术 一种高吸油、高乳化及低温胶凝的蛋白配料制备方法 (Preparation method of protein ingredient with high oil absorption, high emulsification and low-temperature gelation ) 是由 赵新淮 杨钰菲 王丽 张强 迟恩忠 于 2020-07-23 设计创作，主要内容包括：本发明涉及一种新型蛋白配料的制备方法,特别涉及一种高吸油、高乳化及低温胶凝的蛋白配料制备方法,属于食品加工技术领域。一种新型高吸油、高乳化及低温胶凝的蛋白配料制备步骤如下：(1)配制浓度为62.5克/升的乳清分离蛋白溶液,调节溶液的pH值为7.0；(2)向配制的乳清分离蛋白溶液中加入辣根过氧化物酶、葡萄糖氧化酶和葡萄糖,充分混合后得到混合物,控制混合物中乳清分离蛋白的最终浓度为50克/升。该方法制备的新型乳清蛋白配料,制备工艺过程简单,条件温和,安全无毒,具有高吸油性、高乳化性及低温胶凝的特点。本发明为新型食品配料乳清蛋白的开发提供了新的加工方法。(The invention relates to a preparation method of a novel protein ingredient, in particular to a preparation method of a protein ingredient with high oil absorption, high emulsification and low-temperature gelatinization, belonging to the technical field of food processing. The preparation method of the novel protein ingredient with high oil absorption, high emulsification and low-temperature gelatinization comprises the following steps: (1) preparing a whey protein isolate solution with the concentration of 62.5 g/L, and adjusting the pH value of the solution to 7.0; (2) and adding horseradish peroxidase, glucose oxidase and glucose into the prepared whey protein isolate solution, fully mixing to obtain a mixture, and controlling the final concentration of the whey protein isolate in the mixture to be 50 g/L. The novel whey protein ingredient prepared by the method has the characteristics of simple preparation process, mild conditions, safety and no toxicity, and has high oil absorption, high emulsibility and low-temperature gelation. The invention provides a new processing method for the development of novel food ingredient whey protein.)

1. A preparation method of a novel protein ingredient with high oil absorption, high emulsification and low-temperature gelation is characterized by comprising the following steps:

the method comprises the following steps: a whey protein isolate solution was prepared at a concentration of 62.5 g/l.

Step two: and adding horseradish peroxidase, glucose oxidase and glucose into the prepared whey protein isolate solution, and fully mixing to obtain a mixture.

Step three: the pH of the mixture is adjusted.

Step four: and carrying out modification reaction on the mixture at a certain temperature for a certain reaction time.

Step five: after the reaction was completed, the mixture sample was subjected to enzyme deactivation treatment.

Step six: and cooling the sample after enzyme deactivation to room temperature, and carrying out vacuum freeze drying treatment to obtain the novel protein ingredient with high oil absorption, high emulsification and low-temperature gelation.

2. The method of claim 1 wherein the whey protein isolate solution in step one has a pH of 7.0.

3. The method for preparing a novel protein ingredient with high oil absorption, high emulsification and low temperature gelation according to claim 1, wherein in the second step, the addition amount of horseradish peroxidase is 200 enzyme activity units/g protein.

4. The method for preparing a novel protein ingredient with high oil absorption, high emulsification and low temperature gelation according to claim 1, wherein in the second step, the addition amount of glucose oxidase is 6 enzyme activity units/g protein.

5. The method of claim 1 wherein the amount of glucose added in step two is 0.05 mmol/g protein.

6. The method of claim 1 wherein the final concentration of whey protein isolate in the mixture is controlled to be 50 g/l in step two.

7. The method of claim 1 wherein the mixture is adjusted to a pH of 7.0 in step three.

8. The method for preparing a novel protein ingredient with high oil absorption, high emulsification and low temperature gelation according to claim 1, wherein the temperature of the modification reaction in the fourth step is 37 ℃ and the time of the modification reaction is 3 hours.

9. The method of claim 1 wherein the step five is carried out under conditions of enzyme deactivation at 85 ℃ for 10 minutes.

10. The method for preparing a novel protein ingredient with high oil absorption, high emulsification and low temperature gelation as claimed in claim 1, wherein the vacuum freeze-drying treatment is performed in step six, the vacuum degree is 0.01 to 0.5 mpa, the drying time is 8 to 18 hours, and the cold trap temperature is-72 to-45 ℃.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a novel protein ingredient with high oil absorption, high emulsification and low-temperature gelation.

Background

Whey protein is a high-quality animal-derived protein, and a large amount of whey is separated in the cheese manufacturing process in the dietary culture of edible cheese in the European and American countries. The exact composition of whey depends on the source and manufacturing process of milk, and has wide source and low cost. Whey protein, one of the components in milk, has not only an extremely high nutritional value but also various functional properties (such as emulsification, film formation, etc.), and is widely used as an important component or an additive base in the food industry. Today's research on whey proteins, from basic properties to structural composition, natural whey proteins have not been able to meet the processing requirements and the diversification of consumer requirements. Thus, the modification of native proteins has led to one direction of current research.

Protein modification is one of the hot spots in food research. The protein modification is to affect the composition, molecular structure, aggregation state and spatial conformation of protein by a series of methods, thereby achieving the purpose of affecting and improving the functional properties of protein. The common protein modification method comprises enzymatic modification, chemical modification, physical modification and genetic engineering modification. Generally, enzymatic modification will hydrolyze or crosslink protein molecules to varying degrees. The enzymatic modification is different from the general chemical modification, and if the enzymatic modification is used for replacing the chemical modification, the method has the advantages of higher specificity and capability of reducing the generation of toxic byproducts.

The protein with different functional characteristics can be used as food ingredients in food production with different purposes. The simple protein has various advantages in the functional characteristics of the protein, but is not perfect enough, and the modified protein not only meets the requirements of production and processing, but also meets the requirements of consumers on food in multiple angles. Numerous studies have shown that the expression of functional properties of proteins can be influenced by appropriate modifications. For example, cross-linking oat and broad bean proteins with transglutaminase and tyrosinase improves colloidal stability and foaming properties; the transglutaminase modified whey protein concentrate is used in the yogurt, so that the sensory viscosity and the gel strength of the yogurt are increased; horse radish peroxidase can promote beta-lactoglobulin in lactalbumin to be cross-linked, so that protein polymers are generated. The research utilizes a double-enzyme system (horseradish peroxidase and glucose oxidase) to directly carry out cross-linking modification on whey protein, uses a control ingredient and an untreated protein ingredient which are sequentially treated by the double-enzyme as double controls to prepare a protein ingredient with high oil absorption, high emulsification and low temperature gelation, provides a preliminary basis for the development of a novel method of a protein modification technology, and provides a theoretical support for the production and preparation of high-quality food ingredients.

Disclosure of Invention

The invention aims to provide a preparation method of a novel protein ingredient with high oil absorption, high emulsification and low-temperature gelation.

In order to achieve the aim, the technical scheme provided by the invention is that the preparation method of the novel protein ingredient with high oil absorption, high emulsification and low-temperature gelation comprises the following steps:

the method comprises the following steps: a whey protein isolate solution was prepared at a concentration of 62.5 g/l.

Step two: and adding horseradish peroxidase, glucose oxidase and glucose into the prepared whey protein isolate solution, and fully mixing to obtain a mixture.

Step three: the pH of the mixture is adjusted.

Step four: and carrying out modification reaction on the mixture at a certain temperature for a certain reaction time.

Step five: after the reaction was completed, the mixture sample was subjected to enzyme deactivation treatment.

Step six: and cooling the sample after enzyme deactivation to room temperature, and carrying out vacuum freeze drying treatment to obtain the novel protein ingredient with high oil absorption, high emulsification and low-temperature gelation.

Preferably, the pH of the whey protein isolate solution in step one is 7.0.

Preferably, the addition amount of horseradish peroxidase in the second step is 200 enzyme activity units/g protein.

Preferably, the glucose oxidase is added in an amount of 6 enzyme activity units/g protein in step two.

Preferably, the amount of glucose added in step two is 0.05 mmol/g protein.

Preferably, the final concentration of whey protein isolate in the mixture in step two is controlled to be 50 g/l.

Preferably, the pH of the mixture is adjusted to 7.0 in step three.

Preferably, the temperature of the modification reaction in step four is 37 ℃ and the time of the modification reaction is 3 hours.

Preferably, the mixture sample in the fifth step is subjected to enzyme inactivation treatment at 85 ℃ for 10 minutes.

Preferably, in the sixth step, the vacuum freeze drying treatment is carried out, the vacuum degree is 0.01 to 0.5 millipascal, the drying time is 8 to 18 hours, and the cold trap temperature is-72 to-45 ℃.

The novel protein formulation obtained in the present invention has a higher oil absorption, a higher emulsifying capacity and a lower gelling temperature than a control formulation and an untreated whey protein.

Compared with the prior art, the invention has the following beneficial effects:

(1) the whey protein isolate used as the raw material is wide in source, low in price and high in nutritive value, and can meet the requirements of different kinds of people.

(2) The novel protein ingredient preparation method with high oil absorption, high emulsification and low-temperature gelatinization, disclosed by the invention, has the advantages that the system is safe and green in the whole process, no toxic and harmful substance is added, no toxic and harmful substance is generated, and no uncontrollable intermediate product is generated. The preparation process is simple and the conditions are mild.

(3) The invention provides a specific preparation process of the novel protein ingredient with high oil absorption, high emulsification and low-temperature gelatinization, and provides technological parameters for the production of the protein ingredient.

(4) The related novel whey protein has high oil absorption, high emulsibility and low-temperature gelling property, provides a new direction for improving the protein property and provides a new idea for enzyme method modification.

Drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings required in the description of the embodiments are briefly introduced below.

FIG. 1 is a flow chart of a method for preparing a novel protein ingredient with high oil absorption, high emulsification and low temperature gelation according to the present invention;

FIG. 2 is a bar graph of the effect of two-enzyme cross-linking of the present invention on the relative amounts of dityrosine in whey protein;

figure 3 is a scatter plot of the elastic modulus of three whey protein dispersions of the invention;

figure 4 is a plot of the viscous modulus scatter of three whey protein dispersions of the invention;

fig. 5 is a scatter plot showing the change in elastic modulus during gelation of three whey proteins of the invention.

Detailed Description

The technical solution of the present invention is further described below by the drawings and examples, but not limited thereto, and modifications or equivalent substitutions may be made to the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention.