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Preparation method of modified whey protein gel

A technology of whey protein gel and whey protein, which is applied in the processing of animal protein and can solve the problems of high energy consumption and long processing time

Active Publication Date: 2014-02-12
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When heated, the original interaction between whey protein molecules is destroyed, and the molecular structure is changed to denature and coagulate, but this process takes a long time and consumes a lot of energy

Method used

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  • Preparation method of modified whey protein gel
  • Preparation method of modified whey protein gel
  • Preparation method of modified whey protein gel

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preparation example Construction

[0021] A method for preparing a modified whey protein gel, the method comprising the following steps: (1) dissolving whey protein in water to form a 15% protein solution; (2) adding a certain amount of Phosphoric acid, the mass ratio of phosphoric acid to protein is 0.01-0.05; (3) Place the phosphoric acid-treated protein solution in a 90°C water bath to heat, while adjusting the pH of the solution to 8, and perform ultrasonic treatment. The ultrasonic power is 200-500W, ultrasonic time is 5-20min, whey protein gel will be formed after ultrasonic treatment.

[0022] The preferred ratio of phosphoric acid to protein is 0.03.

[0023] The preferred parameters of the ultrasonic treatment are: ultrasonic power 450W, ultrasonic time 13min.

[0024]

experiment example

[0025] Experimental example Screening experiment of phosphoric acid addition amount and optimal parameters of ultrasonic process conditions

[0026] 1 Materials and methods

[0027] 1.1 Materials and reagents

[0028] Whey Protein Hargaco

[0029] Sodium tripolyphosphate Suzhou Jinlian Chemical Co., Ltd.

[0030] 1.2 Main instruments and equipment

[0031] TA Texture Analyzer SMS UK

[0032] pHS-25 acidity meter Shanghai Weiye Instrument Factory

[0033] Electronic Analytical Balance Merlot-Toledo Instruments (Shanghai) Co., Ltd.

[0034] Precision Electric Mixer Jiangsu Jintan City Ronghua Instrument Manufacturing Co., Ltd.

[0035] Ultrasonic Cleaner Yuyao Dongfang Electrical Instrument Factory

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Abstract

The invention discloses a preparation method of a modified whey protein gel, which belongs to a cow milk protein processing technology. The method comprises the following steps: (1) dissolving a whey protein into water so as to prepare a protein solution with a certain concentration; (2) adding a certain amount of a phosphoric acid into the whey protein solution; (3) placing the protein solution treated by the phosphoric acid in a water bath to heat, and simultaneously carrying out ultrasonic processing on the protein solution, so that after the ultrasonic processing is completed, the whey protein gel is formed. According to the invention, after a whey protein is modified by using a phosphoric acid, a protein solution is treated in a water bath by using an ultrasonic instrument, so that a whey protein gel is obtained, therefore, the method is simple in required equipment, short in time consumption and safe in operation, and the obtained whey protein gel is high in strength and good in stability, and can be applied to food processing in place of pectin.

Description

technical field [0001] The invention belongs to milk protein processing technology, and mainly relates to a preparation method of modified whey protein gel. Background technique [0002] Whey is a by-product obtained during cheese production. With the increasing popularity of cheese products in China, the rational utilization of by-product whey has attracted widespread attention. Whey protein, which is concentrated and refined from whey, is a complete protein with a complete range of essential amino acids. The requirement pattern of essential amino acids is similar to that of FAO / WHO. It is easy to digest and absorb, and has high nutritional value. It is a kind of protein with high nutritional value. of high-quality protein. The gelation of whey protein has a similar effect to pectin, and it can replace pectin in the dairy industry, making it play an important role in food manufacturing. Due to the gelatinity of whey protein, it not only reduces the addition of foreign in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08
Inventor 江连洲李杨隋晓楠王妍于殿宇王中江齐宝坤曹亮赵城彬
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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