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Method for preparing enzymic method modified whey protein soluble polymer

A whey protein and soluble technology, applied in the field of preparation of enzymatically modified whey protein soluble polymer, can solve problems such as few reports

Inactive Publication Date: 2015-07-22
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are few domestic reports on the preparation of whey protein polymers.

Method used

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  • Method for preparing enzymic method modified whey protein soluble polymer
  • Method for preparing enzymic method modified whey protein soluble polymer
  • Method for preparing enzymic method modified whey protein soluble polymer

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Embodiment Construction

[0013] The technical solution of the present invention will be further described below in conjunction with the accompanying drawings, but it is not limited thereto. Any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention should be covered by the present invention. within the scope of protection.

[0014] 1. Preparation of whey protein solution

[0015] Prepare whey protein with a mass concentration of 10% (w / v), weigh 11.16g of WPI, dissolve it in deionized water, stir gently for 60min, refrigerate at 4°C for 12h to fully hydrate the protein, and set aside.

[0016] 2. TG Catalyzed Polymerization

[0017] 10% WPI is preheated and stirred for 5 minutes, the pH is adjusted to the corresponding value, heated at 85°C for 5 minutes, quickly cooled to room temperature, added TG enzyme, kept at the corresponding temperature for a certain period of time...

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Abstract

The invention discloses a method for preparing an enzymic method modified whey protein soluble polymer and belongs to the field of protein preparation. The preparation method comprises the following steps: preparing a 10% whey protein solution; heating the solution for 5 min at the temperature of 85 DEG C and cooling to room temperature; adding glutamine transaminase (TG) to modify; and heating for 5 min at the temperature of 85 DEG C, inactivating the TG, and cooling to room temperature to obtain the whey protein soluble polymer (WPSA). Based on a single factor experiment result, the horizontal setting scope of each factor of the experiment is determined and an orthogonal experiment is processed. The optimum enzyme dose, the reaction temperature, the reaction time and the pH value of the WPSA are finally determined. The obtained soluble polymer is rapid in gelatinization speed, high in viscosity and easy to gelate. The influences of the soluble polymer formed by catalyzing the whey protein by TG under different reaction conditions are researched and the optimum condition for preparing the WPSA is modified. The whey protein soluble polymer produced by the method provided by the invention is transparent in appearance, appropriate in viscosity, easy to apply, stable and high in gel property.

Description

technical field [0001] The invention relates to a preparation method of enzymatically modified whey protein soluble polymers, in particular to a method for preparing whey protein soluble polymers with low addition of TG enzyme, which belongs to the field of protein preparation. Background technique [0002] Whey is a by-product of 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 through a special process, not only has good nutritional value, but also has many unique functional properties. Whey protein is composed of some small and compact globular proteins. Its extensive functional properties are endowed by its unique amino acid sequence and three-dimensional structure. Its essential amino acid composition fully meets or exceeds the requirements of FAO / WHO, and is widely used in in food. The outstanding fun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34
Inventor 于国萍齐微微姚宇秀郭佩佩蔡兴航刘慕君吴昊王艳菲
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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