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Preparation method of soluble polymers prepared by compound enzyme modified whey protein

A whey protein and soluble technology, applied in the field of protein preparation, can solve the problems of insignificant viscosity change, poor gelling ability, slow growth rate, etc., and achieve the effect of transparent appearance, fast growth rate and fast viscosity

Inactive Publication Date: 2016-09-07
NORTHEAST AGRICULTURAL UNIVERSITY
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Problems solved by technology

[0004] The present invention aims to solve the technical problems that the gel induced by enzyme modification is not suitable for application due to the prolongation of storage time, the viscosity change is not significant or the growth rate is slow, and the gelling ability is poor; and a compound enzyme modification is provided. Method for preparing soluble polymer from whey protein

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  • Preparation method of soluble polymers prepared by compound enzyme modified whey protein
  • Preparation method of soluble polymers prepared by compound enzyme modified whey protein
  • Preparation method of soluble polymers prepared by compound enzyme modified whey protein

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specific Embodiment approach 1

[0027] Embodiment 1: In this embodiment, a method for preparing soluble polymers by modifying whey protein with compound enzyme is completed by the following steps:

[0028] Step 1. Stir and preheat 100 mL of whey protein solution with a mass fraction of 10% at 50° C. for 5 minutes, and adjust the pH value to 8.0 with NaOH solution with a concentration of 1.0 mol / L;

[0029] Step 2, then add 10 μL of chymotrypsin (chymotrypsin) to carry out the hydrolysis reaction at 50°C for 30s, add 0.1mol / L NaOH dropwise during the hydrolysis process to maintain the pH value, and immediately heat at 85°C for 5 minutes after the reaction Inactivation;

[0030] Step 3, cooling to 50°C with water, adding 5.0 U / g of transglutaminase mTGase, and reacting for 1 hour;

[0031] Step 4: heat up to 85°C, react for 5 minutes to inactivate the enzyme, and cool to room temperature to obtain a soluble polymer.

[0032] The Chymotrypsin of this embodiment has an extremely low degree of hydrolysis, and t...

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Abstract

The invention discloses a preparation method of soluble polymers prepared by compound enzyme modified whey protein and belongs to the technical field of protein preparations. The invention aims to solve the technical problems that viscosity changes of existing enzyme modification induced gel are not obvious or slow in growth speed with the prolonging of the refrigerating time and gelling ability is poor, so that the gel is not suitable for application. The method comprises the following steps: whey protein solution is stirred and pre-heated, protease is added for hydrolyzing, after being hydrolyzed, the hydrolyzed whey protein is sealed with a preservation film, the sealed hydrolyzed whey protein is heated instantly to enable the enzymes to be inactivated, the heated hydrolyzed whey protein is cooled with water to 50 DEG C, 5.0 U / g of mTGase is added, the mixture is reacted for 1 h, the mixture is heated to 85 DEG C for 5 min to enable the enzyme to be inactivated, and the obtained sample is cooled to a room temperature to obtain the soluble polymers. The whey protein soluble polymers produced by the method are transparent in appearance, suitable in viscosity, easy to apply, stable and high in gel properties.

Description

technical field [0001] The invention belongs to the technical field of protein preparation; in particular, it relates to a method for preparing soluble polymers by modifying whey protein with complex enzymes. Background technique [0002] Whey protein accounts for 20% of the total milk protein and is a natural by-product of cheese production. With the continuous research and development of new science and technology, whey protein concentrate and whey protein isolate with multiple functions have become popular functional high-protein food ingredients. The application of whey protein not only improves the texture and structure of the product, but also because whey protein is a high-quality protein with high nutritional value, has a high digestion and absorption rate, and its essential amino acids meet the needs of the human body. The balance between non-essential amino acids is good, and it contains a variety of biologically active peptides, so it can improve the physiologica...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08A23J3/34
CPCA23J3/08A23J3/343
Inventor 于国萍姚宇秀岳崇慧郭佩佩藏小丹陈媛范美婧王艳菲陈超
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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