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Myofibrillar protein/xanthan gum composite emulsion rich in functional factors

A technology of myofibrillar protein and functional factor, applied in the field of food processing, can solve the problems of layering behavior, easy aggregation and flocculation, etc., and achieve the effects of low cost, short production cycle and uniform particle size distribution

Inactive Publication Date: 2018-10-12
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, myofibrillar protein emulsions are easily affected by environmental factors such as pH, ionic strength, and temperature, and are prone to aggregation and flocculation during long-term storage, resulting in stratified behavior. Physical Stability of Emulsion Products with Fibrin as Emulsifier

Method used

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  • Myofibrillar protein/xanthan gum composite emulsion rich in functional factors
  • Myofibrillar protein/xanthan gum composite emulsion rich in functional factors
  • Myofibrillar protein/xanthan gum composite emulsion rich in functional factors

Examples

Experimental program
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Effect test

Embodiment 1

[0029] Myofibrillar protein and food grade xanthan gum were dissolved in deionized water respectively, stirred for 2 h, and the pH of the solution was adjusted to 5.0 with HCl solution with a total acid concentration of 0.1 mol / L to obtain protein stock solution and xanthan gum stock solution respectively. solution, the protein stock solution is added to the xanthan gum stock solution and mixed evenly to obtain a mixed solution, the total mass concentration of myofibrillar protein and xanthan gum in the control mixed solution is 1%, the quality of myofibrillar protein and xanthan gum The ratio is 4:1; 0.05 g / 100 mL of vitamin E is dissolved in soybean oil and added to the mixed solution, the amount of soybean oil added is controlled to be 20% of the mass of the mixed solution, stirred for 2 h, and high-speed sheared at 12000 rpm Disperse for 1 min, and then homogenize under high pressure at 80 Mpa for 3 times to obtain myofibrillar protein / xanthan gum composite emulsion rich in...

Embodiment 2

[0032] Dissolve myofibrillar protein and food-grade xanthan gum in deionized water respectively, stir for 3 hours, adjust the pH of the solution to 3.0 with HCl solution with a total acid concentration of 0.1mol / L, and obtain protein stock solution and xanthan gum stock solution respectively , adding the protein stock solution to the xanthan gum stock solution and mixing uniformly to obtain a mixed solution, controlling the total mass concentration of myofibrillar protein and xanthan gum in the mixed solution to be 1%, and the mass ratio of myofibrillar protein to xanthan gum 1:1; 0.05 g / 100 mL of vitamin E was dissolved in soybean oil and added to the mixed solution, the amount of soybean oil added was controlled to be 10% of the mass of the mixed solution, stirred for 2 h, and dispersed under high-speed shear at 18000 rpm 2 min, and then homogenized under high pressure at 120 Mpa for 3 times to obtain myofibrillar protein / xanthan gum composite emulsion rich in functional fact...

Embodiment 3

[0035] Myofibrillar protein and food grade xanthan gum were dissolved in deionized water respectively, stirred for 2 h, and the pH of the solution was adjusted to 4.0 with HCl solution with a total acid concentration of 0.1 mol / L to obtain protein stock solution and xanthan gum stock solution respectively. solution, the protein stock solution is added to the xanthan gum stock solution and mixed evenly to obtain a mixed solution, the total mass concentration of myofibrillar protein and xanthan gum is controlled to be 1% in the mixed solution, and the quality of myofibrillar protein and xanthan gum is The ratio is 2:1; 0.04g / 100 mL of vitamin E is dissolved in soybean oil and added to the mixed solution, the amount of soybean oil added is controlled to be 10% of the mass of the mixed solution, stirred for 2 h, and sheared at a high speed of 15000rpm Disperse for 1 min, and then homogenize under high pressure at 100 Mpa for 5 times to obtain myofibrillar protein / xanthan gum compos...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a myofibrillar protein / xanthan gum composite emulsion rich in functional factors and a preparation method of the myofibrillar protein / xanthan gum composite emulsion. The preparation method comprises the following steps: separately dissolving myofibrillar protein and xanthan gum in deionized water, performing stirring for 1-2 h, and regulating the pH of the solution to 3-7 so as to obtain a protein stock solution and a xanthan gum stock solution separately; mixing the protein stock solution with the xanthan gum stock solution in proportion, and performing stirring for 2-4 h so as to obtain a mixed solution; and dissolving liposoluble functional factors in fat, adding the fat in which the functionalfactors dissolve to the myofibrillar protein / xanthan gum mixed solution, performing stirring for 1-2 h, performing shearing and homogenizing for 2 min, and then performing high-pressure homogenizing so as to obtain the myofibrillar protein / xanthan gum composite emulsion rich in functional factors. The obtained myofibrillar protein / xanthan gum composite emulsion is good in stability and uniform insize distribution. As one ingredient, the myofibrillar protein / xanthan gum composite emulsion is applied to trade of functional foods and health-care products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a myofibrillar protein / xanthan gum composite emulsion rich in functional factors and a preparation method thereof. Background technique [0002] Many lipophilic food bioactive components such as omega-3 fatty acids, carotenoids, vitamin E, etc. play a vital role in the normal physiological metabolic process of the human body and can prevent many chronic diseases. However, when these bioactive ingredients are used in food systems, they are sensitive to environmental factors such as light, heat, oxygen, and transition metal ions, and are easily oxidized and degraded during production, processing, and storage to lose their biological activity. Therefore, in the food industry, some hydrophilic and lipophilic protein emulsions are usually used as carriers to embed them to prepare stable emulsions rich in functional factors. [0003] Myofibrillar protein is a kind ...

Claims

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Application Information

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IPC IPC(8): A23L5/43A23L5/44A23L33/12A23L33/15A23L33/17A23P10/35
CPCA23L5/43A23L5/44A23L33/12A23L33/15A23L33/17A23P10/35
Inventor 张龙涛熊瑶张怡郑宝东李倩如黄雅卿
Owner FUJIAN AGRI & FORESTRY UNIV
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