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Prolamin composition and preparation method thereof

A technology of gliadin and composition, which is applied in the direction of protein food processing, protein food ingredients, dairy products, etc., can solve the problems of non-suitability for non-dairy cream, poor spreadability, etc., and achieve good instant solubility, high whipping ratio, and convenient storage Effect

Pending Publication Date: 2019-07-09
COFCO NUTRITION & HEALTH RES INST +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this system is only suitable for anhydrous or trace water conditions (<5%), and its spreadability is poor, so it is not suitable for non-dairy cream system
At present, there is no commercial product that applies oil gel technology to non-hydrogenated low saturated fatty acid cream system (Edible Oleogels Structure and Health Implications.AOCS Press: 2011; Biopolymer-basedstructuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates. Langmuir 2015, 31, 2065-73)

Method used

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  • Prolamin composition and preparation method thereof
  • Prolamin composition and preparation method thereof
  • Prolamin composition and preparation method thereof

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preparation example Construction

[0057] 14. A preparation method of gliadin composition, said method comprising the steps of:

[0058] (1) Dissolving 50-95 parts by weight of prolamin and optionally 0-28 parts by weight of polyhydroxy compound in 375-712 parts by weight of 70v / v% ethanol solution to obtain the first feed solution, wherein, The ethanol solution is at 45~55°C;

[0059] (2) Dissolving optionally 0-150 parts by weight of dextrin and optionally 0-28 parts by weight of polyhydroxy compound in 987-1874 parts of water to obtain a second feed liquid;

[0060] (3) Add 250 to 475 parts by weight of 40v / v% ethanol solution into the first feed liquid of step (1), and stir to dissolve the solute again to obtain a primary reverse phase precipitate, wherein the ethanol The solution is at 45-55°C;

[0061] (4) Add the primary reverse phase eluate obtained in step (3) to the second feed liquid obtained in step (2) and stir at a reaction temperature of 0-25°C; remove insoluble substances to obtain a secondary...

Embodiment 1

[0092] (1) Raw material dissolution: 50 parts by weight of zein (α-gliadin, β-gliadin and γ-gliadin account for 97wt%, 2wt% and 0% of gliadin respectively) are completely dissolved in In 375 parts by weight of 70v / v% ethanol solution at 50°C, the pH was adjusted to 6 to obtain the first feed solution.

[0093] (2) 25 parts by weight of dextrin were completely dissolved in 987 parts by weight of water to obtain a second feed liquid.

[0094] (3) Primary reverse phase precipitation: 250 parts by weight of 40v / v% ethanol (50°C) was added to the first feed liquid obtained in step (1), and stirred rapidly, and stirred and kept at 50°C for 30min, A reversed-phase precipitate was obtained.

[0095] (4) Secondary reverse-phase precipitation: Add the primary reverse-phase precipitation in step (3) to the second material liquid obtained in step (2) and stir for rapid dispersion. The reaction temperature is controlled at 15°C, and the pore size is 100 μm. After the filter cloth removes...

Embodiment 2

[0099] (1) Dissolving raw materials: 60 parts by weight of zein (alpha-gliadin, beta-gliadin and gamma-gliadin respectively account for 90wt%, 5wt% and 1wt% of the prolamin), 7 wt% Parts of glycerol and 3 parts by weight of polyethylene glycol were completely dissolved in 450 parts by weight of 70v / v% ethanol solution at 45°C, and the pH was adjusted to 2.8 to obtain the first feed solution.

[0100] (2) 18 parts by weight of chitosan were completely dissolved in 1184 parts by weight of water to obtain a second feed liquid.

[0101] (3) One-time reverse phase precipitation: 300 parts by weight of 40v / v% ethanol (45°C) was added to the first feed liquid obtained in step (1), and stirred rapidly, and kept at 45°C for 30min to obtain A reverse phase eluate.

[0102] (4) Secondary reverse phase precipitation: Add the primary reverse phase precipitation solution in step (3) to the second material liquid obtained in step (2) and stir to make rapid dispersion. The reaction temperature...

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Abstract

The invention provides a prolamin composition. The prolamin composition comprises, by weight, 50-95 parts of prolamin, 3-14 parts of water, optionally 0-150 parts of dextrin, and optionally 0-56 partsof polyhydroxy compounds. The invention also provides a preparation method of the prolamin composition. The prolamin composition can be used as a cream texturing agent. Cream products prepared from the prolamin composition have higher foaming and stability than cream products prepared by the prior art.

Description

technical field [0001] The invention belongs to the field of food ingredient processing, in particular, the invention relates to a prolamin composition and a preparation method thereof, and the prolamin composition can be used as a texture agent of cream products. Compared with the prior art, the cream composition product using the prolamin composition as a texture agent has better whipping properties and stability. Background technique [0002] Butter is a kind of food favored by consumers. It is mainly made of water, oil (oil base), emulsifier, hydrocolloid, flavoring agent and other raw materials. It is widely used in baking, beverages and ice cream products. Whisk to aerate and serve. According to the source of fat, cream can be divided into non-dairy cream, milk fat cream (also known as light cream, cream) and mixed fat cream (contains both non-dairy fat and milk fat). [0003] Dairy cream generally refers to a product with a fat content of 10% to 80% processed from m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/00A23C13/12
CPCA23J3/00A23C13/12
Inventor 刘泽龙曹振宇
Owner COFCO NUTRITION & HEALTH RES INST
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