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Casein-soybean polysaccharide crosslinked product and preparation method and application thereof

A soybean polysaccharide and casein technology, which is applied in the field of protein modification, can solve the problems of low physical stability of emulsions, achieve the effects of enhanced electrostatic repulsion and steric hindrance, increased protein solubility, and improved salt tolerance

Active Publication Date: 2019-10-25
SOUTHWEST UNIVERSITY
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Problems solved by technology

[0007] In view of the above-mentioned shortcoming of prior art, the object of the present invention is to provide a kind of casein-soybean polysaccharide cross-linked product and its preparation method and application, for Solve the problem of low physical stability of emulsions using casein and soybean polysaccharide as stabilizers in the prior art

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  • Casein-soybean polysaccharide crosslinked product and preparation method and application thereof
  • Casein-soybean polysaccharide crosslinked product and preparation method and application thereof
  • Casein-soybean polysaccharide crosslinked product and preparation method and application thereof

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preparation example Construction

[0042] The invention provides a casein-soybean polysaccharide cross-linked product, a preparation method and application thereof.

[0043] So far, there have been no research reports on the enzyme-catalyzed preparation of casein-soybean polysaccharide cross-linked products and their performance analysis. The present invention mainly uses transglutaminase (commercial enzyme) to catalyze soybean polysaccharide and casein, and a Maillard reaction occurs to prepare a casein-soybean multi-crosslinked product. Soybean polysaccharide has good physiological activity. Aminamidase enables the Maillard reaction to quickly form cross-linked products under mild conditions, so that the casein can be covered with soybean polysaccharides, improve the amphiphilicity of the protein, and improve the stability of the casein oil-in-water emulsion; and explored The related properties of casein-soybean polysaccharide cross-linked product and the stability of the emulsion prepared from it at differen...

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Abstract

The invention belongs to the technical field of protein modification, and particularly discloses a casein-soybean polysaccharide crosslinked product and a preparation method and application thereof. Transglutaminase catalyzed soybean polysaccharide and casein are used to be in Maillard reaction to prepare the casein-soybean polysaccharide crosslinked product. Soybean polysaccharide has high physiological activity, and the crosslinked product can be quickly formed in a mild condition through Maillard reaction by adding transglutaminase, so that casein is enabled to carry soybean polysaccharide,amphiphilicity of casein is improved, and physical stability of an oil-in-water emulsion of casein is improved.

Description

technical field [0001] The invention relates to the field of protein modification, in particular to a casein-soybean polysaccharide cross-linked product and its preparation method and application. Background technique [0002] my country is one of the main countries that process soybeans in the world. Soybean seed coat contains a lot of pectin polysaccharides. Soluble Soybean Polysaccharides (SSPS) is a water-soluble pectin polysaccharide extracted from soybean seed coat or okara. Its molecular structure is an approximate spherical structure formed by rhamnogalacturonic acid and polygalacturonic acid as the main chain, and galactan and arabinose as the side chains. Soluble soybean polysaccharide is an acidic polysaccharide, its aqueous solution has a low viscosity and is less affected by temperature and salt. In dairy products, soluble soybean polysaccharide mainly relies on the steric hindrance formed by the polysaccharide side chain to stabilize protein, and is a low-vis...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00
CPCA23L29/05A23L29/045A23L29/035Y02A40/90
Inventor 钟金锋覃小丽刘郁琪张甫生郑炯索化夷阚建全刘雄
Owner SOUTHWEST UNIVERSITY
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