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Method for preparing whey protein gel

A technology of whey protein gel and whey protein, which is applied in the field of low-acid preparation of whey protein gel, and can solve the problems of unfavorable heat sterilization and gel voids

Pending Publication Date: 2020-11-20
FOOD IND RES & DEV INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Whey protein usually forms aggregates or gels when heated above 70°C in a low-acid environment (>pH4.6), but the gels formed have cavities and undesirable properties (hardness, water retention and gel strength), so it is not conducive to heat sterilization

Method used

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  • Method for preparing whey protein gel
  • Method for preparing whey protein gel
  • Method for preparing whey protein gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Preparation

[0028] (1) Simply use water or dissolve citric acid in water to make 0, 0.15% and 0.3% citric acid aqueous solution; (2) add 8% refined whey protein powder (FONTERRA, New Zealand); (3) Add 0,0.25% and 0.5% sodium citrate, 0,0.25% and 0.5% potassium citrate and 0,0.25% and 0.5% sodium bicarbonate to the mixture of (2) (4) The mixed whey protein solution of the above (3) is subjected to commercial sterilization (121°C, 10 minutes), and the whey protein gel is formed after cooling.

[0029] Gel Strength Determination

[0030] Refer to international standards (ISO / GMIA; P / 0.5&HDP / BJB), use standard probe P / 0.5, press down at a speed of 1mm / sec, and press down to a maximum force of 4mm.

[0031] Hardness determination

[0032] With reference to the method of Cui et al. (Cui Xuhai et al., Chinese Agricultural Sciences, 41(3):803-807, 2008), using probe P / 0.5, pre-test speed: 5mm / sec, test speed: 1mm / sec, after test Speed: 10mm / sec, press down to the force (5...

Embodiment 2

[0041] The composition of the following Table 2 repeats the steps and measurements of Example 1. Table 2 lists the measurement results at the same time.

[0042] Table 2

[0043]

Embodiment 3

[0045] The composition of the following Table 3 repeats the steps and measurements of Example 1. Table 3 lists the measurement results at the same time.

[0046] table 3

[0047]

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PUM

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Abstract

The invention discloses a low-acidity preparation method of whey protein gel. According to the invention, citric acid, sodium citrate, potassium citrate and sodium bicarbonate are added, a gel is formed through sterilization treatment, and a whey protein gel which does not contain thickening agents or gels and has high whey protein content, desired properties (hardness, water-retaining property and gel strength) and palatability is prepared.

Description

technical field [0001] The invention relates to a preparation method of whey protein gel, in particular to a low-acid preparation method of whey protein gel. Background technique [0002] Whey protein refers to the general term for the remaining protein in whey after pH 4.6 precipitation of casein. Because of its rich nutritional value and special functionality, it has been widely used in various food fields. With the rise of sports in recent years, the output value of products such as whey protein powder, whey protein ready-to-eat food and whey protein nutrition bars in the sports nutrition supplement market continues to rise. [0003] Whey protein usually forms aggregates or gels when heated above 70°C in a low-acid environment (>pH4.6), but the gels formed have cavities and undesirable properties (hardness, water retention and gel strength), so it is not conducive to heat sterilization. Currently, the whey protein gel produced by the acidification process (below pH 4...

Claims

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Application Information

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IPC IPC(8): C08J3/075C08L89/00C08K5/098
CPCC08J3/075C08J2389/00C08K5/098
Inventor 顾琪玫杨岚钧刘整岭杨炳辉
Owner FOOD IND RES & DEV INST
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