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Method for improving rehydration property of micelle casein powder through ultrahigh pressure

A casein powder and ultra-high pressure technology, applied in the field of food science and engineering, can solve problems such as hindering powder rehydration behavior

Pending Publication Date: 2021-05-07
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the existence of nanomicelle clusters inside the casein structure and the tight hydrophobic interaction between the surface particles, the rehydration behavior of the powder is seriously hindered and delayed.

Method used

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  • Method for improving rehydration property of micelle casein powder through ultrahigh pressure
  • Method for improving rehydration property of micelle casein powder through ultrahigh pressure
  • Method for improving rehydration property of micelle casein powder through ultrahigh pressure

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Weigh 10g of micellar casein powder and add it to 190g of distilled water, stir at 500rpm at 40°C for 12h, then centrifuge at 3000g for 10min, and take the supernatant to obtain a solid content of (2.50±0.02)%. Micellar casein solution.

[0036] (2) Divide the micellar casein solution into PET bottles, treat at 300MPa for 15min, increase the pressure at a rate of 100MPa / min, and drop the pressure instantly.

[0037] (3) Spread the ultra-high pressure treated sample on a petri dish with a thickness of about 1 cm, pre-freeze at -80°C for 12 hours, and then freeze-dry it in a freeze dryer for 48 hours to obtain casein powder.

Embodiment 2

[0039] The difference between this embodiment and embodiment 1 is that the super high pressure is 400MPa.

Embodiment 3

[0041] The difference between this embodiment and embodiment 1 is that the super high pressure is 500MPa.

[0042] Effect example

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Abstract

The invention provides a method for improving rehydration property of micelle casein powder by changing a casein natural nano-micelle structure through ultrahigh pressure treatment. The method comprises the following steps: preparing a micelle casein solution, and sub-packaging the micelle casein solution for ultrahigh pressure treatment under specific conditions; and performing vacuum freeze drying on a treated casein sample to obtain powder. The ultrahigh pressure treatment adopted by the invention is a novel green physical processing method, and colloid calcium phosphate ionic bonds in the casein are dissociated through physical compression under high pressure, so that the rehydration property of the micelle casein powder is improved. The non-thermal processing technology used in the method is safe, reliable, simple to operate, efficient, energy-saving and environment-friendly, and the produced micelle casein powder is easier to rehydrate to form a stable and uniform system solution, so that the micelle casein powder can be better applied to subsequent food processing.

Description

technical field [0001] The invention belongs to the technical field of food science and engineering, and in particular relates to a method for improving the rehydration property of micellar casein powder through ultra-high pressure. Background technique [0002] Micellar casein is the main protein in animal milk. It contains 8 kinds of essential amino acids, which can supplement the human body with high-quality protein and trace elements such as calcium and phosphorus. It has good emulsification, foaming, taste, film formation and gelation, etc. The characteristics, nutrition and application value are extremely high. Micellar casein is usually circulated in the form of powder in global trade, which is due to the advantages of powder, such as easy transportation, easy storage and easy processing. Therefore, for casein powder, complete and rapid rehydration behavior is the prerequisite and prerequisite for fully reflecting its functionality. This puts forward strict requirem...

Claims

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Application Information

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IPC IPC(8): A23J3/10A23J1/20
CPCA23J3/10A23J1/202A23V2002/00A23V2250/54246A23V2300/10A23V2300/20
Inventor 季俊夫倪丹丹廖敏杰马玲君陈芳胡小松
Owner CHINA AGRI UNIV
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