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Simple method for quickly improving functional properties of whey isolated protein

A technology of whey protein isolate and protein function, which is applied in the fields of peptide preparation methods, animal protein processing, chemical instruments and methods, etc., can solve the problems of high emulsification, antioxidant activity, and functional properties of whey protein isolate. Ideal, limited antioxidant activity of whey protein isolate, etc., to achieve the effect of shortening the required time, shortening the reaction time, and improving high emulsification

Active Publication Date: 2021-06-01
JIANGXI SCI & TECH NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Aiming at the deficiencies in the prior art, the present invention provides a simple method for rapidly improving the functional properties of whey protein isolates, which solves the following technical problems: (1) the reaction required by the existing Maillard reaction for protein modification The time is too long, and the production efficiency is low; (2) the existing whey protein isolate modification method has low production efficiency and high production cost; (3) the existing whey protein isolate has limited antioxidant activity and needs to be improved; ( 4) The functional properties of existing whey protein isolates are not ideal, and they cannot have both high emulsification and antioxidant activity

Method used

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  • Simple method for quickly improving functional properties of whey isolated protein
  • Simple method for quickly improving functional properties of whey isolated protein
  • Simple method for quickly improving functional properties of whey isolated protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Preparation of lactose-whey protein isolate mixed solution:

[0039] Weigh 25g of whey protein isolate, add 500mL of distilled water to fully dissolve to obtain a whey protein isolate solution, and weigh 25g of lactose into the whey protein isolate solution, stir until fully dissolved, add 1mol / L sodium hydroxide, 1mol / L Adjust the pH to 8.5 with hydrochloric acid to obtain a lactose-whey protein isolate mixed solution.

Embodiment 2

[0041] Optimization of parameters for microwave heating of lactose-whey protein isolate mixed solution:

[0042] (1) 560W microwave heating: take 9 parts of the lactose-whey protein isolate mixed solution with pH = 8.5 prepared in Example 1, each 10 mL, put it in a microwave oven, set the microwave heating power to 560W, microwave heating 0, After 1, 3, 5, 7, 9, 11, 13, and 15 minutes, take it out immediately, and cool it with ice water to 10°C or below within 10 minutes to obtain a modified whey protein isolate reaction solution, and the modified whey protein isolate The reaction solution was freeze-dried to obtain 9 parts of modified whey protein isolate.

[0043] (2) 320W microwave heating: Take 9 parts of the lactose-whey protein isolate mixed solution with pH = 8.5 prepared in Example 1, each 10 mL, put it in a microwave oven, set the microwave heating power to 320W, microwave heating 0, After 1, 3, 5, 7, 9, 11, 13, and 15 minutes, take it out immediately, and cool it wi...

Embodiment 3

[0046] Optimum Lactose-Whey Protein Isolate Mass Ratio Determination:

[0047] Weigh 6 parts of 0.5g whey protein isolate respectively, add 10mL distilled water to fully dissolve respectively to obtain whey protein isolate solution, and the mass ratio of whey protein isolate to lactose is 5:3, 5:4, 5:5, 5: 6. Weigh lactose into the whey protein isolate solution at 5:7 and 5:8, stir until fully dissolved, adjust the pH to 8.5 with 0.01mol / L sodium hydroxide and 0.01mol / L hydrochloric acid, and obtain lactose-whey Put the protein isolate mixed solution in a microwave oven, heat it in a microwave at 560W for 7 minutes, take it out immediately, and cool it to 10°C or below with ice water within 10 minutes to obtain a modified whey protein isolate reaction solution. The modified whey The protein isolate reaction solution is freeze-dried to obtain the modified whey protein isolate.

[0048] The emulsion stability (ESI), emulsification activity (EAI) and DPPH free radical scavenging...

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Abstract

The invention discloses a simple method for quickly improving functional properties of whey protein isolate. The method comprises the following operation steps: adding water to dissolve the whey protein isolate, adding lactose, uniformly stirring and mixing, adjusting the pH value, carrying out microwave heating, taking out the whey protein isolate, cooling, and freeze-dried to obtain the modified whey protein isolate. Compared with a traditional method, the method has the advantages that the production period is greatly shortened, the process is simple, the cost is low, and the popularization value is high. The modified whey protein isolate prepared by the method has high emulsibility and antioxidant activity, and the application range of the whey protein isolate can be greatly expanded.

Description

technical field [0001] The invention relates to the technical field of health food and medicine, in particular to a simple method for rapidly improving the functional properties of whey protein isolate. Background technique [0002] As a natural protein, whey protein isolate is rich in nutrition, high in digestion and utilization, and has good emulsifying, foaming, gelling and other functional properties. It is widely used in dairy products, baked foods and other fields. However, some shortcomings of natural protein, such as limited antioxidant capacity, limit its further application in the food industry, especially in emulsified embedding systems. [0003] The main way to solve the above problems is to introduce other groups or change the structure and conformation of proteins to improve the physicochemical properties and functional properties of proteins through modification methods. The Maillard reaction is one of the commonly used modification methods, which is based on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08C07K1/107
CPCA23J3/08C07K1/1075Y02P60/87
Inventor 白春清郭扬凯陈丽丽赵利刘雪梅王寅
Owner JIANGXI SCI & TECH NORMAL UNIV
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