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Preparation method and application of modified egg white protein

An egg white protein and modification technology, applied in the field of protein modification, can solve problems such as increasing production costs, and achieve the effects of improving modification efficiency and good stability

Active Publication Date: 2022-03-29
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the research on the modification of egg white protein mostly uses maltodextrin and other polysaccharides to graft proteins to change their functional properties. However, due to the large molecular structure of these types of sugars, it often takes more than 72 hours of reaction time to achieve an ideal effect. The modification effect of egg white protein greatly increases the production cost

Method used

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  • Preparation method and application of modified egg white protein
  • Preparation method and application of modified egg white protein
  • Preparation method and application of modified egg white protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1: Preparation method of stachyose modified egg white protein

[0058] Mix 70g of egg white protein powder (80.34% protein content as determined by Kjeldahl nitrogen determination) with 30g of stachyose and dissolve in 800g of water, then adjust the solution to pH 7.0 with 0.1M HCl or 0.1M NaOH. The mixed solution is separated by a ceramic membrane with a pore size of 50-500nm to remove insoluble matter. The parameters for the clarification and separation of the ceramic membrane are: the pressure is 0.5MPa, the temperature is 25°C, and the filtrate is collected and then spray-dried. The spray-drying condition is that the air inlet temperature is 170°C and the outlet air temperature is 90°C. The obtained egg white protein and stachyose powder were put into a constant temperature and humidity box for dry heat reaction at 60° C. and a relative humidity of 79% for 6 hours. The obtained modified egg white protein was stored at –18°C.

[0059] The EAI and ESI in...

Embodiment 2

[0060] Embodiment 2: preparation method of stachyose modified egg white protein

[0061] Mix 70g of egg white protein powder (80.34% protein content as determined by Kjeldahl nitrogen determination) with 30g of stachyose and dissolve in 800g of water, then adjust the solution to pH 7.0 with 0.1M HCl or 0.1M NaOH. The mixed solution is separated by a ceramic membrane with a pore size of 50-500nm to remove insoluble matter. The parameters for the clarification and separation of the ceramic membrane are: the pressure is 0.5MPa, the temperature is 25°C, and the filtrate is collected and then spray-dried. The spray-drying condition is that the air inlet temperature is 170°C and the outlet air temperature is 90°C. The obtained egg white protein and stachyose powder were put into a constant temperature and humidity box for dry heat reaction at 65° C. and a relative humidity of 79% for 24 hours. The obtained modified egg white protein was stored at –18°C.

[0062] The EAI and ESI i...

Embodiment 3

[0063] Embodiment 3: preparation method of stachyose modified egg white protein

[0064] The stachyose-modified egg white protein was prepared with reference to the method of Example 1, with the difference that the dry heat reaction temperature was adjusted to 45-70° C., and other conditions were the same as in Example 1.

[0065] Table 1 Effect of different dry heat reaction temperatures on emulsifying activity (EAI) and emulsifying stability (ESI)

[0066]

[0067]

[0068] It can be seen from Table 1 that the Maillard reaction speed is too low when the temperature is too low, resulting in unsatisfactory emulsification activity and / or emulsification stability of egg white protein. If the temperature is too high, the Maillard reaction will be aggravated, and the emulsification activity and emulsification stability of egg white protein will gradually decrease. Therefore, the preferred dry heat reaction temperature is 60°C.

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Abstract

The invention discloses a preparation method and application of modified egg white protein, and belongs to the technical field of protein modification. The modified egg white protein is prepared by taking egg white protein powder as a raw material and adding stachyose for a dry heat reaction. Carrying out acid thermal induction treatment on the modified egg white protein to prepare modified egg white protein nanoparticles, and preparing O / W emulsion by using the prepared modified egg white protein or the modified egg white protein nanoparticles. According to the method, the emulsibility of the egg white protein can be greatly improved, the time of dry heat grafting is greatly shortened, and the modification efficiency of the egg white protein is improved. The O / W emulsion prepared by the method disclosed by the invention has good stability and encapsulation efficiency performance, and has the potential of food or health care products for embedding bioactive substances.

Description

technical field [0001] The invention relates to a preparation method and application of modified egg white protein, belonging to the technical field of protein modification. Background technique [0002] As a functional food raw material, egg white protein not only has high nutritional value, but also has good functional properties, including gelatinization and foaming properties, etc. It is widely used in the field of food processing, such as often used in surimi, In meat products, baked food and beverages, it is used to improve the taste, texture, nutritional content and flavor of food. However, these functional properties cannot meet the needs of the product in actual production, especially the poor emulsification and thermal stability greatly limit the application range of egg white protein. At present, many scholars at home and abroad improve or improve the functional properties of egg white protein by modifying it, so as to increase the utilization value of egg white ...

Claims

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Application Information

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IPC IPC(8): A23L29/10A61K9/107A61K47/42A61K8/64A61K8/06A61Q19/00
CPCA23L29/10A61K9/107A61K47/42A61K8/64A61K8/06A61Q19/00A23V2002/00A61K2800/10A23V2200/222A23V2250/632A23V2250/5428A23V2250/18
Inventor 苏宇杰陆澄杨严俊常翠华顾璐萍李俊华
Owner JIANGNAN UNIV
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