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Double gel capable of printing protein network as well as preparation method and application of double gel

A double gel and network technology, which is applied in the field of printable protein network double gel and its preparation, can solve the problems of oil-in-water double gel that have not been reported, and achieve excellent printing properties, good rheological properties, The effect of high printing accuracy

Active Publication Date: 2022-08-05
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Currently, no bigels have been reported to simulate adipose tissue and connective tissue in animal meat, and printable oil-in-water bigels have not been reported yet.

Method used

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  • Double gel capable of printing protein network as well as preparation method and application of double gel
  • Double gel capable of printing protein network as well as preparation method and application of double gel
  • Double gel capable of printing protein network as well as preparation method and application of double gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Accurately weigh a certain amount of rice bran protein, locust bean gum and carrageenan, and dissolve them in a phosphate buffer solution with a pH of 5.0 to prepare: the mass concentration of rice bran protein is 1%, and the mass concentration of carrageenan and locust bean gum are both 0.75%. The mixed solution was added with rapeseed oil with a mass concentration of 15% beeswax at a water-oil volume ratio of 1:3, and then the system was emulsified by shearing for 4min at a shearing speed of 9000rmp under a water bath of 70°C using a shear emulsifier. , and cooled for 24 hours to make the system fully gel to obtain double gel.

[0040] like figure 1 shown, figure 1 The preparation process of the present invention is described. First, the protein and the hydrogel agent are mixed to prepare a mixed solution, which is mixed with the vegetable oil containing the gel agent under the condition of a water bath for high-speed shearing (thermal preparation method). Due to the...

Embodiment 2

[0042] Accurately weigh a certain amount of rice bran protein and konjac gum, dissolve it in a phosphate buffer solution with a pH of 5.0 to prepare a mixed solution with a protein concentration and a mass concentration of konjac gum of 1.5%, and add a water-oil volume ratio of 1:3 with a mass concentration of 1.5%. It is rapeseed oil with 10% beeswax, and then the system is emulsified by shearing emulsifier at a shear rate of 9000rmp for 4min under a water bath of 80°C, and cooled for 24 hours to make the system fully gel to obtain a double gel.

Embodiment 3

[0044] Accurately weigh a certain amount of peanut protein and flaxseed gum, dissolve it in a phosphate buffer solution with a pH of 7.0 to prepare a mixed solution with a protein concentration of 1% and a mass concentration of flaxseed gum. The peanut oil with a mass concentration of 4% monoglyceride was then emulsified by shearing at a shear rate of 9000 rmp for 4 min under a 70°C water bath with a shear emulsifier, and cooled for 24 hours to fully gel to obtain a double gel.

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Abstract

The invention belongs to the technical field of food, and particularly relates to printable protein network double gel which comprises an oil phase and a water phase, the oil phase comprises edible oil added with an oil gelling agent; the aqueous phase comprises a salt solution to which vegetable protein and a hydrogel are added. The invention provides a method for preparing double gel which is stable for a long time, can be used for 3D printing and is high in printing accuracy through an emulsion template method, vegetable protein and hydrogel are added into a salt solution to form a mixed solution, edible oil containing oil gel is added, the mixed solution is emulsified through high-speed shearing in a water bath, cooling is performed to enable the mixed solution to be fully gelatinized, and then the double gel is prepared. The prepared oil-in-water double gel has higher stability and better deformation resistance, the preparation process is simple, industrialization is easy to realize, and the raw materials are green, healthy and economical; the method can be used for simulating adipose tissues and connective tissues in artificial meat, avoids saturated fatty acids and trans-fatty acids, and better simulates the sense organ and composition of animal meat.

Description

technical field [0001] The invention belongs to the technical field of food, and more particularly relates to a double gel capable of printing a protein network and a preparation method and application thereof. Background technique [0002] With the continuous development of the overall social level of human beings, the global demand for meat products shows a trend of rapid growth. According to statistics, by 2050, the total global population will exceed 10 billion, and the demand for meat products is expected to exceed 3 trillion US dollars. In order to meet the rapidly increasing consumption of human meat products, the production capacity of traditional aquaculture is facing increasingly severe challenges. At the same time, the environmental problems brought about by the mass consumption of meat products are also gradually intensifying. The consumption of meat products greatly increases the demand for water and land resources, and exacerbates the greenhouse effect. On t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23J3/16A23J3/18A23J3/22A23L29/25A23L29/269A23L29/256A23L29/231A23L29/244A23L29/238A23L29/275A23L29/206A23L29/20A23P30/25B33Y70/00
CPCA23J3/14A23J3/16A23J3/18A23J3/227A23L29/25A23L29/27A23L29/256A23L29/231A23L29/244A23L29/238A23L29/275A23L29/206A23L29/20A23P30/25B33Y70/00A23V2002/00A23V2200/228A23V2250/5482A23V2250/507A23V2250/5036A23V2250/18A23V2250/1618A23V2300/24A23V2250/5066A23V2250/548A23V2250/5044A23V2250/192A23V2250/5028A23V2250/5086
Inventor 兰雅淇郑松柏胡冰洁郑汝婷张浩张宸浩
Owner SOUTH CHINA AGRI UNIV
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