CN100421568C - Preparation method of a fat substitute based on whey protein - Google Patents
Preparation method of a fat substitute based on whey protein Download PDFInfo
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- CN100421568C CN100421568C CNB2006100862668A CN200610086266A CN100421568C CN 100421568 C CN100421568 C CN 100421568C CN B2006100862668 A CNB2006100862668 A CN B2006100862668A CN 200610086266 A CN200610086266 A CN 200610086266A CN 100421568 C CN100421568 C CN 100421568C
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- 239000003778 fat substitute Substances 0.000 title claims abstract description 32
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- 108010046377 Whey Proteins Proteins 0.000 title abstract description 9
- 235000021119 whey protein Nutrition 0.000 title abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 239000011159 matrix material Substances 0.000 claims abstract description 6
- 239000011259 mixed solution Substances 0.000 claims abstract description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract 2
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- 206010020772 Hypertension Diseases 0.000 abstract description 2
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- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
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Abstract
一种乳清蛋白为基质的脂肪替代品的制备方法，属于乳制品技术领域。本发明以乳清浓缩蛋白WPC-80为主要原料，按一定比例添加CaCl2和黄原胶，配制乳清蛋白混合溶液，再经热处理和微粒化处理，控制热处理温度和时间，控制微粒化处理剪切速率和时间，使微粒化处理后产品中50%的颗粒粒径小于10μm，用作脂肪替代品。脂肪替代品用于食品中不仅能使食品产生与高脂食品相似的感官性状，而且以脂肪替代品替代部分或全部脂肪可以降低食品的热量，从而减少人体因摄入过多高油高脂食品而引起的冠心病、高血压等多种疾病的发病率。
The invention discloses a method for preparing a fat substitute with whey protein as a matrix, which belongs to the technical field of dairy products. The present invention uses whey protein concentrate WPC-80 as the main raw material, adds CaCl2 and xanthan gum in a certain proportion, prepares a whey protein mixed solution, and then undergoes heat treatment and micronization treatment, controls heat treatment temperature and time, and controls micronization treatment Shear rate and time such that 50% of the particles in the micronized product are smaller than 10 μm in size for use as a fat substitute. The use of fat substitutes in food can not only produce sensory properties similar to high-fat foods, but also replace part or all of the fat with fat substitutes can reduce the calories of food, thereby reducing the risk of excessive intake of high-fat and high-fat foods. The incidence of various diseases such as coronary heart disease and hypertension.
Description
Technical field
A kind of lactalbumin is the preparation method of the fat substitute of matrix, belongs to the dairy products technical field.
Background technology
The principle that with protein is the fat substitute simulated fat of matrix is interpreted as: they can form gel when protein and gelatin substance mix, and adipose matter structure of class and functional characteristic can be provided; Minuteness particle after the micronize (Microparticulation) is under the tongue sense organ threshold value, produces adipose denseness of class and soapy feeling when edible.
Whey is the liquid part of separating from cow's milk when producing cheese.General every production 1kg cheese can obtain the 10kg whey.The annual production whey that cheese produced in the whole world is about 9,000 ten thousand tons, and as seen its quantity is sizable.In the nineties, owing to the progress of membrane separation technique and ion exchange technique and the raising that lactalbumin is familiar with, people recognize that gradually lactalbumin not only has very high nutritive value, and have the functional characteristic of many uniquenesses.
Contain 48% the beta lactoglobulin of having an appointment, 19% ALA, 8% immunoglobulin (Ig), 5% seralbumin and peptone of 20% etc. in the lactalbumin, also have a spot of lactoferrin and lactoperoxidase etc.The nutritive value of lactalbumin is very high, and it contains whole 20 seed amino acids of constitutive protein matter, and is similar to egg protein, belongs to complete protein, and biological value is 88.
Lactalbumin has many functional characteristics, and its functional characteristic mainly comprises:
Dissolubility and dispersiveness.Lactalbumin is not having under the condition of thermal denaturation, shows fine solubility and dispersiveness in pH 2.0-7.0 scope.
Emulsibility.Lactalbumin can form one deck interfacial film between fat globule and water droplet, thereby prevents creaming and coagulative precipitation.
Gelatification and retentiveness.Under suitable heat-treat condition, WPC (WPC) solution can form the thermal denaturation irreversible gel.Beta lactoglobulin and bovine serum albumin(BSA) are two kinds of main gel proteins in the whey.Lactalbumin begins to form the temperature of gel and the characteristic of gel depends on protein concentration, pH value, other components and process conditions thereof in the solution.
WPC (WPC) contains 25%～95% solubility lactalbumin under drying regime.WPC has been removed most lactose plus salts branch in process of production, and the content of fat is also lower, therefore has emulsification preferably and gel characteristic, is fit to be used for making fat substitute.
Fat substitute is a kind of have fat some physics that makes us expecting and organoleptic properties, can be by human consumption and absorption, but provide human body more low-yield or human body is not provided the material of energy.Fat substitute is used for food can not only make food produce the sensory properties similar to high-fat foods, and substitute the heat that part or all of fat can reduce food, thereby reduce the incidence of disease of multiple diseases such as coronary heart disease that human body causes because of the high innage fat foods of Excessive Intake, hypertension with fat substitute.
Summary of the invention
The purpose of this invention is to provide the preparation method that a kind of lactalbumin is the fat substitute of matrix; use flow graph and matter structure instrument to determine the composition of raw materials of fat substitute; adopt heat treatment and micronize to handle hot gel; measure the particle size of gel particle with the particle diameter distribution instrument; the ultra microstructure of scanning electron microscopic observation fat substitute; protein surface after micronize is handled becomes smooth, soft, can be used as fat substitute.
Technical scheme of the present invention: prepared its 50% the grain diameter of fat substitute of the present invention has reached the requirement of simulated fat less than 10 μ m.
The preparation method is: raw material employing 100g protein content is 80% WPC, 3g CaCl
2, the 5g xanthans adds water and is settled to 1L; 55-60 ℃ of water bath with thermostatic control also constantly stirred preparation mixed solution, regulator solution pH to 7.0, heat treatment; be cooled to room temperature, micronize is handled, and makes fat substitute; described Technology for Heating Processing condition is 80 ℃; 20min uses high-speed tissue mashing machine when micronize is handled, treatment conditions are 10000rpm; handle 15min, 50% grain diameter is less than 10 μ m in the product of micronize processing back.
Analytical method
1. the mensuration of linear viscoelastic region
Prepare the WPC-80 solution of 100g/L at normal temperatures.Fixed frequency is 1Hz, adopts AR 1000 type flow graphs to carry out stress scans, determines its linear viscoelastic region.
2. the assay method of gelling performance
Adopt the viscoplasticity and the gelation temperature of the parallel-plate mensuration system of AR1000 type flow graph.At linear viscoelastic region, it is applied the stress of a little amplitude pure oscillation, fixed frequency is 1HZ, the storage modulus of working sample, loss modulus and gelation temperature.
The anchor clamps and the parameter that adopt during rheometry are set as follows:
Anchor clamps: 40mm parallel-plate (use oil sealing);
Dull and stereotyped gap: 1mm; Application of sample amount: 0.6ml;
Oscillatory scanning program: the scanning that heats up, 20 ℃-100 ℃, 4 ℃/min;
Oscillatory scanning parameter: angular frequency: 1.0r/s; Stress: 1.0Pa
3.WPC-80 forming the concentration of gel, solution determines
Compound concentration is respectively the WPC-80 solution of 50g/L, 70g/L, 80g/L, 100g/L at normal temperatures, stirs protein is fully dissolved, and the pH of solution is 7.0, measures its rheological equationm of state.
4. protein content is to the influence of the lactoalbumin soln rheological equationm of state
Prepare three kinds of different lactoalbumin solns of WPI-90, WPC-80, WPC-34 of 200g/L at normal temperatures, stirring is fully dissolved protein, and the pH of solution is 7.0, measures its rheological equationm of state.
5.Ca
2+Concentration is to the influence of WPC-80 rheology of solution matter
Prepare WPC-80 solution and the stirring of 100g/L at normal temperatures, protein is fully dissolved, the pH of solution is 7.0.Add CaCl
2, make that its concentration is respectively 0,3g/L, 6g/L, 10g/L, 15g/L, measure its rheological equationm of state.
6. xanthans content is to the influence of the lactoalbumin soln rheological equationm of state
The WPC-80 solution of 3 parts of 100g/L of preparation, the xanthans that adds different amounts respectively makes its concentration be respectively 5g/L, 10g/L, 15g/L.Magnetic stirrer 1h fully dissolves protein, adjusts the pH to 7.0 of solution.Then with the CaCl of accurate weighing
2Put into solution respectively and make CaCl
2Concentration be 3g/L, stir fast, use the AR1000 flow graph, in linear viscoelastic region, measure storage modulus, loss modulus and gelation temperature.
7. particle diameter distributes
Add sample, adopt particle diameter distribution instrument Mastersizer 2000 to measure.
8. the ultra microstructure of scanning electron microscopic observation fat substitute
Gel is fixed with 5% glutaraldehyde after placing 5 days under 4 ℃, and then carries out the phosphate buffer rinsing successively, and 1% osmic acid is fixed, and the dehydration of ethanol gradient is used scanning electron microscopic observation, accelerating potential: 20KV behind the carbon dioxide critical point drying.
Determining of process conditions
1. the prescription of fat substitute
Selecting the raw material of preparation fat substitute is WPC-80, and the critical concentration that WPC-80 forms gel is 80g/L, finds in the experiment that when the concentration of WPC-80 surpassed 100g/L, the gel of formation was fine and close, was difficult for broken.Therefore, selecting the concentration of WPC-80 in preparation during fat substitute is 100g/L, when the pH value greater than 7.0 the time, astringent taste appears in protein solution, is 7.0 for fear of bad mouthfeel selection pH value occurring, in order to obtain the gel that lactalbumin forms, can not produce bad taste again, select CaCl
2Addition be 3g/L, the addition of xanthans is 5g/L.
2. Technology for Heating Processing
The pH value is 7.0 o'clock, and the denaturation temperature of whey protein is 77 ℃, is 80 ℃ in order to obtain desirable protein gel selection heat treatment temperature, and the processing time is 20min.
3. micronize treatment process
50% grain diameter is less than 133.2 μ m in the lactoalbumin soln.Protein forms gel after the heat treatment, and it is big that its particle obviously becomes, and 50% grain diameter is less than 334.9 μ m, and the organoleptic attribute that this moment can't simulated fat must be carried out micronize and be handled.
Adopt under the 10000rpm of high-speed tissue mashing machine, when the micronize processing time was respectively 5min, 10min, 15min, 50% particle size distribution was respectively 20.62 μ m, 16.56 μ m, 7.8 μ m (seeing Table 1).Along with the prolongation in micronize processing time, the parameter that particle diameter distributes is on a declining curve.When the micronize processing time was 10min, particle was bigger, well the characteristic of simulated fat.And when the micronize processing time reached 15min, 50% grain diameter can be used as fat substitute less than 10 μ m.Therefore, selecting the micronize treatment conditions is that shear rate is 10000 rev/mins, and the processing time is the 15min (see figure 1).
Table 1 micronize is handled the table that influences to the particle diameter distribution
4. scanning electron microscopic observation ultra microstructure
The ultra microstructure of scanning electron microscopic observation lactoalbumin soln can see in the system that the lactalbumin uniform particles disperses, the less (Fig. 2-a) of particle.After heat treatment, protein particulate expanded by heating, particle become big, and take place between the protein particulate crosslinked, show heat treatment after protein form gel, but particle surface is more coarse, soapy feeling that can't simulated fat, this moment, protein gel can not be as fat substitute (Fig. 2-b).Handle for the soapy feeling of simulated fat must carry out micronize, the protein gel surface after micronize is handled becomes smooth, soft, can be used as fat substitute (Fig. 2-c) this moment.
Beneficial effect of the present invention: the present invention uses flow graph and matter structure instrument to determine the composition of raw materials of fat substitute; adopt heat treatment and micronize to handle hot gel; the particle diameter distribution instrument is measured the particle size of gel particle; the ultra microstructure of scanning electron microscopic observation fat substitute; protein surface after micronize is handled becomes smooth, soft; 50% grain diameter can be used as fat substitute less than 10 μ m.
Description of drawings
Fig. 1 micronize is handled the influence (shear rate is 10000 rev/mins, and the processing time is 15min) that particle diameter is distributed.
Ultrastructural variation in Fig. 2 fat substitute preparation process.Sample: a) lactoalbumin soln; B) after the heat treatment; C) after micronize is handled.
The specific embodiment
Above-mentioned to specifications process route, its composition of raw materials are WPC-80, and concentration is 100g/L, and pH 7.0, CaCl
2Concentration be 3g/L, concentration of xanthan gum is 5g/L.Cooling naturally behind 80 ℃ of following heat treatment 20min, micronize is handled 10000 rev/mins then, 15min.Shear rate, time that control heat treatment temperature, time and micronize are handled.Its distribution of particles of 50% of the fat substitute that obtains is 7.8 μ m.
Claims (1)
1. preparation method that lactalbumin is the fat substitute of matrix; it is characterized in that raw material employing 100g protein content is 80% WPC; 3g CaCl2 and 5g xanthans; three kinds of raw materials add water and are settled to 1L; 55-60 ℃ of water bath with thermostatic control also constantly stirred the preparation mixed solution; regulate this mixed solution pH to 7.0; heat treatment; be cooled to room temperature; micronize is handled, and makes fat substitute, and described Technology for Heating Processing condition is 80 ℃; 20 minutes; the micronize treatment conditions are 10000 rev/mins, handle 15 minutes, and 50% grain diameter is less than 10 μ m in the product of micronize processing back.
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| JP5329506B2 (en) * | 2010-09-24 | 2013-10-30 | 森永乳業株式会社 | Method for producing whey protein composition |
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| CN113940407B (en) * | 2020-07-17 | 2024-05-31 | 钟春燕 | Butter substitute and application thereof in food |
| CN113973925A (en) * | 2021-06-15 | 2022-01-28 | 内蒙古知科食品科技有限公司 | Fat substitute and preparation method thereof |
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| 乳清蛋白的流变性质. 李玉美等.食品与生物技术学报，第25卷第2期. 2006 * |
| 以蛋白质为原料制备脂肪替代品的研究. 郑建仙等.食品工业，第1998卷第3期. 1998 * |
| 蛋白质为基质的脂肪替代品研究现状及其应用. 李玉美等.中国乳品工业，第33卷第8期. 2005 * |
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