CN101480215B - Method for preparing enzyme modified whey protein gel for producing low-fat foodstuffs - Google Patents
Method for preparing enzyme modified whey protein gel for producing low-fat foodstuffs Download PDFInfo
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- CN101480215B CN101480215B CN2009100780337A CN200910078033A CN101480215B CN 101480215 B CN101480215 B CN 101480215B CN 2009100780337 A CN2009100780337 A CN 2009100780337A CN 200910078033 A CN200910078033 A CN 200910078033A CN 101480215 B CN101480215 B CN 101480215B
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- 235000004213 low-fat Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 11
- 102000007544 Whey Proteins Human genes 0.000 title claims description 4
- 108010046377 Whey Proteins Proteins 0.000 title claims description 4
- 235000021119 whey protein Nutrition 0.000 title 1
- 108090000942 Lactalbumin Proteins 0.000 claims abstract description 33
- 102000004407 Lactalbumin Human genes 0.000 claims abstract description 33
- 238000002360 preparation method Methods 0.000 claims abstract description 16
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 238000004925 denaturation Methods 0.000 claims abstract description 11
- 230000036425 denaturation Effects 0.000 claims abstract description 11
- 239000012460 protein solution Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 11
- 230000009144 enzymatic modification Effects 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 5
- 230000007850 degeneration Effects 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 4
- 239000005862 Whey Substances 0.000 claims description 3
- 238000011017 operating method Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 13
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 230000036571 hydration Effects 0.000 abstract 1
- 238000006703 hydration reaction Methods 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 57
- 239000002245 particle Substances 0.000 description 19
- 239000000523 sample Substances 0.000 description 9
- 235000014059 processed cheese Nutrition 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 4
- 230000007935 neutral effect Effects 0.000 description 4
- 238000009826 distribution Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013341 fat substitute Nutrition 0.000 description 3
- 239000003778 fat substitute Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- 235000019953 Simplesse® Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000007863 gel particle Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Abstract
The invention discloses a method of preparing enzyme-modified lactalbumin gel for low-fat food production, which comprises the following steps: preparation of a lactalbumin solution, hydration, thermal denaturation, enzymatic hydrolysis, gel forming and enzyme killing. The gel prepared by the disclosed method has texture and taste similar to fat, has good stability and low manufacture cost without higher equipment investment and is simple and easy to operate.
Description
Technical field
The invention belongs to the food processing biological technical field, particularly a kind of preparation method who is used for the enzyme modification lactalbumin gel of low fat food production.This gel has good rheological properties and stability, can be used for the production of low fat foods such as low fat biscuit, low fat sour milk, low fat cheese, low-fat ice cream made, low fat meat products.
Background technology
A large amount of low fat food development technique documents all concentrates on the research to carbohydrate type fat substitutes such as starch, cellulose, pectin, and less relatively based on the fat substitute research of protein.The main protein of research has soybean protein, egg albumin, lactalbumin etc. at present.Patent and document (United States Patent (USP) 4828369 based on the lactalbumin fat substitute; Chinese patent 200580032763.3 and 200610086266.8) all adopt the thermal denaturation lactalbumin to make similar sebaceous gel in order to replace fat by the method that micronize is handled or physics pushes again; as business-like Simplesse; and after in lactalbumin, adding calcium and xanthans; handle the gel that forms similar cream characteristic by heating again micronize, and can be applied to the production of products such as low-fat ice cream made preferably.But adopt micronized method to need higher shearing force, very high to the configuration requirement of equipment, and the consumption of equipment is also very big.
Summary of the invention
The objective of the invention is to overcome above-mentioned shortcoming, a kind of preparation method who is used for the enzyme modification lactalbumin gel of low fat food production is provided.
Principle of the present invention: lactalbumin becomes glue in enzymolysis process, thereby the peptide that discharges in the enzymolysis is by non-covalent bonds such as hydrophobic bond combination formation gel, degree of hydrolysis is more than 18%, this moment most of albumen to be decomposed into molecular weight be small peptide about 2000kDa, the particle size values of gel is less relatively, and appropriateness stirs the particle diameter distribution that has also reduced gel in heating process.
A kind of preparation method who is used for the enzyme modification lactalbumin gel of low fat food production, its operating procedure is as follows:
(1) lactalbumin is soluble in water, the preparation mass concentration is 4～20% lactoalbumin soln;
(2) the above-mentioned lactoalbumin soln for preparing is at room temperature stirred 20～35min, rotating speed is controlled at 200～450rpm;
(3) the pH value of the lactoalbumin soln that step (2) is obtained transfers to 3.5～9.0, heats 20～45min in 60～90 ℃ of water-baths, makes albuminous degeneration;
(4) the albumen taking-up with thermal denaturation is cooled to room temperature, regulates pH and comes back to 3.5～9.0, adds alkali protease, addition is 0.5% of a lactalbumin quality, after stirring, put into 35～80 ℃ of water-bath enzymolysis, after gel state appears in albumen, take out;
(5) the lactalbumin gel is put into 65 ℃ of water-baths enzyme 5～10min that goes out, constantly stirred simultaneously, mixing speed is 200～450rpm;
(6) it is stand-by to be cooled to room temperature.
Described lactalbumin is WPC or sepg whey albumen.
Beneficial effect of the present invention: the gel that is obtained has adipose matter structure of class and mouthfeel, wherein hardness 0.3-0.6N, cohesion 0.3-0.4, adhesion 1.2-2.0N.s, the gel particle particle size values is less than 30 μ m, and good stability can be used for the production of low temperature, gentle high temperature food.This preparation process does not need higher equipment input, and cost of manufacture is low, and operation is simple.
The specific embodiment
The matter structure scope of standard cream is: hardness 0.3-0.8N, and cohesion 0.3-0.6, adhesion 0.9-3.0N.s, particle diameter is below 20 μ m.
Following examples all adopt TMS-Pro (U.S. food technology company) matter structure instrument that gel is carried out Texture Profile Analysis (TPA) and analyze, and measure hardness, cohesion and the adhesion etc. of gel.Adopting diameter is the flat cylinder probe of 25mm, and the mensuration program is: probe presses down speed 60mm/min, presses down time 10s, the rate of climb-60mm/min, and the middle time of staying is 5s.Relatively, measure three times, average.
Adopt particle diameter distribution scanner to carry out particle size distribution measuring.Earlier sample is made into 2% solution during mensuration, after stirring 1 hour under the rotating speed of 200rpm, measures.
By following three embodiment the preparation method that the present invention is used for the enzyme modification lactalbumin gel of low fat food production is elaborated, but these embodiment do not limit the present invention.
Embodiment 1
(1), preparation lactoalbumin soln
Get 8g WPC (WPC8200 is available from U.S. Hilmar company) and be dissolved in 200mL distilled water, be mixed with 4% protein solution.
(2), aquation
With the protein solution for preparing stir about 20min at room temperature, rotating speed is controlled at 250rpm.
(3), thermal denaturation
The pH value of the protein solution that aquation is good is adjusted to 3.5, in 80 ℃ of water-baths, heats 30min, make albuminous degeneration.
(4), enzymolysis becomes glue
The albumen taking-up of thermal denaturation is cooled to room temperature, regulates pH and come back to 3.5, add 0.04g alkali protease (available from U.S. Novozymes Company), put into 35 ℃ of water-bath enzymolysis after stirring, after gel state appears in albumen, take out.
(5), the enzyme that goes out
The lactalbumin gel is put into 65 ℃ of water-baths enzyme 5min that goes out, follow whipping process simultaneously, mixing speed is about 250rpm.
(6), it is stand-by that gel is cooled to room temperature.
The lactalbumin gel that obtains by the method possesses similar phat fat structure and mouthfeel, and wherein hardness 0.52N, cohesion 0.37, adhesion 1.23N.s, particle diameter are 25.32 μ m.
Embodiment 2
(1), preparation lactoalbumin soln
Get and be mixed with 20% protein solution in the distilled water that WPC (WPC8200 is available from U.S. Hilmar company) 40g is dissolved in 200mL.
(2), aquation
With the protein solution for preparing stir about 30min at room temperature, rotating speed is controlled at 300rpm.
(3), thermal denaturation
The pH value of the protein solution that aquation is good is adjusted to 9.0, in 80 ℃ of water-baths, heats 30min, make albuminous degeneration.
(4), enzymolysis becomes glue
The albumen taking-up of thermal denaturation is cooled to room temperature, regulates pH and come back to 9.0, add 0.15g alkali protease (available from U.S. Novozymes Company), put into 80 ℃ of water-bath enzymolysis after stirring, after gel state appears in albumen, take out.
(5), the enzyme that goes out
The lactalbumin gel is put into 65 ℃ of water-baths enzyme 10min that goes out, follow whipping process simultaneously, mixing speed is about 450rpm.
(6), it is stand-by that gel is cooled to room temperature.
The lactalbumin gel that obtains by the method possesses similar phat fat structure and mouthfeel, and wherein hardness 0.43N, cohesion 0.42, adhesion 1.67N.s, particle diameter are 20.12 μ m.
Embodiment 3
(1), preparation lactoalbumin soln
Get and be mixed with 10% protein solution in the distilled water that whey isolate protein (available from U.S. Hilmar company) 20g is dissolved in 200mL.
(2), aquation
With the protein solution for preparing stir about 30min at room temperature, rotating speed is controlled at 300rpm.
(3), thermal denaturation
The pH value of the protein solution that aquation is good is adjusted to 8.0, in 80 ℃ of water-baths, heats 30min, make albuminous degeneration.
(4), enzymolysis becomes glue
The albumen taking-up of thermal denaturation is cooled to room temperature, regulates pH to 7.5, add 0.1g alkali protease (available from U.S. Novozymes Company), put into 55 ℃ of water-bath enzymolysis after stirring, after gel state appears in albumen, take out.
(5), the enzyme that goes out
The lactalbumin gel is put into 65 ℃ of water-baths enzyme 5min that goes out, follow whipping process simultaneously, mixing speed is about 250rpm.
(6), it is stand-by that gel is cooled to room temperature.
The lactalbumin gel of this moment possesses similar phat fat structure and mouthfeel, and wherein hardness 0.44N, cohesion 0.41, adhesion 2.08N.s, particle diameter are 20.71 μ m.
Below two embodiment be lactalbumin gel heat endurance and resistance to acids and bases experiment.
The experiment of embodiment 1 lactalbumin gel heat endurance
Get 6 parts of the gels that make among the above-mentioned preparation method embodiment 1, every part of 30g does not wherein do any processing for 1 part, and in contrast, other 5 parts are used for following experiment.The heat endurance experiment is handled 5min down at 80 ℃, 90 ℃, 100 ℃, 120 ℃ respectively; The refrigerated stability experiment is for placing one month at 4 ℃, measure the matter structure and the particle diameter index of gel, compare by the protein gel index when being untreated, the heat endurance result who obtains this gel is: temperature is controlled at 100 ℃ during heat treatment influences little with interior matter structure and particle diameter index to gel, the firmness change scope is 0.46-0.52N, cohesion is 0.27-0.47, and adhesion is 1.38-1.98, and particle size values can be controlled at below the 30 μ m.The matter structure index of 120 ℃ of processing 5min gels changes little but the particle diameter index changes greatly, and maximum is 54.20 μ m, but acceptance reduces; 4 ℃ of low temperature were placed one month, and the hardness of protein gel is 0.32N, is lower than former gel slightly, and cohesion is 0.41, and adhesion is 1.26N.s, does not all have significant difference with former gel, and its particle size values is 28.57 μ m, can accept.Therefore gel can be stored refrigerated 4 ℃ of left and right sides.
The experiment of embodiment 2 lactalbumin gel ph stabilities
Get the lactalbumin gel that makes among the above-mentioned preparation method embodiment 2, be divided into 4 parts, every part of 30g, with its pH value furnishing successively 4.5,5.5,7.5,8.5, (adopting diameter is the flat cylinder probe of 25mm, and the mensuration program is: probe presses down speed 60mm/min, presses down time 10s by adopting the assay determination of the full matter structure of TPA, the rate of climb-60mm/min, the middle time of staying is 5s.) the matter structure index of gel, measure the particle diameter index with the particle diameter instrument, the pH stability result of lactalbumin gel is: pH is 4.5 o'clock, the hardness of gel is 0.41N, cohesion is 0.42, and adhesion is 1.56N.s, does not have significant difference (p＞0.05) with former neutral gel, particle size values is 29.13 μ m, can accept; PH is 5.5 o'clock, and the hardness of gel is 0.42N, and cohesion is 0.44, and adhesion is 1.46N.s, does not have difference (p＞0.05) with former neutral gel, and particle size values is 58.84 μ m, but acceptance decreases; The pH value is 7.5 o'clock, and the hardness of gel is 0.39N, and cohesion is 0.47, and adhesion is that 1.98N.s and particle diameter index are 21.12 μ m, does not all have significant difference (p＞0.05) with former neutral gel; The pH value is 8.5 o'clock, and the matter structure index and the former neutral gel of gel have significant difference, and be totally unacceptable.So gel drops at 4.5 o'clock at pH can also keep good quality, can be applied in the food productions such as low fat sour milk.
The following examples are the application of lactalbumin gel in the low fat processed cheese is produced.
With the butter of lactalbumin gel that makes among the above-mentioned preparation method embodiment 1 to add in 0%, 20%, 40%, 60%, 80%, 100% the ratio replacement processed cheese, be used for the production of low fat processed cheese, and be labeled as respectively 1,2,3,4,5, No. 6.Sample is carried out the full matter structure of TPA by matter structure instrument 1～No. 6 to be measured, found that: the hardness of 1～No. 6 sample and cohesion reduce along with the rising that substitutes ratio, hardness is reduced to No. 6 5.36N by the 6.57N of No. 1 (former cheese control group), cohesion by No. 1 0.39 be reduced to No. 6 0.28, adhesion is in rising trend, by No. 1 2.40 be increased to No. 6 3.90N.s, but in general between 1～No. 6 except that adhesion difference not remarkable, the fat content that can make processed cheese for No. 6 is by No. 1 27% be reduced to about 17%.
1～No. 6 processed cheese is carried out sensory evaluations such as color and luster, quality, local flavor and mouthfeel, adopt ten point system, the number of judging is 25 people.By the sensory evaluation result is added up discovery, the color and luster of 1～No. 6 sample, quality and three indexs of local flavor do not have significant difference, on the mouth feel score between 1～No. 4 difference not remarkable, No. 5 and No. 6 mouthfeels are divided low slightly, in mouth sticking together that sense obviously strengthens and unctuousness slightly weakens, but can accept fully.
Table 1 lactalbumin gel addition is to the influence of processed cheese subjective appreciation
| Sample | Color and luster | Quality | Local flavor | Mouthfeel | Total points |
| 1 | 9.80 | 9.75 | 9.50 | 9.35 | 9.60 |
| 2 | 9.75 | 9.60 | 9.50 | 8.85 | 9.43 |
| 3 | 9.80 | 9.55 | 9.0 | 8.55 | 9.23 |
| 4 | 9.50 | 9.25 | 8.80 | 8.35 | 8.98 |
| 5 | 9.35 | 9.0 | 8.85 | 7.5 | 8.68 |
| 6 | 9.40 | 9.0 | 9.0 | 7.0 | 8.60 |
Therefore comprehensive full matter structure and sensory evaluation result draw, and the lactalbumin gel for preparing in this right can substitute 60% of butter addition in the processed cheese, makes the fat content of processed cheese reduce nearly 40%.
Claims (1)
1. preparation method who is used for the enzyme modification lactalbumin gel that low fat food produces is characterized in that operating procedure is as follows:
(1), preparation lactoalbumin soln
Get to be dissolved in and be mixed with 10% protein solution in the distilled water of 200mL available from whey isolate protein 20g in U.S. Hilmar company;
(2), aquation
With the protein solution for preparing stir about 30min at room temperature, rotating speed is controlled at 300rpm;
(3), thermal denaturation
The pH value of the protein solution that aquation is good is adjusted to 8.0, in 80 ℃ of water-baths, heats 30min, make albuminous degeneration;
(4), enzymolysis becomes glue
The albumen taking-up of thermal denaturation is cooled to room temperature, regulates pH to 7.5, add 0.1g, put into 55 ℃ of water-bath enzymolysis after stirring, after gel state appears in albumen, take out available from the alkali protease of U.S. Novozymes Company;
(5), the enzyme that goes out
The lactalbumin gel is put into 65 ℃ of water-baths enzyme 5min that goes out, follow whipping process simultaneously, mixing speed is at 250rpm;
(6), it is stand-by that gel is cooled to room temperature.
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| CN104186917B (en) * | 2014-07-14 | 2017-05-10 | 光明乳业股份有限公司 | Method for modifying whey protein gel, and product thereof |
| CN104381443B (en) * | 2014-09-23 | 2017-06-30 | 绿雪生物工程(深圳)有限公司 | A kind of method using ceramic degreasing high-protein yoghourt of the film preparation rich in probiotics |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4107334A (en) * | 1976-10-13 | 1978-08-15 | Pfizer Inc. | Modified protein |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4107334A (en) * | 1976-10-13 | 1978-08-15 | Pfizer Inc. | Modified protein |
Non-Patent Citations (4)
| Title |
|---|
| DANY DOUCET .et al.Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Peptide Identification and Determination of Enzyme Specificity.《Agricultural And Food Chemistry》.2003,(第51期),6300-6308. * |
| S. SEVERIN .et al.ENZYMATIC HYDROLYSIS OF WHEY PROTEINS BY TWODIFFERENT PROTEASES AND THEIR EFFECT ON THE FUNCTIONAL PROPERTIES OF RESULTING PROTEIN HYDROLYSATES.《Journal of Food Biochemistry》.2006,(第30期),77-97. * |
| Z. Y. Ju .et al.Gelation of Hydrolysates of a Whey Protein Isolate Induced by Heat, Protease, Salts and Acid.《Internation Dairy Journal》.1998,(第8期),303-309. * |
| 卢蓉蓉等.以酶法改性乳清蛋白为基质的脂肪替代品在冰淇淋中的应用.《食品与机械》.2006,第22卷(第5期),23-26. * |
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Effective date of registration: 20150210 Address after: 162750 the Inner Mongolia Autonomous Region Hulun Buir city Arong Qi that Ji Tun farm a breakout team two Patentee after: Hulun Buir Shuangwa Dairy Co., Ltd. Address before: Two Beijing 100102 Chaoyang District city in Wangjing Lize Park No. 203 Petrova building block A Patentee before: Beijing double baby Dairy Co., Ltd. |
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Effective date of registration: 20170524 Address after: Two Beijing 100102 Chaoyang District city in Wangjing Lize Park No. 203 Petrova building block A Patentee after: Beijing double baby Dairy Co., Ltd. Address before: 162750 the Inner Mongolia Autonomous Region Hulun Buir city Arong Qi that Ji Tun farm a breakout team two Patentee before: Hulun Buir Shuangwa Dairy Co., Ltd. |
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