CN101750473A - Protein gel determining method - Google Patents
Protein gel determining method Download PDFInfo
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- CN101750473A CN101750473A CN200810237894A CN200810237894A CN101750473A CN 101750473 A CN101750473 A CN 101750473A CN 200810237894 A CN200810237894 A CN 200810237894A CN 200810237894 A CN200810237894 A CN 200810237894A CN 101750473 A CN101750473 A CN 101750473A
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- water
- protein
- gel
- mould
- protein gel
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Abstract
The invention discloses a protein gel determining method. The method comprises the following steps of: slowly pouring weighed protein powder and cooling water with the temperature of about 5 DEG C into a stirrer to be thoroughly stirred for 1 minute; stopping stirring at the interval of 20 seconds; determining the pH value and the temperature at each stopping; completely transferring the homogenized protein into a large sample bag, and then pumping vacuum; filling the vacuumed protein into a mould, and making three parallel samples for each sample; placing the filled mould into a water bath boiler to be heated; immediately placing the heated mould into cold water to be cooled; and determining the cooled gel by using a TPA GEL EM method of a physical property tester, and recording Hardness and Chewiness.
Description
Technical field
The present invention relates to a kind of gel determination method, relate in particular to a kind of gel determination method of soybean protein.
Background technology
Present common several gel detection methods
Method one: 1. accurately take by weighing the 30g albumen powder, measure 170ml 2.5% salt solution (protein concentration is 15%).Slowly pouring the chilled water of load weighted albumen powder and about 5 ℃ into stirring machine fully stirred 1 minute, 20 seconds stop once, whenever stop once to sweep with the albumen powder that plastic spatula will stir wall of cup and bottom thereof so that stir, elder generation's crawl stirs during beginning, stirs fast again.The protein that homogeneous is handled well is all transferred in the large sample bag and is vacuumized then.Albumen after the vacuum is filled in the mould, and it is slow, steady that stowing operation is wanted, and avoided bubble, and each sample is made three parallel samples.
2.80 ℃ water-bath heating 30min, flowing water cooling 1h then.Adopt the physical property measurement instrument that its gel value is measured then.
Shortcoming: the detection data stability of gel is low.
Method two: get distilled water, KCl solution and CaCl that an amount of soybean protein isolate is dissolved in 25mi respectively.In the solution.Electronic stirring, making becomes uniform suspension liquid of protein.Be placed on cooling rapidly in ice-water bath behind the heating 40min in 95 ℃ of waters bath with thermostatic control, until becoming gel, ageing 24h in 4 ℃ of refrigerators makes light yellow translucent soy protein gel.A gel part of making is carried out heat analysis; Survey swelling ratio after the vacuum drying of another part normal temperature.
Shortcoming: the specific aim that protein gel detects is lower, laboratory test results stable bad, and experimental program is loaded down with trivial details, and applicability is not high.
Method three: the 1. preparation of gel: protein isolate is dissolved in the deionized water, concentration is 12% (W/W), stir, this protein solution is loaded in the beaker of 10mL, lid places 95 ℃ water-bath heat tracing 30min with preservative film, is cooled to room temperature with ice bath then, in 4 ℃ refrigerator, preserve 24h, from refrigerator, take out ageing 30min and can measure.
2. carry out TPA with TA-XT2i matter structure instrument (Stable Micro Systems, Britain) and measure, selecting diameter for use is the cylindric tack drift of 10mm.Pace: 2.0mm/s, drawing velocity: 1mrnfs; Recession speed: 2mm/s, press depth: 10mm; Each sample once in the mensuration process probe press down twice, replication is averaged for 3 times and is obtained gelling structure parameter.
Method four: 1. accurate weighing albumen powder 12g, than adding mulser, add albumen powder with 12: 88 salt solution earlier, add salt solution again, stirred 3 minutes.
2. centrifugal: the gel that stirs is poured in the Centrifuge Cup of 250ml, set hydro-extractor with 2500r/min, 5min, centrifugal finishing removed upper foam, is transferred in the glass centrifuge tube, and requirement can not wall built-up.Seal then in the water-bath that is transferred to about 80 ℃, require water level not have colloid, 30min.
3. cooling: be as the criterion together mutually with the gel height with the condensation water level, take out after 35 minutes, take out colloid along wall, can not break, keep shape, downcut surperficial 0.5mm mummification layer, measure with property tester with the steel spoon.
Shortcoming: the action need experimenter has higher experience, and experimental data stability is low
Summary of the invention
The specific aim that the objective of the invention is in order to solve the protein gel detection that has several protein gel determining methods existence now is lower, laboratory test results stable bad, experimental program is loaded down with trivial details, and applicability is not high, and the action need experimenter has higher problems such as experience, and provide a kind of new protein gel determining method, it can more effective raising gel stability, make measurement result accurate, fast, method of operating is easy to learn, science reality.
The present invention solves the technical scheme that its problem adopts: the assay method of protein gel may further comprise the steps: preliminary work, reagent preparation, homogeneous processing, vacuum, filling,, heating, cooling, measure.Slowly pour the chilled water of load weighted albumen powder and about 5 ℃ into stirring machine and fully stirred 1 minute, 20 seconds stop once, and each stop gap is measured its pH value and temperature thereof.The protein that homogeneous is handled well is all transferred in the large sample bag, vacuumized then.Albumen after the vacuum is filled in the mould, and each sample is made three parallel samples.Filled mould is put into water-bath to be heated.Heated mould is put into cold water immediately to be cooled off.The colloid that cooling is good is measured with the TPA GEL EM method of property tester, record Hardness (hardness) and Chewiness (chewiness).
Described protein gel determining method, the interpolation order of albumen powder and water should be to add albumen powder after adding water earlier before stirring, and is bonded at wall of cup to prevent albumen powder, influences its homogenizing effect.
Described protein gel determining method, temperature should remain on about 80 ℃ during heating, and the water-bath time was strict controlled in 30 minutes.
Described protein gel determining method, about 5 ℃ of cooling water temperatures cooled off about 1 hour.
The parameter that TPA GEL EM method is set
Pre-Test-speed 5.00mm/sec
Test-speed 5.00mm/sec
Post-Test-speed 10.00mm/sec
Distance 15.00mm
Probe diameter 15mm
Probe height 40mm
The invention has the beneficial effects as follows: a kind of new protein gel determining method is provided, and the stability that it can more effective raising gel makes measurement result accurate, fast.Method of operating is easy to learn, science reality.
Embodiment
1. preliminary work
Be ready to experimental facilities, water-bath adds water move to 80 ℃, and mould is put in order.
2. reagent is prepared
The mixed solution of the sodium chloride of preparation 5%, 0.5% citric acid, the cooling distilled water about 5 ℃.
3. homogeneous is handled
Slowly pour the chilled water of load weighted 36 gram albumen powders and about 5 ℃ into stirring machine and fully stirred 1 minute, 20 seconds stop once, and each stop gap is measured its pH value and temperature thereof.Whenever stop once to sweep with the albumen powder that plastic spatula will stir wall of cup and bottom thereof so that stir, elder generation's crawl stirs during beginning, stirs fast again.
4. vacuum
The protein that homogeneous is handled well is all transferred in the large sample bag, and attention protein colloid is not stained with sack, vacuumizes then.Till gel be can't see minute bubbles.
5. filling
Albumen after the vacuum is filled in the mould, and it is slow, steady that stowing operation is wanted, and avoided bubble, and each sample is made three parallel samples.
6. heating
Filled mould is prevented heating in 80 ℃ of water-baths, and mould should stand puts into water, and avoids near heating tube as far as possible, is strict controlled in heat time heating time 30 minutes.
7. cooling
Heated mould is put into 5 ℃ of left and right sides cold water immediately cool off, cooled off about 1 hour.
8. measure
8.1 color measuring
Adopt the ZE-2000 chromascope to carry out color measuring to rising.
8.2 the mensuration of gel value
Adopt the physical property measurement instrument that its gel value is measured.
The colloid that cooling is good is measured with the TPA GEL EM method of property tester, and (open and note gimmick when mould is got colloid, guarantee that as far as possible the colloid surface that takes off is smooth) placed colloid and measured the platform interassay, after each the mensuration probe wiped clean.(noting observing curve and result's consistance during mensuration).Do not run into operator's console when noting measuring, avoid vibrations to cause and cause error by curve abnormality.
Record Hardness (hardness) and Chewiness (chewiness).
Chewiness (chewiness)=Hardness (hardness) * Cohseiveness (compendency) * Springness (elasticity).
Claims (4)
1. the assay method of protein gel may further comprise the steps: preliminary work, reagent preparation, homogeneous processing, vacuum, filling,, heating, cooling, measure.It is characterized in that slowly pouring the chilled water of load weighted albumen powder and about 5 ℃ into stirring machine fully stirred 1 minute, 20 seconds stop once, and each stop gap is measured its pH value and temperature thereof.The protein that homogeneous is handled well is all transferred in the large sample bag, vacuumized then.Albumen after the vacuum is filled in the mould, and each sample is made three parallel samples.Filled mould is put into water-bath to be heated.Heated mould is put into cold water immediately to be cooled off.The colloid that cooling is good is measured with the TPA GEL EM method of property tester, record Hardness (hardness) and Chewiness (chewiness).
2. protein gel determining method according to claim 1, the interpolation order of albumen powder and water should be to add albumen powder after adding water earlier before it is characterized in that stirring, and is bonded at wall of cup to prevent albumen powder, influences its homogenizing effect.
3. protein gel determining method according to claim 1, temperature should remain on about 80 ℃ when it is characterized in that heating, and the water-bath time was strict controlled in 30 minutes.
4. protein gel determining method according to claim 1 is characterized in that about 5 ℃ of cooling water temperatures, cools off about 1 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810237894A CN101750473A (en) | 2008-12-17 | 2008-12-17 | Protein gel determining method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810237894A CN101750473A (en) | 2008-12-17 | 2008-12-17 | Protein gel determining method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101750473A true CN101750473A (en) | 2010-06-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200810237894A Pending CN101750473A (en) | 2008-12-17 | 2008-12-17 | Protein gel determining method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102519838A (en) * | 2011-12-23 | 2012-06-27 | 山东禹王实业有限公司 | Method for detecting soybean protein cold gel |
| JP2017156163A (en) * | 2016-02-29 | 2017-09-07 | 株式会社明治 | Evaluation method of whey protein |
| CN107543905A (en) * | 2017-10-23 | 2018-01-05 | 临邑禹王植物蛋白有限公司 | A kind of soy protein gel sexuality official's decision method |
-
2008
- 2008-12-17 CN CN200810237894A patent/CN101750473A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102519838A (en) * | 2011-12-23 | 2012-06-27 | 山东禹王实业有限公司 | Method for detecting soybean protein cold gel |
| JP2017156163A (en) * | 2016-02-29 | 2017-09-07 | 株式会社明治 | Evaluation method of whey protein |
| CN107543905A (en) * | 2017-10-23 | 2018-01-05 | 临邑禹王植物蛋白有限公司 | A kind of soy protein gel sexuality official's decision method |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20100623 |