CN108782944A - The method for improving protein foaming characteristic and foam stability - Google Patents
The method for improving protein foaming characteristic and foam stability Download PDFInfo
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- CN108782944A CN108782944A CN201810456599.8A CN201810456599A CN108782944A CN 108782944 A CN108782944 A CN 108782944A CN 201810456599 A CN201810456599 A CN 201810456599A CN 108782944 A CN108782944 A CN 108782944A
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- polymer
- azelon
- albumen
- heat treatment
- protein
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
- A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
Abstract
The invention discloses the methods for improving protein foaming characteristic and foam stability.The present invention obtains nanofibre polymer after Whey Protein Concentrate is carried out high-temperature heat treatment, and foamability and foam stability are obviously improved before relatively handling.It has also been found that the foaming characteristic and foam stability of Whey Protein Concentrate can be further increased by carrying out heat treatment after prepared nanofibre polymer is mixed as derivant with Whey Protein Concentrate.Further Whey Protein Concentrate fibre-forming polymer is hydrolyzed with enzyme by the present invention, obtained hydrolyzate is mixed as derivant with Whey Protein Concentrate and carries out high-temperature heat treatment, improving 47.73%~59.09%, foam stability before lactalbumin foamability relatively handles as a result, it has been found that treated improves 84.98%~101.1%.The method of the present invention production cost is low, and raw material sources are extensive, does not need complicated equipment, simple for process, application easy to spread.
Description
Technical field
The present invention relates to the methods for improving protein foaming characteristic and foam stability, more particularly to improve whey concentrate egg
The method of white foaming characteristic and foam stability, belonging to improves protein foaming characteristic and foaming stability field.
Background technology
Albumen is modified currently, mostly using protease about the research for improving albumen foaming characteristic, is carried to a certain extent
High protein foaming characteristic.Whey protein can form a diameter of nanometer under the conditions of low ph value, low ionic strength, high-temperature heat treatment
The fibre-forming polymer of grade, fibre-forming polymer can be used as thickener and blistering stablized in the food industry because of its higher length-width ratio
Agent significantly improves albumen foaming characteristic.And lack the protease research to albumen foaming characteristic modified to nanofibre polymer.
Albumen is modified currently, mostly using protease about the research for improving albumen foaming characteristic, this can only be certain
Albumen foaming characteristic is improved in degree.For example, (DH 1%) foaming characteristic of the Whey Protein Concentrate through trypsin digestion and foam
Only 10.94% and 24.39% has been respectively increased in the Whey Protein Concentrate that stability does not digest.Soybean protein isolate is passed through
After alkali protease enzymolysis, foam stability improves only 20.38%.
The existing method for improving albumen foaming characteristic and foam stability it is different degrees of that there are improvements is inadequate
The defects of notable, causes the application of these albumen to be in the food industry restricted, has much room for improvement.
Invention content
The object of the present invention is to provide a kind of methods that can significantly improve protein foaming characteristic and foaming stability
The above-mentioned purpose of the present invention is achieved through the following technical solutions：
A method of protein foaming characteristic and foam stability are improved, including：
Azelon polymer is prepared in protein progress high-temperature heat treatment；
Wherein the method that azelon polymer is prepared using high-temperature heat treatment includes：Albumen is dissolved in
The concentration of albumen is adjusted after in water after adjustment pH value to 1.0-3.0 again to 1.5-3.5wt%, at a temperature of 60 DEG C -100 DEG C
Heat to obtain the final product；Preferably, the concentration of albumen will be adjusted again extremely after albumen rear adjustment pH value soluble in water to 2.0
2.0wt% heats at a temperature of 90 DEG C to obtain the final product；
Wherein, the heating treatment time can be 0.5-20h；Preferably 10h.
The present invention also provides a kind of raising protein foaming characteristic and the methods of foam stability, including：
(1) azelon polymer is prepared in protein progress high-temperature heat treatment；
(2) it is heat-treated after mixing obtained azelon polymer with albumen；
As a preferred embodiment, azelon is prepared in the use high-temperature heat treatment described in step (1)
The method of polymer includes：
By albumen it is soluble in water after the concentration of albumen is adjusted after adjustment pH value to 1.0-3.0 again to 1.5-3.5wt%,
Heat at a temperature of 60 DEG C -100 DEG C；Preferably, albumen will be adjusted again after albumen rear adjustment pH value soluble in water to 2.0
Concentration to 2.0wt%, heat at a temperature of 90 DEG C to obtain the final product；Wherein, the heating treatment time can be 0.5-
20h；Preferably 10h.
As a preferred embodiment, by obtained azelon polymer and albumen according to 1 in step (2):
3 mass ratio carries out mixing and is heat-treated；
Wherein, the heat treatment is in pH 2.0, and treatment temperature is heat-treated under conditions of being 90 DEG C；Described
Heat treatment time can be 0.5-30h, preferably 2-15h, most preferably 10h.
As a preferred embodiment, obtained azelon polymer with water is adjusted to concentration in step (2)
For after 2.0wt% again with a concentration of 2.0wt% protein according to 1:3 albumen quality ratio carries out being blended in pH 2.0, processing
It is heat-treated under the conditions of at a temperature of 90 °C；Wherein, the heating treatment time can be 0.5-20h；Preferably 10h.
The present invention also provides another methods for improving protein foaming characteristic and foaming stability, including：
(1) azelon polymer is prepared in protein progress high-temperature heat treatment；
(2) azelon polymer hydrolyzate is obtained after azelon polymer being hydrolyzed with enzyme；
(3) it is heat-treated after mixing azelon polymer hydrolyzate with albumen；
As a preferred embodiment, albumen is prepared using the method for high-temperature heat treatment described in step (1)
The method of fibre-forming polymer includes：The concentration of albumen will be adjusted again extremely after albumen rear adjustment pH value to 1.0-3.0 soluble in water
1.5-3.5wt% heats at a temperature of 60 DEG C -100 DEG C；Preferably, extremely by albumen rear adjustment pH value soluble in water
The concentration of albumen is adjusted after 2.0 again to 2.0wt%, is heated at a temperature of 90 DEG C to obtain the final product；Wherein, at the heating
It can be 0.5-20h to manage the time；Preferably 10h.
In order to reach better effect, it will be centrifuged after albumen rear adjustment pH value soluble in water to 2.0, intermediate clear liquid taken to use
Heated at a temperature of 90 DEG C after the water adjustment albumen concentration to 2.0wt% of pH 2.0.
As a preferred embodiment, the hydrolase in step (2) for protein hydrolysate fibre-forming polymer includes pancreas
Any one of protease, pepsin, papain and alkali protease；
When being hydrolyzed using different enzymes, need use different hydrolysising conditions, for example most suitable hydrolysis pH value, enzyme and
Consumption proportion and hydrolysis temperature of substrate etc., this be those skilled in the art according to selected enzyme type in conjunction with its zymetology
Property can be easy to determine corresponding condition or parameter；
As reference, when carrying out enzyme digestion reaction using alkali protease, it can refer to following reaction condition and digest instead
It answers：2.0wt% protein solutions are taken to adjust pH value to 8.0；According to enzyme-to-substrate ratio (E/S) 1/30 (6193U/g protein, w/w)
Enzyme solution is added, 55 DEG C of water-baths digest 2h, inactivated after enzymolysis, adjust pH to 2.0, spare.
As reference, when carrying out enzyme digestion reaction using pepsin, it can refer to following reaction condition and carry out enzyme digestion reaction：
2.0wt% protein solutions are adjusted into pH value to 2.0；Add according to enzyme-to-substrate ratio (E/S) 1/30 (1687U/g protein, w/w)
Enter enzyme solution, 37 DEG C of water-baths digest 2h, inactivated after enzymolysis, adjust pH to 2.0, spare.
As reference, when being reacted using trypsin digestion, it can refer to following reaction condition and carry out enzyme digestion reaction：It will
2.0wt% protein solutions adjust pH value to 7.0, are added according to enzyme-to-substrate ratio (E/S) 1/30 (7447U/g protein, w/w)
Enzyme solution, 37 DEG C of water-baths digest 2h, are inactivated after enzymolysis, adjust pH to 2.0, spare.
As reference, when being reacted using papain enzymolysis, it can refer to following reaction condition and carry out enzyme digestion reaction：It will
2.0wt% protein solutions adjust pH value to 7.0, are added according to enzyme-to-substrate ratio (E/S) 1/30 (5313U/g protein, w/w)
Enzyme solution, 55 DEG C of water-baths digest 2h, are inactivated after enzymolysis, adjust pH to 2.0, spare.
It can be by obtained azelon polymer and albumen according to 1 in step (3):The mass ratio of (1-5) carries out
Mixing is heat-treated, as a preferred embodiment, by azelon polymer hydrolyzate and albumen in step (3)
According to 1：It is heat-treated after 3 mass ratio mixing；In order to reach better effect, it is further preferred that by azelon
The concentration of polymer hydrolyzate is adjusted to 1.5wt% to mix with 1.5wt% protein solutions and is heat-treated.
Wherein, in pH 1.0-3.0, treatment temperature is heat-treated under conditions of being 60-100 DEG C for the heat treatment；
It is preferred that in pH 2.0, treatment temperature is heat-treated under conditions of being 90 DEG C；The heat treatment time can be 0.5-30h,
Preferably 2-15h, most preferably 10h.
The heretofore described method for improving protein foaming characteristic and foam stability is suitable for soybean protein, whey
Any types protein such as albumen ovalbumin, beta lactoglobulin or α-lactalbumin improves its foaming characteristic and foam stability,
It is particularly suitable for lactalbumin.
The present invention Whey Protein Concentrate can be formed after 2.0,90 DEG C of pH heat treatment 10h it is long, there is branch/nothing to divide
Branch, semi-flexible nanofibre polymer；Compared with lactalbumin conventional structure, this unique egg of lactalbumin nanofiber
White matter paradigmatic structure can significantly improve the frothing capacity of lactalbumin, and foamability and foam stability are respectively increased
36.36% and 55.22%.The present invention it has furthermore been found that by prepared nanofibre polymer and Whey Protein Concentrate according to
Albumen quality is than 1:3 mixing can also effectively increase rising for Whey Protein Concentrate after being heat-treated under the conditions of 2.0,90 DEG C of pH
Bubble property and foam stability.The present invention is further improved and has been promoted on this basis：Choose a variety of enzyme (for example, stomach eggs
White enzyme, trypsase, papain and alkali protease) Whey Protein Concentrate fibre-forming polymer is hydrolyzed respectively, water
Solution product has inherently been improved than the lactalbumin nanofiber foam stability before not hydrolyzing, increase rate 16.57
~24.94%；Then, further using Whey Protein Concentrate fibre-forming polymer hydrolyzate as derivant and Whey Protein Concentrate
According to albumen quality than 1:3 mixing, high-temperature heat treatment is carried out under the conditions of 2.0,90 DEG C of pH, as a result, it has been found that after heat treatment, breast
Albuminised foamability improved before relatively handling 47.73%~59.09%, foam stability improve 84.98%~
101.1%.
The present invention uses enzymatic hydrolysis Whey Protein Concentrate to have, and high catalytic efficiency, specificity is strong and hydrolysising condition is mild
Feature；And hydrolytic process is simple, and it is easy to operate, complicated equipment is not needed, it is easy to spread；The present invention is by Whey Protein Concentrate
Nanofibre polymer is prepared, using the hydrolyzate of nanofibre polymer or nanofibre polymer as derivant with
Whey Protein Concentrate Hybrid Heating, after heat treatment its foamability improve 47.73%~59.09% compared with Whey Protein Concentrate,
Foam stability improves 84.98%~101.1%.The raw material Whey Protein Concentrate that the present invention uses derives from a wealth of sources, relative to
Beta lactoglobulin and α-lactalbumin isolation and purification method are simple, of low cost；Present invention can apply to food additives
Field, it is cost-effective, expand the application field of lactalbumin.The method of the present invention production cost is low, simple for process, easy to spread,
With higher economic benefit.
Description of the drawings
Influence of Fig. 1 hydrolysis process to itself foamability；(A) foamability；(B) foam stability；
The variation of foamability in Fig. 2 fibers and fiber hydrolysate Induction Process；(A) foamability；(B) foam is stablized
Property；
Fig. 3 fibers and fiber hydrolysate induce 10h foamability increments；(A) foamability；(B) foam stability；
The variation of every gram of albumen of Fig. 4 foam stability after trypsin treatment；(A) foamability；(B) foam is stablized
Property.
Specific implementation mode
The present invention is further described below in conjunction with specific embodiment, the advantages and features of the present invention will be with describing
And it is apparent.But examples are merely exemplary for these, and it is not intended to limit the scope of the present invention in any way.This field skill
Art personnel should be understood that and can be carried out without departing from the spirit and scope of the invention to the details and form of the present invention
Modifications or substitutions, but these modifications and replacement are each fallen in protection scope of the present invention.
Embodiment 1
Using Whey Protein Concentrate as raw material, 4.00g Whey Protein Concentrate powder is taken to be dissolved in deionized water, adjusts pH value of solution
Value is to 2.0 and is settled to 100mL, and 16000g centrifuges 20min (4 DEG C), and supernatant is taken to be diluted to protein solution with deionized water
2.0% (w/v) adjusts pH to 2.0,10h is heat-treated at 90 DEG C again, samples and 4 DEG C of refrigerators preserve, it is poly- that nanofiber is made
Close object；
45mL 2.0wt% nanofibre polymers are taken, 6M NaOH are added and adjust pH value to 7.0, deionized water is used in combination
(pH 7.0) is settled to 50mL.Trypsin solution is added according to enzyme-to-substrate ratio (E/S) 1/30 (7447U/g protein, w/w),
37 DEG C of water-baths digest 2h, inactivate 20min for 90 DEG C after enzymolysis, obtain hydrolyzate；
Hydrolyzate pH value is adjusted to 2.0 and with deionized water (pH 2.0) by hydrolyzate albumen concentration dilution with 6M HCl
15mL is taken to be mixed with 45mL 1.5wt% Whey Protein Concentrate (pH 2.0) after to 1.5wt%, in 2.0,90 DEG C of heat treatments of pH
5h；After testing, foamability improves 47.73%, foam stability and improves 84.98%.
Embodiment 2
Using Whey Protein Concentrate as raw material, 4.00g Whey Protein Concentrate powder is taken to be dissolved in deionized water, adjusts pH value of solution
Value is to 2.0 and is settled to 100mL, and 16000g centrifuges 20min (4 DEG C), and supernatant is taken to be diluted to protein solution with deionized water
2.0% (w/v) adjusts pH to 2.0,10h is heat-treated at 90 DEG C again, samples and 4 DEG C of refrigerators preserve, it is poly- that nanofiber is made
Close object；
45mL 2.0wt% nanofibre polymers are taken, 6M NaOH are added and adjust pH value to 7.0, deionized water is used in combination
(pH 7.0) is settled to 50mL.Trypsin solution is added according to enzyme-to-substrate ratio (E/S) 1/30 (7447U/g protein, w/w),
37 DEG C of water-baths digest 2h, and 90 DEG C of inactivation 20min obtain hydrolyzate after enzymolysis.
Hydrolyzate pH value is adjusted to 2.0 and with deionized water (pH 2.0) by hydrolyzate albumen concentration dilution with 6M HCl
15mL is taken to be mixed with 45mL 1.5wt% Whey Protein Concentrate (pH 2.0) after to 1.5wt%, in 2.0,90 DEG C of heat treatments of pH
6h；By detection, foamability improves 52.27%, foam stability and improves 88.61%.
Embodiment 3
Using Whey Protein Concentrate as raw material, 4.00g Whey Protein Concentrate powder is taken to be dissolved in deionized water, adjusts pH value of solution
Value is to 2.0 and is settled to 100mL, and 16000g centrifuges 20min (4 DEG C), and supernatant is taken to be diluted to protein solution with deionized water
2.0% (w/v) adjusts pH to 2.0,10h is heat-treated at 90 DEG C again, samples and 4 DEG C of refrigerators preserve, it is poly- that nanofiber is made
Close object.
45mL 2.0wt% nanofibre polymers are taken, 6M NaOH are added and adjust pH value to 7.0, deionized water is used in combination
(pH 7.0) is settled to 50mL.Trypsin solution is added according to enzyme-to-substrate ratio (E/S) 1/30 (7447U/g protein, w/w),
37 DEG C of water-baths digest 2h, and 90 DEG C of inactivation 20min obtain hydrolyzate after enzymolysis.
Hydrolyzate pH value is adjusted to 2.0 and with deionized water (pH 2.0) by hydrolyzate albumen concentration dilution with 6M HCl
15mL is taken to be mixed with 45mL 1.5wt% Whey Protein Concentrate (pH 2.0) after to 1.5wt%, in 2.0,90 DEG C of heat treatments of pH
7h；By detection, foamability improves 55.11%, foam stability and improves 91.70%.
Embodiment 4
Using Whey Protein Concentrate as raw material, 4.00g Whey Protein Concentrate powder is taken to be dissolved in deionized water, adjusts pH value of solution
Value is to 2.0 and is settled to 100mL, and 16000g centrifuges 20min (4 DEG C), and supernatant is taken to be diluted to protein solution with deionized water
2.0% (w/v) adjusts pH to 2.0,10h is heat-treated at 90 DEG C again, samples and 4 DEG C of refrigerators preserve, it is poly- that nanofiber is made
Close object.
45mL 2.0wt% nanofibre polymers are taken, 6M NaOH are added and adjust pH value to 7.0, deionized water is used in combination
(pH 7.0) is settled to 50mL.Trypsin solution is added according to enzyme-to-substrate ratio (E/S) 1/30 (7447U/g protein, w/w),
37 DEG C of water-baths digest 2h, and 90 DEG C of inactivation 20min obtain hydrolyzate after enzymolysis.
Hydrolyzate pH value is adjusted to 2.0 and with deionized water (pH 2.0) by hydrolyzate albumen concentration dilution with 6M HCl
15mL is taken to be mixed with 45mL 1.5wt% Whey Protein Concentrate (pH 2.0) after to 1.5wt%, in 2.0,90 DEG C of heat treatments of pH
8h；By detection, foamability improves 56.82%, foam stability and improves 95.18%.
Embodiment 5
Using Whey Protein Concentrate as raw material, 4.00g Whey Protein Concentrate powder is taken to be dissolved in deionized water, adjusts pH value of solution
Value is to 2.0 and is settled to 100mL, and 16000g centrifuges 20min (4 DEG C), and supernatant is taken to be diluted to protein solution with deionized water
2.0% (w/v) adjusts pH to 2.0,10h is heat-treated at 90 DEG C again, samples and 4 DEG C of refrigerators preserve, it is poly- that nanofiber is made
Close object.
45mL 2.0wt% nanofibre polymers are taken, 6M NaOH are added and adjust pH value to 7.0, deionized water is used in combination
(pH 7.0) is settled to 50mL.Trypsin solution is added according to enzyme-to-substrate ratio (E/S) 1/30 (7447U/g protein, w/w),
37 DEG C of water-baths digest 2h, and 90 DEG C of inactivation 20min obtain hydrolyzate after enzymolysis.
Hydrolyzate pH value is adjusted to 2.0 and with deionized water (pH 2.0) by hydrolyzate albumen concentration dilution with 6M HCl
15mL is taken to be mixed with 45mL 1.5wt% Whey Protein Concentrate (pH 2.0) after to 1.5wt%, in 2.0,90 DEG C of heat treatments of pH
9h；By detection, foamability improves 58.52%, foam stability and improves 99.64%.
Embodiment 6
Using Whey Protein Concentrate as raw material, 4.00g Whey Protein Concentrate powder is taken to be dissolved in deionized water, adjusts pH value of solution
Value is to 2.0 and is settled to 100mL, and 16000g centrifuges 20min (4 DEG C), and supernatant is taken to be diluted to protein solution with deionized water
2.0% (w/v) adjusts pH to 2.0,10h is heat-treated at 90 DEG C again, samples and 4 DEG C of refrigerators preserve, it is poly- that nanofiber is made
Close object.
45mL 2.0wt% nanofibre polymers are taken, 6M NaOH are added and adjust pH value to 7.0, deionized water is used in combination
(pH 7.0) is settled to 50mL.Trypsin solution is added according to enzyme-to-substrate ratio (E/S) 1/30 (7447U/g protein, w/w),
37 DEG C of water-baths digest 2h, and 90 DEG C of inactivation 20min obtain hydrolyzate after enzymolysis.
Hydrolyzate pH value is adjusted to 2.0 and with deionized water (pH 2.0) by hydrolyzate albumen concentration dilution with 6M HCl
15mL is taken to be mixed with 45mL 1.5wt% Whey Protein Concentrate (pH 2.0) after to 1.5wt%, in 2.0,90 DEG C of heat treatments of pH
10h；By detection, foamability improves 59.09%, foam stability and improves 101.1%.
Protein is carried out the parameter optimization experiment that high-temperature heat treatment improves foaming characteristic and foam stability by test example 1
(1) optimization test of albumen concentration
By lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 2.0 again to 1.5wt%, at 90 DEG C
At a temperature of heat treatment 10h foaming characteristic ratio WPC improve 31.24%, foam stability improves 50.65%.
By lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 2.0 again to 2.0wt%, at 90 DEG C
At a temperature of heat treatment 10h foaming characteristic ratio WPC improve 34.57%, foam stability improves 53.36%.
By lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 2.0 again to 2.5wt%, at 90 DEG C
At a temperature of heat treatment 10h foaming characteristic ratio WPC improve 36.36%, foam stability improves 55.22%.
By lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 2.0 again to 3.0wt%, at 90 DEG C
At a temperature of heat treatment 10h foaming characteristic ratio WPC improve 38.91%, foam stability improves 57.84%.
By lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 2.0 again to 3.5wt%, at 90 DEG C
At a temperature of heat treatment 10h foaming characteristic ratio WPC improve 40.75%, foam stability improves 59.02%.
This experiment finds that albumen concentration is higher, and the fibre weight formed in heat treatment process is more, and foaming characteristic is also better.It is comprehensive
Close consider cost savings, play the inducing action of azelon polymer formed after heat treatment to greatest extent and need with
The consistent equal many factors of sequential hydrolysis, select albumen concentration 2wt% to be heat-treated in subsequent test example 2.
(2) optimization test of pH value
By lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 1.0 again to 2.0wt%, at 90 DEG C
At a temperature of heat treatment 10h foaming characteristic ratio WPC improve 36.25%, foam stability improves 55.17%.
By lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 1.5 again to 2.0wt%, at 90 DEG C
At a temperature of heat treatment 10h foaming characteristic ratio WPC improve 36.36%, foam stability improves 55.22%.
By lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 2.0 again to 2.0wt%, at 90 DEG C
At a temperature of heat treatment 10h foaming characteristic ratio WPC improve 35.69%, foam stability improves 54.75%.
By lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 2.5 again to 2.0wt%, at 90 DEG C
At a temperature of heat treatment 10h foaming characteristic ratio WPC improve 34.33%, foam stability improves 53.17%.
By lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 3.0 again to 2.0wt%, at 90 DEG C
At a temperature of heat treatment 10h foaming characteristic ratio WPC improve 32.83%, foam stability improves 51.53%.
(3) optimization test of temperature
By lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 2.0 again to 2.0wt%, at 60 DEG C
At a temperature of heat treatment 10h foaming characteristic ratio WPC improve 34.57%, foam stability improves 50.73%.
By lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 2.0 again to 2.0wt%, at 70 DEG C
At a temperature of heat treatment 10h foaming characteristic ratio WPC improve 35.49%, foam stability improves 52.29%.
By lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 2.0 again to 2.0wt%, at 80 DEG C
At a temperature of heat treatment 10h foaming characteristic ratio WPC improve 36.23%, foam stability improves 54.73%.
By lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 2.0 again to 2.0wt%, at 90 DEG C
At a temperature of heat treatment 10h foaming characteristic ratio WPC improve 36.36%, foam stability improves 55.22%.
By lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 2.0 again to 2.0wt%, at 100 DEG C
At a temperature of heat treatment 10h foaming characteristic ratio WPC improve 36.42%, foam stability improves 55.46%.
According to nanofibre polymer formation condition, comprehensive albumen concentration, pH value range and heat treatment temperature are for receiving
Rice fibre-forming polymer forms the influence of effect, determines that albumen concentration selection range is 1.5-3.5wt%, pH value selection range is
1.0-3.0 heat treatment temperature selection range is 60-100 DEG C.
The parameter optimization examination that test example 2 is heat-treated after being mixed using azelon polymer as derivant with albumen
It tests
1) by lactalbumin adjustment pH value soluble in water to adjusting the concentration of albumen after 2.0 again to 2.0wt%, at 90 DEG C
At a temperature of heat 10h azelon polymer is prepared；
2) concentration of obtained azelon polymer is adjusted to 2.0wt% after being mixed with lactalbumin, in pH
2.0,90 DEG C heat treatment 10h；
Wherein, by azelon polymer and lactalbumin according to 1:After 1 mass ratio mixing, foamability and bubble
Foam stability increment is spontaneously formed compared with WPC has been respectively increased 31.15% and 29.21%；
By azelon polymer and lactalbumin according to 1:After 2 mass ratio mixing, foamability and foam are stablized
Property increment is spontaneously formed compared with WPC has been respectively increased 28.58% and 27.66%；
By azelon polymer and lactalbumin according to 1:3 mass ratio mixing after, foamability and foam it is steady
Qualitative increment is spontaneously formed compared with WPC has been respectively increased 26.89% and 25.54%；
By azelon polymer and lactalbumin according to 1:After 4 mass ratio mixing, foamability and foam are stablized
Property increment is spontaneously formed compared with WPC has been respectively increased 24.04% and 23.34%.
By azelon polymer and lactalbumin according to 1:5 mass ratio mixing after, foamability and foam it is steady
Qualitative increment is spontaneously formed compared with WPC has been respectively increased 22.12% and 20.11%.
Azelon polymer itself has good foaming characteristic, so mixed azelon amount of polymers when induction
More, whole foaming characteristic is higher.This experiment is mainly the shadow for observing azelon polymer inducing action to the foaming characteristic of WPC
It rings, is that azelon polymer plays a major role if selecting high proportion azelon polymer, the variability of WPC
To smaller.So final choice azelon polymer or its hydrolyzate are opposite with protein low in subsequent test example 3
Adding proportion (1:3) its influence to protein foaming characteristic is observed when, with reduce be mixed into excessive azelon polymer or
Influence of its hydrolyzate to final numerical value.
Test example 3 improves the Optimum Experiment of lactalbumin foaming characteristic and foam stability
This experiment investigation is by the variation of lactalbumin fibre-forming polymer foaming characteristic after hydrolysis process, and by whey egg
White fiber polymer hydrolyzate and lactalbumin fibre-forming polymer induce Whey Protein Concentrate foaming characteristic as derivant respectively
And the variation of foam stability.
One, test methods
The preparation of 1 sample
The preparation of 1.1 Whey Protein Concentrate and Whey Protein Concentrate nanofibre polymer
Whey Protein Concentrate (WPC)：It takes 4.00g Whey Protein Concentrate powder (WPC-80) to be dissolved in appropriate amount of deionized water, uses
6M HCl and 0.1M HCl adjust the pH to 2.0 of solution and are settled to 100mL, and 16000g centrifuges 20min (4 DEG C), take out intermediate
Clear liquid uses 2.0 deionized waters of pH (to adjust deionization with 6M HCl immediately using its protein content of Kjeldahl nitrogen determination
The pH of water is to 2.0) diluted protein concentration to 2.0wt%.
The preparation of Whey Protein Concentrate nanofibre polymer：By above-mentioned 2.0wt%WPC in 2.0,90 DEG C of water-baths of pH
10h, 4 DEG C of refrigerators preserve.
The preparation of 1.2 fiber hydrolysates
According to calibration curve equation and enzyme activity calculation formula, show that stomach cardia enzyme activity is 5.06 × 104U/g, tryptose
Enzyme activity is 22.34 × 104U/g, Papain Enzymatic Activity are 15.94 × 104U/g, basic protein enzyme activity be 18.58 ×
104U/g。
Whey Protein Concentrate nanofibre polymer is used into pepsin, trypsase, papain and alkalinity respectively
Protease carries out enzyme digestion reaction.Since the hydrolysis pH conditions that each enzyme is selected are different, addition and hydrolysis by novo before hydrolyzing
The 6M NaOH of sample same volume use 6M and 0.1M HCl to adjust pH to the most suitable hydrolysis pH of each enzyme later.
The specific method is as follows：
(1) alkali protease enzyme digestion reaction：45mL 2.0wt% lactoalbumin solns are taken, 6M NaOH are added and adjust pH value
To 8.0, deionized water (pH 8.0) is used in combination to be settled to 50mL.According to enzyme-to-substrate ratio (E/S) 1/30 (6193U/g protein,
W/w enzyme solution) is added, 55 DEG C of water-baths digest 2h, and 20min are inactivated for 90 DEG C after enzymolysis.
(2) pepsin enzyme digestion reaction：Take 45mL 2.0wt% lactoalbumin solns, addition and hydrolysis by novo
Sample same volume 6M NaOH use 6M and 0.1M HCl to adjust pH values to 2.0, deionized water (pH 2.0) constant volume are used in combination later
To 50mL.Enzyme solution is added according to enzyme-to-substrate ratio (E/S) 1/30 (1687U/g protein, w/w), 37 DEG C of water-baths digest 2h, enzyme
90 DEG C of inactivation 20min after solution.
(3) trypsin digestion reacts：Take 45mL 2.0wt% lactoalbumin solns, addition and hydrolysis by novo
Sample same volume 6M NaOH use 6M and 0.1M HCl to adjust pH values to 7.0, deionized water (pH 7.0) constant volume are used in combination later
To 50mL.Enzyme solution is added according to enzyme-to-substrate ratio (E/S) 1/30 (7447U/g protein, w/w), 37 DEG C of water-baths digest 2h, enzyme
90 DEG C of inactivation 20min after solution.
(4) papain enzymolysis reacts：45mL 2.0wt% protein solutions are taken, are added and hydrolysis by novo sample
Condition same volume 6M NaOH use 6M and 0.1M HCl to adjust pH values to 7.0, deionized water (pH 7.0) are used in combination to be settled to later
50mL.Enzyme solution is added according to enzyme-to-substrate ratio (E/S) 1/30 (5313U/g protein, w/w), 55 DEG C of water-baths digest 2h, enzymolysis
90 DEG C of inactivation 20min afterwards.
After prepared by above-mentioned sample hydrolyzate, with 6M or 0.1M HCl adjustings pH to 2.0 to ensure that salt content is consistent, 4
DEG C refrigerator preserves.
1.2 fibre-forming polymers induce the preparation of Whey Protein Concentrate sample
Whey Protein Concentrate spontaneously forms fiber (WPC+WPC)：The 2.0wt%WPC and 2.0wt%WPC of above-mentioned preparation with
Albumen quality is than 1:3 mixing, 2.0,90 DEG C of heating water baths (0h, 1h, 2h, 5h, 6h, 7h, 8h, 9h and 10h) of pH, sampling and 4
DEG C refrigerator preserves.
Fibre-forming polymer induces Whey Protein Concentrate fiber to form (WPC+ fibers)：The 2.0wt% fibers of above-mentioned preparation are poly-
Object and 2.0wt%WPC are closed with albumen quality than 1:3 mixing, 2.0,90 DEG C of heating water baths of pH (0h, 1h, 2h, 5h, 6h, 7h,
8h, 9h and 10h), it samples and 4 DEG C of refrigerators preserves.
1.3 fibre-forming polymer hydrolyzates induce the preparation of Whey Protein Concentrate sample
Whey Protein Concentrate and Whey Protein Concentrate nanofibre polymer albumen after hydrolysis process are a concentration of
Hydrolyzate albumen concentration is uniformly diluted to 1.5wt% by 1.64wt% (quality for ignoring enzyme).
Fibre-forming polymer hydrolyzate induces Whey Protein Concentrate fiber to form (WPC+ fibre-forming polymers hydrolyzate)：It is above-mentioned
The 1.5wt% fibre-forming polymers hydrolyzate of preparation is with 1.5wt%WPC with albumen quality than 1:3 mixing, 2.0,90 DEG C of water-baths of pH
It heats (0h, 1h, 2h, 5h, 6h, 7h, 8h, 9h and 10h), samples and 4 DEG C of refrigerators preserve.
2 foaming characteristics
With phosphate buffer (0.01mol/L, pH 7.0) by albumen concentration dilution to 0.15wt%, homogeneous at room temperature
1min (10000r/min) measures the volume of foam afterwards, measures the volume of foam after placement 30min again.Pass through opposite spilling
Amount evaluates the foamability (FC) and foam stability (FS) of sample with the static rear foam volume ratio stablized, specific to calculate
Method is as follows：
FC=V0/Vi× 100% (2-1)
FS=Vt/V0× 100% (2-2)
In formula：FC-foamability (%)
FS-foam stability (%)
V0Foam volume when-blistering 0h
VtFoam volume after-blistering t h
ViThe volume of initial liquid before-blistering
Foamability increment is the foamability for inducing the foamability of 10h to subtract induction 0h.
Foam stability increment is the foam stability for inducing the foam stability of 10h to subtract induction 0h.Compared with WPC,
Hydrolysis process improves percentage to fiber foamability/foam stability：
Per g albumen, foam stability (FS/g) is the foam stability (FS) of sample divided by is mixed into egg after trypsin treatment
White quality (g).
Qualitative (FS) divided by the quality (g) for being mixed into albumen.
Two, test results
Itself foamability of 1 core and foam stability
The difference of WPC and lactalbumin fibre-forming polymer itself (original sample) foaming characteristic are studied in this experiment first, and will be newborn
The variation of egg albumin fibre polymer foamability and foam stability of hydrolyzate after enzymolysis processing, analysis hydrolysis hand
Influence of the section to itself foamability of lactalbumin fibre-forming polymer (FC) and foam stability (FS).
As seen from Figure 1, lactalbumin fibre-forming polymer shows good foamability as former state.Compared with WPC, whey
36.36% and 55.22% has been respectively increased in azelon foaming polymers ability and foam stability.Hydrolysis process can reduce
The foamability of lactalbumin fibre-forming polymer, but still it is higher than WPC, 7.95~31.83% are improved compared with WPC；With rise
The variation of bubble ability is different, and hydrolysis can improve the foam stability of lactalbumin fibre-forming polymer, be improved compared with WPC
71.79~80.16%；
The foamability and foam stability of WPC in 2 core Induction Process
Lactalbumin fibre-forming polymer still has good foamability and foam stability after hydrolysis process, then
Study its variation for inducing WPC into bubbling character during fiber.By 1.5wt% WPC, lactalbumin fibre-forming polymer and breast
Egg albumin fibre polymer hydrolyzate, respectively with 1.5wt% WPC with albumen quality than 1:3 mixing, 2.0,90 DEG C of heat treatments of pH
The variation of foaming characteristic during (0h, 1h, 2h, 5h, 6h, 7h, 8h, 9h and 10h).
From Figure 2 it can be seen that the WPC foaming characteristics of lactalbumin fibre-forming polymer induction are significantly larger than WPC and spontaneously form fiber
Foaming characteristic, meanwhile, hydrolysis process can improve the WPC foaming characteristics of lactalbumin fibre-forming polymer induction.Compared with WPC, fiber stomach
Protease hydrolytic liquid induces the foamability of 5~10h to be respectively increased 46.59%, 48.86%, 52.27%, 55.11%,
57.16% and 58.41%；Fiber trypsin hydrolysis liquid induces the foamability of 5~10h to be respectively increased 47.73%,
52.27%, 55.11%, 56.82%, 58.52% and 59.09%；Fiber papain hydrolysis liquid induces rising for 5~10h
Bubble ability has been respectively increased 47.73%, 52.27%, 54.55%, 56.25%, 57.61% and 58.64%；Fiber alkalinity egg
White enzyme hydrolyzate induces the foamability of 5~10h to be respectively increased 45.45%, 50.00%, 52.27%, 55.11%,
56.82% and 58.64%.
In addition, compared with WPC, fiber pepsin hydrolysis liquid induces the foam stability of 5~10h to be respectively increased
77.63%, 84.72%, 89.41%, 92.05%, 94.47% and 95.77%；Fiber trypsin hydrolysis liquid induction 5~
The foam stability of 10h has been respectively increased 84.98%, 88.61%, 91.70%, 95.18%, 99.64% and 101.1%；It is fine
Dimension papain hydrolysis liquid induces the foam stability of 5~10h to be respectively increased 84.11%, 88.33%, 93.18%,
97.03%, 99.08% and 100.2%；Fiber hydrolysis by novo liquid induces the foam stability of 5~10h to be respectively increased
76.77%, 90.50%, 90.78%, 92.61%, 94.10% and 98.40%.
The foamability and foam stability increment of lactalbumin fibre-forming polymer induction WPC heat treatments 10h is certainly compared with WPC
Hair forms and 26.89% and 25.54% has been respectively increased.The WPC that hydrolysis process can improve the induction of lactalbumin fibre-forming polymer rises
Steep performance；Compared with the foaming characteristic increment of the spontaneous heat treatment 10h of WPC, pepsin, trypsase, papain and alkalinity
After protease hydrolyzed lactalbumin fibre-forming polymer, the foamability increment of fiber hydrolysate induction WPC 10h carries respectively
It is high by 35.65%, 34.44%, 39.27% and 43.81%；Foam stability increment has been respectively increased 61.51%,
67.41%, 67.52% and 75.50%；
The foam stability of lactalbumin fibre-forming polymer can be improved in 4 kinds of protease enzymolysis processings.Meanwhile with whey
Azelon polymer fiber auto-induction ability is compared, and the inducibility of fiber enzymolysis liquid is stronger, WPC can be promoted to be formed
Fibre weight higher, the foam stability for improving WPC is also stronger.As shown in Figure 4, every gram of WPC spontaneously forms fiber (heat treatment
10) with the foam stability indifference of secondary core.Compared with WPC is spontaneous, hydrolyze and induce both modes can improve
The foam stability of albumen, wherein induction ratio enzymolysis raising degree higher, respectively 11.47% and 7.73%；But by this
Two ways mixes (i.e.：First WPC will be induced with hydrolyzate again after lactalbumin fibre-forming polymer enzyme hydrolysis) using effect is most
It is good, degree highest is improved, is 12.87%.Therefore, lactalbumin fibre-forming polymer is digested and is lured with the hydrolyzate after enzymolysis
It leads WPC and is used in mixed way the raising WPC foam stabilities for capableing of highly significant.
Claims (10)
1. a kind of method improving protein foaming characteristic and foam stability, which is characterized in that including：
Azelon polymer is prepared in protein progress high-temperature heat treatment.
Wherein the method that azelon polymer is prepared using high-temperature heat treatment includes：By albumen it is soluble in water after
The concentration of albumen is adjusted after adjustment pH value to 1.0-3.0 again to 1.5-3.5wt%, 60 DEG C -100 DEG C at a temperature of heat
To obtain the final product；Preferably, by albumen after soluble in water adjustment pH value to the concentration of albumen is adjusted after 2.0 again to 2.0wt%, at 90 DEG C
At a temperature of heat treatment 10h to obtain the final product.
2. a kind of method improving protein foaming characteristic and foam stability, which is characterized in that including：
(1) azelon polymer is prepared in protein progress high-temperature heat treatment；
(2) it is heat-treated after mixing obtained azelon polymer with albumen.
3. a kind of method improving protein foaming characteristic and foaming stability, which is characterized in that including：
(1) azelon polymer is prepared in protein progress high-temperature heat treatment；
(2) azelon polymer hydrolyzate is obtained after azelon polymer being hydrolyzed with enzyme；
(3) it is heat-treated after mixing azelon polymer hydrolyzate with albumen.
4. according to the method described in claim 1-3 any one, which is characterized in that the method packet of the high-temperature heat treatment
It includes：1.5-3.5wt% is adjusted to by pH value to 1.0-3.0 and by the concentration of albumen by albumen is soluble in water, in 60-100 DEG C of temperature
The lower heat treatment of degree.
5. according to the method for claim 4, which is characterized in that it will be centrifuged after albumen rear adjustment pH value soluble in water to 2.0,
Heat 10h at a temperature of 90 DEG C after taking the water of intermediate clear liquid pH 2.0 to adjust albumen concentration to 2.0wt%.
6. according to the method for claim 2, which is characterized in that in step (2) by obtained azelon polymer with
Albumen is according to 1:3 mass ratio carries out mixing and is heat-treated；Preferably, obtained azelon is polymerize in step (2)
Object adjusted to a concentration of 2.0wt% with water after again with a concentration of 2.0wt% protein according to 1:3 albumen quality ratio is mixed
Conjunction is heat-treated.
7. according to the method for claim 3, which is characterized in that be used for the enzyme of protein hydrolysate fibre-forming polymer in step (2)
Including any one of trypsase, pepsin, papain and alkali protease.
8. according to the method for claim 3, which is characterized in that azelon polymer to be hydrolyzed with alkali protease
Processing obtains azelon polymer hydrolyzate, and the enzyme digestion reaction includes：Take 2.0wt% protein solutions adjust pH value to
8.0, enzyme solution is added, 55 DEG C of water-baths digest 2h, inactivated after enzymolysis, adjust pH to 2.0, spare；
Azelon polymer is hydrolyzed with pepsin to obtain azelon polymer hydrolyzate, the enzymolysis
Reaction includes：2.0wt% protein solutions are adjusted into pH value to 2.0 addition enzyme solutions, 37 DEG C digest 2h, are inactivated after enzymolysis, adjust pH
It is spare to 2.0；
Azelon polymer is hydrolyzed with trypsase to obtain azelon polymer hydrolyzate, the enzymolysis
Reaction includes：2.0wt% protein solutions are adjusted into pH value to 7.0, enzyme solution are added, 37 DEG C digest 2h, are inactivated after enzymolysis, adjust pH
It is spare to 2.0；
Azelon polymer is hydrolyzed with papain to obtain azelon polymer hydrolyzate, the enzyme
Solution is reacted：2.0wt% protein solutions are adjusted into pH value to 7.0 addition enzyme solutions, 55 DEG C digest 2h, inactivate, adjust after enzymolysis
PH to 2.0, it is spare.
9. according to the method for claim 3, which is characterized in that by azelon polymer hydrolyzate and egg in step (3)
In vain according to 1：It is heat-treated after 3 mass ratio mixing；Preferably, by the concentration of azelon polymer hydrolyzate adjust to
1.5wt% is mixed with 1.5wt% protein solutions and is heat-treated；Preferred into one, the heat treatment is in pH 2.0, processing
It is heat-treated under the conditions of at a temperature of 90 °C；The heat treatment time is 0.5-30h, preferably 2-15h, most preferably
10h。
10. according to the method described in claim 1-3 any one, which is characterized in that the protein includes lactalbumin, big
Legumin, ovalbumin, beta lactoglobulin or α-lactalbumin.
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