CN109170831A - A kind of food protein-polysaccharide composite cold gel and preparation method thereof - Google Patents
A kind of food protein-polysaccharide composite cold gel and preparation method thereof Download PDFInfo
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- CN109170831A CN109170831A CN201811069861.XA CN201811069861A CN109170831A CN 109170831 A CN109170831 A CN 109170831A CN 201811069861 A CN201811069861 A CN 201811069861A CN 109170831 A CN109170831 A CN 109170831A
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- protein
- polysaccharide
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- gel
- composite cold
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- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 103
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 103
- 235000013305 food Nutrition 0.000 title claims abstract description 83
- 239000002131 composite material Substances 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000001879 gelation Methods 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 24
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 24
- 150000004676 glycans Chemical class 0.000 claims abstract description 17
- 239000003054 catalyst Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 108010029541 Laccase Proteins 0.000 claims description 27
- 235000018102 proteins Nutrition 0.000 claims description 23
- 239000000758 substrate Substances 0.000 claims description 23
- 229920001277 pectin Polymers 0.000 claims description 21
- 235000010987 pectin Nutrition 0.000 claims description 21
- 239000001814 pectin Substances 0.000 claims description 21
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 20
- 241000335053 Beta vulgaris Species 0.000 claims description 20
- 108010073771 Soybean Proteins Proteins 0.000 claims description 18
- 235000019710 soybean protein Nutrition 0.000 claims description 18
- 238000004090 dissolution Methods 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 7
- 239000012460 protein solution Substances 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 238000004925 denaturation Methods 0.000 claims description 6
- 230000036425 denaturation Effects 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 4
- 210000004885 white matter Anatomy 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 101710089165 Protein white Proteins 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 claims 1
- 230000009977 dual effect Effects 0.000 abstract description 20
- 238000000034 method Methods 0.000 abstract description 11
- 230000008569 process Effects 0.000 abstract description 9
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000000499 gel Substances 0.000 description 93
- 239000003822 epoxy resin Substances 0.000 description 29
- 229920000647 polyepoxide Polymers 0.000 description 29
- 238000012360 testing method Methods 0.000 description 25
- 239000000523 sample Substances 0.000 description 19
- PYWVYCXTNDRMGF-UHFFFAOYSA-N rhodamine B Chemical compound [Cl-].C=12C=CC(=[N+](CC)CC)C=C2OC2=CC(N(CC)CC)=CC=C2C=1C1=CC=CC=C1C(O)=O PYWVYCXTNDRMGF-UHFFFAOYSA-N 0.000 description 13
- 238000004043 dyeing Methods 0.000 description 10
- 239000003292 glue Substances 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 8
- 230000015572 biosynthetic process Effects 0.000 description 6
- 238000009833 condensation Methods 0.000 description 6
- 230000005494 condensation Effects 0.000 description 6
- 238000001218 confocal laser scanning microscopy Methods 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 238000013019 agitation Methods 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 239000000470 constituent Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 230000001055 chewing effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 229940043267 rhodamine b Drugs 0.000 description 3
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 2
- 229940114124 ferulic acid Drugs 0.000 description 2
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 2
- 235000001785 ferulic acid Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000000518 rheometry Methods 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 244000174681 Michelia champaca Species 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- 241000222355 Trametes versicolor Species 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000017 hydrogel Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of food protein-polysaccharide composite cold gel and preparation method thereof, the raw material for preparing of food protein-polysaccharide composite cold gel includes the protein of 4-8 parts by weight, the polysaccharide of 1.5 parts by weight, 100 parts by weight water, catalyst.The present invention has the advantage that 1, process is efficient, easy；2, dual network gel rubber system is prepared, the mechanical performance and moisture holding capacity of gel is effectively improved, expands its application range；3, protein-polysaccharide dual network gel rubber system does not have bad smell generation, and hydrodynamics are good.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of food protein-polysaccharide composite cold gel and
Preparation method.
Background technique
Gel refers to that the macromolecular chain in solution is connected with each other under certain condition, the tridimensional network of formation.Gel
There is highly important status in the food industry, can be used as the carrier of many flavors, nutriment and function factor.Polysaccharide and
Protein is common Native Gel material.
Protein gel is protein molecule under different physics chemical actions, intramolecular active force (hydrogen bond, disulfide bond), with
And protein-protein, protein-water and adjacent polypeptide interchain attraction, repulsion reach balance, the oriented and ordered net of formation
Network space structure.Polysaccharide hydrogel fixes in organizational project, cell, drug embedding transport, texture of food improvement and Flavor release
It is increasing etc. various application studies.
But discovery protein gel has more quick to outside environmental elements (such as metal salt, pH value, temperature) in application
The disadvantages of sense, mechanical performance is poor.And polysaccharide gel, then since solubility in water is low, texture characteristic is single, and specific retention is poor, crisp
Property it is big, the disadvantages of resilience is bad, and flexibility is poor and be extremely restricted its application.
Summary of the invention
The embodiment of the present invention is designed to provide a kind of food protein-polysaccharide composite cold gel and its preparation side
Method, to solve the problems, such as existing gel mechanical is poor, specific retention is poor, texture characteristic is single etc..
To achieve the above object, first aspect of the embodiment of the present invention provides a kind of food protein-polysaccharide composite condensation
Glue, preparing raw material includes the protein of 4-8 parts by weight, the polysaccharide of 1.5 parts by weight, 100 parts by weight water, catalyst.
It is solidifying that food protein-polysaccharide composite cold gel provided in an embodiment of the present invention belongs to protein-polysaccharide dual network
Glue.
In one possible implementation, the protein is soybean protein isolate.
In one possible implementation, the polysaccharide is beet pectin.
In one possible implementation, the catalyst is to add 100nkat laccase according to every 1g substrate to be added
The laccase added, the substrate are the protein and the polysaccharide.
Second aspect of the embodiment of the present invention provides a kind of food protein-polysaccharide composite as described in relation to the first aspect
The preparation method of epoxy resin, include the following steps: (1) aquation protein: it is molten to obtain protein for aquation 4-8 parts by weight protein
Liquid；(2) it prepares protein-polysaccharide mixed solution: protein solution being subjected to protein denaturation processing, 1.5 weight are then added
Part polysaccharide, dissolution obtain protein-polysaccharide mixed solution；(3) catalyst is added, it is more that reaction obtains the food protein-
Sugared composite cold gel.
In one possible implementation, in the step (1), aquation 4-8 parts by weight protein includes preparing 4-
The soybean protein isolate solution of 8%w/v；In the step (2), the polysaccharide is beet pectin；In the step (3),
Catalyst is laccase.
In one possible implementation, in the step (3), add according to every 1g substrate addition 100nkat laccase
Enter laccase, the substrate packet soybean separation protein white matter and beet pectin.
In one possible implementation, in the step (2), protein solution is subjected to protein denaturation processing
It is heated including protein solution to be put into 90-100 DEG C of water-bath, so that protein denaturation.
In one possible implementation, in the step (3), catalyst is added, reaction obtains the food and uses
Protein-polysaccharide composite cold gel includes being put into heat preservation in 40 DEG C of water-baths to stand 2 hours, after cooling, obtains food albumen
Matter-polysaccharide composite epoxy resin.
The present invention has the advantage that
1, process is efficient, easy；
2, dual network gel rubber system is prepared, the mechanical performance and moisture holding capacity of gel are effectively improved, expands it using model
It encloses；
3, protein-polysaccharide dual network gel rubber system does not have bad smell generation, and hydrodynamics are good.
Detailed description of the invention
Fig. 1 is the pictorial diagram for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 1,2,3,4,5 provides.
Fig. 2 is the brightness value ratio for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 1,2,3,4,5 provides
Compared with figure.
Fig. 3 is the value of chromatism for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 1,2,3,4,5 provides
The display diagram of (red to green fields).
Fig. 4 is the value of chromatism for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 1,2,3,4,5 provides
The display diagram of (yellow to blue spectrum).
Fig. 5 is the specific retention ratio for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 1,2,3,4,5 provides
Compared with figure.
Fig. 6 is that the hardness for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 1,2,3,4,5 provides compares
Figure.
Fig. 7 is that the elasticity for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 1,2,3,4,5 provides compares
Figure.
Fig. 8 is the cohesion ratio for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 1,2,3,4,5 provides
Compared with figure.
Fig. 9 is the chewiness ratio for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 1,2,3,4,5 provides
Compared with figure.
Figure 10 is the adhesiveness for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 1,2,3,4,5 provides
Compare figure.
Figure 11 is the stickiness ratio for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 1,2,3,4,5 provides
Compared with figure.
Figure 12 a is the CLSM figure for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 1 provides, wherein shallow
Color region is the soybean protein isolate after rhodamine dyeing, and darker regions are beet pectin.
Figure 12 b is the CLSM figure for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 2 provides, wherein
Light areas is the soybean protein isolate after rhodamine dyeing, and darker regions are beet pectin.
Figure 12 c is the CLSM figure for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 3 provides, wherein
Light areas is the soybean protein isolate after rhodamine dyeing, and darker regions are beet pectin.
Figure 12 d is the CLSM figure for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 4 provides, wherein
Light areas is the soybean protein isolate after rhodamine dyeing, and darker regions are beet pectin.
Figure 12 f is the CLSM figure for the food protein-polysaccharide composite cold gel that the embodiment of the present invention 5 provides, wherein
Light areas is the soybean protein isolate after rhodamine dyeing, and darker regions are beet pectin.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Soybean protein isolate (SOY PROTEIN ISOLATE, SPI) is a kind of full price albumen, includes 20 kinds of amino acid,
Middle tyrosine is the important site of laccase effect.The SPI that the embodiment of the present invention uses is purchased from only Fu Ji Science and Technology Ltd.,
Model gel-type, >=90%.
Beet pectin (SUGAR BEET PECTIN, SBP) is the soluble oligosaccharide extracted from beet pulp,
In RG-I structure, alternately connection forms main chain for rhamnose and galacturonic acid.The position C-4 of rhamnose and arabinose pass through α-
1,5 key connection, the ferulic acid being covalently attached with branch arabinose are the important sites of enzymatic crosslinking.The embodiment of the present invention makes
SPB's is made using sour formulation, and specific extraction conditions are 85 DEG C, pH 1.5,2h.
Laccase can aoxidize a variety of substrates including phenolic hydroxyl group as a kind of polyphenol oxidase, by the electronics transfer in substrate
Water is formed on to oxygen molecule, has the characteristics that substrate is extensive, activity is high, the service life is long, is a kind of environment-friendly type being widely used
Ferment.The ferulic acid in tyrosine and beet pectin in soybean protein isolate can efficiently be utilized by laccase.The present invention is implemented
The laccase that example uses is purchased from Sigma-Aldrich, model E.C.3.2.1.15, from Trametes
versicolor。
The rhodamine B that the embodiment of the present invention uses is purchased from Sigma-Aldrich.
Next in a particular embodiment to food provided in an embodiment of the present invention protein-polysaccharide composite cold gel and
Preparation method is specifically described.
In embodiments of the present invention, food is referred to as SPI-SBP epoxy resin with protein-polysaccharide composite cold gel,
Perhaps SPI-SBP dual network epoxy resin perhaps dual network epoxy resin or network gel.
Embodiment 1
Dual network epoxy resin provided in this embodiment, constituent: 4% (w/v) soybean protein isolate, 1.5% (w/v)
Beet pectin, laccase (100nkat/g substrate).Substrate is soybean protein isolate and beet pectin.
Detailed process is as follows for its preparation:
4g SPI is dissolved in 100ml distilled water, 4h is sufficiently stirred, 4 DEG C of refrigerator overnights is placed in and guarantees the abundant water of SPI
Change, obtains 4% (w/v) SPI.It is taken out from refrigerator after restoring room temperature, is put into 90 DEG C of water-baths and heats 30min, with flowing water
It cools rapidly, 1.5g SBP magnetic agitation 4h is added to abundant dissolution.Laccase (100nkat/g substrate) then is added, stirs
It is put into heat preservation in 40 DEG C of water-baths after mixing uniformly and stands 2h.Taking-up is cooled to room temperature, and it is spare to be put into 4 DEG C of refrigerator overnights, is obtained
SPI-SBP epoxy resin.
The SPI-SBP epoxy resin of acquisition is saved in 4 DEG C of refrigerators.
Embodiment 2
Dual network epoxy resin provided in this embodiment, constituent: 5% (w/v) soybean protein isolate, 1.5% (w/v)
Beet pectin, laccase (100nkat/g substrate).Substrate is soybean protein isolate and beet pectin.
Detailed process is as follows for its preparation:
5g SPI is dissolved in 100ml distilled water, 4h is sufficiently stirred, 4 DEG C of refrigerator overnights is placed in and guarantees the abundant water of SPI
Change, obtains 5% (w/v) SPI.It is taken out from refrigerator after restoring room temperature, is put into 90 DEG C of water-baths and heats 30min, with flowing water
It cools rapidly, 1.5g SBP magnetic agitation 4h is added to abundant dissolution.Laccase (100nkat/g substrate) then is added, stirs
It is put into heat preservation in 40 DEG C of water-baths after mixing uniformly and stands 2h.Taking-up is cooled to room temperature, and it is spare to be put into 4 DEG C of refrigerator overnights, is obtained
SPI-SBP epoxy resin.
The SPI-SBP epoxy resin of acquisition is saved in 4 DEG C of refrigerators.
Embodiment 3
Dual network epoxy resin provided in this embodiment, constituent: 6% (w/v) soybean protein isolate, 1.5% (w/v)
Beet pectin, laccase (100nkat/g substrate).
Detailed process is as follows for its preparation:
6g SPI is dissolved in 100ml distilled water, 4h is sufficiently stirred, 4 DEG C of refrigerator overnights is placed in and guarantees the abundant water of SPI
Change, obtains 6% (w/v) SPI.It is taken out from refrigerator after restoring room temperature, is put into 90 DEG C of water-baths and heats 30min, with flowing water
It cools rapidly, 1.5g SBP magnetic agitation 4h is added to abundant dissolution.Laccase (100nkat/g substrate) then is added, stirs
It is put into heat preservation in 40 DEG C of water-baths after mixing uniformly and stands 2h.Taking-up is cooled to room temperature, and it is spare to be put into 4 DEG C of refrigerator overnights, is obtained
SPI-SBP epoxy resin.
The SPI-SBP epoxy resin of acquisition is saved in 4 DEG C of refrigerators.
Embodiment 4
Dual network epoxy resin provided in this embodiment, constituent: 7% (w/v) soybean protein isolate, 1.5% (w/
V) beet pectin, laccase (100nkat/g substrate).
Detailed process is as follows for its preparation:
7g SPI is dissolved in 100ml distilled water, 4h is sufficiently stirred, 4 DEG C of refrigerator overnights is placed in and guarantees the abundant water of SPI
Change, obtains 7% (w/v) SPI.It is taken out from refrigerator after restoring room temperature, is put into 90 DEG C of water-baths and heats 30min, with flowing water
It cools rapidly, 1.5g SBP magnetic agitation 4h is added to abundant dissolution.Laccase (100nkat/g substrate) then is added, stirs
It is put into heat preservation in 40 DEG C of water-baths after mixing uniformly and stands 2h.Taking-up is cooled to room temperature, and it is spare to be put into 4 DEG C of refrigerator overnights, is obtained
SPI-SBP epoxy resin.
The SPI-SBP epoxy resin of acquisition is saved in 4 DEG C of refrigerators.
Embodiment 5
Dual network epoxy resin provided in this embodiment, constituent: 8% (w/v) soybean protein isolate, 1.5% (w/v)
Beet pectin, laccase (100nkat/g substrate).
Detailed process is as follows for its preparation:
8g SPI is dissolved in 100ml distilled water, 4h is sufficiently stirred, 4 DEG C of refrigerator overnights is placed in and guarantees the abundant water of SPI
Change, obtains 8% (w/v) SPI.It is taken out from refrigerator after restoring room temperature, is put into 90 DEG C of water-baths and heats 30min, with flowing water
It cools rapidly, 1.5g SBP magnetic agitation 4h is added to abundant dissolution.Laccase (100nkat/g substrate) then is added, stirs
It is put into heat preservation in 40 DEG C of water-baths after mixing uniformly and stands 2h.Taking-up is cooled to room temperature, and it is spare to be put into 4 DEG C of refrigerator overnights, is obtained
SPI-SBP epoxy resin.
The SPI-SBP epoxy resin of acquisition is saved in 4 DEG C of refrigerators.
Embodiment 6
In the present embodiment, the characteristic of food protein-polysaccharide composite cold gel embodiment 1,2,3,4,5 provided
It is studied.
Fig. 1 is the pictorial diagram for the dual network gel that embodiment 1,2,3,4,5 provides, and in Fig. 1,4% indicates embodiment 1
The food protein-polysaccharide composite cold gel of offer, 5% indicate the food protein-polysaccharide composite cold that embodiment 2 provides
Gel, the food protein-polysaccharide composite cold gel of the 6% expression offer of embodiment 3,7% indicate the food that embodiment 4 provides
The food protein-polysaccharide composite cold gel that embodiment 5 provides is indicated with protein-polysaccharide composite cold gel, 8%.
The food protein-polysaccharide composite condensation that embodiment 1,2,3,4,5 is provided using CR-300 color evaluating
The bright index (L*) of glue is measured, and measurement result is as shown in Figure 2.
In Fig. 2,4 in abscissa indicate food protein-polysaccharide composite cold gel, horizontal seat that embodiment 1 provides
Food protein-polysaccharide composite cold gel that 5 expression embodiments 2 in mark provide, 6 in abscissa indicate that embodiment 3 mentions
For food protein-polysaccharide composite cold gel, 7 in abscissa indicate food protein-polysaccharide that embodiment 4 provides
8 in composite cold gel, abscissa indicate the food protein-polysaccharide composite cold gel that embodiment 5 provides.
As shown in Fig. 2, the food that the food protein-polysaccharide composite cold gel of the offer of embodiment 1, embodiment 2 provide
It is provided with protein-polysaccharide composite cold gel, the food protein-polysaccharide composite cold gel of the offer of embodiment 3, embodiment 4
Food protein-polysaccharide composite cold gel, embodiment 5 provide food protein-polysaccharide composite cold gel brightness
Successively lower, it is known that, with the raising of SPI concentration, brightness gradually decreases and (drops to 75.92 from 82.02).
The food protein-polysaccharide composite condensation that embodiment 1,2,3,4,5 is provided using CR-300 color evaluating
The value of chromatism (the red range to green) (a*) of glue is measured, and measurement result is as shown in Figure 3.
In Fig. 3,4 in abscissa indicate food protein-polysaccharide composite cold gel, horizontal seat that embodiment 1 provides
Food protein-polysaccharide composite cold gel that 5 expression embodiments 2 in mark provide, 6 in abscissa indicate that embodiment 3 mentions
For food protein-polysaccharide composite cold gel, 7 in abscissa indicate food protein-polysaccharide that embodiment 4 provides
8 in composite cold gel, abscissa indicate the food protein-polysaccharide composite cold gel that embodiment 5 provides.
As shown in figure 3, it is found that with SPI concentration raising, and red value of green significantly increases and is raised to 0.93 from 0.4 respectively.
The food protein-polysaccharide composite condensation that embodiment 1,2,3,4,5 is provided using CR-300 color evaluating
The value of chromatism (range of yellow to blue) (b*) of glue is measured, and measurement result is as shown in Figure 4.
In Fig. 4,4 in abscissa indicate food protein-polysaccharide composite cold gel, horizontal seat that embodiment 1 provides
Food protein-polysaccharide composite cold gel that 5 expression embodiments 2 in mark provide, 6 in abscissa indicate that embodiment 3 mentions
For food protein-polysaccharide composite cold gel, 7 in abscissa indicate food protein-polysaccharide that embodiment 4 provides
8 in composite cold gel, abscissa indicate the food protein-polysaccharide composite cold gel that embodiment 5 provides.
As shown in figure 4, it is found that with SPI concentration raising, champac value dramatically increases, and is raised to 13.75 from 10.83.
In the present embodiment, the food provided embodiment 1,2,3,4,5 is held with protein-polysaccharide composite cold gel
The test of water rate, it is specific as follows.
The gel sample stood overnight in 4 DEG C of refrigerators is taken out, is measured after placing 1h in room temperature.It is put into and has weighed
Ultra-filtration centrifuge tube inner tube (being denoted as w) in, weighing, be denoted as w1, 10min is centrifuged with the speed of 8000 r/min, takes out inner tube, is wiped
Dry surface moisture, weighing, is denoted as w2, calculated for gel specific retention (water holding capacity, WHC), formula is as follows:
Wherein w2Add the weight of inner tube, unit g again for gel after centrifugation；w1Gel when not to be centrifuged adds inner tube again
Weight, unit g；W is ultra-filtration centrifuge tube inner tube weight, unit g.
Test results are shown in figure 5 for specific retention, and in Fig. 5,4 in abscissa indicate that the food that embodiment 1 provides is used
5 in protein-polysaccharide composite cold gel, abscissa indicate the food protein-polysaccharide composite condensation that embodiment 2 provides
Food protein-polysaccharide composite cold gel that 6 expression embodiments 3 in glue, abscissa provide, 7 in abscissa indicate real
Apply the food protein-polysaccharide composite cold gel of the offer of example 4,8 in abscissa indicate the food albumen that embodiment 5 provides
Matter-polysaccharide composite epoxy resin.
As shown in Figure 5, with the increase of protein concentration, the specific retention of dual network epoxy resin is continuously improved, condensation
Glue specific retention is promoted from 83.16% to 88.57%.
In the present embodiment, the food provided embodiment 1,2,3,4,5 is carried out firmly with protein-polysaccharide composite cold gel
Degree test, it is specific as follows.
TPA (Texture Profile Analysis) test is carried out to gel using Texture instrument.By gel sample from ice
It takes out in case and is measured after placing 1h in room temperature.Diameter is used to push twice for the cylindrical probe of the P/20a of 20mm.It surveys
It is as follows to try parameter: pushing height is the 25% of height of specimen, and speed is 60mm/min before test speed and survey and after surveying, and is touched
Have an effect as 0.5N, every group of sample at least set three groups it is parallel.
Hardness test result is as shown in Figure 6
In the present embodiment, the food provided embodiment 1,2,3,4,5 carries out bullet with protein-polysaccharide composite cold gel
Property test, it is specific as follows.
TPA test is carried out to gel using Texture instrument.Gel sample is carried out after placing 1h in taking-up room temperature in refrigerator
Measurement.Diameter is used to push twice for the cylindrical probe of the P/20a of 20mm.Test parameter is as follows: pushing height is that sample is high
The 25% of degree, test speed and speed is 60mm/min before surveying and after surveying, trigger force 0.5N, every group of sample at least sets three groups
In parallel.
Flexibility test result is as shown in Figure 7.
In the present embodiment, in the food provided to embodiment 1,2,3,4,5 is carried out with protein-polysaccharide composite cold gel
Poly- property test, it is specific as follows.
TPA test is carried out to gel using Texture instrument.Gel sample is carried out after placing 1h in taking-up room temperature in refrigerator
Measurement.Diameter is used to push twice for the cylindrical probe of the P/20a of 20mm.Test parameter is as follows: pushing height is that sample is high
The 25% of degree, test speed and speed is 60mm/min before surveying and after surveying, trigger force 0.5N, every group of sample at least sets three groups
In parallel.
Test results are shown in figure 8 for cohesion.
In the present embodiment, the food provided embodiment 1,2,3,4,5 carries out nozzle with protein-polysaccharide composite cold gel
The test of chewing property, it is specific as follows.
TPA test is carried out to gel using Texture instrument.Gel sample is carried out after placing 1h in taking-up room temperature in refrigerator
Measurement.Diameter is used to push twice for the cylindrical probe of the P/20a of 20mm.Test parameter is as follows: pushing height is that sample is high
The 25% of degree, test speed and speed is 60mm/min before surveying and after surveying, trigger force 0.5N, every group of sample at least sets three groups
In parallel.
Test results are shown in figure 9 for chewiness.
In the present embodiment, the food provided embodiment 1,2,3,4,5 is glued with protein-polysaccharide composite cold gel
Attached property test, it is specific as follows.
This experiment with microrheometer investigated epoxy resin synthesis speed and formation after viscoelasticity.It prepared by epoxy resin
After a certain concentration laccase is added in the SPI-SBP solution prepared in journey, mixes be transferred in micro-example bottle rapidly, be then placed in micro-
(40 DEG C) are tested in rheology sample cell, record gel-forming process.The results are shown in Figure 10 for adhesion test.
In the present embodiment, the food provided embodiment 1,2,3,4,5 is sticked with protein-polysaccharide composite cold gel
Property test, it is specific as follows.
This experiment with microrheometer investigated epoxy resin synthesis speed and formation after viscoelasticity.It prepared by epoxy resin
After a certain concentration laccase is added in the SPI-SBP solution prepared in journey, mixes be transferred in micro-example bottle rapidly, be then placed in micro-
(40 DEG C) are tested in rheology sample cell, record gel-forming process.
Stickiness test result is as shown in figure 11.
By Fig. 6, Fig. 7, Fig. 8, Fig. 9, Figure 10, Figure 11 it is found that with protein concentration increase, be formed by double gels
Hardness (1.35 → 2.02), elastic (0.35 → 0.95), cohesion (0.34 → 0.45), adhesiveness (0.34 → 0.61), chewing
Property (0.14 → 1.22) and stickiness (0.51 → 1.23) are increasing.The texture characteristic of gel is analogous to jelly or gel is soft
Sugar, then elasticity and the mouthfeel of jelly are positively correlated in significant, and elasticity and chewiness are bigger, and the mouthfeel the fine and smooth agreeable to the taste, and quality is more uniform,
Structure is closer.
In the present embodiment, the food albumen provided using confocal laser scanning microscope embodiment 1,2,3,4,5
Matter-polysaccharide composite epoxy resin, it is specific as follows.
0.01% (w/v) rhodamine B solution is prepared with distilled water, is kept in dark place.Embodiment 1,2,3,4,5 is provided
After laccase is added, according to 1 μ l/ml sample, it is molten that rhodamine B is added in prepared SPI-SBP solution in epoxy resin preparation process
Liquid.After quickly mixing, draws a small amount of mixed liquor and drip on groove glass slide, will be sealed around with nail polish after covered,
Prevent moisture from evaporating.After it is wrapped with aluminium-foil paper, it is put into 40 DEG C of water-baths, it is aobvious with laser co-focusing after heating and thermal insulation 2h
Micro mirror is observed.Observation condition: 40 times of object lens, excitation light source are He/Ne light, wavelength 568nm, transmitting light 600~
Between 700nm, image resolution ratio is 1024 × 1024.
The observation result of embodiment 1 is as figure 12 a shows, wherein light areas is the SPI after rhodamine dyeing, dark area
Domain is SBP.
The observation result of embodiment 2 is as shown in Figure 12b, wherein light areas is the SPI after rhodamine dyeing, dark area
Domain is SBP.
The observation result of embodiment 3 is as shown in fig. 12 c, wherein light areas is the SPI after rhodamine dyeing, dark area
Domain is SBP.
The observation result of embodiment 4 is as shown in figure 12d, wherein light areas is the SPI after rhodamine dyeing, dark area
Domain is SBP.
The observation result of embodiment 5 is as shown in Figure 12 f, wherein light areas is the SPI after rhodamine dyeing, dark area
Domain is SBP.
Figure 12 a, Figure 12 b, Figure 12 c, Figure 12 d, Figure 12 f are that the dual network of various concentration SPI and 1.5%SBP preparation condenses
The CLSM of glue schemes.From which it can be seen that SPI gel is distributed in island when SPI concentration is 4%, and it is more discrete, it is dark more
Sugared region and SPI are mutually interspersed, but have interval between polysaccharide different zones.It may be the part phase between SPI and SBP point at this time
From both causing to form each self-dispersing of gel and exist.When SPI concentration is raised to 5%, this island structure is gradually reduced, dark
Mutual connection is also formed between polysaccharide region to gang up.When SPI concentration increases to 6% or more, it can be seen that light areas
The main body in the visual field is occupied, the close connection between dark polysaccharide region is in tiny filament shape channel.Illustrate with SPI concentration
Raising, mutually separating between SPI and SBP fade away, and forms even closer interpenetrating, association type dual network gel.
Above the experimental results showed that, in SPI-SBP dual network epoxy resin, with the raising of SPI and SBP concentration, mechanicalness
It can make moderate progress with specific retention.And SPI concentration increases, and mainly improves the elasticity of dual network gel, and the liter of SBP concentration
Height then mainly improves the cohesion and hardness of dual network gel.SBP can greatly improve hardness, the nozzle of dual network gel
Chewing property and adhesion, tasty and refreshing property may be declined because caused by.Different additions should be selected dense with regard to different application purposes
Degree.
Although above having used general explanation and specific embodiment, the present invention is described in detail, at this
On the basis of invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore,
These modifications or improvements without departing from theon the basis of the spirit of the present invention are fallen within the scope of the claimed invention.
Claims (9)
1. a kind of food protein-polysaccharide composite cold gel, which is characterized in that it prepares the egg that raw material includes 4-8 parts by weight
White matter, the polysaccharide of 1.5 parts by weight, 100 parts by weight water, catalyst.
2. food according to claim 1 protein-polysaccharide composite cold gel, which is characterized in that the protein is
Soybean protein isolate.
3. food according to claim 1 protein-polysaccharide composite cold gel, which is characterized in that the polysaccharide is sweet tea
Dish pectin.
4. food according to claim 1 protein-polysaccharide composite cold gel, which is characterized in that the catalyst is
According to the laccase that every 1g substrate addition 100nkat laccase is added, the substrate is the protein and the polysaccharide.
5. a kind of preparation method of food according to any one of claims 1-4 protein-polysaccharide composite cold gel, special
Sign is, includes the following steps:
(1) aquation protein: aquation 4-8 parts by weight protein obtains protein solution；
(2) it prepares protein-polysaccharide mixed solution: protein solution being subjected to protein denaturation processing, 1.5 weight are then added
Part polysaccharide, dissolution obtain protein-polysaccharide mixed solution；
(3) catalyst is added, reaction obtains the food protein-polysaccharide composite cold gel.
6. preparation method according to claim 5, which is characterized in that in the step (1), aquation 4-8 parts by weight egg
White matter includes preparing the soybean protein isolate solution of 4-8%w/v；
In the step (2), polysaccharide is parts by weight beet pectin；
In the step (3), catalyst is laccase.
7. preparation method according to claim 6, which is characterized in that in the step (3), added according to every 1g substrate
Laccase, the substrate packet soybean separation protein white matter and beet pectin is added in 100nkat laccase.
8. preparation method according to claim 5, which is characterized in that in the step (2), protein solution is carried out
Protein denaturation processing includes being put into protein solution in 90-100 DEG C of water-bath to heat, so that protein denaturation.
9. preparation method according to claim 5, which is characterized in that in the step (3), catalyst, reaction is added
Obtaining the food protein-polysaccharide composite cold gel includes being put into heat preservation in 40 DEG C of water-baths to stand 2 hours, after cooling,
Obtain food protein-polysaccharide composite cold gel.
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| CN111393685A (en) * | 2020-05-19 | 2020-07-10 | 东北林业大学 | Method for preparing antioxidant soybean protein cold gel by tannic acid crosslinking |
| CN113875979A (en) * | 2021-09-27 | 2022-01-04 | 中国农业大学 | Preparation method of food-grade oil-water two-phase loaded emulsion gel carrying system |
| CN115191572A (en) * | 2022-06-01 | 2022-10-18 | 中国农业科学院农产品加工研究所 | Method for relieving collapse and shrinkage of recombined fruit and vegetable crisp blocks in vacuum freeze drying process |
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| CN111393685B (en) * | 2020-05-19 | 2022-10-04 | 东北林业大学 | Method for preparing antioxidant soybean protein cold gel by tannic acid crosslinking |
| CN113875979A (en) * | 2021-09-27 | 2022-01-04 | 中国农业大学 | Preparation method of food-grade oil-water two-phase loaded emulsion gel carrying system |
| CN115191572A (en) * | 2022-06-01 | 2022-10-18 | 中国农业科学院农产品加工研究所 | Method for relieving collapse and shrinkage of recombined fruit and vegetable crisp blocks in vacuum freeze drying process |
| CN115191572B (en) * | 2022-06-01 | 2023-08-08 | 中国农业科学院农产品加工研究所 | Method for relieving collapse shrinkage of recombined fruit and vegetable crisp blocks in vacuum freeze drying process |
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