CN109673973A - A kind of preparation method of high foaming egg white solution - Google Patents
A kind of preparation method of high foaming egg white solution Download PDFInfo
- Publication number
- CN109673973A CN109673973A CN201910032128.9A CN201910032128A CN109673973A CN 109673973 A CN109673973 A CN 109673973A CN 201910032128 A CN201910032128 A CN 201910032128A CN 109673973 A CN109673973 A CN 109673973A
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- egg white
- white solution
- solution
- egg
- high foaming
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- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 70
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 70
- 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 title claims abstract description 68
- 210000000969 egg white Anatomy 0.000 title claims abstract description 68
- 235000014103 egg white Nutrition 0.000 title claims abstract description 68
- 238000005187 foaming Methods 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 36
- 235000013601 eggs Nutrition 0.000 claims description 16
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 14
- 210000002969 egg yolk Anatomy 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000002604 ultrasonography Methods 0.000 claims description 8
- 206010049244 Ankyloglossia congenital Diseases 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000009210 therapy by ultrasound Methods 0.000 claims description 2
- 239000006260 foam Substances 0.000 abstract description 16
- 102000004169 proteins and genes Human genes 0.000 abstract description 13
- 108090000623 proteins and genes Proteins 0.000 abstract description 13
- 238000000034 method Methods 0.000 abstract description 12
- 230000008859 change Effects 0.000 abstract description 4
- 230000002209 hydrophobic effect Effects 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 238000010612 desalination reaction Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 51
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 10
- 210000004027 cell Anatomy 0.000 description 6
- 230000003068 static effect Effects 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 3
- 239000004365 Protease Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- 108010064983 Ovomucin Proteins 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000002067 Protein Subunits Human genes 0.000 description 1
- 108010001267 Protein Subunits Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 1
- 238000010494 dissociation reaction Methods 0.000 description 1
- 230000005593 dissociations Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229940092253 ovalbumin Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- -1 yolk Proteins 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
Abstract
The invention discloses a kind of preparation methods of high foaming egg white solution, by the way that strong acid or highly basic are added into egg white solution and is ultrasonically treated under extreme acid-base condition, then pH is adjusted again to neutrality, and frothing percentage height, the good high foaming egg white solution of stability are obtained after desalination of dialysing.The present invention combines ultrasonic technique to make polar group and hydrophobic grouping exposure inside albumen using pH offset, change the hydrophilic and hydrophobic of albumen, it is distributed in protein molecule more on the interface of gas phase and water phase, to play the role of enhancing foaming characteristic and stable foam.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of high foaming egg white solution.
Background technique
Egg nutrient value is high, contains abundant vitamin, minerals and high biological value protein.For people, egg
Protein quality is best, is only second to breast milk.Egg is mainly made of egg white, yolk, eggshell three parts.Main solid in egg white solution
Object is protein, mainly comprising multiple proteins such as ovalbumin, ovomucin and ovotransferrins.Just due to multiple protein
The presence of matter just makes egg white solution have multiple functions property, such as emulsibility and foaming characteristic, and egg white solution is due to its good
Bubble property is widely used in various foam type food.The height of foaming characteristic has close relationship with foam type food quality,
Therefore technological improvement is carried out on the basis of existing egg white solution production technology, significantly improves the foaming characteristic of egg white solution, be that egg white solution is raw
In production the problem of urgent need to resolve.
Currently, having had many reports for the method for improving egg-white powder and egg white solution foaming characteristic.Such as
Maltodextrin powder is added after using neutral proteinase and papain enzymolysis in CN106689879A, spray-dried to obtain
Egg white powder with high foamability；CN102356888A prepares egg white powder with high foamability using lipase and compound protease coordinated enzymatic hydrolysis；
CN106616513A adds the foaming characteristic of phosphorylated polysaccharide raising egg white solution using compound physical field；CNI07997035A is using high
Field strength ultrasonic wave combination irradiance method improves egg white solution foaming characteristic.These methods improve the foaming characteristic of egg white solution to a certain extent
Can, however amplitude is not very big, and complex process, cost are very high.Wherein synthesize polysaccharide addition will lead to egg white solution viscosity,
Larger change has occurred in the physicochemical properties such as stability, and also will affect the safety of food.Therefore more efficient method is found
It has very important significance to improve egg white solution foaming characteristic.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of high foaming egg white solution, this method can not only obtain frothing percentage
Very high egg white solution, and foam stability also with higher.
To achieve the above object, the invention adopts the following technical scheme:
A kind of preparation method of high foaming egg white solution, it the following steps are included:
(1) Fresh Egg separation yolk is obtained into egg white, egg white is filtered into removal frenulum, obtains the fresh -laid egg of not impurity
Clear liquid；
(2) strong acid or highly basic are added into egg white solution, adjusts pH to 1.5-4 or 10-12, then uses supersonic cell
Broken instrument is ultrasonically treated, ultrasonic time 3-10min, ultrasonic power 250w-600w, is stood after ultrasonic treatment
0.5-2 hours, highly basic or strong acid for adjusting pH were then added to neutrality；
(3) by step (2), treated, and egg white solution is dialysed, and reacts the salt generated to remove strong acid with highly basic.
Preferably, the strong acid is hydrochloric acid, and the highly basic is sodium hydroxide.
Preferably, the ultrasound is interval ultrasound, working time 2-10s, intermittent time 2-10s.
The present invention is mainly to use pH offset that ultrasonic technique is combined to make polar group and hydrophobic grouping inside albumen
Exposure, changes the hydrophilic and hydrophobic of albumen, is distributed in protein molecule more on the interface of gas phase and water phase, to rise
The effect of enhancing foaming characteristic and stable foam is arrived.
It is in protein under the extreme acid-base condition far from isoelectric point by adjusting pH value first, under this condition, together
Kind charge albumen is mutually exclusive, will lead to the dissociation of protein subunit and the exposure of internal structure, changes molecular particle size, hydrophobic
Group increases.And use the technology combination ultrasonic wave, protein structure and property can be made to occur to change to the greatest extent.At this
Under the conditions of maintain that protein solution pH is recalled to neutrality again after a certain period of time, the higher structure of protein will fold again, but past
It is past to be difficult to be completely recovered to initial foldable structure, to eventually lead to the change of protein structure.PH migration technology by with
In the dissolubility, gelation and the emulsibility that improve protein, however the technology is not registered for improving rising for protein also
Bubble property.
Egg white solution mainly uses super-pressure as a kind of good protein resource both at home and abroad in research, the methods of enzymatic hydrolysis increases
The foaming characteristic of strong albumen, compares above method, the invention has the following advantages that 1. present invention use soda acid cheap and easy to get
As reagent treatment, it is not related to complex operations process, is not necessarily to large-scale instrument and equipment and expensive reagent, required condition and equipment letter
Single, low energy consumption is low in cost, and economy is high.2. effect of the present invention is more significant, frothing percentage is higher, foam stability compared with
It is good.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but protection scope of the present invention is not limited to that.
Embodiment 1
(1) Fresh Egg separation yolk is obtained into egg white, egg white is filtered into removal frenulum, obtains the fresh -laid egg of not impurity
Clear liquid；
(2) 1mol/L NaOH solution is added into egg white solution, adjusts pH to 12, then uses ultrasonic cell disruption instrument
Interval ultrasonic (working time 5s, intermittent time 5s) processing is carried out, ultrasonic time 5min, ultrasonic power 450w surpass
By egg white solution static 1 hour after sound, pH to 7 then is adjusted with 1mol/L HCl solution；
(3) by step (2), treated, and egg white solution is dialysed, and reacts the sodium chloride generated to remove NaOH with HCl.
Embodiment 2
(1) Fresh Egg separation yolk is obtained into egg white, egg white is filtered into removal frenulum, obtains the fresh -laid egg of not impurity
Clear liquid；
(2) 1mol/L NaOH solution is added into egg white solution, adjusts pH to 10, then uses ultrasonic cell disruption instrument
It carries out interval ultrasonic (working time 10s, intermittent time 10s) to handle, ultrasonic time 3min, ultrasonic power 600w,
By egg white solution static 0.5 hour after ultrasound, pH to 7 then is adjusted with 1mol/L HCl solution；
(3) by step (2), treated, and egg white solution is dialysed, and reacts the sodium chloride generated to remove NaOH with HCl.
Embodiment 3
(1) Fresh Egg separation yolk is obtained into egg white, egg white is filtered into removal frenulum, obtains the fresh -laid egg of not impurity
Clear liquid；
(2) 1mol/L HCl solution is added into egg white solution, adjusts pH to 1.5, then uses ultrasonic cell disruption instrument
It carries out interval ultrasonic (working time 5s, intermittent time 5s) to handle, ultrasonic time 10min, ultrasonic power 450w,
By egg white solution static 2 hours after ultrasound, pH to 7 then is adjusted with 1mol/L NaOH solution；
(3) by step (2), treated, and egg white solution is dialysed, and reacts the sodium chloride generated to remove NaOH with HCl.
Embodiment 4
(1) Fresh Egg separation yolk is obtained into egg white, egg white is filtered into removal frenulum, obtains the fresh -laid egg of not impurity
Clear liquid；
(2) into egg white solution be added 1mol/L HCl solution, adjust pH to 2, then using ultrasonic cell disruption instrument into
Ultrasound (working time 5s, intermittent time 10s) of in the ranks having a rest processing, ultrasonic time 10min, ultrasonic power 250w surpass
By egg white solution static 1 hour after sound, pH to 7 then is adjusted with 1mol/L NaOH solution；
(3) by step (2), treated, and egg white solution is dialysed, and reacts the sodium chloride generated to remove NaOH with HCl.
Embodiment 5
(1) Fresh Egg separation yolk is obtained into egg white, egg white is filtered into removal frenulum, obtains the fresh -laid egg of not impurity
Clear liquid；
(2) into egg white solution be added 1mol/L HCl solution, adjust pH to 4, then using ultrasonic cell disruption instrument into
Row ordinary ultrasonic is handled, ultrasonic time 5min, ultrasonic power 600w, by egg white solution static 1 hour after ultrasound, then
PH to 7 is adjusted with 1mol/L NaOH solution；
(3) by step (2), treated, and egg white solution is dialysed, and reacts the sodium chloride generated to remove NaOH with HCl.
Test example:
High foaming egg white solution 10ml made from Example 1-5 adds the distilled water of 6 times of volumes dilute in beaker respectively
It releases, 2min is then beaten with the rate of 8000r/min in high speed disperser, the foam of generation is all quickly transferred to
In 250ml graduated cylinder, reads foam volume A (unit: ml), then by the static placement 20min of foam, then read foam volume B
(unit: ml) calculates the loss late (%) of foam, and experiment is averaged in triplicate, while with untreated original egg
Clear liquid is control, the results are shown in Table 1.
The foaming characteristic and foam stability of 1 embodiment 1-5 egg white solution of table measure
| Group | Volume A | Volume B | Foam lost rate |
| Original egg white solution | 20 | 17 | 15% |
| Embodiment 1 | 90 | 71 | 21% |
| Embodiment 2 | 82.5 | 63.5 | 23% |
| Embodiment 3 | 117.5 | 88 | 25% |
| Embodiment 4 | 102.5 | 78 | 24% |
| Embodiment 5 | 95 | 73 | 23% |
As can be seen from the above results, egg white solution prepared by the present invention can greatly improve frothing percentage, and foam volume is same
Under the conditions of 4-6 times of original egg white solution, and foam is highly stable, and the loss late during standing is very low.From result above also
As can be seen that recalling to neutrality after egg white solution first to be adjusted to acidity again, neutrality is recalled to again after effect outline is alkaline better than first adjusting,
Middle 3 foam volume of embodiment is maximum, and resultant effect is best.
Claims (3)
1. a kind of preparation method of high foaming egg white solution, it is characterised in that the following steps are included:
(1) Fresh Egg separation yolk is obtained into egg white, egg white is filtered into removal frenulum, obtains the fresh albumen of not impurity
Liquid；
(2) strong acid or highly basic are added into egg white solution, adjusts pH to 1.5-4 or 10-12, then uses ultrasonic cell-break
Instrument is ultrasonically treated, ultrasonic time 3-10min, ultrasonic power 250w-600w, stands 0.5-2 after ultrasonic treatment
Hour, highly basic or strong acid for adjusting pH are then added to neutrality；
(3) by step (2), treated, and egg white solution is dialysed, and reacts the salt generated to remove strong acid with highly basic.
2. the preparation method of high foaming egg white solution as described in claim 1, it is characterised in that: the strong acid is hydrochloric acid, described
Highly basic is sodium hydroxide.
3. the preparation method of high foaming egg white solution as described in claim 1, it is characterised in that: the ultrasound is interval ultrasound,
Working time is 2-10s, intermittent time 2-10s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910032128.9A CN109673973B (en) | 2019-01-14 | 2019-01-14 | Preparation method of high-foamability egg white liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910032128.9A CN109673973B (en) | 2019-01-14 | 2019-01-14 | Preparation method of high-foamability egg white liquid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109673973A true CN109673973A (en) | 2019-04-26 |
| CN109673973B CN109673973B (en) | 2022-07-05 |
Family
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| CN201910032128.9A Active CN109673973B (en) | 2019-01-14 | 2019-01-14 | Preparation method of high-foamability egg white liquid |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122655A (en) * | 2019-05-15 | 2019-08-16 | 华中农业大学 | A method of preparing high emulsibility egg white lotion |
| CN111493195A (en) * | 2020-04-07 | 2020-08-07 | 江西农业大学 | Salted egg white zymolyte soft sweets and preparation method thereof |
| CN112335777A (en) * | 2020-08-31 | 2021-02-09 | 东北农业大学 | Method for improving functional characteristics of whey protein isolate by pH shift combined with ultrasonic treatment |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62107771A (en) * | 1985-11-06 | 1987-05-19 | Q P Corp | Production of albumen having high frothing power |
| US7005158B1 (en) * | 2003-06-30 | 2006-02-28 | University Of Florida Research Foundation, Inc. | Methods of improving the properties of egg proteins |
| CN104431285A (en) * | 2014-11-04 | 2015-03-25 | 南昌大学 | Method for preparing ovalbumin with high foamability by microwave ultrasonic waves |
| CN107549443A (en) * | 2017-10-25 | 2018-01-09 | 武汉轻工大学 | A kind of preparation method of compound protein foaming agent |
| CN107997035A (en) * | 2017-11-30 | 2018-05-08 | 吉林大学 | A kind of preparation method of high foaming egg white solution |
-
2019
- 2019-01-14 CN CN201910032128.9A patent/CN109673973B/en active Active
Patent Citations (5)
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|---|---|---|---|---|
| JPS62107771A (en) * | 1985-11-06 | 1987-05-19 | Q P Corp | Production of albumen having high frothing power |
| US7005158B1 (en) * | 2003-06-30 | 2006-02-28 | University Of Florida Research Foundation, Inc. | Methods of improving the properties of egg proteins |
| CN104431285A (en) * | 2014-11-04 | 2015-03-25 | 南昌大学 | Method for preparing ovalbumin with high foamability by microwave ultrasonic waves |
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| Title |
|---|
| S. MLEKO ET AL.: "Rheological properties of foams generated from egg albumin after pH treatment", 《LWT-FOOD SCIENCE AND TECHNOLOGY》 * |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122655A (en) * | 2019-05-15 | 2019-08-16 | 华中农业大学 | A method of preparing high emulsibility egg white lotion |
| CN110122655B (en) * | 2019-05-15 | 2021-08-20 | 华中农业大学 | Method for preparing high-emulsibility egg white emulsion |
| CN111493195A (en) * | 2020-04-07 | 2020-08-07 | 江西农业大学 | Salted egg white zymolyte soft sweets and preparation method thereof |
| CN112335777A (en) * | 2020-08-31 | 2021-02-09 | 东北农业大学 | Method for improving functional characteristics of whey protein isolate by pH shift combined with ultrasonic treatment |
| CN112335777B (en) * | 2020-08-31 | 2021-12-10 | 东北农业大学 | Method for improving functional characteristics of whey protein isolate by pH shift combined with ultrasonic treatment |
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| CN109673973B (en) | 2022-07-05 |
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