CN109700035A - A kind of high-intensitive and high retentiveness double protein plural gel preparation process - Google Patents
A kind of high-intensitive and high retentiveness double protein plural gel preparation process Download PDFInfo
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- CN109700035A CN109700035A CN201910135877.4A CN201910135877A CN109700035A CN 109700035 A CN109700035 A CN 109700035A CN 201910135877 A CN201910135877 A CN 201910135877A CN 109700035 A CN109700035 A CN 109700035A
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Abstract
The present invention provides a kind of high-intensitive and high retentiveness double protein plural gel preparation process, is related to food processing technology field.Described high-intensitive and high retentiveness plural gel preparation process specifically includes that enzymolysis modified soybean protein isolate lower bound degree, extraction of silver carp fribrillin, purifying, two kinds of albumen mixing crosslinkings, two steps heat.The present invention overcomes the deficiencies in the prior art, a kind of high-intensitive and high retentiveness double protein plural gel preparation process is provided, the problems such as solving silver carp myofibrillar protein gel deterioration, gel products fishlike smell weight, simultaneously, soybean protein isolate is improved in the application of field of food, double protein gel products of the present invention have high nutrition, it is easy to digest, low fat, raciness, the advantages that mouthfeel is good may advantageously facilitate the development of meat products and soybean processing industry, realize the synthesis complete utilization of soybean processing industry.
Description
The present invention relates to food and meat products materials processing technology field, and in particular to a kind of high-intensitive and high retentiveness is double
Albumen plural gel preparation process.
Background technique
Lower bound degree enzyme modification is exactly to obtain modified protein with the method for enzymatic hydrolysis within the scope of Lower degrees of hydrolysis.Lower bound degree enzyme
Modification can be different degrees of raising and improve the certain nutritive peculiarities of protein and functional character.The enzymolysis protein of Lower degrees of hydrolysis is
The texture feature of non-enzymolysis protein is remained, and remains original characteristic flavor on basis in non-enzymolysis protein, to expand protein
The range used is added in varieties of food items.
Silver carp is that biomass is maximum in aquatic food in the world, the minimum biomass of cost, as minced fish production
Raw material, since the problems such as gel collapse, fishlike smell limits the use of silver carp.Soybean protein isolate is economical, trophism,
The advantages that functional, but its application in fields such as food, medicine, health care products is also somewhat limited, major embodiment
At two aspects, first is that soybean protein isolate will cause nutrient component damages in extracting process and functional character weakens；
Second is that some natural function characteristics such as gelation, dissolubility etc. of soybean protein isolate have certain limit.Soybean is separated
Albumen carries out lower bound degree enzyme modification to improve its gelation.What is played a major role in chub surimi gel is fribrillin,
Silver carp fribrillin is mixed with the soybean protein isolate of enzyme modification, double protein gel products are made.But at this stage to it
Study less, commercialization degree is relatively low.Enzymatic hydrolysis of soybean protein isolate and the silver carp fribrillin for studying Lower degrees of hydrolysis are multiple
The double protein gel products formed are closed, the purpose is to combine the healthy advantage of the nutritional advantages of animal protein and vegetable protein,
The health type food that quality plant albumen and high-quality animal protein combine is promoted in fitness-for-all diet.
Summary of the invention
In view of the shortcomings of the prior art, the present invention provides a kind of high-intensitive and high retentiveness double protein plural gel preparation work
Skill solves the problems such as chub surimi gel strength deteriorates, fishlike smell is heavy, Soybean Protein Isolate Gel is poor, it is multiple to improve gained
The healthy advantage of the intensity and retentiveness of hop protein gel, the nutritional advantages and vegetable protein of realizing animal protein combines, and increases
Add the output value, while creating favorable conditions for the actual production of double protein plural gel and industrial application.
In order to achieve the above object, technical solution of the present invention is achieved by the following technical programs:
A kind of high-intensitive and high retentiveness double protein plural gel preparation process, comprising the following steps: (1) separate soybean
Albumen is mixed with deionized water, carries out low limited enzymatic hydrolysis, the soybean separation protein of gained difference degree of hydrolysis with alkali protease
White powder is spare；(2) the meat crusher of silver carp white muscle is rubbed, buffer solution washing is added, centrifugation, is precipitated；(3) it will sink
It forms sediment and is added that buffer solution is washed, is centrifuged, washed again, filtered, is centrifuged, to obtain silver carp fribrillin spare；It (4) will be upper
The soybean separation protein white powder and silver carp fribrillin of different degree of hydrolysis are mixed according to different proportion, and it is standby to obtain compound protein solution
With；(5) above-mentioned mixed protein solution is heated in digital display thermostat water bath, is handled by two step heatings；It (6) will be upper
Solution of stating that treated carry out it is cooling, store, obtain soybean protein isolate and silver carp protein plural gel product of the present invention.It is preferred that
, soybean protein isolate mixes (concentration of substrate 3%) with deionized water in step (1), low limited enzymatic hydrolysis, degree of hydrolysis DH2
=5%.Preferably, the requirement for buffer solution being added in step (2) is 4 times of volume (V/W) buffer solutions (50mM, pH7.5),
4 DEG C, 15min is centrifuged under the conditions of 8500 × g.Preferably, the requirement that buffer solution is added in step (3) is that 4 times of volumes (V/W) are slow
Solution (0.1M NaCl) is rushed, using 6 layers of filtered through gauze.Preferably, soybean separation protein white powder and silver carp myogen are fine in step (4)
Fibrillarin is mixed according to 1:3, and the total protein content of all mixed solutions is 60mg/mL.Preferably, two steps add in step (5)
Thermal method is to heat 30min in 40 DEG C of water-baths, heats 30min in 90 DEG C of water-baths.Preferably, ice-water bath is used in step (6)
It is cooled to room temperature, stores 12h in 4 DEG C of refrigerators.Preferably, the soybean protein isolate is digested by alkali protease lower bound degree
Afterwards, it obtains degree of hydrolysis and is 5% modified soybean protein isolate, and mixed with silver carp fribrillin by 1:3, added by two steps
Thermal method prepares gel products, wherein acid extraction is to heat 30min in 40 DEG C of water-baths, is heated in 90 DEG C of water-baths
30min。
The present invention provides a kind of high-intensitive and high retentiveness double protein plural gel preparation process, excellent compared with prior art
Point is: (1) present invention digests soybean using Alcalase FG 2.4L alkali protease, can effectively make in soybean
Protein macromolecule is converted to micromolecule polypeptide, is convenient for absorption of human body, the trophic function of enhancing gained gel.(2) present invention will
The condition that the soybean protein isolate and silver carp fribrillin of lower bound degree enzymatic hydrolysis are compounded in two heating prepares egg-pair white gel,
The bioavailability of silver carp is improved, the gel strength and water retention property of acquisition are significantly improved.(3) present invention first passes through low temperature
Heating (40 DEG C, 30min) cure mixed solution, then be heated at high temperature (90 DEG C, 30min) can effectively prevent it is solidifying
There is gel collapse phenomenon, enhances the purity and stability of gel in glue product, and reduces the beany flavor and fish raw meat of products obtained therefrom
Taste enhances the integrated quality of product.
Detailed description of the invention
Influence of Fig. 1 degree of hydrolysis to double protein gel strength；
Influence of Fig. 2 degree of hydrolysis to egg-pair white gel retentiveness；
Influence of the two kinds of albumen different mixing proportions of Fig. 3 to double protein gel strength；
Influence of the two kinds of albumen different mixing proportions of Fig. 4 to egg-pair white gel retentiveness；
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below with reference to the embodiment of the present invention pair
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is a part of the invention
Embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making wound
Every other embodiment obtained under the premise of the property made labour, shall fall within the protection scope of the present invention.
A kind of high-intensitive and high retentiveness double protein plural gel preparation process, comprising the following steps: (1) separate soybean
Albumen is mixed with deionized water, carries out low limited enzymatic hydrolysis, the soybean separation protein of gained difference degree of hydrolysis with alkali protease
White powder is spare；(2) the meat crusher of silver carp white muscle is rubbed, buffer solution washing is added, centrifugation, is precipitated；(3) it will sink
It forms sediment and is added that buffer solution is washed, is centrifuged, washed again, filtered, is centrifuged, to obtain silver carp fribrillin spare；It (4) will be upper
The soybean separation protein white powder and silver carp fribrillin of different degree of hydrolysis are mixed according to different proportion, and it is standby to obtain compound protein solution
With；(5) above-mentioned mixed protein solution is heated in digital display thermostat water bath, is handled by two step heatings.It (6) will be upper
Solution of stating that treated carry out it is cooling, store, obtain soybean protein isolate and silver carp protein plural gel product of the present invention.
Embodiment 1:
A kind of high-intensitive and high retentiveness double protein plural gel preparation process, comprising the following steps: soybean in step (1)
Protein isolate mixes (concentration of substrate 3%) with deionized water, low limited enzymatic hydrolysis, degree of hydrolysis DH2=5%；Add in step (2)
The requirement for entering buffer solution is that 4 times of volume (V/W) buffer solutions (50mM, pH7.5) are centrifuged under the conditions of 8500 × g at 4 DEG C
15min；It is 4 times of volume (V/W) buffer solutions (0.1M NaCl) that the requirement of buffer solution is added in step (3), using 6 layers of yarn
Cloth filtering；Soybean separation protein white powder and silver carp fribrillin are mixed according to 1:3 in step (4), all mixed solutions it is total
Protein content is 60mg/mL；Two step heatings are that 30min is heated in 40 DEG C of water-baths in step (5), are added in 90 DEG C of water-baths
Hot 30min；Room temperature is cooled to using ice-water bath in step (6), stores 12h in 4 DEG C of refrigerators, the soybean protein isolate passes through alkali
Property protease lower bound degree enzymatic hydrolysis after, obtain the modified soybean protein isolate that degree of hydrolysis is 5%, and pressed with silver carp fribrillin
1:3 mixing, is heated by digital display thermostat water bath, and acid extraction is to heat 30min, 90 DEG C of water-baths in 40 DEG C of water-baths
30min is heated in pot.Wherein, the mixed proportion of two kinds of albumen is 1:3, and degree of hydrolysis is respectively set to DH1=2%, DH2=5%,
DH3=10%.
It detects under soybean protein isolate difference degree of hydrolysis, the intensity and retentiveness of product gel change, as a result such as Fig. 1 and figure
Shown in 2.
Embodiment 2:
A kind of high-intensitive and high retentiveness double protein plural gel preparation process, comprising the following steps: soybean in step (1)
Protein isolate mixes (concentration of substrate 3%) with deionized water, low limited enzymatic hydrolysis, degree of hydrolysis DH2=5%；Add in step (2)
The requirement for entering buffer solution is that 4 times of volume (V/W) buffer solutions (50mM, pH7.5) are centrifuged under the conditions of 8500 × g at 4 DEG C
15min；It is 4 times of volume (V/W) buffer solutions (0.1M NaCl) that the requirement of buffer solution is added in step (3), using 6 layers of yarn
Cloth filtering；Soybean separation protein white powder and silver carp fribrillin are mixed according to 1:3 in step (4), all mixed solutions it is total
Protein content is 60mg/mL；Two step heatings are that 30min is heated in 40 DEG C of water-baths in step (5), are added in 90 DEG C of water-baths
Hot 30min；Room temperature is cooled to using ice-water bath in step (6), stores 12h in 4 DEG C of refrigerators, the soybean protein isolate passes through alkali
Property protease lower bound degree enzymatic hydrolysis after, obtain the modified soybean protein isolate that degree of hydrolysis is 5%, and pressed with silver carp fribrillin
1:3 mixing, is heated by digital display thermostat water bath, and acid extraction is to heat 30min, 90 DEG C of water-baths in 40 DEG C of water-baths
30min is heated in pot.Wherein, the degree of hydrolysis of soybean protein isolate is DH2=5%, the mixed proportion of two kinds of albumen is set as 1:
1,1:2 and 1:3.
It detects under two kinds of albumen different mixing proportions, intensity and the retentiveness variation of product gel, as a result such as Fig. 3 and Fig. 4
It is shown.
Embodiment 3:
A kind of high-intensitive and high retentiveness double protein plural gel preparation process, comprising the following steps: measurement embodiment 1~
2 double protein plural gel performances, the specific steps are as follows: (1) gel strength measures: (20 ± 1 DEG C) are by gel products system at room temperature
At the square gel piece with a thickness of 30mm, measured using TA-XT plus type texture analyser.Model of popping one's head in selects P/
0.5 (diameter 12mm), the penetration power pushed are the gel strength of albumen.The physical property instrument location parameter of selection is as follows:
Speed before testing: 2.0mm/s；Test speed: 0.5mm/s；Trigger force is 5g；Speed after test: 2.0mm/s；Puncture distance:
5.0mm.Each sample carries out parallel test three times, is averaged.(2) gel retentiveness measures: the protein gel of 10g is placed in
15min is centrifuged at 1600 × g, 4 DEG C in 50mL centrifuge tube.Record the weight M of centrifuge tube0, the preceding gel sample of centrifuge tube and centrifugation
Product weight M1With gel sample weight M after centrifuge tube and centrifugation2.WHC is expressed as after the percentage centrifugation of gel weight relative to first
The weight of beginning gel.
According to Figure of description experimental result it is found that becoming larger with soybean separation proteolysis degree, egg-pair white gel
Intensity becomes larger, and egg-pair white gel retentiveness first increases to be reduced afterwards.This may be because the hydrolysis of soybean protein isolate enhances
The interaction of itself and silver carp fribrillin, still, hydrolysis degree is excessively high, cause most of protein to be hydrolyzed into small
Molecular peptide, to reduce its relative molecular mass distribution, viscosity is reduced, while will lead to the reduction of gelation.Therefore, it selects
Select the soybean protein isolate of DH=5%.With the soybean protein isolate and silver carp fribrillin mixing ratio of lower bound degree enzymatic hydrolysis
Example changes to 1:3 by 1:1, and protein gel intensity and retentiveness significantly increase.This is because the egg-pair being thermally formed by two steps
White gel network structure and silver carp fribrillin have very big relationship, and silver carp fribrillin proportion is higher, coagulate
Glue hardness is relatively bigger.The double protein plural gel network structure formed as SPI:FP=1:1 is poor, it may be possible to because of mixing
When SPI additive amount is excessive in system, hydrophobic interaction is caused to enhance, reduces the ability of gel network Bound Water Moleculess,
When centrifugation, hydrone is easy to separate out, when SPI additive amount very little, can promote gel network structure to a certain extent
Enhancing.To sum up, DH=5%, SPI:FP=1:3 are selected.
Although the present invention has been disclosed in the preferred embodiment as above, it is not intended to limit the invention, any to be familiar with this
The people of technology can do various changes and modification, therefore protection of the invention without departing from the spirit and scope of the present invention
Range should subject to the definition of the claims.
Claims (8)
1. a kind of high-intensitive and high retentiveness double protein plural gel preparation process, which comprises the following steps: (1)
Soybean protein isolate is mixed with deionized water, carries out low limited enzymatic hydrolysis with alkali protease, gained difference degree of hydrolysis
Soybean separation protein white powder is spare；(2) the meat crusher of silver carp white muscle is rubbed, buffer solution washing is added, centrifugation, is sunk
It forms sediment；(3) precipitating is added that buffer solution is washed, is centrifuged, washed again, filtered, is centrifuged, to obtain silver carp fribrillin standby
With；(4) soybean separation protein white powder of upper different degree of hydrolysis and silver carp fribrillin are mixed according to different proportion, is obtained compound
Protein solution is spare；(5) above-mentioned mixed protein solution is heated in digital display thermostat water bath, at two step heatings
Reason.(6) treated solution is subjected to cooling, stored, it is compound solidifying to obtain soybean protein isolate and silver carp protein of the present invention
Glue product.
2. according to a kind of high-intensitive and high retentiveness plural gel preparation process as described in claim 1, it is characterised in that: step
Suddenly soybean protein isolate mixes (concentration of substrate 3%) with deionized water in (1), low limited enzymatic hydrolysis, degree of hydrolysis DH2=
5%.
3. a kind of high-intensitive and high retentiveness plural gel preparation process as described in claim 1, it is characterised in that: step
(2) it is 4 times of volume (V/W) buffer solutions (50mM, pH7.5) that the requirement of buffer solution is added in, at 4 DEG C, under the conditions of 8500 × g
It is centrifuged 15min.
4. a kind of high-intensitive and high retentiveness plural gel preparation process as described in claim 1, it is characterised in that: step
(3) it is 4 times of volume (V/W) buffer solutions (0.1M NaCl) that the requirement of buffer solution is added in, using 6 layers of filtered through gauze.
5. a kind of high-intensitive and high retentiveness plural gel preparation process as described in claim 1, it is characterised in that: step
(4) soybean separation protein white powder and silver carp fribrillin are mixed according to 1:3 in, and the total protein content of all mixed solutions is
60mg/mL。
6. a kind of high-intensitive and high retentiveness plural gel preparation process as described in claim 1, it is characterised in that: step
(5) two step heatings are to heat 30min in 40 DEG C of water-baths in, heat 30min in 90 DEG C of water-baths.
7. a kind of high-intensitive and high retentiveness plural gel preparation process as described in claim 1, it is characterised in that: step
(6) room temperature is cooled to using ice-water bath in, stores 12h in 4 DEG C of refrigerators.
8. a kind of high-intensitive and high retentiveness plural gel preparation process as described in claim 1, it is characterised in that: described big
Beans protein isolate obtains the modified soybean protein isolate of degree of hydrolysis 5%, and and silver carp after alkali protease lower bound degree enzymatic hydrolysis
Fribrillin is mixed by 1:3, prepares gel products by two step heatings, wherein acid extraction is 40 DEG C of water
30min is heated in bath, heats 30min in 90 DEG C of water-baths.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109427A (en) * | 2019-12-25 | 2020-05-08 | 中国肉类食品综合研究中心 | Method for improving myofibrillar protein gel strength and application thereof |
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- 2019-02-25 CN CN201910135877.4A patent/CN109700035A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109427A (en) * | 2019-12-25 | 2020-05-08 | 中国肉类食品综合研究中心 | Method for improving myofibrillar protein gel strength and application thereof |
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