CN112851828A - Preparation method and application of soluble soybean polysaccharide for stabilizing acidic whey protein beverage - Google Patents
Preparation method and application of soluble soybean polysaccharide for stabilizing acidic whey protein beverage Download PDFInfo
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- CN112851828A CN112851828A CN202110049803.6A CN202110049803A CN112851828A CN 112851828 A CN112851828 A CN 112851828A CN 202110049803 A CN202110049803 A CN 202110049803A CN 112851828 A CN112851828 A CN 112851828A
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Classifications
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
- C08B37/0048—Processes of extraction from organic materials
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- 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 preparation method and application of soluble soybean polysaccharide for stabilizing an acidic whey protein beverage, which comprises the following steps: high-temperature acid hydrolysis, ethanol treatment 1, demethylation treatment and ethanol treatment 2; the soluble soybean polysaccharide provided by the invention can obviously improve the stability of the acidic whey protein beverage.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to a preparation method and application of soluble soybean polysaccharide for stabilizing an acidic whey protein beverage.
Background
The whey protein is milk protein which is rich in essential amino acids and easy to be absorbed by human body, and accounts for about 20 percent of the milk protein. It has effects of resisting oxidation, enhancing immunity, promoting muscle growth and recovery, and relieving brain fatigue, and has high nutritive value. With the development of the beverage market, whey protein beverages targeted for sports and fitness people or the elderly and infirm are becoming more and more popular. However, the whey protein beverage is limited in practical application due to poor experience caused by poor heat stability, easy turbidity and easy precipitation of whey protein.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above and/or problems with soluble soy polysaccharides of prior stable acidic whey protein beverages.
Therefore, one of the objects of the present invention is to provide a soluble soybean polysaccharide for stabilizing an acidic whey protein beverage, which overcomes the disadvantages of the soluble soybean polysaccharide products of the prior stable acidic whey protein beverages.
To solve the above technical problem, according to an aspect of the present invention, the present invention provides the following technical solutions: a preparation method of soluble soybean polysaccharide for stabilizing acidic whey protein beverage comprises the following steps:
high-temperature acid hydrolysis: mixing the dried bean dregs with water to prepare a suspension, adding hydrochloric acid to carry out high-temperature hydrolysis, adjusting the pH and the temperature, reacting for a period of time, and centrifuging to obtain a supernatant.
Ethanol treatment 1: and adjusting the pH of the obtained supernatant with sodium hydroxide, mixing the supernatant with ethanol, centrifuging, and drying the precipitate to obtain the soybean polysaccharide with high esterification degree.
Demethylation treatment: dissolving the obtained soybean polysaccharide with high esterification degree in water, and adjusting the pH value and the temperature;
ethanol treatment 2: and (3) regulating the pH of the supernatant obtained by the demethylation treatment by using acid, then mixing the supernatant with ethanol, centrifuging after mixing, drying the precipitate obtained by centrifugation, and drying the precipitate to obtain the soluble soybean polysaccharide of the stable acidic whey protein beverage.
As a preferable embodiment of the method for producing the soluble soybean polysaccharide of the stable acidic whey protein beverage of the present invention, wherein: in the high-temperature acid hydrolysis, the mass ratio of the dry bean dregs to the water is 1: 30.
As a preferable embodiment of the method for producing the soluble soybean polysaccharide of the stable acidic whey protein beverage of the present invention, wherein: in the high-temperature acid hydrolysis, the pH is controlled to be 4.0, the temperature is controlled to be 100-130 ℃, and the reaction time is 120-180 min.
As a preferable embodiment of the method for producing the soluble soybean polysaccharide of the stable acidic whey protein beverage of the present invention, wherein: in ethanol treatment 1, the volume ratio of the supernatant to ethanol is 1: 3.
as a preferable embodiment of the method for producing the soluble soybean polysaccharide of the stable acidic whey protein beverage of the present invention, wherein: in the ethanol treatment 1, the centrifugal speed is 4000rpm, and the drying is carried out for 12 hours at the temperature of 45 ℃.
As a preferable embodiment of the method for producing the soluble soybean polysaccharide of the stable acidic whey protein beverage of the present invention, wherein: in the demethylation treatment, the mass ratio of the soybean polysaccharide to water is 1: 10.
As a preferable embodiment of the method for producing the soluble soybean polysaccharide of the stable acidic whey protein beverage of the present invention, wherein: and (3) adjusting the pH to 11-13 and the temperature to 90 ℃ in the demethylation treatment, and waiting for 120-150 min after adjusting the pH and the temperature to finish the reaction.
As a preferable embodiment of the method for producing the soluble soybean polysaccharide of the stable acidic whey protein beverage of the present invention, wherein: in the ethanol treatment 2, the volume ratio of the supernatant to the ethanol is 1:3, the centrifugal rotation speed is 4000rpm, and the drying is carried out for 12 hours under the condition that the temperature is kept at 45 ℃.
As a preferable embodiment of the method for producing the soluble soybean polysaccharide of the stable acidic whey protein beverage of the present invention, wherein: the soluble soybean polysaccharide for stabilizing acidic whey protein beverage is added into acidic whey protein beverage at ratio of 0.2%, 0.4%, 0.6% (W/V).
As a preferable embodiment of the method for producing the soluble soybean polysaccharide of the stable acidic whey protein beverage of the present invention, wherein: the soluble soybean polysaccharide for stabilizing the acidic whey protein beverage was added to the acidic whey protein beverage in an amount of 0.4% (W/V).
The invention provides a technical scheme for adding soluble soybean polysaccharide into an acidic whey protein beverage, wherein the soluble soybean polysaccharide is prepared from soybean processing by-product bean dregs serving as a raw material through the processes of pretreatment, enzymolysis, centrifugation, decoloration, sterilization, drying and the like. Under acidic conditions, the soluble soybean polysaccharide with negative charges can be adsorbed on the surface of protein with positive charges through electrostatic interaction to form a complex, so that the protein is stabilized. The soluble soybean polysaccharide has a structure similar to pectin, a main chain is composed of acidic polysaccharides such as galacturonic acid and rhamnogalacturonic acid, a branched chain is composed of neutral polysaccharides such as araban and galactose, and contains certain protein, and the molecular structure is similar to a sphere. Has the advantages of easy dissolution, acid resistance, alkali resistance, excellent heat resistance and low viscosity. Due to its excellent protein stabilizing ability at low pH and low viscosity, it is often used to prepare acidic protein beverages with a refreshing mouthfeel. The soluble soybean polysaccharide has good stability, antioxidant, antitumor and other biological activities, and compared with other polysaccharides, the soluble soybean polysaccharide also has the characteristics of abundant dietary fibers, emulsibility, oxidation resistance and the like. The soluble soybean polysaccharide has good effect of stabilizing the stability of the acidic whey protein beverage after being added into the acidic whey protein beverage.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
fig. 1 is a process flow diagram of the soluble soy polysaccharide of the present invention for preparing a stable acidic whey protein beverage.
Figure 2 is a picture of the storage of the acid whey protein beverage 14d after the addition of the polysaccharide of the invention and the commercial polysaccharide, respectively.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
Taking 10g of dry bean dregs, and mixing the materials according to a material-liquid ratio of 1:30 preparing a suspension, adding hydrochloric acid for high-temperature acid hydrolysis, controlling the pH to be 4 and the temperature to be 100 ℃, reacting for 2 hours, and centrifuging at 4000rpm after the reaction is finished to obtain a supernatant. Adjusting the pH of the supernatant obtained in the step to 7.0 by using sodium hydroxide, and mixing the supernatant with ethanol according to a volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide. Dissolving soluble soybean polysaccharide and water in a ratio of 1:10, wherein the reaction time is 2 h. After the reaction is finished, hydrochloric acid is used for adjusting the pH of the solution to 7.0, and the solution is mixed with ethanol according to the volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide.
Example 2
Taking 10g of dry bean dregs, and mixing the materials according to a material-liquid ratio of 1:30 preparing a suspension, adding hydrochloric acid for high-temperature acid hydrolysis, controlling the pH to be 4 and the temperature to be 100 ℃, reacting for 2 hours, and centrifuging at 4000rpm after the reaction is finished to obtain a supernatant. Adjusting the pH of the supernatant obtained in the step to 7.0 by using sodium hydroxide, and mixing the supernatant with ethanol according to a volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide. Dissolving soluble soybean polysaccharide and water in a ratio of 1:10, adding sodium hydroxide to adjust pH to 12, controlling temperature to 90 ℃, and reacting for 2 h. After the reaction is finished, hydrochloric acid is used for adjusting the pH of the solution to 7.0, and the solution is mixed with ethanol according to the volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide.
Example 3
Taking 10g of dry bean dregs, and mixing the materials according to a material-liquid ratio of 1:30 preparing a suspension, adding hydrochloric acid for high-temperature acid hydrolysis, controlling the pH to be 4 and the temperature to be 100 ℃, reacting for 2 hours, and centrifuging at 4000rpm after the reaction is finished to obtain a supernatant. Adjusting the pH of the supernatant obtained in the step to 7.0 by using sodium hydroxide, and mixing the supernatant with ethanol according to a volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide. Dissolving soluble soybean polysaccharide and water in a ratio of 1:10, adding sodium hydroxide to adjust pH to 13, controlling temperature to 90 ℃, and reacting for 2 h. After the reaction is finished, hydrochloric acid is used for adjusting the pH of the solution to 7.0, and the solution is mixed with ethanol according to the volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide.
Example 4
Taking 10g of dry bean dregs, and mixing the materials according to a material-liquid ratio of 1:30 preparing a suspension, adding hydrochloric acid for high-temperature acid hydrolysis, controlling the pH to be 4 and the temperature to be 120 ℃, reacting for 2 hours, and centrifuging at 4000rpm after the reaction is finished to obtain a supernatant. Adjusting the pH of the supernatant obtained in the step to 7.0 by using sodium hydroxide, and mixing the supernatant with ethanol according to a volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide. Dissolving soluble soybean polysaccharide and water in a ratio of 1:10, wherein the reaction time is 2 h. After the reaction is finished, hydrochloric acid is used for adjusting the pH of the solution to 7.0, and the solution is mixed with ethanol according to the volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide.
Example 5
Taking 10g of dry bean dregs, and mixing the materials according to a material-liquid ratio of 1:30 preparing a suspension, adding hydrochloric acid for high-temperature acid hydrolysis, controlling the pH to be 4 and the temperature to be 120 ℃, reacting for 2 hours, and centrifuging at 4000rpm after the reaction is finished to obtain a supernatant. Adjusting the pH of the supernatant obtained in the step to 7.0 by using sodium hydroxide, and mixing the supernatant with ethanol according to a volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide. Dissolving soluble soybean polysaccharide and water in a ratio of 1:10, adding sodium hydroxide to adjust pH to 11, controlling temperature to 90 ℃, and reacting for 2 h. After the reaction is finished, hydrochloric acid is used for adjusting the pH of the solution to 7.0, and the solution is mixed with ethanol according to the volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide.
Example 6
Taking 10g of dry bean dregs, and mixing the materials according to a material-liquid ratio of 1:30 preparing a suspension, adding hydrochloric acid for high-temperature acid hydrolysis, controlling the pH to be 4 and the temperature to be 120 ℃, reacting for 2 hours, and centrifuging at 4000rpm after the reaction is finished to obtain a supernatant. Adjusting the pH of the supernatant obtained in the step to 7.0 by using sodium hydroxide, and mixing the supernatant with ethanol according to a volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide. Dissolving soluble soybean polysaccharide and water in a ratio of 1:10, adding sodium hydroxide to adjust pH to 12, controlling temperature to 90 ℃, and reacting for 2 h. After the reaction is finished, hydrochloric acid is used for adjusting the pH of the solution to 7.0, and the solution is mixed with ethanol according to the volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide.
Example 7
Taking 10g of dry bean dregs, and mixing the materials according to a material-liquid ratio of 1:30 preparing a suspension, adding hydrochloric acid for high-temperature acid hydrolysis, controlling the pH to be 4 and the temperature to be 120 ℃, reacting for 2 hours, and centrifuging at 4000rpm after the reaction is finished to obtain a supernatant. Adjusting the pH of the supernatant obtained in the step to 7.0 by using sodium hydroxide, and mixing the supernatant with ethanol according to a volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide. Dissolving soluble soybean polysaccharide and water in a ratio of 1:10, adding sodium hydroxide to adjust pH to 13, controlling temperature to 90 ℃, and reacting for 2 h. After the reaction is finished, hydrochloric acid is used for adjusting the pH of the solution to 7.0, and the solution is mixed with ethanol according to the volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide.
Example 8
Taking 10g of dry bean dregs, and mixing the materials according to a material-liquid ratio of 1:30 preparing a suspension, adding hydrochloric acid for high-temperature acid hydrolysis, controlling the pH to be 4 and the temperature to be 130 ℃, reacting for 2 hours, and centrifuging at 4000rpm after the reaction is finished to obtain a supernatant. Adjusting the pH of the supernatant obtained in the step to 7.0 by using sodium hydroxide, and mixing the supernatant with ethanol according to a volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide. Dissolving soluble soybean polysaccharide and water in a ratio of 1:10, wherein the reaction time is 2 h. After the reaction is finished, hydrochloric acid is used for adjusting the pH of the solution to 7.0, and the solution is mixed with ethanol according to the volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide.
Example 9
Taking 10g of dry bean dregs, and mixing the materials according to a material-liquid ratio of 1:30 preparing a suspension, adding hydrochloric acid for high-temperature acid hydrolysis, controlling the pH to be 4 and the temperature to be 130 ℃, reacting for 2 hours, and centrifuging at 4000rpm after the reaction is finished to obtain a supernatant. Adjusting the pH of the supernatant obtained in the step to 7.0 by using sodium hydroxide, and mixing the supernatant with ethanol according to a volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide. Dissolving soluble soybean polysaccharide and water in a ratio of 1:10, adding sodium hydroxide to adjust pH to 12, controlling temperature to 90 ℃, and reacting for 2 h. After the reaction is finished, hydrochloric acid is used for adjusting the pH of the solution to 7.0, and the solution is mixed with ethanol according to the volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide.
Example 10
Taking 10g of dry bean dregs, and mixing the materials according to a material-liquid ratio of 1:30 preparing a suspension, adding hydrochloric acid for high-temperature acid hydrolysis, controlling the pH to be 4 and the temperature to be 130 ℃, reacting for 2 hours, and centrifuging at 4000rpm after the reaction is finished to obtain a supernatant. Adjusting the pH of the supernatant obtained in the step to 7.0 by using sodium hydroxide, and mixing the supernatant with ethanol according to a volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide. Dissolving soluble soybean polysaccharide and water in a ratio of 1:10, adding sodium hydroxide to adjust pH to 13, controlling temperature to 90 ℃, and reacting for 2 h. After the reaction is finished, hydrochloric acid is used for adjusting the pH of the solution to 7.0, and the solution is mixed with ethanol according to the volume ratio of 1:3, mixing, centrifuging at 4000rpm, and drying the precipitate in an oven at 45 ℃ for 12 hours to obtain the soluble soybean polysaccharide.
Comparative example 1
Commercially available polysaccharide is sold in the model of Hippocampus crystal Biotech limited company TJ-311.
Example 11
The soluble soybean polysaccharides obtained in examples 1 to 10 and comparative example 1 were respectively dissolved and mixed, the pH was adjusted to 4.0 using 30% citric acid, and then pasteurization was performed (60 ℃, 30min) to obtain a stable acidic whey protein beverage, in which the whey protein content was 1% (W/V) and the soluble soybean polysaccharides were 0.2, 0.4, and 0.6% (W/V).
The soluble soybean polysaccharides prepared in examples 1 to 10 and the commercial polysaccharides purchased in comparative example 1 were prepared according to the stable acidic whey protein beverage prepared by the method provided in example 10, and after the preparation, the content of the complex formed between the soluble soybean polysaccharides and whey protein, the LUMiSizer instability index, the particle size distribution, the storage test and the instability index were measured, and the test results are respectively recorded in table 1 and fig. 1, and the measurement methods were as follows:
content of soluble soybean polysaccharide and whey protein forming compound: the content of the complexes formed between the soluble soybean polysaccharides and whey proteins was determined by SEC-HPLC. A Waters 2695 liquid phase system and a Waters 2487 ultraviolet detector are selected, the detection wavelength is 210nm, the Protein KW-804(7 mu m,
8.0mm i.d. × 300mm) size exclusion chromatography column; the elution was carried out isocratically at a flow rate of 1mL/min for 20min using 0.05M phosphate buffer (pH 4.0) containing 0.1M sodium chloride as the mobile phase. The content is represented by the area of the UV absorption signal of the compound at 220 nm.
LUMiSizer instability index: the long term stability of the acidic whey protein beverage was predicted by the LUMiSizer. The detection conditions are as follows: the centrifugal speed is 4000rpm, the contour line is 560 sheets, the screenshot time interval is 15s, the light factor is 1.0, the test temperature is 25 ℃, the test light source is 470nm, and the test time is 2h 20 min.
And (3) particle size distribution measurement: and (3) determining the particle size distribution of the milk protein in the acidic milk beverage by using a Malvern laser particle size analyzer. The milk beverage is diluted by a citrate buffer solution with the pH of 0.02mol/L and the ratio of 1: 10. Measurement parameters are as follows: the refractive index of the sample was 1.590, the refractive index of water was 1.330, and the test temperature was 25 ℃.
TABLE 1 Performance data for stable acidic whey protein beverages prepared with soluble soy polysaccharides obtained in examples 1-10
As can be seen from table 1, in each of the examples and the comparative example, when the mass-to-volume ratio of the polysaccharide used was increased from 0.2% to 0.4%, the effect of improving the performance was exhibited to a relatively large extent on the average particle diameter, the LUMiSizer instability index and the ultraviolet absorption peak area, and when the mass-to-volume ratio of the polysaccharide used was increased from 0.4% to 0.6%, the performance increased on the average particle diameter, the LUMiSizer instability index and the ultraviolet absorption peak area was small, while the amount of the polysaccharide used was increased by 50%, and in the case where 0.4% could provide a relatively good advantage in terms of the performance of the commercial polysaccharide used in comparative example 1, the mass-to-volume ratio of the polysaccharide used in the present invention was preferably 0.4%.
From the performance data in examples 4 to 7 in table 1, it can be seen that when the pH is not treated in the demethylation process until the pH is adjusted to 11 and then adjusted to 12, there is an obvious performance improvement effect on the average particle size, the LUMiSizer instability index and the ultraviolet absorption peak area, and when the pH treatment process in the demethylation process is changed from 12 to 13, there is a tendency that the average particle size, the LUMiSizer instability index and the ultraviolet absorption peak area still increase, but the increasing tendency is greatly slowed down, and in combination with consideration of the increase in the usage amount of the raw material to be added for adjusting the pH, the increase in the treatment time and the operation difficulty, and the performance improvement value when the most important pH is adjusted to 12, the preferable pH treatment condition in the demethylation process of the present invention is that the pH is adjusted to 12 excessively.
According to the performance data in examples 1 to 10 in table 1, when the extraction temperature is 120 ℃, compared with the corresponding examples with the same other parameter settings in the extraction temperatures of 100 ℃ and 130 ℃, the average particle size, the LUMiSizer instability index and the ultraviolet absorption peak area have considerable advantages, and the preferable condition for setting the pH in the extraction process is 12.
The soluble polysaccharide prepared in the invention has relatively better average particle size, LUMiSizer instability index and obviously superior ultraviolet absorption peak area compared with the situation that the commercial polysaccharide with the same addition ratio is added into the acidic whey protein beverage under the condition that the parameters of the preparation steps are proper.
Example 12
The soluble polysaccharide prepared in examples 1 to 10 and the commercial polysaccharide purchased in comparative example 1 were subjected to storage tests, and the results of the storage tests were photographed and retained, wherein the storage test method was as follows:
storage experiment: the prepared acidic whey protein beverage was stored at 4 ℃ for 14 days and then photographed for observation, and the obtained picture is shown in fig. 2.
In fig. 2, the acidic whey protein beverage with the commercial polysaccharide added thereto showed significant precipitation and precipitation after 14 days, while the acidic whey protein beverage prepared by the example of our invention showed better precipitation and precipitation than the acidic whey protein beverage with the commercial polysaccharide added thereto.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (10)
1. A preparation method of soluble soybean polysaccharide for stabilizing acidic whey protein beverage is characterized by comprising the following steps: the method comprises the following steps:
high-temperature acid hydrolysis: mixing the dried bean dregs with water to prepare a suspension, adding hydrochloric acid to carry out high-temperature hydrolysis, adjusting the pH and the temperature, reacting for a period of time, and centrifuging to obtain a supernatant.
Ethanol treatment 1: and adjusting the pH of the obtained supernatant with sodium hydroxide, mixing the supernatant with ethanol, centrifuging, and drying the precipitate obtained by centrifuging to obtain the soybean polysaccharide with high esterification degree.
Demethylation treatment: dissolving the obtained soybean polysaccharide with high esterification degree in water, and adjusting the pH value and the temperature;
ethanol treatment 2: and adjusting the pH of the supernatant obtained by the demethylation treatment by using acid, then mixing the supernatant with ethanol, centrifuging after mixing, and drying the precipitate to obtain the soluble soybean polysaccharide of the stable acidic whey protein beverage.
2. The method of preparing soluble soybean polysaccharides to stabilize acidic whey protein beverage according to claim 1, characterized in that: in the high-temperature acid hydrolysis, the mass ratio of the dry bean dregs to the water is 1: 30.
3. The method of preparing soluble soybean polysaccharides to stabilize acidic whey protein beverage according to claim 1, characterized in that: in the high-temperature acid hydrolysis, the pH is controlled to be 3.4-4.2, the temperature is controlled to be 100-130 ℃, and the reaction time is 120-180 min.
4. The method of preparing soluble soybean polysaccharides to stabilize acidic whey protein beverage according to claim 1, characterized in that: in the ethanol treatment 1, the volume ratio of the supernatant to the ethanol is 1: 3.
5. the method of preparing soluble soybean polysaccharides to stabilize acidic whey protein beverage according to claim 1, characterized in that: in the ethanol treatment 1, the centrifugal speed is 4000rpm, and the drying is carried out for 12 hours at the temperature of 45 ℃.
6. The method of preparing soluble soybean polysaccharides to stabilize acidic whey protein beverage according to claim 1, characterized in that: in the demethylation treatment, the feed-liquid ratio of the soybean polysaccharide to water is 1: 10.
7. The method of preparing soluble soybean polysaccharides to stabilize acidic whey protein beverage according to claim 1, characterized in that: and in the demethylation treatment, the pH is adjusted to 11-13, the temperature is adjusted to 90 ℃, and the reaction is waited for 120-150 min after the pH and the temperature are adjusted to finish the reaction.
8. The method of preparing soluble soybean polysaccharides to stabilize acidic whey protein beverage according to claim 1, characterized in that: in the ethanol treatment 2, the volume ratio of the supernatant to the ethanol is 1:3, the centrifugal rotation speed is 4000rpm, and the drying is carried out for 12 hours under the condition that the temperature is kept at 45 ℃.
9. The application of soluble soybean polysaccharide for stabilizing acidic whey protein beverage is characterized in that: the soluble soybean polysaccharide of the stable acidic whey protein beverage is added into the acidic whey protein beverage according to the proportion of 0.2%, 0.4% and 0.6% (W/V).
10. The use of soluble soy polysaccharides to stabilize an acidic whey protein beverage according to claim 9, characterized by: the soluble soybean polysaccharide of the stable acidic whey protein beverage is added into the acidic whey protein beverage according to 0.4% (W/V).
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