CN113973977A - Method for producing heat-stable and soluble protein powder by heat treatment combined with homogenization - Google Patents
Method for producing heat-stable and soluble protein powder by heat treatment combined with homogenization Download PDFInfo
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 63
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 63
- 238000010438 heat treatment Methods 0.000 title claims abstract description 36
- 239000000843 powder Substances 0.000 title claims abstract description 20
- 238000000265 homogenisation Methods 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 239000000725 suspension Substances 0.000 claims abstract description 45
- 238000000034 method Methods 0.000 claims abstract description 36
- 102000035118 modified proteins Human genes 0.000 claims abstract description 13
- 108091005573 modified proteins Proteins 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000005457 ice water Substances 0.000 claims abstract description 6
- 235000018102 proteins Nutrition 0.000 claims description 51
- 108010073771 Soybean Proteins Proteins 0.000 claims description 47
- 235000019710 soybean protein Nutrition 0.000 claims description 28
- 239000006185 dispersion Substances 0.000 claims description 17
- 238000011282 treatment Methods 0.000 claims description 13
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 4
- 235000021120 animal protein Nutrition 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 4
- 108010084695 Pea Proteins Proteins 0.000 claims description 2
- 108010046377 Whey Proteins Proteins 0.000 claims description 2
- 102000007544 Whey Proteins Human genes 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 235000019702 pea protein Nutrition 0.000 claims description 2
- 230000001376 precipitating effect Effects 0.000 claims description 2
- 238000010008 shearing Methods 0.000 claims description 2
- 235000021119 whey protein Nutrition 0.000 claims description 2
- 230000020978 protein processing Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
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- 238000001556 precipitation Methods 0.000 abstract 1
- 229940001941 soy protein Drugs 0.000 description 19
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- 239000012460 protein solution Substances 0.000 description 12
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- 239000007788 liquid Substances 0.000 description 9
- 238000012545 processing Methods 0.000 description 8
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- 239000002244 precipitate Substances 0.000 description 6
- 238000004064 recycling Methods 0.000 description 5
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- 239000000243 solution Substances 0.000 description 4
- 238000003916 acid precipitation Methods 0.000 description 3
- 238000004220 aggregation Methods 0.000 description 3
- 230000002776 aggregation Effects 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 241000282414 Homo sapiens Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
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- 235000020776 essential amino acid Nutrition 0.000 description 1
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- 229910052739 hydrogen Inorganic materials 0.000 description 1
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- 230000006920 protein precipitation Effects 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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- Nutrition Science (AREA)
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Abstract
The invention discloses a method for producing heat-stable and soluble protein powder by heat treatment combined with homogenization, which is applied to the field of protein processing and comprises the following specific steps: s1: dispersing soluble protein powder in water to obtain primary protein suspension; s2: after the primary protein suspension is subjected to heat treatment, cooling with ice water to obtain a cooled protein suspension; s3: homogenizing the cooled protein suspension obtained in the step S2 to obtain a homogenized protein suspension; s4: replacing the primary protein suspension in the step S2 with the homogeneous protein suspension, and performing the processes of the steps S2 and S3; taking the processes of the steps S2 and S3 which are repeated once as a circulation process, and obtaining modified protein suspension after multiple circulation processes; s5: and (4) concentrating, drying or isoelectric precipitation, redissolving and drying the modified protein suspension obtained in the step S4 to obtain the heat-stable protein powder. The soluble protein powder prepared by the method has good thermal stability, and can be widely applied to beverages with high protein content, such as meal replacement milk and the like.
Description
Technical Field
The invention belongs to the field of protein processing, and particularly relates to a method for producing heat-stable and soluble protein powder by heat treatment and homogenization.
Background
Some important proteins, such as soy protein, are one of the highest yield plant proteins in the world, contain a plurality of essential amino acids for human beings, have good nutritional value and functional properties, wherein the functional properties mainly comprise solubility, emulsibility, foamability, aggregability and gellification, and are widely applied to food processing to improve the texture of food. However, during thermal processing, such as inactivation of anti-nutritional ingredients and sterilization, non-covalent bonds (hydrophobic, electrostatic interactions, hydrogen bonds) and covalent bonds (disulfide bonds) form larger aggregates upon heating. These undesirable heat-induced aggregation behavior or gelation can negatively impact the organoleptic and nutritional properties of the product when the protein system concentration is above a critical value. Undesirable properties such as particulate feel and protein precipitation limit further use of soy protein in aqueous systems with high protein content. Therefore, the development of soy protein with thermal stability or aggregation resistance is a problem to be solved in the food field and the pharmaceutical industry.
Disclosure of Invention
The invention aims to provide a method for producing heat-stable and soluble protein powder by heat treatment combined with homogenization, which aims to solve the problem of gelation or aggregation caused by heating protein at high concentration and is used for preparing soybean protein with heat stability.
The technical scheme adopted by the invention for realizing the purpose is as follows:
a method for producing heat-stable and soluble protein powder by heat treatment combined with homogenization comprises the following steps:
s1: dispersing soluble protein powder in water to obtain primary protein suspension;
s2: carrying out heat treatment on the primary protein suspension obtained in the step S1, and cooling with ice water to obtain a cooled protein suspension;
s3: homogenizing the cooled protein suspension obtained in the step S2 to obtain a homogenized protein suspension;
s4: replacing the primary protein suspension in the step S2 with the homogeneous protein suspension, and performing the processes of the steps S2 and S3; taking the processes of the steps S2 and S3 which are repeated once as a circulation process, and obtaining modified protein suspension after multiple circulation processes;
s5: and (5) precipitating, redissolving and drying the modified protein suspension obtained in the step S4 to obtain the heat-stable protein powder.
The mass concentration of the soluble protein powder dispersed in the water in the step S1 is set to be 1% -10%, the pH value of the water is set to be 6-9, the dispersion time is set to be 0.1-2 h, and the dispersion mode is shearing or high-pressure homogenization.
The heat treatment of step S2 is heating at 80-125 deg.C for 5-60 minutes.
The homogenization treatment of step S3 may be performed by using a high-pressure homogenizer or a microfluidizer, and the homogenizer pressure is set to be greater than 20 MPa.
The number of the cyclic process of the step S4 is set to 2-10 times.
The drying mode in the step S5 is vacuum freeze drying or spray drying; the freeze-drying parameters were: setting the temperature to be-50 to-80 ℃, setting the vacuum degree to be 0.01Pa to 50Pa, and setting the drying time to be 24 to 72 hours;
the parameters of the spray drying were:
the inlet air temperature is 175-195 deg.C and the outlet air temperature is 80-100 deg.C.
The protein powder may be made from vegetable protein. The vegetable protein may be soluble soy protein or pea protein.
The protein powder can be made from animal protein. The animal protein may be soluble whey protein isolate.
The invention has the beneficial effects that:
the invention develops a simple and convenient method for improving the thermal stability of the soluble modified protein with lower cost; the protein is modified in a mode of combining heat treatment and homogenization treatment, so that the heat stability of the protein is improved, and the protein subjected to multiple circulating treatments can be heated without generating a gel phenomenon under the condition of high-concentration protein; as an example of a test, the soy protein obtained after 6 preheats and microjet cycles using the process of the present invention at a concentration of 10% (w/v) maintained good fluidity after reheating and better thermal stability than the native soy protein.
Drawings
FIG. 1 is a schematic view showing the heated fluidity of the heat-stable soybean protein obtained in example 1 of the present invention;
FIG. 2 is a schematic view showing the heated fluidity of the heat-stable soybean protein obtained in example 2 of the present invention;
FIG. 3 is a schematic view showing the fluidity of the heat-stable soybean protein obtained in comparative example 1 of the present invention after heating;
FIG. 4 shows the measurement results of the elastic modulus of the heat-stable soybean protein obtained in example 1 of the present invention after heating;
FIG. 5 is a measurement result of viscosity value of the heat-stable soybean protein obtained in example 1 of the present invention after heating;
FIG. 6 shows the measurement results of the elastic modulus of the heat-stable soybean protein obtained in example 2 of the present invention after heating;
FIG. 7 is a measurement result of viscosity values of heat-stable soybean protein obtained in example 2 of the present invention after heating;
FIG. 8 is a measurement result of the modulus of elasticity of the modified soybean protein obtained in comparative example 1 of the present invention after heating;
FIG. 9 is a measurement result of viscosity values of the modified soybean protein obtained in comparative example 1 of the present invention after heating;
FIG. 10 shows the results of particle size measurement of thermostable soy protein obtained in accordance with the present invention;
FIG. 11 shows the measurement results of particle size of heat-stable soybean protein obtained in the example of the present invention after heating;
FIG. 12 is a schematic flow diagram of the method of the present invention.
Detailed Description
The invention will be further described and illustrated by the following specific examples, comparative examples and figures 1 to 8.
Example 1
S1, dispersing: uniformly dispersing natural soluble soybean protein in water at a mass concentration of 6% (w/w, g/g), and adjusting pH to 6.0 by using 2mol/L HCl to obtain a protein dispersion solution 1;
s2, heat treatment: heating the protein dispersion liquid 1 obtained in the step S1 at 100 ℃ for 30min, and cooling with ice water to obtain a protein dispersion liquid 2;
s3, homogenizing: processing the dispersion liquid 2 obtained in the step S2 at 40MPa through microjet (a homogenizing processing mode) to obtain a homogenized soybean protein suspension;
s4, circulation: replacing the primary protein suspension in the step S2 with the homogeneous protein suspension, and performing the processes of the steps S2 and S3; taking the processes of the steps S2 and S3 which are repeated once as a circulation process, and obtaining modified protein suspension after 2 times of circulation;
s5, acid precipitation: cooling the modified protein suspension obtained in the step S4 to room temperature, and adjusting the pH to 4.5 by using 2mol/L HCl;
s6, centrifugation: centrifuging 4000g of the product obtained in the step S5 for 60min, and collecting precipitates;
s7, redissolution: adding water into the precipitate obtained in the step S6 according to the weight ratio of 1:10, adjusting the pH value to 7.0, and dispersing and redissolving to obtain a protein solution;
s8, drying: and (5) carrying out vacuum freeze drying on the protein solution obtained in the step (S7) (at the temperature of minus 80 ℃, 0.01Pa, 24h) to obtain the thermal stability soybean protein.
Preparing the modified soybean protein prepared in the embodiment into a protein solution with the concentration of 10% (w/v), putting the protein solution into a 20mL sample vial, heating the sample vial at 100 ℃ for 30 minutes, cooling the sample vial, putting the sample vial into a refrigerator at 4 ℃ for 24 hours, and measuring the elastic modulus and the viscosity; meanwhile, a natural soybean protein suspension (10 percent, w/v) which is not subjected to recycling treatment is used as a control group; the results of the elastic modulus measurement are shown in FIG. 4, the results of the viscosity measurement are shown in FIG. 5, and the elastic modulus and the viscosity value of the heat-stable soy protein prepared in this example are both reduced after heat treatment compared with the control group; as shown in FIG. 1, the left bottle-the natural soy protein which has not been subjected to the recycling treatment forms a thermal gel when heated, and the right bottle-the thermally stable soy protein obtained in this example is still fluid and not gelled when heated, indicating that the modified soy protein obtained by the combination treatment has better flow properties and stability.
Example 2
S1, dispersing: uniformly dispersing natural soluble soybean protein in water at a mass concentration of 8% (w/w, g/g), and adjusting pH to 6.0 by using 2mol/L HCl to obtain a protein dispersion solution 1;
s2, heat treatment: heating the protein dispersion liquid 1 obtained in the step S1 at 100 ℃ for 30min, and cooling with ice water to obtain a protein dispersion liquid 2;
s3, homogenizing: processing the dispersion liquid 2 obtained in the step S2 at 40MPa through microjet (a homogenizing processing mode) to obtain a homogenized soybean protein suspension;
s4, circulation: replacing the primary protein suspension in the step S2 with the homogeneous protein suspension, and performing the processes of the steps S2 and S3; taking the processes of the steps S2 and S3 which are repeated once as a circulation process, and circulating for 6 times to obtain modified protein suspension;
s5, acid precipitation: cooling the modified protein suspension obtained in the step S4 to room temperature, and adjusting the pH to 4.5 by using 2mol/L HCl;
s6, centrifugation: centrifuging 4000g of the product obtained in the step S5 for 60min, and collecting precipitates;
s7, redissolution: adding water into the precipitate obtained in the step S6 according to the weight ratio of 1:10, adjusting the pH value to 7.0, and dispersing and redissolving to obtain a protein solution;
s8, drying: and (5) carrying out vacuum freeze drying on the protein solution obtained in the step (S7) (at the temperature of minus 80 ℃, 0.01Pa, 24h) to obtain the thermal stability soybean protein.
Preparing the modified soybean protein prepared in the embodiment into a protein solution with the concentration of 10% (w/v), putting the protein solution into a 20mL sample vial, heating the sample vial at 100 ℃ for 30 minutes, cooling the sample vial, putting the sample vial into a refrigerator at 4 ℃ for 24 hours, and measuring the elastic modulus and the viscosity; meanwhile, a natural soybean protein suspension (10 percent, w/v) which is not subjected to recycling treatment is used as a control group; the results of the elastic modulus measurement are shown in FIG. 6, and the results of the viscosity measurement are shown in FIG. 7, and the elastic modulus and viscosity values of the heat-stable soy protein prepared in this example are reduced compared with those of the control group after heat treatment, which indicates that the modified soy protein obtained by the combined treatment has better flow property and stability; fig. 2 shows that the heat stable soy protein on the right side did not gel and was more fluid and was a uniformly dispersed colloidal dispersion, as compared to the bottle on the left-side, which was the native soy protein without recycling.
Comparative example 1
S1, dispersing: uniformly dispersing natural soluble soybean protein in water at a mass concentration of 4% (w/w, g/g), and adjusting pH to 6.0 by using 2mol/L HCl to obtain a protein dispersion solution 1;
s2, heat treatment: heating the protein dispersion liquid 1 obtained in the step S1 at 100 ℃ for 30min, and cooling with ice water to obtain a protein dispersion liquid 2;
s3, homogenizing: processing the dispersion liquid 2 obtained in the step S2 at 40MPa through microjet (a homogenizing processing mode) to obtain a homogenized soybean protein suspension;
s4, circulation: replacing the primary protein suspension in the step S2 with the homogeneous protein suspension, and performing the processes of the steps S2 and S3; taking the processes of the steps S2 and S3 which are repeated once as a circulation process, and obtaining modified protein suspension after 1 circulation;
s5, acid precipitation: cooling the modified protein suspension obtained in the step S4 to room temperature, and adjusting the pH to 4.5 by using 2mol/L HCl;
s6, centrifugation: centrifuging 4000g of the product obtained in the step S5 for 60min, and collecting precipitates;
s7, redissolution: adding water into the precipitate obtained in the step S6 according to the weight ratio of 1:10, adjusting the pH value to 7.0, and dispersing and redissolving to obtain a protein solution;
s8, drying: and (5) carrying out vacuum freeze drying on the protein solution obtained in the step (S7) (at the temperature of minus 80 ℃, 0.01Pa, 24h) to obtain the thermal stability soybean protein.
Preparing the modified soybean protein prepared in the comparative example into a protein solution with the concentration of 10% (w/v), heating the aqueous solution at 100 ℃ for 30 minutes, cooling, placing the aqueous solution in a refrigerator at 4 ℃ for 24 hours, and measuring the elastic modulus and the viscosity; meanwhile, a natural soybean protein suspension (10%, w/v) which had not been subjected to a recycling treatment was used as a control group. The elastic modulus measurement results are shown in fig. 8, the viscosity measurement results are shown in fig. 9, the elastic modulus value of the control sample after heat treatment is higher, the elastic modulus of the sample after 1 preheating-microjet treatment is reduced, and the results show that the soybean protein solution with lower elastic modulus can be obtained through combined treatment; the viscosity value of the sample subjected to 1 preheating-microjet treatment is reduced compared with that of the control group, but the viscosity value is still higher, which indicates that the fluidity and the stability are poor; fig. 3 shows that the left natural soy protein and the right modified soy protein dispersion are gelled after heat treatment, which indicates that the modified soy protein prepared by the comparative example has poor thermal stability, and the soy protein with high thermal stability can be obtained by at least 2 times of preheating-microjet circulation treatment.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (10)
1. A method for producing heat-stable and soluble protein powder by heat treatment combined with homogenization is characterized by comprising the following steps:
s1: dispersing soluble protein powder in water to obtain primary protein suspension;
s2: preheating the primary protein suspension obtained in the step S1, and cooling with ice water to obtain a cooled protein suspension;
s3: homogenizing the cooled protein suspension obtained in the step S2 to obtain a homogenized protein suspension;
s4: replacing the primary protein suspension in the step S2 with the homogeneous protein suspension, and performing the processes of the steps S2 and S3; taking the processes of the steps S2 and S3 which are repeated once as a circulation process, and obtaining modified protein suspension after multiple circulation processes;
s5: and (5) precipitating, redissolving and drying the modified protein suspension obtained in the step S4 to obtain the heat-stable protein powder.
2. The method of claim 1, wherein: the mass concentration of the protein powder dispersed in the water in the step S1 is set to be 4-8%, the pH value of the water is set to be 6-9, the dispersion time is set to be 0.1-2 h, and the dispersion mode is shearing or high-pressure homogenization.
3. The method of claim 1, wherein: the preheating treatment in step S2 is heating at 80-125 deg.C for 5-60 min.
4. The method of claim 1, wherein: and S3, homogenizing with a high pressure homogenizer or a microfluidizer under a pressure of more than 20 MPa.
5. The method of claim 1, wherein: and S4, setting the number of times of the circulation process to be 2-10 times.
6. The method of claim 1, wherein: the drying mode in the step S5 is vacuum freeze drying or spray drying; the freeze-drying parameters were: setting the temperature to be-50 to-80 ℃, setting the vacuum degree to be 0.01Pa to 50Pa, and setting the drying time to be 24 to 72 hours;
the parameters of the spray drying are as follows:
the inlet air temperature is 175-195 deg.C and the outlet air temperature is 80-100 deg.C.
7. The method of claim 1, wherein: the protein powder is made from vegetable protein.
8. The method of claim 7, wherein: the vegetable protein is soluble soybean protein or soluble pea protein.
9. The method of claim 1, wherein: the protein powder may be made from animal protein.
10. The method of claim 9, wherein: the animal protein is soluble whey protein isolate.
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| CN115777831A (en) * | 2022-12-13 | 2023-03-14 | 大连工业大学 | Application of thermal-stability soybean protein in preparation of high-salt protein solution |
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Cited By (2)
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| CN115777831A (en) * | 2022-12-13 | 2023-03-14 | 大连工业大学 | Application of thermal-stability soybean protein in preparation of high-salt protein solution |
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| CN113973977B (en) | 2023-11-24 |
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