CN114631591A - Preparation method of protocatechuic acid modified high-foaming ovalbumin - Google Patents
Preparation method of protocatechuic acid modified high-foaming ovalbumin Download PDFInfo
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- CN114631591A CN114631591A CN202210317196.1A CN202210317196A CN114631591A CN 114631591 A CN114631591 A CN 114631591A CN 202210317196 A CN202210317196 A CN 202210317196A CN 114631591 A CN114631591 A CN 114631591A
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- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 title claims abstract description 66
- 238000005187 foaming Methods 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 108010058846 Ovalbumin Proteins 0.000 title claims abstract description 10
- 229940092253 ovalbumin Drugs 0.000 title claims abstract description 9
- 239000006260 foam Substances 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 238000000265 homogenisation Methods 0.000 claims abstract description 6
- 230000004048 modification Effects 0.000 claims description 18
- 238000012986 modification Methods 0.000 claims description 18
- 108090000623 proteins and genes Proteins 0.000 claims description 13
- 102000004169 proteins and genes Human genes 0.000 claims description 13
- 230000036571 hydration Effects 0.000 claims 1
- 238000006703 hydration reaction Methods 0.000 claims 1
- 230000001105 regulatory effect Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000015243 ice cream Nutrition 0.000 abstract description 3
- 230000035484 reaction time Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 13
- 238000003756 stirring Methods 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000008367 deionised water Substances 0.000 description 3
- 229910021641 deionized water Inorganic materials 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 150000007965 phenolic acids Chemical class 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000007385 chemical modification Methods 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241000209034 Aquifoliaceae Species 0.000 description 1
- 241000195940 Bryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001100935 Ilex purpurea Species 0.000 description 1
- 235000003366 Ilex purpurea Nutrition 0.000 description 1
- 241000255777 Lepidoptera Species 0.000 description 1
- 241001453732 Odontosoria chinensis Species 0.000 description 1
- 206010044302 Tracheitis Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000009435 amidation Effects 0.000 description 1
- 238000007112 amidation reaction Methods 0.000 description 1
- 230000001088 anti-asthma Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- -1 phenolic acid compound Chemical class 0.000 description 1
- 230000026731 phosphorylation Effects 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000020978 protein processing Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000007086 side reaction Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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Classifications
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a preparation method of protocatechuic acid modified high-foaming ovalbumin, belonging to the technical field of processing of ovalbumin. The technique is effective in improving the foaming characteristics of OVA, and comprises the following steps: (1) preparing OVA and PA solutions; (2) preparing an OVA-PA mixture, and controlling the molar ratio of OVA to PA to be 1: 10; (3) the pH of the system was adjusted to 3.00. + -. 0.02. The OVA-PA mixture prepared by the method has the advantages that the foaming capacity is improved by 90.36%, the foam stability is improved by 16.52%, and the foam formed after homogenization is more uniform, fine and dense. The preparation method has the advantages of simple process, low equipment requirement, short reaction time, low production cost, greenness and safety, improves the application value of the OVA, effectively widens the application range of the OVA, and has good prospect in the application of foam food (cakes, ice cream, baked products and the like).
Description
Technical Field
The invention belongs to the technical field of egg white protein processing, and particularly relates to a preparation method of Protocatechuic Acid (PA) -modified high-foaming egg albumin (Ovalbumin, OVA).
Background
The foaming property of protein is an important processing property, and the protein is used for endowing food with excellent texture property, brightness and uniform and fine mouthfeel by forming thick, fine and uniform foam, improving the perceptibility and the dispersibility of flavor food, and being widely applied to foam type food such as cakes, ice cream, mousse and the like. The OVA is a protein with the largest content in egg white protein and has certain foaming property. However, the foam formed by natural OVA is not compact and uniform enough, and has poor stability, so that the requirement of food processing can not be met. In addition, the foaming characteristics of OVA can fluctuate due to external conditions such as acid, base, salt, temperature, etc., which can limit the wide use of OVA in food processing. Therefore, the research on the improvement of the foaming property of the OVA can improve the application value and the effective utilization rate of the OVA, effectively broaden the application range of the OVA and is beneficial to the development and the application of the egg white protein-based functional ingredients.
At present, the commonly used methods for improving foaming properties of proteins are mainly: (1) physical modification: microwave, ultrasonic, high voltage, irradiation, pulsed electric field, heating, etc.; (2) chemical modification: acid treatment and alkali treatment, and glycosylation, phosphorylation, amidation, oxidation, etc. of protein; (3) carrying out enzymolysis modification; (4) composite modification and the like. The physical modification has the advantages of low cost, small toxic and side effects, short action time, low loss of nutrient components and the like, but the efficiency is not high and the energy consumption is high; although the chemical modification has lower cost, side reactions and products are more, and chemical residues are not easy to control; although the enzymolysis modification is safe and reliable, mild in action, strong in specificity and high in efficiency, the enzyme cost is high, the action time is long, bitter peptides are easy to generate, and the flavor is adversely affected; although the composite modification has a remarkable effect in some cases, the process flow is increased, the cost is increased, and unnecessary waste is generated. Therefore, it is highly desirable to find a method with high efficiency, simple process, short reaction time, low production cost, and environmental safety to improve the foaming properties of OVA, so that it is better suitable for industrial production.
Phenolic acid is used as a food component beneficial to human health, and the phenolic acid is added into a food system rich in protein, so that the processing characteristics of the protein are influenced while the antioxidant property and the biological function characteristic of the food system are endowed and improved. Researches show that the protein foaming property can be improved by non-covalent modification of phenolic acid on the protein, and the method has the advantages of simple process, mild reaction, no by-product, greenness, safety and the like. Protocatechuic acid, also known as 3, 4-dihydroxybenzoic acid, is a phenolic acid compound, and is present in leaves of Stenoloma chusanum (Ching) Ching of the family Lepidoptera, leaves of ilex purpurea of the family Aquifoliaceae, and the like. It has antibacterial, expectorant, and antiasthmatic effects, and can be used for treating chronic tracheitis. The use of non-covalent modification of PA to modulate the foaming properties of OVA is a simple and feasible approach. There are many techniques available to improve the foaming properties of proteins, but there is no relevant technique for preparing high foaming OVA based on non-covalent modification of PA.
Disclosure of Invention
The invention aims to provide a preparation method of OVA with high foamability, which improves the foamability and foam stability of OVA through the non-covalent modification of PA, thereby improving the application value of OVA.
The invention discloses a preparation method of high-foamability OVA based on PA modification, which is realized by the following steps: firstly, preparing OVA and PA solutions with proper concentrations; then preparing an OVA-PA mixture according to a certain proportion; finally, the pH of the OVA-PA mixture was adjusted. The OVA-PA mixture prepared by the method has the advantages that the foaming capacity is improved by 90.36%, and the foam stability is improved by 16.52%. Compared with the common OVA, the foaming capacity of the OVA-PA mixture is improved from 34.44 +/-1.92 percent to 65.56 +/-2.55 percent; the foam stability is improved from 83.64 +/-6.30 percent to 97.46 +/-0.10 percent; the foam formed after homogenization is larger in volume and more uniform, fine and dense. In general, the foaming capacity of OVA modified by PA non-covalent is greatly improved, and the foam stability is also improved to a certain extent.
2. The prepared OVA solution comprises: a0.4 mmol/L OVA solution was prepared, dissolved by stirring on a magnetic stirrer for 1h, and then hydrated at 4 ℃ for 12 h.
3. The prepared PA solution comprises: a4 mmol/L solution of PA was prepared and dissolved by stirring on a magnetic stirrer for 1 h.
4. The configured OVA-PA mixture comprises: and (3) controlling the molar ratio of the OVA to the PA to be 1: 10.
5. The adjustment of the pH of the OVA-PA mixture comprises the following steps: the pH of the solution was controlled within 3.00. + -. 0.02 and then stirred for 1 h.
6. The invention has the beneficial effects that: (1) the preparation method is simple in preparation process, and can effectively reduce energy consumption in a large-scale production process so as to reduce production cost. (2) The OVA solution prepared by the invention after non-covalent modification of PA has foaming capability, foam stability and the like which are superior to those of the common OVA solution. (3) The high-foamability OVA is effectively obtained, and the problem of insufficient foamability in the production of foam type foods such as cakes, ice cream and the like can be effectively solved as a special food ingredient. (4) The prepared OVA has a finer and more compact foam structure after being homogenized, can endow food with excellent texture characteristics and uniform and fine mouthfeel, and has a certain potential value.
Drawings
FIG. 1 is a molecular structure diagram of PA.
FIG. 2 is a graph of foaming characteristics of OVA before and after non-covalent modification of PA.
FIG. 3 is a graph of foam formed after OVA homogenization before and after non-covalent modification of PA.
FIG. 4 is a schematic representation of the process for the preparation of high foaming OVA based on PA modification according to the present invention.
Detailed Description
The invention is further described with reference to fig. 4 and the specific embodiments.
The first embodiment is as follows:
adding 1.8g of OVA into 100mL of deionized water, magnetically stirring at normal temperature for 1h for dissolution, standing at 4 ℃ for 12h to fully hydrate protein, and thus obtaining an OVA solution with the concentration of 0.4 mmol/L; adding 61.65mg of PA into 100mL of deionized water, and magnetically stirring for 1h at normal temperature to dissolve the PA so as to obtain a PA solution with the concentration of 4 mmol/L; mixing the two solutions in equal volumes, and ensuring that the molar ratio of OVA to PA is 1: 10; finally, the pH value of the mixture is adjusted to be within the range of 3.00 +/-0.02, and then the mixture is stirred for 1 hour, so that the OVA with high foamability can be obtained. Compared with the common OVA, the foaming capacity of the non-covalent modified OVA of PA is improved by 90.36%, and the foam stability is improved by 16.52%.
In the present invention, the foaming property is measured as follows: the prepared sample solution is placed in a specially made measuring cylinder and homogenized for 1min at 10,000r/min by using a high-speed disperser. The liquid volume before homogenization, V0, and the foam volume after homogenization, V1, were recorded, and the homogenized sample was allowed to stand for 30min, and the foam volume was recorded as V2. The experiment was repeated at least 3 times. The Foaming (FA) and Foam Stability (FS) calculation formulas are as follows:
the second embodiment is as follows:
adding 1.8g of OVA into 200mL of deionized water, magnetically stirring at normal temperature for 1h for dissolution, standing at 4 ℃ for 12h to fully hydrate protein, and thus obtaining an OVA solution with the concentration of 0.4 mmol/L; adding 61.65mg of PA into the OVA solution, and magnetically stirring for 1h at normal temperature to fully dissolve the PA, thereby obtaining an OVA-PA mixed solution with the molar ratio of 1: 10; finally, the pH value of the mixed solution is adjusted to be within the range of 3.00 +/-0.02, and then the mixed solution is stirred for 1 hour, so that the high-foamability OVA is obtained. Compared with the common OVA, the foaming capacity of the OVA modified by the non-covalent PA is improved by about one time, and the foam stability is also improved to a certain extent.
Claims (5)
1. A preparation method of protocatechuic acid modified high-foaming ovalbumin is characterized by comprising the following steps: preparing OVA and PA solutions with proper concentrations; preparing an OVA-PA mixture according to a certain proportion; regulating the pH value of the OVA-PA mixture.
2. The method according to claim 1, wherein the OVA are dissolved and then kept at 4 ℃ for 12 hours to ensure complete hydration of the protein of the egg.
3. The preparation method of high foaming ovalbumin based on protocatechuic acid modification according to claim 1, characterized in that the solution of OVA and PA is mixed in a volume ratio of 1:1, and the molar ratio of OVA and PA is ensured to be 1: 10.
4. The method for preparing high foaming ovalbumin based on protocatechuic acid modification according to claim 1, wherein the optimum pH of the OVA-PA mixture is within the range of 3.00 ± 0.02.
5. The method for preparing protocatechuic acid modification-based high-foaming ovalbumin according to any of claims 1 to 4, wherein: the foaming capacity of the prepared OVA-PA mixture is improved by 90.36%, and the foam stability is improved by 16.52%; compared with the common OVA, the foaming capacity of the OVA-PA mixture is improved from 34.44 +/-1.92 percent to 65.56 +/-2.55 percent; the foam stability is improved from 83.64 +/-6.30 percent to 97.46 +/-0.10 percent; the foam formed after homogenization is larger in volume and more uniform, fine and dense.
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| CN202210317196.1A CN114631591B (en) | 2022-03-28 | 2022-03-28 | Preparation method of high-foamability ovalbumin based on protocatechuic acid modification |
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| CN202210317196.1A CN114631591B (en) | 2022-03-28 | 2022-03-28 | Preparation method of high-foamability ovalbumin based on protocatechuic acid modification |
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| CN114631591A true CN114631591A (en) | 2022-06-17 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103304657A (en) * | 2012-03-16 | 2013-09-18 | 东北林业大学 | Glycosylated modifying method for improving antioxidant activity of whey protein |
| CN104558157A (en) * | 2014-12-04 | 2015-04-29 | 南昌大学 | Rapid microwave preparation method of highly phosphorylated ovalbumin |
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- 2022-03-28 CN CN202210317196.1A patent/CN114631591B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103304657A (en) * | 2012-03-16 | 2013-09-18 | 东北林业大学 | Glycosylated modifying method for improving antioxidant activity of whey protein |
| CN104558157A (en) * | 2014-12-04 | 2015-04-29 | 南昌大学 | Rapid microwave preparation method of highly phosphorylated ovalbumin |
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