CN114747739A - Method for quickly and efficiently preparing modified egg white powder and application thereof - Google Patents
Method for quickly and efficiently preparing modified egg white powder and application thereof Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 123
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- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
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- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
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- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
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- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 1
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- 238000004879 turbidimetry Methods 0.000 description 1
- DGVVWUTYPXICAM-UHFFFAOYSA-N β‐Mercaptoethanol Chemical compound OCCS DGVVWUTYPXICAM-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for quickly and efficiently preparing modified egg white powder, which comprises the following steps: after the egg white powder and the xylo-oligosaccharide powder are dissolved overnight and hydrated, the egg white powder and the xylo-oligosaccharide powder are uniformly mixed according to a certain mass ratio, the pH value is adjusted, insoluble substances in an egg white solution are removed through centrifugation, collected supernate is subjected to vacuum freeze drying to obtain mixed powder, the powder is subjected to rapid dry-heat reaction at a certain temperature of 50-70 ℃ for 30-120min, and the modified egg white powder is obtained through low-temperature refrigeration. The modified egg white powder prepared by the method has obviously improved gel strength, emulsifying property and oxidation resistance. The invention adopts a simple, green and safe dry-heat glycosylation method, greatly shortens the reaction time, saves the energy consumption, reduces the cost, obviously improves the performance of the egg white powder, and widens the application potential of the egg white powder.
Description
Technical Field
The invention relates to a method for quickly and efficiently preparing modified egg white powder, and belongs to the technical field of food processing.
Background
Egg white protein is a complete protein, is an extremely important food ingredient in the food industry due to its abundant nutrition and functional characteristics, and is widely used in baby food, meat, flour products, candy and baked products. Fresh and liquid eggs have good functional properties but require refrigeration and cold chain transportation, which is costly to store and transport. The water content in the egg white is up to about 88%, and the egg white powder prepared by spray drying the egg white serving as a raw material has the advantages of small volume, long shelf life, normal-temperature storage and transportation, and greatly reduced storage and transportation cost, so the egg white powder is widely applied to the food industry at present. However, the spray drying of the egg white powder has limited application in the food industry because the original functional properties of the egg white powder are reduced due to partial denaturation of the protein. Therefore, the modification of the egg white powder through certain treatment to improve the functional characteristics of the egg white powder has important significance for the practical application of the egg white powder.
The existing methods for modifying proteins usually include physical, chemical, biochemical means, including enzymatic methods, ultrasound, irradiation, high pressure, phosphorylation, glycosylation, etc. Patent CN104839760A provides a process method for preparing egg white powder by the synergism of enzymolysis and phosphorylation modification, which comprises the steps of constant-temperature enzymolysis of egg liquid, enzyme deactivation treatment, centrifugal filtration of enzymolysis liquid, phosphorylation, TCA precipitation and the like, so that the egg white powder with small fishy smell and good solubility, foamability and emulsibility is prepared. However, enzymatic modification and some chemical modifications are not very safe and are complicated to operate. Physical modification methods such as high pressure, ultrasound, microwave and the like have unobvious modification effect and higher cost. Glycosylation modification has been recognized as a safer modification means due to the advantages of green, safety, economy and the like. However, the traditional glycosylation reaction of egg white powder polysaccharide usually needs to be maintained for a long reaction time at a certain temperature, and the reaction is long in time consumption, large in energy consumption and high in cost, so that the development of a method for quickly and efficiently preparing modified egg white powder is beneficial to shortening the reaction time, accelerating the reaction rate, reducing the cost and saving resources. Patent CN103387612A discloses a method for modifying egg white protein by rapid glycosylation, which comprises the following steps: adding glucose into the mixture according to the mass ratio of 1:1, adjusting the pH value to 8.0, carrying out spray drying, reacting in a microwave field, and controlling the microwave time and the microwave power to obtain a protein product with high oxidation resistance and functionality, wherein the microwave power and the microwave time can be 640W and 25 min. However, the method has the disadvantages of excessive sugar addition, violent reaction of glucose and egg white protein, difficult control of product properties, high requirements on equipment and limited popularization and application.
Disclosure of Invention
The invention aims to provide a method for quickly and efficiently preparing modified egg white powder aiming at the existing problems of egg white powder. Compared with polysaccharide substances which are commonly used for glycosylation modification of the egg white powder, the oligosaccharide has the advantages of rapid reaction and high efficiency, and compared with monosaccharide substances with smaller molecular weight, the glycosylation reaction of the oligosaccharide and the egg white powder is mild and controllable, the product is not easy to brown, and the safety is high. Therefore, the oligosaccharide is selected as the donor saccharide for the glycosylation reaction, so that the egg white powder modification efficiency can be effectively improved, and the reaction time can be shortened. The glycosylation reaction rates of different sugars are different, and the reaction rate of the xylo-oligosaccharide which is the five-carbon oligosaccharide selected by the invention is 10 times of that of the six-carbon sugar. In addition, the invention adopts a dry-heat method to realize the rapid and efficient modification of the egg white powder, and the prepared modified egg white powder has good gelling property, emulsifying property and oxidation resistance. The method has the advantages of simple, rapid, efficient and controllable modification of the egg white powder, excellent properties of modified products and potential for technological application.
The first purpose of the invention is to provide a method for preparing modified egg white powder quickly and efficiently, which comprises the following steps:
(1) dissolving: respectively dissolving egg white powder and donor sugar in the same proportion in phosphate buffer solution, refrigerating overnight for hydration;
(2) mixing: uniformly mixing the protein and the sugar solution in the step (1) according to a certain mass ratio;
(3) adjusting the pH value: adjusting the pH of the mixed solution in the step (2) to a specific range;
(4) centrifuging: centrifuging the solution in the step (3);
(5) and (3) drying: drying the supernatant obtained in the step (4) into powder, and uniformly grinding;
(6) reaction: and (4) standing the mixed powder of the protein and the sugar obtained in the step (5) for reaction, and preserving at low temperature after the reaction.
In one embodiment of the present invention, the donor sugar in step (1) is xylo-oligosaccharide.
In one embodiment of the invention, the concentration of the egg white protein and the sugar dissolved in the step (1) is 200-300 g/L.
In one embodiment of the invention, the mass ratio of the xylo-oligosaccharide solution to the protein solution in the step (2) is 1:2 to 1: 32.
In one embodiment of the present invention, the pH is adjusted to 6 to 8 in step (3); further preferably pH 7.0.
In one embodiment of the present invention, the centrifugation conditions in step (4) are: 6000 and 7000rpm, 40-45 min.
In one embodiment of the invention, the step (5) adopts vacuum freeze drying, the mixed solution is frozen in a refrigerator at-40 ℃ for 10-15h, and then freeze-dried for 2-3 days; the freeze-dried powder is ground and sieved.
In one embodiment of the invention, the temperature set in the constant temperature and humidity chamber in the step (6) is 50-70 ℃, the relative humidity is 75-85%, and the reaction time is 30-120 min.
In one embodiment of the present invention, the more preferred process of step (6) is: the temperature is 60 ℃, the relative humidity is 79 percent, and the reaction time is 90 min.
The second purpose of the invention is to prepare the modified egg white powder with excellent characteristics rapidly and efficiently by using the method of the invention.
The third purpose of the invention is to provide the application of the modified egg white powder in functional food, health-care food and instant food.
The invention has the beneficial effects that:
(1) the invention adopts functional oligosaccharide to modify the egg white powder, so that the modification reaction is quick, efficient, safe and controllable. Compared with monosaccharide and disaccharide, the polysaccharide has higher molecular weight, is not easy to cause browning of protein, has good water solubility and low viscosity, is not easy to cause phase separation, and therefore, the reaction is fast and efficient, and is safe and controllable.
(2) The xylo-oligosaccharide adopted by the invention has good heat resistance and acid resistance, and has unique physiological functions, such as: regulating flora structure, and proliferating beneficial flora; reducing the incidence of dental caries; increasing defecation and preventing constipation; regulating blood lipid and cholesterol metabolism, and expanding the application field of egg white powder.
(3) The method adopts a dry-hot glycosylation mode to modify the egg white powder, is simple and easy to operate, has low requirement on equipment, does not need to add an additional catalyst, is green, safe and economical, has reaction time as short as 90min, greatly shortens the reaction time which is recorded by days or weeks compared with the traditional egg white powder modification reaction, and can greatly improve the efficiency, save the energy consumption and reduce the cost.
(4) Compared with the original egg white powder, the xylo-oligosaccharide modified egg white powder prepared by the invention has the functional properties of obviously improved gel property, emulsifying property, oxidation resistance and the like, so that the utilization value of the egg white powder is greatly improved.
Drawings
FIG. 1 is a flow chart of the method for preparing modified egg white powder rapidly and efficiently according to the present invention.
FIG. 2 shows the molecular weight distribution of xylooligosaccharide in step (1) of claim 1.
Detailed Description
The following description is of preferred embodiments of the invention, and it is to be understood that the embodiments are for the purpose of illustrating the invention better and are not to be taken in a limiting sense.
The test method comprises the following steps:
degree of grafting: the degree of grafting was determined by the OPA method. Dissolving 80mg of OPA in 2mL of absolute ethanol in a dark place, sequentially adding 50mL of 10mmol/L sodium tetraborate buffer solution, 5mL of SDS solution with the mass fraction of 20% and 200 mu L of beta mercaptoethanol, fully mixing uniformly, and diluting to 100mL with deionized water to prepare the OPA reagent. Reacting 200 mu L of sample solution to be detected (2mg/mL) with 4mL of OPA reagent at room temperature for 5min, then measuring the ultraviolet absorbance of the sample solution at the wavelength of 340nm, taking the original egg white powder sample as a reference, and calculating the grafting Degree (DG) according to the following formula (1):
in the formula: a. the0Absorbance of the control sample; a. theCIs the absorbance of the sample.
Browning degree: the sample was dissolved to 1% (w/v) with a phosphate buffer solution (0.1M, pH 7.4), and then the supernatant was centrifuged at 2000 Xg for 12min, and the absorbance was measured at 420nm with an ultraviolet spectrophotometer to characterize the browning degree of the product with the absorbance.
Gel strength: dissolving the sample with deionized water until the protein solubility is 12%, adjusting to pH 7.0 with NaOH or HCl, heating in a water bath kettle at 90 deg.C for 30min, cooling, taking out gel, and cutting into blocks with the same size. The texture of the gel was determined using a texture analyzer, which selected a 36mm diameter cylindrical probe (P36R) and characterized the hardness of the sample by the maximum stress during the depressurisation. The main parameters are set as follows: before, after and at a measuring speed of 2mm/s, the compression set was 50%.
Emulsibility: the Emulsion Activity (EAI) and Emulsion Stability (ESI) were determined by turbidimetry. The sample was dissolved with deionized water to a protein concentration of 1mg/mL and adjusted to pH 7.0 with NaOH or HCl. 15mL of sample solution was emulsified with 5mL of corn oil for 1min at room temperature by a high speed shear at a rotation speed of 11000 r/min. Immediately after homogenization (0min) and at 10min 100. mu.L of the emulsion was aspirated from the bottom of the tube and transferred to 5mL of 0.1% SDS solution, respectively. The turbidity of the solution was measured at 500nm, using SDS solution as a blank. EAI and ESI were calculated by the following equations (2) (3):
in the formula: t is 2.303; n is the dilution factor (50); c is the mass concentration of the protein/(g/mL); l is the optical path (1cm) of the colorimetric pool; phi is the volume fraction (0.25) occupied by the oil phase in the system; a. the0Is the absorbance at 0 min; a. the10Is the absorbance at 10 min; Δ T was 10 min.
Oxidation resistance: ABTS free radical scavenging rate was used to characterize the oxidation resistance of the samples. Preparing 7mM ABTS solution and 2.45mM potassium persulfate solution, mixing the two solutions in equal volume to prepare ABTS working solution, storing the ABTS working solution at room temperature for 12-16h in a dark place, before analyzing a sample, diluting the ABTS working solution by using phosphate buffer solution (0.1M, pH 7.4) until the absorbance of the ABTS working solution is 0.70 +/-0.02, adding 2mL of sample into 2mL of ABTS, uniformly mixing, reacting at room temperature for 18min, measuring the absorbance value of the ABTS working solution at 734nm, and using the phosphate buffer solution to replace the sample as a control sample. The ABTS radical scavenging activity is calculated by the following formula (4):
In the formula: a. theCIs the light absorption value of the reference substance; a. theSIs the absorbance of the sample.
Example 1 method for modifying egg white powder
A method for preparing modified egg white powder quickly and efficiently mainly comprises the following steps:
(1) dissolving: the egg white powder and the xylooligosaccharide powder were dissolved in phosphate buffer solution (PB, 20mM, pH 7.0) to a concentration of 200g/L, and after fully dissolved on a magnetic stirrer, they were hydrated at 4 ℃ overnight.
(2) Mixing: and uniformly mixing the protein and the xylo-oligosaccharide solution in a mass ratio of 2:1 to obtain a mixed solution of the protein and the xylo-oligosaccharide.
(3) Adjusting the pH value: the pH of the mixed solution was adjusted to 7.0 with 1mol/L hydrochloric acid.
(4) Centrifuging: centrifuging the mixed solution at 4 deg.C and 6500rpm for 40min to obtain supernatant;
(5) and (3) drying: and pouring the centrifuged supernatant into a glass plate, freezing for 12h at-40 ℃, putting into a vacuum drier, freeze-drying for 50h, taking out the powder block after freeze-drying, grinding and sieving to obtain the xylo-oligosaccharide-egg white powder.
(6) Reaction: and (3) placing the freeze-dried xylo-oligosaccharide-egg white powder in a constant temperature and humidity box with the temperature of 60 ℃ and the relative humidity of 79% for reacting for 90min, taking out the product, placing the product at the temperature of-4 ℃ and stopping the reaction to obtain the xylo-oligosaccharide modified egg white powder.
Tests show that the grafting degree of the finally obtained xylo-oligosaccharide modified egg white powder is 46.6 percent, and the gel strength of the modified egg white powder is 3500g which is 2.41 times of the original egg white powder before modification; the emulsifying activity was 101.27m2The emulsion stability is 19.08min, which is 1.62 times and 1.87 times respectively before modification; the ABTS free radical clearance is 95%, which is 2.1 times that before modification.
Example 2 method for modifying egg white powder
A method for quickly and efficiently preparing modified egg white powder mainly comprises the following steps:
(1) dissolving: the egg white powder and the xylooligosaccharide powder were dissolved in phosphate buffer solution (PB, 20mM, pH 7.0) to a concentration of 230g/L, and after fully dissolved on a magnetic stirrer, they were hydrated at 4 ℃ overnight.
(2) Mixing: and uniformly mixing the protein and the xylo-oligosaccharide solution in a mass ratio of 8:1 to obtain a mixed solution of the protein and the xylo-oligosaccharide.
(2) Adjusting the pH value: the pH of the mixed solution was adjusted to 7.0 with 1mol/L hydrochloric acid.
(4) Centrifuging: centrifuging the mixed solution at 4 deg.C and 6000rpm for 45min to obtain supernatant;
(5) and (3) drying: and pouring the centrifuged supernatant into a glass plate, freezing for 15h at-40 ℃, putting into a vacuum drier, freeze-drying for 65h, taking out the powder block after freeze-drying, crushing and sieving to obtain the xylo-oligosaccharide-egg white powder.
(6) Reaction: and (3) placing the freeze-dried xylo-oligosaccharide-egg white powder in a constant temperature and humidity box with the temperature of 60 ℃ and the relative humidity of 79% for reacting for 60min, taking out the product, placing the product at the temperature of-18 ℃ and stopping the reaction to obtain the xylo-oligosaccharide modified egg white powder.
Tests show that the grafting degree of the finally obtained xylo-oligosaccharide modified protein powder is 22.3%; the gel strength of the modified egg white powder is 3067g, which is 2.11 times of that of the original egg white powder before modification; the emulsifying activity was 87.42m2The emulsion stability is 15.22min, which is 1.31 times and 1.43 times respectively before modification; the ABTS free radical clearance is 84%, which is 1.87 times that before modification. The functional properties of the egg white powder modified by xylo-oligosaccharide are obviously improved, wherein the improvement effect on the gel property and the oxidation resistance is especially obvious.
Example 3: influence of the Mass ratio of egg white to xylooligosaccharide
Mixing the protein and the xylo-oligosaccharide solution according to the step (2) in the reference example 1: the mixing was carried out in different mass ratios under otherwise the same conditions as in example 1, and the data obtained are shown in Table 1.
TABLE 1 Effect of different concentrations of xylo-oligosaccharide on modified egg white powder
As can be seen from table 1, the addition amount of oligosaccharide is closely related to the modification reaction degree and the modified egg white powder property at the same time of the reaction: the lower the addition amount of xylo-oligosaccharide, the lower the grafting degree, and the relatively lower the improvement effect of the functional characteristics of the modified egg white powder; the more the addition amount of xylo-oligosaccharide is, the better the improvement effect of functional properties such as gelling property, emulsifying property and oxidation resistance of the modified egg white powder is, but the corresponding browning degree is also higher, the color of the modified egg white powder is also darker, and the acceptability is poor. Therefore, the addition amount of xylooligosaccharide during the modification reaction needs to be controlled within a certain range.
Example 4: influence of reaction time
Referring to the constant temperature and humidity chamber reaction in step (6) in example 2: the treatment was carried out with different reaction times and the other conditions were the same as in example 2, and the data obtained are shown in Table 2.
TABLE 2 Effect of different reaction times on modified egg white powder
As can be seen from table 2, at the same mass ratio of egg white powder to xylo-oligosaccharide, the grafting degree approaches saturation due to the extension of the reaction time, the glycosylation reaction proceeds further to the next stage, which results in the increased browning degree of the modified egg white powder, but the functional characteristics are not further increased, so that the acceptability of the modified egg white powder is deteriorated, thereby indicating that the reaction time is the reaction condition that needs to be strictly controlled in the present method.
Example 5: effect of phosphate buffer solution
The egg white powder and xylo-oligosaccharide of reference example 1, step (1), were dissolved: the egg white powder and xylo-oligosaccharide were dissolved in water and phosphate buffer solution, respectively, under the same conditions as in example 1, and the data obtained are shown in Table 3.
TABLE 3 Effect of phosphate-free buffer solutions on modified egg white powder
As can be seen from table 3, the presence of phosphate promotes the reaction of albumin-xylooligosaccharide glycosylation, which accelerates the reaction.
Example 6: influence of pH
Reference to pH and adjustment of pH of phosphate buffer solutions of steps (1) and (3) in example 1: the pH of the phosphate buffer solution and the adjusted pH were synchronously set to 6.0, 7.0, and 8.0, respectively. The other conditions were the same as in example 1, and the data obtained are shown in Table 4.
Table 4 effect of reaction pH on modified egg white powder
As can be seen from table 4, the proper pH range contributes to the improvement of the functional properties of the modified egg white powder, and the gel strength and oxidation resistance of the modified egg white powder are better at pH8.0, but the emulsifiability is reduced as compared to pH7.0, and the browning degree of the modified egg white powder is improved, so that the proper pH can be selected according to the specific requirements for the functional properties of the modified egg white powder.
Example 7: influence of temperature
Referring to the constant temperature and humidity chamber reaction in step (6) in example 1: the treatment was carried out at different reaction temperatures and under the same conditions as in example 1, and the data obtained are shown in Table 5.
TABLE 5 Effect of reaction temperature on modified egg white powder
As can be seen from table 5, the method is sensitive to the reaction temperature, when the reaction temperature is too low, the modification reaction is insufficient, and the modification effect on the egg white powder is limited, but when the reaction temperature is too high, the glycosylation reaction is too severe, and the glycosylation reaction proceeds further to the next stage, so that the browning degree of the modified egg white powder is increased, and the functional characteristics are not further increased, so that the acceptability of the modified egg white powder is deteriorated, thereby indicating that the reaction temperature is the reaction condition that needs to be strictly controlled in the method.
Example 8: influence of relative humidity
Referring to the constant temperature and humidity chamber reaction in step (6) in example 1: the data obtained with the treatment carried out at different relative humidities and under otherwise the same conditions as in example 1 are shown in Table 6.
Table 6 effect of relative humidity on modified egg white powder
As can be seen from table 6, the proper relative humidity range helps to improve the functional properties of the modified egg white powder, and the gel strength of the modified egg white powder is better at 85% relative humidity, but the emulsifying property and the oxidation resistance are reduced compared to 79% relative humidity, so that the proper relative humidity can be selected according to the specific requirements of the functional properties of the modified egg white powder.
Example 9 use of modified egg white powder
The modified egg white powder obtained in claim 2 was added to the existing original egg white powder as a partial substitute protein powder in an amount of 25%, and the obtained data are shown in table 7.
TABLE 7 Effect of 25% substitution of modified egg white powder on raw egg white powder
As can be seen from the data in table 7, the gel property and the emulsifying property of the original egg white powder can be significantly improved by adding the modified egg white powder to the original egg white powder in an alternative ratio of 25%.
Comparative example 1
The reaction treatments of step (2) and xylo-oligosaccharide mixing and step (6) in example 1 were omitted, and the rest was the same as example 1.
Comparative example 2
The step (2) of the example 1 of adding xylo-oligosaccharide is omitted, and the rest is the same as the example 1.
Comparative example 3
The reaction treatment of step (6) in example 1 was omitted, and the rest was the same as in example 1.
Comparative example 4
The reaction treatment of step (6) in example 2 was omitted, and the rest was the same as in example 2.
Comparative examples 1-4 were tested for performance and the results are shown in Table 8:
TABLE 8 test results of comparative examples 1 to 4
Note: the degree of grafting is not given by omitting the step of adding sugar.
As can be seen from table 8, the gel hardness, emulsifiability and oxidation resistance of the obtained egg white powder sample were much lower than those of the modified egg white powder prepared by the present method, without adding xylo-oligosaccharide or adding xylo-oligosaccharide but without performing heat treatment.
Comparative example 5
The xylo-oligosaccharides from step (1) of example 2 were replaced by glucose, and the rest were identical to those of example 2.
Comparative example 6
The xylo-oligosaccharide from step (1) in example 2 was replaced by xylose, and the rest was the same as in example 2.
Comparative example 7
The xylo-oligosaccharides from step (1) of example 2 were replaced by maltodextrins, the rest remaining the same as in example 2.
Comparative example 8
The xylo-oligosaccharide of step (1) in example 2 was replaced by isomalto-oligosaccharide, the rest being identical to example 2.
Comparative example 9
The xylo-oligosaccharide from step (1) of example 2 was replaced by fructo-oligosaccharide, the rest of which was identical to example 2.
Comparative example 10
The xylo-oligosaccharides from step (1) of example 2 were replaced by galacto-oligosaccharides, the rest remaining the same as in example 2.
Comparative example 11
The xylo-oligosaccharides from step (1) of example 2 were exchanged for dextran, the rest remaining the same as in example 2.
Comparative example 12
The xylo-oligosaccharide of step (1) in example 2 was replaced with glucose, and the reaction time of step (6) was changed to 1 day, and the rest was the same as that of example 2.
Comparative example 13
The reaction time of step (6) was changed to 3 days by replacing the xylooligosaccharide of step (1) of example 2 with maltodextrin, and the rest was the same as example 2.
Comparative example 14
The xylo-oligosaccharide of step (1) in example 2 was replaced by dextran, the ratio of sugar to protein of step (2) was replaced by 1:1, the reaction time of step (6) was changed to 3 days, and the rest was kept the same as in example 2.
Comparative examples 5 to 14 were subjected to performance tests, and the test results are shown in Table 9:
TABLE 9 test results of comparative examples 5 to 14
As is apparent from the results of comparative examples 5 to 11 in Table 9, when other common sugars were used as the donor sugars for the modified egg white powder, the gel hardness, emulsifying property and oxidation resistance of the resulting egg white powder samples were much lower than those of the modified egg white powder prepared by the present method. From the results of comparative examples 12-14, it can be seen that, although the functional properties of the modified egg white powder prepared by the conventional glycosylation method are improved compared with the original egg white powder, the modified egg white powder prepared by the method has a difference from the original egg white powder, and the reaction time is long, which is calculated by days and is far longer than the reaction time required by the method.
Comparative example 15
The mass ratio of the protein and the xylo-oligosaccharide solution in the step (2) in the example 1 is changed to 1:1, and the rest is the same as that in the example 1.
Comparative example 16
The phosphate buffer solutions of steps (1) and (3) in example 1 were adjusted to pH 3.0 and otherwise kept the same as in example 1.
Comparative example 17
The reaction time in step (6) in example 1 was changed to 5 hours, and the rest was the same as in example 1.
Comparative example 18
The reaction temperature in step (6) in example 1 was changed to 90 ℃ and the rest was kept the same as in example 1.
Comparative example 19
The relative humidity at the time of the reaction in the step (6) in example 1 was changed to 90%, and the rest was kept the same as in example 1. Comparative examples 15-19 were tested for performance and the results are shown in Table 10:
TABLE 10 test results for comparative examples 15 to 19
From the results in Table 10, it is understood that the functional properties of the modified egg white powder obtained are all lower than those of the present method when the reaction conditions are out of the range described in the present method.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method for preparing modified egg white powder quickly and efficiently is characterized by comprising the following steps:
(1) dissolving: dissolving egg white powder and donor sugar in phosphate buffer solution, refrigerating overnight for hydration;
(2) mixing: uniformly mixing the protein and the sugar solution obtained in the step (1) according to a mass ratio;
(3) adjusting the pH value: adjusting the pH value of the mixed solution in the step (2) by using acid and alkali;
(4) centrifuging: centrifuging the solution in the step (3);
(5) and (3) drying: drying the supernatant obtained in the step (4) into powder, and uniformly grinding;
(6) reaction: and (4) standing the mixed powder of the protein and the sugar obtained in the step (5) for reaction, and preserving at low temperature after the reaction is finished to obtain the modified protein powder.
2. The method of claim 1, characterized by the specific steps of:
(1) dissolving: dissolving egg white powder and donor sugar in the same ratio in phosphate buffer solution, and refrigerating at 0-4 deg.C overnight for hydration;
(2) mixing: uniformly mixing the protein and the sugar solution in the step (1) according to the mass ratio of 1:2-1: 32;
(3) adjusting the pH value: adjusting the pH value of the mixed solution in the step (2) to 6-8 by using acid and alkali;
(4) centrifuging: centrifuging the solution in the step (3);
(5) and (3) drying: drying the supernatant obtained in the step (4) into powder, and uniformly grinding;
(6) Reaction: and (4) controlling the reaction temperature of the mixed powder of the protein and the sugar obtained in the step (5) to be 50-70 ℃, controlling the relative humidity to be 75-85%, controlling the reaction time to be 30-120min, and preserving at low temperature after the reaction is finished to obtain the modified protein powder.
3. The method according to claim 1 or 2, wherein the donor sugar in step (1) is xylo-oligosaccharide.
4. The process according to any one of claims 1 to 3, wherein the reaction temperature in the step (6) is 50 to 70 ℃.
5. The process according to claim 4, wherein the reaction temperature in step (6) is 60 ℃.
6. The method according to any one of claims 1 to 5, wherein the mass ratio of the xylo-oligosaccharide solution to the protein solution in step (2) is 1:2 to 1: 32.
7. The method of claim 6, wherein the mass ratio of the xylo-oligosaccharide solution to the protein solution in the step (2) is 1:2-1: 8.
8. The method of claim 7, wherein the mass ratio of the xylo-oligosaccharide solution to the protein solution in the step (2) is 1: 2.
9. A rapidly modified egg white powder prepared according to the method of any one of claims 1 to 8.
10. Use of the modified egg white powder of claim 9 in functional foods, health foods, and instant foods.
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| ABDO A A A, ZHANG C, LIN Y, ET AL: "Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation", 《JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION》 * |
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