CN114747739B - 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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- CN114747739B CN114747739B CN202210445755.7A CN202210445755A CN114747739B CN 114747739 B CN114747739 B CN 114747739B CN 202210445755 A CN202210445755 A CN 202210445755A CN 114747739 B CN114747739 B CN 114747739B
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- 239000000843 powder Substances 0.000 title claims abstract description 119
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical class CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 title claims abstract description 101
- 238000000034 method Methods 0.000 title claims abstract description 38
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 54
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 54
- 235000014103 egg white Nutrition 0.000 claims abstract description 50
- 210000000969 egg white Anatomy 0.000 claims abstract description 50
- 238000006243 chemical reaction Methods 0.000 claims abstract description 39
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 38
- 230000035484 reaction time Effects 0.000 claims abstract description 19
- 239000006228 supernatant Substances 0.000 claims abstract description 8
- 230000001105 regulatory effect Effects 0.000 claims abstract description 4
- 239000011812 mixed powder Substances 0.000 claims abstract description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 20
- 108090000623 proteins and genes Proteins 0.000 claims description 20
- 239000000243 solution Substances 0.000 claims description 18
- 235000000346 sugar Nutrition 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 14
- 239000011259 mixed solution Substances 0.000 claims description 10
- 239000008055 phosphate buffer solution Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 235000013376 functional food Nutrition 0.000 claims description 2
- 230000000887 hydrating effect Effects 0.000 claims description 2
- 102000035118 modified proteins Human genes 0.000 claims description 2
- 108091005573 modified proteins Proteins 0.000 claims description 2
- 239000003513 alkali Substances 0.000 claims 1
- 235000013410 fast food Nutrition 0.000 claims 1
- 235000013402 health food Nutrition 0.000 claims 1
- 238000006206 glycosylation reaction Methods 0.000 abstract description 15
- 230000003647 oxidation Effects 0.000 abstract description 12
- 238000007254 oxidation reaction Methods 0.000 abstract description 12
- 230000001804 emulsifying effect Effects 0.000 abstract description 11
- 230000013595 glycosylation Effects 0.000 abstract description 6
- 238000005119 centrifugation Methods 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 238000005057 refrigeration Methods 0.000 abstract description 2
- 238000009777 vacuum freeze-drying Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 27
- 230000004048 modification Effects 0.000 description 17
- 238000012986 modification Methods 0.000 description 17
- 239000000523 sample Substances 0.000 description 16
- 238000002835 absorbance Methods 0.000 description 10
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 10
- 238000012360 testing method Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000000839 emulsion Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000006011 modification reaction Methods 0.000 description 5
- 229920001542 oligosaccharide Polymers 0.000 description 5
- 150000002482 oligosaccharides Chemical class 0.000 description 5
- 230000002292 Radical scavenging effect Effects 0.000 description 4
- 239000008363 phosphate buffer Substances 0.000 description 4
- 239000012224 working solution Substances 0.000 description 4
- -1 xylo-oligosaccharide modified egg white Chemical class 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 239000008367 deionised water Substances 0.000 description 3
- 229910021641 deionized water Inorganic materials 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000011056 performance test Methods 0.000 description 3
- 230000026731 phosphorylation Effects 0.000 description 3
- 238000006366 phosphorylation reaction Methods 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 229920002307 Dextran Polymers 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000002715 modification method Methods 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
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- 239000012488 sample solution Substances 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- SRBFZHDQGSBBOR-IOVATXLUSA-N Xylose Natural products O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910021538 borax Inorganic materials 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- UQGFMSUEHSUPRD-UHFFFAOYSA-N disodium;3,7-dioxido-2,4,6,8,9-pentaoxa-1,3,5,7-tetraborabicyclo[3.3.1]nonane Chemical compound [Na+].[Na+].O1B([O-])OB2OB([O-])OB1O2 UQGFMSUEHSUPRD-UHFFFAOYSA-N 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 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
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical group 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
- 238000010438 heat treatment Methods 0.000 description 1
- 150000002402 hexoses Chemical class 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical group 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
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002062 proliferating effect Effects 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000013074 reference sample Substances 0.000 description 1
- 239000013558 reference substance Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000010339 sodium tetraborate Nutrition 0.000 description 1
- 239000004328 sodium tetraborate Substances 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000004879 turbidimetry Methods 0.000 description 1
- 125000000969 xylosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)CO1)* 0.000 description 1
- DGVVWUTYPXICAM-UHFFFAOYSA-N β‐Mercaptoethanol Chemical compound OCCS DGVVWUTYPXICAM-UHFFFAOYSA-N 0.000 description 1
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
Landscapes
- 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 preparing modified egg white powder rapidly and efficiently, which comprises the following steps: after egg white powder and xylooligosaccharide powder are dissolved and hydrated overnight, uniformly mixed according to a certain mass ratio, the pH value is regulated, insoluble substances in egg white solution are removed through centrifugation, the collected supernatant is subjected to vacuum freeze drying to obtain mixed powder, the powder is subjected to quick dry-heat reaction for 30-120min at a certain temperature of 50-70 ℃, and the modified egg white powder is obtained through low-temperature refrigeration. The gel strength, the emulsifying property and the oxidation resistance of the modified egg white powder prepared by the method are all obviously improved. 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 preparing modified egg white powder quickly and efficiently, belonging 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 because of its rich nutrition and functional characteristics, and is widely applied to infant foods, meats, flour products, candies and baked products. Fresh and liquid eggs have good functional properties, but require refrigeration and cold chain transport, and are costly to store and transport. The egg white powder prepared by taking egg white as a raw material and spray drying has the advantages of small volume, long shelf life, normal-temperature storage and transportation, and greatly reduced storage and transportation cost, thus being widely applied in the food industry at present. However, the original functional properties of egg white powder are reduced due to partial denaturation of protein by spray drying, so that the application of the egg white powder in the food industry is limited. Therefore, the egg white powder is modified through certain treatment, so that the functional characteristics of the egg white powder are improved, and the method has important significance for practical application of the egg white powder.
The existing modification methods for proteins generally comprise physical, chemical, biochemical and other means, including enzymatic methods, ultrasound, irradiation, high pressure, phosphorylation, glycosylation and the like. The patent CN104839760A provides a process method for preparing egg white powder by synergism of enzymolysis and phosphorylation modification, and the egg white powder with small fishy smell and good solubility, foamability and emulsibility is prepared through the steps of constant-temperature enzymolysis of egg liquid, enzyme deactivation treatment, centrifugal filtration of enzymolysis liquid, phosphorylation, TCA precipitation and the like. However, enzymatic modification and some chemical modification are not very safe and are cumbersome to handle. Physical modification methods such as high pressure, ultrasound, microwaves and the like have the advantages of unobvious modification effect and high cost. Glycosylation modification has been recognized as a safer modification means due to the advantages of green, safety, economy, etc. However, the traditional egg white powder polysaccharide glycosylation reaction generally needs to be maintained for a long period of time at a certain temperature, and the reaction is long in time consumption, large in energy consumption and high in cost, so that a method for preparing the modified egg white powder quickly and efficiently is developed, which is beneficial to shortening the reaction time, accelerating the reaction rate, reducing the cost and saving the resources. Patent CN103387612a discloses a method for rapid glycosylation modification of egg white protein, which comprises the following steps: glucose is added according to the mass ratio of glucose to glucose of 1:1, pH is adjusted to 8.0, the mixture is subjected to reaction in a microwave field after spray drying, and a protein product with high oxidation resistance and functionality is obtained by controlling microwave time and microwave power, wherein the microwave power and the microwave time can be 640W and 25min. However, the method has the advantages of excessive sugar content, too severe 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 at solving the existing problems of egg white powder and provides a method for quickly and efficiently preparing modified egg white powder. The oligosaccharide is used as a donor sugar for glycosylation reaction, has proper molecular weight and steric hindrance, has the advantages of quick reaction and high efficiency compared with polysaccharide substances commonly used for glycosylation modification of egg white powder, and has mild and controllable glycosylation reaction of the oligosaccharide and the egg white powder, difficult browning of products and high safety compared with monosaccharide substances with smaller molecular weight. Therefore, the oligosaccharide is selected as the donor sugar for 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 saccharides are also different, and the reaction rate of the five-carbon oligosaccharide-xylooligosaccharide used as the donor saccharide is 10 times of that of the hexose. 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 gel property, emulsifying property and oxidation resistance. The method is simple, quick, efficient and controllable in modification of the egg white powder, and the modified product has excellent properties and potential for technological application.
The first object of the invention is to provide a method for preparing modified egg white powder rapidly and efficiently, which comprises the following steps:
(1) Dissolving: respectively dissolving egg white powder and donor sugar in phosphate buffer solution at the same ratio, refrigerating overnight, and hydrating;
(2) Mixing: uniformly mixing the protein and the sugar solution in the step (1) according to a certain mass ratio;
(3) Adjusting the pH: adjusting the pH of the mixed solution in the step (2) to a specific range;
(4) And (3) centrifuging: centrifuging the solution obtained in the step (3);
(5) And (3) drying: drying the supernatant obtained in the step (4) into powder, and grinding uniformly;
(6) The reaction: and (3) standing the mixed powder of the protein and the sugar obtained in the step (5), reacting, and preserving at a low temperature after the reaction.
In one embodiment of the invention, the donor saccharide in step (1) is xylooligosaccharide.
In one embodiment of the invention, the concentration of the egg white proteins and sugars after solubilization in step (1) is 200-300g/L.
In one embodiment of the invention, the mass ratio of the xylooligosaccharide solution to the protein solution in the step (2) is 1:2-1:32.
In one embodiment of the invention, the pH in step (3) is adjusted to 6-8; further preferably pH 7.0.
In one embodiment of the present invention, the centrifugation conditions in step (4) are: 6000-7000rpm,40-45min.
In one embodiment of the invention, the step (5) adopts a vacuum freeze drying mode to dry, the mixed solution is firstly placed in a refrigerator at the temperature of minus 40 ℃ for 10 to 15 hours to be frozen, and then the mixed solution is frozen and dried for 2 to 3 days; the freeze-dried powder is ground and then screened.
In one embodiment of the invention, the temperature set by the constant temperature and humidity box in the step (6) is 50-70 ℃, the relative humidity is 75-85%, and the reaction time is 30-120min.
In one embodiment of the present invention, the preferred process of step (6) is: the temperature was 60℃and the relative humidity was 79% and the reaction time was 90min.
The second purpose of the invention is to prepare the modified egg white powder with excellent characteristics by using the method of the invention.
The third object of the invention is to provide an application of the rapid and efficient modified egg white powder in functional foods, health-care foods and instant foods.
The invention has the beneficial effects that:
(1) The invention adopts the functional oligosaccharide to modify the egg white powder, so that the modification reaction is fast, efficient, safe and controllable. Compared with monosaccharide and disaccharide, the preparation 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 has the advantages of quick and efficient reaction and safety and controllability.
(2) The xylooligosaccharide adopted by the invention has good heat resistance and acid resistance and unique physiological functions, such as: regulating flora structure and proliferating beneficial flora; reducing the occurrence rate of dental caries; increasing defecation to prevent constipation; regulating blood lipid and cholesterol metabolism, and can expand the application field of egg white powder.
(3) The method adopts the dry-heat glycosylation mode to modify the egg white powder, is simple and easy to operate, has low equipment requirement, does not need to add an additional catalyst, is green, safe and economic, has the reaction time as short as 90 minutes, and can greatly shorten the reaction time which is recorded by days or weeks compared with the traditional egg white powder modification reaction, 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 improving the gel property, the emulsifying property, the 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 a method for preparing modified egg white powder rapidly and efficiently in the invention.
FIG. 2 shows the molecular weight distribution of the xylooligosaccharide in step (1) of claim 1.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for better illustration of the invention, and should not be construed as limiting the invention.
The testing method comprises the following steps:
degree of grafting: the degree of grafting was determined by the OPA method. 80mg of OPA is dissolved in 2mL of absolute ethyl alcohol and dissolved in a dark place, 50mL of 10mmol/L sodium tetraborate buffer solution, 5mL of 20% SDS solution with mass fraction and 200 mu L of beta mercaptoethanol are sequentially added, and after being fully and uniformly mixed, the OPA reagent is prepared by diluting the OPA reagent to 100mL by deionized water. 200 mu L of sample solution to be detected (2 mg/mL) and 4mL of OPA reagent are reacted for 5min at room temperature, then ultraviolet absorbance at 340nm wavelength is measured, an original egg white powder sample is used as a reference, and a calculation formula of grafting Degree (DG) is as follows (1):
wherein: a is that 0 Absorbance as control; a is that C Is the absorbance of the sample.
Degree of browning: samples were dissolved to 1% (w/v) with phosphate buffer (0.1M, pH 7.4) and the supernatant was centrifuged at 2000 Xg for 12min, and the absorbance was measured at 420nm using an ultraviolet spectrophotometer to characterize the extent of browning of the product.
Gel strength: the sample is dissolved by deionized water until the protein solubility is 12%, and is adjusted to pH7.0 by NaOH or HCl, then the sample is heated for 30min in a water bath kettle at 90 ℃, taken out and cooled, taken out of gel, and cut into block samples with the same size. The texture of the gel was measured with a texture analyzer, and the probe selected was a 36mm diameter cylindrical probe (P36R) and the hardness of the sample was characterized by the maximum stress during the pressing down. The main parameters are set as follows: the measurement speed before, after and after the measurement was 2mm/s, and the compression set was 50%.
Emulsifying property: 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 pH7.0 with NaOH or HCl. 15mL of the sample solution was emulsified with 5mL of corn oil by a high speed shear at 11000r/min at room temperature for 1min. After homogenization, 100. Mu.L of the emulsion was immediately (0 min) and at 10min each aspirated from the bottom of the tube and transferred to 5mL of 0.1% SDS solution. The turbidity of the solution was measured at 500nm with SDS solution as blank. EAI and ESI are calculated by the following formulas (2) (3):
wherein: t is 2.303; n is dilution (50); c is the protein mass concentration/(g/mL); l is colorimetric Chi Guangjing (1 cm); phi is the volume fraction (0.25) of the oil phase in the system; a is that 0 Is the absorbance at 0 min; a is that 10 Is the absorbance at 10 min; deltaT is 10min.
Oxidation resistance: ABTS radical scavenging rate was used to characterize the oxidation resistance of the samples. Preparing a 7mM ABTS solution and a 2.45mM potassium persulfate solution, mixing the two solutions in equal volumes to prepare an ABTS working solution, storing the ABTS working solution at room temperature in a dark place for 12-16 hours, diluting the ABTS working solution by using a phosphate buffer solution (0.1M, pH 7.4) until the absorbance of the ABTS working solution is 0.70+/-0.02 before sample analysis, taking 2mL of sample, adding 2mL of ABTS, uniformly mixing, reacting at room temperature for 18 minutes, and measuring the absorbance value of the sample at 734nm, wherein the phosphate buffer solution replaces the sample as a reference sample. ABTS radical scavenging activity was calculated by the following equation (4):
wherein: a is that C The absorbance value is the reference substance; a is that S Is the absorbance of the sample.
Example 1 method of modifying egg white powder
A method for preparing modified egg white powder rapidly and efficiently mainly comprises the following steps:
(1) Dissolving: egg white powder and xylooligosaccharide powder were dissolved in phosphate buffer solution (PB, 20mM, pH 7.0) respectively to a concentration of 200g/L, and after sufficient dissolution on a magnetic stirrer, hydrated overnight at 4 ℃.
(2) Mixing: and uniformly mixing the protein and the xylo-oligosaccharide solution according to the mass ratio of 2:1 to obtain a mixed solution of the protein and the xylo-oligosaccharide.
(3) Adjusting the pH: the pH of the mixed solution was adjusted to 7.0 with 1mol/L hydrochloric acid.
(4) And (3) centrifuging: centrifuging the mixed solution at 6500rpm at 4deg.C for 40min to obtain supernatant;
(5) And (3) drying: pouring the supernatant after centrifugation into a glass plate, freezing for 12 hours at the temperature of minus 40 ℃, putting into a vacuum dryer for freeze-drying for 50 hours, taking out powder blocks after freeze-drying is finished, grinding and sieving to obtain the xylo-oligosaccharide-egg white powder.
(6) The reaction: and (3) placing the freeze-dried xylo-oligosaccharide-egg white powder into a constant temperature and humidity box with the temperature of 60 ℃ and the relative humidity of 79% for reaction for 90min, taking out, and placing at the temperature of-4 ℃ for stopping the reaction to obtain the xylo-oligosaccharide modified egg white powder.
Tests show that the grafting degree of the finally obtained xylooligosaccharide modified egg white powder is 46.6%, and the gel strength of the modified egg white powder is 3500g, which is 2.41 times of that of the original egg white powder before modification; the emulsifying activity is 101.27m 2 The emulsion stability is 19.08min, which is 1.62 times and 1.87 times respectively before modification; ABTS radical scavenging was 95%Is 2.1 times that before modification.
Example 2 method of modifying egg white powder
A method for preparing modified egg white powder rapidly and efficiently mainly comprises the following steps:
(1) Dissolving: egg white powder and xylooligosaccharide powder were dissolved in phosphate buffer solution (PB, 20mM, pH 7.0) respectively to a concentration of 230g/L, and after sufficient dissolution on a magnetic stirrer, hydrated overnight at 4 ℃.
(2) Mixing: and uniformly mixing the protein and the xylo-oligosaccharide solution according to the mass ratio of 8:1 to obtain a mixed solution of the protein and the xylo-oligosaccharide.
(2) Adjusting the pH: the pH of the mixed solution was adjusted to 7.0 with 1mol/L hydrochloric acid.
(4) And (3) centrifuging: centrifuging the mixed solution at 6000rpm for 45min at 4deg.C to obtain supernatant;
(5) And (3) drying: pouring the supernatant after centrifugation into a glass plate, freezing for 15 hours at the temperature of minus 40 ℃, putting into a vacuum dryer for freeze-drying for 65 hours, taking out powder blocks after freeze-drying is finished, crushing and sieving to obtain the xylo-oligosaccharide-egg white powder.
(6) The reaction: and (3) placing the freeze-dried xylo-oligosaccharide-egg white powder into a constant temperature and humidity box with the temperature of 60 ℃ and the relative humidity of 79% for reaction for 60min, taking out, and placing at the temperature of-18 ℃ for stopping the reaction to obtain the xylo-oligosaccharide modified egg white powder.
Tests show that the grafting degree of the finally obtained xylooligosaccharide 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 is 87.42m 2 Per gram, emulsion stability is 15.22min, which is 1.31 times and 1.43 times respectively before modification; ABTS radical scavenging was 84% and 1.87 times that before modification. The functional property of the egg white powder modified by the xylooligosaccharide is obviously improved, wherein the improvement effect on the gel property and the oxidation resistance is particularly obvious.
Example 3: influence of mass ratio of egg white to xylooligosaccharide
Mixing the protein of step (2) of reference example 1 with the xylooligosaccharide solution: the mixing was carried out in different mass ratios and the other conditions were the same as in example 1, and the data obtained are shown in Table 1.
TABLE 1 influence of different xylo-oligosaccharide concentrations on modified egg white powder
As can be seen from table 1, the amount of oligosaccharide added was closely related to the degree of modification reaction and the properties of the modified egg white powder at the same time of reaction: the less the addition amount of the xylooligosaccharide is, the lower the grafting degree is, and the improvement effect of the functional characteristics of the modified egg white powder is relatively lower; the more the added amount of the xylooligosaccharide is, the better the improving effects of the functional properties such as gel property, emulsifying property and oxidation resistance of the modified egg white powder are, but the corresponding browning degree is higher, the color of the modified egg white powder is deeper, and the acceptability is poor. Therefore, the addition amount of the xylo-oligosaccharide needs to be controlled within a certain range during the modification reaction.
Example 4: influence of the reaction time
Reference is made to the constant temperature and humidity box reaction in step (6) of 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 influence 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 xylooligosaccharide, the extension of the reaction time brings the grafting degree close to saturation, the glycosylation reaction proceeds further to the next stage, the browning degree of the modified egg white powder increases, and the functional characteristics do not further increase, so that the acceptability of the modified egg white powder is deteriorated, thereby indicating that the reaction time is a reaction condition requiring strict control in the present method.
Example 5: influence of phosphate buffer solution
With reference to the egg white powder and xylooligosaccharide dissolution of step (1) in example 1: egg white powder and xylooligosaccharide were dissolved in water and phosphate buffer respectively, and the other conditions were the same as in example 1, and the data obtained are shown in Table 3.
TABLE 3 influence of the presence or absence of phosphate buffer solutions on modified egg white powders
As is clear from Table 3, the presence of phosphate has an accelerating effect on the glycosylation reaction of albumin-xylooligosaccharide, and can accelerate the reaction.
Example 6: influence of pH
pH of the phosphate buffer solution of steps (1) and (3) in reference example 1 and adjusting pH: the pH of the phosphate buffer solution and the adjusted pH were set to 6.0, 7.0 and 8.0, respectively, simultaneously. The other conditions were the same as in example 1, and the data obtained are shown in Table 4.
TABLE 4 influence of reaction pH on modified egg white powder
As is clear from Table 4, the proper pH range contributes to improvement of the functional properties of the modified egg white powder, and the modified egg white powder has better gel strength and oxidation resistance at pH8.0, but has lower emulsifying property than pH7.0 and improved browning degree, so that the proper pH can be selected according to the specific requirements on the functional properties of the modified egg white powder.
Example 7: influence of temperature
Reference is made to the constant temperature and humidity box reaction in step (6) in example 1: the treatment was carried out at different reaction temperatures under the same conditions as in example 1, and the data obtained are shown in Table 5.
TABLE 5 influence of reaction temperature on modified egg white powder
As is clear from Table 5, the method is sensitive to the reaction temperature, and 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, the glycosylation reaction proceeds further to the next stage, 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 which needs to be strictly controlled in the method.
Example 8: influence of relative humidity
Reference is made to the constant temperature and humidity box reaction in step (6) in example 1: the treatment was carried out with different relative humidities, and the data obtained under the same conditions as in example 1 are shown in Table 6.
TABLE 6 influence of relative humidity on modified egg white powder
As is clear from Table 6, the proper relative humidity range is useful for improving the functional properties of the modified egg white powder, and the gel strength of the modified egg white powder is better at a relative humidity of 85%, but the emulsifying property and the oxidation resistance are somewhat lower than at a relative humidity of 79%, so that the proper relative humidity can be selected according to the specific requirements for the functional properties of the modified egg white powder.
EXAMPLE 9 application of modified egg white powder
The modified egg white powder prepared in claim 2 is added into the existing original egg white powder as a part of the alternative protein powder according to the addition proportion of 25%, and the obtained data are shown in Table 7.
TABLE 7 influence 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 emulsion 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 a substitution ratio of 25%.
Comparative example 1
The reaction treatment of step (2) plus xylo-oligosaccharide mixing and step (6) in example 1 was omitted, and the other steps were the same as in example 1.
Comparative example 2
Step (2) of the mixing of the xylooligosaccharide in example 1 was omitted and the other steps were identical to those in example 1.
Comparative example 3
The reaction treatment in step (6) of example 1 was omitted, and the other conditions were the same as in example 1.
Comparative example 4
The reaction treatment in step (6) of example 2 was omitted, and the other conditions were the same as in example 2.
Comparative examples 1 to 4 were subjected to performance test, and the test results are shown in Table 8:
table 8 test results for comparative examples 1 to 4
Note that: the step of adding sugar is omitted, and the grafting degree cannot be given.
As is clear from Table 8, the gel hardness, the emulsifying property and the oxidation resistance of the egg white powder sample obtained without adding xylo-oligosaccharide or without heating treatment although xylo-oligosaccharide is much lower than that of the modified egg white powder prepared by the method.
Comparative example 5
The xylooligosaccharide of step (1) of example 2 was replaced with glucose, and the other was identical to example 2.
Comparative example 6
The xylooligosaccharide of step (1) of example 2 was replaced with xylose, and the other was identical to example 2.
Comparative example 7
The xylooligosaccharide of step (1) of example 2 was replaced with maltodextrin, and the other was identical to example 2.
Comparative example 8
The same procedure as in example 2 was followed except that the xylooligosaccharide in step (1) of example 2 was replaced with isomaltooligosaccharide.
Comparative example 9
The xylo-oligosaccharide of step (1) of example 2 was replaced by fructo-oligosaccharide, and the other was the same as in example 2.
Comparative example 10
The same procedure as in example 2 was followed except that the xylooligosaccharide in step (1) of example 2 was replaced with galactooligosaccharide.
Comparative example 11
The xylooligosaccharide of step (1) of example 2 was changed to dextran, and the other was the same as in example 2.
Comparative example 12
The reaction time in step (6) was changed to 1 day by changing the xylooligosaccharide in step (1) in example 2 to glucose, and the other steps were the same as in example 2.
Comparative example 13
The reaction time in step (6) was changed to 3 days by changing the xylooligosaccharide in step (1) in example 2 to maltodextrin, and the other steps were the same as in example 2.
Comparative example 14
The xylooligosaccharide of step (1) in example 2 was changed to dextran, the ratio of sugar to protein of step (2) was changed to 1:1, and the reaction time of step (6) was changed to 3 days, otherwise the same as in example 2 was maintained.
Comparative examples 5 to 14 were subjected to performance test, and the test results are shown in Table 9:
table 9 test results for comparative examples 5 to 14
As is clear from the results of comparative examples 5 to 11 in Table 9, when other common sugar is used as the donor sugar of the modified egg white powder, the gel hardness, emulsifying property and oxidation resistance of the obtained egg white powder sample are all much lower than those of the modified egg white powder prepared by the present method. As is clear from the results of comparative examples 12 to 14, the functional properties of the modified egg white powder prepared by the conventional preparation method of glycosylated modified egg white powder are improved compared with those of the original egg white powder, but the modified egg white powder prepared by the method has a gap compared with the original egg white powder, and the reaction time is longer, calculated in days, and is far longer than the reaction time required by the method.
Comparative example 15
The mass ratio of the protein of step (2) in example 1 to the xylooligosaccharide solution was changed to 1:1, and the other was kept the same as in example 1.
Comparative example 16
The pH of the phosphate buffer solutions of steps (1) and (3) in example 1 was adjusted to 3.0, and the other was 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 other was kept the same as in example 1.
Comparative example 18
The reaction temperature in step (6) in example 1 was changed to 90℃and the other conditions were the same as in example 1.
Comparative example 19
The relative humidity at the time of the reaction in step (6) in example 1 was changed to 90%, and the other was kept the same as in example 1. Comparative examples 15 to 19 were subjected to performance test, and the test results are shown in Table 10:
table 10 test results for comparative examples 15 to 19
As is clear from the results shown in Table 10, the functional properties of the modified egg white powder obtained were reduced as compared with the present method when the reaction conditions were out of the ranges described in the present method.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and 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 (3)
1. The method for preparing the modified egg white powder rapidly and efficiently is characterized by comprising the following steps of:
(1) Dissolving: respectively dissolving egg white powder and donor sugar in phosphate buffer solution at the same ratio, refrigerating overnight, and hydrating;
(2) Mixing: uniformly mixing the protein and the sugar solution in the step (1) according to the mass ratio of 1:2;
(3) Adjusting the pH: regulating the pH value of the mixed solution in the step (2) to 7 by using acid and alkali;
(4) And (3) centrifuging: centrifuging the solution obtained in the step (3);
(5) And (3) drying: drying the supernatant obtained in the step (4) into powder, and grinding uniformly;
(6) The reaction: standing the mixed powder of the protein and the sugar obtained in the step (5) for reaction, and preserving at a low temperature after the reaction is finished to obtain modified protein powder;
the donor sugar in the step (1) is xylooligosaccharide;
the proportion in the step (1) means that after the egg white powder and the donor sugar are dissolved in the phosphate buffer solution, the concentration is 200g/L;
the drying in the step (5) means freezing for 12 hours at the temperature of minus 40 ℃, and putting the frozen powder into a vacuum dryer for freeze-drying for 50 hours;
the temperature in the step (6) is 60 ℃, the relative humidity is 79%, and the reaction time is 90min.
2. The rapid modified egg white powder prepared by the method of claim 1.
3. The use of the modified egg white powder of claim 2 in functional foods, health foods, convenience foods.
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