CN114931186B - 一种马铃薯蛋白质及其在食用胶中的应用方法 - Google Patents
一种马铃薯蛋白质及其在食用胶中的应用方法 Download PDFInfo
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Abstract
本发明提供一种马铃薯蛋白质及其在食用胶中的应用方法，涉及食用胶制备领域。该马铃薯蛋白质及其在食用胶中的应用方法，在pH 10～11条件下提取离心得到马铃薯蛋白质上清液，将得到的马铃薯蛋白质上清液依次进行pH降低的梯度沉淀得到蛋白质，选取为pH值为3时所沉淀的具有凝胶现象的马铃薯蛋白质，干燥后得到马铃薯蛋白质凝胶，将马铃薯蛋白质凝胶与多种食用胶进行单独复配得到食用胶凝胶，食用胶为明胶，羧甲基纤维素钠，黄原胶，刺槐豆胶，结冷胶，海藻酸钠，透明质酸钠，壳聚糖，魔芋胶，卡拉胶其中一种。通过该方法复合得到的蛋白质凝胶对食用胶的吸水性增强作用，最高达到2.8倍，同时对食用凝胶强度，凝胶韧度，凝胶稳定性等凝胶性能增强作用。
Description
技术领域
本发明涉及食用胶制备领域，具体为一种马铃薯蛋白质及其在食用胶中的应用方法。
背景技术
马铃薯又名洋芋、地蛋、土豆等，属茄科一年生草本植物，马铃薯的块茎集粮，蔬，饲等多用途于一身，是仅次于小麦、稻谷和玉米全球第四大重要的粮食作物。马铃薯块茎中富含丰富的淀粉，蛋白质，维生素和糖等，具有丰富的营养价值，马铃薯蛋白质属于完全蛋白质，包含19种氨基酸，其中非必需氨基酸含量为21.92％，必需氨基酸含量为20.13％，其必需氨基酸含量占氨基酸总量的47.9％，和鸡蛋蛋白相近，明显高于FAO/WHO的标准蛋白。马铃薯蛋白是一种优质植物蛋白，在食品工业中具有广阔应用前景，马铃薯淀粉生产废水中的蛋白质，经过碱性蛋白酶酶解，得到溶解性良好的氨基酸和多肽的混合物。
食用胶也称亲水胶体、水溶胶，是能溶解或分散于水中，并在一定条件下，其分子中的亲水基团，如羧基、羟基、氨基和羧酸根等，能与水分子发生水化作用，而形成黏稠、滑腻的溶液或凝胶。在食品加工中起到增稠、增黏、黏附力、凝胶形成力、硬度、脆性、紧密度、稳定乳化、悬浊体等作用，使食品获得所需要各种形状和硬、软、脆、黏、稠等各种口感，故也常称作食品增稠剂、增黏剂、胶凝剂、稳定剂、悬浮剂、胶质等。
食用胶通常采用复配方式制成，现有食用胶的吸水性较差，使用时容易出现粘结不牢固的现象，且凝胶的强度和韧性一般，粘结后容易产生脱落。
发明内容
针对现有技术的不足，本发明提供了一种马铃薯蛋白质及其在食用胶中的应用方法，解决了食用凝胶吸水性较差、强度和韧性一般的问题。
为实现以上目的，本发明通过以下技术方案予以实现：一种马铃薯蛋白质及其在食用胶中的应用方法，包括以下制备步骤：
S1：在pH10～11条件下提取离心得到马铃薯蛋白质上清液；
S2：将步骤S1中得到的马铃薯蛋白质上清液依次进行pH降低的梯度沉淀得到蛋白质，其pH降低的梯度沉淀依次是pH为6，pH为5，pH为4，pH为3；
S3：选取为pH值为3时所沉淀的具有凝胶现象的马铃薯蛋白质，干燥后得到马铃薯蛋白质凝胶；
S4：将步骤S3中得到的马铃薯蛋白质凝胶与多种食用胶进行单独复配得到食用胶凝胶，食用胶为明胶，羧甲基纤维素钠，黄原胶，刺槐豆胶，结冷胶，海藻酸钠，透明质酸钠，壳聚糖，魔芋胶，卡拉胶其中一种。
优选的，所述步骤S4中马铃薯蛋白质凝胶和食用胶的复配比例为1:10。
本发明提供了一种马铃薯蛋白质及其在食用胶中的应用方法。具备以下
有益效果：
1、本发明通过提供了一种马铃薯蛋白质和食用胶的复配方法，增加了马铃薯蛋白质的使用范围和使用方法。
2、本发明提供了一种马铃薯蛋白质对食用胶的吸水性增强作用，最高达到2.8倍，同时对食用凝胶强度，凝胶韧度，凝胶稳定性等凝胶性能增强作用。
附图说明
图1为本发明中实施例1的实验数据示意图；
图2为本发明实施例2的实验数据示意图；
图3为本发明实施例3的实验数据示意图；
图4为本发明实施例4的实验数据示意图；
图5为本发明实施例5的实验数据示意图；
图6为本发明实施例6的实验数据示意图；
图7为本发明实施例7的实验数据示意图；
图8为本发明实施例8的实验数据示意图；
图9为本发明实施例9的实验数据示意图；
图10为本发明实施例10的实验数据示意图；
图11为本发明实施例11的实验数据示意图；
图12为本发明实施例12的实验数据示意图；
图13为本发明实施例13的实验数据示意图。
具体实施方式
下面将结合本发明实施例中的附图，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例：
如图1-6所示，本发明实施例提供一种马铃薯蛋白质及其在食用胶中的应用方法，包括以下制备步骤：
S1：在pH10～11条件下提取离心得到马铃薯蛋白质上清液；
S2：将步骤S1中得到的马铃薯蛋白质上清液依次进行pH降低的梯度沉淀得到蛋白质；
S3：选取为pH值为3时所沉淀的具有凝胶现象的马铃薯蛋白质，干燥后得到马铃薯蛋白质凝胶；
S4：将步骤S3中得到的马铃薯蛋白质凝胶与多种食用胶进行单独复配得到食用胶凝胶。
本实施例中，步骤S2中对马铃薯蛋白质上清液进行pH降低的梯度沉淀，其pH降低的梯度沉淀依次是pH为6，pH为5，pH为4，pH为3。
进一步的，步骤S4中，马铃薯蛋白质凝胶与多种食用胶进行单独复配，其多种食用胶包括明胶，羧甲基纤维素钠，黄原胶，刺槐豆胶，结冷胶，海藻酸钠，透明质酸钠，壳聚糖，魔芋胶，卡拉胶等食用胶。
进一步的，复配比例为马铃薯蛋白质凝胶：食用胶＝1:10。
实验例：
1、分别称取明胶，羧甲基纤维素钠，黄原胶，刺槐豆胶，结冷胶，海藻酸钠，透明质酸钠，壳聚糖，卡拉胶，马铃薯蛋白凝胶0.5g和1.0g，加入到150ml纯净水中，室温密封静置12h。待所有胶质吸水膨胀后，将胶质和水分过滤分开，并称重。记录胶质吸水前后重量变化，增加的重量即为胶质吸收的水分，用增加的水分除以对应干燥食用胶的重量，取平均值即为胶质吸水率。
各种食用胶吸水率测定数据如表1所示：单位：倍
表1：
| 食用胶 | 吸水率 |
| 明胶 | 9.00 |
| 羧甲基纤维素钠 | 7.65 |
| 黄原胶 | 60.50 |
| 刺槐豆胶 | 51.80 |
| 结冷胶 | 20.25 |
| 海藻酸钠 | 12.85 |
| 透明质酸钠 | 19.70 |
| 壳聚糖 | 1.20 |
| 卡拉胶 | 35.80 |
| 马铃薯蛋白凝胶 | 8.70 |
(注：上表为各种食用胶吸水率测定数据)
2、羧甲基纤维素钠为对比，配制浓度为0.15％--1.5％水溶液，经高温熟化，降温凝固成胶。记录凝胶胶性程度，凝胶强度，凝胶韧度，作为凝胶评价标准，进行10分制打分评价，具体如表2所示：
表2：
| CMC％ | 0.15 | 0.3 | 0.45 | 0.6 | 0.75 | 0.9 | 1.05 | 1.20 | 1.35 | 1.5 |
| 凝胶胶性程度 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 凝胶强度 | 1 | 1 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 凝胶韧度 | 1 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
(注：上表羧甲基纤维素钠水溶液浓度和胶性程度，凝胶强度，凝胶韧度关系)
3、以各种食用胶(食用胶+马铃薯蛋白凝胶)经高温熟化降温凝固成胶的胶质，在室温，开放环境中静置存放，能保持胶质稳定(无变形，无水分渗出，无颜色和透明度变化)的时间为评价标准，对凝胶进行10分制打分评价。具体如表3所示：
表3：
(注：上表为凝胶稳定时间和对应分值)
实施例1：
本实施例提供了马铃薯蛋白凝胶和明胶复配，对明胶吸水率增强作用的应用。
称取明胶1.0g+马铃薯蛋白凝胶0.1g，加入到150ml纯净水中，室温密封静置12h。待所有胶质吸水膨胀后，将胶质和水分过滤分开，并称重。记录胶质吸水前后重量变化，用增加的水分除以对应干燥食用胶的重量即为胶质吸水率，具体参照图1及下表。
明胶+马铃薯蛋白凝胶复配后的吸水率
| 食用胶 | 重量/g | 实际吸水率 |
| 明胶+马铃薯蛋白凝胶 | 1.0+0.1 | 13.00 |
实施例2：
本实施例提供了马铃薯蛋白凝胶和羧甲基纤维素钠复配，对羧甲基纤维素钠吸水率增强作用的应用。
称取羧甲基纤维素钠1.0g+马铃薯蛋白凝胶0.1g，加入到150ml纯净水中，室温密封静置12h。待所有胶质吸水膨胀后，将胶质和水分过滤分开，并称重。记录胶质吸水前后重量变化，用增加的水分除以对应干燥食用胶的重量即为胶质吸水率，具体参照图2及下表。
羧甲基纤维素钠+马铃薯蛋白凝胶复配后的吸水率
实施例3：
本实施例提供了马铃薯蛋白凝胶和结冷胶复配，对结冷胶吸水率增强作用的应用。
称取结冷胶1.0g+马铃薯蛋白凝胶0.1g，加入到150ml纯净水中，室温密封静置12h。待所有胶质吸水膨胀后，将胶质和水分过滤分开，并称重。记录胶质吸水前后重量变化，用增加的水分除以对应干燥食用胶的重量即为胶质吸水率，具体参照图3及下表。
结冷胶+马铃薯蛋白凝胶复配后的吸水率
实施例4：
本实施例提供了马铃薯蛋白凝胶和海藻酸钠复配，对海藻酸钠吸水率增强作用的应用。
称取海藻酸钠1.0g+马铃薯蛋白凝胶0.1g，加入到150ml纯净水中，室温密封静置12h。待所有胶质吸水膨胀后，将胶质和水分过滤分开，并称重。记录胶质吸水前后重量变化，用增加的水分除以对应干燥食用胶的重量即为胶质吸水率，具体参照图4及下表。
海藻酸钠+马铃薯蛋白凝胶复配后的吸水率
实施例5：
本实施例提供了马铃薯蛋白凝胶和透明质酸钠复配，对透明质酸钠吸水率增强作用的应用。
称取透明质酸钠1.0g+马铃薯蛋白凝胶0.1g，加入到150ml纯净水中，室温密封静置12h。待所有胶质吸水膨胀后，将胶质和水分过滤分开，并称重。记录胶质吸水前后重量变化，用增加的水分除以对应干燥食用胶的重量即为胶质吸水率，具体参照图5及下表。
透明质酸钠+马铃薯蛋白凝胶复配后的吸水率
实施例6：
本实施例提供了马铃薯蛋白凝胶和壳聚糖复配，对壳聚糖吸水率增强作用的应用。
称取壳聚糖1.0g+马铃薯蛋白凝胶0.1g，加入到150ml纯净水中，室温密封静置12h。待所有胶质吸水膨胀后，将胶质和水分过滤分开，并称重。记录胶质吸水前后重量变化，用增加的水分除以对应干燥食用胶的重量即为胶质吸水率，具体参照图6及下表。
壳聚糖+马铃薯蛋白凝胶复配后的吸水率
| 食用胶 | 重量/g | 实际吸水率 |
| 壳聚糖+马铃薯蛋白凝胶 | 1.0+0.1 | 5.00 |
实施例7：
本实施例提供了马铃薯蛋白凝胶和卡拉胶复配，对卡拉胶吸水率增强作用的应用。
称取卡拉胶1.0g+马铃薯蛋白凝胶0.1g，加入到150ml纯净水中，室温密封静置12h。待所有胶质吸水膨胀后，将胶质和水分过滤分开，并称重。记录胶质吸水前后重量变化，用增加的水分除以对应干燥食用胶的重量即为胶质吸水率，具体参照图7及下表。
卡拉胶+马铃薯蛋白凝胶复配后的吸水率
| 食用胶 | 重量/g | 实际吸水率 |
| 卡拉胶+马铃薯蛋白凝胶 | 1.0+0.1 | 55.00 |
实施例8：
本实施例提供了马铃薯蛋白凝胶和黄原胶复配，对黄原胶凝胶胶性程度，凝胶强度，凝胶韧度以及凝胶稳定性增强的应用，
称取黄原胶1.0g，马铃薯蛋白凝胶0.1g，和(黄原胶1.0g+马铃薯蛋白凝胶0.1g)，分别加入到100ml纯净水中，室温密封静置2h。胶质溶胀后加热至沸腾，保持沸腾1min，将熟化的胶质倒入玻璃容器中，密封。降温2h后，以表2和表3为评价标准，对胶质进行10分制打分评价，具体参照图8及下表。
实施例9：
本实施例提供了马铃薯蛋白凝胶和刺槐豆胶复配，对刺槐豆胶凝胶胶性程度，凝胶强度，凝胶韧度以及凝胶稳定性增强的应用。
称取刺槐豆胶1.0g，马铃薯蛋白凝胶0.1g，和(刺槐豆胶1.0g+马铃薯蛋白凝胶0.1g)，分别加入到100ml纯净水中，室温密封静置2h。胶质溶胀后加热至沸腾，保持沸腾1min，将熟化的胶质倒入玻璃容器中，密封。降温2h后，以表2和表3为评价标准，对胶质进行10分制打分评价，具体参照图9及下表。
实施例10：
本实施例提供了马铃薯蛋白凝胶和结冷胶复配，对结冷胶凝胶胶性程度，凝胶强度，凝胶韧度以及凝胶稳定性增强的应用。
称取结冷胶1.0g，马铃薯蛋白凝胶0.1g，和(结冷胶1.0g+马铃薯蛋白凝胶0.1g)，分别加入到100ml纯净水中，室温密封静置2h。胶质溶胀后加热至沸腾，保持沸腾1min，将熟化的胶质倒入玻璃容器中，密封。降温2h后，以表2和表3为评价标准，对胶质进行10分制打分评价，具体参照图10及下表。
实施例11：
本实施例提供了马铃薯蛋白凝胶和透明质酸钠复配，对透明质酸钠凝胶胶性程度，凝胶强度，凝胶韧度以及凝胶稳定性增强的应用。
称取透明质酸钠1.0g，马铃薯蛋白凝胶0.1g，和(透明质酸钠1.0g+马铃薯蛋白凝胶0.1g)，分别加入到100ml纯净水中，室温密封静置2h。胶质溶胀后加热至沸腾，保持沸腾1min，将熟化的胶质倒入玻璃容器中，密封。降温2h后，以表2和表3为评价标准，对胶质进行10分制打分评价，具体参照图11及下表。
实施例12：
本实施例提供了马铃薯蛋白凝胶和卡拉胶复配，对卡拉胶凝胶胶性程度，凝胶强度，凝胶韧度以及凝胶稳定性增强的应用。
称取卡拉胶1.0g，马铃薯蛋白凝胶0.1g，和(卡拉胶1.0g+马铃薯蛋白凝胶0.1g)，分别加入到100ml纯净水中，室温密封静置2h。胶质溶胀后加热至沸腾，保持沸腾1min，将熟化的胶质倒入玻璃容器中，密封。降温2h后，以表2和表3为评价标准，对胶质进10分制打分行评价，具体参照图12及下表。
实施例13：
本实施例提供了马铃薯蛋白凝胶和魔芋胶复配，对魔芋胶凝胶胶性程度，凝胶强度，凝胶韧度以及凝胶稳定性增强的应用。
称取魔芋胶1.0g，马铃薯蛋白凝胶0.1g，和(魔芋胶1.0g+马铃薯蛋白凝胶0.1g)，分别加入到100ml纯净水中，室温密封静置2h。胶质溶胀后加热至沸腾，保持沸腾1min，将熟化的胶质倒入玻璃容器中，密封。降温2h后，以表2和表3为评价标准，对胶质进行10分制打分评价，具体参照图13及下表。
从实施例1—实施例7可以看出，马铃薯蛋白质凝胶和不同食用胶复配以后的实际吸水率，是大于各自单独吸水率的数学加和的，说明马铃薯蛋白质凝胶对食用胶的吸水率有增强作用，最高可以达到实施例6中所示的2.4倍和实施例2中所示的2.8倍。
从实施例8—实施例13可以看出，马铃薯蛋白质凝胶和不同食用胶复配以后，食用胶的凝胶胶性程度，凝胶强度，凝胶韧度，凝胶稳定性等方面的性能都有了较大程度的提高
如上所述，即可较好地实现本发明，上述的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通技术人员对本发明的技术方案做出的各种改变和改进，均应落入本发明确定的保护范围内
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (2)
1.一种马铃薯蛋白质及其在食用胶中的应用方法，其特征在于：包括以下制备步骤：
S1：在pH 10～11条件下提取离心得到马铃薯蛋白质上清液；
S2：将步骤S1中得到的马铃薯蛋白质上清液依次进行pH降低的梯度沉淀得到蛋白质，其pH降低的梯度沉淀依次是pH为6，pH为5，pH为4，pH为3；
S3：选取为pH值为3时所沉淀的具有凝胶现象的马铃薯蛋白质，干燥后得到马铃薯蛋白质凝胶；
S4：将步骤S3中得到的马铃薯蛋白质凝胶与多种食用胶进行单独复配得到食用胶凝胶，食用胶为明胶，羧甲基纤维素钠，黄原胶，刺槐豆胶，结冷胶，海藻酸钠，透明质酸钠，壳聚糖，魔芋胶，卡拉胶其中一种。
2.根据权利要求1所述的一种马铃薯蛋白质及其在食用胶中的应用方法，其特征在于：所述步骤S4中马铃薯蛋白质凝胶和食用胶的复配比例为1:10。
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| US3461205A (en) * | 1961-04-26 | 1969-08-12 | Spofa Vereinigte Pharma Werke | Process of extracting proteins from potatoes |
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| CN113999278A (zh) * | 2021-12-03 | 2022-02-01 | 西安全奥生物科技有限公司 | 一种马铃薯中蛋白质的提取方法 |
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