CN115039870A - Preparation method of flaxseed gum/soybean protein isolate-rice bran oil body based double-crosslinking emulsion filling gel - Google Patents
Preparation method of flaxseed gum/soybean protein isolate-rice bran oil body based double-crosslinking emulsion filling gel Download PDFInfo
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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- 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
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- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
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- 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
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- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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Abstract
The invention discloses a preparation method of a linseed gum/soybean protein isolate-rice bran oil body double-crosslinking emulsion-based filling gel, wherein the emulsion-based filling gel is formed by filling rice bran oil body emulsion into a binary composite gel base, the binary gel base is an interpenetrating network structure jointly formed by linseed gum and soybean protein isolate, and the preparation method of the oil body emulsion-based filling gel comprises the following steps: (1) preparing a binary gel base; (2) extracting rice bran oil body by green water method; (3) preparing rice bran oil body emulsion filling gel. The rice bran oil body emulsion filling gel prepared by the invention has the following advantages: the rice bran oil emulsion droplets can be used as an active filler to improve the gel strength of the emulsion filled gel under the mechanical action with the gel base, the filling of the rice bran oil body promotes the formation of a compact gel network, and meanwhile, the emulsion filled gel obtained through double crosslinking treatment has good thixotropic recovery performance on rheological property. As a novel fat substitute for use in food systems.
Description
Technical Field
The invention belongs to the field of food gel processing, and particularly relates to a preparation method of a gel filled with a linseed gum/soybean protein isolate-rice bran oil body double-crosslinking emulsion.
Background
In recent years, the consumption of soy protein by humans has increased due to the nutritional benefits of soy protein to health and function. Including its use in tofu, soy yogurt, processed meat and delivery/release systems for bioactive compounds. The flaxseed gum is an anionic heteropolysaccharide, is used as a hydrophilic colloid, has the characteristics of viscosity, emulsibility, gelatination, oxidation resistance and the like, and is used as a food additive to generate interaction with other components in a food system to synergistically improve the processing characteristics of food. In addition, as a water-soluble dietary fiber, the flaxseed gum also has the effects of reducing blood sugar, reducing blood fat, regulating intestinal flora, losing weight and the like.
The emulsion filled gel consists of oil droplets as filled particles in a gel matrix. Depending on the effect of the droplets on the properties of the gel, they can be classified as active or inactive fillers. Active fillers (so-called bound fillers) are associated with the gel network and contribute to the enhancement of gel strength, while non-active (unbound) fillers have a lower chemical affinity for the gel matrix and do not or only minimally interact with the gel matrix, and in certain applications emulsion-filled gel systems have advantages over conventional emulsions and hydrogels, such as improved physical or chemical stability, texture modification, encapsulation of lipophilic and hydrophilic components and controlled release, and aggregation of droplets forming a particulate gel may be used to provide high viscosity and pasty properties in certain products, or to control the digestibility of lipids in the gastrointestinal tract.
The oil body (also called as oil body) is an organelle formed by covering a central lipid with a phospholipid-protein layer, the central lipid is used as an energy source, the stability of the oil body under extreme environmental conditions is ensured due to the existence of the special structure, and the oil body has wide application prospects in the aspects of replacing cow milk fat globules, serving as a fat substitute, a delivery carrier, an edible film and the like. More than 20 vegetable oil bodies have been isolated, including higher oil content peanuts, sunflowers, walnuts, and lower oil content soybeans, corn, germ, flaxseed, etc. The rice bran also has oil bodies, and researches show that the proportion of oleic acid to linoleic acid in the rice bran oil bodies is close to 1:1, the content of unsaturated fatty acid is about 75 percent, the rice bran oil bodies contain rich phytosterol, tocopherol and oryzanol, and the oil is not easy to be oxidized, so the rice bran oil bodies can be developed and utilized as high-quality plant-based resources, and have important significance for researching the rice bran oil bodies.
Disclosure of Invention
In order to solve the problems of agricultural and sideline resource development and reutilization and obesity caused by high-fat food diet, the invention aims to provide a preparation method of the linseed gum/soybean protein isolate-rice bran oil body double-crosslinking emulsion-based filling gel, the prepared emulsion-based filling gel has good composition and rheological creep recovery characteristics, the traditional emulsion-based filling gel system is expanded, the reutilization and development of rice bran farming byproduct resources are realized, and the rice bran oil body double-crosslinking emulsion-based filling gel can be used as a novel fat substitute to be applied to a food system.
The invention is realized by the following technical scheme:
a preparation method of a double-crosslinking emulsion filling gel based on flaxseed gum/soybean protein isolate-rice bran oil bodies comprises the following steps:
(1) preparing a binary gel base, namely dissolving the isolated soy protein, heating, shearing and homogenizing to dissolve flaxseed gum;
(2) extracting rice bran oil body by water method, sieving rice bran, adding 10mM phosphate buffer solution, storing at 4 deg.C overnight, adjusting pH of rice bran slurry, stirring at high speed of 10,000 rpm for 3 min by a dispersion machine, stirring in water bath for 3h, filtering, and centrifuging for 20 min to obtain rice bran oil body;
(3) preparing the rice bran oil body emulsion filling gel, namely mixing the rice bran oil body emulsion with a binary gel base in proportion and stirring for 30min, carrying out double cross-linking treatment on transglutaminase and calcium sulfate, and heating for 30min at 80 ℃ to obtain the rice bran oil body emulsion filling gel;
further, the specific steps in the step (1) are dissolving 6g of isolated soy protein in 94 mL of deionized water, stirring for 2 h, heating the protein solution in a hot water bath at 95 ℃ for 15 min, shearing with 14000 rmp, and homogenizing once with 80 Mpa.
Further, the specific step in the step (1) is to take 10 mL of homogenized protein solution, add 0.024g of flaxseed gum, and stir and dissolve for 1.5 h by using a water bath at 50 ℃.
Furthermore, the rice bran is sieved in the step (2) with a mesh number of 20 meshes, and the non-sieved rice bran has more impurities. The rice bran sieved by a 20-60-mesh sieve can be clearly observed to be distributed by a transmission electron microscope, and the buffer solution is prepared from the following components in a material-liquid ratio of 1: 5, adjusting the pH value of the rice bran slurry to 7-7.5, and finally, centrifuging at the rotating speed of 5000-10,000 rpm.
Further, in the step (3), the rice bran oil bodies obtained by extraction are mixed with the binary gel base according to the proportion (volume ratio) of 0%, 3%, 5%, 7% and 10% of concentration, and 2-0.5mL of deionized water is supplemented, so that the total volume of the samples with different rice bran oil body contents is 12 mL.
Further, in the step (3), 0.003g of transglutaminase was added and the reaction was carried out at 50 ℃ for 1 hour with magnetic stirring, and too high enzyme activity resulted in excessive crosslinking and a decrease in gel strength.
Further, in step (3), food grade calcium sulfate is added at a concentration of 35 mM, and stirring is continued for 30min, and excessive calcium sulfate concentration may cause excessive crosslinking to reduce gel strength and break oil body emulsion droplets, resulting in structural damage.
Advantageous effects
The application provides a preparation method of a linseed gum/soybean protein isolate-rice bran oil body double-crosslinking emulsion-based filling gel, wherein protein-polysaccharide filled by rice bran oil body emulsion forms a novel emulsion filling gel through a double-crosslinking system of food-grade calcium sulfate and transglutaminase, the novel emulsion filling gel has good solid-like property and gel property, and the creep recovery property can reach more than 85% by regulating and controlling the filling content of rice bran oil bodies. In the raw materials, the recycling of the rice bran which is a crop by-product is realized, the ratio of oleic acid to linoleic acid of rice bran oil bodies is close to 1:1, the content of unsaturated fatty acid is about 75%, and the rice bran oil bodies contain rich phytosterol, tocopherol and oryzanol. The flaxseed gum has effects of reducing blood sugar and blood lipid, regulating intestinal flora, and reducing weight. The amino acid composition and the nutritional value of the soybean protein are similar to those of milk protein, except that methionine is slightly low, the content of other essential amino acids is rich, and the introduction of the cross-linking agent calcium ions can improve the calcium content in the emulsion filled gel, and has the potential of being developed as a calcium supplement product. The prepared emulsion filling gel can be used as a delivery carrier of the nutritional factors or applied to fat replacement, and can replace part of fat in natural meat so as to achieve the aims of replacing fat with healthy composition and reducing fat.
Drawings
FIG. 1: appearance diagram of linseed gum/soybean protein isolate-rice bran oil body double-crosslinking emulsion filling gel with different rice bran oil body contents (0%, 3%, 5%, 7%, 10%);
FIG. 2: the frequency scanning result of the linseed gum/soybean protein isolate-rice bran oil body double-crosslinking emulsion filling gel with different rice bran oil body contents (0%, 3%, 5%, 7%, 10%) and the frequency scanning result of the linseed gum/soybean protein isolate-rice bran oil body single-crosslinking emulsion filling gel are tested under the conditions of 0.1-10 Hz, 1% strain and 25 ℃;
FIG. 3: the testing conditions of creep recovery of the linseed gum/soybean protein isolate-rice bran oil body double-crosslinking emulsion filled gel and the linseed gum/soybean protein isolate-rice bran oil body single-crosslinking emulsion filled gel with different rice bran oil body contents (0%, 3%, 5%, 7%, 10%) are that 1 Pa stress acts on a sample for 300 s, and then the stress is eliminated for 600 s, and 180 data points are total;
FIG. 4: the microstructure diagram of the laser co-focusing of the linseed gum/soybean protein isolate-rice bran oil body double cross-linked emulsion filled gel and the linseed gum/soybean protein isolate-rice bran oil body single cross-linked emulsion filled gel with different rice bran oil body contents (0%, 3%, 5%, 7%, 10%).
Detailed Description
The following examples are given for the detailed implementation and specific operation of the present invention, but the scope of the present invention is not limited to the following examples.
Example 1
(1) Dissolving 6g of soybean protein isolate in 94 mL of deionized water, stirring for 2 h, heating the soybean protein isolate solution in a hot water bath at 95 ℃ for 15 min, shearing by using a dispersion machine 14000 rmp, homogenizing at 40 Mpa once, taking 10 mL of the homogenized soybean protein isolate solution, adding 0.024g of flaxseed gum, and stirring and dissolving for 1.5 h by using a water bath at 50 ℃.
(2) Sieving rice bran with a sieve of 20-60 meshes, adding 10mM phosphate buffer solution, wherein the buffer solution is prepared by mixing the following raw materials in a material-to-liquid ratio of 1: 5, adjusting the pH value of the rice bran slurry to 7, storing at 4 ℃ overnight, stirring at a high speed of 10,000 rpm for 3 min by a dispersion machine, continuing stirring for 3h in a water bath, and filtering at a centrifugal speed of 10,000 rpm for 20 min to obtain the rice bran oil body.
(3) Mixing the rice bran oil body emulsion with a binary gel base according to the proportion (volume ratio) of 0%, 3%, 5%, 7% and 10% of the concentration, supplementing 2-0.5mL of deionized water to ensure that the total volume of samples with different rice bran oil body contents is 12 mL, stirring for 30min, adding 0.003g of transglutaminase, magnetically stirring at 50 ℃ for reaction for 1 h, adding food-grade calcium sulfate according to the concentration of 35 mM, stirring for 30min, and heating at 80 ℃ for 30min to obtain the novel rice bran oil body emulsion filling gel.
Comparative example 1:
a preparation method of a single cross-linked emulsion filling gel based on flaxseed gum/soybean protein isolate-rice bran oil, which is the same as that in example 1, and is characterized in that: no pre-treatment with transglutaminase was used.
The appearance diagram of the novel linseed gum/soybean protein isolate-rice bran oil body double-crosslinking emulsion filling gel and the linseed gum/soybean protein isolate-rice bran oil body single-crosslinking emulsion filling gel with different rice bran oil body contents (0%, 3%, 5%, 7%, 10%).
Measuring the content (0%, 3%, 5%, 7%, 10%) of the linseed gum/soybean protein isolate-rice bran oil body double-crosslinking novel emulsion filling gel of different rice bran oil bodies, and performing frequency scanning on the linseed gum/soybean protein isolate-rice bran oil body single-crosslinking emulsion filling gel: rheometer (MCR 102, austria, africa).
Measuring the creep recovery performance of the novel linseed gum/soybean protein isolate-rice bran oil body double-crosslinking emulsion filled gel and the novel linseed gum/soybean protein isolate-rice bran oil body single-crosslinking emulsion filled gel with different rice bran oil body contents (0%, 3%, 5%, 7%, 10%): rheometer (MCR 102, east and west austria).
Measuring the content (0%, 3%, 5%, 7%, 10%) of the linseed gum/soybean protein isolate-rice bran oil body double-crosslinking novel emulsion filled gel and the microstructure diagram of the laser confocal measurement of the linseed gum/soybean protein isolate-rice bran oil body single-crosslinking emulsion filled gel of different rice bran oil body contents: confocal laser microscopy (olympus FV3000, japan).
FIG. 1 shows the appearance of flaxseed gum/soy protein isolate-rice bran oil body double cross-linked emulsion filled gels at different rice bran oil body contents (0%, 3%, 5%, 7%, 10%), indicating that the emulsion filled gels prepared at different rice bran oil body contents all exhibited a smooth surface, uniform texture and color appearance compared to the control containing no rice bran oil body;
fig. 2 shows frequency scans of the linseed gum/soy protein isolate-rice bran oil body double cross-linked emulsion filled gels and linseed gum/soy protein isolate-rice bran oil body single cross-linked emulsion filled gels at different rice bran oil body contents (0%, 3%, 5%, 7%, 10%), and the results show that as the content of the filled rice bran oil bodies increases, the elastic modulus and viscous modulus of the gels increase at a fixed frequency, i.e. the viscoelasticity of the sample increases, the network of the gels is enhanced, which may be attributed to the fact that the rice bran oil body emulsion droplets act as active fillers in the gel matrix, the droplets can be mechanically combined with the gel matrix to enhance the gel strength, and the elastic modulus of the double cross-linked emulsion filled gels is improved more on the basis of the original gel matrix than that of the single cross-linked filled gels.
Fig. 3 shows creep recovery test charts of the flaxseed gum/soy protein isolate-rice bran oil body double-crosslinked emulsion filled gel and the flaxseed gum/soy protein isolate-rice bran oil body single-crosslinked emulsion filled gel with different rice bran oil body contents (0%, 3%, 5%, 7%, 10%), and results show that the emulsion filled gels show good structure recovery performance after constant stress is applied for a certain time along with the increase of the content of the filled rice bran oil body emulsion, and the creep recovery rate is higher than 85%. The creep recovery of the double cross-linked emulsion filled gel is more significant and the recovery rate is higher than that of the single cross-linked filled gel.
FIG. 4 shows a microscopic structure diagram of a laser-confocal structure of a linseed gum/soybean protein isolate-rice bran oil body double-crosslinked emulsion filled gel and a linseed gum/soybean protein isolate-rice bran oil body single-crosslinked emulsion filled gel with different rice bran oil body contents (0%, 3%, 5%, 7%, 10%), and as a result, the protein is colored red by Nile blue, the oil in the rice bran oil body emulsion is colored green by Nile blue, the soybean protein isolate in the sample is processed by double crosslinking to form a chain structure, the black region is linseed gum, the rice bran oil body emulsion droplets are filled in a gel matrix formed by the soybean protein isolate and the linseed gum, the large-area aggregation of the rice bran oil bodies is observed in the single-crosslinked gel sample, and the rice bran oil body emulsion droplets are uniformly distributed in the double-crosslinked gel, and are regular and fine spherical, tightly combined with the gel base.
Claims (7)
1. A preparation method of a double-crosslinking emulsion filling gel based on flaxseed gum/soybean protein isolate-rice bran oil bodies is characterized by comprising the following steps:
(1) preparing a binary gel base, namely dissolving the isolated soy protein, heating, shearing and homogenizing to dissolve flaxseed gum;
(2) extracting rice bran oil body by water method, sieving rice bran, adding 10mM phosphate buffer solution, storing at 4 deg.C overnight, adjusting pH of rice bran slurry, shearing at high speed of 10,000 rpm for 3 min by a shearing apparatus, stirring in water bath for 3h, filtering, and centrifuging for 20 min to obtain rice bran oil body;
(3) the preparation method of the rice bran oil body emulsion filling gel comprises the steps of mixing rice bran oil bodies with a binary gel base in proportion, stirring for 30min, carrying out transglutaminase and calcium sulfate double cross-linking treatment, and heating at 80 ℃ for 30min to obtain the rice bran oil body emulsion filling gel.
2. The preparation method of the flaxseed gum/soy protein isolate-rice bran oil body based double-crosslinked emulsion filled gel as claimed in claim 1, wherein the specific steps in step (1) are that 6g-6.5g of soy protein isolate is dissolved in 94 mL of deionized water, stirred for 2 h, the protein solution is heated in a hot water bath at 95 ℃ for 15 min, sheared by 14000 rmp and homogenized once by 40 Mpa.
3. The preparation method of the flaxseed gum/soy protein isolate-rice bran oil body double-crosslinking emulsion-filled gel as claimed in claim 1, wherein the specific step in the step (1) is to take 10 mL of homogenized soy protein isolate solution, add 0.02 g-0.03 g of flaxseed gum, and dissolve the flaxseed gum in a water bath at 50 ℃ for 1 h-2 h under stirring.
4. The preparation method of the flaxseed gum/soybean protein isolate-rice bran oil body double-crosslinked emulsion-based filling gel as claimed in claim 1, wherein the rice bran is sieved in step (2) with a mesh size of 20 meshes, and the buffer solution is prepared from the following components in a material-to-liquid ratio of 1: 5, adjusting the pH of the rice bran slurry to 7-7.5, and finally centrifuging at 10,000 rpm.
5. The method for preparing the flaxseed gum/soy protein isolate-rice bran oil body double-crosslinked emulsion filled gel according to claim 1, wherein in the step (3), the extracted rice bran oil bodies are mixed with the binary gel base according to the proportion (volume ratio) of 0%, 3%, 5%, 7% and 10% in concentration, and 2-0.5mL of deionized water is supplemented, so that the total volume of samples with different rice bran oil body contents is 12 mL.
6. The method for preparing the flaxseed gum/soy protein isolate-rice bran oil body double cross-linked emulsion filled gel according to claim 1, wherein in the step (3), 0.003g of transglutaminase is added, and the reaction is carried out for 1 hour under magnetic stirring at 50 ℃.
7. The method for preparing the flaxseed gum/soybean protein isolate-rice bran oil body transglutaminase and calcium sulfate double cross-linked emulsion filled gel according to claim 1, wherein in the step (3), food-grade calcium sulfate is added at a concentration of 35 mM, and the stirring is continued for 30 min.
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| CN117143263A (en) * | 2023-09-05 | 2023-12-01 | 内蒙古农业大学 | Preparation method of flaxseed gum and flaxseed gum/soybean protein isolate compound |
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