CN115251365B - Starch micro/nano crystal-protein gel and preparation method thereof - Google Patents
Starch micro/nano crystal-protein gel and preparation method thereof Download PDFInfo
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- 229920002472 Starch Polymers 0.000 title claims abstract description 146
- 239000008107 starch Substances 0.000 title claims abstract description 146
- 235000019698 starch Nutrition 0.000 title claims abstract description 146
- 101710151559 Crystal protein Proteins 0.000 title claims description 4
- 238000002360 preparation method Methods 0.000 title abstract description 15
- 238000001879 gelation Methods 0.000 title description 4
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 62
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 62
- 239000002159 nanocrystal Substances 0.000 claims abstract description 48
- 239000013081 microcrystal Substances 0.000 claims abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000018102 proteins Nutrition 0.000 claims description 59
- 238000010438 heat treatment Methods 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000006460 hydrolysis reaction Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 108010046377 Whey Proteins Proteins 0.000 claims description 13
- 102000007544 Whey Proteins Human genes 0.000 claims description 13
- 235000021119 whey protein Nutrition 0.000 claims description 13
- 229920002261 Corn starch Polymers 0.000 claims description 12
- 239000008120 corn starch Substances 0.000 claims description 12
- 230000036571 hydration Effects 0.000 claims description 12
- 238000006703 hydration reaction Methods 0.000 claims description 12
- 239000002904 solvent Substances 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 6
- 239000012043 crude product Substances 0.000 claims description 6
- 239000003349 gelling agent Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 2
- 239000000084 colloidal system Substances 0.000 claims 2
- 239000000654 additive Substances 0.000 abstract description 8
- 230000000996 additive effect Effects 0.000 abstract description 8
- 230000001965 increasing effect Effects 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 6
- 239000000243 solution Substances 0.000 description 49
- 230000000052 comparative effect Effects 0.000 description 15
- 238000006243 chemical reaction Methods 0.000 description 14
- 238000003860 storage Methods 0.000 description 14
- 238000012360 testing method Methods 0.000 description 14
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 11
- 238000003756 stirring Methods 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 239000008367 deionised water Substances 0.000 description 9
- 229910021641 deionized water Inorganic materials 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 235000013622 meat product Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 7
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 6
- 238000010586 diagram Methods 0.000 description 6
- 238000004108 freeze drying Methods 0.000 description 4
- 230000003301 hydrolyzing effect Effects 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- 239000007853 buffer solution Substances 0.000 description 3
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000001179 sorption measurement Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 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
- CBMPTFJVXNIWHP-UHFFFAOYSA-L disodium;hydrogen phosphate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].OP([O-])([O-])=O.OC(=O)CC(O)(C(O)=O)CC(O)=O CBMPTFJVXNIWHP-UHFFFAOYSA-L 0.000 description 2
- 239000003778 fat substitute Substances 0.000 description 2
- 235000013341 fat substitute Nutrition 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000000887 hydrating effect Effects 0.000 description 2
- 238000003760 magnetic stirring Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000005489 elastic deformation Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 229940116540 protein supplement Drugs 0.000 description 1
- 235000005974 protein supplement Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- UNYNVICDCJHOPO-UHFFFAOYSA-N quabalactone III Natural products CC1OC(=O)C(O)=C1C UNYNVICDCJHOPO-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 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
- 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
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Peptides Or Proteins (AREA)
Abstract
The invention provides a starch micro/nano-crystal-protein gel and a preparation method thereof, wherein the raw materials of the starch micro-crystal-protein gel comprise the following components in parts by weight: 2 to 5 parts of starch micro/nano crystal, 2 to 4 parts of protein and 2 to 4 parts of protein. According to the technical scheme provided by the invention, the starch microcrystals with smaller molecular weight are compounded with the protein, so that the proportion of starch substances is increased, the gel performance is ensured, the cost of the gelling additive is reduced, and the application of the gelling additive is enlarged.
Description
Technical Field
The invention belongs to the field of foods, and particularly relates to a starch micro/nano-crystal-protein gel and a preparation method thereof.
Background
Protein substances in food, such as whey protein isolate, myofibrillar protein, soybean protein isolate and the like, have higher nutritive value, and the gel property of the protein substances has important influence on the tissue structure of the food, especially the quality aspects of improving the texture, water holding capacity, cooking property and the like of meat products. The processed meat products are rich in fat in addition to the high content of protein components, which also plays an important role in the flavor, texture, juiciness and organoleptic quality of the meat products. However, fat contains a large amount of saturated fatty acids and cholesterol, and is prone to cause diseases (such as hypertension and arteriosclerosis) and is not beneficial to human health. Therefore, searching for fat substitutes and reducing the usage amount thereof, and applying the fat substitutes to the development of novel low-fat meat products, becomes a great challenge for the meat product industry.
At present, carbohydrates are important components of fat mimics, gel with a three-dimensional network structure can be formed, the water retention capacity is high, the viscosity is increased, and the characteristics similar to the fluidity, the taste, the texture and the like of fat are presented; meanwhile, the meat product has the characteristics of wide sources, safe eating, low price and the like, and becomes a main way for reducing the fat of the meat product. Starch, a natural carbohydrate, is the most common additive in meat products and has many desirable characteristics such as adhesion, emulsion stability, gel formation and water retention. However, the use of starch in large quantities in meat products can hinder the formation of a three-dimensional network gel structure of the protein, and cannot perform a filling function, resulting in a meat product with low elasticity and poor mouthfeel.
Disclosure of Invention
The invention mainly aims to provide a starch micro/nano crystal-protein gel and a preparation method thereof, and aims to provide a protein gel with a large proportion of starch substances.
In order to achieve the above purpose, the invention provides a starch micro/nano-crystal-protein gel, which comprises the following raw materials in parts by weight:
2-5 parts of starch micro/nano crystal and 2-4 parts of protein.
Optionally, the starch micro/nano-crystal-protein gel material further comprises a gelling agent.
Optionally, the starch micro/nanocrystalline-protein gel comprises a multi-layer dense structure, wherein at least two layers of the dense structure are stacked; or alternatively, the first and second heat exchangers may be,
the starch micro/nano-crystal-protein gel comprises a plurality of holes formed by the gel.
Optionally, the protein is whey protein isolate; and/or the number of the groups of groups,
the starch micro/nano crystal is corn starch micro/nano crystal.
In addition, the present invention provides a method for preparing the above starch micro/nano-crystal-protein gel, comprising the steps of:
mixing starch micro/nano crystals with protein, dissolving in a hydration solvent to hydrate the protein to obtain a first mixture;
and (3) gelling the first mixture to obtain the protein gel.
Optionally, after mixing the starch micro/nano crystals with the protein, dissolving the starch micro/nano crystals in a hydration solvent to hydrate the protein, and before the step of obtaining the first mixture, further including:
hydrolyzing starch to obtain hydrolyzed starch solution;
and purifying the hydrolyzed starch solution to obtain the starch micro/nano crystal.
Optionally, the step of hydrolyzing the starch to obtain hydrolyzed starch solution comprises the following steps:
mixing starch and acid with the concentration of 3-8 mol/L according to the proportion of 1g of starch to 8-15 ml of acid, and performing hydrolysis reaction;
and adding alkali to terminate the hydrolysis reaction to obtain the hydrolyzed starch solution.
Optionally, the step of hydrolyzing the starch to obtain hydrolyzed starch solution comprises the following steps:
mixing starch and saccharifying enzyme, and then carrying out hydrolysis reaction under the condition that the pH value is 4-5;
and adding alkali to terminate the hydrolysis reaction to obtain the hydrolyzed starch solution.
Optionally, the step of purifying the hydrolyzed starch solution to obtain the starch micro/nano crystals comprises the following steps:
adding the hydrolyzed starch solution into a precipitation solvent to precipitate a starch micro/nano crystal crude product;
and washing, drying and crushing the starch micro/nano crystal crude product in sequence to obtain the starch micro/nano crystal.
Optionally, after mixing the starch micro/nano crystals with the protein, dissolving the starch micro/nano crystals in a hydration solvent, so that the protein is hydrated, and obtaining a first mixture, wherein the hydration solvent is water; and/or the number of the groups of groups,
the hydration time is 10-15 hours; and/or the number of the groups of groups,
in the step of gelatinizing the first mixture to obtain the starch micro/nano-crystal-protein gel, the first mixture is gelatinized under heating.
According to the technical scheme provided by the invention, the starch micro/nano crystal with smaller molecular weight is compounded with the protein, so that the proportion of starch substances is increased, the gel performance is ensured, the cost of the gelling additive is reduced, and the application of the gelling additive is enlarged.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other related drawings can be obtained according to the drawings without inventive effort for a person skilled in the art.
FIG. 1 shows the gel conformations of examples 1-3;
FIG. 2 shows gel conformations of examples 6-8;
FIG. 3 is an apparent viscosity test curve of examples 6-8;
FIG. 4 is an apparent viscosity test curve of comparative examples 1 to 5;
FIG. 5 shows the storage modulus, loss modulus and tangent angle tan θ of examples 1-3;
FIG. 6 is a graph showing the test results of storage modulus and loss modulus of examples 6 to 8.
The achievement of the objects, functional features and advantages of the present invention will be further described with reference to the accompanying drawings, in conjunction with the embodiments.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below. It will be apparent that the described embodiments are only some, but not all, embodiments of the invention.
The specific conditions were not specified in the examples, and the examples were conducted under the conventional conditions or the conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention. In addition, the meaning of "and/or" as it appears throughout includes three parallel schemes, for example "A and/or B", including the A scheme, or the B scheme, or the scheme where A and B are satisfied simultaneously. In addition, the technical solutions of the embodiments may be combined with each other, but it is necessary to base that the technical solutions can be realized by those skilled in the art, and when the technical solutions are contradictory or cannot be realized, the combination of the technical solutions should be regarded as not exist and not within the protection scope of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
In view of the technical defects that the elastic performance of the starch gel is poor and the cost of the protein gel is high in the prior art. The invention provides a starch micro/nano-crystal-protein gel, which comprises the following raw materials in parts by weight:
2-5 parts of starch micro/nano crystal and 2-4 parts of protein.
It should be noted that the term "micro/nanocrystalline" as used herein is meant to refer to crystals having dimensions of nanometers and/or micrometers.
According to the technical scheme provided by the invention, the starch micro/nano crystal with smaller molecular weight is compounded with the protein, so that the proportion of starch substances is increased, the gel performance is ensured, the cost of the gelling additive is reduced, and the application of the gelling additive is enlarged.
In some embodiments, the starting material for the starch micro/nano-crystal-protein gel further comprises a gelling agent. The raw material is subjected to gelation treatment by using a gelling agent, thereby enhancing the gelation reaction and increasing the strength of the gel structure. Based on the above objects, the gelling agent of the present invention may select at least one of glucolactone and calcium chloride, thereby further increasing the strength of the gel structure.
In some embodiments, the protein is whey protein isolate; the starch micro/nano crystal is corn starch micro/nano crystal. Whey protein isolate is called protein king, is a protein extracted from milk, has the characteristics of high nutritive value, easy digestion and absorption, various active ingredients and the like, and is one of the accepted high-quality protein supplements for human bodies. The corn starch has wide application and low cost, and is beneficial to reducing the production cost of the product.
In some embodiments, the starch micro/nanocrystalline-protein gel comprises a multi-layer dense structure, wherein at least two layers of the dense structure are superimposed; the gel with the structure has higher apparent viscosity and storage modulus. This allows the gel to be incorporated into a food product to provide a more resilient mouthfeel.
In some embodiments, the starch micro/nano-crystal-protein gel comprises, the gel forming a plurality of holes. The gel with the structure has good elastic performance, and has adsorption function and coating function due to the hole structure, so that the application of the gel is further expanded. In dairy products, the adsorption property of the product can be utilized to adsorb impurities of the product, so that the taste of the product is better.
In addition, the invention also provides a preparation method of the starch micro/nano-crystal-protein gel, which comprises the following steps:
step S10: mixing starch micro/nano crystals with protein, dissolving in a hydration solvent to hydrate the protein to obtain a first mixture;
step S20: the starch micro/nano-crystal-protein gel is obtained after the first mixture is gelled.
The starch micro/nano-crystal-protein gel with good gel performance can be prepared by the preparation method.
In some embodiments, before step S10, further comprising:
step S010, hydrolyzing the starch to obtain hydrolyzed starch solution;
and S020, purifying the hydrolyzed starch solution to obtain the starch micro/nano crystal.
The starch micro/nano crystal prepared by the method can be compounded with protein in a large proportion, and good gel performance is obtained.
In some embodiments, step S010 comprises:
step S011, mixing starch and acid with the concentration of 3-8 mol/L according to the proportion of 1g (8-15) ml, and then carrying out hydrolysis reaction;
and S012, adding alkali to terminate the hydrolysis reaction to obtain the hydrolyzed starch solution.
After the hydrolyzed starch is prepared and treated into starch microcrystals by the method, gel with loose pore structure can be formed with protein.
In some embodiments, step S010 comprises:
step S011, mixing starch and saccharifying enzyme, and performing hydrolysis reaction under the condition that the pH is 4-5;
step S012: and adding alkali to terminate the hydrolysis reaction to obtain the hydrolyzed starch solution.
After the hydrolyzed starch is prepared and treated into starch nanocrystals by the method, compact lamellar gel can be formed with protein.
Step S020 includes:
adding the hydrolyzed starch solution into a precipitation solvent to precipitate a starch micro/nano crystal crude product;
and washing, drying and crushing the starch micro/nano crystal crude product in sequence to obtain the starch micro/nano crystal.
The purified starch micro/nano crystals can be obtained through the post-treatment steps.
In step S10, the hydration solvent is water; the hydration time is 10-15 hours; by adopting the method, the starch micro/nano crystal and the protein can be dispersed in water, so that a reaction system with good dispersibility can be obtained.
In step S20, the first mixture is gelled under heating. By means of heating, the starch micro/nanocrystalline-protein mixture can be crosslinked to form a gel.
The following technical solutions of the present invention will be described in further detail with reference to specific examples and drawings, and it should be understood that the following examples are only for explaining the present invention and are not intended to limit the present invention.
Examples 1 to 3
Examples 1-3 provide a starch microcrystal-protein gel, which comprises the following components in percentage by weight, and is shown in Table 1.
TABLE 1 starch microcrystal-protein gel raw material Components and content of examples 1-3
Example 1 to example 3 also provide a preparation method of the starch microcrystal-protein gel, which specifically comprises the following steps:
accurately weighing corn starch (purchased from Shanghai source leaf biotechnology company), adding into 4 mol/L sulfuric acid solution, wherein each gram of starch corresponds to 10 ml of sulfuric acid solution, heating at 60 ℃ under magnetic stirring condition for 7.5 h, adding sodium hydroxide solution after the reaction is finished to terminate the reaction, centrifuging, washing, freeze-drying, and pulverizing to obtain starch microcrystals.
Adding starch microcrystal and whey protein isolate (purchased from Shanghai Jia lovely biological technology) into deionized water according to table 1, stirring to dissolve, standing for 12 h to hydrate protein, heating at 80deg.C for 15 min, adding 4 mmol/L CaCl 2 The solution and 6.7. 6.7 mg/mL of a glucolactone (purchased from Aba Ding Shiji company) solution were allowed to stand for a period of time to form a protein gel sample. Wherein the mass-volume ratio of the starch microcrystals after being dissolved in water, the weight parts of calcium chloride and glucolactone are respectively shown in table 2.
TABLE 2 reaction parameters for examples 1-3
Example 4 to example 5
Example 4-example 5 provide a starch microcrystal-protein gel, the raw materials of which comprise the following components and contents, and the contents are shown in table 3.
TABLE 3 starch microcrystal-protein gel raw material Components and content of examples 4-5
Example 4 to example 5 also provide a preparation method of the starch microcrystal-protein gel, which specifically comprises the following steps:
accurately weighing corn starch, adding the corn starch into sulfuric acid solution, heating under the condition of magnetic stirring, adding KOH solution after the reaction is finished to terminate the reaction, centrifugally washing, freeze-drying, and crushing to obtain starch micro/nano crystals.
Starch micro/nano crystals and wheyAdding the separated proteins into deionized water as shown in Table 3, stirring for dissolving, standing for hydrating proteins, heating under the condition, adding 4 mmol/L CaCl 2 The solution and 6.7. 6.7 mg/mL of the glucolactone solution were allowed to stand for a period of time to form a protein gel sample. Wherein the various reaction parameters are shown in Table 4.
TABLE 4 reaction parameters for examples 4-5
Example 6 to example 8
Example 6-example 8 provide a starch nanocrystal-protein gel, the raw materials of which comprise the following components and contents, and the contents are shown in table 5.
TABLE 5 starch nanocrystalline-protein gel raw material Components and content of example 6-example 8
Example 6 to example 8 also provide a method for preparing starch nanocrystalline-protein gel, comprising the following specific steps:
accurately weighing corn starch, adding the corn starch into disodium hydrogen phosphate-citric acid buffer solution with pH=4.6, wherein each gram of corn starch corresponds to 10 milliliters of the buffer solution, adding saccharifying enzyme (purchased from Aba Ding Shiji company, liquefied type, 10 ten thousand U/mL) solution, wherein each gram of starch corresponds to 0.64 milliliter of the saccharifying enzyme solution, heating and stirring at 60 ℃ for 2 h, adding 4 mol/mL NaOH after the reaction is finished to inactivate the enzyme, and stopping the reaction. And (3) after the solution is cooled to room temperature, adding absolute ethyl alcohol to precipitate starch, and finally, freeze-drying, grinding and crushing the precipitated solid to obtain starch nanocrystals.
Adding starch nanocrystals and whey protein isolate into deionized water according to table 5, wherein each gram of starch corresponds to 10 ml of water, standing at 4deg.C for 12 h to hydrate the protein, heating at 80deg.C for 15 min, adding 4 mmol/L CaCl 2 Solution and 6.7. 6.7 mg/mL grapeA sugar lactone solution, which forms a protein gel sample after a period of time. Wherein the mass-to-volume ratio of the starch nanocrystals after being dissolved in water, the weight parts of calcium chloride and glucolactone are shown in Table 6.
TABLE 6 reaction parameters for examples 6-8
Example 9 to example 10
Example 9 to example 10 provide a starch nanocrystal-protein gel, the raw materials of which comprise the following components and contents, and the contents are shown in table 7.
TABLE 7 starch nanocrystalline-protein gel raw material components and contents of example 9 to example 10
Example 9 to example 10 also provide a method for preparing starch nanocrystalline-protein gel, comprising the following specific steps:
accurately weighing corn starch, adding the corn starch into disodium hydrogen phosphate-citric acid buffer solution, adding saccharifying enzyme solution, heating and stirring, adding 4 mol/mL NaOH to inactivate enzyme after the reaction is finished, and stopping the reaction. And (3) after the solution is cooled to room temperature, adding absolute ethyl alcohol to precipitate starch, and finally, freeze-drying, grinding and crushing the precipitated solid to obtain starch nanocrystals.
Adding starch nanocrystals and whey protein isolate as shown in Table 7 into deionized water, stirring to dissolve, hydrating the protein, adding 4 mmol/L CaCl 2 The solution and 6.7. 6.7 mg/mL of the glucolactone solution were allowed to stand for a period of time to form a protein gel sample.
Table 8 parameters corresponding to the preparation methods of examples 9 to 10
Comparative example 1
The comparative example provides a protein gel and a corresponding preparation method, which comprises the following steps:
adding 3.2. 3.2 g whey protein isolate into 40. 40 mL deionized water, stirring for dissolving, standing for 12. 12 h to hydrate protein, heating at 80deg.C for 15 min, adding 2. 2 mL mmol/L CaCl 2 The solution and 2 mL of 6.7 mg/mL of the glucolactone solution were allowed to stand for a period of time to form a protein gel sample.
Comparative example 2
The comparative example provides a protein gel and a preparation method thereof, and the steps are as follows:
adding 3.2. 3.2 g whey protein isolate into 40. 40 mL deionized water, stirring for dissolving, standing for 12. 12 h to hydrate protein, heating at 80deg.C for 15 min, adding 4 mmol/L CaCl of 4. 4 mL 2 The solution and 4 mL of 6.7 mg/mL of the glucolactone solution were allowed to stand for a period of time to form a protein gel sample.
Comparative example 3
The comparative example provides a protein gel and a preparation method thereof, and the steps are as follows: adding 3.2. 3.2 g whey protein isolate into 40. 40 mL deionized water, stirring for dissolving, standing for 12. 12 h to hydrate protein, heating at 80deg.C for 15 min, adding 4 mmol/L CaCl of 6 mL 2 The solution and 6 mL of 6.7 mg/mL of the glucolactone solution were allowed to stand for a period of time to form a protein gel sample.
Comparative example 4
The comparative example provides a protein gel and a preparation method thereof, and the steps are as follows: adding 3.2. 3.2 g whey protein isolate into 40. 40 mL deionized water, stirring for dissolving, standing for 12. 12 h to hydrate protein, heating at 80deg.C for 15 min, adding 8. 8 mL mmol/L CaCl 2 The solution and 8 mL of a 6.7 mg/mL glucolactone solution were allowed to stand for a period of time to form a protein gel sample.
Comparative example 5
The comparative example provides a protein gel and a preparation method thereof, and the steps are as follows: adding 3.2. 3.2 g whey protein isolate into 40. 40 mL deionized water, stirring to dissolve, standing 12. 12 h to hydrate protein, heating at 80deg.C for 15 min, adding 4 of 10 mLmmol/L CaCl 2 The solution and 10 mL of 6.7 mg/mL of the glucolactone solution were allowed to stand for a period of time to form a protein gel sample.
Test examples
The performance of the gel of the example was tested in this test example, comprising the following steps:
(1) The electron microscope characterization was performed on examples 1 to 10, and the results show that the gel structures of examples 1 to 5 include a gel body, and the gel body includes a plurality of holes, wherein the gel structures of examples 1 to 3 are shown in fig. 1, a is a gel structure diagram of example 1, b is a gel structure diagram of example 2, and c is a gel structure diagram of example 3. The gel structure of examples 6-10 is composed of a multi-layer compact structure, wherein at least two layers of the compact structures are stacked, wherein the gel structure of examples 6-8 is shown in fig. 2, a is a gel structure diagram of example 6, b is a gel structure diagram of example 7, and c is a gel structure diagram of example 8.
(2) The test example adopts the performance of the test product as a reference index of gel performance:
the gel has the characteristics of apparent viscosity, storage modulus and loss modulus, wherein the apparent viscosity characteristic of the gel is used as a characteristic for important application, and can be applied to food gum as thickening, and meanwhile, the characteristic is an important index for representing the gel characteristic; the storage modulus and loss modulus indicate whether the gel is elastically deformed when subjected to mechanical force, and the gel with elastic deformation can make the food taste more elastic when used as an additive. The test on the above index is specifically performed as follows:
A. examples 6 to 8, comparative examples 1 to 5 were examined for apparent viscosity, and a multifunctional rheometer (Malvern Kinexus lab +) was examined (parameters of 0.1 to 100 s -1 And 10 to 100 seconds -1 ) As shown in FIG. 3, the results of examples 6-8 and comparative examples 1-5 are shown in FIG. 4, and examples 6-8 and comparative examples 1-5 have gel shear thinning properties, but the surface viscosity of the gel is relatively higher than that of the protein gel without starch micro/nano-crystals added in comparative examples 1-3, i.e., the solid state performance is more remarkable than that of the pure protein gel, and the gel is more favorable as thickening additiveThe use is carried out.
B. The temperature-induced elastic behavior of examples 1-3 and examples 6-8 is detected by a multifunctional rheometer (Malvern Kinexus lab + with detection parameters of shear stress 1% and heating speed of 5 ℃/min, and the storage modulus, loss modulus and positive tangent angle tan theta of examples 1-3 are respectively shown in fig. 5, wherein a is the storage modulus test result, b is the loss modulus test result, c is the tangent angle tan theta test result, the test results show that the tangent angle tan theta is smaller than 1, the samples have gel behavior under large proportion of starch, the storage modulus and loss modulus of examples 6-8 are detected as shown in fig. 6, a is the storage modulus test result, b is the loss modulus test result, and the result shows that the storage modulus is always larger than the loss modulus, and the storage modulus of the group of samples is higher than 2000.
From the results of the combination of shear thinning and storage modulus greater than loss modulus, the inventive examples all had gel properties with a large proportion of added starch. Compared with the simple protein gel, the embodiment of the invention has larger viscosity and wider prospect as a thickening agent; secondly, the embodiment of the invention always shows larger storage modulus under the condition of adding large proportion of starch, so that the elasticity of food can be enhanced and the taste of the food can be enhanced under the condition of low cost. The research team of the invention further found that when starch crystallites produced by an acidolysis process are used, the gel can be made to produce a porous structure which can be subsequently further expanded in its application by the functions of adsorption and filling; when the starch nanocrystalline produced by the enzymolysis process is used, the gel structure can be densified, and the structure is favorable for further enhancing the viscosity and the storage modulus and enhancing the elastic mouthfeel of the food.
The foregoing is merely a preferred embodiment of the present invention and is not intended to limit the scope of the present invention, but various modifications and variations will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (6)
1. The starch micro/nano crystal-protein gel is characterized by comprising the following raw materials in parts by weight:
2-5 parts of starch micro/nano crystal and 2-4 parts of protein;
wherein the starch micro/nanocrystalline-protein gel is composed of a multi-layer dense structure, wherein at least two layers of the dense structures are superposed; or, the starch micro/nano-crystal-protein gel comprises a colloid, wherein the colloid forms a plurality of holes;
the starch micro/nano crystal is prepared by the following method:
mixing starch and acid with the concentration of 3-8 mol/L according to the proportion of 1g of the starch to 8-15 ml of the acid, and then carrying out hydrolysis reaction, or mixing starch and saccharifying enzyme, and then carrying out hydrolysis reaction under the condition of pH of 4-5;
adding alkali to terminate the hydrolysis reaction to obtain hydrolyzed starch solution;
and purifying the hydrolyzed starch solution to obtain the starch micro/nano crystal.
2. The starch micro/nano-crystal-protein gel according to claim 1, wherein the starting material for the starch micro-crystal-protein gel further comprises a gelling agent.
3. The starch micro/nano-crystal-protein gel according to claim 1, wherein the protein is whey protein isolate; and/or the number of the groups of groups,
the starch micro/nano crystal is corn starch micro/nano crystal.
4. A method for preparing a starch micro/nano-crystal-protein gel according to any one of claims 1 to 3, wherein the method for preparing a starch micro/nano-crystal-protein gel comprises the following steps:
mixing starch and acid with the concentration of 3-8 mol/L according to the proportion of 1g of the starch to 8-15 ml of the acid, and then carrying out hydrolysis reaction, or mixing starch and saccharifying enzyme, and then carrying out hydrolysis reaction under the condition of pH of 4-5;
adding alkali to terminate the hydrolysis reaction to obtain hydrolyzed starch solution;
purifying the hydrolyzed starch solution to obtain starch micro/nano crystals;
mixing starch micro/nano crystals with protein, and dissolving the mixture in a hydration solvent to hydrate the protein to obtain a first mixture;
the starch micro/nano-crystal-protein gel is obtained after the first mixture is gelled.
5. The method of preparing a starch micro/nano-crystal-protein gel according to claim 4, wherein the step of purifying the hydrolyzed starch solution to obtain the starch micro/nano-crystal comprises:
adding the hydrolyzed starch solution into a precipitation solvent to precipitate a starch micro/nano crystal crude product;
and washing, drying and crushing the starch micro/nano crystal crude product in sequence to obtain the starch micro/nano crystal.
6. The method of claim 4, wherein the step of mixing the starch micro/nanocrystals with the protein, dissolving the mixture in a hydration solvent to hydrate the protein, and obtaining a first mixture, wherein the hydration solvent is water; and/or the number of the groups of groups,
the hydration time is 10-15 hours; and/or the number of the groups of groups,
in the step of gelatinizing the first mixture to obtain the starch micro/nano-crystal-protein gel, the first mixture is gelatinized under heating.
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| GB1602505A (en) * | 1978-04-06 | 1981-11-11 | Hermansson A M I | Process for making an edible complex of casein and starch |
| CN106880032A (en) * | 2017-01-16 | 2017-06-23 | 合肥工业大学 | A kind of compound lactalbumin gel of Lotus Root Starch and preparation method |
| CN110754651A (en) * | 2019-10-30 | 2020-02-07 | 武汉轻工大学 | Preparation method of starch gel food additive |
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| GB1602505A (en) * | 1978-04-06 | 1981-11-11 | Hermansson A M I | Process for making an edible complex of casein and starch |
| CN106880032A (en) * | 2017-01-16 | 2017-06-23 | 合肥工业大学 | A kind of compound lactalbumin gel of Lotus Root Starch and preparation method |
| CN110754651A (en) * | 2019-10-30 | 2020-02-07 | 武汉轻工大学 | Preparation method of starch gel food additive |
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