CN115316649A - Soybean protein isolate-chitin nanocrystal composite gel and preparation method thereof - Google Patents
Soybean protein isolate-chitin nanocrystal composite gel and preparation method thereof Download PDFInfo
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- CN115316649A CN115316649A CN202211023907.0A CN202211023907A CN115316649A CN 115316649 A CN115316649 A CN 115316649A CN 202211023907 A CN202211023907 A CN 202211023907A CN 115316649 A CN115316649 A CN 115316649A
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- 229920002101 Chitin Polymers 0.000 title claims abstract description 85
- 239000002159 nanocrystal Substances 0.000 title claims abstract description 73
- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 46
- 239000002131 composite material Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 10
- 238000001879 gelation Methods 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 239000000725 suspension Substances 0.000 claims abstract description 38
- 229940001941 soy protein Drugs 0.000 claims abstract description 36
- 238000002156 mixing Methods 0.000 claims abstract description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 54
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 24
- 239000007787 solid Substances 0.000 claims description 20
- 235000010469 Glycine max Nutrition 0.000 claims description 19
- 239000008367 deionised water Substances 0.000 claims description 18
- 229910021641 deionized water Inorganic materials 0.000 claims description 18
- 239000012153 distilled water Substances 0.000 claims description 18
- 238000004108 freeze drying Methods 0.000 claims description 18
- 244000068988 Glycine max Species 0.000 claims description 14
- 238000005119 centrifugation Methods 0.000 claims description 8
- 230000002776 aggregation Effects 0.000 claims description 7
- 238000004220 aggregation Methods 0.000 claims description 7
- 238000005903 acid hydrolysis reaction Methods 0.000 claims description 6
- 239000003517 fume Substances 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000002244 precipitate Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000000527 sonication Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 238000012356 Product development Methods 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 34
- 235000018102 proteins Nutrition 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 229920000642 polymer Polymers 0.000 description 3
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000004252 protein component Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N N-acetylglucosamine Natural products CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 238000003916 acid precipitation Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229940058573 b-d glucose Drugs 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 108010083391 glycinin Proteins 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
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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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Food Science & Technology (AREA)
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- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a method for preparing a soy protein isolate-chitin nanocrystal composite gel, which belongs to the field of soy protein product development and comprises the following steps: preparing soybean protein isolate (1), preparing chitin nanocrystal suspension (2), mixing the soybean protein isolate and the chitin nanocrystal suspension (4), adding GDL (gasoline GDL) to prepare the soybean protein isolate-chitin nanocrystal composite gel. The invention discloses a preparation method of a soy protein isolate-chitin nanocrystal composite gel. After the chitin nanocrystal is added, the microstructure of the composite gel is obviously improved, the gel strength of the gel is increased, the water holding capacity is improved, the viscoelasticity is enhanced, and the composite gel can be used for developing novel foods. Meanwhile, the discovery expands the potential application of the chitin nanocrystal in the food industry.
Description
Technical Field
The invention belongs to the field of development of soybean protein products, and mainly relates to a soy protein isolate-chitin nanocrystal composite gel and a preparation method thereof.
Background
Isolated Soy Protein (SPI) is a mixed protein prepared from low-temperature defatted soybean meal by alkali extraction, acid precipitation, membrane separation, and the like. It is a high-quality plant protein, the protein content of which exceeds 90 percent and is mainly classified into four types according to the sedimentation coefficient: 2S, 7S, 11S and 15S. Of these four types of protein components, 7S (. Beta. -conglycinin) and 11S (glycinin) are the highest in content, and the sum of both accounts for 80% or more of the four types of protein components, and the ratio of 7S/11S varies from soybean to soybean within a range of 0.5 to 1.3.
Chitin is an aminopolysaccharide polymer. Chitin as a natural organic compound is nontoxic and tasteless, and has good chemical stability, biodegradability, good air permeability and adsorptivity, and unique antibacterial property and biocompatibility. The chemical name of chitin is (1-4) -2-amino-2-deoxy-B-D-glucose, which is an amino straight chain polymer formed by condensing N-acetylglucosamine with beta-1, 4 glycosidic bonds, and the main chain structure of the polymer is similar to that of cellulose. With the social progress of higher requirements on new materials and the rapid development of nanotechnology, the preparation of novel functional nanometer materials from chitin from renewable resources becomes a research hotspot.
The gelling properties of proteins are one of the properties that are often used to prepare food products. The protein molecules are denatured for some reason, then the structure is unfolded, cross-linking aggregation occurs among the molecules, and finally, a three-dimensional network structure is formed due to the balance between attractive force and repulsive force, the process is the gelling process of the protein, and a system mainly based on the protein gel is called a protein gel system. The gel property has wide application range and plays an extremely important role in the processing and preparation of a plurality of products. The gelling effect of proteins can be used not only as thickeners, water-holding agents, stabilizers, etc. in food products, but also to form semi-solid or solid viscoelastic gels.
The complex assembly of food protein and polysaccharide into gel has become an active research field. However, the preparation method is of great significance in determining the quality of the gel.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects of the prior art and provide the soy isolate protein-chitin nanocrystal composite gel and the preparation method thereof, and the mixed gel with stable structure is prepared by controlling the concentration of the chitin nanocrystal to improve the gel stability.
The technical problem to be solved by the invention is realized by the following technical scheme:
a soy protein isolate-chitin nanocrystal composite gel and a preparation method thereof are characterized by comprising the following steps: (1) according to the proportion of 1:3 (w/v) defatting the pulverized soybean powder with n-hexane for 3 times, placing in a fume hood to remove n-hexane, and mixing the n-hexane-removed soybean powder at a ratio of 1:10 (w/w) was dissolved in distilled water, pH was adjusted to 8.5 with 2M NaOH, and the resulting slurry was mechanically stirred at 27 ℃ for 2 hours, followed by centrifugation at 9000 Xg for 20 minutes, the supernatant was collected and pH was adjusted to 4.5 with 2M HCl, and then centrifuged at 6000 Xg for 15 minutes, and the obtained precipitate was dissolved in distilled water, neutralized to pH 7.0 with 2M NaOH, dialyzed at 4 ℃ for 24 hours with distilled water, and then prefreezed at-40 ℃ followed by lyophilization and grinding to obtain a soybean protein isolate powder. The ratio of 3M HCl to chitin solids was 30L/g. After acid hydrolysis, the resulting suspension was diluted with deionized water and subsequently centrifuged at 8000rpm for 15 minutes. The resulting chitin nanocrystal suspension was dialyzed against deionized water at 4 ℃ until the pH of the surrounding water bath stabilized at 7.0. And freeze-drying the obtained suspension to obtain the solid chitin nanocrystal. (2) After freeze-drying, a solid chitin nanocrystal sample was added to deionized water to prepare a 2wt% chitin nanocrystal suspension, and then the pH of the suspension was adjusted to 3.0. Sonication (800w, 60 min, 20min apart) was used to break the aggregation of chitin nanocrystals. (3) Dissolving 6% (w/v) SPI powder in 0% -2% (w/v) chitin nano crystal suspension to prepare the soy protein isolate-chitin nano crystal composite solution. All solutions were then stirred continuously at room temperature for 4 hours and then stored overnight at 4 ℃ to complete hydration. After adjusting the pH of all solutions to 7.0 with 1M NaOH, SPI was denatured by heating at 85 ℃ for 30 minutes and then cooled to room temperature with an ice bath. Various amounts of GDL were added to the gel system under gentle stirring to bring the pH of the system to 3.0-7.0. Then, the soy protein isolate-chitin nanocrystal solution was heated at 50-100 ℃ for 30 minutes to form a gel.
The soy protein isolate-chitin nanocrystal composite gel and the preparation method thereof as claimed in claim 1, wherein: the optimal addition amount of the chitin nanocrystal is 1%.
The soy protein isolate-chitin nanocrystal composite gel and the preparation method thereof as claimed in claim 1, wherein: the optimum pH of the gel system is 5.0.
The soy protein isolate-chitin nanocrystal composite gel and the preparation method thereof as claimed in claim 1, wherein: the preheating temperature of the soy isolate protein-chitin nanocrystal solution is 80 ℃.
Drawings
FIG. 1 is a process scheme of the invention
Detailed Description
Specific embodiments of the present invention are described in detail below with reference to the accompanying drawings:
example 1:
(1) According to the proportion of 1:3 (w/v) and defatting the pulverized soybean powder with n-hexane for 3 times, removing n-hexane in a fume hood, and mixing the n-hexane-removed soybean powder at a ratio of 1:10 (w/w) in distilled water, pH was adjusted to 8.5 with 2M NaOH, and the resulting slurry was mechanically stirred at 27 ℃ for 2 hours, followed by centrifugation at 9000 Xg for 20 minutes, the supernatant was collected and pH adjusted with 2M HCl to 4.5, followed by centrifugation at 6000 Xg for 15 minutes, and the obtained precipitate was dissolved in distilled water, neutralized with 2M NaOH to pH 7.0, dialyzed at 4 ℃ for 24 hours with distilled water, then prefreezed at-40 ℃ followed by lyophilization and grinding to obtain isolated soy protein powder. The ratio of 3M HCl to chitin solids was 30L/g. After acid hydrolysis, the resulting suspension was diluted with deionized water and subsequently centrifuged at 8000rpm for 15 minutes. The resulting chitin nanocrystal suspension was dialyzed against deionized water at 4 ℃ until the pH of the surrounding water bath stabilized at 7.0. And freeze-drying the obtained suspension to obtain the solid chitin nanocrystal. (2) After freeze-drying, the solid chitin nanocrystal sample is added into deionized water to prepare 2wt% chitin nanocrystal suspension, and then the pH value of the suspension is adjusted to 3.0. Sonication (800w, 60 min, 20min apart) was used to break the aggregation of chitin nanocrystals. (3) The soy isolate-chitin nanocrystal composite solution was prepared by dissolving 6% (w/v) SPI powder in 0.5% (w/v) chitin nanocrystal suspension. All solutions were then stirred continuously at room temperature for 4 hours and then stored overnight at 4 ℃ to fully hydrate. After adjusting the pH of all solutions to 7.0 with 1M NaOH, the SPI was denatured by heating at 85 ℃ for 30 minutes and then cooled to room temperature with an ice bath. GDL was added to the gel system with gentle stirring to bring the pH of the system to 3.0. Then, the soy protein isolate-chitin nanocrystal solution was heated at 50 ℃ for 30 minutes to form a gel. The resulting composite gel had enhanced viscoelasticity but no significant improvement in strength.
Example 2:
(1) According to the following steps: 3 (w/v) defatting the pulverized soybean powder with n-hexane for 3 times, placing in a fume hood to remove n-hexane, and mixing the n-hexane-removed soybean powder at a ratio of 1:10 (w/w) in distilled water, pH was adjusted to 8.5 with 2M NaOH, and the resulting slurry was mechanically stirred at 27 ℃ for 2 hours, followed by centrifugation at 9000 Xg for 20 minutes, the supernatant was collected and pH adjusted with 2M HCl to 4.5, followed by centrifugation at 6000 Xg for 15 minutes, and the obtained precipitate was dissolved in distilled water, neutralized with 2M NaOH to pH 7.0, dialyzed at 4 ℃ for 24 hours with distilled water, then prefreezed at-40 ℃ followed by lyophilization and grinding to obtain isolated soy protein powder. The ratio of 3M HCl to chitin solids was 30L/g. After acid hydrolysis, the resulting suspension was diluted with deionized water and subsequently centrifuged at 8000rpm for 15 minutes. The resulting chitin nanocrystal suspension was dialyzed against deionized water at 4 ℃ until the pH of the surrounding water bath stabilized at 7.0. And freeze-drying the obtained suspension to obtain the solid chitin nanocrystal. (2) After freeze-drying, a solid chitin nanocrystal sample was added to deionized water to prepare a 2wt% chitin nanocrystal suspension, and then the pH of the suspension was adjusted to 3.0. Sonication (800w, 60 min, 20min apart) was used to break the aggregation of chitin nanocrystals. (3) The soy isolate protein-chitin nanocrystal composite solution was prepared by dissolving 6% (w/v) SPI powder in 1% (w/v) chitin nanocrystal suspension. All solutions were then stirred continuously at room temperature for 4 hours and then stored overnight at 4 ℃ to fully hydrate. After adjusting the pH of all solutions to 7.0 with 1M NaOH, the SPI was denatured by heating at 85 ℃ for 30 minutes and then cooled to room temperature with an ice bath. Various amounts of GDL were added to the gel system with gentle stirring to bring the pH of the system to 5.0. Then, the soy protein isolate-chitin nanocrystal solution was heated at 70 ℃ for 30 minutes to form a gel. After the chitin is added, the water holding capacity of the composite gel is improved, and the viscoelasticity is enhanced.
Example 3:
(1) According to the following steps: 3 (w/v) defatting the pulverized soybean powder with n-hexane for 3 times, placing in a fume hood to remove n-hexane, and mixing the n-hexane-removed soybean powder at a ratio of 1:10 (w/w) was dissolved in distilled water, pH was adjusted to 8.5 with 2M NaOH, and the resulting slurry was mechanically stirred at 27 ℃ for 2 hours, followed by centrifugation at 9000 Xg for 20 minutes, the supernatant was collected and pH was adjusted to 4.5 with 2M HCl, and then centrifuged at 6000 Xg for 15 minutes, and the obtained precipitate was dissolved in distilled water, neutralized to pH 7.0 with 2M NaOH, dialyzed at 4 ℃ for 24 hours with distilled water, and then prefreezed at-40 ℃ followed by lyophilization and grinding to obtain a soybean protein isolate powder. The ratio of 3M HCl to chitin solids was 30L/g. After acid hydrolysis, the resulting suspension was diluted with deionized water and subsequently centrifuged at 8000rpm for 15 minutes. The resulting chitin nanocrystal suspension was dialyzed against deionized water at 4 ℃ until the pH of the surrounding water bath stabilized at 7.0. And freeze-drying the obtained suspension to obtain the solid chitin nanocrystal. (2) After freeze-drying, a solid chitin nanocrystal sample was added to deionized water to prepare a 2wt% chitin nanocrystal suspension, and then the pH of the suspension was adjusted to 3.0. Sonication (800W, 60 min, 20min apart) was used to break the aggregation of chitin nanocrystals. (3) The soy protein isolate-chitin nanocrystal composite solution was prepared by dissolving 6% (w/v) SPI powder in 2% (w/v) chitin nanocrystal suspension. All solutions were then stirred continuously at room temperature for 4 hours and then stored overnight at 4 ℃ to complete hydration. After adjusting the pH of all solutions to 7.0 with 1M NaOH, the SPI was denatured by heating at 85 ℃ for 30 minutes and then cooled to room temperature with an ice bath. Various amounts of GDL were added to the gel system with gentle stirring to bring the pH of the system to 7.0. Then, the soy protein isolate-chitin nanocrystal solution was heated at 100 ℃ for 30 minutes to form a gel. After the chitin is added, the microstructure of the composite gel is obviously improved, but the gel strength is low.
Example 4:
(1) According to the proportion of 1:3 (w/v) defatting the pulverized soybean powder with n-hexane for 3 times, placing in a fume hood to remove n-hexane, and mixing the n-hexane-removed soybean powder at a ratio of 1:10 (w/w) was dissolved in distilled water, pH was adjusted to 8.5 with 2M NaOH, and the resulting slurry was mechanically stirred at 27 ℃ for 2 hours, followed by centrifugation at 9000 Xg for 20 minutes, the supernatant was collected and pH was adjusted to 4.5 with 2M HCl, and then centrifuged at 6000 Xg for 15 minutes, and the obtained precipitate was dissolved in distilled water, neutralized to pH 7.0 with 2M NaOH, dialyzed at 4 ℃ for 24 hours with distilled water, and then prefreezed at-40 ℃ followed by lyophilization and grinding to obtain a soybean protein isolate powder. The ratio of 3M HCl to chitin solid was 30L/g. After acid hydrolysis, the resulting suspension was diluted with deionized water and subsequently centrifuged at 8000rpm for 15 minutes. The resulting chitin nanocrystal suspension was dialyzed against deionized water at 4 ℃ until the pH of the surrounding water bath stabilized at 7.0. And freeze-drying the obtained suspension to obtain the solid chitin nanocrystal. (2) After freeze-drying, the solid chitin nanocrystal sample is added into deionized water to prepare 2wt% chitin nanocrystal suspension, and then the pH value of the suspension is adjusted to 3.0. Sonication (800W, 60 min, 20min apart) was used to break the aggregation of chitin nanocrystals. (3) The soy protein isolate-chitin nanocrystal composite solution was prepared by dissolving 6% (w/v) SPI powder in 1% (w/v) chitin nanocrystal suspension. All solutions were then stirred continuously at room temperature for 4 hours and then stored overnight at 4 ℃ to fully hydrate. After adjusting the pH of all solutions to 7.0 with 1M NaOH, SPI was denatured by heating at 85 ℃ for 30 minutes and then cooled to room temperature with an ice bath. Various amounts of GDL were added to the gel system with gentle stirring to bring the pH of the system to 5.0. Then, the soy protein isolate-chitin nanocrystal solution was heated at 80 ℃ for 30 minutes to form a gel. After the chitin nanocrystal is added, the microstructure of the composite gel is obviously improved, the gel strength of the gel is increased, the water holding capacity is improved, the viscoelasticity is enhanced, and the composite gel can be used for developing novel food.
Claims (4)
1. A soy protein isolate-chitin nanocrystal composite gel and a preparation method thereof are characterized by comprising the following steps: (1) according to the proportion of 1:3 (w/v) and defatting the pulverized soybean powder with n-hexane for 3 times, removing n-hexane in a fume hood, and mixing the n-hexane-removed soybean powder at a ratio of 1:10 (w/w) was dissolved in distilled water, pH was adjusted to 8.5 with 2M NaOH, and the resulting slurry was mechanically stirred at 27 ℃ for 2 hours, followed by centrifugation at 9000 Xg for 20 minutes, the supernatant was collected and pH was adjusted to 4.5 with 2M HCl, and then centrifuged at 6000 Xg for 15 minutes, and the obtained precipitate was dissolved in distilled water, neutralized to pH 7.0 with 2M NaOH, dialyzed at 4 ℃ for 24 hours with distilled water, and then prefreezed at-40 ℃ followed by lyophilization and grinding to obtain a soybean protein isolate powder. The ratio of 3M HCl to chitin solid was 30L/g. After acid hydrolysis, the resulting suspension was diluted with deionized water and subsequently centrifuged at 8000rpm for 15 minutes. The resulting chitin nanocrystal suspension was dialyzed against deionized water at 4 ℃ until the pH of the surrounding water bath stabilized at 7.0. And freeze-drying the obtained suspension to obtain the solid chitin nanocrystal. (2) After freeze-drying, a solid chitin nanocrystal sample was added to deionized water to prepare a 2wt% chitin nanocrystal suspension, and then the pH of the suspension was adjusted to 3.0. Sonication (800w, 60 min, 20min apart) was used to break the aggregation of chitin nanocrystals. (3) Dissolving 6% (w/v) SPI powder in 0% -2% (w/v) chitin nano crystal suspension to prepare the soy protein isolate-chitin nano crystal composite solution. All solutions were then stirred continuously at room temperature for 4 hours and then stored overnight at 4 ℃ to fully hydrate. After adjusting the pH of all solutions to 7.0 with 1M NaOH, SPI was denatured by heating at 85 ℃ for 30 minutes and then cooled to room temperature with an ice bath. Various amounts of GDL were added to the gel system under gentle stirring to bring the pH of the system to 3.0-7.0. Then, the soy protein isolate-chitin nanocrystal solution was heated at 50-100 ℃ for 30 minutes to form a gel.
2. The soy protein isolate-chitin nanocrystal composite gel and the preparation method thereof as claimed in claim 1, wherein: the optimal addition amount of the chitin nanocrystals is 1wt%.
3. The soy protein isolate-chitin nanocrystal composite gel and the preparation method thereof as claimed in claim 1, wherein: the optimum pH of the gel system is 5.0.
4. The soy protein isolate-chitin nanocrystal composite gel and the preparation method thereof as claimed in claim 1, wherein: the preheating temperature of the soy isolate protein-chitin nanocrystal solution is 80 ℃.
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| CN111253597A (en) * | 2020-01-08 | 2020-06-09 | 武汉理工大学 | Chitin nanofiber/polyaniline composite gel film and preparation method thereof |
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| Title |
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| 李国燕: "大豆蛋白与壳聚糖复合物的形成及其在食品体系中的应用机理研究", 《中国优秀硕士学位论文全文数据库》, no. 4, 15 April 2022 (2022-04-15), pages 24 - 147 * |
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