RU2563350C1 - Production of chemically modified edible protein - Google Patents

Abstract

FIELD: process engineering.

SUBSTANCE: dehydrated initial protein, hydroxide of alkaline or alkali-earth metal, reaction catalyst and alcoholate of the same alkaline or alkali-earth metal are simultaneously loaded into reactor provided with mixer. Alcoholate is fed in recycling mode into reactor. Protein modification is executed by reaction of the exchange of protein with hydroxide of alkaline or alkali-earth metal followed by bonding of metal cation. Protein is separated from reaction medium to evaporate said catalyst. The product is flushed with water, product pH is adjusted by 3 M solution of hydrochloric acid to pH = 6-10, and dried.

EFFECT: product with hydrophilic and emulsifying capacity, simplified process.

19 cl, 1 dwg, 3 ex

Description

The present invention relates to the production of cation-modified food proteins. It also relates to the use of such modified proteins in the manufacture of gels and emulsions. And finally, it relates to the use of such gels and emulsions in the food and cosmetic industries for the production of creams, cheeses, cheese-like products, snacks, desserts, confectionery and intermediate foods.

The prior art method for producing a food gel, comprising subjecting an aqueous solution of milk protein concentrate (KMB) to cation exchange using a food-grade cation exchanger containing monovalent cations to reduce the calcium content in the modified KMB to 20-80% of the calcium content in the unmodified KMB removing said modified KMB; heating the modified KMB to a temperature of 25-95 ° C; maintaining the indicated temperature until gel is formed; and of this gel (see. №2349093 RF patent publ. 27.02.2005). The disadvantages of this method is the use of a cation exchanger due to the fact that not all cation exchangers can be used in the food and cosmetic industries, in addition, the reagent is not publicly available. In addition, the prior art method for the chemical modification of proteins by treating proteins with aliphatic dicarboxylic acid anhydrides in an aqueous medium in the pH range of 7-8 with an aliphatic dicarboxylic acid protein-anhydride weight ratio of 1: 1-5-1. In this case, anhydrides of N-acetyl-α-aminodicarboxylic acids are used as anhydrides of aliphatic dicarboxylic acids (see AS USSR No. 856426, publ. 23.08.1981).

The disadvantages of this method are the production of proteins with insufficiently high emulsifying abilities, low functional abilities, as well as the use of hard-to-reach reagent.

The objective of the present invention is to remedy the above disadvantages.

The technical result consists in simplifying the method and increasing the hydrophilic and emulsifying ability of the resulting product. The technical result is achieved by the fact that the method of producing a chemically modified food protein includes the simultaneous loading into a reactor equipped with a mixing organ, a dehydrated source protein, an alkali or alkaline earth metal hydroxide and, as a reaction catalyst, alkoxides of the same alkaline or alkaline earth metal. In this case, the alcoholate is fed into the reactor in a circulation mode. Modification of the protein is carried out due to the reaction of the exchange of protein with hydroxide of an alkali or alkaline earth metal, accompanied by the addition of a metal cation. The protein is separated from the reaction medium, the catalyst is evaporated, then the product is washed with water, the pH of the product is adjusted with a 3 M hydrochloric acid solution to pH = 6-10, then it is washed with water and dried.

In accordance with particular cases of the invention, the invention may have the following particular cases of execution.

As an alcoholate, one of the following substances is used: methylates, ethylates, propylates, butylates of alkali or alkaline earth metals.

As the dehydrated starting protein, proteins of milk origin, or vegetable proteins, or proteins of animal origin are used.

A reactor with a pressure control system inside the reaction zone and with a steam jacket providing heating to a temperature of not more than 70 ° is used as a reactor.

The reactor at the bottom has a slope to remove protein from the reaction zone.

As the alkali metal or alkaline earth metal hydroxide, NaOH, or KOH, or Ca (OH) _{2 is used} , while in the starting components the ratio of protein and metal hydroxide is 1: 100. In the starting components, the ratio of protein to metal alcoholate is 1: 100.

In the starting components, the ratio of protein to metal alcoholate is preferably 1:50.

In the starting components, the ratio of protein to metal alcoholate is preferably 1:10.

Separation of the protein from the reaction medium can be accomplished by separation.

Separation of the protein from the reaction medium can be carried out by decantation.

Can use horizontal or vertical decanters.

Adjust the pH of the product using a 3 M hydrochloric acid solution to pH = 6.5-7.5 for subsequent in the food industry.

Adjust the pH of the product with a 3 M hydrochloric acid solution to pH = 7.5-9.5 for use in the cosmetics industry.

During the drying, spray drying can be carried out.

When drying can be carried out in a fluidized bed.

During drying, freeze-drying can be carried out.

They can carry out drying using roller or drum dryers. The catalyst obtained by evaporation is dehydrated in the presence of quicklime, alkali metal hydroxide is introduced into it and fed to the reactor in a circulation mode.

The essence of the present invention is illustrated by a flowchart showing a sequence of actions. The modification is as follows.

A method of producing a chemically modified food protein includes the simultaneous loading into a reactor equipped with a mixing body — a frame stirrer — of a dehydrated source protein, an alkali metal hydroxide and, as a reaction catalyst, alkoxides of the same alkaline or alkaline earth metal. As a dehydrated starting protein, proteins of milk origin — casein or plant proteins — soy protein or animal proteins — egg protein, krill, etc., are used. As an alcoholate, one of the following substances is used: methylates, ethylates, propylates, butylates of alkali or alkaline earth metals. The alcoholate in the circulation mode is fed into the reactor. This allows the method to be carried out in a continuous mode and not to use expensive and difficultly synthesized components. In the initial components, the ratio of protein to metal alcoholate is 1: 100, or 1:50, or 1:10.

As the hydroxide of an alkaline or alkaline earth metal, NaOH or KOH, or Ca (OH) _{2 is used} , while the ratio of protein to metal hydroxide in the starting components is 1: 100. As the reactor using any known from the "prior art" reactor with pressure control and without the possibility of its regulation. In particular, a reactor with a pressure control system inside the reaction zone and with a steam jacket providing heating to a temperature of not more than 70 ° can be used. May also

use a reactor with an electrically heated unit with air cooling, while the reaction in it takes place at atmospheric pressure.

Preferably, the reaction takes place at a temperature of 60 ° C. and a pressure not exceeding 2 atm. The reactor has a slope at the bottom with an opening at the end. Through it, the product is removed from the reaction zone.

Modification of the protein is carried out due to the reaction of the exchange of protein with hydroxide of an alkali or alkaline earth metal, accompanied by the addition of a metal cation. In this case, hydrolysis can occur and protein-metal compounds — proteinates and water — can form.

Then carry out the separation of the protein from the reaction medium. The separation of protein from the reaction medium is carried out using separation or decantation. In addition, horizontal or vertical decanters may be used.

The catalyst is evaporated. Obtained by evaporation of the catalyst can immediately be fed into the reactor in a circulation mode. In accordance with another particular embodiment, the circulation mode provides for a dehydration step in the presence of quicklime, an alkali or alkaline earth metal hydroxide is also introduced into the catalyst and fed to the reactor.

Then the product is washed with water, the pH of the product is adjusted using a 3 M hydrochloric acid solution to pH = 6-10. Adjust pH to 6.5-7.5 for use in the food industry or pH to 7.5-9.5 for use in the cosmetic industry.

After acid treatment, the product is washed again with water. Then carry out the drying. Spray drying, or fluidized bed drying, or freeze-drying can be used. In addition, drying can be carried out using roller or drum dryers.

Modified dietary proteins have the following properties:

- Provide retention of fat and water in the emulsion

- Possess good emulsifying ability

- Increased antioxidant activity

- Increased thermal stability

- Resistance to salt (NaCl) in food applications

- Resistance against agglomeration

- Maximizing the content of specific peptides

- Maximizing the content of free amino acids

- Capable of microencapsulating protein nanoparticles

- Capable of creating protein nanoparticles of a given composition.

Among the most important of these functional properties, the most basic is the ability to bind fat and water into stable emulsions. These emulsions may be accompanied by gelation, film formation, improved consistency and stabilization of food products. This provides the possibility of a particularly high yield of particles with high water retention capacity and enhanced emulsifying properties.

Another key functional property is the ability to form gels, in particular, stable gels, exposed to high temperature in the presence of water. Modified proteins are used as a functional component in various food products:

- drinks;

- meat products;

- confectionery;

- taste-forming emulsions;

- cereal extrusion products;

- pasta;

- diet foods;

- sauces;

- food substitutes for milk;

- pet food.

The performed modification of protein compounds will make it possible to obtain, in the process of directed chemical and physical modification of the starting proteins of other protein derivatives (proteinates), including lower molecular weight proteins and polypeptides with improved functional and biomedical properties and with altered physicochemical characteristics.

The essence of the present invention is illustrated by the following examples.

Example 1

Dry Modified Egg Protein is a concentrate containing a full range of nutrients: proteins, fats and vitamins, accompanied by such valuable emulsifying substances as lecithin, cholesterol and lipoprotein. It is obtained as follows.

At the same time, dehydrated egg protein, calcium hydroxide and calcium ethylate are added to the reactor with a frame stirrer. In the starting components, the ratio of protein to calcium ethylate is 1:10, and the ratio of protein to calcium hydroxide is 1: 100.

This reaction takes place at a temperature of 55 ° C and ambient pressure. Protein modification is carried out due to the reaction of protein exchange with calcium hydroxide, accompanied by the addition of a calcium cation. In this case, hydrolysis can occur and protein-metal compounds are formed - calcium egg albuminates and water. Then carry out the separation of the protein from the reaction medium. The separation of protein from the reaction medium is carried out using a separator.

The catalyst is evaporated. The catalyst obtained by evaporation in the circulation mode is fed back to the reactor.

Then the product is washed with water, the pH of the product is adjusted with a 3 M hydrochloric acid solution to pH = 7.5.

After acid treatment, the product is washed again with water. Then carry out spray drying.

Physico-chemical properties of the obtained product:

Water content max. 3.5% Solubility, min 85.0% Emulsifying ability 1100 ± 50 ml Low cholesterol up to 25%

Used for the production of - noodles, mayonnaise (including hot method), sauces, dough, pastes, culinary products, cosmetics.

Example 2

Sodium caseinate obtained by this method is a milk protein powder. Finds application in the dairy, meat, confectionery and other industries.

Sodium caseinate is produced as follows.

At the same time, dehydrated casein, sodium hydroxide, and sodium methylate were added to the reactor with a frame stirrer. In the starting components, the ratio of protein to sodium methylate is 1:50, and the ratio of casein to sodium hydroxide is 1: 100.

The reaction takes place at a temperature of 50 ° and a pressure of 1.2 A. Modification of the protein is carried out due to the reaction of protein exchange with sodium hydroxide, accompanied by the addition of a sodium cation. In this case, protein-metal compounds are formed - sodium caseinate and water.

Then carry out the separation of the protein from the reaction medium. The separation of protein from the reaction medium is carried out using a horizontal decanter.

The catalyst is evaporated. The catalyst obtained by evaporation is dehydrated in the presence of quicklime, sodium hydroxide is introduced into it and fed back to the reactor in the circulation mode. Then the product is washed with water, the pH of the product is adjusted using a 3 M hydrochloric acid solution to a pH of about 7.0.

After acid treatment, the product is washed again with water. Then carry out the drying in a fluidized bed.

Physico-chemical properties of the obtained product:

Example 3

The modified soy protein obtained in accordance with the present invention is used in the production of emulsified and coarsely ground fish and meat products of various categories, dairy products, bakery, flour confectionery, soups, sauces, yoghurts, dry drinks, baby food and diet food.

Modified soy protein is prepared as follows.

At the same time, dehydrated soy protein isolate, potassium hydroxide and potassium methylate are added to the reactor with a frame stirrer. In the starting components, the ratio of protein to sodium methylate is 1:10, and the ratio of protein to potassium hydroxide is 1: 100.

The reaction takes place at room temperature and a pressure of 1.1 A. Modification of the protein is carried out due to the reaction of protein exchange with potassium hydroxide, accompanied by the addition of a potassium cation. Protein modification is carried out due to the reaction of protein exchange with alkali metal hydroxide, accompanied by the addition of a metal cation. In this case, hydrolysis can occur and protein-metal compounds — proteinates and water — can form.

Then carry out the separation of the protein from the reaction medium. The separation of protein from the reaction medium is carried out using a vertical decanter.

The catalyst is evaporated. The catalyst obtained by evaporation is dehydrated in the presence of quicklime, potassium hydroxide is introduced into it and fed back to the reactor in the circulation mode. Then the product is washed with water, the pH of the product is adjusted using a 3 M hydrochloric acid solution to a pH of about 8.0.

After acid treatment, the product is washed again with water. Then carry out drying on a roller dryer.

Physico-chemical properties of the obtained product:

pH 7.65 Protein no less 90% Fat, no more 0.8% Moisture, no more 5.5% Ash, no more 4.6% Water binding ability 1:10 Emulsifying container 1% solution stably emulsifies at least 90% fat without emulsion inversion

Claims (19)

1. A method of producing a chemically modified food protein, including the simultaneous loading in a reactor equipped with a mixing body, of a dehydrated source protein, an alkali and alkaline earth metal hydroxide and, as a reaction catalyst, alcoholates of the same alkaline or alkaline earth metal, while the alcoholate is fed into the reactor in a circulation mode , protein modification is carried out due to the reaction of protein exchange with alkali or alkaline earth metal hydroxide, accompanied by the addition of a meta cation alla, the protein is separated from the reaction medium, the catalyst is evaporated, then the product is washed with water, the pH of the product is adjusted with a 3 M hydrochloric acid solution to pH = 6-10, then it is washed with water and dried. 2. The method according to p. 1, characterized in that the alcoholate is one of the following substances: methylates, ethylates, propylates, butylates of alkali or alkaline earth metals. 3. The method according to p. 1, characterized in that as a dehydrated source protein using proteins of milk origin, or vegetable proteins, or proteins of animal origin. 4. The method according to p. 1, characterized in that the reactor used is a reactor with a pressure control system inside the reaction zone and with a steam jacket providing heating to a temperature of not more than 70 °. 5. The method according to p. 4, characterized in that the reactor at the bottom has a slope to remove protein from the reaction zone. 6. The method according to p. 1, characterized in that the alkali or alkaline earth metal hydroxide is NaOH, or KOH, or Ca (OH) ₂ , while in the starting components the ratio of protein to metal hydroxide is 1: 100. 7. The method according to p. 2, characterized in that in the starting components the ratio of protein and metal alcoholate is 1: 100. 8. The method according to p. 7, characterized in that in the starting components, the ratio of protein to metal alcoholate is preferably 1:50. 9. The method according to p. 8, characterized in that in the starting components, the ratio of protein to metal alcoholate is preferably 1:10. 10. The method according to p. 1, characterized in that the separation of the protein from the reaction medium is carried out using separation. 11. The method according to p. 1, characterized in that the separation of the protein from the reaction medium is carried out by decantation. 12. The method according to p. 11, characterized in that they use horizontal or vertical decanters. 13. The method according to p. 1, characterized in that the pH of the product is adjusted using a 3 M hydrochloric acid solution to a pH of 6.5-7.5 for use in the food industry. 14. The method according to p. 1, characterized in that the pH of the product is adjusted using a 3 M hydrochloric acid solution to a pH of 7.5-9.5 for use in the cosmetic industry. 15. The method according to p. 1, characterized in that during the drying carry out spray drying. 16. The method according to p. 1, characterized in that when drying is carried out, drying is carried out in a fluidized bed. 17. The method according to p. 1, characterized in that during the drying, freeze-drying is carried out. 18. The method according to p. 1, characterized in that the drying is carried out using roller or drum dryers. 19. The method according to p. 1, characterized in that the catalyst obtained by evaporation is dehydrated in the presence of quicklime, alkali metal or alkaline earth metal hydroxide is introduced into it and fed to the reactor in a circulation mode.