CN103621763B - Method for preparing compound protein emulsifying system - Google Patents
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- CN103621763B CN103621763B CN201310620825.9A CN201310620825A CN103621763B CN 103621763 B CN103621763 B CN 103621763B CN 201310620825 A CN201310620825 A CN 201310620825A CN 103621763 B CN103621763 B CN 103621763B
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Abstract
The invention discloses a method for preparing a compound protein emulsifying system, which belongs to a processing technology of plant and animal proteins. The method comprises the following steps: (1) mixing soy protein isolate with water to obtain a soy protein solution, and regulating the pH of the protein solution to neutral; (2) heating the neutral soy protein solution for modification, and freeze drying the neutral soy protein solution after the heating modification procedure to prepare modified soy protein isolate; (3) leaching griskin, centrifuging and filtering the leached griskin to obtain myofibrillar protein, mixing the modified soy protein isolate with the myofibrillar protein, dissolving the mixture in a phosphate buffer containing sodium chloride to prepare a mixed protein solution; (4) adding vegetable oil in the mixed protein solution to obtain a protein-grease mixed solution; and (5) homogenizing the protein-grease mixed solution to obtain the compound protein emulsifying system. The soy protein and myofibrillar protein compound emulsifying system prepared by the method has high emulsifying capacity and good emulsifying stability, and the soy protein and myofibrillar protein compound emulsifying system can be applied in emulsified sausage products to reduce the cost and improve the nutritional value.
Description
Technical field
The invention belongs to animal/vegetable protein process technology, relate generally to a kind of preparation method of compound protein emulsification system.
Background technology
Emulsification is that a kind of liquid evenly spreads to the process with the heterogeneous dispersion of quite stable formed in another kind of not miscible liquid medium with fine droplet or mesomorph form.After emulsion is formed, protein aggregation forms protective layer on the surface of oil droplet, effectively can prevent the gathering of oil droplet and the destruction of emulsified state, maintains the stability of emulsion.The many application of ability in meat products processing industry that protein forms stable emulsion are very crucial, as frankfurter.
Soybean protein is owing to having higher nutritive value, and abundant functional character, lower cost, the application added to by soy protein products in meat products is also more and more extensive.The simultaneously low fat that has of soybean protein and low cholesterol feature, consumer to the age that healthy food demand constantly rises promoted greatly food processing enterprises for soybean protein functional character and novelty teabag exploitation further investigation, thus produce more products more accorded with the demands of the market, meet the needs of people for the material and culture level improved constantly.But, in order to make full use of the functional characteristic of soybean protein, widen its meat products processing in application, just require soybean protein to carry out modification, heating be the most simply, the most effective method of modifying.
Containing rich in protein in meat, account for 20% of meat total content.Meat albumen can give the special nutrition of meat products, taste and mouthfeel.The functional characteristic such as gelation, retentiveness, emulsibility of meat albumen significantly can affect the quality of product.Fribrillin is most important protein in meat, accounts for the 50%-55% of meat protein content, and it is also a kind of structural proteins with Biofunctional.In meat products processing, fribrillin is the major protein affecting the functional characteristics such as dairy products gelation, emulsibility, is also the important albumen affecting product special flavour, mouthfeel.
Sunflower oil is with the famous health-care edible oil of the linoleic acid of high-load.Sunflower oil contains the multiple materials useful to the mankind such as sterol, vitamin, linoleic acid, and wherein natural tocopherol level content in all main plant oil is the highest; And linoleic acid content can reach about 70%.Sunflower oil can reduce cholesterol in serum level, reduces triglyceride levels, has the effect reduced blood pressure.Further, sunflower oil light transparent, culinary art time can retain wholefood local flavor, its smoke point is also very high, can exempt the harm of oil smoke to human body.
Low temperature emulsified property meat emulsion product, require good emulsibility, therefore, by adding a kind of method that can improve compound protein emulsibility of modified soybean protein isolate exploitation, effectively control oil-water interfaces stability, in meat products production process, contribute to effectively controlling lean meat and fat meat adding proportion, reduce costs, improve local flavor and mouthfeel, improve nutritive value.
Summary of the invention
The object of the invention is the preparation method developing a kind of compound protein emulsification system by adding modified soybean protein isolate, being applied in the processing of low temperature emulsified meat products, reducing costs, improve local flavor and mouthfeel, improving nutritive value.
Technical problem to be solved by this invention is achieved through the following technical solutions:
A preparation method for compound protein emulsification system, the method comprises the following steps: soybean protein isolate and water are mixed and made into the soy bean proteinous soln of 10% by (1), and Function protein pH value of solution is to neutral; (2) neutral soy bean proteinous soln is placed in water-bath heating and carries out modification, described heat modification temperature is 60-95 DEG C, and heat modification postlyophilization obtains modified soybean protein isolate; (3) by griskin 0.1mol/L sodium chloride solution lixiviate, then centrifugal, filter to obtain fribrillin, modified soybean protein isolate obtained in step (2) is mixed obtained mixed protein with fribrillin, described modified soybean protein isolate and myofibrillar protein amount are than being 1:3-1:5, mixed protein is dissolved in the phosphate buffer containing finite concentration sodium chloride the mixed protein solution being mixed with 1%, described sodium chloride concentration is 0.2-0.6mol/L; (4) in mixed protein solution, add sunflower oil and obtain albumen grease mixed solution, described sunflower oil addition is 1/3 of mixed protein solution quality; (5) albumen grease mixed solution is carried out homogeneous process, described homogeneous rotating speed is 20000r/min, and homogenizing time is 30-90s, namely obtains compound protein emulsification system after homogeneous.
Described preferred soybean protein isolate heat modification temperature is 90 DEG C.
Described preferred modified soybean protein isolate and myofibrillar protein amount are than being 1:4.
Described preferred sodium chloride concentration is 0.4mol/L.
Described preferred homogenizing time is 60s.
The present invention is by adding modification protein isolate, control technology parameter, improve the emulsibility of compound protein, for soybean protein isolate has opened up better prospect in meat products processing and application, have novel in design rationally, be of high nutritive value, albumin milk voltinism high.
Accompanying drawing explanation
The process route chart of Fig. 1 the inventive method
Fig. 2 heat modification temperature is on the impact of emulsifying activity
Fig. 3 soybean protein isolate and fribrillin ratio are on the impact of emulsifying activity
Fig. 4 sodium chloride concentration is on the impact of emulsifying activity
Fig. 5 homogenizing time is on the impact of emulsifying activity.
Detailed description of the invention
Below in conjunction with accompanying drawing, the specific embodiment of the invention is described in detail:
A preparation method for compound protein emulsification system, the method comprises the following steps: soybean protein isolate and water are mixed and made into the soy bean proteinous soln of 10% by (1), and Function protein pH value of solution is to neutral; (2) neutral soy bean proteinous soln is placed in water-bath heating and carries out modification, described heat modification temperature is 60-95 DEG C, and heat modification postlyophilization obtains modified soybean protein isolate; (3) by griskin 0.1mol/L sodium chloride solution lixiviate, then centrifugal, filter to obtain fribrillin, modified soybean protein isolate obtained in step (2) is mixed obtained mixed protein with fribrillin, described modified soybean protein isolate and myofibrillar protein amount are than being 1:3-1:5, mixed protein is dissolved in the phosphate buffer containing finite concentration sodium chloride the mixed protein solution being mixed with 1%, described sodium chloride concentration is 0.2-0.6mol/L; (4) in mixed protein solution, add sunflower oil and obtain albumen grease mixed solution, described sunflower oil addition is 1/3 of mixed protein solution quality; (5) albumen grease mixed solution is carried out homogeneous process, described homogeneous rotating speed is 20000r/min, and homogenizing time is 30-90s, namely obtains compound protein emulsification system after homogeneous.
Described preferred soybean protein isolate heat modification temperature is 90 DEG C.
Described preferred modified soybean protein isolate and myofibrillar protein amount are than being 1:4.
Described preferred sodium chloride concentration is 0.4mol/L.
Described preferred homogenizing time is 60s.
Embodiment
1. materials and methods
1.1 materials, reagent
Pork gold gong lean pork taken under the spinal column of a hog
Soybean protein isolate breathes out high-tech
Sunflower oil Shandong flower
1.2 experimental facilities
High-speed homogenization machine Ultra Turrax T25 BASIS;
PHS-25 type acidometer Shanghai great achievement instrument plant
Electronic analytical balance Mei Lete-Tuo benefit instrument (Shanghai) Co., Ltd.
High honour instrument manufacturing Co., Ltd of Jintan City of electric precise mixer Jiangsu Province
Electric-heated thermostatic water bath Yuyao City east electric instrument factory
722S spectrophotometer Shanghai Precision Scientific Apparatus Co., Ltd
Microscale sampler Shanghai Rong Tai Biochemical Engineering Co., Ltd
1.3 test method
1.3.1 the preparation of modified soybean protein isolate
Soybean protein isolate → add water redissolution → heat modification → freeze drying → modified soybean protein isolate (SPI)
1.3.2 the extraction of fribrillin
Griskin → dissociating buffer extraction → homogenate → centrifugal → in triplicate → 0.1mol/L sodium chloride solution extraction → centrifugal → in triplicate → filtered through gauze → centrifugal → fribrillin (MP)
1.3.3 technological process
See accompanying drawing 1
1.3.4 assay method
This test adopts nephelometry: by pH value 7.0, the mixed protein suspension of the PBS preparation 100mL mass concentration 0.1g/mL of 0.1mol/L, get 30mL protein liquid in high-speed homogenization machine, add 10mL sunflower oil, 20000r/min homogeneous is to form emulsion, after homogeneous, drawing 100 μ L respectively from bottom when 0min and 10min is scattered in the SDS solution of 10mL mass concentration 0.1g/mL, measure absorbance (measure and average for 3 times) in wavelength 500nm place, the computing formula of emulsifying activity is:
Emulsifying activity (EAI)=A
0× 100
A
0represent the light absorption value of 0min
2. result and discussion
The selection of 2.1 soybean protein isolate modified temperature
By method described in 1.3.1, redissolved by soybean protein isolate and carry out heating water bath, heating-up temperature is 60 DEG C, 70 DEG C, 80 DEG C, 90 DEG C, 95 DEG C, and heating 90min, carries out freeze drying after heating.Investigate the emulsibility of soybean protein isolate under different modification temperature and fribrillin compound system, the results are shown in Figure 2.As can be seen from Fig. 2 result, heating-up temperature is lower than 80 DEG C, and emulsibility change is not obvious to tend towards stability; When heating-up temperature is 90 DEG C, emulsibility is maximum, and no longer changes with the rising of heating-up temperature.So response surface below selects the modification temperature of soybean protein isolate to be 90 DEG C in designing.
The selection of 2.2 emulsification parameters
2.2.1 the selection of modified soybean protein isolate and fribrillin ratio
By method described in 1.3.3, mixed by modified soybean protein isolate with fribrillin, mixed proportion is 1:3,1:4,1:6,1:8,1:12.Investigate mixed proportion to the impact of compound protein emulsibility, the results are shown in Figure 3.As Fig. 3 can find out mixed protein ratio lower than 1:4 time, along with the increase of mixed proportion speed, compound protein emulsibility significantly rises, and when reaching 1:4, emulsibility is close to maximum, and during more than 1:4, emulsibility change not obviously tends towards stability.Therefore, determine that the suitableeest modified soybean protein isolate and fribrillin ratio are 1:4, in response surface design below, protein ratio level selects 1:3-1:5.
2.2.2 the selection of sodium chloride concentration
By method described in 1.3.3, after being mixed with fribrillin by modified soybean protein isolate, add phosphate buffer, wherein containing 0mol/L, 0.2 mol/L, 0.4 mol/L, 0.6 mol/L, 0.8 mol/L.Investigate sodium chloride concentration to the impact of compound protein emulsibility, the results are shown in Figure 4.As Fig. 4 can find out sodium chloride concentration lower than 0.4mol/L time, compound protein emulsibility change not obvious, when sodium chloride concentration is 0.4 mol/L, compound protein emulsibility is maximum, along with sodium chloride concentration continue increase, compound protein emulsibility slightly reduces.Therefore, determine that optimal chlorination na concn is 0.4mol/L, in response surface design below, sodium chloride concentration level selects 0.2 mol/L-0.6 mol/L.
2.2.3 the selection of homogenizing time
By method described in 1.3.3, mixed protein solution is carried out homogeneous, homogeneous speed is chosen 20000r/min homogenizing time and is respectively 30s, 60s, 90s, 120s, 150s.Investigate homogenizing time to the impact of compound protein emulsibility, the results are shown in Figure 5.As Fig. 5 can find out, when the time lower than 60s time, emulsibility is in rising trend, the time continue increase time, emulsibility start decline.Therefore determine that best homogenizing time is 60s, in response surface design below, homogenizing time level selects 30s-90s.
2.3 compound protein emulsibility response surface experiments designs
2.3.1 empirical factor level code table
On the basis of single factor test research, determine the level value scope of each factor, adopt response surface central. set and experimental design, research homogeneous parameter is to the affecting laws of inspection target.Choosing mixed protein ratio, sodium chloride concentration, mean time 3 factors, take emulsifying activity as response, optimizes the optimal parameter improving compound protein emulsibility.Analyze result of the test data acquisition Design-Expert 8.0.5 software, response surface factor level table is in table 1.
Table 1 response surface experiments factor level table
2.3.2 response surface EE and result
On the basis of experiment of single factor, determine the optimum level value scope of each factor, adopt response surface central. set and experimental design, study the affecting laws of each parameter to inspection target, and the optimum condition of the emulsibility that is improved.With SPI and MP ratio (A), sodium chloride concentration (B), homogenizing time (C) for independent variable, take emulsifying activity as response.Response surface experimental program and the results are shown in Table 2.
Table 2 response surface design and result
2.3.3 response surface interpretation
Utilize Design-Expert8.0.5 software to carry out Quadratic Regression Fitting to result of the test, with emulsifying activity (Y) for response, the regression equation model obtaining emulsifying activity is:
Y=21.90+0.43A+0.46B+0.34C+0.093AB+0.39AC+0.098BC-0.32A
2-0.82B
2-0.31C
2
Carry out variance analysis to the test data of emulsifying activity and carry out significance test, result is as shown in table 3.
The result of the test analysis of variance table of table 3 emulsifying activity
Note: significantly (* *), extremely significantly (* * *), p value >0.1000 is not remarkable for p value <0.0100 for p value <0.0500.
As can be seen from the results of analysis of variance of table 3, gained regression equation extremely significantly (p<0.01), and the inspection of model mistake plan is not remarkable, this explanation model equation Y and actual conditions matching better, can the true response surface of matching, reflect the relation between emulsifying activity and protein ratio, sodium chloride concentration, homogenizing time.Model coefficient of determination R
2=0.9982(R
2>0.8000) R
2 adj=99.66%, illustrate that the change of 99.82% is by this model explanation, test error is less, and model is set up, and can carry out Predicting and analysis by this model to the emulsibility of compound protein.
From the significance test of each term coefficient in table 3, once item A, B, C, quadratic term AB, AC, BC, A
2, B
2, C
2significant impact (p<0.05) is had on emulsifying activity, this shows that the change of emulsifying activity is quite complicated, various influence factor is not simple linear relationship on the impact of emulsifying activity, but in secondary relation, and there is reciprocation between each factor.Centralized criterion process is carried out to regression equation, judges that 3 factors are to the influence degree of emulsifying activity from the order of magnitude of regression equation Y once item regression coefficient.The order of magnitude of Y once item regression coefficient is followed successively by B, A, C, shows that the impact order of 3 factors on emulsibility is: sodium chloride concentration > protein ratio > homogenizing time.
3. experiment conclusion
Response surface methodology is utilized to be optimized compound protein emulsibility technological parameter.Establishing corresponding Mathematical Modeling is that later emulsified meat product production is provided fundamental basis, and obtaining best modified soybean protein isolate is process through 90 DEG C, the optimum process condition that emulsibility improves is: soybean protein isolate and fribrillin ratio are 1:4, sodium chloride concentration is 0.4mol/L, homogenizing time 60s, under this optimum process condition, protein emulsifying activity is 22.223.Experiment acquired results is ideal, for the raising of compound protein emulsibility provides theoretical foundation.
Claims (5)
1. a preparation method for compound protein emulsification system, is characterized in that the method comprises the following steps: soybean protein isolate and water are mixed and made into the soy bean proteinous soln of 10% by (1), and Function protein pH value of solution is to neutral; (2) neutral soy bean proteinous soln is placed in water-bath heating and carries out modification, described heat modification temperature is 60-95 DEG C, and heat modification postlyophilization obtains modified soybean protein isolate; (3) by griskin 0.1mol/L sodium chloride solution lixiviate, then centrifugal, filter to obtain fribrillin, modified soybean protein isolate obtained in step (2) is mixed obtained mixed protein with fribrillin, described modified soybean protein isolate and myofibrillar protein amount are than being 1:3-1:5, mixed protein is dissolved in the phosphate buffer containing finite concentration sodium chloride the mixed protein solution being mixed with 1%, described sodium chloride concentration is 0.2-0.6mol/L; (4) in mixed protein solution, add sunflower oil and obtain albumen grease mixed solution, described sunflower oil addition is 1/3 of mixed protein solution quality; (5) albumen grease mixed solution is carried out homogeneous process, described homogeneous rotating speed is 20000r/min, and homogenizing time is 30-90s, namely obtains compound protein emulsification system after homogeneous.
2. the preparation method of a kind of compound protein emulsification system according to claim 1, is characterized in that described preferred soybean protein isolate heat modification temperature is 90 DEG C.
3. the preparation method of a kind of compound protein emulsification system according to claim 1, is characterized in that described preferred modified soybean protein isolate and myofibrillar protein amount are than being 1:4.
4. the preparation method of a kind of compound protein emulsification system according to claim 1, is characterized in that described preferred sodium chloride concentration is 0.4mol/L.
5. the preparation method of a kind of compound protein emulsification system according to claim 1, is characterized in that described preferred homogenizing time is 60s.
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| CN108634172A (en) * | 2018-04-10 | 2018-10-12 | 福建农林大学 | A kind of fribrillin rich in function factor/xanthans complex emulsions |
| CN109349649A (en) * | 2018-09-29 | 2019-02-19 | 东北农业大学 | A kind of preparation method of high oil-containing protein emulsion |
| CN110540581A (en) * | 2019-08-30 | 2019-12-06 | 哈尔滨商业大学 | Method for inducing soybean 11S globulin to form molten ball state through heat treatment |
| CN110771691A (en) * | 2019-11-05 | 2020-02-11 | 东北农业大学 | Preparation method of zero-trans fatty acid plant cream |
| CN111109427A (en) * | 2019-12-25 | 2020-05-08 | 中国肉类食品综合研究中心 | Method for improving myofibrillar protein gel strength and application thereof |
| CN111838395A (en) * | 2020-08-13 | 2020-10-30 | 湖北欣和生物科技有限公司 | Simple preparation method of fish protein isolate based emulsion cold gel |
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| CN103211081A (en) * | 2013-03-29 | 2013-07-24 | 黑龙江省大豆技术开发研究中心 | Preparation method of special soybean protein isolate for frozen meat product and application thereof |
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| CN102150742A (en) * | 2011-03-01 | 2011-08-17 | 华南理工大学 | Method for modifying soybean protein |
| CN103211081A (en) * | 2013-03-29 | 2013-07-24 | 黑龙江省大豆技术开发研究中心 | Preparation method of special soybean protein isolate for frozen meat product and application thereof |
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