CN105660983B - A kind of preparation method and applications of insoluble Chicken Albumin aggregate particle - Google Patents
A kind of preparation method and applications of insoluble Chicken Albumin aggregate particle Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
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Abstract
The invention discloses a kind of preparation method and applications of insoluble Chicken Albumin aggregate particle, belong to food technology field.The present invention prepares Chicken Albumin aggregate particle using heat treatment-mechanical shearing technical tie-up, and this kind of particles have good suspension stability in water, and structure proximate is spherical in shape, and partial size is 0.03-3 μm.In addition such particle has good wetability, the rapid rehydration of energy after drying, and the colloid after rehydration has the organoleptic properties of the viscosity of similar grease, smoothness, colloidal.Application the present invention relates to Chicken Albumin aggregate particle as emulsifier, thickener, brightening agent, turbidity agent, stabilizer in the food systems such as beverage, coffee, mayonnaise, ice cream, lipid content is reduced while maintenance system sensory properties, improves nutrition added valve.
Description
Technical field
The present invention relates to a kind of preparation method and applications of insoluble Chicken Albumin aggregate particle, belong to food technology
Field.
Background technique
Rich fatty food is very popular because of its unique taste and flavor, occupies in mankind's diet very big
Specific gravity.However, defect of some high-fat products of modern popular in terms of nutrition, health is increasingly paid close attention to by people, fat
The research of substitute is also increasingly urgent with application demand.
Chicken Albumin is a kind of protein full of nutrition and easily digested, can be provided for human body daily
All necessary amino acid needed, and in egg must amino acid composition ratio and human body requirements value very close to, digestion inhale
High income is the important origin of amino acid of the mankind.Ovalbumin is the main component of Chicken Albumin, accounts for total protein content in egg white
54%, be a kind of phosphoprotein containing free sulfhydryl groups, be made of 385 amino acid residues, wherein having about 50% is hydrophobicity
Amino acid.In natural egg liquid system, ovalbumin exists mostly in the form of a kind of hydrophilic protein, most hydrophobic ammonia
Base acid, so ovalbumin structure is easily unfolded under external condition appropriate interference, divides all in intramolecule to assign
Stronger hydrophobic interaction and disulfide bond crosslinking between son.So Chicken Albumin shows fabulous water-retaining property, at colloidality and boundary
Face characterization of adsorption, these properties provide good basis for the preparation and application of Chicken Albumin aggregate particle.
The existing research about protide heat accumulation particle preparation is mostly with lactalbumin, casein, the molten egg of corn alcohol
White is raw material, and the research for preparing aggregate particle using Chicken Albumin as raw material invention is seldom, and compares with other albumen, egg egg
It is white to have advantages, the market prospects such as raw material sources are extensive, at low cost, nutritive value is high extensive.
Summary of the invention
In order to solve harm of the high-fat foods to human health, and most protein masses class fat substitute application ranges
Single problem, the present invention select that Chicken Albumin is used to prepare aggregate particle for raw material, and to it in beverage, mayonnaise, ice
Application in river in Henan Province icepro is specifically described.The present invention relates to egg white pre-process removal slightly solubility albumen method, specific pH,
Heated under protein concentration by specific mode, thus preparation have specific dimensions, pattern, physical attribute Chicken Albumin
The method of aggregate particle, and application of the specific particle in food system is specifically described.
The preparation method of insoluble Chicken Albumin aggregate particle of the invention is to pre-process egg white first to remove in egg white
Mucoprotein and a small amount of ovalbumin, then pH 2.8-4.5, albumen quality score be 2%-10% under conditions of, using heat
Processing-mechanical shearing technical tie-up prepares Chicken Albumin aggregate particle；The heat treatment-mechanical shearing technical tie-up, be with
Descend any one: mode (1) directly heats under the conditions of the mechanical shearing of 600-1200rpm, continues to cut after heating
It cuts until being down to room temperature；Mode (2) is first thermally formed gel, and then low temperature places a period of time, then at 8000-15000rpm
High speed shear, the laggard horizontal high voltage homogeneous of shearing-crushing；Mode (3) is first thermally formed gel, and then low temperature is placed a period of time, then
High speed shear under 8000-15000rpm.
In one embodiment of the invention, the egg white preprocess method: the water that 0-3 times of volume is added in egg white is dilute
It releases, final albumen quality score is that (since egg white itself is aqueous solution, the mass fraction of albumen is 2%-10% in original egg white
10% or so) pH to 4.7-5.4, is adjusted, 10-20min, natural sedimentation 1h are stirred, then filtering removes insoluble protein ingredient.
In one embodiment of the invention, the heating is in 85-95 DEG C of heating 15-45min.
In one embodiment of the invention, the mode (1): egg white after pretreatment, by pretreated protein
The egg white solution pH that amount score is 2%-5% is adjusted to 2.8-3.8, heats under mechanical shearing effect, shear velocity 600-
1200rpm, heating temperature are 85-95 DEG C, heating time 15-30min, in heating process, and Chicken Albumin is gradually gathered into
Grain, stable suspersion is in water phase, after heating, continues to cut off until particle dispersion is cooled to 25 DEG C, in cooling procedure
It can be 0.1-1.5 μm by ice-water bath auxiliary temperature-reducing, finally formed aggregate particle partial size.The aggregate particle of preparation be
Mechanical shearing effect is lower to be formed, and the particle of stable dispersion is automatically formed, and grain diameter is big, and light transmittance is lower, and whiteness coefficient is higher,
It can be used as brightening agent, turbidity agent, stabilizer, for Cloudies food systems such as coffee, milk.And such particle heating time
It is relatively short, it interacts between protein molecular weaker, is still able to maintain original granularity and dispersibility after dry rehydration, is dried to powder
End application can greatly reduce transport, storage cost.
In one embodiment of the invention, the mode (2): egg white after pretreatment, by pretreated protein
The egg white solution pH that amount score is 4%-6% is adjusted to 2.8-3.8, is thermally formed gel, and heating temperature is 85-95 DEG C, when heating
Between be 15-45min, under the conditions of 4 DEG C storage place 12-24h after, using high speed shear cracking gel, shear velocity 8000-
15000rpm uses the further cracking gel particle of high pressure homogenization technique, homogenization pressure 10-30MPa, homogeneous after shearing-crushing
Number is 2-4 times, and finally formed aggregate particle is mainly scattered between 0.01-0.5 μm.Such aggregate particle is by high pressure
Homogeneous aid dispersion is formed, and grain graininess is smaller, is uniformly dispersed, and good monodispersity is presented in particle, and light transmittance is relatively described (1)
Prepared aggregate particle is high, can be used as stabilizer, is used for beverage made of fruits or vegetables class Cloudy food system.
In one embodiment of the invention, the mode (3): egg white after pretreatment, by pretreated protein
The egg white solution pH that amount score is 6%-10% is adjusted to 3.6-4.5, is thermally formed gel, and heating temperature is 85-95 DEG C, when heating
Between be 15-45min, under the conditions of 4 DEG C storage place 12-24h after, using high speed shear cracking gel, shear velocity 8000-
15000rpm, the grain diameter after shearing-crushing are 1.0-3.0 μm.Such aggregation solid content is higher, and grain graininess is big,
Particles' interaction is stronger, and in the creaminess of fine and smooth, sticky lubrication, it is solid for fruit and vegetable jam, Yoghourt etc. half to can be used as thickener
Body food system.
In one embodiment of the invention, the adjusting of the pH is the citric acid solution for the use of concentration being 2M.
In one embodiment of the invention, the preparation method further includes being prepared into Chicken Albumin aggregate particle
The step of particle powder.
In one embodiment of the invention, described to be prepared into particle powder, it is by (1) obtains in described manner chicken
Egg protein masses particle, concentration and evaporation partial moisture, until albumen quality score reaches 10%-12%, then using spraying dry
Dry method prepares Chicken Albumin aggregate particle powder, and the flow velocity that dusts is 12-15L/h, and inlet air temperatures are 130-150 DEG C, out wind-warm syndrome
Degree is 70-80 DEG C.Have after the particle powder rehydration of formation and dry preceding similar particle diameter distribution and similar characteristic, and has
There is good suspension stability.
In one embodiment of the invention, described to be prepared into particle powder, it is by (2) obtain in described manner chicken
Egg protein masses particle, concentration and evaporation partial moisture, until albumen quality score reaches 10%-12%, then using spraying dry
Dry method prepares Chicken Albumin aggregate particle powder, and the flow velocity that dusts is 12-15L/h, and inlet air temperatures are 130-150 DEG C, out wind-warm syndrome
Degree is 70-80 DEG C.With the characteristic sticky, spatial volume is big after the powder rehydration of formation.
Beneficial effects of the present invention:
1. the Chicken Albumin aggregate particle that the method for the present invention obtains has good suspension stability, structure in water
Approximate spherical in shape, partial size is 0.03-3 μm.In addition such particle has good wetability, the rapid rehydration of energy, rehydration after drying
Colloid afterwards has the organoleptic properties of the viscosity of similar grease, smoothness, colloidal, can be used as fat substitute for eating
Product.
2. Chicken Albumin aggregate particle of the invention can be used as emulsifier, thickener, brightening agent, turbidity agent, stabilizer
Application in the food systems such as beverage, coffee, mayonnaise, ice cream reduces lipid while maintenance system sensory properties
Content improves nutrition added valve.
3. the raw material that the present invention uses is egg white, have with other compared using egg albumen powder as the invention of raw material design
The feature that cost of material is low, operation is convenient.
4. the present invention realizes the preparation of Chicken Albumin aggregate particle, particle system using damp and hot-mechanical shearing United Technologies
Standby process is pure physical process, and unharmful substance introduces, and on the nutritive value of Chicken Albumin without influence.
5. heat treatment mode of the present invention includes: heating under mechanical shearing, heat treatment-shearing-crushing is heat-treated-cuts
It is high-pressure homogeneous-dry to cut through heating-concentration-drying, heat treatment-shearing-crushing-under broken-high-pressure homogeneous, mechanical shearing.
6. preparation condition of the present invention: under mechanical shearing heat (pH 2.8-3.8 protein concentration 2%-5%), heat at
Reason-shearing-crushing (pH 2.8-3.8 protein concentration 4%-6%), high-pressure homogeneous (the pH 3.5-4.5 egg of heat treatment-shearing-crushing-
White concentration 6%-10%).
7. the section pH of aggregate particle preparation of the present invention is 2.8-4.8,4.8 acid food is lower than suitable for pH
System.
Detailed description of the invention
Fig. 1: using Chicken Albumin aggregate particle preparation method (1) in pH=3.5, albumen quality score is 3%, heating
It is 90 DEG C of temperature, the time is the aggregate particle grain size distribution and macrograph that prepare under conditions of 15min；
Fig. 2: using Chicken Albumin aggregate particle preparation method (2) in pH=3.5, the item that albumen quality score is 5%
The aggregate particle grain size distribution and atomic force microscopy figure prepared under part (picture overall size is 5 μm)；
Fig. 3: using Chicken Albumin aggregate particle preparation method (3) in pH=3.8, the item that albumen quality score is 8%
The aggregate particle grain size distribution and macrograph prepared under part；
Fig. 4: using Chicken Albumin aggregate particle powder preparation method (1) in pH=3.2, albumen quality score is 3%
Under conditions of the dry front and back grain size distribution of aggregation obtained；
Fig. 5: using Chicken Albumin aggregate particle powder preparation method (2) in pH=3.8, albumen quality score is 7%
Under conditions of aggregation obtained according to the colloid macrograph formed after mass ratio 3:7 rehydration.
Specific embodiment
Embodiment 1: employing mode (1) prepares Chicken Albumin aggregate particle
Using directly heating under the conditions of the mechanical shearing of 600-1200rpm, continue after heating shearing until
The method for being down to room temperature prepares Chicken Albumin aggregate particle, and steps are as follows:
The water dilution of 1 times of volume is added in egg white, final albumen quality score is 5%, the citric acid tune for being 2M with concentration
PH to 5.0 is saved, 15min, natural sedimentation 1h are stirred, then filtering removes insoluble protein ingredient.Pretreated egg white is added into water
It is diluted to final albumen quality score 3%, the pH of egg white dilution is adjusted to 3.5 by the citric acid for being 2M with concentration, in mechanical shear
The lower heating of the effect of cutting, shear velocity 800rpm, heating temperature is 90 DEG C, heating time 15min, in heating process, egg
Albumen is gradually gathered into particle, and stable suspersion is in water phase, after heating, continues shearing until particle dispersion is cooled to 25
DEG C, in cooling procedure by ice-water bath auxiliary temperature-reducing, finally formed aggregate particle be mainly scattered in for 0.4-1.5 μm it
Between (Fig. 1), particle surface average potential is+32mV, there is good suspension stability, stand 30 days, the generation of no precipitating.By scheming
1 macrograph is it can also be seen that such aggregation liquid suspension turbidity with higher and whiteness.
Using albumen quality score is the egg white solution of 2%-5% in pH 2.8-3.8, shear velocity 600-1200rpm
Under conditions of, obtained aggregate particle property is similar to the above.
Embodiment 2: employing mode (2) prepares Chicken Albumin aggregate particle
Using gel is first thermally formed, then low temperature places a period of time, then high speed shear under 8000-15000rpm, cuts
The mode for cutting through broken laggard horizontal high voltage homogeneous prepares Chicken Albumin aggregate particle, and steps are as follows:
The water dilution of 1 times of volume is added in egg white, final albumen quality score is 5%, the citric acid tune for being 2M with concentration
PH to 5.0 is saved, 15min, natural sedimentation 1h are stirred, then filtering removes insoluble protein ingredient.The citric acid for being 2M with concentration
The pH of pretreated egg white is adjusted to 3.5, is heated in a water bath, heating temperature is 90 DEG C, heating time 30min, is formed
Gel placement for 24 hours is stored under the conditions of 4 DEG C after, using high speed shear cracking gel, shear velocity 10000rpm, shearing is broken
The further cracking gel particle of high pressure homogenization technique, homogenization pressure 10MPa are used after broken, homogenization cycles are 2 times, are ultimately formed
Aggregate particle be mainly scattered between 0.1-0.5 μm (Fig. 2), particle surface average potential is+30mV, is had outstanding well
Floating stability, stands 30 days, and no precipitating generates.Granule-morphology is uniform it can be seen from Fig. 2 atomic force microscopy figure, in approximate ball
Shape, and dispersibility is very well, no clustering phenomena.
Using albumen quality score is the egg white solution of 4%-6% in pH 2.8-3.8, shear velocity 8000-
Under conditions of 15000rpm, obtained aggregate particle property is similar to the above.
Embodiment 3: employing mode (3) prepares Chicken Albumin aggregate particle
Using gel is first thermally formed, then low temperature place a period of time, then under 8000-15000rpm high speed shear side
Formula prepares Chicken Albumin aggregate particle, and steps are as follows:
Egg white pH to 5.0 is adjusted with the citric acid that concentration is 2M, stirs 15min, natural sedimentation 1h, then filtering removes not
Molten protein ingredient.It is 8% that pretreated egg white, which is diluted with water to albumen quality score, and the citric acid for being 2M with concentration is by egg
The pH of clear dilution is adjusted to 3.8, heats in a water bath, and heating temperature is 90 DEG C, and heating time 30min, the gel of formation is 4
After storage is placed for 24 hours under the conditions of DEG C, using high speed shear cracking gel, shear velocity 12000rpm, after shearing-crushing
Grain partial size is 1.0-3.0 μm (Fig. 3), by macrograph it can be seen that the aggregation dispersion concentration prepared under this condition is larger,
In the creaminess of fine and smooth, sticky lubrication.
Using albumen quality score is the egg white solution of 6%-10% in pH 3.6-4.5, shear velocity 8000-
Under conditions of 15000rpm, obtained aggregate particle property is similar to the above.
Embodiment 4: aggregate particle powder preparation
Using method similar to Example 1, Chicken Albumin aggregate particle is first prepared, is then further made into aggregation
Body particle powder.
The water dilution of 1 times of volume is added in egg white, the lemon acid for adjusting pH for being 2M with concentration stirs 10min, certainly to 4.7
So precipitating 1h, then filtering removes insoluble protein ingredient.Pretreated egg white is diluted with water to final albumen quality score
3%, the pH of egg white dilution is adjusted to 3.2 by the citric acid for being 2M with concentration, is heated under mechanical shearing effect, shear velocity is
800rpm, heating temperature are 85 DEG C, heating time 45min, and in heating process, Chicken Albumin is gradually gathered into particle, are stablized
Be suspended in water phase, after heating, continue shearing until particle dispersion be cooled to 25 DEG C, pass through ice water in cooling procedure
Bathe auxiliary temperature-reducing.Then Chicken Albumin aggregate particle powder is prepared using spray drying process, the flow velocity that dusts is 15L/h, inlet air
Temperature is 130 DEG C, and leaving air temp is 70 DEG C, and the particle powder of formation has after dissolving according to mass ratio 3:100 rehydration and drying
Preceding similar particle diameter distribution, Fig. 4 illustrate the particle diameter distribution of Chicken Albumin aggregate particle after dry preceding and drying is redissolved, partial size
(Fig. 4) is distributed mainly between 0.05-0.2 μm, this figure has absolutely proved that this kind of aggregation powder have good dissolubility,
Drying has little effect particle properties.
Embodiment 5: aggregate particle powder preparation
Using method similar to Example 2, Chicken Albumin aggregate particle is first prepared, is then further made into aggregation
Body particle powder.
The water dilution of 0.5 times of volume is added in egg white, the lemon acid for adjusting pH for being 2M with concentration stirs 20min to 5.4,
Natural sedimentation 1h, then filtering removes insoluble protein ingredient.The citric acid for being 2M with concentration is by the pH of pretreated egg white
3.8 are adjusted to, is heated in a water bath, heating temperature is 95 DEG C, heating time 15min, and the gel of formation stores under the conditions of 4 DEG C
After placing for 24 hours, using high speed shear cracking gel, shear velocity 10000rpm uses high pressure homogenization technique after shearing-crushing
Further cracking gel particle, homogenization pressure 10MPa, homogenization cycles are 2 times, form Chicken Albumin aggregate particle.Using
Experimental Rotary Evaporators are concentrated into solid content 10% or so, then prepare Chicken Albumin aggregation using spray drying process
Particle powder, the flow velocity that dusts are 12L/h, and inlet air temperatures are 150 DEG C, and leaving air temp is 80 DEG C, and the powder of formation is according to mass ratio
3:7 rehydration, Fig. 5 show the colloid macrograph after aggregation rehydration, have hardness big after soaking as seen from the figure, sticky,
The big characteristic of spatial volume.
Embodiment 6
A kind of fruit drink, dairy products, the dedicated turbidity agent of coffee, brightening agent.
Using Chicken Albumin aggregate particle preparation method (1), the water dilution of 2 times of volumes is added in egg white, is with concentration
The lemon acid for adjusting pH of 2M stirs 15min, natural sedimentation 1h, then filtering removes insoluble protein ingredient to 5.0.Use concentration
The pH of pretreated egg white is adjusted to 3.6 for the citric acid of 2M, is heated under mechanical shearing effect, shear velocity is
800rpm, heating temperature are 90 DEG C, heating time 20min, and in heating process, Chicken Albumin is gradually gathered into particle, are stablized
Be suspended in water phase, after heating, continue shearing until particle dispersion be cooled to 25 DEG C, pass through ice water in cooling procedure
Auxiliary temperature-reducing is bathed, finally formed aggregate particle is mainly scattered in suspending stabilized well to have between 0.5-1.0 μm
Property, light transmittance is 30% under 500nm, and the whiteness L for using UltraScan Pro1166 colour photometer to test is 78.2.
Embodiment 7
Transparent beverage is stabilizing agent specially used, thickener for a kind of acidity.
Using Chicken Albumin aggregate particle preparation method (2), the water dilution of 1 times of volume is added in egg white, is with concentration
The lemon acid for adjusting pH of 2M stirs 15min, natural sedimentation 1h, then filtering removes insoluble protein ingredient to 5.0.Use concentration
The pH of pretreated egg white is adjusted to 3.2 for the citric acid of 2M, is heated in a water bath, heating temperature is 90 DEG C, heating time
For 30min, after the gel of formation stores placement for 24 hours under the conditions of 4 DEG C, using high speed shear cracking gel, shear velocity is
10000rpm uses the further cracking gel particle of high pressure homogenization technique, homogenization pressure 10MPa, homogeneous after shearing-crushing
Number is 2 times, about 0.06 μm of finally obtained Chicken Albumin aggregation discrete particles size, at 500nm, light transmittance 100%.
Embodiment 8
Chicken Albumin aggregate particle is the low fat mayonnaise of matrix.Chicken Albumin aggregation is prepared according to embodiment 5
Powder is used for preparing Chicken Albumin aggregation being matrix low fat mayonnaise, and is the low fat of matrix with full-cream, albumen
Mayonnaise compares.Formula such as table 1.
Table 1
Tested viscosity result is low fat (aggregate particle) > full-cream > low fat (albumen powder)
Embodiment 9
Chicken Albumin aggregate particle is the low-fat ice cream of matrix.According to embodiment 5, Chicken Albumin aggregation is prepared
Powder stirs after 1:4 rehydration in mass ratio, forms the creaminess colloid of sticky lubrication, redissolves colloid with isometric
Replace the fat in ice river in Henan Province icepro, (casein 3%, Chicken Albumin aggregate particle containing albumen 8% in final low-fat ice cream
5%), fat 5%, protein content increases 166% compared with full-cream ice cream, and fat content reduces 66%, physical and chemical index
It is close with full-cream ice cream.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (11)
1. a kind of preparation method of insoluble Chicken Albumin aggregate particle, which is characterized in that the method is first to pre-process egg
It is then 2%-10% in pH 2.8-4.5, albumen quality score clearly to remove the mucoprotein and a small amount of ovalbumin in egg white
Under conditions of, Chicken Albumin aggregate particle is prepared using heat treatment-mechanical shearing technical tie-up；Heat treatment-the mechanical shear
Incision technology joint, be it is following any one: mode (1) directly heats under the conditions of the mechanical shearing of 600-1200rpm, adds
Continue shearing after heat until being down to room temperature；Mode (2) is first thermally formed gel, and then low temperature is placed a period of time, then
High speed shear under 8000-15000rpm, the laggard horizontal high voltage homogeneous of shearing-crushing；Mode (3) is first thermally formed gel, then low temperature
Place a period of time, then high speed shear under 8000-15000rpm.
2. the method according to claim 1, wherein the pretreatment egg white: 0-3 times of volume being added in egg white
Water dilution, final albumen quality score are 2%-10%, adjust pH to 4.7-5.4, stir 10-20min, natural sedimentation 1h, so
Filtering removes insoluble protein ingredient afterwards.
3. the method according to claim 1, wherein the mode (1): egg white after pretreatment, will pre-process
Concentration be 2%-5% egg white pH be adjusted to 2.8-3.8, mechanical shearing effect under heat, shear velocity 600-
1200rpm, heating temperature are 85-95 DEG C, heating time 15-30min, in heating process, and Chicken Albumin is gradually gathered into
Grain, stable suspersion is in water phase, after heating, continues to cut off until particle dispersion is cooled to 25 DEG C, in cooling procedure
It can be 0.1-1.5 μm by ice-water bath auxiliary temperature-reducing, finally formed aggregate particle partial size.
4. the method according to claim 1, wherein the mode (2): egg white after pretreatment, will pre-process
Concentration be 4%-6% egg white pH be adjusted to 2.8-3.8, be thermally formed gel, heating temperature is 85-95 DEG C, and heating time is
15-45min, after 12-24h is placed in storage under the conditions of 4 DEG C, using high speed shear cracking gel, shear velocity 8000-
15000rpm uses the further cracking gel particle of high pressure homogenization technique, homogenization pressure 10-30MPa, homogeneous after shearing-crushing
Number is 2-4 times, and finally formed aggregate particle is mainly scattered between 0.01-0.5 μm.
5. the method according to claim 1, wherein the mode (3): egg white after pretreatment, will pre-process
Concentration be 6%-10% egg white pH be adjusted to 3.6-4.5, be thermally formed gel, heating temperature is 85-95 DEG C, and heating time is
15-45min, after 12-24h is placed in storage under the conditions of 4 DEG C, using high speed shear cracking gel, shear velocity 8000-
15000rpm, the grain diameter after shearing-crushing are 1.0-3.0 μm.
6. the method according to claim 1, wherein the preparation method further includes by Chicken Albumin aggregation
The step of grain is prepared into particle powder.
7. according to the method described in claim 6, being will be by claim 1 institute it is characterized in that, described be prepared into particle powder
The Chicken Albumin aggregate particle that the mode (1) stated or (2) obtain, concentration and evaporation partial moisture, until albumen quality score reaches
Then 10%-12% prepares Chicken Albumin aggregate particle powder using spray drying process, the flow velocity that dusts is 12-15L/h, enters
Air temperature is 130-150 DEG C, and leaving air temp is 70-80 DEG C.
8. the insoluble Chicken Albumin aggregate particle that -7 any methods are prepared according to claim 1.
9. application of the aggregate particle according to any one of claims 8 in terms of food.
10. application according to claim 9 is as fat substitute, thickener, brightening agent, turbidity agent or stabilizer.
11. application according to claim 10, which is characterized in that the stabilizer is emulsifier.
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| CN113317453B (en) * | 2021-05-27 | 2022-06-14 | 华南理工大学 | Egg protein gel particle and production method and application thereof |
| CN113439839A (en) * | 2021-06-18 | 2021-09-28 | 华南理工大学 | Full-plant-based high-energy ready-to-drink nutrient and preparation method thereof |
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| NO170313C (en) * | 1987-12-02 | 1992-10-07 | Labatt Ltd John | PROCEDURE FOR THE PREPARATION OF A PROTEIN-CONTAINING, WATER DISSERTIBLE MACROCOLLOIDS |
| DE3854123T2 (en) * | 1987-12-02 | 1995-11-16 | Nutrasweet Co | CREAM REPLACEMENT AND FOOD PRODUCTS. |
| MY153295A (en) * | 2004-09-29 | 2015-01-29 | Nestec Sa | Nanoparticulated whey proteins |
| CA2634107C (en) * | 2005-12-21 | 2014-02-25 | Unilever Plc | Food product and a process for the preparation thereof |
| WO2011015443A1 (en) * | 2009-08-04 | 2011-02-10 | Unilever Nv | Method for preparing aggregated protein particles |
| CN104824335A (en) * | 2015-04-07 | 2015-08-12 | 天津科技大学 | Special fat simulant for salad sauce, and preparation method thereof |
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