CN106880032A - A kind of compound lactalbumin gel of Lotus Root Starch and preparation method - Google Patents
A kind of compound lactalbumin gel of Lotus Root Starch and preparation method Download PDFInfo
- Publication number
- CN106880032A CN106880032A CN201710028934.XA CN201710028934A CN106880032A CN 106880032 A CN106880032 A CN 106880032A CN 201710028934 A CN201710028934 A CN 201710028934A CN 106880032 A CN106880032 A CN 106880032A
- Authority
- CN
- China
- Prior art keywords
- lotus root
- lactalbumin
- root starch
- gel
- compound
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to the lactalbumin gel that a kind of Lotus Root Starch is combined.The intensity of the lactalbumin gel is more than 3780.0Pa more than 100.0g, retention ability more than 75.0%, storage modulus.The preparation manipulation step of the lactalbumin gel is as follows：（1）Lactalbumin stock solution is prepared with sepg whey albumen and deionized water；（2）Lotus Root Starch stock solution is prepared with Lotus Root Starch and deionized water；（3）Lactalbumin stock solution and Lotus Root Starch stock solution are mixed by a certain amount of volume ratio, and adds calcium chloride and deionized water, then pH value is adjusted with acid or alkali；Heating water bath, ice-water bath is quickly cooled down, and stabilization is stood under low temperature, obtains the compound lactalbumin gel of Lotus Root Starch.Preparation technology solvent for use of the present invention is water, with low cost；Preparation process is to be thermally formed gel in 95 DEG C of hot baths, its process is simple, process control, safety and environmental protection, advantageously forms the gel of high, the elastic good, good water-retaining property of intensity.
Description
Technical field
The invention belongs to cow's milk protein processing technique field, and in particular to a kind of compound lactalbumin gel of Lotus Root Starch
And preparation method.
Background technology
Lotus rhizome（Scientific name Nelumbo nucifern）, a kind of Nelumbonaceae belongs to perennial water plant, is distributed widely in subtropical zone
Country, such as China, Australia, Italy.Lotus rhizome reaches 330000 hectares in the total cultivated area of China according to statistics.Correlation is ground
Study carefully and show to contain substantial amounts of starch, dietary fiber, protein, amino acid, reduced sugar, mineral matter, carrotene and Wei Sheng in lotus rhizome
The nutritional ingredients such as element, therefore lotus rhizome passed through frequently as salad, the important source material of candy and fried food.Additionally, lotus rhizome used also as
The diseases such as folk medicine treatment fever, dysentery, dizziness, heatstroke and stomach.In all nutritional ingredients, starch is content in lotus rhizome
Most components, including amylose and amylopectin.At present, Lotus Root Starch is mainly used in food and drink, tradition candy and food
Additive.However, the research on Lotus Root Starch deep processing and application is seldom reported.
Lactalbumin is the accessory substance in cheese manufacturing process, with certain nutrition and bioactivity, is often used as
Food additives improve the processing characteristics of raw-food material, have a wide range of applications in the food industry.Lactalbumin also has
Gelation, emulsibility and foaminess, and gelation is most widely used property.In recent years, people are to lactalbumin gel
Formation mechenism carried out substantial amounts of research, and it is most common gel method, heat-induced gelation process to disclose heat-induced gelation
Denaturation including protein, structure is launched and aggregation forms the gel network with certain space structure.But it is existing
Lactalbumin gel intensity, elasticity and water-retaining property be wanting in, directly affect the texture and mouthfeel of protein gel based food.
Starch can occur to interact so as to improve the gel of albumen as a kind of large biological molecule polysaccharide with protein
Characteristic, current these researchs are concentrated mainly on wheaten starch, cornstarch and farina.For the research master of Lotus Root Starch
Concentrate in physicochemical property, particle shape and thermal characteristics, and the application state on Lotus Root Starch in lactalbumin gel
It is inside and outside to yet there are no relevant report.
The content of the invention
In order to further improve intensity, elasticity and the water-retaining property of lactalbumin gel, the present invention provides Lotus Root Starch and is combined
Lactalbumin gel and preparation method.
A kind of intensity of the compound lactalbumin gel of Lotus Root Starch is more than 100.0g, retention ability more than 75.0%, energy storage mould
Amount is more than 3780.0Pa.
The operating procedure for preparing a kind of compound lactalbumin gel of Lotus Root Starch is as follows：
（1）Prepare lactalbumin stock solution
By sepg whey albumen and deionized water, magnetic agitation is well mixed at room temperature, under the conditions of 4 DEG C, stands 10~12 h, obtains
To the lactalbumin stock solution that mass concentration is 20%；
（2）Prepare Lotus Root Starch stock solution
Lotus Root Starch and deionized water are uniformly mixed in a heated condition, under the conditions of 4 DEG C, 2~3 h is stood, matter is obtained
Amount concentration is 5% Lotus Root Starch stock solution；
（3）Prepare the compound lactalbumin gel of Lotus Root Starch
The lactalbumin stock solution and Lotus Root Starch stock solution are mixed, deionized water dilution is added, and by mass volume ratio
5.55~22.2g/L adds calcium chloride, then it is 5~9 to adjust pH value with acid or alkali, obtains mixed liquor；Lactalbumin in mixed liquor
Mass concentration be 10%, the mass concentration of Lotus Root Starch is 0.50~1%；Heating water bath, ice-water bath is quickly cooled down, in 4 DEG C of bars
Under part, stablize 20 more than h, obtain the compound lactalbumin gel of Lotus Root Starch.
The technical scheme for further limiting is as follows：
Step（1）In the sepg whey albumen be ox sepg whey albumen.
Step（1）In magnetic agitation：2~3h of magnetic agitation under the conditions of 20 DEG C of temperature, rotating speed 500r/min.
Step（2）Described in Lotus Root Starch be supermarket purchase Lotus Root Starch.
Step（2）In heating stirring：0.5~1h is stirred under the conditions of 80 DEG C of temperature, rotating speed 500r/min.
Step（3）Described in acid for the M of concentration 0.1 hydrochloric acid（HCl）；The alkali is the NaOH of the M of concentration 0.1
（NaOH）.
Step（3）95 DEG C of min of heating water bath 25~35 of middle temperature.
Advantageous Effects of the invention embody in the following areas：
1. the intensity of the compound lactalbumin gel of Lotus Root Starch of the invention is more than 75.0%, energy storage more than 100.0g, retention ability
Modulus is more than 3780.0Pa, and the intensity of lactalbumin gel of the prior art is less than 70.0%, storage less than 100.0g, retention ability
Energy modulus is less than 3000.0Pa.
2. preparation technology solvent for use of the present invention is water, with low cost；Preparation process is to heat shape in 95 DEG C of hot baths
Into gel, its process is simple, process control, safety and environmental protection advantageously forms the gel of high, the elastic good, good water-retaining property of intensity.
Specific embodiment
With reference to embodiment, the present invention is further described.
The raw materials used source of following examples is described as follows：
Ox sepg whey albumen is purchased from raw work bioengineering（Shanghai）Co., Ltd, Lotus Root Starch is purchased from Hefei Carrefour hypermarket.
Embodiment 1
The operating procedure for preparing the compound lactalbumin gel of Lotus Root Starch is as follows：
Step 1：Prepare lactalbumin stock solution
20g ox sepg whey albumen powders are weighed in 100 ml deionized waters, at room temperature 500r/min magnetic agitations 2h, Ran Houyu
12 h are made into the lactalbumin stock solution that mass concentration is 20% under the conditions of 4 DEG C.
Step 2：Prepare Lotus Root Starch stock solution
5g Lotus Root Starchs are weighed in 100 ml deionized waters, the h of heating stirring 0.5 at 80 DEG C is made into the lotus that mass concentration is 5%
Rhizoma Nelumbinis starch stock solution.
Step 3：Prepare the compound lactalbumin of Lotus Root Starch
Measure the ml of lactalbumin stock solution 50 that step 1 obtains and the Lotus Root Starch stock solution 10 that step 2 is obtained respectively with graduated cylinder
Ml is placed in 200 ml beakers, is added thereto to 0.555g calcium chloride solids, is then diluted to addition deionized water in mixed liquor
To 100 ml, while it is 5 to adjust mixed liquor pH value with the HCl solution of 0.1 M, it is 10%, lotus rhizome to be made into lactalbumin quality concentration
Starch quality concentration is 0.50%, and calcium chloride concentration is the ml of mixed liquor 100 of 0.05 M.
Step 4：After the mixed liquor that step 3 is obtained heats 30 min in 95 DEG C of water-baths, it is placed in ice-water bath quick
Cooling, finally stablizes 24 h under the conditions of 4 DEG C, obtains final product the compound lactalbumin gel of Lotus Root Starch.
The intensity of the compound lactalbumin gel of the Lotus Root Starch is 143.7g, and retention ability is 77.5%, and storage modulus is
3781.0Pa；The method obtains the intensity of the compound lactalbumin gel of Lotus Root Starch, and water-retaining property and storage modulus are relatively existing
Lactalbumin gel in technology increases.
Embodiment 2
The operating procedure for preparing the compound lactalbumin gel of Lotus Root Starch is as follows：
Step 1：20g wheys separated protein powder is weighed in 100 ml deionized waters, at room temperature 500r/min magnetic agitations 2h,
Then 12 h are made into the lactalbumin stock solution that concentration is 20% under the conditions of 4 DEG C.
Step 2：5g Lotus Root Starchs are weighed in 100 ml deionized waters, the h of heating stirring 0.5 at 80 DEG C, being made into concentration is
5% Lotus Root Starch stock solution.
Step 3：Measure the ml of lactalbumin stock solution 50 that step 1 obtains respectively with graduated cylinder and the lotus rhizome that step 2 is obtained is formed sediment
The ml of powder stock solution 15 is placed in 200 ml beakers, is added thereto to 1.11g calcium chloride solids, is then gone to addition in mixed liquor
Ionized water is diluted to 100 ml, while it is 9 to adjust mixed liquor pH value with the NaOH solution of 0.1 M, is made into lactalbumin quality dense
It is 10% to spend, and Lotus Root Starch mass concentration is 0.75%, and calcium chloride concentration is the ml of mixed liquor 100 of 0.10 M.
Step 4：After the mixed liquor that step 3 is obtained heats 30 min in 95 DEG C of water-baths, it is placed in ice-water bath quick
Cooling, finally stablizes 24 h under the conditions of 4 DEG C, obtains final product the compound lactalbumin gel of Lotus Root Starch.
The intensity of the compound lactalbumin gel of the Lotus Root Starch is 256.8g, and retention ability is 83.2%, and storage modulus is
7383.8Pa；The intensity and water-retaining property that the method obtains the compound lactalbumin gel of Lotus Root Starch are of a relatively high, storage modulus
It is relatively large.
Embodiment 3
The operating procedure for preparing the compound lactalbumin gel of Lotus Root Starch is as follows：
Step 1：20g wheys separated protein powder is weighed in 100 ml deionized waters, at room temperature 500r/min magnetic agitations 2h,
Then 12 h are made into the lactalbumin stock solution that concentration is 20% under the conditions of 4 DEG C.
Step 2：5g Lotus Root Starchs are weighed in 100 ml deionized waters, the h of heating stirring 0.5, is made into concentration at 80 DEG C
It is 5% Lotus Root Starch stock solution.
Step 3：Measure the ml of lactalbumin stock solution 50 that step 1 obtains and the lotus rhizome that step 2 is obtained respectively with graduated cylinder
The ml of starch stock solution 20 is placed in 200 ml beakers, is added thereto to 1.665g calcium chloride solids, is then added in mixed liquor
Deionized water is diluted to 100 ml, while it is 7 to adjust mixed liquor pH value with the NaOH solution of 0.1 M, is made into lactalbumin quality
Concentration is 10%, and Lotus Root Starch mass concentration is 1%, and calcium chloride concentration is the ml of mixed liquor 100 of 0.15 M.
Step 4：After the mixed liquor that step 3 is obtained heats 30 min in 95 DEG C of water-baths, it is placed in ice-water bath quick
Cooling, finally stablizes 24 h under the conditions of 4 DEG C, obtains final product the compound lactalbumin gel of Lotus Root Starch.
The intensity of the compound lactalbumin gel of the Lotus Root Starch is 359.4g, and retention ability is 94.8%, and storage modulus is
16468.3Pa, the intensity that the method obtains the compound lactalbumin gel of Lotus Root Starch is high, and good water-retaining property, storage modulus is big.
Claims (7)
1. the lactalbumin gel that a kind of Lotus Root Starch is combined, it is characterised in that：The intensity of the lactalbumin gel is more than
100.0g, retention ability are more than 3780.0Pa more than 75.0%, storage modulus.
2. the method for preparing the compound lactalbumin gel of a kind of Lotus Root Starch described in claim 1, it is characterised in that operation step
It is rapid as follows：
（1）Prepare lactalbumin stock solution
By sepg whey albumen and deionized water, magnetic agitation is well mixed at room temperature, under the conditions of 4 DEG C, stands 10~12 h, obtains
To the lactalbumin stock solution that mass concentration is 20%；
（2）Prepare Lotus Root Starch stock solution
Lotus Root Starch and deionized water are uniformly mixed in a heated condition, under the conditions of 4 DEG C, 2~3 h is stood, matter is obtained
Amount concentration is 5% Lotus Root Starch stock solution；
（3）Prepare the compound lactalbumin gel of Lotus Root Starch
The lactalbumin stock solution and Lotus Root Starch stock solution are mixed, deionized water dilution is added, and by mass volume ratio
5.55~22.2g/L adds calcium chloride, then it is 5~9 to adjust pH value with acid or alkali, obtains mixed liquor；Lactalbumin in mixed liquor
Mass concentration be 10%, the mass concentration of Lotus Root Starch is 0.50~1%；Heating water bath, ice-water bath is quickly cooled down, in 4 DEG C of bars
Under part, stablize 20 more than h, obtain the compound lactalbumin gel of Lotus Root Starch.
3. the method for the compound lactalbumin gel of a kind of Lotus Root Starch according to claim 2, it is characterised in that：Step
（1）In the sepg whey albumen be ox sepg whey albumen.
4. the method for the compound lactalbumin gel of a kind of Lotus Root Starch according to claim 2, it is characterised in that：Step
（1）In magnetic agitation：2~3h of magnetic agitation under the conditions of 20 DEG C of temperature, rotating speed 500r/min.
5. the method for the compound lactalbumin gel of a kind of Lotus Root Starch according to claim 2, it is characterised in that：Step
（2）In heating stirring：0.5~1h is stirred under the conditions of 80 DEG C of temperature, rotating speed 500r/min.
6. the method for the compound lactalbumin gel of a kind of Lotus Root Starch according to claim 2, it is characterised in that：Step
（3）Described in acid for the M of concentration 0.1 hydrochloric acid（HCl）；The alkali is the NaOH of the M of concentration 0.1（NaOH）.
7. the method for the compound lactalbumin gel of a kind of Lotus Root Starch according to claim 2, it is characterised in that：Step
（3）95 DEG C of min of heating water bath 25~35 of middle temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710028934.XA CN106880032A (en) | 2017-01-16 | 2017-01-16 | A kind of compound lactalbumin gel of Lotus Root Starch and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710028934.XA CN106880032A (en) | 2017-01-16 | 2017-01-16 | A kind of compound lactalbumin gel of Lotus Root Starch and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106880032A true CN106880032A (en) | 2017-06-23 |
Family
ID=59176313
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710028934.XA Pending CN106880032A (en) | 2017-01-16 | 2017-01-16 | A kind of compound lactalbumin gel of Lotus Root Starch and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106880032A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107890084A (en) * | 2017-11-24 | 2018-04-10 | 合肥工业大学 | A kind of covalent compound lactalbumin emulsifying agent of lotus rhizome amylopectin and preparation method |
| CN110623250A (en) * | 2019-09-20 | 2019-12-31 | 西北农林科技大学 | Preparation method of cellulose nanocrystal-whey protein isolate composite thermal gel |
| CN115251365A (en) * | 2022-05-16 | 2022-11-01 | 武汉轻工大学 | Starch micro/nano crystal-protein gel and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082521A (en) * | 2014-07-14 | 2014-10-08 | 光明乳业股份有限公司 | Modified whey protein gel and preparation method thereof |
| CN104186917A (en) * | 2014-07-14 | 2014-12-10 | 光明乳业股份有限公司 | Method for modifying whey protein gel, and product thereof |
-
2017
- 2017-01-16 CN CN201710028934.XA patent/CN106880032A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082521A (en) * | 2014-07-14 | 2014-10-08 | 光明乳业股份有限公司 | Modified whey protein gel and preparation method thereof |
| CN104186917A (en) * | 2014-07-14 | 2014-12-10 | 光明乳业股份有限公司 | Method for modifying whey protein gel, and product thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107890084A (en) * | 2017-11-24 | 2018-04-10 | 合肥工业大学 | A kind of covalent compound lactalbumin emulsifying agent of lotus rhizome amylopectin and preparation method |
| CN110623250A (en) * | 2019-09-20 | 2019-12-31 | 西北农林科技大学 | Preparation method of cellulose nanocrystal-whey protein isolate composite thermal gel |
| CN115251365A (en) * | 2022-05-16 | 2022-11-01 | 武汉轻工大学 | Starch micro/nano crystal-protein gel and preparation method thereof |
| CN115251365B (en) * | 2022-05-16 | 2023-09-15 | 武汉轻工大学 | Starch micro/nano crystal-protein gel and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103750254B (en) | Chicken essence and preparation method thereof | |
| CN106880032A (en) | A kind of compound lactalbumin gel of Lotus Root Starch and preparation method | |
| CN103584064B (en) | A kind of containing soy sauce residues soya sauce and production method thereof | |
| Yu et al. | Impact of soybean proteins addition on thermal and retrogradation properties of nonwaxy corn starch | |
| CN105454623A (en) | High-protein particles and preparation method thereof | |
| CN103125807B (en) | Method for preparing alum-free vermicelli based on modified starch | |
| CN102342563A (en) | Suspending agent used for preparing highly-transparent suspended beverage | |
| CN103519113B (en) | The preparation method of ginger oyster sauce | |
| CN110250316B (en) | Production process of quick-dissolving soybean protein isolate | |
| CN102106388B (en) | Acidic milk powder and preparation method thereof | |
| CN108771173A (en) | A kind of petal jelly and preparation method | |
| CN102326770B (en) | Chicken flavoring produced by thermal reaction and preparation method thereof | |
| CN107439688A (en) | A kind of preparation method for compounding colloidal spheres | |
| CN102742811A (en) | Thermal reaction beef taste essence and preparation method thereof | |
| CN109007192A (en) | A kind of chocolate and preparation method thereof of caramel sea salt taste | |
| CN105166318B (en) | A kind of extracting method of duckweed protein, a kind of duckweed protein gel, a kind of duckweed protein powder and a kind of duckweed protein gel food | |
| CN104489691A (en) | Microwave extruded casein food and production method thereof | |
| CN104381784A (en) | Silk noodles for postpartum women and making method thereof | |
| CN104000001A (en) | Preparation method of ice cream with high expansion rate, good melt resistance and uniform texture | |
| CN111264812A (en) | Cold water soluble instant lotus root starch, its production method and use | |
| CN102783521A (en) | Preparation method for flower, fruit and vegetable juice dried milk cake | |
| CN104543928A (en) | Meat-flavored essence | |
| CN104642868A (en) | Preparation method of potato vermicelli | |
| CN105533119B (en) | A kind of preparation method of fruity acid gel | |
| CN107890084A (en) | A kind of covalent compound lactalbumin emulsifying agent of lotus rhizome amylopectin and preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170623 |