CN120884037A - A whey protein microparticle, its preparation method and application - Google Patents
A whey protein microparticle, its preparation method and applicationInfo
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- CN120884037A CN120884037A CN202511416706.0A CN202511416706A CN120884037A CN 120884037 A CN120884037 A CN 120884037A CN 202511416706 A CN202511416706 A CN 202511416706A CN 120884037 A CN120884037 A CN 120884037A
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Abstract
The invention belongs to the technical field of food processing and biological materials, and particularly relates to whey protein particles, and a preparation method and application thereof. The whey protein particles are prepared by the high-pressure microfluidics in a synergistic ultrasonic mode, the whey proteins are continuously gathered and crushed due to the shearing force and the thermal effect of the high-pressure microfluidics, and the particles treated by the high-pressure microfluidics are subjected to 'fine processing' due to the cavitation effect of ultrasonic waves, so that the whey proteins are crushed more thoroughly, the particle size is further reduced, and the particle size distribution is narrower. The synergistic effect of the two techniques in the invention can more effectively induce proper expansion of protein molecules, expose hydrophobic groups, and more uniformly reagglomerate or crosslink under the condition of subsequent cooling or concentration to form tiny and stable particles.
Description
Technical Field
The invention belongs to the technical field of food processing and biological materials, and particularly relates to whey protein particles, and a preparation method and application thereof.
Background
In recent years, the application of whey protein as a novel functional raw material in the food field is gradually rising due to scientific diet guidance of health and nutrition. The micronized protein (whey protein particles) is prepared from whey protein as raw material by heat treatment, pH adjustment, shearing, spray drying, etc., and has a particle size of 0.1-10 μm. The core-shell structure can simulate the lubrication taste and physical characteristics of fat, is widely applied to the field of low-fat food development, and has remarkable effect in the aspect of improving the texture of milk fat substitution foods such as cheese, ice cream, yoghurt and the like.
At present, most of the prior researches are used for preparing whey protein particles by a thermal shear field control mode, but the whey protein particles obtained by the preparation method have the problems of wide particle size distribution (more than 10 mu m), rough mouthfeel, high energy consumption and the like. Meanwhile, due to insufficient control precision of the preparation process, the whey protein particles have precipitation and granulation taste, so that the application acceptance of the whey protein particles is seriously influenced, and the development of the whey protein particles in the aspect of improving the texture of foods and ingredients is restricted.
Disclosure of Invention
The invention aims to provide whey protein particles, a preparation method and application thereof, wherein the preparation method can crush whey protein more thoroughly, and the obtained whey protein particles have high uniformity, narrower particle size distribution and smaller particle size, and are beneficial to improving the solubility, stability and bioavailability of the subsequent prepared products.
The invention provides a preparation method of whey protein particles, which comprises the following steps:
Hydrating the whey protein solution to obtain a hydrated whey protein solution;
Preheating the hydrated whey protein solution to 40-50 ℃, and carrying out high-pressure microjet treatment on the preheated whey protein solution to obtain the whey protein solution subjected to high-pressure microjet treatment, wherein the high-pressure microjet treatment is high-pressure microjet circulation treatment, the pressure of the high-pressure microjet circulation treatment is 50-200 MPa, and the time of the high-pressure microjet circulation treatment is 5-20 min;
Carrying out ultrasonic treatment on the whey protein solution subjected to the high-pressure microjet treatment to obtain an ultrasonic treated whey protein solution, wherein the ultrasonic treatment is low-frequency ultrasonic treatment, the frequency of the low-frequency ultrasonic treatment is 20-40 kHz, the power of the low-frequency ultrasonic treatment is 100-300W, and the time of the low-frequency ultrasonic treatment is 5-30 min;
And carrying out spray drying on the whey protein solution subjected to ultrasonic treatment to obtain the whey protein particles.
Preferably, the high-pressure micro-jet treatment is high-pressure micro-jet circulation treatment, the pressure of the high-pressure micro-jet circulation treatment is 100-150 MPa, and the time of the high-pressure micro-jet circulation treatment is 8-10 min.
Preferably, the ultrasonic treatment is low-frequency ultrasonic treatment, the frequency of the low-frequency ultrasonic treatment is 25-35 kHz, the power of the low-frequency ultrasonic treatment is 150-250W, and the time of the low-frequency ultrasonic treatment is 10-25 min.
Preferably, the mass concentration of the whey protein solution is 10% -15%.
Preferably, the hydration step comprises the steps of uniformly stirring the whey protein solution, and then refrigerating for 16-24 hours to obtain the hydrated whey protein solution.
Preferably, the temperature of the preheated whey protein solution is 45-50 ℃.
The invention also provides whey protein particles, which are prepared by the preparation method according to the technical scheme.
The invention also provides application of the whey protein particles in food.
Preferably, the food product comprises a low fat food product.
Preferably, the food product comprises one or more of a dairy product, a cold drink food product and a coffee product.
The beneficial effects are that:
The invention provides a preparation method of whey protein particles, which comprises the steps of hydrating a whey protein solution to obtain the hydrated whey protein solution, preheating the hydrated whey protein solution to 40-50 ℃, carrying out high-pressure micro-jet treatment on the preheated whey protein solution to obtain the whey protein solution after the high-pressure micro-jet treatment, carrying out high-pressure micro-jet circulation treatment on the whey protein solution, wherein the pressure of the high-pressure micro-jet circulation treatment is 50-200 MPa, the time of the high-pressure micro-jet circulation treatment is 5-20 min, carrying out ultrasonic treatment on the whey protein solution after the high-pressure micro-jet treatment to obtain the whey protein solution after the ultrasonic treatment, carrying out low-frequency ultrasonic treatment on the whey protein solution, wherein the frequency of the low-frequency ultrasonic treatment is 20-40 kHz, the power of the low-frequency ultrasonic treatment is 100-300W, the time of the low-frequency ultrasonic treatment is 5-30 min, and carrying out spray drying on the whey protein solution after the ultrasonic treatment to obtain the whey protein particles.
The whey protein particles are prepared by the high-pressure microfluidics in a synergistic ultrasonic mode, the whey proteins are continuously gathered and crushed due to the shearing force and the thermal effect of the high-pressure microfluidics, and the particles treated by the high-pressure microfluidics are subjected to 'fine processing' due to the cavitation effect of ultrasonic waves, so that the whey proteins are crushed more thoroughly, the particle size is further reduced, and the particle size distribution is narrower. The energy action modes of the two technologies realize the complementation of macroscopic shearing and microscopic cavitation, the combined action overcomes the energy barrier or the efficiency bottleneck in the single technology treatment, and the step-by-step treatment mode multiplies the efficiency, thereby avoiding the excessive aggregation of protein caused by single high-pressure shearing and increasing the energy consumption by repeated treatment. The synergistic effect of the two techniques can more effectively induce the proper expansion of protein molecules, expose hydrophobic groups, and more uniformly reagglomerate or crosslink under the condition of subsequent cooling or concentration to form tiny and stable particles.
Experiments show that the whey protein has the characteristics of enhanced property, reduced particle size and changed surface properties, so that the solubility and stability of the whey protein in an acidic (such as pH 4-5) or high-ion mild environment are greatly improved, the problem that the conventional whey protein is easy to precipitate is solved, the taste of the whey protein is finer and smoother, the gravel feeling is avoided, and the application potential of the whey protein in foods including yogurt cold drinks is greatly improved. Meanwhile, the whey protein particles mainly change the aggregation state and particle size of proteins by means of physical acting force (shearing and cavitation), do not introduce chemical reagents, and more accord with the development trend of food of cleaning labels.
Detailed Description
The invention provides a preparation method of whey protein particles, which comprises the following steps:
Hydrating the whey protein solution to obtain a hydrated whey protein solution;
Preheating the hydrated whey protein solution to 40-50 ℃, and carrying out high-pressure microjet treatment on the preheated whey protein solution to obtain the whey protein solution subjected to high-pressure microjet treatment, wherein the high-pressure microjet treatment is high-pressure microjet circulation treatment, the pressure of the high-pressure microjet circulation treatment is 50-200 MPa, and the time of the high-pressure microjet circulation treatment is 5-20 min;
Carrying out ultrasonic treatment on the whey protein solution subjected to the high-pressure microjet treatment to obtain an ultrasonic treated whey protein solution, wherein the ultrasonic treatment is low-frequency ultrasonic treatment, the frequency of the low-frequency ultrasonic treatment is 20-40 kHz, the power of the low-frequency ultrasonic treatment is 100-300W, and the time of the low-frequency ultrasonic treatment is 5-30 min;
And carrying out spray drying on the whey protein solution subjected to ultrasonic treatment to obtain the whey protein particles.
The invention hydrates the whey protein solution to obtain the hydrated whey protein solution. In one embodiment, the mass concentration of the whey protein solution is 10% -15%, in another embodiment, the mass concentration of the whey protein solution is 11% -14%, and in yet another embodiment, the mass concentration of the whey protein solution is 12% -13%. As one embodiment, the preparation method of the whey protein solution comprises the steps of dissolving whey protein powder by using water as a solvent to obtain the whey protein solution. The whey protein powder is concentrated whey protein powder, the purity of the concentrated whey protein powder is 50% -90% in one embodiment, and the purity of the concentrated whey protein powder is 70% -80% in another embodiment.
As one embodiment, the hydration step comprises the steps of uniformly stirring the whey protein solution, and then refrigerating for 16-24 hours to obtain the hydrated whey protein solution. In one embodiment, the stirring speed is 300-1000 rpm, and in another embodiment, the stirring speed is 500 rpm. In one embodiment, the stirring time is 0.5-1 h, and in another embodiment, the stirring time is 1 h. The temperature of the refrigeration can be 2-8 ℃ as one implementation mode, and 4 ℃ as another implementation mode. As one embodiment, the time of the refrigeration is 24 h. The invention has the function of hydrating the whey protein solution before high-pressure microjet so that water molecules slowly and uniformly permeate into protein particles for enough time to fully combine the protein molecules with the water molecules.
After the hydrated whey protein solution is obtained, preheating the hydrated whey protein solution to 40-50 ℃, and carrying out high-pressure microjet treatment on the preheated whey protein solution to obtain the whey protein solution after the high-pressure microjet treatment.
As an embodiment, the temperature of the preheated whey protein solution is 45-50 ℃. The high-pressure micro-jet treatment is high-pressure micro-jet circulation treatment, the pressure of the high-pressure micro-jet circulation treatment is 50-200 MPa, and as an implementation mode, the pressure of the high-pressure micro-jet circulation treatment is 100-150 MPa. The high-pressure micro-jet circulation treatment time is 5-20 min, and as an implementation mode, the high-pressure micro-jet circulation treatment time is 8-10 min. The pressure of the high-pressure microjet circulation treatment can ensure the requirement of micron-sized particles of whey protein particles, and avoid the particle size too small caused by the overlarge pressure and the overlarge particle size caused by the overlarge pressure. The high-pressure microjet circulation treatment time can ensure the deformation degree of the whey protein so as to maintain the functions of whey protein particles, avoid the complementation of a thermal effect caused by the short time, ensure the insufficient deformation degree of the whey protein, influence the functional characteristics of protein micron particles, and increase the energy consumption for too long time but ensure the deformation degree to reach the upper limit.
After the whey protein solution after the high-pressure micro-jet treatment is obtained, the whey protein solution after the high-pressure micro-jet treatment is subjected to ultrasonic treatment to obtain the whey protein solution after the ultrasonic treatment.
The ultrasonic treatment is low-frequency ultrasonic treatment, the frequency of the low-frequency ultrasonic treatment is 20-40 kHz, and as an implementation mode, the frequency of the low-frequency ultrasonic treatment is 25-35 kHz. The power of the low-frequency ultrasonic treatment is 100-300W, and as an implementation mode, the power of the low-frequency ultrasonic treatment is 150-250W. The time of the low-frequency ultrasonic treatment is 5-30 min, and as one implementation mode, the time of the low-frequency ultrasonic treatment is 10-25 min, and as another implementation mode, the time of the low-frequency ultrasonic treatment is 15-20 min. The particle size of the protein subjected to ultrasonic treatment can be stabilized to be 1-5 mu m. The selection of the ultrasonic treatment parameters can ensure that the whey protein particles are in a micron level so as to ensure that the whey protein particles can maintain the functional characteristics of the whey protein particles.
After the ultrasonic-treated whey protein solution is obtained, the ultrasonic-treated whey protein solution is subjected to spray drying to obtain the whey protein particles. The inlet air temperature of the spray drying is 150-220 ℃ as one implementation mode, and the inlet air temperature of the spray drying is 160-180 ℃ as another implementation mode. As an embodiment, the air outlet temperature of the spray drying is 80-100 ℃. In one embodiment, the centrifugal atomization rotational speed of the spray drying is 15000-30000 rpm, and in another embodiment, the centrifugal atomization rotational speed of the spray drying is 20000-25000 rpm.
The invention also provides whey protein particles, which are prepared by the preparation method according to the technical scheme. The average particle size of the whey protein particles obtained by the preparation method is moderate, the whey protein particles can be stabilized at 1-5 mu m, and the aggregate dispersity is smaller.
Based on the advantages, the invention also provides application of the whey protein particles in food. As one embodiment, the food product of the present invention is a low-fat food product. In one embodiment, the food is one or more of dairy products, cold drink food and coffee products, in another embodiment, the dairy products are yoghurt and/or cheese, and the cold drink food is ice cream.
Experiments show that the whey protein particles prepared by the preparation method optimize the texture system of the dairy product and the derived food thereof, the processing technology is green and rapid, the practical application of the whey protein particles in the dairy product and the derived field is expanded, the related low-fat food is endowed with the organoleptic and texture characteristics of fat, and the application of the whey protein particles in the food field is greatly expanded.
The technical solutions provided by the present invention are described in detail below in conjunction with examples for further illustrating the present invention, but they should not be construed as limiting the scope of the present invention.
The whey protein powder sources used in the following examples and comparative examples were saxophone (SACHSENMILCH) concentrated whey protein (70-80% purity) and isolated concentrated whey protein (90%).
The raw materials used in the following examples and comparative examples were purchased commercially unless otherwise specified.
Example 1
A preparation method of whey protein particles comprises the following steps:
1. Mixing water with concentrated whey protein powder (80% protein purity) to obtain concentrated whey protein solution with mass concentration of 10%, stirring the concentrated whey protein solution with a stirrer at 500 rpm rotation speed for 1: 1h, refrigerating at 4deg.C for 24: 24h to hydrate the protein completely, and obtaining hydrated concentrated whey protein solution;
2. and (2) heating the hydrated concentrated whey protein solution in the step (1) in a water bath at 50 ℃, and performing high-pressure micro-jet circulation treatment on the concentrated whey protein solution at a temperature of 100 MPa ℃ for 5 min to obtain the whey protein solution after the high-pressure micro-jet treatment.
3. And (2) applying low-frequency ultrasonic waves (20 kHz, 100W) when the whey protein solution subjected to the high-pressure microjet treatment in the step (2) flows through an ultrasonic field, and inducing cavitation microflow for 5min to obtain the whey protein solution subjected to the low-frequency ultrasonic treatment.
4. And (3) carrying out spray drying treatment on the whey protein solution subjected to the low-frequency ultrasonic treatment in the step (3) to obtain whey protein particle powder, wherein the air inlet temperature of spray drying is 180 ℃, the air outlet temperature is 90 ℃, and the centrifugal atomization rotating speed is 20000 rpm.
Example 2
A preparation method of whey protein particles comprises the following steps:
1. Mixing water with concentrated whey protein powder (70% protein purity) to obtain concentrated whey protein solution with a mass concentration of 12%, stirring the concentrated whey protein solution with a stirrer at 500 rpm rotation speed for 1: 1h, refrigerating at 4deg.C for 24: 24h to hydrate the protein completely, and obtaining hydrated concentrated whey protein solution;
2. And (2) heating the hydrated concentrated whey protein solution in the step (1) in a water bath at 50 ℃, and performing high-pressure micro-jet circulation treatment on the concentrated whey protein solution under the condition of 150: MPa to obtain the whey protein solution after the high-pressure micro-jet treatment.
3. And (2) applying low-frequency ultrasonic waves (30 kHz, 200W) when the whey protein solution subjected to the high-pressure microjet treatment in the step (2) flows through an ultrasonic field, and inducing cavitation microflow, wherein the action time is 15min, so as to obtain the whey protein solution subjected to the low-frequency ultrasonic treatment.
4. And (3) carrying out spray drying treatment on the whey protein solution subjected to the low-frequency ultrasonic treatment in the step (3) to obtain whey protein particle powder, wherein the air inlet temperature of spray drying is 150 ℃, the air outlet temperature is 80 ℃, and the centrifugal atomization rotating speed is 18000 rpm.
Example 3
A preparation method of whey protein particles comprises the following steps:
1. Mixing water with concentrated whey protein powder (90% protein purity) to obtain concentrated whey protein solution with mass concentration of 15%, stirring the concentrated whey protein solution with a stirrer at 500 rpm rotation speed for 1: 1h, refrigerating at 4deg.C for 24: 24h to hydrate the protein completely, and obtaining hydrated concentrated whey protein solution;
2. And (2) heating the hydrated concentrated whey protein solution in the step (1) in a water bath at 50 ℃, and performing high-pressure micro-jet circulation treatment on the concentrated whey protein solution under the condition of 200 MPa for 10 min to obtain the whey protein solution after the high-pressure micro-jet treatment.
3. And (2) applying low-frequency ultrasonic waves (40 kHz, 300W) when the whey protein solution subjected to high-pressure microjet treatment in the step (2) flows through an ultrasonic field, and inducing cavitation microflow for 30min to obtain the whey protein solution subjected to low-frequency ultrasonic treatment.
4. And (3) carrying out spray drying treatment on the whey protein solution subjected to the low-frequency ultrasonic treatment in the step (3) to obtain whey protein particle powder, wherein the air inlet temperature of spray drying is 220 ℃, the air outlet temperature is 100 ℃, and the centrifugal atomization rotating speed is 25000 rpm.
Comparative example 1
A preparation method of whey protein particles comprises the following steps:
1. Mixing water with concentrated whey protein powder (80% protein purity) to prepare concentrated whey protein solution with mass concentration of 10%, fully stirring the concentrated whey protein solution 1h by using a stirrer 500 rpm, and then refrigerating 24 h at 4 ℃ to fully hydrate the protein to obtain hydrated concentrated whey protein solution;
2. heating the hydrated concentrated whey protein solution in the step 1 to 85 ℃ in a water bath, carrying out shearing treatment on 3000 rpm for 30min,
3. And (3) cooling the solution subjected to shearing treatment in the step (2) to 60 ℃, homogenizing under the condition of 25 Mpa, and then performing spray drying to obtain whey protein particle powder, wherein the air inlet temperature of the spray drying is 150 ℃, the air outlet temperature is 90 ℃, and the centrifugal atomization rotating speed is 22000 rpm.
Comparative example 2
A preparation method of whey protein particles comprises the following steps:
1. mixing water with concentrated whey protein powder (80% protein purity) to obtain concentrated whey protein solution with a mass concentration of 12%, stirring the concentrated whey protein solution with a stirrer at 500 rpm rotation speed for 1: 1h, refrigerating at 4deg.C for 24: 24h to hydrate the protein completely, and obtaining hydrated concentrated whey protein solution;
2. And (2) heating the hydrated concentrated whey protein solution in the step (1) in a water bath at 50 ℃, applying low-frequency ultrasonic waves (30 kHz, 200W) when the concentrated whey protein solution flows through an ultrasonic field, and inducing cavitation microflow for 15min to obtain the whey protein solution after low-frequency ultrasonic treatment.
3. And (3) carrying out spray drying treatment on the whey protein solution subjected to the low-frequency ultrasonic treatment in the step (2) to obtain whey protein particle powder, wherein the air inlet temperature of spray drying is 180 ℃, the air outlet temperature is 90 ℃, and the centrifugal atomization rotating speed is 19000 rpm.
Comparative example 3
A preparation method of whey protein particles comprises the following steps:
1. mixing water with concentrated whey protein powder (80% protein purity) to obtain concentrated whey protein solution with mass concentration of 15%, stirring the concentrated whey protein solution with a stirrer at 500 rpm rotation speed for 1: 1h, refrigerating at 4deg.C for 24: 24h to hydrate the protein completely, and obtaining hydrated concentrated whey protein solution;
2. And (2) heating the hydrated concentrated whey protein solution in the step (1) in a water bath at 50 ℃, and performing high-pressure micro-jet circulation treatment on the concentrated whey protein solution under the condition of 200 MPa for 10 min to obtain the whey protein solution after the high-pressure micro-jet treatment.
3. And (3) carrying out spray drying treatment on the whey protein solution subjected to the high-pressure microjet treatment in the step (2) to obtain whey protein particle powder, wherein the air inlet temperature of spray drying is 190 ℃, the air outlet temperature is 80 ℃, and the centrifugal atomization rotating speed is 21000 rpm.
Comparative example 4
A preparation method of whey protein particles comprises the following steps:
1. mixing water with concentrated whey protein powder (80% protein purity) to obtain concentrated whey protein solution with a mass concentration of 12%, stirring the concentrated whey protein solution with a stirrer at 500 rpm rotation speed for 1: 1h, refrigerating at 4deg.C for 24: 24h to hydrate the protein completely, and obtaining hydrated concentrated whey protein solution;
2. and (2) heating the hydrated concentrated whey protein solution in the step (1) in a water bath at 50 ℃, and performing high-pressure micro-jet circulation treatment on the concentrated whey protein solution under the condition of 300: MPa to obtain the whey protein solution after the high-pressure micro-jet treatment.
3. And (2) applying low-frequency ultrasonic waves (20 kHz, 200W) when the whey protein solution subjected to the high-pressure microjet treatment in the step (2) flows through an ultrasonic field, and inducing cavitation microflow, wherein the action time is 15min, so as to obtain the whey protein solution subjected to the low-frequency ultrasonic treatment.
4. And (3) carrying out spray drying treatment on the whey protein solution subjected to the low-frequency ultrasonic treatment in the step (3) to obtain whey protein particle powder, wherein the air inlet temperature of spray drying is 170 ℃, the air outlet temperature is 80 ℃, and the centrifugal atomization rotating speed is 20000 rpm.
Comparative example 5
A preparation method of whey protein particles comprises the following steps:
1. mixing water with concentrated whey protein powder (80% protein purity) to obtain concentrated whey protein solution with mass concentration of 15%, stirring the concentrated whey protein solution with a stirrer at 500 rpm rotation speed for 1: 1h, refrigerating at 4deg.C for 24: 24h to hydrate the protein completely, and obtaining hydrated concentrated whey protein solution;
2. And (2) heating the hydrated concentrated whey protein solution in the step (1) in a water bath at 50 ℃, and performing high-pressure micro-jet circulation treatment on the concentrated whey protein solution under the condition of 200 MPa for 10 min to obtain the whey protein solution after the high-pressure micro-jet treatment.
3. And (2) applying low-frequency ultrasonic waves (30 kHz, 300W) when the whey protein solution subjected to the high-pressure microjet treatment in the step (2) flows through an ultrasonic field, and inducing cavitation microflow, wherein the action time is 60min, so that the whey protein solution subjected to the low-frequency ultrasonic treatment is obtained.
4. And (3) carrying out spray drying treatment on the whey protein solution subjected to the low-frequency ultrasonic treatment in the step (3) to obtain whey protein particle powder, wherein the air inlet temperature of spray drying is 220 ℃, the air outlet temperature is 100 ℃, and the centrifugal atomization rotating speed is 25000 rpm.
Test example 1
Characteristics of the whey protein particles obtained in examples 1 to 3 and comparative examples 1 to 5 were tested, and the test indexes include particle size, free thiol and aggregate dispersity, wherein the test method of particle size and aggregate dispersity is a laser diffraction method, the measurement method of free thiol is an Ellman's reagent method, and the results are shown in table 1. The method comprises the following specific steps:
particle size and aggregate dispersity determination:
A laser diffraction particle size analyzer (Mastersizer 3000, malverpa, uk) was used to disperse the appropriate amount of sample in deionized water, vortex shaking, and then slowly adding it into the wet sample cell of the instrument until the opacity reached the appropriate range (10% -20%). The measurements were carried out at room temperature (25 ℃) and the stirring speed was set at 2500 rpm to ensure uniform dispersion of the sample. The instrument is based on Mie scattering theory, and by analyzing the scattering light intensity distribution of the particles, the volume average particle diameter of the sample is calculated to be represented by D4, 3, the aggregate dispersity (PDI) is represented by Uniformity (Uniformity), and each sample is independently measured three times.
Determination of free thiol:
The detection was performed by the Ellman's reagent method by dissolving the sample in 0.1M Tris-HCl buffer (containing 1mM EDTA, pH 8.0). To this was added Ellman's reagent (4 mg/mL DTNB, dissolved in Tris-HCl buffer as described above). The mixture was reacted at room temperature in the dark. Subsequently, the absorbance value was measured at 412 nm wavelength using an ultraviolet-visible spectrophotometer. L-cysteine is used as a standard substance, a series of standard solutions with known concentrations are prepared, the same operation is carried out, and a standard curve is drawn. The content of free mercapto groups in the sample was calculated according to a standard curve and the final result was expressed in. Mu. Mol/g.
Table 1 results of characterization of whey protein particles in examples 1 to 3 and comparative example 1
From the data in Table 1, it can be seen that the average particle size of the whey protein particles prepared by ultrasonic co-high pressure micro-jet in examples 1 to 3 was moderate and the aggregate dispersion was smaller than that of the whey protein particles prepared by the method in comparative example 1. Whereas the product obtained by thermal shearing in comparative example 1 had a larger average particle diameter and too large aggregate dispersity, which would affect the acceptability of the subsequent products. The lack of high-pressure micro-jet in comparative example 2 results in uncontrollable increase of particle size, the lack of ultrasonic treatment in comparative example 3 results in uncontrollable particle size range, larger average particle size and too large aggregate dispersity, the too high-pressure micro-jet in comparative example 4 results in reduction of particle size to nano-scale, the functional characteristics of micro-particles cannot be reflected, and the ultrasonic time in comparative example 5 continues to increase without significant difference from that in example 3.
Example 4
A method for preparing low-fat high-protein yoghourt based on whey protein particles comprises the following raw materials in parts by weight:
1. Raw materials for preparation (based on 1 kg low-fat high-protein yogurt) were 800: 800 g of low-fat milk (fat content less than 1.5%), 110g of whey protein particles prepared in example 1, 90g of white granulated sugar and 25u of starter (Danish YO-MIX 883).
2. The preparation method comprises the following steps:
1) Mixing and shearing, namely preheating low-fat milk to 50-70 ℃, adding whey protein particles and white granulated sugar, and stirring under high shearing at a temperature of more than or equal to 3000 rpm until the whey protein particles and the white granulated sugar are completely dissolved;
2) Homogenizing and sterilizing, namely homogenizing (25 MPa) the mixed milk solution obtained in the step 1) at 60 ℃, and sterilizing at 95 ℃ for 5min;
3) Low-temperature fermentation, namely cooling the mixed milk solution sterilized in the step 2) to 42 ℃, inoculating a starter, and preserving heat for fermentation until the pH value is 4.5-4.6;
4) And (3) demulsification and refrigeration, namely, gently stirring and demulsification the milk fermented in the step (3), and refrigerating and after-ripening at 2-6 ℃ after filling.
Example 5
A method for preparing cream cheese based on whey protein particles comprises the following raw materials:
1. The raw materials for preparation (based on the cream cheese of preparation 1 kg) comprise 300 g of cream (fat content more than or equal to 35%), 150 g of defatted cheese, 60 g of whey protein particles prepared in example 3, 1.2 g of sodium dihydrogen phosphate, 3g of sodium citrate, 4 g of konjac gum and locust bean gum (mass ratio of 1:1), 5g of gelatin, 10 g of edible salt, and the balance of water.
2. The preparation method comprises the following steps:
1) Raw material pretreatment, namely cutting defatted cheese into blocks, thawing at 4 ℃ for 24 h%, and protein dissolution, namely pre-hydrating whey protein particles in warm water at 45 ℃ for 30 min (the concentration is 15% after hydration) to obtain pre-dissolved protein liquid.
2) Adding butter, pre-dissolved protein solution and defatted cheese block into 45 deg.C emulsifying tank, stirring at 500 rpm deg.C, heating to 75deg.C, adding emulsifying salt (disodium hydrogen phosphate and sodium citrate), heating to 1500 rpm, maintaining 15 min, heating to 88+ -2deg.C, adding premix colloid (konjac gum and locust bean gum) and gelatin, and vacuum stirring for 20min to completely melt.
3) Homogenizing at 80deg.C (stage 20 MPa/stage 5 MPa), cooling to 60deg.C, adding salt, and stirring under 200 rpm for 10 min.
4) Pasteurizing, namely sterilizing the mixture obtained in the step 3) under the water bath condition of 85 ℃ for 15 min (the center temperature is more than or equal to 72 ℃), then spraying cold water in 30min to reduce the temperature to 25 ℃, and standing a cold storage of 2-6 ℃ for 48 h (promoting the hydration of colloid and the fusion of flavor) to obtain cream cheese.
Example 6
A method for preparing low-fat ice cream based on whey protein particles comprises the following raw materials and steps:
1. The raw materials (calculated by preparing 1 kg low-fat ice cream) comprise 300 g parts of blueberry jam, 300 parts of cherry tomato jam g parts of white granulated sugar 120 g parts of konjak gum 80 g parts of carrageenan 80 g parts of whey protein particles 120 g prepared in example 2 and the balance of water.
2. The preparation method comprises the following steps:
1) Mixing and homogenizing, namely pre-dissolving colloid (konjac gum and carrageenan) and white granulated sugar, adding jam (blueberry jam and cherry tomato jam) and whey protein particles prepared in the example 1, sterilizing at 95 ℃ for 10min, homogenizing at 60 ℃ (15 MPa);
2) And (3) aging and freezing, namely cooling the homogenized solution in the step (1) to 4 ℃ and aging for 12 h, freezing and puffing (discharging temperature is minus 6 ℃), and quickly freezing and hardening at 30 ℃ to obtain the low-fat ice cream.
Example 7
A method for preparing low-fat cappuccino based on whey protein particles, which comprises the following raw materials and steps:
1. The raw materials (calculated by preparing 1L cappuccino) are Italian espresso 300 g, whey protein microparticles 40 g prepared in example 1, milk 100 g, a little cinnamon powder or chocolate powder, and the balance of water.
2. Preparation steps
1) The preparation of milk foam comprises the steps of adding whey protein particles into milk, supplementing water to 700 g, heating to 60-65 ℃, and using a steam rod to foam the milk foam, wherein the volume of the milk foam is 1 time of that of the milk foam;
2) The combined layering comprises pouring espresso coffee into a cup, slowly pouring foaming milk into the cup for 2/3 of the cup, scooping the milk until the cup is full, and decorating by scattering cinnamon powder or chocolate powder to obtain the low-fat cappuccino.
Comparative example 6
The low-fat high-protein yogurt was produced by the method described in example 4, with the only difference that the whey protein microparticles produced by the method described in comparative example 1 were replaced with the whey protein microparticles produced by the method described in example 1.
Comparative example 7
Cream cheese was prepared by the method described in example 5, with the only difference that the whey protein particles prepared by the method of preparation in comparative example 2 were replaced with whey protein particles prepared by the method of preparation in example 3.
Comparative example 8
The low-fat ice cream was prepared by the method described in example 6, except that the whey protein particles prepared by the method of comparative example 3 were replaced with the whey protein particles prepared by the method of example 2.
Comparative example 9
The low-fat cappuccino was prepared by the method described in example 7, except that the whey protein particles prepared by the method of comparative example 1 were replaced with the whey protein particles prepared by the method of example 1.
Test example 2
The sensory and textural properties of the products prepared in examples 4 to 7 and comparative examples 6 to 9 were tested, and the test indexes included creaminess (GB/T29605-2013 sensory analysis food sensory quality control guideline), viscosity (GB/T10247-2008 fluid viscosity measurement method), water retention (measurement of moisture in GB 5009.3-2016 food), hardness (texture method) and overrun (GB/T31114-2014 frozen drink ice cream) and milk foam stability (height maintenance 85%), and the results are shown in Table 2.
Table 2 results of sensory and textural Properties of the products prepared in examples 4 to 7 and comparative examples 6 to 9
From the data in Table 2, it can be seen that the whey protein particles prepared by the method of the present invention have a better creaminess and excellent thermal stability, which are exhibited by no significant increase in viscosity, no significant decrease in water holding power, reduced hardness, and increased expansion rate and milk foam stability, as compared with the whey protein particles prepared by the comparative examples 6 to 9.
The embodiment shows that the preparation method can thoroughly crush the whey protein, and the obtained whey protein particles have high uniformity, narrower particle size distribution and smaller particle size, and are beneficial to improving the solubility, stability and bioavailability of the subsequent prepared products.
Although the foregoing embodiments have been described in some, but not all, embodiments of the invention, it should be understood that other embodiments may be devised in accordance with the present embodiments without departing from the spirit and scope of the invention.
Claims (10)
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| CN107549443A (en) * | 2017-10-25 | 2018-01-09 | 武汉轻工大学 | A kind of preparation method of compound protein foaming agent |
| CN114532443A (en) * | 2020-11-26 | 2022-05-27 | 内蒙古伊利实业集团股份有限公司 | Treatment method of whey protein isolate |
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| CN107549443A (en) * | 2017-10-25 | 2018-01-09 | 武汉轻工大学 | A kind of preparation method of compound protein foaming agent |
| CN114532443A (en) * | 2020-11-26 | 2022-05-27 | 内蒙古伊利实业集团股份有限公司 | Treatment method of whey protein isolate |
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