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CN-121970869-A - Salted egg white gel block and preparation method thereof

CN121970869ACN 121970869 ACN121970869 ACN 121970869ACN-121970869-A

Abstract

The invention belongs to the technical field of food processing, and discloses a salted egg white gel block and a preparation method thereof. The salted egg white gel block has a compact net-shaped surface, the salted egg white of the gel block comprises a protein network formed by crosslinking salted egg white and glycosylated salted egg white peptide through glutamine transaminase, the glycosylated salted egg white peptide is a glycosylated compound formed by Maillard reaction of the salted egg white peptide and lactose, and the salted egg white gel block has the following texture characteristics of 6.68N-11.37N in hardness, 4.84N-8.00N in chewiness and 89.68% -100.76% in elasticity. According to the invention, macromolecular proteins are cut into peptide segments with proper molecular weight through trypsin enzymolysis, and a triple modification technology of lactose glycosylation modification and glutamine transaminase crosslinking is combined, so that the alpha-helix and beta-corner content of the salted egg white peptide is reduced, the beta-sheet content is increased, amide bonds are formed between proteins, and a compact crosslinked network structure is constructed. The hardness, elasticity and chewiness of the salted egg white gel block are obviously improved.

Inventors

  • SUN JING
  • ZENG TAO
  • Ba Xiaojing
  • RU JINGJING
  • Ruan Shuqi
  • YAO QIONG
  • YU XIAOYUE
  • ZENG QI
  • HU WEI
  • LU LIZHI

Assignees

  • 湖北省农业科学院畜牧兽医研究所

Dates

Publication Date
20260505
Application Date
20260407

Claims (10)

  1. 1. The salted egg white gel block is characterized in that the surface of the salted egg white gel block is in a compact net shape, and the salted egg white of the gel block comprises a protein network formed by crosslinking salted egg white and glycosylated salted egg white peptide through glutamine transaminase; the glycosylated salted egg white peptide is a glycosylated complex formed by Maillard reaction of salted egg white peptide and lactose; The salted egg white gel block has the following texture characteristics of 6.68N-11.37N in hardness, 4.84N-8.00N in chewiness and 89.68% -100.76% in elasticity.
  2. 2. The salted egg white gel block according to claim 1, wherein the mass ratio of the glycosylated salted egg white peptide to the salted egg white is 1 (25-35).
  3. 3. The salted egg white gel block as claimed in claim 1, wherein the salted egg white peptide is obtained by enzymolysis of salted egg white by trypsin, and the addition amount of trypsin is 1.0% -3.0% of the mass of the salted egg white.
  4. 4. The salted egg white gel pieces according to claim 1, wherein the salted egg white gel pieces are marinated with a salt content of 2.82 to 4.65%.
  5. 5. The preparation method of the salted egg white gel block is characterized by comprising the following steps: Diluting salted egg white, heating, pre-treating, regulating pH to 7.0, adding trypsin, performing enzymolysis at 37.5 ℃ for 2.5-3.5 hours, inactivating enzyme, centrifuging, and drying to obtain salted egg white peptide; preparing the obtained salted egg white peptide into a solution, regulating the pH to 6.0-8.0, adding lactose, carrying out wet glycosylation reaction for 2.5-3.5 hours at 80-90 ℃, dialyzing, and drying to obtain glycosylated salted egg white peptide; Adding glycosylated salted egg white peptide into salted egg white, regulating pH to 7.0-8.0, adding glutamine transaminase accounting for 0.1% -0.3% of the total mass of the salted egg white, and carrying out crosslinking reaction for 1.5-3.0h at 40-50 ℃; Removing bubbles from the obtained cross-linked protein and curing to obtain the salted egg white gel block.
  6. 6. The preparation method according to claim 5, wherein the trypsin is added in an amount of 1.0% -3.0% of the mass of salted egg white.
  7. 7. The method according to claim 5, wherein the mass ratio of lactose to salted egg white peptide solution is 1 (2-4), and the concentration of the salted egg white peptide solution is 5mg/ml.
  8. 8. The method according to claim 5, wherein the glycosylated salted egg white peptide is mixed with the salted egg white in a mass ratio of 1 (25-35).
  9. 9. The method according to claim 5, wherein the cooking is steaming at 90 ℃ for 30min, the marinating is marinating at 90 ℃ for 1h, and the baking is baking at 60 ℃ for 20min.
  10. 10. The method of claim 5, further comprising a marinating and baking process after the curing process.

Description

Salted egg white gel block and preparation method thereof Technical Field The invention relates to the technical field of food processing, in particular to a salted egg white gel block and a preparation method thereof. Background Salted egg yolk products are in great demand in the food industry, and in the process of producing salted egg yolk, a mode of taking yellow after pickling whole eggs is generally adopted, so that a large amount of salted egg white byproducts are produced. Although the salted egg white is rich in protein, in the pickling process, high-concentration salt can cause salting out and partial denaturation of the protein, and meanwhile, the pH value is increased to 9.0-10.0, so that the solubility of the protein is obviously reduced, and the functional property is deteriorated. At present, the high-valued utilization of salted egg white mainly faces the following technical problems that firstly, the texture performance is poor, because of salting-out effect and protein denaturation, the gel formed by directly performing thermal gelation on the salted egg white generally has the problems of insufficient elasticity, low hardness and poor chewiness, and has loose mouthfeel and slag generation, and a compact and elastic gel network structure is difficult to form. Secondly, the water retention is poor, and the salted egg white gel is easy to permeate water in the storage process, so that the product is discharged, the structure collapses, and the appearance quality and the shelf life stability of the product are seriously affected. Third, the bad palatability caused by too high salt content, the salt content of salted egg white is usually 8% -12%, the salty taste is too heavy when directly eaten, and the traditional desalting process (such as dialysis and ultrafiltration) has complex flow, high cost, protein loss and difficulty in improving the gel property after desalting. Fourthly, the salted egg white has fishy smell, and the precursor reaction of the flavor substances is lacking in the pickling process, so that the processed salted egg white has flat flavor and is free of layering. In the prior art, aiming at the utilization of salted egg white, the salted egg white is mainly diluted and desalted simply and then dried into protein powder, or the protein powder is added into other foods in a small amount as ingredients, and the added value is low. Although research is carried out on improving the functional properties of proteins by adopting enzymolysis or chemical modification, aiming at a specific high-salt and denatured protein system of salted egg white, how to directly prepare a protein block product with excellent gel characteristics, low salt content and good flavor on the premise of not carrying out desalting treatment is still a technical problem to be solved in the field. In view of this, the present invention has been made. Disclosure of Invention The invention aims at solving at least any one of the technical problems and provides a salted egg white gel block and a preparation method thereof. In order to solve the problems, the first technical scheme adopted by the invention is as follows: the surface of the salted egg white gel block is compact and net-shaped, and the salted egg white of the gel block comprises a protein network formed by crosslinking salted egg white and glycosylated salted egg white peptide through glutamine transaminase; the glycosylated salted egg white peptide is a glycosylated complex formed by Maillard reaction of salted egg white peptide and lactose; The salted egg white gel block has the following texture characteristics of 6.68N-11.37N in hardness, 4.84N-8.00N in chewiness and 89.68% -100.76% in elasticity. Preferably, the mass ratio of the glycosylated salted egg white peptide to the salted egg white is 1 (25-35). Preferably, the salted egg white peptide is obtained by enzymolysis of salted egg white through trypsin, and the addition amount of the trypsin is 1.0% -3.0% of the mass of the salted egg white. Preferably, the salted egg white gel block is marinated, and the salt content is 2.82% -4.65%. The second technical scheme adopted by the invention is as follows: a method for preparing a salted egg white gel mass comprising: Diluting salted egg white, heating, pre-treating, regulating pH to 7.0, adding trypsin, performing enzymolysis at 37.5 ℃ for 2.5-3.5 hours, inactivating enzyme, centrifuging, and drying to obtain salted egg white peptide; preparing the obtained salted egg white peptide into a solution, regulating the pH to 6.0-8.0, adding lactose, carrying out wet glycosylation reaction for 2.5-3.5 hours at 80-90 ℃, dialyzing, and drying to obtain glycosylated salted egg white peptide; Adding glycosylated salted egg white peptide into salted egg white, regulating pH to 7.0-8.0, adding glutamine transaminase accounting for 0.1% -0.3% of the total mass of the salted egg white, and carrying out crosslinking reaction for 1.5-3.0h at 40-50 ℃; And rem