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Garlic oil microcapsule with shell made of soybean protein isolate and chitosan and preparation method and application thereof

The technology of soybean protein isolate and chitosan is applied in the field of garlic oil microcapsules and its preparation, which can solve the problems of toxicity of coating raw materials, unsuitable for food industry adoption, and no garlic oil microcapsules are found, and achieves good degradability, Good biocompatibility, life-enhancing effects

Inactive Publication Date: 2012-10-24
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Researches on the preparation process of garlic oil capsules include CN101804145A (a kind of garlic oil enteric-coated pellet capsules and its preparation method), CN1107341A (compound garlic oil capsules and its production method), CN1448129A (allicin and garlic oil cyclodextrin derivatives clathrate and its preparation method), etc., but most of them are used in the field of medicine, and they only cover the liquid garlic oil, which protects the active ingredients of the garlic oil and isolates the pungent smell to a certain extent, but the coating of raw materials It also has certain toxicity and is not suitable for use in the food industry
At present, there is no research report on the preparation of garlic oil microcapsules by complex coacervation method using soybean protein isolate and chitosan as wall materials

Method used

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  • Garlic oil microcapsule with shell made of soybean protein isolate and chitosan and preparation method and application thereof
  • Garlic oil microcapsule with shell made of soybean protein isolate and chitosan and preparation method and application thereof
  • Garlic oil microcapsule with shell made of soybean protein isolate and chitosan and preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0034] The production process of the garlic oil microcapsule preparation method of the present invention is shown in figure 1 , soy protein isolate and chitosan attract each other through static electricity to form the wall material of the microcapsule, and garlic oil is used as the core material.

[0035] First, prepare the aqueous solution of soybean protein isolate: suspend 4 g of soybean protein isolate in 100 mL of distilled water, treat at 50 °C and 500 W ultrasonic power for 5 min, centrifuge at 5000 r / min for 10 min, remove insoluble matter, and distill the supernatant to 100 mL with distilled water. That is, a 2.67% (w / v) soy protein isolate solution was obtained.

[0036] Then prepare 2% (w / v) chitosan solution with 1% (w / v) acetic acid solution as solvent.

[0037] The 2.67% soy protein isolate solution was diluted to the desired concentration with distilled water and the 2% (w / v) chitosan solution was diluted to the desired concentration with 1% (w / v) acetic acid ...

Embodiment 2

[0042] In this example, 2.67% soy protein isolate solution was diluted to 2.4% (w / v), and 2% (w / v) chitosan solution was diluted to 0.6% with 1% (w / v) acetic acid solution (w / v).

[0043] 1.2g, 0.6g and 0.3g of commercially available garlic oil were added to 3 parts of 40mL of the 2.4% (w / v) soy protein isolate solution, and then mixed with 3 parts of 40mL of the 0.6% (w / v) ) chitosan solution, and stirred the mixture at 6000r / min for 5min at 45°C to form a uniform emulsion; then added 10% (w / v) NaOH solution dropwise to adjust the pH value to 6.5, and at 45°C to Stir at 100r / min for 10min to form a microcapsule suspension; keep the temperature at 45°C, then use 10% (w / v) HCl solution to adjust the pH value of the microcapsule suspension to 6.0, add 18U of transglutaminase, and stir at a low speed (60r / v) min) for 1 hour to solidify the microcapsules, let stand to separate layers, filter and wash with water to collect the wet capsules, and vacuum freeze-dry to obtain solid mi...

Embodiment 3

[0045] In this example, 2.67% soy protein isolate solution was diluted to 2.4% (w / v), and 2% (w / v) chitosan solution was diluted to 0.6% with 1% (w / v) acetic acid solution (w / v).

[0046] The mixture was prepared by adding 0.6 g of commercially available garlic oil to 40 mL of the 2.4% (w / v) soy protein isolate solution and then mixing it with 40 mL of the 0.6% (w / v) chitosan solution. 2 parts of liquid, at 35 DEG C, stir the mixed liquid with 4000 and 8000r / min respectively for 5min to form a uniform emulsion, and other processing conditions are the same as in Example 2. Under the process conditions, the microcapsule efficiency and yield were 53.32% and 58.83%, 54.66% and 58.38%, respectively.

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Abstract

The invention provides a garlic oil microcapsule with a shell made of soybean protein isolate and chitosan and a preparation method and application thereof. The preparation method includes making the soybean protein isolate, the chitosan and garlic oil into uniform emulsion; adjusting pH of the emulsion to 6.5, mixing to obtain microcapsule suspension, adjusting pH again to 6.0, adding glutamine transaminase, mixing to solidify the microcapsule, washing to collect wet microcapsule, and vacuum-freezing and drying to obtain the solid microcapsule, wherein mass ratio of the soybean protein isolate and the chitosan is 4:1 and mass ratio of a core and the shell is 1:1-1:4. The garlic oil microcapsule is obtained by electrostatic mutual attraction for the chitosan and the soybean protein isolate and embedding of the garlic oil, and accordingly pungent smell of the garlic oil can be covered, loss of diallyl sulfides in the garlic oil can also be avoided in food processing, and stability of the garlic oil is improved. Application of the garlic oil to the food industry is broadened.

Description

technical field [0001] The invention belongs to the technical field of microcapsules, and in particular relates to a garlic oil microcapsule with soybean protein isolate and chitosan as wall materials, a preparation method and application thereof. Background technique [0002] Garlic is a kind of spice that is loved by people, and it has been widely used in food such as seasonings and meat products. The main flavor components of garlic are sulfur-containing compounds, which are unstable to heat and are easily decomposed during processing, causing garlic to lose its original pungent taste. Garlic oil is an active ingredient extracted from garlic. In addition to the pungent taste of garlic, it also has antibacterial and anti-inflammatory effects, improves immunity, prevents cardiovascular system diseases, prevents cancer and anti-aging and other effects. Because the solubility of garlic oil in water is very low, and it has a special pungent and spicy taste, in addition, the m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/00A23L27/00
Inventor 肖军霞黄国清孙燕婷王世清
Owner QINGDAO AGRI UNIV
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