Preparation method of edible antibacterial nanometer particles

A nanoparticle and antibacterial agent technology, which is applied in the field of preparation of edible antibacterial nanoparticles, can solve problems such as rough taste, waste of protein resources, environmental pollution, etc., and achieve the effects of improving antibacterial effect, prolonging action time, and good stability

Inactive Publication Date: 2012-11-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Zein is the main protein in corn, accounting for about 60% of the total, but because it is insoluble in water and has a rough taste, it is a by-product in corn processing,

Method used

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  • Preparation method of edible antibacterial nanometer particles
  • Preparation method of edible antibacterial nanometer particles
  • Preparation method of edible antibacterial nanometer particles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Accurately weigh 50mg of zein and 15mg of thymol, dissolve in 50mL of 70% ethanol-water solution; dissolve 150mg of sodium caseinate in 50ml of deionized water, quickly pour it into the stirring alcohol solution, stir for 30min, Rotary evaporation at 50°C, 0.1MPa vacuum for 20min, centrifugation at 8000rpm for 10min, freeze-dry the product to obtain thymol-loaded nanoparticles.

[0032] Using the solubility of thymol in water, the time required to release 50% of the amount (T50), flavor comparison example 1 and analytical pure thymol, the results are shown in Table 1:

[0033] Table 1 Comparison of properties of entrapped and free thymol

[0034]

[0035] It can be seen from Table 1 that the thymol embedded in zein in Example 1 of the present invention has higher solubility, sustained release ability and lower pungent flavor. It shows that using the zein-sodium caseinate system, the thymol embedded by the anti-solvent method can be added without affecting the food q...

Embodiment 2

[0037] Accurately weigh 1g of zein and 0.5g of thymol, dissolve in 10mL of 90% ethanol-water solution; dissolve 1.5g of sodium caseinate in 40ml of deionized water, quickly pour it into the stirring alcohol solution, stir 30 min, at 60 ° C, 0.1 MPa vacuum rotary evaporation for 10 min. Centrifuge at 8000 rpm for 10 min, and freeze-dry the product to obtain thymol-loaded nanoparticles.

Embodiment 3

[0045] Accurately weigh 0.5g zein and 0.05g nisin, dissolve in 20mL 80% ethanol-water solution; dissolve 0.25g sodium caseinate in 50ml deionized water, pour it into the stirring alcohol solution quickly In, stir 30min, at 50 ℃, 20min of rotary evaporation under 0.1MPa vacuum degree. Centrifuge at 1000 rpm for 30 min, and freeze-dry the product to obtain thymol-loaded nanoparticles.

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Abstract

The invention discloses a preparation method of edible antibacterial nanometer particles. The preparation method comprises the following steps: 1, dissolving zein and an antiseptic in an aqueous solution of ethanol; 2, preparing an aqueous solution of sodium caseinate; 3, adding the aqueous solution of sodium caseinate to the ethanol solution obtained in step 1 under stirring; and 4, carrying out rotary evaporation of the solution obtained in step 3, centrifuging, and lyophilizing the resultant supernatant to obtain the edible antibacterial nanometer particles. The antibacterial nanometer particles obtained through the method disclosed in the invention have particle sizes of 160-260nm and a good monodispersion, and are easy to redissolve. The preparation method has the advantages of low requirements on an apparatus, simplicity and easy operation, and the prepared antibacterial nanometer particles have the sustained release antioxidation and antibiosis effects, so the method disclosed in the invention can be widely applied to foods and medical products.

Description

technical field [0001] The invention relates to a preparation method of edible antibacterial nanoparticles, and all components of the invention are edible natural ingredients, belonging to the technical field of deep processing of agricultural and sideline products and food industry. Background technique [0002] The growth of pathogenic microorganisms in the process of food processing and storage is an important factor leading to food spoilage, so ensuring food safety and extending food shelf life are key scientific and technological issues in the food field that need to be solved urgently. Adding natural antibacterial substances to food instead of chemically synthesized preservatives has become a trend. Thymol, lysozyme, and nisin are all natural antibacterial substances that exist in nature, but their application in food is limited due to factors such as pungent odor, low solubility, and short effective antibacterial time. In recent years, more and more studies have been...

Claims

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Application Information

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IPC IPC(8): A23L3/3463A23B7/154A23B4/20
Inventor 尹寿伟黎亢抗杨晓泉
Owner SOUTH CHINA UNIV OF TECH
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