Method for preparing perilla oil powder through composite condensation microencapsulation

A technology of microencapsulation and perilla oil, applied in the field of food processing, can solve the problems of poor protein water solubility, complex process, easy coagulation, etc., and achieve the effects of low cost, simple process and improved permeability

Inactive Publication Date: 2013-09-18
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the poor water solubility of protein, especially the easy aggregation near the isoelectric point, and the variable characteristics of cold and heat, when preparing perilla oil microcapsules, the control of experimental conditions is relatively strict and the process is complicated.

Method used

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  • Method for preparing perilla oil powder through composite condensation microencapsulation
  • Method for preparing perilla oil powder through composite condensation microencapsulation
  • Method for preparing perilla oil powder through composite condensation microencapsulation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Soy protein isolate and sodium alginate were used as wall materials, and soybean protein isolate and sodium alginate were prepared into a 4% solution.

[0037] (2) Add emulsifier monoglyceride (0.1% of the total mass of the microcapsules) to the isolated soybean protein solution, stir and dissolve at 65°C.

[0038] (3) Adjust the pH value of the above solution to 9 with 10% sodium hydroxide solution.

[0039] (4) Add perilla oil to the above solution, and stir at a high speed of 1000r / min for 1min to obtain a uniform and stable emulsion. Add the sodium alginate solution obtained in step (1) dropwise to the above emulsion and stir evenly. Among them, the mass ratio of perilla oil to the mixed wall material is 1:1, and the mass ratio of soybean protein isolate to sodium alginate in the wall material is 4:1.

[0040] (5) Adjust the temperature of the system to 40°C in a water bath, and adjust the pH value to 3.5 with 10% acetic acid, keep the reaction in the water ba...

Embodiment 2

[0068] (1) Use soybean protein isolate and sodium alginate as wall materials, and prepare soybean protein isolate and sodium alginate into 3% solutions respectively.

[0069] (2) Add emulsifier Tween 80 (0.2% of the total mass of the microcapsules) to the isolated soybean protein solution, stir and dissolve at 65°C.

[0070] (3) Adjust the pH value of the above solution to 7 with 10% sodium hydroxide solution.

[0071] (4) Add perilla oil to the above solution, and stir at a high speed of 1000r / min for 1min to obtain a uniform and stable emulsion. Add sodium alginate solution dropwise to the above emulsion and stir evenly. Among them, the mass ratio of perilla oil to the mixed wall material is 1:1, and the mass ratio of soybean protein isolate to sodium alginate in the wall material is 3:1.

[0072] (5) Adjust the temperature of the system to 50°C in a water bath, and adjust the pH value to 3.5 with 10% acetic acid, keep the reaction in the water bath for 20 minutes, and for...

example 1

[0077] 1. The determination of microcapsule embedding rate is as follows: Weigh 2.000g of microcapsule product, shake and wash with 20mL petroleum ether, filter, repeat twice, put the combined filtrate into a weighing bottle that has been accurately weighed, and place it at 60°C Evaporate the solvent in an oven, place the weighing bottle in a desiccator to cool and weigh, and then obtain the surface oil mass of the microcapsules.

[0078] Weigh 2.000g microcapsule sample, grind repeatedly, use anhydrous diethyl ether as solvent and measure by Soxhlet extraction method to get the total oil content.

[0079]

[0080] Surface oil measurement data: the mass of the sample is 1.9994g, the mass of the weighing dish is 15.9972g, and the mass after evaporation of solvent and drying is 16.1101g.

[0081] Surface oil content=(16.1101-15.9972) / 1.9994=5.65%

[0082] Total oil content data: the mass of the sample is 1.9989g, the mass of the weighing dish is 16.3097g, and the mass after ...

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Abstract

The invention discloses a method for preparing perilla oil powder through composite condensation microencapsulation, and in particular provides a preparation method of a perilla oil microcapsule which is low in cost and stable in property. The preparation method comprises the following steps of: adding an emulsifying agent into a soy isolated protein solution, and stirring to dissolve the emulsifying agent; adjusting the pH value of the solution to ensure that soy isolated protein has same electric charges with sodium alginate; adding perilla oil into the obtained solution, homogenizing to obtain an emulsion, adding a sodium alginate solution into the emulsion, and uniformly stirring; adjusting the temperature of a system to 40-50 DEG C, and adjusting the pH value to ensure that the soy isolated protein has charges opposite to those of the sodium alginate and then a composite condensation product is formed in the system; diluting and reducing the temperature of the composite condensation product by adding water, putting the composite condensation product into an ice bath, and continuously stirring until the temperature is lower than 10 DEG C to ensure that the composite condensation product is gelatinized; adding glucose or pectin into the system, and curing; and filtering, washing, depositing, and performing freeze-drying to obtain a perilla oil microcapsule product. The perilla oil microcapsule product obtained by the method can be widely applied to the fields of foods, medicines and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing perilla oil powder by complex coacervation and microencapsulation. Background technique [0002] Perilla oil is the main dietary source of linolenic acid, and its linolenic acid content is as high as 53.6%-64%. It is one of the natural products with high linolenic acid content found so far, so it is considered as a potential functional lipid. In Asian countries, perilla oil is widely used as a cooking oil and as a folk remedy for asthma and thirst. In animal experiments, perilla oil rich in linolenic acid has the physiological function of inhibiting atherosclerosis and cancer, and can also improve immunity and intelligence. However, because the high content of linolenic acid in perilla oil is easily oxidized during processing and transportation, its wide application in the commodity field is limited. Using microcapsule technology to embed perilla ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 姜子涛陈琳李荣
Owner TIANJIN UNIV OF COMMERCE
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