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Polymerized whey protein-based ginsenoside microcapsules and preparation method thereof

A technology for polymerizing whey protein and ginsenosides, which is applied in dairy products, food preparation, milk preparations, etc., can solve the problems of insufficient supplementation of nutrients, low absorption rate of ginsenosides, and short absorption time, etc., to achieve Improve learning function, high digestion and absorption efficiency, anti-aging effects

Inactive Publication Date: 2015-08-05
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But when it is eaten in a liquid state, it passes through the stomach (such as the pylorus) and the small intestine at a fast speed, and the time to stay in these parts and be digested and absorbed is short. At the same time, ginsenosides are easily degraded under the action of enzymes in the stomach , Loss of activity, resulting in low absorption rate of ginsenosides in the body, unable to fully play the role of supplementing nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Preparation of polymerized whey protein-based ginsenoside microcapsules

[0024] The polymerized whey protein solution is prepared through the following steps:

[0025] 1) The preparation process of polymerized whey protein is to dissolve 15 parts of whey protein isolate in 100 parts of distilled water, magnetically stir for 45 minutes, and place at 4°C for 12 hours to fully dissolve. Use 2M sodium hydroxide solution to adjust the whey protein solution to pH = 7, quickly heat up the water bath to 70°C and keep it for 5 minutes to make it fully denatured, quickly cool it in the ice bath, and store it at 4°C for 10 hours until use;

[0026] 2) Ginsenoside aqueous solution is prepared through the following steps:

[0027] The preparation process of the ginsenoside aqueous solution is to dissolve 8 parts of ginsenoside powder in 100 parts of distilled water, stir until completely dissolved, and set aside.

[0028] 3) The polymerized whey protein-based ginsenosid...

Embodiment 2

[0030] Example 2 Preparation of polymerized whey protein-based ginsenoside microcapsules

[0031] 1) The polymerized whey protein solution is prepared through the following steps:

[0032]The preparation process of the polymerized whey protein is to dissolve 10 parts of whey protein isolate in 100 parts of distilled water, stir magnetically for 30 minutes, and place it at 4° C. for 8 hours to fully dissolve it. Use 1M sodium hydroxide solution to adjust the whey protein solution to pH = 7, quickly heat up the water bath to 80°C and keep it for 30 minutes to make it fully denatured, quickly cool it in the ice bath, and store it at 4°C for 12 hours until use;

[0033] 2) Ginsenoside aqueous solution is prepared through the following steps:

[0034] The preparation process of the ginsenoside aqueous solution is to dissolve 10 parts of ginsenoside powder in 100 parts of distilled water, stir until completely dissolved, and set aside.

[0035] 3) The polymerized whey protein-base...

Embodiment 3

[0037] Example 3 Preparation of polymerized whey protein-based ginsenoside microcapsules

[0038] 1) The polymerized whey protein solution is prepared through the following steps:

[0039] The preparation process of the polymerized whey protein is to dissolve 14 parts of whey protein isolate in 100 parts of distilled water, stir it magnetically for 40 minutes, and place it at 4° C. for 12 hours to fully dissolve it. Use 1M sodium hydroxide solution to adjust the whey protein solution to pH = 7, quickly heat up the water bath to 70°C and keep it for 15 minutes to make it fully denatured, quickly cool it in the ice bath, and store it at 4°C for 12 hours before use;

[0040] 2) Ginsenoside aqueous solution is prepared through the following steps:

[0041] The preparation process of the ginsenoside aqueous solution is to dissolve 5 parts of ginsenoside powder in 100 parts of distilled water, stir until completely dissolved, and set aside.

[0042] 3) The polymerized whey protein...

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Abstract

The invention discloses a polymerized whey protein-based panaxoside microcapsule and a preparation method thereof, and belongs to the technical field of food processing. The microcapsule is a powdery body formed by embedding panaxoside in polymerized whey protein, wherein the content of panaxoside is 9%-10%. The preparation method comprises the following steps: preparing a polymerized whey protein solution and a panaxoside water solution from isolated whey protein and panaxoside as raw materials, mixing, and preparing the polymerized whey protein-based panaxoside microcapsule through a piercing-solidifying method. Through a test, the embedding rate of panaxoside in the microcapsule is 87%-97%. The microcapsule can be used for well covering the bitter taste and the color of panaxoside, is high in digestive absorption efficiency and nutritional value, and has the effects of nourishing bodies, resisting fatigue, improving memory and the like as a food additive; the processing method is easy to operate, the energy is saved, and a relatively simple processing mode is provided for panaxoside-related products.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for polymerizing whey protein to microencapsulate ginsenoside. Background technique [0002] Ginseng is a genus of plants in the family Araliaceae, and it is known for its preventive effect on various diseases and its nourishing and strengthening effect on the human body. The main active ingredient in ginseng, ginsenoside, has a variety of physiological activities, such as nourishing and strengthening effects, anti-aging effects, analgesic effects, nerve stabilization effects, anti-inflammatory effects, anti-fatigue effects, memory improvement, learning function effects, anti-tumor effects, etc. . Therefore, there are also many health products added with ginsenosides on the market. Ginsenosides are in the form of yellow-white to light-yellow powder, with a very bitter taste and a special smell. They are not suitable for direct consumption, so ginsenosides are o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/30A23P1/04A23C9/152A23C9/13A23C19/00A23G9/32A23L33/105A23P10/30
CPCA23C9/13A23C9/152A23C19/00A23G9/32A23L33/19A23P10/20A23V2002/00A23V2200/30
Inventor 郭明若王睦高峰张铁华
Owner JILIN UNIV
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