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Phosvitin-fatty acid emulsifier and preparation method thereof

A phosvitin and fatty acid technology, applied in the field of phosvitin-fatty acid emulsifier and preparation thereof, can solve the problems of limiting Pv emulsification activity, short hydrophobic tail, limiting the adsorption efficiency and degree of adsorption of an oil-water interface layer, and the like, To achieve the effect of improving emulsification and foaming, strengthening effective adsorption, and excellent emulsification stability

Inactive Publication Date: 2014-08-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Analysis of the amino acid composition of Pv found that the number of hydrophobic amino acids enriched at the N-terminal and C-terminal of Pv is small (about 15), and the hydrophobic tail formed is short, which limits its adsorption efficiency and adsorption at the oil-water interface layer. degree, thereby limiting the emulsifying activity of Pv

Method used

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  • Phosvitin-fatty acid emulsifier and preparation method thereof
  • Phosvitin-fatty acid emulsifier and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0018] (1) Preparation of phosvitin stock solution: Weigh phosvitin, add it to 0.01mol / L, pH7.0 phosphate buffer solution, stir at 30°C for 2 hours, and get the concentration after fully dissolving. 5% phosvitin stock solution.

[0019] (2) Weigh stearic acid and N-hydroxysuccinimide, mix and dissolve them in tetrahydrofuran according to the ratio of 1:2, and slowly add dicyclohexylcarbodiethylene in the ratio of 1:2 under the condition of magnetic stirring Amine (dehydrating agent), incubated overnight at room temperature (25°C). Dicyclohexylurea was removed by filtration, dried in vacuo, dissolved in ethyl acetate (final concentration: 5%), rinsed with 10% NaCl solution, filtered, and dried in vacuo to obtain stearate.

[0020] (3) Slowly add the phosvitin solution into the stearate and mix under the condition of magnetic stirring, adjust the pH of the system to 8.5 and maintain it until the end of the reaction, and the reaction time is 4 hours. Finally, 55 mmol glycine so...

Embodiment 2

[0023] Determination of emulsifying activity

[0024] The phosvitin-stearic acid emulsifier obtained in Example 1 is dispersed in 0.01mol / L at a concentration of 0.5%, in the phosphate buffer solution of pH7.0, rapeseed oil is added for 1: 3 according to the oil-water ratio, and in Under room temperature, use a dispersing homogenizer to homogenize at high speed for 1 min to prepare an emulsion. Immediately draw 50 μl from the bottom of the emulsion, quickly disperse in 5ml, 0.1% sodium dodecyl sulfate solution, and measure the absorbance A0 at a wavelength of 500nm. Emulsifying activity calculation formula: EAI=(4.606×A0×dilution) / [C×(1-Φ)×104], C is protein concentration, Φ is oil content in emulsion, Φ=0.25.

[0025] Determination of emulsion stability

[0026] After the prepared emulsion was allowed to stand for 30 minutes, 50 μl was sucked from the bottom, quickly dispersed in 5ml, 0.1% sodium dodecyl sulfate solution, and the absorbance A30 was measured at a wavelength ...

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Abstract

The invention discloses a phosvitin-fatty acid emulsifier and a preparation method thereof. The preparation method of the emulsifier comprises the following steps: firstly, dissolving phosvitin in a buffer solution, stirring the phosvitin until the phosvitin is completely dissolved, and fully hydrating; secondly, adding a dehydrating agent, namely dicyclohexyl carbodiimide, into a mixed system of fatty acid and N-hydroxy succinimide for overnight culture; thirdly, re-dissolving supernatant in ethyl acetate after filtration, washing by using a NaCl solution, then filtering and drying; fourthly, performing acylation reaction on the phosvitin and fatty acid ester in an alkaline environment; finally, removing impurities by virtue of dialysis and centrifugation, and drying supernatant to obtain a final product. An efficient emulsifier is prepared by using a technology of esterifying the fatty acid and then acylating the fatty acid and the phosvitin; the process design is scientific and reasonable, needed equipment is simple and safe to operate, and the prepared emulsifier is high in emulsification activity, high in stability and suitable for being used in industrial large-scale production.

Description

technical field [0001] The invention relates to the field of emulsifiers, in particular to a phosvitin-fatty acid emulsifier and a preparation method thereof. Background technique [0002] Egg yolks can form and stabilize emulsions, and are widely used in the industrial production of emulsions. They are the main raw materials for products such as mayonnaise, salad dressing, cream, ice cream, and face cream. Phosvitin (Pv for short), the glycoprotein with the highest degree of phosphorylation in nature, accounts for 11% of the protein content of egg yolk, and is one of the main components of the excellent emulsifying effect of egg yolk. Pv contains 220 amino acids, 135 of which are phosphorylated serine, which exist in a single arrangement in the center of the protein and form a very strong hydrophilic core region, endowing Pv with a large amount of negative charge (the charge is about -179). The existence of electrostatic repulsion inside the protein makes the protein prese...

Claims

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Application Information

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IPC IPC(8): B01F17/30B01F17/34C09K23/30C09K23/34
Inventor 陈海英
Owner JIANGNAN UNIV