Preparation method of high-load curcumin soybean protein nano product

A technology of soybean protein and curcumin, which is applied in the directions of protein food ingredients, protein composition of vegetable seeds, vegetable protein processing, etc. Water solubility and stability, the effect of simple production process

Inactive Publication Date: 2015-01-07
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the extremely low solubility of curcumin in water, even if it is taken orally by the human body, its bioavailability and biological potency a...

Method used

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  • Preparation method of high-load curcumin soybean protein nano product
  • Preparation method of high-load curcumin soybean protein nano product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of high-load curcumin soybean protein nano-products, specifically comprising the steps of:

[0026] (1) The first step: according to the solid-to-liquid ratio of 0.2 kg of soybean protein per 10 liters of water, add soybean protein into distilled water, stir magnetically at room temperature for 2 hours, and then stand at 4°C overnight to make the soybean protein fully water to obtain a soybean protein dispersion;

[0027] (2) second step: add curcumin in dehydrated alcohol, stir and dissolve, be mixed with the curcumin ethanol solution that concentration is 4.5g / L;

[0028] (3) The third step: mix the soybean protein dispersion with curcumin ethanol solution, the volume ratio of soybean protein dispersion and curcumin ethanol solution is 100:1, stir magnetically for 6 hours, separate and remove insoluble matter, and take the centrifuged supernatant The liquid is freeze-dried to obtain a powder that is a high-load curcumin soybean protein nano-produ...

Embodiment 2

[0030] A preparation method of high-load curcumin soybean protein nano-products, specifically comprising the steps of:

[0031] (1) The first step: according to the solid-to-liquid ratio of 0.2 kg of soybean protein per 10 liters of water, add soybean protein into distilled water, stir magnetically at room temperature for 2 hours, and then stand at 4°C overnight to make the soybean protein fully water to obtain a soybean protein dispersion;

[0032] (2) The second step: heat the above soybean protein dispersion at 75°C for 30 minutes, and then cool to room temperature;

[0033] (3) The third step: add curcumin in absolute ethanol, stir and dissolve, and be mixed with the curcumin ethanol solution that concentration is 4.5g / L;

[0034] (4) The fourth step: mix the soybean protein dispersion obtained in the second step with curcumin ethanol solution, the volume ratio of soybean protein dispersion and curcumin ethanol solution is 100:1, stir magnetically for 6 hours, and separat...

Embodiment 3

[0036] A preparation method of high-load curcumin soybean protein nano-products, specifically comprising the steps of:

[0037] (1) The first step: according to the solid-to-liquid ratio of 0.2 kg of soybean protein per 10 liters of water, add soybean protein into distilled water, stir magnetically at room temperature for 2 hours, and then stand at 4°C overnight to make the soybean protein fully water to obtain a soybean protein dispersion;

[0038] (2) The second step: heat the above soybean protein dispersion at 85°C for 30 minutes, and then cool to room temperature;

[0039] (3) The third step: add curcumin in absolute ethanol, stir and dissolve, and be mixed with the curcumin ethanol solution that concentration is 4.5g / L;

[0040] (4) The fourth step: mix the soybean protein dispersion obtained in the second step with curcumin ethanol solution, the volume ratio of soybean protein dispersion and curcumin ethanol solution is 100:1, stir magnetically for 6 hours, and separat...

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Abstract

The invention discloses a preparation method of a high-load curcumin soybean protein nano product, belonging to the technical field of a production process of a functional food. The preparation method comprises the following steps: step 1: adding soybean protein into water; agitating and dispersing at a room temperature; hydrating for 6-12 hours to obtain a soybean protein dispersed solution; step 2: adding curcumin into absolute ethanol and agitating and dissolving to obtain a curcumin ethanol solution; and step 3: adding the curcumin ethanol solution into the soybean protein dispersed solution at a room temperature under an agitating condition; agitating and sufficiently mixing; and centrifuging and drying centrifugal liquid supernatant to obtain powder, namely the high-load curcumin soybean protein nano product. According to the preparation method of the high-load curcumin soybean protein nano product, through utilization of structural properties and thermal pretreatment moderate denaturation of the soybean protein, the soybean protein is urged to be combined with curcumin to form the high-load curcumin soybean protein nano product, and the water solubility and the stability of curcumin can be greatly improved; and the production process is simple and safe and can be applied to food industries.

Description

technical field [0001] The invention relates to the technical field of bioactive substances or functional factor nano-biological products, and the production technology of functional food, in particular to a preparation method of high-load curcumin soybean protein nano-products. Background technique [0002] Adding biologically active substances that are beneficial to health, such as vitamins, probiotics, active peptides, and antioxidants, into food is the main way to develop functional foods and health foods at this stage. Curcumin, as a class of biologically active substances with physiological regulation functions such as oxidation, anticancer, antibacterial, and inflammatory factors, has become a trend in the application of food and medicine. Curcumin is mainly derived from the rhizome of Zingiberaceae Zingiberaceae plant, and its molecular formula is C 21 h 20 o 6 , belonging to polyphenols, soluble in organic solvents such as ethanol, acetic acid, acetone and chloro...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23J3/16
Inventor 唐传核陈飞平
Owner SOUTH CHINA UNIV OF TECH
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