Glycosylated casein-based tea polyphenol nano capsule and preparation method thereof

A technology of nanocapsules and tea polyphenols, which is applied to the preparation method of peptides, chemical instruments and methods, food preparation, etc., can solve the problems of inability to obtain nanocapsules, low EGCG load, and poor solubility of natural casein, etc., to achieve Effect of improving water solubility and improving storage stability

Active Publication Date: 2015-01-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the solubility of natural casein is poor near the isoelectric point, and the loading capacity of EGCG is not high. Hig

Method used

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  • Glycosylated casein-based tea polyphenol nano capsule and preparation method thereof
  • Glycosylated casein-based tea polyphenol nano capsule and preparation method thereof
  • Glycosylated casein-based tea polyphenol nano capsule and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0017] Accurately weigh 0.8 g of casein and 5.6 g of dextran (relative molecular mass: 20,000) and dissolve in 100 mL of 0.2 mol / L phosphate buffer, stir to make a homogeneous solution with a casein mass concentration of 8 g / L, and freeze Dry for 24h. The dried sample was ground, passed through a 120-mesh sieve, placed in a petri dish, sealed with perforated aluminum foil, and reacted (60°C, relative humidity 78%, pH 7.0) for 20 hours, then cooled to terminate the reaction. Use an ultrafiltration membrane with a cut-off molecular weight of 100kDa to repeat ultrafiltration three times to remove unreacted casein and polysaccharides, collect components larger than 100kDa and freeze-dry to obtain glycosylated casein.

Embodiment 2

[0019] Dissolve natural casein in phosphate buffer (casein content is 8g / L), stir for several hours, centrifuge and take the supernatant, and finally determine the casein content to be 1g / L. Different concentrations of EGCG dissolved in pH 4.5 acetate buffer were mixed with the casein solution (v / v, 1:19), and mixed for 1 min (rotating at 600 r / min) to obtain EGCG-casein nanocapsules. The measured average particle size is 75-150nm, and the encapsulation efficiency is 27%-85%.

Embodiment 3

[0021] The above-mentioned glycosylated protein was dissolved in phosphate buffer (casein content was 1 g / L). Mix different concentrations of EGCG dissolved in pH 4.5 acetate buffer solution with glycosylated casein solution (v / v, 1:19), and mix for 1 min (rotating at 600 r / min) to obtain EGCG-glycosyl Casein nanocapsules. The measured average particle diameter is 70-140nm, and the encapsulation efficiency is 50%-90%.

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Abstract

The invention discloses a glycosylated casein-based tea polyphenol (epigallocatechin gallate, EGCG) nano capsule capable of inhibiting casein aggregation and precipitation caused by high concentrations of polyphenols. The preparation method of the nano capsule capable comprises the following steps: glycosylated casein is obtained by dry heat treatment of casein and dextran and then ultrafiltration for removal of free reactants, the glycosylated casein is physically mixed with EGCG to obtain the EGCG-combined nano capsule. The EGCG encapsulation efficiency of the prepared nano capsule can reach up to 90%, the average nano capsule particle size is 70-140nn, the EGCG retention rate is 60%-70% after 10 days of storage, particle size change during storage is smaller, in the case of high EGCG loading capacity, uniform dispersion state of the system can be maintained, and no flocculent precipitate is generated. The nano capsule capable remarkably improves the binding rate of the casein and the EGCG, can be used as a nano carrier of EGCG and other polyphenols, and is widely used in food, health care products and other industries.

Description

technical field [0001] A tea polyphenol nanocapsule based on glycosylated casein and a preparation method thereof, the invention belongs to the technical field of functional health food nanocapsules. Background technique [0002] Tea polyphenols, also known as tea tannins and catechins, belong to polyphenols and are a general term for a class of polyhydric phenolic compounds contained in tea. The most important component in tea polyphenols is a variety of catechins of flavanols, among which gallocatechin gallate (EGCG) is the most important component with high antioxidant, antibacterial, Anti-cancer, anti-radiation, improve the body's immunity and so on. However, due to the existence of multiple phenolic hydroxyl groups in the molecular structure of EGCG, it is easily degraded by light, oxygen, moisture, heavy metals, etc., and its fat solubility is weak, its stability is poor, and its activity is greatly reduced in alkaline solutions. are often restricted. At present, mi...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23P1/04A61K9/51A61K36/82A61K47/42A61P39/06A61P31/04A61P35/00A61P37/04A61P17/16C07K14/435C07K1/107C07K1/34A23L33/00
CPCA23L33/105A23L33/17A23P10/30A23V2002/00A23V2250/2132A23V2250/54246
Inventor 夏书芹薛瑾谭晨张晓鸣
Owner JIANGNAN UNIV
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