Double protein co-emulsion system and its preparation method and application

An emulsification system and double-protein technology, applied in the field of emulsification system, can solve the problems of lack of specific proteolytic enzymes, difficulty in accurately controlling the degree and site of hydrolysis, complex operation, etc., achieve high protein digestibility, correct amino acid score value, save The effect of easy control of milk protein resources and process parameters

Active Publication Date: 2016-06-22
SUN YAT SEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The effect of pure protein as an emulsifier is greatly affected by pH, ionic strength, temperature, oil-water phase components and process conditions, it is difficult to form a stable emulsion, and the applicability is poor
Therefore, the current research mainly uses the protein-polysaccharide Maillard reaction complex, which has improved protein emulsification performance, anti-oxidation, and better steric stabilization effect, but it is difficult to control the site and degree of Maillard reaction, and Free polysaccharide chains can easily lead to bridge chain flocculation between milk droplets and affect product stability; research has also applied partial protein hydrolyzate, whose hydrolyzed fragments have improved emulsification adsorption performance and physiological activity, but usually lack specific proteolytic enzymes, making it difficult to precisely control The degree of hydrolysis and the location of hydrolysis are difficult to convert into mass production; the research also applies electrostatic layer-by-layer self-assembly, that is, proteins or polysaccharides with opposite charges. By adjusting the emulsification conditions, the protein or polysaccharides and the protein adsorption layer at the oil-water interface undergo electrostatic self-assembly. Polymerization, however, the adsorption multilayer film formed by it has poor stability and requires harsh process conditions
[0005] In actual operation, the above methods all have natural defects, such as complex operation, poor reproducibility, high cost, and poor stability

Method used

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  • Double protein co-emulsion system and its preparation method and application

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Experimental program
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Embodiment 1

[0050] A double protein co-emulsification system in this embodiment, its specific components and their contents are shown in Table 1, wherein the oil is soybean oil and medium-chain fatty acid ester, and the total protein in the table is soybean protein isolate (SPI) and the sum of the mass of sodium caseinate (SC).

[0051] Table 1 Components and their contents in the double protein co-emulsification system

[0052]

[0053] The preparation method of above-mentioned double protein co-emulsion system, comprises the following steps:

[0054] (1) Mix SPI and SC, disperse and dissolve in pure water, and fully hydrate with a magnetic stirrer at room temperature for 12 hours to obtain a protein solution;

[0055] (2) Stir and mix the oil and the protein solution, and disperse for 1 minute under high-speed shear at a rotating speed of 10,000 rpm to obtain coarse milk;

[0056] (3) Coarse milk is subjected to high-pressure homogenization treatment for 6 times and sterilized. Amo...

Embodiment 2

[0061] A kind of double protein co-emulsification system of the present embodiment, its each component and content are as follows:

[0062] The mass percent of soybean protein isolate and sodium caseinate in the double protein co-emulsification system is 3%,

[0063] The volume ratio of described grease and water is 8:92,

[0064] The mass ratio of the soybean protein isolate to sodium caseinate is 2:3.

[0065] The preparation method of the above-mentioned double protein co-emulsification system is basically the same as the preparation method described in Example 1, the difference is: the shear velocity and shear time in step (2), and the first-stage homogeneous valve in step (3) Pressure and number of cycles, the specific parameters are shown in Table 2:

[0066] Table 2 shear and homogenization parameter table

[0067]

[0068] The five kinds of double protein co-emulsion systems prepared above were detected by the Malvern nanometer particle size analyzer, and their p...

Embodiment 3

[0070] Embodiment 3 rheological experiment

[0071] 1. Purpose of the experiment

[0072] The rheology of the double protein co-emulsion system EM11 prepared in Example 2 was analyzed.

[0073] 2. Experimental method

[0074] The double protein co-emulsification system EM11 prepared in Example 2 was analyzed by Anton Paar rheometer (MCR102), the constant temperature was 25°C, and the shear rate was changed from 10S -1 Raise to 100S -1 Or fixed shear rate 10S -1 , the temperature was raised from 4°C to 50°C, and the viscosity was measured.

[0075] 3. Experimental results

[0076] For experimental results, see Figure 5 ,From Figure 5 It can be seen that the rheology of the double protein co-emulsion system prepared in Example 2 is Newtonian fluid, and the viscosity does not change with the shear rate. In the range of 4-50°C, the viscosity of the system is always less than 0.004 Pa·s. It can be seen that EM11 is a low-viscosity liquid, which is especially suitable for ...

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Abstract

The invention discloses a double-protein co-emulsification system, a preparation method and an application thereof. The double-protein co-emulsification system is prepared from 0.5-5 wt% of proteins, and grease and water, wherein a volume ratio of the grease to the water is 2-15:85-98. The preparation method includes following steps: dissolving the proteins in water for enabling the protein to be hydrated fully; and adding the grease with shearing and homogenization. The double-protein co-emulsification system has an excellent stability, is free of phenomena, such as oil separation, layering, precipitation, flocculation and the like, after being stored for a long time, and is free of any bad odor. The double-protein co-emulsification system is free of extra addition of any emulsifier and stabilizing agents and is free of adjustment of pH value of a product. The preparation method is simple, is easy-to-control in technology parameters, is economical and easy to carry out and is suitable for industrialized production. The double-protein co-emulsification system also can be used for preparing enteral nutrition preparations, health-caring foods, medicine preparations, beverages or cosmetics, and especially is suitable for preparing the enteral nutrition preparations.

Description

technical field [0001] The invention relates to the field of emulsification systems, in particular to a double protein co-emulsion system and its preparation method and application. Background technique [0002] At present, malnutrition exists in clinically critically ill patients and patients after surgery, which seriously affects the incidence of related certificates and patient prognosis, increases the pain of patients, and prolongs the length of hospital stay. The emergence of clinical nutrition preparations has improved this problem, which is mainly divided into enteral nutrition preparations and parenteral nutrition preparations. Since enteral nutrition preparations can better meet the physiological needs of the human body and improve pathological conditions, with the development of clinical application, the advantages of enteral nutrition preparations are gradually highlighted compared with parenteral nutrition preparations. However, enteral nutrition preparations us...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/10A23L2/66A61K8/64A61K8/06A61K38/02A61K9/107A61P3/02A23L33/00
CPCA61K9/0053A61K9/107A61K38/011A61K38/1709A61K38/1722A61K45/06A61K2300/00
Inventor 吴传斌吉娟潘昕
Owner SUN YAT SEN UNIV
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