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Vegetable protein/soybean polysaccharide nano-emulsion and preparation method thereof

A soybean polysaccharide and nanoemulsion technology, applied in food preparation, food science, application, etc., can solve the problems of unsatisfactory long-term stability, limited application, insufficient oil-water interface film, etc., and achieve easy control of the reaction process , equipment investment and production costs are low, and the effect of small particle size distribution

Inactive Publication Date: 2015-09-02
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, to the best of our knowledge, for emulsions prepared by protein / polysaccharide electrostatic complexes, the long-term stability after heat treatment and storage in media with different pH values ​​and ionic strengths is not satisfactory, which limits their applications.
The reason may be that the oil-water interface film formed by the electrostatic complexation of protein / polysaccharide before and after emulsification is not strong enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Dissolve 1 g of soybean acid-soluble protein and 1 g of soluble soybean polysaccharide in 25 ml of deionized water, stir for 2 hours, and adjust the pH of the solution to 2.0 with 0.1 mol / L HCl solution to obtain protein stock solution and polysaccharide stock solution respectively. Add it into the polysaccharide stock solution and mix evenly to obtain a mixed solution, then add corn oil with 10% of the mass of the mixed solution and stir for 1 min at 10,000 rpm, then use a high-pressure micro-jet nano-homogenizer to homogenize for 1 min at a pressure of 300 bar to obtain an emulsion; The final emulsion was heated at 80° C. for 0.5 h to obtain the vegetable protein / soybean polysaccharide nanoemulsion. The particle diameter of the obtained nanoemulsion is 451.23nm.

Embodiment 2

[0027] Dissolve 0.5g of pea acid-soluble protein and 1.5g of soluble soybean polysaccharide in 25ml of deionized water respectively, stir for 2.5h, and adjust the pH of the solution to 3.0 with 0.1mol / L HCl solution to obtain protein stock solution and polysaccharide stock solution respectively. The protein stock solution was added to the polysaccharide stock solution and mixed evenly to obtain a mixed solution, then salad oil with 15% mass of the mixed solution was added, stirred at 10,000 rpm for 1 min, and then homogenized for 2 min at a pressure of 500 bar using a high-pressure micro-jet nano-homogenizer to obtain an emulsion; The homogenized emulsion was heated at 85° C. for 1 h to obtain a vegetable protein / soybean polysaccharide nanoemulsion. The particle diameter of the obtained nanoemulsion is 396.23nm.

Embodiment 3

[0029] Dissolve 0.25 g of kidney bean acid-soluble protein and 1 g of soluble soybean polysaccharide in 25 ml of deionized water, stir for 3 h, adjust the pH of the solution to 4.0 with 0.1 mol / L HCl solution, obtain protein stock solution and polysaccharide stock solution respectively, and store protein solution was added to the polysaccharide stock solution and mixed uniformly to obtain a mixed solution, then added corn oil with 20% of the mixed solution quality and stirred at 10000rpm for 1min, and then used a high-pressure micro-jet nano-homogenizer to homogenize for 1min at a pressure of 800bar to obtain an emulsion; The refined emulsion was heated at 90° C. for 0.5 h to obtain the vegetable protein / soybean polysaccharide nanoemulsion. The particle diameter of the obtained nanoemulsion is 376.41nm.

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PUM

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Abstract

The invention belongs to the technical field of food, and discloses a vegetable protein / soybean polysaccharide nano-emulsion and a preparation method thereof. The preparation method comprises the following steps: dissolving vegetable acid soluble protein and soluble soybean polysaccharide into de-ionized water, respectively, stirring for 2-3h, adjusting the pH to be 2.0-4.0, and thus obtaining protein stock solution and polysaccharide stock solution, respectively; adding the protein stock solution into the polysaccharide stock solution, mixing uniformly to obtain a mixed solution, adding with fat, stirring, and homogenizing to obtain the emulsion; and heating the homogenized emulsion for 0.5-1h at 80-90 DEG C, so as to obtain the vegetable protein / soybean polysaccharide nano-emulsion. The vegetable protein / soybean polysaccharide nano-emulsion prepared by the preparation method provided by the invention has good stability, high oil content, small distribution particle size and good market prospect.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a plant protein / soybean polysaccharide nanoemulsion and a preparation method thereof. Background technique [0002] Emulsions are widely used in the cosmetic, pharmaceutical, and food industries because fat-soluble bioactive compounds can be entrapped in oil droplets to enhance their solubility and stability in the aqueous phase. Emulsion stability depends on factors such as emulsifier surface coverage, surface charge density, emulsifier layer thickness, and mostly physicochemical conditions. Natural products, such as milk protein and soy protein, are preferably used in the food industry as emulsifiers. The protein adsorption layer at the oil-water interface can prevent the droplets from coalescing and stabilize the emulsion. However, protein-stabilized emulsions are very sensitive to environmental stresses such as pH, ionic strength and temperature. When the pH value...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
Inventor 齐军茹刘倩茹
Owner SOUTH CHINA UNIV OF TECH
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