Soluble soybean polysaccharide-soybean protein-curcumin compound as well as preparation and application

A soybean protein and soybean polysaccharide technology, applied in the fields of application, polysaccharide/gum-containing food ingredients, food science, etc., to achieve the effect of improving solubility and stability, and simple production process

Active Publication Date: 2016-02-03
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soluble soybean polysaccharides have good emulsification and interfacial properties, and are often used in emulsion stabilization, micro-embedding and nano-embedding of active substances. However, using soluble soybean polysaccharides to wrap proteins to form a shell-core structure further improves the physicochemical properties of the loaded active substances. Studies on properties and biological activities are rarely reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Disperse and dissolve soybean protein in deionized water according to a solid-to-liquid ratio of 20 g / L, stir for 2 hours, hydrate at 4°C for 6 hours, adjust the pH to neutral, and remove insolubles by centrifugation to obtain a soybean protein dispersion ;

[0030] (2) Disperse and dissolve the soybean polysaccharide in deionized water according to the solid-to-liquid ratio of 10 g / L, stir for 4 hours, and fully hydrate at 4°C to obtain a soybean polysaccharide dispersion;

[0031] (3) Curcumin is dispersed in absolute ethanol according to the solid-to-liquid ratio of 5 grams per liter, stirred at room temperature in the dark, and fully dissolved to obtain curcumin ethanol solution;

[0032] (4) Under the condition of stirring at room temperature, the curcumin ethanol solution of step (3) is added to the soybean protein dispersion of step (1) in a volume ratio of 5:100 to obtain a soybean protein-curcumin mixture, and then continue to stir 1 hour;

[0033] (5) Un...

Embodiment 2

[0036] (1) Disperse and dissolve soybean protein in deionized water according to a solid-to-liquid ratio of 20 g / L, stir for 3 hours, hydrate at 4°C for 8 hours, adjust the pH to neutral, and remove insolubles by centrifugation to obtain a soybean protein dispersion ;

[0037] (2) Disperse and dissolve the soybean polysaccharide in deionized water according to the solid-to-liquid ratio of 10 g / L, stir for 3 hours, and fully hydrate at 4°C to obtain a soybean polysaccharide dispersion;

[0038] (3) Curcumin is dispersed in absolute ethanol according to the solid-to-liquid ratio of 5 grams per liter, stirred at room temperature in the dark, and fully dissolved to obtain curcumin ethanol solution;

[0039] (4) Under the condition of stirring at room temperature, the curcumin ethanol solution of step (3) is added to the soybean protein dispersion of step (1) in a volume ratio of 5:100 to obtain a soybean protein-curcumin mixture, and then continue to stir 2 hours;

[0040] (5) U...

Embodiment 3

[0043] (1) Disperse and dissolve soybean protein in deionized water according to the solid-to-liquid ratio of 20 g / L, stir for 3 hours, hydrate at 6°C for 10 hours, adjust the pH to neutral, remove insoluble matter by centrifugation, and obtain a soybean protein dispersion ;

[0044] (2) Disperse and dissolve the soybean polysaccharide in deionized water according to the solid-to-liquid ratio of 4 g / L, stir for 3 hours, and fully hydrate at 6° C. to obtain a soybean polysaccharide dispersion;

[0045] (3) Curcumin is dispersed in absolute ethanol according to the solid-to-liquid ratio of 4 grams per liter, stirred at room temperature in the dark, and fully dissolved to obtain curcumin ethanol solution;

[0046] (4) Under the condition of stirring at room temperature, the curcumin ethanol solution of step (3) is added to the soybean protein dispersion of step (1) in a volume ratio of 5:100 to obtain a soybean protein-curcumin mixture, and then continue to stir 1 hour;

[0047...

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PUM

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Abstract

The invention belongs to the technical field of functional food processing, and discloses a soluble soybean polysaccharide-soybean protein-curcumin compound as well as preparation and application. The preparation method comprises the steps of: separately dispersing and dissolving soybean proteins and soybean polysaccharide in deionized water so as to obtain soybean protein dispersed liquid and soybean polysaccharide dispersed liquid; dispersing curcumin in absolute alcohol to sufficiently dissolve the curcumin so as to obtain a curcumin ethanol solution; then adding the curcumin ethanol solution into the soybean protein dispersed liquid so as to obtain soybean protein-curcumin mixed liquid; then adding the soybean polysaccharide dispersed liquid into the soybean protein-curcumin mixed liquid so as to obtain mixed liquid; regulating the pH of the mixed liquid to be 7.0 or 4.0; and freeze drying the mixed liquid so as to obtain the soluble soybean polysaccharide-soybean protein-curcumin compound. According to the soluble soybean polysaccharide-soybean protein-curcumin compound disclosed by the invention, the soybean polysaccharide and the soybean proteins are successively compounded with the curcumin, so that the stability and the slow release effects of the curcumin in an aqueous solution are obviously improved, and the soluble soybean polysaccharide-soybean protein-curcumin compound has favorable application prospects in the development of functional foods and medicines.

Description

technical field [0001] The invention belongs to the technical field of functional food processing, and in particular relates to a soluble soybean polysaccharide-soybean protein-curcumin compound and its preparation and application. Background technique [0002] In recent years, the use of protein nano-embedding technology to improve the solubility, stability and biological potency of bioactive substances, especially hydrophobic active substances, has attracted more and more attention. For example, soybean protein, casein or β- After embedding of food-source proteins such as lactoglobulin, the solubility, biological potency, and antioxidant properties of curcumin are greatly improved, and the effect of sustained release in the digestive tract can be achieved. Curcumin (C 21 h 20 o 6 ) is a low-molecular-weight, polyphenolic substance extracted from turmeric rhizomes. In addition to being a natural pigment, it also has pharmacological effects such as anti-cancer, anti-oxida...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L33/105A23L33/185A23L29/30
CPCA23V2002/00A23V2250/2112A23V2250/51A23V2250/5488
Inventor 唐传核陈飞平
Owner SOUTH CHINA UNIV OF TECH
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