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Preparation of protein-polysaccharide nano gel on basis of Maillard reaction in macromolecular crowding environment

A nanogel and macromolecule technology, applied in the field of protein-polysaccharide nanogel preparation, can solve the problems of high cytotoxicity, unfavorable production and application, easy aggregation of protein nanoparticles, etc., and achieve low cytotoxicity and easy degradation Effect

Inactive Publication Date: 2016-05-04
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, individual protein nanoparticles are prone to aggregation and have obvious pH sensitivity, so it is not conducive to actual production and application.
Some studies have combined proteins with other high-molecular organic substances to form amphiphilic block copolymers, and further self-assembled to form nanoparticles. However, nanoparticles formed by polymer polymerization have high cytotoxicity, which is also not conducive to industrial production and application.

Method used

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  • Preparation of protein-polysaccharide nano gel on basis of Maillard reaction in macromolecular crowding environment
  • Preparation of protein-polysaccharide nano gel on basis of Maillard reaction in macromolecular crowding environment
  • Preparation of protein-polysaccharide nano gel on basis of Maillard reaction in macromolecular crowding environment

Examples

Experimental program
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Effect test

Embodiment 1

[0032] Dissolve soybean protein isolate and soybean polysaccharide with a mass ratio of 1:1 in water to a concentration of 50g / L, stir and disperse for 6 hours, adjust the pH to 6.8 with dilute hydrochloric acid, and hydrate overnight in a refrigerator at 4°C. The solution was placed in a water bath at 60° C. for 30 hours, and then freeze-dried, and the obtained powder was the soybean protein isolate-soybean polysaccharide covalent complex. Dissolve the above powder in water to make a homogeneous solution with a concentration of 1mg / mL, adjust the pH of the solution to an isoelectric point of 4.8 with 0.1mol / L HCl solution, heat in a water bath at 80°C for 50min, and after cooling, it will be soybean protein isolate -Soy polysaccharide nanogel.

[0033] The soybean protein isolate-soybean polysaccharide nanogel obtained in this example is analyzed by a ZetasizerNano-ZS laser dynamic particle size scanner. It can be seen that its particle size is between 59-459nm, and its PDI v...

Embodiment 2

[0035] Dissolve whey protein and dextran with a mass ratio of 1:3 in water to make the concentrations 50g / L and 150g / L respectively, stir and disperse for 2 hours, adjust the pH to 7.0 with dilute hydrochloric acid, and hydrate in a refrigerator at 4°C overnight. The solution was placed in a water bath at 95° C. for 6 h, and then spray-dried to obtain a powder. Dissolve the above powder in water to make a homogeneous solution with a concentration of 0.1 mg / mL, adjust the pH of the solution to an isoelectric point of 5.2 with 0.1 mol / L HCl solution, heat in a water bath at 95°C for 5 minutes, and after cooling, it will become whey Protein-dextran nanogel, the pH stability figure of the whey protein-soybean polysaccharide nanogel prepared in this embodiment is as follows image 3 shown by image 3 It can be seen that the nanogel obtained in the present invention has no secondary aggregation phenomenon in the range of pH 2-10, and its particle size does not change much.

Embodiment 3

[0037] Dissolve pea protein and soybean polysaccharide with a mass ratio of 1:2 in water so that the concentration of pea protein is 100g / L, stir and disperse for 5 hours, adjust the pH to 6.9 with dilute hydrochloric acid, and hydrate overnight in a refrigerator at 4°C. The solution was placed in a water bath at 65° C. for 48 hours, and then freeze-dried, and the obtained powder was the pea protein-soybean polysaccharide covalent complex. Dissolve the above powder in water to make a uniform solution with a concentration of 10 mg / mL, adjust the pH of the solution to an isoelectric point of 5.2 with 0.1 mol / L HCl solution, heat in a water bath at 90°C for 30 minutes, and after cooling, it becomes pea protein- For soybean polysaccharide nanogels, freeze-drying and reconstitution had little effect on the particle size of nanogels.

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Abstract

The invention belongs to the technical field of functional food processing, and discloses preparation of a protein-polysaccharide nano gel on the basis of Maillard reaction in a macromolecular crowding environment. The preparation method comprises the following steps: dissolving protein and polysaccharide in deionized water, stirring uniformly, regulating the pH value to 6.8-7, standing in a 4-DEG C refrigerator over night to perform hydration sufficiently, stirring at 60-95 DEG C to react for 6-48 hours, drying the reaction product to obtain powder, dissolving the powder in water to obtain a solution, regulating the pH value to the protein isoelectric point, carrying out heating treatment at 80-95 DEG C for 5-60 minutes, and cooling to obtain the protein-polysaccharide nano gel. The gel has the core-shell structure, has the advantages of small size and excellent stability, can be used for carrying biological active substances, and is hopeful to become the material for preparing new functional food.

Description

technical field [0001] The invention belongs to the technical field of functional food processing, and in particular relates to the preparation of a protein-polysaccharide nanogel based on Maillard reaction in a macromolecule crowded environment. Background technique [0002] As a green method of protein chemical modification, Maillard reaction is often used in the food industry to improve the functional properties of proteins. Maillard reaction, also known as carbonylamino reaction, refers to the condensation and polymerization reaction between the carbonyl of reducing sugar and the amino group of protein, which belongs to non-enzymatic browning. Hydrophilic polysaccharides can be covalently bonded to proteins through the spontaneous Maillard reaction to form amphiphilic protein-polysaccharide covalent complexes, thereby improving the functional properties of proteins such as emulsification, gel properties, and antioxidant properties. Maillard reaction is divided into dry ...

Claims

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Application Information

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IPC IPC(8): C08J3/075C08L89/00C08L5/00C08L5/02A23L33/125A23L33/185A23L33/19
CPCC08J3/075C08L5/00C08L5/02C08L89/00C08J2305/02C08J2305/00C08J2389/00A23V2002/00A23V2200/30A23V2250/51A23V2250/54252A23V2250/548A23V2250/5488
Inventor 齐军茹冯纪璐
Owner SOUTH CHINA UNIV OF TECH
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