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Preparation method and application of polyphenol-protein/polypeptide-carbohydrate covalent complexes

A technology of carbohydrates and polyphenolic compounds, applied in the directions of protein-containing food ingredients, applications, food science, etc., can solve the problems that have not yet been seen, and achieve the effects of simple preparation method, easy production, and good physical and chemical stability.

Active Publication Date: 2016-06-08
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there is no report on the preparation of polyphenols, proteins / polypeptides, and carbohydrates into covalent complexes

Method used

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  • Preparation method and application of polyphenol-protein/polypeptide-carbohydrate covalent complexes
  • Preparation method and application of polyphenol-protein/polypeptide-carbohydrate covalent complexes
  • Preparation method and application of polyphenol-protein/polypeptide-carbohydrate covalent complexes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1: Preparation of Epigallocatechin Gallate (EGCG)-α-Lactalbumin-Glucose Covalent Complex

[0031] Dissolve EGCG (4g / L) and α-lactalbumin (16g / L) in pH 8.0 phosphate buffer to form EGCG solution and α-lactalbumin solution; Mix with α-lactalbumin solution in equal volume to form a mixed solution, and adjust the pH value of the mixed solution to 8.0; then slowly feed oxygen (1 ml / min) into the reaction vessel, react for 24-48h, and keep stirring during the reaction, EGCG is oxidized into quinone compounds and reacts with the side chain amino acid groups of α-lactalbumin to generate EGCG-α-lactalbumin covalent complex; the mixed solution after the reaction is placed in a dialysis bag (molecular weight cut-off 3500kDa), and then Fix the dialysis bag in a dialysis container filled with deionized water, perform dialysis for 24 hours at an ultrasonic frequency of 50KHz, and change the deionized water every 3 hours to ensure that the unreacted free EGCG is completely dia...

Embodiment 2

[0033] Example 2: Preparation of epigallocatechin gallate (EGCG)-whey protein peptide-glucose covalent complex

[0034] Dissolve EGCG (4g / L) and whey protein peptide (16g / L) in phosphate buffer solution of pH 8.0 to form EGCG solution and whey protein peptide solution; Mix with equal volumes of whey protein peptide solution to form a mixed solution, and adjust the pH value of the mixed solution to 8.0; then slowly feed oxygen (1 ml / min) into the reaction vessel, react for 48h, and keep stirring during the reaction process to make the EGCG Oxidize to quinone compounds and react with the side chain amino acid groups of whey protein peptides to generate EGCG-whey protein peptide covalent complexes; place the reacted mixed solution in a dialysis bag (molecular weight cut-off 3500kDa), and then dialyze The bag is fixed in a dialysis container filled with deionized water, and is dialyzed for 24 hours at an ultrasonic frequency of 50KHz, and the deionized water is changed every 3 hou...

Embodiment 3

[0036] Example 3: Preparation of Chlorogenic Acid-Lactoferrin-Glucose Covalent Complex and Chlorogenic Acid-Lactoferrin-Polydextrose Covalent Complex

[0037] Dissolve chlorogenic acid (2g / L) and lactoferrin (10g / L) in phosphate buffer at pH 9.0 to form a chlorogenic acid solution and a lactoferrin solution; The solution is mixed with the lactoferrin solution in equal volumes to form a mixed solution, and the pH value of the mixed solution is adjusted to 9.0; then slowly feed oxygen (1 ml / min) into the reaction vessel for 36 hours of reaction, and the reaction process is constantly stirred to make the chloroform The acid is oxidized to quinone compounds and reacts with the side chain amino acid groups of the protein to form a covalent complex of chlorogenic acid-lactoferrin; the mixed solution after the reaction is placed in a dialysis bag (molecular weight cut-off 3500kDa), and then the dialysis bag Fix it in a dialysis container filled with deionized water, dialyze for 36 ho...

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Abstract

The invention discloses a preparation method and application of polyphenol-protein / polypeptide-carbohydrate covalent complexes, and belongs to the technical field of food ingredients and food processing. The method comprises the steps that polyphenol, protein / polypeptide are used as raw materials, an alkaline method is used for inducing a reaction, and polyphenol-protein / polypeptide covalent complexes are prepared; then, a carbohydrate and the prepared polyphenol-protein / polypeptide covalent complexes are used as raw materials, and a maillard reaction is utilized for preparing the polyphenol-protein / polypeptide-carbohydrate covalent complexes. According to the preparation method, the natural raw materials are adopted, no any organic reagent is adopted, the polyphenol-protein / polypeptide-carbohydrate covalent complexes with the good performance can be obtained through two steps, the preparation method is simple, efficient and safe, and production is easy. The polyphenol-protein / polypeptide-carbohydrate covalent complexes have the high oxidation resistance and emulsibility, and the beta-carotene emulsion stabilized by means of the polyphenol-protein / polypeptide-carbohydrate covalent complexes has the good physical and chemical stability.

Description

technical field [0001] The invention belongs to the technical field of food ingredients and food processing, in particular to a preparation method and application of a polyphenol-protein / polypeptide-carbohydrate covalent compound. Background technique [0002] Polyphenolic compounds are one of the most important secondary metabolites in plants, which have strong antioxidant effects, and obvious antibacterial, anti-cancer, anti-aging and inhibiting cholesterol elevation effects. During food processing and human digestion, polyphenols can interact with a variety of compounds, among which proteins / peptides are the most important organic compounds. [0003] The interaction between protein / peptide and polyphenols will cause the change of protein / peptide structure, which will lead to corresponding changes in its functional properties such as solubility, water holding capacity, viscosity, gelation, elasticity, plasticity and emulsification. After the covalent reaction between poly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L33/18A23L33/185A23L33/19A23L33/125
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/2132A23V2250/5422A23V2250/5424A23V2250/5488A23V2250/548A23V2250/55A23V2250/61A23V2250/606A23V2250/612A23V2250/608A23V2250/616A23V2250/5114A23V2250/5062A23V2250/5042
Inventor 高彦祥刘夫国马翠翠
Owner CHINA AGRI UNIV
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