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Starch-polyphenol composite nano-granules and preparation process thereof

A composite nanoparticle and preparation process technology, which is applied in the field of biological enzymatic debranching nanostarch particles and nanoparticle adsorption and loading polyphenol preparation field, can solve the problems of perishable, unstable tea polyphenols and the like, and achieves low cost and reduced cost. Additive amount and toxic and side effects, the effect of improving bioavailability

Active Publication Date: 2016-08-17
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, tea polyphenols are unstable, and they are easily deteriorated in case of strong alkali, strong acid, light, high heat and transition metals.

Method used

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  • Starch-polyphenol composite nano-granules and preparation process thereof
  • Starch-polyphenol composite nano-granules and preparation process thereof
  • Starch-polyphenol composite nano-granules and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-12

[0053] Prepare starch-catechin (C-SNPs) composite nanoparticles according to the following steps:

[0054] (1) Preparation of short amylose solution: first select waxy rice starch, prepare gelatinized starch milk with a mass volume ratio of 10% with 1M phosphate buffer solution of pH 4.5, and add 300U / mL pullulan to it Enzyme, the volume ratio of gelatinized starch milk and pullulanase is 100:5, enzymolysis at 55°C for 8 hours to obtain a short amylose solution;

[0055] (2) Preparation of starch nanoparticles: Slowly add ethanol dropwise to the short amylose solution, add dropwise while stirring, the volume ratio of short amylose solution to ethanol is 1:4, continue stirring for 2 hours after adding ethanol , then centrifuge at 5000rpm for 10 minutes, add deionized water to the precipitate, spin the precipitate, centrifuge at 5000rpm for 10 minutes, complete a water wash, and then repeat the water wash process to obtain starch nanoparticles, freeze-dried (vacuum degree 10Pa, ...

Embodiment 13-24

[0060] Prepare starch-epicatechin (EC-SNPs) composite nanoparticles according to the following steps:

[0061] (1) Preparation of short amylose solution: first select waxy cornstarch, prepare gelatinized starch milk with a mass volume ratio of 8% with 1M phosphate buffer solution of pH 5, add 250U / mL pullulanase therein, The volume ratio of gelatinized starch milk to pullulanase is 100:4, enzymolysis at 50°C for 10 hours to obtain a short amylose solution;

[0062] (2) Preparation of starch nanoparticles: Slowly add ethanol dropwise to the short amylose solution, add dropwise while stirring, the volume ratio of short amylose solution to ethanol is 1:5, continue stirring for 1h after adding ethanol dropwise , and then centrifuged at 3000rpm for 20 minutes, added deionized water to the precipitate, spin the precipitate, centrifuged at 3000rpm for 20 minutes, completed a water wash, and repeated the washing process twice to obtain starch nanoparticles, freeze-dried (vacuum degree...

Embodiment 25-36

[0067] Prepare starch-epigallocatechin gallate (EGCG-SNPs) composite nanoparticles according to the following steps:

[0068] (1) Preparation of short amylose solution: first select waxy potato starch, prepare gelatinized starch milk with a mass volume ratio of 5% with 1M phosphate buffer solution of pH6, add 500U / mL pullulanase therein, The volume ratio of gelatinized starch milk to pullulanase is 100:1, enzymolysis at 45°C for 12 hours to obtain a short amylose solution;

[0069] (2) Preparation of starch nanoparticles: Slowly add ethanol dropwise to the short amylose solution, add dropwise while stirring, the volume ratio of short amylose solution to ethanol is 1:2, continue stirring for 3h after adding ethanol , and then centrifuged at 6000rpm for 10 minutes, added deionized water to the precipitate, spin the precipitate, centrifuged at 6000rpm for 10 minutes, completed a water wash, and repeated the water wash process twice to obtain starch nanoparticles, freeze-dried (va...

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Abstract

The invention relates to starch-polyphenol composite nano-granules and a preparation process thereof. The preparation process comprises the steps that 1, a biological enzyme method is adopted to prepare debranched starch nano-granules: enzymolysis is conducted on gelatinized starch by using pullulanase to prepare a short amylase solution, ethyl alcohol titration is performed to prepare the starch nano-granules, and freeze-drying is performed to obtain starch nano-granule powder; 2, polyphenol adsorption and loading are performed to prepare the starch-polyphenol composite nano-granules: starch nano-granule turbid liquid is prepared, different amounts of polyphenol are added, the liquid is put in an oscillating water bath kettle, adsorption is performed at room temperature for different time, and ultra-filtration centrifugation, precipitate washing and vacuum freeze-drying are performed. The starch-polyphenol composite nano-granules are small in size, attachment forces of the nano-granules to tissues can be increased, the polyphenol delivery efficiency of the gastrointestinal tract is improved, the retention time of the polyphenol in the gastrointestinal tract is prolonged, and the bioavailability is improved. The starch-polyphenol composite nano-granules protect the polyphenol having bioactivity, prevent light in the outside environment, a pH value, oxygen and the like from affecting the polyphenol and improve the stability of the polyphenol.

Description

technical field [0001] The invention relates to the fields of nanoparticle preparation and food medicine, in particular to a preparation process for debranching nanometer starch granules and nanoparticle adsorption-loaded polyphenols by biological enzyme method. Background technique [0002] Tea polyphenols (TP) are polyphenols extracted from tea leaves. The total amount of polyphenols accounts for 18% to 36% of the dry weight of tea leaves, and has a wide range of pharmacological effects. Polyphenols in tea include catechins, flavonoids and their glycosides, anthocyanins and anthocyanins, phenolic acids and depsipphenolic acids, among which catechins account for about 70% of the total polyphenols. Its main components are epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG). Catechin not only has an important impact on the taste of tea, but also a large number of studies have shown that catechin also has important biologic...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L33/10
Inventor 孙庆杰熊柳刘成珍葛胜菊杨洁常然然
Owner QINGDAO AGRI UNIV
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