Preparation method of edible protein stable Pickering emulsion

A stable and emulsion technology, applied in the field of Pickering emulsion, can solve the problems of toxicity, human harm, inedibility, etc., and achieve the effects of simple operation, easy availability of raw materials, and simple preparation process.

Inactive Publication Date: 2016-08-17
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, both surfactants and ordinary solid particles have certain toxicity or negative effects, are inedible, or have certain harm to the human body

Method used

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  • Preparation method of edible protein stable Pickering emulsion
  • Preparation method of edible protein stable Pickering emulsion
  • Preparation method of edible protein stable Pickering emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method for edible protein stable Pickering emulsion, comprising the following steps:

[0033] (1) Prepare an acetic acid solution with a mass concentration of acetic acid of 1%, and add chitosan equivalent to 0.05% of the mass of the acetic acid solution into the acetic acid solution to fully hydrate it.

[0034] (2) An ethanol solution with a mass concentration of ethanol of 70% was prepared, and wheat prolamin equivalent to 2.5% of the mass of the ethanol solution was added into the ethanol solution to fully dissolve it.

[0035] (3) Get the material obtained in step (2) that is equivalent to 100% of the volume of the material obtained in step (1) and add it to the material in step (1), and shear and homogenize for 4 minutes at a rotating speed of 6000r / min.

[0036] (4) The material obtained in the step (3) was rotatively evaporated in a water bath at 40° C. and 75 r / min until the mass concentration of wheat prolamin composite colloidal particles was 2%...

Embodiment 2

[0045] A preparation method for edible protein stable Pickering emulsion, comprising the following steps:

[0046] (1) Prepare an acetic acid solution with a mass concentration of acetic acid of 1%, and add chitosan equivalent to 0.05% of the mass of the acetic acid solution into the acetic acid solution to fully hydrate it.

[0047] (2) An ethanol solution with a mass concentration of ethanol of 70% was prepared, and wheat prolamin equivalent to 2.5% of the mass of the ethanol solution was added into the ethanol solution to fully dissolve it.

[0048] (3) Get the material obtained in step (2) that is equivalent to 100% of the volume of the material obtained in step (1) and add it to the material in step (1), and shear and homogenize for 4 minutes at a rotating speed of 6000r / min.

[0049] (4) The material obtained in the step (3) was rotatively evaporated in a water bath at 40° C. and 75 r / min until the mass concentration of wheat prolamin composite colloidal particles was 2%...

Embodiment 3

[0055] A preparation method for edible protein stable Pickering emulsion, comprising the following steps:

[0056] (1) Prepare an acetic acid solution with a mass concentration of acetic acid of 1%, and add chitosan equivalent to 0.05% of the mass of the acetic acid solution into the acetic acid solution to fully hydrate it.

[0057] (2) An ethanol solution with a mass concentration of ethanol of 70% was prepared, and wheat prolamin equivalent to 2.5% of the mass of the ethanol solution was added into the ethanol solution to fully dissolve it.

[0058] (3) Get the material obtained in step (2) that is equivalent to 100% of the volume of the material obtained in step (1) and add it to the material in step (1), and shear and homogenize for 4 minutes at a rotating speed of 6000r / min.

[0059] (4) The material obtained in the step (3) was rotatively evaporated in a water bath at 40° C. and 75 r / min until the mass concentration of wheat prolamin composite colloidal particles was 2%...

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Abstract

The invention discloses a preparation method of an edible protein stable Pickering emulsion. The method comprises the following steps: (1) adding chitosan into an acetic acid solution to be fully hydrated; (2) adding wheat gliadin into an ethanol solution to be fully dissolved; (3) adding the material obtained in the step (2) into the material obtained in the step (1), and carrying out shearing and homogenizing; (4) evaporating the material obtained in the step (3) until the mass concentration of wheat gliadin composite colloidal particles is 0.5-5%; (5) centrifuging the material obtained in the step (4), discarding precipitates, and taking supernatant liquid; and (6) adding corn oil into the material obtained in the step (5), and carrying out shearing and homogenizing to obtain a stable Pickering emulsion. The emulsion prepared by the preparation method does not contain any surfactant or organic solvent and can be used for conveying carrier loads and encapsulating biological active substances and especially fat-soluble biological active substances.

Description

technical field [0001] The invention relates to a Pickering emulsion, in particular to a method for preparing an edible protein-stabilized Pickering emulsion. technical background [0002] Pickering emulsion is a new type of emulsion that uses solid particles instead of traditional organic surfactants to stabilize the emulsion system. Its stabilization mechanism is mainly that solid particles are adsorbed at the oil-water interface and form a monolayer or multilayer film of solid particles to stabilize the emulsion. Compared with traditional emulsions, Pickering emulsions have the advantages of strong interfacial stability, reduced foaming, renewability, low toxicity, and low cost, so they have been widely used in industries such as cosmetics, food, pharmaceuticals, petroleum, and wastewater treatment. [0003] Wheat gliadins (Gliadins) account for about 4% to 5% of the total amount of wheat flour and are the main storage proteins of endosperm. Wheat prolamin is a group of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K9/107A61K47/42A61K47/36A61K47/44A23L33/185
CPCA61K9/107A23V2002/00A61K9/0053A61K47/36A61K47/42A61K47/44A23V2200/30A23V2250/5486
Inventor 尹寿伟曾涛杨晓泉
Owner SOUTH CHINA UNIV OF TECH
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