Method for preparing high-stability nano emulsion with controllable nutrient release

A nano-emulsion and nutrient technology, which is applied in food science, food forming, and the function of food ingredients, etc., to achieve the effects of strong stability, improved emulsification stability, and high embedding rate

Active Publication Date: 2016-10-12
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nanoemulsion with controllable nutrient release prepared by the present invention h

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Preparation of fish gelatin solution: Weigh an appropriate amount of fish scale gelatin, add a certain amount of distilled water, dissolve in a 50°C water bath, and prepare a fish scale gelatin solution with a concentration of 0.1% (w / v).

[0017] 2. High-voltage pulse electric field treatment: pass the fish scale gelatin solution prepared above through a high-voltage pulse electric field of 15kv / cm, and determine the treatment time according to the sample injection volume.

[0018] 3. Wet phosphorylation: Weigh an appropriate amount of sodium pyrophosphate and add it to the fish gelatin solution treated above, and the amount of phosphate added is 0.002mM. Adjust the pH to 7 with 1M NaOH and HCl. Phosphorylate for 2 hours in a water bath at 50°C.

[0019] 4. Preparation of primary emulsion: Weigh an appropriate amount of soybean oil, add it to phosphorylated fish gelatin, add potassium sorbate (0.05%, w / w), citric acid (0.01%, w / w), and stir at room temperature Even...

Embodiment 2

[0024] 1. Preparation of fish gelatin solution: Weigh an appropriate amount of fish scale gelatin, add a certain amount of distilled water, dissolve in a 50°C water bath, and prepare a fish scale gelatin solution with a concentration of 0.1% (w / v).

[0025] 2. High-voltage pulse electric field treatment: pass the fish scale gelatin solution prepared above through a high-voltage pulse electric field of 25 kv / cm, and determine the treatment time according to the sample injection volume.

[0026] 3. Wet phosphorylation: Weigh an appropriate amount of sodium pyrophosphate and add it to the fish gelatin solution treated above, and the amount of phosphate added is 0.006mM. Adjust the pH to 9 with 1M NaOH and HCl. Phosphorylate for 2 hours in a water bath at 50°C.

[0027] 4. Preparation of primary emulsion: Weigh an appropriate amount of soybean oil, add it to phosphorylated fish gelatin, add potassium sorbate (0.05%, w / w), citric acid (0.01%, w / w), and stir at room temperature Eve...

Embodiment 3

[0032] 1. Preparation of fish gelatin solution: Weigh an appropriate amount of fish scale gelatin, add a certain amount of distilled water, dissolve in a 50°C water bath, and prepare a fish scale gelatin solution with a concentration of 0.1% (w / v).

[0033] 2. High-voltage pulse electric field treatment: pass the fish scale gelatin solution prepared above through a high-voltage pulse electric field of 35kv / cm, and determine the treatment time according to the sample injection volume.

[0034] 3. Wet phosphorylation: Weigh an appropriate amount of sodium pyrophosphate and add it to the above-treated fish gelatin solution, and the amount of phosphate added is 0.01 mM. Adjust the pH to 9 with 1M NaOH and HCl. Phosphorylate for 2 hours in a water bath at 50°C.

[0035] 4. Preparation of primary emulsion: Weigh an appropriate amount of soybean oil, add it to phosphorylated fish gelatin, add potassium sorbate (0.05%, w / w), citric acid (0.01%, w / w), and stir at room temperature Even...

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Abstract

The invention provides a method for preparing high-stability nano emulsion with controllable nutrient release. The novel stable fish gelatin nano emulsion is prepared with fish scale gelatin, sodium pyrophosphate and soybean oil as the raw materials by means of a high-voltage pulse electric field, wet phosphorylation and dynamic high pressure microfluidization, and beta-carotene is embedded. The fish gelatin is processed by means of the high-voltage pulse electric field, so that more amino acid groups capable of being phosphorylated are exposed; the phosphorylated fish gelatin is prepared into emulsion; beta-carotene and the emulsion are evenly mixed and subjected to dynamic high pressure microfluidization, and the nano emulsion with controllable nutrient release is prepared. By means of the method, a new method is provided for preparing the nano-emulsion, and the application range of beta-carotene and fish gelatin in the food field is further widened.

Description

technical field [0001] The invention relates to a preparation method of a highly stable and controllable nutrient-releasing nanoemulsion, belonging to the technical field of food preparation. Background technique [0002] Emulsion is a transparent or translucent stable system spontaneously formed by oil, water, surfactants, etc. in appropriate proportions. It can be used as a carrier and widely used in food, medicine and other fields. The research found that whether it is water-soluble nutrients, drugs or oil-soluble nutrients, drugs can achieve a large amount of solubilization in the emulsion. Secondly, the emulsion system is a thermodynamically stable system and is easy to prepare. [0003] There are many materials for preparing the emulsion, and generally whey protein, casein, soybean protein, rice protein hydrolyzate, gelatin, etc. are mostly used. Among them, the study found that the stability of the emulsion prepared by gelatin is poor, which is not enough to meet th...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L5/30A23P10/30
CPCA23V2002/00A23V2200/224A23V2200/30A23V2250/1614A23V2250/211A23V2250/5432A23V2300/12A23V2300/26
Inventor 涂宗财黄涛王辉上官新晨张南海秦旭
Owner NANCHANG UNIV
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