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Maillard reaction-based vegetable protein nano-gel and preparation thereof

A technology of plant protein and nanogel, which is applied in the field of food nanogel, can solve the problems that have not been discovered in the research of nanogel, and achieve the effects of environmental friendliness, low cost and easy operation

Inactive Publication Date: 2017-01-04
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many studies on the preparation of nanogels from animal proteins, but the research on the preparation of nanogels from plant proteins has not yet been found.

Method used

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  • Maillard reaction-based vegetable protein nano-gel and preparation thereof
  • Maillard reaction-based vegetable protein nano-gel and preparation thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0032] Embodiment 1: the preparation of the plant protein nanogel based on Maillard reaction

[0033] Dissolve soybean 7S globulin and dextran with a mass ratio of 1:1 in water to a concentration of 0.2 g / mL, stir and disperse for 2 h, adjust the pH to 6.8 with dilute hydrochloric acid, and freeze-dry to obtain a powder. Place the dry powder in a container with a saturated KBr solution at the bottom (keep the relative humidity at 79%), react at 60°C for 4 days, and then mix the reacted powder with a ratio of 1:10 (w / v, mg / mL) The ratio was added to water to redissolve, centrifuged at 10,000g at 25°C for 15 minutes, the unreacted raw material in the lower layer was removed, and the supernatant was freeze-dried, and the obtained powder was soybean 7S globulin-dextran covalent complex. Dissolve the above powder in water to make a homogeneous solution with a concentration of 1 mg / mL, adjust the pH of the solution to an isoelectric point of 4.8 with 0.1 mol / L HCl solution, heat in ...

Embodiment 2

[0034] Embodiment 2: Preparation of plant protein nanogel based on Maillard reaction

[0035] Dissolve soybean 7S globulin and dextran with a mass ratio of 1:3 in water to make the concentration of soybean protein 0.1 g / mL, stir and disperse for 6 hours, adjust the pH to 7.0 with dilute hydrochloric acid, and spray dry to obtain powder. Place the dry powder in a container with a saturated KBr solution at the bottom (keep the relative humidity at 68%), react at 60°C for 4 days, and then mix the reacted powder with a ratio of 1:10 (w / v, mg / mL) The ratio was added to water to redissolve, centrifuged at 10,000g at 25°C for 15 minutes, the unreacted raw material in the lower layer was removed, and the supernatant was freeze-dried, and the obtained powder was soybean 7S globulin-dextran covalent complex. Dissolve the above powder in water to make a homogeneous solution with a concentration of 1 mg / mL, adjust the pH of the solution to an isoelectric point of 4.8 with 0.1 mol / L HCl so...

Embodiment 3

[0036] Embodiment 3: the preparation of the plant protein nanogel based on Maillard reaction

[0037] Dissolve pea protein and dextran with a mass ratio of 1:1 in water so that the concentration of soybean protein is 1 g / mL, stir and disperse for 2 h, adjust the pH to 6.9 with dilute hydrochloric acid, and freeze-dry to obtain powder. Place the dry powder in a container with a saturated KBr solution at the bottom (keep the relative humidity at 65%), react at 50°C for 6 days, and then mix the reacted powder with a ratio of 1:10 (w / v, mg / mL) The ratio was added to water to redissolve, centrifuged at 10000g at 25°C for 15min, the unreacted raw material in the lower layer was removed, the supernatant was freeze-dried, and the obtained powder was the pea protein-dextran covalent complex. Dissolve the above powder in water to prepare a uniform solution with a concentration of 5 mg / mL, adjust the pH of the solution to an isoelectric point of 5.0 with 0.1 mol / L HCl solution, heat in a...

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Abstract

The invention belongs to the technical field of food nano-gel, and discloses Maillard reaction-based vegetable protein nano-gel, as well as a preparation method and application thereof. The preparation method comprises the following steps: (1) dissolving vegetable protein and glucan in water, uniformly stirring, regulating pH, and drying to obtain powder; (2) putting the powder obtained in the step (1) in an environment having a temperature of 50-60 DEG C and a relative humidity of 65-79 percent to react for 4-6 days to obtain a Maillard reaction product; and (3) dissolving the Maillard reaction product in water to obtain a solution, regulating the pH to an isoelectric point, heating, and cooling to obtain the vegetable protein nano-gel. The nano-gel has good mono-dispersion, has a PDI value of 0.099 and a grain size of 30-220nm, has a core-shell structure and excellent stability, and has an excellent prospect in novel functional food ingredients and bioactivator delivery application.

Description

technical field [0001] The invention belongs to the technical field of food nanogels, in particular to a plant protein nanogel based on Maillard reaction and its preparation method and application. Background technique [0002] The Maillard reaction (also known as carbonylamino reaction) is a reaction in which the carbonyl of a reducing sugar and the ε- or α-amino group of a protein are covalently bonded, and is a non-enzymatic browning reaction commonly found in the food industry. Hydrophilic polysaccharides can be covalently grafted onto globular proteins through the Maillard reaction (glycosylation reaction) to form amphiphilic covalent complexes. Glycosylation products not only retain the surface activity of proteins and the hydrophilicity of reducing sugars, but also can significantly improve the functional properties of proteins, such as emulsification, thermal stability and surface properties. [0003] In recent years, nanotechnology has become the most dynamic and d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J3/075C08L89/00C08H1/00A23L1/305A23L1/09
Inventor 齐军茹冯纪璐
Owner SOUTH CHINA UNIV OF TECH
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