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Catechin and ovalbumin conjugate-stabilized fish oil preparation and preparation method thereof

A technology of ovalbumin and catechin, which is applied in the direction of food ingredients as antioxidants, food science, and the function of food ingredients. Improvement of stability, improvement of particle size stability and anti-oxidation stability, and improvement of oxidation stability

Inactive Publication Date: 2017-06-13
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the antioxidant activity of ovalbumin is relatively weak, and it is usually necessary to add additional antioxidants, but the combination of the two is sometimes unsatisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Dissolve 1 gram of ovalbumin in 100 mL of water, add 1 milliliter of hydrogen peroxide (10 M) and 0.25 gram of L-ascorbic acid under nitrogen protection, and react for 2 hours at 25 degrees Celsius, then add catechin (0.7 mmol) and react for another 24 hours. After the reaction was completed, unreacted catechin was removed by dialysis (molecular weight cut-off: 12000-14000 Daltons), and freeze-dried to obtain catechin ovalbumin covalent product (yield: 70%). Then the obtained catechin ovalbumin covalent was formulated into a 1% aqueous solution, fish oil and the aqueous solution were added at a mass ratio of 1:9, and mixed at a high speed of 10000 rpm for 10 minutes to form a coarse emulsion. On this basis, 60MPa high pressure homogeneous preparation was carried out to obtain the final fish oil emulsion preparation.

[0034] The fish oil used was commercially available and comprised 70% EPA / DHA (20 / 50).

Embodiment 2

[0036] Dissolve 1 gram of ovalbumin in 100 mL of water, add 1 milliliter of hydrogen peroxide (10 M) and 0.35 gram of L-ascorbic acid under nitrogen protection, and react for 2 hours at 25 degrees Celsius, then add catechin (0.8 mmol) and react for another 24 hours. After the reaction was completed, unreacted catechin was removed by dialysis (molecular weight cut-off: 12000-14000 Daltons), and freeze-dried to obtain catechin ovalbumin covalent product (yield: 75%). Then the covalent catechin ovalbumin obtained was formulated into a 1.2% aqueous solution, fish oil and the aqueous solution were added at a mass ratio of 1:9, and mixed at a high speed of 10000 rpm for 10 minutes to form a coarse emulsion. On this basis, 60MPa high pressure homogeneous preparation was carried out to obtain the final fish oil emulsion preparation.

[0037] The fish oil used was commercially available and comprised 70% EPA / DHA (20 / 50).

Embodiment 3

[0039] Dissolve 1 gram of ovalbumin in 100 mL of water, add 1 milliliter of hydrogen peroxide (10 M) and 0.20 gram of L-ascorbic acid under nitrogen protection, react at 25 degrees Celsius for 2 hours, add catechin (0.7 mmol) and react for another 24 hours. After the reaction was completed, unreacted catechin was removed by dialysis (molecular weight cut-off: 12000-14000 Dalton), and freeze-dried to obtain catechin ovalbumin covalent product (yield: 73%). Then the obtained catechin ovalbumin covalent was formulated into a 1.1% aqueous solution, fish oil and the aqueous solution were added at a mass ratio of 1:9, and mixed at a high speed of 10000 rpm for 10 minutes to form a coarse emulsion. On this basis, 60MPa high pressure homogeneous preparation was carried out to obtain the final fish oil emulsion preparation.

[0040] The fish oil used was commercially available and comprised 70% EPA / DHA (20 / 50).

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PUM

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Abstract

The invention discloses a catechin and ovalbumin conjugate-stabilized fish oil preparation and a preparation method thereof. The method comprises the steps of preparing catechin and ovalbumin conjugate from catechin and ovalbumin through free radical grafting; and preparing the stabilized fish oil preparation from the obtained catechin and ovalbumin conjugate. The catechin and ovalbumin conjugate has good oxidation resistance and a stable emulsion preparation can be easily prepared by the catechin and ovalbumin conjugate and fish oil. The invention further discloses a stabilizer. The oxidation stability of the fish oil preparation is greatly improved and the shelf life is prolonged. The catechin and the ovalbumin are easily available, low in price, simple in preparation technology and suitable for industrial production application.

Description

technical field [0001] The invention belongs to the field of functional food and health food, and in particular relates to a fish oil preparation stabilized by catechin ovalbumin covalent substance and a preparation method thereof. Background technique [0002] Fish oil is rich in polyunsaturated fatty acids and is a high-quality animal oil resource. Polyunsaturated fatty acids refer to straight-chain fatty acids containing two or more double bonds and a carbon chain length of 18 to 22 carbon atoms, which can be divided into ω-3 and ω-6 polyunsaturated fatty acids. Among the omega-3 unsaturated fatty acids, the two most important unsaturated fatty acids for the human body are DHA and EPA. EPA is eicosapentaenoic acid, which has the function of cleaning up garbage (cholesterol and triglycerides) in blood vessels. DHA is docosahexaenoic acid, which has the effects of softening blood vessels, strengthening brain and improving intelligence, and improving eyesight. [0003] Nu...

Claims

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Application Information

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IPC IPC(8): A23L33/115A23P10/20
CPCA23V2002/00A23V2200/30A23V2200/02A23V2250/5428
Inventor 刘松柏冯进
Owner ZHEJIANG UNIV
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