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Isolated soybean protein-curcumin nanoparticle conjugate and preparation method thereof

A soybean protein isolate and nanoparticle technology, which is applied in the field of preparing soybean protein isolate-curcumin nanoparticle conjugates, can solve problems such as unpublished research reports on protein-curcumin nanoparticle conjugates, and achieve good encapsulation effect. Effect

Inactive Publication Date: 2017-06-20
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the above papers and patents, there is no research report on the preparation of protein-curcumin nanoparticle conjugates after modification with glutaminase

Method used

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  • Isolated soybean protein-curcumin nanoparticle conjugate and preparation method thereof
  • Isolated soybean protein-curcumin nanoparticle conjugate and preparation method thereof
  • Isolated soybean protein-curcumin nanoparticle conjugate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preparation of soybean protein isolate: Weigh 200g of soybean meal and beat it into powder, dissolve it in 10 times the mass of deionized water, adjust the pH to 8.0 with 2.0M NaOH, stir for 2 hours and centrifuge at 4°C (8000g, 20min), take the supernatant and use 2.0 M HCl to adjust the pH to 4.5, put it in the refrigerator at 4°C for 30 minutes, then centrifuge, pour off the supernatant, wash the precipitate 3 times, take it out and weigh it, dissolve the precipitate in 5 times deionized water, redissolve it in Dialyze at 4°C for 48 hours and freeze-dry to obtain soybean protein isolate.

[0029] Take out the slant of the test tube of Bacillus amyloliquefaciens SWJS22 (Bacillus amyloliquefaciens SWJS22, CGMCC No.8425) that has been preserved in other patent applications of the applicant, scrape a little colony in the aseptic operating table, and mark it on the neutral casein plate. Cultivate in a constant temperature incubator at 37°C for 24 hours, then pick a single...

Embodiment 2

[0042]Prepare an aqueous solution of soybean protein isolate at a concentration of 1 wt%, add glutaminase from Japan Amano Company with a protein weight of 0.04%, adjust the pH to 9.0, inactivate the enzyme at 30°C for 6 hours, and then heat at 80°C for 10 minutes to obtain enzyme-modified soybean protein isolate , adding different proportions of curcumin, curcumin: soybean protein isolate volume ratios were 1:1, 1:5; 1:10; 1:50 to prepare nanoparticle conjugates, and measure the average particle size, PDI, Zeta potential And encapsulation efficiency, see Table 3.

[0043] table 3

[0044]

[0045] It can be seen from Table 3 that as the concentration of curcumin decreases, the particle size of protein-curcumin conjugates tends to decrease, while the PDI is basically below 0.5, and the system shows good stability. However, as the concentration of curcumin decreased, the encapsulation rate showed an increasing trend, which may be because high concentrations of curcumin woul...

Embodiment 3

[0052] Prepare respectively 1%, 2%, 4%, 8% concentration of soybean protein isolate solution, add protein weight 0.04% glutaminase (derived from Bacillus amyloliquefaciens, the preparation method of glutaminase is the same as in Example 1) , adjust the pH to 7.1, incubate at 55°C for 2 hours, then inactivate the enzyme at 85°C for 25 minutes to obtain the enzyme-modified protein, mix and stir with curcumin, and then measure the average particle size, PDI, Zeta potential and protein utilization. The results See Table 5.

[0053] table 5

[0054]

[0055] It can be seen from Table 5 that the overall particle size of the soybean protein isolate-curcumin nanoparticle conjugate is smaller, indicating that the enzyme-modified soybean protein isolate has a better effect. In addition, the protein utilization rate is high, indicating that most of the protein is used to embed curcumin.

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Abstract

The invention provides an isolated soybean protein-curcumin nanoparticle conjugate and a preparation method thereof. The preparation method comprises the following steps: modifying isolated soybean proteins serving as a raw material through glutaminase to obtain isolated soybean protein nanoparticles; further combining curcumin to form the isolated soybean protein-curcumin nanoparticle conjugate; further researching the function of the isolated soybean protein-curcumin nanoparticle conjugate. The prepared isolated soybean protein-curcumin nanoparticle conjugate can be used for increasing the utilization rate of curcumin in food industry.

Description

technical field [0001] The invention relates to functional nano-biological products, in particular to a method for preparing soybean protein isolate-curcumin nanoparticle conjugates by using glutaminase. Background technique [0002] In recent years, there have been more and more domestic studies on the use of proteins to embed some hydrophobic bioactive components. In 2015, Chen Shuo et al. used soybean protein isolate and pea protein isolate at pH 3.0 and pH 7.0 as raw materials. When the protein concentration was 0.5 mg / mL, ethanol solutions with different concentrations of curcumin (0-60 μM) were added to it. Vortex rapidly for 20s to form protein‐curcumin complexes. The particle sizes of the complexes at pH3.0 and pH7.0 were determined to be 96.2nm and 60.3nm, respectively, and the loading amounts were 6.238±0.107 and 8.582±0.595, respectively. (Chen Shuo, Chen Feiping, Tang Chuanhe. Preparation of Phytoglobulin / Curcumin Nanocomposite and Its Effect on O / W Pickering Em...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L33/185
CPCA23V2002/00A23V2250/2112A23V2250/5488
Inventor 崔春相欢陈文田
Owner SOUTH CHINA UNIV OF TECH
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