Emulsion microaggregates and methods for their preparation
A technology of micro-aggregates and emulsions, which is applied in the fields of food ingredients as emulsifiers, functions of food ingredients, food ingredients containing inorganic compounds, etc., can solve the problems of chemical effects and molecular denaturation of the system, and achieves simple operation and good economy. , the effect is remarkable
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Embodiment 1
[0075] Add β-lactoglobulin to 10mM pH 7.0 phosphate buffer, swell overnight to form a 0.5% first aqueous phase; add lactoferrin to 10mM pH 7.0 phosphate buffer, swell overnight to form a 1% second phase water box;
[0076] Under the agitation of a high-speed emulsifying homogenizer, slowly add medium-chain fatty acids to the first water phase and the second water phase at a ratio of 10%, and shear at 5000rpm for 6min to form the first coarse emulsion and the second Coarse emulsion; the macroemulsion is further homogenized by microjet, the homogenization pressure is 30MPa, and homogenized 3 times to obtain the first oil-in-water emulsion droplet (that is, β-lactoglobulin emulsion droplet) and a second oil-in-water emulsion droplet (i.e., lactoferrin emulsion droplet), wherein the first oil-in-water emulsion droplet size is 230nm, and the second oil-in-water emulsion droplet size is 320nm;
[0077] 60% β-lactoglobulin emulsion droplets and 40% lactoferrin emulsion droplets are ...
Embodiment 2
[0080] Add whey protein isolate to 10mM pH 3.0 acetate buffer, swell overnight to form 1% first aqueous phase; add linseed gum to 10mM pH 3.0 acetate buffer, swell overnight to form 0.6 % second aqueous phase;
[0081]Under the agitation of a high-speed emulsifying homogenizer, slowly add medium-chain fatty acids to the first water phase and the second water phase at a ratio of 20%, and shear at 10000rpm for 6min to form the first coarse emulsion and the second Coarse emulsion; The macroemulsion is further homogenized by microjet flow, and the homogenization pressure is 50MPa, homogenized 3 times to obtain the first oil-in-water emulsion droplet (that is, whey protein isolate emulsion droplet) and The second oil-in-water emulsion droplet (ie, linseed latex emulsion droplet), wherein, the first oil-in-water emulsion droplet size is 225nm, and the second oil-in-water emulsion droplet size is 1206nm.
[0082] Mix 80% whey protein isolate emulsion micro-droplets with 20% flaxseed...
Embodiment 3
[0085] Add soybean protein isolate to 10mM pH 3.0 citrate buffer and swell overnight to form a 1% first aqueous phase; add beet pectin to 10mM pH 3.0 citrate buffer to swell overnight to form 1% second aqueous phase;
[0086] Under the agitation of a high-speed emulsifying homogenizer, slowly add linseed oil to the first water phase and the second water phase at a ratio of 10%, and shear at 15000rpm for 5min to form the first coarse emulsion and the second water phase. Coarse emulsion; described macroemulsion is further homogenized by microjet, homogenization pressure is 50MPa, homogeneous 3 times, obtain the first oil-in-water emulsion droplet (that is, soybean protein isolate emulsion droplet) and the second Two oil-in-water emulsion droplets (ie, sugar beet pectin emulsion droplets), wherein the size of the first oil-in-water emulsion droplet is 327 nm, and the size of the second oil-in-water emulsion droplet is 691 nm.
[0087] Mix 70% soybean protein isolate emulsion mic...
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