Ultrasonic preparation method of rapeseed protein microcapsule and application of rapeseed protein microcapsule as functional food

A technology of microcapsules and rapeseeds, applied in the fields of application, food ingredients, food science, etc., can solve the problems of low encapsulation efficiency of bioactive components, and achieve long sustained release time, good biocompatibility, and high encapsulation rate. Effect

Inactive Publication Date: 2017-09-01
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after all, protein is a biomacromolecule with specific and unique properties. Only by simple self-assembly

Method used

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  • Ultrasonic preparation method of rapeseed protein microcapsule and application of rapeseed protein microcapsule as functional food
  • Ultrasonic preparation method of rapeseed protein microcapsule and application of rapeseed protein microcapsule as functional food
  • Ultrasonic preparation method of rapeseed protein microcapsule and application of rapeseed protein microcapsule as functional food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-4

[0054] Embodiment 1-4 (do not add ultrasonic)

[0055] (1) Dissolving rapeseed active protein in distilled water, adjusting pH=12 while magnetically stirring until the protein is completely dissolved; obtaining a solution of rapeseed active protein with a concentration of (10-25) mg / mL;

[0056] (2) The lutein ethanol solution with a concentration of (10-20) mg / mL is quickly injected into the rapeseed active protein solution prepared in step (1), so that the mass ratio of rapeseed active protein and curcumin is shown in Table 1; Adjust the pH=10 of the solution system;

[0057] (3) After standing still for 1 hour, a curcumin-loaded rapeseed active protein microcapsule solution is obtained, which is spray-dried or freeze-dried to obtain curcumin-loaded rapeseed active protein microcapsules.

[0058] (4) Determination of Lutein Encapsulation Rate and Loading Rate

[0059] Take the rapeseed active protein-chitosan composite nanoparticle solution loaded with curcumin, centrifuge...

Embodiment 5-8

[0066] Embodiment 5-8 (add dual-frequency sweeping ultrasonic treatment)

[0067] (1) Dissolving rapeseed active protein in distilled water, adjusting pH=12 while magnetically stirring until the protein is completely dissolved; obtaining a solution with a concentration of rapeseed active protein of 20 mg / mL;

[0068] (2) Rapidly inject the ethanol solution of lutein with a concentration of (10-20) mg / mL into the rapeseed active protein solution prepared in step (1), so that the mass ratio of rapeseed active protein and curcumin is 10:1 ; Adjust the pH=10 of the solution system;

[0069] (3) Under room temperature, the mixed solution obtained in step (2) is subjected to dual-frequency sweep ultrasonic treatment. During the dual-frequency sweep ultrasonic treatment, the distance between the upper and lower plates is fixed to be 10cm, the frequency sweep period is 300s, and the intermittent ratio is 1:1.2 (ultrasonic wave 10s, Intermittent 12s), the power of each vibrating plate...

Embodiment 9-10

[0075] Embodiment 9-10 (add countercurrent ultrasonic treatment)

[0076] (1) Dissolving rapeseed active protein in distilled water, adjusting pH=12 while magnetically stirring until the protein is completely dissolved; obtaining a solution with a concentration of rapeseed active protein of 20 mg / mL;

[0077] (2) Rapidly inject the ethanol solution of lutein with a concentration of (10-20) mg / mL into the rapeseed active protein solution prepared in step (1), so that the mass ratio of rapeseed active protein and curcumin is 10:1 ; Adjust the pH=10 of the solution system;

[0078] (3) Under room temperature, the mixed solution obtained in step (2) is subjected to countercurrent ultrasonic treatment, and the specific ultrasonic parameters are pulse width 1-5s, pulse interval 1-5s, ultrasonic power density 50-80W / L; ultrasonic frequency 20kHz, feed liquid Pass the ultrasound probe in a countercurrent cycle.

[0079] (4) After the ultrasonication, stand still for 1 hour to obtain...

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Abstract

The invention discloses an ultrasonic preparation method of a rapeseed protein microcapsule and application of the rapeseed protein microcapsule as functional food, and relates to the technical field of functional food microcapsules. The rapeseed protein microcapsule is prepared from the following raw materials in parts by weight: 10 to 25 parts of rapeseed active protein and 1 to 5 parts of curcumin. Counter-current ultrasonic waves and sweep-frequency ultrasonic waves are applied during a process of embedding the curcumin in the rapeseed active protein, the advanced structure of the rapeseed active protein is changed, the structure of the rapeseed active protein is opened, active groups are exposed, and small aggregates are formed by protein, so that all aggregates are facilitated to form microcapsules through hydrophobic interaction, and the basis is provided for embedding bioactive components. According to the ultrasonic preparation method of the rapeseed active protein microcapsule in which the curcumin is embedded, disclosed by the invention, the technological operation is simple, an organic solvent is not used in the preparation process, the ultrasonic preparation method is suitable for industrial production, the price of raw materials of the rapeseed active protein is cheap, and the preparation technology is simple.

Description

technical field [0001] The invention relates to the technical field of functional food microcapsules, in particular to a method for preparing microcapsules by using rapeseed active protein as a raw material, adopting countercurrent ultrasonic treatment and embedding curcumin, and developing it into a functional food. Background technique [0002] Bioactive ingredients such as vitamins, unsaturated fatty acids, polyphenolic compounds or probiotics have the function of regulating the physiological functions of the human body, and can delay and prevent the occurrence of chronic diseases. However, the above active ingredients are sensitive to factors such as temperature, oxygen, light, pH, and metal ions during food processing and storage, and are prone to structural changes such as oxidation, isomerization, aggregation, or degradation, resulting in reduced or lost biological activity. Furthermore, hydrophobic and amphiphilic active ingredients have very low solubility in water....

Claims

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Application Information

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IPC IPC(8): A23L33/185A23L33/10A23L5/00A23L5/30
CPCA23V2002/00A23V2250/2112A23V2250/548
Inventor 钟永梅任晓锋张熙侯婷梁秋芳马海乐朱文静刘尧刚王志荣王彤王丽田雨
Owner JIANGSU UNIV
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