Ultrasonic preparation method of soybean protein-polysaccharides complex as well as application of functional food

A soybean protein and complex technology, which is applied in the field of protein-polysaccharide complex preparation, can solve the problems of poor coagulation effect and low embedding efficiency of bioactive components, and achieve long release time, good stability and high loading rate Effect

Inactive Publication Date: 2017-09-22
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, proteins and polysaccharides are two kinds of macromolecules with different properties after all. They are aggregated only through

Method used

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  • Ultrasonic preparation method of soybean protein-polysaccharides complex as well as application of functional food
  • Ultrasonic preparation method of soybean protein-polysaccharides complex as well as application of functional food
  • Ultrasonic preparation method of soybean protein-polysaccharides complex as well as application of functional food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-6

[0063] Embodiment 1-6 (do not add ultrasonic)

[0064] The preparation method of soybean protein-sodium hyaluronate complex loaded lutein is carried out according to the following steps:

[0065] (1) Dissolve soybean protein in distilled water, stir magnetically for 2 hours at room temperature, and then place it in a 4°C environment overnight; then centrifuge the soybean protein dispersion at 10,000rpm at 4°C for 30min to obtain a soybean protein concentration of ( 0.5-2) mg / mL dispersion;

[0066] (2) Dissolve sodium hyaluronate into the aqueous solution, and magnetically stir until completely dissolved; obtain a sodium hyaluronate solution with a concentration of (1-10) mg / mL;

[0067] (3) Step (2) sodium hyaluronate solution is added dropwise to step (1) soybean protein solution in a ratio of 1:1 by volume, so that the mass ratio of soybean protein and sodium hyaluronate is shown in Table 1, and then Adjust the pH=5 of the mixed solution.

[0068] (4) The absolute ethano...

Embodiment 7-10

[0078] Embodiment 7-10 (add multi-mode frequency ultrasonic treatment)

[0079] The preparation method of soybean protein-sodium hyaluronate complex loaded lutein is carried out according to the following steps:

[0080] (1) Dissolve soybean protein in distilled water, stir magnetically for 2 hours at room temperature, and then let it stand at 4°C overnight; then centrifuge the soybean protein dispersion at 10,000 rpm at 4°C for 30 minutes to obtain a soybean protein concentration of 0.5 mg / mL dispersion;

[0081] (2) Sodium hyaluronate is dissolved in the aqueous solution, and magnetically stirred until completely dissolved; a sodium hyaluronate solution having a concentration of 1 mg / mL is obtained;

[0082] (3) The sodium hyaluronate solution in step (2) is added dropwise to the soybean protein solution in step (1) at a volume ratio of 1:1, so that the mass ratio of soybean protein to sodium hyaluronate is 0.5:1, Then adjust the pH=5 of the mixed solution.

[0083](4) Th...

Embodiment 11-12

[0090] Embodiment 11-12 (add countercurrent ultrasonic treatment)

[0091] The preparation method of soybean protein-sodium hyaluronate complex loaded lutein is carried out according to the following steps:

[0092] (1) Dissolve soybean protein in distilled water, stir magnetically for 2 hours at room temperature, and then let it stand at 4°C overnight; then centrifuge the soybean protein dispersion at 10,000 rpm at 4°C for 30 minutes to obtain a soybean protein concentration of 0.5 mg / mL dispersion;

[0093] (2) Sodium hyaluronate is dissolved in the aqueous solution, and magnetically stirred until completely dissolved; a sodium hyaluronate solution having a concentration of 1 mg / mL is obtained;

[0094] (3) The sodium hyaluronate solution in step (2) is added dropwise to the soybean protein solution in step (1) at a volume ratio of 1:1, so that the mass ratio of soybean protein to sodium hyaluronate is 0.5:1, Then adjust the pH=5 of the mixed solution.

[0095] (4) The ab...

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PUM

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Abstract

The invention discloses an ultrasonic preparation method of a soybean protein-polysaccharides complex as well as application of functional food, and relates to the technical field of preparation of functional food complexes. The soybean protein-polysaccharides complex is prepared from the following raw materials in parts by weight: 0.5 to 2 parts of soybean protein and 1 to 10 parts of sodium hyaluronate. The sodium hyaluronate is added into the soybean protein, and a high-level structure of the soybean protein is changed, so that the structure is opened, and an active group is exposed; meanwhile, protein and polysaccharides are formed into small aggregates to promote all the aggregates to be formed into gel through a hydrophobic interaction effect and provide a basis for embedding bioactive ingredients. According to the ultrasonic preparation method of the soybean protein-polysaccharides complex disclosed by the invention, in a process of embedding xanthophylls by utilizing the soybean protein-polysaccharides complex, a counterflow ultrasonic treatment technology or a multi-mode ultrasonic technology is adopted, cross-linking of the proteins and the polysaccharides into the aggregates is promoted through ultrasonic physical force, so that all aggregates are promoted to form the complex through the hydrophobic interaction effect, and a basis is provided for embedding the biological active ingredients.

Description

technical field [0001] The invention relates to the technical field of protein-polysaccharide complex preparation, in particular to a protein-polysaccharide complex prepared by using soybean protein and sodium hyaluronate as raw materials, using multi-mode frequency ultrasonic or countercurrent ultrasonic technology, and embedding lutein Process for preparing functional food. Background technique [0002] Functional foods contain bioactive ingredients such as vitamins, unsaturated fatty acids, polyphenolic compounds or probiotics, which can regulate the physiological functions of the human body and can delay and prevent the occurrence of chronic diseases. However, many 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 a...

Claims

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Application Information

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IPC IPC(8): C08L5/08C08L89/00C08K5/053C08J3/28C08J3/24
CPCC08L5/08C08J3/246C08J3/28C08J2305/08C08J2389/00C08J2405/08C08J2489/00C08L89/00C08K5/053
Inventor 任晓锋侯婷梁秋芳张熙朱文静马海乐
Owner JIANGSU UNIV
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