Ultrasonic preparation method of casein-polysaccharide nanogel and application of functional food

A technology of sodium caseinate and composite gel, which is applied in the field of functional food preparation by embedding β-carotene. The effect of high loading rate and simple process operation

Inactive Publication Date: 2017-10-17
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 simple self-assembly method, the aggregation effect is poor, and the embedding efficiency of the aggregates on bioactive components is low.

Method used

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  • Ultrasonic preparation method of casein-polysaccharide nanogel and application of functional food
  • Ultrasonic preparation method of casein-polysaccharide nanogel and application of functional food
  • Ultrasonic preparation method of casein-polysaccharide nanogel and application of functional food

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Experimental program
Comparison scheme
Effect test

Embodiment 1-6

[0066] Embodiment 1-6 (do not add ultrasonic)

[0067] The preparation method of sodium caseinate-sodium alginate composite gel loaded beta-carotene is carried out according to the following steps:

[0068] (1) Sodium caseinate is dissolved in distilled water, and magnetically stirred until the protein is completely dissolved; a sodium caseinate concentration of (2-40) mg / mL solution is obtained;

[0069] (2) Dissolve sodium alginate into the aqueous solution, and magnetically stir until completely dissolved; obtain a sodium alginate solution with a concentration of (2.5-25) mg / mL;

[0070] (3) Add the sodium alginate solution in step (2) dropwise to the sodium caseinate solution in step (1) in a ratio of 1:1 by volume, so that the mass ratio of sodium caseinate and sodium alginate is shown in Table 1 , and then adjust the pH=5 of the mixed solution.

[0071] (4) Add the β-carotene ethanol solution with a concentration of 2 mg / mL dropwise into the sodium caseinate and sodium...

Embodiment 7-10

[0081] Embodiment 7-10 (frequency-sweeping dual-frequency ultrasonic treatment)

[0082] Sodium caseinate: 2 parts;

[0083] Sodium alginate: 2.5 parts.

[0084] The preparation method of sodium caseinate-sodium alginate composite gel loaded beta-carotene is carried out according to the following steps:

[0085] (1) Sodium caseinate was dissolved in distilled water, and magnetically stirred until the protein was completely dissolved; a solution with a sodium caseinate concentration of 2 mg / mL was obtained;

[0086] (2) Sodium alginate is dissolved in the aqueous solution, and magnetically stirred until completely dissolved; a sodium alginate solution having a concentration of 2.5 mg / mL is obtained;

[0087] (3) The sodium alginate solution in step (2) is added dropwise to the sodium caseinate solution in step (1) at a volume ratio of 1:1, so that the mass ratio of sodium caseinate and sodium alginate is 2: 2.5, and then adjust the pH=5 of the mixed solution.

[0088] (4) A...

Embodiment 11-14

[0099] Embodiment 11-14 (multi-mode frequency ultrasonic treatment)

[0100] Sodium caseinate: 2 parts;

[0101] Sodium alginate: 2.5 parts.

[0102] The preparation method of sodium caseinate-sodium alginate composite gel loaded beta-carotene is carried out according to the following steps:

[0103] (1) Sodium caseinate was dissolved in distilled water, and magnetically stirred until the protein was completely dissolved; a solution with a sodium caseinate concentration of 2 mg / mL was obtained;

[0104] (2) Sodium alginate is dissolved in the aqueous solution, and magnetically stirred until completely dissolved; a sodium alginate solution having a concentration of 2.5 mg / mL is obtained;

[0105] (3) The sodium alginate solution in step (2) is added dropwise to the sodium caseinate solution in step (1) at a volume ratio of 1:1, so that the mass ratio of sodium caseinate and sodium alginate is 2: 2.5, and then adjust the pH=5 of the mixed solution.

[0106] (4) Add the ethan...

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Abstract

The invention discloses an ultrasonic preparation method of casein-polysaccharide nanogel and application of functional food, and relates to the technical field of functional food microcapsules. The casein-polysaccharide nanogel is prepared from the following raw materials in parts by weight: 2-40 parts of sodium caseinate and 2.5-25 parts of sodium alginate. The sodium alginate is added in the sodium caseinate, the advanced structure of the sodium caseinate is changed, the structure of the sodium caseinate is opened to expose an active group, meanwhile, protein and polysaccharides form small aggregates, and therefore, the various aggregates are promoted to form gel under the hydrophobic interaction so as to lay a foundation for embedding of bioactive components. In a process of embedding beta-carotene by using sodium caseinate-sodium alginate composite gel, the protein and the polysaccharides are promoted to be crosslinked to obtain the aggregates by a frequency sweeping ultrasonic treatment technology or a multi-mode ultrasonic technology through an ultrasonic physical force, the various aggregates are promoted to form gel through the hydrophobic interaction, and a foundation is laid for embedding of the bioactive components.

Description

technical field [0001] The invention relates to the technical field of protein-polysaccharide nanogel, in particular to a nanogel system prepared by using sodium caseinate and sodium alginate as raw materials and adopting sweep-frequency ultrasonic treatment or multi-mode frequency ultrasonic technology to treat β-carotene. A method for preparing functional food by embedding. 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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Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/00C08L5/04C08K5/01C08J3/24C08J3/28A23L29/00A23L29/30A23L5/30A23L33/105A23P10/30
CPCC08L89/005A23L5/32A23L29/045A23L29/30A23L33/105A23P10/30A23V2002/00C08J3/246C08J3/28C08J2305/04C08J2389/00C08J2405/04C08J2489/00C08L5/04C08K5/01A23V2200/224A23V2200/30A23V2250/211A23V2250/5026A23V2300/48
Inventor 任晓锋张熙梁秋芳侯婷朱文静马海乐
Owner JIANGSU UNIV
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