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Ultrasonic preparation method of peanut protein/polysaccharide composite particle and functional food application

A technology of peanut protein and composite particles, which is applied in the direction of medical preparations containing active ingredients, applications, food ingredients, etc., can solve the problems of poor aggregation effect and low embedding efficiency of bioactive ingredients, and achieve long and stable sustained release time Good performance and simple process operation

Inactive Publication Date: 2017-10-27
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 peanut protein/polysaccharide composite particle and functional food application
  • Ultrasonic preparation method of peanut protein/polysaccharide composite particle and functional food application
  • Ultrasonic preparation method of peanut protein/polysaccharide composite particle and functional food application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-6

[0068] Embodiment 1-6 (do not add ultrasonic)

[0069] The preparation method of peanut protein-carrageenan composite particle loaded tea polyphenols is carried out according to the following steps:

[0070] (1) Dissolve the peanut protein in distilled water, and magnetically stir until the protein is completely dissolved; obtain a solution with a peanut protein concentration of (1-10) mg / mL;

[0071] (2) Dissolve κ-carrageenan into the aqueous solution, and magnetically stir until completely dissolved; obtain a carrageenan solution with a concentration of (1-15) mg / mL;

[0072] (3) The carrageenan solution in step (2) is added dropwise to the peanut protein solution in step (1) in a ratio of 1:1 by volume, so that the mass ratio of peanut protein and carrageenan is shown in Table 1, and then the mixed solution is adjusted pH=5.

[0073] (4) adding a certain amount of tea polyphenols into the peanut protein and carrageenan composite particle solution prepared in step (3), so...

Embodiment 7-10

[0084] Embodiment 7-10 (frequency-sweeping dual-frequency ultrasonic treatment)

[0085] Peanut protein: 10 parts;

[0086] Carrageenan: 15 parts.

[0087] The preparation method of peanut protein-carrageenan composite particle loaded tea polyphenols is carried out according to the following steps:

[0088](1) Dissolve the peanut protein in distilled water, and magnetically stir until the protein is completely dissolved; obtain a solution with a peanut protein concentration of 10 mg / mL;

[0089] (2) Dissolving the iota-type carrageenan in the aqueous solution, magnetically stirring until completely dissolved; obtaining a concentration of 15mg / mL carrageenan solution;

[0090] (3) Add the carrageenan solution in step (2) dropwise to the peanut protein solution in step (1) in a ratio of 1:1 by volume, so that the mass ratio of peanut protein and carrageenan is 10:15, and then adjust the mixed solution pH=5.

[0091] (4) adding a certain amount of tea polyphenols into the pea...

Embodiment 11-14

[0103] Embodiment 11-14 (multi-mode frequency ultrasonic treatment)

[0104] Peanut protein: 10 parts;

[0105] Carrageenan: 15 parts.

[0106] The preparation method of peanut protein-carrageenan composite particle loaded tea polyphenols is carried out according to the following steps:

[0107] (1) Dissolve the peanut protein in distilled water, and magnetically stir until the protein is completely dissolved; obtain a solution with a peanut protein concentration of 10 mg / mL;

[0108] (2) Dissolving λ-type carrageenan in the aqueous solution, magnetically stirring until completely dissolved; obtaining a carrageenan solution with a concentration of 15 mg / mL;

[0109] (3) Add the carrageenan solution in step (2) dropwise to the peanut protein solution in step (1) in a ratio of 1:1 by volume, so that the mass ratio of peanut protein and carrageenan is 10:15, and then adjust the mixed solution pH=5.

[0110] (4) adding a certain amount of tea polyphenols into the peanut protei...

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Abstract

The invention discloses an ultrasonic preparation method of a peanut protein / polysaccharide composite particle and functional food application, and relates to the technical field of functional food microcapsules. The peanut protein / polysaccharide composite particle is prepared from the following raw materials in parts by weight: 1-10 parts of peanut protein, and 1-15 parts of carrageenan. The carrageenan is added into the peanut protein, the advanced structure of the peanut protein is changed, the structure of the peanut protein is opened, an active group is exposed, and besides, the protein and the polysaccharide form a small aggregate, so that various aggregates form the composite particle through hydrophobic interaction, and the foundation is provided for embedding a biological active ingredient. In the process of embedding a tea polyphenol by using the peanut protein / polysaccharide composite particle, the sweep frequency ultrasonic processing technique or the multi-mode ultrasonic technique is used, the physical force of the ultrasonic wave promotes the crosslinking of the protein and the polysaccharide to form the aggregate, so that the various aggregates are promoted to form the composite particle through hydrophobic interaction, and the foundation is provided for embedding the biological active ingredient.

Description

technical field [0001] The invention relates to the technical field of protein-polysaccharide composite granule preparation, in particular to a compound granule prepared by using peanut protein and carrageenan as raw materials, using sweep-frequency ultrasonic treatment or multi-mode frequency ultrasonic treatment technology, and embedding tea polyphenols food method. 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 and amphi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/00C08L5/00C08J3/28A23L33/105A23L33/185A23L29/256A23L5/30A61K9/50A61K47/42A61K47/36A61K36/82A61K31/353A61K8/11A61K8/64A61K8/73A61K8/9789A61K8/49
CPCC08L89/00A23L5/32A23L29/256A23L33/105A23L33/185A23P10/30A23V2002/00A61K8/11A61K8/498A61K8/64A61K8/73A61K8/97A61K9/5036A61K9/5052A61K31/353A61K36/82C08J3/28C08J2305/00C08J2389/00C08L5/00A23V2250/2132A23V2250/214
Inventor 任晓锋梁秋芳张熙侯婷朱文静马海乐
Owner JIANGSU UNIV
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