Pickering emulsion prepared from peanut protein isolate and preparation method thereof

A technology of peanut protein isolate and peanut protein, which is applied in the field of food processing, can solve problems such as the unseen Pickering emulsion method, and achieve the effects of low cost, easy operation and strong stability

Active Publication Date: 2017-12-12
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] But up to now, do not see the method that utilizes peanut protein isolate to prepare Pickering emulsion ideally

Method used

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  • Pickering emulsion prepared from peanut protein isolate and preparation method thereof
  • Pickering emulsion prepared from peanut protein isolate and preparation method thereof
  • Pickering emulsion prepared from peanut protein isolate and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0042] The present embodiment provides a kind of method using peanut protein isolate to prepare Pickering emulsion, concrete steps are as follows:

[0043] a. Prepare 6% peanut protein isolate solution, stir it for 2 hours and put it in a refrigerator at 4°C overnight to refrigerate overnight to fully hydrate the protein to obtain a peanut protein dispersion;

[0044] b. Adjust the pH of the peanut protein dispersion to 6.3, heat it in a 70°C water bath for 14 minutes, cool to room temperature, add (7U / g peanut protein isolate) transglutaminase, and exchange in a 37°C water bath The joint reaction was carried out for 1 hour, and then heated at 85°C for 10 minutes to obtain a gel block;

[0045] c. Add 2 times the mass of water to the gel block obtained in b, and use a high-speed disperser to shear at a high speed at 8500rpm for 35 seconds to obtain a coarse dispersion of microgel particles, and then use a high-pressure homogenizer to homogenize under high pressure at 750bar A...

Embodiment 2

[0053] The present embodiment provides a kind of method using peanut protein isolate to prepare Pickering emulsion, concrete steps are as follows:

[0054] a. Prepare 11% peanut protein isolate solution, stir for 2 hours and put it in a refrigerator at 4°C overnight to refrigerate overnight to fully hydrate the protein to obtain a peanut protein dispersion;

[0055] b. Configure a 0.05% chitosan solution, mix it with the peanut protein isolate dispersion obtained in a after stirring for 2 hours, so that the proteoglycan ratio in the final solution is 100:1, stir for 30 minutes after mixing, and use a high-speed disperser Shear the dispersion liquid at high speed for 1 minute at 11500 rpm to obtain a proteoglycan mixed dispersion liquid;

[0056] c. Adjust the pH of the dispersion to 7.2, heat it in a water bath at 83°C for 39 minutes, cool to room temperature, add (15U / g peanut protein isolate) transglutaminase, and cross-link in a water bath at 42°C 3 hours, after completion...

Embodiment 3

[0064] The present embodiment provides a kind of method using peanut protein isolate to prepare Pickering emulsion, concrete steps are as follows:

[0065] a. Prepare 27% peanut protein isolate solution, stir it for 2 hours and put it in a refrigerator at 4°C overnight to refrigerate overnight so that the protein is fully hydrated to obtain a peanut protein dispersion;

[0066] b. Configure 0.18% guar gum solution, mix it with the peanut protein isolate dispersion obtained in a after stirring for 2 hours, so that the proteoglycan ratio in the final solution is 170:1, stir for 30 minutes after mixing, and use high-speed dispersion The machine sheared the dispersion liquid at a high speed of 11500 rpm for 1 minute to obtain a proteoglycan mixed dispersion liquid;

[0067] c. Adjust the pH of the dispersion to 7.9, heat it in a 90°C water bath for 40 minutes, cool to room temperature, add (30U / g peanut protein isolate) transglutaminase, and cross-link in a 48°C water bath 4 hour...

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Abstract

The invention relates to a method for preparing a Pickering emulsion from peanut protein isolate, and the method comprises the following steps: preparing a peanut protein dispersion solution by taking a peanut protein isolate solution as a raw material; preparing a proteoglycan mixed dispersion solution from a polysaccharide solution and the peanut protein isolate dispersion solution; adding transglutaminase to the proteoglycan mixed dispersion solution, and preparing gel blocks by crosslinking reaction; preparing a microgel particle dispersion solution by taking the gel blocks as raw materials; and then adding the microgel particle dispersion solution to edible oil for preparing the Pickering emulsion. The method disclosed by the invention adopts high-speed shearing equipment, high-pressure homogenizing equipment and other common equipment for conducting granulation, and the Pickering emulsion prepared by high-speed shearing is not added with any inorganic materials in the preparation process, and has good biosafety and strong biocompatibility. The prepared Pickering can be stable at room temperature for more than 30 days, and can be used as a delivery system of fat-soluble and photosensitive active substances.

Description

technical field [0001] The invention relates to a method for preparing Pickering emulsion by using peanut protein isolate, which belongs to the technical field of food processing. Background technique [0002] Emulsion plays an important role in the food industry. For example, protein drinks, ice cream, mayonnaise, etc. are common emulsion systems in food consumption. Emulsion not only brings unique sensory qualities, but also has important value in nutrition delivery. However, in recent years, the safety of small molecule surfactants (LWSFs) in traditional emulsifiers has aroused consumers' concerns, and food emulsions without LWSFs will better meet the actual needs of consumers. [0003] Pickering emulsion is a kind of emulsion stabilized by solid particles instead of traditional emulsifiers. Compared with traditional emulsions stabilized by small molecule surfactants and natural macromolecules, the adsorption of emulsified solid particles on the water-oil interface in Pi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23L29/10
CPCA23J3/14A23L29/10A23L29/20A23L29/238A23L29/269A23L29/275A23L29/27A23J1/14
Inventor 王强石爱民焦博刘红芝刘丽胡晖
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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