Lotus seed protein and pectin composite emulsion loaded with curcumin as well as preparation method and application of lotus seed protein and pectin composite emulsion

A compound emulsion and curcumin technology, applied in the field of food processing, can solve the problems of low bioavailability, poor stability, poor water solubility, etc., and achieve the effect of promoting combination, increasing viscosity and increasing stability

Inactive Publication Date: 2018-04-13
NANJING NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its poor water solubility, low bioavailability and poor stability, it is easily degraded by environmental factors such as ultraviolet rays

Method used

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  • Lotus seed protein and pectin composite emulsion loaded with curcumin as well as preparation method and application of lotus seed protein and pectin composite emulsion
  • Lotus seed protein and pectin composite emulsion loaded with curcumin as well as preparation method and application of lotus seed protein and pectin composite emulsion

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Experimental program
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Effect test

Embodiment 1

[0032] A curcumin-loaded lotus seed protein-pectin composite emulsion, in which the lotus seed protein and pectin complex is used as an emulsifier and a stabilizer; the emulsion system is an oil-in-water emulsion system, wherein the embedding rate of curcumin is 85%.

[0033] The oil phase of the oil-in-water system is an oil solution obtained by dispersing curcumin dry powder in edible liquid oil; the water phase is a lotus seed protein solution obtained by dissolving lotus seed protein powder in a phosphate buffer solution.

[0034] The edible liquid oil is capric acid triglyceride.

[0035] A preparation method of lotus seed protein-pectin composite emulsion loaded with curcumin, comprising the following steps:

[0036] (1) Preparation of lotus seed protein dry powder:

[0037] Mix lotus seed powder with 0.5mol / L NaCl aqueous solution to obtain a mixed solution with a solid-liquid ratio of 1:10, adjust its pH to 11.0, then extract at 45°C for 3 hours, and then perform cent...

Embodiment 2

[0047] A curcumin-loaded lotus seed protein-pectin composite emulsion, in which the lotus seed protein and pectin complex is used as an emulsifier and stabilizer; the emulsion system is an oil-in-water emulsion system, and the embedding rate of curcumin is 86.35%.

[0048] The oil phase of the oil-in-water system is an oil solution obtained by dispersing curcumin dry powder in edible liquid oil; the water phase is a lotus seed protein solution obtained by dissolving lotus seed protein powder in a phosphate buffer solution.

[0049] The edible liquid oil is capric acid triglyceride.

[0050] A preparation method of lotus seed protein-pectin composite emulsion loaded with curcumin, comprising the following steps:

[0051] (1) Preparation of lotus seed protein dry powder:

[0052]Mix lotus seed powder with 0.5mol / L NaCl aqueous solution to obtain a mixed solution with a solid-to-liquid ratio of 1:24, adjust its pH to 11.0, then extract at 48°C for 3.5 hours, and then perform cen...

Embodiment 3

[0062] A curcumin-loaded lotus seed protein-pectin composite emulsion, in which the lotus seed protein and pectin complex is used as an emulsifier and a stabilizer; the emulsion system is an oil-in-water emulsion system, wherein the embedding rate of curcumin is 90%.

[0063] The oil phase of the oil-in-water system is an oil solution obtained by dispersing curcumin dry powder in edible liquid oil; the water phase is a lotus seed protein solution obtained by dissolving lotus seed protein powder in a phosphate buffer solution.

[0064] Preferably, the edible liquid oil is capric acid triglyceride.

[0065] A preparation method of lotus seed protein-pectin composite emulsion loaded with curcumin, comprising the following steps:

[0066] (1) Preparation of lotus seed protein dry powder:

[0067] Mix lotus seed powder with 0.5mol / L NaCl aqueous solution to obtain a mixed solution with a solid-liquid ratio of 1:25, adjust its pH to 11.0, then extract at 50°C for 4 hours, and then ...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to lotus seed protein and pectin composite emulsion loaded with curcumin as well as a preparation method and application of the lotus seed protein and pectin composite emulsion. According to the emulsion, a lotus seed protein is used as an emulsifying agent and a pectin component is used as a stabilizing agent; and the emulsion system is a system of oil in water emulsion, wherein the entrapping rate of the curcumin is 85-90%. The method comprises the following steps of mixing lotus seed powder with a NaClsolution of which the concentration is 0.5mol/L in the ratio of the lotus seed powder to the NaCl solution being 1 to (10-25), then sequentially performing centrifugation, performing re-dissolving, performing dialysis, and performing drying so as to obtain lotus seed protein powder; mixing the protein solution with the oil solution, and performing high-shearing emulsifying treatment so as to obtain curcumin and lotus seed protein composite emulation; and mixing the pectin solution with the curcumin and lotus seed protein composite emulation, and performing ball milling treatment so as to obtain the lotus seed protein and pectin composite emulsion loaded with curcumin. According to the obtained lotus seed protein and pectin composite emulsion loaded with curcumin, disclosed by the invention, the solubility, the stability and the bioavailability of the curcumin in an aqueous solution can be increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a curcumin-loaded lotus seed protein-pectin composite emulsion and a preparation method and application thereof. Background technique [0002] Nutrient delivery systems have received increasing attention in recent years. Nutrients are substances that the body takes in in the form of food for survival, growth and development, physical activity and health. Studies have shown that the fortification of certain nutrients in food can promote human health and reduce the incidence of disease, such as polyphenols, carotenoids, unsaturated fatty acids and their derivatives, amino acids, vitamins, etc. However, many nutrients have high melting points, poor water solubility, are sensitive to light and heat, are easy to degrade, are unstable during processing and storage, and seriously affect food quality. Therefore, it is of great significance to design effective nutrien...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L29/10A23L29/30A23L21/10A23L2/38A23G9/42A61K9/113A61K47/42A61K47/36A61K31/12A61P39/06A61P29/00A61P35/00
CPCA61K47/36A61K47/42A23G9/42A23L2/38A23L21/10A23L29/10A23L29/30A23L33/105A61K9/113A61K31/12A23V2002/00A23V2200/30A23V2250/2112A23V2250/5072A23V2250/548
Inventor 郑铁松张莉李建林吕丽爽沈丽白榕赵梦圆
Owner NANJING NORMAL UNIVERSITY
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