Soluble protein aggregation nanoparticle preparation method and application

A nanoparticle and protein agglomeration technology, applied in the application, skin care preparations, protein food ingredients, etc., can solve the problems of large differences in meat protein, the preparation method cannot be fully applied to meat protein, etc., and achieve good emulsification performance and good appearance. , Improve the effect of shelf life

Active Publication Date: 2018-08-24
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Chinese Patent No. 201510423004.5 discloses a method for preparing a highly emulsifying soybean protein emulsion; Chinese Patent No. 201510423223.3 discloses a method for preparing a high-stability soybe...

Method used

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  • Soluble protein aggregation nanoparticle preparation method and application
  • Soluble protein aggregation nanoparticle preparation method and application
  • Soluble protein aggregation nanoparticle preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A method for preparing soluble protein aggregation nanoparticles, comprising the following steps:

[0041] (1) Myosin extraction:

[0042] S1. In a 0-4°C freezer, put the chicken breast in crushed ice, quickly cut into small pieces, and use a meat grinder to grind it into minced meat. The minced meat is extracted by adding the extract, which is made of cold distilled water containing 0.5M KCl, 100mM KH 2 PO 4 , 50mMK 2 HPO 4 , a buffer solution of 4mM sodium pyrophosphate at pH=6.5; the extract and minced meat were added at a solid-to-liquid ratio of 1:3, and after 15 minutes, centrifuged at 5000g for 10min, discarded the precipitate, and obtained the supernatant, supernatant Filter with three layers of gauze;

[0043]S2. Dilute the supernatant obtained in step S1 with 10 times the volume of cold ultrapure water, store at 0-4°C for 4 hours, remove the supernatant by siphoning, and centrifuge the lower layer solution at 8000g for 10 minutes to obtain a precipitate; ...

Embodiment 2

[0052] A method for preparing soluble protein aggregation nanoparticles. Compared with Example 1, the difference is that the pH is adjusted to 10 in step (3).

Embodiment 3

[0054] A method for preparing soluble protein aggregation nanoparticles. Compared with Example 1, the difference is that the heating temperature of the water bath in step (4) is 60°C.

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Abstract

The invention discloses a soluble protein aggregation nanoparticle preparation method and application. The preparation method comprises the following steps that myosin is extracted; a myosin solutionis prepared; the pH of the solution is adjusted; water-bath heating is conducted; after cooling is conducted to reach the room temperature, the pH is set to be the original pH, and then soluble myosinaggregation nanoparticles can be obtained; meanwhile, by means of the obtained soluble myosin aggregation nanoparticles, soybean oil is emulsified, and the emulsification effect is better compared with a stable emulsion of ordinary myosin aggregates. The myosin aggregation nanoparticles obtained through the method are high in solubility, small in particle size, good in emulsifying property and applicable to industries of food, medicine, cosmetics and the like.

Description

technical field [0001] The invention belongs to the field of protein deep processing, and in particular relates to a preparation method and application of soluble protein aggregation nanoparticles. Background technique [0002] Meat is an important source of supply of protein of animal origin. Meat protein contains all the essential amino acids needed by the human body and has very high nutritional value. However, so far, meat protein is far from being widely used in the food industry, especially in the beverage industry, like plant protein and milk protein. A large part of this is due to the solubility and heat sensitivity of meat protein. The heat sensitivity of meat protein is mainly reflected in that it is very easy to denature and aggregate when exposed to heat, and can form a gel with a certain grid structure at a certain concentration. Studies have shown that myosin plays the most important role in the thermal aggregation of meat protein. Myosin is the protein wit...

Claims

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Application Information

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IPC IPC(8): A61K9/107A61K47/42A61K8/64A61K8/06A61Q19/00A23L29/10A23L33/17A23J1/02
CPCA23J1/02A23L29/10A23L33/17A23V2002/00A61K8/06A61K8/64A61K9/107A61K47/42A61K2800/10A61K2800/52A61Q19/00A23V2250/542
Inventor 王鹏李凌云徐幸莲杜菲菲周光宏
Owner NANJING AGRICULTURAL UNIVERSITY
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