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A method for ultrasonically preparing stable gel-like wheat prolamin pickering emulsion

A wheat gliadin and alcohol solution technology, which is applied in the fields of food science, food preservation, application, etc., can solve the problems of unstable long-term storage, etc., and achieve the effect of high stability and strong application prospect.

Active Publication Date: 2021-12-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The pH of the freshly prepared wheat prolamin Pickering emulsion is 2.9, and its three-phase contact angle is less than 90°, showing hydrophilicity. The protein particles adsorbed to the interface of oil droplets in the emulsion system are less, and oil leakage is prone to occur. There will be obvious phase separation after a few days, and it is not stable for long-term storage

Method used

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  • A method for ultrasonically preparing stable gel-like wheat prolamin pickering emulsion
  • A method for ultrasonically preparing stable gel-like wheat prolamin pickering emulsion
  • A method for ultrasonically preparing stable gel-like wheat prolamin pickering emulsion

Examples

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Effect test

Embodiment 1

[0041] A preparation method for wheat prolamin Pickering emulsion, comprising the following steps:

[0042] (1) Dissolve 1g of wheat prolamin in 40ml of 70% ethanol solution; get 100ml of 1% acetic acid solution, and pour the alcoholic solution of wheat prolamin into it while homogenizing, and the number of revolutions is 6000rpm , 4min;

[0043] (2) The solution obtained in step (1) was rotary evaporated, the vacuum degree was 0.1Mpa, and the temperature was controlled at 40°C for 20min;

[0044] (3) Take 5ml of the solution obtained in step (3), add 5ml of corn oil, and cut for 2min at 3000rpm;

[0045] (4) The emulsion that step (3) obtains is in power 0, 80W, 160W, 240W, 320W, 400W, accounts for total power 0, 20%, 40%, 60%, 80%, 100% respectively, and pulse is 70 % under the condition of sonication for 6 minutes to obtain wheat prolamin Pickering emulsion.

[0046] The appearance of the wheat prolamin Pickering emulsions obtained in step (4) with different ultrasonic p...

Embodiment 2

[0049] A preparation method for wheat prolamin Pickering emulsion, comprising the following steps:

[0050](1) 1g wheat prolamin is dissolved in 40ml 80% ethanol solution; Get 100ml 3% acetic acid solution, pour the alcoholic solution that is dissolved with wheat prolamin into it while homogenizing, and the rotating speed is 8000rpm, 5min;

[0051] (2) The solution obtained in step (1) was rotary evaporated, the vacuum degree was 0.1Mpa, and the temperature was controlled at 40°C for 20min;

[0052] (3) Take 5ml of the solution obtained in step (3), add 5ml of corn oil, and cut for 2min at 3000rpm;

[0053] (4) The emulsion that step (3) obtains is in power 0, 80W, 160W, 240W, 320W, 400W, respectively accounts for total power 0, 20%, 40%, 60%, 80%, 100%, pulse is 80 % under the condition of sonication for 5 minutes to obtain wheat prolamin Pickering emulsion.

[0054] The particle sizes of wheat prolamin Pickering emulsions obtained with different ultrasonic powers are show...

Embodiment 3

[0061] A preparation method for wheat prolamin Pickering emulsion, comprising the following steps:

[0062] (1) Dissolve 1g of wheat prolamin in 50ml of 60% ethanol solution; get 100ml of 5% acetic acid solution, pour the alcoholic solution of wheat prolamin into it while homogenizing, and the number of revolutions is 6500rpm , 7min;

[0063] (2) The solution obtained in step (1) was rotary evaporated, the vacuum degree was 0.1Mpa, and the temperature was controlled at 40°C for 25min;

[0064] (3) Take 5ml of the solution obtained in step (3), add 5ml of corn oil, and cut for 90s at 4000rpm;

[0065] (4) Sonicate the emulsion obtained in step (3) for 6 minutes under the conditions of power of 0, 160W (accounting for 40% of total power) and pulse of 70%, to obtain wheat prolamin Pickering emulsion.

[0066] The ultrasonic power that step (4) obtains is that the new system emulsion of 0 and ultrasonic power are 160W, accounts for the microstructure of the emulsion of 40% of to...

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Abstract

The invention discloses a method for ultrasonically preparing a stable gel-like wheat prolamin Pickering emulsion, which comprises the following steps: (1) dissolving wheat prolamin in an alcohol solution; (2) preparing an acetic acid solution; (3) dissolving the wheat prolamin in an alcohol solution; The solution obtained in step (1) is poured into the acetic acid solution for homogenization and rotary steaming; (4) the solution obtained in step (3) is mixed with corn oil and then sheared and emulsified; (5) the emulsion obtained in step (4) is subjected to ultrasonic treatment , a stable gel-like wheat prolamin Pickering emulsion was obtained. The method of the invention obtains wheat prolamin Pickering emulsion with small particle size, high stability and good gelling property.

Description

technical field [0001] The invention relates to a wheat prolamin Pickering emulsion, in particular to a method for ultrasonically preparing a stable gel-like wheat prolamin Pickering emulsion; it belongs to the technical field of deep processing of agricultural by-products and food industry. Background technique [0002] Today, a large number of functional bioactive ingredients that improve human nutrition and health are widely used in various food systems, but their application is limited due to the insolubility of these substances in water, their volatile decomposition, and low bioavailability. In the face of such problems, the traditional method is to change its chemical structure or add surfactants, but this method is difficult to ensure product safety. Constructing a food protein stable Pickering emulsion delivery system is an important way to improve the biological potency and stability of water-transporting nutrients, and the food protein Pickering emulsion itself is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J3/09A23L3/3472C08L89/00
CPCA23L3/3472C08J3/095C08J2389/00
Inventor 尹寿伟吴滋灵杨晓泉
Owner SOUTH CHINA UNIV OF TECH
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