Preparation method of protein-polyphenol-polysaccharide covalent complex and application of protein-polyphenol-polysaccharide covalent complex

A compound and protein technology, applied in applications, food science, food ingredients as emulsifiers, etc., can solve the problems of many by-products, difficult to achieve product purification, etc., to achieve simple method, good antioxidant capacity and thermal stability, The effect of improving emulsification

Active Publication Date: 2018-11-02
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, the specific mechanism of the Maillard reaction has not been fully explained, and there

Method used

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  • Preparation method of protein-polyphenol-polysaccharide covalent complex and application of protein-polyphenol-polysaccharide covalent complex
  • Preparation method of protein-polyphenol-polysaccharide covalent complex and application of protein-polyphenol-polysaccharide covalent complex
  • Preparation method of protein-polyphenol-polysaccharide covalent complex and application of protein-polyphenol-polysaccharide covalent complex

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation method of β-lactoglobulin-ferulic acid-chitosan covalent complex, the steps are as follows:

[0029] (1) Disperse 0.50 g of chitosan in 70 mL of deionized water, adjust the chitosan solution to pH 6.0, and swell overnight to fully dissolve it. Add 1.20g of ferulic acid, 2.38g of 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride and 1.43g of N-hydroxysuccinimide into 30mL of absolute ethanol, 4 ° C and stirred for 1 h to obtain a mixed solution. The chitosan solution was added to the above mixed solution, stirred at 4° C. for 1 h, and then the temperature was raised to 25° C. and the stirring reaction was continued for 24 h. The reaction product was placed in a 12kDa dialysis bag and dialyzed with deionized water for 24 hours; then the mixed solution in the dialysis bag was centrifuged at 4500 rpm for 1 hour, and the supernatant was placed in a 12kDa dialysis bag and dialyzed with deionized water for 48 hours. Then freeze-dry to obtain the cov...

Embodiment 2

[0036] The preparation method of lactoferrin-chlorogenic acid-chitosan covalent complex, the steps are as follows:

[0037](1) Disperse 0.50 g of chitosan in 70 mL of deionized water, adjust the chitosan solution to pH 6.0, and swell overnight to fully dissolve it. Add 14.19g of chlorogenic acid, 2.38g of 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride and 1.43g of N-hydroxysuccinimide into 30mL of absolute ethanol at 4°C Stir for 1 h to obtain a mixed solution. The chitosan solution was added to the above mixed solution, and stirred at 4 °C for 1 h. Subsequently, the temperature was raised to 25° C. and the stirring reaction was continued for 24 h. The reaction product was placed in a 12kDa dialysis bag and dialyzed with deionized water for 24 hours; then the mixed solution in the dialysis bag was centrifuged at 4500 rpm for 1 hour, and the supernatant was placed in a 12kDa dialysis bag and dialyzed with deionized water for 48 hours. Then freeze-dry to obtain a...

Embodiment 3

[0040] The preparation method of α-lactalbumin-chlorogenic acid-sodium alginate covalent compound, the steps are as follows:

[0041] (1) Disperse 0.50 g of sodium alginate in 70 mL of deionized water, adjust the pH of the sodium alginate solution to 6.0, and swell overnight to fully dissolve it. Add 0.88g chlorogenic acid, 0.96g 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride and 0.58g N-hydroxysuccinimide to 30mL absolute ethanol, 4 ° C and stirred for 1 h to obtain a mixed solution. Sodium alginate solution was added to the above mixed solution, and stirred at 4 °C for 1 h. Subsequently, the temperature was raised to 25° C., and the stirring reaction was continued for 24 h. The reaction product was placed in a 12kDa dialysis bag and dialyzed with deionized water for 24 hours; then the mixed solution in the dialysis bag was centrifuged at 4500 rpm for 1 hour, and the supernatant was placed in a 12kDa dialysis bag and dialyzed with deionized water for 48 hours. ...

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Abstract

The invention discloses a preparation method of a protein-polyphenol-polysaccharide covalent complex which belongs to the technical field of food additives pertaining to food science, and an application of the protein-polyphenol-polysaccharide covalent complex. The preparation method of the protein-polyphenol-polysaccharide covalent complex comprises the following steps of activating carboxyl of polyphenols by using a carbodiimide method, so that the activated carboxyl reacts with polysaccharides so as to produce a polysaccharide-polyphenol covalent complex; and then, inducing covalent cross-linking between proteins and the polysaccharide-polyphenol covalent complex by utilizing laccase so as to obtain the protein-polyphenol-polysaccharide covalent complex. The preparation method of the protein-polyphenol-polysaccharide covalent complex is simple, highly efficient and easy in production process; and the prepared protein-polyphenol-polysaccharide covalent complex has good antioxidant ability and thermal stability. Being used as an emulsifier for preparing a beta-carotene emulsion, the protein-polyphenol-polysaccharide covalent complex is capable of ensuring good physical and chemical stability; and thus, wide application in the fields of food, pharmaceutical and and cosmetic industries is feasible.

Description

technical field [0001] The invention belongs to the technical field of food additives in food science, and in particular relates to a preparation method and application of a protein-polyphenol-polysaccharide covalent compound. Background technique [0002] Polysaccharides are widely distributed in animals, plants and microorganisms, and there are many kinds of them. As a renewable resource, polysaccharides have the advantages of low cost, biodegradability, non-toxic and environmental protection, and rich functions. A few polysaccharides have antioxidant, antiviral and immunomodulatory activities. In addition to the many advantages mentioned above, polysaccharides also have many reactive sites, which can be modified according to requirements to obtain modified polysaccharides with ideal physiological activities. [0003] There are many types of polyphenolic compounds, including phenolic acids, flavonoids, and 1,2-stilbene and lignans. Plant polyphenols have anti-oxidation,...

Claims

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Application Information

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IPC IPC(8): A23L33/10A23L33/125A23L33/17
CPCA23L33/10A23L33/125A23L33/17A23V2002/00A23V2250/211A23V2200/222
Inventor 高彦祥王迪
Owner CHINA AGRI UNIV
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