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Protein self-assembly embedding insoluble active material nano product and preparation method thereof

An active substance and self-assembly technology, applied in protein-containing food ingredients, food science, food ingredients, etc., can solve problems that do not conform to the concept of environmental friendliness, are not beneficial to human health, and poor embedding rate, and achieve cost Low, improved water solubility, wide application space effect

Inactive Publication Date: 2018-11-06
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these two methods all involve the use of organic solvents and cumbersome chemical and physical treatment methods. The embedding rate is not good, the operation is inconvenient, the cost is high, and it is not conducive to human health and does not meet the concept of environmental friendliness.

Method used

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  • Protein self-assembly embedding insoluble active material nano product and preparation method thereof
  • Protein self-assembly embedding insoluble active material nano product and preparation method thereof
  • Protein self-assembly embedding insoluble active material nano product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Accurately weigh 1g of soybean 7S protein powder, disperse it in 100g of distilled water (the default density of distilled water is 1.00g / mL), stir continuously at room temperature for 2h, and then place it at 4°C for 12h ( Before adding sodium azide with a mass concentration of 0.02% to the protein dispersion to prevent the growth of microorganisms), the protein is fully hydrated to obtain a soybean 7S protein stock solution with a mass concentration of 1%.

[0037] (2) Add 3g, 6g, 9g, and 12g of urea into 25g of soybean 7S protein storage solution, stir magnetically for 2 hours, and then place it at 4°C for 12 hours to fully denature the protein, and adjust the pH of the solution to 7.0 to A denatured protein solution with a urea concentration of 12% to 48% is obtained.

[0038] (3) Another 3 g, 6 g, 9 g, and 12 g of urea were added to 25 g of distilled water, stirred and dissolved for 1 hour to obtain a urea solution with the same concentration as in step (2). T...

Embodiment 2

[0044] (1) Accurately weigh 2g of soybean 7S protein powder, disperse it in 100g of distilled water (the default density of distilled water is 1.00g / mL), stir continuously at room temperature for 2h, and then place it at 4°C for 12h ( Adding sodium azide with a mass concentration of 0.02% to the protein dispersion to prevent the growth of microorganisms) to fully hydrate the protein to obtain a soybean 7S protein stock solution with a mass concentration of 2%.

[0045] (2) Take 48g of urea and add it to 100g of soybean 7S protein storage solution, stir it magnetically for 2h, then place it at 4°C for 12h at low temperature to fully denature the protein, and adjust the pH of the solution to 7.0 to obtain a urea mass concentration of 48%. denatured protein solution.

[0046] (3) Add 25 mg, 50 mg, 100 mg, and 150 mg of curcumin to 25 g of denatured protein solution, stir for 4 h in the dark, and then place it at 4°C for 12 h to fully dissolve or adsorb curcumin on the surface of ...

Embodiment 3

[0051] (1) Weigh 2g, 4g, 8g, 16g, and 24g of soybean 7S protein powder respectively, disperse them in 400g of distilled water (the default density of distilled water is 1.00g / mL), stir continuously at room temperature for 2h, and then place Stand at low temperature at 4°C for 12 hours (add sodium azide with a mass concentration of 0.02% to the protein dispersion before standing to prevent the growth of microorganisms) to fully hydrate the protein to obtain mass concentrations of 0.5%, 1%, and 2%, 4%, 6% soybean 7S protein stock solution.

[0052] (2) Add 0 g, 12 g, 24 g, 36 g, and 48 g of urea to 100 g of soybean 7S protein storage solution of various mass concentrations obtained in step (1), stir magnetically for 2 h, and then place it at 4°C for 12 h at low temperature to make the protein Fully denature and adjust the pH of the solution to 7.0 to obtain a denatured protein solution.

[0053] (3) Take 50 mg of curcumin powder and add it to the denatured protein solution of 1...

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Abstract

The present invention belongs to the technical field of functional food preparation and discloses a protein self-assembly embedding insoluble active material nano product and a preparation method thereof. Proteins are dispersed in water to obtain a protein dispersion solution; then a chaotropic agent is added for a reaction to obtain a denatured protein solution; insoluble active materials are directly added or added into the denatured protein solution before being dissolved in a chaotropic agent aqueous solution; the materials are stirred and mixed evenly before reaction; after the reaction,the chaotropic agent is removed using dialysis; and insoluble materials are removed by centrifugation to obtain the protein self-assembly embedding insoluble active material nano product. The structural characteristic of the protein and the chaotropic agent of urea are utilized to induce encapsulation and embedding of hydrophobic materials by the protein; based on the premise of not adding any organic solvents, a high-stability insoluble active material aqueous solution can be successfully obtained to form the high-load protein nano product.

Description

technical field [0001] The invention belongs to the technical field of functional food preparation, and in particular relates to a protein self-assembly-embedded insoluble active substance nano-product and a preparation method thereof. Background technique [0002] At present, the concept of improving various physiological functions of the human body and improving human health through a healthy diet has been deeply rooted in the hearts of the people. Therefore, it is often necessary to strengthen or supplement bioactive factors in food, such as polyphenols, sterols, vitamins, minerals, active peptides and However, due to the limitations of poor solubility, low bioavailability, easy degradation during processing or storage, and poor stability in the gastrointestinal environment, many active factors cannot be directly added as food ingredients. Submicron emulsions, colloidal particles, liposomes, micelles (Chinese invention patent applications 201210247061.9, 201410619931.X, 2...

Claims

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Application Information

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IPC IPC(8): A23L33/17A23L33/185A23P10/30A23L29/00
CPCA23V2002/00A23L29/03A23L33/17A23L33/185A23P10/30A23V2250/5488A23V2250/54
Inventor 唐传核刘玲玲
Owner SOUTH CHINA UNIV OF TECH
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