Manufacture method of curcumin-ovalbumin compound antioxidant protein drink

A technology of antioxidant protein and ovalbumin is applied in the field of preparation of curcumin-ovalbumin compound antioxidant protein beverage, which can solve the problems of restricting the application of curcumin, reducing the absorption rate, complicated process, etc. Bioactivity, good color, improved solubility and bioavailability

Inactive Publication Date: 2018-11-13
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because curcumin is insoluble in water, insoluble under acidic conditions, and unstable under neutral and alkaline conditions, its absorption rate is greatly reduced, which greatly limits the application of curcumin in the food industry
[0005] Patent CN107897915A introduces a curcumin-loaded lotus seed protein-pectin composite emulsion and its preparation method, which requires the oil phase to dissolve curcumin and multilayer phases to improve stability. The process is relatively complicated. Patent 201310121024.8 discloses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The present embodiment provides a kind of preparation method of curcumin-ovalbumin compound antioxidant protein beverage, comprises the following steps:

[0022] (1) Ovalbumin powder is hydrated to obtain an ovalbumin solution with a concentration of 4-8 mg / mL; (2) Curcumin and ovalbumin are mixed at a volume ratio of 1:2-6 to prepare curcumin-ovalbumin Composite solution, the specific steps are as follows,

[0023] (1) Hydration of ovalbumin: Dissolve 300mg, 400mg, 500mg, 600mg, 700mg, and 800mg ovalbumin powder in 100mL distilled water respectively, stir on a magnetic stirrer for 2h, and place it for 6h. completed in ℃ environment.

[0024] (2) Preparation of curcumin-ovalbumin complex solution: adjust the pH of 50mL ovalbumin solution to 12 by using the pH shift method. Add 0.2mg / mL curcumin, and then add an appropriate amount of food flavor until there is no irritating smell. After reacting for 30 minutes, adjust the pH of the compound solution to a neutral pH of ...

Embodiment 2

[0027] Embodiment 2: investigate the impact of different concentrations of curcumin on the coating rate of ovalbumin

[0028] Investigate the impact of different concentration curcumin on the coating rate of ovalbumin on the basis of embodiment 1, concrete steps are as follows:

[0029] (1) Hydration of ovalbumin: Dissolve 500 mg of ovalbumin powder in 100 mL of distilled water, stir on a magnetic stirrer for 2 hours, and place for 6 hours. This step is completed at 1-5°C.

[0030] (2) Preparation of curcumin-ovalbumin complex solution: Using the pH shift method, adjust the pH of the completely dissolved 50mL ovalbumin solution to 12, keep it for 30min, curcumin and ovalbumin at a volume ratio of 1:4 Add different concentrations of curcumin (0.2, 0.4, 0.8, 1.6, 3.2mg / mL), and then add an appropriate amount of edible essence until there is no irritating smell. After reacting for 30 minutes, adjust the pH of the composite solution to a neutral environment pH of 7, and get Curcu...

Embodiment 3

[0034] On the basis of Examples 1 and 2, it was investigated whether the activity of curcumin changed after the compounding of curcumin and ovalbumin.

[0035] (1) Hydration of ovalbumin: Dissolve 500 mg of ovalbumin powder in 100 mL of distilled water, stir on a magnetic stirrer for 2 hours, and place for 6 hours. This step is completed at 1-5°C.

[0036] (2) Preparation of curcumin-ovalbumin composite solution: use the pH shift method to adjust the pH of the completely dissolved 50mL ovalbumin solution to 12, keep it for 30min, add curcumin and ovalbumin at a volume ratio of 1:4 0.2mg / mL curcumin, then add an appropriate amount of edible essence until there is no irritating smell, react for 30min, then adjust the pH of the compound solution to a neutral pH of 7 to obtain a curcumin-ovalbumin compound solution, which is pasteurized , heat the curcumin-ovalbumin complex solution to 68-70°C, keep this temperature for 30 minutes, and then rapidly cool it to 4-5°C, which is the c...

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Abstract

The present invention discloses a manufacture method of curcumin-ovalbumin compound antioxidant protein drink. The manufacture method comprises the following steps: (1) ovalbumin powder is subjected to hydration to obtain an ovalbumin solution having a concentration of 4-8 mg/mL; and (2) the curcumin and ovalbumin are mixed at a volume ratio of 1:(2-6) to prepare a curcumin-ovalbumin compound solution. The ovalbumin is used as a carrier to embed the curcumin; bioavailability of lipid-soluble polyphenol curcumin is improved; the stable curcumin-ovalbumin compound solution is formed; and the manufacture method of the functional drink with a rich protein source is provided to satisfy consumers' pursuits of healthy, personalized and functional drink.

Description

technical field [0001] The invention belongs to the technical field of protein beverages, and in particular relates to a method for preparing a curcumin-ovalbumin composite antioxidant protein beverage. Background technique [0002] With the development of social economy, consumers' preference for high-sugar and high-calorie beverages continues to decrease, while healthy, personalized and functional beverages will be the mainstream demand of consumers in the future, so protein beverages will have a greater market share. Market potential. [0003] At present, protein drinks are mostly concentrated in vegetable protein drinks, such as soy milk, coconut milk, almond milk drinks, etc., but there are few egg white protein drinks. Ovalbumin is a protein extracted from eggs, which has high nutritional value and is easy to drink It is digested and absorbed, and contains all essential amino acids and various active ingredients. It is one of the recognized protein supplements for hum...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/58A23L33/105
CPCA23L2/38A23L2/58A23L33/105A23V2002/00A23V2200/30A23V2200/044A23V2250/2112A23V2250/5428
Inventor 王鹏徐幸莲吴长玲周光宏杜菲菲
Owner NANJING AGRICULTURAL UNIVERSITY
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