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A kind of preparation method of ovalbumin emulsion with double-shell structure

A technology of ovalbumin and shell structure is applied in the field of ovalbumin emulsion, which can solve the problems of poor emulsifying properties, easy demulsification and shortening of product shelf life, etc.

Active Publication Date: 2021-09-17
安徽荣达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There have been many products that use ovalbumin as an emulsifier. First, the raw materials are easy to obtain and the cost is low. Second, its foaming properties can also be used in products, but there are also the following: (1) Ovalbumin due to its water solubility Poor emulsification activity and emulsification stability of the emulsion are poor; (2) Due to poor emulsification properties, a large amount of other substances need to be added to maintain system stability, which greatly shortens the shelf life of the product; (3) Due to the presence of shells formed between protein macromolecules Due to the large gap, the shell structure is thin and unstable, and demulsification is easy to occur
(4) The choice of shell structure only considers that it is harmless to humans or animals, and does not further consider the deep health care effect

Method used

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  • A kind of preparation method of ovalbumin emulsion with double-shell structure
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  • A kind of preparation method of ovalbumin emulsion with double-shell structure

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preparation example Construction

[0031] Preparation of oily core material:

[0032] Preparation of emulsion core material: prepare 10% (w / v) glutathione aqueous solution, add it to triglycerides of the same quality, add 4% (w / w) soybean lecithin as emulsifier, and use it at a high speed at 15000r / min Disperse for 3 minutes to prepare W / O emulsion, which is added as glutathione emulsion core material (oily core material).

Embodiment 1

[0034] (1) Dissolve ovalbumin in water, add inulin after magnetic stirring and dissolving, and obtain an ovalbumin-inulin solution after ultrasonic treatment, so that the concentration of ovalbumin is 1.0% w / w, and the concentration of inulin is 1.0% w / w , magnetic stirring frequency is 30rpm / min, ultrasonic intensity is 180W / cm 2 , the ultrasonic time is 1h;

[0035] (2) Add the oily core material to the ovalbumin-inulin solution, place it under a high-speed shearer and shear it, and then homogenize it several times with high-pressure micro-jet to obtain an emulsion. The concentration of the oily core material in the emulsion is 5%. w / w, the speed of the high-speed shearing instrument is 20000rpm / min, the shearing time is 1min, and the homogeneous pressure of the high-pressure microjet is controlled to 11kPa. ;

[0036] (3) Load the iron ion of ferrous fumarate onto the emulsion droplet surface of the emulsion by ion exchange to obtain a mixed solution. In the mixed solutio...

Embodiment 2

[0040] (1) Dissolve ovalbumin in water, add inulin after magnetic stirring and dissolving, and obtain an ovalbumin-inulin solution after ultrasonic treatment, so that the concentration of ovalbumin is 1.2% w / w, and the concentration of inulin is 1.2% w / w , magnetic stirring frequency is 35rpm / min, ultrasonic intensity is 190W / cm 2 , the ultrasonic time is 1.5h;

[0041] (2) Add the oily core material to the ovalbumin-inulin solution, place it under a high-speed shearing instrument and shear it, and then homogenize it several times with high-pressure micro-jet flow to obtain an emulsion. The concentration of the oily core material in the emulsion is 10%. w / w, the speed of the high-speed shearer is 23000rpm / min, the shearing time is 2min, and the homogeneous pressure of the high-pressure microjet is controlled to 12kPa. ;

[0042] (3) Load the iron ion of ferrous fumarate onto the emulsion droplet surface of the emulsion by ion exchange to obtain a mixed solution. In the mixed...

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Abstract

The invention discloses a preparation method of an ovalbumin emulsion with a double-shell structure, which solves the problems that the shell core stability of the existing ovalbumin emulsion needs to be improved and the emulsifying property is insufficient. The technical scheme is (1) dissolving ovalbumin in water, adding inulin after magnetic stirring to dissolve, and obtaining ovalbumin-inulin solution after ultrasonic treatment; (2) adding oily core material to the ovalbumin-inulin solution After being placed under a high-speed shearing instrument and sheared, the high-pressure micro-jet is homogenized multiple times to obtain an emulsion; (3) the iron ion of ferrous fumarate is loaded onto the emulsion droplet surface of the emulsion by ion exchange to obtain a mixed solution, and then Adjusting the pH value of the mixed solution, centrifuging and concentrating to obtain a concentrated emulsion; (4) adding disodium stannous citrate to the concentrated emulsion, and stirring at a low speed to obtain an ovalbumin emulsion. The invention has the advantages of simple process, stable double-shell core structure, greatly improved emulsification activity and emulsification stability of ovalbumin, health care effect and good storage stability.

Description

technical field [0001] The invention relates to an ovalbumin emulsion, in particular to a method for preparing the ovalbumin emulsion with a double-shell structure. Background technique [0002] Emulsion, also known as emulsion and emulsification, refers to a heterogeneous liquid dispersion system formed by one phase liquid dispersed in another phase liquid in the state of tiny droplets. It is a relatively traditional and widely used industrial technology raw material or product , can be widely used in cosmetics, construction, chemical, food and other fields. The principle is to make two immiscible liquids shake to form a dispersion system. In order to ensure the stability of the dispersion system, emulsifiers are often added, such as phospholipids, choline, proteins, polysaccharides, etc. At present, the emulsifying and foaming properties of ovalbumin (OVA) are widely used in food, cosmetics, paint and other industries. It is well known that the emulsification and stabilit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/08
CPCA23J3/08A23V2002/00A23V2200/30A23V2250/1592A23V2300/38
Inventor 李述刚王炜清王康平耿放黄群
Owner 安徽荣达食品有限公司
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