Preparation and application of casein-carboxymethyl chitosan glycosylation nanoparticles

A technology of carboxymethyl chitosan and casein, which is applied in the field of functional health food nanocapsules, can solve the problems of unstable EGCG properties and low bioavailability, and achieves excellent performance, improved grafting effect, and thermal stability. Good results

Pending Publication Date: 2019-03-19
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nature of EGCG is very unstable, and it is easily changed by external factors such as light, oxygen, temperature, pH, etc. EGCG is easily degraded, and its bioavailability is extremely low.

Method used

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  • Preparation and application of casein-carboxymethyl chitosan glycosylation nanoparticles
  • Preparation and application of casein-carboxymethyl chitosan glycosylation nanoparticles
  • Preparation and application of casein-carboxymethyl chitosan glycosylation nanoparticles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of preparation method of glycosylated casein-carboxymethyl chitosan copolymer comprises the following steps in the present embodiment:

[0043] (1) Preparation of casein-carboxymethyl chitosan glycosylation product by wet method:

[0044] The protein concentration is 2mg / mL, the mass ratio of carboxymethyl chitosan to protein is 1:2, dissolved in a certain amount of phosphate buffer solution (0.2mol / L, pH 8.0), fully mixed by magnetic stirring and put into microwave Catalytic synthesizer, set the reaction power to 400W, the reaction temperature to 70°C, the reaction time to 10min, and set the temperature constant mode to carry out microwave synthesis to obtain the primary glycosylation product.

[0045] (2) dry method prepares casein-carboxymethyl chitosan copolymer:

[0046] Freeze-dry the primary glycosylation product prepared in step (1) for 48 hours, grind it into powder, place it in a reaction vessel containing saturated potassium bromide, control the reactio...

Embodiment 2

[0048] A kind of preparation method of glycosylated casein-carboxymethyl chitosan copolymer comprises the following steps in the present embodiment:

[0049] (1) Preparation of casein-carboxymethyl chitosan glycosylation product by wet method:

[0050] The protein concentration is 2.5mg / mL, the mass ratio of carboxymethyl chitosan to protein is 1:1, dissolved in a certain amount of phosphate buffer solution (0.2mol / L, pH 8.0), fully mixed by magnetic stirring and placed in microwave In the catalytic synthesizer, set the reaction power to 480W, the reaction temperature to 80°C, and the reaction time to 20min, and set the constant temperature mode to carry out microwave synthesis to obtain primary glycosylation products.

[0051] (2) dry method prepares casein-carboxymethyl chitosan copolymer:

[0052] Freeze-dry the primary glycosylation product prepared in step (1) for 50 hours, grind it into powder, place it in a reaction vessel containing saturated potassium bromide, contro...

Embodiment 3

[0054] A kind of preparation method of glycosylated casein-carboxymethyl chitosan copolymer comprises the following steps in the present embodiment:

[0055] (1) Preparation of casein-carboxymethyl chitosan glycosylation product by wet method:

[0056] The protein concentration is 1mg / mL, the mass ratio of carboxymethyl chitosan to protein is 2:1, dissolved in a certain amount of phosphate buffer solution (0.2mol / L, pH 8.0), fully mixed by magnetic stirring and placed in microwave In the catalytic synthesizer, set the reaction power to 500W, the reaction temperature to 90°C, and the reaction time to 5min, and set the temperature constant mode to perform microwave synthesis to obtain primary glycosylation products.

[0057] (2) dry method prepares casein-carboxymethyl chitosan copolymer:

[0058] Freeze-dry the primary glycosylation product prepared in step (1) for 43 hours, grind it into powder, place it in a reaction vessel containing saturated potassium bromide and control ...

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Abstract

The invention relates to a novel composite glycosylation modifying method. Casein and carboxymethyl chitosan are used as raw materials, and a copolymer high in grafting degree and good in heat stability is prepared, is applied to encapsulating of EGCG, and aims to improve the stability and slow release properties of EGCG. The specific method comprises the following steps of firstly performing polysaccharide graft modification on casein by a microwave wet method, then performing dry-method modification on primary wet-method products to obtain glycosylation products of which the grafting rate is80.5%, and loading and encapsulating the EGCG by a homogenizing method to obtain a ternary compound. The largest encapsulating rate of the compound on the EGCG is 79.68%, the reducing rate of resisting oxidation of the EGCG can be notably delayed during heat treatment and shelf life, the EGCG is slowly released in intestine and stomach liquid, the phenomenon of sudden release is effectively avoided, and the novel composite glycosylation modifying method can be widely applied to trade of foods, health-care products and the like.

Description

technical field [0001] The preparation of casein-carboxymethyl chitosan glycosylated nanoparticles and their application to loading and encapsulating EGCG belong to the technical field of functional health food nanocapsules. Background technique [0002] Casein is the whole protein with the most abundant content and the highest nutritional value in milk, and the digestion and absorption rate of nutrients is extremely high. Casein molecules can self-assemble to form micelles in solution, and the structure is stable, making it very suitable as a carrier to transport various biological nutrients. However, the self-packaging behavior of casein is easily affected by the complex structure of nutrients and the delivery environment. Therefore, modified casein can endow proteins with artificially designed additional properties and improve the biological supply rate of nutrients. [0003] The Maillard reaction is the reaction between the amino group on the protein and the carboxyl gr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23P10/30A23L29/30A23L29/00
CPCA23V2002/00A23L29/045A23L29/30A23L33/105A23P10/30A23V2250/214
Inventor 熊春华翁凡舒姚兰英沈忱王彦波郑群雄方静邱佳欢钟贻馨
Owner ZHEJIANG GONGSHANG UNIVERSITY
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