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A chitosan-casein phosphopeptide composite nanoparticle stabilized pickering high internal phase emulsion and its preparation

A casein phosphopeptide and composite nanoparticle technology, applied in the field of Pickering emulsion, can solve the problems of limitations and side effects of surfactants, and achieve the effects of high stability, good anti-oxidation performance, and excellent physiological and biochemical functional properties

Active Publication Date: 2020-09-22
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Surfactants used in traditional emulsions often have certain side effects, and their use in cosmetics, pharmaceuticals, food and other fields is limited

Method used

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  • A chitosan-casein phosphopeptide composite nanoparticle stabilized pickering high internal phase emulsion and its preparation
  • A chitosan-casein phosphopeptide composite nanoparticle stabilized pickering high internal phase emulsion and its preparation
  • A chitosan-casein phosphopeptide composite nanoparticle stabilized pickering high internal phase emulsion and its preparation

Examples

Experimental program
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Effect test

Embodiment 1

[0034] A preparation method for chitosan-casein phosphopeptide stable Pickering high internal phase emulsion, comprising the following steps:

[0035] (1) Accurately weigh 0.06g chitosan CS and be dissolved in 10ml mass concentration of 1% acetic acid solution to obtain a mass concentration of 0.6% CS solution;

[0036] (2) Dissolving 0.02g casein phosphopeptide CPP in 10ml ultrapure water to obtain a CPP solution with a mass concentration of 0.2%;

[0037] (3) adding the CS solution obtained in step (1) to the CPP solution obtained in step (2), shearing for 3 min at a rotating speed of 4000 r / min, to obtain composite nanoparticles with a mass concentration of 0.3% CS-0.1% CPP;

[0038] (4) the pH value of the solution obtained in the adjustment step (3) is 5.0;

[0039] (5) Get 1.2ml of the solution obtained in step (4) and mix it with 4.8ml of corn oil. The shear emulsification speed is 8000r / min, and the time is 60s to obtain chitosan-casein phosphopeptide stabilized Picke...

Embodiment 2

[0051] A preparation method of chitosan-casein phosphopeptide composite nanoparticle stable Pickering high internal phase emulsion, comprising the following steps:

[0052] (1) Accurately weigh 0.06g chitosan CS and be dissolved in 10ml mass concentration of 1% acetic acid solution to obtain a mass concentration of 0.6% CS solution;

[0053] (2) Dissolving 0.02g casein phosphopeptide CPP in 10ml ultrapure water to obtain a CPP solution with a mass concentration of 0.2%;

[0054] (3) adding the CS solution obtained in step (1) to the CPP solution obtained in step (2), and shearing for 3 min at a rotating speed of 4000 r / min to obtain composite nanoparticles with a mass concentration of 0.3% CS-0.1% CP;

[0055] (4) the pH value of the solution obtained in the adjustment step (3) is 5.0;

[0056] (5) Get 1.2ml of the solution obtained in step (4) and mix it with 4.8ml of corn oil. The shear emulsification speed is 8000r / min, and the time is 60s to obtain chitosan-casein phospho...

Embodiment 3

[0061] A preparation method of chitosan-casein phosphopeptide composite nanoparticle stable Pickering high internal phase emulsion, comprising the following steps:

[0062] (1) Accurately weigh 0.06g chitosan CS and be dissolved in 10ml mass concentration of 1% acetic acid solution to obtain a mass concentration of 0.6% CS solution;

[0063] (2) Dissolving 0.02g casein phosphopeptide CPP in 10ml ultrapure water to obtain a CPP solution with a mass concentration of 0.2%;

[0064] (3) adding the CS solution obtained in step (1) to the CPP solution obtained in step (2), and shearing for 3 min at a rotating speed of 4000 r / min to obtain composite nanoparticles with a mass concentration of 0.3% CS-0.1% CP;

[0065] (4) the pH value of the solution obtained in the adjustment step (3) is 5.0;

[0066] (5) Get 1.2ml of the solution obtained in step (4) and mix it with 4.8ml of corn oil. The shear emulsification speed is 8000r / min, and the time is 60s to obtain chitosan-casein phospho...

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Abstract

The invention belongs to the technical field of high-internal-phase emulsion and discloses chitosan-casein phosphopeptide composite nanoparticle stable Pickering high-internal-phase emulsion and preparation thereof. A method includes: 1) adopting acetic acid aqueous solution for preparing chitosan into solution to obtain chitosan solution, adopting water for preparing casein phosphopeptide into solution to obtain casein phosphopeptide solution; 2) mixing chitosan solution with casein phosphopeptide solution, and performing shearing homogenization to obtain a system containing nanoparticles; 3)adjusting pH of the system containing the nanoparticles to be 4-6, mixing with grease, and performing shearing homogenization to obtain the chitosan-casein phosphopeptide composite nanoparticle stable Pickering high-internal-phase emulsion. The emulsion is high in stability, deemulsification and oil leakage are avoided during storage of 6 months, and excellent oxidation resistance is realized.

Description

technical field [0001] The invention relates to a Pickering emulsion, in particular to a chitosan-casein phosphopeptide composite nanoparticle stabilized Pickering high internal phase emulsion and a preparation method thereof. Background technique [0002] Pickering emulsion is an emulsion that replaces the traditional organic surfactant stabilization system with solid particles, and has various types, such as o / w, w / o, and even compound type. Its stabilization mechanism is mainly that solid particles are adsorbed at the oil-water interface and form a monolayer or multilayer film of solid particles to stabilize the emulsion. Pickering emulsions have the same properties and characteristics as emulsions stabilized by traditional surfactants, and can be used as a substitute for traditional emulsions in various fields to a certain extent. Surfactants used in traditional emulsions often have certain side effects, and their use in cosmetics, pharmaceuticals, food and other fields...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J3/07C08L5/08C08L89/00
Inventor 尹寿伟黄小楠杨晓泉
Owner SOUTH CHINA UNIV OF TECH
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