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Edible Pickering emulsion and preparation method thereof

A technology of Pickering emulsion and solution, which is applied in the field of Pickering emulsion, can solve the problems of poor stability of Pickering emulsion, achieve good stability effect and simple preparation process

Active Publication Date: 2019-07-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem of poor stability of the existing Pickering emulsion

Method used

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  • Edible Pickering emulsion and preparation method thereof
  • Edible Pickering emulsion and preparation method thereof
  • Edible Pickering emulsion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Retrogradation by enzymatic hydrolysis: add 30 ASPU pullulanase per gram of dry starch to 10% (w / v, g / mL, the same below) waxy cornstarch aqueous solution, react at 58°C for 10h, and then Keep at 4°C for 20 hours for retrogradation. After retrogradation, dry at 40°C for 8 hours to obtain short amylose;

[0035] (2) Starch gelatinization: the obtained short amylose nanoparticles were configured with water to 25 mL of a solution of 1 g / 100 mL of water, placed in a boiling water bath and continuously stirred for 20 min to make it completely gelatinized;

[0036] (3) Ethanol precipitation: add 0.25g β-cyclodextrin to the gelatinized starch solution to dissolve it completely, cool to room temperature, and then add 3 times the volume of the mixed solution drop by drop to the mixed solution under continuous stirring ethanol;

[0037] (4) Solid-liquid separation: Centrifuge the obtained suspension (4000rpm / min, 10min), wash the obtained precipitate with more than 2 times o...

Embodiment 2

[0042] (1) Retrogradation by enzymatic hydrolysis: add 30 ASPU pullulanase per gram of dry starch to 10% (w / v, g / mL) waxy cornstarch aqueous solution, react at 58°C for 10h, and then in 4°C environment Keep it in the middle for 20h for retrogradation, after the retrogradation, dry at 40°C for 8h to obtain short amylose;

[0043] (2) Starch gelatinization: the obtained short amylose nanoparticles were configured with water to 25 mL of a solution of 1 g / 100 mL of water, placed in a boiling water bath and continuously stirred for 20 min to make it completely gelatinized;

[0044] (3) Ethanol precipitation: Add 0.5g β-cyclodextrin to the gelatinized starch solution to dissolve it completely, cool to room temperature, and then add 4 times the volume of the mixed solution drop by drop to the mixed solution under continuous stirring ethanol;

[0045] (4) Solid-liquid separation: Centrifuge the obtained suspension (4000rpm / min, 10min), wash the obtained precipitate with more than 2 t...

Embodiment 3

[0049] (1) Retrogradation by enzymatic hydrolysis: add 30 ASPU pullulanase per gram of dry starch to 15% (w / v, g / mL) waxy cornstarch aqueous solution, react at 58°C for 18h, and then in 4°C environment Keep in the middle for 10h for retrogradation, after the retrogradation is completed, dry at 50°C for 4 hours to obtain short amylose;

[0050] (2) Starch gelatinization: the obtained short amylose nanoparticles were configured with water to 25 mL of a solution of 1 g / 100 mL of water, placed in a boiling water bath and continuously stirred for 20 min to make it completely gelatinized;

[0051] (3) Ethanol precipitation: Add 0.25g β-cyclodextrin to the starch solution after gelatinization to dissolve it completely, cool to room temperature, and then add 5 times the volume of the mixed solution dropwise to the mixed solution under continuous stirring ethanol;

[0052] (4) Solid-liquid separation: Centrifuge the obtained suspension (4000rpm / min, 10min), wash the obtained precipita...

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Abstract

The invention discloses an edible Pickering emulsion and a preparation method thereof and belongs to the field of Pickering emulsions. Waxy maize starch is subjected to enzymolysis and debranching bypullulanase, short amylose is obtained, beta-cyclodextrin is added and sufficiently mixed and dissolved after the short amylose is gelatinized, excessive ethyl alcohol is dropwise added to a mixed solution under continuous stirring to supersaturate the solution, and cyclodextrin nanoparticles induced by short amylose molecules start to form, gradually increase and finally tend to be stable. The prepared cyclodextrin nanoparticles are used for stabilizing the Pickering emulsion, and the emulsion does not layer after being placed at the room temperature for 3 months. The prepared cyclodextrin nanoparticles have high stability for the Pickering emulsion and have great application potentials in the fields of food, medicines and cosmetics.

Description

technical field [0001] The invention belongs to the field of Pickering emulsions, and relates to an edible Pickering emulsion and a preparation method thereof, in particular to a preparation method of an edible Pickering emulsion stabilized by cyclodextrin nanoparticles. Background technique [0002] Pickering emulsions are emulsions stabilized by solid nanoparticles. Compared with traditional surfactants, Pickering emulsion has less safety hazards, avoids the adverse effects of surfactants such as irritation and hemolysis, and has the advantages of less emulsifier consumption, strong interface stability, and resistance to Ostwald ripening, etc. Advantage. Therefore, Pickering emulsion has huge potential application value in the fields of food, medicine, cosmetics and so on. At present, cellulose, protein, etc. are commonly used in food to prepare nanoparticles to stabilize Pickering emulsions. However, since the two are easily affected by environmental factors such as tem...

Claims

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Application Information

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IPC IPC(8): C08J3/05C08L5/16C08L3/12
CPCC08J3/05C08J2303/12C08J2305/16C08J2403/12C08J2405/16
Inventor 王金鹏胡瑶金征宇徐学明田耀旗谢正军
Owner JIANGNAN UNIV