Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Seaweed oil nano-pickering emulsion and oil powder stabilized by yolk protein peptide particles and preparation method and application thereof

A Pickering emulsion and protein peptide technology, which is applied in the application, skin care preparations, medical preparations containing active ingredients, etc., can solve the problems such as the inability to prepare nano-Pickering emulsion, achieve high water dispersibility and The effects of availability, good storage stability, and simple process conditions

Active Publication Date: 2019-08-09
SOUTH CHINA UNIV OF TECH
View PDF3 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the size limitation of food colloidal particles, for example, the particle size of protein or starch particles is generally 100-300nm, the prepared Pickering emulsions are all micron-scale emulsions, and the particle size of oil droplets is about 10-100μm, so it is currently impossible to use food Preparation of Nano-Pickering Emulsions with Scale Smaller than 200nm by Colloidal Particles

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Seaweed oil nano-pickering emulsion and oil powder stabilized by yolk protein peptide particles and preparation method and application thereof
  • Seaweed oil nano-pickering emulsion and oil powder stabilized by yolk protein peptide particles and preparation method and application thereof
  • Seaweed oil nano-pickering emulsion and oil powder stabilized by yolk protein peptide particles and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Preparation of egg yolk protein peptide: Disperse 60g of defatted egg yolk powder in 1800mL of deionized water, heat and stir in a water bath at 40°C for 0.5h, adjust the pH to 8.0 with 1M sodium hydroxide solution, add 0.6g of trypsin for 60min, and during the enzymolysis process Keep the pH constant. After the enzymatic hydrolysis, add 1M hydrochloric acid to adjust the pH to 7.0, inactivate the enzyme in a boiling water bath, cool, centrifuge at 8000rpm for 30min, take the supernatant for dialysis for 48h, and freeze-dry to obtain egg yolk protein peptide powder ;

[0053] Preparation of nano-Pickering emulsion: yolk protein peptide powder was dissolved in 10 mM phosphate buffer (pH 7.0), stirred at room temperature for 1 h, and fully hydrated overnight at 4° C. to obtain 2 wt % yolk protein peptide solution. After adding 10mM phosphate buffer (pH7.0), different amounts of seaweed oil and different amounts of sunflower oil were added to obtain 0.5wt% egg yolk protein...

Embodiment 2

[0064] Preparation of egg yolk protein peptide: Disperse 50g of defatted egg yolk powder in 1500mL of deionized water, heat and stir in a water bath at 40°C for 0.5h, adjust the pH to 8.0 with 1M sodium hydroxide, add 0.5g of trypsin for enzymolysis, and keep Keep pH 8.0 constant, take samples at different times (10 / 30 / 60 / 120 / 180 / 300min), adjust pH to 7.0 with 1M hydrochloric acid, inactivate enzyme in boiling water bath, cool, centrifuge at 8000rpm for 30min, take supernatant Liquid dialysis for 48 hours, freeze-dried to obtain egg yolk protein peptide granule powder with different enzymatic hydrolysis time (10 / 30 / 60 / 120 / 180 / 300min);

[0065] Preparation of Nano-Pickering Emulsion: Egg Yolk Protein Peptide Powder Dissolved Egg Yolk Protein Peptide Powder in 10 mM Phosphate phosphate buffer (pH 7.0), Stirred at room temperature for 1 h, and Fully Hydrated Overnight at 4° C. to Obtain 2 wt % Egg Yolk Protein Peptide Solution. Add 10mM phosphate buffer (pH7.0) and seaweed oil to...

Embodiment 3

[0072] Preparation of egg yolk protein peptide: Disperse 50g of defatted egg yolk powder in 1700mL of deionized water, heat and stir in a 37°C water bath for 0.5h, adjust the pH to 8.0 with 1M sodium hydroxide solution, add 0.5g of trypsin for 60min, and during the enzymolysis process Keep the pH constant. After the enzymatic hydrolysis, add 1M hydrochloric acid to adjust the pH to 7.0, inactivate the enzyme in a boiling water bath, cool, centrifuge at 8000rpm for 30min, take the supernatant for dialysis for 48h, and freeze-dry to obtain egg yolk protein peptide powder ;

[0073] Preparation of Nano-Pickering Emulsion: Egg Yolk Protein Peptide Powder Dissolved Egg Yolk Protein Peptide Powder Dissolved in 10mM Phosphate phosphate buffer (pH 7.0), Stirred at Room Temperature for 1h, and Fully Hydrated at 4°C Overnight to Obtain 4wt% Egg Yolk Protein Peptide Solution. Add 10mM phosphate buffer (pH7.0) and seaweed oil to obtain 3wt% egg yolk protein peptide and 10wt% seaweed oil r...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
The average particle sizeaaaaaaaaaa
The average particle sizeaaaaaaaaaa
Login to View More

Abstract

The invention discloses a seaweed oil nano-pickering emulsion and oil powder stabilized by yolk protein peptide particles and a preparation method and application thereof. The method comprises the steps that defatted yolk protein powder is dispersed in water and trypsin is added for enzymolysis; cooling, centrifugation, dialysis and freeze-drying treatment are carried out after enzyme deactivationin boiling water bath to prepare yolk protein peptide particle powder; the yolk protein peptide powder is dissolved in water, and seaweed oil is added, mixed with the yolk protein peptide powder andstirred; high-pressure micro-jet treatment is carried out after pre-homogenization so as to obtain the nano-scale seaweed oil pickering emulsion stabilized by the yolk protein peptide particles; spraydrying treatment is carried out on the nano-emulsion to obtain an oil powder product rich in omega-3 unsaturated fatty acid. Process conditions are simple and mild, the raw materials are natural andsafe, and rapid and continuous production can be carried out. Yolk protein powder of waste yolk obtained after oil extraction is reused, and nano-pickering emulsion and oil powder ingredients rich inomega-3 unsaturated fatty acid are prepared and can be applied to functional foods, medicines and cosmetics.

Description

technical field [0001] The present invention relates to a nano-Pickering emulsion with particle size less than 200nm stabilized by egg yolk protein peptide particles, in particular to a nano-sized seaweed oil rich in ω-3 polyunsaturated fatty acid (DHA) stabilized by egg yolk protein peptide particles The invention discloses a preparation method of Pickering emulsion and oil powder; it belongs to the technical field of food, medicine and cosmetic processing. Background technique [0002] As a safe food, eggs contain high protein and rich lipids, which are a good source of vitamins and minerals. At the same time, eggs are easy to absorb and low in price. Therefore, it is known as Nutritious food for sustaining life. In recent years, many countries around the world have made breakthroughs in the deep processing of eggs. The defatted egg yolk powder after deep processing of eggs, such as extraction of medicinal lecithin and egg yolk, is often treated as waste because of its p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L33/115A23L5/00C12P21/06A61K8/92A61K8/64A61K8/02A61Q19/00A61K9/14A61K47/42A61K47/44
CPCA23L33/115A23L5/00C12P21/06A61K8/922A61K8/64A61K8/022A61Q19/00A61K9/145A61K9/146A23V2002/00A61K2800/10A61K2800/413A23V2200/30A23V2200/328A23V2200/3262A23V2300/10
Inventor 万芝力苏恩谊杜振亚杨晓泉
Owner SOUTH CHINA UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com