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Soy sauce sediments nanoparticle solution and preparation method and application thereof

A nano-particle and solution technology, which is applied in the direction of active ingredients of ketones, non-active ingredients of polymer compounds, powder transportation, etc., can solve the problems of affecting the appearance, waste of crude oil resources, and a large amount of precipitation at the bottom of the bottle, so as to achieve good industrial prospects and reaction Effects of mild conditions, improvement of water solubility and stability

Active Publication Date: 2019-08-30
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The soy sauce precipitated particles are between nanometer and micrometer, and traditional high-speed centrifugation cannot be effectively separated from soy sauce crude oil
The existence of precipitation not only affects the color of soy sauce products, but also causes a large amount of precipitation at the bottom of the bottle during the shelf life of the product, which affects the appearance
Therefore, the soy sauce raw material rich in precipitation cannot be used in soy sauce, resulting in a large waste of crude oil resources and significantly reducing economic benefits

Method used

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  • Soy sauce sediments nanoparticle solution and preparation method and application thereof
  • Soy sauce sediments nanoparticle solution and preparation method and application thereof
  • Soy sauce sediments nanoparticle solution and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Preparation Experiment of Soy Sauce Precipitated Nanoparticles

[0033] Add distilled water of equal quality to 1000g of soy sauce precipitate, keep it in a water bath at 60°C for 3h, then centrifuge at 9000r / min at 10°C for 20min, take the precipitate, make up to 1000g with water, keep it warm for 1.5h again, and centrifuge in the same way, Take the precipitate; dilute the above precipitate to a protein content of 0.5wt%, adjust the pH to 10 to fully dissolve the protein, centrifuge to get the supernatant; take an appropriate amount of the supernatant, and adjust the pH to 11, 10, 9, 8, 7, 6 respectively That is to form soy sauce precipitated nanoparticles. The relevant indicators are shown in Table 1.

[0034] Table 1

[0035]

Embodiment 2

[0037] Preparation Experiment of Soy Sauce Precipitation-Curcumin Composite Nanoparticles

[0038] Add distilled water of equal quality to 1000g of soy sauce precipitate, keep it warm in a water bath at 60°C for 3 hours, centrifuge to take the precipitate, make up to 1000g with water, keep it warm for 1.5h again, centrifuge in the same way, and take the precipitate; dilute the above precipitate to the protein content 1wt%, adjust the pH to 12 to fully dissolve the protein, centrifuge to take the supernatant; take an appropriate amount of supernatant, adjust the pH to 10, 9, 8, 7, 6, 5, and add 5mg / ml of 1 / 50 volume of the solution Put curcumin ethanol solution in an air shaker and mix well for 1 hour, centrifuge at 5000r / min, 5°C for 30 minutes to remove unbound curcumin, the supernatant is the prepared soy sauce precipitate-curcumin composite nanoparticles, related indicators As shown in Table 2, the stability as figure 1 shown.

[0039] Table 2

[0040]

[0041]

[...

Embodiment 3

[0045] Preparation of Soy Sauce Precipitation-Mustard Essential Oil Composite Nanoparticles

[0046] Add distilled water of equal quality to 1000g of soy sauce precipitate, keep it warm in a water bath at 60°C for 3 hours, centrifuge to take the precipitate, make up to 1000g with water, keep it warm for 1.5h again, centrifuge in the same way, and take the precipitate; dilute the above precipitate to the protein content 6wt%, adjust the pH to 11 to fully dissolve the protein, and centrifuge to get the supernatant; get an appropriate amount of the supernatant, adjust the pH to 7, add dropwise 1 / 1 volume of 1 mg / ml isothiocyanate-containing mustard essential oil solution, place Fully mix in an air shaker for 6 hours, centrifuge at 20000r / min, 25°C for 10 minutes to remove unbound isothiocyanate, the supernatant is the prepared soy sauce precipitate-isothiocyanate composite nanoparticles, related indicators as shown in Table 3.

[0047] table 3

[0048]

[0049] As shown in T...

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Abstract

The invention discloses a soy sauce sediments nanoparticle solution and a preparation method and an application thereof, and belongs to the field of functional nano bioproducts. The preparation methodcomprises the following steps: extracting protein from soy sauce sediments by using water washing at first and then alkali extraction, diluting the solution to a certain protein concentration, adjusting pH to 5-11 and then obtaining the soy sauce sediments nanoparticle solution; on this basis, adding bioactive substances into the solution in a proper ratio, fully reacting for 1-6 h and then obtaining soy sauce sediments-bioactive substances composite nanoparticles. The preparation method is simple and easy to operate, and the prepared nanoparticles can be widely used in load of various bioactive substances.

Description

technical field [0001] The invention relates to the field of functional nano biological products, in particular to a soy sauce precipitation nano particle solution and its preparation method and application. Background technique [0002] With the development of nanotechnology, nanoparticle delivery systems have shown great application prospects in improving the bioavailability and bioavailability of active substances. Explore and seek more biomacromolecular materials from natural sources to prepare nanoparticle preparations. Favored by scientific researchers. Protein-based nanoparticles have very good biodegradability and compatibility, play an important role in improving the stability and bioavailability of bioactive ingredients, and are good delivery carriers for bioactive substances. The current nano-delivery system based on water-insoluble proteins has shown unique application potential in the entrapment delivery of functional substances with low bioavailability. [00...

Claims

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Application Information

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IPC IPC(8): A61K9/14A61K47/42A61K31/12
CPCA61K9/146A61K31/12
Inventor 崔春孙媛媛
Owner SOUTH CHINA UNIV OF TECH
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