High-internal-phase emulsion of soybean protein isolate-pectin compound stabilized quercetin and preparation method of high-internal-phase emulsion

A technology of soybean protein isolate and high internal phase emulsion, which is applied to the high internal phase emulsion of soybean protein isolate-pectin complex stabilized quercetin and the field of preparation thereof, and can solve the problem of limiting the application of quercetin and the inconvenience of wheat gliadin. Resistant to strong acid, unstable to light, etc., to achieve excellent physiological and biochemical functional properties, excellent protection or controlled release effect, and the effect of improving bioavailability
CN110498935AActive Publication Date: 2019-11-26NANJING FORESTRY UNIV
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Applications(China)
Current Assignee / Owner
NANJING FORESTRY UNIV
Publication Date
2019-11-26

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Abstract

The invention belongs to the technical field of emulsions, and discloses a high-internal-phase emulsion of soybean protein isolate-pectin compound stabilized quercetin and a preparation method of thehigh-internal-phase emulsion. The method comprises the following steps: dissolving soybean protein isolate in distilled water to obtain a soybean protein isolate solution; dissolving pectin in distilled water, and adjusting the pH value to obtain a pectin solution; mixing the soybean protein isolate solution with the pectin solution; adjusting the pH value of the solution to 3.0-11.0; mixing the obtained solution with vegetable oil containing quercetin in proportion, then carrying out ultrasonic treatment, and carrying out centrifuging to obtain the high-internal-phase emulsion of soybean protein isolate-pectin compound stabilized quercetin. According to the invention, no surfactant is needed, and the obtained oil-in-water type emulsion is small in particle size, good in viscoelasticity and high in stability and has an excellent protection or controlled release effect on quercetin. The preparation method is low in instrument requirement, the method is simple and is easy to operate, andgood prospects are achieved in application aspects of novel nutrient substance conveying carriers and food structure modification base materials.
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Description

technical field

[0001] The invention relates to the technical field of emulsion preparation, and more specifically relates to a high internal phase emulsion in which a soybean protein isolate-pectin complex stabilizes quercetin and a preparation method thereof. Background technique

[0002] Quercetin is a polyol hydroxy flavonoid compound that exists widely in nature. Its phenolic hydroxyl active site endows quercetin with physiological functions such as anti-cancer, anti-inflammation, and anti-oxidation. It is unstable, has poor physicochemical and pharmacokinetic properties, is difficult to transport in the body through intravenous administration, and has low oral bioavailability, which greatly limits the application of quercetin in the food industry and pharmaceutical industry. Therefore, how to effectively entrap quercetin to improve its stability and thereby improve the bioavailability of quercetin has become a problem. In the face of such problems, the traditional meth...

Claims

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