A high internal phase emulsion of soybean protein isolate-pectin complex stabilizing quercetin and its preparation method

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
CN110498935BActive Publication Date: 2021-12-31NANJING FORESTRY UNIV
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Patents(China)
Current Assignee / Owner
NANJING FORESTRY UNIV
Publication Date
2021-12-31

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Abstract

The invention belongs to the field of emulsion technology, and discloses a high internal phase emulsion of soybean protein isolate-pectin complex stabilizing quercetin and a preparation method thereof. The method comprises dissolving soybean protein isolate in distilled water to obtain soybean protein isolate solution; dissolving pectin in distilled water and adjusting the pH to obtain a pectin solution; mixing the soybean protein isolate solution with the pectin solution; adjusting the pH of the solution to 3.0 to 11.0; mixing the obtained solution with vegetable oil containing quercetin in proportion Ultrasonic treatment is then carried out, and a high internal phase emulsion of soy protein isolate-pectin complex stabilizing quercetin is obtained after centrifugation. The present invention does not need any surfactant, and the obtained oil-in-water emulsion has small particle size, good viscoelasticity and high stability, and has excellent protection or controlled release effect on quercetin, and the preparation method of the present invention has low requirements on instruments, The method is simple and easy to operate, and has good prospects in the application of new nutrient delivery 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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