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Protein-polyphenol complex as well as preparation method and application thereof

A complex and protein technology, applied in food science and other directions, can solve the problems of limited application, poor biocompatibility, and stability of rancid emulsion, and achieve the effect of delaying the oxidation process, spontaneous process, and improving chemical stability.

Inactive Publication Date: 2019-12-20
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But nowadays, the solid particles used to stabilize Pickering emulsions are mostly derived from inorganic materials, which have poor biocompatibility, which limits their application in the food industry
The edible materials currently available for stabilizing Pickering emulsions are limited to some processed starches, fat crystals, cellulose particles, etc., and these particles are easily disturbed by external factors, and the oxidative rancidity of the oil phase in the emulsion is the key to the stability of the emulsion. An important cause of sexual decline

Method used

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  • Protein-polyphenol complex as well as preparation method and application thereof
  • Protein-polyphenol complex as well as preparation method and application thereof
  • Protein-polyphenol complex as well as preparation method and application thereof

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Embodiment 1

[0025] (1) Extraction of proanthocyanidins from bayberry leaves:

[0026] Add 4 kg of ground Chinese bayberry leaf powder to 70% acetone solution (40 L) and soak for 12 hours, and then rotate the extract to remove acetone under vacuum. The extract was extracted with 2 volumes of hexane and dichloromethane to remove non-polar substances. The organic reagents were also removed by rotary evaporation. The crude extract of bayberry leaves was obtained by aqueous freeze-drying method, and then HPD-500 was used. The above crude extract was purified by macroporous resin, and ethanol was used as an elution solvent to remove sugar. The ethanol is removed by rotary evaporation, and the water phase is freeze-dried to obtain the bayberry leaf proanthocyanidin used in the present invention. (This part of the technical reference laboratory research [Fu Y,Qiao L,Cao Y,et al.Structuralelucidation and antioxidant activities of proanthocyanidins from Chinesebayberry(Myrica rubra Sieb.et Zucc.)leav...

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Abstract

The invention discloses preparation of a protein-polyphenol complex and application in a Pickering emulsion. The preparation method comprises the steps as follows: under the action of magnetic stirring, dropwise adding a waxberry leaf proanthocyanidin aqueous solution to a gelatin aqueous solution to form the protein-polyphenol complex, wherein the mass fraction of the gelatin aqueous solution is0.1wt%-0.6wt% and the mass ratio of gelatin to waxberry leaf proanthocyanidin is 9:1-5:5. Binding is driven by hydrogen bonds, the formed complex has smaller average particle size and higher Zeta potential absolute value, and the complex aqueous solution can obviously reduce interface tension of oil-water interfaces and has good emulsifying performance. The complex can be used for preparing the Pickering emulsion, and phenolic substances in the complex play good antioxidant effects in the emulsion, protect oil phases and improve chemical stability of the emulsion.

Description

Technical field [0001] This application relates to a protein-polyphenol complex and its preparation method and application. Background technique [0002] Proanthocyanidins are a kind of secondary metabolites of plants widely found in nature, and can be divided into proanthocyanidins, protodelphinidin and pelargonidin according to the types of phenolic hydroxyl groups on the constituent units of proanthocyanidins. The proanthocyanidins used in the present invention are taken from bayberry leaves that have been intensively studied by our laboratory in recent years. The previous studies have shown that bayberry leaves proanthocyanidins (BLPs) are mainly proanthocyanidins with EGCG as the structural unit. Proanthocyanidin has good antioxidant activity, but due to the large amount of phenolic hydroxyl in its structure, it gives it good water solubility, which limits its application in oil systems prone to oxidative rancidity. [0003] Gelatin (GLT) is a kind of macromolecular hydrocoll...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/43
CPCA23L5/43
Inventor 陈士国沈学敏潘海波毛贵珠叶兴乾
Owner ZHEJIANG UNIV
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