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Preparation method and application of cuttlefish ink nanometer particles

A technology of nano-particles and squid ink, applied in the field of food processing, to achieve good solubility, uniform particle size distribution, and stable storage

Pending Publication Date: 2019-12-24
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, there are few reports on the use of DHPM technology for the homogenization and ultra-micronization of squid ink melanin substances, and it will be of great significance if this technology can be applied to squid ink and improve the applicability of squid ink in the food field

Method used

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  • Preparation method and application of cuttlefish ink nanometer particles
  • Preparation method and application of cuttlefish ink nanometer particles
  • Preparation method and application of cuttlefish ink nanometer particles

Examples

Experimental program
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Effect test

Embodiment 1

[0037] A preparation method of squid ink nanoparticles, comprising the steps of:

[0038] 1. Pretreatment of squid ink sacs. After thawing the frozen tabby squid ink sacs with running water, cut the ink sacs and soak the whole ink sacs with an equal volume of deionized water overnight, at 8000r min -1 The supernatant was removed after centrifugation at a speed of 10 min, and the precipitate was freeze-dried to obtain the crude squid melanin;

[0039] Two, enzymatic hydrolysis of squid ink melanin crude product, with hydrolysis degree as index, adding solid-liquid ratio to the above crude product is 2.0% deionized water, adjust pH to 10.0, add the enzyme of 4260U / g (select Nanning Pangbo Bioengineering Co., Ltd. Alkaline protease produced by the company), after enzymolysis at 51°C for 4.5 hours, inactivate the enzyme (the method of inactivating the enzyme is to inactivate at 100°C for 10 minutes), cool to room temperature, and then filter through a 200-mesh sieve to obtain the ...

Embodiment 2

[0045] A preparation method of squid ink nanoparticles, comprising the steps of:

[0046] 1. Pretreatment of squid ink sacs. After thawing the frozen tabby squid ink sacs with running water, cut the ink sacs and soak the whole ink sacs with an equal volume of deionized water overnight, at 8000r min -1 The supernatant was removed after centrifugation at a speed of 10 min, and the precipitate was freeze-dried to obtain the crude squid melanin;

[0047] Two, enzymatic hydrolysis of squid ink melanin crude product, with the degree of hydrolysis as an index, adding deionized water with a solid-liquid ratio of 2.5% to the above crude product, adjusting the pH to 9.0, adding 4060U / g of enzyme (selecting alkaline protease), 48 After enzymatic hydrolysis at ℃ for 4.0h, inactivate the enzyme (the method of inactivating the enzyme is high temperature inactivation at 100℃ for 10min), cool to room temperature, then filter through a 200-mesh sieve to obtain the enzymolyzed cuttlefish juice,...

Embodiment 3

[0052] A preparation method of squid ink nanoparticles, comprising the steps of:

[0053] 1. Pretreatment of squid ink sacs. After thawing the frozen tabby squid ink sacs with running water, cut the ink sacs and soak the whole ink sacs with an equal volume of deionized water overnight, at 8000r min -1 The supernatant was removed after centrifugation at a speed of 10 min, and the precipitate was freeze-dried to obtain the crude squid melanin;

[0054] Two, enzymatic hydrolysis of squid ink melanin crude product, taking the degree of hydrolysis as an index, adding the deionized water with a solid-liquid ratio of 1.7% to the above crude product, adjusting the pH to 11.0, adding 4460U / g of protease (selecting alkaline protease), 54 After enzymatic hydrolysis at ℃ for 5.0h, inactivate the enzyme (the method of inactivating the enzyme is high temperature inactivation at 100℃ for 10min), cool to room temperature, then filter through a 200-mesh sieve to obtain the enzymolyzed cuttlefi...

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Abstract

The invention relates to a preparation method of cuttlefish ink nanometer particles. The preparation method is characterized by comprising the following steps of I, pretreating cuttlefish ink sacs toobtain cuttlefish ink melanin crude products; II, performing enzymolysis on the cuttlefish ink melanin crude products to obtain cuttlefish juice after enzymolysis, and storing the cuttlefish juice after enzymolysis at 3-7 DEG C for standby application; III, performing dynamic superhigh pressure micro jet treatment: putting the cuttlefish juice after enzymolysis in a high-pressure micro jet homogenizing machine, and performing dynamic superhigh pressure micro jet treatment and circulation once at the pressure of 40-200MPa, so as to obtain refined cuttlefish juice; and IV, performing vacuum freeze drying so as to obtain the cuttlefish ink nanometer particles. The invention also discloses an application of the cuttlefish ink nanometer particles. Compared with the prior art, the preparation method disclosed by the invention has the advantages that cuttlefish ink melanin particles of which the uniformity, the solubility and the fine and smooth properties in mouth feel are improved can be obtained, and the cuttlefish ink melanin particles can be applied to foods.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method and application of squid ink nanoparticles. Background technique [0002] Cuttlefish, also known as cuttlefish and squid, has high nutrition and multiple medicinal functions. Squid processing will produce a lot of leftovers, such as ink sacs, endoskeleton, side fins, viscera, squid skin, etc. These leftovers are rich in nutrients, high in protein and fat, and are a rare high-quality protein resource If these leftover resources are not utilized, it will not only cause a great waste of the same source of medicine and food, but also cause environmental pollution. [0003] Squid ink has a wide range of physiological activities such as anti-oxidation, anti-tumor, anti-radiation, and antibacterial. However, the application and popularization of squid ink melanin in food is limited due to the uneven particle size, poor solubility, and non-delic...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/00A21D2/34A21D13/06
CPCA23L17/65A23L5/00A21D13/06A21D2/34
Inventor 陈小娥方旭波陆伊俏王哲睿竹琳李萍余辉
Owner ZHEJIANG OCEAN UNIV
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