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Preparation method of high oil-carrying emulsion rich in fibrous polysaccharides

A technology of fiber polysaccharide and oil-in-water emulsion, which is applied in the field of food science, can solve the problems of high oil-carrying emulsion and limited oil phase, and achieve the effect of less dosage, strong emulsification and good viscoelasticity

Inactive Publication Date: 2020-01-21
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the stable oil phase of emulsification is limited and cannot be used alone for the preparation of high oil-carrying emulsions

Method used

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  • Preparation method of high oil-carrying emulsion rich in fibrous polysaccharides
  • Preparation method of high oil-carrying emulsion rich in fibrous polysaccharides
  • Preparation method of high oil-carrying emulsion rich in fibrous polysaccharides

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043]Example 1. Weigh 1 g of casein powder, add it to 100 mL of distilled water, stir it with a magnetic force at room temperature at 500 rpm for 30 minutes to dissolve evenly, and place it in a refrigerator at 4°C to hydrate to prepare a protein solution. The obtained protein solution was mixed with 0.2 g of microcrystalline cellulose powder prepared from pure wood pulp, and the pH was adjusted to 7 to obtain a uniformly mixed protein / fiber composite. Disperse 100mL of soybean oil in the prepared protein / fiber composite, and shear and disperse for 30 minutes at a shear speed of 5000rpm in a high-speed shearing machine to prepare an oil-in-water Pickering emulsion.

[0044] The surface of the emulsion sample prepared in this example has an oil layer precipitated out, the particle size is large and the distribution is uneven, and obvious stratification occurs after standing for 24 hours, and the emulsion is easy to flow.

Embodiment 2

[0045] Example 2. Weigh 3 g of ovalbumin powder, add it to 100 mL of distilled water, stir it with a magnetic force at room temperature at 500 rpm for 30 minutes to dissolve evenly, and place it in a refrigerator at 4°C to hydrate to prepare a protein solution. The obtained protein solution was mixed with 0.15 g of microcrystalline cellulose powder prepared from pure wood pulp, and the pH was adjusted to 7 to obtain a uniformly mixed protein / fiber composite. Disperse 100mL soybean oil in the prepared protein / fiber composite, and shear and disperse for 20 minutes at 10000rpm in a high-speed shearing machine to prepare an oil-in-water Pickering emulsion.

[0046] On the surface of the emulsion prepared in this example, oil flakes were precipitated, the particle size distribution was uneven, and obvious stratification occurred after standing for 24 hours, and the emulsion was easy to flow.

Embodiment 3

[0047] Example 3. Weigh 5 g of whey protein isolate powder, add it to 100 mL of distilled water, stir it with a magnetic force at room temperature at 500 rpm for 30 minutes to dissolve evenly, and place it in a refrigerator at 4°C to hydrate to prepare a protein solution. The obtained protein solution was mixed with 0.25 g of microcrystalline cellulose powder prepared from pure wood pulp, and the pH was adjusted to 7 to obtain a uniformly mixed protein / fiber composite. Disperse 100mL soybean oil in the prepared protein / fiber composite, and shear and disperse for 20 minutes at a shear speed of 12000rpm in a high-speed shearing machine to prepare an oil-in-water Pickering emulsion.

[0048] The emulsion sample prepared in this example has no oil precipitation, the emulsion particle size is large and the distribution is uneven, and obvious stratification occurs after standing for 24 hours, and the emulsion is easy to flow.

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Abstract

The invention relates to a preparation method of a high oil-carrying emulsion rich in fibrous polysaccharides. The preparation method comprises the following steps: protein powder is taken and added into distilled water, and is magnetically stirred and dissolved at a normal temperature to prepare a protein solution by hydration in a refrigerator at 4 DEG C; the protein solution and fibrous polysaccharide aqueous dispersion powder are mixed, and the pH value of the system is adjusted to obtain a protein / fiber complex; and an oil phase is dispersed in the protein / fiber complex and emulsificationis performed to prepare an oil-in-water emulsion. According to the preparation method of the high oil-carrying emulsion rich in the fibrous polysaccharides, the protein and fibrous polysaccharide complex is used as an emulsifying stabilizer to synergistically improve the wettability and stability of particles, and proteins and fibrous polysaccharides jointly adsorb on an oil-water interface to form a stable three-dimensional network structure to obtain the viscoelastic and highly stable emulsion. Natural food grade materials are adopted. The preparation process is simple and convenient, no surfactant is added, and green and safety are achieved. The content of the required compound stabilizer is low, and good emulsification stability is achieved. The oil phase and a water phase are removedfrom the prepared oil-in-water emulsion, a porous and stable network structure can be formed, and the high oil-carrying emulsion can be used as a porous polymer scaffold material in tissue engineering.

Description

technical field [0001] The invention belongs to the fields of food science and technology, and in particular relates to a preparation method of a high oil-carrying emulsion rich in fiber polysaccharides. Background technique [0002] In recent years, researches on the structuring of edible oils and fats have attracted widespread attention from scholars at home and abroad. The construction of the liquid vegetable oil structured system, that is, the oil-gel system, which can not only be used as a substitute for hydrogenated vegetable oil, but also as a functional factor delivery system or a porous polymer scaffold material, has a wide range of applications in the fields of food, medicine and cosmetics prospect. However, the construction of oleogel with gelling factors faces a series of challenges in food processing and commercial production, such as many low molecular weight gelling agents are not approved or limited to be used in food as food additives, or are harmful to hum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/007
CPCA23D9/007A23D9/04
Inventor 刘石林张兴中李淇马全陈琪吴悦寒李斌
Owner HUAZHONG AGRI UNIV
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