Method for preparing beta-carotene uniform emulsion from whey separation protein glycosylation reaction products and uniform emulsion

Abstract

The invention discloses a method for preparing beta-carotene uniform emulsion from whey separation protein glycosylation reaction products and the uniform emulsion. The method comprises the followingsteps: 1) preparing the whey separation protein glycosylation reaction products; 2) preparing a glycosylated protein-polyphenol compound; and 3) preparing the beta-carotene uniform emulsion. The goodemulsifying property and interface property of the glycosylated protein-polyphenol nano-compound effectively inhibit the coalescence phenomenon among oil drops, the emulsion drops show good uniformity, and the emulsion drop uniformity is directly related to the storage stability. Meanwhile, the glycosylation reaction enables protein to form a denser and thicker interface layer outside the oil drops loaded with active substances, so that the interaction between the active substances and an oxidant (metal ions, free radicals and dissolved oxygen) is inhibited.

Description

Technical field [0001] The invention belongs to the field of food science and engineering technology, and more specifically, relates to a method for preparing a β-carotene homogeneous emulsion from a whey protein isolate glycosylation reaction product and the homogeneous emulsion. Background technique [0002] The technical scheme of the present invention belongs to the field of food science and engineering technology, and specifically relates to a method for preparing a β-carotene homogeneous emulsion from a whey protein isolate glycosylation reaction product. [0003] Protein-polysaccharide complexes can be formed through electrostatic interactions or covalent bonds, however, only covalently linked complexes are more stable in severe environments. The protein-polysaccharide complex prepared by glycosylation reaction has high tolerance to changes in pH, temperature and particle strength, and has an inhibitory effect on proteolysis and oxidation. Beta-carotene is a naturally occur...

AI Technical Summary

Problems solved by technology

However, the application of β-carotene in food, especially fortified food with nutraceuticals, is hampered due to its extremely low water solubility, chemical and metabolic instability, and poor biological activity in vivo

Due to the advantages of biocompatibility and simple preparation process, the oil-in-water (O / W) emulsion delivery system has been widely developed and used to protect β-carotene from isomerization, oxidation and degradation. The proteoglycan emulsion embedding system is easily affected by the processing technology, and the stability of the emulsion is affected by the external environment. It is easy to aggregate and cause the precipitation of active substances in the emulsion. The antioxidant inhibition effect of the emulsion on the active substances is reduced, and the bioavailability of the active substances is further reduced.

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