Method for preparing super-stable Pickering emulsion with synergetic stability of prolamin nano-particles and starch nano-particles

A technology of Pickering emulsion and nano-particles, which is applied in the field of preparation of Pickering emulsion, can solve problems such as insufficient stability, and achieve the effect of simple preparation method, cheap price, biocompatibility and biodegradability

Active Publication Date: 2020-03-27
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the safe and non-toxic green Pickering emulsion prepared from

Method used

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  • Method for preparing super-stable Pickering emulsion with synergetic stability of prolamin nano-particles and starch nano-particles
  • Method for preparing super-stable Pickering emulsion with synergetic stability of prolamin nano-particles and starch nano-particles
  • Method for preparing super-stable Pickering emulsion with synergetic stability of prolamin nano-particles and starch nano-particles

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preparation example Construction

[0029] The preparation method of ultra-stable Pickering emulsion of the present invention:

[0030] 1) Steps for preparing starch nanoparticle dispersion:

[0031] Weigh the starch in a container, add it to a sulfuric acid solution with a concentration of 2M-4M, place it in a water bath at 35°C-50°C, and carry out mechanical stirring for 5-8 days, so that the starch is fully acidified, and the starch nanoparticle acid hydrolyzed solution is obtained. , washing and centrifuging the acid solution for several times until it is weakly acidic, and then freeze-drying to obtain starch nanoparticles. The solid-liquid ratio of the starch:sulfuric acid solution is 30-60g:500mL. Adding the obtained starch nanoparticles into deionized water and stirring thoroughly to obtain a starch nanoparticle dispersion liquid, so that the concentration of the starch nanoparticles is 0.1w / v%˜10w / v%.

[0032] 2) Steps for preparing zein nanoparticle dispersion:

[0033] Weigh zein into a container, ad...

Embodiment 1

[0036] (1) Add 10 g of waxy cornstarch to 100 mL of 3.16 M sulfuric acid solution, mechanically stir at 100 rpm / min for one week, centrifuge and wash for several times until weakly acidic pH=5-6, and freeze-dry to obtain starch nanoparticles;

[0037] (2) dissolving 0.1 g of the starch nanoparticles in step (1) into about 5 mL of deionized water to obtain a starch nanoparticle dispersion;

[0038] (3) Adding 1M HCl dropwise to the starch nanoparticle dispersion in step (2), adjusting pH=4 to obtain a 2w / v% (g / mL) starch nanoparticle dispersion at pH=4;

[0039] (4) 1 g of zein was dissolved in 80% ethanol aqueous solution, and magnetically stirred for 30 min;

[0040] (5) Dissolving the zein in ethanol water in step (4) was added dropwise to 75 mL of deionized water under the condition of 500 rpm / min, and stirred for 2 hours to obtain an ethanol water dispersion of zein nanoparticles;

[0041] (6) The dispersion obtained in step (5) was rotary evaporated at 42°C to remove eth...

Embodiment 2

[0046] (1) Add 5g of waxy cornstarch to 50mL of 3.16M sulfuric acid solution, mechanically stir at 100rpm / min for one week, centrifuge and wash for several times until weakly acidic pH=5-6, and freeze-dry to obtain starch nanoparticles;

[0047] (2) dissolving 0.2 g of the starch nanoparticles in step (1) into about 10 mL of deionized water to obtain a starch nanoparticle dispersion;

[0048] (3) Adding 1M HCl dropwise to the starch nanoparticle dispersion in step (2), adjusting pH=4 to obtain a 2w / v% (g / mL) starch nanoparticle dispersion at pH=4;

[0049] (4) Dissolve 0.5 g of zein in 12.5 mL of 80% ethanol aqueous solution, and stir magnetically for 30 min;

[0050] (5) Dissolving the zein in ethanol water of step (4) was added dropwise to 37.5 mL of deionized water under the condition of 500 rpm / min, and stirred for 3 hours to obtain an ethanol water dispersion of zein nanoparticles;

[0051] (6) The dispersion liquid obtained in step (5) was rotary evaporated at 45°C to r...

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Abstract

The invention discloses a method for preparing a super-stable Pickering emulsion with synergetic stability of prolamin nano-particles and starch nano-particles. The method comprises the following steps: preparing a starch nano-particle dispersion; and preparing a Pickering emulsion, namely mixing the starch nano-particle dispersion, a prolamin nano-particle dispersion and an oil phase in which a lipid-soluble active matter is dissolved, and performing high-speed homogenization, so as to obtain the super-stable Pickering emulsion. The Pickering emulsion prepared by using the method has the characteristics of being small in emulsifier amount, cheap and easy in raw material obtaining, simple in preparation method, environmentally friendly, and the like, and is capable of effectively preparingthe Pickering emulsion with super stability and increasing the packaging rate and improving the bioavailability of a hydrophobic active matter, namely curcumin.

Description

technical field [0001] The invention belongs to the technical field of food, cosmetics and pharmaceuticals, and in particular relates to a preparation method of Pickering emulsion in which gliadin nanoparticles and starch nanoparticles are synergistically stable. Background technique [0002] Pickering emulsion is a new type of emulsion stabilized by solid particles. The solid particles are adsorbed at the oil-water interface and effectively stabilize the emulsion by tightly wrapping the droplets and preventing them from aggregating. Pickering emulsion has many advantages. The use of solid particles instead of synthetic molecular emulsifiers can save costs and be more environmentally friendly. So far, there have been many studies using synthetic colloidal particles to prepare Pickering emulsions. However, these particles generally have disadvantages such as poor biocompatibility and non-biodegradability, which greatly limit the application of the prepared Pickering emulsio...

Claims

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Application Information

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IPC IPC(8): A61K9/107A61K47/42A61K47/36A61K31/12A61K8/06A61K8/03A61K8/64A61K8/73A61K8/35A61Q19/00A23L33/105A23L29/10
CPCA23V2002/00A61K8/03A61K8/06A61K8/35A61K8/645A61K8/732A61K9/107A61K31/12A61K47/36A61K47/42A61K2800/10A61Q19/00A23L29/10A23L33/105A23V2200/222A23V2200/30A23V2250/5118A23V2250/5482A23V2250/18A23V2250/2112A23V2300/26
Inventor 李云兴陶胜男王聃翟丁宁杨成
Owner JIANGNAN UNIV
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