Fish gelatin emulsion and preparation method thereof

A fish gelatin and emulsion technology, applied in food science and other directions, can solve problems such as poor stability of fish gelatin emulsion, and achieve the effects of improving interfacial activity, large molecular space, and increased intermolecular distance.

Active Publication Date: 2020-06-12
JIANGXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of preparation method of fish gelatin emulsion in order to overcome the poor stability of fish gelatin emulsion that exists in the prior art, and the fish gelatin emulsion prepared thereby

Method used

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  • Fish gelatin emulsion and preparation method thereof
  • Fish gelatin emulsion and preparation method thereof
  • Fish gelatin emulsion and preparation method thereof

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preparation example Construction

[0016] First aspect, the present invention provides a kind of preparation method of fish gelatin emulsion, this method comprises:

[0017] (1) In solution state, fish gelatin is subjected to dynamic high-pressure micro-jet treatment to obtain fish gelatin solution after treatment;

[0018] (2) contacting the treated fish gelatin solution with an esterification reagent to esterify the fish gelatin;

[0019] (3) Mixing the esterified fish gelatin in step (2) with vegetable oil to obtain a fish gelatin emulsion.

[0020] According to the present invention, in step (1), although the stability of fish gelatin emulsion can be effectively improved in combination with dynamic high-pressure micro-jet, and there is no special limitation for the processing conditions of dynamic high-pressure micro-jet, but preferably, in order to further improve the The stability of the prepared fish gelatin emulsion, the condition of described dynamic high-pressure micro-jet treatment comprises: pressu...

Embodiment approach

[0024] According to the present invention, the fish gelatin can be various fish gelatins, for example, fish skin gelatin, fish scale gelatin, or mixed gelatin of fish skin and fish scale, which is not particularly limited in the present invention. The fish gelatin is commercially available. According to a specific embodiment of the present invention, the fish gelatin is fish skin gelatin, more preferably tilapia fish skin gelatin.

[0025] According to the present invention, in step (2), although it can be esterified as long as the fish gelatin solution processed by the dynamic high-pressure micro-jet is contacted with the esterification agent, the stability of the prepared fish gelatin emulsion can be improved, but the present invention The inventors found that non-acidic conditions, more preferably alkaline conditions are more conducive to esterification reagents and ε-NH on exposed lysine and serine in fish gelatin protein 2 reaction, the introduced ester group can signifi...

Embodiment 1-5

[0043] Used to illustrate fish gelatin emulsions and methods for their preparation

[0044] (1) Preparation of fish gelatin solution: take an appropriate amount of fish gelatin in distilled water, heat and dissolve, prepare fish gelatin solution, adjust pH with 1M NaOH;

[0045] (2) Dynamic high-pressure micro-jet treatment: process the fish gelatin solution in (1) by means of dynamic high-pressure micro-jet;

[0046] (3) Esterification of fish gelatin: add OSA to the solution in (2), adjust the pH, and carry out esterification reaction under heating conditions;

[0047] (4) ultrafiltration membrane filtration: the protein solution in (3) is diluted to fish gelatin concentration with distilled water and is 0.5% (g / 100ml), crosses the ultrafiltration membrane of 1000Da;

[0048] (5) Preparation of primary emulsion: add vegetable oil to the fish gelatin solution in (4), disperse and mix with a disperser;

[0049] (6) Preparation of nanoemulsion: subject the primary emulsion in...

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Abstract

The invention relates to the technical field of fish gelatin emulsion, in particular to fish gelatin emulsion and a preparation method thereof. The method comprises the following steps: (1) in a solution state, carrying out dynamic high-pressure micro-jet treatment on fish gelatin to obtain a treated fish gelatin solution; (2) contacting the treated fish gelatin solution with an esterification reagent to esterify the fish gelatin; and (3) mixing the fish gelatin esterified in the step (2) with vegetable fat to obtain the fish gelatin emulsion. The fish gelatin and the esterification reagent are used as raw materials, and the high-stability fish gelatin nano-emulsion is prepared by means of a dynamic high-pressure micro-jet technology and an acylation modification technology. The nano-emulsion prepared by the method is high in stability and can be used for nutrition enhancing food.

Description

technical field [0001] The invention relates to the technical field of fish gelatin emulsion, in particular to a fish gelatin emulsion and a preparation method thereof. Background technique [0002] Emulsion system is a complex system commonly found in food, such as milk, tomato paste, cream, etc. Emulsion is a transparent or translucent high-stability composite system prepared by external forces such as surfactants, water, and oil. It can be used as a food nutrient delivery system and is widely used in the food field. Proteins such as soybean protein, whey protein, casein, gelatin, etc. are common protein emulsifiers in food. However, compared with other protein emulsifiers, fish gelatin has the disadvantage of poor emulsification stability, which limits its application in the food field, especially nutrient-loaded foods. Therefore, how to effectively improve the interfacial activity of fish gelatin and prepare a highly stable gelatin nanoemulsion has been one of the rese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L33/12A23L33/17
CPCA23L33/17A23L33/12A23L29/04A23L29/045
Inventor 涂宗财黄涛刘俊王辉李金林张露
Owner JIANGXI NORMAL UNIV
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