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Method for improving stability of mulberry red pigment

A technology for red pigment and stability, applied in the field of improving the stability of mulberry red pigment, can solve the problems of changing the original state of the product, high processing cost, poor long-term protection effect, etc., to reduce loss, simple operation steps, and improve stability. sexual effect

Inactive Publication Date: 2020-06-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods generally have problems such as poor long-term protection effect, changing the original state of the product or high processing costs.

Method used

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  • Method for improving stability of mulberry red pigment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Disperse the defatted soybean meal with deionized water to 100g / L, adjust the pH to 8.0 with 2M NaOH, stir at room temperature for 2h, centrifuge (10000g, 20min), take the supernatant, adjust the pH of the supernatant to 4.5 with 2M HCI, let stand 30min, centrifugation (3300g, 20min), can obtain soybean protein precipitation, precipitation adds deionized water redissolution, makes soybean protein dispersion solution, and described soybean protein dispersion solution is dissolved in the 20mM citric acid-hydrogen phosphate of pH6.3 In sodium buffer solution, make mother liquor, add soybean protein and anthocyanin into citric acid-dipotassium hydrogen phosphate buffer solution according to the mass ratio of soybean protein: anthocyanin 1:2, stir at 500rpm at room temperature for 1h, fully mix Uniformly, the anthocyanin concentration in the solution after mixing is 0.2 mg / mL.

Embodiment 2

[0025] Disperse the defatted soybean meal with deionized water to 100g / L, adjust the pH to 8.0 with 2M NaOH, stir at room temperature for 2h, centrifuge (10000g, 20min), take the supernatant, adjust the pH of the supernatant to 4.5 with 2M HCI, let stand 30min, centrifugation (3300g, 20min), can obtain soybean protein precipitation, precipitation adds deionized water redissolution, makes soybean protein dispersion solution, and described soybean protein dispersion solution is dissolved in the 20mM citric acid-hydrogen phosphate of pH6.3 Sodium buffer solution, make mother liquor, add soybean protein and anthocyanin into citric acid-dipotassium hydrogen phosphate buffer solution according to the mass ratio of soybean protein:anthocyanin 1:1, stir at 500rpm at room temperature for 1h, fully mix Uniformly, the anthocyanin concentration in the solution after mixing is 0.2 mg / mL.

Embodiment 3

[0027] Disperse the defatted soybean meal with deionized water to 100g / L, adjust the pH to 8.0 with 2M NaOH, stir at room temperature for 2h, centrifuge (10000g, 20min), take the supernatant, adjust the pH of the supernatant to 4.5 with 2M HCI, let stand 30min, centrifugation (3300g, 20min), can obtain soybean protein precipitation, precipitation adds deionized water redissolution, makes soybean protein dispersion solution, and described soybean protein dispersion solution is dissolved in the 20mM citric acid-hydrogen phosphate of pH6.3 Sodium buffer solution, make mother liquor, add soybean protein and anthocyanin into citric acid-dipotassium hydrogen phosphate buffer solution according to the mass ratio of soybean protein:anthocyanin 5:1, stir at 500rpm at room temperature for 1h, fully mix Uniformly, the anthocyanin concentration in the solution after mixing is 0.2 mg / mL.

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Abstract

The invention discloses a method for improving the stability of mulberry red pigment. The method comprises the following steps: preparing a soybean protein dispersion solution, carrying out enzymolysis on soybean protein, freeze-drying, centrifuging, and preparing a mulberry red pigment stabilizing system. According to the invention, with the method, the problems of poor long-term protection effect, change of the original state of the product or high treatment cost generally existing in the conventional method for improving the stability of the mulberry red pigment are solved; the method for improving the mulberry red pigment is low in cost and simple and convenient in operation steps, and no non-edible chemical additive is added; and on the basis, the thermal degradation rate of the mulberry red pigment is inhibited to a large extent, and the method meets the requirements for the mulberry red pigment in food and beverage processing.

Description

technical field [0001] The invention belongs to the field of natural pigment processing, and in particular relates to a method for improving the stability of mulberry red pigment. Background technique [0002] Mulberry red pigment is an anthocyanin natural pigment, which was included in the food additive use standard in 1989, and is also one of the 48 natural pigments officially approved for use in my country. Its anthocyanins mainly contain cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, geranium-3-O-rutinoside and geranium-3-O-glucoside. body. It can be added to food systems such as fruit cakes, candies, fruit and vegetable juice (syrup) beverages, and flavored beverages in an appropriate amount. In addition, it can reduce the risk of coronary heart disease, diabetic complications, and cancer. Due to its pharmacological health effects, it can also be used as a Cosmetics and health product colorants are developed and utilized. [0003] However, natural anthocyanin pigme...

Claims

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Application Information

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IPC IPC(8): C09B61/00C09B67/10C12P21/06
CPCC09B61/00C09B67/0014C12P21/06
Inventor 何志勇江玉婷陈洁曾茂茂王召君秦昉
Owner JIANGNAN UNIV
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