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Preparation method of high internal-phase Pickering emulsion with stable egg white protein

A Pickering emulsion and egg white protein technology is applied in the field of emulsion preparation to achieve the effects of enhancing hydrophobicity, short duration and simple instrumentation

Pending Publication Date: 2020-06-23
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the application of ultrasonically modified egg white protein in Pickering emulsion

Method used

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  • Preparation method of high internal-phase Pickering emulsion with stable egg white protein
  • Preparation method of high internal-phase Pickering emulsion with stable egg white protein
  • Preparation method of high internal-phase Pickering emulsion with stable egg white protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Step 1: Egg white pretreatment: Wash the fresh eggs with clean water, use an egg white separator to separate the egg white from the egg yolk, and remove the umbilical cord in the egg white. Then the egg white was stirred at a medium speed for 1 hour and then filtered through a 20-mesh sieve to obtain an egg white solution. The egg white protein solution was sonicated at an ultrasonic power of 400w for 15 minutes and then diluted with deionized water with a pH of 9 to a protein concentration of 5%. Stir slowly with magnetic stirring for 2h. Stand at 4°C for 24h.

[0033] Step 3: Egg white protein was heat-treated in a water bath at 90°C for 40 minutes, then immediately ice-bathed, cooled and left to stand at 4°C for 24 hours to form an opaque gel. The gel was crushed, and the protein concentration was increased to 2% with deionized water. After pre-homogenization at 10,000 rpm for 2 min, ultrasonic crushing was performed at 400 w for 30 min to obtain a microgel dispers...

Embodiment 2

[0036] Step 1: Egg white pretreatment: Wash the fresh eggs with clean water, use an egg white separator to separate the egg white from the egg yolk, and remove the umbilical cord in the egg white. Then the egg white was stirred at a medium speed for 45 minutes and filtered through a 20-mesh sieve to obtain an egg white solution. The egg white protein solution was sonicated at an ultrasonic power of 400w for 15 minutes and then diluted with deionized water with a pH of 9 to a protein concentration of 5%. Stir slowly with magnetic stirring for 2h. Stand at 4°C for 24h.

[0037] After the egg white protein was heat-treated in a water bath at 90°C for 40 minutes, it was immediately ice-bathed, cooled and left to stand at 4°C for 24 hours to form an opaque gel. The gel was crushed, and the protein concentration was 1.8% with deionized water. After pre-homogenization at 11000 rpm for 3 min, ultrasonic crushing was performed at 400 w for 30 min to obtain a microgel dispersion.

[...

Embodiment 3

[0040] Step 1: Egg white pretreatment: Wash the fresh eggs with clean water, use an egg white separator to separate the egg white from the egg yolk, and remove the umbilical cord in the egg white. Then the egg white was stirred at a medium speed for 1 hour and then filtered through a 20-mesh sieve to obtain an egg white solution. The egg white protein solution was sonicated at an ultrasonic power of 300w for 15 minutes and then diluted with deionized water with a pH of 8.8 to a protein concentration of 5%. Whisk slowly for 2.5 hours with a magnetic stirrer. Stand at 4°C for 24h.

[0041] After the egg white protein was heat-treated in a water bath at 90°C for 40 minutes, it was immediately ice-bathed, cooled and left to stand at 4°C for 24 hours to form an opaque gel. The gel was mashed, and the protein concentration was 1.8% with deionized water. After pre-homogenization at 10000 rpm for 3 min, ultrasonic crushing was performed at 400 w for 30 min to obtain a microgel dispe...

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Abstract

The invention relates to a preparation method of a high internal phase Pickering emulsion with stable egg white protein, which comprises the following steps: stirring egg white at a medium speed, filtering to obtain an egg white protein solution, and carrying out ultrasonic treatment to obtain a modified egg white protein solution; carrying out high-speed shearing on the gel obtained by egg whiteprotein heat treatment, carrying out pre-homogenization, and carrying out ultrasonic crushing by using an ultrasonic probe to form egg white protein microgel particle dispersion liquid; the dispersionliquid and vegetable oil are homogenized under the condition of stirring for 2-4 min at the speed of 12,000 rpm to 15,000 rpm, and stable high internal-phase Pickering emulsion is obtained; the egg white protein microgel particles have good emulsibility, and the prepared high internal-phase emulsion has high safety and good stability and is still stable after being stored at 4 DEG C for more than30 days. The method can be applied to the fields of food, cosmetics and medicines.

Description

technical field [0001] The invention relates to a method for preparing egg white protein-stabilized high-internal-phase Pickering emulsion, which belongs to the technical field of emulsion preparation. [0002] technical background [0003] Traditional emulsions are mostly emulsions that are stabilized by surfactants as emulsifiers. But the widespread use of such surfactants will pose a threat to the ecological environment. Pickering emulsion is an emulsion stabilized by solid particles, which can reduce the amount of surfactant used. It has the advantages of low emulsification cost, good stability and easy control of particle size. The Pickering emulsion prepared with food-grade solid particles as a stabilizer has the advantages of good biocompatibility, degradability, stability and environmental friendliness, and can be used in food, cosmetics, medicine and other fields. [0004] The main components in egg white are about 10% egg white protein and about 87% water. It ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J3/03C08L91/00C08L89/00A23L29/10A23L29/00A23D7/04A23J3/04B01F17/30C09K23/30
CPCC08J3/03A23L29/10A23L29/045A23D7/04A23J3/04C08J2391/00C08J2489/00A23V2002/00C09K23/00A23V2200/222A23V2250/18A23V2250/5428C09K23/30
Inventor 李欣欣王春颖陈珊珊孙慧敏刘迪
Owner JILIN UNIV
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