Preparation method of oil-holding protein
An oleoprotein and protein technology, which is applied in the field of preparation of oil-holding protein molecular emulsion, can solve the problems of limited oil-holding performance of ordinary water-soluble proteins, and achieve the effect of large oil-holding capacity and stable performance
Inactive Publication Date: 2020-06-26
GUANGXI UNIVERSITY OF TECHNOLOGY
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Problems solved by technology
The oil-holding capacity of water-soluble proteins is affected by the internal structure and properties of protein molecules, so the oil-holding properties of ordinary water-soluble proteins are extremely limited
Method used
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Embodiment 1
[0023] Add 200mL of water-soluble soybean protein solution with a concentration of 0.01246g / mL into the flask, prepare three parts, add 1 mL, 2 mL and 3 mL of peracetic acid with a concentration of 1mol / L respectively, mix and place in an ice bath at minus 10°C , after 3 hours in the dark, 2 mL of ethanol was added to terminate the reaction. After detecting the change in disulfide bond content of the reaction product, dry it (that is, purify) by vacuum distillation to obtain water-soluble soybean protein that has partially opened the disulfide bond through oxidation, and configure the partially opened disulfide bond according to the concentration requirement of 0.01246g / mL bonded water-soluble soybean protein solution, that is, adding the above-mentioned part of the soybean protein that has opened the disulfide bond to the oil-water system composed of soybean oil and water, and the soybean protein and the water in the oil-water system form a soybean protein solution with a conc...
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The invention relates to a preparation method of oil-holding protein. According to the method, water-soluble protein is used as a raw material; disulfide bonds in protein molecules are controllably opened by peroxide, the obtained water-soluble protein of which the disulfide bonds are partially opened is prepared into a protein solution; the protein solution is added into an oil-water system; under the premise of ensuring no demulsification and oil separation and keeping protein molecules uniformly dispersed in water, the water-soluble protein is allowed to fully absorb oily substances througha stirring, homogenizing or ultrasonic method so as to prepare an oil-holding protein molecule emulsion. According to the invention, the disulfide bonds in protein molecules are opened so that the portion and performance of oily substances penetrating into the hydrophobic inside of protein molecules are improved; the prepared oil-holding protein is large in oil holding capacity and stable in performance, can replace a traditional emulsifier to prepare cream products which are stable in oil-water performance and capable of releasing fragrance for a long time, and is widely applied to the industries of food, medicine, chemical engineering and daily use chemicals.
Description
technical field [0001] The invention relates to a method for preparing an oil-holding protein molecular emulsion, in particular to a method for improving the oil-holding ability of the protein molecule itself by opening the disulfide bond of the protein molecule in a controlled manner. Background technique [0002] Protein is an important component of living organisms, the basic organic matter of cells, and the main bearer of life activities. Proteins can be divided into simple proteins and binding proteins, and binding proteins are further divided into glycoproteins, lipoproteins, phosphorylated proteins, and metal-binding proteins. Although proteins and nucleic acids, sugars, lipids and other cellular components can form complexes such as glycoproteins, lipoproteins, and phosphorylated proteins through covalent bonds, they can also form complexes such as hydrogen bonds, hydrophobic interactions, and van der Waals forces. Secondary bonds form complexes such as glycoprotein...
Claims
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IPC IPC(8): B01F17/30C09K23/30
CPCC09K23/00
Inventor 李军生阎柳娟黄国霞
Owner GUANGXI UNIVERSITY OF TECHNOLOGY