Method for increasing stability of Pickering emulsion based on modification with arginine

A technology of emulsion stability and arginine, which is applied to the preparation method of peptides, chemical instruments and methods, specific peptides, etc., can solve the problems of high requirements on ultrasonic power, temperature and processing time, and large energy consumption. To achieve the effect of enriching diversity, promoting development and good economic benefits
CN111358005APending Publication Date: 2020-07-03JIANGSU UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
JIANGSU UNIV
Publication Date
2020-07-03

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Abstract

The invention belongs to the technical field of food quality improvement, and particularly relates to a method for increasing stability of Pickering emulsion based on modification with arginine. The method comprises the following steps of firstly, with fish meat as a raw material, preparing a myosin solution; then compounding arginine mother liquid; mixing the compounded arginine mother liquid with the myosin solution to obtain an aqueous phase; then adding an oil phase to obtain a mixed solution; and finally performing shear emulsifying on the obtained mixed solution so as to obtain the Pickering emulsion. According to the method disclosed by the invention, the arginine is selected for performing modifying treatment on myosin, so that the effect of changing the secondary structure of themyosin is achieved, the secondary structure of the myosin is transformed from a regular structure to an irregular structure, the adsorption area of the myosin in an oil-water interface is increased, and finally the stability of the Pickering emulsion is increased; and besides, compared with a method for increasing the stability of the Pickering emulsion through high-intensity ultrasonic waves, themethod disclosed by the invention is greener and more environmentally-friendly and energy-saving, and development of the food industry can be well promoted.
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Description

technical field

[0001] The invention belongs to the technical field of food quality improvement, and in particular relates to a method for improving the stability of Pickering emulsion based on arginine modification. Background technique

[0002] Dietary research has always been the frontier and focus of food science research. A large number of functional bioactive ingredients beneficial to the human body have gradually been widely used in various food systems. For this reason, its application is limited.

[0003] Traditional emulsions stabilized by surfactants generally have a large interfacial energy, and the droplets will quickly coalesce and eventually separate into two phases. Therefore, surfactants are often needed to stabilize the emulsion. Pickering emulsion is a new type of emulsion stabilized by solid particles. At present, there are many researches in the field of material chemical industry. Solid particles usually include silica, PS microspheres, paraffin, etc. ...

Claims

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