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

Pending Publication Date: 2020-07-03
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Chinese invention patent application 201611103432.0 discloses a preparation method of modified soybean protein-polyphenol composite emulsion. The application uses ultrasonic cavitation to destroy the quaternary structure of protein, increase the solubility of soybean protein, and finally improve the stability of the emulsion. However, this method has higher requirements on ultrasonic power, temperature and processing time. If it is applied industrially in the field of food quality improvement technology, it will bring greater energy loss. Therefore, it is necessary to look for more green, energy-saving, An environmentally friendly method to improve the stability of Pickering emulsions is of great significance to the development of the food industry

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

Examples

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Embodiment 1

[0033] A method for improving the stability of Pickering emulsion based on arginine modification, comprising the following steps:

[0034] (1) Preparation of myosin:

[0035] Reagent A: 0.1M potassium chloride, 20mM Tris, adjust pH to 7.5 with hydrochloric acid;

[0036] Reagent B: 0.45M potassium chloride, 0.2M magnesium acetate, 1mM EGTA, 20mM Tris, 5mM β-mercaptoethanol, adjust the pH to 6.8 with maleic acid;

[0037] Reagent C: 0.5M potassium chloride, 20mM Tris, 5mM β-mercaptoethanol, adjust the pH to 7.5 with hydrochloric acid;

[0038] Remove the head, viscera and skin of the fresh silver carp, take the back white meat, remove the bone, wash, cut into minced meat, add 10 times the volume of reagent A, and use a homogenizer to homogenize at 11000r / min for 3-5min. React at 4°C for 15 minutes, centrifuge (3000×g, 5min, 4°C), take the precipitate, add 5 times the volume of reagent B, add adenosine-5'-triphosphate disodium salt hydrate (ATP ), so that the final concentrat...

Embodiment 2

[0044] A method for improving the stability of Pickering emulsion based on arginine modification, comprising the following steps:

[0045] (1) Preparation of myosin:

[0046] Reagent A: 0.1M potassium chloride, 20mM Tris, adjust pH to 7.5 with hydrochloric acid;

[0047] Reagent B: 0.45M potassium chloride, 0.2M magnesium acetate, 1mM EGTA, 20mM Tris, 5mM β-mercaptoethanol, adjust the pH to 6.8 with maleic acid;

[0048] Reagent C: 0.5M potassium chloride, 20mM Tris, 5mM β-mercaptoethanol, adjust the pH to 7.5 with hydrochloric acid;

[0049] Remove the head, viscera and skin of the fresh silver carp, take the back white meat, remove the bone, wash, cut into minced meat, add 10 times the volume of reagent A, and homogenize with a homogenizer at 11000r / min for 3-5min. React at 4°C for 15 minutes, centrifuge (3000×g, 5min, 4°C), take the precipitate, add 5 times the volume of reagent B, add adenosine-5'-triphosphate disodium salt hydrate (ATP ), so that the final concentratio...

Embodiment 3

[0055] A method for improving the stability of Pickering emulsion based on arginine modification, comprising the following steps:

[0056] (1) Preparation of myosin:

[0057] Reagent A: 0.1M potassium chloride, 20mM Tris, adjust pH to 7.5 with hydrochloric acid;

[0058] Reagent B: 0.45M potassium chloride, 0.2M magnesium acetate, 1mM EGTA, 20mM Tris, 5mM β-mercaptoethanol, adjust the pH to 6.8 with maleic acid;

[0059] Reagent C: 0.5M potassium chloride, 20mM Tris, 5mM β-mercaptoethanol, adjust the pH to 7.5 with hydrochloric acid;

[0060] Remove the head, viscera and skin of the fresh silver carp, take the back white meat, remove the bone, wash, cut into minced meat, add 10 times the volume of reagent A, and homogenize with a homogenizer at 11000r / min for 3-5min. React at 4°C for 15 minutes, centrifuge (3000×g, 5min, 4°C), take the precipitate, add 5 times the volume of reagent B, add adenosine-5'-triphosphate disodium salt hydrate (ATP ), so that the final concentratio...

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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.

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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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/115A23L33/17A23L33/175C07K14/47C07K1/107A23L29/00A23L29/10
CPCA23L33/17A23L33/175A23L33/115A23L29/045A23L29/03A23L29/10C07K14/4716A23V2002/00A23V2200/222A23V2200/30A23V2250/0606A23V2250/543A23V2300/08
Inventor 高瑞昌石彤袁丽储倩伍晓云李欣
Owner JIANGSU UNIV
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