Preparation method and application of casein sodium-polyglyceryl fatty acid ester complex

A technology of fatty acid ester and sodium caseinate, which is applied in the field of food processing, can solve the problems of poor stability of sodium caseinate emulsion and achieve the effect of enhancing stability

Active Publication Date: 2020-07-10
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The main purpose of the present invention is to propose a preparation method and application of sodium caseina

Method used

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  • Preparation method and application of casein sodium-polyglyceryl fatty acid ester complex
  • Preparation method and application of casein sodium-polyglyceryl fatty acid ester complex
  • Preparation method and application of casein sodium-polyglyceryl fatty acid ester complex

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preparation example Construction

[0030] In view of this, the present invention proposes a kind of preparation method of casein sodium-polyglycerol fatty acid ester compound, the preparation method of described casein sodium-polyglycerol fatty acid ester compound comprises the following steps:

[0031] Step S100, mixing and stirring sodium caseinate, polyglycerol fatty acid ester and water to form a sodium caseinate-polyglycerol fatty acid ester complex.

[0032] Polyglycerol fatty acid ester is a new type of emulsifier with natural source, good biodegradability and high safety. , dispersion and stability, etc., can be purchased in the market. In this example, sodium caseinate, polyglycerol fatty acid ester and water are mixed, and the lipophilicity of fatty acid is used to interact with sodium caseinate to form an aqueous dispersion of sodium caseinate-polyglycerol fatty acid ester complex , in the sodium caseinate-polyglycerol fatty acid ester complex, on the one hand, due to intermolecular interactions, th...

Embodiment 1

[0048] Weigh 1.2g sodium caseinate and dissolve it in 30mL distilled water to obtain a sodium caseinate solution with a concentration of 40mg / mL, and adjust the pH to 7.0; in addition, weigh 0.6g decaglycerol monooleate and dissolve it in 30mL distilled water, A decaglycerol monooleate solution with a concentration of 20 mg / mL was obtained, and the pH was adjusted to 7.0. Take 1mL sodium caseinate solution and 1mL decaglycerol monooleate solution and mix respectively, then stir and react at 80°C for 1 hour to obtain an aqueous dispersion of caseinate sodium-decaglycerol monooleate complex (wherein, The mass ratio of sodium caseinate to decaglycerol monooleate is 2:1).

[0049] Effect verification: the aqueous dispersion of the sodium caseinate-decaglycerol monooleate complex in Example 1 was left for 90 days without particle aggregation and precipitation, indicating that the system has good stability.

Embodiment 2

[0051] Weigh 1.2g sodium caseinate and dissolve it in 30mL distilled water to obtain a sodium caseinate solution with a concentration of 40mg / mL, and adjust the pH to 7.0; in addition, weigh 1.2g decaglycerol monooleate and dissolve it in 30mL distilled water to obtain Ten polyglycerol monooleate solution with a concentration of 40mg / mL, adjust the pH to 7.0. Mix 1mL sodium caseinate solution and 1mL decaglycerol monooleate solution respectively, and then stir and react at 80°C for 1 hour to obtain an aqueous dispersion of sodium caseinate-decaglycerol monooleate complex (Wherein, the mass ratio of sodium caseinate to decaglycerol monooleate is 1:1).

[0052] Effect verification: the aqueous dispersion of the sodium caseinate-decaglycerol monooleate complex in Example 2 was left for 90 days without particle aggregation and precipitation, indicating that the system has good stability.

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Abstract

The invention discloses a preparation method and application of a casein sodium-polyglyceryl fatty acid ester complex and relates to the technical field of food processing. The preparation method of the casein sodium-polyglyceryl fatty acid ester complex comprises the following steps: mixing and stirring casein sodium, polyglyceryl fatty acid ester and water to form the casein sodium-polyglycerylfatty acid ester complex. Through interaction between polyglyceryl fatty acid ester and casein sodium, the surface hydrophilicity of a casein sodium emulsion is changed, so that the stability of the casein sodium emulsion is enhanced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method and application of a sodium caseinate-polyglycerol fatty acid ester compound. Background technique [0002] Sodium caseinate is the sodium salt with the highest protein content in milk. It has a wide range of sources, is cheap, safe and non-toxic, and is an important food raw material. Sodium caseinate has certain water solubility and amphiphilic properties, and can be adsorbed to the oil-water interface to form a relatively stable emulsion. However, the sodium caseinate emulsion is greatly affected by factors such as pH, ionic strength, temperature, etc., making sodium caseinate The emulsion cannot be stored for a long time, thus limiting the application of sodium caseinate. Contents of the invention [0003] The main purpose of the present invention is to propose a preparation method and application of sodium caseinate-polyglycerol fatty acid est...

Claims

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Application Information

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IPC IPC(8): A61K9/107A61K47/42A61K47/34A23L29/00A23L33/00A23L33/12
CPCA61K9/107A61K47/42A61K47/34A23L29/045A23L29/04A23L33/00A23L33/12A23V2002/00A23V2200/30A23V2250/18
Inventor 贺军波曹蕾黄双双韩立娟张维农
Owner WUHAN POLYTECHNIC UNIVERSITY
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