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Method for preparing Pickering emulsion stabilizer through ultrasonic-enzyme combination

An emulsion stabilizer, emulsion technology, applied in ultrasonic treatment of food, food ingredients as emulsifier, production/processing of edible oil/fat, etc., can solve the deterioration of emulsion flavor, the need to improve the oxidative stability of Pickering emulsion, and the loss of stability. and other problems, to achieve the effect of improving the oxidative stability of the emulsion, significant antioxidant activity, and solving the toxicity.

Active Publication Date: 2020-07-31
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the preparation methods of protein nanoparticles are mainly chemical methods, such as anti-solvent precipitation method, acid heat treatment method, and pH adjustment method, etc. These preparation methods have defects such as organic solvent residues, destruction of protein's own nutritional value and physiological activity.
In addition, the oil-rich Pickering emulsion prepared with protein as a stabilizer is easily oxidized, resulting in deterioration of the flavor of the emulsion and loss of stability
Although protein has a certain antioxidant effect, most of the active groups are embedded inside, and the antioxidant effect is limited, and the oxidation stability of its stable Pickering emulsion needs to be improved

Method used

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  • Method for preparing Pickering emulsion stabilizer through ultrasonic-enzyme combination
  • Method for preparing Pickering emulsion stabilizer through ultrasonic-enzyme combination
  • Method for preparing Pickering emulsion stabilizer through ultrasonic-enzyme combination

Examples

Experimental program
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Effect test

Embodiment 1

[0034] Preparation of Pickering Emulsion Stabilizers

[0035] (1) Disperse the rice protein in water, the ratio of solid to liquid is 1:20 (g / mL), stir and mix well, adjust the pH value of the above rice protein dispersion to 8.0 with 1mol / L NaOH solution, according to the ratio of 8000U / g Add alkaline protease, control the enzymolysis temperature at 50°C, enzymolysis for 2 hours, inactivate the enzyme in a 90°C water bath for 20 minutes, cool to room temperature, centrifuge, discard the supernatant, wash the precipitate with water for 3 times, and then put it in -60°C Pre-freeze in the refrigerator for 12 hours, then dry in a freeze dryer with a vacuum of 0.1mBar and a temperature of 0°C to obtain insoluble rice protein peptides;

[0036] (2) Disperse the rice protein peptide prepared in step (1) in water, the ratio of solid to liquid is 1:100 (g / mL), adjust the pH to 7.0 with 0.1M HCl or 0.1M NaOH, stir at 25°C for 2 hours, put Hydrate in a refrigerator at 4°C for 12 hours,...

Embodiment 2

[0038] Preparation of Pickering Emulsions Containing Pickering Emulsion Stabilizers

[0039] (1) Get the Pickering emulsion stabilizer suspension prepared in 70mL embodiment 1 as the water phase;

[0040] (2) Add 30 mL of peanut oil to the water phase as the oil phase, and shear at 10,000 rpm for 10 min to obtain a Pickering emulsion.

Embodiment 3

[0042] Preparation of Pickering Emulsion Stabilizers

[0043] (1) Disperse the rice protein in water, the ratio of solid to liquid is 1:20 (g / mL), stir and mix well, adjust the pH value of the above rice protein dispersion to 8.0 with 1mol / L NaOH solution, according to the ratio of 8000U / g Add neutral protease, control the enzymolysis temperature at 50°C, enzymolysis for 2 hours, inactivate the enzyme in a 90°C water bath for 20 minutes, cool to room temperature, centrifuge, discard the supernatant, wash the precipitate with water for 3 times, and then put it in -60°C Pre-freeze in the refrigerator for 12 hours, then dry in a freeze dryer with a vacuum of 0.1mBar and a temperature of 0°C to obtain insoluble rice protein peptides;

[0044](2) Disperse the rice protein peptide prepared in step (1) in water, the ratio of solid to liquid is 1:100 (g / mL), adjust the pH to 7.0 with 0.1M HCl or 0.1M NaOH, stir at 25°C for 2 hours, put Hydrate in a refrigerator at 4°C for 12 hours, t...

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Abstract

The invention discloses a method for preparing a Pickering emulsion stabilizer through ultrasonic-enzyme combination, and belongs to the technical field of food processing and fine and deep processingof grain byproducts. The method comprises the following steps: taking rice protein as a raw material, carrying out hydrolysis with protease, and then carrying out ultrasonic treatment to obtain riceprotein peptide nanoparticles, namely the Pickering emulsion stabilizer; and then taking a rice protein peptide nanoparticle suspension as a water phase, adding oil phases with different volumes, andemulsifying a mixed solution under high-speed stirring to obtain a stable oil-in-water Pickering emulsion. The Pickering emulsifier which is nutritional, healthy, green, environmentally friendly and simple in process is prepared from rice protein peptide processing byproducts, and the prepared emulsifier has remarkable antioxidant activity, effectively solves the problems that a conventional emulsifier is high in toxicity, complex in preparation process, high in cost and the like, and achieves comprehensive utilization of insoluble peptides in the rice protein peptide processing process.

Description

technical field [0001] The invention relates to a method for preparing a Pickering emulsion stabilizer by combining an ultrasonic-enzyme method, and belongs to the technical field of food processing and intensive processing of grain by-products. Background technique [0002] Food-grade Pickering emulsions use edible solid particles instead of traditional emulsifiers to stabilize the emulsion system. Compared with traditional emulsions stabilized by small molecule surfactants, food-grade Pickering emulsions emulsify and have partial wettability The solid particles are safer and can be irreversibly adsorbed and fixed on the oil-water interface, so that a dense adsorption layer is formed around the emulsion droplets, providing a spatial physical barrier for the contact between droplets, thus giving the Pickering emulsion a stronger Strong stability. In recent years, the research and development of food-grade solid particle Pickering stabilizers have been more and more favored ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/04A23J3/34A23L5/30A23L29/10
CPCA23D7/04A23J3/346A23L5/32A23L29/10A23V2002/00A23V2200/222A23V2250/55A23V2300/48
Inventor 张新霞王莉
Owner JIANGNAN UNIV