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Preparation method of soybean protein emulsion gel rich in zeaxanthin and lutein

A technology of zeaxanthin and soybean protein, which is applied in the field of preparation of soybean protein emulsion gel, can solve the problems of lack of slow-release carrier and low antioxidant activity, and achieve the effect of promoting enzymatic hydrolysis

Pending Publication Date: 2020-07-31
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the technical problems of the low antioxidant activity of soybean protein foods and the lack of slow-release carriers that simultaneously embed two bioactive molecules of zeaxanthin and lutein, and provide a The preparation method of soybean protein emulsion gel

Method used

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Experimental program
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specific Embodiment approach 1

[0038] Specific embodiment one: the preparation method of a kind of soybean protein emulsion gel rich in zeaxanthin and lutein of the present embodiment is carried out according to the following steps:

[0039] 1. Mix soybean protein isolate with water, stir magnetically at room temperature for 2 hours to obtain a protein solution with a mass concentration of 6%, and treat the protein solution under ultra-high pressure at 300MPa for 6 minutes;

[0040] 2. Add trypsin to the protein solution after step 1, perform enzymatic hydrolysis for 20 minutes at a temperature of 50° C. and a pH value of 7, and then inactivate the enzyme at 85° C. for 10 minutes to obtain an enzymatic hydrolysis solution; The mass ratio of protease to the protein solution after step 1 is 1:100;

[0041] 3. Dissolve zeaxanthin in absolute ethanol, and then add it dropwise to the enzymatic hydrolysis solution to obtain a mixed solution. Rotate the mixed solution to remove the absolute ethanol, adjust the pH ...

specific Embodiment approach 2

[0045] Specific embodiment two: the preparation method of a kind of soybean protein emulsion gel rich in zeaxanthin and lutein of the present embodiment is carried out according to the following steps:

[0046] 1. Mix soybean protein isolate with water, stir magnetically at room temperature for 2 hours to obtain a protein solution with a mass concentration of 6%, and treat the protein solution under ultra-high pressure at 200MPa for 8 minutes;

[0047] 2. Add trypsin to the protein solution after step 1, perform enzymatic hydrolysis for 25 minutes at a temperature of 45° C. and a pH value of 7.5, and then inactivate the enzyme at 85° C. for 10 minutes to obtain an enzymatic hydrolysis solution; The mass ratio of protease to the protein solution after step 1 is 2:100;

[0048] 3. Dissolve zeaxanthin in absolute ethanol, and then add it dropwise to the enzymatic hydrolysis solution to obtain a mixed solution. Rotate the mixed solution to remove the absolute ethanol, adjust the p...

specific Embodiment approach 3

[0052] Specific embodiment three: a kind of preparation method of soybean protein emulsion gel rich in zeaxanthin and lutein of the present embodiment is carried out according to the following steps:

[0053] 1. Mix soybean protein isolate with water, stir magnetically at room temperature for 2 hours to obtain a protein solution with a mass concentration of 6%, and treat the protein solution under ultra-high pressure at 400MPa for 4 minutes;

[0054] 2. Add trypsin to the protein solution after step 1, perform enzymatic hydrolysis for 15 minutes at a temperature of 55° C. and a pH value of 6.5, and then inactivate the enzyme at 85° C. for 10 minutes to obtain an enzymatic hydrolysis solution; The mass ratio of protease to the protein solution after step 1 is 1.5:100;

[0055] 3. Dissolve zeaxanthin in absolute ethanol, and then add it dropwise to the enzymatic hydrolysis solution to obtain a mixed solution. Rotate the mixed solution to remove the absolute ethanol, adjust the p...

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Abstract

The invention discloses a preparation method of soybean protein emulsion gel rich in zeaxanthin and lutein, belongs to the technical field of soybean protein processing, and aims to solve the technical problems of low antioxidant activity of soybean protein food and lack of a slow-release carrier embedding two bioactive molecules including zeaxanthin and lutein simultaneously at present. The method comprises the following steps: firstly, performing ultrahigh-pressure treatment on soybean protein isolate (SPI), then, carrying out enzymolysis, adding the zeaxanthin after enzymolysis, conductingreaction in a dark place under magnetic stirring, adding the lutein, and performing high-pressure microjet homogenization treatment to obtain an emulsion; and finally, conducting enzyme crosslinking reaction to obtain the soybean protein emulsion gel rich in the zeaxanthin and the lutein. The prepared soybean protein emulsion gel is rich in the zeaxanthin and the lutein, the zeaxanthin and the lutein have a synergetic effect, the free radical scavenging and antioxidant activity of the product are improved, and meanwhile, the emulsion gel has good external digestion slow-release effects on thezeaxanthin and the lutein.

Description

technical field [0001] The invention belongs to the technical field of soybean protein processing, and in particular relates to a preparation method of soybean protein emulsion gel rich in zeaxanthin and lutein. Background technique [0002] Zeaxanthin and lutein are hydroxyl-containing carotenoids, which are heat-sensitive bioactive molecules, and they are isomers of each other. In nature, zeaxanthin and lutein mostly exist at the same time, mainly in dark green leafy vegetables, flowers, fruits, wolfberry and yellow corn. Clinical trials have proved that zeaxanthin and lutein have special effects in the prevention and treatment of chronic diseases, and have unique physiological functions in protecting visual function, preventing cardiovascular diseases and cancer, and regulating the body's immunity. They can be widely used in health food and medicine in the industry. Both zeaxanthin and lutein contain multiple conjugated diene knots in their molecular structures, so they...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L33/185A23L29/238C12P21/00
CPCA23L33/105A23L33/185A23L29/238C12P21/00A23V2002/00
Inventor 赵城彬尹欢欢刘景圣张浩许秀颖郑明珠曹勇吴玉柱刘美宏
Owner JILIN AGRICULTURAL UNIV
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