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Method for preparing functional compound protein emulsion gel

A composite protein and emulsion gel technology, which is applied in food science, fermentation, etc., can solve the problems of lack of slow-release carriers and low antioxidant activity, and achieve safe operation, synergistic regulation of lipid metabolism, and good in vitro digestion and slow-release effects Effect

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

AI Technical Summary

Problems solved by technology

[0006] 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, water-soluble riboflavin and hydrophobic zeaxanthin, and provide a functional composite Preparation method of protein emulsion gel

Method used

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Effect test

specific Embodiment approach 1

[0055] Specific embodiment one: the preparation method of a kind of functional composite protein emulsion gel of the present embodiment is carried out according to the following steps:

[0056] 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;

[0057] Two, add riboflavin to the protein solution after step one, then adjust the pH value to 9, and magnetically stir for 2h under dark conditions to obtain soybean protein-riboflavin complex solution; the quality of the riboflavin is the same as The volume ratio of the protein solution after step 1 is 0.1mg:1mL;

[0058] 3. Dissolve zein in 85% ethanol solution, stir magnetically at room temperature for 2 hours to obtain a zein solution with a mass concentration of 6%, and perform electromagnetic cracking on the zein solution with an electromagnetic...

specific Embodiment approach 2

[0063] Specific embodiment two: the preparation method of a kind of functional composite protein emulsion gel of the present embodiment is carried out according to the following steps:

[0064] 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 250MPa for 8 minutes;

[0065] Two, add riboflavin to the protein solution after step one, then adjust the pH value to 9, and magnetically stir for 2h under dark conditions to obtain soybean protein-riboflavin complex solution; the quality of the riboflavin is the same as The volume ratio of the protein solution after step 1 is 0.1mg:1mL;

[0066] 3. Dissolve zein in 85% ethanol solution, stir magnetically at room temperature for 2 hours to obtain a zein solution with a mass concentration of 6%, conduct electromagnetic cracking on the zein solution, and the electromagnetic cr...

specific Embodiment approach 3

[0071] Specific embodiment three: the preparation method of a kind of functional composite protein emulsion gel of the present embodiment is carried out according to the following steps:

[0072] 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 350MPa for 4 minutes;

[0073] Two, add riboflavin to the protein solution after step one, then adjust the pH value to 9, and magnetically stir for 2h under dark conditions to obtain soybean protein-riboflavin complex solution; the quality of the riboflavin is the same as The volume ratio of the protein solution after step 1 is 0.1mg:1mL;

[0074] 3. Dissolve zein in 85% ethanol solution, stir magnetically at room temperature for 2 hours to obtain a zein solution with a mass concentration of 6%, conduct electromagnetic cracking on the zein solution, and the electromagnetic ...

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Abstract

The invention provides a method for preparing a functional compound protein emulsion gel, belongs to the technical field of soybean protein processing and aims to solve the technical problems that anexisting soybean protein food is low in antioxidant activity and is in short of a slow-release carrier of embedding two bioactive molecules, namely water-soluble riboflavin and hydrophobic zeaxanthinat the same time. According to the method provided by the invention, through combination of ultrahigh pressure treatment, electromagnetic cracking, ultrasonic treatment, microjet homogenization and bio-enzyme modification, the functional compound protein emulsion gel rich in riboflavin and zeaxanthin is researched and developed, and the method has a broad application prospect and development space. The method has the characteristics of being safe in operation, short in preparation time, low in cost and the like; and the prepared functional compound protein emulsion gel is rich in the riboflavin and the zeaxanthin, has a functional characteristic of cooperative regulation of lipid metabolism, has good in-vitro digestion and slow-release effects on the riboflavin and the zeaxanthin, and canbe applied to research and development of a functional food.

Description

technical field [0001] The invention belongs to the field of soybean protein processing, and in particular relates to a preparation method of functional composite protein emulsion gel. Background technique [0002] riboflavin aka vitamin B 2 , is one of the water-soluble vitamins necessary for the human body. It is widely found in meat, eggs, milk and a variety of vegetables and fruits. It participates in various redox reactions in the body in the form of coenzymes and is closely related to energy metabolism. Studies have found that riboflavin has a regulatory effect on lipid metabolism, specifically by inhibiting cholesterol biosynthesis, maintaining the normal transfer of lipids by the liver, and reducing the levels of triglycerides, free fatty acids, low-density lipoproteins and very low-density lipoproteins Wait. Zeaxanthin is a hydroxyl-containing carotenoid, which is a heat-sensitive biologically active substance. Clinical trials have proved that zeaxanthin has a spe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/15A23L33/105A23L33/185A23L29/238C12P21/00
CPCA23L33/15A23L33/105A23L33/185A23L29/238C12P21/00A23V2002/00
Inventor 赵城彬尹欢欢刘景圣郑明珠吴玉柱许秀颖张浩刘美宏曹勇
Owner JILIN AGRICULTURAL UNIV
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