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Stable microemulsion based on modified perilla seed protein and preparation method of microemulsion

A perilla seed and microemulsion technology, which is applied in the field of protein modification, can solve the problems of unsuitable continuous production, poor emulsion stability, and low modification degree, and achieve less enzyme consumption, improved emulsifying activity, and good The effect of stability

Pending Publication Date: 2020-09-08
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing protein modification methods have problems such as low degree of modification, large amount of enzyme used, poor stability of the obtained emulsion, etc., and are not suitable for industrial continuous production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing a stable microemulsion based on modified perilla seed protein, the method comprising the following steps:

[0027] (1) Adjust the moisture content of perilla seed meal to 5%, adjust the moisture content and put it into an extruder for extrusion pretreatment, the sleeve temperature is 80°C, and the screw speed is 500r / min;

[0028] (2) The perilla seed meal pretreated by extrusion is crushed, passed through a 20-mesh sieve, mixed with water to make a mixed solution with a mass concentration of 5%, adjusted to pH 2, temperature 30°C, and added 2mg / mL protease. Enzymatic hydrolysis, after enzymatic hydrolysis for 30 minutes, cool to room temperature, adjust the pH to neutral, and subject the enzymatic hydrolysate to ultrafiltration to obtain perilla seed protein with a molecular weight cutoff of 30kDa. The protein cutoff solution is concentrated and spray-dried at 150°C. Perilla seed protein with emulsifying activity;

[0029] (3) In terms of mass fraction...

Embodiment 2

[0032] A method for preparing a stable microemulsion based on modified perilla seed protein, the method comprising the following steps:

[0033] (1) Adjust the moisture of perilla seed meal to 15%, put it into an extruder for pretreatment after adjusting the moisture, the sleeve temperature is 120°C, and the screw speed is 700r / min;

[0034] (2) The perilla seed meal pretreated by extrusion is crushed, passed through a 90-mesh sieve, mixed with water to make a mixture with a mass concentration of 20%, adjusted to pH 6, temperature 40°C, and added a total of 8mg / mL of pepsin and alkaline protease were enzymatically hydrolyzed. After 110 minutes of enzymatic hydrolysis, they were cooled to room temperature, and the pH was adjusted to neutral. The enzymatic hydrolysate was subjected to ultrafiltration to obtain perilla seed protein with a molecular weight cut-off of 50kDa. After being concentrated and spray-dried at 180°C, perilla seed protein with emulsifying activity is obtained;

...

Embodiment 3

[0038] A method for preparing a stable microemulsion based on modified perilla seed protein, the method comprising the following steps:

[0039] (1) Adjust the moisture of perilla seed meal to 30%, put it into an extruder for pretreatment after adjusting the moisture, the sleeve temperature is 200°C, and the screw speed is 1000r / min;

[0040] (2) The perilla seed meal pretreated by extrusion is crushed, passed through a 200-mesh sieve, mixed with water to make a mixture with a mass concentration of 30%, adjusted to pH 11, temperature 30°C, and 2mg / mL protease Enzymatic hydrolysis, after enzymatic hydrolysis for 180 minutes, cool to room temperature, adjust the pH to neutral, and subject the enzymatic hydrolysate to ultrafiltration to obtain perilla seed protein with a molecular weight cutoff of 100kDa. The protein cutoff solution is concentrated and spray-dried at 220°C. Perilla seed protein with emulsifying activity;

[0041] (3) In terms of mass fraction, take 6 parts of perilla s...

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PUM

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Abstract

The invention discloses a stable microemulsion based on modified perilla seed protein and a preparation method of the microemulsion, and belongs to the technical field of protein modification. The method comprises the following steps: adjusting the moisture of perilla seed meal, performing extrusion pretreatment, then performing crushing and sieving, adding water, performing mixing to prepare a perilla seed meal mixed solution, adjusting the pH value and temperature, adding protease, carrying out enzymolysis, performing cooling to room temperature, adjusting the pH value to neutrality, carrying out ultrafiltration treatment to obtain perilla seed protein with the molecular weight cutoff of 30-100kDa, and performing concentrating and drying to obtain the perilla seed protein with emulsifying activity; and uniformly mixing perilla seed protein, sucrose ester, flaxseed gum and polyglycerol ester, then adding flaxseed oil and a preservative, and finally, performing high-speed shearing emulsification and high-pressure homogenization to obtain the stable microemulsion. The preparation method is simple in production process, small in required enzyme dosage and low in production cost, andthe prepared microemulsion is good in stability.

Description

Technical field [0001] The invention belongs to the technical field of protein modification, and particularly relates to a stable microemulsion based on modified perilla seed protein and a preparation method thereof. Background technique [0002] Microemulsion is a highly dispersible thermodynamically heterogeneous unstable system. Its stability will be affected by many factors. In order to make the emulsified product not delaminate or precipitate for a long time, it will form a highly stable emulsion. Liquid, industrial production and daily life will generally add macromolecular or small molecule emulsifiers, such as protein, polysaccharides, Tween, etc. Stability refers to the ability of protein products to combine oil and water to form an emulsion. There are three commonly used evaluation indicators, namely, emulsification activity index (EAI), emulsification capacity (EC) and emulsification stability. In the food emulsification system, protein can reduce the tension of the ...

Claims

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Application Information

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IPC IPC(8): A23J3/34A23J3/14A23J1/00
CPCA23J3/346A23J3/14A23J1/005
Inventor 刘宁李国花姚晓琳李娜
Owner SHAANXI UNIV OF SCI & TECH
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