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Preparation method of double-protein co-emulsified Pickering emulsion

A double protein, emulsion technology, applied in animal protein processing, vegetable protein processing, food science and other directions, can solve the problems of poor biocompatibility and biodegradability, surface activity is susceptible to pH, no food grade, etc. Uniform stability, low cost, optimized stability effect

Inactive Publication Date: 2020-10-16
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Inorganic particles such as silica, palygorskite, clay, etc. can be used to stabilize Pickering emulsions, but their use in human life is greatly limited due to their poor biocompatibility and biodegradability, and these stabilizers None are food grade
In recent years, the stability of Pickering emulsions has been extended from the use of inorganic particles to the use of organic particles, especially organic particles of biological origin, such as cellulose, modified starch, flavonoids, lipid nanoparticles and microorganisms, etc. have been used to stabilize Pickering emulsions , but these organic molecules have poor dispersibility, need to further modify the surface to increase surface activity, and the surface activity is easily affected by environmental factors such as pH, ionic strength, temperature and storage conditions.

Method used

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  • Preparation method of double-protein co-emulsified Pickering emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Soybean protein isolate powder was dissolved in 0.01M phosphate buffer solution (pH 7.0) to form a 6% (w / v) soy protein isolate solution, stirred magnetically at room temperature for 2 hours, and placed overnight at 4°C to fully hydrate the protein , adding sodium azide (0.02%, w / v) to inhibit microbial growth, subsequently, all samples were placed in a water bath at 95°C for 20 min, and then immediately cooled to room temperature in an ice-water bath, adjusted to pH 7.0, and 500 mM NaCl was added to increase Particle strength; then freeze-dried to obtain soybean protein isolate nanoparticles. Soybean oil was dropped into the soybean protein isolate nanoparticle (1% w / v) solution until the oil ratio was 0.6 (v / v), and dispersed with an IKA disperser at 10000rmp for 2min to obtain a soybean protein isolate emulsion.

[0034] (2) Dissolve lactoferrin powder in 0.01M phosphate buffer solution (pH 7.0) to make a 6% (w / v) lactoferrin solution, stir magnetically at room t...

Embodiment 2

[0037] The difference between this example and Example 1 is: (3) Mix the soy protein isolate emulsion and the lactoferrin emulsion according to the ratio of 2:8, and then use the IKA disperser to disperse at 10000rmp for 2min to obtain the double protein co-emulsified Pickering emulsion , and all the other operating steps are exactly the same as in Example 1. The emulsion prepared under this condition has uneven particle size and general stability.

Embodiment 3

[0039] The difference between this example and Example 1 is: (3) Mix the soybean protein isolate emulsion and the lactoferrin emulsion according to the ratio of 3:7, and then use the IKA disperser to disperse at 10000rmp for 2min to obtain the double protein co-emulsified Pickering emulsion , and all the other operating steps are exactly the same as in Example 1. The emulsion prepared under this condition has uniform particle size distribution and general stability.

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Abstract

The invention discloses a preparation method of a double-protein co-emulsified Pickering emulsion, and belongs to the technical field of food processing. The food-grade Pickering emulsion is preparedfrom soybean protein isolate nanoparticles and lactoferrin nanoparticles, so that the food-grade Pickering emulsion is more stable in the day and has excellent anti-aggregation stability. The preparation method provided by the invention is of great significance to design and manufacture of a formula of the protein-stabilized Pickering emulsion and even development of soybean protein products withcertain unique functions. In addition, 7s and 11s proteins in the soybean protein used in the method have good surface activity characteristics, so that the Pickering emulsion prepared by the method has good stability. The bovine lactoferrin is high in isoelectric point and is positively charged under a neutral condition, so that the bovine lactoferrin can interact with other biological macromolecules to improve the stability of the Pickering emulsion.

Description

technical field [0001] The invention relates to a method for preparing double protein co-emulsified Pickering emulsion, which belongs to the technical field of food processing. Background technique [0002] Pickering emulsion is a new type of dairy industry that replaces the traditional organic surfactant undecided emulsion system with solid particles. With the development of nanotechnology and the potential application prospects of Pickering emulsion in cosmetics, medicine, chemical industry and other fields, people have paid attention to Pickering emulsion . Inorganic particles such as silica, palygorskite, clay, etc. can be used to stabilize Pickering emulsions, but their use in human life is greatly limited due to their poor biocompatibility and biodegradability, and these stabilizers None are food grade. In recent years, the stability of Pickering emulsions has been extended from the use of inorganic particles to the use of organic particles, especially organic partic...

Claims

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Application Information

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IPC IPC(8): A23L29/10A23J3/08A23J3/16
CPCA23L29/10A23J3/08A23J3/16A23V2002/00
Inventor 李杨齐宝坤闫世长胡淼
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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