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High-stability Pickering emulsion and preparation method thereof

A high stability, emulsion technology, applied in the direction of food ingredients as emulsifiers, food ingredients as antioxidants, and the use of additives to preserve fatty substances, etc., can solve problems such as restricting use and promotion, affecting structure and function, and poor thermal stability. Good oxidative protection, high physical and oxidative stability effects

Active Publication Date: 2020-11-06
WUHAN POLYTECHNIC UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the poor thermal stability of WPI can denature the protein when using common processing methods in the food industry such as pasteurization and spray drying, which affects its structure and function, limiting its use and application on an industrial scale. to promote

Method used

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  • High-stability Pickering emulsion and preparation method thereof
  • High-stability Pickering emulsion and preparation method thereof
  • High-stability Pickering emulsion and preparation method thereof

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Embodiment Construction

[0029] Preferred embodiments of the present invention will be described in more detail below. Although preferred embodiments of the present invention are described below, it should be understood that the present invention can be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[0030] 1. Preparation of WPI-Lac Covalent Complex

[0031] Dissolve WPI and Lac in deionized water with pH = 7.0 at a ratio of 1:1 (w / w), so that the solid content is 5-10%, stir for 12 hours, and freeze-dry the solution to obtain a freeze-dried powder. Freeze-dried The powder was placed in a desiccator filled with saturated KBr (relative humidity 79%) at the bottom, adjusted to 70°C, and reacted for 24 hours to obtain the WPI-Lac covalent complex. The obtained sample was stored under dry cond...

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Abstract

The invention discloses a preparation method of a high-stability Pickering emulsion. The method is characterized by comprising the following steps: carrying out a Maillard reaction by using whey protein isolate to obtain a whey protein isolate-saccharide complex; carrying out acid heat induction on the whey protein isolate-saccharide compound to obtain a protein composite fiber solution; and preparing the high-stability Pickering emulsion by taking the protein composite fiber solution as an emulsifier. WPI is subjected to the Maillard reaction to prepare a protein-saccharide compound, and thecompound is subjected to acid heat treatment in an ethanol-water solution and thus molecular self-assembly occurs to generate antioxidant and stable protein composite fibers for embedding unsaturatedoil and successfully constructing a high-stability Pickering emulsion system. The emulsion system prepared by the invention has high physical and oxidation stability, and has a good oxidation protection effect on unsaturated fat.

Description

technical field [0001] The invention belongs to the technical field of food science and engineering, and mainly relates to a highly stable Pickering emulsion and a preparation method thereof. Background technique [0002] Milk protein is one of the main sources of protein, among which whey protein isolate (WPI) has been extensively studied by scholars because of its diverse functions and nutritional properties. Among the functional properties of WPI, its role as a natural emulsifier has attracted much attention. However, the poor thermal stability of WPI can denature the protein when using common processing methods in the food industry such as pasteurization and spray drying, which affects its structure and function, limiting its use and application on an industrial scale. promote. [0003] Therefore, a method for improving the thermal stability of WPI is needed to meet the needs of food industry production. Contents of the invention [0004] In order to solve the above...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/10A23L29/00C11B5/00
CPCA23L29/10A23L29/04C11B5/0092A23V2002/00A23V2200/02A23V2200/222A23V2250/082A23V2250/18A23V2250/54252A23V2250/612A23V2300/10A23V2300/20A23V2300/24A23V2300/26Y02P60/87
Inventor 刘刚秦新光胡中泽李宛蓉张海枝王学东吕庆云刘梁吴琼王麒袁旦
Owner WUHAN POLYTECHNIC UNIVERSITY
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