Preparation method of acid-soluble soybean protein-chitosan nanoparticles

A chitosan nano and soybean protein technology, applied in vegetable protein processing and other directions, can solve the problems of not passing nano particles, limited research on acid-soluble soybean protein, etc., and achieve widening application fields, reducing particle size and high production efficiency. Effect

Pending Publication Date: 2020-11-20
GUANGZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, domestic research on acidic protein drinks is still limited to mixing soymilk and fruit juice, adding stabilizers such as colloids to stabilize the system, and then adding emulsifiers, sodium salts, etc., but there is no unified statement on how to stabilize the acidic protein s...

Method used

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  • Preparation method of acid-soluble soybean protein-chitosan nanoparticles
  • Preparation method of acid-soluble soybean protein-chitosan nanoparticles
  • Preparation method of acid-soluble soybean protein-chitosan nanoparticles

Examples

Experimental program
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Effect test

Embodiment 1

[0028] The present embodiment provides a preparation method of acid-soluble soybean protein-chitosan particles, which comprises the following steps:

[0029] (1) Preparation of Soy Protein Isolate (SPI) Solution: Dissolve SPI in distilled water, and stir the sample at low speed with a magnetic stirrer at room temperature for 3 hours to fully dissolve the sample to obtain a solution with a SPI concentration of 2% (w / v). A and keep it refrigerated;

[0030] (2) Preparation of chitosan (CS) solution: Weigh CS and dissolve it in 100 mM acetic acid buffer, and stir the sample at low speed with a magnetic stirrer at room temperature for 3 hours to fully dissolve the sample to obtain a CS concentration of 2% (w / v) solution B and refrigerated;

[0031] (3) Mix solution A and solution B according to the volume ratio of solution B / solution A = 0, 0.05 (1:20), 0.1 (1:10), 0.2 (1:5) respectively, and determine with 100 mM acetate buffer. The protein concentration of each solution was 1...

Embodiment 2

[0033] The present embodiment provides a preparation method of acid-soluble soybean protein-chitosan particles, which comprises the following steps:

[0034] (1) Preparation of Soy Protein Isolate (SPI) Solution: Dissolve SPI in distilled water, and stir the sample at low speed with a magnetic stirrer at room temperature for 3 hours to fully dissolve the sample to obtain a solution with a SPI concentration of 2% (w / v). A and keep it refrigerated;

[0035] (2) Preparation of chitosan (CS) solution: Weigh CS and dissolve it in 100 mM acetic acid buffer, and stir the sample at low speed with a magnetic stirrer at room temperature for 3 hours to fully dissolve the sample to obtain a CS concentration of 2% (w / v) solution B and refrigerated;

[0036](3) Mix solution A and solution B according to the volume ratio of solution B / solution A = 0.2 (1:5), make up to volume with 100 mM acetate buffer so that the protein concentration of the solution is 10 mg / mL, and then mix the solution...

Embodiment 3

[0038] This embodiment is an embodiment of the preparation method of acid-soluble soybean protein-chitosan nanoparticles of the present invention, which includes the following steps:

[0039] (1) Preparation of Soy Protein Isolate (SPI) Solution: Dissolve SPI in distilled water, and stir the sample at low speed with a magnetic stirrer at room temperature for 3 hours to fully dissolve the sample to obtain a solution with a SPI concentration of 2% (w / v). A and keep it refrigerated;

[0040] (2) Preparation of chitosan (CS) solution: Weigh CS and dissolve it in 100 mM acetic acid buffer, and stir the sample at low speed with a magnetic stirrer at room temperature for 3 hours to fully dissolve the sample to obtain a CS concentration of 2% (w / v) solution B and refrigerated;

[0041] (3) Mix solution A and solution B according to the volume ratio of solution B / solution A = 0, 0.05 (1:20), 0.1 (1:10), 0.2 (1:5) respectively, and determine with 100 mM acetate buffer. Make the prote...

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Abstract

The invention provides a preparation method of acid-soluble soybean protein-chitosan nanoparticles. The preparation method comprises the following steps: dissolving soybean protein isolate in water toobtain a solution A; dissolving chitosan in an acetic acid aqueous solution to obtain a solution B; mixing the solution A and the solution B, fixing the volume by using an acetic acid aqueous solution, adjusting the pH value to 3.0-3.55, and performing heating for 20-30 minutes by adopting high-pressure steam at 115-125 DEG C, so as to obtain an acid-soluble soybean protein mixed solution, namelythe acid-soluble soybean protein-chitosan nanoparticles. The acid-soluble soybean protein-chitosan nanoparticles are prepared by adding the polysaccharide and combining high-pressure heat treatment,and compared with a mode of only adding the polysaccharide and not combining high-pressure heat treatment, the light transmittance of the obtained acid-soluble soybean protein mixed solution is remarkably improved, the particle size of the acid-soluble soybean protein-chitosan nanoparticles is remarkably reduced, and the particle size of the acid-soluble soybean protein-chitosan nanoparticles is remarkably reduced. No additive or enzymic preparation is added in the preparation process, so that the production efficiency is high, the technological operation is simple, the cost is reduced, and the safety of the product is improved.

Description

technical field [0001] The invention specifically relates to a preparation method of acid-soluble soybean protein-chitosan nanoparticles. Background technique [0002] With the new discovery of the nutritional value and health function of soybean and soybean protein, the status of soybean protein and its related industries is becoming more and more important. Soy protein is widely used in meat products, dairy products and other food industries, but due to the solubility of soy protein isolate itself, its application in the field of acidic beverages is very limited. Soy protein reaches the isoelectric point at pH 4.4-4.6. At this time, its solubility is the lowest and it is easy to form precipitation, while the pH value of acidic beverage is 3.0-4.5, which makes it difficult for soybean protein to be used in acidic beverage. [0003] The application of soy protein in acidic beverages is less, and it is mainly concentrated in the application of acidic milk beverages such as f...

Claims

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Application Information

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IPC IPC(8): A23J3/16
CPCA23J3/16
Inventor 袁杨李国燕李彩纯黄渫莹
Owner GUANGZHOU UNIVERSITY
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