Preparation method of pectin emulsiongel capable of stably loading fat-soluble active ingredients

A technology of emulsion gel and active ingredients, applied in the direction of food ingredients as gelling agent, food ingredients as emulsifier, food ingredients, etc., to achieve the effect of low calorie, good hardness and load stability

Active Publication Date: 2020-12-11
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few reports on the preparation of low-ester pectin emulsion gel loaded w

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Pectin extraction: blanching the satsuma mandarin peel to inactivate the enzyme at 100°C for 5 minutes, then freeze-drying and grinding it into powder, taking 10g of satsuma mandarin peel powder and 1M citric acid-sodium citrate buffer solution at a ratio of 1:40 , then adjust the pH to 1.4, extract in a water bath at 85°C for 70 minutes, centrifuge and precipitate with 2 times the volume of anhydrous ethanol, centrifuge, and dry for later use;

[0026] 2) Low-esterification modification of pectin: prepare 1% (W / W) pectin solution with the pectin extracted in step 1), add pectin methylesterase to make the concentration 100PEU / mL, and use high Immediately after the static pressure treatment (400MPa / 30℃ / 8min), boil water for 5 minutes, centrifuge and precipitate with 2 times the volume of absolute ethanol, centrifuge, and dry to obtain low-ester citrus pectin;

[0027] 3) Preparation of pectin emulsion: prepare an aqueous solution with a concentration of 1.0% (W / W) of ...

Embodiment 2

[0030] 1) Pectin extraction: blanching the satsuma mandarin peel to inactivate the enzyme at 100°C for 5 minutes, then freeze-drying and grinding it into powder, taking 10g of satsuma mandarin peel powder and 1M citric acid-sodium citrate buffer solution at a ratio of 1:40 , then adjust the pH to 1.4, extract in a water bath at 85°C for 70 minutes, centrifuge and precipitate with 2 times the volume of anhydrous ethanol, centrifuge, and dry for later use;

[0031] 2) Low-esterification modification of pectin: prepare 1% (W / W) pectin solution with the pectin extracted in step 1), add pectin methylesterase to make the concentration 100PEU / mL, and use high Immediately after static pressure treatment (200MPa / 40℃ / 12min), boil water for 5 minutes, and after centrifugation, precipitate with 2 times the volume of absolute ethanol, centrifuge, and dry to obtain low-ester citrus pectin;

[0032] 3) Preparation of pectin emulsion: prepare an aqueous solution with a concentration of 1.0% (...

Embodiment 3

[0035] 1) Pectin extraction: blanching the satsuma mandarin peel to inactivate the enzyme at 100°C for 5 minutes, then freeze-drying and grinding it into powder, taking 10g of satsuma mandarin peel powder and 1M citric acid-sodium citrate buffer solution at a ratio of 1:40 , then adjust the pH to 1.4, extract in a water bath at 85°C for 70 minutes, centrifuge and precipitate with 2 times the volume of anhydrous ethanol, centrifuge, and dry for later use;

[0036]2) Low-esterification modification of pectin: prepare 1% (W / W) pectin solution with the pectin extracted in step 1), add pectin methylesterase to make the concentration 100PEU / mL, and use high Immediately after static pressure treatment (300MPa / 30℃ / 10min), boil water for 5 minutes, and after centrifugation, precipitate with 2 times the volume of absolute ethanol, centrifuge, and dry to obtain low-ester citrus pectin;

[0037] 3) Preparation of pectin emulsion: prepare an aqueous solution with a concentration of 1.0% (W...

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Abstract

The invention provides a preparation method of pectin emulsiongel capable of stably loading fat-soluble active ingredients, and belongs to the technical field of agricultural product processing. According to the method, Wenzhou mandarin orange peel is used as a raw material, pectin is subjected to low esterification modification by adopting an ultrahigh pressure assisted enzyme method, and the low-ester pectin having high gel property and emulsion stability is prepared, and fat-soluble nutritional ingredients such as carotenoid can be stably loaded. Besides, calcium-sugar alcohol is used for inducing the pectin emulsiongel to load fat-soluble active ingredients, and the prepared product is good in stability, high in dispersity, high in bioavailability and suitable for development of low-calorie functional semi-solid foods.

Description

technical field [0001] The invention relates to the technical field of gel processing, in particular to an emulsion gel, in particular to a preparation method of a pectin emulsion gel capable of stably loading fat-soluble active ingredients. Background technique [0002] Natural fat-soluble active ingredients such as carotenoids and flavonoids have various physiological functions such as anti-oxidation, anti-virus, enhancing human immunity, and anti-cancer and anti-cancer. However, due to the low solubility and poor stability of fat-soluble nutrients in the digestion process, they are easy to Transformation or degradation occurs, resulting in lower stability and bioavailability of dietary fat-soluble nutrients. [0003] Pectin is a polysaccharide substance widely present in plant cell walls, and has excellent functional properties such as gelling, emulsifying, and stabilizing. The FAO / WHO Joint Committee on Food Additives recommends pectin as a safe natural food additive wi...

Claims

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Application Information

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IPC IPC(8): A23L29/231A23L29/10A23L29/00A23L29/30A23L33/105
CPCA23L29/231A23L29/10A23L29/06A23L29/015A23L29/035A23L29/37A23L33/105A23V2002/00A23V2200/222A23V2200/228A23V2250/032A23V2250/082A23V2250/1578A23V2250/18A23V2250/21A23V2250/50724A23V2250/6402A23V2300/10A23V2300/46A23V2300/48A23V2250/2112A23V2250/211
Inventor 刘凤霞万力胡昊王鲁峰潘思轶徐晓云
Owner HUAZHONG AGRI UNIV
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