Preparation method of Pickering emulsion gel with synergistically stable alcohol soluble protein, amino acid or/and polysaccharide

A technology of alcohol-soluble protein and emulsion gel, which is applied in the field of Pickering emulsion, can solve the problems that have not been reported, and achieve the effect of increasing steric hindrance, high stability, and simple and efficient production process

Pending Publication Date: 2021-02-19
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] It has been reported that small molecular amino acids can change the secondary structure of water-soluble proteins. However, the

Method used

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  • Preparation method of Pickering emulsion gel with synergistically stable alcohol soluble protein, amino acid or/and polysaccharide
  • Preparation method of Pickering emulsion gel with synergistically stable alcohol soluble protein, amino acid or/and polysaccharide
  • Preparation method of Pickering emulsion gel with synergistically stable alcohol soluble protein, amino acid or/and polysaccharide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Weigh 0.125g of zein powder and add it to 100mL of 70% (v / v) ethanol aqueous solution under magnetic stirring, and stir until fully dissolved to form a zein stock solution; slowly stir the stock solution Add it into 300mL deionized water, stir for 30min after adding completely to make a zein nanoparticle dispersion; use a rotary evaporator to concentrate the nanoparticle dispersion to a mass fraction of 0.125% at 45°C;

[0034] (2) Using 1M and 0.1M HCl, the zein nanoparticle dispersion in step (1) is adjusted to pH 8.0;

[0035] (3) Take 10 mL of the zein nanoparticle dispersion in step (2), add 5 mL of fish oil, and homogenize in a homogenizer at a speed of 10,000 rpm for 1 min to obtain a fish oil Pickering emulsion;

[0036] (4) Get the emulsion that 6mL step (3) prepares and join in the 10mL centrifuge tube, in centrifuge with 8000rpm centrifugal 3min, record the centrifugal stability of Pickering emulsion; figure 1 It can be seen that the prepared emulsion ha...

Embodiment 2

[0038](1) Weigh 4g of zein powder and add it into 100mL of 70% (v / v) ethanol aqueous solution under magnetic stirring, stir until fully dissolved to form a zein stock solution; slowly add the stock solution under stirring Add to 300mL deionized water, add it completely and then stir for 30min to make a zein nanoparticle dispersion; use a rotary evaporator to concentrate the nanoparticle dispersion to a mass fraction of 4% at 45°C;

[0039] (2) Weigh 0.2g konjac glucomannan and add it into 100mL deionized water, heat and stir at 50°C for 1h. Get 10mL of the zein nanoparticle dispersion in step (1), add it to 10mL of konjac glucomannan aqueous solution, stir and mix evenly to obtain the zein-konjac glucomannan binary composite colloid particle dispersion . The mass fraction of zein in the composite colloid particle dispersion is 2%, and the mass fraction of konjac glucomannan is 0.1%;

[0040] (3) Using 1M and 0.1M HCl, the composite colloidal particle dispersion in step (2) i...

Embodiment 3

[0044] (1) Weigh 5g of zein powder and add it into 100mL of 70% (v / v) ethanol aqueous solution under magnetic stirring, stir until fully dissolved to form a zein stock solution; slowly add the stock solution under stirring Add to 300mL deionized water, stir for 30min after adding completely to make zein nanoparticle dispersion; use a rotary evaporator to concentrate the nanoparticle dispersion to a mass fraction of 5% at 45°C;

[0045] (2) Weigh 0.005g of lysine and add it to 10mL of the zein nanoparticle dispersion in step (1), stir until completely dissolved to obtain a zein-lysine binary composite colloidal particle dispersion ; The mass fraction of zein in the composite colloid particle dispersion is 5%, and the mass fraction of lysine is 0.05%;

[0046] (3) Using 1M and 0.1M HCl, the composite colloidal particle dispersion in step (2) is adjusted to pH 8.0;

[0047] (4) Take 10 mL of the composite colloid particle dispersion in step (3), add 8 mL of fish oil, and homogen...

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Abstract

The invention belongs to the technical field of Pickering emulsion, and relates to a preparation method of Pickering emulsion gel with synergistically stable alcohol soluble protein, amino acid or/andpolysaccharide. The preparation method includes the following steps: preparing an alcohol-soluble protein nanoparticle dispersion solution and an amino acid and/or konjac glucomannan aqueous solution, adding equal volume of the alcohol-soluble protein nanoparticle dispersion solution into the amino acid and/or konjac glucomannan aqueous solution, performing complete reaction through stirring, andobtaining different binary and ternary composite colloidal particle dispersion solutions; and taking the different colloidal particle dispersion solutions as aqueous phases, performing mixing and homogenizing after adding oil phase, and obtaining the Pickering emulsion gel. The obtained Pickering emulsion is good in stability and green and healthy in used material, and has biocompatibility and biodegradability; and through the addition of the amino acid and konjac glucomannan, the effect of active components can be given to the Pickering emulsion, so that the application values of the emulsion can be enhanced.

Description

technical field [0001] The invention belongs to the technical field of Pickering emulsions, and in particular relates to a method for preparing Pickering emulsion gels in which alcohol-soluble proteins, amino acids or / and polysaccharides are synergistically stabilized. Background technique [0002] Emulsion is a homogeneous system in which the dispersed phase is dispersed in the incompatible continuous phase in the form of droplets, and it is one of the more common product forms in the food industry. Traditional emulsions use various surfactants to stabilize the interface by reducing surface tension. Pickering emulsions use solid particles to irreversibly adsorb at the oil-water interface, thereby stabilizing the emulsion. At present, food-grade Pickering emulsion stabilizers mainly include proteins, polysaccharides, and protein-polysaccharide complexes, among which protein-polysaccharide complexes have the best stabilization effect. Therefore, finding natural compounds wi...

Claims

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Application Information

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IPC IPC(8): A61K9/06A61K8/04A61K8/44A61K8/64A61K8/73A61K47/18A61K47/36A61K47/42A61Q19/00A23L29/00A23L29/30
CPCA61K9/06A61K8/042A61K47/42A61K47/183A61K47/36A61K8/64A61K8/44A61K8/73A23L29/045A23L29/035A23L29/30A61Q19/00A23V2002/00A61K2800/48A23V2200/216A23V2250/51A23V2250/063A23V2250/0606A23V2250/54
Inventor 高瑞昌刘辉石彤伍晓云宋腾袁丽
Owner JIANGSU UNIV
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