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Preparation method for fat-soluble-functional-factor-embedded starch-based dual emulsion

A functional factor, fat-soluble technology, applied in the functions of food ingredients, coating of food, food ingredients as emulsifiers, etc., can solve problems such as difficulty in reaching the small intestine, failure to achieve functional factor efficacy, double emulsion destruction, etc. Achieve the effect of low cost, enhanced repellency, and enhanced water solubility

Active Publication Date: 2021-03-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Due to the emulsifying properties of protein, it is usually used to prepare double emulsion carrier materials. However, most of the existing protein double emulsion carriers are easily hydrolyzed by pepsin in gastric juice, resulting in the destruction of double emulsion and the release of functional factors in gastric juice. , it is difficult to reach the small intestine, and oral protein double emulsion fails to achieve the efficacy of functional factors

Method used

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  • Preparation method for fat-soluble-functional-factor-embedded starch-based dual emulsion
  • Preparation method for fat-soluble-functional-factor-embedded starch-based dual emulsion
  • Preparation method for fat-soluble-functional-factor-embedded starch-based dual emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] A kind of preparation method of the starch-based double emulsion of embedding astaxanthin, comprises the steps:

[0072] (1) Preparation of soybean oil containing astaxanthin:

[0073] Dissolve 1.5 mg of astaxanthin in 15 mL of soybean oil, stir to dissolve it completely, and prepare astaxanthin-containing soybean oil with a mass concentration of 0.1 mg / mL;

[0074] (2) Preparation of gelatinized starch milk:

[0075] Disperse 2.5g of cornstarch in 50mL of water and stir evenly to prepare 5wt% starch milk, gelatinize in a boiling water bath for 30min to make it completely gelatinized, and keep warm at 80°C to obtain gelatinized starch milk.

[0076] (3) Preparation of O1 / W type starch-based single emulsion embedding fat-soluble functional factors:

[0077] Add 0.6 mL of hydrophilic emulsifier Tween 20 to 35 mL of gelatinized starch milk in step (2) and stir evenly; then add 15 mL of soybean oil containing astaxanthin and 0.4 mL of lipophilic emulsifier Span prepared i...

Embodiment 2

[0082] Adjust the volume of the hydrophilic emulsifier Tween 20 and the lipophilic emulsifier Span 80 in step (3) of Example 1, such as Table 1, the total volume is 1mL, and the others are consistent with Example 1 to obtain O1 embedding fat-soluble functional factors / W type starch-based single emulsion.

[0083] The obtained O1 / W starch-based single emulsion embedding fat-soluble functional factors was tested for performance, and the test results are shown in Table 1:

[0084] The test result of table 1 embodiment 2

[0085] Tween 20: Span 80 Particle size of single emulsion (nm) Particle size distribution 1：0 500-1000 uneven 0.8：0.2 200-500 uneven 0.6:0.4 (Example 1) 200 uniform 0.5：0.5 100-500 uneven

Embodiment 3

[0087] Adjust the speed of high-speed shear in step (3) of Example 1 as shown in Table 2, and keep the others consistent with Example 1 to obtain the O1 / W type starch-based single emulsion embedding fat-soluble functional factors.

[0088] The obtained O1 / W starch-based single emulsion embedding fat-soluble functional factors was subjected to a performance test, and the test results are shown in Table 2:

[0089] The test result of table 2 embodiment 3

[0090] High shear speed (rpm) Particle size of single emulsion (nm) 10000 500 14000 300 16000 (Example 1) 200 18000 200

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Abstract

The invention discloses a preparation method for a fat-soluble-functional-factor-embedded starch-based dual emulsion and belongs to the technical field of preparation of emulsions. The preparation method disclosed by the invention comprises the following steps: (1) adding a hydrophilic emulsifier into gelatinized starch milk, and carrying out uniform mixing; and then, adding a fat-soluble-functional-factor-containing oily phase and a lipophilic emulsifier, and carrying out shearing, so as to form a fat-soluble-functional-factor-embedded O1 / W type starch-based single emulsion, wherein a mass ratio of the hydrophilic emulsifier to the lipophilic emulsifier is (2 to 3): (1 to 2); and (2) dropwise adding the fat-soluble-functional-factor-embedded O1 / W type starch-based single emulsion to the oily phase and the lipophilic emulsifier, carrying out uniform mixing, and then, carrying out standing revival, so as to obtain the fat-soluble-functional-factor-embedded O1 / W / O2 type starch-based dualemulsion. The preparation method is simple in process and low in cost and is environmentally friendly, the prepared dual emulsion has relatively high storage stability, destruction to functional factors caused by outside environmental factors is effectively reduced, and the prepared dual emulsion has relatively good sustained-release characteristic.

Description

technical field [0001] The invention relates to a method for preparing a starch-based double emulsion embedding a fat-soluble functional factor, and belongs to the technical field of emulsion preparation. Background technique [0002] At present, studies have found that fat-soluble functional factors have certain nutritional value and the effect of promoting human health, which mainly focus on anti-oxidation, anti-tumor, anti-cancer, anti-inflammation, and prevention of cardiovascular diseases. However, in practical applications, the absorption and utilization of most functional factors are jointly affected by the processing environment and the physiological environment of the digestive tract. Therefore, in order to control the retention, stability and release of active ingredients in the gastrointestinal tract, prevent or reduce their degradation, improve efficacy and reduce adverse side effects. Finding a carrier system that can not only enhance the processing stability o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L33/15A23L33/105A23L33/12A23L33/125A23P20/10A23L29/10A23L2/52
CPCA23L33/10A23L33/15A23L33/105A23L33/12A23L33/125A23P20/10A23L29/10A23L2/52A23V2002/00A23V2200/30A23V2250/2112A23V2250/213A23V2250/1872A23V2250/211A23V2250/712A23V2200/222A23V2250/5118
Inventor 洪雁杨洁顾正彪程力李兆丰李才明班宵逢
Owner JIANGNAN UNIV