Microsphere preparation method for improving release rate of astaxanthin based on whey protein separation

Abstract

The invention discloses a microsphere preparation method for improving the release rate of astaxanthin based on whey protein separation, which is applied to the technical field of food processing and comprises the following steps: S1, dissolving astaxanthin in olive oil to prepare an oil phase; S2, dissolving lecithin in water to prepare a water phase; S3, mixing the oil phase S1 and the water phase S2, and dispersing in a dispersion machine to obtain a mixed solution A; S4, homogenizing the mixed solution A in the step S3 for 2-5 times in a homogenizer to obtain an astaxanthin-lecithin emulsion; S5, adding sodium alginate and whey protein isolate into the astaxanthin-lecithin emulsion in S4, uniformly stirring and mixing, and dispersing in a dispersion machine to obtain a mixed solution B; and S6, atomizing the mixed solution B in the step S5 to form fog drops, dropwise adding the fog drops into a calcium chloride solution, and uniformly stirring and mixing to obtain a microsphere solution. The microsphere solution prepared by the method disclosed by the invention can effectively improve the release rate of astaxanthin in colon.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing calcium alginate-isolated whey protein microspheres for improving the release rate of astaxanthin in the colon. Background technique [0002] In recent years, the development of the food industry has led to a growing demand for foods fortified with fat-soluble active ingredients, and the embedding delivery of some fat-soluble substances has become a hot topic at present, such as n-3 polyunsaturated fatty acids, lipids Soluble vitamins, phytosterols, etc. For some special and valuable fat-soluble substances that are very rich in nutrients and medicinal ingredients, if you want to make better use of them, you mainly rely on people's own ability to digest them. However, the characteristics of fat-soluble active ingredients such as easy oxidation and poor water solubility limit their application in food. If they are not protected, they may not be able ...

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Problems solved by technology

Previous common protection methods include emulsion, nanoparticles, microbial embedding, etc., but for the requirement of targeted delivery to the colon, the above methods are difficult to achieve, and these methods will be digested and released in the small intestine

Previously, the applicant had also done an experiment of embedding astaxanthin in calcium alginate to achieve the purpose of targeted release in the colon, and also achieved the result of targeted release in the colon, but the release rate was not very high

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