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High-load and high-stability protein-based curcumin product as well as preparation method and application thereof

A technology based on curcumin and curcumin, which is applied in the field of high-stable protein-based curcumin products and their preparation and high loading capacity, can solve the problems of high processing temperature, cumbersome production process, and difficulty in maintaining stability, and achieve the preparation method Simple, broad application prospects, and the effect of improving water solubility

Pending Publication Date: 2021-07-09
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Curcumin is an orange-yellow crystalline powder, and its solubility in water is less than 0.5 μg / mL (data from literature: KangkangZhi, Self-assembled micelles of dual-modified starch viahydroxypropylation and subsequent debranching with improved solubility and stability of curcumin[J], Food Hydrocolloids , Volume 118, 2021), the lack of water solubility greatly restricts the application scenarios of curcumin; at the same time, curcumin crystals have poor stability, are sensitive to light, heat, iron ions and other metal ions, and are easily exposed to sunlight and heating. Decomposition, difficult to maintain stability in the complex system of food
The above-mentioned method for obtaining curcumin products has problems such as high processing temperature, addition of prohibited substances in food production, cumbersome production process, and large energy loss.

Method used

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  • High-load and high-stability protein-based curcumin product as well as preparation method and application thereof
  • High-load and high-stability protein-based curcumin product as well as preparation method and application thereof
  • High-load and high-stability protein-based curcumin product as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] The mass ratio of embodiment 1 curcumin and protein is on the influence of curcumin solubility

[0063] A preparation method of protein-based curcumin product, comprising the steps of:

[0064] (1) Weigh 8 g of soybean 7S globulin powder, disperse it in 400 mL of distilled water, stir for 2 hours to fully hydrate and dissolve, and obtain a soybean 7S globulin storage solution with a mass concentration of 2%;

[0065] (2) Adjust the protein solution to pH 12 to obtain an alkaline protein solution; respectively take 0.2, 0.4, 0.8, and 1.2 g of curcumin powder and add it to 100 mL of the alkaline protein solution, and keep stirring in the dark;

[0066] (3) Add 2M hydrochloric acid solution dropwise to the curcumin-added basic protein solution, adjust the pH of the curcumin-containing basic protein solution to 7, and stir thoroughly in the dark; remove insoluble matter by centrifugation at 8000g for 20min to obtain the supernatant Liquid is a protein-based curcumin prepar...

Embodiment 2

[0078] The pH of embodiment 2 protein is on the influence of curcumin solubility

[0079] A preparation method of protein-based curcumin product, comprising the steps of:

[0080] (1) Weigh 3 g of soybean 11S globulin powder, disperse it in 300 mL of distilled water, stir for 2 hours to fully hydrate and dissolve, and obtain a soybean 11S globulin stock solution with a mass concentration of 1%;

[0081] (2) Take 100 mL of protein each, adjust the pH of the solution to 8, 10, 11, and 12 to obtain protein solutions with different pHs; take 0.4 g of curcumin powder and add them to protein solutions with different pHs, keep stirring in the dark;

[0082] (3) Add 2M hydrochloric acid solution dropwise to the curcumin-added basic protein solution, adjust the pH of the curcumin-containing basic protein solution to 7, and stir thoroughly in the dark; remove insoluble matter by centrifugation at 8000g for 20min to obtain the supernatant Liquid is a protein-based curcumin preparation i...

Embodiment 3

[0088] The influence of embodiment 3 protein concentration on the solubility of curcumin

[0089] A preparation method of protein-based curcumin product, comprising the steps of:

[0090] (1) Weigh 1g, 2g, 5g, 8g, 10g of soybean protein isolate powder and disperse them in 100mL distilled water respectively to obtain soybean protein isolate solutions with mass concentrations of 1%, 2%, 5%, 8%, and 10% respectively ;

[0091] (2) in soybean protein isolate solution, dropwise add 2M sodium hydroxide solution and make solution pH be 12, obtain alkaline protein solution; Get 0.4g, 0.8g, 2.0g, 3.2g, 4g curcumin powder (protein amount) respectively 40% of the basic protein solution) was added into the alkaline protein solution, protected from light and magnetically stirred fully;

[0092] (3) Add 2M phosphoric acid solution dropwise to the alkaline protein solution to which curcumin has been added, adjust the pH of the solution to 7.5, and stir thoroughly; remove insolubles by cent...

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Abstract

The invention belongs to the technical field of functional food, and discloses a high-load and high-stability protein-based curcumin product as well as a preparation method and application thereof. The protein-based curcumin product is prepared from protein and curcumin. The protein is alkaline protein. According to the invention, the structural characteristics of the protein are utilized, the curcumin is protected in the denatured and folded protein by regulating the pH value and taking the protein as a carrier of the curcumin, and the water solubility, the stability and the bioavailability of the curcumin are greatly improved while the efficient loading of the curcumin is realized.

Description

technical field [0001] The invention belongs to the technical field of functional food, and specifically relates to a protein-based curcumin product with high loading capacity and high stability, a preparation method and application thereof. Background technique [0002] Curcumin is a phenolic substance extracted and isolated from the rhizome of the plant turmeric. It is one of the world's largest-selling natural food pigments. In the current food production, curcumin is mainly used as a pigment for the coloring of sausage products, canned food, beverages and other products. In addition, curcumin has anti-oxidation, choleretic, lipid-lowering, anti-bacterial, anti-cancer and other functions. It has been approved by the World Health Organization and the US Food and Drug Administration as a food additive and has been widely used in health products and medicines. industry. In recent years, its biological functionality for liver protection and arthritis care has attracted more...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L29/00A23K20/111A23K20/147C09B61/00A61K31/12A61K9/14A61K47/42A61P39/06A61P1/16A61P3/06A61P31/04A61P35/00
CPCA23L33/105A23L29/045A23K20/111A23K20/147C09B61/00A61K31/12A61K9/146A61P39/06A61P1/16A61P3/06A61P31/04A61P35/00A23V2002/00A23V2200/30A23V2250/2112A23V2250/5488A23V2250/54246A23V2250/54252
Inventor 唐传核吴宇森
Owner SOUTH CHINA UNIV OF TECH
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