Method for improving stability of gliadin granules

A gliadin, alcohol solvent technology, applied in food science and other directions, can solve the problems of long-term stability of composite particles and poor salt stability, prone to aggregation, particle aggregation and other problems

Pending Publication Date: 2021-08-06
SHANGHAI JIAO TONG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the existing stable layer of zein NPs still has the problem of poor stabilization effect. For example, zein-sodium caseinate composite nanoparticles show particle aggregation after 15 days of storage, and are also prone to Aggregation occurs, i.e. composite particles have poor long-term stability and salt stability

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  • Method for improving stability of gliadin granules
  • Method for improving stability of gliadin granules
  • Method for improving stability of gliadin granules

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Embodiment 1

[0188] 1. Preparation of MTGase-catalyzed cross-linked sodium caseinate

[0189] Using sodium caseinate (SC) as the substrate and MTGase (transglutaminase) as the catalyst, the cross-linking reaction catalyzed by MTGase was carried out.

[0190] Firstly, the effects of reaction time and mass ratio of MTGase / SC on the cross-linking reaction were studied through single factor experiments. The degree of cross-linking was based on the content of free amino groups in SC and MSC. The content of free amino groups in SC and MSC was determined by o-phthalaldehyde (OPA) method. First, a solution containing sodium tetraborate (0.1mol / L, 50mL), sodium lauryl sulfate (20% w / v, 5mL), β-mercaptoethanol (0.2mL) and OPA (80mg) was dissolved in 2mL with deionized water. Methanol) OPA reagent was adjusted to 100 mL. 3 mL of OPA reagent was then mixed with 0.2 mL of protein in water (4 mg / mL) in a test tube. After incubation in a water bath at 30 °C for 2 min, the absorbance was read at 340 nm...

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Abstract

The invention relates to a method for improving the stability of gliadin granules. Specifically, the invention provides a preparation method of microbial transglutaminase (MTGase) catalyzed cross-linked sodium caseinate, and the method comprises the step: carrying out an MTGase catalyzed cross-linking reaction by taking sodium caseinate as a substrate and MTGase as a catalyst to obtain the MTGase catalyzed cross-linked sodium caseinate. The gliadin-cross linked sodium caseinate composite nanogranules formed by the MTGase catalyzed cross-linked sodium caseinate and the gliadin disclosed by the invention can be used as a delivery carrier of food active ingredients, have the characteristic of slow release, and can improve the solubility, stability, bioaccessibility and biological activity of the food active ingredients.

Description

technical field [0001] The invention relates to the fields of food chemistry and functional food, in particular to a method for improving the stability of gliadin particles. Background technique [0002] Some food active ingredients have problems such as poor water solubility, high sensitivity to food processing conditions and storage environments, poor stability and permeability in the gastrointestinal tract, and low bioavailability. In order to solve the above problems, researchers at home and abroad have found that the combination of food active ingredients and some natural macromolecules from food sources in a specific way to construct a delivery system for food active ingredients can greatly improve the physical and chemical properties of these active ingredients and their biological properties in the body. Utilization. Zein is the protein with the highest content in corn and has good biocompatibility and bioadhesion. Zein has special solubility characteristics: insol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L29/00
CPCA23L33/10A23L29/045A23L29/05A23V2002/00
Inventor 张亚琼刘嘉平
Owner SHANGHAI JIAO TONG UNIV
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