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Method for preparing Pickering emulsion by using ultrasound-assisted soy isolate protein

A soybean protein isolate, ultrasonic-assisted technology, applied in food ultrasonic treatment, food ingredients as emulsifier, application, etc., can solve the problems of low bioavailability, low solubility, limited application, etc.

Pending Publication Date: 2021-08-06
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the extremely low solubility and low bioavailability of curcumin in water greatly limit its application in food or pharmaceutical preparations. In order to overcome this limitation, it is combined with soybean protein isolate to increase its utilization value

Method used

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  • Method for preparing Pickering emulsion by using ultrasound-assisted soy isolate protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Using low-temperature soybean meal as raw material, using the principle of alkali-soluble acid precipitation, to prepare soybean protein isolate (SPI), disperse defatted soybean powder in deionized water at a ratio of 10:1 (v / w), and adjust with 2mol / L NaOH pH to 8.0, stirred at room temperature for 2 h, centrifuged at 4000 g × g for 10 min, the obtained supernatant was adjusted to pH 4.5 with 2 mol / L HCl, stored in a refrigerator (4 ° C) overnight, and then centrifuged again at 4000 × g 15min, wash the precipitate obtained twice with deionized water, neutralize the pH to 7.0 with 2mol / L NaOH at room temperature, and obtain soybean protein isolate powder by freeze-drying; (2) disperse the freeze-dried soybean protein isolate powder in water, configure into a 0.05% protein solution, and then stirred in a magnetic stirrer for 2h to prepare a stock solution of soybean protein isolate with a total volume of 100mL, using 1mol / L sodium hydroxide or hydrochloric acid to adj...

Embodiment 2

[0016] (1) Using low-temperature soybean meal as raw material, using the principle of alkali-soluble acid precipitation, to prepare soybean protein isolate (SPI), disperse defatted soybean powder in deionized water at a ratio of 10:1 (v / w), and adjust with 2mol / L NaOH pH to 8.0, stirred at room temperature for 2 h, centrifuged at 4000 g × g for 10 min, the obtained supernatant was adjusted to pH 4.5 with 2 mol / L HCl, stored in a refrigerator (4 ° C) overnight, and then centrifuged again at 4000 × g 15min, wash the precipitate obtained twice with deionized water, neutralize the pH to 7.0 with 2mol / L NaOH at room temperature, and obtain soybean protein isolate powder by freeze-drying; (2) disperse the freeze-dried soybean protein isolate powder in water, configure into a 0.2% protein solution, and then stirred in a magnetic stirrer for 2h to prepare a stock solution of soybean protein isolate with a total volume of 100mL, using 1mol / L sodium hydroxide or hydrochloric acid to adju...

Embodiment 3

[0018] (1) Using low-temperature soybean meal as raw material, using the principle of alkali-soluble acid precipitation, to prepare soybean protein isolate (SPI), disperse defatted soybean powder in deionized water at a ratio of 10:1 (v / w), and adjust with 2mol / L NaOH pH to 8.0, stirred at room temperature for 2 h, centrifuged at 4000 g × g for 10 min, the obtained supernatant was adjusted to pH 4.5 with 2 mol / L HCl, stored in a refrigerator (4 ° C) overnight, and then centrifuged again at 4000 × g 15min, wash the precipitate obtained twice with deionized water, neutralize the pH to 7.0 with 2mol / L NaOH at room temperature, and obtain soybean protein isolate powder by freeze-drying; (2) disperse the freeze-dried soybean protein isolate powder in water, configure into a 0.5% protein solution, and then stirred in a magnetic stirrer for 2h to prepare a stock solution of soybean protein isolate with a total volume of 100mL, using 1mol / L sodium hydroxide or hydrochloric acid to adju...

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Abstract

The invention discloses a method for preparing a Pickering emulsion by using ultrasonic-assisted soybean protein isolate. The method comprises the following steps: (1) preparing soybean isolate protein, (2) preparing a soybean isolate protein solution subjected to ultrasonic pretreatment, (3) preparing soybean isolate protein-curcumin nano composite particles, and (4) preparing the Pickering emulsion by using the soybean isolate protein-curcumin nano composite particles. According to the method, the process for preparing the nanoparticles after covalent compounding of the soybean isolate protein subjected to ultrasonic pretreatment and the curcumin is defined, the nanoparticles compounded by the soybean isolate protein and the curcumin can be used as a stabilizer of the food-grade Pickering emulsion, and the emulsion has the characteristics of low cost, convenience in operation, greenness and health.

Description

technical field [0001] The invention belongs to the field of soybean protein product development, and mainly relates to a method for preparing Pickering emulsion by utilizing ultrasonic-assisted soybean protein isolate. Background technique [0002] In recent years, due to the unsatisfactory effect of high-pressure homogenization and the high requirements for micro-fluidic technology, scientists have begun to use ultrasonic technology as a new treatment method. Ultrasonic has the advantages of convenient operation, low cost, low pollution, high efficiency, sterilization and deodorization, decolorization, etc., and has attracted more and more scholars' attention. Because of its small impact on the environment, it is also called green technology. Ultrasound is a sound wave with a frequency >20kHz. It can cause two main processes of particle compression and decompression by regulating the frequency and time of ultrasound, thereby changing the physical and chemical properties...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L29/10
CPCA23V2002/00A23L29/10A23L33/105A23V2200/222A23V2250/2112A23V2250/18A23V2250/5488A23V2300/48A23V2300/26
Inventor 隋晓楠李梦竹黄国衣艳娇王迪祝钢
Owner NORTHEAST AGRICULTURAL UNIVERSITY