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Humulus lupulus polysaccharide nanoparticles and preparation method and application thereof

A technology of nanoparticles and hops, applied in the brewing of beer, resistance to vector-borne diseases, etc., can solve the problem of less polysaccharide in hops, and achieve the effect of increasing added value, promoting regeneration and utilization, and good distribution.

Active Publication Date: 2021-08-10
ZHEJIANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still few studies on the industrial application of hop polysaccharides, especially in the field of functional health food and embedding materials.

Method used

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  • Humulus lupulus polysaccharide nanoparticles and preparation method and application thereof
  • Humulus lupulus polysaccharide nanoparticles and preparation method and application thereof
  • Humulus lupulus polysaccharide nanoparticles and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Preparation of nanoparticles, functional factor is xanthohumol, preparation process parameters: pH=4, XN:CS=1:20, CS:HP=1:1.

[0058] 1. Solution preparation

[0059] Accurately weigh 100mg chitosan powder, dissolve in 100mL concentration of acetic acid solution of 1.0% (v / v), magnetically stir until completely dissolved, adjust the pH to 4 with NaOH solution, and obtain a solution of 0.1% chitosan concentration, spare.

[0060] Accurately weigh 100 mg of hop polysaccharide powder, dissolve it in 100 mL of deionized water, adjust the pH to 4 with acetic acid solution, and obtain a solution with a concentration of hop polysaccharide of 0.1%, and set aside.

[0061] Accurately weigh 5 mg of xanthohumol and dissolve it in 1 mL of absolute ethanol, and ultrasonically accelerate the dissolution to obtain a solution with a concentration of xanthohumol of 0.5%.

[0062] 2. Under 1500rpm magnetic stirring, slowly drop 1mL xanthohumol solution into 100mL chitosan solution, the...

Embodiment 2

[0082] Beer preparation (light beer)

[0083] American pale lager (original wort concentration 8 ° P, alcohol content ≥ 3.1% vol) was selected as the base liquid of beer products. In the sake link of this beer production, when the sake liquid is poured into the sake tank, an appropriate amount of nanoparticles in Example 1 is added, and the amount of nanoparticles added is controlled to be 500mg / L, and the rest of the production conditions are unchanged. After processing, a functional beer product rich in functional factors can be obtained.

Embodiment 3

[0095] Beer preparation (dark)

[0096] Select German Munich beer (original wort concentration 12 ° P, alcohol content ≥ 4.1% vol) as the base liquid of beer products. In the sake link of this beer production, when the sake liquid is poured into the sake tank, an appropriate amount of nanoparticles in Example 1 is added, and the feeding ratio of the nanoparticles is controlled to be 500mg / L, and the rest of the production conditions are unchanged. After sterilization, canning, etc. After processing, a functional beer product rich in functional factors can be obtained.

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Abstract

The invention discloses humulus lupulus polysaccharide nanoparticles and application thereof in functional beer production, and belongs to the technical field of food. The preparation method of the humulus lupulus polysaccharide nanoparticles comprises the following steps: (1) preparing a chitosan-acetic acid solution, and adjusting the pH value to 3-5; (2) preparing a humulus lupulus polysaccharide solution, and adjusting the pH to be consistent with the chitosan-acetic acid solution; (3) preparing a functional factor solution; (4) under a stirring condition, dropwise adding the functional factor solution into the chitosan-acetic acid solution, then dropwise adding the humulus lupulus polysaccharide solution, and controlling the mass ratio of chitosan to humulus lupulus polysaccharide to be (2: 1)-(1: 2), and obtaining the chitosan-humulus lupulus polysaccharide embedded functional factor nanoparticles. The nanoparticles prepared through polyelectrolyte complexation between humulus lupulus polysaccharide and chitosan can effectively embed functional factors. The functional beer product produced based on the nanoparticles can effectively reduce the loss of functional factors in the storage process.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a hop polysaccharide nanoparticle and its application in functional beer production. Background technique [0002] Functional factors refer to substances that can regulate human body functions by activating enzyme activity or other pathways. Functional factors in functional foods are active ingredients that actually play a physiological role in functional foods and are the key to the production of functional foods. Common functional factors are mostly components, metabolites, or endogenous chemical substances extracted from animals, plants, and microorganisms, and have the characteristics of rich sources, various types, and strong physiological activities. The active ingredients derived from plants mainly include flavonoids, alkaloids, polysaccharides, volatile oils, quinones, terpenes, lignans, coumarins, saponins, cardiac glycosides, phenolic acids, Amino acids and enzymes, etc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00C12C5/02C08B37/00
CPCC12C12/00C12C5/00C12C5/008C12C5/02C08B37/0003Y02A50/30
Inventor 陆柏益骆靖阳郭泽峰周阿蕙吕吉鸿吴礼鹏黄伟素
Owner ZHEJIANG UNIV
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