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Method for improving heat stability of anthocyanin based on rice glutelin nanofibers

A nanofiber and gluten technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems such as unclear structure and need for further research on physiological activity, and achieve improved retention rate, anthocyanins, etc. Effects of improved thermal stability and high specific surface area

Active Publication Date: 2021-09-21
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the structure after molecular modification is still unclear, and further research is needed on its physiological activity.

Method used

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  • Method for improving heat stability of anthocyanin based on rice glutelin nanofibers
  • Method for improving heat stability of anthocyanin based on rice glutelin nanofibers
  • Method for improving heat stability of anthocyanin based on rice glutelin nanofibers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A preparation method of rice gluten nanofibers, comprising the steps of:

[0042] (1) Disperse the rice gluten in deionized water containing 150mM NaCl to obtain a rice gluten solution with a mass concentration of 4%, and then adjust the rice gluten solution to pH=2 with 1M HCl;

[0043] (2) Stir the rice gluten solution with pH=2 obtained in step (1) at a speed of 300r / min for 2h, and place it in a 4°C refrigerator for hydration for 12h to ensure sufficient hydration; Heating in a water bath for 24 hours at ℃; cooling in an ice bath for 20 minutes after heating to obtain rice glutenin nanofibers (atomic force microscope as shown in figure 1 ).

Embodiment 2

[0045] A method for improving the thermal stability of anthocyanins based on rice gluten nanofibers, comprising the steps of:

[0046] (1) Disperse cyanidin-3-O-glucoside into water to obtain a 5 mM anthocyanin solution, and then store it in the dark at 4°C for later use;

[0047] (2) The rice glutenin nanofibers obtained in Example 1 were dialyzed in pH 2 water for 24 hours using a 500D dialysis bag, and the water was changed every 4 hours. The protein concentration was adjusted slightly with pH 2 deionized water to obtain a pH of 2. Concentration is the rice glutenin nanofiber solution (the fiber solution that obtains through dialysis) of 20mg / mL;

[0048] (3) Mix the anthocyanin solution obtained in step (1) and the rice glutenin nanofiber solution obtained in step (2) according to a volume ratio of 1:1, adjust the pH to 3, and stir at a speed of 300r / min for 30min to obtain anthocyanin -Rice glutenin nanofiber composite (atomic force microscopy image shown in figure 2 )...

Embodiment 3

[0049] The optimization of embodiment 3pH

[0050] Adjust the pH in step (3) of Example 2 to be 5, 7, and keep the others consistent with Example 2 to obtain anthocyanin-rice glutenin nanofiber composites.

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Abstract

The invention discloses a method for improving heat stability of anthocyanin based on rice glutelin nanofibers, and belongs to the field of food processing. The method comprises the following steps: mixing an anthocyanin solution and a rice glutelin nanofiber solution according to a volume ratio of (1-5): 1, adjusting the pH value to 3-7, and uniformly mixing to obtain an anthocyanin-rice glutelin nanofiber compound; wherein the concentration of the anthocyanin solution is 0.5 to 5 mM; the concentration of the rice glutelin nanofiber solution is 2 to 20 mg / mL; the anthocyanin comprises one or more of cyanidin-3-O-glucoside, paeonidin-3-O glucoside and cyanidin-3-O-rutinoside. According to the method, the rice glutelin-based nanofibers and the anthocyanin are specifically combined, so that the effect of improving the thermal stability of the anthocyanin in food systems with different pH values is achieved.

Description

technical field [0001] The invention relates to a method for improving the thermal stability of anthocyanins based on rice gluten nanofibers, belonging to the field of food processing. Background technique [0002] Anthocyanins have numerous physiological activities, which make them have great development potential in the fields of food, medicine, and cosmetics. However, the low stability of anthocyanins to environmental conditions (such as temperature, pH, light, water, oxygen, metal ions, etc.) during processing and storage makes their application in food a great challenge. Among them, temperature has the most significant impact on the stability of anthocyanins, and its stability will decrease with the increase of temperature. Heat treatment will cause great changes in the chemical stability, color and nutritional properties of anthocyanins. Therefore, it is necessary to expand the anthocyanins In the field of application, it is necessary to improve the stability of antho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L3/3526
CPCA23L33/105A23L3/3526A23V2002/00A23V2200/30A23V2250/21A23V2250/5482
Inventor 王莉李婷陈正行
Owner JIANGNAN UNIV