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Zein-polyphenol covalent complex and preparation method thereof

A technology of zein and complex, applied in vegetable protein processing, food science, application and other directions, can solve the problem of dark color of products, and achieve the effect of enhancing antioxidant properties, improving antioxidant properties, and improving antioxidant properties.

Pending Publication Date: 2021-10-08
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research on the non-covalent interaction between zein and polyphenols has been relatively thorough, but there are few studies on the covalent interaction between zein and polyphenols, and the existing preparation zein– The method of polyphenol covalent complex is alkali method, the principle is based on the oxidation of polyphenols, which will lead to a darker color of the product

Method used

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  • Zein-polyphenol covalent complex and preparation method thereof
  • Zein-polyphenol covalent complex and preparation method thereof
  • Zein-polyphenol covalent complex and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] 1) Dissolve 200 mg zein in 10 mL of 70% (v / v) ethanol-water solution, sonicate for 5 min, stir for 30 min to dissolve completely, and add 0.001% (w / v) sorbic acid potassium.

[0062] 2) Dissolve 0.25 mM chlorogenic acid (CGA) in 10 mL of 70% (v / v) ethanol-water solution, sonicate for 5 min, and stir for 30 min to dissolve completely;

[0063] 3) At 4°C, add 0.75 mM EDC to the polyphenol solution in step 2), then add 0.5 mM NHS, and stir for 1 h;

[0064] 4) Add the polyphenol solution in step 3) to the zein solution in step 1), adjust the pH to 6.5, react at 4°C for 1 hour, and react at room temperature for 24 hours;

[0065] 5) After the reaction, pass the mixture through an ultrafiltration device, and dialyze the liquid obtained by ultrafiltration in ultrasonic.

[0066] 6) The dialyzed samples were treated with a nano grinder, pre-frozen and freeze-dried to obtain the zein-polyphenol covalent complex.

[0067] The specific steps of ultrafiltration and dialysis are...

Embodiment 2

[0070] 1) Dissolve 200 mg zein in 10 mL of 70% (v / v) ethanol-water solution, sonicate for 5 min, stir for 30 min to dissolve completely, and add 0.001% (w / v) sorbic acid potassium.

[0071] 2) Dissolve 0.25 mM gallic acid (GA) in 10 mL of 70% (v / v) ethanol-water solution, sonicate for 5 min, and stir for 30 min to dissolve completely;

[0072] 3) At 4°C, add 0.75 mM EDC to the polyphenol solution in step 2), then add 0.5 mM NHS, and stir for 1 h;

[0073] 4) Add the polyphenol solution in step 3) to the zein solution in step 1), adjust the pH to 6.5, react at 4°C for 1 hour, and react at room temperature for 24 hours;

[0074] 5) After the reaction, pass the mixture through an ultrafiltration device, and dialyze the liquid obtained by ultrafiltration in ultrasonic.

[0075] 6) The dialyzed samples were treated with a nano grinder, pre-frozen and freeze-dried to obtain the zein-polyphenol covalent complex.

Embodiment 3

[0076] Example 3: Determination of the covalent complexes prepared in Examples 1 and 2

[0077] 1. Electrophoresis

[0078] The zein-chlorogenic acid (zein-CGA) covalent complex and the zein-gallic acid (zein-GA) covalent complex prepared in Examples 1 and 2 were measured.

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Abstract

The invention discloses a method for preparing a zein-polyphenol covalent complex, and belongs to the technical field of food science and food processing. According to the invention, zein and plant polyphenol are used as raw materials, and the zein-polyphenol covalent complex is constructed in an ethanol-water solution by a carbodiimide-mediated coupling method. The preparation method has the characteristics of simplicity, high efficiency and safety. Compared with control zein, the prepared zein-polyphenol covalent complex has better thermal stability and solubility, and is obviously improved in oxidation resistance. The product disclosed by the invention can be used as a functional food additive and can also be used for constructing a novel delivery system. In addition, the zein-polyphenol covalent complex prepared by the method still keeps the original faint yellow color of a protein, is more easy to accept by consumers, and is beneficial for expanding the application range of the zein-polyphenol covalent complex.

Description

technical field [0001] This patent specifically relates to a preparation method of a zein-polyphenol covalent compound, which belongs to the technical fields of food science and food processing. Background technique [0002] Zein is a natural plant protein isolated from corn seeds. The main commercially used α-zein protein has a molecular weight of about 22 kDa. Zein has good biodegradability and biocompatibility, and is often used to construct delivery systems to deliver biologically active substances. There are a large number of non-polar amino acids and α-helical structure in the zein molecule, which leads to its strong surface hydrophobicity and almost insoluble in water. In addition, natural zein has weak antioxidant properties. The low water solubility and antioxidant activity of zein may limit its application in food. In recent years, a large number of studies have shown that covalently grafting polyphenols on proteins can improve the solubility and antioxidant pro...

Claims

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Application Information

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IPC IPC(8): A23J3/14
CPCA23J3/14A23V2002/00A23V2250/5482A23V2250/2132Y02W90/10
Inventor 魏子淏徐雅男薛长湖
Owner OCEAN UNIV OF CHINA
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