Stepped ultrasonic preparation of protein-polysaccharide emulsion and functional food application

A technology of emulsion and sodium caseinate, which is applied in the directions of emulsion transportation, food ultrasonic treatment, food ingredient function, etc. The effect of uniform particle size distribution and small particle size

Pending Publication Date: 2022-02-08
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the above-mentioned emulsification technology equipment is expensive, high maintenance cost, small sample processing volume, complex operation, and high requirements for operators limit its application in the food field

Method used

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  • Stepped ultrasonic preparation of protein-polysaccharide emulsion and functional food application
  • Stepped ultrasonic preparation of protein-polysaccharide emulsion and functional food application
  • Stepped ultrasonic preparation of protein-polysaccharide emulsion and functional food application

Examples

Experimental program
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Effect test

Embodiment 1

[0118] The preparation method of sodium caseinate-pectin complex, carries out according to the following steps:

[0119] (1) Sodium caseinate is dissolved in distilled water, and magnetically stirred until the protein is completely dissolved; a sodium caseinate solution with a concentration of 10 mg / mL is obtained;

[0120] (2) Dissolving the pectin in the aqueous solution, and magnetically stirring until completely dissolved; obtaining a pectin solution with a concentration of 10 mg / mL;

[0121] (3) Step (2) pectin solution is added dropwise in the step (1) sodium caseinate solution in a ratio of 1:1 by volume, so that the mass ratio of sodium caseinate and pectin is 5:5, and then Adjust the pH=4 of the mixed solution;

[0122] (4) Put the complex solution obtained in step (3) into a multi-mode flat-panel ultrasonic device for divergent ultrasonic treatment. The ultrasonic conditions are: single frequency 20kHz, 35kHz, 40kHz, 50kHz, 60kHz, dual frequency 20kHz / 35kHz , 20kHz...

Embodiment 2

[0133] The preparation method of sodium caseinate-pectin complex, carries out according to the following steps:

[0134] (1) Sodium caseinate is dissolved in distilled water, and magnetically stirred until the protein is completely dissolved; a sodium caseinate solution with a concentration of 10 mg / mL is obtained;

[0135] (2) Dissolving the pectin in the aqueous solution, and magnetically stirring until completely dissolved; obtaining a pectin solution with a concentration of 10 mg / mL;

[0136] (3) Step (2) pectin solution is added dropwise in the step (1) sodium caseinate solution in a ratio of 1:1 by volume, so that the mass ratio of sodium caseinate and pectin is 5:5, and then Adjust the pH=4 of the mixed solution;

[0137] (4) Put the complex solution obtained in step (3) into a multi-mode flat-panel ultrasonic device for divergent ultrasonic treatment. The ultrasonic conditions are: single frequency 60kHz, dual frequency 20 / 40kHz, and ultrasonic power density is 10W / L ...

Embodiment 3

[0149] The preparation method of sodium caseinate-pectin complex, carries out according to the following steps:

[0150] (1) Sodium caseinate is dissolved in distilled water, and magnetically stirred until the protein is completely dissolved; a sodium caseinate solution with a concentration of 10 mg / mL is obtained;

[0151] (2) Dissolving the pectin in the aqueous solution, and magnetically stirring until completely dissolved; obtaining a pectin solution with a concentration of 10 mg / mL;

[0152] (3) Step (2) pectin solution is added dropwise in the step (1) sodium caseinate solution in a ratio of 1:1 by volume, so that the mass ratio of sodium caseinate and pectin is 5:5, and then Adjust the pH=4 of the mixed solution;

[0153] (4) Put the complex solution obtained in step (3) into a multi-mode flat-panel ultrasonic device for divergent ultrasonic treatment. The ultrasonic conditions are: single frequency 60kHz 50W / L, dual frequency 20 / 40kHz 30W / L; Time: 5min, 10min, 15min, 2...

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Abstract

The invention discloses stepped ultrasonic preparation of a protein-polysaccharide emulsion and functional food application, relates to the technical field of emulsion preparation, and in particular relates to a method for preparing a protein-polysaccharide compound emulsion by adopting a sequential stepped ultrasonic technology. Pectin is added into sodium caseinate, a protein-polysaccharide compound is constructed through electrostatic interaction, in the process of preparing the sodium caseinate-pectin compound, a stepped ultrasonic processing device is used for replacing heating, protein and polysaccharide are promoted to interact to form the compound through physical force formed by the cavitation effect of ultrasonic waves, and the physical and chemical structure of the compound is changed, so that the particle size of the compound is reduced by 10.2%, and the emulsibility is improved by 32.3%. The sodium caseinate-pectin compound emulsion is good in storage stability, the stability index is increased from 25.62% to 97.13%, the sodium caseinate-pectin compound emulsion is slightly influenced by environmental conditions such as temperature and pH, and the selection range of bioactive components is wider.

Description

technical field [0001] The invention relates to the technical field of emulsion preparation, in particular to a method for preparing protein-polysaccharide complex emulsion by using sodium caseinate and pectin as raw materials and adopting sequential step ultrasonic technology. Background technique [0002] Emulsions are dispersions in which one liquid is dispersed in the form of droplets in another immiscible liquid. In order to improve the stability of the emulsion, it is usually necessary to add emulsifiers or surfactants. Common emulsifiers are mainly divided into four types: anionic emulsifiers (such as oleic acid soap); cationic emulsifiers (such as dodecyl ammonium chloride); nonionic emulsifiers (such as long-chain fatty alcohol polyoxyethylene ethers) and amphoteric emulsifiers (such as proteins). Compared with traditional emulsions, emulsions prepared by relying on proteins, polysaccharides and other biological macromolecules to stabilize the oil-water interface ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L33/115A23L29/10A23L29/00A23L29/30A23L5/30A61K8/06A61K8/64A61K8/73A61K8/92A61K9/107A61K47/36A61K47/44A61K47/64A61Q19/00
CPCA23L33/105A23L33/115A23L29/10A23L29/045A23L29/30A23L5/32A61K47/36A61K47/64A61K47/44A61K8/64A61K8/73A61K8/922A61K8/06A61K9/107A61Q19/00A23V2002/00A23V2200/30A23V2200/222A23V2250/5072A23V2300/48A23V2250/2112A23V2250/211A23V2250/21168
Inventor 刘宇轩任晓锋梁秋芳马海乐周成伟
Owner JIANGSU UNIV
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