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Preparation method of milk protein loaded astaxanthin emulsion combined with polyphenol and glycosylation modification

A milk protein and astaxanthin technology, applied in the field of food processing, can solve the problems of low cost, poor stability of astaxanthin, low bioavailability, etc., to improve poor stability, improve antioxidant performance, and reduce the risk of hyperglycemia. Effect

Pending Publication Date: 2022-02-25
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for preparing milk protein-loaded astaxanthin emulsion combined with polyphenol and glycosylation modification. Modification further improves the emulsification, antioxidant activity and bioaccessibility of milk protein-polyphenol covalent products, and the combination of the advantages of the two realizes the application of milk protein as a carrier in the efficient entrapment of fat-soluble functional factors, which will help Broaden the utilization range of milk protein, improve the problems of poor stability and low bioavailability of astaxanthin in food processing, and the method is low in cost and simple in process

Method used

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  • Preparation method of milk protein loaded astaxanthin emulsion combined with polyphenol and glycosylation modification
  • Preparation method of milk protein loaded astaxanthin emulsion combined with polyphenol and glycosylation modification
  • Preparation method of milk protein loaded astaxanthin emulsion combined with polyphenol and glycosylation modification

Examples

Experimental program
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Effect test

Embodiment 1

[0041] The preparation method of whey protein isolate combined with caffeic acid and glycosylation modification provided in this example comprises the following steps:

[0042] (1) Preparation of whey protein isolate-caffeic acid covalent substance:

[0043] Dissolve 1 g whey protein isolate in 100 mL PBS (10 mM, pH=7.4), add 0.25 g ascorbic acid and 1 mL H 2 o 2 (5mol / L), fully oscillate and let stand at room temperature for 2 hours, add 0.2g caffeic acid, mix well and continue to stand for 24 hours, then dialyze the solution for 48 hours and vacuum freeze-dry it to obtain whey protein isolate-coffee Acid Covalent Powder.

[0044] (2) Glycosylation modification of whey protein isolate-caffeic acid covalent substance:

[0045]Dissolve whey protein isolate-caffeic acid covalent powder and glucose in water at a mass ratio of 1:1, adjust the pH to 7.4, and mix thoroughly; freeze-dry the mixed solution, and freeze-dry the powder at a temperature of 60°C and humidity Maillard r...

Embodiment 2

[0048] The preparation method of combined caffeic acid and glycosylated modified casein provided in this example, the specific scheme is as follows:

[0049] (1) Preparation of casein-caffeic acid covalent substance:

[0050] Dissolve 1 g of casein in 100 mL of PBS (10 mM, pH=7.4), add 0.25 g of ascorbic acid and 1 mL of H 2 o 2 (5mol / L), fully shaken and left at room temperature for 2h, add 0.2g of caffeic acid, mix well and continue to stand for 24h, then dialyze the solution for 48h and vacuum freeze-dry it.

[0051] (2) Glycosylation modification of casein-caffeic acid covalent species

[0052] Dissolve casein-caffeic acid covalent powder and glucose in water at a mass ratio of 1:1, adjust the pH to 7.4, and mix thoroughly; freeze-dry the mixed solution, and freeze-dry the powder at a temperature of 60°C and a humidity of 79%. Maillard reaction (24h) was carried out under the condition to obtain casein-caffeic acid-glucose covalent complex.

[0053] The control group o...

Embodiment 3

[0055] The method for preparing the astaxanthin-loaded emulsion of combined caffeic acid and glycosylated modified casein provided in this example is as follows:

[0056] (1) Preparation of casein-caffeic acid covalent substance:

[0057] Dissolve 1 g of casein in 100 mL of PBS (10 mM, pH=7.4), add 0.25 g of ascorbic acid and 1 mL of H 2 o 2 (5mol / L), fully shaken and left at room temperature for 2h, add 0.2g of caffeic acid, mix well and continue to stand for 24h, then dialyze the solution for 48h and vacuum freeze-dry it.

[0058] (2) Glycosylation modification of casein-caffeic acid covalent substance:

[0059] Dissolve casein-caffeic acid covalent powder and glucose in water at a mass ratio of 1:1, adjust the pH to 7.4, and mix thoroughly; freeze-dry the mixed solution, and freeze-dry the powder at a temperature of 60°C and a humidity of 79%. Maillard reaction (24h) was carried out under the condition to obtain casein-caffeic acid-glucose covalent complex.

[0060] (3)...

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Abstract

The invention discloses a preparation method of a milk protein loaded astaxanthin emulsion combined with polyphenol and glycosylation modification. The preparation method comprises the following steps: (1) preparing a milk protein-polyphenol covalent substance; (2) carrying out glycosylation modification on the milk protein-polyphenol covalent substance; (3) preparing an emulsion loaded with astaxanthin; and loading astaxanthin on the milk protein-polyphenol covalent substance subjected to glycosylation modification so as to obtain the milk protein loaded astaxanthin emulsion combined with polyphenol and glycosylation modification. According to the method, milk protein is used as a carrier raw material of astaxanthin, the oxidation resistance of the milk protein is improved through a polyphenol grafting technology, and the emulsibility, the antioxidant activity and the bioaccessibility of the milk protein-polyphenol covalent product are further improved through glycosylation modification; the application of the milk protein as a carrier in efficient entrapment of fat-soluble functional factors is realized by combining the superiority of the milk protein and the fat-soluble functional factors, the utilization range of the milk protein is widened, and the problems of poor stability, low bioavailability and the like of the astaxanthin in the food processing process are improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing milk protein-loaded astaxanthin emulsion combined with polyphenols and glycosylation modification. Background technique [0002] With the continuous improvement of people's living standards, people's satisfaction with food quality no longer simply stays in the flavor and nutrition of food, and puts forward higher requirements for the functionality of food. The rapid development of functional food has a positive trend. Utilizing the extensive biological activity of natural active substances to realize the functional development of food is an important way for the development of functional food and health drugs. However, natural active substances often have problems such as poor stability, poor palatability, poor solubility, and low bioavailability. Finding suitable strategies to improve the processing adaptability and bioavailability of ...

Claims

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Application Information

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IPC IPC(8): A23J3/08A23L33/10A23L33/105A23L33/19A23L3/3508A23L3/3517
CPCA23J3/08A23L33/10A23L33/105A23L33/19A23L3/3508A23L3/3517A23V2002/00A23V2200/328A23V2200/3262A23V2200/326A23V2200/30A23V2250/54252A23V2250/2132A23V2250/61A23V2250/54246A23V2250/708A23V2250/152A23V2200/10
Inventor 程镜蓉沈双伟刘学铭唐道邦杨怀谷王旭苹林耀盛邹金浩
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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