Preparation method of curcumin-loaded glycosylated casein high internal phase emulsion based on enzymatic method
The high internal phase emulsion is prepared by enzymatic glycosylation of casein and loaded with curcumin, which solves the problem of low bioavailability of free curcumin, and achieves efficient encapsulation and bioaccessibility of curcumin.
CN119791278APending Publication Date: 2025-04-11NORTHEAST AGRICULTURAL UNIVERSITY
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Patent Information
- Application Number
- CN202510049870.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-13
- Publication Date
- 2025-04-11
AI Technical Summary
Technical Problem
Free curcumin is difficult to dissolve in water, has low bioavailability, and has problems such as fast metabolism and short half-life, which limits its application in food and medicine.
Method used
A high internal phase emulsion was prepared by enzymatic glycosylated casein, and curcumin was loaded into the emulsion. The stability of the emulsion and the bioaccessibility of curcumin were improved by the modification of enzymatic glycosylated casein.
Benefits of technology
It improves the bioaccessibility of curcumin and the stability of emulsions, extends the half-life of curcumin, and enhances its application potential in food and medicines.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention discloses a method for preparing a high internal phase emulsion and delivering curcumin by using transglutaminase mediated casein-carboxymethyl chitosan covalent substances, aims to improve the stability and bioaccessibility of curcumin, and belongs to the field of food processing. The method comprises the following steps: firstly, carrying out ultrasonic treatment on sodium caseinate for a certain time, and carrying out transglutaminase cross-linking reaction on sodium caseinate and carboxymethyl chitosan to obtain a casein-carboxymethyl chitosan covalent substance; and then adding the mixture into the curcumin-loaded corn oil according to a certain proportion, and homogenizing to obtain the curcumin-loaded high internal phase emulsion. The emulsion has good interface characteristics and can effectively encapsulate curcumin. The preparation process is simple, efficient, green and environmentally friendly, the prepared high internal phase emulsion has high stability and good biological accessibility, a new technical means is provided for delivery of curcumin, and the high internal phase emulsion has wide application prospects in the field of food.
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