Method for preparing high-nutrition oil gel by using soybean protein typing aggregate-hyaluronic acid compound

Abstract

The invention discloses a method for preparing high-nutrition oil gel from a soybean protein typing aggregate-hyaluronic acid compound, and belongs to the technical field of food processing. The method comprises the following steps: (1) preparing a soybean protein typing aggregate; (2) preparing a hyaluronic acid solution; (3) preparing a soybean protein typing aggregate-hyaluronic acid compound; and (4) preparing the oil gel. The oleogel with high nutrition, good stability and better structural performance and water-retaining property is prepared by fully utilizing the structural and functional advantages of the protein parting aggregate and the hyaluronic acid, so that the effective application of the oleogel prepared from the soybean protein isolate in the food industry is enhanced. The oil gel is simple and convenient in preparation step, high in efficiency, environment-friendly and suitable for being used in actual continuous production.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a highly nutritious oil gel by utilizing a soybean protein fractionation aggregate-hyaluronic acid complex. Background Art

[0002] In the preparation of oleogels, protein aggregates can form a more robust gel network structure and a more solid interface at the oil-water interface, which helps prevent the emulsion from reaggregating during homogenization, thereby improving the stability of the emulsion. Proteins and polysaccharides, as stabilizers for oleogels, have the advantages of good biocompatibility, environmental friendliness, and low cost. Especially when used together, they can significantly enhance the basic properties of emulsion gels.

[0003] Hyaluronic acid has hygroscopic, viscoelastic, film-forming and antioxidant properties that make it very useful in food processing, especially in the preparation of oleogels, where it can enhance the stability and sensory properties of the product.

[0004] Oleogels have attracted attention due to their ease of manufacture, superior fatty acid composition, and safety in food applications. Oleogels can serve as delivery systems for bioactive ingredients, increasing nutrient loading and improving their stability and bioavailability in food. As a novel and safe plastic fat substitute, oleogels offer both safety and health benefits while meeting various functional properties, such as texture, plasticity, and shelf life. Summary of the Invention

[0005] The object of the present invention is to provide a method for preparing oil gel.

[0006] The present invention provides a method for preparing a highly nutritious oil gel by utilizing a soy protein fractionation aggregate-hyaluronic acid complex. The method comprises the following steps: utilizing soy protein isolate to prepare fractionation aggregates; dissolving curcumin in an oil phase; mixing the fractionation aggregates with hyaluronic acid; homogenizing to obtain a uniform emulsion; and freeze-dehydrating the mixture to obtain the oil gel.

[0007] It is further defined that the preparation of the soy protein classification aggregates is as follows: soy protein isolate is dissolved in deionized water to prepare a protein solution with a protein concentration of 80 mg / mL, stirred at room temperature for 2 hours, hydrated at 4°C for 12 hours, stirred and heated at 85°C for 3 hours, cooled with ice water and then diluted to 20 mg / mL.

[0008] It is further defined that the hyaluronic acid solution is prepared by dissolving hyaluronic acid in deionized water to prepare a solution with a concentration of 20 mg / mL.

[0009] It is further defined that the preparation of the soy protein fractionation aggregate-hyaluronic acid complex is as follows: a soy protein fractionation aggregate solution and a hyaluronic acid solution are mixed in different volume ratios (10:1, 8:1, 6:1, 4:1, 2:1, 1:1).

[0010] It is further defined that the curcumin is dissolved in soybean oil at a trace concentration of 0.05% (w / v).

[0011] It is further defined that the mixed solution and soybean oil are mixed in a ratio of 3:7, and sheared for 5-10 minutes using a high-speed shear emulsifier at 15000 r / min at room temperature.

[0012] It is further defined that after freeze drying for 72 hours to remove the aqueous phase, the oil gel product is obtained by shearing at a speed of 5000 r / min for 10-20 seconds.

[0013] The present invention provides a method for preparing a high-nutrition oil gel by utilizing a soybean protein fractionation aggregate-hyaluronic acid complex, which is prepared according to the above method.

[0014] Beneficial effects: The present invention discloses a method for preparing highly nutritious oil gels using soybean protein fractionation aggregates and hyaluronic acid, which belongs to the field of food processing technology. The soybean protein fractionation aggregates significantly improve the stability of the system by regulating the interface structure of the emulsion, and effectively enhance the mechanical strength and water holding capacity of the three-dimensional network structure. As a natural biopolymer material, hyaluronic acid provides a double safety guarantee for oil gel products with its outstanding non-immunogenic properties and complete biodegradation properties. At the same time, relying on its unique polyhydroxy structure, it exhibits excellent water-holding and oil-locking capabilities, rheological regulation properties and free radical scavenging functions, which can significantly improve the sensory quality and shelf stability of the final product. This technology adopts a protein-polysaccharide composite stabilization system to give full play to the synergistic effect of the two biological macromolecules. On the premise of ensuring biosafety and environmental friendliness, it successfully constructs an oil gel system with both nutritional enhancement and functional optimization. The prepared new healthy fat substitute not only meets the texture requirements of low-fat foods, but also has ideal plasticity characteristics and stability indicators required for commercial circulation. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a flow chart. Specific embodiments

[0016] Example 1.

[0017] Reference Figure 1Soy protein isolate was dissolved in deionized water to prepare a protein solution with a protein concentration of 80 mg / mL. The solution was stirred at room temperature for 2 hours, hydrated at 4°C for 12 hours, stirred and heated at 85°C for 3 hours, cooled with ice water, and diluted to 20 mg / mL. Hyaluronic acid was dissolved in deionized water to prepare a solution with a concentration of 20 mg / mL. The soy protein fractionation aggregate solution and the hyaluronic acid solution were mixed in a volume ratio of 10:1. Curcumin was dissolved in soybean oil at a trace concentration of 0.05% (w / v). The mixed solution was mixed with soybean oil in a ratio of 3:7 and sheared at 15,000 rpm for 7 minutes at room temperature using a high-speed shear emulsifier. After freeze-drying for 72 hours to remove the aqueous phase, the oil gel product was obtained after shearing at 5,000 rpm for 15 seconds.

[0018] Example 2.

[0019] Reference Figure 1 Soy protein isolate was dissolved in deionized water to prepare a protein solution with a protein concentration of 80 mg / mL. The solution was stirred at room temperature for 2 hours, hydrated at 4°C for 12 hours, heated with stirring at 85°C for 3 hours, cooled with ice water, and diluted to 20 mg / mL. Hyaluronic acid was dissolved in deionized water to prepare a solution with a concentration of 20 mg / mL. The soy protein fractionation aggregate solution and the hyaluronic acid solution were mixed in a volume ratio of 8:1. Curcumin was dissolved in soybean oil at a trace concentration of 0.05% (w / v). The mixed solution was mixed with soybean oil in a ratio of 3:7 and sheared at 15,000 rpm for 7 minutes at room temperature using a high-speed shear emulsifier. After freeze-drying for 72 hours to remove the aqueous phase, the oil gel product was obtained by shearing at 5,000 rpm for 15 seconds.

[0020] Example 3.

[0021] Reference Figure 1 Soy protein isolate was dissolved in deionized water to prepare a protein solution with a protein concentration of 80 mg / mL. The solution was stirred at room temperature for 2 hours, hydrated at 4°C for 12 hours, heated with stirring at 85°C for 3 hours, cooled with ice water, and diluted to 20 mg / mL. Hyaluronic acid was dissolved in deionized water to prepare a solution with a concentration of 20 mg / mL. The soy protein fractionation aggregate solution and the hyaluronic acid solution were mixed in a volume ratio of 6:1. Curcumin was dissolved in soybean oil at a trace concentration of 0.05% (w / v). The mixed solution was mixed with soybean oil in a ratio of 3:7 and sheared at 15,000 rpm for 7 minutes at room temperature using a high-speed shear emulsifier. After freeze-drying for 72 hours to remove the aqueous phase, the oil gel product was obtained by shearing at 5,000 rpm for 15 seconds.

[0022] Example 4.

[0023] Reference Figure 1Soy protein isolate was dissolved in deionized water to prepare a protein solution with a protein concentration of 80 mg / mL. The solution was stirred at room temperature for 2 hours, hydrated at 4°C for 12 hours, heated with stirring at 85°C for 3 hours, cooled with ice water, and diluted to 20 mg / mL. Hyaluronic acid was dissolved in deionized water to prepare a solution with a concentration of 20 mg / mL. The soy protein fractionation aggregate solution and the hyaluronic acid solution were mixed in a volume ratio of 4:1. Curcumin was dissolved in soybean oil at a trace concentration of 0.05% (w / v). The mixed solution was mixed with soybean oil in a ratio of 3:7 and sheared at 15,000 rpm for 7 minutes at room temperature using a high-speed shear emulsifier. After freeze-drying for 72 hours to remove the aqueous phase, the oil gel product was obtained by shearing at 5,000 rpm for 15 seconds.

[0024] Example 5.

[0025] Reference Figure 1 Soy protein isolate was dissolved in deionized water to prepare a protein solution with a protein concentration of 80 mg / mL. The solution was stirred at room temperature for 2 hours, hydrated at 4°C for 12 hours, heated with stirring at 85°C for 3 hours, cooled with ice water, and diluted to 20 mg / mL. Hyaluronic acid was dissolved in deionized water to prepare a solution with a concentration of 20 mg / mL. The soy protein fractionation aggregate solution and the hyaluronic acid solution were mixed in a volume ratio of 2:1. Curcumin was dissolved in soybean oil at a trace concentration of 0.05% (w / v). The mixed solution was mixed with soybean oil in a ratio of 3:7 and sheared at 15,000 rpm for 7 minutes at room temperature using a high-speed shear emulsifier. After freeze-drying for 72 hours to remove the aqueous phase, the oil gel product was obtained by shearing at 5,000 rpm for 15 seconds.

[0026] Example 6.

[0027] Reference Figure 1 Soy protein isolate was dissolved in deionized water to prepare a protein solution with a protein concentration of 80 mg / mL. The solution was stirred at room temperature for 2 hours, hydrated at 4°C for 12 hours, and heated with stirring at 85°C for 3 hours. After cooling with ice water, the solution was diluted to 20 mg / mL. Hyaluronic acid was dissolved in deionized water to prepare a solution with a concentration of 20 mg / mL. The soy protein fractionation aggregate solution and the hyaluronic acid solution were mixed in a volume ratio of 1:1. Curcumin was dissolved in soybean oil at a trace concentration of 0.05% (w / v). The mixed solution was mixed with soybean oil in a ratio of 3:7 and sheared at 15,000 rpm for 7 minutes at room temperature using a high-speed shear emulsifier. After freeze-drying for 72 hours to remove the aqueous phase, the oil gel product was obtained by shearing at 5,000 rpm for 15 seconds.

Claims

1. A method for preparing a highly nutritious oil gel using a soybean protein fractionation aggregate-hyaluronic acid complex, characterized in that: The method comprises the following steps: preparing a fractionated aggregate by using isolated soybean protein; dissolving curcumin in an oil phase, mixing the fractionated aggregate with hyaluronic acid, homogenizing to obtain a uniform emulsion, and freeze-dehydrating to obtain an oil gel.

2. The method according to claim 1, characterized in that Preparation of the soy protein classification aggregates: soy protein isolate is dissolved in deionized water to prepare a protein solution with a protein concentration of 60-90 mg / mL, stirred at room temperature for 2 hours, hydrated at 4°C for 12 hours, stirred and heated at 85°C for 2-4 hours, cooled with ice water, and then diluted to 20 mg / mL.

3. The method according to claim 1, characterized in that Preparation of the hyaluronic acid solution: dissolve hyaluronic acid in deionized water to prepare a solution with a concentration of 20 mg / mL.

4. The method according to claim 1, characterized in that Preparation of the soy protein fractionation aggregate-hyaluronic acid complex: Soy protein fractionation aggregate solution and hyaluronic acid solution are mixed at different volume ratios (10:1, 8:1, 6:1, 4:1, 2:1, 1:1).

5. The method according to claim 1, characterized in that: The curcumin is dissolved in soybean oil at a trace concentration of 0.03%-0.08% (w / v).

6. The method according to claim 1, characterized in that The mixed solution and soybean oil are mixed in a ratio of 3:7, and sheared for 5-10 minutes using a high-speed shear emulsifier at 15000 r / min at room temperature.

7. The method according to claim 1, characterized in that After freeze drying for 72 hours to remove the water phase, the oil gel product was obtained by shearing at a speed of 5000 r / min for 10-20 seconds.

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