Method for preparing Pickering emulsifier from peanut protein
By preparing insoluble aggregates from peanut protein through heat treatment as emulsifiers, the problems of complex preparation and insufficient stability of Pickering emulsions in existing technologies have been solved, resulting in highly stable Pickering emulsions and expanding the high-value applications of peanut protein.
CN121016537APending Publication Date: 2025-11-28HENAN UNIVERSITY OF TECHNOLOGY
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Patent Information
- Application Number
- CN202511158767.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-19
- Publication Date
- 2025-11-28
AI Technical Summary
Technical Problem
In the existing technology, the process of preparing Pickering emulsion using protein-polysaccharide complexes or protein microgel particles as emulsifiers is relatively complex and lacks stability.
Method used
Pickering emulsion was prepared by using insoluble aggregates of peanut protein produced by heat treatment as emulsifiers, through steps such as pH adjustment, heating, freeze drying, ultrafine grinding and resolution, and then mixed and sheared with soybean oil to obtain Pickering emulsion.
Benefits of technology
This improves the stability of Pickering emulsions, particularly under storage, salt tolerance, and freeze-thaw conditions, and provides the potential for high-value applications of peanut protein.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention belongs to the field of preparation of Pickering emulsions, and particularly relates to a method for preparing a Pickering emulsifier from peanut protein. The preparation method of the emulsifier comprises the following steps: 1, preparing a peanut protein solution from peanut protein, and adjusting the pH value of the peanut protein solution to be neutral; step 2, heating the neutral peanut protein solution obtained in the step 1 at 90-100 DEG C; in order to further improve the stability of the Pickering emulsion in which the emulsifier participates in preparation, the preparation method of the emulsifier further comprises the following steps: step 3, heating, cooling to room temperature, and freeze-drying; carrying out superfine grinding on the freeze-dried peanut protein, redissolving and centrifuging to obtain soluble aggregate and insoluble aggregate; and 4, mixing the soluble aggregate and the insoluble aggregate according to a weight ratio of (0-1): 2. Wherein when the insoluble aggregate is completely used as the emulsifier to prepare the Pickering emulsion, the stability of the Pickering emulsion is optimal.
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