Method for preparing oil-in-water gel emulsion rich in conjugated linoleic acid through dynamic high-pressure microfluidization treatment

Abstract

The invention relates to the field of application of dynamic high-pressure microjet, and discloses a method for preparing conjugated linoleic acid-rich oil-in-water gel emulsion by utilizing dynamic high-pressure microfluidization treatment. According to the method, the prepared crude oil-in-water gel emulsion rich in conjugated linoleic acid is subjected to dynamic high-pressure microfluidization treatment, and under the condition of changing the treatment pressure, the optimal treatment pressure is determined, so that the novel oil gel emulsion which has better functional characteristics and is rich in conjugated linoleic acid is prepared. The key research problem of the invention is to prepare the conjugated linoleic acid-rich oil-in-water gel emulsion through dynamic high-pressure microfluidization treatment, the conjugated linoleic acid-rich oil-in-water gel emulsion has better functional characteristics and better retains and delivers CLA, and a new method for preparing the conjugated linoleic acid-rich oil-in-water gel emulsion and the like is provided.

Description

Technical Field

[0001] The invention relates to a method for preparing an oil gel emulsion by utilizing dynamic high-pressure microfluidization technology, and in particular to a method for preparing an oil-in-water gel emulsion rich in conjugated linoleic acid by utilizing dynamic high-pressure microfluidization treatment. Background Art

[0002] Gel emulsion is a jelly-like system composed of stabilizer, dispersed phase and continuous phase. According to the different polarities of dispersed phase and continuous phase, it can be divided into two categories: oil-in-water emulsion (O / W) and water-in-oil emulsion (W / O). O / W emulsion is a continuous phase in which oil in the dispersed phase is encapsulated. It is widely used in the food and beverage industry, such as milk and soy milk. Oil gelation is achieved by the self-assembly of oil gelling agents, such as monoglycerides, waxes, fatty acids, ethyl cellulose, phytosterols, and oryzanol, which form a gel network and fix the liquid oil. The presence of oil gel phase in the emulsion can balance the effects of oil droplet stiffness and dynamic stability on aggregation, giving the emulsion good dynamic stability. Gel can also be assisted by other mechanisms to improve functional properties such as stability, gel strength, and viscosity. In these systems, the increased density of the structured oil phase can better match the density of the water phase and help improve gravity stability.

[0003] The stability of emulsions can also be improved by improving treatment methods such as ultrasound, shearing and high-pressure homogenization, microfluidization and other treatment methods. Dynamic high-pressure microfluidization is a new type of high-pressure homogenization physical processing technology that has been used to modify emulsions. Microfluidization technology can change the physical, chemical and functional properties of emulsions, such as particle size, solubility, emulsification and foaming properties.

[0004] The present invention prepares an oil-in-water gel emulsion rich in safflower seed oil with the assistance of dynamic high-pressure microfluidization technology, which can reduce the particle size of the gel emulsion, reduce the absolute value of the potential, improve viscoelasticity, and other functional properties, and the conjugated linoleic acid (CLA) content is well retained at 40.19%, thereby promoting the application of CLA-rich safflower seed oil in the food industry. Summary of the invention

[0005] The invention provides a method for preparing an oil-in-water gel emulsion rich in safflower seed oil by using a dynamic high-pressure microfluidization technology to assist. The invention prepares an oil gel emulsion with smaller emulsion droplets, more uniform droplet distribution, lower absolute value of potential, and better improved viscoelasticity, and has better functional properties. The CLA content of the oil gel emulsion rich in conjugated linoleic acid obtained after the dynamic high-pressure microfluidization treatment is also better retained, with a retention amount of 40.19%, and has better application value.

[0006] The technical solution adopted by the present invention is: a method for preparing an oil-in-water gel emulsion rich in conjugated linoleic acid by dynamic high-pressure microfluidization treatment, comprising the following steps:

[0007] (1) Preparation of conjugated linoleic acid-rich oil gel

[0008] The oil gel system was prepared using safflower oil rich in conjugated linoleic acid and rice bran wax as raw materials. The rice bran wax was heated in a water bath at 85°C until it melted using a magnetic stirrer, and then the melted rice bran wax and safflower oil were mixed with magnetic stirring at a ratio of 5:95 for 5 minutes. The mixture was then cooled to 25°C to form an oil gel rich in conjugated linoleic acid.

[0009] (2) Preparation of pea protein aqueous solution

[0010] Two gases were used in the experiment, one was a H / He mixture and the other was 99.99% hydrogen. The pea protein was dissolved in deionized water at room temperature and magnetically stirred in a water bath at 25°C until completely dissolved to prepare a 3wt% solution.

[0011] (3) Preparation of oil gel emulsion rich in conjugated linoleic acid

[0012] The prepared CLA-rich oleogel was melted in a water bath at 85°C, and then added to the pea protein aqueous solution at a ratio of 2:8, and homogenized at 15,000 rpm for 5 minutes using a high-speed shearing machine to obtain a crude oleogel emulsion. The crude oleogel emulsion was homogenized under different pressures using a dynamic high-pressure microfluidizer to obtain a CLA-rich oil-in-water gel emulsion. DETAILED DESCRIPTION Specific implementation method one:

[0014] The crude oil gel emulsion was prepared and homogenized using a dynamic high-pressure microfluidizer under pressure conditions of 0, 40, 80, 120 and 160 MPa to prepare an oil-in-water oil gel emulsion rich in CLA.

Claims

1. A method for preparing an oil-in-water gel emulsion rich in conjugated linoleic acid by dynamic high-pressure microfluidization, which is characterized by the following steps: Step 1: Prepare an oil gel system using safflower oil rich in conjugated linoleic acid and rice bran wax as raw materials, heat the rice bran wax in a water bath at 85°C until it melts using a magnetic stirrer, and then mix the melted rice bran wax and safflower oil in a ratio of 5:95 by magnetic stirring for 5 minutes. Then cool the mixture to 25°C to form an oil gel rich in conjugated linoleic acid; Step 2: Dissolve the pea protein in deionized water at room temperature, and stir magnetically in a water bath at 25° C. until the pea protein is completely dissolved to prepare a solution with a mass percentage of 3 wt %; Step 3: Melt the prepared conjugated linoleic acid-rich oil gel in a water bath at 85° C., then add the oil gel to the pea protein aqueous solution at a ratio of 2:8, and homogenize at 15000 rpm for 5 minutes using a high-speed shearing machine to obtain a crude oil gel emulsion; use a dynamic high-pressure microfluidizer to homogenize the crude oil gel emulsion under pressure conditions of 0, 40, 80, 120 and 160 MPa to obtain a CLA-rich oil-in-water oil gel emulsion; Step 4: The CLA-rich oil-in-water gel emulsion prepared under 80 MPa dynamic high-pressure microfluidization pressure conditions was stored at 60° C. for 14 days to study the effect of storage time on the fatty acid composition of the oil-in-water gel emulsion.

2. The method for preparing an oil-in-water gel emulsion rich in conjugated linoleic acid by dynamic high-pressure microfluidization according to claim 1, characterized in that The optimal dynamic high-pressure microfluidization treatment pressure in step three is 80 MPa.

3. The method for preparing an oil-in-water gel emulsion rich in conjugated linoleic acid by dynamic high-pressure microfluidization according to claim 1, characterized in that The CLA-rich oil-in-water gel emulsion prepared in step 4 under a pressure of 80 MPa has a CLA content of 40.19% after being stored at 60° C. for 14 days.