Method for preparing safflower oil emulsion from sodium alginate-seed meal globulin-polyphenol composite particles

Abstract

The invention discloses a method for preparing safflower oil emulsion from sodium alginate-seed meal globulin-polyphenol composite particles, and relates to the field of food processing and the like. According to the invention, seed meal protein and polyphenol are utilized to form composite particles, the composite particles are combined on the surface of safflower oil to prepare a single-layer protein polyphenol nanoparticle safflower oil body emulsion (GGSOB), then a high-molecular compound sodium alginate is combined with the GGSOB to prepare a sodium alginate-protein polyphenol nanoparticle double-layer water-phase safflower oil body emulsion (SSGSOB), and the SGGSOB can be stably stored at room temperature. The double-layer water-phase safflower oil body emulsion is prepared from the high-molecular compound sodium alginate and the seed meal globulin polyphenol composite particles, so that the storage stability and the oxidation stability of the safflower oil body are improved, and the safflower oil body is endowed with oxidation resistance.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing safflower oil body emulsion using sodium alginate-seed meal globulin-polyphenol composite particles. Background Art

[0002] Safflower oil bodies are many tiny and stable subcellular droplets in safflower cells. They are spheres with a diameter of 1.0μm-1.5μm and are mainly composed of neutral fats, phospholipids and proteins. The neutral oil inside safflower oil bodies, that is, the liquid oil in safflower seeds, has an oil content of 25%-40%. The oleic acid content in the seed oil is 13%-21%, and the linoleic acid content is as high as 73%-85%, which can lower blood lipids and soften blood vessels, reduce blood cholesterol levels and prevent the occurrence of atherosclerosis.

[0003] Based on the structural characteristics of safflower oil bodies, the membrane composed of phospholipids and proteins gives safflower oil bodies the ability to resist the external environment and has good carrying function and emulsification properties. Therefore, oil bodies can be used as fat substitutes. Since safflower oil bodies contain abundant unsaturated fatty acids such as high content of linoleic acid, phytosterols and abundant tocopherols and other healthy active ingredients, they have a positive health care effect on preventing cardiovascular and cerebrovascular diseases, hyperlipidemia and other diseases. Therefore, safflower oil bodies have broad application prospects in the field of food processing.

[0004] The oil-water ratio and emulsifier dosage of the emulsion also affect the stability of the emulsion. Safflower oil emulsion is a thermodynamically unstable system, and when left standing, the fat will float up, which seriously affects the sensory and edible quality of the product.

[0005] Therefore, it is necessary to provide a method for preparing a safflower oil body emulsion that can be stably stored at room temperature. Summary of the invention

[0006] In order to solve the above technical problems, the present invention proposes a method for preparing safflower oil body emulsion from sodium alginate-seed meal globulin-polyphenol composite particles. The present invention prepares a double-layer aqueous safflower oil body emulsion (SGGSOB) from sodium alginate-seed meal globulin-polyphenol composite particles, which has a smaller particle size, carries more net charge on the surface, has stronger antioxidant properties, and can be stably stored at room temperature. SGGSOB can be used as a functional emulsifier with superior performance, and can also be used as a carrier for delivering hydrophobic active substances, which is beneficial for application in the fields of food and cosmetics.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] The present invention provides a method for preparing a stable safflower oil body emulsion using sodium alginate-seed meal globulin-polyphenol composite particles, comprising the following steps:

[0009] The seed meal globulin is added to a phosphate buffer solution (PBS solution) to obtain a seed meal globulin solution, the pH of the seed meal globulin solution is adjusted to 9.0, polyphenols are added to form a mixed solution, the solution is stirred evenly, and reacted, and after the reaction is completed, the pH is adjusted to 7.0, and free polyphenols are removed by dialysis to obtain seed meal globulin-polyphenol composite particles (GG);

[0010] The seed meal globulin-polyphenol composite particles are added to a PBS solution to obtain a seed meal globulin-polyphenol composite particle dispersion, safflower oil body (SOB) is added, and the mixture is stirred evenly to obtain a single-layer safflower oil body emulsion (GGSOB);

[0011] The sodium alginate solution is mixed with the single-layer safflower oil body emulsion, and stirred evenly to obtain a double-layer aqueous phase safflower oil body emulsion (SGGSOB), which is the stable safflower oil body emulsion.

[0012] Natural safflower oil bodies are white in color and uniform in size, but after being separated from the seed environment, the separated safflower oil bodies will be demulsified and stratified when placed at room temperature for more than 3 days, resulting in oil release. The present invention utilizes seed meal protein and polyphenol to form composite particles (which are nanoparticles), which are combined on the surface of safflower oil bodies to prepare a single-layer protein polyphenol nanoparticle safflower oil body emulsion (GGSOB), and then combines the polymer compound sodium alginate with GGSOB to prepare a sodium alginate-protein polyphenol nanoparticle double-layer aqueous phase safflower oil body emulsion (SGGSOB), and SGGSOB can be stably stored at room temperature. The present invention prepares a double-layer aqueous phase safflower oil body emulsion by combining the polymer compound sodium alginate and seed meal globulin-polyphenol composite particles, thereby improving the storage stability and oxidation stability of the safflower oil body and giving the safflower oil body antioxidant properties.

[0013] Preferably, the seed meal globulin includes safflower seed meal globulin, soybean seed meal globulin, sunflower seed meal globulin, flaxseed meal globulin, sesame seed meal globulin, peanut seed meal globulin or corn seed meal globulin;

[0014] The preparation method of safflower seed meal globulin comprises the following steps: adding cellulase and amylase to defatted safflower seed meal to perform enzymolysis, adding sodium chloride (NaCl) solution to perform extraction after the enzymolysis is completed, centrifuging after stirring, and freeze-drying to obtain the safflower seed meal globulin.

[0015] Preferably, the added amount of the cellulase is 350U / g-750U / g, the added amount of the amylase is 10U / g-40U / g, and the enzymolysis time is 0.5-3h.

[0016] More preferably, the added amount of the cellulase is 550 U / g, the added amount of the amylase is 25 U / g, and the enzymolysis time is 1 h.

[0017] More preferably, the preparation method of safflower seed meal globulin is as follows: weigh 10g defatted safflower seed meal powder, add 360U / g cellulase, enzymolysis for 1h, add 44.7U / g α-amylase at 55°C, react for 1h; centrifuge at 10000rpm, discard the supernatant, add 11% NaCl solution for extraction, the solid-liquid ratio during extraction is 1:16, stir for 1h, centrifuge at 10000rpm for 15min, collect the supernatant, and obtain safflower seed meal globulin after freeze-drying.

[0018] The method for preparing the pumpkin seed meal globulin is as follows: floating defatted pumpkin seed meal in a sodium hydroxide solution with a pH of 11.0, stirring with a magnetic stirrer for 30 minutes, filtering the mixture, adjusting the pH to 4 with 0.1 mol / L HCl, and precipitating the protein dissolved in the filtrate. Separating the obtained precipitate by centrifugation at 4°C and 5000 rpm for 30 minutes, then washing the precipitate with deionized water until neutral, centrifugally separating again, and freeze-drying with a freeze dryer to obtain the pumpkin seed meal globulin.

[0019] The preparation method of the sunflower seed meal protein is as follows: 10g of defatted sunflower seed meal is dried and then passed through a 180-mesh sieve, 150mL of ethanol is added, and chlorogenic acid is removed by ultrasonication at 250W and 45°C for 35min; in an alkaline solution of NaOH (pH=12), a solid-liquid ratio of 1g:25mL, 250W, and 45°C are used for ultrasonication for 20min, and the supernatant is centrifuged at 5000rpm for 10min to obtain the supernatant; the pH is adjusted to 4 using 0.1mol / L HCl to precipitate the protein, and the supernatant is discarded to obtain the lower layer protein, and the sunflower seed meal protein is obtained by vacuum drying at -50°C and 10Pa for 24h.

[0020] The preparation method of the defatted safflower seed meal is as follows: after the seed meal is crushed by a pulverizer, it is soaked in petroleum ether at room temperature for 12 hours (the material-liquid ratio is 1:2), centrifuged at a speed of 4000rpm for 20min, the supernatant is filtered out, and the obtained precipitate is placed in a fume hood to air-dry overnight to obtain defatted safflower seed meal. The preparation method of other defatted and deseeded meals is the same as that of defatted safflower seed meal, the only difference being that the safflower seed meal is replaced with an equal amount of seed meal from other crops. For example, the preparation method of fat pumpkin seed meal is the same as that of defatted safflower seed meal, the only difference being that the safflower seed meal is replaced with an equal amount of pumpkin seed meal; the preparation method of defatted sunflower seed meal is the same as that of defatted safflower seed meal, the only difference being that the safflower seed meal is replaced with an equal amount of sunflower seed meal.

[0021] Preferably, the solid-liquid ratio during the leaching is 1:(5-30), and the leaching time is 30 min-2 h.

[0022] More preferably, in step (1), the solid-liquid ratio during the leaching is 1:16, and the leaching time is 60 minutes.

[0023] Preferably, in step (1), the mass concentration of the NaCl solution is 5-15%, more preferably 11%.

[0024] First, the seed meal contains a large amount of cellulose and starch. Cellulase and α-amylase can effectively release the protein bound by cellulose. Secondly, by adding NaCl solution, the protein can be promoted to spontaneously form micelles and precipitate. With the help of ultrafiltration and membrane filtration, high-purity and anti-nutritional globulins and albumins can be obtained. Based on this, enzymatic hydrolysis and NaCl solution are used as extractants to make protein extraction more direct and efficient.

[0025] Preferably, the centrifugation is performed at a speed of 10,000 rpm for 15 min.

[0026] Preferably, the polyphenols include gallic acid, anthocyanidin, catechin, ferulic acid or epicatechin, more preferably gallic acid. Polyphenols are a class of natural compounds with multiple phenolic hydroxyl groups and have strong antioxidant capacity. In emulsions, polyphenols can effectively capture and neutralize free radicals to prevent oxidation and deterioration of oils and fats. By reducing the oxidation of oils and fats, polyphenols help maintain the stability of the oil components in the emulsion, thereby avoiding the quality degradation and separation of the emulsion caused by oil oxidation. In addition, polyphenols can be effectively distributed at the oil-water interface to form an interfacial film. This membrane structure can enhance the repulsive force between emulsion droplets and reduce the aggregation and stratification of droplets.

[0027] Preferably, the mass fraction of the seed meal globulin in the seed meal globulin solution is 1%-10%, and the concentration of polyphenols in the mixed solution is 10 μmol / mL-400 μmol / mL.

[0028] Preferably, the mass fraction of seed meal globulin in the seed meal globulin solution is 3%, and the concentration of polyphenols in the mixed solution is 200 μmol / mL.

[0029] Preferably, the reaction is stirred at room temperature for 24 hours.

[0030] Preferably, the preparation method of safflower oil body (SOB) is as follows: crush 10g safflower seeds into dry powder, add 100mL sterile water, grind thoroughly, filter, and centrifuge at 4°C and 12000rpm for 15min; take the upper layer, continue to resuspend with 100mL sterile water, stir, and centrifuge at 4°C and 10000rpm for 15min, repeat twice (repeat the sterile water resuspension, stirring and centrifugation process), and the upper white substance finally obtained is SOB.

[0031] Preferably, the mass concentration of the seed meal globulin-polyphenol composite particles in the seed meal globulin-polyphenol composite particle dispersion is 0.2-1.0%; after adding safflower oil bodies, the mass fraction of the safflower oil bodies in the system is 10-70%.

[0032] More preferably, the mass concentration of the seed meal globulin-polyphenol composite particles in the seed meal globulin-polyphenol composite particle dispersion is 0.8%; after the safflower oil bodies are added, the mass fraction of the safflower oil bodies in the system is 60%.

[0033] Preferably, the preparation method of SOB is as follows: crush 1g of safflower seeds into dry powder, add sterile water, grind thoroughly, filter, and centrifuge at 4°C and 12000rpm for 15min; take the upper layer, continue to resuspend with sterile water, stir, and centrifuge at 4°C and 10000rpm for 15min, repeat twice; the obtained upper white substance is SOB.

[0034] Preferably, the mass concentration of the sodium alginate solution is 0.2-1.2%. More preferably, the mass concentration of the sodium alginate solution is 1.0%; the mass ratio of the sodium alginate solution to the monolayer safflower oil body emulsion is 1:1.

[0035] Sodium alginate is a natural polysaccharide with good biocompatibility and biodegradability. It is easily soluble in water to form a viscous solution. It is suitable for the preparation of various gels and colloids. It can form a reversible gel structure with divalent cations (such as calcium ions). As a natural polymer, the production and use of sodium alginate has little impact on the environment and is in line with the concept of sustainable development. Sodium alginate combines with proteins to form complex coacervates through electrostatic interactions. This structure forms a stable network structure in the emulsion, which helps to maintain the uniformity and stability of the emulsion. Sodium alginate can affect the potential of the emulsion, that is, the charge properties of the particle surface, which helps to repel each other between particles, reduce aggregation, and thus improve the stability of the emulsion.

[0036] The invention also provides application of the stable safflower oil body emulsion prepared by the method in the fields of food and cosmetics.

[0037] Compared with the prior art, the present invention has the following advantages and technical effects:

[0038] The present invention prepares SGGSOB from sodium alginate-seed meal globulin-polyphenol composite particles, which has a smaller particle size, carries more net charge on the surface, has an unsaturated fatty acid content of more than 80%, is rich in linoleic acid and tocopherol, has stronger antioxidant properties, and can be stably stored at room temperature. SGGSOB can be used as a functional emulsifier with superior performance, and can also be used as a carrier for delivering hydrophobic active substances, and can be used in the fields of food and cosmetics. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] The drawings constituting a part of the present application are used to provide a further understanding of the present application. The illustrative embodiments and descriptions of the present application are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0040] Figure 1 The process flow chart of preparing a stable safflower oil body emulsion from sodium alginate-seed meal globulin-polyphenol composite particles of the present invention;

[0041] Figure 2 This is a physical picture of the newly prepared double-layer aqueous safflower oil body emulsion in Example 1;

[0042] Figure 3 This is a real picture of the double-layer aqueous phase safflower oil body emulsion in Example 1 after being stored at room temperature for 14 days;

[0043] Figure 4 The effects of different temperatures on the stability of the SGGSOB emulsion in Example 1, (a) the effects of different temperatures on particle size, and (b) the effects of different temperatures on potential;

[0044] Figure 5 The effect of different pH values ​​on the stability of the SGGSOB emulsion in Example 1, (a) the effect of different pH values ​​on the particle size, and (b) the effect of different pH values ​​on the potential. DETAILED DESCRIPTION

[0045] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0046] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0047] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0048] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0049] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0050] All raw materials used in the embodiments of the present invention are purchased from commercial sources. For example, safflower seed meal, soybean meal, sunflower seed meal, flax seed meal, sesame meal, peanut meal and corn meal are all purchased from Xinjiang Jincheng Hengda Trading Co., Ltd.; PBS solution is purchased from Beijing Solable Technology Co., Ltd., and its concentration is 0.01M.

[0051] The process flow chart of preparing stable safflower oil body emulsion by using sodium alginate-seed meal globulin-polyphenol composite particles of the present invention is shown in Figure 1 .

[0052] In the present invention, the term "material-liquid ratio" refers to the ratio of the mass of the solid "material" to the volume of the "liquid" as the leaching liquid. The unit of "material" is g, and the unit of "liquid" is mL.

[0053] In the present invention, unless otherwise specified, room temperature is 25±2°C.

[0054] In an embodiment of the present invention, taking safflower seed meal as an example, the process of degreasing the seed meal is as follows: after the safflower seed meal is crushed by a pulverizer, it is soaked in petroleum ether at room temperature for 12 hours (solid-liquid ratio is 1:2), centrifuged at a speed of 4000rpm for 20min, the supernatant is filtered out, and the obtained precipitate is placed in a fume hood to air-dry overnight to obtain defatted safflower seed meal. The preparation method of other defatted and deseeded meals is the same as that of defatted safflower seed meal, the only difference being that the safflower seed meal is replaced with an equal amount of other crops. For example, the preparation method of fat pumpkin seed meal is the same as that of defatted safflower seed meal, the only difference being that the safflower seed meal is replaced with an equal amount of pumpkin seed meal; the preparation method of defatted sunflower seed meal is the same as that of defatted safflower seed meal, the only difference being that the safflower seed meal is replaced with an equal amount of sunflower seed meal.

[0055] In an embodiment of the present invention, the method for preparing pumpkin seed meal globulin is as follows: defatted pumpkin seed meal is floated in a sodium hydroxide solution with a pH of 11.0, stirred with a magnetic stirrer for 30 minutes, the mixture is filtered, the pH is adjusted to 4 with 0.1 mol / L HCl, and the protein dissolved in the filtrate is precipitated. The obtained precipitate is separated by centrifugation at 4°C and 5000 rpm for 30 minutes, and then the precipitate is washed with deionized water until neutral, centrifuged again, and freeze-dried using a freeze dryer to obtain pumpkin seed meal globulin.

[0056] In an embodiment of the present invention, the preparation method of sunflower seed meal protein is as follows: 10g of defatted sunflower seed meal is dried and passed through a 180-mesh sieve, 150mL of ethanol is added, and chlorogenic acid is removed by ultrasound at 250W and 45°C for 35min; in an alkaline solution of NaOH (pH=12), the solid-liquid ratio is 1g:25mL, 250W, and the temperature is 45°C for ultrasound for 20min, and the supernatant is taken after centrifugation at 5000rpm for 10min; the pH is adjusted to 4 with 0.1mol / L HCl to precipitate the protein, and the supernatant is discarded to obtain the lower layer protein, and the sunflower seed meal protein is obtained by vacuum drying at -50°C and 10Pa for 24h.

[0057] In an embodiment of the present invention, the preparation method of safflower oil body (SOB) is as follows: 10g of safflower seeds are crushed into dry powder, 100mL of sterile water is added, the powder is fully ground, filtered, and centrifuged at 4°C and 12000rpm for 15min; the upper layer is taken, and the powder is resuspended with 100mL of sterile water, stirred, and centrifuged at 4°C and 10000rpm for 15min, and the powder is repeated twice (the sterile water resuspension, stirring and centrifugation process are repeated), and the upper white substance finally obtained is SOB.

[0058] The technical solution of the present invention is further illustrated by the following embodiments.

[0059] Example 1

[0060] Weigh 10 g of defatted safflower seed meal, add 360 U / g of cellulase, perform enzymolysis for 1 hour, add 44.7 U / g of α-amylase at 55° C., react for 1 hour; centrifuge at 10000 rpm, discard the supernatant, add a NaCl solution with a mass concentration of 11% for extraction, the solid-liquid ratio during the extraction is 1:16, stir for 1 hour, centrifuge at a speed of 10000 rpm for 15 minutes, collect the supernatant, and obtain safflower seed meal globulin after freeze-drying;

[0061] The safflower meal globulin was dissolved in a PBS solution to a final concentration of 3 wt %, the pH value of the solution was adjusted to 9.0 with 1 M NaOH, 200 μM gallic acid (GA) was added (i.e., the gallic acid was added in an amount such that the concentration of gallic acid in the mixed solution was 200 μM), the mixture was stirred evenly, and the mixture was reacted at room temperature for 24 h. During the preparation process, the pH value of the reaction system was maintained at 9.0. After the reaction was completed, the pH was adjusted to 7.0. The reaction solution was placed in a dialysis bag, and free GA was removed by dialysis. The dialyzed solution was freeze-dried to obtain safflower meal globulin-gallic acid composite particles (GG);

[0062] GG was dispersed in PBS solution and stirred continuously for 3 hours at room temperature to fully dissolve to obtain a GG dispersion with a mass fraction of 0.8%; SOB was added to the GG dispersion so that the mass fraction of SOB in the system was 60%, and stirred evenly to obtain a GG-bound single-layer nanoparticle safflower oil body emulsion (GGSOB);

[0063] Sodium alginate was dissolved in water to obtain a sodium alginate solution with a mass concentration of 1.0%. The sodium alginate solution was mixed with GGSOB at a mass ratio of 1:1 and stirred at room temperature for 1 hour to obtain a double-layer aqueous safflower oil body emulsion (SGGSOB). Figure 2 , you can see its color is white.

[0064] The actual picture of SGGSOB prepared in this example after storage at room temperature for 14 days is shown in Figure 3 It can be seen that SGGSOB can be stably stored for 14 days without obvious changes in its appearance and no oil precipitation.

[0065] Example 2

[0066] Based on Example 1, SOB was obtained, 10 g of defatted sunflower meal was dried and passed through a 180-mesh sieve, 150 mL of ethanol was added, and chlorogenic acid was removed by ultrasonication at 250 W and 45 ° C for 35 min; in an alkaline solution of NaOH (pH = 12), the solid-liquid ratio was 1 g: 25 mL, 250 W, and 45 ° C for 20 min, and the supernatant was taken at 5000 rpm for 10 min; the pH was adjusted to 4 with 0.1 mol / L HCl to precipitate the protein, and the supernatant was discarded to obtain the lower layer protein, which was vacuum dried at -50 ° C and 10 Pa for 24 h to obtain sunflower meal protein;

[0067] 0.3 g of sunflower meal protein was dissolved in PBS solution to obtain a sunflower meal protein solution, and the pH value of the sunflower meal protein solution was adjusted to 9.0 using 0.1 M NaOH. 0.15 g of tea polyphenols was dissolved in 15 mL of distilled water to obtain a tea polyphenol solution, and the tea polyphenol solution was added to the pH-adjusted sunflower meal protein solution, and stirred at 25°C for 24 hours. After the reaction was completed, the pH was adjusted to 7.0, and the reaction solution was placed in a dialysis bag, dialyzed to remove free tea polyphenols, and frozen at -20°C for 24 hours, and then freeze-dried to obtain sunflower meal protein-tea polyphenol composite particles (GG);

[0068] The sunflower seed meal protein-tea polyphenol composite particles were dispersed in a PBS solution, stirred continuously for 4 hours at room temperature to fully dissolve, and a GG dispersion with a mass fraction of 1.0% was obtained. SOB was added to make the mass fraction of SOB in it 60%, and stirred evenly to obtain a single-layer nanoparticle safflower oil body emulsion;

[0069] Sodium alginate was dissolved in water to obtain a sodium alginate solution with a mass concentration of 1.2%. The sodium alginate solution was mixed with the single-layer nanoparticle safflower oil body emulsion at a mass ratio of 1:1, and stirred at room temperature for 1 hour to obtain a double-layer aqueous phase safflower oil body emulsion.

[0070] Example 3

[0071] The defatted pumpkin seed meal was floated in a sodium hydroxide solution with a pH of 11.0, stirred for 30 minutes with a magnetic stirrer, the mixture was filtered, and the pH was adjusted to 4 with 0.1 mol / L HCl to precipitate the dissolved protein in the filtrate. The obtained precipitate was separated by centrifugation at 4°C and 5000 rpm for 30 minutes, and then the precipitate was washed with deionized water to neutrality, separated by centrifugation again, and freeze-dried using a freeze dryer to obtain pumpkin seed meal globulin;

[0072] 1 g pumpkin seed meal globulin was mixed with 20 mL of 1 mM quercetin ethanol solution and mixed at room temperature for 15 min using a magnetic stirrer. Then, the mixture was centrifuged at 4000 rpm for 15 min to remove unadsorbed quercetin, the supernatant was discarded, and the precipitate was collected. After freezing at -20 ° C for 24 h, freeze-dried to obtain pumpkin seed meal globulin-quercetin composite particles (GG);

[0073] The pumpkin seed meal globulin-quercetin composite particles were dispersed in a PBS solution, stirred continuously at room temperature for 4 hours to fully dissolve, and a GG dispersion with a mass fraction of 0.2% was obtained. SOB was added to make the mass fraction of SOB in it 70%, and stirred evenly to obtain a single-layer nanoparticle safflower oil body emulsion;

[0074] Sodium alginate was dissolved in water to obtain a sodium alginate solution with a mass concentration of 0.2%. The sodium alginate solution was mixed with the single-layer nanoparticle safflower oil body emulsion at a mass ratio of 1:1, and stirred at room temperature for 1 hour to obtain a double-layer aqueous phase safflower oil body emulsion.

[0075] Application Example 1

[0076] To prepare a chocolate sauce containing SGGSOB, sugar (100 g), casein (1.1 g), skim milk (1.1 g) and water (54 g) were heated at 100°C with a stirrer to completely dissolve, which was recorded as the first mixture. SGGSOB (72 g) and glyceryl monostearate (0.5 g) in Example 1 were mixed in a mixer at 500 rpm for 3 min, and then cocoa powder (16 g) was added and mixed at 300 rpm for 2 min, which was recorded as the second mixture. After the first mixture and the second mixture were mixed at 300 rpm for 2 min, the chocolate sauce was immediately put into a glass jar that was pasteurized for 15 min for storage.

[0077] The purpose of the double-layer aqueous safflower oil body emulsion of the present invention is to stabilize the oil bodies and prolong the stability of the oil bodies. The above application examples prove that SGGSOB can be used in the food field, for example, as a lipid substitute.

[0078] Taking Example 1 as an example, the performance of the emulsion was tested as follows:

[0079] 1. To avoid the multi-particle effect, the prepared SGGSOB emulsion was diluted 100 times in PBS. The average volume-weighted particle size (Dz) was measured using the ZetasizerNano ZS dynamic light scattering method. The particle size in SGGSOB was measured to be 580 nm.

[0080] 2. Determination of Zeta value: Dilute the SGGSOB emulsion 100 times in PBS, then put 1 mL of the diluted sample into an electrophoresis cell (DTS1060C model) and keep the temperature at room temperature. The SGGSOB potential value was measured to be -30 mV.

[0081] 3. Place SGGSOB in a water bath and treat it at different temperatures, i.e., treat it at 30°C, 50°C, 70°C and 90°C for 30 min respectively; measure the particle size and potential index of SGGSOB after treatment at different temperatures. The results are shown in Figure 4 It was found that after treatment at 30℃, 50℃, 70℃ and 90℃ for 30min, the particle sizes of SGGSOB were 623.1nm, 641.9nm, 737.8nm and 815.3nm, respectively. The potentials were -26.9mV, -27.2mV, -27.6mV and -24.5mV, respectively, as shown in Table 1.

[0082] Table 1 Particle size and potential of SGGSOB after treatment at different temperatures

[0083] Processing temperature 30℃ 50℃ 70℃ 90℃ SGGSOB particle size (nm) 623.1 641.9 737.8 815.3 SGGSOB potential (mV) -26.9 -27.2 -27.6 -24.5

[0084] 4. SGGSOB was placed in an ultrasonic instrument for treatment with different ultrasonic intensities, i.e., treated at 100W, 150W, 200W and 250W for 30 minutes respectively; the particle size and potential of SGGSOB after treatment with different ultrasonic intensities were measured. The results showed that after 100W, 150W, 200W and 250W ultrasonic treatment for 30 minutes, the particle size of SGGSOB was 679.9nm, 710.3nm, 772.9nm and 942.3nm, and the potential was -22.7mV, -24.8mV, -22.7mV and -21.8mV, respectively, as shown in Table 2 for details.

[0085] Table 2 Particle size and potential of SGGSOB after treatment with different ultrasonic intensities

[0086] Ultrasonic intensity 100W 150W 200W 250W SGGSOB particle size (nm) 649.9 710.3 772.9 942.3 SGGSOB potential (mV) -22.7 -24.8 -22.7 -21.8

[0087] 5. SGGSOB was treated with different pH values ​​(pH=3, pH=7 and pH=11) and the particle size and potential of SGGSOB after different pH treatment were measured. The results are shown in Figure 5 , showing that the particle sizes of SGGSOB under acidic, neutral and alkaline conditions were 951.8 nm, 644.7 nm and 679.9 nm, and the potentials were -20.7 mV, -30.7 mV and -22.3 mV, respectively.

[0088] 6. SGGSOB was placed in a constant temperature incubator at 37°C for 21 days, and samples were taken for determination of lipid hydroperoxides and secondary oxidation product malondialdehyde. The results showed that the lipid peroxides and malondialdehyde of SGGSOB were 8.1 mmol / L and 15.3 mmol / L, respectively, indicating that SGGSOB has good oxidative stability.

[0089] Comparative Example 1

[0090] Same as Example 1, except that sodium alginate is replaced with an equal amount of gum arabic.

[0091] Comparative Example 2

[0092] Same as Example 1, except that sodium alginate is replaced with an equal amount of starch.

[0093] Comparative Example 3

[0094] Same as Example 1, except that sodium alginate is replaced with an equal amount of poloxamer.

[0095] The particle sizes and potentials of the double-layer aqueous safflower oil body emulsions prepared in Example 1 and Comparative Examples 1 to 3 are shown in Table 3.

[0096] Table 3 Particle size and potential of the double-layer aqueous safflower oil emulsion in Example 1, Comparative Examples 1-3

[0097] Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Particle size (nm) 550～650 700～800 850～1000 800～950 Potential (mv) -28～-33 -20～-25 -10～-15 -10～-15

[0098] It can be seen from Table 3 that compared with other high molecular weight polymers, the particle size of the double-layer aqueous safflower oil body emulsion composed of sodium alginate and GGSOB is reduced, the potential is increased, and the emulsion is more stable.

[0099] The particle size and potential of SOB, GGSOB and SGGSOB in Example 1 are shown in Table 4.

[0100] Table 4 Particle size and potential of SOB, GGSOB and SGGSOB in Example 1

[0101] sample SOB GGSOB SGGSOB Particle size (nm) 800～1200 550～700 550～650 Potential (mV) -5～-10 -10～-15 -28～-33

[0102] It can be seen that compared with SOB and GGSOB, the particle size of SGGSOB is smaller and the potential is higher. The addition of sodium alginate increases its electrostatic effect and makes the emulsion more stable.

[0103] The contents of lipid hydroperoxides and malondialdehyde in SOB, GGSOB and SGGSOB in Example 1 are shown in Table 5.

[0104] Table 5 Lipid hydroperoxide and malondialdehyde contents of SOB, GGSOB and SGGSOB in Example 1

[0105]

[0106] It can be seen that compared with SOB and GGSOB, SGGSOB has improved oxidation stability. The contents of lipid hydroperoxides and malondialdehyde in SGGSOB are reduced, and lipid oxidation is significantly reduced with the addition of sodium alginate.

[0107] The above are only preferred specific implementations of the present application, but the protection scope of the present application is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed in the present application should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A method for preparing safflower oil body emulsion using sodium alginate-seed meal globulin-polyphenol composite particles, characterized in that: The following steps are involved: Adding seed meal globulin to phosphate buffer to obtain a seed meal globulin solution, adjusting the pH of the seed meal globulin solution to 9.0, adding polyphenol to form a mixed solution, stirring evenly, reacting, adjusting the pH to 7.0 after the reaction, dialyzing, and obtaining seed meal globulin-polyphenol composite particles; The seed meal globulin-polyphenol composite particles are added to a phosphate buffer to obtain a seed meal globulin-polyphenol composite particle dispersion, and safflower oil bodies are added thereto, and the mixture is stirred evenly to obtain a single-layer safflower oil body emulsion; The sodium alginate solution is mixed with the single-layer safflower oil body emulsion, and stirred evenly to obtain a double-layer water-phase safflower oil body emulsion, which is the safflower oil body emulsion.

2. The method for preparing safflower oil body emulsion using sodium alginate-seed meal globulin-polyphenol composite particles according to claim 1, characterized in that: The seed meal globulin includes safflower seed meal globulin, soybean seed meal globulin, sunflower seed meal globulin, flax seed meal globulin, sesame seed meal globulin, peanut seed meal globulin or corn seed meal globulin.

3. The method for preparing safflower oil body emulsion using sodium alginate-seed meal globulin-polyphenol composite particles according to claim 1, characterized in that: The added amount of the cellulase is 350U / g-750U / g, the added amount of the amylase is 10U / g-40U / g, the enzymolysis time is 0.5-3h, the solid-liquid ratio of the extraction is 1:(5-30), and the extraction time is 0.5h-2h.

4. The method for preparing safflower oil body emulsion using sodium alginate-seed meal globulin-polyphenol composite particles according to claim 1, characterized in that: The polyphenols include gallic acid, anthocyanidin, catechin, ferulic acid or epicatechin.

5. The method for preparing safflower oil body emulsion using sodium alginate-seed meal globulin-polyphenol composite particles according to claim 1, characterized in that: The mass fraction of the seed meal globulin in the seed meal globulin solution is 1%-10%, and the concentration of polyphenols in the mixed solution is 10 μmol / mL-400 μmol / mL.

6. The method for preparing safflower oil body emulsion using sodium alginate-seed meal globulin-polyphenol composite particles according to claim 5, characterized in that: The mass fraction of seed meal globulin in the seed meal globulin solution is 3%, and the concentration of polyphenols in the mixed solution is 200 μmol / mL.

7. The method for preparing safflower oil body emulsion using sodium alginate-seed meal globulin-polyphenol composite particles according to claim 1, characterized in that: The mass concentration of the seed meal globulin-polyphenol composite particles in the seed meal globulin-polyphenol composite particle dispersion is 0.2-1.0%; after the safflower oil bodies are added, the mass fraction of the safflower oil bodies in the system is 10-70%.

8. The method for preparing safflower oil body emulsion using sodium alginate-seed meal globulin-polyphenol composite particles according to claim 7, characterized in that: The mass concentration of the seed meal globulin-polyphenol composite particles in the seed meal globulin-polyphenol composite particle dispersion is 0.8%; after the safflower oil bodies are added, the mass fraction of the safflower oil bodies in the system is 60%.

9. The method for preparing safflower oil body emulsion using sodium alginate-seed meal globulin-polyphenol composite particles according to claim 1, characterized in that: The mass concentration of the sodium alginate solution is 0.2-1.2%; the mass ratio of the sodium alginate solution to the single-layer safflower oil body emulsion is 1:

1.

10. Application of the safflower oil body emulsion prepared by the method according to any one of claims 1 to 9 in the fields of food and cosmetics.

Images