Preparation method of soybean protein typing aggregate-peach gum polysaccharide double-network nutritional gum

Abstract

The invention relates to a preparation method of soybean protein typing aggregate-peach gum polysaccharide double-network nutritional gum, 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 soybean protein typing aggregate-peach gum polysaccharide compound; (3) preparing a resveratrol loaded soybean protein typing aggregate-peach gum polysaccharide compound; and (4) preparing the soybean protein parting aggregate-peach gum polysaccharide double-network nutritional gum. The nutritional glue obtained by the method has the effects of resisting oxidation, resisting inflammation, reducing blood fat, improving blood vessel functions, regulating immunity and the like, the bioactive components of resveratrol are well reserved, and the solubility, the light stability and the heat stability of resveratrol are improved. The nutritional glue prepared by the method is rich in various nutritional ingredients, easy to absorb, convenient to carry and suitable for various people, and has a great application prospect in the food industry.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a preparation method of a soy protein fractionated aggregate - peach gum polysaccharide double - network nutritional gum. Background Art

[0002] Soy protein is a water - soluble plant protein. It has a wide source, low cost, is rich in 8 essential amino acids for the human body, and has various functions such as lowering blood pressure, blood sugar, and alleviating osteoporosis. It is a high - quality edible protein. The functional properties of soy protein fractionated aggregates are good, with diverse structures and high nutritional value. However, heating may cause protein denaturation, destroy the aggregate structure, and reduce its emulsifying and gelling properties. Polysaccharides need to be added to improve its functions.

[0003] Peach gum polysaccharide is a natural polysaccharide extracted from peach gum, with various nutritional values and functional properties. Its main components include monosaccharides such as galactose, arabinose, xylose, mannose, as well as a small amount of protein and polyphenolic substances. Peach gum polysaccharide has good effects such as lowering blood sugar, blood lipid, antioxidant, and anti - tumor. In addition, it also has the functions of enhancing immunity, beautifying the skin, and promoting bowel movement. In the food industry, peach gum polysaccharide can be used as a thickener, stabilizer, and emulsifier to improve the texture and stability of food.

[0004] Resveratrol is a natural polyphenolic compound widely present in plants such as grapes, peanuts, and polygonum cuspidatum. It has antioxidant, anti - inflammatory, blood lipid - lowering, and immune - regulating effects. It can scavenge free radicals, inhibit inflammation, protect cells, improve vascular function, inhibit cancer growth and metastasis, and enhance the body's immune function. However, resveratrol has problems such as water - insolubility, poor stability, and low bioavailability. Therefore, a double - network system loaded with resveratrol is prepared using soy protein fractionated aggregates and peach gum polysaccharide to make a nutritional gum and enhance health benefits.

[0005] Double - network hydrogels are composed of two different polymer networks: one is a rigid network formed by strongly cross - linked polymers, and the other is a flexible network formed by weakly cross - linked polymers. These two networks penetrate each other at the molecular level to form an integral three - dimensional network structure. Transglutaminase can catalyze the covalent cross - linking of the γ - carboxamide group of glutamine residues in protein polypeptide chains with the ε - amino group of lysine residues, generating ε - (γ - glutamine) lysine bonds, enhancing the covalent cross - linking within or between protein molecules. Heating can accelerate the cross - linking reaction between polymer chains, making the network structure of the hydrogel more stable and accelerating the curing process of the hydrogel. Peach gum polysaccharide contains abundant functional groups such as carboxyl groups. These carboxyl groups can undergo a cross - linking reaction with ferric ions. Ferric ions can bind to the carboxyl groups of peach gum polysaccharide by bridging coordination or monodentate coordination, thus forming a stable hydrogel structure. Summary of the Invention

[0006] The object of the present invention is to provide a preparation method of a soy protein fractionated aggregate - peach gum polysaccharide double - network nutritional gel.

[0007] The present invention relates to a preparation method of a soy protein fractionated aggregate - peach gum polysaccharide double - network nutritional gel, which is characterized in that: (1) preparation of soy protein fractionated aggregates; (2) preparation of a soy protein fractionated aggregate - peach gum polysaccharide complex; (3) preparation of a resveratrol - loaded soy protein fractionated aggregate - peach gum polysaccharide complex; (4) preparation of a soy protein fractionated aggregate - peach gum polysaccharide double - network nutritional gel.

[0008] Further defined, for the preparation of the soy protein fractionated aggregates, soy protein isolate is dissolved in deionized water to prepare a protein solution with a protein concentration of 60 mg / mL, stirred at room temperature for 2 h, the pH is adjusted to 7.0, hydrated at 4 °C for 12 h, and the soy protein isolate solution is heated in an 85 °C oil bath for 3 h, with manual stirring during the heating process, and cooled to room temperature to obtain soy protein fractionated aggregates.

[0009] Further defined, for the preparation of the soy protein fractionated aggregate - peach gum polysaccharide complex, peach gum polysaccharide powder is dissolved in deionized water (10 mg / mL), and the soy protein fractionated aggregate solution and the peach gum polysaccharide solution are mixed under stirring conditions, and the volume ratio of the soy protein fractionated aggregates to the peach gum polysaccharide is 5:0, 5:1, 5:2, 5:3, 5:4, 5:5, so that the final volume of the soy protein fractionated aggregate - peach gum polysaccharide complex is 20 mL.

[0010] Further defined, for the preparation of the resveratrol - loaded soy protein fractionated aggregate - peach gum polysaccharide complex, resveratrol is dissolved in an ethanol - aqueous solution with a concentration of 1 mg / mL, and 1.5 mL of the resveratrol solution is added to the soy protein fractionated aggregate - peach gum polysaccharide complex.

[0011] Further defined, for the preparation of the soy protein fractionated aggregate - peach gum polysaccharide double - network nutritional gel, glutamine cross - linking enzyme powder is added to the above - mentioned system in an amount of 40 U / g, stirred evenly, and heat - treated at a temperature of 45 - 50 °C for 1 - 2 h. After taking out, the inactivation temperature of the enzyme is 90 °C for 5 min, and then the formed gel is soaked in a 1% FeCl 3 solution for 18 h to obtain a soy protein fractionated aggregate - peach gum polysaccharide double - network nutritional gel.

[0012] The present invention provides a preparation method of a soy protein fractionated aggregate - peach gum polysaccharide double - network nutritional gel, which is prepared according to the above - mentioned method.

[0013] Beneficial effects: The present invention prepares a soy protein fractionated aggregate - peach gum polysaccharide double - network system through enzyme cross - linking, heat treatment, and ion immersion, and loads resveratrol to prepare a nutritional gum, belonging to the field of food processing. Resveratrol has many effects such as antioxidant, anti - inflammatory, lipid - lowering, and immune regulation. However, due to its hydrophobicity, its bioavailability in the human body is low, so it cannot be directly added to food, which limits its application. The present invention improves the bioaccessibility of resveratrol through the loading of the double - network system and enhances its application in the food industry. Brief Description of the Drawings

[0014] Figure 1 is a flow chart;

[0015] Figure 2 is the bioaccessibility of the soy protein fractionated aggregate - peach gum polysaccharide double - network nutritional gum. Detailed Embodiments

[0016] Example 1

[0017] Referring to Figure 1 , soy protein isolate was dissolved in deionized water to prepare a protein solution with a protein concentration of 60 mg / mL, stirred at room temperature for 2 h, the pH of the solution was adjusted to 7.0 with 2M HCl and 2M NaOH, hydrated at 4 °C for 12 h, the solution was poured into a wide - mouth bottle, heated at 85 °C for 3 h, manually stirred during the heating process, cooled to room temperature, 10 mL of the soy protein fractionated aggregate solution was taken in a beaker, stirred at a rate of 1000 rpm / min, without adding the peach gum polysaccharide solution, and water was added to make up the total volume of the soy protein fractionated aggregate - peach gum polysaccharide complex to 20 mL. The volume ratio of the soy protein fractionated aggregate to the peach gum polysaccharide was 5:0. Resveratrol was dissolved in an ethanol - aqueous solution to prepare a dispersion of 1 mg / mL. Under stirring conditions, 1.5 mL of the resveratrol solution was slowly added to the soy protein fractionated aggregate - peach gum polysaccharide complex. The glutamine cross - linking enzyme powder was added to the above - mentioned system at a dose of 40 U / g, stirred evenly, and heat - treated at a temperature of 50 °C for 2 h. After taking out, the inactivation temperature of the enzyme was 90 °C for 5 min. Then the formed gel was immersed in 1% FeCl 3 solution for 18 h to obtain a soy protein fractionated aggregate single - network nutritional gum without peach gum polysaccharide.

[0018] Example 2

[0019] Referring to Figure 1, dissolve soy protein isolate in deionized water to prepare a protein solution with a protein concentration of 60 mg / mL, stir for 2 h at room temperature, adjust the pH of the solution to 7.0 with 2M HCl and 2M NaOH, hydrate at 4 °C for 12 h, pour the solution into a wide-mouth bottle, heat at 85 °C for 3 h, stir manually during the heating process, cool to room temperature, take 10 mL of the soy protein fractionated aggregate solution in a beaker, stir at a rate of 1000 rpm / min, dissolve the peach gum polysaccharide powder in deionized water (10 mg / ml), add the peach gum polysaccharide solution to the above protein solution under stirring conditions, add water to make up the total volume of the soy protein fractionated aggregate - peach gum polysaccharide complex to 20 mL, the volume ratio of the soy protein fractionated aggregate to the peach gum polysaccharide is 5:1, dissolve resveratrol in an ethanol aqueous solution to prepare a dispersion of 1 mg / mL, slowly add 1.5 mL of the resveratrol solution to the soy protein fractionated aggregate - peach gum polysaccharide complex under stirring conditions, add glutamine cross-linking enzyme powder to the above system at a dosage of 40 U / g, stir evenly, carry out heat treatment, the temperature is 50 °C, the time is 2 h, after taking out, the enzyme inactivation temperature is 90 °C, the time is 5 min, and then soak the formed gel in 1% FeCl 3 solution for 18 h to obtain a soy protein fractionated aggregate - peach gum polysaccharide double-network nutritional gel.

[0020] Example 3

[0021] Refer to Figure 1 , dissolve soy protein isolate in deionized water to prepare a protein solution with a protein concentration of 60 mg / mL, stir for 2 h at room temperature, adjust the pH of the solution to 7.0 with 2M HCl and 2M NaOH, hydrate at 4 °C for 12 h, pour the solution into a wide-mouth bottle, heat at 85 °C for 3 h, stir manually during the heating process, cool to room temperature, take 10 mL of the soy protein fractionated aggregate solution in a beaker, stir at a rate of 1000 rpm / min, dissolve the peach gum polysaccharide powder in deionized water (10 mg / ml), add the peach gum polysaccharide solution to the above protein solution under stirring conditions, add water to make up the total volume of the soy protein fractionated aggregate - peach gum polysaccharide complex to 20 mL, the volume ratio of the soy protein fractionated aggregate to the peach gum polysaccharide is 5:2, dissolve resveratrol in an ethanol aqueous solution to prepare a dispersion of 1 mg / mL, slowly add 1.5 mL of the resveratrol solution to the soy protein fractionated aggregate - peach gum polysaccharide complex under stirring conditions, add glutamine cross-linking enzyme powder to the above system at a dosage of 40 U / g, stir evenly, carry out heat treatment, the temperature is 50 °C, the time is 2 h, after taking out, the enzyme inactivation temperature is 90 °C, the time is 5 min, and then soak the formed gel in 1% FeCl 3 solution for 18 h to obtain a soy protein fractionated aggregate - peach gum polysaccharide double-network nutritional gel.

[0022] Example 4

[0023] Refer to Figure 1 , dissolve soy protein isolate in deionized water to prepare a protein solution with a protein concentration of 60 mg / mL, stir at room temperature for 2 h, adjust the pH of the solution to 7.0 with 2 M HCl and 2 M NaOH, hydrate at 4 °C for 12 h, pour the solution into a wide-mouth bottle, heat at 85 °C for 3 h, manually stir during the heating process, cool to room temperature, take 10 mL of the soy protein fractionated aggregate solution in a beaker, stir at a rate of 1000 rpm / min, dissolve the peach gum polysaccharide powder in deionized water (10 mg / ml), add the peach gum polysaccharide solution to the above protein solution under stirring conditions, add water to make up the total volume of the soy protein fractionated aggregate - peach gum polysaccharide complex to 20 mL, the volume ratio of the soy protein fractionated aggregate to the peach gum polysaccharide is 5:3, dissolve resveratrol in an ethanol aqueous solution to prepare a dispersion of 1 mg / mL, slowly add 1.5 mL of the resveratrol solution to the soy protein fractionated aggregate - peach gum polysaccharide complex under stirring conditions, add glutamine transglutaminase powder to the above system in an amount of 40 U / g, stir evenly, carry out heat treatment, the temperature is 50 °C, the time is 2 h, after taking out, the enzyme inactivation temperature is 90 °C, the time is 5 min, and then soak the formed gel in 1% FeCl 3 solution for 18 h to obtain a soy protein fractionated aggregate - peach gum polysaccharide double-network nutritional gel.

[0024] Example 5

[0025] Refer to Figure 1 , dissolve soy protein isolate in deionized water to prepare a protein solution with a protein concentration of 60 mg / mL, stir at room temperature for 2 h, adjust the pH of the solution to 7.0 with 2 M HCl and 2 M NaOH, hydrate at 4 °C for 12 h, pour the solution into a wide-mouth bottle, heat at 85 °C for 3 h, manually stir during the heating process, cool to room temperature, take 10 mL of the soy protein fractionated aggregate solution in a beaker, stir at a rate of 1000 rpm / min, dissolve the peach gum polysaccharide powder in deionized water (10 mg / ml), add the peach gum polysaccharide solution to the above protein solution under stirring conditions, add water to make up the total volume of the soy protein fractionated aggregate - peach gum polysaccharide complex to 20 mL, the volume ratio of the soy protein fractionated aggregate to the peach gum polysaccharide is 5:4, dissolve resveratrol in an ethanol aqueous solution to prepare a dispersion of 1 mg / mL, slowly add 1.5 mL of the resveratrol solution to the soy protein fractionated aggregate - peach gum polysaccharide complex under stirring conditions, add glutamine transglutaminase powder to the above system in an amount of 40 U / g, stir evenly, carry out heat treatment, the temperature is 50 °C, the time is 2 h, after taking out, the enzyme inactivation temperature is 90 °C, the time is 5 min, and then soak the formed gel in 1% FeCl 3Soak in the solution for 18 h to obtain the soy protein fractionated aggregate - peach gum polysaccharide double - network nutritional gel.

[0026] Example 6

[0027] Refer to Figure 1 , dissolve soy protein isolate in deionized water to prepare a protein solution with a protein concentration of 60 mg / mL, stir at room temperature for 2 h, adjust the pH of the solution to 7.0 with 2M HCl and 2M NaOH, hydrate at 4 °C for 12 h, pour the solution into a wide - mouth bottle, heat at 85 °C for 3 h, stir manually during the heating process, cool to room temperature, take 10 mL of the soy protein fractionated aggregate solution in a beaker, stir at a rate of 1000 rpm / min, dissolve peach gum polysaccharide powder in deionized water (10 mg / ml), add the peach gum polysaccharide solution to the above - mentioned protein solution under stirring conditions, add water to make up the total volume of the soy protein fractionated aggregate - peach gum polysaccharide complex to 20 mL, the volume ratio of soy protein fractionated aggregate to peach gum polysaccharide is 5:5, dissolve resveratrol in an ethanol - water solution to prepare a dispersion of 1 mg / mL, slowly add 1.5 mL of the resveratrol solution to the soy protein fractionated aggregate - peach gum polysaccharide complex under stirring conditions, add glutamine cross - linking enzyme powder to the above - mentioned system in an amount of 40 U / g, stir evenly, carry out heat treatment at a temperature of 50 °C for 2 h, after taking out, the inactivating temperature of the enzyme is 90 °C for 5 min, and then soak the formed gel in 1% FeCl 3 Soak in the solution for 18 h to obtain the soy protein fractionated aggregate - peach gum polysaccharide double - network nutritional gel.

[0028] The following experiments were used to verify the experimental effects:

[0029] 1. Bioaccessibility: Centrifuge the digested nutritional gel in vitro at 10000×g and 4 °C for 20 min, collect the supernatant, measure the absorbance at 306 nm with a UV - visible spectrophotometer, and use a resveratrol standard solution to draw a standard curve of absorbance vs. concentration. Measure the absorbance using the above - mentioned method, and the results are expressed as resveratrol mg / mL. The following equation is used to calculate the bioaccessibility of resveratrol:

[0030]

[0031] In the formula, C represents the content of resveratrol in the supernatant after digestion of the nutritional gel (mg / mL), and C 0 represents the content of resveratrol in the nutritional gel before digestion (mg / mL).

[0032] The results are as Figure 2As shown, there are differences in the prepared nutrient gels with different addition ratios of peach gum polysaccharide. With the increase in the concentration of peach gum polysaccharide, the bioaccessibility increases accordingly. The double-network nutrient gel obtained in Example 5 has the best bioaccessibility effect.

Claims

1. The present invention relates to a method for preparing a soybean protein classification aggregate-peach gum polysaccharide double network nutritional gum, characterized in that: (1) Preparation of soy protein fractionated aggregates; (2) Preparation of soy protein fractionated aggregate-peach gum polysaccharide complex; (3) Preparation of soy protein fractionated aggregate-peach gum polysaccharide complex loaded with resveratrol; (4) Preparation of soy protein fractionated aggregate-peach gum polysaccharide double network nutritional gum.

2. The preparation method according to claim 1, characterized in that: Preparation of the soy protein typing aggregates: soy protein isolate is dissolved in deionized water to prepare a protein solution with a protein concentration of 60 mg / mL, stirred at room temperature for 2 hours, adjusted to pH 7.0, hydrated at 4°C for 12 hours, heated the soy protein isolate solution in an 85°C oil bath for 3 hours, manually stirred during the heating process, and cooled to room temperature to obtain the soy protein typing aggregates.

3. The preparation method according to claim 1, characterized in that: Preparation of the soy protein classification aggregate-peach gum polysaccharide complex: peach gum polysaccharide powder is dissolved in deionized water (10 mg / mL), and the soy protein classification aggregate solution and the peach gum polysaccharide solution are mixed under stirring conditions, and the volume ratio of the soy protein classification aggregate to the peach gum polysaccharide is 5:0, 5:1, 5:2, 5:3, 5:4, 5:5, so that the final volume of the soy protein classification aggregate-peach gum polysaccharide complex is 20 mL.

4. The preparation method according to claim 1, characterized in that: Preparation of the resveratrol-loaded soybean protein classification aggregate-peach gum polysaccharide complex: resveratrol is dissolved in an ethanol aqueous solution with a concentration of 1 mg / mL, and 1.5 mL of the resveratrol solution is added to the soybean protein classification aggregate-peach gum polysaccharide complex.

5. The preparation method according to claim 1, characterized in that: The preparation method of the soybean protein classification aggregate-peach gum polysaccharide double network nutritional gum is as follows: 40 U / g of glutamine cross-linking enzyme powder is added to the above system, stirred evenly, and heat treated at a temperature of 45-50° C. for 1-2 hours. After being taken out, the enzyme is inactivated at a temperature of 90° C. for 5 minutes. Then, the formed gel is soaked in a 1% FeCl3 solution for 18 hours to obtain the soybean protein classification aggregate-peach gum polysaccharide double network nutritional gum.

6. The soybean protein typing aggregate-peach gum polysaccharide double network nutritional gum obtained by the method described in any one of claims 1 to 5.

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