Method for constructing camellia-seed oil high internal phase emulsion by utilizing ultrasonic cavitation modified rice glutelin-hyaluronic acid

Abstract

The invention relates to a method for constructing a camellia-seed oil high internal phase emulsion by utilizing ultrasonic cavitation modified rice glutelin-hyaluronic acid. The method comprises the following steps: (1) preparing a rice glutelin solution; (2) preparing a rice glutelin-hyaluronic acid compound solution; (3) carrying out ultrasonic cavitation modification treatment on the rice glutelin and the rice glutelin-hyaluronic acid compound; and (4) preparing the rice glutelin-hyaluronic acid-camellia seed oil high internal phase emulsion by respectively taking the rice glutelin and the rice glutelin-hyaluronic acid compound subjected to ultrasonic cavitation modification treatment as water phases and camellia seed oil as an oil phase (O / W is 7: 3). The hyaluronic acid and the rice glutelin are mixed and subjected to ultrasonic cavitation modification treatment, so that the processed rice glutelin-hyaluronic acid compound has good emulsibility, the grain size of liquid drops of the rice glutelin-hyaluronic acid-camellia seed oil high internal phase emulsion prepared on the basis of the compound is remarkably reduced, and the emulsifying activity and stability are remarkably improved; and the application of the product in food is broadened.

Description

Technical Field

[0001] The invention belongs to the field of protein food processing, and particularly relates to a method for constructing a camellia oil high internal phase emulsion by modifying rice gluten-hyaluronic acid through ultrasonic cavitation. Background Art

[0002] Rice is an abundant cereal resource in Northeast my country. Rice protein (RP) is a cereal protein with high nutritional value and low allergenicity, which can be widely used by various groups of people. Rice glutenin (RG) rich in RP often forms water-insoluble aggregates through hydrophobic interactions and disulfide bonds, and the natural structure of rice protein reduces the flexibility of the molecule, resulting in low surface activity, low solubility, poor emulsification and other functional properties of rice glutenin, which limits the application of rice protein in the food industry.

[0003] Ultrasonic cavitation treatment is a non-heating processing technology with low energy consumption, high efficiency, economy and environmental protection. It is currently widely used in food processing. As a high-energy emulsification method, ultrasound can effectively decompose macromolecular aggregates in proteins, destroy chemical bonds and molecular interactions within proteins, change protein structures, and thus improve the emulsification properties of proteins through the synergistic effects of cavitation, mechanical force and thermal effects.

[0004] Hyaluronic acid (HA) is a linear polysaccharide with high viscoelasticity, high moisture retention and good biocompatibility. It has a unique ability to bind and retain water and can be used as a thickener and stabilizer. In addition, HA can form amphiphilic compounds with proteins through covalent cross-linking to control the rheology of the liquid and is used as an emulsifier and stabilizer in camellia seed oil (CSO) high internal phase O / W emulsion system. Summary of the invention

[0005] The invention provides a method for constructing a camellia oil high internal phase emulsion by modifying rice gluten-hyaluronic acid by ultrasonic cavitation, thereby improving the emulsification and stability of the rice gluten-based emulsion, applying it to easy-to-swallow food, and broadening its application in the food field.

[0006] The technical problem to be solved by the present invention is achieved through the following technical solutions:

[0007] A method for constructing a camellia oil high internal phase emulsion and improving its properties by treating rice gluten-hyaluronic acid with ultrasonic cavitation modification, the method comprising the following steps;

[0008] (1) Preparation of rice glutenin: Crush the rice into powder and sieve through an 80-mesh sieve to obtain rice flour. Mix the rice flour with n-hexane (1:4, w / v), stir continuously for 4 hours, and air-dry in a fume hood for 10 hours to obtain defatted rice flour. The defatted rice flour and distilled water are 1:10, stirred at 25°C for 3 hours for extraction, and centrifuged at 4500g for 30 minutes to remove the albumin component in the rice flour. Then, according to the above steps, globulin and alcohol-soluble protein are removed using 5% NaCl solution and 70% ethanol solution, respectively, and each of the above steps is repeated twice. Subsequently, the obtained precipitate was stirred with 0.05M NaOH at a solid-liquid ratio of 1:10 at 25°C for 2h, centrifuged at 4500g for 15min, the supernatant was adjusted to pH 4.8, stirred for 1h, and centrifuged at 4500g for 15min. The obtained precipitate was rice glutenin, which was washed twice with distilled water, the pH was adjusted to 7.0, dialyzed to remove excess salt ions, and freeze-dried to obtain the rice glutenin required for the experiment, which was stored at -18°C. The protein content was determined by the Kjeldahl method.

[0009] (2) Preparation of rice gluten solution: Rice gluten was dissolved in distilled water to prepare a protein solution with a concentration of 1.0 wt %, stirred at 25° C. for 2 h, and subjected to ultrasonic cavitation treatment in an ice-water bath;

[0010] (3) Preparation of rice glutenin-hyaluronic acid complex: Rice glutenin (RG) was dissolved in distilled water to prepare a solution with a concentration of 2.0 wt%, and then hyaluronic acid (HA) was prepared into a solution with a concentration of 2.0 wt%. The two prepared solutions were mixed, stirred at 25°C for 2 h, and subjected to ultrasonic cavitation modification to obtain the RG-HA complex.

[0011] (4) Preparation of camellia oil high internal phase emulsion: Rice gluten and rice gluten-hyaluronic acid complex treated with ultrasonic cavitation modification were used as the aqueous phase and camellia oil as the oil phase, respectively, with the oil phase / water phase ratio of 7:3, and were treated by a high-speed dispersing homogenizer (10000r / min) for 5 min to prepare rice gluten-camellia oil high internal phase emulsion and rice gluten-hyaluronic acid-camellia oil high internal phase emulsion.

[0012] Compared with the prior art, the method of the present invention has the following advantages:

[0013] 1. The preparation method of the high internal phase emulsion provided by the present invention is simple to operate, and the obtained emulsion has good dispersibility, small droplet size and good stability.

[0014] 2. The hyaluronic acid provided by the present invention is used in conjunction with ultrasonic cavitation modification to treat rice gluten to prepare a camellia oil high internal phase emulsion, which has the characteristics of low energy consumption, biodegradability, good emulsification stability, etc., and the raw materials used are all green and food grade, and the production process is simple.

[0015] 3. The present invention takes low-allergenic rice gluten and hyaluronic acid as research objects, and combines ultrasonic cavitation modification treatment to improve the emulsification properties of the emulsion, providing a theoretical basis for the development of texture-modified foods, and also expanding the application potential of easy-to-swallow products based on protein-polysaccharide high internal phase emulsions as innovative foods.

[0016] The preferred conditions are as follows: in step (2), the optimal conditions for ultrasonic cavitation modification treatment are 450W, 10min;

[0017] The preferred condition is that in step (3), the concentrations of the rice gluten solution and the hyaluronic acid solution are both 1.0 wt %;

[0018] The preferred conditions are as follows: in step (3), the optimal conditions for ultrasonic cavitation modification treatment are 450W, 10min; BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Attached Figure 1 Flow chart of this method;

[0020] Attached Figure 2 Average particle size of different camellia oil high internal phase emulsions;

[0021] Attached Figure 3 Emulsification stability of different camellia oil high internal phase emulsions;

[0022] Attached Figure 4 Emulsifying activity of different camellia oil high internal phase emulsions. DETAILED DESCRIPTION

[0023] In order to make the above-mentioned objects, advantages and features of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below with reference to the accompanying drawings.

[0024] Steps: Extract rice glutenin: Crush the rice into powder and sieve through 80 mesh to obtain rice flour. Mix the rice flour with n-hexane (1:4, w / v), stir continuously for 4 hours, and air-dry in a fume hood for 10 hours to obtain defatted rice flour. The defatted rice flour is extracted with distilled water at 25°C for 3 hours and centrifuged at 4500rpm for 30min to remove the albumin component in the rice flour. Then, according to the above steps, globulin and alcohol-soluble protein are removed with 5% NaCl solution and 70% ethanol solution, respectively, and each of the above steps is repeated twice. Subsequently, the obtained precipitate is mixed with 0.05M NaOH at a solid-liquid ratio of 1:10 at 25°C, centrifuged at 4500rpm for 15min, and glutenin is obtained. The extracted glutenin is adjusted to pH 4.8 to precipitate rice glutenin. The precipitated rice glutenin is centrifuged at 4500rpm for 15min, washed twice with distilled water, dialyzed to remove excess salt ions, and freeze-dried to obtain a rice glutenin sample.

[0025] Embodiment 1:

[0026] Preparation of rice gluten-camellia seed oil high internal phase emulsion:

[0027] (1) Preparation of rice gluten emulsion: dissolve rice gluten in distilled water to prepare a protein solution with a concentration of 1.0 wt%, and stir at 25° C. for 2 h;

[0028] (2) Preparation of rice glutenin-camellia seed oil high internal phase emulsion: The above rice glutenin solution was used as the water phase and camellia seed oil as the oil phase, with an oil / water volume ratio of 7:3, and treated by a high-speed dispersing homogenizer at 10000r / min for 5min to prepare a rice glutenin-camellia seed oil (RG-CSO) high internal phase emulsion. The average particle size of the rice glutenin-camellia seed oil emulsion obtained at this time was the largest, which was 3423.03±373.73nm, and its emulsification stability and emulsification activity were the weakest, which were 561.24±67.70% and 520.79±1.74nm, respectively. 2 / g.

[0029] Embodiment 2:

[0030] Preparation of rice glutenin-camellia seed oil high internal phase emulsion by ultrasonic cavitation modification:

[0031] (1) Preparation of rice gluten solution: Rice gluten was dissolved in distilled water to prepare a protein solution with a concentration of 1.0 wt%, stirred at 25° C. for 2 h, and subjected to ultrasonic treatment (450 W, 10 min, ice water bath);

[0032] (2) Preparation of rice glutenin-camellia seed oil high internal phase emulsion: The rice glutenin treated by ultrasonic cavitation modification was used as the water phase and camellia seed oil as the oil phase, with an oil / water volume ratio of 7:3. The rice glutenin-camellia seed oil high internal phase emulsion treated by ultrasonic cavitation modification was prepared by a high-speed dispersing homogenizer at 10000r / min for 5min. The average particle size of the rice glutenin-camellia seed oil high internal phase emulsion (U-RG-CSO) obtained by ultrasonic cavitation modification was reduced to 2972.47±334.72nm, and its emulsification stability and emulsification activity were improved to 1307.65±110.86% and 1165.93±79.15nm, respectively. 2 / g.

[0033] Embodiment 3:

[0034] Preparation of rice gluten-hyaluronic acid-camellia seed oil high internal phase emulsion:

[0035] (1) Preparation of rice glutenin-hyaluronic acid complex: RG and HA were prepared into 2.0 wt% solutions, and then the RG solution and the HA solution were mixed in equal volumes and stirred at 25° C. for 2 h to obtain a rice glutenin-hyaluronic acid complex;

[0036] (2) Preparation of rice gluten-hyaluronic acid-camellia oil high internal phase emulsion: The above rice gluten-hyaluronic acid complex was used as the aqueous phase, camellia oil as the oil phase, and the oil / water volume ratio was 7:3. The rice gluten-hyaluronic acid-camellia oil high internal phase emulsion was prepared by a high-speed dispersing homogenizer at 10000r / min for 5min. The particle size of the rice gluten-hyaluronic acid-camellia oil nanoemulsion (RG-HA-CSO) obtained by the treatment was significantly reduced to 2103.62±274.81nm, and its emulsification stability and emulsification activity were increased to 834.92±93.87% and 724.83±2.18nm, respectively. 2 / g.

[0037] Embodiment 4:

[0038] Preparation of rice gluten-hyaluronic acid-camellia seed oil high internal phase emulsion treated with ultrasonic cavitation modification:

[0039] (1) Preparation of rice glutenin-hyaluronic acid complex: RG and HA were prepared into 2.0 wt% solutions, and then the RG solution and the HA solution were mixed in equal volumes, stirred at 25° C. for 2 h, and subjected to ultrasonic treatment (450 W, 10 min, ice water bath) to obtain a rice glutenin-hyaluronic acid complex treated with ultrasonic cavitation modification;

[0040] (2) Preparation of rice gluten-hyaluronic acid-camellia oil high internal phase emulsion: The above-mentioned ultrasonic cavitation modified rice gluten-hyaluronic acid complex was used as the aqueous phase, camellia oil was used as the oil phase, and the oil / water volume ratio was 7:3. The ultrasonic cavitation modified rice gluten-hyaluronic acid-camellia oil high internal phase emulsion (U-RG-HA-CSO) was prepared by a high-speed dispersing homogenizer at 10000r / min for 5min. The ultrasonic cavitation modified rice gluten-hyaluronic acid-camellia oil high internal phase emulsion obtained at this time had the smallest average particle size of 1435.05±226.60nm, and its emulsification stability and emulsification activity were the best, which were 1695.80±143.58% and 1398.99±94.87nm, respectively. 2 / g.

Claims

1. A method for constructing a camellia oil high internal phase emulsion by modifying rice gluten-hyaluronic acid using ultrasonic cavitation, the method comprising the following steps: (1) Preparation of rice glutenin: Crush the rice into powder and sieve through an 80-mesh sieve to obtain rice flour. Mix the rice flour with n-hexane (1:4, w / v), stir continuously for 4 hours, and air-dry in a fume hood for 10 hours to obtain defatted rice flour. The defatted rice flour and distilled water are 1:10, stirred at 25°C for 3 hours for extraction, and centrifuged at 4500g for 30 minutes to remove the albumin component in the rice flour. Then, according to the above steps, globulin and alcohol-soluble protein are removed using 5% NaCl solution and 70% ethanol solution, respectively, and each of the above steps is repeated twice. Subsequently, the obtained precipitate was stirred with 0.05M NaOH at a solid-liquid ratio of 1:10 at 25°C for 2h, centrifuged at 4500g for 15min, the supernatant was adjusted to pH 4.8, stirred for 1h, and centrifuged at 4500g for 15min. The obtained precipitate was rice glutenin, which was washed twice with distilled water, the pH was adjusted to 7.0, dialyzed to remove excess salt ions, and freeze-dried to obtain the rice glutenin required for the experiment, which was stored at -18°C. The protein content was determined by the Kjeldahl method. (2) Preparation of rice gluten solution: Rice gluten was dissolved in distilled water to prepare a protein solution with a concentration of 1.0 wt %, stirred at 25° C. for 2 h, and subjected to ultrasonic cavitation treatment in an ice-water bath; (3) Preparation of rice glutenin-hyaluronic acid complex: Rice glutenin (RG) was dissolved in distilled water to prepare a solution with a concentration of 2.0 wt%, and then hyaluronic acid (HA) was prepared into a solution with a concentration of 2.0 wt%. The two prepared solutions were mixed, stirred at 25°C for 2 h, and subjected to ultrasonic cavitation modification to obtain the RG-HA complex. (4) Preparation of camellia oil high internal phase emulsion: Rice gluten and rice gluten-hyaluronic acid complex treated with ultrasonic cavitation modification were used as the aqueous phase and camellia oil was used as the oil phase, wherein the oil phase / water phase ratio was 7:

3. The emulsions were processed by a high-speed disperser homogenizer to prepare rice gluten-camellia oil high internal phase emulsion and rice gluten-hyaluronic acid-camellia oil high internal phase emulsion.

2. According to the method described in claim 1, wherein the method comprises the following steps: The concentration of the rice gluten solution was 1.0 wt%.

3. According to the method described in claim 1, wherein the method comprises the following steps: The best ultrasonic cavitation modification treatment conditions are 450W, 10min.

4. According to the method described in claim 1, wherein the method comprises the following steps: The concentration of the hyaluronic acid solution was 1.0 wt %.

5. According to the method described in claim 1, wherein the method comprises the following steps: The best ultrasonic cavitation modification treatment conditions are 450W, 10min.

6. According to the method for improving the properties of rice gluten-camellia oil high internal phase emulsion by hyaluronic acid-assisted ultrasonic treatment as described in claim 1, in step (4), it is characterized in that The high-speed dispersion rate is 10000r / min;.

7. According to the method for improving the properties of rice gluten-camellia oil high internal phase emulsion by hyaluronic acid-assisted ultrasonic treatment as described in claim 1, in step (4), it is characterized in that The high-speed dispersion time is 5 minutes.

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