Preparation method of soybean protein-oxidized hyaluronic acid composite emulsion gel

Abstract

The invention discloses a preparation method of soybean protein-oxidized hyaluronic acid composite emulsion gel, and belongs to the technical field of food processing. The preparation method comprises the following steps: (1) preparing soybean protein and oxidized hyaluronic acid; (2) dissolving soybean protein in deionized water, and adding different masses of oxidized hyaluronic acid powder to obtain a composite solution; (3) mixing the composite solution with soybean oil, and homogenizing to prepare an emulsion; and (4) dropwise adding a CaSO4 solution into the emulsion under continuous stirring, heating in a water bath, and cooling to room temperature to obtain the composite emulsion gel. The composite emulsion gel can imitate the texture and taste of animal fat, can be used for development of plant-based meat products, and has the advantages of wide raw material source, low cost, and realization of the green and environmental protection idea of the preparation process, and provides an innovative scheme for industrial production of plant-based food.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a preparation method of a soy protein-oxidized hyaluronic acid composite emulsion gel. Background Art

[0002] Soy protein is a high-quality vegetable protein, containing 9 essential amino acids for the human body, and having good functional properties such as emulsifying property, gelling property, foaming property, etc. Due to its low cost and rich resources, it has a wide range of applications in the food industry. According to the sedimentation coefficient, soy protein can be divided into 2S, 7S, 11S, and 15S. Among them, 7S and 11S are the main components. Hyaluronic acid is a natural glycosaminoglycan composed of disaccharide (D-glucuronic acid and N-acetyl-D-glucosamine) units, and has characteristics such as high hygroscopicity, viscoelasticity, and biocompatibility. Under physiological conditions, it is easily hydrolyzed and enzymatically degraded. Therefore, it needs to be oxidatively modified and crosslinked with Schiff base to form a gel to extend the degradation time and improve its stability.

[0003] An emulsion gel is a semi-solid material with a three-dimensional network structure formed based on an emulsion by using a certain induction method. Proteins will undergo structural changes and denaturation under the influence of certain physical and chemical factors. A single soy protein emulsion gel is unstable during storage and transportation, and is prone to phenomena such as droplet flocculation, aggregation, and liquefaction. Improving the stability of the emulsion by combining proteins with oxidized polysaccharides is an effective solution.

[0004] Therefore, the preparation of a soy protein-oxidized hyaluronic acid composite emulsion gel can combine the effects of soy protein and hyaluronic acid to form a more stable three-dimensional network structure, and has excellent water retention, mechanical properties, and active ingredient encapsulation ability. This composite system enhances the interfacial stability through hydrogen bonding and hydrophobic interactions, and shows application potential in the fields of functional food delivery, replacing animal fat, and 3D printing. Summary of the Invention

[0005] The purpose of the present invention is to provide a preparation method of a soy protein-oxidized hyaluronic acid composite emulsion gel.

[0006] The present invention provides a preparation method of a soy protein-oxidized hyaluronic acid composite emulsion gel, which is characterized in that the method comprises the following steps: (1) preparing soy protein and oxidized hyaluronic acid; (2) dissolving the soy protein in deionized water, and adding oxidized hyaluronic acid powder with different masses to obtain a composite solution; (3) mixing the composite solution with soybean oil and performing homogenization treatment to prepare an emulsion; (4) under continuous stirring, dropping a CaSO 4 solution, heating in a water bath and then cooling to room temperature to obtain the composite emulsion gel.

[0007] It is further defined that the concentration of the soy protein solution is 4% (w / v).

[0008] It is further defined that the concentration of the oxidized hyaluronic acid is 0-0.5% (w / v).

[0009] It is further defined that the protein and polysaccharide complex solution is mixed with soybean oil to make the oil phase ratio reach 60%, and a high-speed homogenizer is used to homogenize at a rotation speed of 12800 rpm for 3-5 minutes.

[0010] It is further defined that the CaSO 4 The solution concentration was 10% (w / v), making the final CaSO 4 The concentration was 35 mM, the water bath heating temperature was 90°C, and the time was 15 min.

[0011] The invention provides a soybean protein-oxidized hyaluronic acid composite emulsion gel obtained by the method.

[0012] Beneficial effects: The present invention constructs a semi-solid emulsion gel system with a three-dimensional network structure by means of the compound of soy protein and oxidized hyaluronic acid. With its unique rheological properties, it can effectively imitate the texture and taste of animal fat and can be used for the development of plant-based meat products. While reducing the content of saturated fatty acids, it also increases the protein content, meeting the needs of modern consumers for healthy foods such as high protein, low salt, low fat, and high functionality. In terms of cost and environmental protection, soy protein and hyaluronic acid are widely available, low cost, mild preparation process, and low energy consumption, which conforms to the concept of green environmental protection and sustainable development, and provides an innovative solution for the large-scale industrial production of plant-based foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 is a flow chart;

[0014] Figure 2 The rheological properties of the emulsion gels in different treatment groups are changed;

[0015] Figure 3 For texture evaluation of emulsion gel. Specific embodiments

[0016] Example 1.

[0017] Reference Figure 1 , soy protein isolate and oxidized hyaluronic acid were prepared by alkali dissolution and acid precipitation method and sodium periodate oxidation method. Soy protein was dissolved in deionized water (4%, w / v) and stirred for 2 h to fully dissolve; at room temperature, the pH value was adjusted to 7.0 and mixed with soybean oil to a final oil phase ratio of 60%. IKA high-speed homogenizer was used for homogenization (12800 rpm, 4 min), and CaSO was added dropwise to the obtained emulsion under stirring conditions.4 Solution (10%, w / v), with a final CaSO 4 concentration of 35 mM. Heat it in a water bath at 90 °C for 15 min, and then transfer it to an ice-water bath to cool to room temperature to obtain an emulsion gel.

[0018] Example 2.

[0019] Refer to Figure 1 , and obtain soy protein and oxidized hyaluronic acid by the alkali solution-acid precipitation method and the sodium periodate oxidation method. Dissolve soy protein in deionized water (4%, w / v), stir for 2 h to fully dissolve it; under room temperature conditions, adjust the pH value to 7.0, add oxidized hyaluronic acid powder to the soy protein solution under stirring conditions, so that the mass ratio between protein and polysaccharide is 40:1, and the final concentration of oxidized hyaluronic acid reaches 0.1% (w / v). After mixing evenly, add soybean oil, and the final oil phase ratio reaches 60%. Homogenize it with an IKA high-speed homogenizer (12,800 rpm, 4 min). Dropwise add the obtained emulsion into CaSO 4 solution (10%, w / v), with a final CaSO 4 concentration of 35 mM. Heat it in a water bath at 90 °C for 15 min, and then transfer it to an ice-water bath to cool to room temperature to obtain an emulsion gel.

[0020] Example 3.

[0021] Refer to Figure 1 , and obtain soy protein and oxidized hyaluronic acid by the alkali solution-acid precipitation method and the sodium periodate oxidation method. Dissolve soy protein in deionized water (4%, w / v), stir for 2 h to fully dissolve it; under room temperature conditions, adjust the pH value to 7.0, add oxidized hyaluronic acid powder to the soy protein solution under stirring conditions, so that the mass ratio between protein and polysaccharide is 40:2, and the final concentration of oxidized hyaluronic acid reaches 0.2% (w / v). After mixing evenly, add soybean oil, and the final oil phase ratio reaches 60%. Homogenize it with an IKA high-speed homogenizer (12,800 rpm, 4 min). Dropwise add the obtained emulsion into CaSO 4 solution (10%, w / v), with a final CaSO 4 concentration of 35 mM. Heat it in a water bath at 90 °C for 15 min, and then transfer it to an ice-water bath to cool to room temperature to obtain an emulsion gel.

[0022] Example 4.

[0023] Refer to Figure 1, the soy protein and oxidized hyaluronic acid were obtained by the alkali dissolution-acid precipitation method and the sodium periodate oxidation method. The soy protein was dissolved in deionized water (4%, w / v), stirred for 2 h to be fully dissolved; at room temperature, the pH value was adjusted to 7.0, and the oxidized hyaluronic acid powder was added to the soy protein solution under stirring conditions, so that the mass ratio between the protein and the polysaccharide was 40:3, and the final concentration of the oxidized hyaluronic acid reached 0.3% (w / v). After mixing evenly, soybean oil was added, and the final oil phase ratio reached 60%. It was homogenized with an IKA high-speed homogenizer (12,800 rpm, 4 min), and the obtained emulsion was added dropwise with CaSO 4 solution (10%, w / v), and the final CaSO 4 concentration was 35 mM. It was heated in a water bath at 90 °C for 15 min, and then transferred to an ice-water bath to cool to room temperature, and the emulsion gel was obtained.

[0024] Example 5.

[0025] Refer to Figure 1 , the soy protein and oxidized hyaluronic acid were obtained by the alkali dissolution-acid precipitation method and the sodium periodate oxidation method. The soy protein was dissolved in deionized water (4%, w / v), stirred for 2 h to be fully dissolved; at room temperature, the pH value was adjusted to 7.0, and the oxidized hyaluronic acid powder was added to the soy protein solution under stirring conditions, so that the mass ratio between the protein and the polysaccharide was 40:4, and the final concentration of the oxidized hyaluronic acid reached 0.4% (w / v). After mixing evenly, soybean oil was added, and the final oil phase ratio reached 60%. It was homogenized with an IKA high-speed homogenizer (12,800 rpm, 4 min), and the obtained emulsion was added dropwise with CaSO 4 solution (10%, w / v), and the final CaSO 4 concentration was 35 mM. It was heated in a water bath at 90 °C for 15 min, and then transferred to an ice-water bath to cool to room temperature, and the emulsion gel was obtained.

[0026] Example 6.

[0027] Refer to Figure 1 , the soy protein and oxidized hyaluronic acid were obtained by the alkali dissolution-acid precipitation method and the sodium periodate oxidation method. The soy protein was dissolved in deionized water (4%, w / v), stirred for 2 h to be fully dissolved; at room temperature, the pH value was adjusted to 7.0, and the oxidized hyaluronic acid powder was added to the soy protein solution under stirring conditions, so that the mass ratio between the protein and the polysaccharide was 40:5, and the final concentration of the oxidized hyaluronic acid reached 0.5% (w / v). After mixing evenly, soybean oil was added, and the final oil phase ratio reached 60%. It was homogenized with an IKA high-speed homogenizer (12,800 rpm, 4 min), and the obtained emulsion was added dropwise with CaSO 4Solution (10%, w / v), final CaSO 4 concentration is 35 mM. Heat it in a water bath at 90 °C for 15 min, and then transfer it to an ice-water bath to cool to room temperature to obtain an emulsion gel.

Claims

1. A method for preparing a soybean protein-oxidized hyaluronic acid composite emulsion gel, characterized in that: The method is as follows: (1) preparing soybean protein and oxidized hyaluronic acid; (2) dissolving soybean protein in deionized water and adding different masses of oxidized hyaluronic acid powder to obtain a composite solution; (3) mixing the composite solution with soybean oil and homogenizing the mixture to prepare an emulsion; and (4) adding a CaSO4 solution dropwise to the emulsion under continuous stirring, heating the emulsion in a water bath and then cooling the mixture to room temperature to obtain a composite emulsion gel.

2. The method according to claim 1, characterized in that The concentration of the soybean protein solution is 4% (w / v).

3. The method according to claim 1, characterized in that The concentration of the oxidized hyaluronic acid is 0-0.5% (w / v).

4. The method according to claim 1, characterized in that The protein and polysaccharide composite solution is mixed with soybean oil to make the oil phase ratio reach 60%, and a high-speed homogenizer is used to homogenize at a speed of 12800 rpm for 3-5 minutes.

5. The method according to claim 1, characterized in that The concentration of the CaSO4 solution is 10% (w / v), so that the final CaSO4 concentration is 35 mM, the water bath heating temperature is 90°C, and the time is 15 minutes.

6. The soybean protein-oxidized hyaluronic acid composite emulsion gel obtained by the method according to any one of claims 1 to 5.

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