Grease molecule immobilized material as well as preparation method and application thereof

Abstract

The invention discloses a grease molecule immobilized material as well as a preparation method and application thereof, and belongs to the technical field of foods and medicines. The material has a grease taste, can be used as a fat substitute, and can be used as a food or medical product for correcting fat addiction behaviors of obese people. The oil molecule immobilized material is obtained by immobilizing branched chain fatty acid and / or triglyceride in a glucomannan network, emulsifying and wrapping oil molecules and glucomannan molecules, and then coating the oil molecules and the glucomannan molecules in a cross-linked network. Common raw materials are used, and the production and preparation method is easy to operate, high in production efficiency and suitable for industrial amplification.

Description

Technical Field

[0001] The present invention belongs to the technical fields of food and medicine, and particularly relates to a material for immobilizing oil molecules, a preparation method thereof, and an application thereof. Background Art

[0002] Since industrialization, food has become increasingly abundant, and a large number of oil-based foods have entered the dining table, fundamentally changing people's dietary structure, among which high-fat diets are particularly common. A high-fat diet refers to a dietary pattern that includes high-fat foods. For example, walnuts, sesame seeds, peanuts in plants, fried foods, fatty meat, animal offal, dairy products, etc. all belong to high-fat foods. Long-term consumption of high-fat foods may induce various chronic diseases. Excessive intake of fat not only leads to a distorted figure, but fat will also adhere to the internal organs, bringing various health risks such as high blood lipids, heart disease, fatty liver, and even disintegrating the alveolar bone.

[0003] The harms caused by a high-fat diet mainly include: 1) Damaging the cardiovascular system. Long-term consumption of high-fat foods easily leads to thickened blood, high blood lipids, induces atherosclerotic plaques and blood clots on the blood vessel walls, causing the lumen to become narrower and thinner, blood flow to slow down, and the body's organs to lack oxygen and blood. If the energy supplied by fat in the daily diet of each person exceeds 30% of the total daily energy, the prevalence of coronary heart disease will increase significantly. The intake of saturated fatty acids is positively correlated with the incidence of coronary heart disease. 2) Damaging the pancreas. Eating too much fatty food not only causes pancreatic inflammation but is also one of the important causes of pancreatic cancer. 3) Gallstones. Long-term high-fat and high-cholesterol diets easily lead to excessive blood lipids. As part of the blood lipids, cholesterol also increases, and when the cholesterol concentration in bile becomes overly saturated, cholesterol crystals are likely to precipitate and form stones. 4) Damaging the liver. When the fat intake by the human body is too much, it will exceed the processing capacity of the liver, resulting in the deposition of fat (triglycerides) in liver cells, causing metabolically stress-induced liver damage. Under normal circumstances, the fat content in the liver only accounts for less than 5% of the liver weight. Scientists have found that the lipids in high-fat foods can activate immune cells and migrate to the liver, interact with cells in the liver tissue, trigger a series of liver diseases such as hepatitis and non-alcoholic fatty liver, and in severe cases, can lead to liver failure. 5) Damaging the gastrointestinal tract. A high-fat diet increases the risk of colorectal cancer. People who often eat high-fat foods are 2 to 3 times more likely to develop colorectal cancer than others. 6) Interfering with metabolism. Researchers have found that a high-fat diet can affect the molecular mechanism that controls the body's internal "clock", induce metabolic disorders, and lead to metabolic diseases such as diabetes and obesity. High-fat foods are one of the key factors inducing inflammation. Obesity caused by a high-fat diet is usually accompanied by a series of inflammatory diseases such as type 2 diabetes and cardiovascular diseases. 7) Slowing down brain responses. Consuming a large amount of saturated fat, such as bacon, buttered bread, fried eggs, etc., may damage the dopamine function of the brain, which is the key neurotransmitter responsible for people's limb movements. Research results carried out on laboratory mice and some other animals show that fatty foods may damage perceptual flexibility, disrupt memory, lead to slower responses, and also make the experimental subjects feel depressed. Scientists at the University of Montreal have found that consuming a large amount of high-fat foods may damage the function of brain circuits, which is related to mood disorders, drug dependence, and overeating.

[0004] Studies have found that there are "fat taste" receptors on the tongue, which are lipid receptors. Medium-chain fatty acids act on the lipid receptors, enabling people to sense the "taste of fat" and obtain a sense of satisfaction. Similar lipid receptors also exist in the gastrointestinal tract. After binding with medium-chain fatty acids, they can promote the secretion of gastrointestinal hormones, delay gastric emptying, and negatively feedback regulate the excessive intake of lipids by the human body, inhibiting behaviors similar to "compulsive fat foraging" and suppressing fat "addiction". Studies have found that the lipid receptors in the tongues and gastrointestinal tracts of thin people are more sensitive, making them more likely to feel satisfied and reducing their lipid intake. In contrast, the receptor sensitivity of obese people decreases, and they need to consume more lipids. With age or a high-fat diet, the sensitivity of lipid receptors will decline.

[0005] If fatty acids are immobilized to retain their receptor-binding ability without being digested and absorbed, it can not only satisfy the sense of satisfaction and the enjoyment of delicious food but also promote the secretion of hormones in the gastrointestinal tract and correct the fat "addiction" behavior of obese people. However, there is currently no such material. Summary of the Invention

[0006] Aiming at the problem of fat "addiction" among current obese people, who have a large intake of fat and even an increasing demand for it, the first object of the present invention is to provide a material for immobilizing oil molecules, which has a "greasy taste" and can be used as a fat substitute in foods or pharmaceutical products for obese people to correct their fat "addiction" behavior.

[0007] The second object of the present invention is to provide a preparation method for the material of immobilizing oil molecules, which is easy to operate, has high production efficiency, and is suitable for industrial production.

[0008] The third object of the present invention is to provide an application of the material of immobilizing oil molecules, which can be used as a fat substitute in foods or pharmaceutical products for correcting the fat "addiction" behavior of obese people.

[0009] The present invention is achieved through the following technical solutions:

[0010] A material for immobilizing oil molecules, the material comprising the following components: glucomannan and oil;

[0011] The oil includes medium-chain fatty acid oil or triglyceride.

[0012] Preferably, the medium-chain fatty acid oil is an oil containing saturated fatty acids with a special branched-chain structure.

[0013] Preferably, the medium-chain fatty acid oil is any one of lanolin acid, squalane, squalene, butter, and cream.

[0014] Preferably, the triglyceride is an oil or fat containing a fat molecule formed by a branched-chain fatty acid and glycerol, or an oil containing a saturated fatty acid with a special branched-chain structure.

[0015] Preferably, the triglyceride is any one of caprylic capric triglyceride, olive oil, cod liver oil, and soybean oil.

[0016] It has been found through research that since oil and fat molecules are insoluble in water, it is very difficult to fix them without modifying their structure to increase their water solubility. Modifying the structure and introducing other chemical reagents will greatly affect the safety of the product. For the material for immobilizing oil and fat molecules, glucomannan is used as the skeleton carrier material. Utilizing its flexible long-chain characteristics, a three-dimensional network is formed through physical entanglement. At the same time, branched-chain fatty acids and / or triglycerides with a heteromorphic spatial structure are preferably used as the solidified oil and fat molecules, which are solidified in the glucomannan network. By binding the exposed fatty acid chains to lipid receptors, the "fat taste" receptors are triggered to produce a biological effect.

[0017] Since the addition of oil and fat molecules will greatly hinder the approach and interaction of glucomannan molecules. In the preparation of the material for immobilizing oil and fat molecules, the usage ratio of oil and fat molecules is creatively optimized, and emulsification pretreatment is adopted. The oil and fat molecules are wrapped with some glucomannan molecules to form a water-in-oil-in-water microemulsion of glucomannan-oil-glucomannan. The oil and fat are dispersed between two layers of glucomannan molecules and then dispersed between glucomannan molecules to form a heterogeneous system, avoiding the influence of oil and fat molecules on the entanglement and molecular assembly between glucomannan molecules.

[0018] To avoid the destruction of oil and fat molecules by strong alkali, when preparing the material for immobilizing oil and fat molecules, arginine is creatively selected as the cross-linking agent, and glycerol plays a role in protecting the oil and fat. In addition, glycerol is also used to increase the flexibility of glucomannan molecules, promote the sliding of flexible segments at high temperature, entangle with each other, and finally form an insoluble material. The oil and fat molecules are fixed in the material system. Then, through freezing and mechanical crushing processes, some fatty acid chains are exposed, and the completely free fat molecules are removed by thawing and rinsing to avoid the absorption of oil and fat.

[0019] A preparation method of a material for immobilizing oil and fat molecules includes the following steps:

[0020] S1. After selecting glucomannan and oil and fat for emulsification treatment, a glucomannan oil and fat emulsion is obtained;

[0021] S2. Select glucomannan, arginine, and glycerol, disperse them in water, heat and stir, and at the same time add the glucomannan oil and fat emulsion, disperse evenly, keep warm at 80°C - 95°C for 90 min - 180 min, freeze at low temperature until completely solidified, mechanically crush, thaw and rinse, and dry and pulverize to complete the preparation.

[0022] The functions of the above-mentioned arginine and glycerol are crosslinking promoters, which will be removed by subsequent rinsing.

[0023] Preferably, based on a total of 100 parts, the mass parts of each raw material are: glucomannan 0.3 - 1.0 part, arginine 3 - 10 parts, glycerol 1 - 2 parts, and the balance is water.

[0024] Preferably, in the step S1,

[0025] (1) Select 0.1 - 0.3 part of glucomannan and swell it in 99.7 - 99.9 parts of water, and heat it to 80°C - 95°C to obtain component A solution;

[0026] (2) Take branched-chain fatty acid oil and / or triglyceride and heat it to 80°C - 95°C to obtain component B solution;

[0027] (3) Under the condition of rapid stirring, take 20 - 40 parts of solution A and add it to 60 - 80 parts of solution B, and perform high-speed emulsification to prepare solution C;

[0028] (4) Under the condition of rapid stirring, take 20 - 40 parts of solution C and add it to 60 - 80 parts of solution A, and perform high-speed emulsification to prepare a glucomannan oil emulsion.

[0029] The above three steps of operation form an emulsion of glucomannan - oil - glucomannan. The oil molecules are wrapped in the middle, and the outer layer is glucomannan molecules. The glucomannan molecules in the outer layer are further crosslinked and entangled with the glucomannan molecules added subsequently, so that the oil molecules are fixed in the three-dimensional network.

[0030] Preferably, in the step S2, heat it to 80 - 95°C and perform stirring treatment.

[0031] When preparing the material for immobilizing oil molecules, the common raw materials used are easy to operate in the production preparation method, and the production efficiency is high, which is suitable for industrial scale-up.

[0032] An application of a material for immobilizing oil molecules, the application of the material for immobilizing oil molecules in the preparation of fat substitute products.

[0033] The material for immobilizing oil molecules has a "greasy taste" and can be used as a fat substitute, and can be used as a food or pharmaceutical product for obese people to correct fat "addiction" behavior.

[0034] Compared with the prior art, the present invention has at least the following technical effects:

[0035] The present invention provides a material for immobilizing oil and fat molecules. This material has a "greasy taste" and can be used as a fat substitute in food or pharmaceutical products for obese people to correct their fat "addiction" behavior. The material for immobilizing oil and fat molecules is obtained by emulsifying glucomannan, branched-chain fatty acid oil or triglyceride to obtain a glucomannan oil emulsion, and then combining glucomannan, arginine and glycerol.

[0036] Among them, the material for immobilizing oil and fat molecules has the following advantages:

[0037] (1) For the material for immobilizing oil and fat molecules, glucomannan molecules are creatively selected as the oil and fat molecule solidifying material, and the solidifying process is ingeniously designed. First, the oil and fat are wrapped between two layers of glucomannan molecules, and then dispersed into the cross-linking precursor system. The non-homogeneous precursor system is creatively adopted to avoid excessive interference of oil and fat molecules on the cross-linking of glucomannan.

[0038] (2) For the material for immobilizing oil and fat molecules, in order to fix the oil and fat molecules in the three-dimensional network of glucomannan molecules and prevent the oil and fat molecules from slipping and dissociating, branched-chain fatty acids or triglycerides with a heteromorphic asymmetric spatial structure are selected as the target oil and fat molecules.

[0039] (3) In order to prevent the saponification and destruction of oil and fat molecules by alkali, arginine and glycerol are selected as cross-linking promoters, and glycerol is selected to protect the oil and fat molecules.

[0040] (4) The common raw materials used in the material for immobilizing oil and fat molecules are easy to operate in the production preparation method, and the production efficiency is high, which is suitable for industrial scale-up.

[0041] (5) The product of the material for immobilizing oil and fat molecules has a "greasy taste" and can be used as a fat substitute in food or pharmaceutical products for obese people to correct their fat "addiction" behavior. Description of the Drawings

[0042] Figure 1 Powder sample of glucomannan-oleic acid / linoleic acid triglyceride prepared in Example 1. Detailed Embodiments

[0043] The following will describe the implementation schemes of the present invention in detail in combination with the embodiments. However, those skilled in the art will understand that the following embodiments are only used to illustrate the present invention and should not be regarded as limiting the scope of the present invention. The specific conditions not specified in the embodiments are carried out according to the conventional conditions or the conditions recommended by the manufacturer. The reagents or instruments not specified in the manufacturer are all conventional products that can be obtained through commercial purchase.

[0044] Example 1:

[0045] A method for preparing a material for immobilizing oil molecules, comprising the following steps:

[0046] Preparation of glucomannan oil emulsion: 0.2 kg of glucomannan is swollen in 99.8 kg of water and heated to 90 °C as component A; olive oil is heated to 90 °C as component B; under rapid stirring, 30 kg of component A is added to 70 kg of component B and emulsified at high speed to prepare component C; under rapid stirring, 30 kg of component C is added to 70 kg of component A and emulsified at high speed to prepare a glucomannan oil emulsion.

[0047] Solidification: 0.8 kg of glucomannan, 8 kg of arginine, and 1.5 kg of glycerol are dispersed in 89.7 kg of water, heated to 90 °C, and 20 kg of the glucomannan oil emulsion is added while stirring to disperse evenly. It is kept at 90 °C for 150 min, frozen at low temperature until completely solidified, mechanically crushed, thawed and rinsed, and dried and pulverized to complete the preparation.

[0048] As Figure 1 shown, it is a powder sample of glucomannan-oleic acid / linoleic acid triglyceride prepared. The fat component of olive oil is solidified in the glucomannan network.

[0049] Example 2:

[0050] A method for preparing a material for immobilizing oil molecules, comprising the following steps:

[0051] Preparation of glucomannan oil emulsion: 0.1 kg of glucomannan is swollen in 99.9 kg of water and heated to 80 °C as component A; 50 kg of squalane and 50 kg of cod liver oil are mixed and heated to 80 °C as component B; under rapid stirring, 20 kg of component A is added to 80 kg of component B and emulsified at high speed to prepare component C; under rapid stirring, 20 kg of component C is added to 80 kg of component A and emulsified at high speed to prepare a glucomannan oil emulsion.

[0052] Solidification process: 0.3 kg of glucomannan, 3 kg of arginine, and 1 kg of glycerol are dispersed in 95.7 kg of water, heated to 80 °C, and 10 kg of the glucomannan oil emulsion is added while stirring to disperse evenly. It is kept at 80 °C for 90 min, frozen at low temperature until completely solidified, mechanically crushed, thawed and rinsed, and dried and pulverized to complete the preparation.

[0053] Example 3:

[0054] A method for preparing a material for immobilizing oil molecules, comprising the following steps:

[0055] S1. Preparation of glucomannan oil emulsion: 0.3 kg of glucomannan is swollen in 99.7 kg of water and heated to 95°C as component A; 10 kg of caprylic / capric triglyceride and 90 kg of soybean oil are mixed and heated to 95°C as component B; under rapid stirring, 40 kg of component A is added to 60 kg of component B, and high-speed emulsification is carried out to prepare component C; under rapid stirring, 40 kg of component C is added to 60 kg of component A, and high-speed emulsification is carried out to prepare glucomannan oil emulsion;

[0056] Solidification: 1.0 kg of glucomannan, 10 kg of arginine, and 2 kg of glycerol are dispersed in 87 kg of water, heated to 95°C, and 30 kg of glucomannan oil emulsion is added while stirring. After uniform dispersion, it is kept at 95°C for 180 min, frozen at low temperature until completely solidified, mechanically crushed, thawed and rinsed, and dried and pulverized to complete the preparation.

[0057] Example 4:

[0058] A method for preparing a material for immobilizing oil molecules includes the following steps:

[0059] Preparation of glucomannan oil emulsion: 0.2 kg of glucomannan is swollen in 99.8 kg of water and heated to 80°C as component A; 80 kg of lanolin acid and 20 kg of olive oil are mixed and heated to 85°C as component B; under rapid stirring, 40 kg of component A is added to 60 kg of component B, and high-speed emulsification is carried out to prepare component C; under rapid stirring, 30 kg of component C is added to 70 kg of component A, and high-speed emulsification is carried out to prepare glucomannan oil emulsion;

[0060] Solidification process: 1.0 kg of glucomannan, 4 kg of arginine, and 1.5 kg of glycerol are dispersed in 94.5 kg of water, heated to 85°C, and 25 kg of glucomannan oil emulsion is added while stirring. After uniform dispersion, it is kept at 95°C for 120 min, frozen at low temperature until completely solidified, mechanically crushed, thawed and rinsed, and dried and pulverized to complete the preparation.

[0061] Setting of comparative examples:

[0062] For further illustration and comparison, by changing the component ratio or process flow parameters of the present invention, the products prepared all have defects, as shown in Table 1:

[0063] Table 1 Setting of comparative examples and preparation results

[0064]

[0065]

[0066] Test example:

[0067] Take the oil molecule immobilized materials prepared in each example and conduct relevant performance measurements.

[0068] 1. Taste evaluation: For the samples of Examples 1-4 and Comparative Examples 1 and 9, add hot water to moisten them. Randomly number them. Select 30 healthy volunteers. First, taste twice-cooked pork, and judge the smoothness, fat taste, and satisfaction of the twice-cooked pork as 5 points each. Then, score the samples in turn and calculate the average score. The results are shown in Table 2 below.

[0069] Table 2 Results of taste evaluation of samples (points)

[0070] sample smoothness fatty flavor grease satisfaction double-cooked pork slices 5±0 5±0 5±0 Example 1 3.1±0.8 2.2±1.1 2.7±1.6 Example 2 3.2±1.1 2.7±0.9 2.3±1.2 Example 3 3.2±1.2 2.8±0.8 2.9±1.5 Example 4 3.2±1.5 2.4±0.7 2.8±1.9 Comparative Example 1 0.4±0.1 0.2±0.1 0.3±0.2 Comparative Example 9 0.3±0.1 0.5±0.2 0.3±0.2

[0071] The above Examples 1-4 obtained better scores and all had a certain degree of oil satisfaction, but there were significant differences among different individuals, and the taste scores of the comparative examples were all poor.

[0072] 2. Determine blood lipids by gavage in animals and observe fecal changes

[0073] Purchase 30 KM mice, all male, with a body weight of 18-22 g. Randomly divide them into 3 groups according to body weight, with 10 mice in each group, namely the model group, the normal group, and the sample group of Example 1 (gavage at 1.2 g / kg). Administer the drug once a day, and the gavage volume is 0.1 ml / 10 g. The blank control group and the model control group are respectively given the corresponding volume of distilled water. After continuous gavage for 10 days, the mice in each group are fasted but allowed to drink water for 16 hours. The model group and the sample group of Example 1 are gavage-administered with the modeling drug (loperamide + 5% atropine) (10 mg / kg bw), and the blank control group is given distilled water. 0.5 hour after administering the modeling drug, the normal group and the model group of mice are gavage-administered with ink, and the sample group of Example 1 is given the sample of Example 1 + ink. The animals are all housed individually in cages and drink water and eat normally. Starting from the administration of ink, record the number and weight of black feces excreted by each animal within 6 hours. Sacrifice the animals, take blood from the heart, and measure the levels of serum total cholesterol (TC) and low-density lipoprotein (LDL-C). The research results are shown in Table 3.

[0074] Table 3 Serum lipid levels and fecal changes

[0075]

[0076] As can be seen from Table 3, the blood lipids of the animals in the group of Example 1 did not increase, and the number and weight of feces showed a significant increase, indicating that the solidified fat of the product of the present invention does not cause an increase in blood lipids, the product of the present invention is not digested in the intestine, stimulates intestinal peristalsis, promotes defecation, and significantly increases the amount of feces.

[0077] Finally, it should be noted that the above are only preferred embodiments of the present invention and are not intended to limit the protection scope of the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A material for immobilizing oil molecules, characterized in that, The material contains the following components: glucomannan and oil; The oil includes branched-chain fatty acid oil or triglyceride.

2. The material for immobilizing oil molecules according to claim 1, characterized in that, The branched-chain fatty acid oil is an oil containing saturated fatty acid with a special branched-chain structure.

3. The material for immobilizing oil molecules according to claim 2, characterized in that, The branched-chain fatty acid oil is any one of lanolin acid, squalane, squalene, butter, and cream.

4. A material for immobilizing oil molecules according to claim 1, characterized in that, The triglyceride is an oil containing a fat molecule formed by a branched-chain fatty acid and glycerol or an oil containing a saturated fatty acid with a special branched-chain structure.

5. The material for immobilizing oil molecules according to claim 4, characterized in that The triglyceride is any one of caprylic / capric triglyceride, olive oil, cod liver oil, and soybean oil.

6. A method for preparing a material for immobilizing lipid molecules as described in any one of claims 1-5, characterized in that, It includes the following steps: S1. Select glucomannan and oil, emulsify them to obtain a glucomannan oil emulsion; S2. Select glucomannan, arginine, and glycerol, disperse them in water, heat and stir, and at the same time add the glucomannan oil emulsion, disperse evenly, keep warm at 80°C - 95°C for 90 min - 180 min, freeze at low temperature until completely solidified, mechanically crush, thaw and rinse, and dry and pulverize to complete the preparation.

7. The preparation method of a material for immobilizing oil molecules according to claim 6, characterized in that, Based on a total of 100 parts, the mass parts of each raw material are: 0.3 - 1.0 part of glucomannan, 3 - 10 parts of arginine, 1 - 2 parts of glycerol, and the balance is water.

8. The preparation method of a material for immobilizing oil molecules according to claim 6, characterized in that, In the said S1, (1) Select 0.1 - 0.3 part of glucomannan, swell it in 99.7 - 99.9 parts of water, and heat to 80°C - 95°C to be used as component A solution; (2) Take the branched-chain fatty acid oil and / or triglyceride and heat to 80°C - 95°C to be used as component B solution; (3) Under the condition of rapid stirring, take 20 - 40 parts of solution A and add it to 60 - 80 parts of solution B, and emulsify at high speed to prepare solution C; (4) Under the condition of rapid stirring, take 20 - 40 parts of solution C and add it to 60 - 80 parts of solution A, and emulsify at high speed to prepare a glucomannan oil emulsion.

9. The preparation method of a material for immobilizing oil molecules according to claim 6, characterized in that, In the said S2, heat to 80 - 95°C and stir.

10. Use of a material for immobilizing lipid molecules according to any one of claims 1-5, characterized in that, Application of the material with immobilized oil molecules in the preparation of fat substitute products.

Images