Highland barley beta-glucan-based Pickering emulsion gel as well as preparation method and application thereof

Abstract

The invention provides highland barley beta-glucan-based Pickering emulsion gel, a preparation method and application, and the Pickering emulsion gel is prepared by using highland barley beta-glucan, hemp seed protein and passion fruit seed oil as preparation raw materials through FeCl3 solidification. According to the Pickering emulsion gel, the viscoelasticity, the emulsification characteristic and the oxidation resistance of the highland barley beta-glucan are used for simulating the fat taste, the content of saturated fatty acid is reduced, cells are prevented from being damaged by free radicals, and the requirements of people for the texture, the sense organ and the nutrition of plant-based products are met. In addition, the Pickering emulsion gel can also effectively remove DPPH free radicals and ABTS free radicals and delay senescence. In addition, the Pickering emulsion gel can replace coconut oil, palm oil and other solid fat in traditional dairy products, the intake of grease is reduced, aging is delayed, and body health is maintained.

Description

Technical Field

[0001] The invention belongs to the technical field of emulsion gels and relates to a highland barley beta-glucan-based Pickering emulsion gel, a preparation method and an application. Background Art

[0002] Highland barley β-glucan is the primary component of the endosperm cell wall of highland barley grains. Its basic structural unit is β-pyranose, a non-starch polysaccharide formed by two glycosidic bonds: β-(1→3) and β-(1→4). The structure of β-pyranose enables β-glucan to form a stable colloidal solution in water, exhibiting good hydrophilicity and viscosity. It can be used as a food hydrocolloid in thickeners, emulsion stabilizers, and fat substitutes.

[0003] Highland barley β-glucan has the potential to lower blood lipids, lower cholesterol, and prevent cardiovascular disease. It has been evaluated as a component that can lower blood cholesterol levels and regulate postprandial blood sugar and insulin responses. Highland barley β-glucan also possesses powerful antioxidant properties, effectively scavenging free radicals in the body and reducing oxidative stress, thereby protecting cells from damage. Furthermore, the antioxidant properties of highland barley β-glucan not only help delay aging but also maintain cardiovascular health and reduce the risk of chronic disease.

[0004] Based on the above-mentioned health benefits of highland barley β-glucan, concentrates of highland barley β-glucan are often used as thickeners to control food texture and improve functional properties. These products are also proposed as ingredients to fully or partially replace fat in processed foods, such as meat, dairy products and baked products, and have great market prospects.

[0005] Summary of the invention Based on the above content, the purpose of the present invention is to provide a highland barley β-glucan based Pickering emulsion gel, a preparation method and an application.

[0006] To achieve the above object, the present invention adopts the following technical solutions: The present application provides a highland barley β-glucan-based Pickering emulsion gel, and the preparation method of the Pickering emulsion gel comprises: S01: mixing highland barley β-glucan aqueous solution and hemp seed protein, heating in a boiling water bath, and cooling to room temperature to obtain an aqueous phase composite solution.

[0007] Mix highland barley β-glucan with deionized water and heat in a water bath at 60°C for 0.5-1 hour to fully dissolve the highland barley β-glucan in the deionized water, forming a highland barley β-glucan aqueous solution with a concentration of 90-100 mg / mL. The highland barley β-glucan aqueous solution is then mixed with hemp seed protein and heated in a boiling water bath for 5-8 minutes. The mixture is cooled to room temperature to obtain an aqueous complex solution of highland barley β-glucan and hemp seed protein.

[0008] In the present application, highland barley β-glucan includes one or more of black highland barley β-glucan, blue highland barley β-glucan and white highland barley β-glucan. The added mass of hemp seed protein is 2-3% of the mass of the highland barley β-glucan aqueous solution.

[0009] Hemp seed protein is a plant-based protein extracted from hemp seeds. It is rich in protein and essential amino acids, and has a high absorption rate. Hemp seed protein does not contain trypsin inhibitors, resulting in a high digestibility and improved protein absorption. Hemp seed protein also contains neither lactose nor gluten, making it suitable for those with lactose intolerance or gluten allergies. Furthermore, hemp seed protein is rich in dietary fiber, minerals, and antioxidants such as vitamin E, which promote intestinal health, support bone and nervous system function, and slow cellular oxidation.

[0010] S02: After the aqueous phase composite liquid is homogenized under high pressure, it is mixed with passion fruit seed oil and treated in a water bath at 4-5° C. and 10,000-12,000 rpm / min to obtain a Pickering emulsion.

[0011] The aqueous phase composite liquid was placed in a high-pressure homogenizer and homogenized three times at a pressure of 100 MPa. The high-pressure homogenized aqueous phase composite liquid was mixed with passion fruit seed oil in a volume ratio of 7:3 and treated in a water bath at 4-5°C and 10,000-12,000 rpm / min for 3-5 minutes to obtain a Pickering emulsion.

[0012] Passion fruit seed oil is a natural plant oil extracted from passion fruit seeds. It is rich in antioxidants, fatty acids, and vitamins. It has moisturizing and repairing properties, provides antioxidant and anti-inflammatory benefits, soothes the skin, and nourishes the hair. Adding passion fruit seed oil to this application can enhance the antioxidant capacity of the Pickering lotion and help scavenge free radicals.

[0013] S03: After the Pickering emulsion is mixed with the FeCl3 solution, it is solidified at 4-5°C to obtain a highland barley β-glucan-based Pickering emulsion gel.

[0014] The Pickering emulsion and the FeCl3 solution were mixed at a mass volume ratio of 50 g:500 μL, and the mixture was cured at 4-5°C for 4-5 hours to obtain a highland barley β-glucan-based Pickering emulsion gel. The highland barley β-glucan-based Pickering emulsion gel was stored in a refrigerator at 4°C.

[0015] The highland barley β-glucan-based Pickering emulsion gel in the present application is used to scavenge DPPH free radicals and ABTS free radicals.

[0016] The present invention has the following beneficial effects: (1) In this highland barley β-glucan-based Pickering emulsion gel, the viscoelasticity, emulsification properties and antioxidant properties of highland barley β-glucan are used to simulate the taste of fat, reduce the content of saturated fatty acids, protect cells from free radical damage, and meet people's needs for texture, sensory and nutritional aspects of plant-based products.

[0017] (2) In the highland barley β-glucan-based Pickering emulsion gel, hemp seed protein does not contain trypsin inhibitors, lactose and gluten, and has a high digestion and absorption rate, which is beneficial to the absorption of protein and is suitable for people with lactose intolerance or gluten allergy. At the same time, hemp seed protein is rich in dietary fiber, minerals and antioxidant ingredients such as vitamin E, which are beneficial to promoting intestinal health, supporting bone and nervous system functions, and delaying cell oxidation.

[0018] (3) In the highland barley β-glucan-based Pickering emulsion gel, passion fruit seed oil is rich in antioxidant components, fatty acids and vitamins, which can improve the antioxidant capacity of the Pickering emulsion and help scavenge free radicals.

[0019] (4) The highland barley β-glucan-based Pickering emulsion gel can replace solid fats such as coconut oil and palm oil in traditional dairy products, reduce oil intake, delay aging and maintain health.

[0020] (5) The highland barley β-glucan-based Pickering emulsion gel can effectively scavenge DPPH free radicals and ABTS free radicals and delay aging. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The figure shows the scavenging effect of Pickering emulsion gels prepared from different types of highland barley β-glucans on DPPH free radicals; Figure 2 A diagram showing the scavenging effect of Pickering emulsion gels prepared from different types of highland barley β-glucans on ABTS free radicals. DETAILED DESCRIPTION

[0022] The technical solution of the present invention is further explained and illustrated by means of specific embodiments below.

[0023] Example 1 The present application provides a highland barley β-glucan-based Pickering emulsion gel, and the preparation method of the Pickering emulsion gel comprises: S101: Mix black barley β-glucan with deionized water and heat in a water bath at 60°C for 0.5h to form a black barley β-glucan aqueous solution with a concentration of 100mg / mL. Mix the black barley β-glucan aqueous solution with hemp seed protein and heat in a boiling water bath for 5min. Cool to room temperature to obtain an aqueous composite solution of black barley β-glucan and hemp seed protein. The added mass of hemp seed protein is 3% of the mass of the black barley β-glucan aqueous solution.

[0024] S102: The aqueous phase composite liquid is placed in a high-pressure homogenizer and subjected to high-pressure homogenization three times at a pressure of 100 MPa. The high-pressure homogenized aqueous phase composite liquid is mixed with passion fruit seed oil in a volume ratio of 7:3, and the mixture is treated in a water bath at 4°C and 10,000 rpm / min for 3 minutes to obtain a Pickering emulsion.

[0025] S103: The Pickering emulsion and the FeCl3 solution were mixed at a mass volume ratio of 50 g:500 μL, and the mixture was cured at 4°C for 4 hours to obtain a black barley β-glucan-based Pickering emulsion gel, abbreviated as BBG. The black barley β-glucan-based Pickering emulsion gel was refrigerated and stored at 4°C.

[0026] Example 2 The present application provides a highland barley β-glucan-based Pickering emulsion gel, and the preparation method of the Pickering emulsion gel comprises: S201: Mixing highland barley β-glucan with deionized water and heating in a water bath at 60°C for 1 hour to form a highland barley β-glucan aqueous solution with a concentration of 90 mg / mL. Mixing the highland barley β-glucan aqueous solution with hemp seed protein and heating in a boiling water bath for 8 minutes. Cooling to room temperature to obtain an aqueous composite solution of highland barley β-glucan and hemp seed protein. The added mass of hemp seed protein is 2% of the mass of the highland barley β-glucan aqueous solution.

[0027] S202: The aqueous phase composite liquid is placed in a high-pressure homogenizer and subjected to high-pressure homogenization three times at a pressure of 100 MPa. The high-pressure homogenized aqueous phase composite liquid is mixed with passion fruit seed oil in a volume ratio of 7:3, and treated in a water bath at 5°C and 12,000 rpm / min for 5 minutes to obtain a Pickering emulsion.

[0028] S203: The Pickering emulsion and the FeCl3 solution were mixed at a mass volume ratio of 50 g:500 μL, and the mixture was cured at 5°C for 5 hours to obtain a white barley β-glucan-based Pickering emulsion gel, abbreviated as WBG. The white barley β-glucan-based Pickering emulsion gel was refrigerated and stored at 4°C.

[0029] Example 3 The present application provides a highland barley β-glucan-based Pickering emulsion gel, and the preparation method of the Pickering emulsion gel comprises: S301: Mix blue barley β-glucan with deionized water and heat in a water bath at 60°C for 0.5h to form a blue barley β-glucan aqueous solution with a concentration of 95mg / mL. Mix the blue barley β-glucan aqueous solution with hemp seed protein and heat in a boiling water bath for 6min. Cool to room temperature to obtain an aqueous composite solution of blue barley β-glucan and hemp seed protein. The added mass of hemp seed protein is 2.5% of the mass of the blue barley β-glucan aqueous solution.

[0030] S302: The aqueous phase composite liquid is placed in a high-pressure homogenizer and subjected to high-pressure homogenization three times at a pressure of 100 MPa. The high-pressure homogenized aqueous phase composite liquid is mixed with passion fruit seed oil in a volume ratio of 7:3 and treated in a water bath at 4°C and 11,000 rpm for 4 minutes to obtain a Pickering emulsion.

[0031] S303: The Pickering emulsion and the FeCl3 solution were mixed at a mass volume ratio of 50 g:500 μL, and the mixture was cured at 4°C for 4.5 hours to obtain a blue barley β-glucan-based Pickering emulsion gel, abbreviated as LBG. The blue barley β-glucan-based Pickering emulsion gel was refrigerated and stored at 4°C.

[0032] In order to verify that the highland barley β-glucan-based Pickering emulsion gel prepared in the examples of this application can effectively scavenge free radicals, this application respectively conducted scavenging activity assay experiments on DPPH free radicals and ABTS free radicals using the highland barley β-glucan-based Pickering emulsion gel prepared in Examples 1-3.

[0033] 1. Determination of the scavenging activity of highland barley β-glucan-based Pickering emulsion gel on DPPH free radicals 3 mL of the highland barley β-glucan-based Pickering emulsion gel prepared in Examples 1-3 was mixed with an equal volume of a 0.1 mmol / L DPPH solution to form a mixed solution. The mixed solution was placed in the dark at 25°C for 30 min. After the incubation, the absorbance of the supernatant was measured at 517 nm, and pure water was used as a blank group. The DPPH free radical scavenging rate of each example was calculated according to formula (1) to obtain the attached Figure 1 .

[0034] (1) Wherein, A1 is the absorbance value of each embodiment, and A0 is the absorbance value of pure water.

[0035] By the attached Figure 1 It can be seen that the scavenging rate of the highland barley β-glucan-based Pickering emulsion gel prepared in Examples 1-3 for DPPH free radicals reached more than 37%, especially the scavenging rate of the blue barley β-glucan-based Pickering emulsion gel LBG for DPPH free radicals reached 54%, which shows that the highland barley β-glucan-based Pickering emulsion gel prepared in the examples of the present application can effectively scavenge DPPH free radicals.

[0036] 2. Determination of the ABTS free radical scavenging activity of highland barley β-glucan-based Pickering emulsion gel Mix equal volumes of a K2S2O8 solution with a concentration of 2.45 mmol / L and an ABTS mother solution with a concentration of 7 mmol / L, and let it stand at room temperature in the dark for 16 hours. After diluting the ABTS mother solution with PBS buffer, adjust the absorbance value at 734 nm to 0.700 ± 0.002 nm to prepare an ABTS working solution. React 2100 μL of the highland barley β-glucan-based Pickering emulsion gel prepared in Examples 1-3 with 2850 μL of ABTS working solution in the dark for 2 hours. After the reaction, measure the absorbance of the reaction supernatant at 734 nm, and use pure water as a blank group. Calculate the ABTS free radical scavenging rate of each example according to formula (2) to obtain the attached Figure 2 .

[0037] (2) Wherein, A1 is the absorbance value of each embodiment, and A0 is the absorbance value of pure water.

[0038] By the attached Figure 2It can be seen that the scavenging rate of the highland barley β-glucan-based Pickering emulsion gel prepared in Examples 1-3 for ABTS free radicals reached more than 45%, especially the scavenging rate of the blue barley β-glucan-based Pickering emulsion gel LBG for ABTS free radicals reached 66%, which shows that the highland barley β-glucan-based Pickering emulsion gel prepared in the examples of the present application can effectively scavenge ABTS free radicals.

[0039] The above description is merely a preferred embodiment of the present application and is not intended to limit the present application. Various modifications and variations are possible for those skilled in the art. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present application shall be included within the scope of protection of the present application.

Claims

1. A method for preparing a highland barley β-glucan-based Pickering emulsion gel, characterized in that: include: The highland barley β-glucan aqueous solution and hemp seed protein are mixed, heated in a boiling water bath, and cooled to room temperature to obtain an aqueous phase composite solution; The aqueous phase composite liquid is homogenized under high pressure, mixed with passion fruit seed oil, and treated in a water bath at 4-5° C. and 10,000-12,000 rpm / min to obtain a Pickering emulsion; After the Pickering emulsion is mixed with the FeCl3 solution, it is solidified at 4-5 DEG C to obtain a highland barley beta-glucan-based Pickering emulsion gel.

2. The method for preparing highland barley β-glucan-based Pickering emulsion gel according to claim 1, wherein The added mass of the hemp seed protein is 2-3% of the mass of the highland barley β-glucan aqueous solution.

3. The method for preparing highland barley β-glucan-based Pickering emulsion gel according to claim 1, wherein The volume ratio of the aqueous phase composite liquid to the passion fruit seed oil is 7:

3.

4. The method for preparing highland barley β-glucan-based Pickering emulsion gel according to claim 1, wherein The mass volume ratio of the Pickering emulsion to the FeCl3 solution is 50g:500μL.

5. The method for preparing highland barley β-glucan-based Pickering emulsion gel according to claim 1, wherein The preparation of the highland barley beta-glucan aqueous solution comprises: mixing highland barley beta-glucan with deionized water, and heating the mixture in a water bath at 60° C. for 0.5-1 hour to obtain the highland barley beta-glucan aqueous solution.

6. The method for preparing highland barley β-glucan-based Pickering emulsion gel according to claim 1, wherein The concentration of the highland barley β-glucan aqueous solution is 90-100 mg / mL.

7. The method for preparing highland barley β-glucan-based Pickering emulsion gel according to claim 1, wherein The high-pressure homogenization pressure is 100 MPa and the number of times is 3 times.

8. The method for preparing highland barley β-glucan-based Pickering emulsion gel according to claim 1, wherein: The boiling water bath heating time is 5-8 minutes, and the curing time is 4-5 hours.

9. A highland barley β-glucan-based Pickering emulsion gel, characterized in that: The method is prepared according to any one of claims 1 to 8.

10. The highland barley β-glucan-based Pickering emulsion gel prepared by the preparation method according to any one of claims 1 to 8 is used for scavenging free radicals.

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