Preparation method of soybean protein amyloid fiber template oil gel
By constructing oleogels at low temperatures using soybean protein amyloid fiber templates, the shortcomings of existing oleogel agents in food applications are addressed, and oleogels with excellent mechanical properties and unchanged nutritional composition are prepared.
Patent Information
- Application Number
- CN202511348754.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-22
- Publication Date
- 2026-01-09
AI Technical Summary
Existing oleogels for food applications need to be food-grade, cost-effective, and able to penetrate liquid oils with a low-concentration gel network to provide the required solid structure and properties, but this is difficult to achieve with current technology.
Soybean amyloid fiber template method was used to construct a liquid oil scaffold at low temperature through emulsion template method to prepare soybean amyloid fiber template oleogel, avoiding the use of high temperature or solvent, and utilizing the mixture of soybean amyloid fiber and oil to form a nanofibrillary network.
The prepared oleogel has greater mechanical strength and a denser three-dimensional network structure, significantly improving mechanical properties and increasing compressive strength by 53%, while maintaining its food-grade properties and nutritional components.
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Abstract
Description
Technical Field
[0001] This invention belongs to the food field and mainly relates to a method for preparing soybean protein amyloid fiber template oleogel. Background Technology
[0002] Olegels, which structure liquid oils into fat-like solids, are crucial for mimicking the functional advantages of fats in food materials while ensuring good ductility, hardness, and stability. However, for true food applications, oleogrinators must be food-grade, cost-effective, and capable of penetrating liquid oils in low-concentration gel networks to provide the desired solid structure and properties for the resulting olegel.
[0003] Protein self-assembly into amyloid fibrils represents a novel approach to enhancing protein functionality by exposing diverse functional amino acid groups to the environment. In this way, many proteins bypass the tendency of many proteins to prefer hydrophilic rather than hydrophobic environments through unfolding, hydrolysis, and self-assembly, exposing hydrophobic amino acids (naturally folded inside the native protein) to the surface and enabling them to interact effectively with their surroundings. Protein fibrillation is achieved through thermally induced acidic hydrolysis, forming nanofibrils with high aspect ratios, Young's modulus, and stability.
[0004] This invention constructs an effective scaffold for liquid oil using an emulsion template method, without requiring high temperatures or solvents to alter the oil's food-grade properties and nutritional composition. This research further expands the scope of food amyloid fibrils as functional template platforms for food, biomedical, and pharmaceutical applications. Summary of the Invention
[0005] This invention provides a method for preparing soybean protein amyloid fiber template oleogel. This method does not require the use of high temperature or solvents to change the food-grade properties and nutritional components of the oil, and can effectively prepare soybean protein amyloid fiber template oleogel.
[0006] The technical problem to be solved by the present invention is achieved through the following technical solution:
[0007] A method for preparing a soybean protein amyloid fiber template oleogel, characterized by the following steps:
[0008] Step 1: Preparation of Soybean Amyloid Fibers: A soybean protein stock solution was prepared by dispersing soy protein isolate powder in deionized water and gently stirring for 12 hours. After centrifugation at 10000×g, a homogeneous suspension was obtained, free of fine, insoluble soy protein solid particles. The pH was adjusted to 2.0 with 6 mol / L HCl. Soybean amyloid fibrils were prepared by operating a magnetically heated stirrer at 85℃ and 300 rpm for 20 hours. After heat treatment, the soybean amyloid fibers were cooled to room temperature in an ice-water bath and stored at 4℃.
[0009] Step 2: Preparation of soybean amyloid cellulose template oleogel: Soybean amyloid cellulose and soybean protein isolate were mixed with two different oils (sunflower seed oil and medium-chain triglycerides) at a 1:1 volume ratio and homogenized using an ultrasonic homogenizer at 9000 rpm for 5 minutes at room temperature to obtain an emulsion. The emulsion was then centrifuged at 10000 g for 20 minutes at 21°C. The supernatant was transferred to a constant temperature drying oven and dried at 37°C for 48 hours.
[0010] The method for forming soybean protein amyloid fibers according to claim 1 is characterized in that the concentration of soybean protein isolate in step one is 5%, and the pH of the protein solution is adjusted to 2.0 using 6 mol / L HCl solution.
[0011] The method for forming soybean protein amyloid fibers according to claim 1 is characterized in that the protein solution in step one is frozen and centrifuged at 10000 g for 15 min.
[0012] The method for forming soybean protein amyloid fibers according to claim 1 is characterized in that, in step one, the upper protein solution is placed in a magnetically stirred oil bath at a speed of 200 rpm and a temperature of 85 ℃.
[0013] The method for preparing soybean protein amyloid fiber template oleogel according to claim 1 is characterized in that the centrifugal force in step two is 10000 g.
[0014] The method for preparing soybean protein amyloid fiber template oleogel according to claim 1 is characterized in that the drying conditions in step two are 37°C for 48 hours.
[0015] In this invention, oleogels are prepared using soybean protein amyloid fiber templates, eliminating the need for high temperatures or solvents to alter the food-grade properties and nutritional composition of the oil. This research further expands the scope of food amyloid fibrils as functional template platforms for food, biomedical, and pharmaceutical applications. Attached Figure Description
[0016] Figure 1 Image from an atomic force microscope;
[0017] Figure 2 The fluorescence image is a Th T fluorescence spectrum.
[0018] Figure 3 Diagram showing the hydrophobicity of oleogel surfaces;
[0019] Figure 4 This is a picture of the actual appearance of the oleogel;
[0020] Figure 5 This is a stress-strain curve of oleogel under compression. Detailed Implementation
[0021] The technical solution of the present invention will be further described below with reference to the accompanying drawings, but it is not limited thereto. Any modifications or equivalent substitutions to the technical solution of the present invention that do not depart from the spirit and scope of the technical solution of the present invention should be covered within the protection scope of the present invention.
[0022] A method for preparing a soybean protein amyloid fiber template oleogel, characterized by the following steps:
[0023] Step 1: Preparation of Soybean Amyloid Fibers: A soybean protein stock solution was prepared by dispersing soy protein isolate powder in deionized water and gently stirring for 12 hours. After centrifugation at 10000×g, a homogeneous suspension was obtained, free of fine, insoluble soy protein solid particles. The pH was adjusted to 2.0 with 6 mol / L HCl. Soybean amyloid fibrils were prepared by operating a magnetically heated stirrer at 85℃ and 300 rpm for 20 hours. After heat treatment, the soybean amyloid fibers were cooled to room temperature in an ice-water bath and stored at 4℃.
[0024] Step 2: Preparation of soybean amyloid cellulose template oleogel: Soybean amyloid cellulose and soybean protein isolate were mixed with two different oils (sunflower seed oil and medium-chain triglycerides) at a 1:1 volume ratio and homogenized using an ultrasonic homogenizer at 9000 rpm for 5 minutes at room temperature to obtain an emulsion. The emulsion was then centrifuged at 10000 g for 20 minutes at 21°C. The supernatant was transferred to a constant temperature drying oven and dried at 37°C for 48 hours.
[0025] Example 1
[0026] Soy protein isolate and sunflower seed oil were mixed at a 1:1 volume ratio and homogenized using an ultrasonic homogenizer at 9000 rpm for 5 minutes at room temperature to obtain an emulsion. The emulsion was then centrifuged in a high-speed centrifuge at 10000 g for 20 minutes at 21°C. The supernatant was transferred to a constant-temperature drying oven and dried at 37°C for 48 hours.
[0027] Example 2
[0028] Soy protein isolate and medium-chain triglycerides were mixed at a 1:1 volume ratio and homogenized using an ultrasonic homogenizer at 9000 rpm for 5 minutes at room temperature to obtain an emulsion. The emulsion was then centrifuged at 10000 g for 20 minutes at 21°C. The supernatant was transferred to a constant temperature drying oven and dried at 37°C for 48 hours.
[0029] Example 3
[0030] Soybean protein amyloid fiber and sunflower seed oil were mixed at a 1:1 volume ratio and homogenized using an ultrasonic homogenizer at 9000 rpm for 5 minutes at room temperature to obtain an emulsion. The emulsion was then centrifuged in a high-speed centrifuge at 10000 g for 20 minutes at 21°C. The supernatant was transferred to a constant temperature drying oven and dried at 37°C for 48 hours.
[0031] Example 4
[0032] Soybean protein amyloid fibers and medium-chain triglycerides were mixed at a 1:1 volume ratio and homogenized using an ultrasonic homogenizer at 9000 rpm for 5 minutes at room temperature to obtain an emulsion. The emulsion was then centrifuged at 10000g for 20 minutes at 21°C. The supernatant was transferred to a constant temperature drying oven and dried at 37°C for 48 hours.
[0033] Comparative analysis of the above examples revealed that soybean amyloid fibers, acting as functional templates, exhibited significant advantages in oleogel construction. Compared with soybean protein isolate-based oleogels, soybean amyloid fiber-based oleogels demonstrated greater mechanical strength and a denser three-dimensional network structure. The high degree of entanglement and dense structure of the three-dimensional fiber network significantly improved the mechanical properties of soybean amyloid fiber-based oleogels, achieving a compressive strength of 1.8 kPa at 50% strain, which is 53% higher than that of soybean protein-based gels.
Claims
1. A method for preparing a soybean protein amyloid fiber template oleogel, characterized in that... The method steps are as follows: Step 1: Preparation of Soybean Amyloid Fibers: A soybean protein stock solution was prepared by dispersing soy protein isolate powder in deionized water and gently stirring for 12 hours. After centrifugation at 10000×g, a homogeneous suspension was obtained, free of fine, insoluble soy protein solid particles. The pH was adjusted to 2.0 with 6 mol / L HCl. Soybean amyloid fibrils were prepared using a magnetically heated stirrer at 85℃ and 300 rpm for 20 hours. After heat treatment, the soybean amyloid fibers were cooled to room temperature in an ice-water bath and stored at 4℃. Step 2: Preparation of soybean amyloid cellulose template oleogel: Soybean amyloid cellulose and soybean protein isolate were mixed with two different oils (sunflower seed oil and medium-chain triglycerides) at a 1:1 volume ratio and homogenized using an ultrasonic homogenizer at 9000 rpm for 5 minutes at room temperature to obtain an emulsion. The emulsion was then centrifuged at 10000 g for 20 minutes at 21°C. The supernatant was transferred to a constant temperature drying oven and dried at 37°C for 48 hours.
2. The method for forming soybean protein amyloid fibers according to claim 1, characterized in that... The concentration of soy protein isolate mentioned in step one is 5%, and the pH of the protein solution is adjusted to 2.0 using 6 mol / L HCl solution.
3. The method for forming soybean protein amyloid fibers according to claim 1, characterized in that... The protein solution described in step one is centrifuged at 10,000 g for 15 min.
4. The method for forming soybean protein amyloid fibers according to claim 1, characterized in that... In step one, the upper protein solution is placed in a magnetically stirred oil bath at a speed of 200 rpm and a temperature of 85 ℃.
5. The method for preparing soybean protein amyloid fiber template oleogel according to claim 1, characterized in that... The centrifugal force mentioned in step two is 10000 g.
6. The method for preparing soybean protein amyloid fiber template oleogel according to claim 1, characterized in that... The drying conditions described in step two are 37°C for 48 hours.