Egg yolk phospholipid composition having good oxidation stability and use

Abstract

An egg yolk phospholipid composition having good oxidation stability and a preparation method therefor. In the composition, the mass of phospholipid accounts for 30%-40% of the total mass, and protein accounts for 60%-70% of the total mass. The preparation method comprises the following steps: A, separately weighing a phospholipid product and a protein product, such that the mass of phospholipid accounts for 30%-40% of the total mass; and B, uniformly mixing the phospholipid product with the protein product.

Description

Egg yolk lecithin composition with good oxidative stability and application thereof Technical Field

[0001] The present invention relates to the field of food processing, and in particular to an egg yolk lecithin composition with good oxidation stability and an application thereof. Background Art

[0002] Phospholipids (PLs) are polar lipids composed of a glycerol backbone and a phosphate group on the sn-3 end of the chain. They are widely found in the cells of animals and plants. Plant sources of phospholipids primarily come from oilseed crop seeds, while animal sources primarily include egg yolks, milk, marine organisms, and brain tissue. Egg yolk is the most abundant source of animal-derived phospholipids. Currently, high-purity phospholipids on the market are primarily used as food additives or as emulsifiers in fat emulsions, with limited usage. Lecithins are rich in polyunsaturated fatty acids such as linoleic acid, which are easily oxidized to form hydroperoxides. Therefore, phospholipids are easily oxidized and inherently unstable. Using phospholipids as antioxidants would negate their inherent physiological functions. Furthermore, high-purity phospholipids are in a paste-like form, which compromises their usability and prevents them from being directly added to solid beverages or other foods.

[0003] Summary of the Invention

[0004] The object of the present invention is to provide a kind of egg yolk lecithin composition food material rich in phospholipid, it is very convenient in use, can be directly added in solid beverage, take it with water, the scope of use is also wide, can be used for dairy products, frozen drinks, bean products, cocoa products, chocolate and its products (including class chocolate and chocolate substitute) and candy, baked goods, beverages, jellies, puffed food. In addition, the raw material is very stable, not easy to oxidize during storage, and has no requirements for storage temperature. Functionally, phospholipid has multiple physiological functions, but itself is easily oxidized and can be used as an oxidant. If itself is oxidized, it will lose the numerous physiological functions of phospholipid itself. Therefore, the present invention also provides a kind of egg yolk lecithin with good oxidative stability, which can avoid phospholipid oxidation and give play to its physiological function.

[0005] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0006] The invention discloses an egg yolk lecithin composition with good oxidation stability. In the egg yolk lecithin composition, the lecithin mass accounts for 30% to 40% of the total mass, and the protein accounts for 60% to 70% of the total mass.

[0007] Preferably, the acid value (calculated as oil) of the egg yolk lecithin composition is less than 36 mg / g, and the peroxide value (calculated as oil) is less than 0.15 g / 100 g.

[0008] Preferably, the egg yolk lecithin composition is in the form of light yellow to yellow granules or powder and has no peculiar smell.

[0009] Preferably, the protein comprises egg yolk protein.

[0010] Phospholipid itself is very easy to oxidize, so sometimes can be used as antioxidant use, but compare natural antioxidant Ve, rosemary, synthetic antioxidant BHA (butylated hydroxyl carboxymethyl ether), BHT (di-tert-butylated hydroxytoluene) etc., phospholipid is high as antioxidant price, and the amount added is many, is not suitable for use as conventional antioxidant. Phospholipid itself is easily oxidized, so how to ensure that phospholipid itself is not oxidized is a key problem that needs to be solved. The present invention combines egg yolk phospholipid with egg yolk protein from the same source, and finds that the oxidative stability of composition is good, and phospholipid can not be oxidized.

[0011] A method for preparing the egg yolk phospholipid composition with good oxidative stability comprises the following steps:

[0012] A. Weigh the phospholipid product and protein product separately so that the phospholipid mass accounts for 30% to 40% of the total mass;

[0013] B. Evenly mixing the lecithin product and the protein product to obtain the egg yolk lecithin composition.

[0014] Preferably, it is used to improve the oxidative stability of food.

[0015] Preferably, the food includes one or more of dairy products, frozen drinks, bean products, cocoa products, chocolate and its products, candies, baked goods, beverages, jellies, and puffed foods.

[0016] A whey protein product comprising the egg yolk phospholipid composition according to claim 1 and whey protein powder.

[0017] Preferably, the mass ratio of the egg yolk phospholipid composition to the whey protein powder is 1:1.

[0018] A perilla seed oil product comprises the egg yolk lecithin composition, perilla seed oil and beeswax.

[0019] Preferably, the mass ratio of the egg yolk lecithin composition to the perilla seed oil is 1:1.723.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] 1. Provide a powdered egg yolk lecithin composition food raw material, which has a wide range of uses and can be used in dairy products, frozen drinks, bean products, cocoa products, chocolate and its products (including chocolate-like products and chocolate substitutes) as well as candies, baked goods, beverages, jellies, and puffed foods.

[0022] 2. The egg yolk lecithin composition is easy to use and can be directly added to solid beverages for dissolution and consumption.

[0023] 3. The egg yolk lecithin composition has good stability and can be stored at room temperature for 24 months.

[0024] 4. The oxidative stability of the egg yolk lecithin composition is better than that of the food additive egg yolk lecithin (phospholipid content 70%), the pharmaceutical excipient egg yolk lecithin (phospholipid content 85%), and the egg yolk lecithin (phospholipid content 18%).

[0025] 5. The egg yolk lecithin composition provides an egg yolk lecithin with good oxidation stability, which can avoid lecithin oxidation and exert the numerous physiological functions of lecithin. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 is a schematic diagram of the properties of the mixed powder of Example 4, wherein A is a mixture of an egg yolk lecithin composition and whey protein isolate, B is a mixture of egg yolk lecithin (pharmaceutical excipient) and whey protein isolate, and C is a mixture of egg yolk lecithin (food additive) and whey protein isolate.

[0027] Figure 2 is a schematic diagram of the properties of the mixed powder of Example 4 after adding water to it, wherein A is a mixture of an egg yolk lecithin composition and whey protein isolate added to water, B is a mixture of egg yolk lecithin (pharmaceutical excipient) and whey protein isolate added to water, and C is a mixture of egg yolk lecithin (food additive) and whey protein isolate added to water.

[0028] FIG3 is a graph showing the test results of the conjugated diene values ​​of the egg yolk lecithin composition, egg yolk lecithin (pharmaceutical excipient), egg yolk lecithin (food additive), and egg yolk lecithin (containing 18% phospholipids).

[0029] FIG4 is a graph showing the malondialdehyde content test results of the egg yolk lecithin composition, egg yolk lecithin (pharmaceutical excipient), egg yolk lecithin (food additive), and egg yolk lecithin (containing 18% phospholipids).

[0030] FIG5 is a graph showing the test results of hydroxyl scavenging rates of egg yolk lecithin composition, egg yolk lecithin (pharmaceutical excipient), egg yolk lecithin (food additive), and egg yolk lecithin (containing 18% phospholipids).

[0031] FIG6 is a graph showing the DPPH clearance test results of the egg yolk lecithin composition, egg yolk lecithin (pharmaceutical excipient), and egg yolk lecithin (food additive) (containing 18% phospholipids). DETAILED DESCRIPTION

[0032] In order to make the objectives, technical solutions and advantages of the present invention more clear, the present invention will be described in further detail below with reference to the accompanying drawings.

[0033] Example 1

[0034] An egg yolk lecithin composition with good oxidative stability is prepared by the following method:

[0035] A. Weigh a certain amount of egg yolk lecithin and add a certain amount of egg yolk protein so that the lecithin composition contains 37% lecithin;

[0036] B. After mixing the above-mentioned high-content egg yolk lecithin with protein, the egg yolk lecithin composition is obtained.

[0037] Packaging: Packing to obtain the egg yolk lecithin composition.

[0038] Detection: According to the company's internal control standards, the total weight of phospholipids in the egg yolk phospholipid composition is 30% to 40%.

[0039] The acid value of egg yolk lecithin (calculated as fat) is less than 36 mg / g, and the peroxide value (calculated as fat) is less than 0.15 g / 100 g.

[0040] Example 2

[0041] An egg yolk lecithin composition with good oxidative stability is prepared by the following method:

[0042] A. Weigh a certain amount of egg yolk lecithin and add a certain amount of egg yolk protein so that the lecithin composition contains 40% lecithin;

[0043] B. After mixing the above-mentioned high-content egg yolk lecithin with protein, the egg yolk lecithin composition is obtained.

[0044] Packaging: Packing to obtain the egg yolk lecithin composition.

[0045] Detection: According to the company's internal control standards, the total weight of phospholipids in the egg yolk phospholipid composition is 30% to 40%.

[0046] The acid value of egg yolk lecithin (calculated as fat) is less than 36 mg / g, and the peroxide value (calculated as fat) is less than 0.15 g / 100 g.

[0047] Example 3

[0048] An egg yolk lecithin composition with good oxidative stability is prepared by the following method:

[0049] A. Weigh a certain amount of egg yolk lecithin and add a certain amount of egg yolk protein so that the lecithin composition contains 30% lecithin;

[0050] B. After mixing the above-mentioned high-content egg yolk lecithin with protein, the egg yolk lecithin composition is obtained.

[0051] Packaging: Packing to obtain the egg yolk lecithin composition.

[0052] Detection: According to the company's internal control standards, the total weight of phospholipids in the egg yolk phospholipid composition is 30% to 40%.

[0053] The acid value of egg yolk lecithin (calculated as fat) is less than 36 mg / g, and the peroxide value (calculated as fat) is less than 0.15 g / 100 g.

[0054] Effect Example 1

[0055] The egg yolk lecithin compositions obtained in Examples 1 to 3 were used as materials for an oxidation stability evaluation experiment to verify and evaluate the oxidation stability of the egg yolk lecithin compositions of the present invention.

[0056] 1.1 Main Reagents: Azobis(2-isoheptanonitrile) (AMVN) was purchased from Shanghai MacLean Biochemical Technology Co., Ltd., 2,2-biphenyl-1-picrylhydrazyl (DPPH) was purchased from Sigma, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) was purchased from Shanghai Jingchun Biochemical Technology Co., Ltd. All other chemical reagents were of analytical grade and purchased from Sinopharm Chemical Reagent Co., Ltd.

[0057] 1.2 Experimental methods:

[0058] 1.2.1 Evaluation of lipid oxidation stability induced by free radicals

[0059] (1) Sample preparation:

[0060] (2) AMVN induction method: Disperse 1.5 g of sample into 10 mL of deionized water and use a high-speed shearing machine at 8000 rpm for 3 min to prepare a sample with a final concentration of 0.15 g / mL. Add 1 mL of sample to 1 mL of AMVN solution (methanol) with a final concentration of 1 mmol / L. Mix thoroughly, seal the tube, and react in a 50°C water bath in the dark for 48 h. After the reaction, the conjugated diene and malondialdehyde contents were used as indicators to evaluate the level of lipid oxidation.

[0061] (3) FeCl3 induction method: Disperse 1.5 g of sample into 10 mL of deionized water and shear at 8000 rpm for 3 min to a final concentration of 0.15 g / mL. Add 1 mL of sample to 1 mL of FeCl3 solution with a final concentration of 1 mmol / L. Mix thoroughly, seal the tube, and react in a 50°C water bath in the dark for 48 h. After the reaction, conjugated diene and malondialdehyde contents were used as indicators to evaluate the level of lipid oxidation.

[0062] (4) Determination of Conjugated Diene Value: Accurately weigh 200 mg of oil sample, dilute to 10 mL with isooctane, let stand in the dark for 10 min, and measure the OD value at 233 nm (using isooctane as a blank). Conjugated dienes are secondary oxidation products of oil degradation. A low content indicates a low degree of oxidation. A higher number of conjugated double bonds indicates a faster oxidation rate.

[0063] (5) Determination of malondialdehyde content (thiobarbituric acid method): 1 mL of the induced sample solution was added to 5 mL of thiobarbituric acid solution (10% trichloroacetic acid + 0.375% thiobarbituric acid dissolved in 0.2 mol / L HCl, and the volume was adjusted to 100 mL). The solution was placed in a boiling water bath for 30 min until it turned pink. The solution was centrifuged at 4000 rpm for 15 min. The absorbance of the supernatant was measured at 532 nm. According to the standard curve y = 0.1856x + 0.03, R 2 =0.9996 to calculate the malondialdehyde content.

[0064] 1.2.2 Determination of oxidation stability index:

[0065] (1) Hydroxyl radical scavenging rate

[0066] Solution preparation:

[0067] 9mmol / L salicylic acid-ethanol solution: 1.243g salicylic acid + ethanol to 100mL, dilute 10 times

[0068] 9mmol / LFeSO4 solution: 2.502g FeSO4.7H2O + deionized water to 100mL, diluted 10 times

[0069] 8.8mmol / LH2O2 solution: 9.926g 30% H2O2 + deionized water to 100mL, diluted 100 times

[0070] Sample volume:

[0071] Incubate in 37℃ water bath for 30min, measure absorbance at 510nm

[0072] The scavenging rate of ·OH was calculated as follows:

[0073] (2) DPPH free radical scavenging effect

[0074] Preparation of DPPH solution: Weigh 5.0 mg of DPPH and dissolve it in an appropriate amount of anhydrous ethanol, dilute to 100 mL, store in a dark place, and use immediately after preparation.

[0075] Sample volume:

[0076] After mixing at room temperature and avoiding light for 30 minutes, the absorbance was measured at 517 nm.

[0077] The DPPH clearance rate was calculated as follows:

[0078] 2 Experimental results

[0079] Table 1: Oxidation stability evaluation index data

[0080] As can be seen in Table 1, the egg yolk lecithin compositions obtained in Examples 1-3 all had lecithin contents within the range of 30% to 40%, and all exhibited excellent oxidative stability. In particular, the 37% egg yolk lecithin composition obtained in Example 1 unexpectedly reached peak values ​​for all oxidative stability evaluation indicators, including hydroxyl radical scavenging rate, DPPH scavenging rate, conjugated diene content, and malondialdehyde content, making it a superior choice.

[0081] Example 4

[0082] The egg yolk lecithin composition, egg yolk lecithin (pharmaceutical excipient), and egg yolk lecithin (food additive) were mixed with whey protein powder in a ratio of 1:1. After mixing, the egg yolk lecithin composition and whey protein had uniform appearance and color and were in powder form. The mixed powder could be well mixed during dispensing, as shown in Figure 1. However, after mixing the egg yolk lecithin (pharmaceutical excipient), egg yolk lecithin (food additive) and whey protein powder, lumps appeared instead of powder, and after dispensing, there was a layer of insoluble matter on the upper layer, as shown in Figure 2.

[0083] Example 5

[0084] Perilla seed oil is rich in linolenic acid and is very easy to oxidize. Egg yolk lecithin composition, VE, and rosemary were added to perilla seed oil to examine the peroxide value of the mixture. The mixture was placed in a constant temperature box at 62±1℃ and the peroxide value was measured regularly every day for 5 consecutive days. The results are shown in Tables 2 and 3.

[0085] Table 2 Oxidative stability test results of perilla seed oil with egg yolk lecithin composition and VE

[0086] Table 3 Oxidative stability test results of egg yolk lecithin composition and perilla seed oil with rosemary

[0087] As can be seen from the table above, after adding the egg yolk lecithin composition, VE, and rosemary to perilla seed oil, and observing the experimental results at 62 degrees for five consecutive days, the peroxide value of the perilla seed oil was the lowest after adding the egg yolk lecithin composition, while the peroxide value after adding VE and rosemary was higher than that without VE and rosemary. Therefore, adding only the egg yolk lecithin composition to perilla seed oil is sufficient to stabilize the peroxide value of perilla oil, indicating that the egg yolk lecithin composition has good oxidative stability.

[0088] Example 6

[0089] Perilla seed oil is rich in linolenic acid and is very easy to oxidize. Different proportions of egg yolk phospholipid composition were added to perilla seed oil, and then placed in a constant temperature box at 62±1℃. The peroxide value was measured regularly every day for 5 consecutive days. The results are shown in Table 4.

[0090] Table 4 Experiments with different ratios of egg yolk lecithin composition and perilla seed oil

[0091] As can be seen from the table above, after adding different ratios of the egg yolk lecithin composition to perilla seed oil, and observing the experimental results at 62 degrees for five consecutive days, the peroxide value of the perilla seed oil was lower when the egg yolk lecithin composition: perilla seed oil ratio was 1:1.723. When the ratio of the egg yolk lecithin composition added was lower than the above ratio, the peroxide value increased. Above this ratio, increasing the amount of the egg yolk lecithin composition did not significantly reduce the peroxide value. Adding the egg yolk lecithin composition at a ratio of egg yolk lecithin composition: perilla seed oil = 1:1.72 was sufficient to stabilize the peroxide value of the perilla oil.

[0092] Example 7

[0093] The egg yolk lecithin composition was subjected to an oxidative stability evaluation test together with egg yolk lecithin (food additive), egg yolk lecithin (pharmaceutical excipient), and egg yolk lecithin (containing 18% phospholipids).

[0094] (1) Conjugated diene value

[0095] As lipid oxidation progresses, secondary oxidation products, such as aldehydes, ketones, alcohols, and small acids, are gradually released. Measuring these secondary oxidation products provides a more accurate picture of the oxidation status of a sample. This experiment used conjugated dienes and malondialdehyde as standards to observe the changes in secondary oxidation products of lipids in different samples during accelerated oxidation. See Figure 3.

[0096] The order of conjugated diene values ​​of the samples is egg yolk lecithin (food additive) > egg yolk phospholipids (pharmaceutical excipient) > egg yolk lecithin (containing 18% phospholipids) > egg yolk lecithin composition, and the conjugated diene values ​​of the refined phospholipids egg yolk lecithin (pharmaceutical excipient), egg yolk lecithin (food additive), and egg yolk lecithin (containing 18% phospholipids) are significantly higher than those of the egg yolk lecithin composition.

[0097] (2) Malondialdehyde content

[0098] The order of malondialdehyde content in the cracked samples is egg yolk lecithin (food additive) > egg yolk lecithin (pharmaceutical excipient) > egg yolk lecithin (containing 18% phospholipids) > egg yolk lecithin combination, as shown in Figure 4. This result is consistent with the result of conjugated diene value. This may be because the phospholipid content in the egg yolk lecithin (food additive) and egg yolk lecithin (pharmaceutical excipient) samples is higher, and therefore the degree of oxidation is higher.

[0099] (3) The ability to scavenge hydroxyl radicals is ranked from strong to weak in the following order: egg yolk lecithin composition > egg yolk lecithin (containing 18% phospholipids) > egg yolk lecithin (pharmaceutical excipient) > egg yolk lecithin (food additive), as shown in Figure 5. Egg yolk lecithin (pharmaceutical excipient) and egg yolk lecithin (food additive) have higher phospholipid contents, and therefore have weaker oxidative stability.

[0100] (4) DPPH free radical scavenging effect

[0101] The order of DPPH scavenging ability from strongest to weakest is: egg yolk lecithin composition > egg yolk lecithin (18% lecithin content) > egg yolk lecithin (food additive) > egg yolk lecithin (pharmaceutical excipient), as shown in Figure 6. This result differs slightly from the hydroxyl radical scavenging results, possibly due to different affinities of different samples for different free radicals. However, it can be seen that the egg yolk lecithin composition has a relatively high scavenging rate, indicating that the samples have strong oxidative stability.

[0102] Example 8

[0103] The egg yolk lecithin composition and the food additive egg yolk lecithin were subjected to stability experiments to study their stability. The results are shown in Table 5.

[0104] Table 5

[0105] Acid value is an indicator of the free fatty acid content in oils and fats and is an important indicator of oil quality. The acid value reflects the degree of fat rancidity; normally, the lower the acid value, the better. Comparing the above experimental results, it is generally believed that three months of accelerated storage is equivalent to 24 months of long-term storage, demonstrating the excellent oxidative stability of the egg yolk lecithin composition.

[0106] The above disclosure is merely a preferred embodiment of the present invention and is not intended to limit the scope of the present invention. Therefore, equivalent changes made according to the claims of the present invention are still within the scope of the present invention.

Claims

1. An egg yolk phospholipid composition with good oxidative stability, characterized in that: In the egg yolk phospholipid composition, the mass of phospholipid accounts for 30% to 40% of the total mass, and the mass of protein accounts for 60% to 70% of the total mass.

2. The egg yolk phospholipid composition with good oxidation stability as claimed in claim 1, characterized in that The egg yolk phospholipid composition has an acid value of less than 36 mg / g and a peroxide value of less than 0.15 g / 100 g.

3. The egg yolk phospholipid composition with good oxidation stability as claimed in claim 1, characterized in that The protein includes egg yolk protein.

4. A method for preparing the egg yolk phospholipid composition with good oxidation stability as claimed in claim 1, characterized in that: The steps include: A. Weigh the phospholipid product and protein product separately so that the phospholipid mass accounts for 30% to 40% of the total mass; B. Evenly mix the phospholipid product and the protein product to obtain the egg yolk phospholipid composition.

5. The use of the egg yolk phospholipid composition with good oxidation stability as claimed in claim 1, characterized in that: Used to improve the oxidative stability of food.

6. The use of the egg yolk phospholipid composition with good oxidation stability as claimed in claim 1, characterized in that: The food includes one or more of dairy products, bean products, cocoa products, chocolate and its products, candies, baked foods, beverages, jellies, and puffed foods.

7. A whey protein product, characterized in that The invention comprises the egg yolk phospholipid composition as claimed in claim 1 and whey protein powder.

8. The whey protein product according to claim 7, characterized in that The mass ratio of the egg yolk phospholipid composition to the whey protein powder is 1:

1.

9. A perilla seed oil product, characterized in that: It comprises the egg yolk lecithin composition as claimed in claim 1, and perilla seed oil and beeswax.

10. The perilla seed oil product according to claim 9, characterized in that: The mass ratio of the egg yolk phospholipid composition to the perilla seed oil is 1:1.723.

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