CN110585990B

CN110585990B - Green compound emulsifier and preparation method thereof

Info

Publication number: CN110585990B
Application number: CN201910769163.9A
Authority: CN
Inventors: 翟晚娜; 王纯洁; 张雪; 王培鑫; 金志敏
Original assignee: Zhejiang University of Technology ZJUT
Current assignee: Zhejiang University of Technology ZJUT
Priority date: 2019-08-20
Filing date: 2019-08-20
Publication date: 2021-10-15
Anticipated expiration: 2039-08-20
Also published as: CN110585990A

Abstract

The invention relates to the technical field of emulsifiers, in particular to a green compound emulsifier and a preparation method thereof. The protein is prepared by compounding and processing punicalagin and protein according to the mass ratio of 1-5:1, wherein the protein is any one of albumin, histone, protamine and mimotoglobulin. Compared with the prior art, the invention has the following beneficial effects: (1) the preparation method is simple and the cost of the raw materials is low. (2) The compound emulsifier provided by the invention has stable property and strong emulsifying capacity. (3) The punicalagin and the protein are used as raw materials, so that the problems of phytotoxicity, pollution and the like are avoided, and the emulsifier is an environment-friendly green emulsifier.

Description

Green compound emulsifier and preparation method thereof

Technical Field

The invention relates to the technical field of emulsifiers, in particular to a green compound emulsifier and a preparation method thereof.

Background

Emulsions are heterogeneous systems in which a liquid (the dispersed phase) is dispersed in the form of very small droplets in another liquid (the continuous phase) immiscible therewith, generally oil-water dispersions, generally classified into two main categories, the O/W and O/W types.

Emulsions are generally thermodynamically unstable systems and this is achieved by the addition of suitable emulsifiers in order to maintain the emulsion relatively stable over a period of time. The emulsifier is a surfactant, and can be adsorbed to an oil-water interface in the emulsification process and form a layer of physical barrier around liquid drops. The physical barrier can reduce interfacial tension and increase steric hindrance, is beneficial to the formation of emulsion, and also prevents liquid drops from being close to each other and aggregating together after the formation of the emulsion, thereby improving the stability of the emulsion. The emulsion has good stability, is a premise for applying the emulsion to actual life, and is one of difficulties faced by the development of emulsion products.

At present, the development of green emulsifiers is limited, most emulsifiers have certain toxicity and are extremely harmful to human bodies and the environment, the development of the green emulsifiers is very necessary, the emulsification performance of punicalagin and protein in the emulsifier is not good, but the emulsifier is natural products, is nontoxic and harmless, and the emulsification performance of processed punicalagin-protein complexes is good.

Disclosure of Invention

The invention aims to solve the defects of the prior art and provides a green compound emulsifier and a preparation method thereof. The principle of the following technical scheme is that punicalagin and protein are crosslinked into a compound through hydrogen bonds by a freeze-thaw method, and the emulsifying property of the compound is greatly improved.

The technical scheme adopted by the invention for solving the technical problems is as follows:

a green compound emulsifier is prepared by compounding punicalagin and protein according to the mass ratio of 1-5:1, wherein the protein is any one of albumin, histone, protamine and globulin.

A preparation method of a green compound emulsifier comprises the following steps:

(1) mixing punicalagin and protein, dissolving in distilled water, heating and stirring at 30-50 deg.C for 2-3 hr, and sealing and storing at 3-4 deg.C for 3-6 hr to obtain punicalagin-protein complex solution;

(2) fully freezing the punicalagin-protein complex solution obtained in the step (1), and then carrying out vacuum freeze drying at-30 ℃ for 24-36 h to obtain the complex emulsifier.

Further, the protein in the step (1) is albumin, histone, protamine or globulin mimic; preferably albumin; the mass ratio of the punicalagin to the protein is 1-5:1, preferably 3: 1.

Further, the temperature in the step (1) is preferably 40 ℃, and the stirring time is preferably 2.5 h.

Punicalagin (C)₄₈H₂₈O₃₀) The punicalagin is easy to dissolve in water, has the effects of resisting oxidation, cancer and tumor, is rich in punicalagin in the punicaceae plants, and can only be extracted from the plants at present.

The punicalagin molecular structure of the invention is as follows:

compared with the prior art, the invention has the following beneficial effects:

(1) the preparation method is simple and the cost of the raw materials is low.

(2) The compound emulsifier provided by the invention has stable property and strong emulsifying capacity.

(3) The punicalagin and the protein are used as raw materials, so that the problems of phytotoxicity, pollution and the like are avoided, and the emulsifier is an environment-friendly green emulsifier.

Detailed Description

The technical solution of the present invention will be further specifically described below by way of specific examples.

Example 1

Mixing 3g of punicalagin and 1g of albumin, dissolving in 200mL of distilled water, heating in a water bath at 35 ℃, stirring for 3h, sealing and storing at 4 ℃ for 6h, and carrying out vacuum freeze drying on the obtained punicalagin-protein complex solution at-30 ℃ for 36h to obtain punicalagin-protein complex solid powder, namely the prepared emulsifier.

Example 2

Mixing 2g of punicalagin and 2g of histone, dissolving in 200mL of distilled water, heating in a water bath at the temperature of 30 ℃, stirring for 2.5h, sealing and storing at 4 ℃ for 4h, and carrying out vacuum freeze drying on the obtained punicalagin-protein complex solution at the temperature of-30 ℃ for 36h to obtain punicalagin-protein complex solid powder, namely the prepared emulsifier.

Example 3

Mixing 3g of punicalagin and 1g of protamine, dissolving in 200mL of distilled water, heating in a water bath at 40 ℃, stirring for 2h, sealing and storing at 4 ℃ for 6h, and carrying out vacuum freeze drying on the obtained punicalagin-protein complex solution at-30 ℃ for 36h to obtain punicalagin-protein complex solid powder, namely the prepared emulsifier.

Example 4

Mixing 2g of punicalagin and 2g of mimotoglobulin, dissolving in 200mL of distilled water, heating in a water bath at the temperature of 40 ℃, stirring for 2h, sealing and storing at the temperature of 4 ℃ for 5h, and carrying out vacuum freeze drying on the obtained punicalagin-protein complex solution at the temperature of-30 ℃ for 36h to obtain punicalagin-protein complex solid powder, namely the prepared emulsifier.

Application and evaluation of emulsifying Properties of emulsifiers prepared in examples 1 to 4

The emulsifying performance of the compound is evaluated by adopting a centrifugal method, an emulsifier is dissolved in distilled water to prepare an emulsifier solution with a certain concentration, 10mL of the emulsifier solution and 10mL of soybean oil are uniformly mixed and emulsified, the volume of an emulsifying layer is measured after centrifugation, and the emulsifying performance score is defined as:

emulsifier	Emulsifying Property
		Example 1	95.9％
Example 2	88.2％
		Example 3	80.2％
Example 4	72.3％
		Punicalagin single component (control group)	45.5％
Protein single component (control group)	62.2％

The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way, and other variations and modifications may be made without departing from the spirit of the invention as set forth in the claims.

Claims

1. A preparation method of a green compound emulsifier is characterized by comprising the following steps:

2. The method for preparing the green complex emulsifier according to claim 1, wherein the protein in the step (1) is one of albumin, histone, protamine or globulin mimic, and the mass ratio of punicalagin to protein is 1-5: 1.

3. The method for preparing a green complex emulsifier according to claim 2, wherein the protein of step (1) is albumin; the mass ratio of the punicalagin to the protein is 3: 1.

4. The method for preparing the green complex emulsifier according to claim 1, wherein the heating temperature in the step (1) is 40 ℃ and the stirring time is 2.5 hours.

5. The green compound emulsifier prepared by the preparation method of the green compound emulsifier according to claim 1 is characterized by being prepared by compounding punicalagin and protein according to the mass ratio of 1-5:1, wherein the protein is any one of albumin, histone, protamine and globulin.

6. The green complex emulsifier according to claim 5, wherein the protein is albumin, and the mass ratio of punicalagin to protein is 3: 1.