CN103211281A - Preparation method of anti-oxidation water-in-oil microemulsion - Google Patents
Preparation method of anti-oxidation water-in-oil microemulsion Download PDFInfo
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Abstract
The invention provides a preparation method of an anti-oxidation water-in-oil microemulsion. The preparation method comprises the following steps of: adding a peach kernel protein isolate into a phosphate buffer solution to obtain a peach kernel protein isolate emulsion, adding polyglycerol polyricinoleate into raw material oil, uniformly stirring to obtain oil liquid, further adding a peach kernel protein isolate emulsion into the oil liquid, stirring with a stirring machine to obtain a mixed coarse emulsion, and then performing high-pressure micro-jet homogenization treatment on the mixed coarse emulsion to obtain the anti-oxidation water-in-oil microemulsion. According to the preparation method provided by the invention, the natural peach kernel protein isolate is applied to the preparation of the water-in-oil microemulsion, the oxidation of grease in the water-in-oil microemulsion is inhibited through the peach kernel protein isolate, and then the shelf life of the water-in-oil microemulsion is prolonged. The preparation method provided by the invention has the advantages of simplicity, no pollution and low cost, and can not only improve the added value of the peach processing industry, but also improve the quality of the water-in-oil microemulsion, and the prepared anti-oxidation water-in-oil microemulsion can be applied to industries of foods, medicines, biological products and cosmetics.
Description
Technical field
The present invention relates to a kind of preparation of microemulsion method, be specifically related to a kind of preparation method of anti-oxidant water-in-oil microemulsion.
Background technology
Fat is called as one of three big nutrients, and human body can fat metabolism, and releases energy in the process of metabolism, is used among the vital movement of human body; Provide that people's bulk-growth, metabolism need as arachidonic acid, essential fatty acids such as linoleic acid; The grease process absorbs metabolism, except energy is provided, or the important component part of organization of human body, the fat that synthesizes in human body has armour, regulate body temperature, maintenance moisture and slows down the effect of impact; Grease has special physical property and mouthfeel, can increase people's appetite, and the absorption of liposoluble vitamin simultaneously also will rely on the help of grease.
But animal and plant fat contains unrighted acid and is easy to oxidation deterioration.Grease produces the primary oxidation thing in oxidizing process, as hydroperoxides, and suboxide, as aldehyde, ketone, hydrocarbon, epoxide etc.These materials have bad influence to the local flavor of grease.In addition, Oxidation of Fat and Oils produces noxious material simultaneously, influences the organism function.Studies show that 0.2mM linoleic acid hydroperoxides have toxicity to wild saccharomyces cerevisiae; With the small white mouse is research object, and result of study shows that the oxidation palm oil has genotoxicity, and to toxic effects of organ such as liver, kidney, lung, hearts; Oxidation lard and cod-liver oil infringement female mice reproductive function make male mouse teratospermia; Oxidation lard, soybean oil and pilchard oil quicken the development of spontaneous liver tumour and bring out mouse DNA to form 8-hydroxyl DNA.It is healthy that these conclusions show that the oxidation grease is unfavorable for, reduces intake in diet as far as possible.
Adding antioxidant is the effective way of oil-control oxidation.Widely used antioxidant is a free radical scavenger, makes the free radical inactivation that excites and transmit Oxidation of Fat and Oils, thereby delays the Oxidation of Fat and Oils process.Some natural or synthetic phenolic compounds can react with peroxy (LOO) and alkoxyl (LO), produce hydrogen peroxide, alcohol and low energy free radical respectively, thereby weaken unrighted acid acid oxidase degree.In the antioxidant of removing free radical, synthetic phenol antioxidant, for example, butylated hydroxy anisole (BHA), dibutyl hydroxy toluene (BHT) and TBHQ (TBHQ) show higher antioxidation activity than nature antioxidant.Yet, studies show that heavy dose of BHA of absorption and BHT(500 milligram/kg body weight/sky) and cause mouse and the certain pathology of monkey, enzyme and lipid to change; There is report TBHQ that rodent is had teratogenesis and carcinogenic effect.
Mainly with full oil (pure oil), oil-in-water (O/W), the form of Water-In-Oil (W/O) is present in food, cosmetics, medicine and the biochemical product grease, and wherein Water-In-Oil and oil-in-water product are higher than full oil itself because of introducing the moisture degree of oxidation.Therefore, between the side effect of synthetized oxidation preventive agent, said products faces a kind of novel oil antioxidant of searching and substitutes synthetized oxidation preventive agent.
Peach is the third-largest deciduous fruit tree that China is only second to apple and pears.Peach output was 8,210,000 tons in 2011, accounted for 46.9% of Gross World Product, and China first produces peach big country in the world.Peach kernel is the leftover bits and pieces in the peach processing industry, removes small part as Chinese medicine, is used as discarded object mostly and abandons.And peach kernel is a kind of high protein crop, has well edible and medical value, and peach kernel albumen is as a kind of unconventional protein resource, and the food protein source that is translated into human high-quality has great social significance and economic worth.
Summary of the invention
The objective of the invention is to overcome the problems of the prior art, a kind of preparation method of anti-oxidant water-in-oil microemulsion is provided, wherein the peach kernel protein isolate suppresses the oxidation of grease in the water-in-oil microemulsion, has prolonged the shelf-life of anti-oxidant water-in-oil microemulsion.
For achieving the above object, the present invention has adopted following technical scheme.
A kind of preparation method of anti-oxidant water-in-oil microemulsion may further comprise the steps:
1) is to add the peach kernel protein isolate in 7.0 the phosphate buffer to the pH value, promptly get peach kernel protein isolate emulsion, the peach kernel protein isolate of adding 20g in wherein every 1000mL phosphate buffer;
2) in feedstock oil, add polyglycereol poly ricinoleate, stir fluid, in fluid, add peach kernel protein isolate emulsion again, stir with mixer, must mix thick breast, carry out the processing of high pressure microjet homogeneous to mixing thick breast then, promptly get anti-oxidant water-in-oil microemulsion, wherein, the polyglycereol poly ricinoleate that is added accounts for 2.5～3.5% of anti-oxidant water-in-oil microemulsion quality; The peach kernel protein isolate emulsion that is added accounts for 10～15% of anti-oxidant water-in-oil microemulsion quality.
The thick breast of described mixing carries out high pressure microjet homogeneous under 70～80 ℃ of water bath condition handles.
Described high pressure microjet homogeneous is treated to: will mix thick breast high pressure microjet homogeneous 3 times under 60～65MPa.
Described feedstock oil is liquid walnut oil, apricot kernel oil, corn oil or the herring oil of handling through thawing.
The concentration of described phosphate buffer is 20mmol/L, and compound method is: configuration concentration is respectively the Na of 0.002839g/mL and 0.0023996g/mL
2HPO
4Solution and NaH
2PO
4Solution is that 61:39 is with Na by volume
2HPO
4Solution and NaH
2PO
4Solution mixes, and regulates pH value to 7.
Described adjusting pH value to 7 adopts 0.1mol/L NaOH solution to regulate.
Described mixer rotating speed is 2000r/min, and mixing time is 2min.
The preparation method of described peach kernel protein isolate may further comprise the steps:
1) peach kernel is soaked peeling, dry and pulverize, through petroleum ether degreasing 4 times, cross 60 mesh sieves behind the solvent flashing, dry peach kernel skimmed milk;
2) the peach kernel skimmed milk is mixed by mass ratio 1:10 with distilled water, adjust pH is 8.0, and stirring at room is extracted 1h, and the centrifugal 20min of 4000r/min collects supernatant; The gained precipitation is mixed by mass ratio 1:5 with distilled water, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min, collect supernatant, the gained precipitation is mixed by mass ratio 1:5 with distilled water, and stirring at room is extracted 1h, the centrifugal 20min of 4000r/min, collect supernatant, merge centrifugal gained supernatant 3 times;
3) the pH value of the supernatant after will merging is adjusted to peach kernel protein isolate isoelectric point 4.7, and at 4 ℃ of following precipitation 1h, use the distilled water washing precipitation then 3 times, the precipitation after the washing is placed distilled water, and with 0.5mol/L NaOH solution adjust pH to 7.0, after stirring is redissolved precipitation, pour in the bag filter, behind dialysis 48h under 4 ℃, collect the protein in the bag filter, and freeze drying, promptly get the peach kernel protein isolate.
Dry and to pulverize be to carry out under 35 ℃ in the preparation method's of described peach kernel protein isolate the step 1), add the benzinum of 6mL during each degreasing in the peach kernel of the peeling of every 1g; Step 2) the pH value adopts 0.5mol/L NaOH solution to regulate in; The pH value of the supernatant after merging in the step 3) adopts 0.5mol/L hydrochloric acid to regulate.
The chemical constituents determination of described peach kernel protein isolate: comprise 4.78% moisture by mass fraction, 1.11% ash content, 86.83% albumen and 0.98% fat.
Beneficial effect of the present invention is: peach kernel protein isolate (PKPI) is the native protein that utilizes the peach kernel separation and Extraction among the present invention, the peach kernel protein isolate contains the group that tyrosine, phenylalanine, isoleucine, leucine etc. have antioxidation, so the present invention is applied to natural peach kernel protein isolate in the water-in-oil microemulsion preparation, suppress the oxidation of grease in the water-in-oil microemulsion by the peach kernel protein isolate, prolong the shelf-life of water-in-oil microemulsion, the radius of the anti-oxidant water-in-oil microemulsion that makes is 0.2～0.4 μ m; Preparation method of the present invention is simple, pollution-free, cost is low, can not only improve the added value of peach processing industry, improve the quality of water-in-oil microemulsion simultaneously, the anti-oxidant water-in-oil microemulsion that makes can be applicable to food, medicine, biological products and cosmetic industry, helps the sound development of related industry.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
1) preparation of peach kernel protein isolate:
1.1) peach kernel is soaked peeling, 35 ℃ are dry down and pulverize, and through petroleum ether degreasing 4 times, cross 60 mesh sieves behind the solvent flashing, and low temperature drying gets the peach kernel skimmed milk, wherein, adds the benzinum of 6mL during each degreasing in the peach kernel of 1g peeling;
1.2) the peach kernel skimmed milk is mixed by mass ratio 1:10 with distilled water, with 0.5mol/L NaOH solution adjust pH is 8.0, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min, collect supernatant, the gained precipitation is mixed by mass ratio 1:5 with distilled water, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min collects supernatant, and the gained precipitation is mixed by mass ratio 1:5 with distilled water, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min collects supernatant, merges centrifugal gained supernatant 3 times;
1.3) supernatant after will merging with 0.5mol/L salt acid for adjusting pH value to peach kernel protein isolate isoelectric point 4.7, and at 4 ℃ of following precipitation 1h, use the distilled water washing precipitation then 3 times, the precipitation after the washing is placed distilled water, use 0.5mol/L NaOH solution adjust pH to 7.0 again, after stirring is redissolved precipitation, pour in the bag filter, behind dialysis 48h under 4 ℃, collect the protein in the bag filter, and freeze drying, promptly get the peach kernel protein isolate.
The chemical constituents determination of described peach kernel protein isolate: comprise 4.78% moisture by mass fraction, 1.11% ash content, the albumen of 86.83% (N * 6.25) and 0.98% fat, wherein N is meant the content of nitrogen.
2) take by weighing 2.839g Na
2HPO
4, 2.3996g NaH
2PO
4, be dissolved in respectively in the deionized water of 1000mL, make Na
2HPO
4Solution and NaH
2PO
4Solution is got Na
2HPO
4Solution 610mL, NaH
2PO
4Solution 390mL mixes, and regulating the pH value with 0.1mol/L NaOH is 7.0, promptly gets the phosphate buffer of 20mmol/L; Take by weighing peach kernel protein isolate (PKPI) 20g and be dissolved in the phosphate buffer of 20mmol/L, promptly get the PKPI emulsion;
3) get cold storage herring oil 815g, room temperature is melted, add 35g polyglycereol poly ricinoleate (PGPR) in the herring oil after melting, stir rapidly, polyglycereol poly ricinoleate is dissolved in the herring oil, and then add 150g PKPI emulsion, and adopt mixer to stir 2min with 2000r/min, must mix thick breast; To mix thick breast and carry out the processing of high pressure microjet homogeneous under 70 ℃ of water bath condition, processing pressure is 60MPa, and high pressure microjet homogeneous 3 times promptly gets anti-oxidant catfish water-in-oil microemulsion.
Table 1
Annotate: herring oil, catfish water-in-oil microemulsion (adding PKPI) and catfish water-in-oil microemulsion (no PKPI) lucifuge were preserved 20 days down for 35 ℃.
Table 1 is the variation of herring oil microemulsion duration of storage hydroperoxides, and as can be seen from Table 1, the catfish water-in-oil microemulsion that adds PKPI has stronger non-oxidizability.
Embodiment 2
1) preparation of peach kernel protein isolate:
1.1) peach kernel is soaked peeling, 35 ℃ are dry down and pulverize, and through petroleum ether degreasing 4 times, cross 60 mesh sieves behind the solvent flashing, and low temperature drying gets the peach kernel skimmed milk, wherein, adds the benzinum of 6mL during each degreasing in the peach kernel of 1g peeling;
1.2) the peach kernel skimmed milk is mixed by mass ratio 1:10 with distilled water, with 0.5mol/LNaOH solution adjust pH is 8.0, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min, collect supernatant, the gained precipitation is mixed by mass ratio 1:5 with distilled water, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min collects supernatant, and the gained precipitation is mixed by mass ratio 1:5 with distilled water, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min collects supernatant, merges centrifugal gained supernatant 3 times;
1.3) supernatant after will merging with 0.5mol/L salt acid for adjusting pH value to peach kernel protein isolate isoelectric point 4.7, and at 4 ℃ of following precipitation 1h, use the distilled water washing precipitation then 3 times, the precipitation after the washing is placed distilled water, and with 0.5mol/L NaOH solution adjust pH to 7.0, after stirring is redissolved precipitation, pour in the bag filter, behind dialysis 48h under 4 ℃, collect the protein in the bag filter, and freeze drying, promptly get the peach kernel protein isolate.
The chemical constituents determination of described peach kernel protein isolate: comprise 4.78% moisture by mass fraction, 1.11% ash content, the albumen of 86.83% (N * 6.25) and 0.98% fat, wherein N is meant the content of nitrogen.
2) take by weighing 2.839g Na
2HPO
4, 2.3996g NaH
2PO
4, be dissolved in respectively in the deionized water of 1000mL, make Na
2HPO
4Solution and NaH
2PO
4Solution is got Na
2HPO
4Solution 610mL, NaH
2PO
4Solution 390mL mixes, and regulating the pH value with 0.1mol/L NaOH is 7.0, promptly gets the phosphate buffer of 20mmol/L; Take by weighing peach kernel protein isolate (PKPI) 20g and be dissolved in the phosphate buffer of 20mmol/L, promptly get the PKPI emulsion;
3) in the liquid corn oil of 875g, add 25g polyglycereol poly ricinoleate, stir rapidly, polyglycereol poly ricinoleate is dissolved in the liquid corn oil, and then adds 100g PKPI emulsion, adopt mixer to stir 2min, must mix thick breast with 2000r/min; To mix thick breast and carry out the processing of high pressure microjet homogeneous under 80 ℃ of water bath condition, processing pressure is 65MPa, and high pressure microjet homogeneous 3 times promptly gets anti-oxidant corn water-in-oil microemulsion.
Table 2
Annotate: corn oil, corn water-in-oil microemulsion (adding PKPI) and corn water-in-oil microemulsion breast (no PKPI) lucifuge were preserved 20 days down for 45 ℃.
Table 2 is the variation of corn oil microemulsion duration of storage hydroperoxides, as can be seen from Table 2, adds the stronger non-oxidizability of corn water-in-oil microemulsion tool of PKPI.
Embodiment 3
1) preparation of peach kernel protein isolate:
1.1) peach kernel is soaked peeling, 35 ℃ are dry down and pulverize, and through petroleum ether degreasing 4 times, cross 60 mesh sieves behind the solvent flashing, and low temperature drying gets the peach kernel skimmed milk, wherein, adds the 6mL benzinum in the peach kernel of 1g peeling during each degreasing;
1.2) the peach kernel skimmed milk is mixed by mass ratio 1:10 with distilled water, with 0.5mol/L NaOH solution adjust pH is 8.0, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min, collect supernatant, the gained precipitation is mixed by mass ratio 1:5 with distilled water, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min collects supernatant, and the gained precipitation is mixed by mass ratio 1:5 with distilled water, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min collects supernatant, merges centrifugal gained supernatant 3 times;
1.3) supernatant after will merging with 0.5mol/L salt acid for adjusting pH value to peach kernel protein isolate isoelectric point 4.7, and at 4 ℃ of following precipitation 1h, use the distilled water washing precipitation then 3 times, the precipitation after the washing is placed distilled water, and with 0.5mol/L NaOH solution adjust pH to 7.0, after stirring is redissolved precipitation, pour in the bag filter, behind dialysis 48h under 4 ℃, collect the protein in the bag filter, and freeze drying, promptly get the peach kernel protein isolate.
The chemical constituents determination of described peach kernel protein isolate: comprise 4.78% moisture by mass fraction, 1.11% ash content, the albumen of 86.83% (N * 6.25) and 0.98% fat, wherein N is meant the content of nitrogen.
2) take by weighing 2.839g Na
2HPO
4, 2.3996g NaH
2PO
4, be dissolved in respectively in the deionized water of 1000mL, make Na
2HPO
4Solution and NaH
2PO
4Solution is got Na
2HPO
4Solution 610mL, NaH
2PO
4Solution 390mL mixes, and regulating the pH value with 0.1mol/L NaOH is 7.0, promptly gets the phosphate buffer of 20mmol/L; Take by weighing peach kernel protein isolate (PKPI) 20g and be dissolved in the phosphate buffer of 20mmol/L, promptly get the PKPI emulsion;
3) in the liquid walnut oil of 850g, add 30g polyglycereol poly ricinoleate, stir rapidly, polyglycereol poly ricinoleate is dissolved in the liquid walnut oil, and then adds 120g PKPI emulsion, adopt mixer to stir 2min, must mix thick breast with 2000r/min; To mix thick breast and carry out the processing of high pressure microjet homogeneous under 75 ℃ of water bath condition, processing pressure is 62MPa, and high pressure microjet homogeneous 3 times promptly gets anti-oxidant walnut water-in-oil microemulsion.
Table 3
Annotate: walnut oil, walnut water-in-oil microemulsion (adding PKPI) and walnut water-in-oil microemulsion breast (no PKPI) lucifuge were preserved 20 days down for 45 ℃.
Table 3 is the variation of walnut oil microemulsion duration of storage hydroperoxides, as can be seen from Table 3, adds the stronger non-oxidizability of walnut water-in-oil microemulsion tool of PKPI.
Embodiment 4
1) preparation of peach kernel protein isolate:
1.1) peach kernel is soaked peeling, 35 ℃ are dry down and pulverize, and through petroleum ether degreasing 4 times, cross 60 mesh sieves behind the solvent flashing, and low temperature drying gets the peach kernel skimmed milk, wherein, adds the benzinum of 6mL during each degreasing in the peach kernel of 1g peeling;
1.2) the peach kernel skimmed milk is mixed by mass ratio 1:10 with distilled water, with 0.5mol/LNaOH solution adjust pH is 8.0, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min, collect supernatant, the gained precipitation is mixed by mass ratio 1:5 with distilled water, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min collects supernatant, and the gained precipitation is mixed by mass ratio 1:5 with distilled water, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min collects supernatant, merges centrifugal gained supernatant 3 times;
1.3) supernatant after will merging with 0.5mol/L salt acid for adjusting pH value to peach kernel protein isolate isoelectric point 4.7, and at 4 ℃ of following precipitation 1h, use the distilled water washing precipitation then 3 times, the precipitation after the washing is placed distilled water, use 0.5mol/L NaOH solution adjust pH to 7.0 again, after stirring is redissolved precipitation, pour in the bag filter, behind dialysis 48h under 4 ℃, collect the protein in the bag filter, and freeze drying, promptly get the peach kernel protein isolate.
The chemical constituents determination of described peach kernel protein isolate: comprise 4.78% moisture by mass fraction, 1.11% ash content, the albumen of 86.83% (N * 6.25) and 0.98% fat, wherein N is meant the content of nitrogen.
2) take by weighing 2.839g Na
2HPO
4, 2.3996g NaH
2PO
4, be dissolved in respectively in the deionized water of 1000mL, make Na
2HPO
4Solution and NaH
2PO
4Solution is got Na
2HPO
4Solution 610mL, NaH
2PO
4Solution 390mL mixes, and regulating the pH value with 0.1mol/L NaOH is 7.0, promptly gets the phosphate buffer of 20mmol/L; Take by weighing peach kernel protein isolate (PKPI) 20g and be dissolved in the phosphate buffer of 20mmol/L, promptly get the PKPI emulsion;
3) get cold storage herring oil, room temperature is melted, add polyglycereol poly ricinoleate (PGPR) in the herring oil after melting, stir rapidly, polyglycereol poly ricinoleate is dissolved in the herring oil, and then add the PKPI emulsion, and adopt mixer to stir 2min with 2000r/min, must mix thick breast; To mix thick breast and carry out the processing of high pressure microjet homogeneous under 70 ℃ of water bath condition, processing pressure is 60MPa, and high pressure microjet homogeneous 3 times promptly gets anti-oxidant catfish water-in-oil microemulsion; The quality of the polyglycereol poly ricinoleate that wherein, is added is 2.5% of an anti-oxidant catfish water-in-oil microemulsion quality; The quality of the peach kernel protein isolate emulsion that is added is 15% of an anti-oxidant catfish water-in-oil microemulsion quality.
Table 4
Annotate: herring oil, catfish water-in-oil microemulsion (adding PKPI) and catfish water-in-oil microemulsion (no PKPI) lucifuge were preserved 20 days down for 35 ℃.
Table 4 is the variation of herring oil microemulsion duration of storage hydroperoxides, and as can be seen from Table 4, the catfish water-in-oil microemulsion that adds PKPI has stronger non-oxidizability.
Embodiment 5
1) preparation of peach kernel protein isolate:
1.1) peach kernel is soaked peeling, 35 ℃ are dry down and pulverize, and through petroleum ether degreasing 4 times, cross 60 mesh sieves behind the solvent flashing, and low temperature drying gets the peach kernel skimmed milk, wherein, adds the benzinum of 6mL during each degreasing in the peach kernel of 1g peeling;
1.2) the peach kernel skimmed milk is mixed by mass ratio 1:10 with distilled water, with 0.5mol/LNaOH solution adjust pH is 8.0, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min, collect supernatant, the gained precipitation is mixed by mass ratio 1:5 with distilled water, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min collects supernatant, and the gained precipitation is mixed by mass ratio 1:5 with distilled water, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min collects supernatant, merges centrifugal gained supernatant 3 times;
1.3) supernatant after will merging with 0.5mol/L salt acid for adjusting pH value to peach kernel protein isolate isoelectric point 4.7, and at 4 ℃ of following precipitation 1h, use the distilled water washing precipitation then 3 times, the precipitation after the washing is placed distilled water, and with 0.5mol/L NaOH solution adjust pH to 7.0, after stirring is redissolved precipitation, pour in the bag filter, behind dialysis 48h under 4 ℃, collect the protein in the bag filter, and freeze drying, promptly get the peach kernel protein isolate.
The chemical constituents determination of described peach kernel protein isolate: comprise 4.78% moisture by mass fraction, 1.11% ash content, the albumen of 86.83% (N * 6.25) and 0.98% fat, wherein N is meant the content of nitrogen.
2) take by weighing 2.839g Na
2HPO
4, 2.3996g NaH
2PO
4, be dissolved in respectively in the deionized water of 1000mL, make Na
2HPO
4Solution and NaH
2PO
4Solution is got Na
2HPO
4Solution 610mL, NaH
2PO
4Solution 390mL mixes, and regulating the pH value with 0.1mol/L NaOH is 7.0, promptly gets the phosphate buffer of 20mmol/L; Take by weighing peach kernel protein isolate (PKPI) 20g and be dissolved in the phosphate buffer of 20mmol/L, promptly get the PKPI emulsion;
3) add polyglycereol poly ricinoleate in liquid apricot kernel oil, stir rapidly, polyglycereol poly ricinoleate is dissolved in the liquid apricot kernel oil, and then adds the PKPI emulsion, adopts mixer to stir 2min with 2000r/min, must mix thick breast; To mix thick breast and carry out the processing of high pressure microjet homogeneous under 80 ℃ of water bath condition, processing pressure is 65MPa, and high pressure microjet homogeneous 3 times promptly gets anti-oxidant almond water-in-oil microemulsion; The quality of the polyglycereol poly ricinoleate that wherein, is added is 3.5% of an anti-oxidant almond water-in-oil microemulsion quality; The quality of the peach kernel protein isolate emulsion that is added is 10% of an anti-oxidant almond water-in-oil microemulsion quality.
Table 5
Annotate: apricot kernel oil, almond water-in-oil microemulsion (adding PKPI) and almond water-in-oil microemulsion (no PKPI) lucifuge were preserved 20 days down for 35 ℃.
Table 5 is the variation of apricot kernel oil microemulsion duration of storage hydroperoxides, and as can be seen from Table 5, the almond water-in-oil microemulsion that adds PKPI has stronger non-oxidizability.
The invention provides a kind of preparation method of anti-oxidant water-in-oil microemulsion, the method adopts the anti-oxidant water-in-oil microemulsion of natural peach kernel protein Preparation, anti-oxidant water-in-oil microemulsion can be applicable to food, medicine and cosmetic industry, and cost is low, pollution-free, meet environmental friendliness, resources conservation, continuable development principle.
Claims (10)
1. the preparation method of an anti-oxidant water-in-oil microemulsion is characterized in that, may further comprise the steps:
1) is to add the peach kernel protein isolate in 7.0 the phosphate buffer to the pH value, promptly get peach kernel protein isolate emulsion, the peach kernel protein isolate of adding 20g in wherein every 1000mL phosphate buffer;
2) in feedstock oil, add polyglycereol poly ricinoleate, stir fluid, in fluid, add peach kernel protein isolate emulsion again, stir with mixer, must mix thick breast, carry out the processing of high pressure microjet homogeneous to mixing thick breast then, promptly get anti-oxidant water-in-oil microemulsion, the quality of the polyglycereol poly ricinoleate that wherein, is added is 2.5～3.5% of an anti-oxidant water-in-oil microemulsion quality; The quality of the peach kernel protein isolate emulsion that is added is 10～15% of an anti-oxidant water-in-oil microemulsion quality.
2. according to the preparation method of the described a kind of anti-oxidant water-in-oil microemulsion of claim 1, it is characterized in that the thick breast of described mixing carries out high pressure microjet homogeneous to be handled under 70～80 ℃ of water bath condition.
3. according to the preparation method of claim 1 or 2 described a kind of anti-oxidant water-in-oil microemulsions, it is characterized in that described high pressure microjet homogeneous is treated to: will mix thick breast high pressure microjet homogeneous 3 times under 60～65MPa.
4. according to the preparation method of the described a kind of anti-oxidant water-in-oil microemulsion of claim 1, it is characterized in that described feedstock oil is liquid walnut oil, apricot kernel oil, corn oil or the herring oil of handling through thawing.
5. according to the preparation method of the described a kind of anti-oxidant water-in-oil microemulsion of claim 1, it is characterized in that the concentration of described phosphate buffer is 20mmol/L, compound method is: configuration concentration is respectively the Na of 0.002839g/mL and 0.0023996g/mL
2HPO
4Solution and NaH
2PO
4Solution is that 61:39 is with Na by volume
2HPO
4Solution and NaH
2PO
4Solution mixes, and regulates pH value to 7.
6. according to the preparation method of the described a kind of anti-oxidant water-in-oil microemulsion of claim 5, it is characterized in that described adjusting pH value to 7 adopts 0.1mol/L NaOH solution to regulate.
7. according to the preparation method of the described a kind of anti-oxidant water-in-oil microemulsion of claim 1, it is characterized in that described mixer rotating speed is 2000r/min, mixing time is 2min.
8. according to the preparation method of the described a kind of anti-oxidant water-in-oil microemulsion of claim 1, it is characterized in that the preparation method of described peach kernel protein isolate may further comprise the steps:
1) peach kernel is soaked peeling, dry and pulverize, through petroleum ether degreasing 4 times, cross 60 mesh sieves behind the solvent flashing, dry peach kernel skimmed milk;
2) the peach kernel skimmed milk is mixed by mass ratio 1:10 with distilled water, adjust pH is 8.0, and stirring at room is extracted 1h, and the centrifugal 20min of 4000r/min collects supernatant; The gained precipitation is mixed by mass ratio 1:5 with distilled water, stirring at room is extracted 1h, the centrifugal 20min of 4000r/min, collect supernatant, the gained precipitation is mixed by mass ratio 1:5 with distilled water, and stirring at room is extracted 1h, the centrifugal 20min of 4000r/min, collect supernatant, merge centrifugal gained supernatant 3 times;
3) the pH value of the supernatant after will merging is adjusted to peach kernel protein isolate isoelectric point 4.7, and at 4 ℃ of following precipitation 1h, use the distilled water washing precipitation then 3 times, the precipitation after the washing is placed distilled water, and with 0.5mol/L NaOH solution adjust pH to 7.0, after stirring is redissolved precipitation, pour in the bag filter, behind dialysis 48h under 4 ℃, collect the protein in the bag filter, and freeze drying, promptly get the peach kernel protein isolate.
9. the preparation method of described a kind of anti-oxidant water-in-oil microemulsion according to Claim 8 is characterized in that, and is dry and to pulverize be to carry out under 35 ℃ in the described step 1), adds the benzinum of 6mL during each degreasing in the peach kernel of every 1g peeling; Step 2) the pH value adopts 0.5mol/L NaOH solution to regulate in; The pH value of the supernatant after merging in the step 3) adopts 0.5mol/L hydrochloric acid to regulate.
10. the preparation method of described a kind of anti-oxidant water-in-oil microemulsion according to Claim 8, it is characterized in that, the chemical constituents determination of described peach kernel protein isolate: comprise 4.78% moisture by mass fraction, 1.11% ash content, 86.83% albumen and 0.98% fat.
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