CN105175799A - Highly stable protein-chitosan complex coacervation crosslinked microcapsule and preparation method thereof - Google Patents
Highly stable protein-chitosan complex coacervation crosslinked microcapsule and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a highly stable protein-chitosan complex coacervation crosslinked microcapsule and a preparation method thereof. The method is as below: first mixing a core material with a protein solution, conducting high-speed dispersion to form an O/W type emulsion, then adding a chitosan solution, adjusting the pH value, conducting a coacervation reaction on the protein and chitosan through electrostatic interaction to form a complex coacervation phase settled surrounding the core material emulsion droplets to obtain microcapsules, collecting the microcapsules by centrifugation, lyophilizing to obtain a microcapsule powder, then mixing the microcapsule powder with reducing sugar, then separating the protein from reducing sugar by the chitosan, and heating to trigger Maillard reaction of chitosan respectively with reducing sugar and protein, so as to initiate crosslinking to improve the stability of the microcapsules. The method of the present invention is simple, safe, efficient and applicable to mass production, and can be widely used in embedding of the core materials with good thermal stability. The present invention has important significance to the development of highly stable protein-chitosan complex coacervation crosslinking microcapsule system and promotion of coacervation microencapsulation technology in practical application in the food industry.
Description
Technical field
The invention belongs to embedding techniques field, be specifically related to the high protein of a kind of stability-chitosan complex coacervation crosslinked microcapsule and preparation method thereof.
Background technology
Microencapsulation improves core stability, realizes controlled release and changes the effective means of its physical condition.The method of microencapsulation has a variety of, and comprise spray-drying process, extrusion process, fluidized bed process and complex coacervation etc., spraying dry is method the most frequently used in foodstuffs industry, but complex coacervation has caused the great interest of people.
Complex coacervation is a kind of phenomenon occurred in colloidal solution, its utilize two kinds be with different electric charges polyelectrolyte by electrostatic interaction produce precipitation principle reach core embedding object, at present the modal complex coacervation system of field of food be protein-polysaccharide combination.Complex coacervation microencapsulation has the features such as embedding efficiency is high, controlled capability is strong, and polyelectrolyte used is natural macromolecular, therefore has splendid biocompatibility and security, has very large application potential at field of food.
Due to the formation of complex coacervation phase be based on polyelectrolyte between electrostatic interaction, its physical strength is poor, and easily dissociates when departing from complex coacervation optimum pH, therefore must carry out crosslinked to improve its stability.Can cause in the matter theory of protein generation covalent cross-linking and all can be used for the crosslinked of complex coacervation phase.The linking agent that what current report was maximum is based on protein, the most frequently used and effect is it is preferred that glutaraldehyde, but this compound has toxicity, is not suitable for using in the food industry.Crosslinking reaction between glutamine transaminage energy catalytic proteins, and cheap and easy to get, but the reaction times needed for it is longer, and glutaraldehyde is not so good as to the cross-linking effect of a lot of complex coacervation system.Safety, efficient and the linking agent of cheapness or cross-linking method have become one of important factor that restriction complex coacervation microencapsulation applies in the food industry.
Summary of the invention
For the above-mentioned problems in the prior art, the invention provides the high protein of a kind of stability-chitosan complex coacervation crosslinked microcapsule and preparation method thereof.The present invention is respectively polyanion with protein and chitosan and polycation is formed microcapsule wall material, microcapsule are prepared by complex coacervation, again microscapsule powder is mixed with reducing sugar, by the relative humidity that controls environment, acid extraction, chitosan can cause crosslinked respectively with protein and reducing sugar generation Maillard reaction.Prepared microcapsule overcome complex coacervation microcapsule physical strength in prior art poor, easily dissociate and the problem of loss of stability when departing from complex coacervation optimum pH.
For achieving the above object, the present invention adopts following technical proposals to be achieved:
A preparation method for the protein that stability is high-chitosan complex coacervation crosslinked microcapsule, it comprises the following steps:
(1) mixed with protein soln by core, high speed dispersion forms O/W type milk sap; In described O/W type milk sap, the mass ratio of core and protein is 1:5-1:1;
(2) in described O/W type milk sap, chitosan solution is added again, the mass ratio of described protein and chitosan is 9:1-3:1, stirring at low speed, adjust ph, protein and chitosan, by electrostatic interaction generation complex coacervation, form complex coacervation and are deposited in mutually around core emulsion droplet and obtain microcapsule suspensions;
(3) collected by centrifugation microcapsule, lyophilize obtains microscapsule powder;
(4) both mixed with reducing sugar mass ratio 10:1-1:1 according to described microscapsule powder, at relative humidity is 11.1%-63.1% and temperature 50-80 DEG C, chitosan causes crosslinked obtained described complex coacervation crosslinked microcapsule respectively with protein and reducing sugar generation Maillard reaction.
Further improvement to technique scheme: in described step (1), core is V
eor capsanthin.
Further improvement to technique scheme: in described step (1), protein is at least one in soybean protein isolate, pea separation protein, casein, bovine serum albumin, lactoglobulin, silk-protein, gelatin or whey isolate protein.
Further improvement to technique scheme: regulate pH to be 5.5-6.5 in described step (2).
Further improvement to technique scheme: in described step (2), the temperature of complex coacervation is 25-55 DEG C.
Further improvement to technique scheme: in described step (2), the time of complex coacervation is 15-60min.
Further improvement to technique scheme: in described step (4), reducing sugar is at least one in glucose, ribose, seminose, wood sugar, semi-lactosi or pectinose.
Further improvement to technique scheme: in described step (4), the Maillard reaction time is 4-12h.
Present invention also offers described preparation method and obtain the high protein of stability-chitosan complex coacervation crosslinked microcapsule.
Described microcapsule do not dissolve but can occur swelling in the hydrochloric acid soln of pH4.0, and the Release of core material rate of soaking after 2h is 11.5%-17.6%.
Compared with prior art, advantage of the present invention and positively effect are:
1, the present invention adopts protein and chitosan to form complex coacervation system to prepare microcapsule, the microscapsule powder of drying is mixed with reducing sugar, now chitosan by protein and reducing sugar from spaced apart, under certain relative humidity and temperature, chitosan can cause microcapsule with protein and reducing sugar generation Maillard reaction respectively and is cross-linked, thus improves its stability in pH4.0 solution.Instant invention overcomes complex coacervation microcapsule physical strength in prior art poor, easily dissociate and the problem of loss of stability when departing from complex coacervation optimum pH.
2, chitosan contains abundant You Li – NH
2, can with reducing sugar generation Maillard reaction and to cause chitosan to occur crosslinked.In addition, chitosan contains reducing end under neutral, also can directly and protein generation Maillard reaction generate polymer composite.The present invention utilizes the character of chitosan this uniqueness in Maillard reaction and is cross-linked protein-chitosan complex coacervation microcapsule systems, thus improves its stability.Compared with prior art, the attainable crosslinking degree of the present invention is higher, and the stability of gained microcapsule is better.
3, simple operating steps of the present invention, do not need as the pH value of microcapsule will be regulated in existing crosslinking technological and easily cause microcapsule wall material dissociation, do not need not to be suitable for foodstuffs industry as adding aldehydes toxic reagent in prior art as linking agent, and only need to control reducing sugar kind and addition, relative humidity, temperature of reaction and time yet.Production technique of the present invention is simple, safe and efficient, is easy to large-scale production, and the core for embedding better heat stability has wide market outlook.
After reading the specific embodiment of the present invention by reference to the accompanying drawings, the other features and advantages of the invention will become clearly.
Accompanying drawing explanation
Fig. 1 is preparation technology's schema of protein-chitosan complex coacervation crosslinked microcapsule that stability of the present invention is high.
Embodiment
First prepare protein soln: by the proteolytic of certain mass in the aqueous solution of more than pH7.0, prepare the protein soln of desired concn (w/v) as polyanion solution; Then chitosan is dissolved in 1%(w/v) acetum in, magnetic agitation 4h, obtains 1%(w/v) chitosan solution, with this solution for polycation stock solution, use front 1%(w/v) acetum chitosan solution is diluted to desired concn.
Below in conjunction with specific embodiment, technical scheme of the present invention is further described in detail.
Embodiment 1
The preparation method of the protein that the present embodiment stability is high-chitosan complex coacervation crosslinked microcapsule comprises the following steps:
1, by core vitamin-E (V
e) add 2.4%(w/v to) and soybean protein isolate (SPI) solution in, V
ebe 1:2 with the mass ratio of SPI, at 45 DEG C, high speed dispersion emulsification 15min under 12000r/min condition, form uniform O/W type V
emilk sap;
2, by 0.6%(w/v) chitosan solution join in above-mentioned O/W type milk sap, the described chitosan solution volume added is equal with described milk sap volume, the mass ratio keeping SPI and chitosan is 4:1, with 10%(w/v) NaOH solution regulates the pH of mixed solution to 6.5,25 DEG C, 300r/min stirs 15min, make SPI and chitosan by electrostatic interaction generation complex coacervation, the complex coacervation of formation is deposited in V mutually
emicrocapsule suspensions is obtained around emulsion droplet;
3, the centrifugal 5min of 3000r/min, collects wet V
emicrocapsule, lyophilize obtains V
emicroscapsule powder;
4, placing lithium chloride saturated salt solution control relative humidity in moisture eliminator lower floor is 11.1 ± 0.3%, by described microscapsule powder and semi-lactosi in mass ratio 1:1 put into moisture eliminator upper strata after mixing, hermetically drying device, now chitosan by SPI and semi-lactosi from spaced apart, then be positioned in 50 DEG C of thermostat containers and heat 12h, make chitosan cause crosslinked with SPI and semi-lactosi generation Maillard reaction respectively, and cannot contact and react between semi-lactosi with SPI.
Control group is set simultaneously, without the V that Maillard reaction is crosslinked
eafter microcapsule soak 2h in the hydrochloric acid soln of pH4.0, wall material dissociation and V
epreparation up to 65.2%.V prepared by the present embodiment
eafter microcapsule soak 2h in the hydrochloric acid soln of pH4.0, V
epreparation be only 11.5%.
Embodiment 2
The preparation method of the protein that the present embodiment stability is high-chitosan complex coacervation crosslinked microcapsule comprises the following steps:
1, by core V
eadd 0.09%(w/v to) in pea separation protein (PPI) solution, V
ebe 1:5 with the mass ratio of PPI, at 35 DEG C, high speed dispersion emulsification 10min under 10000r/min condition, form uniform O/W type V
emilk sap;
2, by 0.01%(w/v) chitosan solution join in above-mentioned O/W type milk sap, the described chitosan solution volume added is equal with described milk sap volume, the mass ratio keeping PPI and chitosan is 9:1, with 10%(w/v) NaOH solution regulates the pH of mixed solution to 6.2,35 DEG C, 300r/min stirs 20min, make PPI and chitosan by electrostatic interaction generation complex coacervation, the complex coacervation of formation is deposited in V mutually
emicrocapsule suspensions is obtained around emulsion droplet;
3, the centrifugal 5min of 3000r/min, collects wet V
emicrocapsule, lyophilize obtains V
emicroscapsule powder;
4, placing potassiumiodide saturated salt solution control relative humidity in moisture eliminator lower floor is 63.1 ± 0.4%, by described microscapsule powder and glucose in mass ratio 10:1 put into moisture eliminator upper strata after mixing, hermetically drying device, then be positioned in 60 DEG C of thermostat containers and heat 8h, make chitosan cause crosslinked with PPI and glucose generation Maillard reaction respectively, and cannot contact and react between glucose with PPI.
Control group is set simultaneously, without the V that Maillard reaction is crosslinked
eafter microcapsule soak 2h in the hydrochloric acid soln of pH4.0, wall material dissociation and V
epreparation up to 68.5%.V prepared by the present embodiment
eafter microcapsule soak 2h in the hydrochloric acid soln of pH4.0, V
epreparation be only 17.6%.
Embodiment 3
The preparation method of the protein that the present embodiment stability is high-chitosan complex coacervation crosslinked microcapsule comprises the following steps:
1, add core capsanthin to 2.0%(w/v) gelatin solution in, the mass ratio of capsanthin and gelatin is 1:3, at 55 DEG C, high speed dispersion emulsification 20min under 12000r/min condition, forms uniform O/W type capsanthin milk sap;
2, by 0.4%(w/v) chitosan solution join in above-mentioned O/W type milk sap, the described chitosan solution volume added is equal with described milk sap volume, the mass ratio keeping gelatin and chitosan is 5:1, with 10%(w/v) NaOH solution regulates the pH of mixed solution to 6.0,55 DEG C, 400r/min stirs 60min, make gelatin and chitosan by electrostatic interaction generation complex coacervation, the complex coacervation of formation is deposited in mutually around capsanthin emulsion droplet and obtains microcapsule suspensions;
3, the centrifugal 5min of 3000r/min, collect wet capsanthin microcapsule, lyophilize obtains capsanthin microcapsule powder;
4, placing Sodium Bromide saturated salt solution control relative humidity in moisture eliminator lower floor is 49.7 ± 1.1%, by described microscapsule powder and wood sugar in mass ratio 4:1 put into moisture eliminator upper strata after mixing, hermetically drying device, then be positioned in 70 DEG C of thermostat containers and heat 6h, make chitosan cause crosslinked with gelatin and wood sugar generation Maillard reaction respectively, and cannot contact and react between wood sugar with gelatin.
Arrange control group, after the capsanthin microcapsule be cross-linked without Maillard reaction soaks 2h in the hydrochloric acid soln of pH4.0, wall material dissociation and the preparation of capsanthin are up to 57.6% simultaneously.After capsanthin microcapsule prepared by the present embodiment soaks 2h in the hydrochloric acid soln of pH4.0, the preparation of capsanthin is only 14.5%.
Embodiment 4
The preparation method of the protein that the present embodiment stability is high-chitosan complex coacervation crosslinked microcapsule comprises the following steps:
1, add core capsanthin to 3.0%(w/v) whey isolate protein (WPI) solution in, the mass ratio of capsanthin and WPI is 1:1, at 35 DEG C, high speed dispersion emulsification 15min under 11000r/min condition, form uniform O/W type capsanthin milk sap;
2, by 1.0%(w/v) chitosan solution join in above-mentioned O/W type milk sap, the described chitosan solution volume added is equal with described milk sap volume, the mass ratio keeping WPI and chitosan is 3:1, with 10%(w/v) NaOH solution regulates the pH of mixed solution to 5.5,45 DEG C, 300r/min stirs 30min, make WPI and chitosan by electrostatic interaction generation complex coacervation, the complex coacervation of formation is deposited in mutually around capsanthin emulsion droplet and obtains microcapsule suspensions;
3, the centrifugal 5min of 3000r/min, collect wet capsanthin microcapsule, lyophilize obtains capsanthin microcapsule powder;
4, placing magnesium chloride saturated salt solution control relative humidity in moisture eliminator lower floor is 26.1 ± 0.4%, by described microscapsule powder and pectinose in mass ratio 2:1 put into moisture eliminator upper strata after mixing, hermetically drying device, then be positioned in 80 DEG C of thermostat containers and heat 4h, make chitosan cause crosslinked with WPI and pectinose generation Maillard reaction respectively, and cannot contact and react between pectinose with gelatin.
Arrange control group, after the capsanthin microcapsule be cross-linked without Maillard reaction soaks 2h in the hydrochloric acid soln of pH4.0, wall material dissociation and the preparation of capsanthin are up to 53.4% simultaneously.After capsanthin microcapsule prepared by the present embodiment soaks 2h in the hydrochloric acid soln of pH4.0, the preparation of capsanthin is only 13.7%.
Table 1 for crosslinked microcapsule prepared by embodiment 1-4 in the present invention in the hydrochloric acid soln of pH4.0, soak 2h after core preparation (%)
| Embodiment sequence number | Wall material forms | Core | Reducing sugar | Type of heating | The core preparation (%) after 2h is soaked in the hydrochloric acid soln of pH4.0 |
| 1 contrast | Soybean protein isolate-chitosan | V E | Nothing | Lyophilize | 65.2 |
| 1 | Soybean protein isolate-chitosan | V E | Semi-lactosi | First lyophilize, then 12h is heated at relative humidity 11.1 ± 0.3%, 50 DEG C | 11.5 |
| 2 contrasts | Pea separation protein-chitosan | V E | Nothing | Lyophilize | 68.5 |
| 2 | Pea separation protein-chitosan | V E | Glucose | First lyophilize, then 8h is heated at relative humidity 63.1 ± 0.4%, 60 DEG C | 17.6 |
| 3 contrasts | Gelatine-chitosan | Capsanthin | Nothing | Lyophilize | 57.6 |
| 3 | Gelatine-chitosan | Capsanthin | Wood sugar | First lyophilize, then 6h is heated at relative humidity 49.7 ± 1.1%, 70 DEG C | 14.5 |
| 4 contrasts | Whey isolate protein-chitosan | Capsanthin | Nothing | Lyophilize | 53.4 |
| 4 | Whey isolate protein-chitosan | Capsanthin | Pectinose | First lyophilize, then 4h is heated at relative humidity 26.1 ± 0.4%, 80 DEG C | 13.7 |
Above embodiment only in order to technical scheme of the present invention to be described, but not is limited; Although with reference to previous embodiment to invention has been detailed description, for the person of ordinary skill of the art, still can modify to the technical scheme described in previous embodiment, or equivalent replacement is carried out to wherein portion of techniques feature; And these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of the present invention's technical scheme required for protection.
Claims (10)
1. a preparation method for the protein that stability is high-chitosan complex coacervation crosslinked microcapsule, is characterized in that it comprises the following steps:
(1) mixed with protein soln by core, high speed dispersion forms O/W type milk sap; In described O/W type milk sap, the mass ratio of core and protein is 1:5-1:1;
(2) in described O/W type milk sap, chitosan solution is added again, the mass ratio of described protein and chitosan is 9:1-3:1, stirring at low speed, adjust ph, protein and chitosan, by electrostatic interaction generation complex coacervation, form complex coacervation and are deposited in mutually around core emulsion droplet and obtain microcapsule suspensions;
(3) collected by centrifugation microcapsule, lyophilize obtains microscapsule powder;
(4) both mixed with reducing sugar mass ratio 10:1-1:1 according to described microscapsule powder, at relative humidity is 11.1%-63.1% and temperature 50-80 DEG C, chitosan causes crosslinked obtained described complex coacervation crosslinked microcapsule respectively with protein and reducing sugar generation Maillard reaction.
2. the preparation method of the protein that stability according to claim 1 is high-chitosan complex coacervation crosslinked microcapsule, is characterized in that in described step (1), core is V
eor capsanthin.
3. the preparation method of the protein that stability according to claim 1 is high-chitosan complex coacervation crosslinked microcapsule, is characterized in that in described step (1), protein is at least one in soybean protein isolate, pea separation protein, casein, bovine serum albumin, lactoglobulin, silk-protein, gelatin or whey isolate protein.
4. the preparation method of the protein that stability according to claim 1 is high-chitosan complex coacervation crosslinked microcapsule, is characterized in that regulating pH to be 5.5-6.5 in described step (2).
5. the preparation method of the protein that stability according to claim 1 is high-chitosan complex coacervation crosslinked microcapsule, is characterized in that the temperature of complex coacervation in described step (2) is 25-55 DEG C.
6. the preparation method of the protein that stability according to claim 1 is high-chitosan complex coacervation crosslinked microcapsule, is characterized in that the time of complex coacervation in described step (2) is 15-60min.
7. the preparation method of the protein that stability according to claim 1 is high-chitosan complex coacervation crosslinked microcapsule, is characterized in that in described step (4), reducing sugar is at least one in glucose, ribose, seminose, wood sugar, semi-lactosi or pectinose.
8. the protein that stability according to claim 1 is high-chitosan complex coacervation crosslinked microcapsule and preparation method thereof, is characterized in that in described step (4), the Maillard reaction time is 4-12h.
9. the preparation method described in any one of claim 1-8 obtains the high protein of stability-chitosan complex coacervation crosslinked microcapsule.
10. the protein that stability according to claim 9 is high-chitosan complex coacervation crosslinked microcapsule, is characterized in that described microcapsule do not dissolve but can occur swelling in the hydrochloric acid soln of pH4.0, and the Release of core material rate of soaking after 2h is 11.5%-17.6%.
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| CN111616367A (en) * | 2020-06-29 | 2020-09-04 | 山东理工大学 | Preparation method of lily polysaccharide microcapsule |
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| CN113966769B (en) * | 2021-10-28 | 2023-11-21 | 无锡谷肉食品科技有限公司 | Protein-based fat meat tissue and preparation method thereof |
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