CN105231167A - Method for adopting konjac glucomannan as wall material for embedding microalg al oil to prepare microcapsules - Google Patents
Method for adopting konjac glucomannan as wall material for embedding microalg al oil to prepare microcapsules Download PDFInfo
- Publication number
- CN105231167A CN105231167A CN201510688093.6A CN201510688093A CN105231167A CN 105231167 A CN105231167 A CN 105231167A CN 201510688093 A CN201510688093 A CN 201510688093A CN 105231167 A CN105231167 A CN 105231167A
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- CN
- China
- Prior art keywords
- microalg
- wall material
- algae oil
- oil
- konjac glucomannan
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 40
- 239000000463 material Substances 0.000 title claims abstract description 32
- 239000003094 microcapsule Substances 0.000 title claims abstract description 21
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 title claims abstract description 19
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 19
- 229920002581 Glucomannan Polymers 0.000 title claims abstract description 19
- 229940046240 glucomannan Drugs 0.000 title claims abstract description 19
- 239000000252 konjac Substances 0.000 title claims abstract description 19
- 235000010485 konjac Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 9
- 241001312219 Amorphophallus konjac Species 0.000 title abstract 4
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 15
- 235000019710 soybean protein Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 13
- 238000004108 freeze drying Methods 0.000 claims description 12
- 239000003292 glue Substances 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 238000013019 agitation Methods 0.000 claims description 10
- 239000000839 emulsion Substances 0.000 claims description 10
- 238000003760 magnetic stirring Methods 0.000 claims description 10
- 230000008961 swelling Effects 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 101100493710 Caenorhabditis elegans bath-40 gene Proteins 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 238000001935 peptisation Methods 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 241000195493 Cryptophyta Species 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000002411 thermogravimetry Methods 0.000 abstract description 2
- 239000011162 core material Substances 0.000 abstract 3
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 229940001941 soy protein Drugs 0.000 abstract 2
- 239000007787 solid Substances 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000002389 environmental scanning electron microscopy Methods 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention provides a method for adopting konjac glucomannan as a wall material for embedding microalg al oil to prepare microcapsules and belongs to the technical field of food processing. Isolated soy protein and modified konjac glucomannan are composited to manufacture the wall materials, the liquid microalg al oil is adopted as a core material, and the wall materials and the core material are mixed, homogenized, frozen, dried in a frozen mode and smashed to manufacture the solid microalg al oil microcapsules with the high embedding rate. The optimal embedding condition of microalg al oil microencapsulation is determined, concentration of the wall materials is 6.18wt%, the mass specific value of the isolated soy protein to konjac glucomannan is 1.93, the mass specific value of the wall materials to the core material is 4.37, and the embedding rate under the condition is 71.03%. By means of a scanning electron microscope and thermogravimetric analysis, it is found that a new form is formed after microalg al oil microencapsulation, and the stability of microalg al oil can be kept to a certain degree. Microencapsulation is carried out on the microalg al oil, and a certain research basis is provided for application of ocean microalgae.
Description
Technical field
The invention provides a kind of method taking konjac glucomannan as wall material and embed that microcapsules made by micro-algae oil, belong to food processing technology field.
Background technology
Nowadays, the polyunsaturated fatty acid purity extracted from deep-sea fish not high, oxidizable and containing be difficult to remove fishlike smell, more and more can not meet the demand in market.And marine microalgae contains abundant functional components, DHA and EPA particularly in unrighted acid, therefore, micro-algae oil is a kind of polyunsaturated fatty acid source having Development volue that people look for.DHA Chang Zuowei functional raw material is added in baby formula product, pregnant woman's formulation product and other forms of popular food now, but because the unrighted acids such as DHA contain more double bond, easy generation oxidation and lose its effect, be added in food easily cause the corrupt phase in advance or shelf life the problem such as to shorten; Meanwhile, because micro-algae oil has light fishy smell, improve though be added in some food the sense of taste that nutritive value have impact on food itself.Microencapsulation is carried out to micro-algae oil, effectively can prevent the oxidation deterioration that micro-algae oil causes due to oxygen, illumination etc., keep its physiological function, and micro-algae oil is changed over pressed powder from liquid, fishy smell can be sheltered, improve acceptable, be convenient to food processing and preservation, open up more wide DHA market application foreground.
Summary of the invention
In order to overcome above-mentioned deficiency and defect, the invention provides a kind of method taking konjac glucomannan as wall material and embed that microcapsules made by micro-algae oil, micro-algae oil being changed over pressed powder from liquid, farthest protects its original active ingredient, keep its health-care efficacy.And under the prerequisite of maximize efficiency, the organoleptic properties of product reaches best.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of method taking konjac glucomannan as wall material and embed that microcapsules made by micro-algae oil, wall material is made with soybean protein isolate and modified konjaku glue compound, with liquid state micro-algae oil for core, obtain the high solid-state micro-algae oil microcapsule of embedding rate through mixing homogeneous, freezing, freeze-drying, pulverizing.
The best embedding conditions of micro-algae oil microcapsule: the mass values of soybean protein isolate and modified konjaku glue is 1.93, the mass ratio of wall material and core is 4.37, and wall material concentration is 6.18wt%.
concrete steps are:
(1) preparation of modified konjaku glue:
Take a certain amount of konjaku powder in beaker, add enough water and green wood enzyme, constant temperature water bath 40 DEG C, after enzymolysis 2h, boils 10min by enzymolysis liquid, and enzyme is lost activity, and pour in culture dish, thickness is no more than 0.8cm, cooling; Be placed in after-20 DEG C of refrigerator and cooled freeze 24h, then be placed in freeze drier freeze-drying 24h, obtained modified konjaku glue, reaches the object reducing konjac glucomannan viscosity, can improve the emulsibility of product system;
(2) preparation of wall material:
Take a certain amount of modified konjaku peptization in the temperature constant magnetic stirring bath of 50 DEG C, magnetic agitation makes it fully swelling; Taking a certain amount of soybean protein isolate is dissolved in the temperature constant magnetic stirring bath of 55 DEG C, by fully swelling konjac glucomannan solution and the mixing of soybean protein isolate solution, adds the water of surplus after mixing, obtained compound wall materials;
(3) preparation of solid-state micro-algae oil microcapsule:
Add a certain amount of micro-algae oil, magnetic agitation 20min, obtains emulsion by mixed liquor high speed homogenization (10000r/min); Emulsion is contained in glass culture dish, after being placed in-20 DEG C of refrigerator freezing 24h, then is placed in freeze drier freeze-drying 24h, shatters, be i.e. obtained solid-state micro-algae oil microcapsule.Define new form after finding algae oil microcapsule by ESEM and thermogravimetric analysis, the stability of algae oil can be kept to a certain extent.
Beneficial effect of the present invention is:
1) the present invention is by first for konjac glucomannan enzymolysis, reduces solution viscosity, makes wall material obtain best effect with mixing of core; In addition, konjac glucomannan and soybean protein isolate compound are made embedding wall material, substantially increase the emulsibility of system; The embedding rate of products obtained therefrom is high;
2) product of gained extends shelf life of products, and ensure that the validity of product, farthest protects its original active ingredient, keeps its health-care efficacy; And under the prerequisite of maximize efficiency, the organoleptic properties of product reaches best; Application for marine microalgae provides certain Research foundation.
Detailed description of the invention
The present invention's the following example further illustrates the present invention, but protection scope of the present invention is not limited to the following example.
embodiment 1
Take konjaku powder 10g in beaker, add water and the green wood enzyme 500U of 100ml, constant temperature water bath 40 DEG C, after enzymolysis 2h, puts into boiling water by enzymolysis liquid and boils 10min, enzyme is lost activity, and pours into (thickness is no more than 0.8cm) in culture dish; After cooling, be placed in after-20 DEG C of refrigerator and cooled freeze 24h, then be placed in freeze drier freeze-drying 24h, obtained modified konjaku glue; Take 10g modified konjaku peptization in 100ml water, be placed in the temperature constant magnetic stirring bath of 50 DEG C, magnetic agitation makes it fully swelling; The soybean protein isolate taking 19.3g is equally dissolved in 200ml water, be placed in the temperature constant magnetic stirring bath of 55 DEG C, by fully swelling konjac glucomannan solution and the mixing of soybean protein isolate solution, after mixing, add 144.8ml water, obtained wall material concentration is the compound wall materials of 6.18wt%; Add micro-algae oil of 6.7g, magnetic agitation 20min, obtains emulsion by mixed liquor high speed homogenization (10000r/min), emulsion is contained in glass culture dish, is placed in after-20 DEG C of refrigerator and cooled freeze 24h, then is placed in freeze drier freeze-drying 24h, shatter, micro-algae oil microcapsule product can be obtained.
embodiment 2
Take konjaku powder 20g in beaker, add water and the green wood enzyme 1000U of 200ml, constant temperature water bath 40 DEG C, after enzymolysis 2h, puts into boiling water by enzymolysis liquid and boils 10min, enzyme is lost activity, and pours into (thickness is no more than 0.8cm) in culture dish; After cooling, be placed in after-20 DEG C of refrigerator and cooled freeze 24h, then be placed in freeze drier freeze-drying 24h, obtained modified konjaku glue; Take 20g modified konjaku peptization in 200ml water, be placed in the temperature constant magnetic stirring bath of 50 DEG C, magnetic agitation makes it fully swelling; The soybean protein isolate taking 38.6g is equally dissolved in 400ml water, be placed in the temperature constant magnetic stirring bath of 55 DEG C, by fully swelling konjac glucomannan solution and the mixing of soybean protein isolate solution, add 289.6ml water after mixing, obtained wall material concentration is the compound wall materials of 6.18wt%; Add micro-algae oil of 13.41g, magnetic agitation 20min, obtains emulsion by mixed liquor high speed homogenization (10000r/min), emulsion is contained in glass culture dish, is placed in after-20 DEG C of refrigerator and cooled freeze 24h, then is placed in freeze drier freeze-drying 24h, shatter, micro-algae oil microcapsule product can be obtained.
embodiment 3
Take konjaku powder 50g in beaker, add water and the green wood enzyme 2500U of 500ml, constant temperature water bath 40 DEG C, after enzymolysis 2h, puts into boiling water by enzymolysis liquid and boils 10min, enzyme is lost activity, and pours into (thickness is no more than 0.8cm) in culture dish; After cooling, be placed in after-20 DEG C of refrigerator and cooled freeze 24h, then be placed in freeze drier freeze-drying 24h, obtained modified konjaku glue; The modified konjaku peptization taking 50g is in 500ml water, and be placed in the temperature constant magnetic stirring bath of 50 DEG C, magnetic agitation makes it fully swelling; The soybean protein isolate taking 96.5g is equally dissolved in 1000ml water, be placed in the temperature constant magnetic stirring bath of 55 DEG C, by fully swelling konjac glucomannan solution and the mixing of soybean protein isolate solution, add 724.1ml water after mixing, obtained wall material concentration is the compound wall materials of 6.18wt%; Add micro-algae oil of 33.52g, magnetic agitation 20min, obtains emulsion by mixed liquor high speed homogenization (10000r/min), emulsion is contained in glass culture dish, is placed in after-20 DEG C of refrigerator and cooled freeze 24h, then is placed in freeze drier freeze-drying 24h, shatter, micro-algae oil microcapsule product can be obtained.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (3)
1. one kind is the method that wall material embeds that microcapsules made by micro-algae oil with konjac glucomannan, it is characterized in that: make wall material with soybean protein isolate and modified konjaku glue compound, with liquid state micro-algae oil for core, obtain the high solid-state micro-algae oil microcapsule of embedding rate through mixing homogeneous, freezing, freeze-drying, pulverizing.
2. the method taking konjac glucomannan as wall material and embed that microcapsules made by micro-algae oil according to claim 1, it is characterized in that: the mass values of soybean protein isolate and modified konjaku glue is 1.93, the mass ratio of wall material and core is 4.37, and wall material concentration is 6.18wt%.
3. the method taking konjac glucomannan as wall material and embed that microcapsules made by micro-algae oil according to claim 1 and 2, is characterized in that: concrete steps are:
(1) preparation of modified konjaku glue:
Konjaku powder is placed in beaker, adds water and green wood enzyme, constant temperature water bath 40 DEG C, enzymolysis 2h; Then enzymolysis liquid is boiled 10min, enzyme is lost activity, pour in culture dish, thickness is no more than 0.8cm, cooling; Then be placed in after-20 DEG C of refrigerator and cooled freeze 24h, then be placed in freeze drier freeze-drying 24h, obtained modified konjaku glue;
(2) preparation of wall material:
Take modified konjaku peptization in the temperature constant magnetic stirring bath of 50 DEG C, magnetic agitation is to making it fully swelling; Taking soybean protein isolate is dissolved in the temperature constant magnetic stirring bath of 55 DEG C, and by fully swelling konjac glucomannan solution and the mixing of soybean protein isolate solution, add water after mixing, obtained concentration is the compound wall materials of 6.18wt%;
(3) preparation of solid-state micro-algae oil microcapsule:
In compound wall materials, add algae oil in a subtle way, magnetic agitation 20min, obtains emulsion by mixed liquor homogeneous; Emulsion is contained in glass culture dish, is placed in after-20 DEG C of refrigerator and cooled freeze 24h, then is placed in freeze drier freeze-drying 24h, shatter, i.e. obtained solid-state micro-algae oil microcapsule.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510688093.6A CN105231167B (en) | 2015-10-23 | 2015-10-23 | A kind of method that microcapsules are made as wall material embedding microalgae oil using konjac glucomannan |
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| CN201510688093.6A CN105231167B (en) | 2015-10-23 | 2015-10-23 | A kind of method that microcapsules are made as wall material embedding microalgae oil using konjac glucomannan |
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| CN105231167A true CN105231167A (en) | 2016-01-13 |
| CN105231167B CN105231167B (en) | 2018-01-12 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109097284A (en) * | 2018-08-06 | 2018-12-28 | 浙江海洋大学 | A kind of preparation method of the aeroge of the microalgae containing decomposing petroleum hydrocarbon |
| CN113940429A (en) * | 2021-11-08 | 2022-01-18 | 陕西师范大学 | Pomegranate peel residue polyphenol microcapsule and preparation method thereof |
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| CN101243858A (en) * | 2008-03-07 | 2008-08-20 | 深圳职业技术学院 | Method of preparing edible essence microcapsule of konjak glue |
| WO2013093630A2 (en) * | 2011-12-22 | 2013-06-27 | Pronova Biopharma Norge As | Gelatin/alginate delayed release capsules comprising omega-3 fatty acids, and methods and uses thereof |
| CN103549442A (en) * | 2013-11-01 | 2014-02-05 | 厦门汇盛生物有限公司 | High-oil-load DHA (docosahexaenoic acid) algae oil microcapsule powder and preparation technique thereof |
| CN104621570A (en) * | 2015-03-11 | 2015-05-20 | 杨昭鹏 | High-stability algae oil DHA microcapsule powder and preparation method thereof |
-
2015
- 2015-10-23 CN CN201510688093.6A patent/CN105231167B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101243858A (en) * | 2008-03-07 | 2008-08-20 | 深圳职业技术学院 | Method of preparing edible essence microcapsule of konjak glue |
| WO2013093630A2 (en) * | 2011-12-22 | 2013-06-27 | Pronova Biopharma Norge As | Gelatin/alginate delayed release capsules comprising omega-3 fatty acids, and methods and uses thereof |
| CN103549442A (en) * | 2013-11-01 | 2014-02-05 | 厦门汇盛生物有限公司 | High-oil-load DHA (docosahexaenoic acid) algae oil microcapsule powder and preparation technique thereof |
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Non-Patent Citations (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109097284A (en) * | 2018-08-06 | 2018-12-28 | 浙江海洋大学 | A kind of preparation method of the aeroge of the microalgae containing decomposing petroleum hydrocarbon |
| CN113940429A (en) * | 2021-11-08 | 2022-01-18 | 陕西师范大学 | Pomegranate peel residue polyphenol microcapsule and preparation method thereof |
| CN113940429B (en) * | 2021-11-08 | 2024-01-09 | 陕西师范大学 | Pomegranate rind residue polyphenol microcapsule and preparation method thereof |
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| CN105231167B (en) | 2018-01-12 |
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