CN106858601A - The covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin stabilizes fish oil preparation and preparation method - Google Patents
The covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin stabilizes fish oil preparation and preparation method Download PDFInfo
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- ovalbumin
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- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 title claims abstract description 129
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 title claims abstract description 129
- 229940030275 epigallocatechin gallate Drugs 0.000 title claims abstract description 129
- 108010058846 Ovalbumin Proteins 0.000 title claims abstract description 72
- 229940092253 ovalbumin Drugs 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 55
- 235000021323 fish oil Nutrition 0.000 title claims abstract description 53
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000003381 stabilizer Substances 0.000 claims abstract description 6
- 230000003647 oxidation Effects 0.000 claims abstract description 5
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 5
- 150000003254 radicals Chemical class 0.000 claims abstract description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 14
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 9
- 108010000912 Egg Proteins Proteins 0.000 claims description 8
- 102000002322 Egg Proteins Human genes 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 8
- 150000002148 esters Chemical class 0.000 claims description 7
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 claims description 6
- LNTHITQWFMADLM-UHFFFAOYSA-N anhydrous gallic acid Natural products OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims description 6
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 claims description 6
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 5
- 235000005487 catechin Nutrition 0.000 claims description 5
- 229950001002 cianidanol Drugs 0.000 claims description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 235000014103 egg white Nutrition 0.000 claims description 4
- 210000000969 egg white Anatomy 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 claims description 4
- 238000000502 dialysis Methods 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 238000000746 purification Methods 0.000 claims description 2
- 235000014220 Rhus chinensis Nutrition 0.000 claims 1
- 240000003152 Rhus chinensis Species 0.000 claims 1
- -1 catechin gallic acid ester Chemical class 0.000 claims 1
- 229940074391 gallic acid Drugs 0.000 claims 1
- 235000004515 gallic acid Nutrition 0.000 claims 1
- 239000000839 emulsion Substances 0.000 abstract description 12
- 230000006641 stabilisation Effects 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 5
- 238000011105 stabilization Methods 0.000 abstract description 5
- 238000009472 formulation Methods 0.000 abstract description 4
- 230000003026 anti-oxygenic effect Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 description 8
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 6
- 235000006708 antioxidants Nutrition 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 4
- 108010088751 Albumins Proteins 0.000 description 3
- 102000009027 Albumins Human genes 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 210000004681 ovum Anatomy 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 244000080767 Areca catechu Species 0.000 description 2
- 235000006226 Areca catechu Nutrition 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical group CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 1
- 150000001721 carbon Chemical group 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 150000001793 charged compounds Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 238000001819 mass spectrum Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000031787 nutrient reservoir activity Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007348 radical reaction Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 125000005480 straight-chain fatty acid group Chemical group 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Fish oil preparation and preparation method thereof is stabilized the invention discloses a kind of covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin, including：The covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin is prepared by free radical grafting as raw material with Epigallo-catechin gallate (EGCG) and ovalbumin；Stabilized fish oil preparation is prepared using the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin for obtaining.The invention also discloses a kind of stabilizer.The covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin has good antioxygenic property, can be easy to be formed with fish oil the emulsion formulations of stabilization.The oxidation stability of the fish oil preparation is greatly improved, and extends shelf life.Epigallo-catechin gallate (EGCG) of the invention, ovalbumin, raw material sources are extensive, cheap, manufacture craft is easy, it is adaptable to industrialized production and application.
Description
Technical field
The invention belongs to functional food and healthy food field, and in particular to a kind of Epigallo-catechin gallate (EGCG)
The covalent thing of ovalbumin stabilizes fish oil preparation and preparation method thereof.
Background technology
Polyunsaturated fatty acid is rich in fish oil, is a kind of animal fat resource of high-quality.Polyunsaturated fatty acid refers to and contains
There are two or more double bonds and carbon chain lengths are 18~22 straight chain fatty acids of carbon atom, ω -3 and ω -6 can be divided into many
Unrighted acid.Two kinds of unrighted acids most important to human body are DHA and EPA in omega-3 polyunsaturated fatty acids.EPA
It is eicosapentaenoic acid, the function with the rubbish (cholesterol and triglycerides) in cleaning blood vessel.DHA is two dodecahexaenes
Acid, has functions that softening blood vessel, brain tonic and intelligence development, improves eyesight.
The edible food with the polyunsaturated fatty acid of long-chain omega -3 of many research displays has with the risk for reducing coronary heart disease
Close.Grow of crucial importance, the particularly development of brain and eyesight of the essential fatty acid to fetus and baby.But in fish oil
Polyunsaturated fatty acid, easily aoxidizes, and the water-insoluble of fish oil also significantly limit its application in food.
Therefore fish oil realizes its processing and accumulating stability in food using addition emulsifying agent and antioxidant is needed.
Egg is of high nutritive value because of it, delicious flavour the advantages of one of Major Foods as daily life, due to yolk
In rich in the bioactivator such as lecithin, omega-3 polyunsaturated fatty acids, choline, realize its efficient utilization.But people couple
Egg white payes attention to inadequate, or even passes into disuse.The range of application for widening egg white is significant.Major protein in egg is egg white
Albumen, is the storage protein in egg, is a kind of excellent food with functional characters such as foaminess, gelation and emulsibilities
Emulsifying agent.Weak point is that the inoxidizability of ovalbumin is weaker, it usually needs additionally add antioxidant, but the two is tied
Close effect sometimes undesirable.Therefore do not have food using the Natural Antioxidants epigallocatechin in China's characteristic tea resources
Sub- acid esters, develops the fish oil preparation that a kind of ovalbumin with anti-oxidation function obtains stabilization, with important value.
The content of the invention
The invention provides a kind of covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin and preparation method thereof, should
The covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin can especially be used as stabilizer as antioxidant, and
Preparation method is simple, and raw material sources are easy to get extensively.
Fish oil preparation is stabilized the invention provides a kind of covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin
And preparation method thereof, the oxidation stability of the fish oil preparation is greatly improved, and extends shelf life, and preparation method is simple, raw material
Wide material sources are easy to get.
A kind of preparation method of the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin, including：With epi-nutgall
Catechin and gallate and ovalbumin prepare Epigallo-catechin gallate (EGCG) ovalbumin for raw material by grafting
Covalent thing.
A kind of covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin stabilizes the preparation method of fish oil preparation, bag
Include formula as below and making step：
(1) epi-nutgall catechu is prepared by grafting as raw material with Epigallo-catechin gallate (EGCG) and ovalbumin
The plain covalent thing of gallate ovalbumin；
(2) stabilized fish oil system is prepared using the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin for obtaining
Agent.
Preferably, described grafting is that Epigallo-catechin gallate (EGCG) is grafted on ovalbumin.It is described
Catechin is grafted on ovalbumin by radical reaction.
Preferably, described Epigallo-catechin gallate (EGCG) is triggered onto ovalbumin by free based method
Graft reaction.
Preferably, described free radical passes through L-AA with hydrogen peroxide redox to producing.
Preferably, described L-AA is 1 with hydrogen peroxide oxidation mol ratio:(5-50), preferably 1:(5-
10)；
Preferably, described Epigallo-catechin gallate (EGCG) is 1 with the mol ratio of ascorbic acid:(1-50),
Preferably 1:(1-5).
Preferably, described Epigallo-catechin gallate (EGCG) is (0.1-5) with the mass ratio of ovalbumin:5,
Preferably (0.2-2.5)：5.
Preferably, the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin can carry out essence by dialysis
System purification, dialysis is 12000-14000 dalton from semi-transparent retaining molecular weight, and removing non-grafted table by the process does not have
Infanticide catechin and gallate.
Preferably, in step (2), using the covalent thing system of Epigallo-catechin gallate (EGCG) ovalbumin for obtaining
Standby stabilized fish oil preparation, specifically includes following steps：
(2-1) fish oil carries out high-speed stirred with the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin for preparing
Mixing, prepares thick emulsion；
(2-2) carries out thick emulsion high-pressure homogeneous to prepare final stabilisation fish oil preparation；
Preferably, in above-mentioned steps (2-1), the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin can
Mix with fish oil with by the way of the covalent thing aqueous solution of Epigallo-catechin gallate (EGCG) ovalbumin, the table does not have food
The mass percent concentration of the sub- covalent thing aqueous solution of catechin and gallate ovalbumin is 0.5-5%, more preferably
1-2%.Preferably, the fish oil is 1 with the mass ratio of the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin:
(1-0.01), preferably 1:(0.5-0.05)；More preferably 1：(0.05-0.2).
In above-mentioned steps (2-1), the high-speed stirred mixing can use mechanical agitation, mixing speed to be generally 8000-
15000rpm.Mixing time is 10-40 minutes.
Preferably, it is described it is high-pressure homogeneous be to be carried out under the conditions of 50-80MPa.
Fish oil used by the present invention is commercially available, such as can be the EPA/DHA (20/50) of purchased in market 70%
Deng.
Present invention also offers a kind of Epigallo-catechin gallate (EGCG) ovum prepared by any of the above-described method
The covalent thing of albumin, can be used as stabilizer, such as antioxidant etc. is used.Preferably, the epi-nutgall catechu for obtaining
The plain covalent thing of gallate ovalbumin can be used as fish oil antioxidant.
Present invention also offers a kind of Epigallo-catechin gallate (EGCG) ovum prepared by any of the above-described method
The covalent thing of albumin stabilizes fish oil preparation.The preparation is generally emulsion formulations；Certainly or other easy obtained systems
Agent formulation, such as granule, pill etc..Reaction of the invention is carried out at room temperature.
The present invention has the following advantages that and effect relative to existing fish oil preparation stabilization method：
(1) the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin of the invention has good antioxygenic property.
(2) the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin of the invention can be easy to be formed with fish oil
The emulsion formulations of stabilization.Fish oil preparation grain size stability and antioxidative stabilizer are significantly improved；Particularly grain size stability is more
It is to significantly improve, according to embodiment testing result, the obtained Epigallo-catechin gallate (EGCG) ovalbumin of the present invention is total to
14 days grain size stabilities of valency thing fish oil preparation are 93 times of unmodified ovalbumin.
(3) Epigallo-catechin gallate (EGCG) of the invention, ovalbumin, raw material sources are extensive, cheap, system
Make technique easy, it is adaptable to industrialized production and application.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention not limited to this.
Embodiment 1
1 gram of ovalbumin is dissolved in 100mL water, nitrogen protection is lower to add 1 milliliter of hydrogen peroxide (10M) and 0.25 gram
L-AA, after 25 degrees Celsius are reacted 2 hours, adds Epigallo-catechin gallate (EGCG) (0.7mmol) to react 24 again
Hour.React (molecular cut off of being dialysed after terminating：12000-14000 dalton) remove unreacted epigallocatechin and do not have
Infanticide acid esters, freeze-drying obtains the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin (yield is 78%).Then
The covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin that will be obtained is configured to 1% aqueous solution, fish oil and the aqueous solution
With mass ratio 1:9 are fed, mixed at high speed 10 minutes under 10000rpm rotating speeds, form thick emulsion.On this basis, carry out
60MPa is high-pressure homogeneous to prepare final Fish Oil Emulsion preparation.
Fish oil used is bought from the market, including 70% EPA/DHA (20/50).
Embodiment 2
1 gram of ovalbumin is dissolved in 100mL water, nitrogen protection is lower to add 1 milliliter of hydrogen peroxide (10M) and 0.30 gram
L-AA, after 25 degrees Celsius are reacted 2 hours, adds Epigallo-catechin gallate (EGCG) (0.8mmol) to react 24 again
Hour.React (molecular cut off of being dialysed after terminating：12000-14000 dalton) remove unreacted epigallocatechin and do not have
Infanticide acid esters, freeze-drying obtains the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin (yield is 79%).Then
The covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin that will be obtained is configured to 1.1% aqueous solution, and fish oil is water-soluble with this
Liquid is with mass ratio 1:9 are fed, mixed at high speed 10 minutes under 10000rpm rotating speeds, form thick emulsion.On this basis, enter
Row 60MPa is high-pressure homogeneous to prepare final Fish Oil Emulsion preparation.
Fish oil used is bought from the market, including 70% EPA/DHA (20/50).
Embodiment 3
1 gram of ovalbumin is dissolved in 100mL water, nitrogen protection is lower to add 1 milliliter of hydrogen peroxide (10M) and 0.20 gram
L-AA, after 25 degrees Celsius are reacted 2 hours, adds Epigallo-catechin gallate (EGCG) (0.7mmol) to react 24 again
Hour.React (molecular cut off of being dialysed after terminating：12000-14000 dalton) remove unreacted epigallocatechin and do not have
Infanticide acid esters, freeze-drying obtains the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin (yield is 75%).Then
The covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin that will be obtained is configured to 1.2% aqueous solution, and fish oil is water-soluble with this
Liquid is with mass ratio 1:9 are fed, mixed at high speed 10 minutes under 10000rpm rotating speeds, form thick emulsion.On this basis, enter
Row 60MPa is high-pressure homogeneous to prepare final Fish Oil Emulsion preparation.
Fish oil used is bought from the market, including 70% EPA/DHA (20/50).
Performance test example
The covalent thing structure determination data of Epigallo-catechin gallate (EGCG) ovalbumin that embodiment 1 is prepared：
The mass spectrum covalent thing molecular ion peak of display Epigallo-catechin gallate (EGCG) ovalbumin is 45182.77, relative to egg white
Protein raw materials 44561.32 dramatically increase, it was demonstrated that Epigallo-catechin gallate (EGCG) is successfully grafted.For embodiment 1
The covalent thing antioxidation activity test of~3 Epigallo-catechin gallate (EGCG) ovalbumins for preparing：Use classics
The covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin that ORAC methods are prepared to embodiment 1~3 it is anti-oxidant
Activity is tested, and as a result shows the ORAC antioxidation activities point of the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin
It is not 12.7 times of unmodified ovalbumin, 13.5 times, 11.5 times, antioxygenic property is significantly improved.
Fish oil preparation stability test：For the Epigallo-catechin gallate (EGCG) ovum that embodiment 1-3 is prepared
The covalent thing of albumin stabilizes Fish Oil Emulsion preparation, is surveyed to forming the indexs such as fish oil preparation particle diameter and antioxidative stabilizer
Examination, as a result shows that the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin stabilizes 14 days particle diameters stabilization of fish oil preparation
Property be respectively be unmodified ovalbumin 93 times (embodiments 1), 95 times (embodiment 2), 93 times (embodiment 3), oxidation is steady
Qualitative is respectively 3 times (embodiments 1) of unmodified ovalbumin, 4 times (embodiment 2), 3 times (embodiment 3), preparation stability
Significantly improve.
Claims (10)
1. a kind of covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin stabilizes the preparation method of fish oil preparation, and it is special
Levy and be, including formula as below and making step：
(1) epigallocatechin is prepared by grafting as raw material with Epigallo-catechin gallate (EGCG) and ovalbumin not having
The covalent thing of infanticide acid esters ovalbumin；
(2) stabilized fish oil preparation is prepared using the nutgall catechin gallic acid ester covalent thing of ovalbumin table for obtaining.
2. the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin according to claim 1 stabilizes fish oil preparation
Preparation method, it is characterised in that described Epigallo-catechin gallate (EGCG) is grafted to egg white egg by free responding
Bai Shang.
3. the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin according to claim 2 stabilizes fish oil preparation
Preparation method, it is characterised in that described free radical is by L-AA and hydrogen peroxide redox to producing.
4. the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin according to claim 3 stabilizes fish oil preparation
Preparation method, it is characterised in that described L-AA is 1 with hydrogen peroxide oxidation mol ratio:(5-50).
5. the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin according to claim 3 stabilizes fish oil preparation
Preparation method, it is characterised in that described Epigallo-catechin gallate (EGCG) is 1 with the mol ratio of ascorbic acid:(1-
50)。
6. the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin according to claim 1 or 3 stabilizes fish oil
The preparation method of preparation, it is characterised in that described Epigallo-catechin gallate (EGCG) is with the mass ratio of ovalbumin
(0.1-5):5。
7. the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin according to claim 1 or 3 stabilizes fish oil
The preparation method of preparation, it is characterised in that the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin is by dialysis
Carry out refined purification.
8. the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin according to claim 1 stabilizes fish oil preparation
Preparation method, it is characterised in that the quality of the fish oil and the covalent thing of Epigallo-catechin gallate (EGCG) ovalbumin
Than being 1:(1-0.01).
9. a kind of stabilizer, it is characterised in that the EGCG described in claim any one of 1-8
The covalent thing of ester ovalbumin.
10. a kind of fish oil preparation, it is characterised in that the epigallocatechin described in claim any one of 1-8 does not have food
The preparation method that the sub- covalent thing of acid esters ovalbumin stabilizes fish oil preparation is prepared.
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| CN114601149A (en) * | 2022-03-28 | 2022-06-10 | 吉林大学 | Preparation and application of egg albumin-based antioxidant emulsifier |
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| CN110447726A (en) * | 2019-08-23 | 2019-11-15 | 大连工业大学 | A kind of preparation method of tunny fish oil emulsion |
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| CN113995121A (en) * | 2021-11-18 | 2022-02-01 | 南京农业大学 | Method for improving settling resistance and thermal stability of celery seed nanocellulose |
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