CN107223953B - Stable phosphatidylserine micro powder for food and preparation method thereof - Google Patents
Stable phosphatidylserine micro powder for food and preparation method thereof Download PDFInfo
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- CN107223953B CN107223953B CN201710456737.8A CN201710456737A CN107223953B CN 107223953 B CN107223953 B CN 107223953B CN 201710456737 A CN201710456737 A CN 201710456737A CN 107223953 B CN107223953 B CN 107223953B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
Abstract
the invention relates to the technical field of production and preparation of phosphatidylserine, in particular to stable phosphatidylserine micro powder for food and a preparation method thereof, wherein the stable phosphatidylserine micro powder comprises the following substances: phosphatidylserine, inositol diphosphate phospholipid, inositol triphosphate phospholipid, aspartic acid, a carrier and edible gum; the invention mixes phosphatidylserine, diphosphinositolphosphatitol phosphatide and triphosphatinositolphosphatitol phosphatide, then complexes with aspartic acid, further loads in a carrier through vacuum adsorption, and obtains phosphatidylserine micropowder by spraying gum solution of Arabic gum, gelatin or xanthan gum on the surface of silica gel micropowder and drying. Through complexation of aspartic acid assisted by inositol diphosphate phospholipid and inositol triphosphate phospholipid, the inactivation of phosphatidylserine in storage and use is better avoided due to the protection of silica gel micropowder, and the phosphatidylserine can be directly added and applied to food and various tablets, pills, granules, powder, capsules and emulsions.
Description
Technical Field
the invention relates to the technical field of production and preparation of phosphatidylserine, and particularly relates to stable phosphatidylserine micro powder for food and a preparation method thereof.
background
Phosphatidylserine (PS), also known as compound nervonic acid, has the functions of improving nerve cell function, regulating the conduction of nerve pulses and enhancing the memory function of the brain, and can rapidly enter the brain through the blood brain barrier after being absorbed due to its strong lipophilicity, thereby playing the roles of relieving blood vessel smooth muscle cells and increasing the blood supply of the brain. It is of course a supplement to phosphatidylserine, whether as a pharmaceutical or a health food, that can improve long-term memory, long-term cognition, as well as the ability to speak freely and logically.
Phosphatidylserine (PS) has been the subject of many european and american countries to study clinical trials related to memory loss, mood, cognitive behavior and learning ability. Clinical trial results show that the parameters on cognition and memory are significantly improved after phosphatidylserine supplementation. Needless to say, supplementation with phosphatidylserine can improve long-term memory, long-term cognition, and the ability to speak freely and logically. Phosphatidylserine (PS) can be added to the diet in proportion, can be effectively and rapidly absorbed into the blood through the intestinal tract, and finally smoothly passes through the blood brain barrier to reach nerve cells in the brain.
phosphatidylserine (PS) can be synthesized by human or animal self conditions, extracted from plants, or can be produced from soy lecithin using biocatalytic techniques. Modification of the phospholipid head group can be easily performed by transphosphatidylation (transphosphatidylation) reaction using phospholipase D (PLDs). Thus, phosphatidylserine can be produced from phosphatidylcholine or any other phospholipid mixture with serine by PLD catalysis.
phosphatidylserine is used as a raw material of medicines or health-care foods, and is currently used in various brain-strengthening health-care foods, nutritional products and the like. But is limited to the fact that phosphatidylserine is easy to react with the oxidative environment during storage and use. Therefore, transphosphatidylation, serine group cleavage and phosphatidylserine inactivation are easily caused during storage and use. Particularly, when phosphatidylserine is added to milk powder, yogurt, beverages, etc., the environment thereof affects the activity of phosphatidylserine. Therefore, how to ensure the stability of the phosphatidylserine in storage and use becomes the key for large-scale popularization and use of the phosphatidylserine as a raw material of health care products.
disclosure of Invention
aiming at the defects of the prior art, the invention aims to provide the stable phosphatidylserine micro powder for food, which has good storage stability and wide application range and can be added and used in various environments such as milk powder, yoghourt, beverage and the like. Further provides a preparation method of the stable phosphatidylserine micro powder.
In order to realize the purpose, the adopted specific scheme is as follows:
A preparation method of stable phosphatidylserine micro powder for food comprises the following steps:
A. Uniformly mixing phosphatidylserine, inositol diphosphate phospholipid and inositol triphosphate phospholipid in a solution, and adding aspartic acid into the mixed solution for complexing to obtain a mixed system 1;
B. Ultrasonically dispersing the mixed system 1 and the silica gel micro powder for 30 ~ 60min under a vacuum condition, and loading the mixed system 1 in micropores of the silica gel micro powder to obtain a compound 2;
C. Mixing the edible gum and the compound 2 uniformly, and fixing the edible gum on the surface of the silica gel micro powder through spray drying to obtain the stable phosphatidylserine micro powder for food.
According to the present invention, the stability of fine phosphatidylserine powder depends on the content of each substance in the fine powder, and preferably, the raw materials for preparing the stable fine phosphatidylserine powder comprise, by weight, 5 ~ 25 parts of phosphatidylserine, 8 ~ 16 parts of inositol diphosphate phospholipid, 5 ~ 25 parts of inositol triphosphate phospholipid, 6 ~ 20 parts of aspartic acid, 10 ~ 30 parts of silica gel fine powder, and 5 ~ 25 parts of edible gum.
the phosphatidylserine can be subjected to complexation reaction with the aspartic acid under the action of the diphosphinositolphosphatidylcholine and the triphosphatinositolphosphatidylcholine, so that the phenomena of transphosphatidylation, serine group splitting and phosphatidylserine inactivation of the phosphatidylserine are avoided, and the stability of the phosphatidylserine is improved.
In the invention, the silica gel micropowder can load phosphatidylserine and is a carrier which is nontoxic to human bodies.
in the present invention, the edible gum can fix phosphatidylserine on the carrier to prevent the phosphatidylserine from falling off the carrier, and the edible gum may be one commonly known to those skilled in the art, and preferably, the edible gum is at least one of gum arabic, gelatin, alginate gum or xanthan gum.
Preferably, at least one of an emulsifier, an antioxidant, a disintegrant, a lubricant and a preservative may be further added in step B.
in the present invention, phosphatidylserine is emulsified using a specific emulsifier comprising one or more of sucrose fatty acid ester S-570, polyglycerin fatty acid ester, glycerin monostearate, diglycerin fatty acid ester, and sodium stearoyl lactylate.
according to the present invention, in order to improve the oxidation resistance of the fine phosphatidylserine powder and to prolong the storage time of the phosphatidylserine, the fine phosphatidylserine powder preferably further comprises an antioxidant and/or a preservative, and the antioxidant is preferably at least one of butylated hydroxyanisole, dibutyl hydroxytoluene, propyl gallate, tert-butyl hydroquinone, tocopherol, and ascorbic acid.
The preservative is at least one of benzoic acid and salt, potassium sorbate, sodium dehydroacetate, propyl p-hydroxybenzoate, calcium propionate, sodium diacetate, sodium lactate, streptococcus lactis, natamycin, hydrogen peroxide, sulfur dioxide, sulfite and nitrite.
In order to facilitate rapid disintegration of the phosphatidylserine in a human body and absorption of the phosphatidylserine by the human body, the phosphatidylserine micro powder also contains a disintegrant, and the disintegrant can be at least one of dry starch, sodium carboxymethyl starch, low-substituted hydroxypropyl cellulose, cross-linked polyvinylpyrrolidone, a mixture of sodium bicarbonate and citric acid, cross-linked sodium carboxymethyl cellulose and the like.
the stable phosphatidylserine micro powder for the food is prepared by the method, has good storage stability and wide application range, and can be added and used in various environments such as milk powder, yoghourt, beverages and the like.
in the invention, in order to facilitate the storage, transportation and use of the phosphatidylserine micro powder, the phosphatidylserine micro powder is preferably prepared into a medicament and then vacuum packaging is carried out, the phosphatidylserine micro powder has no special requirement on the type of the medicament, can be a medicament additive commonly known by a person skilled in the art, and can be used in one of tablets, pills, granules, powder, capsules and emulsion. Or used for food such as milk powder and yogurt.
Compared with the prior art, the stable phosphatidylserine micro powder for the food has the following technical effects:
the invention mixes phosphatidylserine, diphosphinositolphosphatitol phosphatide and triphosphatinositolphosphatitol phosphatide, then complexes with aspartic acid, further loads in a carrier through vacuum adsorption, and obtains phosphatidylserine micropowder by spraying gum solution of Arabic gum, gelatin or xanthan gum on the surface of silica gel micropowder and drying. Through complexation of aspartic acid assisted by inositol diphosphate phospholipid and inositol triphosphate phospholipid, the inactivation of phosphatidylserine in storage and use is better avoided due to the protection of silica gel micropowder, and the phosphatidylserine can be directly added and applied to food and various tablets, pills, granules, powder, capsules and emulsions.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
the stable phosphatidylserine micro powder for the food comprises the following raw materials in parts by weight: 12 parts of phosphatidylserine, 13 parts of inositol diphosphate phospholipid, 15 parts of inositol triphosphate phospholipid, 10 parts of aspartic acid, 20 parts of silica gel micropowder and 15 parts of arabic gum;
the phosphatidylserine micro powder also contains a mixture consisting of glyceryl monostearate, sucrose fatty acid ester S-570, butyl hydroxyanisole, benzoic acid, sodium bicarbonate and citric acid;
The preparation method of the stable phosphatidylserine micro powder for the food comprises the following steps:
A. Uniformly mixing phosphatidylserine, inositol diphosphate phospholipid and inositol triphosphate phospholipid in a solution, and then adding aspartic acid into the mixed solution to obtain a mixed system 1;
B. Ultrasonically dispersing the mixture of the mixed system 1, silica gel micropowder, glyceryl monostearate, sucrose fatty acid ester S-570, butyl hydroxy anisole, benzoic acid, sodium bicarbonate and citric acid for 40min under vacuum condition to obtain a compound 2;
C. Spraying the Arabic gum on the surface of the compound 2, and drying to obtain the stable phosphatidylserine micro powder for food.
Example 2
A stable phosphatidylserine micro powder for food comprises the following substances in parts by weight: 8 parts of phosphatidylserine, 10 parts of inositol diphosphate phospholipid, 12 parts of inositol triphosphate phospholipid, 8 parts of aspartic acid, 18 parts of silica gel micropowder and 10 parts of gelatin;
The phosphatidyl serine micro powder also contains sucrose fatty acid ester S-570, diglycerol fatty acid ester, dibutyl hydroxy toluene, sodium benzoate and sodium carboxymethyl starch;
The preparation method of the stable phosphatidylserine micro powder for the food comprises the following steps:
A. uniformly mixing phosphatidylserine, inositol diphosphate phospholipid and inositol triphosphate phospholipid in a solution, and then adding aspartic acid into the mixed solution to obtain a mixed system 1;
B. ultrasonically dispersing the mixed system 1, silica gel micropowder, sucrose fatty acid ester S-570, diglycerol fatty acid ester, dibutyl hydroxy toluene, sodium benzoate and sodium carboxymethyl starch for 40min under vacuum condition to obtain a compound 2;
C. Spraying gelatin on the surface of the compound 2, and drying to obtain the stable phosphatidylserine micro powder for food.
Example 3
a stable phosphatidylserine micro powder for food comprises the following substances in parts by weight: 16 parts of phosphatidylserine, 15 parts of inositol diphosphate phospholipid, 18 parts of inositol triphosphate phospholipid, 15 parts of aspartic acid, 26 parts of silica gel micropowder and 20 parts of seaweed gel;
The phosphatidyl serine micro powder also contains sucrose fatty acid ester S-570, polyglycerol fatty acid ester, sodium sulfite, tert-butyl hydroquinone, sodium dehydroacetate and low-substituted hydroxypropyl cellulose;
the preparation method of the stable phosphatidylserine micro powder for the food comprises the following steps:
A. Uniformly mixing phosphatidylserine, inositol diphosphate phospholipid and inositol triphosphate phospholipid in a solution, and then adding aspartic acid into the mixed solution to obtain a mixed system 1;
B. ultrasonically dispersing the mixed system 1, silica gel micropowder, sucrose fatty acid ester S-570, polyglycerol fatty acid ester, sodium sulfite, tert-butyl hydroquinone, sodium dehydroacetate and low-substituted hydroxypropyl cellulose for 40min under vacuum condition to obtain a compound 2;
C. spraying the seaweed gel on the surface of the compound 2, and drying to obtain the stable phosphatidylserine micro powder for food.
Example 4
a stable phosphatidylserine micro powder for food comprises the following substances in parts by weight: 5 parts of phosphatidylserine, 8 parts of inositol diphosphate phospholipid, 5 parts of inositol triphosphate phospholipid, 6 parts of aspartic acid, 10 parts of silica gel micropowder and 5 parts of seaweed gel;
The phosphatidyl serine micro powder also contains a disintegrating agent, a lubricating agent, sucrose fatty acid ester S-570, propyl p-hydroxybenzoate and crosslinked polyvinylpyrrolidone;
The preparation method of the stable phosphatidylserine micro powder for the food comprises the following steps:
A. Uniformly mixing phosphatidylserine, inositol diphosphate phospholipid and inositol triphosphate phospholipid in a solution, and then adding aspartic acid into the mixed solution to obtain a mixed system 1;
B. Ultrasonically dispersing the mixed system 1, silica gel micropowder, disintegrating agent, lubricant, sucrose fatty acid ester S-570, propyl p-hydroxybenzoate and crosslinked polyvinylpyrrolidone in vacuum for 40min to obtain a compound 2;
C. spraying the seaweed gel on the surface of the compound 2, and drying to obtain the stable phosphatidylserine micro powder for food.
Example 5
a stable phosphatidylserine micro powder for food comprises the following substances in parts by weight: 25 parts of phosphatidylserine, 16 parts of inositol diphosphate phospholipid, 25 parts of inositol triphosphate phospholipid, 20 parts of aspartic acid, 30 parts of silica gel micropowder and 25 parts of xanthan gum;
The phosphatidylserine micro powder also contains a disintegrating agent, a lubricating agent, propyl gallate and sucrose fatty acid ester S-570;
the preparation method of the stable phosphatidylserine micro powder for the food comprises the following steps:
A. Uniformly mixing phosphatidylserine, inositol diphosphate phospholipid and inositol triphosphate phospholipid in a solution, and then adding aspartic acid into the mixed solution to obtain a mixed system 1;
B. Ultrasonically dispersing the mixed system 1, silica gel micropowder, disintegrating agent, lubricant, propyl gallate and sucrose fatty acid ester S-570 in vacuum for 40min to obtain a compound 2;
C. spraying xanthan gum on the surface of the compound 2, and drying to obtain the stable phosphatidylserine micropowder for food.
it will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (8)
1. a preparation method of stable phosphatidylserine micro powder for food comprises the following steps:
A. Uniformly mixing 5-25 parts by weight of phosphatidylserine, 8-16 parts by weight of inositol diphosphate phospholipid and 5-25 parts by weight of inositol triphosphate phospholipid in a solution, and adding 6-20 parts by weight of aspartic acid into the mixed solution for complexing to obtain a mixed system 1;
B. Ultrasonically dispersing the mixed system 1 and 10-30 parts by weight of silica gel micro powder for 30-60 min under a vacuum condition, and loading the mixed system 1 in micropores of the silica gel micro powder to obtain a compound 2;
C. Mixing 5-25 parts by weight of edible gum and the compound 2 uniformly, and fixing the edible gum on the surface of the silica gel micropowder by spray drying to obtain the stable phosphatidylserine micropowder for food.
2. The method for preparing the stable phosphatidylserine micropowder for food according to claim 1, wherein the method comprises the following steps: the edible gum is at least one of gum arabic, gelatin, alginate jelly or xanthan gum.
3. The method for preparing the stable phosphatidylserine micropowder for food according to claim 1, wherein the method comprises the following steps: and B, adding at least one of an emulsifier, an antioxidant, a disintegrant, a lubricant and a preservative.
4. The method for preparing the stable phosphatidylserine micropowder for food according to claim 3, wherein the method comprises the following steps: the emulsifier comprises one or more of sucrose fatty acid ester S-570, polyglycerol fatty acid ester, glyceryl monostearate, diglycerol fatty acid ester and sodium stearoyl lactylate.
5. the method for preparing the stable phosphatidylserine micropowder for food according to claim 3, wherein the method comprises the following steps: the antioxidant is at least one of butylated hydroxyanisole, dibutyl hydroxy toluene, propyl gallate, tert-butyl hydroquinone, tocopherol and ascorbic acid.
6. the method for preparing the stable phosphatidylserine micropowder for food according to claim 3, wherein the method comprises the following steps: the preservative is at least one of benzoic acid and salt, potassium sorbate, sodium dehydroacetate, propyl p-hydroxybenzoate, calcium propionate, sodium diacetate, sodium lactate, streptococcus lactis, natamycin, hydrogen peroxide, sulfur dioxide, sulfite and nitrite.
7. the method for preparing the stable phosphatidylserine micropowder for food according to claim 3, wherein the method comprises the following steps: the disintegrant is at least one of dry starch, sodium carboxymethyl starch, low-substituted hydroxypropyl cellulose, crosslinked polyvinylpyrrolidone, mixture of sodium bicarbonate and citric acid, and crosslinked sodium carboxymethyl cellulose.
8. A stable phosphatidylserine micro powder for food is characterized in that: the stable phosphatidylserine micropowder is prepared by the method of any one of claims 1 to 7.
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