CN108378193A - A kind of composite modified method for improving ovalbumin emulsibility - Google Patents
A kind of composite modified method for improving ovalbumin emulsibility Download PDFInfo
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- CN108378193A CN108378193A CN201810304357.7A CN201810304357A CN108378193A CN 108378193 A CN108378193 A CN 108378193A CN 201810304357 A CN201810304357 A CN 201810304357A CN 108378193 A CN108378193 A CN 108378193A
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- ovalbumin
- liposome
- emulsibility
- microjet
- composite modified
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- 108010058846 Ovalbumin Proteins 0.000 title claims abstract description 122
- 229940092253 ovalbumin Drugs 0.000 title claims abstract description 96
- 238000000034 method Methods 0.000 title claims abstract description 45
- 239000002131 composite material Substances 0.000 title claims abstract description 22
- 239000002502 liposome Substances 0.000 claims abstract description 50
- 239000006185 dispersion Substances 0.000 claims abstract description 33
- 238000012545 processing Methods 0.000 claims abstract description 20
- 238000002360 preparation method Methods 0.000 claims abstract description 19
- 229940042880 natural phospholipid Drugs 0.000 claims abstract description 11
- 150000001875 compounds Chemical class 0.000 claims abstract description 10
- 239000008363 phosphate buffer Substances 0.000 claims abstract description 10
- 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 claims description 28
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 15
- 229940083466 soybean lecithin Drugs 0.000 claims description 15
- 235000012000 cholesterol Nutrition 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 8
- 238000001704 evaporation Methods 0.000 claims description 7
- 230000008020 evaporation Effects 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 7
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 108010088751 Albumins Proteins 0.000 claims 1
- 102000009027 Albumins Human genes 0.000 claims 1
- 230000003111 delayed effect Effects 0.000 claims 1
- 210000004681 ovum Anatomy 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 239000012460 protein solution Substances 0.000 abstract description 6
- 230000003993 interaction Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000001804 emulsifying effect Effects 0.000 abstract description 2
- 239000002105 nanoparticle Substances 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 22
- 230000000694 effects Effects 0.000 description 9
- 239000000839 emulsion Substances 0.000 description 6
- 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 description 5
- 235000014103 egg white Nutrition 0.000 description 5
- 210000000969 egg white Anatomy 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 241000271566 Aves Species 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 231100000331 toxic Toxicity 0.000 description 3
- 230000002588 toxic effect Effects 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000002500 effect on skin Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 101000693916 Gallus gallus Albumin Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
- 210000002706 plastid Anatomy 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 125000003396 thiol group Chemical group [H]S* 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
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)
- Medicinal Preparation (AREA)
- Manufacturing Of Micro-Capsules (AREA)
Abstract
The invention discloses a kind of composite modified methods for improving ovalbumin emulsibility, and ovalbumin is dissolved in phosphate buffer, are configured to the protein solution that mass concentration is 0.5~2%；Liposomal dispersion is handled using microjet method, control liposome average grain diameter is less than 100nm, by ovalbumin：Natural phospholipid mass ratio 10:1~10:20 compound ovalbumins and liposome, obtain ovalbumin and liposome complex；Microjet processing ovalbumin and liposome complex are further used, sample is freeze-dried, obtains modified ovalbumin, gained protein emulsibility significantly improves.The present invention utilizes the compound ovalbumin of interaction and liposome of large biological molecule and nano-particle, and it is aided with microjet and handles composite modified ovalbumin emulsibility, it is simple with preparation process, the easily controllable feature of preparation condition, gained protein product emulsifying activity significantly improves, and is conducive to expand application of the ovalbumin in food.
Description
Technical field
The invention belongs to food processings and food ingredient field, more particularly to a kind of composite modified raising ovalbumin emulsification
The method of property.
Background technology
China is one of highest country of birds, beasts and eggs yield in the world, but China is also very thin in terms of the intensive processing of birds, beasts and eggs
It is weak.The intensive processing for improving birds, beasts and eggs is horizontal, not only can effectively solve overstocking for birds, beasts and eggs, improve the added value of agricultural and sideline product, and
And the income of raiser can be increased, promote the enthusiasm for production of peasant.
Ovalbumin is the important composition ingredient of Chicken Albumin, it is a kind of typical globulin, the level-one knot of protein
Structure is made of 385 amino acid, and has free sulfhydryl group to be imbedded in inside hydrophobic region.Ovalbumin has good foaming characteristic and coagulates
Colloidality.Due to its good foam and gel characteristic, ovalbumin has become the important supplementary material of food processing, but in emulsibility
Deficiency in terms of matter limits it and is applied in emulsification system.
Currently, protein-modified method mainly has Physical, chemical method and enzyme process.Physical generally by thermal denaturation,
The modes such as freezing, high pressure, mechanical treatment, ultrasonic wave, impulse electric field change the aggregation and its higher structure between protein molecule.
Such method have many advantages, such as it is simple for process, have no toxic side effect, be small to product Nutritive Value.Chemical method includes mainly phosphoric acid
The methods of change, glycosylate, is acylated, it is notable with modified effect, the features such as having a wide range of application, but exist and react complicated, tends to have
The problems such as toxic component residue.Enzyme modification has the advantages that specificity is strong, fireballing, but screens suitable enzyme, and control is anti-
Answer condition relatively difficult, and cost is higher, which has limited its applications.
In general, interacted by power the effects that electrostatic, hydrogen bond, hydrophobic interaction between large biological molecule, and
Its physicochemical property is caused to change.Liposome can not only deliver bioactive ingredients as a kind of promising carrier, and
, with dimensional effect and skin effect, it can be interacted by the macromoleculars such as multi-acting force and protein for it, and
The physicochemical property of protein can be improved.Micro jetting technology is mixed to fluid during the work time as a kind of promising new technology
Close material can a series of comprehensive function such as intensive shear, the higher-order of oscillation, high-speed impact, cavitation, can effectively realize to life
The modification of object macromolecular.Based on above-mentioned present situation, the present invention interaction of raacromolecules and micro jetting technology will be utilized to be combined with
Realize better modified effect.
Invention content
In order to achieve the above object, the present invention provides a kind of composite modified method for improving ovalbumin emulsibility, institutes
It states method to mix egg albumin solution and Liposomal dispersion to obtain ovalbumin and liposome complex, then is penetrated by micro-
Stream method handles the compound, modified ovalbumin is obtained after freeze-drying, the method is simple, preparation condition is easy to
Control, the emulsibility that ovalbumin can be effectively improved.
The technical scheme is that：
A kind of composite modified method for improving ovalbumin emulsibility, which is characterized in that ovalbumin is dissolved in phosphate
Egg albumin solution is obtained in buffer solution, is stood and is obtained after the egg albumin solution is mixed with Liposomal dispersion
Ovalbumin and liposome complex handle the ovalbumin and liposome complex with microjet method, are freeze-dried to change
Property ovalbumin；
The liposome is to prepare raw material with natural phospholipid.
Specifically comprise the following steps：
1) preparation of egg albumin solution：Ovalbumin is dissolved in phosphate buffer, fully dissolves, obtains ovalbumin
Solution；
2) preparation of liposome：Using natural phospholipid as wall material, and it is auxiliary wall material with cholesterol using reverse evaporation,
Preliminary Liposomal dispersion is prepared；
3) liposomal particle size controls：Using microjet method processing step 2) the preliminary Liposomal dispersion, obtain lipid
Liposomal dispersion after processing of the body average grain diameter less than 100nm；
4) ovalbumin and liposome is compound：By fat after the step 1) egg albumin solution and the step 3) processing
Plastid dispersion liquid is mixed, and is stirred well to uniformly, is placed 20-28 hours in 2-6 DEG C, obtain ovalbumin and lipid bluk recombination
Object；
5) microjet is handled：Using microjet method processing step 4) ovalbumin and liposome complex, freezing it is dry
It is dry to get modified ovalbumin.
The mass concentration of ovalbumin is 0.5%~2% in the step 1) egg albumin solution.
A concentration of 0.01mol/L, pH7.0 of the step 1) phosphate buffer.
In the preparation of the step 2) liposome, the mass ratio of the natural phospholipid and cholesterol dosage is 20:1~7:1.
100~150MPa of microjet pressure described in the step 3), cycle-index 2~8 times.
The mass ratio of ovalbumin dosage and natural phospholipid dosage in step 2) is 10 in the step 1):1~10:20.
100~150MPa of microjet pressure described in the step 5), cycle-index are 1~6 time.
The natural phospholipid is soybean lecithin or egg yolk lecithin.
The technique effect of the present invention：
1, liposome and ovalbumin by sulfydryl, amino in the phosphate groups and protein on the outside of liposome etc. it
Between electrostatic force, hydrogen bond and interact, and ovalbumin part secondary structure can be caused to be changed into beta sheet by alpha-helix.
2, liposome average grain diameter is less than 100nm in the Liposomal dispersion handled by microjet method, as receives
Meter level has nano-particle feature, and the dimensional effect and skin effect of nanometer particle can strengthen liposome and ovalbumin
Interaction.
3, microjet treatment conditions are easy to control, small to product Nutritive Value, securely and reliably, have no toxic side effect etc. excellent
Point.
The present invention significantly improves albumen egg using microjet-liposome-ovalbumin interaction composite modification technology
White emulsifying capacity and emulsion stability.
Specific implementation mode
Application of the present invention in sewage disposal and its effect are described further below by way of specific embodiment.
Embodiment 1
(1) preparation of egg albumin solution：Ovalbumin is dissolved in 0.01mol/L, in the phosphate buffer of pH7.0,
It is made into the protein solution of mass concentration 0.5%, fully dissolves, obtains egg albumin solution；
(2) preparation of liposome：Using reverse evaporation, using soybean lecithin as wall material, and using cholesterol as supplementary wall
Material, soybean lecithin are 20 with cholesterol mass ratio:1, preliminary Liposomal dispersion is prepared；
(3) liposomal particle size controls：Preliminary Liposomal dispersion is handled using microjet method, treatment conditions 100MPa,
Cycle 8 times, Liposomal dispersion after being handled；
(4) ovalbumin and liposome is compound：By Liposomal dispersion after egg albumin solution and processing with albumen egg
White and soybean lecithin mass ratio 10:1 is mixed, be stirred well to uniformly, in 4 DEG C place 24 hours, obtain ovalbumin with
Liposome complex；
(5) microjet is handled：The ovalbumin and liposome complex of gained are handled using microjet method, treatment conditions are
100Mpa is recycled 6 times, and freeze-drying is to get modified ovalbumin.
Embodiment 2
(1) preparation of egg albumin solution：Ovalbumin is dissolved in 0.01mol/L, in the phosphate buffer of pH7.0,
It is made into the protein solution of mass concentration 1.0%, fully dissolves, obtains egg albumin solution；
(2) preparation of liposome：Using reverse evaporation, using soybean lecithin as wall material, and using cholesterol as supplementary wall
Material, soybean lecithin are 15 with cholesterol mass ratio:1, preliminary Liposomal dispersion is prepared；
(3) liposomal particle size controls：Preliminary Liposomal dispersion is handled using microjet method, treatment conditions 110MPa,
Cycle 6 times, Liposomal dispersion after being handled；
(4) ovalbumin and liposome is compound：By Liposomal dispersion after egg albumin solution and processing with albumen egg
White and soybean lecithin mass ratio 10:5 are mixed, be stirred well to uniformly, in 2 DEG C place 28 hours, obtain ovalbumin with
Liposome complex；
(5) microjet is handled：The ovalbumin and liposome complex of gained are handled using microjet method, treatment conditions are
110Mpa is recycled 5 times, and freeze-drying is to get modified ovalbumin.
Embodiment 3
(1) preparation of egg albumin solution：Ovalbumin is dissolved in 0.01mol/L, in the phosphate buffer of pH7.0,
It is made into the protein solution of mass concentration 1.5%, fully dissolves, obtains egg albumin solution；
(2) preparation of liposome：Using reverse evaporation, using soybean lecithin as wall material, and using cholesterol as supplementary wall
Material, soybean lecithin are 10 with cholesterol mass ratio:1, preliminary Liposomal dispersion is prepared；
(3) liposomal particle size controls：Preliminary Liposomal dispersion is handled using microjet method, treatment conditions 125MPa,
Cycle 5 times, Liposomal dispersion after being handled；
(4) ovalbumin and liposome is compound：By Liposomal dispersion after egg albumin solution and processing with albumen egg
White and soybean lecithin mass ratio 10:10 are mixed, be stirred well to uniformly, in 6 DEG C place 20 hours, obtain ovalbumin with
Liposome complex；
(5) microjet is handled：The ovalbumin and liposome complex of gained are handled using microjet method, treatment conditions are
125Mpa is recycled 3 times, and freeze-drying is to get modified ovalbumin.
Embodiment 4
(1) preparation of egg albumin solution：Ovalbumin is dissolved in 0.01mol/L, in the phosphate buffer of pH7.0,
It is made into the protein solution of mass concentration 2.0%, fully dissolves, obtains egg albumin solution；
(2) preparation of liposome：Using reverse evaporation, using egg yolk lecithin as wall material, and using cholesterol as supplementary wall
Material, soybean lecithin are 7 with cholesterol mass ratio:1, preliminary Liposomal dispersion is prepared；
(3) liposomal particle size controls：Preliminary Liposomal dispersion is handled using microjet method, treatment conditions 140MPa,
Cycle 2 times, Liposomal dispersion after being handled；
(4) ovalbumin and liposome is compound：By Liposomal dispersion after egg albumin solution and processing with albumen egg
White and soybean lecithin mass ratio 10:15 are mixed, be stirred well to uniformly, in 4 DEG C place 24 hours, obtain ovalbumin with
Liposome complex；
(5) microjet is handled：The ovalbumin and liposome complex of gained are handled using microjet method, treatment conditions are
140Mpa is recycled 2 times, and freeze-drying is to get modified ovalbumin.
Embodiment 5
(1) preparation of egg albumin solution：Ovalbumin is dissolved in 0.01mol/L, in the phosphate buffer of pH7.0,
It is made into the protein solution of mass concentration 1.2%, fully dissolves, obtains egg albumin solution；
(2) preparation of liposome：Using reverse evaporation, using egg yolk lecithin as wall material, and using cholesterol as supplementary wall
Material, soybean lecithin are 12 with cholesterol mass ratio:1, preliminary Liposomal dispersion is prepared；
(3) liposomal particle size controls：Preliminary Liposomal dispersion is handled using microjet method, treatment conditions 150MPa,
Cycle 2 times, Liposomal dispersion after being handled；
(4) ovalbumin and liposome is compound：By Liposomal dispersion after egg albumin solution and processing with albumen egg
White and soybean lecithin mass ratio 10:20 are mixed, be stirred well to uniformly, in 4 DEG C place 24 hours, obtain ovalbumin with
Liposome complex；
(5) microjet is handled：The ovalbumin and liposome complex of gained are handled using microjet method, treatment conditions are
150Mpa is recycled 1 time, and freeze-drying is to get modified ovalbumin.
Modified ovalbumin obtained to embodiment 1-5 is detected, and the results are shown in Table 1：
1 embodiment emulsifier performance test results of table
As shown in table 1, ovalbumin is identical in other emulsification conditions, changes by method of modifying of the present invention
Property ovalbumin and without the processing of high pressure microjet and the ovalbumin that does not interact with liposome：
1 gained ovalbumin product emulsibility measurement result of embodiment is：It is composite modified after ovalbumin emulsibility by
(ovalbumin not interacted with liposome without the processing of high pressure microjet, similarly hereinafter) 12.7m originally2/ g rises
To 26.3m2/ g, emulsion stability rise to 28.4min by original 11.3min.
2 gained ovalbumin product emulsibility measurement result of embodiment is：It is composite modified after ovalbumin emulsibility by
12.7m originally2/ g rises to 31.4m2/ g, emulsion stability rise to 35.2min by original 11.3min.
3 gained ovalbumin product emulsibility measurement result of embodiment is：It is composite modified after ovalbumin emulsibility by
12.7m originally2/ g rises to 37.8m2/ g, emulsion stability rise to 29.3min by original 11.3min.
4 gained ovalbumin product emulsibility measurement result of embodiment is：It is composite modified after ovalbumin emulsibility by
12.7m originally2/ g rises to 35.1m2/ g, emulsion stability rise to 33.7min by original 11.3min.
5 gained ovalbumin product emulsibility measurement result of embodiment is：It is composite modified after ovalbumin emulsibility by
12.7m originally2/ g rises to 42.2m2/ g, emulsion stability rise to 32.9min by original 11.3min.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of composite modified method for improving ovalbumin emulsibility, which is characterized in that ovalbumin is dissolved in phosphate and is delayed
It rushes and obtains egg albumin solution in solution, stood after the egg albumin solution and Liposomal dispersion are mixed and obtain ovum
Albumin and liposome complex handle the ovalbumin and liposome complex with microjet method, are freeze-dried modified
Ovalbumin；
The liposome is to prepare raw material with natural phospholipid.
2. according to claim 1 it is composite modified improve ovalbumin emulsibility method, which is characterized in that specifically include as
Lower step：
1) preparation of egg albumin solution：Ovalbumin is dissolved in phosphate buffer, fully dissolves, it is molten to obtain ovalbumin
Liquid；
2) preparation of liposome：Using reverse evaporation, using natural phospholipid as wall material, and it is auxiliary wall material with cholesterol, prepares
Obtain preliminary Liposomal dispersion；
3) liposomal particle size controls：Using microjet method processing step 2) the preliminary Liposomal dispersion, it is flat to obtain liposome
Liposomal dispersion after equal processing of the grain size less than 100nm；
4) ovalbumin and liposome is compound：By liposome after the step 1) egg albumin solution and the step 3) processing
Dispersion liquid is mixed, and is stirred well to uniformly, is placed 20-28 hours in 2-6 DEG C, obtain ovalbumin and liposome complex；
5) microjet is handled：Using microjet method processing step 4) ovalbumin and liposome complex, freeze-drying, i.e.,
Ovalbumin must be modified.
3. the composite modified method for improving ovalbumin emulsibility according to claim 2, it is characterised in that：The step 1)
The mass concentration of ovalbumin is 0.5%~2% in egg albumin solution.
4. the composite modified method for improving ovalbumin emulsibility according to claim 2, it is characterised in that：The step 1)
A concentration of 0.01mol/L, pH7.0 of phosphate buffer.
5. the composite modified method for improving ovalbumin emulsibility according to claim 2, it is characterised in that：The step 2)
In the preparation of liposome, the mass ratio of the natural phospholipid and cholesterol dosage is 20:1~7:1.
6. the composite modified method for improving ovalbumin emulsibility according to claim 2, it is characterised in that：The step 3)
Described in microjet 100~150MPa of pressure, cycle-index 2~8 times.
7. the composite modified method for improving ovalbumin emulsibility according to claim 2, it is characterised in that：The step 1)
The mass ratio of middle ovalbumin dosage and natural phospholipid dosage in step 2) is 10:1~10:20.
8. the composite modified method for improving ovalbumin emulsibility according to claim 2, it is characterised in that：The step 5)
Described in microjet 100~150MPa of pressure, cycle-index be 1~6 time.
9. special according to the composite modified method for improving ovalbumin emulsibility described in any claim in claim 1-8
Sign is：The natural phospholipid is soybean lecithin or egg yolk lecithin.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601644A (en) * | 2018-12-04 | 2019-04-12 | 武汉轻工大学 | A kind of method and O/W type homogeneous latex emulsion preparing O/W type homogeneous latex emulsion using ovalbumin embedding Oleum Citri Reticulatae |
| CN111449055A (en) * | 2020-05-23 | 2020-07-28 | 河北康腾生物科技有限公司 | Adipose tissue cryopreservation liquid, preparation method and adipose tissue storage method |
| CN111758831A (en) * | 2020-07-10 | 2020-10-13 | 宜春学院 | Preparation method of high-emulsibility and low-sensitization egg white powder |
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