CN108378193B - A kind of method for compound modification to improve the emulsifiability of ovalbumin - Google Patents

A kind of method for compound modification to improve the emulsifiability of ovalbumin Download PDF

Info

Publication number
CN108378193B
CN108378193B CN201810304357.7A CN201810304357A CN108378193B CN 108378193 B CN108378193 B CN 108378193B CN 201810304357 A CN201810304357 A CN 201810304357A CN 108378193 B CN108378193 B CN 108378193B
Authority
CN
China
Prior art keywords
ovalbumin
liposome
solution
micro
dispersion liquid
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.)
Active
Application number
CN201810304357.7A
Other languages
Chinese (zh)
Other versions
CN108378193A (en
Inventor
丁保淼
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hangzhou Baibeiyou Biotechnology Co ltd
Original Assignee
Yangtze University
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Yangtze University filed Critical Yangtze University
Priority to CN201810304357.7A priority Critical patent/CN108378193B/en
Publication of CN108378193A publication Critical patent/CN108378193A/en
Application granted granted Critical
Publication of CN108378193B publication Critical patent/CN108378193B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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

本发明公开了一种复合改性提高卵白蛋白乳化性的方法，将卵白蛋白溶于磷酸盐缓冲液中，配制成质量浓度为0.5～2％的蛋白溶液；采用微射流法处理脂质体分散液，控制脂质体平均粒径小于100nm，按卵白蛋白：天然磷脂质量比10:1～10:20复合卵白蛋白和脂质体，得卵白蛋白与脂质体复合物；进一步采用微射流处理卵白蛋白与脂质体复合物，将样品冷冻干燥，得到改性卵白蛋白，所得蛋白质乳化性显著提高。本发明利用生物大分子和纳米粒子的相互作用复合卵白蛋白与脂质体，并辅以微射流处理复合改性卵白蛋白乳化性，具有制备工艺简单，制备条件易于控制的特点，所得蛋白产品乳化活性显著提高，有利于扩大卵白蛋白在食品中的应用。The invention discloses a method for improving the emulsifying property of ovalbumin by compound modification. The ovalbumin is dissolved in a phosphate buffer to prepare a protein solution with a mass concentration of 0.5-2%; the liposome dispersion is treated by a micro-jet method. The average particle size of the liposomes is controlled to be less than 100 nm, and the ovalbumin and liposomes are compounded according to the mass ratio of ovalbumin: natural phospholipids of 10:1 to 10:20 to obtain ovalbumin and liposome complexes; The compound of ovalbumin and liposome is freeze-dried to obtain modified ovalbumin, and the emulsification of the obtained protein is significantly improved. The present invention utilizes the interaction of biological macromolecules and nanoparticles to composite ovalbumin and liposome, and is supplemented by micro-jet treatment to composite modified ovalbumin emulsification, and has the characteristics of simple preparation process and easy control of preparation conditions, and the obtained protein product is emulsified The activity is significantly improved, which is conducive to expanding the application of ovalbumin in food.

Description

Method for improving ovalbumin emulsibility through composite modification
Technical Field
The invention belongs to the field of food processing and food ingredients, and particularly relates to a method for improving ovalbumin emulsibility through compound modification.
Background
China is one of the countries with the highest egg yield in the world, but China is very weak in the aspect of deep processing of eggs. The deep processing level of the eggs is improved, the overstocked eggs can be effectively solved, the added value of agricultural and sideline products is improved, the income of farmers can be increased, and the production enthusiasm of farmers is promoted.
Ovalbumin is an important component of egg protein, which is a typical globulin, and the primary structure of the protein consists of 385 amino acids, and free sulfydryl is buried inside a hydrophobic region. The ovalbumin has good foaming and gelling properties. Due to good foam and gel characteristics, ovalbumin becomes an important raw material for food processing, but the application of the ovalbumin in an emulsifying system is limited due to the defect of the emulsifying property.
At present, the methods for modifying proteins mainly comprise physical methods, chemical methods and enzymatic methods. Physical methods generally change the aggregation properties and higher order structures of protein molecules by means of thermal denaturation, freezing, high pressure, mechanical treatment, ultrasonic waves, pulsed electric fields, and the like. The method has the advantages of simple process, no toxic or side effect, small influence on the nutritive value of the product and the like. The chemical method mainly comprises phosphorylation, glycosylation, acylation and other methods, has the characteristics of obvious modification effect, wide application range and the like, but has the problems of complex reaction, easy toxic component residue and the like. The enzyme method modification has the advantages of strong specificity and high speed, but the proper enzyme is screened, the reaction condition is difficult to control, and the cost is high, so the application of the enzyme method modification is limited.
In general, biomacromolecules interact with each other by electrostatic, hydrogen bond, hydrophobic interaction, etc., and cause their physicochemical properties to change. Liposomes, as a promising carrier, not only carry biologically active components, but also have size and surface effects, which interact with macromolecules such as proteins by various forces and improve the physicochemical properties of proteins. As a promising new technology, the microfluid technology can perform a series of comprehensive actions such as strong shearing, high-frequency oscillation, high-speed impact, cavitation and the like on fluid mixed materials in the working process, and can effectively realize the modification of biomacromolecules. Based on the current situation, the invention combines the macromolecule interaction and the micro-jet technology to realize better modification effect.
Disclosure of Invention
In order to achieve the aim, the invention provides a method for improving the emulsifying property of ovalbumin through composite modification, which comprises the steps of mixing an ovalbumin solution with a liposome dispersion liquid to obtain an ovalbumin-liposome complex, treating the complex through a micro-jet method, and freeze-drying the complex to obtain the modified ovalbumin.
The technical scheme of the invention is as follows:
a method for improving ovalbumin emulsibility by composite modification is characterized in that ovalbumin is dissolved in phosphate buffer solution to obtain ovalbumin solution, the ovalbumin solution and liposome dispersion liquid are mixed and stirred and then are kept stand to obtain an ovalbumin and liposome compound, the ovalbumin and liposome compound is treated by a micro-jet method, and modified ovalbumin is obtained by freeze drying;
the liposome takes natural phospholipid as a preparation raw material.
The method specifically comprises the following steps:
1) preparing an ovalbumin solution: dissolving ovalbumin in a phosphate buffer solution, and fully dissolving to obtain an ovalbumin solution;
2) preparing liposome: preparing a primary liposome dispersion liquid by adopting a reverse evaporation method and taking natural phospholipid as a wall material and cholesterol as an auxiliary wall material;
3) controlling the particle size of the liposome: treating the preliminary liposome dispersion liquid obtained in the step 2) by adopting a micro-jet method to obtain a treated liposome dispersion liquid with the average liposome particle size of less than 100 nm;
4) complexing ovalbumin with liposome: mixing the ovalbumin solution obtained in the step 1) and the treated liposome dispersion liquid obtained in the step 3), fully stirring the mixture to be uniform, and standing the mixture for 20 to 28 hours at the temperature of between 2 and 6 ℃ to obtain an ovalbumin and liposome compound;
5) carrying out micro-jet treatment: and (3) treating the ovalbumin and liposome compound obtained in the step 4) by adopting a micro-jet method, and freeze-drying to obtain the modified ovalbumin.
The mass concentration of the ovalbumin in the ovalbumin solution in the step 1) is 0.5-2%.
The concentration of the phosphate buffer solution in the step 1) is 0.01mol/L, and the pH value is 7.0.
In the step 2) of preparing the liposome, the mass ratio of the natural phospholipid to the cholesterol is 20: 1-7: 1.
In the step 3), the microjet pressure is 100-150 MPa, and the cycle times are 2-8.
The mass ratio of the egg albumin dosage in the step 1) to the natural phospholipid dosage in the step 2) is 10: 1-10: 20.
In the step 5), the microjet pressure is 100-150 MPa, and the cycle time is 1-6 times.
The natural phospholipid is soybean lecithin or egg yolk lecithin.
The invention has the technical effects that:
1. the liposome and the ovalbumin interact by virtue of electrostatic force and hydrogen bond between phosphate groups on the outer side of the liposome and sulfydryl, amino and the like in the protein, and partial secondary structure of the ovalbumin is caused to be converted from alpha-helix to beta-sheet.
2. The average particle diameter of the liposome in the liposome dispersion liquid obtained by the treatment of the microfluidization method is less than 100nm, namely, the liposome is nano-scale, and the liposome has the characteristics of nano-particles, and the size effect and the surface effect of the nano-particles can strengthen the interaction between the liposome and ovalbumin.
3. The micro-jet treatment conditions are easy to control, the influence on the nutritive value of the product is small, and the method has the advantages of safety, reliability, no toxic or side effect and the like.
The invention adopts the micro-jet-liposome-ovalbumin interaction composite modification technology, and obviously improves the emulsifying capacity and the emulsifying stability of the ovalbumin.
Detailed Description
The application of the present invention in sewage treatment and its effects are further illustrated by the following specific examples.
Example 1
(1) Preparing an ovalbumin solution: dissolving ovalbumin in 0.01mol/L phosphate buffer solution with pH of 7.0 to prepare a protein solution with mass concentration of 0.5%, and fully dissolving to obtain an ovalbumin solution;
(2) preparing liposome: preparing a primary liposome dispersion liquid by adopting a reverse evaporation method and taking soybean lecithin as a wall material and cholesterol as an auxiliary wall material according to the mass ratio of the soybean lecithin to the cholesterol of 20: 1;
(3) controlling the particle size of the liposome: treating the primary liposome dispersion liquid by a micro-jet method under the treatment condition of 100MPa, and circulating for 8 times to obtain a treated liposome dispersion liquid;
(4) complexing ovalbumin with liposome: mixing the egg albumin solution and the treated liposome dispersion liquid according to the mass ratio of the egg albumin to the soybean lecithin of 10:1, fully stirring the mixture to be uniform, and standing the mixture for 24 hours at 4 ℃ to obtain a complex of the egg albumin and the liposome;
(5) carrying out micro-jet treatment: treating the obtained ovalbumin and liposome compound by a micro-jet method under the treatment condition of 100Mpa for 6 times of circulation, and freeze-drying to obtain the modified ovalbumin.
Example 2
(1) Preparing an ovalbumin solution: dissolving ovalbumin in 0.01mol/L phosphate buffer solution with pH of 7.0 to prepare a protein solution with mass concentration of 1.0%, and fully dissolving to obtain an ovalbumin solution;
(2) preparing liposome: preparing a primary liposome dispersion liquid by adopting a reverse evaporation method and taking soybean lecithin as a wall material and cholesterol as an auxiliary wall material according to the mass ratio of the soybean lecithin to the cholesterol of 15: 1;
(3) controlling the particle size of the liposome: treating the primary liposome dispersion liquid by a micro-jet method under the treatment condition of 110MPa, and circulating for 6 times to obtain a treated liposome dispersion liquid;
(4) complexing ovalbumin with liposome: mixing the egg albumin solution and the treated liposome dispersion liquid according to the mass ratio of the egg albumin to the soybean lecithin of 10:5, fully stirring the mixture to be uniform, and standing the mixture at the temperature of 2 ℃ for 28 hours to obtain a complex of the egg albumin and the liposome;
(5) carrying out micro-jet treatment: treating the obtained ovalbumin and liposome compound by a micro-jet method under 110Mpa for 5 times, and freeze-drying to obtain the modified ovalbumin.
Example 3
(1) Preparing an ovalbumin solution: dissolving ovalbumin in 0.01mol/L phosphate buffer solution with pH of 7.0 to prepare a protein solution with mass concentration of 1.5%, and fully dissolving to obtain an ovalbumin solution;
(2) preparing liposome: preparing a primary liposome dispersion liquid by adopting a reverse evaporation method and taking soybean lecithin as a wall material and cholesterol as an auxiliary wall material according to the mass ratio of the soybean lecithin to the cholesterol of 10: 1;
(3) controlling the particle size of the liposome: treating the primary liposome dispersion liquid by a micro-jet method under 125MPa for 5 times to obtain a treated liposome dispersion liquid;
(4) complexing ovalbumin with liposome: mixing the egg albumin solution and the treated liposome dispersion liquid according to the mass ratio of the egg albumin to the soybean lecithin of 10:10, fully stirring the mixture to be uniform, and standing the mixture for 20 hours at 6 ℃ to obtain a complex of the egg albumin and the liposome;
(5) carrying out micro-jet treatment: treating the obtained ovalbumin and liposome compound by a micro-jet method under 125Mpa for 3 times, and freeze-drying to obtain the modified ovalbumin.
Example 4
(1) Preparing an ovalbumin solution: dissolving ovalbumin in 0.01mol/L phosphate buffer solution with pH of 7.0 to prepare a protein solution with mass concentration of 2.0%, and fully dissolving to obtain an ovalbumin solution;
(2) preparing liposome: preparing a primary liposome dispersion liquid by adopting a reverse evaporation method and taking egg yolk lecithin as a wall material and cholesterol as an auxiliary wall material, wherein the mass ratio of the soybean lecithin to the cholesterol is 7: 1;
(3) controlling the particle size of the liposome: treating the primary liposome dispersion liquid by a micro-jet method under 140MPa for 2 times in a circulating manner to obtain a treated liposome dispersion liquid;
(4) complexing ovalbumin with liposome: mixing the egg albumin solution and the treated liposome dispersion liquid according to the mass ratio of the egg albumin to the soybean lecithin of 10:15, fully stirring the mixture to be uniform, and standing the mixture for 24 hours at 4 ℃ to obtain a complex of the egg albumin and the liposome;
(5) carrying out micro-jet treatment: treating the obtained ovalbumin and liposome compound by a micro-jet method under 140Mpa for 2 times of circulation, and freeze-drying to obtain the modified ovalbumin.
Example 5
(1) Preparing an ovalbumin solution: dissolving ovalbumin in 0.01mol/L phosphate buffer solution with pH of 7.0 to prepare a protein solution with mass concentration of 1.2%, and fully dissolving to obtain an ovalbumin solution;
(2) preparing liposome: preparing a primary liposome dispersion liquid by adopting a reverse evaporation method and taking egg yolk lecithin as a wall material and cholesterol as an auxiliary wall material according to the mass ratio of the soybean lecithin to the cholesterol of 12: 1;
(3) controlling the particle size of the liposome: treating the primary liposome dispersion liquid by a micro-jet method under 150MPa for 2 times to obtain a treated liposome dispersion liquid;
(4) complexing ovalbumin with liposome: mixing the egg albumin solution and the treated liposome dispersion liquid according to the mass ratio of the egg albumin to the soybean lecithin of 10:20, fully stirring the mixture to be uniform, and standing the mixture for 24 hours at 4 ℃ to obtain a complex of the egg albumin and the liposome;
(5) carrying out micro-jet treatment: treating the obtained ovalbumin and liposome compound by a micro-jet method under 150Mpa for 1 circulation, and freeze-drying to obtain the modified ovalbumin.
The modified ovalbumin obtained in examples 1 to 5 was examined, and the results are shown in Table 1:
table 1 example emulsifier performance test results
Figure BDA0001620529730000051
As shown in table 1, under the same other emulsification conditions, the ovalbumin modified by the modification method of the present invention and the ovalbumin which is not treated by high pressure micro jet and does not interact with liposome:
the results of measuring the emulsifiability of the ovalbumin product obtained in example 1 are: the emulsibility of the compound modified ovalbumin is 12.7m from the original ovalbumin (i.e. the ovalbumin which does not interact with the liposome without high-pressure micro-jet treatment, the same below)2The/g rises to 26.3m2The emulsion stability is increased from 11.3min to 28.4 min.
The results of measuring the emulsifiability of the ovalbumin product obtained in example 2 are as follows: the emulsibility of the compound modified ovalbumin is 12.7m2The/g rises to 31.4m2The emulsion stability is increased from 11.3min to 35.2 min.
The results of measuring the emulsifiability of the ovalbumin product obtained in example 3 are: the emulsibility of the compound modified ovalbumin is 12.7m2The/g rises to 37.8m2The emulsion stability is increased from 11.3min to 29.3 min.
The results of measuring the emulsifiability of the ovalbumin product obtained in example 4 are: the emulsibility of the compound modified ovalbumin is 12.7m2The g rises to 35.1m2The emulsion stability is over 11.3minRise to 33.7 min.
The results of measuring the emulsifiability of the ovalbumin product obtained in example 5 are: the emulsibility of the compound modified ovalbumin is 12.7m2The/g rises to 42.2m2The emulsion stability is increased from 11.3min to 32.9 min.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (2)

1. A method for improving ovalbumin emulsibility by composite modification is characterized in that ovalbumin is dissolved in phosphate buffer solution to obtain ovalbumin solution, the ovalbumin solution and liposome dispersion liquid are mixed and stirred and then are kept stand to obtain an ovalbumin and liposome compound, the ovalbumin and liposome compound is treated by a micro-jet method, and modified ovalbumin is obtained by freeze drying;
the liposome takes natural phospholipid as a preparation raw material;
the method specifically comprises the following steps:
1) preparing an ovalbumin solution: dissolving ovalbumin in a phosphate buffer solution, and fully dissolving to obtain an ovalbumin solution;
2) preparing liposome: preparing a primary liposome dispersion liquid by adopting a reverse evaporation method and taking natural phospholipid as a wall material and cholesterol as an auxiliary wall material;
3) controlling the particle size of the liposome: treating the preliminary liposome dispersion liquid obtained in the step 2) by adopting a micro-jet method to obtain a treated liposome dispersion liquid with the average liposome particle size of less than 100 nm;
4) complexing ovalbumin with liposome: mixing the ovalbumin solution obtained in the step 1) and the treated liposome dispersion liquid obtained in the step 3), fully stirring the mixture to be uniform, and standing the mixture for 20 to 28 hours at the temperature of between 2 and 6 ℃ to obtain an ovalbumin and liposome compound;
5) carrying out micro-jet treatment: treating the ovalbumin and liposome compound obtained in the step 4) by adopting a micro-jet method, and freeze-drying to obtain modified ovalbumin;
the mass concentration of the ovalbumin in the ovalbumin solution in the step 1) is 0.5 to 2 percent;
the concentration of the phosphate buffer solution in the step 1) is 0.01mol/L, and the pH value is 7.0;
in the step 2), in the preparation of the liposome, the mass ratio of the natural phospholipid to the cholesterol is 20: 1-7: 1;
the microjet pressure in the step 3) is 100-150 MPa, and the cycle times are 2-8;
the mass ratio of the egg albumin dosage in the step 1) to the natural phospholipid dosage in the step 2) is 10: 1-10: 20; in the step 5), the microjet pressure is 100-150 MPa, and the cycle time is 1-6 times.
2. The method for improving ovalbumin emulsibility by compound modification according to claim 1, which is characterized in that: the natural phospholipid is soybean lecithin or egg yolk lecithin.
CN201810304357.7A 2018-04-08 2018-04-08 A kind of method for compound modification to improve the emulsifiability of ovalbumin Active CN108378193B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810304357.7A CN108378193B (en) 2018-04-08 2018-04-08 A kind of method for compound modification to improve the emulsifiability of ovalbumin

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810304357.7A CN108378193B (en) 2018-04-08 2018-04-08 A kind of method for compound modification to improve the emulsifiability of ovalbumin

Publications (2)

Publication Number Publication Date
CN108378193A CN108378193A (en) 2018-08-10
CN108378193B true CN108378193B (en) 2021-08-20

Family

ID=63073581

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201810304357.7A Active CN108378193B (en) 2018-04-08 2018-04-08 A kind of method for compound modification to improve the emulsifiability of ovalbumin

Country Status (1)

Country Link
CN (1) CN108378193B (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109601644A (en) * 2018-12-04 2019-04-12 武汉轻工大学 A method for preparing O/W type uniform emulsion by embedding tangerine peel oil with ovalbumin and O/W type uniform emulsion
CN111449055B (en) * 2020-05-23 2021-07-23 河北康腾生物科技有限公司 A kind of adipose tissue cryopreservation solution, preparation method and adipose tissue storage method
CN111758831A (en) * 2020-07-10 2020-10-13 宜春学院 A kind of preparation method of high emulsifying, hypoallergenic egg white powder

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1894477A1 (en) * 2006-08-31 2008-03-05 Nestec S.A. Food protein and charged emulsifier interaction
CN101485629A (en) * 2008-01-16 2009-07-22 沈阳药科大学 Drug delivery system and preparation method thereof
CN104855671A (en) * 2015-05-19 2015-08-26 江西师范大学 Method for compositely modifying emulsibility of bovine serum albumin
CN104957357A (en) * 2015-07-22 2015-10-07 福建农林大学 Method for improving ovalbumin emulsibility by moist-heat method glycosylation modification
CN104982645A (en) * 2015-07-22 2015-10-21 福建农林大学 Phosphorylated modification method for improving emulsibility of ovalbumin
CN105076669A (en) * 2015-07-17 2015-11-25 东北农业大学 Preparation method of soybean protein emulsion with high emulsibility

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1894477A1 (en) * 2006-08-31 2008-03-05 Nestec S.A. Food protein and charged emulsifier interaction
CN101485629A (en) * 2008-01-16 2009-07-22 沈阳药科大学 Drug delivery system and preparation method thereof
CN104855671A (en) * 2015-05-19 2015-08-26 江西师范大学 Method for compositely modifying emulsibility of bovine serum albumin
CN105076669A (en) * 2015-07-17 2015-11-25 东北农业大学 Preparation method of soybean protein emulsion with high emulsibility
CN104957357A (en) * 2015-07-22 2015-10-07 福建农林大学 Method for improving ovalbumin emulsibility by moist-heat method glycosylation modification
CN104982645A (en) * 2015-07-22 2015-10-21 福建农林大学 Phosphorylated modification method for improving emulsibility of ovalbumin

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
动态超高压微射流均质对卵清蛋白改性机理的研究;豆玉新;《中国优秀硕士学位论文全文数据库 医药卫生科技辑》;20100515(第5期);E059-80 *
卵清蛋白脂质体经皮疫苗的研究;李旎 等;《2010年中国药学大会暨第十届中国药师周论文集》;20101101;第1-10页 *

Also Published As

Publication number Publication date
CN108378193A (en) 2018-08-10

Similar Documents

Publication Publication Date Title
CN108378193B (en) A kind of method for compound modification to improve the emulsifiability of ovalbumin
Xu et al. Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins
CN104031276B (en) A kind of preparation method of high gelation soybean protein/beta glucan complex
CN108618146B (en) Soybean protein-stevioside composite stable phytosterol nano emulsion and preparation method and application thereof
CN104224716B (en) Utilize the method that nanometer emulsified technology produces nanoparticle
CN102553470B (en) Biological cellulose micro powder and application thereof
Ma et al. Influence of extraction and solubilizing treatments on the molecular structure and functional properties of peanut protein
CN111808301B (en) Preparation method of nanoparticle and nanofiber composite stable high internal phase emulsion
CN113397156B (en) Dual Pickering emulsion and preparation method thereof
Zuo et al. Ultrasonic treatment influences the compactness of quinoa protein microstructure and improves the structural integrity of quinoa protein at the interfaces of high internal phase emulsion
CN105076670A (en) Preparation method of modified soybean protein-lecithin composite emulsion
CN113966830A (en) Preparation method of novel active substance-loaded vegetable protein-polysaccharide composite emulsion gel
Zhang et al. Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate.
CN113951498A (en) Acid-resistant and salt-resistant glycosylated protein-rice bran polysaccharide emulsifier and preparation method thereof
CN114246326A (en) A kind of preparation method and application of modified egg white protein
CN104957356A (en) Method for improving foaming property of ovalbumin through glycosylation modification
KR102407260B1 (en) Method of producing nanoparticle-in-oil dispersion
CN110037162A (en) A method of the freeze-thaw stability of optimization soybean protein isolate and monosaccharide and disaccharide, polysaccharide covalent compound
CN102499320B (en) A kind of CKIs is assembled and the physical property method of modifying and product and application in aqueous
CN108902326A (en) A kind of novel soybean milk powder formula
CN105076669A (en) Preparation method of soybean protein emulsion with high emulsibility
CN102513025A (en) Phosvitin-sugar polymer emulsifier and preparation method thereof
CN109527437B (en) Stable dispersing method of low-fat yolk particles
CN115918773B (en) High-protein emulsion with thermal stability and preparation method thereof
CN105146052B (en) A kind of preparation method of modified phospholipid-soybean protein complex emulsions

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant
TR01 Transfer of patent right

Effective date of registration: 20240221

Address after: Room 501 and 502, 5th Floor, Building 3, East Station Garden Business Center, No. 768 Huanzhan East Road, Shangcheng District, Hangzhou City, Zhejiang Province, 310000

Patentee after: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Country or region after: China

Address before: 434023 No. 1 South Ring Road, Jingzhou District, Hubei, Jingzhou

Patentee before: Yangtze University

Country or region before: China

TR01 Transfer of patent right
EE01 Entry into force of recordation of patent licensing contract
EE01 Entry into force of recordation of patent licensing contract

Application publication date: 20180810

Assignee: Hangzhou Xiha E-commerce Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042796

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20250102

Application publication date: 20180810

Assignee: Hangzhou Hangye E-commerce Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042792

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20250102

Application publication date: 20180810

Assignee: Hangzhou Yunzhigu Cultural Creativity Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042785

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20250102

Application publication date: 20180810

Assignee: Hangzhou Yanse Catering Management Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042782

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20250102

Application publication date: 20180810

Assignee: Hangzhou Biaoqu E-commerce Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042770

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20250102

Application publication date: 20180810

Assignee: Zhejiang Shengshi Fuyao Entrepreneurship Service Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042924

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241229

Application publication date: 20180810

Assignee: Tongfu (Hangzhou) Park Management Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042919

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241229

Application publication date: 20180810

Assignee: Hangzhou Shangzhicheng Cultural Media Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042915

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241229

Application publication date: 20180810

Assignee: Hangzhou Guanjueyi Trading Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042913

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Accounting Rabbit Finance and Taxation Services (Hangzhou) Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042910

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Tongfu Business Incubator Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042909

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Zhejiang Tongfu IoT Group Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042907

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Zhiguo Enterprise Service Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042904

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Yizheng Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042901

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Xiyin Information Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042897

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Jiaxing Qilai Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042894

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Qishi Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042889

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Zhonglai Enterprise Management Consulting Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042888

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Chengfeng Enterprise Consulting Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042884

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Tianyao Business Secretary Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042881

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Xiangcho Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042877

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Lingdong Space Time Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042873

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Guangcheng Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042871

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Hongchen Enterprise Service Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042869

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Full process Enterprise Service (Hangzhou) Digital Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042865

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Yutingfang Enterprise Service Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042863

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Baiwangda Environmental Protection Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042857

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Tongyuan E-commerce Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042855

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Jimushan Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042844

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Shuai Song Investment Promotion Service Information Platform (Hangzhou) Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042835

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Zhejiang Yiju Health Engineering Management Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042827

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Liangchuan Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042822

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Shuai Guanjia Enterprise Service (Hangzhou) Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042815

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20241231

Application publication date: 20180810

Assignee: Hangzhou Guorong Guarantee Information Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042809

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20250102

Application publication date: 20180810

Assignee: Dream Chaser Entrepreneurship Service (Hangzhou) Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980042801

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20250102

EE01 Entry into force of recordation of patent licensing contract
EE01 Entry into force of recordation of patent licensing contract

Application publication date: 20180810

Assignee: Hangzhou Wanwu Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980045160

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20250105

Application publication date: 20180810

Assignee: Hangzhou Octopus Brother Network Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980045154

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20250105

Application publication date: 20180810

Assignee: HANGZHOU YONGGUAN NETWORK TECHNOLOGY CO.,LTD.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2024980045133

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20250105

EE01 Entry into force of recordation of patent licensing contract
EE01 Entry into force of recordation of patent licensing contract

Application publication date: 20180810

Assignee: Hangzhou Lifu Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2025980000663

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20250109

Application publication date: 20180810

Assignee: Hangzhou Walking Bottom Technology Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2025980000662

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20250109

Application publication date: 20180810

Assignee: Hangzhou Xichi E-commerce Co.,Ltd.

Assignor: Hangzhou baibeiyou Biotechnology Co.,Ltd.

Contract record no.: X2025980000656

Denomination of invention: A method for improving the emulsifying properties of egg white protein through composite modification

Granted publication date: 20210820

License type: Common License

Record date: 20250109