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 PDFInfo
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- 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
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- ovalbumin
- liposome
- solution
- micro
- dispersion liquid
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- 108010058846 Ovalbumin Proteins 0.000 title claims abstract description 121
- 229940092253 ovalbumin Drugs 0.000 title claims abstract description 105
- 238000000034 method Methods 0.000 title claims abstract description 39
- 150000001875 compounds Chemical class 0.000 title claims abstract description 23
- 230000004048 modification Effects 0.000 title claims abstract description 15
- 238000012986 modification Methods 0.000 title claims abstract description 15
- 239000002502 liposome Substances 0.000 claims abstract description 93
- 239000006185 dispersion Substances 0.000 claims abstract description 33
- 229940042880 natural phospholipid Drugs 0.000 claims abstract description 11
- 239000002245 particle Substances 0.000 claims abstract description 11
- 239000002131 composite material Substances 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 32
- 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
- 239000000243 solution Substances 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
- 239000000203 mixture Substances 0.000 claims description 14
- 239000008055 phosphate buffer solution Substances 0.000 claims description 11
- 238000004108 freeze drying Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 230000000536 complexating effect Effects 0.000 claims description 7
- 238000001704 evaporation Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 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
- 239000002994 raw material Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 9
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
- 230000001804 emulsifying effect Effects 0.000 abstract description 6
- 239000012460 protein solution Substances 0.000 abstract description 6
- 230000003993 interaction Effects 0.000 abstract description 5
- 238000004945 emulsification Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 229920002521 macromolecule Polymers 0.000 abstract description 3
- 239000002105 nanoparticle Substances 0.000 abstract description 3
- 239000008363 phosphate buffer Substances 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 231100000331 toxic Toxicity 0.000 description 3
- 230000002588 toxic effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000006243 chemical reaction Methods 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
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 230000010933 acylation Effects 0.000 description 1
- 238000005917 acylation reaction Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000007547 defect 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
- 238000006911 enzymatic reaction Methods 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
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002715 modification method Methods 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
- 230000026731 phosphorylation Effects 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 230000005476 size effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
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- 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
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CN201810304357.7A CN108378193B (en) | 2018-04-08 | 2018-04-08 | A kind of method for compound modification to improve the emulsifiability of ovalbumin |
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CN201810304357.7A CN108378193B (en) | 2018-04-08 | 2018-04-08 | A kind of method for compound modification to improve the emulsifiability of ovalbumin |
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CN108378193A CN108378193A (en) | 2018-08-10 |
CN108378193B true CN108378193B (en) | 2021-08-20 |
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Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
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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)
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 |
-
2018
- 2018-04-08 CN CN201810304357.7A patent/CN108378193B/en active Active
Patent Citations (6)
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)
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 * |
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CN108378193A (en) | 2018-08-10 |
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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. 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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 |
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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 |
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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 |