CN108728235A - A kind of extracting method of the soybean grease body with high oxidative stability - Google Patents
A kind of extracting method of the soybean grease body with high oxidative stability Download PDFInfo
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- CN108728235A CN108728235A CN201810637280.5A CN201810637280A CN108728235A CN 108728235 A CN108728235 A CN 108728235A CN 201810637280 A CN201810637280 A CN 201810637280A CN 108728235 A CN108728235 A CN 108728235A
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- grease body
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Beans For Foods Or Fodder (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
A kind of extracting method of the soybean grease body with high oxidative stability, belongs to health food or biotechnology.The method is as follows：It impregnates：Soya seeds are impregnated with deionized water；Grinding：Seed after immersion is cleaned with deionized water, is then ground, homogenate is obtained；Filtering：Homogenate is passed through into four layers of filtered through gauze；Mixing：Filtrate is collected, is added in sucrose to filtrate, and be sufficiently mixed in ice-water bath；Separation：It is detached using centrifuge tube；Collect the grease body on all centrifuge tube upper layers, homogenization is to get to grease body.It is an advantage of the invention that：Grease body is extracted by medium of water, method safety is nontoxic, easy to operate, can obtain the preferable soybean grease body of integrity degree, is conducive to the application in food, has fine effect in health products processing and biotechnology etc..The soybean grease body that the present invention extracts can also dry or rehydration be added into any other food or animal feed product, such as mayonnaise.
Description
Technical field
The invention belongs to health food or biotechnologies, and in particular to a kind of soybean oil with high oxidative stability
The extracting method of fat body.
Background technology
Grease body（Oil Bodies, OBs）Be stored in oil crop seeds fat vitals, by neutral lipid,
Around the protein composition of the phosphatide of neutral lipid and intercalation in phospholipid layer.The grain size of soybean grease body is 0.2 ~ 0.5 μm,
Inside is the triacylglycerol of liquid, and outside is by single layer phospholipid molecule and its integral protein（oleosin）Half elementary membrane of composition,
Its characteristic extracted with unique structure and composition and easily, relatively stablized.
In recent years, soybean grease body has been obtained for more and more paying close attention to, and can be used as grease-albumen of natural health
Combination is applied to the fields such as food, medicine and cosmetics, and need not emulsify and homogenizing process.Therefore, to soybean oil
The extracting method of fat body, which carries out research, certain practical significance.Currently, in the food industry, some emulsifier is often added, it is main
Oil, protein and water are produced into lotion by way of homogeneous, are used as emulsifier, this emulsifier is extremely unstable and the process
It needs to consume big energy, and industrially usually extracts vegetable oil from vegetable seeds with organic solvent, such as n-hexane, oil
Ether etc., these organic solvents are generally toxic, inflammable and explosive, readily volatilized, in vegetable oil extraction process, the immersion of organic solvent
It is easy to cause the denaturation of plant native proteins and toxic solvent is easy residual.Therefore, it studies a kind of nontoxic, not volatile molten
Vegetable oil and albumen are extracted in agent, and do not generate destruction to their functional character, are necessary.
Invention content
The purpose of the present invention is to solve there is dissolvent residual in existing grease body extraction process, one kind is provided
The extracting method of soybean grease body with high oxidative stability, this method are extracted soybean grease body by medium of water, are extracted
The soybean grease body come has high oxidative stability, can be used as natural emulsifier and is directly appended in food, avoids passing through molten
The process of vegetable oil is extracted in agent, and process is simple, and securely and reliably, application in the food industry has certain advantage.
To achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of extracting method of the soybean grease body with high oxidative stability, the method are as follows：
Step 1：It impregnates：90.00 ± 1.00 g soya seeds, 800 ~ 850 mL deionized waters are impregnated into 18 ~ 24 h, impregnate temperature
Degree is 4 DEG C；
Step 2：Grinding：After seed after step 1 is impregnated is cleaned twice with deionized water, it is added in pulverizer and is ground
Mill, obtains homogenate；
Step 3：Filtering：The homogenate of step 2 is passed through into four layers of filtered through gauze；
Step 4：Mixing：Filtrate is collected, is added in sucrose to filtrate, and be sufficiently mixed in ice-water bath, wherein sucrose and filter
The mass ratio of liquid is 1:4；
Step 5：Separation：
（1）Mixed sucrose and filtrate are subjected to packing centrifugation, every 180 ~ 200 mL filtrates are placed in 500 mL centrifuge tubes, into
Row centrifugation, centrifugal force are 25000 × g, and centrifugation time is 30 minutes, and temperature control is 4 DEG C when centrifugation；
（2）After the grease body for collecting all centrifuge tube upper layers, it is scattered in the sucrose solution that volume fraction is 20%, is formed
Suspension, adjust pH of suspension be 11.0, then every 180 ~ 200 mL suspension is placed in 500 mL centrifuge tubes, carry out from
The heart, centrifugal force are 25000 × g, and centrifugation time is 30 minutes, and temperature control is 4 DEG C when centrifugation；
（3）It collects（2）It is simultaneously scattered in the sucrose solution that volume fraction is 20% by the grease body on all centrifuge tube upper layers again
In, suspension is formed, it is 11.0 to adjust pH of suspension, and every 180 ~ 200 mL suspension is placed in 500 mL centrifuge tubes, is carried out
Centrifugation, centrifugal force are 25000 × g, and centrifugation time is 30 minutes, and temperature control is 4 DEG C when centrifugation；
（4）It collects the grease body on all centrifuge tube upper layers and is suspended in deionized water, it is 11.0 to adjust pH value of solution, and suspension exists
Shaker at room temperature shakes 4 ~ 6min, and then every 150 ~ 200 mL suspension is placed in the centrifuge tube of 500 mL, will be centrifuged
Pipe centrifuges, and centrifugal force is 25000 × g, and centrifugation time is 30 minutes, and temperature control is 4 DEG C when centrifugation；
Step 6：Collect the grease body on all centrifuge tube upper layers, homogenization is to get to grease body.
The advantageous effect of the present invention compared with the existing technology is：
（1）Grease body is extracted by medium of water, method safety is nontoxic, easy to operate, can obtain the preferable soybean grease of integrity degree
Body is conducive to the application in food, has fine effect in health products processing and biotechnology etc..
（2）The soybean grease body that the present invention extracts can also dry or rehydration be added into any other food or dynamic
In object feed product, such as mayonnaise.
Description of the drawings
Fig. 1 is the variation diagram of grease body TBARS values under different storage time；
Fig. 2 is the variation diagram of grease body peroxide value under different storage time.
Specific implementation mode
Technical scheme of the present invention is further described with reference to the accompanying drawings and examples, however, it is not limited to this,
Every to be modified to technical solution of the present invention or equivalent replacement, range without departing from the spirit of the technical scheme of the invention should all
Cover among protection scope of the present invention.
Soybean grease body component prepared by the present invention is as shown in table 1,
Table 1
Specific implementation mode one：What present embodiment was recorded is a kind of extraction side of the soybean grease body with high oxidative stability
Method is extracted using soya seeds as raw material using techniques such as immersion, grinding, filtering, centrifugation, mixing, homogeneous, the side
Method is as follows：
Step 1：It impregnates：90.00 ± 1.00 g soya seeds, 800 ~ 850 mL deionized waters are impregnated into 18 ~ 24 h, impregnate temperature
Degree is 4 DEG C；
Step 2：Grinding：After the seed of full grains after step 1 is impregnated is cleaned twice with deionized water, it is added to crushing
Machine（HK-02 type pulverizers, Guangzhou Hong Xing Machinery Co., Ltd.s）In be ground, obtain homogenate；
Step 3：Filtering：The homogenate of step 2 is passed through into four layers of filtered through gauze；
Step 4：Mixing：Filtrate is collected, is added in sucrose to filtrate, and in ice-water bath（Default temperature is 0 DEG C）In it is fully mixed
It closes, wherein sucrose and the mass ratio of filtrate are 1:4；
Step 5：Separation：
（1）Mixed sucrose and filtrate are subjected to packing centrifugation, every 180 ~ 200 mL filtrates are placed in 500 mL centrifuge tubes, into
Row centrifugation, centrifugal force are 25000 × g, and centrifugation time is 30 minutes, and temperature control is 4 DEG C when centrifugation；
（2）After the grease body for collecting all centrifuge tube upper layers, it is scattered in the sucrose solution that volume fraction is 20%（Sucrose
The mass ratio of solution and grease body is 1:4）, suspension is formed, it is 11.0 to adjust pH of suspension, then that every 180 ~ 200 mL is outstanding
Supernatant liquid is placed in 500 mL centrifuge tubes, is centrifuged, and centrifugal force is 25000 × g, and centrifugation time is 30 minutes, temperature when centrifugation
Degree control is 4 DEG C；
（3）It collects（2）It is simultaneously scattered in the sucrose solution that volume fraction is 20% by the grease body on all centrifuge tube upper layers again
（The mass ratio of sucrose solution and grease body is 1:4）, suspension is formed, it is 11.0 to adjust pH of suspension, and every 180 ~ 200 mL is outstanding
Supernatant liquid is placed in 500 mL centrifuge tubes, is centrifuged, and centrifugal force is 25000 × g, and centrifugation time is 30 minutes, temperature when centrifugation
Degree control is 4 DEG C；
（4）It collects the grease body on all centrifuge tube upper layers and is suspended in deionized water, it is 11.0 to adjust pH value of solution, and suspension exists
Shaker at room temperature shakes 4 ~ 6min, and then every 150 ~ 200 mL suspension is placed in the centrifuge tube of 500 mL, will be centrifuged
Pipe centrifuges, and centrifugal force is 25000 × g, and centrifugation time is 30 minutes, and temperature control is 4 DEG C when centrifugation；
Step 6：Collect the grease body on all centrifuge tube upper layers, homogenization is to get to grease body.
Freshly prepared grease body is placed in 100 mL beakers, glass dish is covered, stores at room temperature.Respectively to storage
0,2,4,6,8,10,12 days grease body sampling carry out TBARS measurement, to storage 0,2,4,6,8,10,12 day grease body into
Row determination of POV.Result is measured by Fig. 1, Fig. 2 it is found that grease body TBARS value variation ranges are 1.02 ~ 1.56MDA ug/
Ml, peroxide value variation range are 2.61 ~ 3.12meq/kg, illustrate the variation with storage time, lipid hydrogen mistake in grease body
Oxide and secondary oxidative product assay variation tendency are steady, and grease body has higher inoxidizability.
Specific implementation mode two：A kind of soybean grease body with high oxidative stability described in specific implementation mode one
Extracting method, in step 2, the grinding revolution is 14000 ~ 16000 rpm, and the time is 4 ~ 5 min.
Specific implementation mode three：A kind of soybean grease body with high oxidative stability described in specific implementation mode one
Extracting method, step 5（4）In, the mass ratio of grease body and deionized water is 1：8.
Specific implementation mode four：The application of grease body prepared by the present invention in mayonnaise
Mayonnaise is a kind of multiphase dispersion, and the content of wherein grease and solid content occupies prodigious ratio, and grease, solid
Object and water three are immiscible, and the proportion between their threes is also different, thus sauce body it is easy to appear oil, water,
The layering of sauce three.And the effect of emulsifier is exactly the surface tension for reducing each liquid phase, keeps each phase mutual after evenly dispersed
Repulsion reduce, have the function that stable emulsifying.Therefore the suitable emulsifier of addition plays prodigious work to the stability of mayonnaise
With.
Grease body powder has higher oxidation stability, itself there is special structure, outer layer to have stable
Albumin layer can hinder its oxidation to a certain extent；Grease body powder is a kind of good emulsifier, can both make w/o type,
It can make O/W type emulsifiers, after being added to mayonnaise, the sauce body granular absorption emulsifier molecules can be made so that the particle to collide
It is non-condensing, thus protective film is formed around solid content.It is natural also to contain more such as tocopherols in grease body powder simultaneously
Antioxidant.
Claims (3)
1. a kind of extracting method of the soybean grease body with high oxidative stability, it is characterised in that：The method specifically walks
It is rapid as follows：
Step 1：It impregnates：90.00 ± 1.00 g soya seeds, 800 ~ 850 mL deionized waters are impregnated into 18 ~ 24 h, impregnate temperature
Degree is 4 DEG C；
Step 2：Grinding：After seed after step 1 is impregnated is cleaned twice with deionized water, it is added in pulverizer and is ground
Mill, obtains homogenate；
Step 3：Filtering：The homogenate of step 2 is passed through into four layers of filtered through gauze；
Step 4：Mixing：Filtrate is collected, is added in sucrose to filtrate, and be sufficiently mixed in ice-water bath, wherein sucrose and filter
The mass ratio of liquid is 1:4；
Step 5：Separation：
（1）Mixed sucrose and filtrate are subjected to packing centrifugation, every 180 ~ 200 mL filtrates are placed in 500 mL centrifuge tubes, into
Row centrifugation, centrifugal force are 25000 × g, and centrifugation time is 30 minutes, and temperature control is 4 DEG C when centrifugation；
（2）After the grease body for collecting all centrifuge tube upper layers, it is scattered in the sucrose solution that volume fraction is 20%, is formed
Suspension, adjust pH of suspension be 11.0, then every 180 ~ 200 mL suspension is placed in 500 mL centrifuge tubes, carry out from
The heart, centrifugal force are 25000 × g, and centrifugation time is 30 minutes, and temperature control is 4 DEG C when centrifugation；
（3）It collects（2）It is simultaneously scattered in the sucrose solution that volume fraction is 20% by the grease body on all centrifuge tube upper layers again
In, suspension is formed, it is 11.0 to adjust pH of suspension, and every 180 ~ 200 mL suspension is placed in 500 mL centrifuge tubes, is carried out
Centrifugation, centrifugal force are 25000 × g, and centrifugation time is 30 minutes, and temperature control is 4 DEG C when centrifugation；
（4）It collects the grease body on all centrifuge tube upper layers and is suspended in deionized water, it is 11.0 to adjust pH value of solution, and suspension exists
Shaker at room temperature shakes 4 ~ 6min, and then every 150 ~ 200 mL suspension is placed in the centrifuge tube of 500 mL, will be centrifuged
Pipe centrifuges, and centrifugal force is 25000 × g, and centrifugation time is 30 minutes, and temperature control is 4 DEG C when centrifugation；
Step 6：Collect the grease body on all centrifuge tube upper layers, homogenization is to get to grease body.
2. a kind of extracting method of soybean grease body with high oxidative stability according to claim 1, feature exist
In：In step 2, the grinding revolution is 14000 ~ 16000 rpm, and the time is 4 ~ 5 min.
3. a kind of extracting method of soybean grease body with high oxidative stability according to claim 1, feature exist
In：Step 5（4）In, the mass ratio of grease body and deionized water is 1：8.
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| CN201810637280.5A CN108728235A (en) | 2018-06-20 | 2018-06-20 | A kind of extracting method of the soybean grease body with high oxidative stability |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110724586A (en) * | 2019-11-18 | 2020-01-24 | 河南省农业科学院 | Method for preparing strong-flavor grease body by using infrared radiation technology |
| CN113845677A (en) * | 2021-10-09 | 2021-12-28 | 东北农业大学 | Emulsion film and preparation method thereof |
| CN114891554A (en) * | 2022-06-21 | 2022-08-12 | 东北农业大学 | Method for extracting soybean oil body |
| CN114885989A (en) * | 2022-06-08 | 2022-08-12 | 东北农业大学 | Laccase cross-linked beet pectin-soybean oil body composite emulsion and preparation method and application thereof |
| CN115039881A (en) * | 2022-06-16 | 2022-09-13 | 东北农业大学 | Preparation method of polyunsaturated fatty acid emulsion |
| CN115067501A (en) * | 2022-06-21 | 2022-09-20 | 东北农业大学 | Preparation method of stable Pickering emulsion containing soybean protein |
| CN115894651A (en) * | 2022-12-13 | 2023-04-04 | 东北农业大学 | Method for extracting soybean oil body protein |
| CN117821157A (en) * | 2024-01-06 | 2024-04-05 | 中国农业大学 | Preparation method of soybean oil liposome using flavone and obtained product |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110724586A (en) * | 2019-11-18 | 2020-01-24 | 河南省农业科学院 | Method for preparing strong-flavor grease body by using infrared radiation technology |
| CN110724586B (en) * | 2019-11-18 | 2023-10-27 | 河南省农业科学院 | Method for preparing aroma type grease body by utilizing infrared radiation technology |
| CN113845677A (en) * | 2021-10-09 | 2021-12-28 | 东北农业大学 | Emulsion film and preparation method thereof |
| CN113845677B (en) * | 2021-10-09 | 2023-10-13 | 东北农业大学 | Emulsion film and preparation method thereof |
| CN114885989A (en) * | 2022-06-08 | 2022-08-12 | 东北农业大学 | Laccase cross-linked beet pectin-soybean oil body composite emulsion and preparation method and application thereof |
| CN115039881A (en) * | 2022-06-16 | 2022-09-13 | 东北农业大学 | Preparation method of polyunsaturated fatty acid emulsion |
| CN114891554A (en) * | 2022-06-21 | 2022-08-12 | 东北农业大学 | Method for extracting soybean oil body |
| CN115067501A (en) * | 2022-06-21 | 2022-09-20 | 东北农业大学 | Preparation method of stable Pickering emulsion containing soybean protein |
| CN115894651A (en) * | 2022-12-13 | 2023-04-04 | 东北农业大学 | Method for extracting soybean oil body protein |
| CN117821157A (en) * | 2024-01-06 | 2024-04-05 | 中国农业大学 | Preparation method of soybean oil liposome using flavone and obtained product |
| CN117821157B (en) * | 2024-01-06 | 2024-08-06 | 中国农业大学 | Preparation method of soybean oil liposome using flavone and obtained product |
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Application publication date: 20181102 |