CN108783149A - A kind of production method of curcumin-ovalbumin compound anti-oxidation protein beverage - Google Patents
A kind of production method of curcumin-ovalbumin compound anti-oxidation protein beverage Download PDFInfo
- Publication number
- CN108783149A CN108783149A CN201810474601.4A CN201810474601A CN108783149A CN 108783149 A CN108783149 A CN 108783149A CN 201810474601 A CN201810474601 A CN 201810474601A CN 108783149 A CN108783149 A CN 108783149A
- Authority
- CN
- China
- Prior art keywords
- ovalbumin
- curcumin
- solution
- production method
- protein beverage
- 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.)
- Pending
Links
- 229940092253 ovalbumin Drugs 0.000 title claims abstract description 96
- 150000001875 compounds Chemical class 0.000 title claims abstract description 28
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 23
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 101
- 235000012754 curcumin Nutrition 0.000 claims abstract description 51
- 229940109262 curcumin Drugs 0.000 claims abstract description 51
- 239000004148 curcumin Substances 0.000 claims abstract description 51
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims abstract description 51
- 108010058846 Ovalbumin Proteins 0.000 claims abstract description 50
- 239000002131 composite material Substances 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims description 11
- 108010000912 Egg Proteins Proteins 0.000 claims description 10
- 102000002322 Egg Proteins Human genes 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 210000000969 egg white Anatomy 0.000 claims description 4
- 235000013361 beverage Nutrition 0.000 abstract description 15
- 238000007306 functionalization reaction Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 4
- 235000013824 polyphenols Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000020510 functional beverage Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 108010088751 Albumins Proteins 0.000 description 8
- 102000009027 Albumins Human genes 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 8
- 235000019628 coolness Nutrition 0.000 description 5
- 210000004681 ovum Anatomy 0.000 description 5
- 238000009928 pasteurization Methods 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 230000036571 hydration Effects 0.000 description 4
- 238000006703 hydration reaction Methods 0.000 description 4
- 238000003760 magnetic stirring Methods 0.000 description 4
- 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 3
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 230000007760 free radical scavenging Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 244000163122 Curcuma domestica Species 0.000 description 2
- 235000003392 Curcuma domestica Nutrition 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000003373 curcuma longa Nutrition 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000013976 turmeric Nutrition 0.000 description 2
- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 101000693916 Gallus gallus Albumin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000000950 Hippophae rhamnoides Species 0.000 description 1
- 235000003145 Hippophae rhamnoides Nutrition 0.000 description 1
- WHNWPMSKXPGLAX-UHFFFAOYSA-N N-Vinyl-2-pyrrolidone Chemical compound C=CN1CCCC1=O WHNWPMSKXPGLAX-UHFFFAOYSA-N 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 229920003081 Povidone K 30 Polymers 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000020194 almond milk Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000020197 coconut milk Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- -1 curcumin chemical compounds Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The present invention discloses a kind of production method of curcumin-ovalbumin compound anti-oxidation protein beverage, includes the following steps：(1) ovalbumin powder be hydrated, obtain concentration 4-8mg/mL ovalbumin solution；(2) curcumin and ovalbumin are pressed 1：Volume ratio mixed preparing curcumin-ovalbumin composite solution of 2-6.Using ovalbumin as carrier, embed curcumin, improve the bioavailability of fat-soluble polyphenol curcumin, form stable curcumin-ovalbumin composite solution, the production method for providing a kind of functional beverage containing Abundant protein source, to meet consumer to health, personalization, the pursuit of functionalization beverage.
Description
Technical field
The invention belongs to protein beverage technical fields, and in particular to a kind of curcumin-ovalbumin compound anti-oxidation albumen
The production method of beverage.
Background technology
With the development of the social economy, consumer persistently drops to the preference of high sugar content, high heat beverage, and it is healthy
Change, personalized, functionalization beverage are the mainstream demands of future customer, therefore protein beverage will be with larger market potential.
Currently, protein beverage focuses mostly in vegetable protein beverage, such as soya-bean milk, coconut milk, almond milk class beverage, but egg white
Protein beverage is less, and ovalbumin is a kind of protein extracted from egg, and, absorption high, easy to digest with nutritive value contains
There is the features such as whole essential amino acids and a variety of active ingredients, is generally acknowledged one of human body protein replenishers.
Curcumin is a kind of fat-soluble polyphenol extracted from turmeric, has stronger physiology and pharmacological activity.Curcumin
With anti-inflammatory, anti-oxidant, reducing blood lipid, inhibit type II diabetes complication, the inhibition biology such as thrombus and myocardial infarction, anticancer living
Property.But it is insoluble under acid condition since curcumin is not soluble in water, it is unstable under neutral and alkaline condition, and greatly reduce
Its absorptivity, this greatly limits the utilization of curcumin in the food industry.
Described in patent CN107897915A it is a kind of load curcumin lotus seed protein-pectin complex emulsions and its preparation
Method needs to dissolve curcumin by oil phase, improves stability with multi-layer phase, process is complex, patent
201310121024.8 disclose a kind of health drink and preparation method thereof of curcumin and sea-buckthorn composition, by introducing in the beverage
The additional emulsifier such as decentralized medium PVP K30 and Tween 80, to ensure the stable dispersion of curcumin in the beverage；
Patent 201310036669.1 discloses a kind of edible oil constituent and its preparation method containing curcumin chemical compounds, utilizes edible oil
The curcumin composition that organic solvent prepares stable state is substituted, but in this, as beverage raw material, the mouthfeel that beverage can be brought poor
And smell.
Therefore in view of the above problems, according to the actual needs of factorial praluction, the present invention uses simple and effective method, with ovum
Albumin is carrier, embeds curcumin, improves the bioavailability of fat-soluble polyphenol curcumin, form stable curcumin-ovum
Albumin composite solution provides a kind of making side's method of anti-oxidant Chicken Albumin beverage, with meet consumer to health,
Personalized, functionalization beverage pursuit.
Invention content
In response to the problems existing in the prior art, the purpose of the present invention is to provide a kind of compound antioxygens of curcumin-ovalbumin
Change the production method of protein beverage.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of production method of curcumin-ovalbumin compound anti-oxidation protein beverage, includes the following steps：(1) egg white
Albumen powder be hydrated, obtain concentration 4-8mg/mL ovalbumin solution；(2) curcumin and the ovalbumin solution are pressed 1：
Volume ratio mixed preparing curcumin-ovalbumin composite solution of 2-6.
Further, in the step (1) ovalbumin powder be hydrated the specific steps are：Ovalbumin powder is dissolved in steaming
In distilled water, mixing time 2-3h.
Further, a concentration of 5mg/mL of the ovalbumin solution.
The curcumin a concentration of 0.2-3.2mg/mL, preferably 0.2mg/mL that the further step (2) is added.
Further, curcumin presses 1 with ovalbumin solution in the step (2)：The volume ratio of 3-5 mixes, preferably
1：4.
Further, the step (2) the specific steps are：Using pH shift methods, complete egg white egg will be dissolved
White pH value of solution is adjusted to 12, and curcumin is added, and adds proper amount of edible essence to non-stimulated smell, after reacting 20-30min, adjusts
Back dissolving liquid is 7 to neutral environment pH, curcumin-ovalbumin composite solution is obtained, using pasteurization, by curcumin-ovum
Albumin complex liquid is heated to 68~70 DEG C, and keeps the later rapid coolings of this temperature 30min to 4-5 DEG C, as curcumin-ovum
Albumin compound anti-oxidation protein beverage.
The measurement of the combination effect of curcumin-ovalbumin, the specific steps are：Take the curcumin-ovalbumin compound
Solution centrifuges, and measures the concentration of curcumin in supernatant, and joint efficiency is determined with the size of embedding rate, i.e. embedding rate=supernatant
Curcumin concentration in curcumin concentration/composite solution in liquid measures composite solution inoxidizability using ABTS methods.
Compared with prior art, the beneficial effects of the invention are as follows：
(1) compared with prior art, the present invention using simple effective method, the molten of fat-soluble polyphenol curcumin is improved
Xie Du and bioavailability form stable curcumin-ovalbumin compound anti-oxidation protein beverage, and it is single to improve tradition
The nutritive value and bioactivity of protein beverage, and assign anti-oxidative beverage good color and luster, with meet consumer to health,
Personalized, functionalization beverage pursuit.
(2) inoxidizability can be increased after ovalbumin hydrolysis, improve the antioxygenic property of protein beverage.
Specific implementation mode
Below in conjunction with embodiment, technical scheme of the present invention is clearly and completely described, it is clear that described
Embodiment is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field
All other embodiment that those of ordinary skill is obtained under the conditions of not making creative work, belongs to protection of the present invention
Range.
Embodiment 1：
Present embodiments provide a kind of production method of curcumin-ovalbumin compound anti-oxidation protein beverage, including with
Lower step：
(1) ovalbumin powder be hydrated, obtain concentration 4-8mg/mL ovalbumin solution；(2) by curcumin and egg white
Albumen presses 1：Volume ratio mixed preparing curcumin-ovalbumin composite solution of 2-6, is as follows,
(1) hydration of ovalbumin：By 300mg, 400mg, 500mg, 600mg, 700mg, 800mg ovalbumin powder point
It is not dissolved in 100m L distilled water, in stirring 2h on magnetic stirring apparatus, places 6h, this step is completed under 1-5 DEG C of environment.
(2) preparation of curcumin-ovalbumin composite solution：Using pH shift methods, complete 50mL ovum will be dissolved
Albumin soln pH is adjusted to 12, and after keeping 30min, curcumin and ovalbumin solution press 1：0.2mg/mL is added in 4 volume ratios
Curcumin, adds proper amount of edible essence to non-stimulated smell, after reacting 30min, then composite solution pH is adjusted to neutrality ring
Border pH is 7, obtains curcumin-ovalbumin composite solution, using pasteurization, curcumin-ovalbumin complex liquid is added
Heat keeps the later rapid coolings of this temperature 30min to 4-5 DEG C to 68~70 DEG C, as the compound antioxygen of curcumin-ovalbumin
Change beverage.
After measured：After pH shifting processing, under different ovalbumin concentration conditions, the embedding effect of ovalbumin
As shown in the table, in a concentration of 5mg/mL of ovalbumin, the embedding rate of curcumin-ovalbumin compound is maximum, reachable
61.7%, illustrate that embedding effect is best at this concentration.
| Ovalbumin concentration (mg/mL) | Embedding rate (%) |
| 3 | 25.8 |
| 4 | 40.6 |
| 5 | 61.7 |
| 6 | 52.6 |
| 7 | 46.5 |
| 8 | 30.4 |
Embodiment 2：Investigate influence of the various concentration curcumin to the coating rate of ovalbumin
Influence of the various concentration curcumin to the coating rate of ovalbumin, specific steps are investigated on the basis of embodiment 1
It is as follows：
(1) hydration of ovalbumin：500mg ovalbumin powder is dissolved in 100mL distilled water, on magnetic stirring apparatus
2h is stirred, 6h is placed, this step is completed under 1-5 DEG C of environment.
(2) preparation of curcumin-ovalbumin composite solution：Using pH shift methods, complete 50mL ovum will be dissolved
Albumin soln pH is adjusted to 12, and after keeping 30min, curcumin presses 1 with ovalbumin：Various concentration is added in 4 volume ratio
Curcumin (0.2,0.4,0.8,1.6,3.2mg/mL), adds proper amount of edible essence to non-stimulated smell, after reacting 30min,
It is 7 that composite solution pH, which is adjusted to neutrality environment pH, again, obtains curcumin-ovalbumin composite solution, using pasteurization,
Curcumin-ovalbumin complex liquid is heated to 68~70 DEG C, and keeps the later rapid coolings of this temperature 30min to 4-5 DEG C, i.e.,
For curcumin-ovalbumin compound anti-oxidation beverage.
After measured：After pH shifting processing, under different curcumin concentration conditions, the embedding effect of ovalbumin is such as
Shown in following table, in a concentration of 0.2mg/mL of curcumin, the embedding rate of curcumin-ovalbumin compound is maximum, reachable
61.7%, illustrate that embedding effect is best at this concentration.
| Curcumin concentration (mg/mL) | Embedding rate (%) |
| 0.2 | 61.7 |
| 0.4 | 50.5 |
| 0.8 | 44.2 |
| 1.6 | 38.4 |
| 3.2 | 18.2 |
Embodiment 3：
Whether the activity that curcumin and ovalbumin compound rear curcumin are investigated on the basis of Examples 1 and 2 changes.
(1) hydration of ovalbumin：500mg ovalbumin powder is dissolved in 100mL distilled water, on magnetic stirring apparatus
2h is stirred, 6h is placed, this step is completed under 1-5 DEG C of environment.
(2) preparation of curcumin-ovalbumin composite solution：Using pH shift methods, complete 50mL ovum will be dissolved
Albumin soln pH is adjusted to 12, and after keeping 30min, curcumin presses 1 with ovalbumin:0.2mg/mL turmerics are added in 4 volume ratios
Element, adds proper amount of edible essence to non-stimulated smell, after reacting 30min, then composite solution pH is adjusted to neutrality environment pH
It is 7, obtains curcumin-ovalbumin composite solution, using pasteurization, curcumin-ovalbumin complex liquid is heated to
68~70 DEG C, and keep the later rapid coolings of this temperature 30min to 4-5 DEG C, as curcumin-ovalbumin compound anti-oxidation is drunk
Material.
After measured：It was found that the ABTS free radical scavenging activities of free curcumin and curcumin-ovalbumin compound are almost
It is not different, as a concentration of 80 μ g/mL of curcumin, free radical scavenging activity is 32.20%.Show best in embodiment 1
Under reaction condition (whole pH7, curcumin concentration 0.2mg/mL), by curcumin and ovalbumin it is compound after have no effect on curcumin
Activity has almost the same antioxidant effect with individual curcumin.
Embodiment 4
Curcumin-ovalbumin compound anti-oxidation protein beverage is prepared with the same preparation method of above-described embodiment.
(1) hydration of ovalbumin：500mg ovalbumin powder is dissolved in 100mL distilled water, on magnetic stirring apparatus
2h is stirred, 6h is placed, this step is completed under 1-5 DEG C of environment.
(2) preparation of curcumin-ovalbumin composite solution：Using pH shift methods, complete 50mL ovum will be dissolved
Albumin soln pH is adjusted to 10,11,12 respectively, and after keeping 30min, curcumin presses 1 with ovalbumin：Ginger is added in 4 volume ratios
Flavine (0.2mg/mL), adds proper amount of edible essence to non-stimulated smell, after reacting 30min, then composite solution pH is adjusted
To 7, curcumin-egg protein composite solution is obtained, using pasteurization, curcumin-ovalbumin complex liquid is heated to 68
~70 DEG C, and keep the later rapid coolings of this temperature 30min to 4-5 DEG C, as curcumin-ovalbumin compound anti-oxidation is drunk
Material.
After measured：It was found that after pH shift processing, ovalbumin solution pH is different, and embedding rate and its inoxidizability have
Certain difference (such as following table), ovalbumin pH be 12 when, embedding effect preferably and inoxidizability highest.
| pH | Embedding rate | ABTS free radical scavenging activities |
| 12 | 65.4 | 32.5 |
| 11 | 56.6 | 27.3 |
| 10 | 36.5 | 28.9 |
Embodiment 5：
In the above-described embodiments under conditions of optimal ovalbumin concentration, curcumin concentration, ovalbumin solution pH, adjust
The volume ratio of curcumin and ovalbumin solution is respectively 1 in step (2)：1,1：2,1：3,1：4,1：5,1：6,1：7, it surveys respectively
Determine the embedding rate of curcumin-ovalbumin compound under the conditions of different volumes ratio, as shown in the table,
| The volume ratio of curcumin and ovalbumin solution | Coating rate (%) |
| 1:1 | 20.8 |
| 1:2 | 38.6 |
| 1:3 | 50.6 |
| 1:4 | 61.7 |
| 1:5 | 48.5 |
| 1:6 | 42.8 |
| 1:7 | 25.4 |
In conjunction with table it is found that when the volume ratio of curcumin and ovalbumin solution is 1：4, the coating rate of ovalbumin is most
Greatly.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of production method of curcumin-ovalbumin compound anti-oxidation protein beverage, which is characterized in that including following step
Suddenly：(1) ovalbumin powder be hydrated, obtain concentration 4-8mg/mL ovalbumin solution；(2) by curcumin and the egg white egg
White solution presses 1：Volume ratio mixed preparing curcumin-ovalbumin composite solution of 2-6.
2. a kind of production method of curcumin-ovalbumin compound anti-oxidation protein beverage as described in claim 1, feature
Be, in the step (1) ovalbumin powder be hydrated the specific steps are：Ovalbumin powder is dissolved in distilled water, is stirred
Time 2-3h.
3. a kind of production method of curcumin-ovalbumin compound anti-oxidation protein beverage as described in claim 1, feature
It is, a concentration of 5mg/mL of ovalbumin solution obtained in the step (1).
4. a kind of production method of curcumin-ovalbumin compound anti-oxidation protein beverage as described in claim 1, feature
It is, a concentration of 0.2-3.2mg/mL of curcumin that the step (2) is added.
5. a kind of production method of curcumin-ovalbumin compound anti-oxidation protein beverage as described in claim 1, feature
It is, curcumin presses 1 with ovalbumin solution in the step (2)：Volume ratio mixed preparing curcumin-ovalbumin of 3-5
Composite solution.
6. a kind of production method of curcumin-ovalbumin compound anti-oxidation protein beverage as described in claim 1, feature
Be, the step (2) the specific steps are：Using pH shift methods, complete ovalbumin solution pH will be dissolved and adjusted
To 12, curcumin is added, adds proper amount of edible essence and recalls to solution to neutrality after reacting 20-30min to non-stimulated smell
Environment pH is 7, obtains curcumin-ovalbumin composite solution, curcumin-ovalbumin complex liquid is heated to 68~70 DEG C,
And keep after this temperature 30min rapid cooling to 4-5 DEG C, as curcumin-ovalbumin compound anti-oxidation protein beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810474601.4A CN108783149A (en) | 2018-05-17 | 2018-05-17 | A kind of production method of curcumin-ovalbumin compound anti-oxidation protein beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810474601.4A CN108783149A (en) | 2018-05-17 | 2018-05-17 | A kind of production method of curcumin-ovalbumin compound anti-oxidation protein beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783149A true CN108783149A (en) | 2018-11-13 |
Family
ID=64092556
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810474601.4A Pending CN108783149A (en) | 2018-05-17 | 2018-05-17 | A kind of production method of curcumin-ovalbumin compound anti-oxidation protein beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108783149A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110547464A (en) * | 2019-09-23 | 2019-12-10 | 南京农业大学 | Antioxidant emulsion capable of improving bioavailability of curcumin and preparation method and application thereof |
| CN112868978A (en) * | 2021-03-15 | 2021-06-01 | 吉林大学 | Curcumin nano-emulsion with fresh-keeping effect and preparation method thereof |
| CN113647607A (en) * | 2021-08-06 | 2021-11-16 | 广州大学 | Mineral-loaded ovalbumin-polyphenol nanoparticles and preparation method and application thereof |
| CN113693225A (en) * | 2021-08-06 | 2021-11-26 | 广州大学 | Ovalbumin-ferulic acid-polysaccharide compound emulsion as well as preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1654510A (en) * | 2005-01-27 | 2005-08-17 | 复旦大学 | Nano microgel and its preparing process and use |
| KR20180002248A (en) * | 2016-06-29 | 2018-01-08 | 명지대학교 산학협력단 | Ovalbumin nanoparticles and preparing method of the same |
-
2018
- 2018-05-17 CN CN201810474601.4A patent/CN108783149A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1654510A (en) * | 2005-01-27 | 2005-08-17 | 复旦大学 | Nano microgel and its preparing process and use |
| KR20180002248A (en) * | 2016-06-29 | 2018-01-08 | 명지대학교 산학협력단 | Ovalbumin nanoparticles and preparing method of the same |
Non-Patent Citations (3)
| Title |
|---|
| CE CHENG, SHENGFENG PENG,A ZILING LI,LIQIANG ZOU,WEI LIU AND CHE: "Improved bioavailability of curcumin in liposomes prepared using a pH-driven, organic solvent-free,easily scalable process", 《IMPROVED BIOAVAILABILITY OF CURCUMIN IN LIPOSOMES PREPARED USING A PH-DRIVEN, ORGANIC SOLVENT-FREE,EASILY SCALABLE PROCESS》 * |
| 李兴民: "《畜产品加工技术》", 30 July 2006, 中央广播大学出版社 * |
| 迟玉杰: "《蛋制品加工技术（第二版）》", 28 February 2018, 中国轻工业出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110547464A (en) * | 2019-09-23 | 2019-12-10 | 南京农业大学 | Antioxidant emulsion capable of improving bioavailability of curcumin and preparation method and application thereof |
| CN112868978A (en) * | 2021-03-15 | 2021-06-01 | 吉林大学 | Curcumin nano-emulsion with fresh-keeping effect and preparation method thereof |
| CN113647607A (en) * | 2021-08-06 | 2021-11-16 | 广州大学 | Mineral-loaded ovalbumin-polyphenol nanoparticles and preparation method and application thereof |
| CN113693225A (en) * | 2021-08-06 | 2021-11-26 | 广州大学 | Ovalbumin-ferulic acid-polysaccharide compound emulsion as well as preparation method and application thereof |
| CN113693225B (en) * | 2021-08-06 | 2023-12-08 | 广州大学 | Ovalbumin-ferulic acid-polysaccharide compound emulsion and preparation method and application thereof |
| CN113647607B (en) * | 2021-08-06 | 2023-12-22 | 广州大学 | Mineral-loaded ovalbumin-polyphenol nano-particles and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108783149A (en) | A kind of production method of curcumin-ovalbumin compound anti-oxidation protein beverage | |
| CN101731514A (en) | Series of nutritive millet flour complexes | |
| CN101965990B (en) | Formula of peanut paste and preparation method thereof | |
| KR101535985B1 (en) | Methods for Preparing Seasoning Sauce Base Using Hericium erinaceus and Natural Seasoning Sauce Containing the Same | |
| CN105942054A (en) | Oxidation resistant fruit juice and preparation method thereof | |
| CN110250317A (en) | A kind of production method improving soybean protein isolate whiteness value | |
| CN103750461A (en) | Watermelon beverage as well as preparation method and watermelon beverage package thereof | |
| CN1254700A (en) | Nutritive liquid and its preparing process and usage | |
| CN100558257C (en) | A kind of spray drying process of water-soluble iron chelate of glycine | |
| CN101589823B (en) | Production process of sea cucumber health milk | |
| CN103467196A (en) | Rosemary seedling nutrient solution | |
| CN106880032A (en) | A kind of compound lactalbumin gel of Lotus Root Starch and preparation method | |
| CN101579134A (en) | Peanut bud seedling food | |
| KR20170086196A (en) | Rice bran composition and preparing method for fermented rice bran composition | |
| AU2021103800A4 (en) | Controlled-Released Lutein Emulsion Gel and Formulation Thereof | |
| CN103431186A (en) | Special feed for rex rabbits for mating | |
| CN108308485A (en) | A kind of linseed plant beverage and preparation method thereof | |
| CN107950158A (en) | A kind of fertilizing method for improving radix pseudostellariae micronutrient levels | |
| JP2024503205A (en) | Iron-enriched tea composition | |
| CN109090257A (en) | A kind of cheese's powder and preparation method thereof | |
| CN110037285A (en) | A kind of rattan green pepper fish sauce and preparation method thereof | |
| KR100550476B1 (en) | Method for manufacturing of sam salt | |
| Papanov et al. | Analysis of some chemical characteristics of pumpkins of the genus Cucurbita moschata and Cucurbita maxima and their dependence on soil indicators | |
| CN109007846A (en) | Compound packet of a kind of limiting amino acid nutrition and preparation method thereof | |
| CN101455425B (en) | High-sour concentrated apple juice production method by blending apple juice with Wumei juice |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181113 |
|
| RJ01 | Rejection of invention patent application after publication |