CN111264863A - Procyanidine- β -glucan compound emulsion and preparation method thereof - Google Patents

Procyanidine- β -glucan compound emulsion and preparation method thereof Download PDF

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CN111264863A
CN111264863A CN202010144204.8A CN202010144204A CN111264863A CN 111264863 A CN111264863 A CN 111264863A CN 202010144204 A CN202010144204 A CN 202010144204A CN 111264863 A CN111264863 A CN 111264863A
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glucan
oat
procyanidin
solution
stirring
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CN111264863B (en
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李如一
秦晓辉
李积华
周伟
廖良坤
曹玉坡
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Agricultural Products Processing Research Institute of CATAS
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    • 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
    • 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
    • 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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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

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Abstract

The invention discloses procyanidin- β -glucan compound emulsion and a preparation method thereof, belonging to the technical field of food emulsion and comprising the following components of procyanidin, oat β -glucan, oil phase and sodium benzoate, wherein the final mass concentrations of procyanidin, oat β -glucan, oil phase and sodium benzoate are respectively 0.4-2.8%, 0.5-5.6%, 1.0-5.0% and 0.15-0.25%, and the mass ratio of procyanidin to oat β -glucan is 0.4-0.8.

Description

Procyanidine- β -glucan compound emulsion and preparation method thereof
Technical Field
The invention relates to the technical field of food emulsion, in particular to procyanidine- β -glucan compound emulsion and a preparation method thereof.
Background
The oil-in-water type emulsion is a dispersion system in which oil is uniformly dispersed in a water phase in a small droplet form, and the oil in the emulsion can be used as a solvent to dissolve fat-soluble active ingredients besides being used as an oil phase, so that the emulsion is often used as a good carrying system in a food system to embed, protect and transport functional oil or fat-soluble bioactive ingredients, such as curcumin, vitamin E, β -carotene and the like.
However, functional oil or fat-soluble bioactive components are carried by the emulsion, and oil drops obtained by emulsifying the oil in the emulsion have large specific surface area and are easy to contact with oxidation promoting active factors such as oxygen and the like, so that the oil drops can generate chemical changes for a long time and lose the original activity. So that the emulsion can not achieve good protection effect when carrying functional grease or fat-soluble bioactive substances.
In summary, it is an urgent need to solve the problem of providing a delivery system with the function of preventing the oxidation of functional oil or the degradation of fat-soluble bioactive ingredients.
Disclosure of Invention
In view of the above, the present invention provides a proanthocyanidin- β -glucan complex emulsion and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a proanthocyanidin- β -dextran compound emulsion comprises proanthocyanidin, oat β -dextran, oil phase and sodium benzoate;
procyanidins are a reddish brown mixture of different amounts of monomers (e.g., catechins and epicatechins) from natural plant extracts. Procyanidins contain a large number of active phenolic hydroxyl groups in their molecules, and thus are highly susceptible to interaction with natural food components (e.g., proteins, polysaccharides, metal ions) via hydrogen bonding and the like to form complexes. In addition, a large number of active hydroxyl groups endow the procyanidin with extremely strong antioxidant activity, and can effectively eliminate free radicals, inhibit lipid oxidation, resist tumors, reduce cholesterol, protect the cardiovascular system and the like.
Oat β -glucan is a natural water-soluble dietary fiber with good processing properties (e.g., high viscosity, emulsifiability, foamability, and water-holding capacity) and is often used in food systems as a thickener, emulsion stabilizer, and humectant to improve certain physicochemical properties of the product. oat β -glucan also has good physiological effects such as lowering cholesterol, reducing blood lipid, regulating blood glucose, reducing cardiovascular disease, and promoting intestinal health.
The procyanidin and oat β -dextran can synergistically lower blood lipid and improve cardiovascular diseases.
The final mass concentrations of the procyanidin, the oat β -glucan, the oil phase and the sodium benzoate are respectively 0.4-2.8%, 0.5-5.6%, 1.0-5.0% and 0.15-0.25%, and the mass ratio of the procyanidin to the oat β -glucan is 0.4-0.8.
Preferably, the proanthocyanidin- β -glucan complex emulsion comprises proanthocyanidin, oat β -glucan, an oil phase and sodium benzoate;
the final mass concentrations of procyanidin, oat β -glucan, oil phase and sodium benzoate were 1.0%, 2.0%, 3.0% and 0.20%, respectively.
Preferably, the oil phase is any one of fish oil, linseed oil, and corn oil containing 20% β -carotene.
The fish oil and the linseed oil are both functional grease, are rich in OMEGA-3 fatty acid and have the effects of strengthening brain, benefiting intelligence, reducing blood fat, protecting cardiovascular and the like, and β -carotene is a precursor of vitamin A and has the effects of protecting eyes, preventing visual fatigue, enhancing immunity and the like.
Preferably, the water-soluble organic silicon dioxide modified pH value regulator further comprises a processing aid and water, wherein the processing aid is sodium hydroxide or hydrochloric acid and is used for regulating the pH value.
A method for preparing procyanidin- β -dextran compound emulsion comprises the following steps:
(1) preparing oat β -dextran solution with mass concentration of 1.0-11.2%, adding oat β -dextran into distilled water, stirring, centrifuging, and collecting supernatant to obtain oat β -dextran solution;
(2) preparing a proanthocyanidin solution with the mass concentration of 0.8-5.6%: adding procyanidine into distilled water, and stirring to dissolve completely to obtain procyanidine solution;
(3) adding a procyanidin solution into an equal volume of oat β -glucan solution stirred at 1200-;
stirring at 1200-.
(4) Dissolving sodium benzoate in procyanidine- β -dextran compound solution, and stirring to completely dissolve to obtain premix;
(5) and mixing the premixed solution and the oil phase, dispersing at a high speed, and homogenizing to obtain a finished product.
Preferably, the step (1) is specifically carried out by adding oat β -dextran into distilled water, stirring at 70-85 deg.C for 30-90min, cooling to room temperature, centrifuging at 5000 Xg-10000 Xg for 30-60min, and collecting supernatant to obtain oat β -dextran solution.
Preferably, the dissolving temperature in the step (2) is 20-35 ℃.
Preferably, the stirring temperature in the step (4) is 20-35 ℃, and the stirring speed is 100-600 rpm.
Preferably, the specific operation of step (5) is as follows: mixing the premixed solution and the oil phase, dispersing at 10000-.
According to the technical scheme, compared with the prior art, the preparation method has the beneficial effects that the compound formed by the procyanidine and the oat β -glucan is used as an emulsifier to prepare the emulsion, so that the prepared emulsion has attractive reddish brown appearance and stable properties, and has the functions of protecting functional grease or fat-soluble bioactive components and the like.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
Fig. 1 is a drawing showing a microstructure of procyanidin- β glucan complex of experiment 1, in which a is a microstructure of pH4.0, B is a microstructure of pH4.5, C is a microstructure of pH5.5, D is a microstructure of pH 6.5, and E is a microstructure of pH 7.0;
fig. 2 is a diagram showing the influence of the mass ratio of procyanidin to oat β -glucan on the particle size distribution and microstructure of the finished emulsion in experiment 2, wherein a is a particle size distribution diagram, B1 is the microstructure of the finished emulsion prepared by using oat β -glucan as an emulsifier, B2 is the microstructure of the finished emulsion prepared by using the mass ratio of procyanidin to oat β -glucan of 0.2, and B3 is the microstructure of the finished emulsion prepared by using the mass ratio of procyanidin to oat β -glucan of 0.6;
FIG. 3 is a graph showing the effect of experiment 3 storage for 21d on the emulsion particle size;
FIG. 4 is a graph showing the effect of accelerated oxidation in experiment 4 on the oxidation of oil and fat in finished emulsion prepared under different conditions.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The required medicament is a conventional experimental medicament purchased from a market channel; the unrecited experimental method is a conventional experimental method, and is not described in detail herein.
Example 1
The raw materials comprise procyanidin, oat β -glucan, fish oil, sodium benzoate, processing aid and water, wherein the final mass concentrations of procyanidin, oat β -glucan, fish oil and sodium benzoate are respectively 0.4%, 0.5%, 1.0% and 0.15%.
(1) Preparing oat β -dextran solution with mass concentration of 1.0%, adding oat β -dextran into distilled water, stirring at 70 deg.C for 90min, cooling to room temperature, centrifuging at 5000 × g for 90min, and collecting supernatant to obtain oat β -dextran solution;
(2) preparing a proanthocyanidin solution with the mass concentration of 0.8 percent: adding procyanidin into distilled water, stirring until completely dissolving to obtain procyanidin solution, wherein the dissolving temperature is 35 ℃;
(3) adding the procyanidin solution into an equal volume of oat β -glucan solution stirred at 1200rpm, wherein the mass ratio of procyanidin to oat β -glucan is 0.8, and adjusting the pH value to 4.5 to obtain procyanidin- β -glucan compound solution;
(4) dissolving sodium benzoate in procyanidine- β -dextran compound solution, stirring to dissolve completely to obtain premix solution, stirring at 35 deg.C and stirring speed of 100 rmp;
(5) mixing the premixed solution with fish oil, dispersing at 10000rpm for 5min, and homogenizing at 20 deg.C and 60Mpa for 2 times to obtain the final product.
Example 2
The final mass concentrations of procyanidins, oat β -glucan, flaxseed oil and sodium benzoate were 2.8%, 5.6%, 5.0% and 0.25%, respectively.
(1) Preparing oat β -dextran solution with mass concentration of 11.2%, adding oat β -dextran into distilled water, stirring at 85 deg.C for 30min, cooling to room temperature, centrifuging at 10000 Xg for 30min, and collecting supernatant to obtain oat β -dextran solution;
(2) preparing a proanthocyanidin solution with the mass concentration of 5.6 percent: adding procyanidin into distilled water, stirring to dissolve completely to obtain procyanidin solution, wherein the dissolving temperature is 20 ℃;
(3) adding the procyanidin solution into an equal volume of oat β -glucan solution stirred at 3000rpm, wherein the mass ratio of procyanidin to oat β -glucan is 0.5, and adjusting the pH value to 6.5 to obtain procyanidin- β -glucan compound solution;
(4) dissolving sodium benzoate in procyanidine- β -dextran compound solution, stirring to dissolve completely to obtain premix solution, stirring at 20 deg.C and stirring speed of 600 rmp;
(5) mixing the premixed solution with oleum Lini, dispersing at 15000rpm for 2min, and homogenizing at 40 deg.C and 100Mpa for 3 times to obtain the final product.
Example 3
The final mass concentrations of procyanidins, oat β -glucan, corn oil containing 20% β -carotene and sodium benzoate were 1.0%, 2.0%, 3.0% and 0.20%, respectively.
(1) Preparing oat β -dextran solution with mass concentration of 4.0%, adding oat β -dextran into distilled water, stirring at 80 deg.C for 60min, cooling to room temperature, centrifuging at 8000 Xg for 45min, and collecting supernatant to obtain oat β -dextran solution;
(2) preparing a proanthocyanidin solution with the mass concentration of 2.0 percent: adding procyanidin into distilled water, stirring to dissolve completely to obtain procyanidin solution, wherein the dissolving temperature is 25 ℃;
(3) adding the procyanidin solution into an equal volume of oat β -glucan solution stirred at 2000rpm, wherein the mass ratio of procyanidin to oat β -glucan is 0.5, and adjusting pH to 5.5 to obtain procyanidin- β -glucan compound solution;
(4) dissolving sodium benzoate in procyanidine- β -dextran compound solution, stirring to dissolve completely to obtain premix solution, stirring at 25 deg.C and stirring speed of 300 rmp;
(5) mixing the premixed solution with corn oil containing 20% β -carotene, dispersing at 13000rpm for 3min, and homogenizing at 30 deg.C and 80Mpa for 3 times to obtain the final product.
Example 4
The final mass concentrations of procyanidins, oat β -glucan, flaxseed oil and sodium benzoate were 0.6%, 1.0%, 3.0% and 0.2%, respectively.
(1) Preparing oat β -dextran solution with mass concentration of 2.0%, adding oat β -dextran into distilled water, stirring at 80 deg.C for 60min, cooling to room temperature, centrifuging at 8000 Xg for 40min, and collecting supernatant to obtain oat β -dextran solution;
(2) preparing a proanthocyanidin solution with the mass concentration of 1.2%: adding procyanidin into distilled water, stirring to dissolve completely to obtain procyanidin solution, dissolving at 30 deg.C;
(3) adding the procyanidin solution into an equal volume of oat β -glucan solution stirred at 1200rpm, wherein the mass ratio of procyanidin to oat β -glucan is 0.6, and adjusting the pH value to 5.5 to obtain procyanidin- β -glucan compound solution;
(4) dissolving sodium benzoate in procyanidine- β -dextran compound solution, stirring to dissolve completely to obtain premix solution, stirring at 30 deg.C and stirring speed of 400 rmp;
(5) mixing the premixed solution with oleum Lini, dispersing at 10000rpm for 5min, and homogenizing at 25 deg.C and 60Mpa for 2 times to obtain the final product.
Experiment 1 influence of pH on the microstructure of procyanidin- β -glucan complexes
(1) The observation objects are that the mass ratio of the procyanidine to the oat β -glucan is 0.6, the pH values during preparation are 4.0, 5.5, 6.5 and 7.0 respectively, and the specific preparation process comprises the following steps:
preparing oat β -dextran solution with mass concentration of 2.0%, adding oat β -dextran into distilled water, stirring at 80 deg.C for 60min, cooling to room temperature, centrifuging at 8000 Xg for 40min, and collecting supernatant to obtain oat β -dextran solution;
preparing a proanthocyanidin solution with the mass concentration of 1.2%: adding procyanidin into distilled water, stirring at 25 deg.C until completely dissolved to obtain procyanidin solution;
adding the procyanidin solution into the oat β -glucan solution stirred at 1200rpm, mixing the two solutions in equal volume, wherein the mass ratio of procyanidin to β -glucan in the mixed solution is 0.6, and adjusting the pH values of the mixed solution to 4.0, 4.5, 5.5, 6.5 and 7.0 respectively to obtain procyanidin- β -glucan complex solutions with different pH values, wherein the final mass concentrations of procyanidin and oat β -glucan in the solution are 0.6% and 1.0% respectively.
(2) The observation method comprises the following steps: and (4) a transmission electron microscope.
(3) And (4) observing results: the observation results are shown in FIG. 1.
As can be seen from FIG. 1, pH conditions have a great influence on the microstructure of the procyanidin- β -glucan complex, at pH4.0, hydrogen bonding forces between procyanidin and oat β -glucan are strong, resulting in the formation of irregular-shaped and large-particle complexes between procyanidin and oat β -glucan, whereas at pH4.5, pH5.5 and pH 6.5, approximately spherical nanoparticles can be formed between procyanidin and oat β -glucan, at pH7.0, hydrogen bonding forces between procyanidin and oat β -glucan are weak, almost completely dissolved between them, and only a small amount of small insoluble particles are present, so the pH value is critical for the formation of nanoparticulate procyanidin- β -glucan complexes.
Experiment 2 influence of mass ratio of procyanidin to oat β -glucan on particle size distribution and microstructure of finished product
(1) Under the condition of pH value of 5.5, a finished product emulsion prepared by using oat β -glucan, a compound with the mass ratio of procyanidine to oat β -glucan of 0.2 and a compound with the mass ratio of procyanidine to oat β -glucan of 0.6 as an emulsifier is prepared by the following specific preparation processes:
preparing oat β -dextran solution with mass concentration of 2.0% by adding oat β -dextran into distilled water, stirring at 80 deg.C for 60min, cooling to room temperature, centrifuging at 8000 Xg for 40min, and collecting supernatant to obtain oat β -dextran solution;
preparing procyanidine solutions with mass concentrations of 0.4% and 1.2%, respectively: adding procyanidin into distilled water, stirring at 25 deg.C until completely dissolved to obtain procyanidin solution;
adding distilled water, 0.4% and 1.2% procyanidin solution into 2.0% oat β -dextran solution stirred at 1200rpm, mixing in equal volume, wherein the mass ratio of procyanidin to β -dextran is 0, 0.2 and 0.6, respectively, and adjusting pH to 5.5 to obtain 1.0% β -dextran solution and procyanidin- β -dextran complex (the mass ratio of procyanidin to β -dextran is 0.2 and 0.6, respectively) solution;
dissolving sodium benzoate in procyanidine- β -dextran compound solution, stirring to completely dissolve to obtain premixed solution, wherein the mass concentration of sodium benzoate is 0.2%;
mixing the premixed solution with oleum Lini, dispersing at 10000rpm for 5min, homogenizing at 25 deg.C and 60Mpa for 2 times to obtain the final product, wherein the mass concentration of oleum Lini is 3.0%.
(2) The observation method comprises the following steps: laser nanometer particle size analyzer and laser confocal microscope.
(3) And (4) observing results: the observation results are shown in FIG. 2.
As can be seen from the results in fig. 2, under the same concentration of β -glucan (1.0%) and the same pH (pH 5.5), the mass ratio of procyanidin to oat β -glucan was different, which resulted in a large difference in particle size and microstructure between the emulsion prepared from procyanidin- β -glucan complex, and the emulsion prepared from procyanidin- β -glucan complex obtained from procyanidin to β -glucan at the mass ratio of 0.2, which was not able to form an emulsion with uniform and stable particle size, both the emulsion prepared from β -glucan alone and the emulsion prepared from procyanidin- β -glucan complex obtained from procyanidin to β -glucan at the mass ratio of 0.6, which were able to form an emulsion with uniform particle size of about 415nm and uniform particle size distribution.
Experiment 3 storage stability of the emulsion
(1) Subject: as in experiment 2.
(3) The observation method comprises the following steps: laser nanometer particle size analyzer.
(4) And (4) observing results: the observation results are shown in FIG. 3.
As can be seen from the results in fig. 3, the content of procyanidin in the procyanidin- β -glucan complex has an important effect on the stability of the emulsion under the same β -glucan concentration (1.0%) and the same pH (pH 5.5). when the content of procyanidin is 0.6%, the particle size of the emulsion prepared from procyanidin- β -glucan complex does not change significantly during the storage period of 21 days, while the particle size of the emulsion prepared from β -glucan emulsion and 0.2% procyanidin- β -glucan complex both increase significantly and the stability of the emulsion is destroyed.
Experiment 4 Effect of accelerated Oxidation on Oxidation of oils and fats in finished emulsions prepared under different conditions
(1) Subject: as in experiment 2.
(2) The experimental method comprises the following steps: in the same manner as in experiment 2, the obtained finished product was stored in dark at 37 ℃ for 21 days with the addition of an oxidation promoter (100. mu.M ferric sulfate).
(3) The determination method comprises the following steps: a0.3 mL sample of the emulsion was mixed with 1.5mL of an isooctane/isopropanol (3:1, v/v) mixture by vortexing three times for 10s each to mix well. The mixture was centrifuged at 3000rpm for 3min at room temperature to separate the organic solvent phase. 0.2mL of the organic solvent phase was mixed well with 2.8mL of a methanol/n-butanol (2:1, v/v) mixture. The absorbance of the sample was then measured at 234nm using a UV-Vis spectrophotometer. At 26000M-1cm-1The molar extinction coefficient of the conjugated diene at 234nm is expressed as millimole equivalent peroxide per kilogram oil (mmol eq HP/kg oil) for the conjugated diene hydroperoxide content.
(4) The experimental results are as follows: the results of the experiment are shown in FIG. 4.
The content of the conjugated diene in the grease is a primary oxidation product of the grease, and the oxidation degree of the grease can be effectively reflected.
From the results shown in fig. 4, it can be seen that the content of procyanidin in the procyanidin- β -glucan complex has an important effect on the oxidative stability of the emulsion under the conditions of the same β -glucan concentration (1.0%) and the same pH (pH 5.5). when the content of procyanidin is 0.6%, the emulsion prepared from procyanidin- β -glucan complex can effectively prevent the oxidative deterioration of oil and fat in the emulsion due to high temperature and an oxidant, and the emulsions prepared from β -glucan solution and 0.2% procyanidin- β -glucan complex cannot resist the oxidation of oil and fat caused by high temperature and the oxidant during the 21-day storage process.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (9)

1. A proanthocyanidin- β -dextran compound emulsion is characterized by comprising proanthocyanidin, oat β -dextran, oil phase and sodium benzoate
The mass final concentrations of the procyanidin, the oat β -glucan, the oil phase and the sodium benzoate are respectively 0.4-2.8%, 0.5-5.6%, 1.0-5.0% and 0.15-0.25%, and the mass ratio of the procyanidin to the oat β -glucan is 0.4-0.8.
2. The procyanidin- β -glucan complex emulsion of claim 1, comprising procyanidins, oat β -glucan, an oil phase and sodium benzoate;
the final mass concentrations of procyanidin, oat β -glucan, oil phase and sodium benzoate were 1.0%, 2.0%, 3.0% and 0.12%, respectively.
3. The procyanidin- β -glucan complex emulsion of any one of claims 1 or 2, wherein the oil phase is any one of fish oil, linseed oil, corn oil containing 20% β -carotene.
4. The procyanidin- β -glucan complex emulsion of any one of claims 1 or 2, further comprising a processing aid and water, wherein the processing aid is sodium hydroxide or hydrochloric acid for adjusting the pH.
5. The method of preparing the procyanidin- β -glucan complex emulsion of any of claims 1 or 2, comprising the steps of:
(1) adding oat β -glucan into distilled water, stirring until the oat β -glucan is completely dissolved, centrifuging, and taking supernatant to obtain an oat β -glucan solution, wherein the mass concentration of the oat β -glucan solution is 1.0-11.2%;
(2) adding procyanidin into distilled water, stirring to dissolve completely to obtain procyanidin solution with mass concentration of 0.8-5.6%;
(3) adding a proanthocyanidin solution into an equal volume of an oat β -glucan solution at the condition of 1200-3000rpm, wherein the mass ratio of the proanthocyanidin to the oat β -glucan is 0.4-0.8, and then adjusting the pH value to 4.5-6.5 by using a processing aid to obtain a proanthocyanidin- β -glucan compound solution;
(4) dissolving sodium benzoate in procyanidine- β -dextran compound solution, and stirring to completely dissolve to obtain premix;
(5) and mixing the premixed solution and the oil phase, dispersing at a high speed, and homogenizing to obtain a finished product.
6. The method for preparing proanthocyanidin- β -glucan complex emulsion as claimed in claim 5, wherein the step (1) comprises adding oat β -glucan into distilled water, stirring at 70-85 deg.C for 30-90min, cooling to room temperature, centrifuging at 5000 Xg-10000 Xg for 30-60min, and collecting supernatant to obtain oat β -glucan solution.
7. The method of claim 5, wherein the dissolution temperature in step (2) is 20-35 ℃.
8. The method of claim 5, wherein the stirring temperature in step (4) is 20-35 ℃, the stirring speed is 100-600 rpm.
9. The method for preparing procyanidin- β -glucan complex emulsion as claimed in claim 5, wherein the step (5) comprises mixing the pre-mixed solution with oil phase, dispersing at 10000-.
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