CN112655941B - Method for constructing high internal phase emulsion gel based on dihydromyricetin/hen egg lysozyme compound emulsifier - Google Patents
Method for constructing high internal phase emulsion gel based on dihydromyricetin/hen egg lysozyme compound emulsifier Download PDFInfo
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- CN112655941B CN112655941B CN202011549882.9A CN202011549882A CN112655941B CN 112655941 B CN112655941 B CN 112655941B CN 202011549882 A CN202011549882 A CN 202011549882A CN 112655941 B CN112655941 B CN 112655941B
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Abstract
The invention discloses a method for constructing a high internal phase emulsion gel based on a dihydromyricetin/egg lysozyme compound emulsifier, belonging to the technical field of food. In the method, dihydromyricetin and egg lysozyme are mixed and directly added into water to be used as a water phase; edible oil is used as an oil phase; mixing the oil phase and the water phase, shearing at high speed, and standing at room temperature to obtain the high internal phase emulsion gel. The high internal phase emulsion gel prepared by the invention has high safety and good stability, is rich in natural antioxidant dihydromyricetin and edible bacteriostatic agent egg lysozyme, and can be used as a solid fat substitute and an effective component delivery body in the field of foods.
Description
Technical Field
The invention relates to the technical field of food, in particular to a method for constructing a high internal phase emulsion gel based on a dihydromyricetin/egg lysozyme compound emulsifier.
Background
The traditional food special grease, such as shortening, margarine, cocoa butter substitute and the like, is semisolid or solid grease with a specific crystal form, and has good processing characteristics such as emulsibility, plasticity, shortening and the like. They are mainly prepared from animal fats or hydrogenated vegetable oils, the former have high saturated fatty acid content, and the latter contain a large amount of trans fatty acids, and excessive intake of them increases the incidence of coronary heart disease, diabetes and cancer. The U.S. FDA has removed hydrogenated oils from a recognized safe state in 2015 for 6 months and banned the addition of trans fatty acids to any processed food in 2018 for 6 months, so it is imperative to construct a dedicated grease substitute that combines safe and good processing properties. High internal phase emulsion gels prepared against food-derived proteins have received much attention as the most potential alternative, giving the product a healthier character while maintaining the solid state character. However, in order to improve the gelling effect of the protein, the protein needs to be pretreated by heating, crosslinking, glycosylation and the like so as to improve the gel forming capability of the high internal phase emulsion. The methods have the problems of complex processing, environment friendliness and yet to be verified product safety. Pretreatment of proteins is a bottleneck for their high internal phase emulsion gel applications.
Egg lysozyme is a multifunctional specific natural single-chain protein containing 129 amino acids and having a content of about 3.5% in egg white. The Generally Recognized As Safe (GRAS) category, which is included by the FDA in the United states, is now commercially produced with additions to both beer and wine. The mucopolysaccharides of gram-positive pathogens can be hydrolyzed to degrade the cell wall. It has been found to have a range of functional and nutritional properties, such as modulating intestinal flora, anti-tumour, anti-viral, reducing inflammation and film-forming and gelling properties. Hen egg lysozyme is also considered to have excellent carrier properties. It can be present as a separate carrier, and can also form aggregates with lactoglobulin as a potentially superior carrier for oral administration. Lysozyme-based high internal phase emulsion gels have great practical significance. However, lysozyme has a strong hydrophilicity and is not suitable for being used as an emulsifier alone.
Dihydromyricetin is the main active component of Ampelopsis grossedentata (Ampelopsis grossedentata), belongs to flavonoid substances, has various activities of scavenging free radicals, resisting oxidation, thrombus, tumor, inflammation and the like, also has the effects of relieving alcoholism, preventing alcoholic liver and fatty liver, inhibiting hepatocyte deterioration, reducing the incidence rate of liver cancer and the like, and can improve the emulsifying property of the protein after being combined with specific protein.
Therefore, the problem to be solved by the technical personnel in the field is to provide a method for constructing a high internal phase emulsion gel based on a dihydromyricetin/hen egg lysozyme compound emulsifier.
Disclosure of Invention
In view of the above, the invention provides a method for constructing a high internal phase emulsion gel based on a dihydromyricetin/egg lysozyme compound emulsifier, which comprises the steps of mixing dihydromyricetin and egg lysozyme to serve as a compound emulsifier to construct the high internal phase emulsion gel; the prepared emulsion gel has high safety and good stability, is rich in natural antioxidant dihydromyricetin and edible bacteriostatic agent egg lysozyme, and can be used as solid fat substitute and functional component delivery body in the field of food.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for constructing a high internal phase emulsion gel based on a dihydromyricetin/hen egg lysozyme compound emulsifier comprises the following specific steps:
(1) Mixing dihydromyricetin and egg lysozyme at 5-35 deg.C according to the proportion (1-5): (1-3) mixing, directly adding into water, and taking the obtained solution as a water phase;
(2) Taking edible oil as an oil phase, and mixing the oil phase and the water phase according to the proportion (7-9): (1-3) mixing, shearing at a high speed, and standing to obtain a high internal phase emulsion gel;
the addition amount of the mixture of the dihydromyricetin and the hen egg lysozyme is 0.4-1% (w/v) of the total system of the emulsion gel.
Further, the edible oil in the step (2) is at least one of edible vegetable oil, fish oil and triglyceride of medium-chain fatty acid.
Further, the edible vegetable oil is at least one of soybean oil, rapeseed oil, peanut oil and sunflower seed oil.
Further, the high-speed shearing in the step (2) is carried out for 2-5min at 6000-12000rpm and is carried out for 2-8h at 5-35 ℃.
According to the technical scheme, compared with the prior art, the invention discloses a method for constructing the high internal phase emulsion gel based on the dihydromyricetin/egg lysozyme compound emulsifier, the high internal phase emulsion gel is prepared by taking a mixture of the dihydromyricetin and the egg lysozyme as the emulsifier for the first time, the dihydromyricetin and the egg lysozyme are edible components, and the emulsion gel product has high safety; the compounding of the dihydromyricetin and the egg lysozyme can effectively overcome the defect that the egg lysozyme can not be emulsified independently, and the gel property of the obtained high internal phase emulsion can be adjusted through the change of the proportion so as to adapt to different requirements; dihydromyricetin has outstanding antioxidant capacity, can effectively delay the oxidation of edible oil in the emulsion gel, and endows the emulsion gel with new functional activity. The preparation method disclosed by the invention is simple to operate, green and environment-friendly, the obtained emulsion gel is a physical gel, no trans-fatty acid is generated, the safety is good, the stability is high, and the preparation method can be used in the fields of foods, medicines, cosmetics 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 the drawings show, from left to right, samples of emulsion gels prepared in examples 1 to 5 of the present invention, respectively.
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.
Example 1
A method for constructing a high internal phase emulsion gel based on a dihydromyricetin/hen egg lysozyme compound emulsifier comprises the following specific steps:
adding 0.12g dihydromyricetin and 0.03g hen egg lysozyme into 4.5mL of water at 5 deg.C to obtain water phase, adding 10.5mL of sunflower seed oil as oil phase into the water phase at shear rate of 12000rpm, shearing for 2min, and standing at 15 deg.C for 6 hr to obtain high internal phase emulsion gel (see figure 1). The gel strength of the emulsion was determined by texture analyzer to be 3.78 + -0.17 g.
Example 2
A method for constructing a high internal phase emulsion gel based on a dihydromyricetin/hen egg lysozyme compound emulsifier comprises the following specific steps:
adding 0.045g dihydromyricetin and 0.045g egg lysozyme into 1.5mL water at 35 deg.C to obtain water phase, taking 13.5mL medium-chain fatty acid triglyceride as oil phase, adding the oil phase into the water phase at a shear rate of 8000rpm, shearing for 3min, and standing at 5 deg.C for 8 hr to obtain high internal phase emulsion gel, shown in FIG. 1. The gel strength of the emulsion was determined by texture analyzer to be 3.32. + -. 0.08g.
Example 3
A method for constructing a high internal phase emulsion gel based on a dihydromyricetin/hen egg lysozyme compound emulsifier comprises the following specific steps:
adding 0.075g dihydromyricetin and 0.075g egg lysozyme into 3mL water at 25 deg.C to obtain water phase, adding 12mL fish oil as oil phase into water phase at 6000rpm shear rate, shearing for 4min, and standing at 35 deg.C for 4 hr to obtain high internal phase emulsion gel (see figure 1). The gel strength of the emulsion was determined by texture analyzer to be 3.68. + -. 0.07g.
Example 4
A method for constructing a high internal phase emulsion gel based on a dihydromyricetin/hen egg lysozyme compound emulsifier comprises the following specific steps:
adding 0.03g of dihydromyricetin and 0.09g of hen egg lysozyme into 3mL of water at 20 ℃ to serve as a water phase, taking 12mL of soybean oil as an oil phase, adding the oil phase into the water phase at a shearing rate of 10000rpm, shearing for 5min, and standing for 2h at 20 ℃ to obtain the high internal phase emulsion gel, wherein the high internal phase emulsion gel is shown in figure 1. The gel strength of the emulsion was determined by texture analyzer to be 3.48. + -. 0.12g.
Example 5
A method for constructing a high internal phase emulsion gel based on a dihydromyricetin/hen egg lysozyme compound emulsifier comprises the following specific steps:
adding 0.03g of dihydromyricetin and 0.03g of hen egg lysozyme into 3mL of water at 25 ℃ to serve as a water phase, taking 12mL of peanut oil as an oil phase, adding the oil phase into the water phase at a shear rate of 8000rpm, shearing for 4min, and standing for 4h at 25 ℃ to obtain the high internal phase emulsion gel, as shown in figure 1. The gel strength of the emulsion was determined by texture analyzer to be 3.12. + -. 0.07g.
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 (4)
1. A method for constructing a high internal phase emulsion gel based on a dihydromyricetin/hen egg lysozyme compound emulsifier is characterized by comprising the following specific steps:
(1) Mixing dihydromyricetin and egg lysozyme at 5-35 deg.C according to the proportion (1-5): (1-3) mixing, directly adding into water, and taking the obtained solution as a water phase;
(2) Taking edible oil as an oil phase, and mixing the oil phase and the water phase according to the proportion (7-9): (1-3) mixing, shearing at high speed, and standing to obtain a high internal phase emulsion gel;
the addition amount of the mixture of the dihydromyricetin and the hen egg lysozyme is 0.4-1% (w/v) of the total system of the emulsion gel.
2. The method for constructing the high internal phase emulsion gel based on the dihydromyricetin/hen egg lysozyme compound emulsifier according to claim 1, wherein the edible oil in the step (2) is at least one of edible vegetable oil, fish oil and medium-chain fatty acid triglyceride.
3. The method for constructing the high internal phase emulsion gel based on the dihydromyricetin/hen egg lysozyme compound emulsifier according to claim 2, wherein the edible vegetable oil is at least one of soybean oil, rapeseed oil, peanut oil and sunflower seed oil.
4. The method for constructing the high internal phase emulsion gel based on the dihydromyricetin/hen egg lysozyme compound emulsifier according to claim 1, wherein the high-speed shearing in the step (2) is carried out for 2-5min at 6000-12000rpm, and the standing is carried out for 2-8h at 5-35 ℃.
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| CN107475221A (en) * | 2017-09-19 | 2017-12-15 | 青岛农业大学 | A kind of new lysozyme formulation and preparation method thereof |
| CN108641103A (en) * | 2018-04-10 | 2018-10-12 | 华南理工大学 | Phase emulsion oil-in-water and preparation method in a kind of protein stabilized height |
| CN111096443B (en) * | 2020-01-16 | 2023-01-17 | 河南科技学院 | Preparation method of beta-carotene-loaded emulsion gel |
| CN111096442B (en) * | 2020-01-16 | 2022-06-17 | 河南科技学院 | Preparation method of emulsion gel based on dihydromyricetin/amylose complex |
| CN111363165B (en) * | 2020-04-21 | 2021-03-30 | 华南理工大学 | Protein-based transparent Pickering high internal phase emulsion and preparation method and application thereof |
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