CN113068835A - Beta-carotene-embedded nano emulsion and preparation method thereof - Google Patents
Beta-carotene-embedded nano emulsion and preparation method thereof Download PDFInfo
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- 239000007908 nanoemulsion Substances 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims abstract description 47
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 47
- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 47
- 239000011648 beta-carotene Substances 0.000 claims abstract description 47
- 229960002747 betacarotene Drugs 0.000 claims abstract description 47
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 40
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 36
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 36
- 235000021119 whey protein Nutrition 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000012071 phase Substances 0.000 claims abstract description 24
- 239000003921 oil Substances 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 19
- 229920002307 Dextran Polymers 0.000 claims abstract description 17
- 239000008346 aqueous phase Substances 0.000 claims abstract description 14
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 239000012153 distilled water Substances 0.000 claims abstract description 8
- 238000010008 shearing Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 229920001503 Glucan Polymers 0.000 claims description 17
- 235000019198 oils Nutrition 0.000 claims description 17
- 238000006243 chemical reaction Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 239000003549 soybean oil Substances 0.000 claims description 8
- 235000012424 soybean oil Nutrition 0.000 claims description 8
- 125000001409 beta-carotene group Chemical group 0.000 claims description 7
- 238000000354 decomposition reaction Methods 0.000 claims description 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 7
- 239000003240 coconut oil Substances 0.000 claims description 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000008901 benefit Effects 0.000 abstract description 7
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 12
- 108090000623 proteins and genes Proteins 0.000 description 12
- 238000006206 glycosylation reaction Methods 0.000 description 10
- 238000000527 sonication Methods 0.000 description 10
- 239000000203 mixture Substances 0.000 description 5
- 239000000758 substrate Substances 0.000 description 5
- 230000013595 glycosylation Effects 0.000 description 4
- 230000003993 interaction Effects 0.000 description 4
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000009881 electrostatic interaction Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
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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
- A23L29/10—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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biophysics (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
The invention belongs to the technical field of food processing, and relates to a beta-carotene-embedded nano emulsion and a preparation method thereof. The preparation method of the product mainly comprises the following steps: dissolving beta-carotene in edible oil at a concentration of 1mg/mL, magnetically stirring, standing at 4 deg.C for 12 hr to dissolve completely, and marking as oil phase. The whey protein isolate/dextran conjugate powder was dissolved in distilled water at a concentration of 20mg/mL, magnetically stirred, and then allowed to stand at 4 ℃ for 12 hours to sufficiently dissolve, and the solution was designated as an aqueous phase. Mixing the water phase and the oil phase according to the ratio of 3:1, and performing high-speed shearing and ultrasonic cell disruption to prepare the optimized beta-carotene-embedded nano emulsion. The nano emulsion prepared by the invention has the advantages of high embedding rate and good stability; besides beta-carotene, the product can be used for embedding other photosensitive oil-soluble substances similar to the beta-carotene, and can be widely applied to the fields of development of nutritional functional foods and food packaging.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a beta-carotene-embedded nano emulsion and a preparation method thereof. Whey protein isolate/glucan conjugate generated through glycosylation reaction between whey protein isolate and glucan is used as a surfactant and matched with edible oil used as an oil phase to embed beta-carotene, and finally, the nano emulsion with high embedding rate and high stability is prepared.
Background
Beta-carotene is a carotenoid, is an edible oil-soluble pigment, is a main source of vitamin A, and has an anti-oxidation effect. Due to the unique conjugated double bond structure of beta-carotene, the oxidation resistance is mainly shown in the capability of scavenging free radicals and protecting the organism from being damaged, but the beta-carotene is easy to isomerize and oxidize at the same time. Therefore, encapsulation techniques are often applied to the protection of beta-carotene.
Glycosylation is a process of forming a protein-sugar conjugate by the interaction between a protein and a sugar, and is one of the commonly used methods for improving functional properties of proteins. Proteins and sugar molecules are linked together by covalent interactions or by a number of non-covalent interactions (H-bonds, steric exclusion electrostatic interactions and hydrophobic interactions). The protein-sugar conjugate can enable the functional characteristics of protein and sugar to generate synergistic effect, and is often widely applied to the food industry as a fat-soluble nutrient carrier to improve the storage and digestion stability of fat-soluble nutrients, thereby improving the texture, stability and quality of a food system.
The glycosylation reaction is affected by many factors, including the ratio of protein to sugar, pH, reaction temperature and reaction time, etc. Wherein the ratio of protein to sugar may alter the extent of glycosylation. Alkaline pH values can increase the electron donating ability of the alpha-amino group of the protein, leading to an increased degree of glycosylation. Increasing the reaction temperature and reaction time also affects the extent of glycosylation.
Disclosure of Invention
The invention aims to provide a beta-carotene-embedded nano emulsion, which is prepared by adopting whey protein isolate/glucan conjugate generated by glycosylation reaction of whey protein isolate and glucan as a surfactant to be matched with oil-phase edible oil to embed beta-carotene, and has the advantages of high embedding rate and good stability.
In order to achieve the first purpose, the invention provides the following technical scheme:
the beta-carotene embedded nano emulsion mainly comprises edible oil, protein, saccharides, water, beta-carotene and the like. Many plant proteins and animal proteins are used as reaction substrates for glycosylation reactions, but most studied in food is the use of milk protein as a reaction substrate. Many kinds of milk protein components have been studied as substrates, including whey protein concentrate, whey protein isolate, whey protein, sodium caseinate, and hydrolysate of casein, and the like.
In glycosylation reactions, it is desirable that the protein substrate used be soluble under the reaction conditions and exist in a conformation that facilitates the binding of the amino group of the protein to the carbonyl group of the sugar. Therefore, whey protein isolate with high protein content is selected for use as a protein substrate for glycosylation reactions.
More preferably, the edible oil is one of soybean oil, corn oil and coconut oil.
More preferably, the saccharide species is dextran.
By adopting the scheme, the apparent viscosity and the emulsification characteristic of the whey protein isolate/glucan conjugate formed after the glucan is glycosylated with the protein are better, and the prepared emulsion has high stability.
The second purpose of the invention is to provide a preparation method of beta-carotene-embedded nano-emulsion, and the nano-emulsion prepared by the method has the advantage of high beta-carotene embedding rate.
In order to achieve the second purpose, the invention provides the following technical scheme:
a preparation method of beta-carotene-embedded nano emulsion comprises the following steps:
(1) preparation of beta-carotene-embedded organic oil phase:
dissolving beta-carotene in edible oil at a concentration of 1mg/mL, magnetically stirring until the beta-carotene is completely dissolved, standing at 4 ℃ for 12 hours to fully dissolve the beta-carotene, and marking as an oil phase.
(2) Preparation of an aqueous phase containing an emulsifier:
the whey protein isolate/dextran conjugate powder was dissolved in distilled water at a concentration of 20mg/mL, magnetically stirred until completely dissolved, and allowed to stand at 4 ℃ for 12 hours to fully dissolve, and was recorded as an aqueous phase.
(3) Preparing beta-carotene-embedded nano emulsion:
mixing the water phase and the oil phase according to the ratio of 3:1, and carrying out high-speed shearing and ultrasonic cell disruption to prepare the beta-carotene-embedded nano emulsion. The whole preparation process is carried out under the condition of keeping out of the light so as to prevent the decomposition of the beta-carotene.
Further, in the step (1), the edible oil used may be one of soybean oil, corn oil and coconut oil.
Further, in the step (1), the stirring may be carried out at 25 ℃ and 1200 rpm for 2 hours.
Further, in the step (2), the stirring may be carried out at 25 ℃ and 1200 rpm for 2 hours.
Further, in the step (2), the specific method of the whey protein isolate/glucan conjugate powder is as follows: preparing a solution with the concentration of 60mg/mL according to the mass ratio of the whey protein isolate to the glucan of 3:1, adjusting the pH value to 8 by using 0.5mol/L NaOH, magnetically stirring for 30min under the condition of 1200 r/min, and then respectively reacting for 3h at 70 ℃. Then rapidly cooled, the reaction was terminated, and dried by vacuum freeze-drying to obtain whey protein isolate/glucan conjugate powder.
Further, in the step (3), the high-speed shearing is performed by using an IKA T18 high-speed shearing disperser, the rotating speed is 12000 r/min, and the time is 3 min; the ultrasonic cell disruption instrument is used for ultrasonic cell disruption, and the conditions are that in an ice bath environment, the amplitude is 40%, the total time is 5min, the single ultrasonic time is 10s, and the stop time is 5 s.
In the steps (1) to (3), the raw materials are all food grade, and the prepared finished emulsion can be used in the food industry.
By combining all the technical schemes, compared with the prior art, the invention has the advantages and positive effects that:
the invention successfully embeds the beta-carotene in the liquid drop to prepare the nano emulsion, thereby improving the embedding rate and the stability of the beta-carotene.
The nano emulsion prepared by the invention adopts food-grade raw materials, and has the advantages of high safety, easy production and low cost; besides beta-carotene, the product can be used for embedding other photosensitive oil-soluble substances similar to the beta-carotene, has the advantages of high embedding rate and good stability, and can be widely applied to the fields of development of nutritional functional foods and food packaging.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1:
20mg of beta-carotene is dissolved in 20mL of soybean oil, and the mixture is stirred for 2 hours at the temperature of 25 ℃ and under the condition of 1200 r/min, so that the beta-carotene is completely dissolved. Standing at 4 deg.C for 12 hr to dissolve completely, and recording as oil phase.
0.9g of whey protein isolate and 0.3g of dextran were dissolved in 20mL of water to prepare a solution of 60mg/mL, the pH was adjusted to 8 with 0.5mol/L NaOH, and the solution was magnetically stirred at 25 ℃ and 1200 rpm for 30min and then reacted at 70 ℃ for 3 hours, respectively. Then rapidly cooled, the reaction was terminated, and dried by vacuum freeze-drying to obtain whey protein isolate/glucan conjugate powder.
2g of whey protein isolate/dextran conjugate powder was dissolved in 100mL of distilled water to prepare a 20mg/mL solution, which was magnetically stirred at 25 ℃ and 1200 rpm for 2 hours and then allowed to stand at 4 ℃ for 12 hours to be sufficiently dissolved and was designated as an aqueous phase.
27mL of the aqueous phase was mixed with 3mL of the oil phase at a ratio of 3:1 and subjected to high shear for 3min using an IKA T18 high shear disperser at 12000 rpm, followed by sonication for 5min in an ice bath using a sonicator (amplitude 40%, sonication for 10s, stop 5 s). The whole preparation process is carried out under the condition of keeping out of the light so as to prevent the decomposition of the beta-carotene. To prepare the beta-carotene embedded nano emulsion.
Example 2:
20mg of beta-carotene is dissolved in 20mL of soybean oil, and the mixture is stirred for 2 hours at the temperature of 25 ℃ and under the condition of 1200 r/min, so that the beta-carotene is completely dissolved. Standing at 4 deg.C for 12 hr to dissolve completely, and recording as oil phase.
0.9g of whey protein isolate and 0.3g of dextran were dissolved in 20mL of water to prepare a solution of 60mg/mL, the pH was adjusted to 8 with 0.5mol/L NaOH, and the solution was magnetically stirred at 25 ℃ and 1200 rpm for 30min and then reacted at 70 ℃ for 2 hours, respectively. Then rapidly cooled, the reaction was terminated, and dried by vacuum freeze-drying to obtain whey protein isolate/glucan conjugate powder.
2g of whey protein isolate/dextran conjugate powder was dissolved in 100mL of distilled water to prepare a 20mg/mL solution, which was magnetically stirred at 25 ℃ and 1200 rpm for 2 hours and then allowed to stand at 4 ℃ for 12 hours to be sufficiently dissolved and was designated as an aqueous phase.
27mL of the aqueous phase was mixed with 3mL of the oil phase at a ratio of 3:1 and subjected to high shear for 3min using an IKA T18 high shear disperser at 12000 rpm, followed by sonication for 5min in an ice bath using a sonicator (amplitude 40%, sonication for 10s, stop 5 s). The whole preparation process is carried out under the condition of keeping out of the light so as to prevent the decomposition of the beta-carotene. To prepare the beta-carotene embedded nano emulsion.
Example 3:
20mg of beta-carotene is dissolved in 20mL of soybean oil, and the mixture is stirred for 2 hours at the temperature of 25 ℃ and under the condition of 1200 r/min, so that the beta-carotene is completely dissolved. Standing at 4 deg.C for 12 hr to dissolve completely, and recording as oil phase.
0.9g of whey protein isolate and 0.3g of dextran were dissolved in 20mL of water to prepare a solution of 60mg/mL, the pH was adjusted to 8.5 with 0.5mol/L NaOH, and the solution was magnetically stirred at 25 ℃ and 1200 rpm for 30min, and then reacted at 80 ℃ for 3 hours, respectively. Then rapidly cooled, the reaction was terminated, and dried by vacuum freeze-drying to obtain whey protein isolate/glucan conjugate powder.
2g of whey protein isolate/dextran conjugate powder was dissolved in 100mL of distilled water to prepare a 20mg/mL solution, which was magnetically stirred at 25 ℃ and 1200 rpm for 2 hours and then allowed to stand at 4 ℃ for 12 hours to be sufficiently dissolved and was designated as an aqueous phase.
27mL of the aqueous phase was mixed with 3mL of the oil phase at a ratio of 3:1 and subjected to high shear for 3min using an IKA T18 high shear disperser at 12000 rpm, followed by sonication for 5min in an ice bath using a sonicator (amplitude 40%, sonication for 10s, stop 5 s). The whole preparation process is carried out under the condition of keeping out of the light so as to prevent the decomposition of the beta-carotene. To prepare the beta-carotene embedded nano emulsion.
Example 4:
20mg of beta-carotene is dissolved in 20mL of soybean oil, and the mixture is stirred for 2 hours at the temperature of 25 ℃ and under the condition of 1200 r/min, so that the beta-carotene is completely dissolved. Standing at 4 deg.C for 12 hr to dissolve completely, and recording as oil phase.
0.9g of whey protein isolate and 0.3g of dextran were dissolved in 20mL of water to prepare a solution of 60mg/mL, the pH was adjusted to 9 with 0.5mol/L NaOH, and the solution was magnetically stirred at 25 ℃ and 1200 rpm for 30min and then reacted at 90 ℃ for 4 hours, respectively. Then rapidly cooled, the reaction was terminated, and dried by vacuum freeze-drying to obtain whey protein isolate/glucan conjugate powder.
2g of whey protein isolate/dextran conjugate powder was dissolved in 100mL of distilled water to prepare a 20mg/mL solution, which was magnetically stirred at 25 ℃ and 1200 rpm for 2 hours and then allowed to stand at 4 ℃ for 12 hours to be sufficiently dissolved and was designated as an aqueous phase.
27mL of the aqueous phase was mixed with 3mL of the oil phase at a ratio of 3:1 and subjected to high shear for 3min using an IKA T18 high shear disperser at 12000 rpm, followed by sonication for 5min in an ice bath using a sonicator (amplitude 40%, sonication for 10s, stop 5 s). The whole preparation process is carried out under the condition of keeping out of the light so as to prevent the decomposition of the beta-carotene. To prepare the beta-carotene embedded nano emulsion.
Example 5:
20mg of beta-carotene is dissolved in 20mL of soybean oil, and the mixture is stirred for 2 hours at the temperature of 25 ℃ and under the condition of 1200 r/min, so that the beta-carotene is completely dissolved. Standing at 4 deg.C for 12 hr to dissolve completely, and recording as oil phase.
0.8g of whey protein isolate and 0.4g of dextran were dissolved in 20mL of water to prepare a solution of 60mg/mL, the pH was adjusted to 8 with 0.5mol/L NaOH, and the solution was magnetically stirred at 25 ℃ and 1200 rpm for 30min and then reacted at 80 ℃ for 4 hours, respectively. Then rapidly cooled, the reaction was terminated, and dried by vacuum freeze-drying to obtain whey protein isolate/glucan conjugate powder.
2g of whey protein isolate/dextran conjugate powder was dissolved in 100mL of distilled water to prepare a 20mg/mL solution, which was magnetically stirred at 25 ℃ and 1200 rpm for 2 hours and then allowed to stand at 4 ℃ for 12 hours to be sufficiently dissolved and was designated as an aqueous phase.
27mL of the aqueous phase was mixed with 3mL of the oil phase at a ratio of 3:1 and subjected to high shear for 3min using an IKA T18 high shear disperser at 12000 rpm, followed by sonication for 5min in an ice bath using a sonicator (amplitude 40%, sonication for 10s, stop 5 s). The whole preparation process is carried out under the condition of keeping out of the light so as to prevent the decomposition of the beta-carotene. To prepare the beta-carotene embedded nano emulsion.
In examples 1 to 10, the preparation conditions of the corresponding whey protein isolate/dextran conjugates are shown in table 1.
Table 1:
the above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any modification, equivalent replacement, and improvement made by those skilled in the art within the technical scope of the present invention disclosed in the present invention should be covered within the scope of the present invention.
Claims (6)
1. A preparation method of beta-carotene-embedded nano emulsion is characterized by comprising the following steps: the method comprises the following steps:
(1) preparation of beta-carotene-embedded organic oil phase:
dissolving beta-carotene in edible oil at a concentration of 1mg/mL, magnetically stirring until the beta-carotene is completely dissolved, standing at 4 ℃ for 12 hours to fully dissolve the beta-carotene, and marking as an oil phase;
(2) preparation of an aqueous phase containing an emulsifier:
dissolving whey protein isolate/dextran conjugate powder in distilled water at a concentration of 20mg/mL, magnetically stirring until the whey protein isolate/dextran conjugate powder is completely dissolved, standing at 4 ℃ for 12 hours to fully dissolve the whey protein isolate/dextran conjugate powder, and marking as a water phase;
(3) preparing beta-carotene-embedded nano emulsion:
mixing the water phase and the oil phase according to a ratio of 3:1, and preparing the beta-carotene embedded nano emulsion after high-speed shearing and ultrasonic cell disruption; the whole preparation process is carried out under the condition of keeping out of the sun to prevent the decomposition of the beta-carotene; to prepare the beta-carotene embedded nano emulsion.
2. The method for preparing beta-carotene-embedded nanoemulsion according to claim 1, wherein the nanoemulsion comprises: (1) the edible oil can be one of soybean oil, corn oil, and coconut oil.
3. The method for preparing beta-carotene-embedded nanoemulsion according to claim 1, wherein the nanoemulsion comprises: (1) the stirring described in (1) and (2) may be carried out at 25 ℃ and 1200 rpm for 2 hours.
4. The method for preparing beta-carotene-embedded nanoemulsion according to claim 1, wherein the nanoemulsion comprises: (2) the specific method of the whey protein isolate/glucan conjugate powder is as follows: preparing a solution with the concentration of 60mg/mL according to the mass ratio of whey protein isolate to glucan of 3:1, adjusting the pH value to 8 by using 0.5mol/L NaOH, magnetically stirring for 30min under the condition of 1200 r/min, and respectively reacting for 3h at 70 ℃; then rapidly cooled, the reaction was terminated, and dried by vacuum freeze-drying to obtain whey protein isolate/glucan conjugate powder.
5. The method for preparing beta-carotene-embedded nanoemulsion according to claim 1, wherein the nanoemulsion comprises: (3) the high-speed shearing is carried out by using an IKA T18 high-speed shearing disperser with the rotating speed of 12000 r/min and the time of 3 min; the ultrasonic cell disruption instrument is used for ultrasonic cell disruption, and the conditions are that in an ice bath environment, the amplitude is 40%, the total time is 5min, the single ultrasonic time is 10s, and the stop time is 5 s.
6. A beta-carotene-embedded nanoemulsion is characterized in that: prepared by the process of any one of claims 1-5 for the preparation of a nanoemulsion embedding β -carotene.
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