CN113383946B - 一种Pickering颗粒干粉及其制备方法 - Google Patents
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Abstract
本发明涉及食品加工技术领域，尤其涉及一种Pickering颗粒干粉及其制备方法。所述制备方法包括如下步骤：(1)以花生分离蛋白和水为原料，搅拌，得到花生分离蛋白分散液；(2)将所述花生分离蛋白分散液进行超声处理后，与转谷氨酰胺酶进行交联反应，得到凝胶块；(3)将所述凝胶块经剪切、均质，得到微凝胶颗粒分散液；(4)将所述微凝胶颗粒分散液进行喷雾干燥。本发明采用超声辅助酶法制得的Pickering颗粒干粉，经过复水后仍是纳米级，有利于制备稳定性较强的Pickering乳液；本发明提供的制备方法，操作简单，成本低，有利于其实现在食品工业中生产。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种Pickering颗粒干粉及其制备方法。
背景技术
食品级Pickering乳液主要是依靠蛋白质、多糖等可食性固体颗粒对油水界面稳定制备的乳液。近年来，由于Pickering乳液具有较强的稳定性、生产成本低、对人体的危害作用小等优势，因此在食品加工、医药等领域受到了广泛关注。
目前，Pickering颗粒均以液体状态保存，其稳定性随着贮存时间的延长而降低，导致其货架期短，限制了其在食品工业中的应用。而对Pickering颗粒液体进行脱水处理可有效的延长保质期、并且利于运输与储存，但是Pickering颗粒干燥后再水化难以保持其原有的Pickering功能。可见，对于Pickering颗粒的干燥及再水化后如何保持原有Pickering功能的问题亟待解决。
鉴于此，特提出本发明。
发明内容
本发明的目的在于提供一种Pickering颗粒干粉的制备方法，经该方法制得的Pickering颗粒干粉复水后仍能保持纳米级，有利于制备稳定性较强的Pickering乳液；本发明的另一目的在于提供利用该方法制得的Pickering颗粒干粉。
具体地，本发明提供以下技术方案：
本发明提供一种Pickering颗粒干粉的制备方法，包括如下步骤：
(1)以花生分离蛋白和水为原料，搅拌，得到花生分离蛋白分散液；
(2)将所述花生分离蛋白分散液进行超声处理后，与转谷氨酰胺酶进行交联反应，得到凝胶块；
(3)将所述凝胶块经剪切、均质，得到微凝胶颗粒分散液；
(4)将所述微凝胶颗粒分散液进行喷雾干燥。
现有技术中，花生分离蛋白是一种来源丰富、价廉质优且营养齐全的植物蛋白，其还具有良好的乳化性、凝胶性、起泡性和持水性等多种功能特性，具有发展为Pickering乳液稳定剂的潜力；超声处理是典型的物理改性方法，处理效果均匀，可以诱导蛋白质分子结构发生变化，改变蛋白质分子之间的相互作用，蛋白质在油水界面的吸附能力增强，改善蛋白质的乳化性。
本发明意外发现，通过超声预处理花生分离蛋白，并进行酶交联反应，通过高速剪切及高压均质获得微凝胶颗粒分散液，随后进行喷雾干燥，即可得到Pickering颗粒干粉；该Pickering颗粒干粉可用作Pickering乳液稳定剂。
为了进一步提高Pickering颗粒干粉复水后性能，本发明对其制备方法进行了优化，具体如下：
作为优选，步骤(1)中，所述花生分离蛋白分散液的质量浓度为5～30％。
作为优选，步骤(1)中，所述搅拌在200～1250rpm下进行0.5～4h。
作为优选，步骤(1)中，在所述搅拌后，还包括水合反应的步骤；所述水合反应在3～5℃下进行0～18h。
进一步地，所述水合反应在3～5℃下进行1～18h。
进一步地，步骤(1)中，将花生分离蛋白和水混合后，在室温下、以200～1250rpm搅拌0.5～4h后，再放入冷藏环境(即3～5℃下)水合反应1～18h；
此处的“室温”指代25℃。
作为优选，步骤(2)中，对所述花生分离蛋白分散液进行超声处理前，预先将所述花生分离蛋白分散液的pH值调至6.3～8.1；预先调节花生分离蛋白分散液的pH值，有利于提供一个更温和的环境，便于后续交联反应中的转谷氨酰胺酶保持较高活性。
作为优选，步骤(2)中，所述超声处理在100～500W下进行10～40min；在上述条件下进行超声处理，可进一步增强蛋白质在油水界面的吸附能力，进而提高蛋白质的乳化性。
作为优选，步骤(2)中，以所述花生分离蛋白的质量为基准，所述转谷氨酰胺酶的加入量为10～50U/g；按照上述用量加入转谷氨酰胺酶有利于蛋白质快速交联，进而得到凝胶块。
作为优选，步骤(2)中，所述交联反应在40～65℃下进行1～4h。
作为优选，步骤(3)中，所述剪切在6000～12000rpm下进行30～120s；
作为优选，步骤(3)中，所述均质在500～1200bar下进行2～5min。
本发明中，在上述特定条件下进行高速剪切及高压均质，有利于得到形态规则、分布均匀且细小的颗粒。
作为优选，步骤(3)中，所述均质在保护剂作用下进行；具体为：向剪切得到的微凝胶颗粒粗分散液中加入保护剂，再进行均质；
进一步地，所述保护剂选自麦芽糊精、乳糖、甘露醇中的一种或几种；
更进一步地，以所述花生分离蛋白的质量为基准，所述保护剂的添加量为0.5～10％。
作为优选，步骤(3)中，所述微凝胶颗粒分散液的质量浓度为3～15％；可通过向所述凝胶块中加入相当于所述凝胶块0～2倍质量的水，来调控所述微凝胶颗粒分散液的质量浓度。
作为优选，步骤(4)中，所述喷雾干燥的进口温度为135～225℃，进样量为4～50ml/min，风机风量为25～35m3/h；在上述条件下进行喷雾干燥，可得到不易结块、色泽均匀、组织状态良好、性能优异的Pickering颗粒干粉，且集粉率较高。
作为较佳的技术方案，所述制备方法包括如下步骤：
(1)将花生分离蛋白和水混合，先在室温下、以200～1250rpm搅拌0.5～4h，再在3～5℃下水合反应1～18h，得到质量浓度为5～30％的花生分离蛋白分散液；
(2)将所述花生分离蛋白分散液的pH值调至6.3～8.1，在100～500W下超声处理10～40min，加入转谷氨酰胺酶，在40～65℃下交联反应1～4h，得到凝胶块；
(3)将所述凝胶块在6000～12000rpm下剪切30～120s，得到微凝胶颗粒粗分散液；向所述微凝胶颗粒粗分散液中加入保护剂，在500～1200bar下均质2～5min，得到微凝胶颗粒分散液；
所述保护剂选自麦芽糊精、乳糖、甘露醇中的一种或几种；
(4)将所述微凝胶颗粒分散液进行喷雾干燥，即得Pickering颗粒干粉。
本发明中，制得的Pickering颗粒干粉置于干燥器中保存。
本发明还提供一种Pickering颗粒干粉，所述Pickering颗粒干粉利用上述方法制得。
本发明的有益效果在于：
(1)本发明采用超声辅助酶法制得的Pickering颗粒干粉，经过复水后仍是纳米级，有利于制备稳定性较强的Pickering乳液；
(2)本发明提供的制备方法，操作简单，成本低，有利于其实现在食品工业中生产。
具体实施方式
以下实施例用于说明本发明，但不用来限制本发明的范围。
实施例中未注明具体技术或条件者，按照本领域内的文献所描述的技术或条件，或者按照产品说明书进行。所用试剂或仪器未注明生产厂商者，均为可通过正规渠道商购买得到的常规产品。
实施例1
本实施例提供一种Pickering颗粒干粉，其制备方法包括如下步骤：
(1)将花生分离蛋白和水混合，先在室温(25℃)下、以300rpm速度搅拌2h，再在4℃下水合反应4h，使蛋白质充分水化，得到质量浓度为10％的花生分离蛋白分散液；
(2)将所述花生分离蛋白分散液的pH值调至7.0，在300W下对其进行超声处理40min，随后加入30U/g(以所述花生分离蛋白的质量为基准)转谷氨酰胺酶，在55℃(水浴加热)下交联反应2h，得到凝胶块；
(3)向所述凝胶块中加入相当于凝胶块1倍质量的水，采用高速分散机在6000rpm下高速剪切30s，得到微凝胶颗粒粗分散液；向所述微凝胶颗粒粗分散液中加入1％(以所述花生分离蛋白的质量为基准)的麦芽糊精，搅拌均匀后使用高压均质机在500bar下高压均质3min，得到微凝胶颗粒分散液；
(4)将所述微凝胶颗粒分散液进行喷雾干燥，即得Pickering颗粒干粉，并将其置于干燥器中保存；
其中，喷雾干燥的进口温度为135℃，进样量为8ml/min，风机风量为35m3/h。
本实施例的Pickering颗粒干粉复水前后的性质如表1所示。
表1
| 测试样品 | 粒径(nm) | Zeta电位 |
| Pickering颗粒干粉 | 439.8±1.41 | -36.3±0.32 |
| Pickering颗粒干粉复水后 | 634.6±0.75 | -35.5±0.23 |
实施例2
本实施例提供一种Pickering颗粒干粉，其制备方法包括如下步骤：
(1)将花生分离蛋白和水混合，先在室温(25℃)下、以325rpm速度搅拌1h，再在4℃下水合反应12h，使蛋白质充分水化，得到质量浓度为15％的花生分离蛋白分散液；
(2)将所述花生分离蛋白分散液的pH值调至7.2，在400W下对其进行超声处理30min，随后加入25U/g(以所述花生分离蛋白的质量为基准)转谷氨酰胺酶，在50℃(水浴加热)下交联反应1h，得到凝胶块；
(3)向所述凝胶块中加入相当于凝胶块2倍质量的水，采用高速分散机在11000rpm下高速剪切60s，得到微凝胶颗粒粗分散液；向所述微凝胶颗粒粗分散液中加入3％(以所述花生分离蛋白的质量为基准)的麦芽糊精，搅拌均匀后使用高压均质机在900bar下高压均质3min，得到微凝胶颗粒分散液；
(4)将所述微凝胶颗粒分散液进行喷雾干燥，即得Pickering颗粒干粉，并将其置于干燥器中保存；
其中，喷雾干燥的进口温度为155℃，进样量为12ml/min，风机风量为35m3/h。
本实施例的Pickering颗粒干粉复水前后的性质如表2所示。
表2
| 测试样品 | 粒径(nm) | Zeta电位 |
| Pickering颗粒 | 289.8±2.21 | -36.9±0.26 |
| Pickering颗粒干粉复水后 | 435.6±1.35 | -35.6±0.23 |
虽然，上文中已经用一般性说明、具体实施方式及试验，对本发明作了详尽的描述，但在本发明基础上，可以对之作一些修改或改进，这对本领域技术人员而言是显而易见的。因此，在不偏离本发明精神的基础上所做的这些修改或改进，均属于本发明要求保护的范围。
Claims (3)
1.一种Pickering颗粒干粉的制备方法，其特征在于，包括如下步骤：
（1）将花生分离蛋白和水混合，先在室温下、以200~1250 rpm搅拌0.5~4 h，再在3~5℃下水合反应1~18 h，得到质量浓度为5~30%的花生分离蛋白分散液；
（2）将所述花生分离蛋白分散液的pH值调至6.3~8.1，在100~500 W下超声处理10~40min，加入转谷氨酰胺酶，在40~65℃下交联反应1~4 h，得到凝胶块；以所述花生分离蛋白的质量为基准，所述转谷氨酰胺酶的加入量为10~50 U/g；
（3）将所述凝胶块在6000~12000 rpm下剪切30~120 s，得到微凝胶颗粒粗分散液；向所述微凝胶颗粒粗分散液中加入保护剂，在500~1200 bar下均质2~5 min，得到微凝胶颗粒分散液；所述微凝胶颗粒分散液的质量浓度为3~15%；以所述花生分离蛋白的质量为基准，所述保护剂的添加量为0.5~10%；
所述保护剂选自麦芽糊精、乳糖、甘露醇中的一种或几种；
（4）将所述微凝胶颗粒分散液进行喷雾干燥，即得Pickering颗粒干粉。
2.根据权利要求1所述的制备方法，其特征在于，步骤（4）中，所述喷雾干燥的进口温度为135~225℃，进样量为4~50 ml/min，风机风量为25~35 m3/h。
3.一种Pickering颗粒干粉，其特征在于，利用权利要求1~2任一项所述方法制得。
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